Cook & Preparation Time: 15 minutes

Ingredients:

2 slices White bread without the skin
2 tbsp Smooth peanut butter
10 grams Butter
2 Eggs
2 tbsp Golden syrup or pancake syrup
300ml Cooking oil (vegetable oil or canola oil or peanut oil)

Steps:

1. Cut off the skin of the white bread (if any).
2. Spread the smooth peanut butter on one piece of the bread and cover with the other piece.
3. Soak the peanut butter sandwich into beaten eggs. Make sure the entire sandwich, including the edges are fully coated with eggs.
4. Heat the oil until you see bubbles when you dip a wooden chopstick into the oil.
5. Fry the sandwich on each side for about 1.5 minutes or until golden brown. Don’t forget the edges!
6. Place the Hong Kong styled french toast on some paper towel to remove the excess oil.
7. Serve on plate, melt the butter all over the toast and pour some golden syrup to taste!

Tips:

For those who are allergic to peanuts, feel free to use any other filling such as plain butter or kaya butter.

Sharing is caring. We recommend you share this heavy treat with a loved one!

To learn more about colonial cha chaan tengs foods such as egg tarts and pineapple buns, you will get a chance to try them on our Central & Sheung Wan Foodie Tour and Sham Shui Po Foodie Tour!

If you use this recipe to make your own Hong Kong Styled French Toast, don’t forget to share the toast with someone and share your pictures on your social media and add #HongKongBellyKitchen!

The post Hong Kong Styled French Toast Recipe (西多士) appeared first on Hong Kong Foodie.

Have you ever tried Chinese dessert like Sweet Peanut Soup? Sweet soups are very popular among locals, especially after dinner. One of the tasting locations on our Temple Street Night Foodie Tour is a traditional Chinese dessert shop which has remained popular among nearby residents for nearly a century.

You might have seen many kinds of sweet soups such as almond soup, black sesame soup, walnut soup, cashew soup. The steps to make these sweet soups are similar. We will show you how to make sweet peanut soup, which is harder to find outside.

Cook Time: <10 minutes
Preparation Time: 1 hour
Serves six bowls

Ingredients:

200g Raw peanuts (can be substituted with unsalted, non-roasted peanuts)
2 teaspoons Rice
350ml Water (for peanut blending)
80-120g Rock sugar (depending on how sweet you like)
500ml Water (for cooking)

Steps:

1. Fry/ Toast the raw peanuts with the skin (not the case/ shells!) on in a wok or frying pan for about seven minutes or until they turn golden brown with great aroma. (Do not add anything else, no oil needed.)
2. Wash and soak the white rice.
3. Let the peanuts cool and use your hands to remove the skin.
4. Remove the water in the rice.
5. Blend the peanuts, the soaked raw rice and 350ml water for 30 seconds. To avoid overheating, let the blender rest for 1 minute and continue blending for another 30 seconds. Repeat this step for about 8-10 times or until you get the desired consistency, which should be like thick puree.
6. Bring the 500ml water to a boil and add the rock sugar to let it melt.
7. As the sugar water comes to a boil, add the blended peanut paste. Keep stirring and cook over low heat for about five minutes. 

Tips:

1. Don’t overcook as the sweet peanut soup will get thicker over heat.
2. If the soup turns out to be thicker than your desired consistency, you can always add more water to make it less thick.
3. Traditional Chinese sweet soup is usually in a puree texture. You shouldn’t be looking for a broth-like liquid.

If you use this recipe to make your own Sweet Peanut Soup, remember to share on your social media and add #HongKongBellyKitchen!

The post Sweet Peanut Soup Recipe (花生糊) appeared first on Hong Kong Foodie.