My trip to Singapore has been cancelled due to COVID-19. On the positive note, I gave myself a staycation by making a popular Singaporean Breakfast of kaya toast, soft boiled eggs and kopi found at kopitiams.
Kaya Toast
Kaya Toast is a simple but charismatic dish. At kopitiams, the bread is grilled and not toasted.
I found my kaya jam at T&T. Larger Asian grocery stores should have it!
Instructions
1) Toast 2 slices of toast at 200 F directly on the grill pan
2) Spread kaya jam on one 1 side
3) Optional: add a slice of butter on top of the jam
4) Sandwich the two slices of bread together
5) Cut into squares & enjoy
Soft Boiled Eggs
Soft boiled eggs are a challenge to make as the cooking time depends on the size of your eggs.
Instructions
1) Boil a pot of water until it is “screaming hot” and medium bubbles form
2) Take 2 medium eggs from the refrigerator
3) Place the egg in the hot water
4) Immediately take the pot off the heat and put a lid on
5) Let the eggs sit in the water for 2-2.5 mins (depends on egg size)
6) Take 1 egg out and crack it slightly to see if transparent egg whites leak out. If not, take the other egg out.
7) Crack open the egg and let the yolk and whites drop out
8) Add soy sauce and cracked white pepper
9) Dip your toast in it.
Kopi
Did you know there are different sayings when you order coffee at at Singaporean Kopitiam?
I made myself a kopi-O-kosong meaning black coffee with no milk and sugar!
Also, another important characteristic that makes Singaporean kopi special is the aeration process. Coffee is aerated from being pouring through a “stocking” multiple times. This cools the coffee down while giving it another depth of flavour.
pistachiopicks 