Pandan kaya

I made 3 lots of kaya in the last 3 days! The first lot was the normal caramel kaya made the night before a friend's party for pulut tai tai. Since it was made late at night, I think I sort of lost concentration and probably stirred too long as though not burnt the kaya was of a weird texture but still edible. The next day when the pulut tai tai was ready, I had some spare time and so decided to whip up a new batch of kaya for my friend instead of using the one I made previously. This time, I made the pandan version, it turned out much better, in fact I liked it so much that I made more the next day for myself as I was dreaming of kaya toast!

Kaya toast... Best breakfast ever!

 

 

Angku kuih

I was making ang ku kuih again... This time for a friend's friend's daughter's birthday, so they had to be perfect! I made some changes to the recipe I used previously which was already good but I needed the ang ku to stay nice and soft for longer. With the changes, which I have now written down before I forget which tips worked, the angku stayed soft till the next day! Wow, even I was impressed, hahaha... The ones I made for the party was with the mini moulds, no pictures as I had to rush them off in time for the birthday party. After the delivery, I can home and made up some more with the medium sized mould, these are the ones in the picts.

Inside, green bean filling

Glossy and chewy!

 

 

Kedgeree simplified

This is my take on Kedgeree, which is a fish, spices, rice and eggs all in one dish from colonial India which is popular here. My take on this dish simply means to remove all the time consuming steps and use only the main ingredients! I used smoked mackerel instead of haddock as that's what I had. Instead of poaching the fish in bay infused milk, I pan fried the fish before flaking. Then in the style of the typical Asian fried rice, I fried the dish up then topped with sliced boiled egg...oh, and I added spinach to top up the vege/fibre content of the dish. It kinds of remains me of a Malay dish but can't think which!

 

Pickled green chillies

Pickled green chillies are a great accompaniment of most noodle dishes...my favourites to have them with are Char Hor Fun, Hokkien Char and or course Wanton mee. Quick and simple to make, scald, add vinegar, sugar and salt and leave it to do its magic in the fridge overnight...yumm!

Just made

 

After a night in the fridge

 

Croissants

This is a back post, I can't believe I forgot about this one. For a really long time I've been wanting to make croissants, am always fascinated with the folding of the dough to make the layers. I finally did get round to it using a recipe from the great British Bakeoff. To results was ok-ish, which means the hunt for a better recipe is on, however it will be a while before I will attempt it again...too much waiting in between steps!

Mini me having a go at the dough