Kueh Bakar Berlauk

Ingredients

meat fillings

ground meat (chicken, beef or mutton)

onion

garlic

ginger

chicken cube

curry powder

salt to taste

Directions

• cook the meat in little oil and put side
• sautee onion, garlic and ginger till fragrant
• add chicken cube, curry powder and mix in the meat
• add salt to taste and put aside to cool

kueh batter

200g plain flour

800ml coconut milk (350ml Kara coconut cream + 450ml water)

2 tsp salt

yellow coloring

3 eggs

Directions

• blend together all the ingredients till all are evenly mix
• pour into measuring cups for easy pouring

garnishings

cut chilli

chopped chinese celery (daun sup) + fried shallots

Directions

• season the mould by filling it with oil and cook for a while
• pour out the oil and clean... but don't use soap
• heat the mould using low heat on a stove (lined the bottom with grills to stablize the mould)
• generously pour oil on all the sections
• pour the batter into each sections, top with meat fillings, chilli and sprinkle with daun sup and fried shallots
• pour oil generously again and cover the mould with any pot cover
• once cooked, use a skewer or satay stick to remove the kueh2

Foodnote: Another kueh that I love to eat because it is savory. It reminds me of takoyaki. Need to get the mould first hehe. The kuih bakar berlauk is soft after cool down. Really yummy. Love this one.

Finally tried making this at home. Bought the mold but it is not seasoned well enough so the batter sticks to it ggrrrr. So just use my obanyaki mold. Really yum yum. Very happy and will make this more often.

Obanyaki / Imagawayaki

Ingredients:
Apam Balik Power
any fillings of your choice (I use red bean paste)
Get around 8-9pcs

Directions

• once the batter has been prepared as the apam balik, heat up the pan with very low fire
• oil the mould lightly (it is non-stick but it is the first time I use it so... )
• scoop the batter and fill in about half of the mould making sure it spread to the sides (don't fill all the mould only half as this will be the top later
• about 1.5min later, do the same to the other half of the empty mould keeping the lid covered
• 1min later, put the fillings on the new batch of pancake
• using a stick or whatever you have, remove the earlier pancake and topi it on the one with the filling
• leave it for another 2 minute or so before removing from the pan

Foodnote: So I stop buying Mr Bean red bean pancake ever since they started having chicken, ham etc. Been craving for one and can't find halal one so for a while I am on my mission to find the mould to make my own. Finally found one online and it took ages to reach me but alas it finally did. So I bought the red bean paste from Sheng Siong. It is quite yummy actually so I don't think I will make my own anytime soon. I can even use it for my bread! Anyway... using my standard apam balik recipe, I did it. Oooh so yummy and soft! Nom Nom Nom...

Next project: will make kuih terang bulan or martabak mini with the pan.

Apam Balik Power (Favorite recipe)

Ingredients
2 cups flour
1/2 cup sugar
1/2 tsp bicarbonate soda
1 tsp baking powder
1 egg
1 1/2 cup water
1/4 tsp salt
1/4 tsp of egg yellow coloring (optional)

1 tsp vanilla butter (optional)
2 tbsp (28g) melted butter

Fillings (up to taste)
ground roasted peanut
coconut
cream of corn
grated cheese
nutella
butter
sugar

Directions

• sieve together flour, bicarbonate soda, and baking powder
• in a separate bowl (I use a 1.4L glass bowl) whisk egg and sugar together (sugar don't have to dissolve)
• add in water, salt, vanilla and coloring till combined
• whisk in the flour mixture slowly till all combined and no lumps
• finally add in the melted butter
• cover the bowl and keep for an hour or more at room temperature
• grease pan very lightly with oil and pre-heat it or use non-stick pan
• scoop batter into the pan and spread it out till the edge
• cook on low heat.. it will take a while but you will get crispy edges
• once the top looks cook with bubbles, brush with butter and drizzle a bit of sugar(optional) and peanut (or other toppings of your choice) over it and fold it into half
• use spatula to loosen the edges and place it on a wire rack to cool (so that it will stay crispy on the outside)
• enjoyzz

Foodnote: I think this is the best recipe I have tried so far. The edge is crispy and really tasted good. Initially when I tried the recipe I replace water with milk but I think water will do just fine. This recipe is also good for lempeng (pancake) or WAFFLE!! woohoo... so yummilicious.

I use this recipe to make Obanyaki too.

To make dorayaki or doraemon pancake, increase the baking powder by 1 1/2 tsp