Beginner’s Choice: Kaya Toast for Breakfast and Kueh Kueh for Dessert

Every Sunday is a reason for celebration. We get to start another week. It’s a new beginning, just like the sunrise everyday which marks the start of a new day. We get another chance at making a better day, a better life, a better world…  

A good way to start is with a good breakfast. An iconic Singapore breakfast is kaya (coconut jam) toast with soft boiled egg (featured photo).

Pearl’s breakfast treats

Pearl sent a photo of her breakfast at a café. She loves breakfast. Her Sunday breakfast is usually at a coffee shop, where she has kopi c kosong (coffee with evaporated milk without sugar) of teh c kosong (tea with evaporated milk without sugar). It actually took me a while to learn how to order tea and coffee at the local coffee shops.

Pearl’s breakfast outing

Brenda’s Bakes

Brenda sent a photo of the quiche tartlets she made with her family. She confessed that the pastry was bought, but she made the filling with crabsticks and mushrooms, and was very happy with the result.

Brenda’s crabstick and mushroom quiche tartlets

Angie’s Special

Angie cooked ribs and served them with a Caesar salad. The menu was just right for a small family celebration during the week.

Angie has kindly shared her recipe.

Tropical Spare Ribs


2 kg spare ribs

For the marination

2 tsp black pepper

2 tbsp soya sauce

1 tbsp oyster sauce

1 cup pineapple juice


  1. Marinate ribs
  2. Place in a baking tray and cover with aluminum foil
  3. Bake at 350 degrees Fahrenheit (176 degrees Celsius) for 1 hour
  4. Remove the foil and bake for another 15 minutes
  5. Best served with vegetables

There was no time to make dessert so I bought some kuehs and served them mooncakes and pomelo. It was something different and it went down well.

Have a good weekend and a fruitful week ahead.

By Chayo, HomSkil Editor 1, 17 September 2022

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