Chinese Cruller / You Tiao / Cakoi

Weather for Te Awamutu today

Season :
Spring
Forecast :
Chance of Rain
Temp : 25°C | 17°C
Current :
Clear Skies
Temp : 17°C

Salam, Kia Ora...

I've been wanting to eat Chinese rojak since last week.  Everytime I think about rojak, my memories will take me to this yummy rojak stall in Singapore, situated at Clementi.  The stall is owned by 2 very simple yet friendly brothers.  If I am not wrong, their stall was featured in some newspaper which I couldn't remember which one.  I heard that they are very successful now and have opened a few branches in Singapore. (Please do open a branch in NZ, Tan Brothers.....hahahaz :D)

Everytime when I'm at Clementi area, I will never fail to visit this rojak store despite having to wait in a very long queue. During Ramadhan, the queue can be worse than, when Hello Kitty hit McDonad's queue (pls don't believe me, I'm just exaggerating hehehez).  Not only the stench of the grilled cuttlefish drew me to the rojak store but the very friendly greetings of the brothers makes me want to queue up for my dose of rojak...hehehez.  They always thought that I'm Chinese and will greet me in Mandarin and call me 'Báixuě gōngzhǔ' meaning Snow White....hahahahaz wwwweeeeiiiii *flutters* even though I look no where near like Snow White.  Perhaps, I look more like the evil stepmother/witch.....ROFL!!!

Anyway, I tried making these you tiaos today.  They are not as good as the real mccoy :( maybe bcos I didn't add alum powder.  They tasted like fried bread instead of tasting they way the should be that is crispy and hollow.  Even though they didnt turn out the way they should be, they do taste yummy...hehehez.  I will turn them to rojak tomorrow, insyaAllah...God willing ;)



Some were skinny, some were fat, some were short, some were long and some were burnt.....hahahaz.

Source :  Lydia Teh's My Kitchen.  You can take a peep at Lydia's blog for the detailed step by step on making these cruller.

Ingredients (makes 10, 6"): (I only made half of this recipe)

1 cup water
2 cups bread flour
¼ tsp instant yeast
1 tsp sugar
½ tsp baking soda
¾ tsp alum (I did not use this)
½ tsp ammonia/nutre powder (I did not use this)
1 tsp salt
1 tbsp vegetable oil

*Oil for deep-fry
Directions:
- Put all ingredients into the bread maker. Select dough mode and turn in on.
- Once the kneading is completed, turn the dough out on a floured surface. This dough is stickier than bread dough so remember to dust lot of four on the working table.
- Divide dough into two portions and shape each one into a 40cm long rod. Cover dough with plastic wrap and let raise for 45 minutes.
- Lightly flatten the dough (approx. 1cm thick and 5cm wide) and cut into 2cm strips. - - Let stand for 10-15 minutes
- Heat oil in a medium pot or wok. Dip the skewer in water and wet the middle of dough as shown.
- Place another piece of dough on the top and press in the middle with a skewer. Hold both ends and pull the dough until 20cm long. Then carefully put it into the hot oil straight away. Stir rapidly as soon as the dough is surfaced, and deep fry until golden brown

Resepi cakoi dalam bahasa Melayu ;)
Sumber : SkyBlue, My Resipi.

 

Bahan-bahan ( 10 biji [15cm] )

1 cawan air
2 cawan tepung roti
¼ sudu kecil instant yeast
1 sudu kecil gula
1 sudu kecil garam
¾ sudu kecil tawas (alum) -Saya tak taruk
½ sudu kecil baking soda
½ sudu kecil ammonia atau Nutre Powder (utk menghasilkan cakoi yg lebih ranggup, takde pun takpe... susah nak cari ammonia for cooking) - Saya tak taruk
1 sudu besar minyak
Minyak utk menggoreng

-  Masukkan semua bahan2 ke dalam breadmaker, pilih menu buat doh dan ON kan. Bila dah siap uli, keluarkan doh dari breadmaker.

Taburkan tepung ke atas papan canai. Bahagikan doh kepada 2, buatkan bentuk panjang (40cm) setiap satu. Tutup doh dgn kain atau plastic wrap, biar naik dlm suhu bilik selama 45 minit.
- Ratakan doh dgn tangan, biar jadi 1cm tinggi dan 5-6cm tebal. Potong 2-2.5cm seperti dlm gambar, biar rehat selama 10-15 minit lagi.
- Panaskan minyak utk menggoreng (deep-fry) dgn api kecil. Ambil sekeping doh, bubuh sedikit air dgn mengunakan lidi sate seperti dlm gambar
- Letak sekeping doh diatas doh tadi, tekan di tengah2 dgn lidi sate.
- Pegang kedua-dua hunjung dan tarik pelahan-lahan, biar jadi 15-20cm panjang dan terus masuk ke dalam minyak panas. Kacau sikit apabila dia dah timbul kat permukaan minyak supaya dia jadi lebih kembang. Goreng sehingga perang keemasan.

Nota dari SkyBlue :
Doh ni agak lembut, kena taburkan tepung banyak.
Doh yg betul2 naik, senang nak ditarik.
Boleh buat saiz besar sikit jika guna kuali yg besar. Saiz yg i buat ni agak kecil sbb i guna periuk kecil utk menggoreng.


Me Te Aroha...With Love,

Anie ;)