The best thing about the Epicurious videos is watching the chefs become friends. Watching the chefs making friends is better than watching them making food

@TatewakiGaming

Жыл бұрын

Agreed! People bonding over cooking is a wonderful thing.

@ProtoCookswithChefFrank

Жыл бұрын

I love that I have made a bunch of new friends

This was so delicious! Thanks for having me, Frank, and for coming over to my channel to make tourtière! 🥳

@ProtoCookswithChefFrank

Жыл бұрын

Delicious all around. We always have a great time hanging & shooting with you guys.

@0ceanicify

Жыл бұрын

@@ProtoCookswithChefFrank The Salt King and the Ketchup Queen reunited!

@Romi_Zii

Жыл бұрын

Great shokupan loaf! 🩷❤️🧡💛💚🩵💙💜🖤🤍🤎

@jerminfestedmedia

Жыл бұрын

heya from the land of Aus, i used to have savoury french toast all the time as a child😉do it!

Be sure to go to @Emilyduncan to see the video for Tourtiere we made for Emilys channel!!!

Kaya is pretty much available in most of South East Asia (besides Thailand and Philippines it’s really common in Singapore, Malaysia and Indonesia!), with slight differences for each country (viscosity etc.) the brown version uses some form of caramelised sugar or even coconut palm sugar called ‘gula melaka’! Pro tip: kaya, especially the thicker kind goes really well with lots of butter (that’s how it’s served on toast in Singapore/Malaysia)!

@kennethkiong1819

Жыл бұрын

I was about to comment this. This is an example of what davasg96 have mentioned about adding lots of butter and more about kaya or kaya toast: en.wikipedia.org/wiki/Kaya_toast If you want a more thicker version of the kaya toast: en.wikipedia.org/wiki/Kaya_toast

@ahmadzuhayri2439

Жыл бұрын

kaya toast, butter and a sunny side up eggs is breakfast for when I feel like treating myself.

@freechilli8755

Жыл бұрын

@@ahmadzuhayri2439 the struggle is limiting it to treats. How can you not order when everyone else in the kopitiam is eating it 🥲

Love Frank & Emily collabs! 🩷❤️🧡💛💚🩵💙💜🖤🤍🤎

Viewer from Singapore! Kaya jam is a staple item in many households here, I have one in my fridge right now. Used to make it with my mom. The pandan leaves are steeped and not blitz in. I believe the green colour is the Nyoya style, while the brown colour is the Hainanese style which is achieved by caramalising the sugar or using gula malaka (palm sugar). As for how to serve kaya jam, the way we have it here is (1) toast the bread, any white bread will do (2) spread the kaya jam on the bread (3) put a thick slab of cold butter between 2 pieces of toasted bread and let the heat melt the butter and kaya jam into a beautiful mess. We usually have it in a breakfast set with soft boiled eggs and a cup of local coffee. Some like to dip their kaya toast into the eggs. There are fancy versions too like kaya toast with foie gras foam, it was really good to my surprise, blew my mind. First time commenting here. Learnt a lot about cooking from you, and your tips have genuinely been making my cooking better. Thank you! :)

@christopherlim5566

Жыл бұрын

Hullo, fellow countryperson! You are absolutely right about the different colours reflecting different styles! But as for the blitzing, it is actually an equally acceptable way of introducing the pandan into the custard mixture (speaking as a Baba here). Some Nyonyas would pound the leaves to get pandan juice, which they would then incorporate into the custard mixture for colour and fragrance. Blitzing the leaves into the coconut milk/eggs, then straining the mixture, is but a modern way of executing this step. In fact, this is a good way of preparing the kaya layer of kuih puteri salat/kuih seri muka. I'm not attempting to contradict you or be difficult (I hope that is coming through clearly!); just simply noting that both methods are equally well-attested among the old-timers - it just depends on what you want out of your final product i.e. the intensity of the kaya's green colour, the subtlety or strength of the pandan flavour, etc. I too am on a personal culinary journey, so many blessings to you and upon all your cooking from a sympathetic commentator!

@ProtoCookswithChefFrank

11 ай бұрын

Thanks for the information. I love learning about other cultures and the way they eat.

YESSS! Love you two together!

Kaya toast is my Malaysian breakfast staple, accompanied with soft-boiled eggs and strong coffee :)

In Thai we call it “สังขยา”. For traditional, we used only yolks, not whole. You may squeeze for pandan extract and strain before put it to mixture. Pandan extract can be used for curry to make green curry also, light green curry (แกงเขียวหวาน). For current cooking, corn starch is added to make it stick to bread or things easier. There are two colors of egg custard which popular in Thailand, green from pandan and light brown to orange from Thai tea. I think cooking method is really like chocolate pudding.

@ProtoCookswithChefFrank

11 ай бұрын

Thanks for the information!

Emily is right, in Poland our French Toast is savoury, has cheese on top, and some people who enjoy it use ketchup with it.

@ProtoCookswithChefFrank

Жыл бұрын

Can’t wait to try it this way

@forteandblues

11 ай бұрын

Not my style, but very interesting!

Wasn't expecting kaya to show up in my feed, I have a jar sitting in my fridge rn for breakfast. In Malaysia/Singapore, it's usually a thicker spread kinda similar to jam and less like liquidy custard. It's a really nice comfort food!

this looks great! the first time I had kaya toast was in Malaysia, and also found myself packing it away like a savage. perfect sweet breakfast

@ProtoCookswithChefFrank

Ай бұрын

So good

Savoury French Toast is pretty much standard in Australia. It takes effort to convince people it should be a sweet dish.

@rebeccasunflower

Жыл бұрын

Exactly! I grew up with it being savoury, it’s how my dad always made is here in SA!

@dogmaticpyrrhonist543

Жыл бұрын

@@rebeccasunflower yep. When I was a kid, I lived next door to a French family, and that was my first exposure to sweet versions. But now I want to go make French toast with bacon and cheese melted on top of it.

wasn't expecting to see kaya toast on here but so stoked!

In response to those who note that they have never heard of this from Thai or Filipino friends, that's mostly because 'Kaya' is the Malay/Indonesian name for this custard jam. The word means 'rich', and the full name is technically 'seri kaya', which translates to 'luminous rich(ness)'. That said, if Frank and Emily were attempting to make the Malayan*/Indonesian variety (*I'm using this old name for Singapore and Malaysian combined to not leave either of those two countries out), then the texture of the final product was decidedly off. It's a spreadable custard jam that's meant to go with toast, so it should not be liquid/runny in consistency.

@ProtoCookswithChefFrank

11 ай бұрын

Thanks for the information. At the restaurant we had it at it was slightly thicker than the one in the video.

Malaysian here! I had a breakfast toast of butter and kaya that was drenched in a light curry gravy and topped with soft boiled (or maybe were poached) eggs, i dripped light soy sauce around and sprinkling of white pepper and oh my goodness it was heaven! The sweet, salty and slight spicy 😍 im salivating thinking about it now at 2.35am! i need to have it again!

@ProtoCookswithChefFrank

11 ай бұрын

I'll have to try it that way.

My favorite comfort collab! Frank, I used your pancake re pipe this morning, plus bluebe, and they are indeed the best pancakes I have achieved at home (made even better because DID have some buttermilk in the fridge (I use it as a tender using marinade for pork and chicken).

I've been making savory french toast for years! when you pour the sweat maple syrup over it - game over!

YAAASSSSS Emilyyyyyyyy let's make some green ketchup!!

Ha, ha, Emily! Look at how you're using those kitchen shears! ;)

as a Malaysian, Kaya is my comfort food. Nothing better than toast and butter and kaya. Basically, brown one is consider the original version. The green one is pandan flavour.

Frank!!!!!! I was so excited to find your channel!!! Binged a bunch of your videos and I’m needing a new one!!!! Thank you Chef!!!

@ProtoCookswithChefFrank

9 ай бұрын

Thanks for subbing!

Hi from Thailand. The “Kaya” in Thai is called “Sangkhaya (สังขยา),” and it has vibrant green color from Pandan leaves. For the brown one, I don’t know which shade of brown you do mean. If it is a lighter brown one, that may be a Thai-Tea variant.

@ProtoCookswithChefFrank

11 ай бұрын

I think it is the Thai tea version

Awesome!

Thank you for the magnificent video!

I and we Malaysians eat Kaya toast with kopi and boiled eggs (With pepper and soy sauce).

I won’t comment on ketchup with French toast because I have never tried that, but I make savory French toast all the time. It started as a lower calorie way to save stale bread, but then I started really enjoying it, and it is essentially scrambled eggs on toast

There is a really tasty pandan bread at the asian market near me. I've never thought of the pandan flavour being added to custard, definitely one to experiment with. Was nice seeing Emily, too 🎉 dream team

@ProtoCookswithChefFrank

Жыл бұрын

Thanks. I’ll look about for pandan bread sounds good.

A bit of sugar (palm sugar) would make this PERFECT.

Emily with her low key wicked reference 😂😂

Omg can I send you a jar of the real Kaya? 😅 I don’t even remember seeing kaya in Thailand when I travel there. It’s probably a different rendition that goes by another name. Kaya as popularised by Singapore/Malaysia cuisine is the famous one, if I go by what I’ve seen overseas. I’ve even seen the kaya toast chain stores in China and Japan.

Love it

pandan gives of a little bit of fragrant and the green color to the kaya, if you don't have it, the kaya will be brown. also, the kaya is a little too liquid-dy, could continue double boil it until thicker, but that is up to your preference.

im obsessed with you guys

@ProtoCookswithChefFrank

5 ай бұрын

Emily is an amazing person!!!

@everythingwrongwithmychann7721

5 ай бұрын

@@ProtoCookswithChefFrank so r you chef

Can you do some videos where you use sugar-free sweeteners, egg whites and other things that are low-fat & low-carb?

I had never heard of Ksya Toast before (which is weird because my daughter-in-law is half Thai). While watching Frank and Emily make it, I thought "WAIT!" and bopped over to another KZread Channel to verify my suspicions. Frank said it was "a custard" and my aha moment was that, at it's heart, the topping for Kaya Toast is a variant of Creme Anglais. Yes, i get it that CA doesn't have egg whites, this recipe uses coconut milk instead of dairy but the pandan leave substitute for vanilla. What cinched the deal was that the recommended cooking temp for CA is 180 degrees, same as the Kaya Toast custard. Bottom line--the recipe is just a variant of something familiar. If you can do one, you can do the other.

@christopherlim5566

Жыл бұрын

Actually, I was just commenting to an American friend (I'm from Southeast Asia) that kaya is *not* supposed to be like creme anglaise 😄 It's a custard jam, so it's supposed to be spreadable and eaten with toast. This KZreadr did a really decent job with it, so if you are interested, you can watch his/her video for a sense of what kaya's consistency is supposed to be like. Cheers! -- kzread.info/dash/bejne/nmyNtJOrY9DImdY.html

@stephenrboyer2148

11 ай бұрын

@@christopherlim5566 Oooo! Custard jam--I like the concept. I'll check out your friend's video. It makes me think there could be many more flavorings that pandan leaves.

@christopherlim5566

11 ай бұрын

@@stephenrboyer2148 Hi, Stephen. Sorry that I'm only responding now (it's been a really hectic couple of weeks). The video that I linked to was not done by my friend, actually. Its creator is just a random KZreadr whom I discovered while I was researching kaya recipes in a bid to finetune my great-grandmother's recipe (which I ended up leaving as is 😅). Well, yes, you could use something else to flavour the custard jam, but then it wouldn't be kaya any more - and lest this gets misunderstood as a snobby response, please let me briefly explain! In the Malay world (Indonesia/Malaysia/Singapore), pandan and coconut milk is a staple combination that is found across almost all our desserts. In fact, it is easily their most distinctive characteristic. So, once you move away from this combination, kaya ceases to be kaya - and this is also true of our other sweet treats that are built on this foundational combination of ingredients. But I don't say this to sniff at replacing pandan with another flavour - in fact, a "cousin" dish to kaya does exist in Portuguese cuisine, which bears the similar-sounding name "sericaia"; and it looks awesome. It is made from dairy milk instead of coconut milk, and flavoured with cinnamon instead of pandan, and its consistency is closer to a custard pudding rather than a custard jam. (The Portuguese ruled Malacca, a key Malayan city in the 15th-16th centuries, during a key period in the development of Malay culture, so the two desserts/sweet treats are definitely related, but no one knows the exact nature of that relationship.) Anyway, I will stop here before my essay turns into a pamphlet! My apologies for the length of my explanation, and thank you for your patience. If you decide to make a coconut custard jam with a different flavour than pandan, please do update us on the result of what I am sure will be a delicious experiment...!

emily, please dont put ketchup on kaya toast 🙏🙏🙏🙏

@EmilyDuncan

Жыл бұрын

I would never!

Couple of points from a Singaporean 1. Try using just egg yolks. 2. Do not blend the pandan into the mixture! Blend the pandan seperately, then squeeze and filter them to get the concentrated extract. Use extract in the kaya - it will give it the green colour in process. For brown kaya, use caramel sugar instead. 3. The temperature is about right but you should cook it longer and use low heat. This allows the kaya to get its smooth texture while caramelizing the sugar in the process. The approximate cooking time should be about 45 minutes. Continuous stirring is required. 4. Varying the type of sugar used can change the flavour and colour of the kaya.

@ProtoCookswithChefFrank

9 ай бұрын

Thanks for the information!

man, I love the you-related cooking content. You’re such an inspiration I know it’s totally unrelated but just so you know I recently got for myself a Dutch oven, so I now can do steaks the right way. Frank (cast-iron) way :)

The Kaya tension between these two is palpably green.

I've probably said this before, but it's still true: you're my two favourite internet people! And together even better

@ProtoCookswithChefFrank

8 ай бұрын

Thank you

I just realised that emily finessed a lot out of being a normal chef. She's now got her youtube channel, and she's getting free lessons from a professional chef. Well played 👏👏

Emily, I love when you are in the videos!!

Ketchup Queen!

I'm posting this comment for Chef Jean-Pierre, Chef Frank Proto, and Sonny from ThatDudeCanCook: Ya'll were right. Fifteen minutes ago I was frying Sonny's Chicken Tenders in hot oil for the umpteenth time and I wasn't paying attention and I accidentally flipped one of the tenders TOWARDS me instead of AWAY from me and the droplets of hot oil splattered towards me and.... You know that iconic scene when Wile E. Coyote is chasing the Roadrunner off of a cliff, and the Roadrunner stops in time but Wile E. Coyote runs right off of the cliff? He hangs in the air for 2 seconds and his eyes bulge out of his head as he realizes he's about to fall. It was like that.

"Hi! I'm Emily. I'm a level-1 cheft."

Now put pandan leaves into corn bread.

❤❤❤❤

Chef Frank, big fan of yours! Crazy question, what is the wooden thing hanging over your KZread award in the kitchen? At first I thought it was a shelf, LOL, now I'm not so sure.

@ProtoCookswithChefFrank

10 ай бұрын

It is the letter F made out of steel I bought at a craft fair

@user-ni8ij6hz2j

10 ай бұрын

That's interesting and awesome at the same time! Thanks Frank!

It's times like this I'm glad I can just grab kaya off the shelf and not have to make it from scratch. I've heard people describe pandan flavour like "Asian vanilla" that's how prevalent it is... you're missing butter on the toast?

@ProtoCookswithChefFrank

11 ай бұрын

We will butter the toast next time. Thanks!

Never heard of this.

@ProtoCookswithChefFrank

11 ай бұрын

Give it try. It's delish!

HI, Chef Frank! Could please tell us how to cook Vitello Tonnato?!

Emily didn't use ketchup?

Chef Frank Thank you and Emily for the video. What do I substitute for a coconut allergy? And your eyes are bluer than the sea…

@ProtoCookswithChefFrank

6 ай бұрын

You could use whole milk.

sounds like sweet grass

Not going to lie that kaya toast looks like slime toast

@ProtoCookswithChefFrank

10 ай бұрын

Yes. Delicious slime toast.

Hey Chef Frank.. It's been a while since we've heard from you.. I am just checking in to see if you are okay?

@ProtoCookswithChefFrank

9 ай бұрын

Thanks for asking. I am ok and have some new content in the works.

@ColinRichardson

9 ай бұрын

@@ProtoCookswithChefFrank Nice... Just remember, needs more salt!

My favorite Thai place doesn't offer this. 😢

I don’t think it’s possible to get full off of Kaya toast!

@daroboff

Жыл бұрын

But I’m willing to research this…for science

@ProtoCookswithChefFrank

Жыл бұрын

We could try!

Without watching the video, I have no idea what that green thing is. It looks disturbing :D

A bit too liquid side. Good effort though. A good method is from this video of nyonya cooks. kzread.info/dash/bejne/fKKbuqmRk5vXlZM.html

Frank and Emily are def my two fav people from Epicurious. I know there’s a dimension in the multiverse where they are banging