The Durian King: Mao Shan Wang

Durian is known to most Asians as the King of Fruits. Mao Shan Wang, or Cat Mountain King (a direct translation used by locals), is a species of durian known to some as the King of Durians.

The aroma it gives is one that is as strong as any other durians. But you can see the difference in the colour of its wrinkly flesh. The deep golden yellow is unmistakably one of the most prominent characteristics of a Mao Shan Wang.

Ah Meng here, the man who delivers the goods in his van, will tell you that a 100% organic Mao Shan Wang, from Muar, Johor, Malaysia, is simply different from all durians there are out there, namely the D24, D13, XO, 101 and more.

The taste is bittersweet, the texture is thick and creamy, the seeds are small, and your satisfaction is guaranteed at a seasonal price that ranges from S$12 to S$16 a kg.

Now with half of my unfinished durians nicely tucked away in my freezer, (yes, keep your Mao Shan Wang in the freezer just long enough and you can eat them like soft-serve ice-cream), I'm forever indebted to Adeline Chung - my ever resourceful neighbour who introduced me to the knowledgeable durian man, Ah Meng.

For those who do not care much for the durian fruit, there is another option for you to actually get to like the taste.

Check out the homemade Mao Shan Wang ice-cream at Blic Ice-Cream Cafe, at Tampines Ave 4 – http://foursquare.com/venue/1201170

Plus there'll be lots of other natural flavours to choose from here. Perfect for kids of all ages.

Recipe: Memphis Soul Stew.

Curtis Ousley was born on 7 February 1934. And he didn't do much cooking.

He started playing the saxophone when he was 12. You'd know him better as King Curtis.http://en.wikipedia.org/wiki/King_Curtis

In 1965, he recorded one of his most successful singles – Memphis Soul Stew.

Now you don't have to click on the video to know the recipe, because I'm gonna share it with you, right here:

1) 1/2 teacup of bass

2) 1 lb of fat back drums

3) 4 tablespoons of boiling Memphis guitars

4) A pinch of organ

5) 1/2 pint of horns

Just place it on a burner and bring to boil - or that's what I think he said in the song... enjoy!

Chinese New Year Stories.

We all have our family traditions designed especially for the Chinese New Year. From the wearing of new clothes to usher in a prosperous new year, to the serving of tea to our parents (or you won't get your Ang Pow - red packet with money that signifies good fortune luck and promotes the sharing of wealth among family and friends), to the preparation of the reunion dinner by the eldest member of the family who volunteered to cook!

Every year, we'd look forward to the same few favourites, like the Puck Cheet Kai (Poached Chicken), and many other dishes, with recipes passed down by our mother, our mother's mother, and so on.

Another must-have as we celebrate the Chinese Lunar New Year is the appetiser dish Yee Sang (Raw Fish Salad). http://en.wikipedia.org/wiki/Yusheng

Some also call it Lo Hei (loosely translated as Prosperity Toss). And it is normally served on the 7th (of 15) day(s) of the Chinese New Year - that's the day known to us as Yan Yat (People's/Everybody's Birthday). But it is now commercially consumed almost one month before the festive season starts.

And it gets even more colourful - The Emperor's dish, or what the Chinese call it, Choy Kiok.

There's a story that comes with this one. Back in the olden China days, a Emperor returns victorious from one of his many battles, and demands for a feast. The Royal Chef was surprised by the sudden decision that he was caught without fresh supply of meat and vegetable in the palace kitchen.

So he had to think on his feet. His solution: Get Gai Choy (Mustard Greens), a vegetable that's difficult to stir fry and tasteless to eat on its own, throw it into the pot along with the leftovers from the night before – the roasted duck, the roasted pork leg, the mushrooms etc, then add in the tamarind peels (flavour enhancing) and dried chillies (appetising appeal).

The Emperor tasted it and, to the Royal Chef's relief, gave a standing ovation for the ingenuous dish. And that's how it came to be.

More New Year favourites? There's Tong Yuen. This is the same dessert we have during the Winter Solstice. It is glutinous rice balls with sesame or red bean paste fillings, served in sweet, ginger soup. The egg-like roundness of the glutinous rice balls signifies 'birth'.

In my mother's words: "We grow a year older with every bowl of Tong Yuen."

Last but not least, the batter-fried Nian Gao (Sticky New Year's Cake) – a 'bribe' that ensures the Kitchen God returns to heaven with a favourable annual report.

Or so the story goes.

Penang A1 Chendol, Tampines.

If you are to unearth gems, obviously you'd have to dig for 'em.

Discovering the good stuff in Singapore, especially within residential townships, you'd just have to keep your eyes opened when you're in a car, riding on a bus, or taking a walk. And be brave enough to actually walk up to the store and try some.

There may be more than one shop along the same street, serving more or less the same desserts; but they somehow never tastes the same.

This gem of a traditional Chendol, served in a plastic takeaway bowl, can be found on Tampines St 81. http://foursquare.com/venue/3465950

This reminded me of the Chendol in Taman O.U.G, Old Klang Road, KL. And it's loaded with a massive dollop of fresh durian mash, complementing the usual serving of shaved ice with coconut milk, gula Melaka (palm sugar), the green Chendol bits and kidney beans. All for the price of S$3.50 only.

This is will have you, or anyone, coming back for more. Especially on a hot, scorching Singaporean day.

(For the anti-durian people, you get the option of Avocado puree topping. Or go without either.)

Honestly, it's to die for.

(Think I'm gonna walk over and get some now...)