Thai Dessert: Durian Chips

Durian Chips (Deep Fried Unripe Durian)

Durians are a Thai fruit. They might be hard to find in your Asian grocery – or they might have a whole stack of them. They are huge – watermelon size or larger. They have spikes on their brown skin. They are smelly like the most horrible smell you can imagine. Their flesh is tasty like nothing you’ve ever had when they’re ripe. Hope you find one!


1 Kg. Unripe durian (Sliced)
1 tsp. Salt
3 cups vegetable oil


Cooking Instructions:

1. Slice the durian into a very thin piece or think piece. The most important thing is to make it at the same thick size, so that when you fry them part of them won’t get burn first.

2. Separate the pieces into a group of same size. Leave it drain first. This way will help you save the cooking time.

3. Heat the pan and pour vegetable oil in it. Use medium fire.

4. When the oil is ready, fry the group of sliced unripe durian. Keep your eyes on it ๐Ÿ™‚ don’t let it burn. If it’s possible, flip the pieces every 2 breath. :p

5. I can’t tell how long it will take, depends on the thickness you slice the piece. Mostly, take short time. Pick up one piece and try it to make sure.

6. When durian chips is ready, remove from the pan and leave it drain on paper towels.

7. Sprinkle the salt all over and time to CHIM! (CHIM = taste)


Durian chips should be very thin when you slice. It’s made from the durian and maybe bugs took some part of it or big storm make it fall down from the tree before it get ripe.
It is one of my favorite snacks! ๐Ÿ™‚

You can’t just eat a whole bag in one time, as it will make you feel sick of it. Never get sick from it.. ๐Ÿ™‚ ร‚ย However, it is not as famous as potato chips.

Sawasdee Ka - Joy

Thai Fruit: Manao Dong (Preserved Lemon)

Manao Dong -ร‚ย Preserved Lemon


20 green lemons
1 cup salt
4 cup water


Cooking Instructions:

1. Clean the lemon. Scrape its skin with rock. (Same kind of rock we use for our skin)

2. Steam the lemon in boiling water for 15 minutes. Don’t let the lemon’s skin crack.

3. Remove from the stove and leave it cool off.

4. After that, arrange them into a glass jar.

5. Next, boil water with salt on medium fire. When the salt is dissolved, then turn off the fire.

6. Pour salted water in the jar while it’s still hot. Seal the jar and keep outside at room temperature for 1 month.

See my next post about how to cook food with preserved lemon tomorrow. ๐Ÿ™‚

Sawasdee Ka - Joy

Rambutan! Thailand’s BEST Fruit!

Rambutan – Thailand’s (the world’s?) Best Fruit!

Red rambutan coming into season in Thailand.It is June, and one of my favorite times of the year is happening right now in Thailand.

It’s time for the RAMBUTANS to become RIPE! I’m a rambutan lush, I have to admit. I eat more of these things than a man has a right to!

What in the world are rambutans? You might be asking yourself…

Rambutans are probably the most exotic fruit you’ve ever seen in your life. Maybe you’ve never seen them. They are grown the best in the south of Thailand. In fact, the best place I’ve ever had them from is from an area called, Ban Na San… a very small village along a river south of Surat Thani town about 30 km. Every year they have a huge week-long RAMBUTAN FESTIVAL there to celebrate since most of the residents make their living growing rambutans on their farms.

Peeled, ripe rambutan from Thailand.Rambutans when they’re best, are just bigger than golf balls and a lot more oblong (oval) than a round golf ball. They are bursting with flavor though there is nothing I could compare the taste of a rambutan to unless you are familiar with another exotic fruit called the “longan” or “lumyai”. The texture too is something quite unlike fruits I’ve had in America. Amost like a hard, fleshy grape. There is not a lot of juice in rambutans – loose juice that is, because the juice is locked up in the almost clear fruity flesh.

A rambutan is best had in mid-season – somewhere around June-August as they seem to be most sweet, and large by then. The color ranges from a yellowish to an intense pink or red color. The color doesn’t matter much with regards to taste, as long ast the fruit is bigger than a golf ball you can almost be assured it is more sweet than sour. When it’s ripe the flesh separates easily from the seed. When not quite ripe the flesh sticks to the rambutan seed and the taste is a little sour overall, still not a bad taste though!

There are over 100 (I stopped counting at 100) green grass-like hairs a half inch to 3/4 inches long with slightly curled ends protruding from every rambutan. This is normal, do not be afraid.

Upon first inspection you might think it inedible, or, that it resembles poisonous caterpillars that even when touched bring great burning pain through your skin. Nothing could be further from the truth, though you may find some black ants in your batch you purchase. There is one crawling on my rambutan I brought out of the bag!

How to eat a rambutan?

Rambutan seed and flesh.There are a couple theories on this but I take the quickest route which doesn’t require a knife. Takign the rambutan in front of me in both hands I grip it like I’m wringing washed wet socks dry and twist the skin of the fruit in opposite directions with each hand. Invariably the skin tears and an incredible bulbous clear fleshy rambutan is waiting for me to suck it out with suction or bite and pull it from the other half of the skin.

When chewing a rambutan you’ll eventually come up with a good system to let you avoid biting directly into the seed in the middle that is about the same size, shape and color as a big almond nut. I usually put the whole rambutan in the side of my mouth and chew almost halfway through it longways and maneuver it around using my tongue until I’ve pulled off 95% of the flesh. Then I either spit out the seed or pull the seed out with my fingers and polish off the remaining fruit.

There is an exo-seed type peel that is loose and surrounds the hard seed – it’s fine to eat, but may take some getting used to. I didn’t like it at all for the first few months I ate the fruit, but gradually it made no difference to me to eat it along with the rest of the flesh.

Be careful if you eat a lot of rambutan at one time not to handle the fleshy part with your fingers before you eat it as pesticides are usually used on the outside of the fruit to keep it safe from pests eating it. It’s delicious to them too.

Rambutans here in Thailand are at the usual rate of 15-25 baht per kilogram (2.2lbs). 25 baht is roughly equivalent to 80cents USD.

Rambutan taste is something you’ll quickly become accustomed to and addicted to. I am completely addicted and when each season comes I eat kilogram after kilogram of the fruit!

Short rambutan video here >

More Thai food videos at Joy’s Thai Food YouTube Channel >

There are two kinds of rambutans in Thailand: Rong Rien (grade school) like those seen here, and one with pink hairs instead of green & yellow called the “Si Chompoo” (pink).

๐Ÿ™‚ Vern

Rose Apples (Mountain Apples or, in Thai, “Chompoo”)

Rose Apples or mountain apples are called chompoo in Thai language.

Rose Apples (Mountain Apples or, in Thai, “Chompoo”)

These are one of my Thai food favorites… it’s not really just Thai food, but it’s all over Asia. I first had these “apples” when I was hiking in Hawaii. I was on a long hike and dying for something besides the water I had been carrying. I always carried about a gallon of water since I drank that much in five hours of hiking! There wasn’t much room for food.

I was hiking with a friend from the Philippines. We got to a stream and I saw these red fruits hanging on the tree – and thought that if I eat that fruit I’m probably going to hell… and I asked him what it was… he said, oh, “Mountain apple”. I said, HUH?

They were close enough to reach them. When he told me to help myself and eat until I couldn’t eat anymore – that’s exactly what I did. There’s something about trying a food for the first time when you’re over-the-edge with hunger. ANYTHING would taste good. Perhaps. But, these rose apples are incredible anyway. They are so refreshing – they have these juice cells that hold all this water. When you bite it and chew it – it is sooo refreshing – it was like jumping in a waterfall! Well, to me it was.

I’m not sure that you can find these in your Asian market. It’s likely that they wouldn’t be shipped from Asia since they are a delicate fruit and ripen very quickly. There’s a very short shelf-life on these, when they’re ripe they must be eaten quickly. They are not that sweet. The skin has this very unique flavor that I liken to “mint” of some sort… but I’m not that great with food tastes – (Joy’s husband, Vern here!)

These are a great after dinner dessert or a between courses snack – since it will clean your palate for the next course.

Ok – that’s my contribution to Joy’s Thai food blog – since she’s feeling a little ill tonight after we trekked up a waterfall this afternoon… Maybe the mosquitos, I really hope not.

Sawasdee Krup,


Thai Food Dessert: Bean Curd and Fruit

Tao Huay Fruit Salad

Thai Food Dessert: Bean Curd and Fruit Cocktail

Thai food dessert – this one is really delicious and yet simple to prepare. It is a staple dessert in Thailand, it is available at all the Thai-food open markets! Enjoy….


1 tbsp. gelatin
1/2 cup condensed milk or soy milk
1 cup water
1 tbsp. vanilla flavor (you may use almond, strawberry, jasmine or any flavor you like)
3 tbsp. sugar


1. Mix gelatin with water and boil it.

2. When it’s boiling, add sugar and then mix well.

3. Add milk then stir for 5 seconds. Turn off the fire.

4. Put vanilla flavour. Mix well then pour it into a cute cup.

5. Leave it cool in refrigerator about 20 minutes. Serve with fruit cocktail on the top.

Sawasdee Ka - Joy