Weekend Blogging

As usual I was talking to my Sis, this time my big sis and she reminded me about one of my favorite breakfast kuih, the Apam Balik or Ban Chien Kuih, the thin version with the crispy edge cooked in individual pan. And here it is today, my version of the Apam Balik, the recipe from a Blog. It is not as good as those made by the Malaysian Street Hawkers, but hey I will do better next time. I think next time I am going to make them with a cast iron pan to make it more crispy and crunchy.

The batter which has been in the fridge for about 2 hours. The batter will be thick so more milk had to be added. To test the consistency, hold the wooden spoon up and the batter should be flowing down. Try one first to make sure it is the right consistency.


The apam balik, leave it in the pan for a few minutes.


Apam Balik, thin version with the crispy edge

Ingredients:(A)

Dough:

173 gm plain or all purpose flour
10 gm rice flour
30 gm corn flour
2 tsp baking powder
1/2 tsp bicarbonate soda
1/2 tsp salt
2 eggs
1 tsp vanilla extract

6-7 oz water or milk or santan(coconut milk)


Filling:

120 gm melted butter
150 gm castor sugar
1 cup roasted crushed peanut
7-8 tsp cream sweet corn

some young grated coconut*optional*

Method:

1: Beat eggs in an electric mixer and then add flour mixture and alternate with liquid to make a thin consistency batter. Strain batter and keep in fridge for 3-4 hours before use.


2: Heat a 7" or 8"non-stick pan at low heat.Check the batter,if it's too thick,add 2 tbsp water at one time..Use a big ladle to scoop the batter into the non-stick pan to form pancake shape, swirl the pan around so the batter will cover the whole pan to get the crispy edge. Sprinkle some sugar on the top and cover with lid. Cook until lightly golden brown. Sprinkle some crushed peanut,butter or grated coconut or any filling you prefer. When the edge pull away from the side of the pan, it is time to fold the crepe.


3:Remove crepe from heat and serve it warm.

Bought a Ice Cream maker from the Thrift Shop last weekend for US$6.00 and made my first ice cream today.

The ice cream maker taken apart. The container (top left) and the base (with the grey top) must be frozen.

Before the mixture is poured into the container, the blade is secured onto the base

The complete ice cream maker

The peanut butter ice cream

Ingredient List:

1 cup creamy peanut butter
2/3 cup granulated sugar
1 cup whole milk
2 cups heavy cream
1 1/2 teaspoons vanilla extract


Instructions:

Step 1: In a medium bowl, combine the creamy peanut butter and sugar with an electric mixer and beat until smooth.

Step 2: Add the milk and blend on low speed for about 2 minutes until the mixture is smooth and the sugar has been dissolved.

Step 3: Stir in the heavy cream and vanilla.

Step 4: Cover with plastic wrap and chill in the refrigerator for 2 hours.

Step 5: When ready, pour the ice cream base into your frozen ice cream maker bowl.

Step 6: Churn until the mixture thickened, about 15-20 minutes. If you are adding in candies or peanuts, add them in the last 5 minutes of mixing.

Step 7: Pour into a freezer safe container and freeze for at least 2 hours.

Step 8: Enjoy your ice cream topped with dark chocolate or milk chocolate ice cream toppings.