This awesome spread is very addicting in its mellow and smooth taste. My favourite jam to have when in the mood .
I got introduced to this kaya, on one of my trips to singapore, way back in the 1980’s. Had it at Yakun kaya toast outlet, and since then I am a big fan…of both, the jam as well as the coffee shop😊
Slather it on a slice of toast and relish it , or even add thin slices of cold butter on top of the jam , fold over and munch into it. Of course accompanied by a hot cup of coffee or tea. This kaya stays fresh upto a week in the fridge. Srikaya jam is popular in traditional coffee shops across south east Asia, served with toasted bread and cups of strong filter coffee made with condensed milk, and accompanied by half boiled eggs served with a drizzle of soy sauce.
Adding a mix of palm sugar and white sugar, gives the kaya a subtle caramalised taste.
The traditional method takes hours of slow cooking, whereas this recipe barely takes 10 to 12 mins.
Remember to cook on a low flame.
200 ml thick coconut milk( I used tetrapack)
2 pandan leaves tied in a knot.( or 1/2 tsp vanilla essence)
50 gms grated palm sugar
50 gms white sugar
4 egg yolks( beat lightly with a fork) A pinch of salt.
Method. Take a saucepan. Add the coconut milk ,palm sugar, white sugar and pandan leaves. Add a pinch of salt. Stir gently on low heat for 5 mins. Once the mixture is thicker remove half cup of the hot coconut milk mixture and add to the yolks( to temper) and mix quickly . Now add the eggyolk mixture back to the pan and continuously stir till thick. Another 5 to 8 mins. Cool completely and put into a jar. Refrigerate.
Javanese Soto Ayam (Indonesian chicken noodle soup) Soto is a traditional Indonesian soup mainly composed of broth, meat, and vegetables. Many traditional soups are called soto, and the ingredients vary from region to region. Its a light flavoursome soup on the lines of a Burnese khowsuey, but minus the coconut milk. A DIY style of having soup. A flavoursome soup is made out of herbs, and chicken is normally boiled in it and shredded afterwards. Accompanied by some steamed vegetables. It does require some preparation but the end result is amazing. Do try this soup as cooked in my home. Its a one bowl meal.😊
Soups bring comfort during winters and make for a light meal during summers. Sadly, soups were not something made very often at home when we were kids.
Mummy made soup only if we were sick.😊.
But living in Indonesia, its been very easy to make friends with a number of soup varieties. And Soto is a favourite of mine.😊 On to the recipe…
Ingredients to be ground to a fine paste for the soup.. 15 small shallots 1 inch pc of ginger 1 inch pc of galangal( can omit) 5 to 6 garlic pods 1 inch piece of fresh turmeric 1 tbsp corriander seeds 5 candle nuts( pan roasted) or 5 cashew nuts
To be added to the soup 300 gms chicken with bone( I prefer the thigh).
Ingredients for flavouring the soup 1 lemongrass root( bashed) Few fresh bay leaves Few kaffir lime leaves
Heat 2 tbsps of oil in a sauce pan Add lemongrass root, bay and kaffir lime leaves. Saute till the herbs release thier fragrance. Add ground paste and chicken, saute till oil seperates. Add 1 litre of hot water. Add salt and sugar. Let it simmer for 10 to 15 mins. Remove chicken, shred and keep aside Strain the remaining soup and keep hot. Prepare the remaining ingredients 1 cup finely sliced cabbage( blanched) 1 cup of bean sprouts( blanched) 1/2 cup of finely chopped spring onions and celery 1/2 cup of fried onions 2 potatoes( cut into thin slices and fried, or use ready potato chips) Rice noodles, boiled and strained( about 1 big bowl) 1 bowl of shredded chicken 2 boiled eggs( quartered) Slices of lime Sambal( boil 6 red chillies, and blend with a little water, 2 pods garlic, salt.
Assembling Take a bowl and add rice noodles, cabbage, beansprouts , boiled eggs, shredded chicken, potato chips, spring onions, fried onions. Top with very hot soup. And enjoy with a squirt of lime juice and sambal.