KEY POINTS:
One of the most amazing things about immigration is the contribution of ethnically diverse people to New Zealand's food culture.
While it is easy enough to pop into ethnic restaurants, the availability of ingredients at speciality grocery shops started by these immigrants makes it just as simple to bring these exotic flavours to the home kitchen.
This summer, the Herald takes you on a world brunch tour in Auckland - and for those prepared to think outside the lunch box and barbecue, how to make them at home or at your holiday bach.
SINGAPORE/MALAYSIA: KAYA AND TOAST
Like Kiwis, toast, egg and coffee is a favourite for many Singaporeans and Malaysians - but they do not take them the way most Kiwis do.
The bread is grilled and instead of jam or marmalade, the slices are spread with slippery butter and rich kaya - pandan-flavoured coconut jam, sweetened with cane sugar.
The eggs are not fried, but half boiled - put into hot water just long enough for the clear bits of the egg to turn white and to have the yolk remain soft and runny - eaten with soya sauce and pepper.
Malaysian coffee - much thicker and more aromatic than your average latte - is also sweetened with condensed milk and not sugar, and to cool it, some would even pour it on to a saucer before slurping it from there.
WHERE TO TRY IT
To sample this brunch meal at a cafe, head to Kaya + Toast on Queen St, run by Vincent Chan who has modelled his cafe after the kopitiam (coffee shop) in his Malaysian hometown.
A kaya toast set, comprising two thick slices of kaya toast, two half boiled eggs and a cup of Malaysian coffee, costs $8.50.
MAKE YOUR OWN
Ingredients: Toast bread, butter and kaya jam (available at most Asian grocery shops).
Directions: Spread the kaya and butter on to the bread before putting it under the grill or in the oven. Ready when butter starts oozing. Malaysian coffee is available in instant packets at Asian shops.
