About Me

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I was born and brought up in Kota Bahru,Kel,Malaysia From a very young age I was very interested in cooking. My sisters were all married by the time I was ten it fell on me to help my mother to do the household chores. Slowly I started cooking. After doing our household chores I go and help our neighbour Mok Wan who happened to be a kuih seller, helping her with the task of grinding rice, beating eggs, peeling onions and packing the kuihs usually fell on me for just 20 cents. Mok Wan was very good in making all those traditional Kelantanese kuih whicn are known for their variety and distinct taste. It was she who give me the best lessons in Malay culinary arts. It have been years since she passed away but her art of making kuih is still with me. It was my mother who gave me the lessons in Indian culinary arts, I helped her cook, learning all the time without realising it. Every time when I cook for my friends, the first thing they ask me is "Did you learn cooking?" Far from protesting vehemently that I was self-taught, I must admit I that I gained my knowledge of cooking partly from my family, partly from helping people who are masters of their arts and partly from cookery books.

About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Sunday, May 12, 2013

BAN CHIEN KUEH ( PEANUT PANCAKE )



PEANUT PANCAKE

200 gm self-raising flour*

3/4 tsp bicarbonate of soda*

*sift together

1/2 tsp salt

25 gm castor sugar

160 ml water
For the pandan version use pandan juice
mix with water and make it to 160ml. Add
a bit of green colouring.

160 ml UTH milk

1 egg

40gm butter or margarine,melted

11/8 tsp alkaline water

Filling

1/2 cup toasted peanuts,grind coarsely

1/2 cup coarse granulated sugar

Some kaya,for the green pancake.

1. In a large mixing bowl,add salt and sugar to the sifted ingredients. Beat in the egg,water and milk and stir in the melted butter. Whisk until mixture is smooth and well combined then stir alkaline water. Mix into a smooth batter. Set mixture aside for 1 hour to rest covered.

2. Heat a non-stick saucepan over a medium low heat. Light grease the pan.Must not be very oily. Then pour a ladleful of batter into the heated pan. Swirl the pan so that the batter form a round. Sprinkle some toasted peanuts and sugar ( add some kaya for the green pancake ) over it then cover pan with a lid.

3. Cook until the centre of the pancake is cooked. through and the edge turn golden brown .Remove and fold into half and serve the pancake immediately.
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