It was an experience visiting the waterways of North-Western Bangkok. For centuries the tributaries that flow off the main river in the city, the Chaopraya, have been home to many Thais who see these waterways as their livelihood. It resembled a tropical and lush version of Venice, with the houses perched at the water’s edge. People were going about their daily lives, motoring around on their boats, washing their hair and woks and children playing, all using the water that is integral to the routine of their day-to-day lives. Puwadol and I also visited the floating market where we bought all sorts of yummies including deep-fried bananas, pork on sticks and little cakes made from coconut and palm fruits (which contains natural yeasts that ferment the cake batter and give the little cakes a ‘floaty light’ texture).
This part of Thailand is seen as the best for growing fruit and the best Durian grown here can fetch around £200 – you buy the fruit as a bud on the tree and get to take it home when it is fully grown, spiky and ripe. The best texture for Durian is firm on the outside and soft on the inside and the most popular variety is the long-stemmed species. It tastes good, a bit like roast chestnuts and I think is best eaten when not too ripe (and stinky)! It has a fearsome reputation as the stinkiest of all fruits and is banned on airlines, hotels and public places because of the stench it can give off. But it also inspires the greatest of affections amongst the Thais as the King of fruits and is always eaten alongside the purple coloured Queen of fruits, the Mangosteen, to balance the ying and yang (Durian is seen as hot and Mangosteen, cold). It is quite funny actually, as you do start to feel hot after you have eaten Durian – apparently because it is so high in calories! Not one for those on diets, ladies….
Happy Cooking!
HJ
This part of Thailand is seen as the best for growing fruit and the best Durian grown here can fetch around £200 – you buy the fruit as a bud on the tree and get to take it home when it is fully grown, spiky and ripe. The best texture for Durian is firm on the outside and soft on the inside and the most popular variety is the long-stemmed species. It tastes good, a bit like roast chestnuts and I think is best eaten when not too ripe (and stinky)! It has a fearsome reputation as the stinkiest of all fruits and is banned on airlines, hotels and public places because of the stench it can give off. But it also inspires the greatest of affections amongst the Thais as the King of fruits and is always eaten alongside the purple coloured Queen of fruits, the Mangosteen, to balance the ying and yang (Durian is seen as hot and Mangosteen, cold). It is quite funny actually, as you do start to feel hot after you have eaten Durian – apparently because it is so high in calories! Not one for those on diets, ladies….
Happy Cooking!
HJ
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