Monday, July 6, 2009
Chinese Fried Bread, Pa Tong Go
As far as I remember eating this bread, I've never known before that it is Chinese's. We, Thai, also growing up with them, call them Pa-tong-go or Ja Qwai in some part of the South. I now know more that Chinese call them You Tiao and some others different names......You will never learn enough about food you eat every day.
As a Thai, every day waking up in the morning, it is quite common to see a plate of Pa-tong-go on the table along with everyday breakfast. Every morning, either my mom or aunty will get up early and go to the market or to a nearby stall that sells these yummy bread and buy them for the house.
Pa-tong-go with Jok
We eat them with Jok or Soy milk or other warm drinks as a breakfast . Since I've moved to New York, I long for them. I now know that they are Chinese breads, I went to Chinatown hoping to find them, but it is too difficult to communicate. Chinese are so diversity in their own language, different region speak different Chinese, as well, these fried bread has so many names in Chinese. I gave up!....
Pa-tong-go with Clam Chowder
I started to search for the recipes, and there are tons of them out there. The original recipes of making these bread mostly call for Ammonia powder, and I have a hard time finding it. I searched for more and got lucky with this recipe, posted on Thai community website by Thai woman living in another country, my bad that I don't remember exactly what the site was.
Her recipe is simple and doesn't call for Ammonia powder. I am dancing with this recipe. Even though this recipe is not exactly as the original Pa-tong-go has, the taste is as good as its original, and I like it already.
Making the dough Serve for three people
- 1 1/4 cups of Self-Rising flour
- 1 1/2 tsp. active dry yeast
- 1/2 cup of warm water
- 1 tbsp. vegetable oil
1. Mix the yeast with warm water until it becomes foamy.
2. Mix flour and oil together, and in goes the yeast mixture.
3. Mix them well to from a dough.
4. Flour the surface of your kitchen top, put the dough and kneel them with hands for 3 min.
5. Leave it in a bowl, cover with plastic wrap for the rising for 1 hour.
6. After the dough get a good rise, take it out on the floured surface and kneel it a bit more then start to shape it into a long strip dough.
7. Cut the long strip dough into small strips about 1 x 2 inches.
8. On one strip, use your finger tip touch a bit of water and apply on one side of the strip, stick two strips together, water will act as a glue to hold them together.
Fry the Dough
1. Heat oil to the high, then reduce the heat to medium high, in goes the doughs.
2. Fry them until golden, take them out, and rest on the rack.
They are good with
Milk, soup, porridge, dip with sweet condensed milk.