Monthly Archives: September 2015

French Toast with Strawberry Compote


After a long 3 weeks out on vacation to my country, when I came back I felt like I want to cook something that is my own comforting food.  It was nice see my friends and family in Sri Lanka and I got to try a lot of traditional Sri Lankan food like appam, traditional curries, sambal etc. – out of those I will be posting some recipes shortly.  But now that I am back, I am on a rock and roll cooking.  This morning when I woke up, it was a bit chilly and I still have not done my groceries completely.  So what ever I bought when I landed, I used to make this dish.  This french toast recipe was adapted from all recipes and modified to my taste.



  • 2 medium eggs
  • ½ cup milk (I used 2% milk)
  • 2 teaspoons sugar
  • 1 teaspoon vanilla extract
  • 6 slices of white or whole grain bread (I used whole grain bread)
  • butter to spread on bread and for skillet
  • about 6 strawberries cut length wise
  • 2 teaspoons sugar
  • 2-3 teaspoons water
  • powdered sugar


  • Add strawberries, water and 2 teaspoons of sugar and cook on very low flame until strawberries are soft but firm.  If needed add little bit of water at a time
  • In a bowl mix together milk, egg, sugar, and vanilla extract and transfer to a flat dish like a pie plate
  • Lightly spread butter on both sides of bread
  • Heat a skillet and drizzle with a little butter.
  • Now dip a slice of bread in the egg mixture and add to skillet and cook until golden.  Flip to other side and cook to same consistency.  Continue cooking all bread slices.
  • Cut each french toast diagonally into a triangle.
  • To serve place 2 french toasts (4 triangles) on a plate and top with strawberries and some syrup.
  • Sprinkle with powdered sugar.

Source: adapted and modified from French Toast in all recipes page

Note: Spreading butter on both sides of bread reduces french toast becoming mushy after cooked


Mung Bean Threads with Sautéed Kale


I have been reading a lot of recipes with cellophane noodles, glass noodles etc.  Since I don’t have any special stores that sells these noodles, I thought to settle with mung bean noodles since they are similar to the cellophane noodles.  I bought the KAME brand mung bean threads and cooked the noodles according to package directions. (according to package – soak noodles for about 10-15 minutes in water, drain and use in your recipes.)  Once I started cooking the noodles with veggies, I found this noodle to be a bit sticky and clumpy.  I had to continuously separate them out with a fork and spray a little cooking spray now and then – just a heads up.


  • 2 oz mung bean threads
  • 1 small red onion thinly sliced
  • 4-5 garlic cloves minced
  • 2-3 tablespoons cooking oil
  • 7 oz firm tofu
  • 8 oz fresh shitake mushroom
  • 4 oz kale leaves
  • ½ teaspoon crushed red pepper
  • 2 teaspoon sesame seeds roasted
  • Salt to taste
  • Cooking spray

For the Sauce:

  • 1 teaspoon soy sauce
  • ½ teaspoon noodle stir fry spicy sauce/paste
  • 1 teaspoon sesame oil


  • Prepare mung bean threads according to package directions
  • Drain tofu and cut them into about ½ inch cubes.
  • Slice mushroom into thick slices
  • Preheat oven to 350 F
  • Add cooking spray to a baking sheet and spread tofu and mushroom and roast for about 15 minutes
  • Tear kale leaves into small pieces and remove the middle stem.
  • Mix together sesame oil, stir fry noodle sauce/paste and soy sauce in a small dish and set aside
  • In a large skillet add cooking oil and once hot add onion and sauté until translucent. Add garlic and sauté for another 2 minutes
  • Add kale leaves and sauté for about 4-5 minutes
  • Add roasted tofu, mushroom, sauce, and noodles and cook on low flame for about 5-10 minutes. If the noodles start sticking to the pan sprinkle a little water and cook.  Alternatively you and spray a little bit cooking spray as well.
  • Add crushed red pepper and season with salt
  • Transfer to serving plates and sprinkle with sesame seeds
  • Yields: 2 main dishes.