COOK­ING WITH KIDS

We ask a chef to share a sim­ple recipe that will get kids in the kitchen

Time Out Malaysia Kids - - Eating Out -

Grey­hound Cafés are one of the more pop­u­lar chains in Bangkok serv­ing a great mix of clas­sic Thai and fu­sion dishes. With the open­ing of their KL res­tau­rant, we now have the chance to sam­ple their ex­cit­ing cui­sine. Chef Andi shares a sim­ple yet sat­is­fy­ing take on toast with a va­ri­ety of top­pings that the kids will love to pre­pare and eat, and will make for a yummy snack for play dates and par­ties.

IN­GRE­DI­ENTS

• Sliced bread

TOP­PINGS

Caramel cof­fee sauce

• 20g cof­fee pow­der

• 15g sugar

• 150g con­densed milk

Sea salt caramel sauce

• 25g sea salt flakes

• 225g caramel sauce (can be

found in any bak­ing goods shop)

• 75ml fresh milk

Thai tea sauce

• 125g Thai tea pow­der (can be found in cer­tain su­per­mar­kets)

• 500ml wa­ter

• 65g sugar

• 1.5 tea­spoons corn­flour

• 50ml con­densed milk

METHOD

1. Toast the bread and spread a thin layer of un­salted but­ter on both sides. 2. Choose a top­ping and lightly driz­zle over both sides of the toast.

Caramel cof­fee sauce

1. Put all the in­gre­di­ents in a sauté pan and cook over a low heat un­til the sugar dis­solves. Stir well.

Sea salt caramel sauce

1. Mix the caramel sauce and

milk well, then add the sea salt.

Thai tea sauce

1. Boil the Thai tea with wa­ter and sieve to sep­a­rate the liq­uid from the tea residue.

2. Pour the sieved tea into a sauté pan, add the sugar, corn­flour and con­densed milk, and cook over a low heat. Stir well un­til the mix­ture thick­ens.

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