Apam Bakar

Ingredients:

2 cups rice flour

1/3 cup granulated sugar (to taste)

a pinch of salt

1 tsp instant yeast  

1/2 tsp black pepper powder

i bulb of shallot (sliced)

1/2 inch ginger (sliced)

200 ml water

4  pisang emas

4  piece of fermented tapioca (tapai ubi kayu) mashed

100 g fresh grated coconut (Steamed)

Methods 

1.   Mashed the banana and the fermented tapioca. Add in shallots and ginger, salt, sugar and rice flour.

2.    Add in water part by part until suitable thickness.  ( I used 200 ml).  Add in black pepper powder.

3.  rest the mixture for 4 - 5 hours until tiny bubbles are seen and it is light when stir slowly.

4.  Heat up a non stick pan, wipe a layer of oil in the pan.

5.  Put in one scoop of the mixture, let it flow to form a round shape. cover the pan.  When bubbles are seen breaking at the surface, overturn the apam. Cook till brown.

6.  Serve with grated coconut.

Homemade braised pig trotters 家常紅燒豬腳

Ingredients:

700 g pig trotter

2 flowers of star anise

10 g ginger slices

25 g scallion 

25 g garlic cloves

120 ml water

100 ml thick soya sauce

30 ml chinese cooking wine

1 tbs rock sugar

5 spices powder to taste

Method:

1. Wash clean a pig trotter, boil for 3 minutes.  clean away remaining hair.

2. In a wok, heat up 3 tbs of cooking oil, fried garlic, ginger slices star anise and scallion until fragrance.

3.  Put in the trotter, fry for another 5 minutes.

4. Add soya sauce, cooking wind, rock sugar and 5 spices powder and water.

5.  Cook on medium fire with lid closed until boil.

6.  Cook on big fire with lid open for another 30 minutes

7. Close the lid, and cook on small fire for to minutes.

8.  Serve.

Note:

1.  I use sio tu chiu.

2.  I use gula melaka

3.  I do add white pepper to taste.