Sourdough 'Youtiao' Fritters with Curry Mee Kaya Dip

In a large bowl, combine the active sourdough starter, bread flour, and lukewarm water. Mix until a shaggy dough forms. Cover and let rest (autolyse) for 30 minutes. This allows the flour to fully hydrate.

Add the baking soda, salt, and 2 tablespoons of vegetable oil to the dough. Knead for 8-10 minutes, until the dough becomes smooth and elastic. It will be slightly sticky.

Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 12-18 hours, or until doubled in size. The dough should be bubbly and slightly tangy.

Gently deflate the dough on a lightly floured surface. Divide the dough in half. Roll each half into a rectangle about 1/4 inch thick. Cut each rectangle into strips about 1 inch wide.

Stack two strips of dough on top of each other and lightly press down the center with a chopstick or wooden skewer. This helps them stay together during frying.

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Make sure there's enough oil for the fritters to float.

Carefully stretch each pair of dough strips slightly before gently lowering them into the hot oil. Fry for 2-3 minutes per side, or until golden brown and puffed up. The Youtiao should be light and airy.

Remove the fried Youtiao with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. The aroma should be slightly yeasty and deliciously fried.

While the Youtiao are cooling, prepare the Curry Mee Kaya dip. In a small bowl, whisk together the Kaya, Curry Mee paste, and coconut milk until smooth and well combined. Adjust the amount of Curry Mee paste to your preferred level of spiciness.

Serve the warm Sourdough Youtiao fritters immediately with the Curry Mee Kaya dip. Enjoy the contrasting textures and the unique blend of sweet, savory, and spicy flavors!