YOU TIAO (CRISP CHINESE CRULLER)

The best companion of rice porridge or just eat it with garlic-chilli sauce. In Jakarta, we liked to eat it by dip it in garlic-chilli sauce only, it tasted good! I taught my hubby to eat it with garlic-chilli sauce and he like it :). He said the texture became so soft. Indonesian people called it cakwe.

Actually, lots of asian markets sold you tiao, but it didn't as crunchy as if you buy fresh you tiao, and the you tiao sold at asian market is too oily. Perhaps, the you tiao doesn't fresh anymore.

Honestly, until now I still can't believe that I made you tiao, because when I saw the lady who sold you tiao is frying it, it seemed really hard. But, when I tried make it, it was not that hard.

So, are you dare to try?



You Tiao / Cakwe
Source: Melrose Flowers

Ingredients:
YOU TIAO:
500 gr all-purpose flour
400 cc water
1 tbsp baking powder
2 tsps baking soda
1-1/2 tsps salt
Vegetable oil for frying

GARLIC-CHILLI SAUCE:
6 cloves garlic, pasted
2 tbsps sambal oelek (or you can use 3 pieces red chilli, pasted)
2 tbsps vinegar
1 tbsp sugar
1/2 tsp salt
100 cc warm water

Directions:
For the you tiao:
In a big bowl, combine baking powder, baking soda and salt. Pour in water and stir it until free of lumps. Add in flour and stir it well. Let it rest 15 to 20 minutes. The dough's texture is little bit wet and sticky at this point.

Take the dough from the edge and fold it to the center of the dough, let it rest for 15 to 20 minutes. Repeat it until 3 or 4 times until the dough smooth and elastic.

Flip the dough over and brush it with oil. Let it rest for 1 hour.

Remove the dough into plastic wrap which is greased with oil. Form it into long square. Let it rest for 4 hours. If you make more than 500 gr, you should divide it and wrap it based on 500 gr only.

On a floured surface, using your hands, pull the dough slowly. The dough will be formed into very long square (length: 25 cm; width: 6 cm). Sprinkle it with flour.
Cut the dough into 1 cm width. Stack 2 pieces dough and press dough (middle length area) with a skewer. Then, pull it into 20 cm length. Dump it in a very hot oil and deep fry it until swell and brown on both sides. Serve it with rice porridge or garlic-chilli sauce.

OR, you can see this link for the steps of making you tiao.

For the garlic-chilli sauce:
Mix all ingredients, stir well.