This is a classic breakfast food in Malaysia. It would be quite healthy if it wasn’t fried in oil. To ensure that minimal oil is absorbed, make sure that the oil is hot enough and to discard excess oil, place the char kuey on paper towels and heat in a medium oven for 10 to 15 mins. To make this, you need:
250 g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
½ cup warm water
½ tsp salt
1 tsp veg oil
Veg oil to deep fry
Sift flour, baking powder and baking soda. Add in salt and mix well. To the warm water, add in the egg and whisk well. Add in the veg oil.
Add the liquid gradually to the flour, mixing well during each addition, to form a dough. Let to rest for 10 mins.
On an oiled surface and with oiled hands, shape the dough, by pulling it, into long pieces. Then fold it into 2 to 3 pieces. Repeat the process. This makes the dough soft and pliable. Repeat a few times. Cover with a damp towel and rest the dough for 6 to 8 eight hours.
Next, place the dough on a greased surface again and roll out to 1 cm thick and 12 cm long strip.
Cut the strip into 4 cm wide sections. Place two pieces together side by side, pressing them gently together. Heat oil in a wok. Gently lift the strips by the ends and lower them into the hot oil. Fry until golden brown. Drain on paper towels.
FYI: Malaysians like to eat this dunked in local, very sweet coffee or sliced into 2 cm pieces and eaten with rice congee/porridge. You could say that it is the Malaysian equivalent to the crouton. In fact, it taste better than the crouton and can be used in soups such as French Onion.
You can find this goodie in Asian shops throughout Canberra such as the "Hub" and "Saigon Asian Groceries" in Dickson.