Ipoh kaya puff and home cooked chicken in soya sauce

Our friend, William brought us a box of 10 Sin Eng Heong fluffy kaya puffs. As he went back to Ipoh for the weekend, he dropped by the famed biscuit shop to get us the gift.

I prepared my cup of Ipoh Oldtown 3-1 white coffee. It must piping hot to go with the confectioneries.

I had four pieces in one seating. One down, another one, yes one more, err.. one more please. It was great afternoon snack food. I agreed with William that the kaya was so-so but with as a whole piece, it's nice to eat. Not too sweet. Not too floury or heavy.

When the puffs are put into fridge overnight, the texture improves, says Wife.

It was our first time trying the Ipoh kaya puffs and we love it. Thanks for the puffs, William.







Home cooked food is easy to prepare. If I, a lazy man, can cook, so can you.

Today's menu is chicken cooked in ginger and soya sauce.

Shred the ginger thinly and soak the black moss. Supermarket these days, offers free service of cutting the chicken into small pieces.

Put in some oil. Our very own palm oil, of course.

You can use wok, pan or any cooking wares. If there's fume emission or 'dancing of oil', just let it be for 5 seconds. Put in ginger shreds and WORK the spatula. Don't leave the ginger by itself. It'll get burnt. The gingery smell will in the air.

Put in the chicken and turn and twist and swirl and any ways you like with the meat. Else the meat will never get cooked. And ends up burnt.

Put in 325ml of plain water. Similar amount to a can of Coke. Soya sauce secukup rasa. For best result, put in chunks of potatoes. Let the meat simmer for 20 minutes. Don't let it boils. I can't emphasize more that it might get burnt.

My boy is fast in getting all the black moss out from the pot.