#Kaya butter toast

[menaqueen]

[call-me-copycat]

oh I didn’t know you were a cheese monger!

That I am! Not official yet (need to take the training course), but I've been working as one for about 8/9 months so I've gained a bit of knowledge :⁠-⁠)

This wasn't my dream job or anything, it's really just something I signed up for since I need a way to save for college, but it's a fun job so I don't think I'd want to leave it soon (unfortunately will have to eventually)

To answer your next ask about cheese facts, I have to admit I only really know what to say when people ask me questions about cheese, so I'll try to find random tidbits of what I can remember:

All of our cheese is imported from all over the globe (so we're a pretty expensive shop >⁠.⁠<)

There are certain ways to cut certain cheeses. Like "pie cut" (horizontally), "Cake cut" (circular ones like you'd cut a cake), "mountain cut" (huge triangular ones cut into a specific arrangement for their size, too intricate to describe), "barrel cut" (for cylindrical shaped cheese)

Harder/Longer aged cheeses are easier on the stomachs of lactose intolerant people (as I've learned myself)

There are lots of sweet cheeses (We had a pumpkin spice Bellavitano which was paired with this sweet oat cracker and apricot jam and it tasted similar to cheesecake)

Some of them lose flavor and color the older they get (probably common knowledge, but an example of this would be our Port Salut - It tastes really good and tangy when fresh cut but tastes plain when old, exactly like yogurt)

Mold spores can't penetrate most cheeses, so it's common practice to cut off some small mold bits on the harder cheeses (sounds gross, I know)

Blue cheese can mold. But with the mold you don't want to eat.

There are lots of Bellavitanos. Tons. Garlic and Herb, chili lime, pumpkin spice, bourbon, espresso (covered in ground coffee beans), Merlot (wine soaked), etc. We're still getting new ones currently

Bellavitanos "cry" when you cut them :⁠-⁠( [moisture seeps from small holes and they get slimy fast and I don't like it the slightest]

Real Parmiano Reggiano apparently "tastes a bit like pineapple" (I've tried it, I don't think it does)

Some of our cheeses are comically large. I'm very small and get paid to heft around ~30lb wheels of cheese to cut daily (not all the time - I'm infamous for avoiding them actually)

If you've ever seen those videos where people take a huge half wheel of cheese and scrape off the melted portion onto some food, it's most likely raclette cheese

Tried to think of some more but that's all that came to my mind right now ‎(´-ᴗ-⸝⸝ก) A lot of it wasn't official as I'm still learning a lot, but it's stuff that I've discovered while working there

I do not like the one rule we have where we have to eventually know what all the cheeses taste like, which means whenever we're cutting something and our manager finds out we don't know what it tastes like then we're forced to try a sample (·︿· `)

A lot of the time I do not like it! (⁠ ⁠･ั⁠﹏⁠･ั⁠)

I hope you're doing well! It's nice hearing from you! (〃´∀`)

[cryingpariah]

Young Usopp: What’s this?

Young Kaya: Buttered Toast?

Young Usopp: It’s amazing! I’ve never had anything this good before *Munches quickly*

Young Kaya: Would uh…would you like mine? *Holds out her toast*

*Usopp snatches the toast like a feral rat and chows down*

Young Usopp: I wonder if my dad will bring me good stuff like this when he comes back

Young Kaya: Maybe

Kaya was really worried about her new friend.

He was nice, funny, a truly bombastic presence in her life she didn’t know she had so badly wanted (there are only so many piano and etiquette lessons one can take) but he worried he deeply. For all his larger than life (and taller than tall) tales he told, was a simple square of wheat bread really the best thing he’d ever had? She certainly hoped that was a joke but the sparkle in his eyes upon that first bite felt very real…

He must have noticed her concern because he immediately into a spiel about how “You can’t always get civilian food on the high seas! A pirate's diet is full of all sorts of exotic stuff! My dad's probably gonna bring me a whole sea king when he gets back!”

The ‘Fearless Leader Captain Usopp’ as he called himself (Kaya just called him Usopp) talked about his dad plenty, slipping him inbetween stories of swashbuckling and high flying adventures. Kaya's parents often left too but never without telling her and they always returned…but then again pirates never followed rules.

In the meantime though..maybe she’d ask the cook to make her extra toast next time, there were plenty of civilian food he should get to try. She wondered if he’d like peanut butter and jelly…

[morethansalad]

Vegan Kaya Toast

[circusheart]

i think white chocolate and macadamia nut should open their relationship. macadamia nut is so sexy she deserves to get with as many other chocolates and fruits as she wants.

[lisascorner]

NINJAGO HC BRAINROT AGAIN HI

i was eating while writing this soooo you can tell why

in this hc post i will be ASSIGNING SOUTHEAST ASIAN FOOD TO THE NINJA because this op is singaporean and loves food OK LETS GO!!!!!

kai

laksa boy! or maybe chilli crab. both are HOT enough for him and they’re super flavourful!

jay

he feels like a kaya toast guy. or butter sugar toast guy. or just toast in general. he lives in the vicinity of toast box and never leaves.

nya

i feel like she’d be a indomie soto girlie?? the abundance of soup would make her happy ig…the flavour also isn’t too strong and is just right for her. (don’t let the photo fool you btw…this shit is GOOD and if any of you happen to be going to indonesia any time soon please pick one up and try it)

cole

this guy is DEFINITELY a nonya kueh guy. kueh salat, ondeh ondeh, kueh dada, you NAME IT and he will EAT IT. and i know cake doesn’t originate from SEA but singapore has a home-grown chocolate cake brand that everyone knows that’s called awfully chocolate, so he probably eats that too.

lloyd

CLASSIC chicken rice boy. he also eats youtiao! with porridge. i like to think that lloyd isn’t the very choosy type since he uh didn’t grow up having many choices when it comes to food. but since he also has a sweet tooth, i think he’d like chendol/cendol.

zane

i feel like he’d also be a chicken rice guy, but he wouldn’t eat it as much as lloyd. HOWEVER. he would eat hokkien mee every day of the week. he’s definitely a teh tarik kinda guy…

OKAY THAT WILL BE ALL FOR TODAY!! i’ll do the new ninjas at reqs but not rn since tumblr mobile doesnt allow me to put more than ten pictures in a post…

[allfortzu]

sweet heart, sweetheart

-- nayeon / tzuyu. 1.05k, fluff, slightly suggestive. MEN DNI.

lovely and laughing and sweet.

at dawn on a saturday morning, nayeon rouses tzuyu from her sleep. 

she doesn't do it intentionally, but tzuyu has always been a light sleeper, and she's always been able to tell when nayeon shifts in the sheets. 

“nayeonnie.” she reaches her hand out blindly. 

she trusts nayeon will see it, and she trusts nayeon will take it. she also trusts nayeon will want it. 

nayeon’s fingers slip smoothly in between hers. 

“baby, sorry, did i wake you?” 

the blankets move, and there nayeon is again, back by tzuyu’s side. 

she presses a kiss to tzuyu’s forehead, so soft that tzuyu barely registers it. tzuyu almost thinks she imagines it until nayeon brushes wisps of hair from her face and kisses her again, longer this time. 

tzuyu slips an arm around her lover's waist, trying to coax her back to bed, and more importantly, back in her arms. it’s too early for herself to wake up; certainly too early for nayeon as well. 

nayeon speaks softly, prodding, “i'm gonna wake up first.” 

tzuyu opens one eye to peek. she doesn't know why nayeon is up so early for once, but: “if you're waking up, i'm waking up.” 

nayeon doesn't stop her; it's futile trying to stop a determined tzuyu, and she can't deny how much she'd prefer her company than not. 

tzuyu rubs the sleep from her eyes as nayeon cradles her jaw to draw her lips in for a morning kiss. 

“why are we up so early?” tzuyu mumbles. the kiss wakes her up better; it's normally what she does to wake nayeon up, so maybe nayeon has been taking notes. it's her favourite way of being woken up, after all. 

“well, i'm awake because i was hungry,” nayeon admits with a muted laugh. “and you?” 

tzuyu shuffles over to scoop nayeon up and rest her chin on her shoulder. “dunno.” there's still some sleep leftover in her system, she really can't resist. 

“you can keep sleeping, tzu,” nayeon laughs again. she runs a palm up and down her back. “i'll come back to bed later.”

“where will you be going?” tzuyu tightens her hold. she nearly dozes off again too nayeon's mind-numbingly soothing touch. 

“to eat, if i find anything.” 

“you're gonna burn down our kitchen,” tzuyu says pointedly. 

nayeon gapes. “am not!” 

“i'll make you something.” 

nayeon doesn't fight it. how could she fight it? she loves being taken care of too much. “i'm craving something sweet.” 

tzuyu hums in thought. nayeon feels it from her shoulders down to her fingertips, buzzingly warm. tzuyu is most clingy in the mornings, nayeon had noticed a long time ago, and she still hasn't changed. 

at some point, kaya and butter stir from their slumber. kaya lays her head on tzuyu’s knee and butter squeezes snugly in between them. 

“how about kaya and butter toast?” tzuyu suggests. 

she can't help the little chuckle that trails along the end of her words. nayeon can't help it either.

“will you toast it on the pan?” nayeon asks. she isn't requesting it, but she does want to keep hearing tzuyu talk. the moment feels too perfect to end so soon. 

“of course,” tzuyu says. “it tastes better that way, doesn't it?” 

“hm,” nayeon agrees, but also, “it'll taste good if you're the one making it, anyway.” 

tzuyu giggles, easily flustered, and she lifts her head from nayeon's shoulder to let it all out. nayeon wants to take her tinted cheeks in her palms and kiss her, so she does, and so tzuyu giggles into her lips instead, bubbling over like popping candy and fizzy champagne. 

nayeon giggles, too, nayeon always does, because this is her lover she's kissing, this is tzuyu she's kissing, lovely and laughing and sweet. 

she falls back onto their sheets and tzuyu follows, a hand on her hip and another to hold herself up. eventually, she settles more of her weight on nayeon, warmth on warmth, and nayeon gathers her impossibly closer in kind. nayeon scratches tzuyu's scalp lightly, and tzuyu all but purrs into the kiss. 

“you're distracting me,” tzuyu scolds, yet she's still grinning and their teeth are still knocking together. her hand has found nayeon's waist, and her other fingers play idly with nayeon's hair. 

“you could go back to sleep,” nayeon teases. “or… there is the superior option of continuing to kiss me.”  

“what happened to toast?” 

nayeon kisses her again. “i've got something sweeter right here.” 

tzuyu smiles, and tzuyu kisses her back. sneaky fingers slip beneath nayeon's sleep shirt, and the tickle makes her yelp out a squeak that dissolves into soundless laughter. 

“don't tempt me,” tzuyu says, but she doesn't mind, though; she keeps kissing nayeon anyway, and when nayeon breaks the kiss uncontrollably, tzuyu peppers kisses over her jaw instead, then to her reddened ear, then to the line down her neck — every sensitive nerve she’s memorised in her heart. nayeon tips her head back to give tzuyu more space, always keen for more. tzuyu's thumb presses and rubs feathery patterns across her warming skin, dreamy and demanding all at once, tantalisingly addictive. 

“you're wide awake now?” 

tzuyu raises a brow. “yeah, and now you're trying to get us back into bed?” 

nayeon wiggles hers. “you're the one on top of me.” 

tzuyu pinches the skin on her waist in admonishment. her nose scrunches a little as she frowns, and nayeon knows if they do go further, tzuyu isn't gonna let her have the pleasure of satisfaction just for the sake of testing her. but maybe she's a little into that, too. 

unfortunately right on cue, her stomach growls. 

“too bad,” tzuyu muses. 

nayeon juts her bottom lip out. “i can ignore it.”

tzuyu pats her tummy and lifts herself off nayeon’s body, much to nayeon's dismay. “patience is a virtue.” 

“oh, so later?” nayeon beams, but tzuyu's already halfway out the door, a careless shrug offered before she turns the corner out of nayeon's sight. 

//

a little after dawn and a handful more kisses by the kitchen island, tzuyu makes nayeon her toast. 

“you like it?” tzuyu asks. “is it sweet enough?” 

“hm, perfect,” nayeon hums, pleased. still, she can't help but add, “not as sweet as you, though.” 

tzuyu rolls her eyes, but nayeon doesn't miss the small sound she huffs out, lovely and laughing and sweet. 

happy birthday to tzuyu and happy comeback to nayeon, my loves my loves 🩵💙 inspired by @seoltzuki, the na to my tzu 🫂

thank you so much for reading!

[colourme-feral]

TAG GAME: WHAT TOAST ARE YOU?

Thank you for the tag, @telomeke! We are both Garlic Butter Toasts, which are ISTPs (my most recent MBTI personality)! Pity there wasn't a kaya toast option...

Instructions:

Find out what kind of toast you are at this website.

Post your toast.

Remember to link to the person who tagged you.

Tag others to play!

No pressure tagging: @blmpff, @callipigio, @dribs-and-drabbles, @lurkingshan, @my-rose-tinted-glasses, @ranchthoughts, @sparklyeyedhimbo

[zetanebulaarts]

Tintin Café (Kedai Tintin)

I stumbled upon this Tintin-themed café (?) in Surabaya, Indonesia. This peaked my interest because the café is relatively new (just opened on April), and I happen to just got into Tintin! It's also kinda random to have this in Surabaya instead of Jakarta, where he has visited canonically lol, but nonetheless a nice find.

Another funny tidbit, the cafe itself is located on top of another coffee shop!

Ascending the stairway, you are greeted with posters of Tintin comics. The café has an outdoor concept, so you can enjoy the sunset amidst the busy traffic from the intersection below.

Eventually you got into this bar where we order.

The menu has nothing to do with Tintin, tho. I wanted to try the bakmie ayam (chicken noodles) which was recommended on google, but they ran out, so I got Chocolate Toast and Tintin Milk Tea while my friend got Kaya Butter Toast (Kaya: a spread made out of coconut milk, pandan leaf, and egg) and Butter & Milk Coffee. The food was great!

Again, I honestly don't know what makes this a "Tintin Milk Tea", but hey it's sweet, like Tintin :)

We sat nearby this shelf of knick-knacks, comics, and games...

...with little Tintins silently judging us and our talks of the impending future.

Also, there's this cute calendar.

Overall, it's a nice little café to hang out with friends. The Tintin theme is just a neat little treat if you're a fan. If you're in this city, highly recommend.

[menaqueen]

[call-me-copycat]

Hello everyone! I know I've been absent for a little while, but that was primarily due to exams! They're almost over, but until then my free time is non-existent (⑉ ᷄ ⌳ ᷅ )ก

I had started a drawing for Shirakumo's birthday (May 5), but I had to draw in small increments because I'm constantly busy (˶> <˶)

I'm rather proud of this one though! I love drawing the rooftop trio, they're what I started with when I began posting art online, so I'll continue drawing them (´∇｀)

Happy Birthday Shirakumo!

This line art is okay for anyone to use as long as you tag/credit me (˶ᐢωᐢ˶) ⬇️

Hands in pocket gang やあ(*´-ω・)ノ

Tagging:

♡ @tired-teacher-blog

♡ @geekandafreak

♡ @kaya-butter-toast (or is it @twanettee ? I mix the two, sorry about that >⁠.⁠<)

♡ + Anyone else I forgot to tag! Let me know if you'd like to be tagged whenever I post art!

This one was enjoyable to draw, I hope you all like it! (ृ´͈ ᵕ `͈ ृ ) Wishing you all a lovely day ꜀(^. .^꜀ )꜆੭

(Small Note: The odd patterns you see when zoomed in is IBIS Paint 's anti-AI theft program which prevents AI from training off of your art ^⁠_⁠^)

[angchongyisingapore]

Ang Chong Yi’s Sensory Journey: Elevating Singaporean Cuisine with Artful Pairings

Singaporean cuisine is a masterpiece of cultural fusion, where diverse influences create an exquisite dining experience. However, Ang Chong Yi takes this culinary adventure a step further by curating food and drink pairings that elevate each dish’s flavors, textures, and aromas. His sensory-driven approach transforms everyday meals into an art form, enhancing how people experience Singaporean food. From hawker classics to gourmet interpretations, Ang Chong Yi believes that the Gastronomic Journey with Ang Chong Yi Singapore: Must-Try Food and Drink Pairings can unlock deeper nuances in taste, making each bite and sip a harmonious blend of tradition and innovation.

The Science Behind Perfect Pairings

Pairing food with the right beverage is not just about taste—it’s about chemistry. Different elements such as acidity, sweetness, bitterness, and umami play crucial roles in how flavors interact. Ang Chong Yi applies this knowledge to bring out the best in Singaporean dishes by carefully matching them with complementary drinks.

For example, the bold and spicy Chili Crab is perfectly balanced by a lightly sparkling calamansi cooler, which cuts through the richness and enhances the natural sweetness of the crab. Similarly, the creamy, coconut-laden Laksa finds its ideal match in a dry Riesling, where the wine’s acidity contrasts beautifully with the dish’s spice and creaminess.

Street Food Meets Sophistication

Singapore’s hawker centers are home to some of the most flavorful dishes, and Ang Chong Yi reimagines these classics with sophisticated pairings that elevate their appeal.

Hainanese Chicken Rice & Oolong Tea: The delicate flavors of poached chicken are enhanced by the floral notes of oolong tea, cleansing the palate between bites and allowing the ginger and chili sauces to shine.

Satay & Craft Beer: The smoky, caramelized exterior of satay skewers pairs seamlessly with a crisp, hoppy IPA, which enhances the grilled flavors while balancing the peanut sauce’s sweetness.

Char Kway Teow & Cold Brew Coffee: This wok-fried noodle dish, rich with umami from dark soy sauce and seafood, pairs well with the deep, slightly bitter undertones of cold brew coffee, creating a bold and complex taste experience.

By introducing such pairings, Ang Chong Yi adds a layer of sophistication to casual dining making hawker food more than just comfort fare—it becomes a refined culinary experience.

Fusion Pairings: Tradition Meets Innovation

Beyond classic Singaporean dishes, Ang Chong Yi explores cross-cultural pairings, blending traditional flavors with global influences to create something new and exciting.

Rendang & Dark Chocolate Stout: The slow-cooked richness of beef rendang, with its deep coconut and spice profile, pairs surprisingly well with a dark chocolate stout, where the beer’s roasted malt notes echo the dish’s bold flavors.

Kaya Toast & Espresso Martini: This breakfast favorite, featuring coconut jam and butter on crispy toast, is transformed into an indulgent evening treat when paired with a velvety espresso martini. The coffee’s bitterness contrasts with the kaya’s sweetness, creating a perfect balance.

Roti Prata & Masala Chai: The buttery crispness of prata comes alive when enjoyed with a spiced masala chai, where the fragrant tea amplifies the dish’s subtle layers of flavor.

These innovative pairings highlight Ang Chong Yi’s ability to merge time-honored tastes with modern, unexpected elements, proving that Singaporean cuisine is ever-evolving.

Elevating the Fine Dining Scene

While Singaporean food is often associated with street food, Ang Chong Yi is working to integrate it into the fine dining world. By collaborating with chefs, sommeliers, and mycologists, he crafts curated tasting menus where each course is carefully paired with complementary beverages.

From pairing Bak Kut Teh with an aged whisky to matching Peranakan desserts with jasmine-infused cocktails, he ensures that every sip enhances the dish’s complexity. This approach not only refines local cuisine but also introduces Singaporean flavors to a global audience in a new light.

The Future of Singaporean Gastronomy

As food culture continues to evolve, Ang Chong Yi envisions a future where Singaporean cuisine gains global recognition for its depth and artistry. He believes that through thoughtful pairings and a sensory-driven approach, local dishes can be appreciated at a whole new level.

His dedication to elevating Singaporean food through innovative pairings is not just about taste—it’s about storytelling, where every dish and drink combination tells a tale of heritage, creativity, and the beauty of flavors coming together.

Conclusion: A Culinary Awakening

Ang Chong Yi’s sensory journey is more than just a personal passion—it’s a movement that reshapes how people experience Singaporean cuisine. Through expert pairings, he proves that food is not just about eating, but about feeling, discovering, and savoring every bite with intention.

By elevating the way we pair flavors, he turns everyday meals into extraordinary experiences, ensuring that Singapore’s culinary identity remains dynamic, exciting, and unforgettable. Whether in a bustling hawker center or an elegant fine dining restaurant, Ang Chong Yi’s artful pairings are redefining the way we taste Singapore—one dish at a time.

[indigo-a-creeping]

A traditional breakfast in Singapore is kaya toast (kaya is a sweet coconut jam) with butter, soft-boiled eggs, and sweet coffee or tea.

I was not expecting just how runny the eggs would be, but they were good. I wasn't expecting them to be good mopped up by the sweet kaya toast, but the combination worked really well. I usually eat a big breakfast, and wasn't expecting this to sustain me for long, but it did.

A nice surprise of a breakfast through and through!

[thebirdandhersong]

grocery store happy things (or: shopping with my brother: "Mom's not home, we could buy and eat this.... Mom would be so ashamed. Dad would be so proud"):

kaya (which is SO GOOD on toast you guys it is SO GOOD) (it is a Big Thing in Southeast Asia for good reason…. in Thailand we call it sangkhaya! It is basically a sweet spread made from coconut milk, eggs, palm sugar, and is infused with pandan leaf. In Singapore and Malaysia, kaya toast is a pretty popular breakfast item. It involves toast, cold butter, and kaya, which you dip into a mixture of jammy eggs, white pepper, and soy sauce) YOU KNOW WHAT I'M HAVING FOR BREAKFAST TOMORROW :D

Korean staples (kimchi, gochujang/chili paste, tteok/rice cakes)

Chinese sausage (!!!) for making fried rice

Spam (this is doesn't seem like a big deal but we never buy it in our house because Mother has a horror of processed meats) for spam musubi >:))

soybean curd and tofu (good sources of protein! Will be used for soups and stir fries this week)

[mango-parfait]

So sick of eating protein focused meals, I want Korean fried chicken, I want Kaya butter toast, I WANT AYAM GEPREK DROWNED IN SAMBAL

[jopetkasi]

please forgive the constant food postings. when you get to my age, your feeds will be mostly about dogs, food, pamangkins and piolo pascual. 

anyway, the fare today, as always is simple. carbs over carbs. we had chowking chaofan imitation, topped with homemade siomai and store bought dumplings. and a hefty serving of carbonara paired with repurposed (lol) butter toasted pandesal.

now ko lang na realize and it all makes sense. ang mom ko, step mom ko were classmates at the college of home economics sa UP Diliman. Manang Cion (our cook) is my mom’s kababata, also studied Home Economics at the same school but did not finish since she find the commute from grandparent’s house in Binondo to Diliman too tiring back then. Besides, she (Manang Cion) learned from her mother who then was a sought after cook in Pampanga. 

kaya pala they always use the same terms like:

a. “wag muna itapon, tignan muna baka magamit pa?” when discarding old items at the house. 

b. “konti lang muna. pag gusto, kumuha pa”  a perpetual advise for us kids para hindi takaw mata sa pagkain. 

c. “patingin ng nails mo saka me panyo kana?”

d. “look at people’s eyes when being introduced and smile with your eyes” 

e. “do not be the center of attention”  legit teaching, peeps. 

f. “kumain ka ng gulay at isda” 

g. “you do not need a lot of shoes. ano ka, alupihan? madaming paa?

h. “cover your mouth when you laugh. sino ka si ruffa?”

i “kahit panget ka basta matambok pwet mo, panalo ka” personal advise to yours truly. 

j. “mag siesta ka” that obligatory one hour and a half nap time after lunch. 

I can go on and tell you guys how these women have transformed the ordinary things and situation in our family life, extra ordinary. they never asked for things or concession, rather they worked with what they have and created something beautiful. 

i guess, in our present situation, when privileges are demanded, I would like to have even a small portion on what these ladies have: simplicity, sense of humor and faith.