"Peter Dy" > wrote in
m:
> "KR" > wrote in message
> om...

>>I really like fried chinese crullers, so far really just eating them
>> plain.

> I call them yóu tiáo, even in English. I don't even know what a
> "cruller" is. Sounds like they live in a stream or something.


I grew up calling them yew char kway. You tiao is the name in pudong hua?


> Yan-Kit So has a recipe for it in her _Classic Food of China_.

> She says make soy milk as usual, except use a bit less water when
> blending it with the soaked beans (2 cups water to 1 cup soaked beans)
> to get a thicker soy milk. Then simply season with salt, soy sauce,
> chopped dried shrimp, rice vinegar, chopped scallions and hot chili
> oil. (For each cup of milk, use 1/8 tsp salt, 1 tsp soy sauce, 1 tsp
> rice vinegar, 1 tsp chopped dried shrimp, and 1 tsp chopped
> scallions.) She doesn't mention you tiao, so I'm not sure if those
> seasonings are the perfect match, but it sounds good!

Thanks for the rec.

> You tiao are great with zhou (rice congee) too, btw.

That's how I've always known them. The soy milk is an interesting take on
it.

sq