My brother-in-law and his missus went over to KL and Singapore for over a week to visit their son and daughter there respectively and when they came back, they brought along a whole lot of things including this bottle of durian kaya…
…from my niece over in the island republic.
This is a Singapore product…
…and of course, I could not wait to give it a try.
It so happened that we had some bread in the house so the very next morning, I went and prepared for myself some kaya toast…
…for breakfast.
I also boiled two eggs as I wanted the whole works but unfortunately, I did not time it right so the eggs ended up hard-boiled…
…when they should be only half-boiled. Ah well! It did not really matter as I would love eggs – in whatever form and I did not want to go through the trouble of boiling another two more.
So what did I think of the durian kaya? Well, it was very nice but if anyone is craving for durian, this will not solve the problem as it does not taste anything like the fruit, fresh. At best, I would say it is more like a cross between durian dodol and kaya and though it tastes pretty good, given a choice, I would much sooner go for the traditional nyonya kaya or the pandan version, Glory Brand, that is also made in Singapore.
Together with the eggs and my kopi-o (coffee, black), the durian kaya toasts were good enough for a decent breakfast…
…and a welcome change from my usual kampung fried rice or noodles. However, if you ask me whether I would go out and buy another bottle, perhaps others would enjoy it enough to do that but on my part, the answer is – no, thank you.
Incidentally, for dinner, last Saturday evening, I went and cooked the other slab of pork belly/sar chan bak (three-layer meat) that I bought the other day but I just roasted one of the two. I did not have the time so I did not let it sit in the fridge this time around, not even for 30 minutes. After boiling, I poked the skin, rubbed some vinegar on it, marinated it with the spicy bake mix, scored it with a knife, wrapped the whole thing up with aluminium foil, exposing just the skin, and put it in the oven to bake.
Thankfully, there was no splutter, no horrible mess in the oven unlike previously and the meat turned out really good…
…not overdone – very succulent and tasty, but the skin was hard…
…so I just sliced it off, along with the bit of fat right below it, and threw it away.
Well, my girl enjoyed the meat very much and said that it was nicer than her mum’s roast chicken thighs using the same spicy bake mix. Hehehehehe!!!!!
...STILL CRAZY AFTER ALL THESE YEARS! 
I love succulent meat that is not overdone! I love my eggs soft boiled (with the whites firm and the yolks liquid), so I time them for about 6 minutes. They turn out great every time. 🙂
Yes, have to keep time. I was doing something else at the same time, forgot to keep track so it was overdone. I like the white hard and the yolk runny too.
Kaya – yes please! I’ve a small addiction to this new found love. Durian flavoured – no thank you! Not quiet there yet. 😉
Exactly. No, thank you from me too. Whatever made them think of coming out with something like that! Give me tempoyak anytime!
At least Melissa enjoyed your roast. ^^
Used to enjoy durian dodol as kid, I could finish whole stick at a time. Haha. But then the mouth would be stink. Lol.
Not a fan of dodol, don’t mind the very nice own homemade ones, not the factory-made ones sold in the shops – all flour, rubbery and I don;t think there is much durian in those, just flavouring.
Yes, she really did. Maybe I can just use the spice bake mix with lean meat and roast that, can forget about the skin since I can’t get it right. 😦
Interesting twist, it seems like durian blends well with anything LOL!
Great with ice cream, or sticky rice and coconut dream…and all the cakes and desserts, not sure what else. Not in kaya though, like dodol.
I like your breakfast. No, thanks to the 3 layer pork. Sad that the skin turn out hard but at least the lean meat taste great.
No love loss. I would not say that I like the skin all that much. I ordered roast pork in Auckland once and got what I wanted, then the man asked, “Crackling?” waving it in the air like a sword. No, thank you. I was fine with just the meat. 😀 Dunno if that is the general practice there – to serve the two separately.
Durian kaya? Never heard of it, but I already guess it will taste like the durian kaya kinda thingy, with a lot of essence maybe.. Nowadays, I just buy Aunty Rosie from the minimart..
What’s Aunty Rosie?
Aunty Rosie is a kaya brand la, by Gardenia I think.. Available in all supermarkets and mini marts.. You don’t have it there?
Nope, no Gardenia here either. My favourite is Glory, made in Singapore. Tried Dollee, more expensive and very sweet, not so nice.
Durian Kaya? I wondered if have it too much, isn’t it have to drink lots of water? Since durian is very “hot” fruit…
I wonder how much of the fruit there is in that – just the artificial flavouring mostly, I’m sure. 😦
I tried wanted to do half-boiled egg, but in the end also turn out to be hard boiled egg…
Keep time, very closely…can’t multi-task…to get the perfect eggs.
I like your “Every Bite is Goodness” plate! As for durians, I like to eat the fruit itself but don’t care for it in cakes, cream puffs or other products. Kaya, I still make myself using my mother’s recipe. Used to do it in the microwave rather than stand and stir, but since my wife bought a Thermomix, it’s now even easier to do.
I love durian desserts but I’m not really a fan of dodol and this is what the kaya tastes like, so you would not see me going out for more.
Yes, my SIL makes kaya like that, so easy no need to double boil and slow cook and keep stirring – she gives us some sometimes. My missus came home, all excited and told me all about it, the SIL used a blender she said…and she would like to try but of course, after all these years, I knew it only too well and did not get my hopes up high – have not seen any homemade kaya…yet. Hehehehehe!!!!
At least Melissa enjoyed your roast. ^^
Used to enjoy durian dodol as kid, I could finish whole stick at a time. Haha. But then the mouth would be stink. Lol.
Must be really good dodol, to leave the stink in the mouth. These days, those that you can get anytime at the supermarkets – so sweet, mostly artificial flavouring, I’m sure – don’t think there is much durian in those and lots of flour. I don’t even like the texture, not like real own-made dodol.
Yes, she loved the pork. Wouldn’t mind roasting it again, minus the skin…and fat.
I would say no thank you too. Somehow, I only like durians as they are, not in any other form.
Not really a fan of it as a fruit, love tempoyak and don’t mind the cakes and desserts…but not crazy about its dodol…nor kaya.
Yes, thank you to all…!! I are two of the above mentioned here… Half boiled egg but turned out hard like yours too… Pork belly and pork knuckle!! I was fully fed yesterday…. As long as your girl says its nice, papa is on cloud 9!! Hahaaaa
Yes, of course, anything to make her happy. Ummm…you’ve been drinking in Amsterdam? Let me see if I can get you correctly – you want it all, you cooked eggs and they turned out to be hard-boiled like mine…and you had pork belly and pork knuckle. Gee!!! Lucky you!!!
I love kaya but I’ll just stick to the original pandan flavour. I doubt I’ll like durian spread on my toast. My half boiled eggs always turn out perfect coz I use that Eggmatic thingy that most mamaks use in their stalls.
I see. Yes, they do come out perfectly done, really half boiled but I like the white firm and the yolk rummy. Will not be able to get the eggs like that using that thing. Kaya, I like pandan…but not my girl, she prefers the original/traditional ones which I also like. This durian one – she would not touch. 😀
i love eggs too. But i realize nowadays that whenever I eat eggs, be it for breakfast, lunch, tea time or dinner, my heartburn comes back almost instantaneously. Sad but true.. hmm
Oh? Then you’d better avoid eating them altogether! Wouldn’t die from not eating, that’s for sure. You have very poor digestive system, it seems. Perhaps you can turn vegan, eat more easily digestible stuff…but that would mean you will have to give up on all those events you get invited to and eating all those gorgeous food they serve. 😦
Durian Kaya, would love to try it. As for the pork belly, I wonder what can be done to make the crackling edible. My auntie can make good siobak with edible crackling. What she normally does seems to be similar to yours, except that she does not scald it in hot water. She scores the skin and rubs it with salt too.
An old friend PM-ed me on Facebook, a teacher in Miri like you – she does what your auntie does. Don’t tell me they’re one and the same person. LOL!!! Don’t bother about the durian kaya if you are not into dodol.
oh… is the durian kaya really that good? Then I better shop for one ! hahaha… But I think not easy to find. That address is a manufacturing area, need to go to the malls to get it.
Read the post and the comments.
maybe it is not to be eaten with roti kot? Maybe for filling of some sort of puff ?
Wouldn’t it be the same – eat with roti or use as filling in puff – same also, will taste like dodol…nothing would change that.
That durian kaya sounds interesting but sad to hear it does not have that durian taste you are after.
No, it’s like dodol, the sticky/chewy cooked durian cake…nothing like fresh durian.
So it was like a Durian Jelly or Jam? Interesting!
Jam, like what we call “kaya”, or coconut jam.
Interesting..durian kaya. I’m not a fan of kaya, though. Much prefer butter on my bread or toast 🙂
I don’t mind kaya but more with other things like pulut panggang or one of those. Bread – I’d prefer egg sandwich…or peanut butter (with butter). Not into fruit jam.
The siu yoke perfectly roasted. I can see crackling skin!
Too bad not crusty and crispy, not dried enough and not roasted long enough as well. Will try again but not so soon.