Friday, March 26, 2010

Mum’s Kitchen - Yau Char Kway

no ammonia bicarbonate

no alum

no dark-coloured oil

this is 50% healthier

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why never we thought of that

Yau Char Kway is actually fried bread

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while we were baking bread last Sunday

set some dough aside

bread dough       

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added in a pinch of baking soda and salt

and here we get YCK

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slicing dough into thin and long pieces frying...        very slim indeed       looking better

where is my fresh soy bean?

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word of caution

while i was frying YCK

i realized how frying food is so fattening

because we dip the old thing into hot, boiling oil

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using oil absorbent paper does help

but much more oil  has already being absorbed

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this is just like chinese french fries

high in saturated fat

so…

instead of taking YCK + soy bean as breakfast

please substitute it with wholegrain bread

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YCK happened to be the by-product

the star of the day

homemade wholegrain breadit's so soft       floss bread

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p.s.

i stood more than 1 hour frying the floss

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