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Recipes with youtiao

3 recipes that use youtiao, with photos, step-by-step instructions and cook times. The quickest, Taiwanese salty soy milk, takes 15 minutes. It is most often cooked with light soy sauce, black peppercorns and black vinegar.

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Zhaliang

In Hong Kong dim sum halls and congee shops, zhaliang is a morning favourite: a fried dough stick wrapped in a slippery steamed rice noodle sheet, cut into pieces and doused in sweet soy, with hoisin and sesame paste or seeds on the side. The joy is the contrast between soft and crisp. The mistake is wrapping a stale dough stick; re-crisp it in the oven first, or it turns leathery inside the sheet. Store-bought dough sticks sometimes contain egg or milk, so check the label for a vegan plate. Chef's tip: steam the rice sheets in a lightly oiled tin no thicker than 2 mm, and roll them round the dough stick while still hot so they cling.

30 minHong KongBreakfast & BrunchVegan
by KrazyBadal 0 views

Bak kut teh (Singapore peppery style)

Singapore's riverside bak kut teh shops, around Rangoon Road, Balestier and the old Clarke Quay docks, still open early for the kind of customer the dish was made for: a hungry worker wanting a fortifying bowl before a long day. Unlike the dark, herbal Malaysian versions, the Teochew style here is a clear, golden broth that bites with white pepper and is sweet with whole bulbs of garlic, poured over meaty pork ribs that have simmered until tender. It is eaten with white rice, youtiao (fried dough sticks) to dunk, braised peanuts or salted vegetables, a dish of dark soy with chopped chilli, and a pot of strong oolong tea to cut the fat. A common mistake is to let the pot boil hard, which clouds the broth and toughens the ribs; it should only shiver. Chef's tip: toast the crushed white pepper in a dry pan for a minute before it goes in, for a deeper, rounder heat.

120 minSingaporeanSoupsGluten free
by KrazyBadal 0 views

Taiwanese salty soy milk

Long before sunrise, the soy-milk shops of Yonghe, just across the river from Taipei, pour bowl after bowl of this savoury breakfast for taxi drivers, students and night-shift workers. Scalding unsweetened soy milk hits a splash of vinegar and soy sauce in the bowl and splits into trembling, cloud-like curds, somewhere between a soup and a soft tofu pudding. Shops usually add dried shrimp; this vegetarian bowl gets its savoury crunch from chopped pickled radish, scallion, chilli oil and torn pieces of youtiao, with a sesame flatbread on the side. Pouring soy milk that is merely warm is where most people go wrong: it must be just off the boil, or it stays thin and never curdles. Chef's tip: pour the milk from a height in one go and don't stir, so the curds form big, soft clouds.

15 minTaiwaneseBreakfast & Brunch
by KrazyBadal 0 views

Goes well with youtiao