I know some people live their whole lives without tasting kaya. It’s sad.
Basically, kaya is a type of coconut jam – an eggy, custardy, pandan-fragrant, delicious coconut jam.
Kaya has big childhood resonance for me. My mother used to make it in the cramped kitchen of our family home in Brisbane, at night so the heat wasn’t usually too bad (says I, who never had to stay tethered to the hot-plate and double-boiler…). Continue reading “#chefbro recipe – kaya”→
This blog is not a recipe blog, so it may seem odd that this post contains a recipe. Here’s why it’s here: I posted a couple of photos of my brother’s crumpet loaf on Twitter and the level of interest in it was remarkable.
Lots of people did not know such a thing existed – it is indeed a gift for humanity that it does – and quite a few were asking about a recipe. I thought this was the easiest way to share it as Twitter does not lend itself to sharing recipes, what with that 280 character limit and all.
The recipe and method is below, direct from my brother Kong Hian Khoo, the chef (aka #chefbro on my Twitterstream). Not only is he a fabulous chef, he’s also an excellent brother and human being. If I could emulate even half his generosity, good humour, and optimism, I would be a way better Tseen – and possibly someone you don’t recognise…
[Don’t worry, family, I’ll go back to sledging the dragon-seed soon]