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Tuesday, 30 August 2011
Ipoh Jaya : 炸油条(Fried Dough)
handmade fried dough / morning breakfast
自製油條 / 油炸鬼
soy milk with fried dough
the best chioce
In Singapore and Malaysia, it is known in English as you char kway, you char kuay, or u char kway, transliterations of its local Hokkien (Minnan) name (油炸粿 iû-chiā-kóe). It is rendered in Malay as cakoi, a corruption of the Minnan term, "char kway". The Malay version comes with various fillings, which are either sweet, such as red bean paste or savoury, such as sardines fried in tomato sauce. The plain version is usually eaten with the coconut and egg jam kaya. Cakoi is usually sold in morning street markets or "pasar malam" night markets.
It is also normally served with Bak kut teh or rice congee, sliced thinly to be dipped into the broth/congee and eaten. Usually Malaysians and Singaporeans like to serve together with coffee or soy milk for breakfast.