Old school nanyang breakfast: soft boileg eggs with soy sauce and ground pepper, charcoal toasted brown bread with kaya, and the all important nanyang coffee with sweetened condensed milk.
This breakfast combo is common in places along the Straits of Malacca. It’s a crowd favourite in chinese-populated towns in Malaysia, and I dare say, a national favourite in Singapore.
What differentiates our coffee from the “western” coffee is the way the coffee beans of nanyang coffee are roasted. The beans are roasted with butter and corn before they are grounded into powder. The process of roasting is tedious as extra precaution is needed to ensure the butter and corn are not burnt and ruin the coffee. The end product id a coffee of intensed aroma, and a smooth texture that cannot be replicated by any coffee machine.
As for the kaya spread on the bread, it’s a “jam” made with eggs, natural pandan extract, and sugar. Seriously, kaya needs a post of its own. There’s too much to say when it comes to good kaya.