Homemade mango orange marmalade

MIL brought bags of local kampung mangoes over .....

Here we have, freshly cooked mango orange marmalade! Delicious!

Homemade Dragonfruit Jam

The kids didnt really fancy this jam but it agrees with me :) and so I ended up consuming the bulk of it.

Home Made Peanut Butter Recipe

Ingredients:

250 to 300g of peanuts ( for a family of 3 to 4 ,up to 1 week consumption)
pinch of salt and sugar to taste
1/2 teaspoon of oil (optional)


1. Roast peanuts till fragrant.
2. Remove coat.
3. Blend till it turns powdery.
4. Add oil to stimulate the production of the natural oil from peanut (optional. If no oil is added, it will just take longer to turn it into a paste)
5. Pulse several times till it turns into a paste
6. Add salt and sugar to taste

Daa...daa....100% fresh homemade peaunut butter !

Consume within 5 to 7 days for optimum freshness (since no preservative is added)

Enjoy :)

Homemade peanut butter

Homemade peanut butter! My personal favourite :)

Express Kaya

For recipe, please click here

Homemade Kaya Jam Recipe

Kaya can be used as a spread or as fillings in Kaya Puff

Below is an instant Kaya Jam Recipe made in 30 minutes:

Ingredients:

2 eggs
150ml coconut milk + 50ml water (replace 50ml water with 50ml coconut milk if you like it thick but this would certainly increase the amount of saturated fats in your jam)
50ml fresh pandan juice
65g sugar (increase to 110g if you like it the commercial way - supersweet kaya)
1/2 teaspoon salt

Method:

1. Chop 4 to 5 pieces of pandan leaves and blend in blender with 50ml of water.
2. Sift and take 50ml of pandan juice

3. Lightly beat eggs
4. Put all other ingredients and 2 and 3 above in a metal bowl set over a pot of medium low simmering water (start with cold water). Keep stirring for about 25minutes (or slightly longer) until the jam reaches the desired thickness. It may turn "lumpy" but this is fine.
5. Remove from heat and let it cool slightly before pouring into blender.
6. Blend for 20 seconds or longer till it turns silky smooth.
7. There you have your own jar of homemade reduced fats + reduced sugar kaya.
8. Pour into jar and wait for it to cool completely before capping for refrigeration.
9. Consume within 7 to 10 days as the jar has not be sterilised and the sugar content is low.

Note: Above would give you a jar of pale green kaya. If you wish to cook a jar of Hainanese Kaya, take 4og of the sugar out. Put in a separate metal bowl over low heat to caramelise 5 minutes before the kaya is ready. Add caramelised sugar into kaya and stir for the last 5 minutes.