What is Korea without Kimchi? It is a staple in many of their traditional dishes, it is so common to find it in all their meals as a side dish. It is usually made out of Napa cabbage, radish, some carrots and fused together with the red hot chili flake known as Gochugaru.
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Here we learn the most basic kimchi, it is a great introduction to fermentation and a great dish to make for any meal. So get your jars out and clear out a shelf because your whole kitchen is going to smell like kimchi soon.
KAYA (PANDAN JAM)
Kaya has 2 meanings in Malay, Kaya both means RICH and Delicious. With a dish named Rich and Delicious you know its gonna be good.
Kaya is a smooth rich coconut milk based jam, infused with strong fragrant Pandan and enriched with eggs. A classic humble delicious Malaysian jam enjoyed all around Malaysia, commonly eaten for breakfast, snacks and as desserts.
If you are ever sick of your common spreads, then you got to give this sweet, fragrant and favourful jam a try. It is super easy to make and it goes perfect with some bread & butter and a cup of coffee. This was my go to breakfast back in Malaysia as it is so simple and just soo tasty. It is easy to make, yummy to enjoy and makes for the perfect gift as well.
BRING RICHENESS TO THE WORLD
Ingredients
1.
6 Eggs
2.
1 Cup Sugar
3.
400ml Coconut Milk
4.
3 Pandan Leaves/
1tb Pandan Extract
1.
If you are using fresh Pandan Leaves (recommended) give them a quick wash.
2.
Place your Pandan leaves into a blender with about a 1/4 cup of water and blend till smooth. Here you are making Pandan Juice/Pandan Extract.
3.
Put your blended GREEN PANDAN JUICE through a sieve to remove all them nasty fiber and SAVE the yummy grass smelling juice.
4.
In a heat proof bowl add in 400ml of coconut milk, your Pandan juice and 1 cup of sugar and mix well.
5.
In a seperate bowl crack and beat up 6 eggs.
6.
Slowly mix the eggs into your coconut pandan mixture till well combined.
7.
Run your mixture through a sieve to filter out any large chunks. Cover your mixture with some cling film.
8.
Steam your Kaya mixture in your preferred method for 15-20 minutes till the mixture is almost set it should look like jelly.
9.
Carefully remove your Kaya mixture from the steamer and run the mixture through a fine mesh sieve (this may be a little difficult, but I BELIEVE IN YOU). Repeat this 2 or 3 times, till your desired smoothness.
10.
Enjoy. Might I recommend spreading it over some toast in combination with some butter with a side of tea or coffee.
Extra:
Try it with waffles, pancakes, anything you could ever imagine, it is a great way to introduce some Malaysian flavours to your favourite desserts.