Reminded me when we were hawkers in Brunei. My mother sold these long donuts as well. His dough seems way softer than what I recalled. I guess that's why it is so soft after deep fried. Still remembered our price was $1 for three LOL.
Very informative. Could be dying business, didnt see the owners family members helping.
@cy973 жыл бұрын
Younger generation may not be able to do hard works like this wake up early in the morning. If change business model like Mr YooYoo they may be more interested
They changed new oil everyday ? Are you serious ? It seems you don't know the price of cooking oil these days. Have you heard of this, the darker the oil the crisper the fritters !! Lol !
@Sam-sm9ok3 жыл бұрын
That is a misconception! Malaysia has the capacity to produce its own peanut oil. The dark colour in the oil is due to the natural sugar from the previous fried food escaped into the oil and caramelised, then transferred to 'coat' the newer stuff being fried to give the impression of 'crispier'. Prolonged use of the same oil should be avoided as high temperature causes the oil molecules to change and becoming carcinogenic! The shop keeper has his customers health in mind by using new oil every day!
@boontan12363 жыл бұрын
♡🔥
@leemae78083 жыл бұрын
咸芝餅🤣🤣😂OMG😂
@leemae78083 жыл бұрын
阿青夠力🤣🤣🤣🤭🤭🤭
@ahqing3 жыл бұрын
谢谢
@leemae78083 жыл бұрын
@@ahqing 謝什麼??😨😰?妳知道妳讲的那三个字"XX餅"變成什麼嗎?🙈🙈🙈
@ahqing3 жыл бұрын
谢谢你提醒,豆沙炸饼有错?所以谢谢你呀
@djhayjioe14373 жыл бұрын
Use aluminium work
@Sam-sm9ok3 жыл бұрын
If you done Chemistry you would not use aluminium in high temperature cooking.