Ok, this was what we did at Chef's Secrets with Irene--> making of You Tiao ( Crisp Chinese Crullers), Beancurd jelly (tau hui or dou fu fa) and rojak. It was a hands-on class that was pretty intense as we had to stand all through the lesson. However, it was great! :)Wikipedia describes You Tiao as, "sometimes called fried bread stick, is a long, golden-brown, deep fried strip of dough in Chinese cuisine and other other East and Southeast Asian cuisines and is usually eaten for breakfast. Conventionally, youtiao are lightly salted and made so they can be torn lengthwise in two. Youtiao are normally eaten as an accompaniment for rice congee or soy milk. "
It is pretty hard to find fresh and delish youtiao in the US and hence, although it is one of the unhealthiest foods, I still wanted to learn how to make it. ;p You know, cultural foods are a must once in a while. *grin*
BTW, this recipe is the Hong Kong's style you tiao. Singapore's style uses the yeast dough method. Irene said that Hong Kong version is preferred because the youtiao still remains crisp even after several hours.
Ingredients: -makes 10 pieces
Flour ( 1/2 bread flour + 1/2 plain flour, if bread flour has too much gluten use all plain flour)
baking powder,doubel action, 1 tsp
alum, 1 tsp ( level)
baking soda, 1 tsp
salt, 1 tsp
ammonia, 1/2 tsp
glutinous rice flour, enough for coating hands
VIDEO!! Showing how the hong kong style you tiao is made. This video explains many of the techniques stated.
A. Mix flour and baking powder in a bowl.
B. In another bowl, add alum, baking soda, salt and ammonia. Add 220 ml water. bubbles will be seen. Stir until the mixture dissolves
C. Add the above water mixture to flour mixture. Mix well, with spoon until evenly coated. Cover with plastic sheet to allow fermentaiton process.
D. Write down knead times -> 4 times, every 15 minutes
1. 3.25- mix
2. 3.40 ( don't have to pull too high)
3. 3.55 ( able to fold higher and if not sticky, don't need to add glutinous flour)
And this is what you do for the Knead process:
1. Using the back of fingers, punch the dough down 8 times
2. Fold over 4 times
3. Flip dough over
4. Punch 8 times again. (never do more than 8 times as will over stretch the dough)
5. Cover with plastic to prevent drying
E. Coat plastic bag with shortening. Cut the dough into 2 batches. Leave it to ferment for 4 hours.
F. Turn dough onto a floured board with floured hands, form a long roll. Allow to rest for 5-10 minutes before cutting into strips.
G. Cut into wide strips. Pick up a strip and then place another strip on top of it.
H. Using a stick, dip in flour and press through the center, to join the strips securely.
I. Pick up a strip of dough and stretch lightly, drop into hot oil, turning continuously until golden brown.
J. Drain and serve hot.
* Fried you tiao keeps for up to 6 months, toast in the oven.
*If allowed to ferment for 4 hours, results will be better. Minmum is 2 hours. It can be left in the fridge over night to be fried the next day.
*Can be kept for a maximum of 2 days in the fridge before frying.
SOY BEAN CURD: Soy is one of the healthiest and best foods around. Seriously. This beancurd is fresh and soft. It taste even better when eaten with a little pandan syrup. ^__^
soya beans, 300g : water, 3 litres: Gypsum powder, 1 tsp (5 gm) OR citric acid, 1 tsp (4 gm): Corn flour, 3 tbsp (25 gm) : water, 100g
1. Making of SOY MILK: Soak beans for about 2-3 hours, add in water and blend into a fine paste. Put the blended beancurd in a bag and squeeze out milk. Add in the remaining water and squeeze. Do it at least 3 times to ensure all particles are removed, making it more smooth. Throw away sediments. Boil the milk in a sauce pan. Must stir constantly. After few minutes, add in pandan leaves. After it comes to a rolling boil, allow it to continue to boil for another 5-10 minutes longer. Remove pandan leaves. ( total amt of water used is only 3 litres)
2. Gypsum powder: Method: Put gypsum powder into a bowl. Add 100ml water. Mix well. Strain above mixture through a sieve into another bowl. Discard all sediments. Add in 3 Tbsp corn flour into the mixture. Mix and pour into thermal flask.
Citric acid method: Do not need to sieve, put everything together. and pour into flask.
3. Stir in a circular motion until all the powder has dissolved thoroughly. Swirl the mixture that is in the container before pouring the soy milk in. When pouring, it is important to start from low to high to ensure that everything is evenly distributed, for circulation. Put a cloth over. Cover and leave it to set for at least half hour.
Serve with sugar solution: sugar or gula melaka or honey rock sugar with pandan leaf. It can be kept for 4-5 hours and is best eaten the same day. The soymilk can be prepared the day before, kept in the fridge to be boiled the next morning to make into beancurd. If you do not have a warmer, able to use rice cooker instead. Make sure everything used is oil free.
ROJAK: a melange of different items combined into a dish!
star fruits, 300g
honey pineapple, 1
taupok 6 ( toasted and cut)
you char kueh, 4 sticks
ginger flower (bunga kantang), shredded (Look at the picture below if you don't know what ginger flower is. ) --
toasted peanuts, 500g
sesame seeds, 100g
Sauce: paste, 150g, plum sauce, 200g, lime juice, 10g, gula melaka or sugar, 50g, assam water (mix 25g of assam and 75 g water and strain), chilli paste, 25g
1. Mix sauce until well combined and add some peanuts to mix. Pour into a sauce to coat. Serve the remaining peanuts in a separate bowl. Arrange all ingredients on a big serving platter.
To serve: Pick whatever you like from the ingredients and mix with the prepared sauce. Sprinkle more peanuts and sesame seeds on top.