PANDAN KAYA

My fruits preserves is finishing soon. I noticed prices of most fruits [such as Plums, Kiwi etc] for making preserves have gone up exorbitantly. Today, I prepared this Pandan Kaya as substitute for the preserves which we need to spread over bread for breakfast. This Pandan Kaya is much easier to make compared to Caramel Kaya where you would need to caramelise the sugar to a perfect tone so that the Kaya colour would turn out nice. 

This Pandan Kaya is very aromatic as the pandan juice blends very well with coconut milk and eggs.  I used the stirring over direct heat method instead of double boiling.  *This method is quite fast except that you need to keep stirring the mixture  while cooking to get a nice texture and to prevent it from getting lumpy or burnt at the base.*

Overall, I am happy with the result as the 'kaya' is smooth, perfect consistency and nice colour.  It is worth the effort to prepare homemade kaya.  By the way, this recipe uses duck eggs.  It is alright to use chicken eggs but advisable to use large eggs.

Ingredients

[makes 3 tubs x 200 gm]

4 duck eggs - lightly beaten to combine egg yolk with egg white

250 ml thick coconut milk

250 gm sugar

10 blades of screwpine [pandan] leaves - washed and blended with 3 tbsp water

1. Blend pandan leaves with water.  Squeezed out the juice, set aside.
2. In a big bowl, add in pandan juice, sugar and 50 ml coconut milk.  Stir to dissolve the sugar.  Gradually add more coconut milk as the sugar dissolves.
3. Pour in lightly beaten eggs [do not beat eggs until frothy], mix with well.
4. Strain mixture into a heavy based pan [I used Thai 'golden' wok].  
5. Bring mixture to cook over  medium low heat, stirring constantly* until the mixture is of a runny thick consistency [leaves a trail mark as you stir].  This takes about 20-25 minutes.
6. Remove from heat, cool before storing in airtight containers.
7. Serve with bread, pancakes or some Nyonya Kuihs.

CHIVES WITH CAI POR OMELETTE

Omelettes are quick and easy to make and always tasty good to eat with rice or porridge. But, are omelettes healthy? I supposed, it all depends on what ingredients are added into the eggs to make the omelette. 

Here, is an egg omelette with chives and I have added some preserved minced radish [cai por] to it for the savoury taste. The nice aroma of the omelette, crispy edges and savoury flavour is tempting enough to let you forget if it is healthy to eat omelette.

This Chives Omelette should be considered healthy.  Eaten once in awhile should be alright.

Ingredients

[serves 2-3]

3 eggs - lightly beaten

a bunch of chives - washed and cut into small bits

1-2 tbsp preserved radish [cai por]

salt and pepper to taste

1. Break eggs into a bowl, add in some salt and pepper to taste.  Lightly beat with a fork until frothy.
2. Fry cai por in a non stick wok until dry, dish up add to chives.
3. Mix lightly with a fork to combine ingredients.
4. Heat up a non stick wok, add some oil enough to fry the eggs in one go [you can fry smaller pieces in batches].  Pour in omelette mixture, spread out evenly. Cover with lid to cook over medium heat until edges are slightly brown and crisp. 
5. Remove lid, swirl omelette around in the wok, then flip over to fry the uncooked side.
6. Fry until the base is golden brown and eggs are cooked through.
7. Dish up to serve.  You can cut it into quarters before dishing up.

STIR FRY CABBAGE WITH EGG OMELETTE

This simple dish is not disappointing but delicious to eat with rice. It can also be used to fry blanched noodles. I can say, it is a very healthy dish suitable for all ages. 

Moreover, there are at least 5 colours in this dish. Food with 5 colours benefits health. The fried fungus is crispy, delicious and nutritious. Fungus has a relatively high iron content, a good blood replenishing function, boost immune system. The fried cabbage is sweet, crunchy, paired with the fragrant fried egg omelette and the little spicy green chillies make this dish acceptable.

Ingredients

150 gm cabbage - break into small pieces

some black fungus - soaked, break into pieces 

2 green and red chillies - seeded cut into pieces 

some shredded ginger 

Seasoning

1/2 tsp salt 

1 tbsp sweet savoury light soy sauce

1. Beat eggs with some salt and pepper. Heat a non stick wok with some oil, pour in egg to make omelette.  Fry until both sides are golden brown.  Remove and cut into diamond shape, set aside. 
2. Bring a pot of water to boil, blanch fungus for a minute.  Drain, set aside. 
3. Heat some oil in wok, saute ginger until aromatic, add in cabbage and fungus.  Quickly stir fry over high heat, add in chillies and seasoning and some water.
4. Continue stirring until cabbage is limp and chillies cooked.  Add in the omelette.  Stir to mix well.
5. Dish up to serve.

FRIED OKRA WITH EGGS

Cooking okra [lady's fingers] this way will result in you enjoying okra which is not slimy or gooey when cooked.  The sliced okra are coated in beaten eggs and pan fried till cooked.  Really easy way to cook Lady's Fingers.  Children may be encourage to eat vegetable with the used of eggs.  

 

Ingredients
[serves 2-3]
300 gm Lady's fingers - washed and pat dry, sliced 
3 eggs 

cooking wine, salt and pepper to taste

1 tsp cornstarch + 1 tbsp water [ mixed]

1. Lightly beat eggs with salt, pepper and cornstarch mix.  Add to cut Lady's fingers.  Mix well.
2. Heat a non stick wok till hot.  When hot, add in 1-2 tbsp oil, pour in egg mixture, spread out evenly to prevent sticking.  Do not stir, let it fry for several minutes until slightly charred before stir frying .
3. Flip over omelette, then stir fry until vegetables and eggs are cooked through.  The okra pieces will be coated with eggs.
4. Dish up to serve.