Singaporean in the Snow

I miss Singapore. Really, this should come as no surprise, as anyone who doesn't miss his temporary tropical home on return to a frosty Canadian winter is clearly a lunatic. And let it be known that I am no lunatic.

Luckily, I brought a few things back to make the transition a little easier. Two of those things: kopi and kaya. Kopi is the southeast Asian coffee, simply. I'm not so sure how to properly describe it, other than mouth-watering. In Singapore (and most of the region, for that matter), kopi is accompanied by condensed milk rather than cream, which gives it a distinct sweetness. I brought the instant variety home, though I am swiftly running out. To counter this, I've started mixing it with hocho powder, creating what is probably my new favourite hot beverage, kopicho. I may or may not be drooling right meow.

As to kaya, it's a jam-like spread for toast. Now, this might sound a little bit gross, but it's made from a combination of coconut milk, eggs, sugar, and pandan (not pandas). In all honesty, it's nothing much to call home about by itself, but mixed with peanut butter it is on the same level as kopicho. In fact, kaya-peanut toast (that's what they call it in S'pore, I actually didn't come up with the combination myself) goes really well with a hot mug of kopicho. Especially in the chill of winter!

Think I might throw on the kettle and plug in the toaster, actually.

photo by xcode