Foodie

Wednesday, January 11, 2012

Sesame Ribbon Crisp



















When i was making the Crispy Crackers for Yee Sang, i decided to make this Sesame Ribbon Crisp as it is the same recipe only it is formed into ribbons.  These ribbons do not need any introduction, one bit into one and before you can chew on it, your hand will be reaching out for another.  That's how good they are.





Ingredients:

2 cups plain flour
2 eggs
2 pieces of lam yee
2 tsp baking powder
1/2 tsp 5 spice powder
1/4 tsp each salt and pepper
enough water to make into a dough
2 - 3tbsp black sesame seeds
Vegetable oil for deep frying








Method:

Combined all ingredients in a mixing bowl and mix into a smooth dough. Cover with a piece of wet towel and rest for 30 minutes.

To fold dough into ribbon shape:


Roll out the dough thinly as thinly as possible (about 1/8”).   Cut into 2” x 1” strip/rectangle Using 2 strips/ rectangles, place one on top of each other and use the tip of the knife ,cut and make a slit in the middle of the rectangle lengthwise. For each pair of strips/rectangles, Insert or push the top end of the strips/rectangle into the slit twice to form a twisted ribbon.The reason 2 strips/retangles are used to make a piece of ribbon cookie is because the ribbon will bloom after frying..



Heat up some vegetable oil for deep frying. Fry the dough until goldebrown. Remove and drain the oil.



10 comments:

The Chicken Herder said...

Wow, Lily,
Looks nice! What is lam yee?

lilyng said...

the chicken herder

lam yee is red bean curd. here is a picture http://chinesefood.about.com/library/blphotored-bean-curd.htm

Joy said...

That looks so cool.

Anonymous said...

Hi Lily,

thank you for the recipe! I would like to try making this. Will it taste too different or the texture altered if I omit the lam yee?

Thank you.

Xin Ning said...

Hi Lily,

Thanks for the recipe. This attracted my attention and I am trying out the recipe.
However, after I put all the ingredient and trying to mix it.. the dough is pretty sticky. Can you please give me your advise in regards to this?

Thanks!!

lilyng said...

xin ning

you must have added a little more water than needed. just use more flour, a little at a time and knead. Dust the counter top with flour and try to remove as much flour as possible before frying.

Anonymous said...

Hi Lily,

I'm from Madagascar Island ! I don't understand how to fold dough into ribbon shape !

Could you please film it and post on Youtube (for eg.) ?

Thanks a lot.

Darian

lilyng said...

Darian

here is a video where it is shown how to cut this pastry
http://www.vdonext.com/index.php?fuseaction=Features.Archive&channel_id=575603&program_id=666529

Darian said...

Hi Lily,

Thanks but this video is an advertising for a milk brand !

I don't read chinese, so please !!!

lilyng said...

darian

the video starts with the milk ad but will show the chef showing how to make fried twists in 2 ways and one of the ways is what you want to know how. anyway, try to look at these pictures in this blog http://vintagevegan.net/tag/fried-twist/

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