Inspired by my experiment making bread and butter pudding last Sunday, I’m gonna try to emulate a favourite dish The Hubby likes to order at a restaurant downstairs of our condo. Called Thai Chicken rice, it tastes and looks nothing like it sounds. It’s not sweet or sour. It’s spicy, made probably with oyster sauce, garlic and chinese cabbage (wong ah bak).

I’ll post the recipe tonight if it turns out good.

As for the B&BP, here’s the recipe:

Ingredients (4-6 people):

Four slices of white bread, cut half diagonally

Half a slab of butter

Sugar – half a cup

Cinnamon powder – 2 teaspoons

Three eggs

Milk – 1.5 cups

How to prepare:

1. Mix cinnamon with sugar in a bowl and put aside

2. Butter generously on ONE side of the bread. Place bread slices with cut side facing the middle in a round baking tray, creating a circle (pointy side facing the wall of the tray). buttered side facing upwards.

2. As you place the bread, sprinkle the sugar-cinnamon mix on buttered side as you go along.

3. Mix eggs and milk in a bowl. Pour over the bread and let it soak for 15 minutes

Preheat oven to 200 degrees Fahrenheit. Bake for 30 minutes or until upper crust is golden brown. Best when eaten slightly warm.

Optional: Vanilla cream sauce

In a saucepan, heat up a cup of milk, one beaten egg, half a cup of sugar and 3 tablespoons of wheat flour. Bring the mixture to a boil and toss in a small teaspoon of vanilla essence. Serve warm with pudding.

Enjoy!

UPDATE: Turns out my Thai Chicken Rice was a moderate success. I was only missing one ingredient (the one ingredient that made it Thai!): Fish sauce!

Anyway, here’s the recipe:

Ingredients (serves 4-6):

Chicken fillet – cut to stir-fry portions

Wong Ah Bak – 1-2lbs, depending on how much cabbage you like

Oyster sauce

2 cloves of garlic, finely chopped

Salt

Pepper

Fish sauce

Cilipadi (lots, chopped)

Cooking oil

How to prepare:

Heat wok and