I have now been indoors for over 5weeks. I am praying for the world to get over this pandemic really soon. One of my coping mechanisms has been reminiscing about my favourite memories from many years ago; and recreating them- food of course!
I was in my third year in University when I started blogging recipes on Dine as Royalty; so many beautiful memories include Panwama (which has proven to be a winning recipe for everyone has tried it- it sold well in uni as well), making Grilled Herringbone Fish, Hibiscus Rice.
One of the popular streetfood to eat on my Univeristy Campus was ‘Risky’. Risky refers to an amazingly tasty omelette loaf sandwich made in less than 20 minutes. You standby and watch the whole process; the loved ‘risky’ makers were very quick and efficient because there was always a queue at the best tasting ones. Can we call it ‘a la carte’ as you get to choose what goes into your egg, how many eggs you want, the size of bread used… it was our own fastfood when going to study or do any school work and had no time to cook. I honestly have no idea why it is called risky.
Interestingly, our dear ‘risky’ was sold only in the evenings till late into the night; and my uni was popular with overnight study in lecture halls. I studied Fine and Applied Arts in the uni which meant alot of overnight studio work on campus. I lived close to the campus and I loved to cook my own food, but some days I didn’t get the chance to.
I always tried to keep fresh vegetables in my kitchen- especially cabbage, carrots and tomatoes; they made a lot of recipes come through! Even risky. If you have been on the blog before, you would know I love spicy food one of which is Suya. You should try Minced Suya and Suya egg muffins. My ‘risky’ routine was very deep; I would take any leftover sliced vegetables on my way to campus; then I would buy suya- fresh, hot and spicy. I was so deliberate about making my ‘risky’ moments taste like me! Check out my homemade classic risky recipe here.
Suya toast is my super crisp-style ‘risky’ that uses sliced bread instead of the whole loaf of my classic risky; this is perfect for portion control- just so your summer body is still intact after this lockdown… hehe
I have now found ways to make my risky super fast using minced suya– which requires less time to prep and cook as traditional suya and does a great job of mingling into the eggs for that spicy yummy flavour. To amplify the suya experience, yajinnaise would also be spread on the bread slices to give that golden brown crisp. I always use mayonnaise when I am toasting plain bread instead of butter as the crisp is phenomenal – you bite into the toast; crispy on the outside, then you feel the softness of bread as you cut through to the flavourful suya omelette… wow wow wow
Ingredients 4 Servings
- Sliced bread 8 slices
- Yajinnaise 2 tbsps (Mayonnaise works as well)
- Olive oil 2 tbsps (any cooking oil works fine)
- Yaji spice 1 tsp
- Eggs 4
- Minced suya 200g
Heat up oil in a frying pan on medium heat. Whisk egg with salt. Stir in yaji and minced suya into the egg. Spread yajinnaise on your bread slices.
P.s: Add more yaji if you can handle the heat. Go on and add any diced vegetables if you want at this stage; make sure they are diced small so they cook as fast as the omelette. Go fitfam!
Pour the egg suya mix into the frying pan to make an omelette. Cook for 3 minutes; then flip to cook the other side for about the same time. Make sure your egg is cooked through. Move omelette on to a plate and divide into 4 sections; one section goes in between 2 bread slices.
P.s: Don’t worry if your omelette is not perfect in shape; they will be cut up for the slices anyway.
Place one sandwich on the frying pan to crisp the bread slice for about 2 minutes; flip to toast the other side. Repeat for the other three sandwiches. Half each sandwich and stack per plate- it looks more inviting when you can see the filling.
Serve immediately! You can drizzle with yaji syrup.