วิธีการทำมะระยัดไส้หมูหรือไก่(Mara Jus Sin Mu Or Kai) สำหรับ 15~20 ท่าน

การเตรียมเครื่องปรุง
1. หมูบดหรือไก่ 11/2 กิโลกรัม
2. ลูกมะระขนาดใหญ่ตัดความยาว 2~3 นิ้ว จำนวน 15~20 ท่อนจากนั้นนำเมล็ดที่อยู่ในมะระออกให้หมดและล้างน้ำให้สะอาด
3. ซีอิ้วขาว 1 ขวดใหญ่
4. รสดี 2 ซองเล็ก
5. ผงชูรส 1 ช้อนโต๊ะ
6. วุ้นเส้นสำเร็จ 1 กิโลกรัม
วิธีการทำไส้มะระ ( ไส้ในที่นี้หมายถึง หมูหรือไก่บดที่ผสมวุ้นเส้นคุกเข้าด้วยกัน)
1. นำวุ้นเส้นมาผสมกับหมูบดหรือไก่
2. ใส่ซีอิ้วขาวประมาณ 5~6 ช้อนโต๊ะ
3. ใส่รสดี 1 ซอง
4. คุกให้เข้ากัน
5. นำไส้มะระที่คุกเข้ากันแล้วมายัดไส้เข้าไปในมะระ (ถ้าไส้เหลือปล่อยทิง้ไว้)
วิธีการปรุง
1. นำน้ำใส่หม้อเบอร์ 36 ประมาณ 1/2 หม้อต้มน้ำให้เดือด
2. ใส่ซีอิ้วขาว 1/2 ขวดใหญ่
3. ใส่รสดีอีก 1 ซอง
4. ใส่ผงชูรส และทิ้งไว้ให้น้ำเดือด
5. นำมะระที่ยัดไส้แล้วลงไปในหม้อทั้งหมด ต้มรอจนกว่ามะระสุก
6.  เทไส้ที่เหลือลงไปในหม้อทั้งหมดแล้วต้มให้สุก
ทั้งหมดแค่นี้ก็จะได้มะระยัดไส้ Style นายอร่อยแล้ว ตักมะระใส่ชาม 1 ชิ้น สนนราคาอยู่ที่ชามละ 25~30 บาท
                                             ขอบคุณมากครับ

Thai Wedding Ceremony

There are an increasing number of foreigners who are marrying Thai women or Thai men. And according to our ThailandQA.com Forums, there are also many people coming to Thailand to attend weddings as guests as they are asking questions like “What do we wear to a Thai wedding” and “What gift do we give the bride and bridegroom?”. As I was at a Thai wedding last weekend, I thought I would share with you some of my photos. I was the official photographer (I also do funerals but that is another story) so I took about 1,900 pictures on this day. I have been to quite a few weddings in Thailand, so I will try my best to give you an explanation of a typical wedding. These may vary throughout the country but most of them typically have the same elements. In urban areas the wedding might only last for one day, but upcountry the celebrations often go on for three or four days. These are pictures of a typical wedding in Central Thailand.

A Thai wedding in Thailand is not your typical wedding that you may have experienced in your home country. There is no church wedding as such as the first ceremony usually takes place at the home of the bride or the new home of the wedding couple. Traditionally, an odd number of monks, usually nine, are invited to bless the home of the wedding couple and also all of the participants in the upcoming wedding. The wedding cannot take place on just any month of the year or even day or time. Auspicious months for a wedding are usually days in the waxing phase of the moon on the second, fourth, sixth, eighth and twelve lunar months. These are all even months as the number two represents the couple to be married. The ninth lunar month is also considered to be lucky. However, you should never get married in the tenth lunar month as it is considered very unlucky for your marriage. This is to do with dogs who are usually in heat at that time of the year. No-one wants to be associated with copulating dogs. Once the month is chosen, they then consult an astrologer who will then choose the precise date and time for the ceremonies to start.

The monks are invited early in the morning. Usually for this part of the ceremony, only close family and friends might attend. The five precepts are first recited and then the monks chant auspicious text from the scriptures. While this is being done, some water in a bowl, with a candle dripping over it, is being made sacred. At the completion of the chanting, the wedding couple simultaneously, again representing their unity, offer food to each of the monks. After the monks have finished their meal, the couple then make another offering of flowers, money in an envelope and essential items for every day life for the monks. Any merit made during this ceremony is then passed onto ancestors and absent relatives by doing “kruat nam”, where water is poured from a container slowly into a bowl. The head monk will then mark the foreheads of the couple with three dots using paste which was blessed during the ceremony. He then blesses the couple with the holy water. As the monk departs, he will sprinkle water over the other guests. To receive the blessing in a proper manner, you need to put your hands together in a prayer-like gesture.

As you can see by the above picture, most guests are sitting outside the house at round tables. They are being served food and drinks. Though, strictly speaking, they cannot start eating until after the monks have finished their own meal. Inside the house were the parents and grandparents of the couple to be married. Everyone else was outside. When you receive a wedding invitation, you will often have the times for three different ceremonies. Quite often these days, they are held on the same day. For this wedding, the ceremony to be blessed by the monks and to make merit started at 7 a.m. and lasted over 90 minutes. It might be a bit boring with all the chanting and if you are not a Buddhist then there isn’t much you can do other than eat and drink. In addition, you will most likely be sitting outside so will only be able to hear the chanting. Most people don’t turn up for this part. Or, if they do, they will arrive late. You don’t have to wear anything formal, just something smart. This is now the end of the first part of the wedding day. The couple are not married yet. They have just received a blessing from the monks. The monks now leave and don’t take part in the next ceremony.

On the wedding invitation I received, the next event was scheduled to start at 9 a.m. This is the parade of the groom and his family and friends from his house to the house of the bride. Though typically, they normally start their parade just around the corner. This starts as soon as the monks have left as they no longer take part in the wedding ceremony. The procession is only for members of the groom’s family and friends. They are basically escorting him to the house of the bride’s parents where the elders will discuss the dowry payment. Leading the procession are a group of young ladies performing the ramwong dance. A lot of hand movements are typically used for this. Behind them are a traditional Thai band used for such processions – they have long drums and cymbals. Next comes the banana plants and sugar cane plants. After the ceremony has finished, the banana plants are planted in the garden. By the time the couple have children, the plant will be ready to provide food and nourishment for the baby. Taking up the rear are the people carrying the gifts and food for the family of the bride.

As the procession approaches the house, they see that their way is blocked by three gates which act like a kind of “toll-gate”. To pass them, the father of the groom has to negotiate the price of a safe passage. At each gate, usually made up from silver and gold coloured belts, the price of the toll becomes higher. As you can see from this picture, a female member of the bride’s family wants a higher price than the one offered. The father of the bride has to make sure that he has enough money envelopes to pay off all the female relatives standing at each gate. Eventually they arrive at the house. The gifts are brought into the front living room and the banana tree and sugar cane plant are left at the front door to provide their own symbolic doorway.

Inside the house, senior members of each family carefully inspect all the wedding gifts. The amount of the dowry, or sin sod in Thai, to be paid by the groom to the bride’s family, had been agreed upon several months before. They were now making sure everything is in order. The food is an offering to the dead ancestors. The ceremony tells them that the couple are intending to get married. Common offerings include banana, coconut, boiled rice, meat, alcohol and Thai sweets. The number of trays offered has to be an even number to represent the couple.

The money is laid out on a cloth. This is largely symbolic as it is often returned to the couple to use after the wedding has finished. But, traditionally, it is as seen as payment for the “mother’s milk”. Again it is for the ancestors to see that this marriage is legally binding. The amount of money offered has to be an even number. If the wife desserts her husband for a reason that is not valid, then he can claim it back. Next the bride and groom present each other with gold rings and necklaces. The senior relatives then bless the money and other gifts. In the picture above, you can see various kinds of leaves in the bowls. All of these have auspicious names. Such as “gold leaf” and “silver leaf” which will mean that they will have a prosperous life.

Next the relatives, in order of seniority, will come forward to bless the couple. They will tie the “sai sin” on the wrist of each couple. To do this properly, you need to stroke the wrist of each couple first and then tie the knot. You can say a blessing at the same time. They will then prostrate in front of you, unless of course you are a junior member of the family. If you have come to this part of the ceremony, then you will see that there is a bowl next to the couple which you use to make an offering. You put the money in the same envelope that you received your invitation. This is usually pink. It already has your name on the outside so there is no reason to write anything else. Most people give at least 500 baht. You can give more if you are close to the couple. Weddings are expensive so this money helps pay for it.

The main part of the wedding ceremony is the blessing of the couple with lustural water. For this wedding, this took place at about 10.30 a.m. or 90 minutes after the procession to the house. If you want to skip the earlier chanting and the negotiation of the sin sod, then just turn up late for this part. This is often done at the house, though some people arrange for this to take place at the wedding reception in the evening. The ceremony is presided over by a senior member of the family or an invited guest who knows the rituals. A kind of spell is incanted which bless their future together. Then the “twin crown”, called “mongkhon faet” in Thai, is placed on their heads at exactly the same time. This is similar to the “mongkhon” worn by Thai boxers during their blessing ceremony. However, this version comes as a pair as there is a thin thread connecting the two. The dots, using the white paste earlier blessed by the monks, are then put on the forehead of each couple.

Relatives and friends then line up to take turns blessing the couple. If you decide to attend this ceremony, then you will need to pay attention to see how it is performed. Notice that the bride is sitting on the groom’s left. So, you first bless the groom. There will be someone standing by the bowl who will fill the small conch with the blessed water. You will probably spot some of the “silver leaf” and “gold leaf” and even “love leaf” leaves floating in the water. Hold the conch in your right hand with the left hand supporting it. Then pour some water up and down of the outstretched hand of the groom. At the same time, say something like “may you always be happy and live a long life together”. Make sure that you don’t use up all the water as you need to repeat this ritual for the bride.

Weddings in Bangkok usually last all day. However, if you have received a wedding invitation, you are usually only expected to turn up for the wedding reception in the evening. I have already shown you pictures of the other two major ceremonies that took place earlier in the day. Both of these usually take place at the bride’s family home. Usually only family and close friends attend these ceremonies. Then, in the evening, everyone is invited to a big meal at a local restaurant or hall.

For the evening session I dressed up a bit more smartly. During the day I wore a polo shirt but I changed to a traditional silk shirt in the evening. When you arrive, you will see a reception table near the entrance. Usually some beautiful young ladies are on duty here. They will ask you to sign a book where you can write some good wishes. They will then give you a small wedding souvenir. Usually nothing exciting but don’t refuse it. In Thailand, you don’t normally bring a present for the bride and groom. However, you can give some money. You put this in the same envelope that you received your invitation. This already has your name on it. On the reception table there is a box to place the envelope. You should put in at least 500 baht or more if you know them well. The money helps to pay for the wedding and also the meal you are about to eat. Before you go into the hall, you can have your picture taken with the bride and groom.

I was at the wedding reception to take pictures of people as they arrived. Quite a few people arrived late so we were stuck outside for nearly two hours. I thought I would then be able to get a bite to eat. But then the emcee invited the couple onto the stage with the parents for the speeches. Two senior guests were asked to give some words of wisdom and then make a toast for the couple. Then the emcee teased them by saying that they should kiss each other in front of everyone. But really they only did the traditional Thai “sniff kiss”. If it is your wedding day, make sure you don’t do anything x-rated on the stage!

As soon as the toast and speeches had finished it was time to have their pictures taken at every table. Unluckily for me, this wasn’t a small reception. I counted at least 40 Chinese-style dining tables. If we were lucky, people moved so that we could take pictures of everyone in one go. But many tables we had to take two pictures. It was nearly 9 p.m. by the time I had taken the last picture at the last table. I had been there since 5.30 p.m. and still hadn’t eaten. By this time, most of the food had gone and people were already starting to go home. So, I never did get a chance to eat any of the delicious food. I am not sure about the wedding couple, but it had been a very long day for me and I was very tired. But, you would think that now they would be happy as they were finally married. However, that wasn’t quite true. Although they were married in the eyes of their peers and elders from the community, they weren’t yet officially married. Really, to get married in Thailand, all you need to do is go down to the local district office, pay a fee and they will sign your certificate. People usually do this the next day or sometimes a few weeks or even months later. I know some couples who never never did get around to getting a wedding certificate.

Rambutan - เงาะ

Rambutan Facts and Information

Commonly known as Rambutan it is known botanically as Nephelium lappaceum. The Rambutan is a tropical tree which belongs to the Sapindaceae family and also the fruit of this tree. Although it does not grow very tall, it produces an ample harvest. Rambutan is widely distributed throughout Indonesia, Malaysia and Southeast Asia and is identified in some countries, by different names. For example, in Nicargua, Costa Rica and Panama, Rambutan is identified as mamon chino while Thailand people call it ngoh. In Malaysia, another type of Rambutan is sold called wild Rambutan. Although the common color of Rambutan is red, the fruit of this particular type is yellowish. The hairy skin of the Rambutan fruit is removed to get to the whitish or pinky edible parts. They typically taste sweet though some are sour as well as sweet.

Appearance of Rambutan

The Rambutan tree grows to about 10 to 20 m in height. Its alternate leaves are 10 to 30 cm in length and pinnate and have three to eleven leaflets, each with an entire margin about 5 to 15 cm in width and 3 to 10 cm in breadth. Petal-less small flowers which are about 2 1/2 to 5 mm in size are disk-shape and they bloom cluster wise. The shape of Rambutan fruit is round or oval and it is about three to six cm by three to four cm in dimension.
Rambutan is borne in clusters, and about 10 to 20 Rambutan fruit can be seen. Its leather like skin has pliable thorns. Rambutan fruit is typically red though some are yellow or orange. ‘Rambut’ is a Malay word that means ‘hairs’, hence it gets its name because of the thorn like appearance of its fruits. Its brownish seed is about two to three cm in size and is basally scarred. It is soft and crunchy. Although the raw seeds are poisonous, they may be eaten after cooking.

Propagation of Rambutan

In some countries, the Rambutan tree is very common in gardens. They are also grown in medium sized estates for trading. Although Rambutan are widely seen in Southeast Asian countries, Sri Lanka, Ecuador, India, Indonesia, Malaysia, Philippines, Thailand, the Caribbean, Africa, Cambodia and Central America are also main countries for Rambutan plantations. It is one of the fruits that give out massive harvest in Hawaii as well. Rambutan trees are genetically male or female. Although female Rambutan trees are only with female flowers, the male Rambutan tree has both flowers although female blooms are less.
Fragrance of Rambutan flowers entices insects. Mostly, bees can be seen around Rambutan flowers. Many types of butterflies, flies and other types of insects extract a great quantity of honey thus fertilizing them. Since the female flowers lack pollen, they need cross pollinations to be fertilized. Although some cultivars are apomixes, Rambutan mostly depends on insects to be pollinated.
From the selected clones, a range of cultivars has been produced up to now. Some of them are highly suitable for harvesting and they are only three to five m in height which makes them easier to be cultivated. Seeds of Rambutan are now available that are developed to bear both the female and male flowers equally well. After removing the fleshy fruit, seeds are thoroughly washed before planting. It will take about nine to 25 days for sprouting. Seedlings give results after five to six years but genetic wise the duration may change. Patch budding is an effective way to propagate Rambutan trees. In this method, one and half month old seedlings are taken and planted in one quart cans with enough manure. Thereafter they are transferred to large containers and this type of trees produces flowers within three years after they are planted out in orchards.

Uses of Rambutan Fruit

Rambutan is a tasty fruit and it is very popular in many countries. Seed oil from the Rambutan is produced and in use to manufacture candles and soap. Although Rambutan trees are cut down rarely, their wood is used in the construction industry. Rambutan fruit is said to heal dysentery and diarrhea effectively. The leaves are also used as cataplasm to cure headaches. In Malaysia, the skin of the Rambutan fruit is used to prepare native medicines. Further, the roots of Rambutan trees are boiled and used as a medication to cure fever.

Nutritional Value of Rambutan Fruit

Rambutan fruit is rich in following components: Fat, Calcium, Iron, Protein, Nitrogen, Ash, Sodium, Zinc, Magnesium, Manganese, Potassium, Phosphorus, pH, Vitamin C, Vitamin A, Thiamin, Riboflavin, Fiber. Eating five fruit in a day can seriously decrease the chance of cancer. Rambutan fruit is also very effective in lowering blood pressure.

How to Eat Rambutan Fruit

Open Rambutan fruit by removing one part of its skin. Find the seam across the fruit and pull apart the leathery skin. You can also use the knife, but be careful, only cut through the skin. Then you can hold the fruit with your fingers and enjoy the sweet taste.
Rambutan fruit cannot be cooked; it can be eaten raw only.

Jackfruit - ขนุน

 

Jackfruit Information and Facts

The jackfruit tree is native to countries such as India, Bangladesh, Philippines, Thailand and Sri Lanka and maybe even East of Malay. It’s cultivated on Tropical conditions and the Jackfruit is believed to be the largest tree borne fruit in the world.

History of Jackfruit

The Scientific name of Jackfruit is Artocarpus heterophyllus and comes from the family of Mulberry family (Moraceae). Native to countries like Sri Lanka, India, Malaysia and Bangladesh it was known to have originated from the Western Ghats of India. It is the National Fruit of Bangladesh and Indonesia. The Jackfruit was introduced to Northern Brazil in the mid 19th Century. It has been a major part of Indian Agriculture for Centuries. It’s believed that the great king Asoka in India encouraged cultivation of the Jackfruit. History shows that cultivation of jackfruit goes back to as much as 5000 to 6000 years.

Jackfruit’s Benefits

There are many benefits of the Jackfruit tree. It’s a very nutritional and tasty fruit and even the seed of the fruit is edible and very high in nutritional value.
The tree yields strong wood when mature and valued for its durable termite proof timber which can be used to build furniture. The leaves are one of the favorite diets of goats in these tropical areas.

Medicinal value of Jackfruit

Jackfruit is very useful when it comes to lowering blood pressure due to its very high level in potassium. The root of the Jackfruit is known to have many curative benefits. Its extracts are used by many native medicine makers to cure fever and diarrhea, it’s also found to be beneficial for asthma patients, and used to treat many skin problems as well.

Nutritional value of Jackfruit

In Addition, the Fruit contains a high amount of Vitamin A, Vitamin C, Calcium, Iron, Sodium, and many more nutrients. It calorie content is very low and is used in diets for weight loss or even to gain weight. The Vitamin C in the Jackfruit helps to increase the body’s immunity system and keep gums healthy. It’s what keeps the cells in the body together. The nutrients in Jackfruit also stops cancer cells from developing within the body, keeps the blood pressure low, fights against ulcers and makes the skin look younger by slowing down the degeneration of cells in the body. There are many varieties of Jackfruit. The sweetest and best is considered as the Honey Jack.

Habit and Appearance of Jackfruit

The Jackfruit Tree is an enormous tree which is large and bushy found growing mainly in tropical areas which are seen to have Monsoon rains. The young branches contain sticky white latex which can be useful to make birdlime. The leaves of this tree are oval shaped and deep green and glossy and grow in clusters. Its unique male and female flowers are borne in separate flower heads and are mostly seen in February and March. The male flowers are on the new wood above the female flowers. You can tell the difference because the female flowers appear on short twigs from the trunk. Male Flowers has pollen and the female flower doesn’t and another distinctive feature of the female flower is that it begins to swell very soon.
The Jackfruit can become as large as 36 inches long and 20 inches in diameter making it weigh more than 80 pounds. These fruits hang from branches and trunks and sometimes you will also be able to see fruits hanging from the roots of some older trees. These large round or oblong fruit has a rough skin and is usually covered with a thick layer of pointed studs. Due to its very sticky white latex found inside the fruit its best if you dip the knife in vegetable oil before cutting the fruit. Within the fruit are many carpels which are small yellow pulpy pockets with seeds. This yellow pulp can be consumed raw when ripe and cooked when it’s not. It’s very starchy and fibrous which provides energy and has an abundance of dietary fiber. The seeds are also considered to be very nutritious and is consumed cooked by making curries or even fried, or just by drying and soaked in honey. It’s used as a cuisine in most parts of Asia and is the most popular fruit after mango and banana.

Mangosteen - มังคุด

History of Mangosteen Fruit

The Mangosteen is believed to have originated in Southeast Asia. Its botanical name is Garcinia mangostana and is grown in tropical areas of both the western and eastern hemispheres. Commercial plantations can be found in the Philippines, India, Malaysia and Thailand. A few other countries in South and Central America as well as Asia are known to be smaller producers of this fruit. It is highly valued because of the excellent flavour it gives. It is referred to as ‘the queen of fruits’ in Asia and in the French Caribbean as ‘the food of the Gods’.

Characteristics of Mangosteen

From the time that a Mangosteen seed is planted, it can take anywhere from seven to ten years to give fruit. While it is considered one of the slowest growing tropical fruit trees, it can actually reach a surprising seventy five feet in height.
The rind, also known as the exocarp, of the fruit is a deep, purplish red colour when it is ripe. The edible flesh is tangy and sweet. It is about the same size as a tangerine, and its rind is similar to the pomegranate in texture.

Mangosteen Nutritional Value and Benefits

The Mangosteen fruit is as functional as it is delicious. It is particularly rich in xanthones, which are known to help your body function healthily. In addition to this, each serving of this fruit can contain up to five grams of fibre.
Xanthones are the name given to a group of polyphenolic compounds, which are similar in structure to bioflavanoids and are biologically active. They are very rarely found occurring in nature, and the majority of them are found in just two different families of plants. So far, there have been two hundred xanthones that occur naturally which have been identified, and of those two hundred, forty were discovered in the Mangosteen fruit.
Xanthones, along with their derivatives, have been scientifically proven to have many benefits. Some of these are anti-inflammatory properties, anti convulsion abilities and anti-allergic properties. Other components that are found in Mangosteen also have some medicinal qualities, and examples of a few of these components would be catechins, sterols, polysaccharides and proanthocyanidins. While these compounds are not as nutritionally important or as biologically active as xanthones, they still go a long way in providing the Mangosteen with the medicinal benefits that it is treasured for, because many of these components are antioxidants.

How Mangosteen Fruit is Eaten

How to eat Mangosteen fruit? The bittersweet rind of the Mangosteen is not edible. To get past this, you can use the palms of your hands to crush the rind, which is quite brittle, and reach the white fleshy fruit inside. You can also try twisting the Mangosteen rind firmly until it gives way.
Once the rind is taken away, you can see that the inside of Mangosteen fruit consists of wedged segments. The largest wedge is most likely to contain a seed, while the smaller ones lack one. There can be between four to eight segments, and you can find out how many segments are inside the fruit before even opening it because the number or wedges showing on the protrusions on the underside of the Mangosteen represent the number of wedges inside it. Mangosteen is very sweet and should be consumed as soon as it is opened. Mangosteen juice is also very popular, and perhaps the most well known Mangosteen drink is XanGo, marketed by a company based in Utah and introduced to American consumers in 2002.

Other uses of Mangosteen

The medicinal properties of Mangosteen fruit mean that people use it as a home remedy or herbal remedy in curing several ailments. In many Asian countries, such as China, Thailand and India, preparations are made from the Mangosteen rind and then used to treat dysentery and many other types of infectious diarrhoea. The astringent qualities of the plant mean that it is useful when it comes to preventing the loss of important nutrients through dehydration. Thai people make use of the antimicrobial properties of the Mangosteen fruit by using preparations of it to treat tuberculosis, urinary tract infections, infected wounds, malaria, gonorrhoea and syphilis. It was well established in Asia for many years that the Mangosteen fruit has strong anti-inflammatory properties, and therefore it is widely used for treating hyperkeratosis, eczema and other related skin diseases such as seborrhoea and psoriasis.

Durian - ทุเรียน

Durian Fruit Information and Facts

The Durian’s complex taxonomy is a result of addition and subtraction of many species from the genus durio and the Malvaceae family. It was earlier mistaken to Annona muricata (soursop) as this particular fruit also has a thorny greenish skin akin to the durian fruit. Malaysian people who identify soursop by the name ‘Dutch durian’ emphasize the similarity of the two fruits. Another misidentification is known with the notes of Johann Anton Wienmann (1800) where he classified durian with the Castaneae plant.

History of Durian

Indonesia, Brunei and Malaysia are native to the durian tree, though Western countries have known it for more than six centuries. Niccolo Da Conti, a Venetian merchant who traveled to China and Western Asian countries in 15th century had mentioned durian fruit in his documents. Garcia De Orta, a Portuguese physician, mentioned durian in his book named Coloquois dos Simples e Drogas da India launched in 1563. The book, Herbarium Amboinense published in 1974 by the Georg Eberhard Rumphius, German Botanist, also gives a detailed and well-researched account on the durian.
Durian Seeds
The Portuguese introduced Durio ziebethuinus to Ceylon in the 16th century. Many new types were also introduced later. In late 1800, Southeast Asian countries that were first familiarized with the plant started to grow it commercially in 20th century. Edmund James Banfield, a naturalist of Australian origin, got a durian seed in 2000 from one of his Singaporean friends and planted it in Queensland first introducing durian to Australians.

Habitats of Durian Fruit

Durian is a native plant of Brunei, Malaysia and Indonesia but some highlight that it is native to Philippines as well. Thailand is one of the main countries that export durian to the international market. Sri Lanka, Cambodia, Laos, Vietnam, Myanmar, West Indies, India, Hawaii, Polynesian Islands, Madagascar, China, Singapore, Northern Australia, and Malaysia as well as some parts of America are also well known as habitats for the durian tree.

Appearance of Durian

Nick named ‘King of Fruits’; durian is highly valued in Southeast Asian countries. Durian has a very distinguished smell and its skin is thorny and hard. The dimension of a durian fruit is about 30 – 15 cm and its weight is about three Kgs. Durian flowers bloom in a cluster and there are about three to thirty identical clusters borne on its trunk and large branches. Every flower has sepals and about five to six petals. Durian is round although the oblong shape is not irregular. The shells are green or brown while its flesh is a luminous yellowish or reddish color.
The odor of the edible parts of durian is so penetrating; it spreads a long distance even without removing the shell. Some like the aroma of durian very much while some others highly despise its scent. Durian trees yield two harvests per year, but it may vary in keeping with the various climates, cultivars and places. Durian trees bear fruit after 4 -5 years and they take about three months to ripe. From a great variety of durian, only the Durio ziebethinus variety is marketed internationally.

Benefits of Durian Fruit and Nutritional Value

Durian is rich in sugar. It is also rich in vitamin C, tryptophan, potassium, carbohydrates, fats as well as proteins. Health professionals frequently recommend it as an effective source for taking in raw fats. However, some point out that as the durian contains a high amount of fatty acids it is advised to limit its consumption. Malaysians use its leaves as well as roots to produce a decoction for fever. A research from University of Tsukuba reveals that durian fruit has significant powers to detoxify the body. Javanese people think that durian is a good aphrodisiac.

How to Eat Durian Fruit

The durian fruit is quite large. Its size is not a great problem as ripe ones fall in time. They may slightly crack when falling. By inserting a knife or a fair sized cleaver to such a crack, it can be opened very easily. Within, are about five parts and in each one of these, several seeds can be seen covered with an aril identical to custard. When durian is eaten immediately on falling, the pungent smell is bearable and the taste is also favorable. Durian fruit can be mixed with many flavors to increase its taste. Its seed can also be eaten after it’s cooked.

King of fruits - Durian Story

 
 
Durian is a fruit unique to Southeast Asia. This is sort-of strange, as almost any fruit or vegetable with a somewhat appealing taste has long become a universally cultivated crop. And not that the durian would be lacking in taste appeal. Those who like durian typically regard it as the king of fruit. And even in countries where, during the harvest season, there is a real flood of durians, prices never drop to dirt-cheap levels, as they do for pineapples and bananas.
Well, durians have a strong smell and a unique taste. Could be that those who haven't seen others indulging in durians have doubts as to the fruit's fitness for human consumption. Judging by the fruit's smell, its flesh moves straight from unripe to rotten.
But when good durians are available at reasonable prices I can, for weeks on end, make durian the staple of my diet. And I enjoy a good health doing so.
I haven't been to a hospital or physician for years, and I practically never take any medicine. Anyway, I have little confidence in medical science, and would never undergo an operation that requires full anesthesia.
(While I do not take any Western pharmaceuticals, I am, however, enthusiastic not only about Indonesian durians, but also about another Indonesian plant, the testosterone-boosting herbal tongkat ali. Never heard of tongkat ali? I can eat durian for breakfast, lunch, and dinner, and I am confident that I can do so until an old age, without developing diabetes or hepatitis. Actually, I even believe that the durian has a magical power to keep me young and look young, without facelifts or other cosmetic or plastic surgery.
Only slowly, durians are catching on in other parts of the world. They aren't grown yet commercially on other continents, though the climate would be ideal in the Northern parts of South America, as well as sub-Saharan Africa. (I have been informed by a reader that there are a few durian trees on Zanzibar.)
Durians are catching on in other parts of the world primarily because Thailand now produces, on a large scale, exportable durian fruit of the Mon Thong variety. Mon Thong is the only durian variety that is suitable to be shipped (usually by plane) to far-away destinations because Mon Thong durian can be harvested weeks before they have fully ripened, can be stored for weeks, and have no tendency to rot prematurely.
Classical durian varieties as they are common in Indonesia (mainly Sumatra and Borneo) have to ripen on the tree and are harvested only once they have fallen off on their own. They are then best eaten within some 6 hours, or, at least, within a day. They will lose flavor and texture beginning on the second day after having fallen off the tree.
Thai agriculturists have also succeeded in minimizing the typical offensive durian smell. On Thai durian plantations, transplantation surgery on this cash crop is a common occurrence. By transplanting branches of grown trees onto newly growing trees of less than 70 cm in height, they keep the trees of their plantations low… a precondition for making the harvesting of unripe fruit an easy task. Naturally growing durian trees can reach an impressive height of up to 30 meters.
As a result of the efforts of Thai agriculturists, durian fruit now is exported to North America, with Western Canada a major destination (as Western Canada, particularly Vancouver, has a substantial population of Asian, especially Southern Chinese, origin).
Commercial Mon Thong durians are the most digestion-friendly sub-species. By this, I don't mean that in general, durians would be hard to digest. No stomach cramps and no excessive winds as with cabbage, and no discharge pain as with chilies. But with non-Mon Thong durians, there will be burping, and burps do smell like the durian fruit... socially not acceptable even in counties where durians are grown. Mon Thong is clearly the mildest kind of durian fruit. (But even in Thailand, durians are usually banned in offices and hospitals.)
However, Mon Thong durians are like Del Monte bananas. They are a neat agricultural product: they look good (no wrinkles, no age spots) on supermarket shelves, they stay young and can be stored with ease for quite some time, produce little odor, are of predictable, standardized quality. But they no longer have quite the original taste. OK, I don't mind what they do with bananas. But for the durian, it's a loss.
Durians are like grapes and wine, or like cheese. They are a food for gourmets, for connoisseurs. For genuine durian lovers, differentiating tastes in accordance to variety and region can be a true science.
Classic durians, as they are found on Sumatra and Borneo, come in as wide a variety and shades of taste as does wine, or cheese. Though there isn't a durian culture yet as there is a wine culture, there would be a good foundation for it. It's probably only a matter of Southeast Asia becoming sufficiently developed in economic terms to support food culture on a Western level.
Gourmet durian culture will have to be centered on Sumatra and Borneo, just as wine and cheese culture is centered on France.
Thailand may currently be the world's main durian exporter, and has the lowest prices (during the season in May), but Indonesia is the cradle of the fruit, and has hundreds of yet unclassified varieties.
Those who know only the standard Thai Mon Thong variety will be surprised in how many different flavors and textures durian can come.
Standard Thai Mon Thong durians have sweet fruity-tasting meat with a firm texture and of yellow color. It's the variety that is the least likely to be outright disliked. It's also a bit boring for the taste buds.
Indonesian durians come in a wide range of flavors.
My own preferred variety has white, wrinkled meat with a texture like whipped cream and a bitter-sweet, nutty taste.
When the meat is not wrinkled upon opening of the fruit, the taste will be less creamy, and rather fruity.
You are less likely to find bitter-sweet durians with yellow meat, but occasionally you will come across that combination, too.
Yellow-meat durians are usually just sweet, not bitter-sweet. They also are less likely to have a nutty flavor.
"Durian", by the way, is an Indonesian word. "Duri" translates as thorn, and "durian" means thorny. Therefore durian, by name, is the thorny fruit. Which indeed, it is. You can kill a person by throwing a durian at his head. It's just like a ball of spikes. (There is another Southeast Asian fruit, known by an Indonesian name: Rambutan, the "hair fruit", "rambut" being the Indonesian word for "hair".)
Indonesia has the best climate for durians (highly tropical), and in the chief Indonesian durian-growing area of North Sumatra, durians are available year round. Incidentally, during the Thai durian season of mid-April to mid-June, there is the least output on North Sumatra, and prices rise to threefold their peak season's level.
I am convinced that durians are good for health, not just because fruit in general is healthy.
The locals in all countries where durians are grown believe that it heats the body. You'll be told that if you eat durian before bedtime, you won't need a blanket. I haven't seen any scientific proof in that direction, and I have been feeling unusually hot only a few times after eating durians in the evening.
From my own experience of eating thousands of durian fruits, I know that in some magical way, eating durian (in sufficient quantity) will clear the lungs and breath pathways. After having consumed the flesh of two durians with a combined weight (not yet pealed) of about 4 kg, I always cough up phlegm from my lungs.

Thailand Golf !!!

Get the Best Results from your Hybrid

This months tip is how to get the best results from your hybrid. The caddies in Thailand will call this club "Mei Khatoey" meaning half wood half iron, or "ladyboy" as they so passionately call it.

Hybrid clubs are incredibly useful from the close cut fairways and long grass that the courses in Thailand have, as long as you know how to swing one. You'd be surprised at how many golfers often with no clue of how-or of what the hybrid was designed to do in the first place.

To clear up misconceptions about hybrids, as well as how to swing one, let's look at what hybrids are designed to do. In most cases, hybrids are designed not as fairway-wood replacements but as long-iron replacements.

This isn't the case across the board, but to know for certain, check out the design of your hybrid. If it looks more like a wood, then it's better suited for a wood-like swing. There aren't many hybrids like that; most hybrids on the market have iron-like features, meaning these babies are better suited to swing like an iron. That's what this article is about.

Hybrid Iron Or Wood?
What is a hybrid, exactly? Most hybrids are designed to be replacement clubs for those hard-to-hit long irons, but that's not true with all models. The easiest way to determine if your hybrids require more of a wood-like swing or an iron-like swing is to check the design of the face. If the face looks like an iron, then it's meant to be swung more like an iron. If it has a more rounded profile and looks more like a wood, the club might perform better for you if you have a slightly shallower angle of attack. Now be careful, no matter what, a hybrid is not a fairway wood, and in most cases, your steeper iron swing will prevail. But if you have hybrids that look more like woods, don't be afraid to make a lower and longer golf swing.

BALL Position: Use your 3- or 4-iron as a guide

SETUP
For starters, let's get your address position correct. The right ball position for your hybrid is just a smidge back towards the middle of your stance of where you would play of your 3- or 4-iron. The goal is to position the ball so you want to hit down on the ball with your hybrid. It's not made to scoop!
Second, the distance from you and the golf ball should change. This means moving away from the ball, about an inch or so. To get more specific, check your hybrid's length with your long iron. If it’s an inch longer, then stand an inch farther from the ball. 

DON'T LIFT AT IMPACT
Just as you would with a long iron, hitting a hybrid effectively means hitting down onto the golf ball, and making a full extension through the hit. In case you were also wondering, it's perfectly acceptable (in fact, it's encouraged) to make a divot with your hybrid shots. Follow these steps-hit your hybrids like a long iron, and you'll be on your way to making the most out of them and having some great scores while your in Thailand.

Putting on Thailand Golf Courses

As if putting wasn't hard enough already, you pack your clubs to come play in Thailand and you come up against a different style of grass that you haven't played before.
If you're from the tropics then you are familiar putting with, against and across the grain.
The grain generally follows either the direction in which water drains off the green, or it grows towards the setting sun or a water source. On severe slopes it will grow towards the drainage path. The shiny/dark rule works also when looking at the grass on a golf course. Take a look at a putt standing both behind the ball and behind the hole. If the grass on the green looks "shiny" or is a lighter shade than the grass in the other direction, it means you are down grain and the putt will tend be faster and roll out a bit more. When the grass is growing away from you it reflects the light at a different angle than when it's growing towards you, that's why it looks different. If you see no change in color, take a look from either side, as you may have a cross grain putt. Cross grain putts are even more frustrating, because even if the slope of the green indicates that a putt will break slightly from left to right, the grain may hold it. Conversely, a right to left putt with right to left grain might break quite a bit more that it appears.
To help you learn the grain on greens, take your hand and brush the green, if the grass lies down then that's down grain or fast, if the grass stands up then that's into the grain and will be considerably slower.
Keep in mind, that doing this is against the rules! (see rule 16-1d) Do this only in a practice round or better yet, on the practice green!
Another way you can combat the grain, especially on shorter putts, is to roll your ball with more speed. This is good practice for all greens, regardless of grain. The theory behind that is that the faster the ball is rolling, the more it skims the tops of the grass blades on the surface. As the ball slows down, gravity takes over and the ball settles slightly lower into the grass and the direction in which it grows is more likely to influence the ball's direction. Therefore, on the shorter putts especially, roll the ball with more speed and reduce the amount of break you play to counteract the effect of grain.
Most pros and scratch golfers do this anyway since they have putting strokes that consistently roll the ball on target. This allows players to eliminate most or all of the break on shorter putts of 5 feet or less and aim right at the hole. You see the pros do this on television all the time, that's why the ball rolls 2 or 3 feet by when they occasionally miss a short one.
Have a practice on the putting green before your round to get a feel for the greens and Im sure you will enjoy your round that little bit more.

Bunker Play

It is perceived by most amateur golfers that sand shot or bunker shot is often one of the most intimidating shots to execute, and can often leave a golfer discouraged.

As I have mentioned before, I believe that this game is 60% mental and 40% physical; therefore what we see and believe we will do with a golf club is most of the time what does happen. Hence, if you take a negative thought into the bunker chances are you will get a negative result.
There are only two reasons why at times we can't get the ball out of the sand: Once you make contact with the sand you don't follow through, the most common fault I see, or perhaps you took too much sand that resulted from hitting too far behind the ball.

The general rule is to aim two inches behind the ball so you are in a sense "lifting" the ball with the sand. To start, make sure you take a practice swing outside the hazard area-you may not ground your club in a hazard until you are making the forward motion of your intended swing.
Next, enter the bunker and plant your feet firmly in the sand. We want to set the clubface very slightly open, and that your body and shoulders are aiming left of the target to encourage an 'out to in' swing path which will assist you to cut under the ball. You should also remember to grip down slightly on the club as you have already reduced your height to the ball by digging your feet into the sand.

We now want to swing the club slightly outside to inside, on a steeper plane than the normal swing. This is achieved by 'hinging' your wrists early in the swing.

When we are close to the green we must create this angle which will get the ball out of the sand and has a higher trajectory to then sit on the green. As I take my club back, my hands have 'hinged' to make them strong, and then I continue up until my hands are between my waist and my shoulders. At this point, I pull the end of the club down and I aim generally two inches behind the ball accelerating through the sand and making a full finish. You should get the feeling your hands are 'splashing' under the ball.

Aiming two inches behind the ball can often end up to be five or more inches or no sand at all! I recommend practicing by drawing a line in the sand and practice making contact with that line over and over again. If you find you are hitting in front of the line, you are probably using too much wrist action, which results in 'scooping' the ball instead of letting your arms pull through the sand. On the other hand, if you are hitting the sand after the line you are pulling your shoulders to much and not enough wrist action.

Imagine swing your sand iron through a pool of water, and you want to skim through the top 2 inches of the surface only – no more, no less. This is the feeling your mind should have going through impact.
After a bit of practice you'll find this shot becomes very easy to execute and you will approach this shot with much more confidence.

Think positively and finish your swing!

How To Achieve the Proper Alignment in Golf

So you have arrived in Thailand and had your first game of golf here and it looks like to you forgot to pack your game!  It seems like anything you try just seems to make things worse.
One area of the game that is so simple yet so confusing and overlooked for the average golfer, is the alignment and is generally the root of all evils in the golf swing. What I mean by this?  Are you coming over the top because you aimed right, or are you aimed right because you are coming over the top?
To achieve the proper alignment in golf,  is to simply take a minute or two before you ever hit balls and follow these simple rules.

1. Lay a club down first right behind the ball and point it at your target.
2. Lay a second club down parallel to the ball target line along where your feet will be.
3. Pick up the ball target line club and you are ready to setup.
4. Setup with your feet, knees, hips, and shoulders, parallel to the club on the ground.
5. Once you have the proper alignment you may feel as though you are not aimed correctly. This is a perfect tell tale sign that your alignment and swing are off.

The simplest fix in the golf swing is without a doubt alignment. This is one area of the swing that is often overlooked and can create a whole network of problems in your swing. Too often I see people hit the ball 10, 20, 30, yards off line in their mind, but it is exactly where they are aiming.
Imagine what your mind is telling your body when you hit the ball that far off line supposedly. You will create a flaw in your swing if you do not have the proper alignment. You may also fix a major flaw in your swing once you achieve proper alignment. Lay a club on the ground and take the first step to improving your game and enjoying you golf in Thailand.

Golf in Thailand

Thailand’s is the well known for The best golf paradise in Asia. Nice golf course, Lovely weather, Beautiful sun shine, Sweet caddy (…GIRL!!), Luxury club house, Good food! Then what do you need more for your golf vacation? You need to know some more details for your golfing in Thailand.

First you need to prepare yourself for the weather in Thailand is quit hot. Thailand’s have 3 seasons are hot, hotter and …hottest!! Sorry, it is winter, rainy and summer. If you are coming from the other side of the world you might not use to with 30 – 37 degree depend on the part of country you are going to. You will sweat like waterfall. However the better way to do is you better have a bottle of drinking water with you & drink a little bit of water for all golfing day. At golf courses you can find drinking stand every 3 – 4 holes, it's very convenience and also you can leave wet towel around your neck is help.

Normally we will play 2 – 4 balls for each group. Tee off have Blue, White, Yellow, Red for each skill, but it does not mean all golf courses are the same, we will give you for the information in each golf courses in your program with pleasure.

Each golfer need to have at least 1 caddy on your game. She will taking care of you for all 18 holes, after golf you can give her some tip for thank you on her service, 200 – 300 Thai baht (Recommend)or you can give some more if you want too. I know you might think, you did pay for the caddy fee to the golf course why I need to pay tip for her? I just want to say it is the easy & nicest way to say thank you to the caddy who carry your golf bag, check line, keep her eyes on your ball (...I means “golf ball”), and take care of you for 3 – 5 hours, just only few hundred baht tip to say thank you is not much at all. Usually we will pay her after the game when you get back to club house.

Most of the golf course have “golf cart” or “buggies”, if it the first time for you in Thailand my suggestion is use it, and when you start use to with the weather then you can play on your own way. However some golf course golf cart are compulsory, some not allow to use in some course, some allow for 1 golfer per golf cart, some can have 2 golfers per 1 golf cart, etc. Then we will not put golf cart in to our packages except when we play with the golf course whose have golf cart compulsory. If you need extra please tell us in special request.

6 Tips For Golfing In Thailand When It Is Hot

I played golf in Thailand last week with an Australian golf group. After 15 holes several of the golfers felt so tired that they had to sit down and stop their rounds. That golf incident prompted me to write this post.

Playing in tropical climates such as Thailand creates special situations. You must watch out for dehydration and fatigue and in some more severe cases, heat exhaustion, else risk a poor round, or worse.

Here are a few tips perform at your best when golfing in Thailand :1.    Play in early in the morning when the temperature in Thailand is coolest
2.    Wear a golf hat, shorts, and light colored short sleeved shirt preferably made of the new generation of dry-fit fabrics.
3.    Bring a small towel to dry off sweat.
4.    Use 2 or 3 golf gloves and change every 3 or 4 holes
5.    Drink lots of water before and during the game. Avoid alcohol on the Thailand golf courses as it dehydrates the body. Eat only lightly on the course. Fresh fruits are always good.
6.    Use an umbrella for the sun and stay in the shade as much as possible when not hitting.