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, June 16, 2013

HAM CHIM PENG



HAM CHIM PAENG


(A)

40 gm plain flour

40 ml water

1 tsp vinegar

Combine flour,water and vinegar in a small container,cover and leave aside overnight.

(B)

1/2 tsp caster sugar

1/4 tsp instant yeast

1/2 tsp plain flour

1 tbsp lukewarm water

Dissolve sugar in lukewarm water and add in yeast. Sprinkle flour over and stand for 10-15 mins or until yeast turn frothy.



125 gm high protein flour

55 gm plain flour

1/4 tsp bicarbonate of soda

35 gm Castor sugar

11/4 tsp salt

A pinch of ammonia

120 ml water

Red bean paste

Sesame seeds

Oil for frying

1. Sift high protein and plain flour into a large bowl
Add soda,ammonia,sugar and salt to mix. Pour in the combined ingredients A,frothy yeast liquid and water little by little. Mix and knead into a smooth dough but a bit sticky. Cover and leave aside for 11/2 hours to rise or until the dough doubles in bulk.

2. Dust your hand and table with flour. Divide dough into 6 portions and wrap in the filling. Burst a little water onto the dough and sprinkle a little sesame seeds on the top. Press slightly into a round dish and put in the hot oil and deep fry with medium heat until golden brown.












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