Taking a cue from a sushi roll favourite, this simple teriyaki tuna filling can be made in advance and kept in the refrigerator until you need to use it. Once you have the filling made, an easy dinner is just minutes away.
Use maple syrup or honey as an alternative to Gula Melaka.
4 Mission Wholemeal Pitas2 Eggs3 Pandan leaves¼ cup Coconut milk½ cup of milkPinch of salt50g Butter1 tsp Vanilla extract¾ cup Gula Melaka¼ cup of Water¼ cup Fresh mangoes, cut into small cubes
Wisk eggs, milk, salt, sugar and vanilla, in a bowl.
Place the pitas one or two at a time into the egg mixture and flip to make sure both side are well-coated.
Melt butter in large non-stick pan. Place the Pitas on the pan cook for 2-4 mins until golden brown.
Serve immediatly with drizzles of pandan Gula Melaka syrup and fresh mangoes.
Pandan Gula Melaka Syrup
Heat water in a pan, slice the Gula Melaka thinly, add to pan with pandan leaves and bring to the boil for 5-7 mins.
Add coconut milk and stir for 30 secs until in thickens slightly. Place in a bowl and set aside.
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