Aha Bujang's Snowflake Potato Starch Tangsuyuk
A potato starch tangsuyuk recipe that removes blood from the meat cleanly and coats it with settled potato starch sediment to create a snowflake-like white and chewy fry.
Ingredients needed 2 servings
Recipe
Cooking tips
- Soaking the meat in brine to thoroughly remove blood prevents it from turning brown during frying and keeps it white and clean like snowflakes.
- Mixing a little cooking oil into the starch sediment softens the stiff starch, making the batter adhere better to the meat.
- Boiling the sauce with ginger slices to extract only the aroma, then removing them, yields a much cleaner and more refined flavor for the tangsuyuk sauce.
Recommended for
- Those who want to make white, crispy-chewy glutinous tangsuyuk at home just like a Chinese restaurant.
- Those who want to experience the essence of a clean, sweet-and-sour sauce coating.
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