"Ngoh ker lang tit" (Mine is nicer)

Have you come across some people who always think that theirs are always nicer and better than yours?  We had a friend who says this all the time. Whenever you show him something that he too possessed, he will say “Ngoh ker lang tit” (Mine is nicer).  In the case of the churros we had at a cafe last month, I actually uttered the same phrase after the first bite. It was over cooked and oily! YIK!! I don’t think I will ever order churros at a café in future because I have tasted my own and it was SO lip smacking delicious that it will always be “Ngoh ker lang tit!”  (Mine is nicer) I am sorry it sounds like bragging.

I apologize for the lousy shots because I felt lazy that day. I just don't fell like setting up my DSLR camera. I used my point and shoot camera and took it in my kitchen with florescent lighting. So now you can say to yourself about the photo, "Ngoh ker lang tit" (Mine is nicer.) and I will absolutely agree with you. LOL!  Have a great weekend with your love ones. 

Churro Tots
Recipe adapted from Dorie Greenspan

Ingredients:
Vegetable oil for frying

1 cup water

1 stick (4 ounces) butter

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1 1/2 cups all-purpose flour, sifted

3 eggs & 2 egg whites

For dusting:

3 tablespoons of cinnamon and sugar, mixed

Method:

Prepare to fry the churros by heating about 1 1/2 inches of oil in a deep pan.  The oil should be about 360 degrees F.

To make the dough, bring the water, butter, cinnamon and salt to a rolling boil in a 3-quart saucepan.  Stir in the flour all at once.  Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute.  Remove the pan from the heat.

Let the batter sit for 5 minutes to cool. When it’s warm (not hot) to the touch, add one egg at a time. Keep stirring until the mixture comes together and is smooth.  (You can do this in a mixer with a paddle attachment if you’ve already had your daily workout.) Note: Since it was way too dry for me, I added 2 egg whites. It was then perfect. Spoon the mixture into a piping bag fitted with a large star tip.  Have sterilized scissors on hand.  Hold the bag over the hot oil, squeeze a strip of dough about 1 inches long, snip it with the scissors and let it drop into the oil.  Fry 10 to 12 balls at a time, turning once, until golden brown, about 2 minutes on a side.  Drain on paper towels.  Roll the churro tots in the sugar/cinnamon and serve immediately.  These are really best minutes after they’ve been fried. Serve with whipped cream and/or melted chocolate.

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