Monday, 26 March 2018
Eu Char Koey / Chinese Crullers
Crispy on the outside, soft and chewy on the inside. Soaks up your coffee but still crunchy. We eat this on its own, dipped in coffee; or dipped in your congee or bak kut teh (herbal pork rib soup). It is savoury not sweet.
As you can see, the dough is cut up, and he will indent the rectangular dough in the centre lengthwise using a chopstick before sliding it into hot oil. The large wok is filled with puffed up dough. In Chinese this breakfast treat is called youtiao. You can read more about it here.