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

Friday, September 20, 2013

HAM CHIN PENG


HAM CHIN PENG

This recipe makes about 6 ham chin peng

(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 at room temperature.

(B)

1/2 tsp castor sugar

1/2 tsp instant yeast granules

1 tbsp lukewarm water

1/2 tsp plain flour

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

 ****

125 high protein flour

55 gm plain flour

1/4 tsp and a pinch bicarbonate of soda

35 gm castor sugar

A pinch of ammonia or 1/3 tsp alkaline water

1/2 tsp salt

120 ml water,more or less

Ready made red bean paste

Some sesame seeds

Oil for frying

1. Sift high protein and plain flour into a large mixing bowl. Add bicarbonate of soda,ammonia sugar and salt to mix. Pour in A,frothy yeast liquid and water little by little and mix and knead in to a smooth dough (it may be a little sticky) Cover and leave aside for 3-4 hours to rise or until the dough doubles in bulk.

2. Put the dough onto a lightly floured table top. Flour your hand with some flour and divide the dough into 6 pieces. Divide the red bean paste into 6(25gm each) and roll into a ball.  Wrap the red bean with the dough and shape it into a ball.

3. Heat the oil. Take the a ball and slowly flatten it and brush some water on it and sprinkle some sesame seeds and drop into the hot oil and fry with medium heat until golden brown. Dish up and drain.

Note: the dough may be a bit sticky but that is how it should be.










    





 
 




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