Name: TOSTÇU ALİ BABA
Address: İVEDİK OSB. AĞAÇİŞLERİ SANAYİ SİTESİ 1354 CAD. NO:105 OSTİM YENİMAHALLE, İvedik OSB, Yeni̇mahalle, Ankara, 06600, TR
Telephone: 0530 522 35 33
Rating: 3.8

Türkiye

Turkey

Ankara

Yenimahalle

TOSTÇU ALİ BABA

Kaya toast is the Singapore and Malaysia kopitiam breakfast: two thin slices of bread toasted over charcoal or in a press, spread with kaya, a coconut and egg jam, and sandwiched with a slab of cold butter, served with two soft-boiled eggs in a saucer and a cup of thick, sweet kopi. Kaya itself is made from coconut milk, eggs and sugar cooked slowly into a thick curd, flavoured with pandan leaf for the green nyonya version or caramelised for the brown Hainanese one. The dish is credited to the Hainanese cooks who worked for British households and in ship galleys in the colonial Straits Settlements and later opened coffee shops, adapting toast and jam to local ingredients. Ya Kun Kaya Toast and Killiney Kopitiam in Singapore, both dating to the 1940s or earlier, built chains on it, and the set with eggs and kopi is now served from hawker centres to airport lounges.

The bread matters more than it looks. The traditional loaf is a soft white bread, sliced thin, about eight millimetres, and toasted on both sides over a charcoal grill until it is dry and crisp right through with faint char lines; the newer café style uses thicker, fluffier bread that is toasted only on the outside and stays soft within, and some shops offer both. Kaya is spread generously on one slice, a cold slab of salted butter about five millimetres thick is laid on the other, and the two are pressed together and cut into fingers so the butter stays cold and distinct when you bite. The eggs are cooked for about six minutes in hot but not boiling water so the white is barely set and the yolk completely liquid, cracked into a saucer, seasoned with dark soy sauce and white pepper, and eaten with a spoon or used as a dip for the toast.

Judge the three parts. The toast should be hot and crisp enough to shatter in the charcoal version, or hot with a toasted face and a soft centre in the thick version, never limp or cold; the kaya should be smooth, taste of coconut and egg with the sugar in balance and pandan clear if it is the green kind, and the butter should be cold, salted and visible as a layer, not melted into the jam. The eggs should be barely set with runny yolks and served warm. Mark down toast that has gone soft under the kaya, which means it sat, margarine in place of butter, a kaya that is gluey or tastes mainly of sugar, eggs that are hard or cold, and a plate where the toast is pre-assembled and left on the counter. The kopi is not optional to a Singaporean, but it is not part of the score.

Kaya Toast

Karışık sanayi tostu, bir küçük somun ekmek ebadında geliyor. İçerisinde kavurma, sucuk, domates, biber, kaşar, yumurta bulunmakta. Evde yaptığınız tosttan herhangi bir farkı yok. Özellikle gidip yemenizi tavsiye etmem. Bu bölgedeyseniz ve kahvaltıyı aradan çıkarmak istiyorsanız tavsiye ederim.

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