Nyonya Apom Beras @ Nyonya Pancake 娘惹米糕

This is a gluten-free recipe which is made of purely rice flour & coconut milk. You'll be fascinated how beautiful this Apom looks ! The holes were created when I'm cooking it on a frying pan. There is actually a special mould for cooking this Apom. Here's where my inspiration came from, Alan @ Travelling Foodies. Apom its originated from traditional Indian cooking which the texture is quite similar to 'dosai' and it is both made of fermented rice batter as well. However, nyonya version is a bit thicker more alike to the western pancake and it is usually serve with sweetened banana gravy (kuah pengat pisang). Please read on for more.

Here's what I did.
Ingredients for Apom batter :
(A)
5gm instant yeast
1 tspn sugar
60ml warm water

(B)
300gm rice flour
1/2 TB glutinous rice flour
1/2 TB tapioca flour
1/2 tspn salt
500ml coconut milk

(C)
60gm rice flour
410ml coconut water
3 pandan leaves, knotted

Method :
(1) mix together ingredients (A) and let to rest for 15 minutes or till frothy.
(2) combine ingredients (B) into a big mixing bowl and stir till well cooperated.
(3) stir ingredients (C) till well mixed then heat over medium flame till mixture became smooth paste, leave aside to lukewarm.

(4) now, bring together all the ingredients (A), (B) & (C) and stir till well cooperated. Leave to rest for 2 hours.
(5) when ready, heat up an apom mould if you have one, otherwise heat up an frying pan, rub the surface with some cooking oil.
(6) withdraw 1/2 cup of apom batter and stir in blue pea flower concentrated water or a few drops of blue food colouring. Mix well.
(7) pour 2 tablespoon of batter to pan and let to cook uncovered, over medium heat till bubbles appear. Then put 1 TB of blue pea batter on each apom and swirl gently with wooden chopstick.

(8) once the apom is no longer sticky means its done and ready to pick up. And ready to serve.

I love exactly how the crust presented with all the little holes on it ! You may serve these apom with curry or rendang. Or the sweet version。。。。。。

With the most tradition way。。。。。kaya spread always my favourite thing ! Yummm...

Happy weekend to all and hope you guys are going to have fantastic week ahead. Blessings

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Hakka Steamed Braised Pork In Taro @ 芋头扣肉

This hakka steamed braised pork in taro is one of the many popular hakka dish to be served during the festive celebration. In older days, you may have to prepare this dish from A-Z but its much easier to prepare it now in this newer generation. And I have chosen to make them with store bought roasted pork instead. Some time ago, one of the group member gifted me this special five spice powder where she brought all the way back from Penang and this is the only packet left in my pantry. Its one of the famous product from Pok Oy Thong Medical Hall of Penang. Very very fragrant and its wonderful to work with this special hakka dish . So.... show time ! LOL.... It is best to slice the roast pork as well as the taro into same thickness which is about 1mm thick. This will certainly help in the arrangement later on. On the other hand, everything will be evenly cooked by then. Ingredients : 500gm taro, skinned & sliced 300-350gm roast pork, sliced 3 shallots, slice

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