SIMPLE SATURDAY WITH KOPITIAM TOAST AND HALF BOILED EGGS

Good Morning and Asalamualaikum All, beautiful and peaceful Saturday. See I normally allocated Saturday for books and reading...any books, magazine, journal ..Quran so that I could updated myself with latest. That was my plan today...however last night before went to bed, my daughter Myraz...said that he has to go to school ..for cross country run....my goodness.......I was so happy thinking that I don't have to do the chauffering job....but it looks like have to work 7 days a week.....!!!! I suggested that we have our breakfast outside but she told me that she has to be in schol as early as 7.am, and since she needs energy for her run I made her half boiled eggs and toast...very simple breakfast.

In Malaysia half boiled eggs and toasts are a favourite "kopitiam" breakfast menu. Well if in US they are known for their STARBUCK, COFFEE BEAN, SAN FRANCISCO COFFEE...here in Malaysia we have the same kind of concept known as KOPITIAM.

Some context on KOPITIAM excerpted from Wikipedia to those who heard this for the first time :-

A kopitiam or kopi tiam is a traditional breakfast and coffee shop found in Southeast Asia. The word kopi is Malay for coffee (as borrowed and altered from the Portuguese) and tiam is the Hokkien dialect word for shop (店). Menus typically feature simple offerings: a variety of foods based on egg, toast, and kaya, plus coffee, tea, and Milo, a malted chocolate drink which is extremely popular in Southeast Asia, particularly Singapore, Malaysia and Riau Islands.n Malaysia, as in Singapore, kopitiams are found almost everywhere. However, there are a few differences. In Malaysia:

• the term kopitiam in Malaysia is usually referred specifically to Malaysian Chinese coffeeshops;
• food in a kopitiam is usually exclusively Malaysian Chinese cuisine;
• food courts and hawker centres are usually not referred to as kopitiams.

Recently a new breed of "modern" kopitiams have sprung up. The popularity of the old-fashioned outlets along with society's obsession with nostalgia and increasing affluence has led to the revival of these pseudo-kopitiams. The new kopitiams are fast-food outlets which are reminiscent of the old kopitiams in terms of decor, but are usually built in a more modern, hygienic setting such as a shopping mall rather than in the traditional shophouse, catering mainly for young adults.

Half boiled eggs and toast in Kopitiam outlets were superb. They normally used Chinese Hokkian Bread and grilled on charcoal...it's fantastic served with butter and homemade kaya. (kaya is an egg custard cooked with palm sugar or pandan extract).

The other things their half boiled eggs were also fantastic . Half boiled egg or soft boiled egg is a delicacy that is so simple, that it is quite cumbersome to achieve. Sometimes you tend to be disappointed when the half boiled eggs  don't  out as what you want..it could be hard..or it could be raw....but there's a secret of getting a perfect half boiled eggs like the KOPITIAM one. Master the tricks below and you will be the MASTER for eggs..either for hard boiled, half boiled or even 3/4 boiled

How To Make Perfect Half Boiled Eggs

Adapted from Banackle Jake

Half Boiled Eggs With Toast a favourite "Kopitiam" menu in Malaysia and South East Asia.

The trick, of course, is to control the heat as much as possible.  That's why I prefer the term "softcooked" rather than "soft-boiled" -- it suggests that you're cooking with more moderate heat, which affords more control.

Warm eggs to room temperature.  The shortcut for this step is to put the eggs in a bowl of hot tap water for 4 to 5 minutes.  Fill a heavy-bottomed saucepan with enough water to cover eggs by an inch.  Bring water to a full boil.  Stir in one teaspoon of salt.  Carefully lower eggs into the water, bring back to a boil, then heat down to maintain a low simmer.

At 2 1/2 to 3 1/2 minutes, the eggs are cooked, but some of the white is still soft and

runny.  At 4 minutes, the white is firm and the yolk is still runny.  For a medium-soft cooked egg, cook for 5 1/2 to 6 minutes.

Remove eggs at time of desired doneness and hold briefly under cold running water to stop cooking process.

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Salam...pagi yang damai dan tenteram...hari ini fikirkan bolehlah bersantai sebab anak-anak cuti sekolah dan anak-anak di U pula tidak balik minggu ni. Biasanya kalau Sabtu tu  saya akan peruntukkan masa untuk membaca...tak kira apalah..buku, suratkhabar, majalah, jurnal atau pun Quran. Ini memang kena paksa ke atas diri..memang itu target saya satu bulan 1 buku...ini lah satu-satunya cara untuk terus membaca dan menambahkan ilmu dan mengemaskan diri dengan perkembangan terkini. 

Semua sudah saya saya plan.....alih-alih malam semalam anak saya Myraz kata  " umi esok Myraz kena ke sekolah jam 7 pagi ada merentas desa"....perghh....terbantut sekejap. Fikirkan boleh rehat rupa-rupanya kena duty juga...nampaknya tugas driver ini kena 7 kali seminggu juga. Dah terlanjur katanya ada sekolah...saya pun cadangkan breakfast di luar..McDonald ke? atau Kopitiam....tapi katanya takut tak sempat jadi saya buat kopitiam sendirilah kat rumah. Lepas subuh tadi saya buat telur setengah masak dan roti bakar makan dengan serikaya...menu kopitiam...tak jadi pergi kopitiam...kopitiam kat umah aje...ialah hendak merentas desa...jauh juga larianya..s bagi tenaga sedikit pada Myraz. So itulah dia breakfast pagi ini...dan diatas saya sertakan teknik untuk mendapatkan telur setengah masak yang perfect. Nampak mudah tetapi kadang-kadang boleh tak jadi juga. Seperti yang saya pernah saya katakan dalam entry saya yang terdahulu...rahsia telur setengah masak yang perfect terletak pada air masaknya. Ini kita kena pandai control...kalau pandai semua jenis telur boleh buat, setengah, masak ataupun 3/4 masak. Saya tak pernah ada bekas membuat telur setengah masak...cuma pakai teknik yang saya berlajar ini aje.

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