wEigHT LoSs CAfE
- Thread starter Haze
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what's your fav topic?
more like hell than heaven......... :cry:furrycake said:yes! yes! yes!! :bsmilie:
white coloured.. bland.. sweetened.. sticky yogurt rice...stick to your teeth & throat.. abit bit of sour... taste like vomit .. ORGHH :ipuke:
one bite and you feel like you gone to heaven
Del_CtrlnoAlt
Senior Member
Haze said:
go Jackson's aka Macpherson Kopitiam there... not bad... or the geylang 1...
i have not found a way to reduce the "sourness" naturally.
Here's a simple recipe to share...
Kaya - Coconut Egg Jam
Ingredients
• coconut milk from 2 coconuts (Ayam brand works well)
• 400 g sugar
• 10 eggs
Directions
The coconut mlk must be pure and undiluted. If you get the canned or tetrapak stuff from the supermarket (Ayam Brand for canned or Kara for the pak) make sure you filter the milk. I usually find lots of coconut bits in these supermarket packaged ones. Best to filter it through a fine colander or a fine mesh sieve. If you have bought the shredded coconut bits and have to squeeze the milk out, there is a good way to do this. Fill those big coffee bags that are used by the kopi-tiams with the shredded coconut. Squeeze it with all your might and make sure you squeeze it till it is dry. DO NOT DILUTE! and do not waste a single drop.
Now that the coconut milk part is over, it is time to make the kaya. Using an electric beater, beat the eggs at medium speed slightly. Just enough the break the yolks.
Add all the sugar and beat at full speed. Mix thoroughly. Stop the beating, add the coconut milk and beat full speed to mix thoroughly. When the sugar has finally dissolved. Pour to a clean steel pot and cook it over a slow fire with CONSTANT STIRRING! Whatever it is there is no shortcut. If you have to stand there stirring for an hour, you have to. Do not use ceramic pots as they will hold the heat for too long and may give rise to burns.
The kaya will change color from the eggy-white (from the eggs and coconut milk) to a redish-brown like gravy. This is due to the caramels forming from the sugar. It will also thicken. Keep stirring the bottom to prevent the bottom from burning. Burns spoil the kaya taste. If possible, lower the flame even more. Once when the eggy-white color is completely replaced by the redish-brown color, stop and leave aside to cool.
After it has cooled, you can bottle it in jars and refrigerate. This stuff can last for 3 days in room temperature, that is before the ants get to it.
NOTES:
I had better success using freshly squeezed coconut milk than the canned or packed ones.
What is is better as I have found out is to use a double boiler. You still need to stir it but the chances of burning kaya are eliminated.
Kaya - Coconut Egg Jam
Ingredients
• coconut milk from 2 coconuts (Ayam brand works well)
• 400 g sugar
• 10 eggs
Directions
The coconut mlk must be pure and undiluted. If you get the canned or tetrapak stuff from the supermarket (Ayam Brand for canned or Kara for the pak) make sure you filter the milk. I usually find lots of coconut bits in these supermarket packaged ones. Best to filter it through a fine colander or a fine mesh sieve. If you have bought the shredded coconut bits and have to squeeze the milk out, there is a good way to do this. Fill those big coffee bags that are used by the kopi-tiams with the shredded coconut. Squeeze it with all your might and make sure you squeeze it till it is dry. DO NOT DILUTE! and do not waste a single drop.
Now that the coconut milk part is over, it is time to make the kaya. Using an electric beater, beat the eggs at medium speed slightly. Just enough the break the yolks.
Add all the sugar and beat at full speed. Mix thoroughly. Stop the beating, add the coconut milk and beat full speed to mix thoroughly. When the sugar has finally dissolved. Pour to a clean steel pot and cook it over a slow fire with CONSTANT STIRRING! Whatever it is there is no shortcut. If you have to stand there stirring for an hour, you have to. Do not use ceramic pots as they will hold the heat for too long and may give rise to burns.
The kaya will change color from the eggy-white (from the eggs and coconut milk) to a redish-brown like gravy. This is due to the caramels forming from the sugar. It will also thicken. Keep stirring the bottom to prevent the bottom from burning. Burns spoil the kaya taste. If possible, lower the flame even more. Once when the eggy-white color is completely replaced by the redish-brown color, stop and leave aside to cool.
After it has cooled, you can bottle it in jars and refrigerate. This stuff can last for 3 days in room temperature, that is before the ants get to it.
NOTES:
I had better success using freshly squeezed coconut milk than the canned or packed ones.
What is is better as I have found out is to use a double boiler. You still need to stir it but the chances of burning kaya are eliminated.
Errr....did so many things today.
Ate Vietnamese broken rice with pork chops for lunch....very thirsty afterward..but the food was delicious.
Just ate dinner, one fried eggs with stir fry spinach with rice....now kopi with scotch finger
Was told I dun have to replaced the windscreen....saved about Aud$180 liao :devil:
This thread is so damned long........I read till pengsanz :bsmilie:
Ate Vietnamese broken rice with pork chops for lunch....very thirsty afterward..but the food was delicious.
Just ate dinner, one fried eggs with stir fry spinach with rice....now kopi with scotch finger
Was told I dun have to replaced the windscreen....saved about Aud$180 liao :devil:
This thread is so damned long........I read till pengsanz :bsmilie:
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