This homemade kaya earned its name ‘Beluga Kaya’ because of its tiny round texture which looks a little like caviar compared to its counterpart which is creamy and silky. Many people I know prefer this kaya mainly because this kind of texture is more or less equivalent to ‘homemade’ and most importantly NO PRESERVATIVES! I admit I am not a kaya fanatic but my hubby can never resist a good bread, butter and kaya snack anytime, anywhere. Not to forget the kopitiam (means coffeeshop) style served with a couple of half-boiled eggs flavoured with light soya sauce and ground pepper. I guess our culture is more of the half boiled eggs rather than the poached ones. I clearly remember paying AUS 9.00 for a couple of poached eggs in a Sydney hotel just because my dear daughter decided to wean herself off milk just right at that faithful period when we were on holiday.
I have here a basket full of free-range farm fresh chicken eggs which inspired me to whip up a small pot of ‘Beluga Kaya’.
2 Comments
hahaha kaya turned high class?? cool name for kaya. ok i’ve posted the details of the virtual potluck. looking forward to your participation 😉
http://babeinthecitykl.blogspot.com/2006/08/merdeka-open-house-2006-calling-all_15.html
didn’t know there are such kaya.