Some durians Rob and I have eaten are so garlicky, pungent, and downright cheesy that we are astounded that so few people are using them in savory dishes and entrees. We thought durian would make a great substitute in gourmet raw dishes that use a lot of nuts, oils, nutritional yeast, and salt to recreate cheesy favorites.
While visiting Chanthaburi, I prepared food for a raw food gathering with Grant Campbell. One night, I decided to experiment with a durian alfredo. It was a hit, and surprised even me with how good it was. There were no leftovers that night, just ask Chris Randall, who helped Rob and me make enough raw veggie noodles to feed 15 hungry raw foodists!
I suggest using a Chanee durian because it is one of the most bitter durians. Most Thai durians would do well, as they have a stronger element of sulfurous egginess than Malaysian durians which adds a kind of cheesiness. A Kradumthong, Vietnamese Ri6, or even a Filipino Puyat would also work well for this recipe.
- Raw noodle of your choice: zucchini, cucumber, or sunflower sprouts work well
- 1 1/2 cup ripe durian flesh
- 1/4 cup of chives or green onions
- 1/2 lime, juiced
1. Blend the durian flesh, chives, and lime juice until a smooth puree is formed. Thai durians often have hard bits, so you may need to fish those out with a fork. Add water until your sauce is the consistency you like.
2. Pour over your noodles and enjoy!