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

Joyce of joycescapade.com

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade. Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last. It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!

Read on for the Recipe

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root. I like that the lotus root stays crunchy and blends well with the equally crispy wood ear fungus. A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence. Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of Kai Chai Paeng. However, I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.

Read on for the Recipe

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