••••HONG KONG FRENCH TOAST🇭🇰🥪🍳🍞🍌🥭🍚🥥🥛🥜🍮!!••••

(Source: usfoods.com recipe and photos and Abraham Conlon -Fat Rice Chicago and food network Asia.com Debbie Wong video and TripAdvisor photo)



























••••HONG KONG FRENCH TOAST!!

INGREDIENTS

4 slices thick cut white bread, such as Texas toast
¼ cup peanut butter
1 banana, sliced into rounds
Peanut or vegetable oil, for frying
6 eggs, beaten with 1 tablespoon water
Sugar for garnishing
Papaya jam, recipe follows
Coconut cream, recipe follows

•••••ENJOY THE VIDEO!!

https://www.usfood.com-hong-kong-french-toast.html

••••KATHY’S TOUR OF FOOD CONTINUES 
••••IN 🇭🇰 HONG KONG!!

PREPARATION

Make two sandwiches with the peanut butter and bananas, leaving a ¼-inch border around edges.
Heat oil for deep frying. Dip sandwich into egg batter, covering all sides well and fry until golden brown on one side, then flip and fry the other. Remove to a paper towel lined tray; keep warm. Fry a small amount of egg batter to add as an extra crispy garnish, sprinkle with sugar and serve with papaya jam and coconut cream. Makes one portion, served family style for 4.

To make the coconut cream: Blend 1 can coconut milk, ½ can sweetened condensed milk and a pinch of salt. Makes about 2 cups.

To make the papaya jam, put 8 ounces sugar, ⅓ cup vinegar and the zest and juice of 1 lemon into heavy bottomed pot and bring to a boil. Add 1 whole ripe Mexican papaya, seeded, peeled and cut into 1-inch chunks, and 2 teaspoons cinnamon. Continue to boil while stirring regularly for about an hour. Makes about 2 portions.

Chef-owner Abraham Conlon; Fat Rice, Chicago

🍳🍞🥥🍳🍞🥥🍳🍞🥥🍳🍞🥥🍳🍞🥥🍳🍞🥥🍳🥥🍞🍳🥥🍌🍳🥥🍌🍳🥥🍞