Tong Yord Recipe

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• STEP 1.Break the eggs into a massive bowl and separate the yolks from the egg whites and place them on a material fabric.

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• STEP 1.Gently break the egg yolks with a spoon or a fork. Strain the yolks through a material fabric into a bowl to get rid of the chalaza or any thick bits.

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• STEP 1.Beat the egg yolks with a whisk for ten minutes and add foodstuff starch and rice flour, then use a spatula to softly fold the yolks and flour till combined and put aside.

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• STEP 1.In another bowl mix sugar, water, and shrub extract in a bowl. Stir till the sugar is dissolved and put aside.

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• STEP 2.Combine sugar water and jasmine extract during a wide pot or pan and produce to overboil medium heat. Stir till the sugar is dissolved.

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• STEP 3.When the syrup starts to boil, add pandan leaves. Boil for five minutes, then take away and discard the pandan leaves.

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• STEP 1.Continue to boil the syrup for one more five minutes. Once the syrup starts becoming thick, use the land finish of the chinese spoon to scoop the egg mixture. Gently drop the mixture by mistreatment your thumb to push the mixture off the top of the spoon into the boiling syrup.

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• STEP 4.After the pan is full of the egg mixture, continue boiling for two minutes. The mixture can float once absolutely deep-fried. Take away “egg yolks drops” from heat and place them within the jasmine-infused water for one minute. Use a perforated ladle to scoop the egg yolks drops and place them on a plate.