2018, Annus Interestingus.
So, I’m being presumptuous here that anyone even bothers to glance through this blog (or ‘blogs’ en général) at this day and age. But what I entirely forgot about was that this blog had started in 2008, making this year its tenth in existence. And having just now retrieved the long-forgotten password, I guess it would be rude not to put a 2018 time stamp on an entry here.
Gosh, how things have changed!
From 2017 – mid 2018, I took up the challenge to work and live in Central Vietnam- Da Nang, to be precise. Beautiful natural landscape with golden beaches, meandering rivers and rolling clouds in the mountains. Just ignore the incessant and pointless honking from the motorbikes and cars, and you’d be in paradise. The point is, I was out of Brunei for an extended period, and was too busy to continue blogging. (But again- in the world of real-time micro-blogging and photo-blogging, who really blogs any more?)
I did come back to Brunei for some quick breaks. In fact I had several quick breaks, but not always to Brunei. And it was during these breaks that I finally found things that I’d mentioned in earlier posts, but had not found or seen myself at the point of writing.
I first mentioned Dragon fruit some time ago when it first became available in Brunei. I subsequently professed my love for the Red Dragon Fruit, and my suka sikit saja for the more common and more bland White Dragon Fruit. But in that first post I also promised to seek the elusive and rare Yellow version of the fruit.
And given my impending stint in Vietnam, the supposed land of Dragon fruit, I thought I would find it there easily. I couldn’t have been more wrong! They do not have the yellow fruit there- at least not on sale in the common supermarket.
The irony was that I had returned to Brunei some time in October 2017 and gone to Hua Ho in Tutong, and there it was on the chilled shelf – the Yellow Dragon Fruit imported from Ecuador.
So I finally had a taste of it, and am happy to report that it was nice. Only the peel was bright yellow, while the flesh was white and actually more fibrous and ‘rougher on the tongue’ than expected. The seeds were bigger than you’d find in the white or red fruit, so that added to the rough feel when you ate it. It definitely was sweeter than the White dragon fruit, but also positively less sweet than the Red one. And it was not a ‘fruity’ kind of sweet either, but more ‘sugary’ – payah to describe. Altogether it was an exciting find, but not an equally-impressive discovery. I would go for the red fruit any time, for its divine colour, its nectarine sweetness,and ita overall deliciousness.
But just as you thought this is old material and it’s just me trying to pathetically resuscitate a good-as-dead foodblog with no current relevance, I’ll have you know that just over a week ago I visited Phan Tiet, South Vietnam, and came across fields and fields of Dragon fruit ‘yards’/ ‘orchards’/ ‘ladang'(?) as far as the eyes can see. It was quite a sight. Apparently Phan Tiet is Vietnam’s main producer of dragon fruit. And I finally had it confirmed by Vietnamese friends that even there, I would not find a single Yellow Dragon fruit in the markets. And so it remains as elusive as ever, which really is its real appeal.
So, I guess this is my contribution for 2018. Time stamp, checked ☑️
But why have I taken such a long time to post again? The work in Vietnam was very demanding. I managed to open a Halal restaurant, and run it from scratch for a year. That’ll be another story altogether. But I needed a couple of months too to quietly recover from the Vietnam tour of duty. Not quite PTSD, but similar.
Anyway I do still have a number of pics to write about, if only to amuse myself and no one else, but that will be in the next post. Perhaps in 2019.
In the mean time, Selamat Tahun Baru 2019! Semoga biskita beroleh kejayaan! God bless!