Kaya ~ Coconut Jam

The simple best food from childhood ~ Kaya

My Mum (or Mother, that is how we addressed her nowadays, not quite sure how it evolves. We used to call her "Ma") used to make this at home. I didn't really care how she makes it or what ingredients she uses then. Because, I know the supply is always endless. Mother never failed to make sure the jar is always full. Ah..... Mother....... 

Now, since I am not living in Malaysia nor with Mother anymore. The craving for this particular simple jam has driven me to look the recipe up and taken up the challenge... again. I tried making it about 8 years ago , it turned out like scrambled eggs. I don't dare to make another attempt until now, the cravings is just too much to handle!!!!

This recipe requires patience, LOTS of patience. You need to be by it's side, keeping and eye and nurturing it with your wooden spoon or spatula in a circular motion. I strongly advice being extra nice to your children or partner when you are making it, so you get someone to take over from time to time :-)

Kaya on double broiler

Kaya
6 eggs
250gm sugar (I used brown caster sugar coz I like my kaya brown)
1 can coconut milk, about 400ml
Pandan Leaves (bundle them and up and tie a knot)

How to:
Beat the eggs
Add sugar, mix till sugar dissolve
Add coconut milk, mix well
Strain mixture through a sieve
Let the bubbles in the mixture setteled and strained mixture in a heat proof dish
Put in the pandan leaves
Cook the kaya mixture in a double boiler on medium heat.
Stir the mixture constantly (It took me about 90 min to get to the consistantcy I want), you might want to have a book by you, or utilize those who want a share in eating.

Note:
- I used an electric mixer to mix every up. You can always just use a spatula to get some exercise :-P
- I sieve the mixture to make sure there is no lumps or particles. This help with the smooth texture
- Make sure there is minimal bubbles in the mixture before you cook it to get smooth texture
- Make sure your mixture pot is not touching any water from the bottom pot. If not the mixture will not be smooth
- You will need to stir the mixture constantly in order to get the silky smooth texture.
- Serve with plain crackers, bread or toast, glutenous rice or anything that tickle your fancy, really.

Spiral crisps

Spiral crisps~ crunchy and sweet

This snack is so easy to make and it's so nice to snack on...I kid you not, you will be addicted to this snack as soon as you have the first piece. You will find yourself making it a task to finish the whole batch before you can stop. It's almost like a challege :-P So, don't blame me if you could not fit into your jean after this.

Spiral Crisps
Spring roll sheets

1/2 cup icing sugar for coating
Cooking oil for deep frying
water

Roll the spring roll sheet up, you can do it free hand or with the help of a chopstick
Brush some water at the end for sealing

Cut them with scissors into pieces, free style :-)

Deep fry them in hot oil till light brown
Drain and dry in kitchen towel and cool
Put them into a zip lock bag with icing sugar and give them a good shake to get the sugar coating
Now, eat them all at 1 go!!!!

Almond Crisp

My LCHF version

 

 

This recipe adapted from My Little Space. It's simple to make, beautiful to look at & amazingly versatile. I made an original batch served them to the neighbour and they were gone in no time! 

 

When we begin our LCHF diet (we still are), I adapted some ingredients so we can enjoy them as well.

LCHF ingredients are in brackets.

The original Almond Crisps

Almond Crisp

90gm all purpose flour (90gm almond meal)

100gm sugar (6tbsp Splenda)

60gm butter, melted

2 egg whites (roughly about 70gm), lightly beaten

1/4 tsp almond essence ( I used vanilla essence)

some almond flakes

 

Cream

250ml double cream

1/4 tsp vanilla essence

1/4 tsp lemon juice

Method :

- combine flour, melted butter and beaten egg white together and mix well.

- keep the mixture cover and leave to rest for an hour.

- finally, drop a spoon of batter onto baking tray and spread mixture to a round 5-6cm diameter.

- Add vanilla essence and lemon juice to double cream and whipped till it reaches soft peak

 

 

Note: 

- This recipe makes only about 8-10 almond crisp. So if you would like to have just bite size, make the diameter of the cookies smaller

- I make them into mille- feuille like, layering the crisps in between double cream and berries 

Spiced Masala Chai

All the lovely spices

I am more of a coffee person. I literally am unable to function if I do not have my morning coffee. When I am in a restaurant of a cafe, tea will not be my primary choice. That though, is until I was introduced to this magical, lovely Spiced Masala Chai tea.


This fantastic, aromatic tea was introduced to me by an Fijian Indian friend while I was living in NZ. We went around one evening to visit her newly build house (which is amazing, BTW) and there she was making this yummy tea. Since then, this Indian tea; this Spiced Masala Chai, somehow finds it's way and creep quietly into my taste buds and been staying there since. I am HOOKED!!

"My name is Ellen, and I am addicted to Masala Chai Tea".

This is the weaker version

My perfect golden coloured Chai

I am not only loving the aroma that this Chai tea gives me, but it's the smooth and creamy texture as well that make me liking it so much. It's kind of like a mix between our Malaysin Teh Tarik & Hong Kong Milk Tea （香港丝袜奶茶）. Oh and best of all, there is a hint of ginger after taste warming down your throat, it's perfect for the cold nights.

The Indian ladies  makes this tea for tea party with their girl friends.They feel it offers solace and comfort and is invigorating and relaxing all at the same time. (See....what's not to like about this tea!!?? It's like magic). Everything about this tea is attractive. It's even therapeutic when you are putting it together.


Spiced Masala Chai
1/4 cup milk (you can add more if you don't like your tea too strong) 
1 cup water
3 tsp loose black tea (Assam, Darjeeling is good)
1 tsp ground ginger (or 4-5 slices of 2mm ginger and lightly pound to release the juices)
3 cardamon pods (lightly pounded, keep the pods)
2 black pepper corn (I ran out, so I just replace with 1/2 tsp grinded black paper
2 cloves
1/4 tsp cinnamon
1 tsp ground fennel (I just pounded my fennel seeds instead) 
sugar to taste

How to:
Put water and all the spices and tea into a pot and bring to boil
Once boil, add the milk
Bring the milk to boil and turn the heat off when you see a film forming
Let simmer in it's own heat for about 30 sec
Strain , add sugar to taste & enjoy the golden moment :)

Everything in the pot ready to brew

Added milk and forming a layer of film

Tea coming to boil

Note:
- I feel that when the milk is added last, it gives it a creamier and smoother texture. You can put every into the pot and bring to boil.
- You can also ground the fennel seeds first if you wish. I was just too lazy to do so

LCHF Rapsberry creme de la creme

Side view of my layering creme de la creme. Don't they just look oh so yum!

Since we started our Low Carb High Fat (LCHF)LCHF diet, we have been looking high and low for something to satisfy our sweets craving.You cannot imagine how excited I was when I came across this one while watching Donna Hay "Fast, Fresh, Simple". I literally jumping up and down like a hyper kids who had just found the hidden Easter eggs!!!

Different topping: plain, fruits & nuts

Raspberry Jelly
300g raspberry (fresh or frozen)
6tbsp Splenda (75g caster sugar)

Cream de la Cream
420g Greek yogurt
250ml double cream
1tsp Splenda (2tbsp caster sugar)
1 tsp vanilla extract

Raspberry Cream de la Cream

How to:
Place respberries and sugar in a saucepan over high heat and simmer. Stir constantly in the beginning so the sugar does not burn at the bottom at the pan. One the mixture is thicken (almost like runny jam), remove from heat, cool and spoon mixture into 4 x 250ml glass/ dishes. Refrigerate until cold.

Raspberry Jelly. I left some whole to add texture

Whisk together the yogurt, cream, sugar and vanilla until thick or what they called soft peak and spoon over the cold raspberry jelly. (I layered mine on my 2nd attempt, they looked even more stunning!) Refrigerate until cold.














Note:
-I saved some jelly for the top so that I can get the raspberry flavour from the very first spoon. Besides, it looks pretty :)
- On my second attempt I layered the jelly and the creme. I also sprinkle some nuts in one and top with fresh raspberries on the other. You can let your imagination runs wild and replace the jelly with any other things like: - chocolate sauce, caramel topping, choc chips, nuts, sprinkles or just fresh fruits.
- I modified this recipe to suite our diet (using sweetener).
- They do taste better after at least 4 hours of chilling. Oh well, I am not know for my patient. These things are out within 20 min in my house.