Skip to main content

Meat Floss French Toast ~ 鸡肉松法式吐司


I tried making this French Toast with some leftover pieces of sandwich loaf and was pleasantly surprised that they were so yummy, crispy on the outside and not dry or soggy.  I was contemplating whether to add any sugar into the egg batter but instead decided on making them savoury just to try.  So, added a pinch of salt and served them with honey as a sweetener.





Meat Floss French Toast ~   鸡肉松法式吐司 

Ingredients

2 eggs, 4 slices of stale bread, pinch of salt, chicken floss, oil, honey

Method

Whisk up the eggs with a pinch of salt, strain it
Dip and press a piece of bread into the egg batter
Place the piece of bread onto a lightly oiled and heated non-stick pan
Spoon some meat floss onto the surface
Top up with another piece of egg soaked bread
Lightly fry and flip over the other side, till golden brown
Dish out onto a piece of kitchen paper to absorb any excess oil
Serve with some honey, immediately

Enjoy!







This post is linked to the March 'Little Thumbs Up' event organised by
Zoe of  Bake for Happy Kids, Doreen of  My Little Favourite DIY and hosted by

Comments

  1. Hi Sokehah, this recipe is genius! I'd definitely try it. Thanks! :D

    ReplyDelete
  2. WOW! This French toast looks so yummy. Nice clicks too!!

    ReplyDelete
  3. What a great and creative idea of stuffing meat floss in French toast!!

    ReplyDelete
    Replies
    1. Ha, ha, just crossed my mind as I had some meat floss at hand!

      Delete
  4. Hi Sokehah,
    You're so creative ... I like this fusion kinda of French toast. Yum!

    ReplyDelete
  5. Hi Cheah,

    This is so yummy! Love your meat floss french toast idea :D

    Zoe

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Eel soup

This is an ABC soup with a difference.  Yes, there's fish in this soup ..... added a block of eel in it.  Curiosity was what prompted me to cook this soup.  I asked the fishmonger what is the best way to prepare this fish and he said that this eel makes a very tasty soup and I can't agree  more! Sweet and tasty soup with no fishy smell at all! Recipe for Eel Soup Ingredients 350 gm eel 2 carrots, cut into cubes 2 tomatoes,cut into wedges 3 onions, cut into wedges 2.5 lt of water 20  white peppercorns, crushed Seasalt to taste Method Clean up the fish, set aside. Put the water into a pot, bring to a boil and add in the carrots, tomatoes, onions and peppercorns. Simmer for a while and add in the eel. Cover, lower the heat to medium low and let the soup simmer for about 1.1/2 hours. Add salt to taste. Ladle and serve immediately. I'm sharing this recipe with  Recipe Box # 30  hosted by Bizzy Bakes