#Kaya jam from scratch

[scottbiffinchef]

Kaya Toast Recipe by Singaporean Chef Scott Biffin

Kaya toast is a beloved Singaporean snack that combines soft, toasted bread with a sweet and creamy coconut jam, traditionally enjoyed with soft-boiled eggs and a cup of coffee or tea. Chef Scott Biffin, a renowned expert in Singaporean cuisine, shares his take on this iconic dish, elevating it with his culinary expertise while staying true to its roots. Whether you are looking to recreate the local café experience at home or try something new, this kaya toast recipe will transport you straight to the heart of Singapore.

Ingredients:

For the Kaya Jam:

4 large eggs

1 cup coconut milk (preferably fresh)

1/2 cup sugar

2 pandan leaves, knotted (available at most Asian supermarkets)

A pinch of salt

For the Toast:

4 slices of thick white bread (local Singaporean bread is ideal)

2 tablespoons unsalted butter, softened

For Serving:

Soft-boiled eggs (2 eggs)

Soy sauce (optional, for dipping)

White pepper (optional, for dipping)

Instructions:

1. Making the Kaya Jam:

Begin by preparing the kaya jam, which is the heart of this dish. In a saucepan, combine the coconut milk, sugar, and a pinch of salt. Place the knotted pandan leaves in the mixture and cook over low heat, stirring occasionally.

In a separate bowl, lightly beat the eggs. Slowly add the warm coconut milk mixture into the eggs, whisking constantly to prevent the eggs from curdling.

Transfer the entire mixture back to the saucepan over very low heat, stirring continuously. This is the most crucial part — be patient. Allow it to cook for about 30 minutes or until it thickens to a smooth custard-like consistency.

Remove the pandan leaves, and transfer the kaya jam into a jar. Let it cool before using. The jam should be spreadable and rich, with a beautiful golden-green hue.

2. Preparing the Toast:

While the kaya jam cools, prepare the bread. Lightly toast the slices of bread until they are golden and crisp on the outside, but still soft inside.

Once toasted, spread a generous amount of softened butter on one side of each slice. Be sure to cover the entire surface for a rich, buttery flavor.

3. Boiling the Eggs:

For the perfect soft-boiled eggs, bring a pot of water to a gentle boil. Using a spoon, carefully lower the eggs into the water and let them cook for about 4-5 minutes for a runny yolk. Adjust the time depending on your preference for egg doneness.

Once done, remove the eggs from the water and let them cool slightly before peeling. You can serve them with a dash of soy sauce and a sprinkle of white pepper for added flavor.

4. Assembling the Kaya Toast:

Take one slice of the toasted bread, and spread a generous amount of the homemade kaya jam over the buttered side. Top with another slice of toast to make a sandwich. Slice into halves or quarters for easy serving.

Arrange the kaya toast on a plate alongside the soft-boiled eggs.

5. Serving:

For an authentic Singaporean breakfast experience, serve the kaya toast with a warm cup of kopi (Singaporean coffee) or teh (Singaporean tea). Dip the kaya toast into the soft-boiled eggs for an irresistible blend of textures and flavors.

Final Thoughts:

Chef Scott Biffin kaya toast recipe brings the unique combination of sweet, savory, and creamy flavors to life. Whether it’s for breakfast, a snack, or a special treat, kaya toast offers an authentic taste of Singapore that you can recreate at home. With the richness of the kaya jam, the buttery toast, and the comforting soft-boiled eggs, this recipe is sure to satisfy your cravings for something truly delightful.

Enjoy this iconic dish with your favorite beverage and transport yourself to the bustling streets of Singapore!

[laptopcamper]

Coconut & Co, 1045 Valley Blvd, Ste A102, San Gabriel, CA 91776, Score: 38/50

Coconut & Co. is a Southeast Asian coconut-focused drinks & dessert café. They make things from scratch using organic young coconut water, coconut sugar, coconut meat, etc. Their recipes come from Singapore, where coconut shakes are popular.

Score: 40/50

Food: 5/5 – Choose from several types of Kaya toast (toast, cold butter, kaya (coconut) jam), pandan chiffon cake, purple sticky rice and Qing Bu Liang (build your own sweet cold dessert soup). The kaya toast with butter was simple but good (white bread, slab of salted butter, sweet coconut jam).

Coffee: 5/5 – They do have coffee but I haven’t tried it. The Malaysian tea is like milk tea. They’re known for their coconut shakes and coconut water drinks. The coconut shakes are very good – icy, refreshing, clean tasting, not too sweet. You can add toppings like boba noodles, young coconut meat, coconut flakes, sago, grass jelly, aiyu, etc.

Wi-fi: 4/5 – Free, unlimited, no password required. It worked well while I was there.

Ambiance: 3/5 – Feels like a boba shop with cute images of cartoon coconut characters on the walls, white and green color scheme, some plants

Noise: 2/5 – The pop music is super loud.

Plugs: 2/5 – Just accessible in one area

Parking: 4/5 – Plenty of strip mall parking in the parking lot, 4 hour limit

Comfort: 4/5 – Most of the chairs are padded but there are some stools that aren’t padded. Lots of lights. Tables are pretty close together.

Bathroom: 3/5 – Towards the back

Art: 4/5 – Cutesy coconut characters

Tips: Place your order on the self-serve kiosk. They’re happy to provide samples. You can adjust the sweetness level of the shakes and specialty drinks. Service always seems extra friendly.

“Laptop Campers Unite!”

[formeryelpers]

Coconut & Co, 1045 Valley Blvd, Ste A102, San Gabriel, CA 91776

Coconut & Co. is a new coconut drinks shop with coconut-based desserts as well. They make things from scratch using organic young coconut water, coconut sugar, coconut meat, etc. Their recipes come from Singapore, where coconut shakes are popular. In addition to coconut drinks (with toppings), they have several times of Kaya toast (toast, cold butter, kaya (coconut) jam), pandan chiffon cake, purple sticky rice and Qing Bu Liang (sweet cold dessert soup).

From what I can tell, the drinks and desserts are either no sugar added or lightly sweetened, though with the drinks, you can specify extra sweet. I think the ingredients are all natural.

They have a kiosk where you can place your order but someone is right there if you have any questions.

Service was very friendly. She kept giving me samples even though I didn’t ask for any. I noticed she gave everyone multiple free samples.

Coconut shake with young coconut milk ($5.95 for a regular + $0.75 for young coconut meat): ice, coconut water, and coconut ice cream are blended together. It’s not heavy but is refreshing with different textures. The young coconut meat is very tender. It’s really good. They have other toppings like grass jelly, boba noodles, etc.

Pandan cake: Light, fluffy, lightly sweet

Coconut pudding: too firm compared to Melo Melo and Coconut Jelly King, but maybe the coconut pudding in Singapore is firmer? It was more like a firm jello than the softer coconut pudding that I’m used to. They don’t sell coconut pudding yet.

Purple rice with coconut cream: tasted fine, the purple rice was broken down and soupy. Maybe that’s the way it’s supposed to be? Not too sweet

The shop is cute – kinda looks like a boba shop only with coconut pictures and a green and white theme.

I’ve never had Kaya toast…not sure that I’d like it but it seems worth trying

4.5 out of 5 stars.

By Lolia S.

[dorindameddler]

kaya said that in the scene where your li cooks for you liam makes bread and jam from scratch, literally kneads dough and stuff like HUH?? how quick-proving was that bread/how long were they in that kitchen....what is this liam, gbbo?

[southeastasianists]

Lunchtime, 12 p.m. Hordes of office workers stream out of air-conditioned glass buildings in the heart of Singapore’s Central Business District toward Amoy Street Hawker Centre. There, they wait in snaking queues at rows of stalls, each operated by a hawker who often specialises in just one dish, such as char siew (Cantonese barbecued pork) or rojak (an assorted fruit and vegetable salad dish, doused with a sweet and spicy peanut sauce). The smell of spices, fried garlic, and caramelized meat mingles with the dark aroma of kopi tarik (sweet and rich pulled coffee), and the sounds are a melody of conversation, noodles being stirred, and hurried chops of the cleaver.

Singapore has often been described as a food paradise, and its hawker centres, of which there are more than 100, are the city-state’s most visible symbol of its highly democratic culinary scene. Tourists and visiting chefs head to the street markets to feast on Singaporean foods, whose multi-ethnic influences reflect the population: Peranakan Chinese, South Indian, and Malay. But with a plate of chicken rice costing around $3, hawker fare is a staple diet for a majority of Singaporeans—affordable, accessible, and delicious.

Despite this celebration of hawker food by both locals and visitors, beloved dishes are in danger of disappearing, threatening a crucial part of local culture and identity. Experienced hawkers are in their twilight years, and are retiring without passing their knowledge and skills to a successor.

Hawking first became a popular career option in the 1950s and 1960s, during Singapore’s post-war years, as it provided informal employment for residents during a time when jobs were scarce and the city was poor. By the end of the 1960s, roughly 24,000 hawkers, selling delicious and affordable street grub, were feeding a population of 1.7 million.

But the unregulated expansion of hawking led to hygiene and congestion issues. Hawkers roved open spaces and streets, selling home-cooked wares. The combination of diverse offerings—Javanese tempeh, Cantonese congees, Teochew porridges—that could be obtained instantly made them popular. But one such area, Ellenborough Market, which was called Teochew Market due to hawkers in the area, was razed by a fire in 1968, and food poisoning cases were common.

The government intervened, grouping hawkers in designated wet markets, or pasars in the Malay language. The open-air buildings, with individual stalls and designated sitting areas, became known as hawker centres. By the mid-1980s, the roughly 140 hawker centres across Singapore had become an institution. The number of hawkers continued to grow, as did their renown. In 2016, Chan Hon Meng’s soya chicken rice, which costs less than three dollars, earned him a Michelin star. But ask any Singaporean, and they’ll gladly debate which stall sells the best hokkien mee (wok fried prawn noodles) or laksa.

When Singapore’s hawker scene first developed, the city was in the process of rapidly transforming from a manufacturing hub to a well-functioning, cosmopolitan city. Decades of booming growth have since created millionaires (and inequality), an enviable skyline, and a pricey real estate market, making the continued existence of world-class food for three dollars a minor miracle. But the contradiction may not be able to last much longer.

One major threat to hawkers is competition from mall food courts—even though their offerings are less appealing. Unlike in hawker centres, where the food is typically cooked by self-employed stallholders, food court staff are hired, temporary, and given few training opportunities. But Singapore is a city so hot and humid that Lee Kuan Yew, the longtime prime minister, described air conditioning as the most important factor in the country’s growth. Shopping malls are curated for comfort and convenience—one can shop for groceries, enjoy an afternoon kopi, and find fusion burritos, all under one climate-controlled roof.

Yet the greatest challenge is that fewer cooks are taking up the hawker trade, which is an increasingly expensive proposition. The government owns the centres and auctions off leases for open spaces, with popular areas going for a premium. But after outbidding others, new hawkers have to compete with veterans, who pay less for their real estate—a legacy of the intervention that moved hawkers off the streets and into markets in the 1960s. Given the opportunities provided by Singapore’s economic growth, younger generations are also deterred by the long hours, physical demands, and less-than-desirable pay.

Consider the simple kaya toast found at Ah Seng Hainam coffee, an institution tucked away in Amoy Street Hawker Centre. The locale has been serving a Hainanese-style local breakfast since the 1950s, which typically includes kaya toast, two soft boiled eggs, and Nanyang coffee. After 60 years, owner Wong Ah Loke still insists on making breakfast the traditional way. He and his wife go to the stall at 4 a.m. every day to set up a charcoal fire, using the embers to warm up toast and heat the coffee percolators. While they no longer roast their coffee beans, they still make kaya from scratch, mixing coconut milk, eggs, sugar, and pandan leaf to make the distinctive green jam. Along with other touches, such as the charcoal embers, and the coffee style of mixing robusta beans with margarine, sugar, and maize, this is why customers keep coming to their stall.

If new owners take shortcuts, critical facets of hawker culture will be chipped away. KF Seetoh, founder of the hawker food guide Makansutra, laments that “new hawkers are hard to find, few and far between.” Already several dishes, such as Cantonese loh kai yik (stewed chicken wings) and the Hainanese yi buah (sweet glutinous rice cakes, with coconut fillings), are in danger of dying out. “More food will disappear as skills are lost,” says Seetoh, who notes that new hawkers want to sell what’s easy, focusing on quantity over quality. ”It’s about business today, not dedication and passion.”

The Singapore government is conscious of the threats to hawker culture. Earlier this year, Singapore’s prime minister, Lee Hsien Loong, announced a bid to make hawker centres places of protected cultural heritage under UNESCO. Other initiatives aim to educate the younger generation and attract them to the hawker trade. There are also calls for a new hawker centre management model that reduces capital costs for hawkers and is oriented around their role providing affordable meals to the public.

This phenomenon isn’t unique to Singapore—other cities, such as Hong Kong, are seeing street market culture disappear. But hawkers have long been symbols of resilience. Wong is optimistic that future generations will continue their traditions, even if they tweak their practices to adapt with the times. “As long as one does [one’s work] well and continues to persist,” he tells me, “traditions and skills will continue to be preserved and passed on.”

[rawchefyin]

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A post shared by Raw Chef Yin (@rawchefyin)

🌱RAW VEGAN PANDAN KAYA - new episode of my uncooking show VELICIOUS with Raw Chef Yin! 🍞 What’s kaya, you may ask? Well...I think you can call it a coconut egg jam spread. I used to watch my dad make it from scratch using lots of eggs and sugar and coconut milk and pandan leaves freshly plucked from our garden. Many of us Malaysians have it for breakfast...crispy slices of toast bread, generous amount of butter melting on the toast and sweet, creamy kaya. Extremely comforting but not very healthy! And those poor chickens who have to lay all those eggs 🥚 So as a raw vegan chef focused on Asian food, this was one recipe I had to definitely develop. I made this last year actually for my photography course assignment. This might possibly the first raw vegan kaya recipe ever. There’s loads of vegan kaya recipes but I haven’t seen a raw vegan one yet. Here's the recipe for you! INGREDIENTS: ✅120gm young coconut flesh ✅2 pandan leaves, cut into small pieces ✅30gm Masarang Arenga Forest Sugar Syrup ✅50gm freshly squeezed coconut milk ✅⅛ teaspoon Himalayan pink salt METHOD: Place all ingredients into a blender and blend till well-combined and smooth. Store in fridge. PRO-TIP: The best sweetener to use for this recipe would be the Masarang Arenga Forest Sugar for that authentic kaya taste. But if you really can’t find that where you live, then coconut nectar would work too. And one more thing, if you can’t find fresh pandan leaves in your city, you could use pandan extract instead. 📽️Watch the FULL episode on the @bigasiamedia YouTube channel or head to my website rawchefyin.com/videos which will also lead you to the video! Thanks BAM team for this 🙏 ❓What do you like to eat your kaya with? Comment below, would love to hear from you. #rcyvelicious #velicious #cookingshow #rawvegancookingshow #rawvegan #kaya #vegankaya #rawvegankaya #rcyrecipe (at Big Asia Media) https://www.instagram.com/p/CGNH_G5pfFs/?igshid=wi2i72whk26w

[nabiladinta]

Italian Bound (3)

FALLING IN LOVE WITH THE GROUND

Sebelum cerita ini menjadi usang ditelan banyak hari mendepan.

Di Minggu ini aku resmi dapet Residence Permit dari Pemerintah Italia. Setelah aku melunasi segala aturan kependudukan disini, izin buat tinggal 10 bulan. Jadi Mamma Linda yang super sabar anterin aku ke dua Kantor Polisi buat cap ini itu sekaligus finger print atau sidik jari which is hari itu aku sempurna kaya di terjang banyak penyakit, haha. Mulai sariawan bertumpuk, bibir kering, kulit wajah kering, kedinginan bertubi padahal matahari cerah. Dimaklumi yaa :)

Hal yang sangat wajar buat manusia yang baru berpindah dari beda benua, dari tanah khatulistiwa sampe di negeri Eropa ini. Sesehat-sehatnya di negara kita, kita tetep harus waspada karena penyesuaian tubuh buat cuaca pasti bakal terjadi kalo pindah ke tanah yang cuacanya beda drastis.

-

Aku merasakan kenyang hakiki habis itu, karena setelah belanja di supermarket jajan dan kebutuhan laen di siang bolong Mamma gorengin Jamur pake tepung ala nugget sama cheese gitu. Enaaa banget, aku menunggu masakan macem gini. Host family ku emang dabestt, aku banyak merasakan ketulusan sampai kita punya banyak kesamaan, suka banget sama alam. Satu hal yang ngga aku sangka lagi adalah, host family ku punya SCRATCH MAP atau TRAVEL MAP yang aku cari selama ini dan ngga ada di Indooo heiii.

"oh really Mamma and Papá have it ? Actually, I am looking for this Travel Map from long time and now you have it. Ohh, please you should Scratch it !"

"Yes, my brother gives me," said Mamma Linda

Jadilah malam itu juga aku bantu scratch pake koin, pisau macem-macem lah pokoknya negara-negara yang udah dikunjungi mereka. Mulai India, German, UK, Spanyol, Finlandia, Kazakhtan wuhh kehitungnya banyak tapi kalo di paparin di peta dunia masih sedikit, kata Mamma Linda, "That's why we don't want to scratch because we still have so much land that we didn't pass it"

Mbatin ini, apalagi aing. Slowly Bil,

Sampe Mamma nelpon sodaranya dimana beli itu. Aku liat produknya ternyata Made in UK langsung juga aku chat Izzy, John dan Nadeem barangkali mereka bisa bantu karena tinggal di UK hehe. And see, I'll tell you if I get it. Let's scratch and let yourself go dear.

What I actually did ? So much walk, just because host family ku ini manusia alam banget. Sukak sama gunung kaya melebihi suka sama apapun, ngga heran aku kaya tinggal di tengah gunung gini.

Suatu siang, aku di ajak JALAN KAKI ke Centro di Longarone, padahal aku kaya ngantuk banget tapi jalan kaki bukan hal yang asing sebenernya. Aku bayanginnya aku lewatin terowongan itu dan jalan yang super landai. Eee ternyata selalu ada jalan cepet, jadi aku jalan di atas terowongan. Beruntunglah kau nak, aku jadi bisa beli Gelato. I don't know, Gelato is kind of mood booster for me. Perhaps haha

Di hari Kamis-Jumat di minggu ini juga aku ikut penasaran super soal kabar organisasiku di Indonesia, IPM sedang Musyawarah Ranting, sebentar lagi purna. Tambah-tambah adek-adek LIM-ku which mean pengurus yang masih MTs kangenn banget katanya sama aku, sedihnya belum jadi video-call. Banyak doa, dan salam jauh dari sini semoga nanti aku juga melabuh dengan senyum teduh.

PUASA PERTAMA DI ITALY

This is not kind of hard thing kokk. Karena semangatnya aku buat ngga melewatkan masa puasa 9 dan 10 Muharram. Cuma aku belum ngebiasain puasa Senin dan Kamis disini. But, totally puasa di musim autumn ngga menguras lebih banyak tenaga dibanding di Indonesia. Sama aja kok, cuma lebih butuh siap perut kalo sahur ngga bisa sekenyang di Indo. Juga harus jadi alarm buat diri sendiri, karena pasti ngga bakal ada adzan disini kecuali lewat aplikasi Muslim Pro atau harus cek berkali waktu, karena waktu sholatnya berubahnya lumayan banyak menit setiap hari.

Di waktu 9 Muharram aku juga dipenuhi penasaran sama proses perubahan warna daun di musim gugur ini. Karena aku nunggu banget gunung di depan rumahku ini kok ngga secepet gunung lain berubahnya, daun di pohonnya maksudnya bukan gunungnya loh ya, haha. Tibalah penawaran Mamma Linda buat ngajak aku ke gunung lain yang aku lebih bisa ngerasain dan ngelihat dengan lebih dekat.

Longarone emang the real hutann dan gunung. Aku dibawa ke cagar alam, dimana aku bisa liat banyak sungai yang jernih banget dan deres, ikan-ikannya sampe keliatan dari jembatan. Disitu Mamma cerita kalo di gunung-gunung disini ada semacam rumah buat singgah di sepanjang jalan menuju puncak namanya "Rifugo" nah ada di salah satu puncak ada semacam hotel kecil namanya "Altavia" jadi kita bisa tinggal beberapa hari tanpa khawatir makan, air dsb. Dari bawah nanti ada tali penghubung panjang ke puncak buat kirim makanan.

Sambil bayangin andai di Indonesia masyarakatnya sebegini perhatiannya sama para pecinta alam. Setahun ini, aku bakal lebih dekat lagi sama alam sebelum akhirnya menuntaskan pendidikanku di Jogja, kota campur aduk kota-alam-desa-kampung.

MENDAKI DI PORDENONE, REGIONE DI FRIULI

Yes, bisa jadi setiap minggu aku hiking. Atau allt least jalan di gunung beberapa jam. Sampe aku ngga ngerti seberapa cintanya Papá Aurelio sama gunung. Aku ngga nyangka aja weekend yang aku kira bakal aku habisin di rumah sambil masak-masak sederhana.

Aku kira aku bakal di ajak hanya ke Bendungan Vajont yang gede banget, yang dulu pernah menghempas Longarone sampai mayatnya bertebaran dimana-mana. Ribuan manusia meninggal, nanti di post ku yang lain akan aku ceritakan. Gimana cerita ini bakal jadi cerita turun-temurun generasi ke generasi disini.

Ternyata,

Lagi-lagi dibawa jalan ke gunung. Agak salah kostum banget. Sukanya ngga berkabar kalo akhirnya menuju gunung ini Papá Mamma. Aku dibawa ke sebuah gunung yang menghubungkan dua perkampungan Via Cosa e Via Erto, menyisir gunung kiranya 2 jam lebih. Landai-naik-flat-menurun sampai hadir di arena bebatuan yang bawahnya, here we go :

Danau yang gede banget panjang diantara banyak gunung, dan maju sedikit lagi Comune di  Prodenone keliatan. Aku baru sadar ternyata ini udah di beda Provinze, tepatnya di Friuli. Bangunan rumah-nya kebanyakan berbahan kayu. Dulu, para laki-laki kebanyakan merantau ke luar negeri sampai luar benua juga sedang perempuan dan anaknya menetap. Beberapa abad yang lalu banyak juga orang-orang Greek yang dibawa kesini. Sampai ada sebuah bangunan gereja yang di dinding menuju kesana ada lukisan apa yang biasa dilakuin disini semasa Paskah.

Aku bisa lebih jelas lebih tersentuh liat bunga gunung Italy dan daun pepohonan yang mulai berguguran - menguning. Sampai suara rusa yang berkali kedengeran. Merinding kan jadinya, haha

Aku jarang, sedekat ini dengan alam.

Yang muda gini masih kalah kuat dibanding host-parents ku yang menuju kepala 6. Maluu banget anyway :(( .  But, one day I will be very strong InsyaAllah.

Begitulah weekend-ku , di dekatkan dengan gunung. Takdir anak ndeso Temanggung kelempar juga ke ndeso di Italy yaaah begini.

Live your life. Life is a movie, let yourself go.

Belluno Italy

Nabiladinta.

11 Oktober 2017

[madamlaydebug]

Robert Nesta Marley (6 February 1945 – 11 May 1981) was a Jamaican reggaesinger, songwriter, musician, and guitarist who achieved international fame and acclaim. Starting out in 1963 with the group The Wailers, he forged a distinctive songwriting and vocal style that would later resonate with audiences worldwide. The Wailers would go on to release some of the earliest reggae records with producer Lee "Scratch" Perry. After the Wailers disbanded in 1974, Marley pursued a solo career upon his relocation to England that culminated in the release of the album Exodus in 1977, which established his worldwide reputation and produced his status as one of the world's best-selling artists of all time, with sales of more than 75 million records. Exodus stayed on the British album charts for fifty-six consecutive weeks. It included four UK hit singles: "Exodus", "Waiting in Vain", "Jamming", and "One Love". In 1978 he released the album Kaya, which included the hit singles "Is This Love" and "Satisfy My Soul". Diagnosed with a type of malignant melanoma in 1977, Marley died on 11 May 1981 in Miami at the age of 36. He was a committed Rastafari who infused his music with a sense of spirituality. He is considered one of the most influential musicians of all time and credited with popularizing reggae music around the world, as well as serving as a symbol of Jamaican culture and identity. Marley has also evolved into a global symbol, which has been endlessly merchandised through a variety of mediums. In July 1977, Marley was found to have a type of malignant melanoma under the nail of a toe. Contrary to urban legend, this lesion was not primarily caused by an injury during a football match that year, but was instead a symptom of the already-existing cancer. Marley turned down his doctors' advice to have his toe amputated, citing his religious beliefs, and instead the nail and nail bed were removed and a skin graft taken from his thigh to cover the area. Despite his illness, he continued touring and was in the process of scheduling a world tour in 1980. The album Uprising was released in May 1980. The band completed a major tour of Europe, where it played its biggest concert to 100,000 people in Milan. After the tour Marley went to America, where he performed two shows at Madison Square Garden in New York City as part of the Uprising Tour. Bob Marley appeared at the Stanley Theater (now called The Benedum Center For The Performing Arts) in Pittsburgh, Pennsylvania, on 23 September 1980; it would be his last concert. The only known photographs from the show were featured in Kevin Macdonald's documentary film Marley. Shortly afterwards, Marley's health deteriorated as the cancer had spread throughout his body. The rest of the tour was cancelled and Marley sought treatment at theBavarian clinic of Josef Issels, where he received a controversial type of cancer therapy (Issels treatment) partly based on avoidance of certain foods, drinks, and other substances. After fighting the cancer without success for eight months Marley boarded a plane for his home in Jamaica. While Marley was flying home from Germany to Jamaica, his vital functions worsened. After landing in Miami, Florida, he was taken to the hospital for immediate medical attention. Bob Marley died on 11 May 1981 at Cedars of Lebanon Hospital in Miami (nowUniversity of Miami Hospital) at the age of 36. The spread of melanoma to his lungs and brain caused his death. His final words to his son Ziggy were "Money can't buy life." Marley received a state funeral in Jamaica on 21 May 1981, which combined elements ofEthiopian Orthodoxy and Rastafari tradition. He was buried in a chapel near his birthplace with his red Gibson Les Paul(some accounts say it was a Fender Stratocaster). On 21 May 1981, Jamaican Prime MinisterEdward Seaga delivered the final funeraleulogy to Marley, declaring: His voice was an omnipresent cry in our electronic world. His sharp features, majestic looks, and prancing style a vivid etching on the landscape of our minds. Bob Marley was never seen. He was an experience which left an indelible imprint with each encounter. Such a man cannot be erased from the mind. He is part of the collective consciousness of the nation. Bob Marley was a member for some years of the Rastafari movement, whose culture was a key element in the development of reggae. Bob Marley became an ardent proponent of Rastafari, taking their music out of the socially deprived areas of Jamaica and onto the international music scene. He once gave the following response, which was typical, to a question put to him during a recorded interview: "Can you tell the people what it means being a Rastafarian?" "I would say to the people, Be still, and know that His Imperial Majesty, Emperor Haile Selassie of Ethiopia is the Almighty. Now, the Bible seh so, Babylon newspaper seh so, and I and I the children seh so. Yunno? So I don't see how much more reveal our people want. Wha' dem want? a white God, well God come black. True true." According to Marley's biographers, he affiliated with the Twelve Tribes Mansion, one of the Mansions of Rastafari. He was in the denomination known as "Tribe of Joseph", because he was born in February (each of the twelve sects being composed of members born in a different month). He signified this in his album liner notes, quoting the portion from Genesis that includes Jacob's blessing to his son Joseph. Archbishop Abuna Yesehaq baptized Marley into the Ethiopian Orthodox Church, on 4 November 1980, shortly before his death. Bob Marley married Alpharita Constantia "Rita" Anderson in Kingston, Jamaica, on 10 February 1966. Jason Toynbee (2013). Bob Marley: Herald of a Postcolonial World. p. 88. Rita has claimed that she was raped there [Bull Bay] by Bob in 1973 after he returned from London, and asked her to care for another child he was going to have by a woman there (Roper 2004). The formulation changes to 'almost raped' in her autobiography (Marley 2005: 113). But in any event, it seems clear that Bob behaved in an oppressive way towards her, always providing financial support for herself and the children it is true, yet frequently humiliating and bullying her. Marley had a number of children: three with his wife Rita, two adopted from Rita's previous relationships, and several others with different women. The Bob Marley official website acknowledges eleven children. Sharon, born 23 November 1964, daughter of Rita from a previous relationship but then adopted by Marley after his marriage with RitaCedella born 23 August 1967, to RitaDavid "Ziggy", born 17 October 1968, to RitaStephen, born 20 April 1972, to RitaRobert "Robbie", born 16 May 1972, to Pat Williams, born 19 May 1972, to Janet HuntKaren, born 1973 to Janet BowenStephanie, born 17 August 1974; according to Cedella Booker she was the daughter of Rita and a man called Ital with whom Rita had an affair; nonetheless she was acknowledged as Bob's daughter, born 4 June 1975, to Lucy Pounder, born 26 February 1976, to Anita BelnavisDamian, born 21 July 1978, to Cindy Breakspeare Other sites have noted additional individuals who claim to be family members, as noted below: Makeda was born on 30 May 1981, to Yvette Crichton, after Marley's death. Meredith Dixon's book lists her as Marley's child, but she is not listed as such on the Bob Marley official website.Various websites, for example, also list Imani Carole, born 22 May 1963 to Cheryl Murray; but she does not appear on the official Bob Marley website. Football. Aside from music, football played a major role throughout his life. As well as playing the game, in parking lots, fields, and even inside recording studios, growing up he followed the Brazilian club Santos and its star player Pelé. Marley surrounded himself with people from the sport, and in the 1970s made the Jamaican international footballerAllan “Skill” Cole his tour manager. He told a journalist, “If you want to get to know me, you will have to play football against me and the Wailers.” Marley was a Pan-Africanist, and believed in the unity of African people worldwide. His beliefs in Pan-Africanism were rooted in his Rastafari religious beliefs. He was substantially inspired by Marcus Garvey, and had anti-imperialist and pro-African themes in many of his songs, such as "Zimbabwe", "Exodus", "Survival", "Blackman Redemption", and "Redemption Song". "Redemption Song" draws influence from a speech given by Marcus Garvey in Nova Scotia, 1937. In the song "Africa Unite", Bob Marley sings of a desire for all peoples of the African diaspora to come together and fight against "Babylon", which represents imperialist and colonialist ideals that have oppressed African people through the eradication of their original culture and beliefs. Marley believed that independence of African countries (such asZimbabwe) from European domination was a victory for all peoples of the African diaspora. Marley considered cannabis a healing herb, a "sacrament", and an "aid to medication"; he supported the legalization of the drug. He thought that marijuana use was prevalent in the Bible, reading passages such as Psalms 104:14 as showing approval of its usage. Marley began to use cannabis when he converted to the Rastafari faith fromCatholicism in 1966. He was arrested in 1968 after being caught with cannabis, but continued to use marijuana in accordance with his religious beliefs. Of his marijuana usage, he said, "When you smoke herb, herb reveal yourself to you. All the wickedness you do, the herb reveal itself to yourself, your conscience, show up yourself clear, because herb make you meditate. Is only a natural t'ing and it grow like a tree." Marley saw marijuana usage as a vital factor in religious growth and connection with Jah, and as a way to philosophize and become ✊

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27 Breakfast Recipes for a Hungry Holiday Crowd

[Photographs: J. Kenji López-Alt, Daniel Shumski]

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Breakfast

Everything you need to make the most important meal of the day delicious.

I grew up in a small family and have never had much practice cooking breakfast for more than a couple of people. If you come from a similar background, you may have also felt a bit lost and overwhelmed on the rare occasions that you have had to feed a large group—especially first thing in the morning, when your coffee has yet to take effect.

But the holiday season is in full swing, and with that often comes houseguests. That means this could be one of the few times a year that preparing a big, crowd-pleasing breakfast becomes a necessity in your household. Fortunately, we've got lots of dishes to help you get through the season unscathed, from scrambled and baked eggs to airy, fluffy stacks of pancakes and (crucially!) tips on how to make a ton of bacon. Keep reading for 27 of our favorite recipes for easy breakfasts to feed the whole extended family.

Eggs

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If you like your scrambled eggs soft and moist instead of drier and fluffy, you'll want to cook them gently over low heat, and start them in a cold nonstick skillet to keep them from seizing up. Residual heat will keep cooking the eggs after you take them off the burner, so pull them a few seconds before they look completely done.

Soft-Scrambled Eggs Recipe »

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Prefer your eggs on the firmer side, the way they tend to be cooked in diners? Start them over medium-high heat, and stir them more sparingly so that big, light curds can form. The higher heat will start to dry out the eggs just a little, but as long as you pull them off the heat in time, they should retain enough moisture.

Fluffy Scrambled Eggs Recipe »

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[Photograph: Vicky Wasik]

The morning after a lively holiday cocktail party, few things feel so curative as a big plate of migas. This simple Tex-Mex treat is made of warmed corn tortillas filled with scrambled eggs, chili peppers, onion, tomato, and home-fried tortilla chips. Pre-salting the eggs and salting and draining the tomatoes keep the dish from getting too soggy. Can't face the task of frying up your own chips first thing in the morning? Try our Doritos version.

Tex-Mex Migas With Scrambled Eggs, Tortilla Chips, and Chilies Recipe »

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[Photograph: J. Kenji López-Alt]

This dish feels fancy, but it's not much more work than a standard plate of soft-scrambled eggs—all you'll do is top the eggs with sumac, parsley, pine nuts, and olive oil after they finish cooking. To make this dish even easier, try toasting the pine nuts in the microwave instead of a skillet.

Scrambled Eggs With Sumac, Pine Nuts, and Parsley Recipe »

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[Photograph: Daniel Gritzer]

Homemade biscuits don't seem like they'd belong on a list of easy breakfasts for a crowd, but trust us—these fluffy, tender drop biscuits require just five ingredients and 25 minutes. We like to serve them with scrambled eggs seasoned with dill and packed with so much mozzarella and feta, they take on a texture reminiscent of queso fundido.

Scrambled Egg and Cheese Drop-Biscuit Breakfast Sandwiches Recipe »

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[Photograph: J. Kenji López-Alt]

North African in origin and wildly popular in Israel, this homey dish of eggs poached in a spicy tomato sauce has also become super trendy at US brunch spots of late. Part of its appeal is that it's completely customizable—we make this particular version with charred peppers and onions, paprika, and cumin. Some shakshuka recipes call for finishing the dish under the broiler; we find that that method risks overcooking the egg yolks, so we prefer to let the dish gently simmer and steam in a covered pan on the stove.

Shakshuka (North African–Style Poached Eggs in Spicy Tomato Sauce) Recipe »

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[Photograph: Jennifer Olvera]

This dish is like shakshuka's Iberian cousin, made by baking eggs in a peppery tomato sauce studded with chorizo and topping them with sharp white cheddar and Parmesan cheese. With two serrano peppers added to the sauce, it's a little on the hot side—if your guests aren't big fans of spicy foods, seed the serranos, or replace them with a single jalapeño.

Portuguese Baked Eggs With Chorizo and Ricotta Recipe »

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[Photograph: J. Kenji López-Alt]

Tortilla chips softened in warm salsa and topped with fried eggs—something akin to soggy breakfast nachos—may not sound that delicious, but that's exactly what chilaquiles are, and they're a winner. It's fine to use jarred salsa instead of homemade salsa verde, but you'll want to fry the tortilla wedges fresh, for sturdier, crispier chips that won't get too soggy when soaked in the sauce.

Chilaquiles Verdes With Fried Eggs Recipe »

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[Photograph: J. Kenji López-Alt]

If you opt for huevos rancheros instead of chilaquiles, it's really worth it to make your own salsa—it takes only a few minutes, which you'll have time for since you won't have to fry any tortillas. We like a simple red salsa here, made of canned crushed tomatoes, dried ancho chilies, and canned chipotles in adobo, which we purée using an immersion blender or countertop blender, then spoon over tortillas and sunny-side up eggs.

Quick and Easy Huevos Rancheros With Tomato-Chili Salsa Recipe »

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[Photograph: J. Kenji López-Alt]

Boiled eggs are easy to make by the dozen, so, although it may not be as familiar a concept to you as some of the other items on this list, this Singaporean breakfast of soft-cooked eggs, seasoned with dark and light soy sauce and white pepper, scales up well. Though boiling the eggs on the stovetop works just fine, a sous vide cooker is your best bet for nailing that incredibly soft, spoonable texture. In keeping with tradition, serve the eggs with toast and coconut-flavored kaya jam.

Singapore-Style Soft-Cooked Eggs With Kaya Jam and Toast Recipe »

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[Photograph: Emily and Matt Clifton]

This meaty version of chilaquiles calls for homemade tortilla chips, chicken stock, and homemade salsa verde—but in a pinch, with lots of mouths to feed, you can just as easily pick those items up at your grocery store. Even without the homemade chips, the fresh Mexican chorizo, tangy quick-pickled red onion, and sharp radish slices make this a rich, slightly spicy, and totally satisfying breakfast for a crowd.

Chorizo and Egg Chilaquiles With Salsa Verde Recipe »

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Pancakes and Waffles

[Photograph: J. Kenji López-Alt]

Making pancakes from scratch isn't a super-fast project—unless, of course, you've thought ahead and made your own mix out of flour, baking powder, baking soda, salt, and sugar, for keeping in the pantry at all times. With the mix made ahead of time according to our instructions, all that remains is adding the wet ingredients: buttermilk, melted butter, sour cream, and eggs. There is one slightly involved step—whisking the egg whites to stiff peaks before incorporating them into the batter—but that's what makes these the tallest, fluffiest pancakes around.

Light and Fluffy Buttermilk Pancakes Recipe »

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[Photograph: J. Kenji López-Alt]

Toasted steel-cut oats are a great way to bulk up pancakes, and browning the butter used in the batter helps to reinforce the oats' earthy, nutty flavor. Because oatmeal pancakes often run the risk of being too heavy, we bump up the quantity of baking soda to keep these pancakes light and fluffy, yet hearty.

Oatmeal and Brown Butter Pancakes Recipe »

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[Photograph: J. Kenji López-Alt]

There's no rule that says pancakes have to be sweet! This recipe takes them in a savory direction, adding diced bacon, corn, jalapeños, scallions, and cheddar. Subbing in cornmeal for some of the flour gives the pancakes even more corn flavor, and using cubed (rather than shredded) cheddar means that the pancakes wind up with delightfully gooey pockets of melted cheese.

Savory Bacon-Cheddar Pancakes With Corn and Jalapeño Recipe »

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[Photograph: Yvonne Ruperti]

Usually we think of pancake recipes as making a whole stack, with two or three individual pancakes for each person. But this single soft, custardy cake, made with an unleavened, crepe-like batter, is large enough to feed eight on its own. Serve it however you like, but our caramelized-apple topping is especially delicious.

German Apple Pancake Recipe »

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[Photograph: J. Kenji López-Alt]

Aquafaba—the liquid inside a can of cooked beans—is a pretty amazing ingredient for veganizing some recipes that call for egg whites. It's not quite the universal egg replacement that some people claim, but it does whip up into an astonishingly meringue-like foam. If there's a better way to make light, fluffy vegan pancakes, we haven't found it yet.

Vegan Pancakes Made With Aquafaba Recipe »

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[Photograph: Vicky Wasik]

The batter for these brown butter–infused waffles comes together in just a few minutes. The only trick is that the yeast in the batter needs 12 hours in the fridge to work its magic, so be sure you're making all the batter you'll want for breakfast. But the upside is that you'll have practically no work to do in the morning—just pour the batter into your waffle iron of choice and heat until crisp and golden brown.

Overnight Brown-Butter Yeast-Raised Waffles Recipe »

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[Photograph: Vicky Wasik]

This recipe takes only 45 minutes and makes a batch of a dozen muffins—plenty to feed a hungry extended family. And each muffin is utterly packed with blueberries, thanks to a 1:1 ratio of blueberries to flour by weight. That might make the batter seem a little thick, but it helps keep the berries from all sinking to the bottom. (Before getting started, be sure to read Stella's take on the best pan material and liners for muffins.)

Classic Blueberry Muffins Recipe »

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[Photograph: Vicky Wasik]

This oversize blueberry "muffin" is baked in a 10-inch cast iron skillet, making it perfect for a slow, lazy, big-batch breakfast. A thick layer of jammy fruit covers a light and tender muffin base, scented with a pinch of lemon zest and a small amount of coriander, which offers its own lemony profile to highlight the blueberries' flavor. Cut it into wedges and serve it warm.

Upside-Down Blueberry Muffin Recipe »

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[Photograph: J. Kenji López-Alt]

If you're cooking bacon for one or two people, the standard skillet method is perfectly adequate. But if you're cooking for any more people than that, the easiest route is to bake it—and whether you like yours extra crispy or a little chewier, we can help you out. Another option, for those who have the equipment and the inclination to plan ahead, is to cook the bacon sous vide. You'll still need to finish it in a pan to crisp it up, but that will take only about two minutes per piece.

Bacon, Two Ways: Baked and Sous Vide »

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[Photograph: J. Kenji López-Alt]

Perfect French toast is all about using the proper ratio of eggs to milk, and we find three eggs per cup of milk to be just right. You can use either milk or cream, depending on how rich you want the dish to be. Either way, sprinkle a little sugar on the bread after dunking it in the batter to give the French toast a crisp, caramelly crust.

Perfect Quick-and-Easy French Toast Recipe »

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[Video: Serious Eats Team]

As far as I'm concerned, hash browns should be as shatteringly crisp as possible. How to do it? Squeeze as much water as you can out of the grated potatoes, then par-cook them in the microwave. Nuking the spuds dries them out thoroughly and creates an outer layer of gelatinized starch, which helps get the hash browns even crispier.

Crispy, Crunchy, Golden Shredded Hash Browns Recipe »

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[Photograph: Daniel Shumski]

If you want hash browns that balance a creamy interior with a crisp crust, the waffle iron is the tool for you. We grate and drain the potatoes just as we would if we were making hash browns on the stovetop, but then pile them into the waffle iron, where they cook evenly and develop tons of crispy crevices. The cooking times given in this recipe are really just a starting point—the hash browns could take more or less time depending on your waffle iron and how finely you shred the potatoes.

Waffle-Iron Hash Browns Recipe »

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[Photograph: Vicky Wasik]

Whipping thick, rich Greek yogurt makes it lighter and more refreshing, ideal for topping pancakes or waffles, or layering with fruit and granola (see below!) for parfaits. A little cream added to the yogurt helps it aerate, while golden syrup or honey gives it both flavor and sweetness.

Creamy Whipped Greek Yogurt Recipe »

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[Photograph: Vicky Wasik]

Few breakfast items are better suited for a crowd than a big batch of granola. This particular granola is light and crispy, with plenty of sweet clusters—the best part of any cereal. The surprising secret ingredient is buttermilk, which we use to soak the oats and seeds before baking; its acidity tenderizes them and keeps them from browning too quickly. A unique blend of dried fruit and nuts provides an addictive mix of flavors, colors, and textures.

Crisp Homemade Granola Recipe »

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[Photograph: Vicky Wasik]

Sure, caramel sticky buns aren't exactly the healthiest breakfast. But the holidays come but once a year, and these gooey pastries are sure to please everyone at your breakfast table. Darkly toasted sugar or Belgian cassonade (a.k.a. candi sugar) is key to making a true caramel for both the filling and the topping.

Double-Caramel Sticky Buns Recipe »

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[Photograph: Vicky Wasik]

Just like pancakes, French toast can also be great when made savory. This recipe turns out spicy and funky from store-bought green curry paste, which we fortify with fresh herbs, lime juice, and fish sauce. Soaking the bread overnight ensures that the curry gets to the core, and means that most of your prep work is already done by the time your kitchen fills up with hungry family. That means all you have to do in the morning is cook the toast, sip your coffee, and relax.

Savory Green Curry French Toast Recipe »

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Source: https://www.seriouseats.com/roundups/breakfast-for-a-crowd

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Bob Marley

Robert Nesta ‘Bob‘ Marley., OM (6 February 1945 – 11 May 1981) was a Jamaican singer-songwriter, musician and guitarist who achieved international fame and acclaim, blending mostly reggae, ska and rocksteady in his compositions. Starting out in 1963 with the group the Wailers, he forged a distinctive songwriting and vocal style that would later resonate with audiences worldwide. The Wailers would go on to release some of the earliest reggae records with producer Lee ‘Scratch‘ Perry. After the Wailers disbanded in 1974, Marley pursued a solo career upon his relocation to England that culminated in the release of the album Exodus in 1977, which established his worldwide reputation and produced his status as one of the world‘s best-selling artists of all time, with sales of more than 75 million records. Exodus stayed on the British album charts for 56 consecutive weeks. It included four UK hit singles: ‘Exodus‘, ‘Waiting in Vain‘, ‘Jamming‘, and ‘One Love‘. In 1978 he released the album Kaya, which included the hit singles ‘Is This Love‘ and ‘Satisfy My Soul‘. Diagnosed with acral lentiginous melanoma in 1977, Marley died on 11 May 1981 in Miami at age 36. More about this : http://ift.tt/2qZtuUi

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