Tuckshop Recess

Back to the good old days

when play was all you do

and beef rendang, bean sprouts and sunny side up

at the tuckshop during recess time could make you smile all day.

Nov 536

If you are

off the diet plan

love spicy food

desperate for some sinful coconut milk loaded Malay food

doesn’t have a Malay food stand to run to …


Nov 500

Ingredients :

1 1/2 lb beef cut into 2 inch chunks

4 cups coconut milk

2 stalks lemongrass, slightly crushed

2-3 turmeric leaves

3 tbsp vegetable oil

2 tsp sugar

salt and pepper

Blend :

4-5 tbsp chilli paste

1 1/2 inch fresh ginger, peeled, sliced

1 inch galangal peeled, sliced

1 1/2 inch fresh turmeric root, peeled, sliced

2 tsp coarse salt

Method :

– Season beef with salt and pepper, marinate for at least 30 mins

– Using a mortar & pestle or blender grind galangal, ginger, turmeric root, chilli paste and salt into a spice paste

– Heat wok on high, stir-fry spice paste 2-3 mins, add coconut milk, reduce heat and slowly bring to a gentle boil, stir often.

– Add beef and slow boil for 10 mins

– Add lemongrass stalk, turmeric leaves, sugar and season with salt and pepper

– Reduce heat to low, uncovered, simmer for 1-1 1/2 hours, stir often with a spatula, add a little water if it starts to dry up too quickly

– Add the toasted coconut paste during the last 30 mins of cooking

– when the beef is very tender – the gravy, thickens and oil starts to float on top – remove from heat and discard the lemongrass stalks and turmeric leaves

– Serve with steam rice

Kaya Glorious Kaya

We swore never to do it again

But our memories too short

Our mind too frail

We had forgotten how laborious the task was

1 kg of sugar

3 pint of coconut milk

18 eggs

6 hours of monotonous stirring

It was painful

It was sinful

But it tasted so good

the texture was simply puuurfect

We were proud

Malcolm was delighted

for this is his favourite spread for bread

Nutella can only come second

Nov 663

and of course

he had to lick every  single pandan leaves dry

when we fished them out from the pot


3 eggs

2 egg yolks

150g sugar

250ml coconut milk

4 pandan leaves


1. Blend eggs and yolks together

2. Stir in sugar until dissolved

3. Combine coconut milk and mix well

4. Add pandan leaves

5. Cook over low heat, stirring constantly, till desired consistency

6. Cool and bottle

Fruit of Labour

This is not St Dalfour’s latest green fruit jam. It is my fruit of labour…
Authentic Homemade Kaya with Kopi Tiam Style Half Boiled Eggs 🙂

I had forgotten how tedious, laborious, time consuming, mechanical Kaya Making is. I think when it comes to ‘affairs of the tongue’, one tends to be forgetful. For me, it was not merely falling into the trap of temptation, but also repeating the same mistake twice! My first attempt was a disaster, again like last time, it was due to over heating. I had to dump everything into the garbage chute.

Patience and Endurance, the Essence Needed for Good Kaya

After one and a half hour of standing and non stop stirring over constant low heat, the kaya was finally done. The 2nd attempt was a resounding success. There wasn’t a single clump.

I was a proud and contented mama.
I manage to fulfill my promise to Mal.
He had homemade kaya toast for breakfast the next morning. Since I do not have a bread maker like here, I used back Auntie Jess’s recipe

3 eggs
2 egg yolks
150g sugar
250ml coconut milk
3-4 pandan leaves
1/2 tsp pandan paste (optional)

1. Blend eggs and yolks together.
2. Stir in sugar until dissolved.
3. Combine coconut milk and mix well.
4. Strain mixture. I skipped this step as I don’t have a strainer, still the kaya turns out smooth
5. Add pandan leaves and pandan paste.
6. Cook over double-boiler, stirring constantly, till desired consistency.
7. Cool and bottle.