Hong Kong Style Condensed Milk Toast Recipes

HONG KONG STYLE NOODLES WITH CHICKEN AND VEGETABLES

Steps:

• In a re-sealable plastic bag add, 3 tablespoons soy sauce, ginger, garlic, chili garlic paste, 2 tablespoons cornstarch and mix thoroughly, then add chicken and marinate for 1 hour.
• In a medium stock pot boil water and cook chow mein noodles until al dente, remove and shock in ice bath, shake dry and toss with 2 tablespoons oil to keep from sticking.
• In a large saute pan or wok, heat 2 tablespoons oil to almost smoke point and add chicken, separating each peace upon entry. Cook until browned on all sides. Remove and hold warm.
• In same wok, add 2 tablespoons oil. Heat until almost the smoke point, then add the onions, bell peppers, carrots and celery., Saute for 2 minutes then add mushrooms, peas and bean sprouts. Cook for 1 minute, then add chicken saute for 1 minute, add hoisin, 3 tablespoons soy sauce and sesame oil, toss and remove.
• Heat a 12-inch nonstick saute pan, add 3 tablespoons oil, heat to almost smoke point, and add chilled chow mein noodles. Cook on one side until crispy light golden brown. Flip noodles and another 2 tablespoons of oil and cook other side. When done, remove and let drain on paper towels, while holding warm.
• Mix 2 tablespoons cornstarch and chicken stock, and deglaze hot wok with mixture and let reduce by one-third.
• Place noodles on a rimmed serving platter, top with chicken and vegetable saute, and pour chicken reduction over top. Garnish with green onions.

HONG KONG-STYLE FRENCH TOAST

Steps:

• Place 2 slices of bread onto a work surface.
• Spread 1 Tbsp of peanut butter on one slice and spread condensed milk on the other slice of bread.
• Close the sandwich with the fillings enclosed.
• In a large shallow bowl, beat together the eggs, milk, melted butter, and vanilla extract until incorporated.
• Preheat a frying pan over medium heat.
• Dip the sandwich into the egg mixture, and flip it over so both sides are covered with the custard. Be careful not to oversoak the bread.
• Add 1 tsp of butter to the pan and give it a swirl.
• Place the sandwich into the pan and cover with a lid. Cook for 2-3 minutes on medium-low heat.
• Flip the sandwich and cook for another 2 minutes, until golden in colour.
• Remove from the pan and repeat with the remaining sandwiches.
• Serve immediately with extra condensed milk and a pat of butter.

HONG KONG-STYLE FRENCH TOAST

Steps:

• Trim off the bread crusts and carefully cut the thick slices in half, leaving one side intact. Spread 1½ tablespoons of peanut butter inside each piece of milk bread.
• In a shallow bowl, whisk to combine the milk, eggs, cinnamon, and salt. Soak the peanut butter-stuffed bread in the milk mixture for 2 minutes on each side.
• While the bread is soaking, melt the butter in a large skillet over medium heat. Add the soaked bread to the pan, cover with a tight lid, and cook until golden brown on the underside, 2 to 3 minutes. Flip the bread and cook the other side, uncovered, until golden brown, 2 to 3 minutes.
• Serve the French toast with a drizzle of condensed milk and a slab of butter.