Kaya Toast Singapore’s National Breakfast Dish

I spent my last day in Singapore taking the train from the airport to the Singapore IT Expo (SITEX) and back. There was a “left baggage” service where I dumped my bags for a fee so I could spend the morning hunting for camera lenses at, hopefully, bargain prices. SITEX was one crowded place and the day was humid. I lasted there for about an hour. By the time I got back to the airport at around 11 a.m., despite the heavy breakfast on the cruise ship, I was starving. I bought a book at the airport book stall thinking that I could spend the waiting hours reading after I’ve eaten.

Then, I realized it was my last day in Singapore and I still hadn’t tried what most people say is the tiny nation’s national breakfast dish kaya toast. And I decided that was what I would have. Kaya toast is toasted (grilled, traditionally) bread filled with kaya and butter. Kaya is a jam or custard, whichever way you want to label it, made from eggs, sugar, and coconut milk. The toast is served with soft-boiled eggs (with soy paste and pepper on the side) and coffee. Loved it. So much. I wanted to bring kaya toast home with me. With coconut jam so easily available in the Philippines, making kaya toast at home is a cinch because the filling is ready in less than ten minutes. No need to make it from scratch.

Wheat Noodles with Wakame and Korean Seaweed

Taking a break from the usual, we had this noodle dish for breakfast today. The wheat noodles I used are flat but you can use other kinds of noodles somen, ramen, udon, or soba to make this dish. Apart from the seasonings, there are only five ingredients in this noodle dish wheat noodles, sukiyaki cut beef, wakame and Korean seaweed, and lightly toasted sesame seeds.
Rehydrate the wakame and Korean seaweed in warm water (see the previous entry). Tear the Korean seaweed into smaller pieces. Boil in water for about ten minutes or until soft. Heat the cooking oil in a frying pan. Add the beef and cook briefly over very high heat, stirring to separate the pieces. Pour in the soy sauce, mirin, and honey. Stir to combine. Turn off the heat. Add the noodles, drained seaweeds, and sesame seeds. Toss to coat the noodles with sauce.