Cottage Cheese Toast with Sambal

Cottage cheese is having its moment. So we’re hopping on this creamy, cheesy bandwagon with (what we think is) the most flavourful version yet! Yes, you’ve probably seen a ton of cottage cheese variants out there. Slathered on bread, topped with smoked salmon or cucumbers, eggs or herbs, cottage cheese can add swathes of luxury to the simple toast.

We understand everyone will have their favorite toppings, and we’re not about to change your mind to a new topping. Our suggestion is a simple, subtle one — instead of plain cottage cheese (or the mustard-tinged ones that have been TikTok-popular recently), just add a spoonful of our seaweed-flavored Sambal Chili Crunch to it. It sounds like an innocuous addition, but once stirred in, our sambal will add a big umami kick to the dish, turning it even more luxurious and salivatory!

Cottage Cheese Toast with Seaweed Sambal

SERVES TIME

2-4 10 Mins

INGREDIENTS

4 slices of sourdough or plain white bread
1 cup (240g) cottage cheese
1 tbsp Homiah Sambal Chili Crunch (Seaweed flavor), plus more if desired
Slices of smoked salmon, cucumber ribbons, poached eggs, or any of your favorite toppings

METHOD

In a large bowl, combine the chicken wings and Homiah Malaysian Red Curry Kit. Toss it all together to coat the chicken wings, then let it marinate in the fridge for at least 30 minutes, or overnight for up to 12 hours.
When ready to bake, heat an oven to 350°F (177°C). Line a baking tray with baking paper.
Take the chicken wings out of the fridge, then remove them from the marinade and lay them out on the tray, making sure they don’t overlap. Reserve the remaining marinade.
Bake for 15 minutes, then take the chicken wings out and brush more of the marinade onto the wings. Bake for another 15 minutes.
When done, remove from the oven. Serve and eat immediately.

SHOP INGREDIENTS