咖椰土司 Kaya Toast

前天做了15分钟咖椰 15-min Kaya，昨天买了土司，今天正好可以来一份南洋经典早餐，《咖椰土司》。

烤得酥脆得土司，抹上自制的咖椰，再夹上厚厚的切片冷牛油，一口咬下，就觉得早起准备这早餐是值得的。

一份咖椰土司，一杯白咖啡，两颗理应为生熟蛋，结果败在我手中成了“水煮蛋”，就是一份完整的套餐了。

太阳说，要是他在家的时候，我还可以早起为他准备早餐，那该有多好。

我说，要是我在他回来之后，也能像现在感觉那么自由自在，那该有多好。

咖椰土司：

去边土司

咖椰

切片牛油

做法：

1. 烤箱预热180C，放入土司，烤约4分钟或至酥脆及微微上色。

2. 烤好的土司横向切成薄片后，抹上咖椰，夹上切片牛油。

3. 把土司纵向切成两份。

水煮蛋：

室温鸡蛋

酱油

现磨白胡椒

做法：

1. 煮一锅沸水，离火，放入两颗室温蛋，盖上静置7分钟。

备注：

7分钟为熟蛋，若要生熟蛋，可以自行缩短焖焗的时间。

Kaya Toast:

White bread slices (cut off the crust)

Kaya

Sliced butter

Method:

1. Preheat oven to 180C，toast the bread slices for 4 minutes or until crispy and slightly browned.

2. Cut the toasts horizontally into two thin slices, spread kaya on a slice of toast and put a slice of cold butter on top. Then, top with another slice of toast.

3. Cut the toast vertically into two.

Hard Boiled Egg:

Eggs (room temperature)

Soy sauce

Ground white pepper

Method:

1. Bring a pot of water to boiling, remove from heat, place the eggs into the hot water and cover to let them sit for 7 minutes.

Remark:

Hard boiled eggs- 7 minutes

Soft boiled eggs- Sitting time to be shortened accordingly.

瑞士鸡翼 Swiss Chicken Wings

材料:
鸡翼- 10 只
冰水

冰糖- 200g
酱青- 60g
黑酱油- 60g
花雕酒- 2 Tbsp
清水- 400ml
青葱- 1 支
姜片- 6 片
橙皮- 1 片 （拇指大小）
八角- 1 个
桂皮- 1 个

做法：
1. 将鸡翼汆水后沥干，泡在冰水待用。
2. 把其余的材料倒入锅中，以大火煮至沸腾。
3. 加入鸡翼，盖上盖子，以中小火煮约20分钟。偶尔翻动确保均匀上色。
4. 熄火，让鸡翼焖约1小时即可。

Ingredients:
Chicken wings- 10pcs
Iced water

Rock sugar- 200g
Light soy sauce- 60g
Dark soy sauce- 60g
Huadiao wine- 2 Tbsp
Water- 400ml
Spring onion- 1 nos
Ginger- 6 slices
Dried orange peel- 1pc (thumb-size)
Star anise- 1pc
Cinnamon- 1pc

Method:
1. Blanch chicken wings for 1 minute, drain off the water and soak the wings in iced water.
2. Pour the rest of the ingredients in a pot and bring to boil over high heat.
3. Add in the chicken wings and continue to cook over medium low heat for 20 minutes with lid on. Stir occasionally.
4. Turn off the heat and let the wings steep for at least an hour.

自制15分钟咖央 Homemade 15-minute Kaya

材料：
白糖- 50g
椰糖- 50g
浓椰浆- 200ml
班兰叶- 5 leaves
蛋黄- 4 nos

做法：
1. 将白糖，椰糖，浓椰浆和班兰叶混合均匀。以小火加热至边缘微微起泡，离火，继续搅拌至椰糖完全溶化。
2. 舀一匙椰浆混合物入蛋黄中，搅拌至均匀。继续一匙一匙地加，至约一半的椰浆都添加到蛋黄糊内。
3. 将蛋黄糊倒入椰浆混合物中，搅拌均匀。
4. 以中小火加热，不停地搅拌至混合物变浓稠。
5. 把班兰叶取出后，将咖央倒入已预先消毒了的玻璃罐中，待完全凉后，冷藏即可。

备注：
若咖央不够光滑，可以用搅拌器搅打至光滑。

Ingredients:
Castor sugar- 50g
Palm sugar (Gula Melaka)- 50g
Coconut cream- 200ml
Pandan leaves- 5 leaves
Egg yolks- 4 nos

Method:
1. Stir castor sugar, palm sugar, coconut cream and pandan leaves together. Bring the mixture to simmer over low heat, remove from heat and keep stirring until palm sugar has fully dissolved.
2. Slowly add a spoonful of the coconut milk mixture into a bowl with egg yolks and stir until well combined. Continue adding the mixture until almost half of the mixture has been added.
3. Pour the egg mixture back into the coconut milk mixture and stir well.
4. Heat the mixture over medium low heat and keep stirring until the mixture is thick enough.
5. Discard the pandan leaves and transfer the kaya into a sterilized bottle. Let cool and refrigerate.

Remark:
If the kaya is not smooth enough, you may blend it with blender to get a smoother consistency.