Chicken biscuit of Kampar

This cookie recipe is so unique, there is no trace of chicken , even a little bit. The source of this recipe from Amy Beh. Taste so wonderful.

Ingredients:

300g plain flour

1 tsp baking powder

1/4 ammonia powder/baking ammonia

1/2 tsp salt

1/2 tsp pepper

1/2 tsp five spice powder

1 tbsp icing sugar

60g sesame seed

100g candied winter melon(chopped finely) ( I put more 150 gr)

1/2 tbsp garlic(minced very finely)

30g cooking oil, ( I put 2/3 tbs shortening)

2 pieces nam yue(red fermented bean curd)

1 egg(lightly beaten) ( I put 1 1/2 eggs)

30g maltose(mai tang)

What to do:1. Preheat oven to 160 degree C. Line baking trays with parchment paper because the cookies will stick to the baking pan.

2. Combine all the dry ingredients and mix well.

3. Mash the nam yue and combine this and all the other wet ingredients together with the dry ones.4. Mix and knead gently into a soft dough.

5. Roll dough into small marble size pieces.

6. Place each marble sized dough between 2 pieces of parchment paper and flatten with rolling pin.

7. Transfer to baking tray and bake for 15-25 min or till golden brown and crispy(time taken depends on how thick and big your biscuit is).

8. Cool on wire rack and store in an airtight container.

Notes:

1. I added 2 1/2 pieces of nam yue

2. I used 1 1/2 eggs to combine the dry and wet mixture because it seemed far too dry when i used 1 egg. You can judge for yourself on how dry/wet the dough is and if you need more egg.

3.ammonia powder was very popular in the olden days. It yield a very light , airy product, but can impart an ammonia flavour to baked goods, though this can be prevented if the cookies are thin and allows the ammonia smell to evaporate. It is best used in cookies which are flat enough to allow the ammonia to dissipate during cooking because ammonia is heat activated.You may substitute one teaspoon of ammonia powder = one teaspoon of baking soda PLUS one teaspoon of baking powder.You will not get the exact same texture using ammonia powder but its good enough…

Vapor moist chocolate cake

For Chocoholic addict, this cake so moist and mmm, mmm , good. This recipe , I found it from here.

Ingredients:

1/2 can of Full Cream Evaporated Milk (about 200g)

250 g butter

2 Eggs,lightly beaten with a fork

1 cup of Plain flour

1/2 cup of Cocoa powder

1/2 tsp Baking powder

1/2 tsp Baking soda

1/2 tsp Vanilla Extract or 1 tsp Vanilla essence,

1 cup sugar

Method:

1. Combine Castor sugar,evaporated milk,vanilla extract or essence and butter in a saucepan.

2. Stir over low heat until sugar is dissolved and butter is melted,off fire and keep warm.

3. Add the beaten eggs into the slightly cold Evaporated milk mixture and stir till well mix.

4. Sift the flour,cocoa powder,baking powder and baking soda into a large mixing bowl then pour the eggs mixture over the flour and stir till well mix (cake batter should be runny).

5. Heat up the steamer.

6. Lined and greased a 8 or 9 inch baking pan.

7. Pour the batter into prepared pan and place the pans into the steamer and cover the top of the pan loosely with a piece of aluminium foil.

8. Steam over medium heat for 45 mins.

9. Cool the cake in pan before turning out for further decoration.

Chocolate fudge Topping:

1/2 can of Condense milk

1/2 tsp of Vanilla extract or 1 tsp Vanilla essence

1/4 cup Corn oil1/6 cup Cocoa powder,sifted1/16 tsp Salt (Okay, this is just a small pinch of salt)

1. Combine the sifted cocoa powder,condense milk and oil.

2. Stir over low heat till thicken (stirring all the time).

3. Add in salt and vanilla extract or essence.

4. Cool the chocolate topping a little before spreading on the cake.

Notes(by me!):

1. I did not line the cake pan, but i greased the pan generously.

2. Boil a kettle of water and keep it as stand-by while steaming the cake. This is to top up the water in the steamer if it dries up¦(This is optional, but i find it useful)

3. You can substitute the butter in the cake with corn oil. The cake would turn out more moist but with butter, the cake would be more fragrant.

4. With a metal spoon fluff up the flour in the bag,and lightly spoon it into the measuring cup while held over a sheet of waxed paper or the flour canister. Let the flour heap up and overflow. Do not tap or shake the cup to level it. When the flour is over the top,use the flat side of a knife or spatula to sweep off the excess flour so it is level with the top of the cup. Recipe is from Dralion from Kitchencapers.net