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Coconut Toast Crunch

words & photography by Trisha Toh

PLATE/

 

“Tradition is a guide and not a jailer.” 


― W. Somerset Maugham

"Best part of my job is creating a dish that has Malaysian flavours and an element of surprise. This recipe is a play on a Malaysian breakfast favourite – kaya toast combined with a technique from Mission Street Food. Coconut milk and kaya (coconut jam) are key ingredients in everyday life here in Malaysia. The grapefruit segments add sour & bitter notes to balance out the sweetness while the toasted cornflakes provide the additional crunch. A quick and easy sweet breakfast with a brûlée top for a lazy Sunday, or any day really."

Thinking of what to eat for breakfast can be taxing at times and that may just be the reason I often use when dining out. Knowing that my limited skills in the kitchen isn’t helping, I have been fortunate enough to start most of my weekend mornings to promising breakfasts at The Kitchen Table, a favourite restaurant of mine that serves wholesome foods comprised of both Western and Malaysian elements. Entering The Kitchen Table is like visiting an old friend’s home, with both Marcus and Mei Wan being such welcoming hosts. I asked Mei Wan (Pastry chef and co-proprietor of The Kitchen Table Restaurant & Bakery) to share her favourite breakfast recipe.

 

INGREDIENTS

 

* available in Asian supermarkets

** optional 

2 thick slices of brioche or milk bread (stale/fresh)

1 cup of coconut milk**

4 tablespoons of kaya (coconut jam)**

½ cup of caster sugar

2 tablespoons of toasted cornflakes**

4 tablespoons of grapefruit segments**

Fresh green herbs to garnish**

Special equipment:

Blow torch (if not available, a hot oven grill will be just fine)

 

 METHOD

  1. Pour coconut milk in a wide dish (wide enough to dip a slice of bread in)
  2. Dip slices of bread in coconut milk on both sides (if your bread is stale or old, you may need to double dip!)
  3. Place bread slices on baking pan
  4. Spread a thick layer of kaya on top of the bread slices
  5. Sprinkle a layer of sugar
  6. Brûlée the layer of sugar with a blow torch or pop into oven grill until sugar caramelises
  7. Garnish with toasted cornflakes, grapefruit segments and fresh green herbs

 

To see the full menu & learn more visit: http://www.thekitchentable.com.my/