How to Make Tasty Kui Chai Todd: กุ่ยช่ายทอด (Deep Fried Chinese Garlic Chive Cakes)

Glenn Mendez
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How to Make Tasty Kui Chai Todd: กุ่ยช่ายทอด (Deep Fried Chinese Garlic Chive Cakes)
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How to Make Tasty Kui Chai Todd: กุ่ยช่ายทอด (Deep Fried Chinese Garlic Chive Cakes) Delicious, fresh and tasty.

Kui Chai Todd: กุ่ยช่ายทอด (Deep Fried Chinese Garlic Chive Cakes). Garlic Chive Cake Recipe (Noum Ka Chai). Healthy and Easy Recipes by Sel. Thai Fish Cakes Recipe (Tod Mun Pla) ทอดมันปลา - Hot Thai Kitchen!

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You can have Kui Chai Todd: กุ่ยช่ายทอด (Deep Fried Chinese Garlic Chive Cakes) using 19 ingredients and 6 steps. Here is how you cook it.

Ingredients of Kui Chai Todd: กุ่ยช่ายทอด (Deep Fried Chinese Garlic Chive Cakes)

  1. You need 300 g of garlic chives.

  2. It’s 2 tsp of salt.

  3. Prepare 2 T of vegetable oil.

  4. It’s 1 t of baking soda.

  5. You need 1 t of sesame oil.

  6. You need 1 T of oyster sauce.

  7. Prepare 2 t of pepper.

  8. It’s of Flour dough:.

  9. It’s 1 c of rice flour.

  10. It’s 1/2 c of tapioca flour.

  11. It’s 1/4 c of arrowroot flour.

  12. Prepare 1 c of boiling water.

  13. It’s of Dipping Sauce:.

  14. It’s 3 T of sweet soy sauce.

  15. It’s 1 T of light soy sauce.

  16. It’s 1 T of sriracha sauce.

  17. Prepare 1 t of crashed chili.

  18. It’s 2 T of vinegar.

  19. Prepare of Extra vegetable oil for brushing.

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Kui Chai Todd: กุ่ยช่ายทอด (Deep Fried Chinese Garlic Chive Cakes) step by step

  1. Cut garlic chives into 0.5 cm long pieces. Add them to a mixing bowl, season and rest for one hour.

  2. While waiting, we mix flour with boiling water and knead until we can lift up the whole dough from the bowl without any excess sticky flour in the bowl.

  3. An hour later, squeeze the water from the chive as much as possible. Mixed well the seasoned chives and the dough together. The dough will be wet and runny which is a good sign..

  4. Brush some vegetable oil on a mold to prepare for steaming. Pour the garlic chive mix into the mold and put it in the steamer for 15 min. until the flour mixed is translusent. Normally they don't cook with fancy mold like I do. Instead, they just spread the mixed ingredient into baking tray or any square shape 1-2 cm thick. Then cut them into small bite size after steaming them..

  5. Remove from the mold and heat a pan with oil to get ready for the deep-frying process. Fry the kui chai until crispy.

  6. Mixed the dipping sauce ingredients well. It should give you balance of sweet and tangy taste with slightly sharpness of the chili. Serve while it's hot with the dipping sauce..