This video is about the most popular breakfast staple in coffee shops in Malaysia and Singapore - kaya toast with half-boiled eggs.
I have not known anyone in Malaysia who has not tried this breakfast combination.
The toast is thick slices of bread grilled on charcoal with kaya and a slab of ice-cold butter.
The egg is half-boiled, with half-set egg white and egg yolk, seasoned with light soy sauce and ground white pepper.
And lastly, the Nanyang coffee, the locally roasted coffee to complete the jigsaw puzzle of the ultimate Malaysian/Singaporean breakfast.
If you have eaten this numerous times in coffee shops, this article is a helpful guide to making it at home.
If you have not tried this combination, this is the basic breakfast for many locals in Malaysia. Try and let me know what you think.
Enjoy:)
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Recipe:
(Please download the recipe and read the full details at tasteasianfood.com/kaya-toast/ )
Ingredients:
For the toast:
2 slices of thick toast
1 tbsp kaya
60g butter
For the half-boiled eggs:
4 fresh eggs
Light soy sauce and ground white pepper to taste
Method:
The toast:
- Cut the bread into thick slices, between half to one inch thick.
- Grill the bread on open charcoal fire or with a grill pan over medium to high heat.
- When the first side of the bread has developed the grill mark, turn it over to continue grilling the other side.
- Remove from heat and apply the kaya generously on one of the toast.
- Sandwich a slab of ice-cold butter in between the toast to enjoy.
The eggs:
- Bring a pot of water to a boil.
- Place the raw eggs into a large container or a pot.
- Pour the boiling water into a container.
- Set the timer to four minutes.
- Remove the eggs from the boiling water when the time is up.
- Transfer eggs to the second container filled with room temperature water to reduce the temperature quickly.
- When eggs are cold enough to handle, crack the eggs to serve immediately.
Season with light soy sauce and ground white pepper.
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Website: tasteasianfood.com/
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