Tikoy.
It’s still a day early but I’m wishing you all now:
Kung Hei Fat Choi!
It’s the time of the year again when a Chinese food boxed in red is a common sight, not only in Binondo streets but in almost every non-Chinese household. We’re fortunate that we don’t have to storm the busy streets of Binondo just to taste this special tikoy delicacy because we’re always gifted by a Chinese neighbor (along with a few pieces of arcona products because they’re into beauty product distribution for business). We usually cook ours the most popular and easiest way..cut into strips, dip in an egg mixture before frying. I’m searching on the web now for other ways to cook this..anyone care to share their tikoy recipes?
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