Sai Do Si
西多士·(sai-doh-see)
Cha Chaan Teng Mornings: The Weekend Breakfast Ritual
There is Western French toast, and then there is Sai Do Si. Born in the mid-century diners of Hong Kong, this working-class masterpiece of adaptation requires no apologies and no unnecessary embellishments. By swapping crusty European loaves for pillowy soft milk bread, stuffing it with salty commercial peanut butter, and giving it a quick shallow-fry, you get a shatteringly crisp exterior yielding to a warm, fluffy, deeply indulgent center. It is the visceral, comforting taste of chaotic weekend mornings translated into a fast weeknight reality, finished with a melting pat of butter and an unapologetic pour of sweetened condensed milk.
Before you start
Stale the bread.
If you have the time, leave the sliced milk bread out on the counter for a few hours before cooking. Slightly stale bread absorbs less oil during frying, ensuring a shatteringly crisp exterior.
Ingredients
- Milk bread4 slices
- Peanut butter3 tbsp
- Eggs2 large
- Kosher salt1 pinch
- Neutral oil1/4 cup
- Unsalted butter1 tbsp
- Unsalted butter2 tbsp
- Sweetened condensed milk2 tbsp
Method
- 01
Assemble and trim the sandwiches.
Spread the peanut butter evenly onto two slices of the bread, leaving a tiny border around the edges, and close the sandwiches. Using a serrated knife, cut the crusts off all four sides, then gently press the edges of the bread together with your fingers to seal the peanut butter inside.
- 02
Whisk the egg wash.
In a wide, shallow bowl, beat the eggs thoroughly with a pinch of salt to cut through the sweetness of the toppings later.
- 03
Heat the frying fat in a skillet.
Place a medium skillet over medium-high heat and add the neutral oil and the one tablespoon of butter. Let it heat until the oil is shimmering and a drop of egg instantly sizzles and puffs up.
- 04
Briefly dip the sealed sandwiches in the egg.
Working with one sandwich at a time, drop it into the beaten egg for a quick three to five-second dip on all sides just to coat the exterior, being careful not to let the bread soak like a sponge.
- 05
Fry the narrow edges to seal the bread.
Carefully transfer the egg-coated sandwich to the hot oil and use tongs to stand it up on its side, frying the four narrow edges first for about ten seconds per side so the oil does not seep into the filling.
- 06
Fry the sandwiches flat until deeply golden.
Once the edges are sealed, lay the sandwich flat in the oil and fry for about one to one and a half minutes until the bottom is a crispy golden brown, then flip and fry the other side for another minute.
- 07
Garnish and serve immediately.
Briefly drain the toast on a paper towel, move to a warm plate, and top immediately with a pat of cold butter and an aggressive drizzle of sweetened condensed milk.
Notes
Do not skip the edge seal.
The most common failure point for home cooks is the sandwich splitting in the oil. Frying the edges first acts as a structural seal to prevent a greasy, oil-logged interior.
Embrace commercial ingredients.
Skip the artisanal, natural peanut butter and maple syrup. Standard commercial peanut butter and sweetened condensed milk are exactly what deliver the authentic, unapologetic flavor of a Hong Kong diner.