It was the school holiday,and my daughter ask me to make ham chi peng(also known as five spice powder snack)And so off to the market we went,to buy bits and bits of stuff to make it.It was the first semester school break.One short week and we made all this:
Day 3 of school holiday:
Day 4 of school holiday:
So these are the things that I made during the one week of school short holidays. I may not be the perfect baker and chef, but I always try to be and will never stop to be. My kids are luckier to have me who always cooked and baked for them. Oh! I almost forgot! I also made Kolo mee(our very famous Sarawakian local noodle)That was on day what? I couldn't remember which day of the school holidays I made. Too many things in a week's time. Not to mention, there is also the Tomato Sauce Kueh Teow for dinner on the following day. It was a happy holiday spending time together with my kids and doing things that I like.
Ham Chi paeng was said to be crispy on the outside and soft or spongy on the inside, but I think we made it way too crispy. We want it to look more brown and beautiful and it ended up too crispy and a bit hard. Therefore, we made another batch.
Day2 of school holiday:
Ham Chi Paeng
Steamed Rice Cake
Curry Puff and Egg Tarts
Day 5 of school holiday:
Chicken Rice
So these are the things that I made during the one week of school short holidays. I may not be the perfect baker and chef, but I always try to be and will never stop to be. My kids are luckier to have me who always cooked and baked for them. Oh! I almost forgot! I also made Kolo mee(our very famous Sarawakian local noodle)That was on day what? I couldn't remember which day of the school holidays I made. Too many things in a week's time. Not to mention, there is also the Tomato Sauce Kueh Teow for dinner on the following day. It was a happy holiday spending time together with my kids and doing things that I like.
Ham Chi paeng was said to be crispy on the outside and soft or spongy on the inside, but I think we made it way too crispy. We want it to look more brown and beautiful and it ended up too crispy and a bit hard. Therefore, we made another batch.
For the Ham Chi Paeng recipe:
1 kg bread flour
1/2 c sugar
1 tbsp salt
1 tbsp baking soda
2 1/2 tbsp baking powder
21/4 cup water
1/4 cup oil
2 sachets of instant yeast
Method:
Put everything into a large mixing bowl fitted with a dough hook. Knead into a dough and cover it to let it rise in a warm place. The dough will double in size.
Filling:
2 tbsp 5 spice powder
21/2 tsp salt
Mix the filling. Take the dough out and roll it into a 4 rectangular pieces. Sprinkle some water over the dough. Sprinkle some 5 spice powder over the top on every 4 rectangular pieces and spread evenly using the back of a spoon. Roll up the dough like you roll a swiss roll. Cut into a few pieces. Turn the cut side out and flatten it a bit.
Deep fried in a wok half full of oil until golden brown, but not too brown or it will end up very hard. Let cool before eating.
NOTE: Go to older post for recipes of egg tarts,kuih lapis, and curry puffs.Chicken rice on the next post.
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