Homemade Kaya Jam & Home Cooked Seafood Dinner

It was a Saturday morning and since our early breakfast appointment with friends was called off, we went for our morning walk. 

 After our morning walk, we drove to town for breakfast. On the way home, we stopped at the Ipoh wet market to buy mud crabs and clams (lala) to cook for dinner and also some coconut milk.

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With the coconut milk, I wanted to made kaya jam (coconut and egg jam). It has been a long, long time since I last made kaya. I pounded and extracted some juice from my home grown pandan or screwpine leaves. I prefer the natural sweet aroma of the pandan leaves to the caramel.

I cooked the kaya in a small stainless steel container since the amount is small.

The recipe yields 3 small tubs of kaya. This picture shows only 2 tubs because 1 tub was given away to my neighbour. The colour is pale green minus the dark orange caramel.

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I cooked the following simple dishes for dinner that evening.

 Steamed 2 mud crabs with ginger strips, chopped garlic and Chinese cooking wine.

Steamed clams (lala) with ginger strips and chopped garlic.

Steaming is the best way to enjoy the natural sweetness of fresh seafood. 

Stir fried home grown Malabar Spinach with chopped garlic and salt to taste.

Linking to Wordless Wednesday & My Corner of the World.

For we speak as messengers from God,

trusted by him to tell the truth;

we change his message not one bit

to suit the taste of those who hear it;

for we serve God alone,

who examines our hearts' deepest thoughts.

(1 Thessalonians 2:4, The Living Bible-TLB)