Breakfast club

I’m not much of a breakfast person. I think it stems from my primary school days when I was made to eat less than perfect half boiled eggs and diluted milk. The milk was because dad did not want me drinking cold milk first thing in the morning, and because this was the time before the microwave, he warmed it by putting hot water into the milk. I hated the taste of milk like that. Until today I can’t look at the blue and white packaging of Good Day milk without a shudder of remembrance.

One thing I have to make clear though is this: I do not blame dad at all for this. He was a stellar father in an era where fathers weren’t evolved enough to wake up early and make breakfast for the kids! He just had a LOT of things to do each morning.

The question of breakfast popped up since I realized I’ve been wanting breakfast quite a bit these few months past. My easiest breakfast is now to be had at KGNS.

I think a whole chilli went into the garnishing. Ugh.

There’s always a small Western breakfast selection on the menu (toast, eggs, sausages and the like) and the Asian special changes daily. Today’s was Mee Jawa.

Not bad, but my MIL’s Mee Jawa has spoilt me for any other. (Truth be told, I never liked the dish until I ate hers). The real, authentic way to make Mee Jawa is by pureeing lentils (yellow dhal) with chicken stock to make the soup. What needs to be achieved is a thick, creamy consistency, sort of like a great cream of pumpkin soup.

It’s the stock that makes the meal, though plump shrimp, shredded chicken, fresh bean sprouts and crispy fried onions help elevate it.

Dad made better eggs, but he's a lot further than the Club!

These days commercial Mee Jawa is made with the help of food thickeners. If there is any dhal in there at all, it’s just for show. Some, like the club’s taste passably well, but nothing will ever surpass Annemarie Chin’s! Hence, I will stick to a good ol’ mushroom omelette with toast and marmalade when breakfasting at the club.