初級
Korean
Kimchi Jjigae (Kimchi Stew)
出典: 伝統
30 分3420 kcal
乳製品不使用🌶️🌶️
Kaya Toast
Toasted bread spread with coconut-pandan jam and cold butter, served with soft eggs and kopi — Singapore's breakfast ritual.
出典
レシピ提供 Kopitiam tradition · 🏺 伝統
Traditional dish — A dish with no single author. The link is background on where it comes from — the steps here are our own writing, not a reproduction.
Watch it being made · 3 videos
⏱ 12 分🍽 2人分🔥 320 kcal🇸🇬 シンガポール
ベジタリアン
作り方
Toast the bread until crisp and deep golden on both sides.
Spread a generous layer of kaya on one slice and lay thin shards of cold butter on the other.
Sandwich them so the butter softens against the warm toast but doesn't fully melt, then cut into fingers.
Soft-boil the eggs for about 6 minutes so the whites just set and the yolks stay runny.
Crack the eggs into a bowl, season with dark soy and white pepper, and dip the toast fingers as you eat.
💡 コツ
- Cold butter is the point — you want cool ribbons against hot toast.
- Six-minute eggs give the classic barely-set texture.
- Pair with strong kopi for the full kopitiam experience.
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