i spy something that i love
1. Cut the tikoy
Cut tikoy into small, neat slices. Slices that are too thick will take too long to cook, while thin slices might burn. A moderate and even cut is ideal.
If the tikoy is too soft and sticky, refrigerate it for thirty minutes or so to harden it, and thus, make it more manageable.
2. Dip tikoy in egg
Egg helps keep the tikoy from sticking to each other, and to the pan. By doing so, it also shortens the cooking time of tikoy.
Pan-frying brings out the flavors and fragrance of tikoy. Adding egg serves as a contrast to the sweetness of tikoy!
3. Pan-fry the tikoy
Heat the pan first, then add some cooking oil. At low heat, place the egg-covered tikoy into the frying pan. When the sides have browned, turn the tikoy. Keep an eye on the tikoy! It might burn!
How to Pan-fry Tikoy
How we pan-fry Your tikoy!
4. Drain oil using tissue
Place the newly fried tikoy onto some table napkins. The tissue will absorb the excess oil without compromising the texture and form of the tikoy. Be careful when extracting the tikoy from the tissue! You might accidentally eat paper..
5. Package
When the tikoy has cooled a bit, it will then be placed, arranged, and packaged in foil. Voila! Enjoy! >:D
