traditional chinese pancake on busy weeks

thickly spreaded pancake

Its has been a busy week trying to rush for deadlines and making sure all things are in proper at work.  Being a super workaholic at times, I find myself falling sick twice within 3 weeks.  Fever, throwing out and cold shivering, I think its a way that my body is telling me to slow down my pace. 

Anyway, I made Traditional Chinese Pancakes on last Sunday with sis and it's only until now that I realized I forgot to post it up.  Bad me, bad me... Anyway, this Traditional Chinese Pancake is a very well-known Singapore snacks which we usually called it as (Bee Chian Kueh) and the usual filling is crushed peanuts and sometime shredded coconut.  But sis love to eat it with red bean paste, I got the recipe from a Happy Call Pan Fans Group on Facebook and decided to give it a try.
So there we go.... Red Bean Paste Bee Chian Kueh. 

ingredients

- 150g plain flour

- 1 egg

- 30g sugar

- 185mls water

- 1/2 teaspoon yeast

- 1/2 teaspoon baking soda

- some red bean paste (depends on what you like for the fillings)

method

- mix everything except for the red bean paste into a bowl

- mix well and cover the bowl and leave it for 45 - 60 minutes

- make sure the batter bubble-ed up, otherwise leave it a bit more longer

- pour the batter onto Happy Call Pan

- cook on low heat for about 6-8 minutes

- remember to move the pan to the left than right then left for even coloring of the pancake

- don't have to flip the pan

- remove from pan and cool

- spread the red bean paste or crushed peanut or anything you like~~

crazy over muah chee

soft, hot & chewy muah chee topped with aromatic crushed peanut

This local snack that makes my sis go crazy about is called - Muah Chee.  You can find this easily at local snack shops or night market where you can see the lady snipping some white sticky dough in a pan of crushed peanuts.  My sis always could not get enough of it, so today we decided to make this together at home and you should see how we enjoyed one big plate of the hot Muah Chee together with our family.

I got the recipe from Ellena at her blog Cuisine Paradise.  Over at her blog, she has a step by step photo guide to follow.  We used Happy Call Pan to make it, but in Ellena's blog, she also have links to the recipe for those who do not have Happy Call Pan.

ingredients

- 1 cup glutinous rice flour

- 1/2 teaspoon sugar

- 3/4 cup to 1 cup of water

- 4 shallot, thinly sliced

- 2 tablespoons of oil

- 2 cups of crushed peanuts (I used ready made crushed peanut with sugar)

method

- saute shallots and oil on HCP over low heat until golden brown, remove the shallot and leave the oil in the pan

- mix glutinous rice flour with sugar

- slowly add in water and mix with whisk until smooth, I used about 3/4 cup of water

- pour the mixture into the pan and stir it with a wooden spoon

- continue to toss the dough at low heat and cook until the surface of the dough become transparent.

- coat the bowl you intend to place the dough with some oil

- remove the dough from the pan and place it into the oil-ed bowl

- in another bowl, pour in the ready made crushed peanut

- use a scissor and cut the desired amount of dough into the crushed peanut 

-snip the dough as you coat it with the peanut and serve it while hot.  Enjoy~~

my first taste on burbur pisang

bubur manis

This sweet Malay dessert is called Bubur Pisang meaning Banana Porridge.  Basically, it's banana and some sweet potato boiled in coconut milk and sugar.  This is my very first time trying this dessert through recommendation by Y.B.  Take a while for me to get used to it, but after a few mouthful of the dessert, I seems to be able to accept the taste of it.

mee siam blessing

love the contrast

Mee Siam or Siamese Noodle (Spicy Rice Vermicelli) - a popular dish in Singapore and Malaysia especially among the Malays.  Usually, the Mee Siam is served wet and top with gravy, but today the Mee Siam I had is dry.  Nonetheless, I still wanna thank A.H. for today's blessing .  It was really a wonderful lunch.

i can eat a rainbow

rainbow delights

This is what we call the 9 layers kueh.  One of the famous Nonya kueh here in Singapore and Malaysia.  This sweet and soft kueh is made of rice flour and coconut milk and is later steam layer by layer in the individual colour.  Usually, I will peel it layer by layer and slowly eat it.  Even though its call 9 layers kueh, it can come in more than 9 layers or lesser than that.  But who really cares?  We just grab it, peel it and simply eat it...