Deep Fried “Cakwe” (Chinese Crullers) Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.
Chinese crullers are deep-fried dough, so we will need to prepare a pot of oil for deep frying. Great recipe for Deep Fried "Cakwe" (Chinese Crullers).
Here is the best “Deep Fried “Cakwe” (Chinese Crullers)" recipe we have found so far. This is gonna smell and look delicious.
Youtiao are normally eaten at breakfast as an accompaniment for rice congee, soy milk or regular milk blended with sugar.Here in Indonesia, You Tiao (油条) - Chinese fried bread stick/crullers, is more known as Cakwe.We eat it normally with congee for breakfast or deep it into sweet sour chili sauce as snack.I remember when I was in China, everytime I ordered cakwe for my breakfast, it's always served with soy bean milk.
It has a variety of names such as you tiao in Chinese, cakwe / yau char kwai or patongko or bánh quẩy in different Southeast Asian countries, and literally Chinese crullers or deep-fried.Youtiao is a long golden-brown deep-fried strip of dough commonly eaten in China and (by a variety of other names) in other East and Southeast Asian cuisines.Conventionally, youtiao are lightly salted and made so they can be torn lengthwise in two.
Youtiao, also known as Chinese cruller, Chinese fried churro, Chinese oil stick,Chinese doughnut Chinese breadstick, and fried breadstick, is a long golden-brown deep-fried strip of dough commonly.Chinese cruller or Yu Char Kueh or You tiao or Yau Ja Gwai, sometimes known in English as Chinese oil stick or fried bread stick is a long, golden-brown, deep fried strip of dough.It is usually eaten for breakfast in East and South East Asian cuisines.Youtiao, Chinese Cruller or Chinese doughnut are two long bread sticks attached together made up of flour deep fried in vegetable oil, a very popular breakfast dish in China where often served with soybean milk ().Other common serving suggestions are stuffing it with meat or sliced into smaller pieces then served together with a soup like the Malaysian Bah Kut Teh.