Secrets of the Best Chefs by Adam Roberts

Author:Adam Roberts
Language: eng
Format: mobi, epub, pdf
Publisher: Artisan
Published: 2012-02-29T18:30:00+00:00

Kaya Toast

Serves 4 (with a good amount of coconut curd for later)

This is a make-ahead dish and a perfect thing to serve at brunch (it is, after all, a Singaporean hangover cure, not to be confused with frico, the Italian hangover cure). The sweet coconut curd on the toasted bread is almost like a pastry; but dipped into the soy-sauced egg, it goes in a whole new direction. Ninety percent of the work here involves making the curd in a double boiler. Make sure, while whisking, that you don’t whisk feverishly: you’re not trying to beat air into it. You’re just trying to keep the eggs from scrambling. Also, watch the water temperature: you don’t want it boiling, just simmering. If you think the curd is getting too hot, take it off the heat for thirty seconds or so. The end result, if you follow all the steps, is something totally unusual and highly enjoyable.

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