Friday, August 30, 2013

Kampar Chicken Biscuits / Kai Chai Peng

Kampar chicken Biscuit ( kai chai peng)

This biscuit is a very famous snack from Kampar, state of Perak. One who visited the northern part of Malaysia will always bring this as a gift for friends and relatives.

The unique is there is no trace of chicken in this little biscuit....Had no idea where the name came
They are deliciously sweet , savoury and a very distinct fragrance....I love it....

There's two type of chicken biscuits, thick soft doughy type and thin with crunchy texture..and I prefer crunchy thin type..the thinner the best....Once you start munching it, you'll hardly stop, very addictive..lols.
Here's the recipe:
120 gm cooking oil
1/4 salt
110 gm caster sugar
1 tbsp maltose
2 pcs nam yee
1 egg

150 gm candied winter melon strips( finely minced)
40 gm garlic ( finely minced)
60 gm white sesame seeds
1/2 tsp five spice powder
1/2 tsp pepper
11/2 tsp sesame oil

330 gm plain flour
1 tsp baking powder
1/4 tsp ammonia

Mix ingredients (A) and keep aside.
Combine ingredients (B) & (C) in a mixer.
Add in  (A), mix to form a dough.
Divide the dough into a small balls.
Place between a plastic and roll flat.
Arrange on line baking trays.
Bake in preheated oven at 180 C for 15 minutes until golden golden
Cooled on the racks and store in airtight container.

**This oven temperature is just a guide line, you know your oven well.Adjust temperature accordingly. 

Kampar chicken Biscuit ( kai chai peng)

Divide the dough into small balls....

Kampar chicken Biscuit ( kai chai peng)

Roll flat....the thinner the best....:P

Kampar chicken Biscuit ( kai chai peng)

I'm submitting this to Malaysian Food Fest Perak Month hosted by Wendy of Table for 2 or more .

Thursday, August 1, 2013

Durian Black Glutinous Rice Porridge / Bubur Pulut Hitam Durian

Of all the durian seasons yearly,only this time this year I'm craving for durian black glutinous rice porridge. Don't know why for the past few years I never thought of this dessert.I totally completely forgot about this dessert that my mom used to cook for us many many years ago...Yup...I haven't eat this dessert for about ten over years...even my girls didn't know got this kind of dessert hahaha.....lols

So, with some durians in my fridge, yesterday morning went to wet market, bought this black glutinous rice. 
I didn't soak my glutinous rice, so it took me 2 hrs for it to turn soft and mushy. If you like you can soak it first for 2hrs or overnight..

Adjust the water, some people like it thick, and some like it thin/runny.
I suggest that do not skip the topping, it gives a very creamy taste.

200 gm black glutinous rice

4 litre water
150 gm sugar
200 ml thick coconut milk
8 pcs or more durian
1/2 tsp salt
few pcs of pandan leaves

100ml thick coconut milk
1/3 tsp salt
Combine both ingredients and cook until just boil.

Wash & soak glutinous rice for about 2hrs.
Put 4 litre water in a pot, add in glutinous rice and pandan leaves.
Bring to a boil and simmer for about 2 hrs, until the rice fluffy and soft.
Add in sugar and salt cook till sugar dissolved.
Add durian and coconut milk, cook until just boil.
Let it rest for 10 minutes.
Serve with coconut milk topping