Since I borrowed the book “Essencials of Roasting”, I have been itching to try some of the recipes on the book. But a part of me actually refuses to exactly follow the instruction. I find myself always have a tendency to modify the cooking time, replace the ingredients or change the flavour.

So when I saw this appetizer made with baguette, I wondered how it would turn out if I use some Chinese stir fry as topping instead of goat cheese and red pepper which were given by the book. Reason A: I would never expect my husband would love goat cheese; Reason B: If I can’t make him like what I cooked, what’s the point to cook it?

Here is the most creative part of my modification. Western people would laugh their heads off if they know what I’ve done to their french sticks (or say, their traditional cooking culture). Yes, stir-fried potato cubes with finely chopped bacon and red chili strips, seasoned with salt, grounded chili power and black pepper. Top with flaked tasty cheese at the last, which is the only thing that somehow was related to western cooking.

Yummy??? Oh, of course……for a Chinese!!!