Sunday, December 27, 2009

Mum’s Kitchen: Crispy Apam 曼煎糕

frying peanuts the color was a bit uneven... coz i was sms-ing       grinding peanuts the old way         here we go...         in process...        sprinkle the peanuts        hot n crispy    peanuts + margarine getting crispier why this is called 笑口糕       12 in total

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this is one of my favourite pasar malam snack

but i hardly taste any great one

sometimes tastes a little bitter

especially after it cold off

my mom said it is due to excessive soda powder

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saw this pak cik selling it at Larkin Terminal

sometimes been running for bus

wait till i really want to buy it

the stall was no longer there

since then 

i miss the snack more than ever

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the one from Hot n Roll is not too bad

the choc syrup + peanuts

but rm 5.90 is way too pricy

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actually there are two version of Man Jian Kuih

the  traditional thick one

and the modified crispy one

got the recipe from Ohbin’s

mine was in between the two versions

neither thick nor crispy

a thin “kuih” texture with crispy side 

but my dad prefers it thick, the traditional way

for me, of course i like the crispy one better

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one good thing about making this

is that it is 95% oil free

except the margarine that i applied

before sprinkling the peanuts

fried all the 12 pieces

without a single drop of oil

and the pan did not even get “chao tar”

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swinging the pan around

to make the dough as round as possible

is such a fun and challenging stunt

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satisfying Sunday afternoon

just hope that

my baking camp

will never ever end

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p.s.

saw some recipes translate Man Jian Kuih

as Apam Balik

but the nyonya Apam Balik is kinda different

with coconut milk and durian

my mom’s Apam Balik is great

but it will only be made once a year

during the season of durian harvesting

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1 comment:

  1. Hmm so that's not Apam Balik? I thought it was. xD Looks similar.

    ReplyDelete