Saturday, August 10, 2013

Singapore-Inspired Kaya Toast


I've always been interested in the cuisines found in Southeast Asia. Take kaya toast for example. I have not been to Singapore but after watching numerous Youtube videos, I felt like I could recreate this dish.

Originally, I was going to attempt to make the custard from scratch using frozen pandan leaves, coconut milk, eggs, and sugar. But then I found this jar at a grocery store in Chinatown.

After doing some research online (aka watching more videos), I thought I'd just poach the eggs and then add some Golden Mountain soy sauce before dipping the kaya toast into the eggs. When Andrew and I poached the eggs, the consistency wasn't the same as the eggs I saw on all the videos. In fact, I thought the eggs that they make in Singapore were underdone. Sadly, the eggs that we poached were a tad overdone.

The sweetness from the kaya sandwich was a real nice compliment to the seasoned eggs. The kaya jam tasted predominantly of pandan, whereas, the coconut played a supporting roll. I'm a fan of sweet and savoury things like the deep-fried mochi dumplings with ground pork, Chicago Mix (caramel corn & cheddar cheese popcorn in the same bag), and Swedish meatballs with lingonberry jam. Now you can have something that's sweet and savoury for breakfast.

Do you have a favourite sweet and savoury dish?


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    1. Ah yeah, I forgot the butter. We didn't have the patience to soft boil them. I still have some kaya jam in the fridge. I might have to make a proper kaya toast soon.


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