mannn, your channel is fucking amazing, i feel like these are high level chef recipes that literally explain in details, that chilli sauce you made is insane, never in my mind i thought you could it make it with broth
man, you must have had months' worth of kaya after filming this video! although I suppose there are worse problems to have :P one question though: why freeze the coconut before blending? does it help with removing the meat at all or some other reason
hey yes I had much kaya eating daily for breakfast and it's gone in a few weeks. It keeps well in the fridge due to the heat treatment, though the flavour is about 20% better when freshly made. Freezing the coconut is to preserve the fruit after cracking it open and letting the water out. If not, the whole coconut will be an icy ball which I presume would be harder to open and get the flesh. It also helps the flesh separate slightly from the shell after it thaws.
@@theanalyticalcook ah I see! thank you that makes sense. it's always a shame to lose 50% of the water when I open a coconut so I'll have to try the freezing method
For the amount of effort you putting for single video, it's amazing. Look like your passion for cooking is over the roof. All the best.
Thanks, trying my best and hope to see you again.
great content! :)
The sequel we didn't deserve
Your channel is pure gold👍🏻
Drop that curry recipe, looks bomb af
mannn, your channel is fucking amazing, i feel like these are high level chef recipes that literally explain in details, that chilli sauce you made is insane, never in my mind i thought you could it make it with broth
man, you must have had months' worth of kaya after filming this video! although I suppose there are worse problems to have :P
one question though: why freeze the coconut before blending? does it help with removing the meat at all or some other reason
hey yes I had much kaya eating daily for breakfast and it's gone in a few weeks. It keeps well in the fridge due to the heat treatment, though the flavour is about 20% better when freshly made.
Freezing the coconut is to preserve the fruit after cracking it open and letting the water out. If not, the whole coconut will be an icy ball which I presume would be harder to open and get the flesh. It also helps the flesh separate slightly from the shell after it thaws.
@@theanalyticalcook ah I see! thank you that makes sense. it's always a shame to lose 50% of the water when I open a coconut so I'll have to try the freezing method