Spices and Travel

The double yolk did freak me out but it did not stop me from making appam and egg stew...I don't follow traditional recipe but improvise to make my life easier:-)  I love appams, which are kind of rice pancakes with fluffy middle and lacy edges.  I love to soak these delicious morsels in egg stew made with lots of coconut milk...labor of love and worth all the effort.  Oh, BTW, make sure that the yeast you use for the batter is fresh (check the expiry date).  I have gone through the pains of using old yeast and having a flat batter with no air! 2 cups rice 1 cup cooked rice (I used jasmine rice) 3/4 cup coconut milk (I love Aroyo brand, which comes in tetra-pack) 2 tsp sugar pinch of salt 1 tsp dried yeast 1/2 tsp baking soda 1.  Soak the rice overnight 2.  Grind soaked rice, cooked rice, sugar, salt and coconut milk.  Add little water if the batter is too thick.   3.  In a bowl, add yeast and pour 1/2 cup of warm water. Mix well and leave it for 10 mi

It was a year ago that I had cracked open a whole tray of eggs and each one of them had double yolks! So, I am not new to double yolks though they still gives me the heebie-jeebies.  This morn, I cracked open another one and there it was again...a double yolked egg.  They did not taste any different but still creeps me out a bit.  Let me know if you feel the same.