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Homemade Chinese Croutons - Random Sunday

Sunday, April 22, 2012

One of my favs condiments for congee/rice porridge is crispy youtiao bits.
Hawkers usually will deep fry them but I choose to bake them.

Snip the youtiao thinly. Spread on a baking tray and bake at 140(fan)/160C until they look golden and crispy. Won't take too long, maybe about 10-15 minutes. I don't really set the time precisely as it depends on how much I'm baking. I just keep an eye on them.

Keep them air tight.
And whenever you need some, sprinkle them on.

They might be good for your Asian salads too!
Use these instead of fried wonton skins.
You might love these!

16 lovely notes:

celine April 22, 2012 at 9:58 AM  

Fantastic idea, will try it out! Have been a silent reader cum fan of yours for a while. I made your croutons and it was yummy. My kids love it. Now, I bake an extra loaf of bread just for croutons. And, your Caesar Salad is REALLY good, much better than the original. Thanks ALOT for your generosity in sharing. ;) xoxo

Unknown April 22, 2012 at 11:35 AM  

One way of keeping leftover youtiao. :)

ogyep yummy mellow April 22, 2012 at 12:08 PM  

Malays call it chakoei...good idea also... will make some and keep them airtight... crunchy right....????

Mel April 22, 2012 at 1:13 PM  

Thanks for sharing! Great!

Small Kucing April 22, 2012 at 5:33 PM  

ooo thanks...this is a good idea. will try

WendyinKK April 22, 2012 at 8:24 PM  

thanks for trying out the caesar salad and for the feedback.
I hope you will like this on your porridge :)

I actually purposely buy a lot to make this, LOL

ogyep mellow yellow,
Yup, chakoi is a derivative from the Cantonese way of calling this "Yau Char Kway", that means fried ghosts. In Mandarin, it's is properly called as You Tiao. Yes, it's crunchy.

U're welcomed

Small Kucing,
Hope u will like it

What's Baking?? April 22, 2012 at 9:08 PM  

I love chakoay in my porridge. Sometimes I'll dip it into the leftover assam pedas..oo nice!

Shu Han April 22, 2012 at 11:49 PM  

wow you tiao croutons? It's funny, I've never come across them somehow. only your usual you tiao, uncrispy, in congee.

Jeannie Tay April 23, 2012 at 8:19 AM  

I love these you tiao with my porridge too! Baked them huh! That's even better, less fat:D Some restaurants add these to black pepper ostrich meat too, so delicious!

Siew Ee,  April 23, 2012 at 8:26 AM  

Hi Wendy

Happy Monday!

In penang, Rojak stall will add this, you tiao croutons... my favourite!

Pei San April 23, 2012 at 8:43 AM  

never thought that this can be bake....good idea

Janine April 23, 2012 at 10:41 AM  

only problem is that i never have leftover youtiao because i finish them all! hehehe but baking them does sound like a healthier method which would help since it's already fried >.<

Yen April 23, 2012 at 3:31 PM  

If there is any leftover youtiao, I will snipped them into small bits, then freeze them. When required, I bake them till crispy. Freezing them keeps better.

Yen April 23, 2012 at 3:31 PM  

Even ham chim biang is good to snip into small pieces and bake later.. taste like little cookies after baking..

lena April 23, 2012 at 9:59 PM  

thanks for these information, i never knew that they can be baked to keep longer :))

Siew Ee,  May 22, 2012 at 10:08 AM  

that day i ate tou suan w this, it turns very yummi too!

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