Text 28785, 105 rader
Skriven 2015-07-03 09:00:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: durian 925
==================
 DS> The first durian we had was taken by us to Pat Stockett's picnic in
 DS> Colts Neck, NJ.  It had been shipped to us from California and kept in
 DS> our freezer until we left home.  Next picnic we bought a durian from
 DS> an Asian market in Silver Spring.  As I was checking out the woman in
 DS> front of me turned and asked if I knew what I was doing.  She liked
 DS> them but her husband would not allow them!

Until recently most of the durians I've found stateside have
been previously frozen. Now, one can occasionally find fresh
- I can imagine the dismay of the transport companies and
the teamsters who have to unload the things.

 DS> I now notice that they are carried in Lotto and H-Mart -- don't know
 DS> if they were previously frozen or not, although I doubt it.  BTW, there
 DS> is now an H-Mart that is open just across the corner from Lotto.  I
 DS> wonder how that will work out?

Odd - I would have thought that Han Ah Reum would have just
waited for its competitor to shrivel up and die and then take
over the space.

Khao Niaw Sankhaya Turian
Categories: thai, snack, dessert
Servings: 6 to 12 

1 1/2 lb palm sugar
3 Tb water
1 1/2 ts tapioca starch
4 oz defrosted frozen durian flesh
1 c plus 2 Tb eggs (about 5 large)
1 c plus 1 Tb unsweetened coconut cream
- (preferably boxed)
2 fresh or frozen pandan leaves
1/2 ts kosher salt
Sweet sticky rice, warm

Sticky rice with durian custard

Soften the Palm Sugar

Put the palm sugar in a large microwavable bowl,
sprinkle on 2 Tb water, cover the bowl with
plastic wrap, and microwave on low just until
the sugar has softened (not liquefied),
10 to 30 sec. Pound the mixture in a mortar
(or mash it in the bowl) until you have a smooth
paste. Covered, it will keep soft for up to
2 days at room temperature.

Make the Custard

Pour 3" water into a wide aluminum Chinese
steamer, insert the steamer layer, cover, and
bring the water to a boil over high heat.

In a small bowl, stir the tapioca starch with
the remaining 1 Tb of water until smooth and
lump free. In a large bowl, combine the durian,
eggs, coconut cream, pandan leaves, 1 1/2 c of
the softened palm sugar (reserving extra for
another purpose, like papaya salad), salt, and
the tapioca mixture.

Use your hands to squeeze and firmly scrunch
the ingredients together, especially the pandan,
so its flavor infuses into the mixture, until
there are no lumps of sugar or durian remaining,
about 5 min.

Strain the mixture through a fine-mesh strainer
into the large heatproof bowl or the two smaller
bowls, stirring and smooshing to extract as much
liquid as you can and discarding the remaining
solids. The mixture should reach a depth of 2".
If using two smaller bowls, you might have to
cook in batches.

Decrease the heat under the steamer slightly so
the water is still boiling but not wildly. Gently
stir the mixture, then carefully add the bowl to
the steamer basket. Cover the steamer and cook
just until the custard has set (a toothpick
inserted into the center should come out clean;
the custard should jiggle when you gently shake
the bowl), 45 to 60 min. You'll notice a few nooks
and crannies on the surface. 

Use oven mitts or towel-wrapped hands to carefully
remove the bowl from the steamer. Let the custard
cool to room temperature. You can store the custard
in the bowl, covered, or in an airtight container
in the fridge for up to 5 days. I like to let it
come to room temperature before serving, but it's
also good slightly chilled.

Serve the Dish

Put 1 c sticky rice on each of 6 plates, gently
press it to make an even layer, then top each with
a scoop (1/2 c) of the custard.

Andy Ricker via andrewzimmern.com

--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)