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Crisp dough strips in honey - sachima

Stories abound about why the Chinese name of this pastry relates to horses. Some say it involved a horse-riding general, Sa, and his love for the snack; others say it was (and still is) a popular snack at the racecourse in Hong Kong because its pronunciation is similar to the Cantonese word meaning "horse-racing gamester". At any rate, This treat is made from thin strips of deep-fried dough (not unlike Rice Krispies) bound by honey or maltose syrup. Serve them cut into small squares as petits fours, or slice into two thin rectangles and fill with scoops of ice-cream (green tea and taro flavours work well) for an Asian take on an ice-cream sandwich.


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"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.

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