Everywhere around the world there are different ways to enjoy breakfast locally. In Singapore, we have our own way. And many of us think it’s the best.
In Singapore you can visit any hawker centre, they will have a set of toast, soft boiled eggs with coffee or tea. This is the Singapore way of having breakfast that dates way back and is a favourite on the food tours.
The kaya-toast-set origin story comes from the Hainanese Chinese. During the colonial times, it is said that this was served to the British.
Kaya butter is the secret.
The toast is normally spread with Kaya and a slice of butter. Kaya is a pale green, sweet coconut-milk jam infused with pandan leaves. The eggs are normally paired with the toast. The eggs are scarcely soft-cooked, then seasoned with dark soy sauce and white pepper. Perfect for dipping the toast into.
For the best experience it is paired with kopi, a black coffee with a sweet condensed milk. Some would go with kopi-O, which is just black coffee. Others would go with sugarless tea or tea with condensed milk, (teh-O, teh tarik, etc).
Traditionally, the bread would be grilled over charcoal. There are still many places in Singapore that do that today. It takes a bit longer but is worth the wait.
On the food tours we are always asked the best way to eat this dish. Locals would normally dip the kaya toast into the eggs. This creates a sweet and savoury flavour! It really does need to be tried to be believed.
Such simplicity keeps Singaporeans on top of their game!
Have you tried this Singapore Breakfast?
Find out more about it by booking the best food tours in Singapore!
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