Oct 6, 2018

Why stand there to play robot?


Edited: May 3

I enjoy cooking, and I believe cooking could be a pleasant experience for anyone of us if we know how. It is a joy to watch our family and friends to be treated with good, healthy and delicious food, because we care for them and we wish to offer the best to them.


However, there are many nice food out there that requires more than good ingredients and know how. One of the good examples of such includes the well-loved South East Asia delicacy, kaya (screwpine and coconut custard). Being a local, we understand how much patient (or to say, pain?) our mother or grandmother generations endured in making this delicious spread for us.


Standing in front of the stove, sweat all over, consistently stirring the custard while cooking to avoid burn at the bottom of pan which will cause chow-da smell, were the common phenomenas in many families. I saw my mum struggled to cook kaya during my childhood days, with not promissable success after put in a lot of effort and time.


Today, using the newest cooking gadgets from Germany, I cook kaya in a relaxing manner and I am proud to say the end result is promising. I'm sure many other all-in-one food processors with heating feature are able to do just as well.


Making kaya with Thermomix is such a breeze... I get better flavoured kaya because Thermomix chopped the pandan leaves to very fine within seconds, this is an important step to extract the natural flavour from pandan leaves without the need to add any artificial pandan essence. Most importantly, no more standing to constantly stir like a robot during my mum or grandma's time, phew!!! I get the luxury of time to attend to my baby, or to read my favourite books.


Homemade kaya guarantees my family to eat the best of ingredients with no preservatives or additives. I was very worry about the off the shelves store bought kaya which seems to last forever.

Homemade kaya is as simple as 123 using all-in-one automated food processor with heating feature.


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  • A tasty dish that goes so well with steamed rice specially for you. Ingredient Pork 150g (cut into big cubes, half frozen) Canola oil 30g Garlic 2 cloves Red chilli 1/2 no (optional) Fermented chilli bean paste 2 tbl Tofu 1pack (cut into cubes) Water 50ml Starch solution Corn flour/ potato flour 1 tbl Water 1 tbl Flavouring Spring onion 2 stalks (diced) Szechuan peppercorn oil 1 tbl (optional) Method 1. Place pork cubes in the pot, mince 15sec / Sp7 2. Add ingredients 2-5, sautéed 3min / 120°C / Sp1.5 3. Set butterfly, add tofu and water, set 5min / 120°C / Reverse spoon 4. Add corn flour water and spring onion bits through the hole for thickening and adding flavour to the dish, set 1min / 120°C / Reverse spoon 5. Sprinkle sparingly with Szechuan peppercorn oil to enhance the flavour of dish Remarks 1. Pressed tofu is ideal for cooking this dish 2. To prepare Szechuan peppercorn oil – put 2 tablespoons of Szechuan peppercorn, 2pcs of star anise, 1 small stick of cinnamon in a mixing bowl. Pour hot oil (about 6 tablespoons) onto the ingredients to release the flavour into the oil. Get ready a big bowl of rice, lets dig in.
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