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Hong Kong Style French Toast - 2 Ways
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Hong Kong Style French Toast - 2 Ways

Hong Kong Style French Toast - 2 Ways

A recent trip to Hong Kong had us eating this most amazing of French Toasts. Both are great versions, just depends on your mood: PB vs Beef Satay :)

As many as you'd like

Ingredients

Peanut Butter (for each one)

  • 3 slices milk bread, or any good white bread
  • Peanut butter
  • 2 eggs, beaten
  • Oil for frying
  • Butter
  • Sweetened Condensed Milk

Satay Beef Stuffed (this will make enough for about 4 French toasts)

  • 1 pound steak (flank or skirt would be great) cut into thin strips
  • 1/4 cup soy
  • 1 tablespoon brown sugar
  • 2 finely chopped green onions
  • 1 tablespoon neutral oil
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1 tablespoon sesame oil
  • 1/2 teaspoon baking soda
  • Milk bread, or any good white bread
  • Oil for frying
  • Butter

Directions

Peanut Butter ‍

  1. Heat about an inch of oil in a skillet to 350 degrees
  2. Spread peanut butter on 2 slices of the bread, then stack them and put the 3rd slice on top
  3. Cut off crusts, dip in beaten egg then carefully add to the oil
  4. Cook about 2 minutes a side, then each of the 4 edges until golden brown
  5. Remove to a rack for a few seconds, then plate with a pat of butter and a drizzle of the sweetened condensed milk

Satay Beef Stuffed

  1. Combine all satay ingredients (except oil & butter) in a bowl and mix well - refrigerate an hour
  2. When ready to cook, add a tablespoon of neutral oil to a hot pan, then add about 1/2 the beef
  3. Cook, stirring quickly until done, this should take no more than a minute - set aside and repeat with remaining beef
  4. When ready to make the French toast, heat about an inch of oil in a skillet to 350 degrees
  5. Put about 3 tablespoons of the cooled beef on one slice of bread, top with the other slice
  6. Cut off crusts, dip in beaten egg then carefully add to the oil
  7. Cook about 2 minutes a side, until golden brown
  8. Remove to a rack for a few seconds, then plate with a pat of butter