Text 28915, 106 rader
Skriven 2012-08-29 22:38:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: coconut  water
======================
          
-=> Quoting Nancy Backus to Glen Jamieson <=-

 NB> hydrating 

True.
 
 NB> potassium and other electrolytes

Also true.

 NB> miracles. 

Not really true. [g] 

Another coconut thing...

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Kaya (Coconut Jam)
Categories: Thai, Jams, Spreads
  Servings: 3 pints

     10    eggs
      1 cn good-quality (thick) coconut
           milk
      1 c  white sugar
           few drops of Pandan essence

Coconut jam is a food spread, a fruit curd in the general sense,
consumed mainly in Southeast Asia and made from a base of coconut
and sugar.

Malaysia: Srikaya (from the word meaning "rich" in Malay based on
its golden color) or coconut egg jam, is a coconut jam made from
coconut milk, duck or chicken eggs which are flavored by pandan leaf
and sweetened with sugar. The spread originated in Southeast Asia,
most likely Indonesia or Malaysia. Kaya is sweet and creamy. The
original color reflects the color of the yolks used in the making.
It is sometimes available as a golden brown or green colored spread
depending on the amount of pandan and extent of caramelization of
the sugar. It is typically spread on toast to make kaya toast and
eaten in the morning but is mostly enjoyed throughout the day. Kaya
is used as a topping for several desserts including pulut taitai or
pulut tekan, a dessert of sweet glutinous rice coloured blue with
butterfly pea flowers (bunga telang), and pulut seri muka, a similar
dessert but coloured green with pandan leaves. It is also used with
glutinous rice to make kuih seri kaya.

Philippine coconut jam is made from coconut cream (the first and
second press of grated coconut meat) and sugar or molasses
(treacle). It is often eaten on toast or pandesal and is used to
make kalamay.

Thailand: Coconut custard Sangkhaya is a similar concoction but it
has a less sticky and more custard-like texture. It is sometimes
called "coconut custard" in English and is used to make sangkhaya
fakthong, glutinous rice with sangkhaya, and maphrao sangkhaya,
sangkhaya served in a coconut. Sangkhaya is one of many desserts
based on Portuguese cuisine.

If you'd like to can your jam: Simply place three clean jam jars and
lids on the middle rack of your oven. Turn oven to 225 degrees.
Leave the jars there until your kaya is ready (the heat will
sterilize the jars). 

Break 10 eggs into a large mixing bowl. Whisk briefly to break the
yolks. Add 1 cup sugar and whisk to combine. Using electric beaters
or a mixer, beat the eggs and sugar until frothy (about 1 minute).
Add 1 can coconut milk. Beat again to incorporate (10 seconds). 

Pour mixture into a pot. Using your whisk or a spatula, stir the
kaya over medium heat until hot to the touch, then reduce to low.
Tip: if you can feel a skin of egg forming on the bottom of the pan,
your heat is too high. Note that this step can also be performed
with a double-boiler. Cook in this way for 15 to 20 minutes, until
the kaya thickens. 

Add a few drops of pandan essence. This will turn your kaya light
green and add a subtle pandan flavor. Stir the pandan essence into
the kaya (if using). If not adding the pandan, your coconut jam will
be reddish-brown in color (this is due to the carmelization of the
sugar). Remove kaya from heat.

Ladle your kaya into the prepared jars and cap with the lids. If
you're using sterilized (hot) jars, use oven gloves for this step.
If not using sterilized jars: Allow the kaya to cool, then ladle
into containers and place in the refrigerator. 

By Darlene Schmidt

From: Wikipedia and Thaifood.About.Com
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... One coconut is a meal for a man, both meat and drink

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