A friend was asking for Shakoy recipe yesterday and I thought of sharing it here to you too. It’s one of my street food favorites back in Pinas. I didn’t make these goodies for a long time and I might make some tomorrow morning for snack.
Hopefully the boys will have some so I don’t have to eat everything. I am gaining back my weight again with all this parties and yummy food. We’re going to have a baby back ribs night on Friday with some friends. I made a sweet and spicy baby back ribs during hubby’s birthday last week. It was delicious and I can’t wait to have another one. Anyway, I better look for the recipe now. You should try my shakoy recipe and tell me what you think.
SHAKOY or Butsi
Ingredients:
2 cups all purpose flour
1 Tbsp rapid rise yeast
½ tsp salt
Water enough to make soft dough
1 cup oil
½ cup
white sugarPreparation
1. In a bowl, mix flour, salt and yeast.
2. Add enough water and mix thoroughly to form soft dough.
3. Turn dough out onto a floured surface and knead. You need dough smooth and not sticky.
4. Place dough into bowl, cover with damp cloth. I place my dough in the oven with light on.
5. Let it rise for 1 hour or until the size is doubled.
6. Punch down dough, knead on a floured surface and form into a log.
7. Cut into pieces, 1-1/2 inches long.
8. Roll each piece into a long stick as thick as your finger.
9. Twist.
10. Place it on the baking sheet, cover with damp cloth, and let it rise for another hour.
After an Hour:
1. Heat oil in a deep pan. I used
wok! If you have a fryer the better.
2. Drop shakoy one at a time.
3. Cook each side until brown.
4. Drain, and sprinkle with sugar.
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