I made steamed serikaya/kaya/coconut jam last weekend. I had a craving for the creamy custard spread and thought I would try my hand at it. Mum made it some time ago for me and honestly, I blame her for this craving.

I have this custard jam with some toast for breakfast, and a strong cup of coffee.

Steamed Serikaya/Kaya
(Coconut Egg Jam)

10 whole large eggs
500 gm granulated sugar
1 16oz can coconut milk/cream [I use Aroy D brand because of its authentic quality]
2 long screwpine leaves

1. Beat and combine eggs with sugar. It is not necessary for sugar to melt.
2. Strain mixture through muslin cloth into the coconut milk. Strain again, into a double boiler, drop in screwpine leaves [tied in knot to release fragrance and flavor]. It is important to remove lumps.
3. Stir mixture in double boiler for about 15-20 minutes. At the same time, begin boiling water for steaming.
4. Transfer mixture with leaves into bowl, and steam for 3 hours. The 3 hours are worth it.
5. After 3 hours, I use a stick blender to break up the custard and smoothen it. Let it cool, then bottle. Or enjoy on toast.

[Recipe modified from Terry Tan's Peranakan Cooking]

It feels good to take a break from blogging. I had a most wonderful weekend – shopping for landscaping materials, educating myself on how patio pavers are laid, visiting with a month old baby and their swoony parents, having crispy noodles with my better half and watching 2 movies and whipping up serikaya [coconut egg custard jam].

Spring is here in many ways in the Pacific NW. The birds are out, the sun comes up in the sky sooner and stays longer, trees have blossoms instead of leaves and there is a sort of buoyancy about my steps.

One of the many outdoor projects that we’re taking on is to build a patio but it’s all still in its planning stages. We have a vision of something modern yet cosy, with outdoor furniture that is not too chunky. Another chance for creativity on the home front is always welcomed.

I’m also nurturing some chili and other herb seedlings down in the basement where our grow light is keeping them warm and happy. My lemongrass stalks are sitting on the window sill. I took this picture a week ago, the stalks have now changed color to an almost reddish tone and the middle shoots seem to be pushing upward. I look forward to planting these babies in big pot and harvest them whenever I cook some Thai or Malaysian dish. [Gayla is the real expert on growing lemongrass.]

“If we had no winter, the spring would not be so pleasant;”
- Anne Bradstreet

Alright, I want to ask all your crafty organizing girls (or boys!) out there for some advice/tips on how you categorize your craft materials at home. I have everything in plastic drawers but I usually have to open all of them in order to find a certain item.

Would you care to share your tips with me? I know it makes sense to keep the “like” things together in one place but I thought if we shared what we each did, we might learn something new.

I currently have papers of all sizes, fabric of all sizes, sewing notions, magazines, rubber stamps, ink pads, scissors/paper shapers, punches, mailing supplies etc.

Help?!

When life throws you curve balls and you are the kind of person who absorbs all the energies [negative and otherwise], you need a reminder like this:

“I am only resolved to act in a manner which will constitute my own happiness without reference to you or any person so wholly unconnected with me.” – Elizabeth Bennet

Thank you, mav, for reminding me how my favorite heroine’s strength of character can inspire me.

I really need to learn how to disconnect from those who offer nothing but negativity. Why waste time with them when you have other worthy people around you who will not judge you but accept you the way you are?

We bought some flash-frozen berries from the store and so I thought I would herald spring in with this berry clafouti. The texture of clafouti is right up my alley – chewy and eggy.

I found this recipe @ Orangette and found it really simple to make. [Thanks for sharing, Molly!] I added the zest of a lemon to the batter that gave it another flavor dimension.

I am really looking forward to making more clafouti in the coming months. Plums, apricots, peaches, cherries to name a few.

Deciding what to make for breakfast on a weekend is always a welcomed challenge. Today I decided to make up some Welsh Rarebit [a la Alton Brown]. Very yummy! Who says you can’t use alcohol early in the morning?

In the afternoon, I took a trip to another paper shop for some vellum to make these cherry blossoms inspired by MSL.

Our first trip together was on Outer Banks in North Carolina. It definitely holds a special place in our hearts. Mike and I met 2 weeks before the towers fell, I was on a similar flight to see him. I refuse to think about the “what if’s” now because I don’t know if I could give up what I have now with him.

He proposed to me on the beach that day – no, this is not an anniversary, but I wanted to share a poem I wrote about our time there.

Reeds in the wind
Like swaying dancer silhouettes
Salty tang floats on in
Toes sink in sand so wet
Tell me again how we met

Emerald tinge in the blue
Amber rays of August sun
Cling to us, our golden skin
Bounces off your smile so keen
How I remember you

Tiny grains and stones flat so
Picked up quick and then let go
O’er the recurring tides and
Out your hands, with the flow
Skimmed by my expert beau

Sit you say, there’s a rock
Come next to me, long to be
Smell the sun, warm gently
As I feel you against me
Tell me, what’s your fancy?

In the distance, see a pier
Perhaps too far for us to steer
How far we know not, when we love
The walk and the talk
So come let’s go, have no fear! – Stephanie Yau

Mike made shrimp scampi on a few nights ago from Ina Garten’s recipe here.

We had it with roasted asparagus – the only way I love my asparagus! Somehow the roasting/broiling process develops all of the flavors in it and makes it all happy. If you haven’t had roasted asparagus, try it: cut off the woody bottoms, drizzle with olive oil, season generously with salt and pepper and broil it on high for 7 mins, toss asparagus then back in the oven again for 5 mins. When you take it out, give it a squeeze of lemon. Easy and absolutely scrummy! Oh, and it’s great for you!

I love stew – rich, hearty, warming and comforting. I requested mum to make me this lovely bowl of chicken stew – Chinese style. She used chicken legs, potatoes, celery, carrots, onions, rehydrated shitake mushrooms, oyster sauce and huatiao jiu [Chinese wine]. It didn’t have to cook too long either – just an hour or 2 on the stove was enough to bring together all the flavors.

**Alright folks, I managed to wrangle the recipe out from mum – it’s hard for someone who cooks by feeling to actually tell you what needs to be measured out.
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We’ve tweaked this recipe a couple of times and I’m pleased to say that it’s only gotten better.

I love how the wings are just left in the oven to broil and crisp up with flavors of garlic powder, chili powder, onion powder, pepper and salt. While the wings are cooking, we melt butter, add hot sauce, dash of worcestershire, pepper and a corn starch slurry [thickens the sauce and helps it adhere to the wings].

We also made some blue cheese dressing, after failing to find any good ones in the store. We borrowed Meathenge’s recipe – yum!! Like he said, we’ll never go back to store-bought.