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.
Those look yummy. It is interesting that you can eat it dipped in soup or coffee. We have some salty fried dough in Romania too, but we usually eat it with cheese.
ReplyDeleteHi Lavi, Surprisingly it tastes good both ways. It can also be dipped in soya bean milk or cut into pieces and dunked in a local sweet dessert of split mung beans called tao suan.
ReplyDeleteThey look yummy, making me feel hungry
ReplyDeleteIt is definitely fun to read about your culinary adventures. This is a versatile 'pastry' item! Sounds so good!
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