One thing that I missed a lot when I was in the States was "Yau Char Kwai" or "Yu Tiao". I could get it at most of the Chinese dim sum restaurants and also frozen ones are available in supermarkets BUT there is nothing like the hot sizzling ones sold right out of the wok like in Malaysia.
The Cantonese name of "Yau Char Kwai" literally means "Oil Fry Ghost"..am I kidding? I kid you not!!!
A quick search on wiki - and I found this description -
Let me introduce the best "Yau Char Gwai" in PJ, Malaysia. If you go to Chowyang in PJ, infront of the Mee Yoke coffee shop at 8pm at night, you will find a little stall, a husband, his wife and their son busy at work. You will also see a crowd of people around the little stall waiting for their "Yau char gwais".
The master at work preparing the dough before deep frying.
These are selections of yu tiao available.
1. Ham cheen peng (salty dough)
2. Ham cheen peng with Tau sar (Salty dough with red bean paste)
3. Yu Tiao with Loh mai fan (Dough with glutinous rice)
But my favourite is the Original "Yu Tiao" or "Yaw Char Gwai".
I wanted to take a photo of me eating it, just to show how delicious it is but then again, I decided against it. errr...don't think it will be a pretty photo of me eating a long strip of dough, if you know what I mean :)
Click here for a link Lily Wai Sek Hong's recipe who has made this at home.