When I young, I remember going out occasionally with my parents for breakfast in chinese coffee shops. Such coffee shops are better known as kopitiam. Back then, breakfast was just simple toast and a cup of coffee served in white porcelain cups. I still remember going to the kopitiams, half-asleep and groggy, and smelling the sweet aroma of coffee and toast.
Over the years, that kind of a breakfast fell out of fashion. There were more breakfast choices — noodles, nasi lemak, roti and such. On my visit, I noticed that such a coffee shops made a come back, albeit in much swankier settings. I made it a point to check out the Old Town Kopitiam one morning and went to the one in the Central Market.
There seems to be one Old Town Kopitiam in every shopping complex. I think it’s a franchise of sorts. The settings is undoubtedly a lot more comfortable and clean.
The tables and chairs are even old fashion white marble tops. They did not spare the details with the decor.
The coffee is served in the old fashioned white porcelain cup and saucer. For a time, it was almost impossible to buy these kind of cups because it was so old fashioned. Today, they are back in rage. Like the coffee I clearly remember, they had to be filled to overflowing leaving a sticky mess on the outside of the cup! The coffee I ordered is the Ipoh White Coffee — it’s rich and made even richer with condensed milk. Those days they were brewed using a sock (well, a sock-like sieve).
I also ordered the Kaya Toast. Not ordering the Kaya Toast with Coffee is like … err … not ordering french fries with burgers. The toast were rather disappointingly small and thin. I had hoped a much bigger piece.
Kaya is a popular Malaysian bread spread. Kaya is made from coconut milk, eggs and sugar. I like thick spread of kaya, something like at least 2 mm thick but I can hardly see the kaya. Many people likes to have the kaya toast in what is known as “yin-yeong” … meaning toast with butter and kaya.
BTW, I am not sure if North Americans eat eggs soft-boiled — do they? Anyway, to Malaysians soft-boiled eggs are the norm for breakfasts. It is very difficult to make the eggs into the perfect soft-boiled. The eggs I had were perfect — no uncooked egg white and the yolk is all runny.
Oh, we don’t just gulp the eggs just like that. We always put in some soya sauce and white ground pepper.
Next, you break up the yolk and do a few quick stir — you don’t stir them until they are all blended. You want to still have the yolk and the egg white separated.
There you go … an old-fashioned Malaysian breakfast. I enjoyed myself even though I ate alone. I was thinking then that I would love to have Nanzaro and Arkensen here and show them how their dad had his breakfast when he was their age. Oh yeah … in Malaysia, it’s quite OK for kids to have coffee! 🙂