Let’s go back a few weeks to a lovely night David and I spent at Susan Feniger’s new-ish restaurant Street. When I lived in Los Angeles I loved visiting Susan and her partner Mary Sue Miliken’s fantastic restaurants Ciudad and Border Grill. Knowing the fantastic food Susan can put out, plus I think she is such a gentle lamb, I was stoked to eat at Street.
As you may recall, Susan left Top Chef Masters because the judges disliked that she made a “sandwich” at such a crucial point in the game. After eating her exact Kaya Toast creation from the show at Street all I have to say is the judges were waaaaaaaaaaay wrong. We ate a lot that night but this was my favorite. So much so, we kept talking about how awesome it was and we bet we could make it too. A little searching later and voila here was the recipe! The only difference in this recipe than the restaurant version is that Feniger served it with a fried egg instead of soft-boiled.Yesterday I had the day off and was determined to make this for us to try. The only hitch? Padan leaves. What are those you ask? I turn to the Thai Food section on About.com to let you do a little light reading. I searched for specialty Asian markets here in Austin and the first one I called said they had them…YAY! I drove to MT Supermarket and walked straight down to aisle five and there they were, frozen Pandan leaves. After dethawing, as I opened the package I let out a big “Oh! That’s it!” What was it? This dear readers was the smell i.e. the flavor that made Susan’s jam just so delicious.
I followed the instructions listed in the recipe and though it’s tedious, dude it is like a custard, it came together pretty quickly. We let the jam sit overnight and then for lunch assembled the dish. People, I SNORTED this, not kidding. It was almost as good as the restaurant and the butter on the jam on the toasted bread was absolutely fantastic. I also served with some fresh arugula, low-sodium soy sauce (hey you’ve got to cut back somewhere right?) and a fried egg. David was quite impressed as well – for the win! I’m quite concerned because I have a vat of the jam in my fridge and it’s calling my name as I type this. Maybe just one more to make sure it’s really that delicious? Please give this a try if you (a) can find Pandan leaves (b) want to commit yourself to devouring a vat of coconut jam for the next week. Here is our completed dish!
Thank you for preparing this delicious snack to share with us at work! It truly made my day. You are a total lamby lamb.
Of course lamby mcpoodle, it was my pleasure!