and today on Hilah Cooking we are making

Kaya Toast, something I've never actually made before,

but lucky for you, I'm not the one that's going to make it.

My friend Lynn is here to show us how.

- I'm going to show you how to make Kaya Toast.

It's true.

- She know's what she's doing.

- Yeah

(upbeat music)

- Alright, so what is Kaya Toast?

- What is Kaya Toast?

- I don't know.

- (laughs) I'm going to tell you.

- Okay.

- Okay, good.

It is a snack, frequently eaten

in Southeast Asia, Singapore, Malaysia.

This jar of Kaya jam is actually from Indonesia.

Kaya jam is coconut milk, pandan,

sugar, eggs.

You can make it yourself; we did not.

- No, we didn't.

- We bought it.

- (laughts) And we ate some already.

- And we already had some.

- So, we're going to do your way.

- My way.

First thing is first.

We gotta get good, white, fluffy sandwich bread.

Cheap, you want it to not be like artisanal, fine,

no, you want it to be soft, but also sturdy.

So, we're going to take some softened butter.

Let's do this together.

- Alright.

- From both ends.

- Let's see how awkward we can make it.

- So, we're going to butter one side.

Yep.

So, we're spreading the butter evenly.

- Mine's really not even.

- That's a lot of butter.

- Right in the middle (laughs).

- A lot of butter.

Okay. Then we flip them over.

Ahh, look at that.

Spreads like butter.

- (Hilah) It does.

- It spreads like butter wants to spread,

but butter doesn't spread this evenly.

So, beautifully coated on one side.

- So, not too much.

- No. It's like a nice, thin layer.

I mean, when you taste this you'll see.

It's very sweet.

Extreme sweetness.

- Honestly, the idea of eggs and sweet

is a little bit weird to my American sensibilities.

- Well, it won't be so weird when we add the soy sauce,

but this isn't just any soy sauce.

This is black soy sauce.

- (Hilah) Okay

- Which means it's been sweetened (laughs).

- (laughs) Perfect!

- They've sweetened it,

so yeah, you're going to like this

sweet and savory sandwich.

- Okay.

- So, now we're going to put this on the griddle.

We're going to heat it up medium

until it's nice and golden brown on both sides,

make it opened-face style.

Then we're going to fry an egg, put it all together,

sprinkle some soy sauce on top,

it's going to be so good.

- Alright, here's our toast that we made.

Here's our sunny-side-up egg.

Do not flip it.

- Yes, but wait, wait, wait, wait!

We've got to marry the two to make it into a sandwich.

You see?

- Oh, and then you put this--

- And then you put that on top.

- With all the butter juice?

- (Lynn) Yeah, do that.

- (Hilah) Oh, my goodness.

- Butter juice and a little bit of the black soy sauce,

drizzle that on top.

- (Hilah) Beautiful.

- Look how artistic.

- Man, you're like a Jackson Pollock over there

with your soy sauce.

- I know, right?

Can I take a photo of this?

- (laughs) Yes.

- I know we're filming.

- It's a good photo.

- It's a good photo, okay.

And then we're going to cut into it into quarters,

and as you can see,

the yolk just sort of goes throughout.

I guess we could also do halves,

but we're not animals.

- No. Let's have a little bit of decency here.

- (Lynn) Let's take those two.

- (Hilah) And then you just pick it up and--

- (Lynn) Just pick it up and eat it.

There we go, cheers.

(upbeat music)

- Whoa!

- Not what you expected, huh?

- No! That is so good!

- It's rich and creamy and salty.

- Yeah.

- Sweet eggs, I sold ya.

- Sweet eggs, I'm a fan.

Even Daisy wants some.

- (Hilah) Whoa.

- (Lynn) That's my way to do it.

- Mmmm

- You can try the other way,

but I recommend this way.

(laughter)

- Well, thank you, Lynn.

- Thank you, Hilah.

- Check out Lynn's Youtube channel

at LYNNCHENTUBE or her website,

at THEACTORSDIET.

- The Actor's Diet.

- And, we'll see you later.

Don't forget to subscribe,

and have a great weekend.

Bye!

- Bye-bye!

(upbeat music)