Sunday, March 18, 2018

China - Hong Kong Style French Toast

Apparently French Toast is really popular in Hong Kong and they have their own twist on the classic version. I'm looking forward to trying it!


2 slices milk bread
1 egg
1/2 teaspoon vanilla extract
2 tablespoons peanut butter
1 teaspoon butter
Honey or syrup to serve

Spread peanut butter on one slice of bread and press them together firmly. 

Break the egg into a dish and add the vanilla, whisk it well and then soak the peanut butter sandwich in it until all the egg is absorbed.

Deep fry in oil until golden brown.

Put the butter in the middle of the toast and drizzle with honey or syrup.

Of course, this is delicious! A deep fried peanut butter sandwich covered in an egg batter and drizzled with honey. What's not to like. I bet Elvis wishes he was alive to eat this. It's a hot, buttery sandwich of deliciousness. I suggest you try it. ;)

Sunday, March 4, 2018

Thailand - Massaman Chicken Curry

Leigh and Erin both like curry but we usually make curries with Indian flavours. I thought it'd be nice to try them with a Thai curry to see what they think of different ingredients. The Massaman curry is quite mild in flavour but also has a sour tang too. Let's see what the kids think of it.


3 chicken breasts
2-3 potatoes
2 tablespoons oil
1 can coconut milk
3 cloves garlic
1 thumb sized piece ginger
1 stalk lemongrass
1/2 cup chicken stock
1/2 teaspoon chilli flakes
1 teaspoon turmeric
3 bay leaves
1 handful cashew nuts
1 teaspoon coriander
1 teaspoon cumin
1 tablespoon lime juice
1/8 teaspoon cardamom seeds
3 tablespoons fish sauce
1 tablespoon sugar
1/2 can chopped tomatoes

Huge ingredient lists like this one used to put me off making curries from scratch but at least half the list is spices or cupboard stock items. Don't be scared!

Heat the oil in a large pan. When it's hot add the chilli flakes, grated ginger and chopped garlic. Stir-fry for 1-2 minutes and enjoy how it smells. 

Add the stock along with the turmeric, bay leaves, lime juice, lemongrass (minced), chopped cashews, coriander, cumin, fish sauce, cardamom seeds and sugar. Stir well and bring to the boil.

Dice the chicken and add it to the pan, stirring so it gets coated by the spicy sauce. Add the cubed potatoes, chopped tomatoes and the coconut milk. Stir again and bring to the boil. Reduce to a simmer and let it cook for 30 minutes.

 We served ours with boiled brown rice and homemade garlic naan breads.


It went down fairly well, Leigh and Erin both ate it without complaint. Which is high praise in our house. We all enjoyed the curry sauce, it was so flavourful from all the different spices in there. I unashamedly licked my plate when I'd finished. The chopped cashews gave a nice crunch to the curry which we don't usually have. Breaking news: Thai curry enjoyed by all :)
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