My mother preferred to keep this for a few days and serve it for breakfast with French loaf bread (baguette). It was one of my father’s favourite morning treats. The aroma evokes memories of him sitting at the kitchen table, freshly Brylcreemed and shaven, scooping up the kombak gravy with a pinch of bread. This dish can taste salty on its own and is best eaten with rice or bread. As with many similar Nonya gravy dishes, ayam kombak tastes even better the next day.