Singapore - Kaya Toast and Poached Egg Breakfasts









































Images above taken at the Ya Kun Cafe, Tiong Bharu Plaza, Singapore.



Kaya Jam Recipe from TIME Publications:


Yield: 4 cups

.10 EGGS

. Half to 1 CUP SUGAR

(depending on how sweet you like it)

. MILK FROM SHREDDED PULP OF one coconut

(squeeze coconut milk out in 2 batches)

. 3 PANDAN LEAVES, TIED IN KNOTS

Crack the eggs in a bow and whisk

them together. Add 1/2 to 1 cup

of sugar and coconut milk and mix

it up well. Transfer mixture to รข

glass bowl, add knotted pandan

leaves, then perch that bowl atop

a steaming rack in a wok,

Steam the mixture for 45 to 60

minutes, untouched, untiI the

desired consistency is reached,

When you remove the kaya from

the steamer, stir it, let it cool

and spread it over toasted bread.

The consistency should be smooth

and creamy.

From the book A Tiger In The Kitchen by Cheryl Tan.
Copyright @ 2011 CHERYL LU-LIEN TAN


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