Salam Aidil Adha, everyone!

Aidil Adha is the less-celebrated of the two Rayas in Brunei; perhaps because people feel rather dissociated with the Hajj event in Makkah, and they think only the pilgrims ‘feel’ this celebration of ultimate sacrifice, while others back home here don’t really.

But for as long as I can remember (perhaps since 1981?, when my dad first naik Haji), we’ve always celebrated Aidil Adha at home, beginning with Betakbir on the eve of Adha, cucul lights on, and an ‘openhouse’ in the morning after mass Adha prayers. So practically everyone from the mosque is welcome to our home for a bit of ‘breakfast’.

On the menu today was Nasi Briyani.

We also had Soto, a switch from the usual Satay. So, not a stick of Satay or Kelupis, or even Lemang, but the Soto was good and popular too.

Traditional favourites Cucur Nakan (Tibadak), Pulut Panggang and Karipap (Curry puff) were also offered.

Now, this was the first time I had Karipap with orange sweet potato filling. Its natural sweetness really complemented the spicy curry, and was absolutely delicious.

But, what’s Raya without cakes and biscuits? So there was the usual fare…

And of course fruit, Langsat and Satsumas.

The whole idea of the big feast is done in the name of sedakah as we’ve been taught that feeding people is a deed. It is also a great chance to reacquaint with friends and family we wouldn’t otherwise see. It’s a chance to reconnect with our roots, even if it’s just for one morning. The food is just a bonus. The embrace of family and friends is for keeps.

Selamat Hari Raya everyone, Maaf Zahir dan Batin!

Phnom Penh, Cambodia. 22 November, Sunday, 7.15pm.

Here for work. Cambodians like their long breaks. 1 hour of discussion, 45 min coffee break. Then discussion resumes, and then lunch break for 2 ½ hours. After an hour of discussion, coffee break lagi. 30 min this time. But I’m Bruneian, who am I to complain? We’re not exactly known for our punctuality or time-efficiency. But there really is a lot of long breaks here. I don’t normally write about other countries, but having seen its horrific history I feel compelled to project something positive about this nation in real time. Cambodia is a very poor country, but the people really do make up for their lack of wealth with their warm and generous hospitality, they have a very big heart indeed. For coffee we were offered four types of local sweets.

Sweet sticky rice with Santan

Clear kanji with lotus paste filling, wrapped in banana leaf

They’re not too dissimilar from Bruneian sweets either in taste or appearance. It’s just interesting that our humble foods are the same, but our fates couldn’t have been more different. Cambodians are not just resilient, but they are also a very forgiving people, completely unencumbered by the weight of their history, it seems. I wish them the best always. And we should count our blessings.

This blog should really be called durian.com. Banyak pasal durian saja.

But here’s what I had for dinner last night.

That’s right, durian and rice. Well, durian dadahan and durian kuning with nasi putih and nasi kabun, to be exact.

The only other person I know who shares the same predilection for having durian with rice is Cousin Najul, who I caught sneaking in the kitchen gratifying his craving at 1am. Only one thing to do- join him. It’s very kampung-style, so what? The rice gives the soft durian some texture, volume and “bite”. Give it a go. In Bangkok they have sweet mango with sticky rice, so durian and rice is not as strange as you might think.

No, I’m not talking about the Durian Otak Udang (“Prawn Brain”, after its colour), which is the normal durian whose flesh is deep orange colour – a prized catch nonetheless.

Otak Udang

That’s nothing compared to this rare durian I’m about to tell you about. In fact it’s so rare that even if you “googlificize” it, you’ll find only this link on it.

I’m talking about durian that’s actually red on the outside, and bright yellow on the inside. I found these at the Tutong tamu about two years ago (way before this blog came into being), and have just remembered I took photos because I was just so amazed by this very rare durian. When I first saw them, I simply couldn’t believe my eyes- they looked like overgrown red rambutan, or perhaps giant sea urchins.

Glorious rouge!

The fruit is NOT easy to open despite the natural seams between the “satars”. But as soon as you’ve pried them apart, you catch sight of the bright yellow flesh which contrast sharply with the deep red thorns.

Delicious yellowness

Despite its pleasing aesthetics, it’ll take someone with damaged taste buds and sense of smell to eat it because it is simply TOO wangi to consume!! The moment I put some in my mouth, it’s like getting a hit and you’re immediately high from the sweetness (aroma rather than taste) – I had to lie down. It is so wangi, you might as well chug down a bottle of perfume!! Erk. Perhaps the label “King of Fruit” is a misnomer. A “King” can’t be wangi coz wangi is a “feminine” quality – that’s a rather unpolitically correct statement that could lead to butch lesbians kicking my head in. Big L aside, my dad says that it’s a jungle fruit that’s not meant for human consumption. But even if I were a monkey, I think I’d rather lose grip of a tree branch and crashland onto to a porcupine on the ground than eat this. I’m exaggerating of course, you could still eat it, but in very little doses. For the first time in my life, I refused a second bite of the durian!

EEeeekkk!! Look at those eyes!!! Now you wouldn’t normally find me in the Fish area of the supermarket, but I stopped in my tracks last night when I caught a glimpse of these frozen Bug-eyed freaks. Mesmerised, no, bemused, I took a closer look and nearly pissed myself laughing when I saw the label “Big Eyes Fish”… kreatif sungguh!!

But upon even closer examination…

HAHA!! Now that’s what I call creativity! Ikan UJI RASHID!!

For those not in the know, Uji Rashid was a 70’s superstar who was famous for here manja voice and HUGE eyes… join the dots, guys….

Not sure what Uji Rashid feels about being referred to as a fish though…

Absolutely one of my favourite types of Durian! It gets its name from how it grows along the low branches of its tree (“Dahan” meaning “branches”). Simply “Dedan” in Tutong.

Dedahan has a less pungent smell than the normal Durian kuning. In fact it’s got a sweeter smell, and the skin is an eye-catching bright yellow.

Just as brightly coloured is the flesh, which unlike other types of durian, peels easily off the seed. It doesn’t stick to your fingers and leave a mess, so is easier to eat. It is also less ‘custardy’ than the normal durian.

Dedahan really is a dessert durian owing to its very sweet taste. But that’s not the only edible part of the Dedahan, or all other durians for that matter. My parents would collect and boil the seeds, which when peeled, would give you a nice kampung style snack for munchies.

(In case you’re wondering why this blog appears Raya-shy for its lack of Raya reports, it’s because all the photos are in the camera and I can’t find the bloody transfer cable! My trusted Sony Mobile does an OK job, but just OK. Must find cable.)

Last Sunday, we were possessed by this sudden urge to have some stinky local durian and like a godsent, we heard on the radio that it was the last day of the local fruit fair in Lamunin, just a half hour’s drive from town. So we jumped into the bat mobile and followed our noses to the fair.

There was a wide array of local fruit that are in season now.

This woman is everywhere!

The ubiquitous red rambutan, and some yellow ones as well.

My preferred red rambutan comes in various types (the fleshy Rambutan Lychee, the crunchy Rambutan Budak Sekolah, for instance); while the flesh of the yellow rambutan is usually very fibrous and sticks to the seed. But my absolute favourite is the sweet and sour orange coloured rambutan. Unfortunately, I’ve not come across this yet this year.

There were other produce as well.

Mango-family Buah Mambangan @ Esom

This is Tampoi Belimbing with its beautiful dome shape and bright pinkish-orange colour. And of course, there was Durian, what we came here for. In fact, it’s what everybody came here to buy really.

We wasted no time in choosing our durian… or devouring them, as evidenced by this pic of manusia tidak berwajah and who shall remain nameless.

It was all in all a very successful trip. We were told by the Durian guy that the Pesta Buah would be extended to the end of the month. So if you’ve never been to inland Tutong, you should go visit Lamunin, if not for the fruit, perhaps for a rare taste of Kampung life and its charms.

1 Syawal 1430 Hijriah has arrived finally.

Walking into the kitchen tonight, the sight of the following three things screams “Selamat Hari Raya!” to me.

Kelupis (rice sticks in Nyirik leaf) that’s just been freshly boiled. The quintessential celebration food of Brunei. The Kelupis are traditionally weaved together as in the picture for ease of lowering and lifting them in and out of the boiling water.

Fresh Ketupat or Rice cubes, another traditional food for celebrations. The fat and compact cousin of the long and slender Kelupis. Much like me and my relatives.

And finally, the Kuih Mor. Nothing like the powdered sugar-coated butter balls to signal the arrival of Syawal. These used to be available only during Raya, although you’ll easily find them in supermarkets all year round now. But somehow it doesn’t “taste” the same when consumed at any other time than during Raya.

Of course Raya being Raya, there are other foods that complete the picture. But to me, these three things are essential elements of my Raya. So we bid farewell to the blessed month of Ramadan for now, and welcome the month of forgiveness.

Selamat Hari Raya, Maaf Zahir & Batin.

… we’ve all been waiting for… The announcement of the sighting of the Baby Moon of Syawal 1430 Hijriah…

... adalah tidak dapat dilihat...

So today we fast yet again to complete 30 days of Ramadan. Alhamdulillah! Raya can wait another day.

A couple of days ago, Dad said he’d brought home some durian monthong from our fruit orchard whose location I’ve yet to set foot on, or know of even. Apparently this is the first time the durian trees he planted years ago has borne fruit. Of course, the very mention of ‘durian’ was music to my ears!

So like a moth to a flame I floated gracefully to the kitchen, suddenly finding space in my already bloated stomach for some durian-ey dessert despite having just declared I was stuffed from a rather generous sungkai.

Someone told me thorns were the latest trend in footwear fashion. Fitting for Raya, no?

Here’s what I found – A ginormous chunk of thorny goodness!! Not one, not two, but 7 of them!

Wow, basar biginya!!

For the ignorant amongst you, the weapon of choice when battling the King of Fruit is a giant cleaver as in pic. (This is what they use in the Hua Ho fruit section as well as in most other durian stalls).

Now, I’ve always considered myself to be a connoisseur of durian of sorts, and also an expert in ‘opening’ the fruit. The trick is this- the durian has natural seams between its (usually) five sections that converges at the bottom of the fruit. All you need to do is pierce into the seam, and prise the two ’satars’ apart. A ripe durian would easily give way along the natural partition. Easy, right??

Compare Dad’s efforts:

to mine:

Dad was speechless. I couldn’t quite tell if it was from sheer amazement and fatherly pride at my skillful cleaver-handling exercise, or from utter horror and shame at the destruction that had just unfolded right before his now teary eyes. Although I suspect it’s the latter, I’d err on optimism that he was rather mightily impressed with my achievement.

I may have disembowelled the durian in a manner that would put the Yorkshire Ripper to shame, but at least I got these little buggers out…

Oh the joy!!!

But sometimes I do wonder if the directions to the orchard that dad gave me were deliberately cryptic and hard to read. Can’t imagine why he’d do it though…