For the past few weeks I was enjoying making stuffed French toast with many variations. My husband was a worried what have happened to me. Well, as the days are getting dark earlier and the temperature of the weather is getter cooler, I have a habit of preparing French toast for breakfast and lunch. In the fall and winter, I eat more than usual as I burnt more energy during cold weather. Of course, many will not agree with me but I think each person’s energy during this condition uses more than others as they might be underweight. In the States, I am underweight and I have to put more weight but when I walk out of the cold and walk a few blocks I will burn a lot of energy to keep me warm.
Well, I will be posting a few more stuffed French toast with savory and sweet fillings. So, so look out for them. I am sure you will enjoy them as much as I. As the holiday season is drawing near and many of you will be busy shopping and would like to have some dishes that are easy to prep. When you are preparing filling for savory type do make more for future use that will save you plenty of time to relax.
1 whole sandwich loaf, unsliced, whole-wheat/white bread (I used whole-wheat bread)
3-5 large eggs, lightly beaten with 3 tablespoons milk/coconut milk
1½ teaspoons fine salt
3 tablespoons raw sugar
1 cup canola/vegetable/corn oil
1¾ pounds ground chicken/ground beef/ground pork
15 cloves garlic, peeled and minced
2 medium red onions, peeled and diced
¼ cup diced red bell peppers
¼ cup diced green bell peppers
½ cup diced jicama (optional)
3½ tablespoons canola/vegetable/corn oil
1 portion of Rempah (Spice Paste – see below recipe)
Rempah (Spice Paste)
8 cloves garlic (bawang puteh)
24 whole shallots (bawang merah), peeled
1 thumb-size fresh ginger root
¾ teaspoon ground nutmeg (buah pala)
3 tablespoons coriander seeds, toasted
1½ teaspoons white peppercorns
1½ teaspoons tau cheo (preserved soy bean)
Pound or grind all the above ingredients and pulse into a fine paste. If it is too dry add 1 tablespoon water. Set aside.
Heat a wok with 3½ tablespoon canola/vegetable/corn oil over medium heat, swirl the wok to coat the sides. Add the rempah mixture and sauté until just fragrant. Stir in the diced red onions and minced garlic and sauté until well mix. Add the ground pork/ground chicken/ground beef and stir-fry until tender. Season the ground meat mixture with salt and sugar. At the same time give a taste to adjust the seasonings according to your preference. Remove from heat and set aside to cool down for easy handling.
Slice the sandwich bread to 1¾ -2 inches thick slice each. Make a slit in the center of the slice without cutting through the 3 sides leaving about ½ inch away from all the 3 edges making it look like a pocket.
Scoop one/two spoonfuls of the filling into the pocket, cut off crust on all the four sides. Seal the opened side with beaten egg mixture. Then dip the stuffed sandwich into egg mixture until well coated but not soggy. Continue the same process until all the breads are done.
Meanwhile, heat a frying pan with canola/vegetable/corn oil over medium-high heat. When oil is heated up, dip the open end down of the stuffed sandwich first to seal the opening and then lay the rest of the pieces. Just deep-fry one/two pieces at one batch. So do them in batches until all done. Deep-fry until all the sides are golden brown but not burn. Transfer to a platter lined with kitchen paper towels to drain excess oil.
Slice into half to a oblong or diagonally to form a triangle and place on a serving plate with some chili sauce or sweet soy sauce or Worcestershire sauce.