How do you like your TIKOY done?
For years, I always cook Tikoy in old fashion way - dipped in egg then fried. Yummy but the taste is a bit boring, right? So last Chinese NY, I decided to reinvent the tikoy I received from Jun (Ruthie's bf) and came up with Lumping Tikoy.
Ingredients:
New Echague Bakery Tikoy (the best tikoy in town)
Kraft Eden Cheese
Preparation:
Cut tikoy into 4 parts then thin slices (about 2-3 inches long, 1/8inch thick)
Cut cheese into thin long strips
Roll tikoy with cheese in lumpia sheets/spring roll
Deep fry
Serve hot
This tastes really really good. Sweet, sticky, crunchy and cheesy! You can also use langka, Nutella chocolate spread, cheezwiz, peanut batter and strawberry jam instead of cheese. The next day, I dipped the remaining tikoy with Pillsbury hotcake batter then fried it...and it tasted equally good!
A bit late but Kung Hei Fat Choi! :)
jkjkjkh
ReplyDeleteI HAVENT TRIED AND HEARD THIS WAY OF COOKING TIKOY, ITS A DIFFERENT KIND.
ReplyDeleteTHE SWEETNESS AND SALTINESS OF CHEESE IS A GOOD BLEND. I WILL COOK THIS ONE AND IMPRESS MY CHINESE IN LAWS. THANKS FOR SHARING. WILL TRY ALSO THE ONE THAT DIPPED IN HOT CAKE MIXTURE. KUNG HEI FAT CHOI! HI TO MY MOTHER
IN LAW - PACITA ONG