Monday, February 11, 2013

Making Tikoy Chips

Gong Xi Fa Cai!!! Happy Chinese New Year!! May everyone have a prosperous and healthy year ahead.

You must have seen these red boxes lining up at groceries and sidewalks whenever Chinese New Year is around the corner. These are called "Tikoy", its basically processed sticky rice. The chinese people believe that by eating Tikoy, you attract wealth and good fortune that is why people like to give them to family and friends.

Just recently, an uncle of mine shared that not all chinese people give "Tikoy" during the new year. The chinese population here in the Philippines are mostly from Fujian China that is why we see Tikoy everywhere, but if you were to give a gift to people from Guangdong China - then you should give Radish Cake instead. Traditions are different and its interesting that I was only informed of this now.

So my agenda for today is to guide you on how to make the best Tikoy 'chips' ever. I recently ate some and its the best Tikoy I have tasted.

Ingredients:
Tikoy
1 egg
1 small cup of oil

Tools:
Frying Pan
Spatula/Spoon
Fork

Procedure:
1. Heat the frying pan over medium heat. Wait for about 5 minutes until the pan is hot.
2. Chop the tikoy into thin slices about 4 cms.
3. Crack an egg and pour over a small bowl. Mix it with your fork until the yolk mixed well with the egg white.
4. Pour some oil over the hot frying pan ensuring that the whole pan is covered with oil. This is to ensure that the sticky tikoy will not stick to the pan upon frying.
5. Dip the tikoy onto the mixed egg solution until the whole tikoy has been covered.
6. Place the tikoy onto the frying pan. Every now and then turn it over to ensure that it does not get burnt and that both sides are evenly cooked.
7. As you see the tikoy becoming soft on the pan, use your spoon to push the tikoy to expand. Gently push the edges of the tikoy to its end, expanding it until its as thin as you want it to be.
8. For about 5 minutes of frying each side, get the cooked tikoy sheet and place it over a plate. Ensure that the tikoy sheets are not placed over one another. They need room to cool down.
9. Once cooked. Serve. It is best eaten while its semi hot since its both soft and crispy. But for those who want it extra crispy just wait for about 20 seconds and your cooked tikoy sheet will be as crispy as fried potato chips.

Hope you enjoy this tip! Happy Chinese New Year!



















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