Malaysian are always crazy about durian. We love every single aspect of it, especially the smell and the taste of durian. I really love to stand near the durian stall and take a deep breath, hold it for a while just to enjoy the great sensation of durian smell. But our friend at the west does not really fond of durian, most of them think that durian is the stinkiest fruit in the world. Some thought that “durian is hell on the outside and heaven on the inside”.
Eating fresh durian is the best. As I said earlier, we are crazy about it and that is the only reason (I think the major reason) our ancestor create a lot of recipes that include durian in it. We got lempuk durian, sambal tempoyak, bubur durian, ais krim durian, pulut santan durian, apam durian, jem durian, kek batik durian, kek durian, seri muka durian, puding bakar roti durian and many more. Most of them are the traditional recipe but with some innovation, lots of love and new technology; they comes out with white coffee with durian and a wine from durian.
The trend of baking and cooking the western food just to look more cool than your neighbour brought us to spaghetti, pizza and chicken chop. Of course with some element of our own culture like a lot of cili potong/ cili jeruk (chillies) for spaghetti. It is to adjust the sour taste of the tomato sauce because Malaysian taste bud are used too spicy food. When crepe become famous we also want to join the world. But of course once again with our own identity and we come up with the legendary DURIANNNN CREPPEEE.
Out of the blue, even the mak cik2 at the kampung (village) are talking about durian crepe. Nenek2, opah2 that never understand what kind of devil are there in the computer until their grandchildren are so obsess about it all the time, suddenly ask how they can use the youtube just to look for the recipe of durian crepe.
As time past, things change, so does the phenomena of the yellow durian crepe. Now people are crazy about another yellow creature