Updated: Jul 26, 2020
I started this recipe posting on my FB since 2013. It was the birth year of Fat Dough and I never expect that it would take me this far. I literally did not know what I was doing. I was just cooking recipes that I enjoy eating on a daily basis. I do not have any idea of plating what so ever. I do not own a high tech camera (even till now); all I ever use is my phone's camera. This is how this dish looked like in 2014.
Fast forward 2018, I recreated this dish and this is how it looked like. I kinda regretted dredging it with panko breadcrumbs as they lost that iconic yellowish look.
2020 new look with everything made from scratch.
I know that we eat with our eyes first, but I rather craft little toast soldiers with flavor bombs. I am always looking for ways to stack flavors. The aroma, the first mouthfeel on the palate, the lingering taste at the back of the mouth and the unforgettable aftertaste. This is what my newest version of Hong Kong style kaya toast is all about.
I usually will toast the crust and blitz them into breadcrumbs. But 1 fine morning, my daughters asked if they could have them as "fries". This is how these bread fries were born. I tossed them in the remaining egg batter and fried until crispy golden brown. I used the kaya as a dipping sauce and drizzle some maple or gula melaka or Nature Superfoods' yacon syrup.
I am glad that I am able to push myself to learn and improving progressively. I always tell people if a geezer like me can do it, so can anyone. This is one of the ways of how I love my kaya toasts. Of cos you can use any store-bought sandwich bread, kaya spread and salted butter. But nothing beats homemade. In closing, I really hope you will give this recipe a try if you are a brunchaholic like me.
Ingredients: (Serve 2)
Canola / Peanut / Vegetable Oil, For Frying
Eggs Lightly Beaten, 2
Evaporated Milk, 3 TBSP
Homemade Shokupan / White Sandwich Bread, 6 Slices
Homemade Nyonya Kaya, 2 Heaping Spread
Homemade Cultured Butter, 2 Heaping Spread
Condensed Milk, For Serving
Nature Superfoods' Yacon Syrup, For Serving (Optional)
Cast Iron Skillet / Pan
Please visit my "How To Make Shokupan" page for the recipe.
Please visit my "How To Make Nyonya Kaya" page for the recipe.
Please visit my "How To Make Cultured Butter" page for the recipe.
In a skillet over medium-low heat, add about 2 inches of oil.
*To check the temperature of the oil, simply insert a wooden chopstick.
If there are bubbles forming around the chopstick, the oil is ready. The bubbles should not be bubbling rapidly.*
In a shallow bowl, add eggs and milk.
Whisk to beat the eggs and combine well.
Remove crust from the bread.
*You can save the crust for bread crumbs or fry them up into bread fries*
Dredge the bread with the egg mixture on both sides.
Gently drop the sandwiches into the oil away from you.
Fry until lightly golden brown on both sides.
*The bread will brown and burn very fast. Make sure the temperature is at medium-low heat. Using a pair of chopsticks to keep flipping for even browning.*
Remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with kitchen paper.
Repeat the steps with the remaining bread.
Spread kaya on 2 slices of the fried bread.
Spread butter on another 2 slices of fried bread.
Stack the butter slices onto the kaya ones.
Finally, place the remaining slices on top.
Slice and serve with a drizzle of condensed milk.
*To make bread fries, toss the crust into the remaining egg batter and fry until crispy. I like to serve with kaya as a dipping sauce and a drizzle of Nature Superfoods' yacon syrup.*
Here's the recipe video: