Yau Char Koay is a Malaysian Chinese delicacy, literally meaning fried dish. Its quite popular at hawker stalls throughout Malaysia and is a favourite tea-time snack.
Here’s recipe of Indian version of Char Koay
Ingredients
White Flour,milk,butter,salt,cucumber,onions and green chillies
Make a dough of white flour , milk (powder or liquid), butter and salt. Set aside 4 to 6 hours.
In the meantime, prepare the side dish: strips of cucumber, onion and green chilly seasoned with salt. This too needs to be rested at least 6 hours so that water is drained and ingredients softened. Need not refrigerate.
After the dough has rested, divide it to small marble-sized (<1cm) balls, using plenty of white flour to avoid them sticking to one another. Leave to rest for another hour.
Now place one ball on another and using the blunt side of a long knife, mark down to the centre of the two balls, right to the bottom. Using both hands pull the dough to make it elongate. Continue with the rest of the dough.
In a frying pan, heat vegetable oil and when hot, further elongate the dough to about 10 cm and deep fry. Remove when golden brown.
Serve this char koay with the cucumber mixture prepared earlier.
The sensation between both extremes – fried dough and cool cucumber is simply out of the world
Filed under: recipes | Tagged: Char Koay, Fusion Food, Snack
