Ingredients

  • Serves 2-4 people
  • 250 g Wheat Flour

    5 gr Baking Powder

    3 gr Baking Soda

    1 Egg

    5 g Chicken Powder

    5 ml Cooking Oil

    100 Water

    15 pcs Curly Red Chilies

    20 gr Garlic

    250 ml Water

    10 g Salt

    20 g Sugar

    12 ml Vinegar

    50 ml Cornstarch Slurry (10g corn starch + 50ml water)

Cakwe (Fried Chinese Cruller)
Recipe Courtesy of
Asian Food Network

Cakwe (Fried Chinese Cruller)

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Found all over Asia, Cakwe is a fried Chinese cruller that is crispy on the outside and soft and fluffy on the inside. Also known as Youtiao, these fried dough sticks are prepared in a way that they can be easily torn lengthwise into two. In Indonesia, they can be eaten for breakfast, usually as an accompaniment to a bowl of porridge, or enjoyed as a midday snack with garlic chili dipping sauce.
  • Easy
  • 360 min
  • 30 min
  • 15 min
  • 2 steps
  • 14 Ingredients
  • Easy
  • 2 steps
  • 14 Ingredients
  • 360 min
  • 30 min
  • 15 min

Instructions

  1. Fry dough

    • In a medium bowl, add flour, baking soda, baking powder, chicken powder. Combine well.
    • Add eggs and water. Stir well.
    • Add cooking oil. Stir well.
    • Let the dough chill in the fridge for about 6 hours.
    • After 6 hours, take the dough out of the fridge and let it stand at room temperature for 15 minutes.
    • Sprinkle the working space with some flour to keep the dough from sticking.
    • Roll the dough into a rectangle, about 1cm thick.
    • Cut the dough into 2 cm strips.
    • Stack 2 of the dough strips on top of each other.
    • Use a skewer or chopstick, press it down the middle of the dough lengthwise. This will stick the 2 dough strips together.
    • With a frying pan, over medium heat, heat up some oil.
    • Pull the dough lengthwise to fit the size of your frying pan.
    • Fry them in the hot oil. Once they turn slightly brown on both sides, remove and drain the excess oil.
    Fry dough


  2. Make sauce

    • Blanch the red chilies and garlic until cooked.
    • Use a blender and blend it smooth.
    • In a saucepan, add the blended paste, water and bring it to a boil.
    • Once it boils, add salt, sugar, vinegar and stir till dissolved.
    • Add cornstarch slurry and stir well.
    • Once the sauce thickens, strain the sauce and discard the pulp.
    • Set aside


Plate and Serve!

Serve the cakwe with sauce on the side.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 250 g Wheat Flour

      5 gr Baking Powder

      3 gr Baking Soda

      1 Egg

      5 g Chicken Powder

      5 ml Cooking Oil

      100 Water

      15 pcs Curly Red Chilies

      20 gr Garlic

      250 ml Water

      10 g Salt

      20 g Sugar

      12 ml Vinegar

      50 ml Cornstarch Slurry (10g corn starch + 50ml water)

    Nutrition
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