even I know that... ;)

And contrary to public opinion, a good sharp knife is
easy to deal with, sort of like a good sharp policeman.

Yes, so I've noticed... it cuts through the meat or whatever much more smoothly so there's less struggling with it... :)

There should be no struggling at all. Something
recalcitrant enough to require much effort calls
for a cleaver, not a knife.

We've been informal enough that I'd only set out a knife if the meal required it... generally it's just a fork... ;)

As Lilli and I use a lot of butter, there's generally a
knife involved.

Butter can be served with a spoon, or the handle of spoon or fork...

Then you're even more uncouth than I am!

It's basically a water bath with a good thermostat.

About what I'd gathered... :)

Of course, once the food is done, you can apply direct
heat to make it look better (and some say taste better).

And so I've heard.... :)

Thank you, Dr. Maillard.

Exactly, no point to that at all... I never can remember the exact name, but know about the piece well... ;) Never the same twice, either, as
the ambient sound would be different each time... :)

I wonder if there would be outrage if a performer
decided to do an abbreviated version of it?

By purists, I suppose.... the sort that would have their stopwatches out
to see if it was done as it should be... ;)

Note my note to one of your taglines.

Ok, then I'll not search it out... but might try it if it showed up on
the produce shelves... ;)

It's also spelled loofah, which I object to.

Is it, then, the source of the loofah sponges... or is that something entirely different....?

It's the same thing. Perhaps if you got zucchini to
grow to their maximum and then dried them out, you
might get something similar. I object to the spelling,
saying "faugh" to that.

... Write a wise saying and your name will live forever -- Anonymous

Ahd s/he was right. Look how often his/her name shows
up in the literary collections.

Leslie's Kueh Salat
categories: Singapore, dessert
yield: 1

h - Rice layer
2 c Glutinous rice
120 ml Rich coconut milk
1 ts Salt
50 g Sugar
30 Bunga telang flowers
- boiled in 100 ml water to extract color
h - Kaya layer
5 lg Eggs
350 ml Coconut milk
250 g Sugar (less if desired)
1/2 ts Salt
10 lg Pandan leaves to grind and squeeze juice
15 Pandan leaves tied into 3 bundles for cooking
40 g Custard powder or corn flour
- dissolved in 2 Tb water
15 g Plain flour (omit for silkier version)
1/4 ts Alkaline water (opt)

Prepare both rice and kaya concurrently.

Rice
1. Pour boiling water into glutinous rice, stir well
and let it soak for 1 to 3 hr or until the rice becomes
translucent and the centre is no longer chalky.

2. Wash away excess starch and place rice in 8" baking
pan with removable bottom.

3. Steam for 10 min.

4. Add coconut milk, sugar and salt and mix evenly.

5. Steam 10 min.

6. Boil bunga telang flowers in 100 ml water and strain.

7. Sprinkle blue ink onto rice in random pattern.

8. Press firmly to expel any gas trapped in the rice.

9. Steam 5 mins just before adding kaya.

Kaya
1. Whisk eggs till the whites are completely broken.

2. Heat coconut milk, sugar, salt and pandan leaves until
pandan leaves are wilted and fragrance is released.

3. Let the coconut milk cool to 80C/175F.

4. Blend 10 pandan leaves with 50 ml coconut milk and
squeeze out the juice.

5. Add the pandan juice, eggs and coconut milk to a
glass bowl and set over gently boiling water.

6. Cook the kaya until the batter reaches a temperature of
80C/175F. It should be slightly thickened with the
consistency of light cream. Make sure you stir it
constantly so that it doesn't get lumpy.

7. Pour the kaya through a sieve onto the hot pressed rice.

8. Gently steam (90C/195F) for 40 min or until the middle
of the kaya is no longer wobbly. If you are using a steamer,
make sure the water is gently boiling and uncover the lid a
little so that the steam is able to escape. If you steam it
at 100C, you will overcook the custard and bubbles will form.

9. Depending on your steamer, it might take anywhere from
40 to 75 for the custard to firm up. Check by gently shaking
the pan and gently pressing on the middle of the kaya. Once
it is firm, you can remove it from the steamer and let it rest.

10. Allow it to come to room temperature before cutting.

11. Consume within a day. After one day, you will need to
refrigerate it. Once it is refrigerated, you will need to
steam or microwave it before consuming or the rice will be
too hard.

Notes
If you wish to make a more tender custard, omit the plain
flour and steam at a lower temperature (85C) for a longer time.

1. After steaming, allow the cake to cool before depanning.

2. Wet your knife before slicing to prevent the glutinous rice
from sticking to the knife. Even better if you have a wire cake
cutter.

3. Best not to put the cake in the fridge as the rice layer
will harden. Best to be eaten within 1 to 2 days.

4. If you do leave it in the fridge, you will need to resteam
the kueh or warm it up using a microwave oven.

5. If you want the kueh to look like the one from Chalk Farm
or Coconut Club, just cook the batter to 90C where it becomes
a thick kaya and spoon it onto your baking pan. Steam it for
an hour or until the surface is firm.

6. Depending on the quality of your pandan leaves, you might
find that the color of your kaya is a little pale. You may want
to add some pandan paste or apple green colouring to improve
the appearance of the kaya.

Dr Leslie Tay
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Quoting Michael Loo to Nancy Backus on 11-08-19 00:36 <=-

even I know that... ;)

And contrary to public opinion, a good sharp knife is
easy to deal with, sort of like a good sharp policeman.

Yes, so I've noticed... it cuts through the meat or whatever much more smoothly so there's less struggling with it... :)

There should be no struggling at all. Something
recalcitrant enough to require much effort calls
for a cleaver, not a knife.

I was, as usual, understating... ;) And if that recalcitrant, it would
also call for some outside help beyond my doing... :)

We've been informal enough that I'd only set out a knife if the meal required it... generally it's just a fork... ;)

As Lilli and I use a lot of butter, there's generally a
knife involved.

Butter can be served with a spoon, or the handle of spoon or fork...

Then you're even more uncouth than I am!

Or at least more pragmatic...? (G)

Ok, then I'll not search it out... but might try it if it showed
up on the produce shelves... ;)

It's also spelled loofah, which I object to.

Is it, then, the source of the loofah sponges... or is that something entirely different....?

It's the same thing. Perhaps if you got zucchini to
grow to their maximum and then dried them out, you
might get something similar. I object to the spelling,
saying "faugh" to that.

Now that could be another use for zucchini.... possibly even a lucrative
one... ;)

... Write a wise saying and your name will live forever -- Anonymous

And s/he was right. Look how often his/her name shows
up in the literary collections.

Um.... yes.... ;)

ttyl neb

... Our new improved keyboard even has an ANY key!

___ Blue Wave/QWK v2.20
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* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)