Monday, July 13, 2009

Homemade Kaya

Thought the kaya will turn out caramel colour cos I did not use any pandan juice. Instead it becomes green in colour after cooking :P. Maybe I had crushed the pandan leaves before cooking with the coconut mixture.

  • 250ml thick coconut milk
  • 200gm sugar
  • 4 eggs, beaten
  • 4 pandan leaves (I used 8 thin blades)
  1. Stir coconut milk & sugar together still sugar dissolves completely. Add beaten eggs and mix till combined.
  2. Strain mixture into a metal bowl. Place bowl over a simmering pan of water and 'double-boil' kaya with pandan leaves over low heat. Stir constantly till mixture is thick for 1 hour (I took only 30mins). Remove pandan leaves.
  3. Cook kaya & store in clean container. Chill in fridge for 2 weeks.


Spicy & savoury dish :) & fattening too....heee

  • 250gm pork belly
  • 150gm leek flower
  • 1 cinnamon stick
  • 5 star anise
  • 2 1/2 tbsp chilli paste
  • 3 cloves garlic, chopped
  • 3 slices ginger, chopped
  • 2 tsp light soya sauce
  • 1/3 tsp salt
  • 2 tbsp chinese wine
  • 1/4 cup stock (use liquid used for cooking pork)
  • cornstarch water
  1. Wash & clean pork belly. Place in a pot of water enough to submerge the pork, boil together with cinnamon stick & star anise for 15mins till cook. Cool slightly. Slice thinly & set aside.
  2. Shred leek flower into 3 cm length. Heat 2 tbsp oil in wok. Fry garlic, ginger & chilli paste till fragrant for 3mins. Add sliced pork belly. Stir fry on medium heat for 8-10mins till oil starts to separate.
  3. Add leek flower & seasoning. Stir fry on high heat for another 2mins. Add cornstarch water to thicken. Remove from heat.

Tuesday, July 7, 2009

Chicken Burger

oops almost a month not posted anything on blog!! school holidays finally over and my boy is back to school again :) more time for myself in the morning when I can rest and slowly prepare lunch will be Chicken Burger, tasty & juicy patties! This chicken patties can be served along with salads as a meal or with burger. I've shaped the minced into jumbo size for adults & junior size for my boy...hee can see the difference in size in the pics below...

  • 600gm minced chicken
  • 1 large onion, sliced
  • 2 red chilli, deseeded & sliced
  • 3 cloves garlic, chopped
  • 1 small egg
  • 2 lemon zests
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tsp paprika
  1. Heat 1 tbsp oil in pan, add onion, chilli, garlic. Fry till fragrant & onion is caramelised. Cool & blend till fine.
  2. Add blended mixture into minced chicken. Add the rest of the ingredient and mix till combined. Chill in fridge for 30mins.
  3. With moistened palms, shape mixture into round patties. Pan fry on medium low heat for 5-8mins on each side till cook.
Serving suggestion : Spread toasted buns with butter, layer with lettuce, tomatoes, cheese slice

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