Mock Apam Balik (Scotch Pancake with peanut and sugar fillings)
I am having a lot of problems with Weebly image upload lately - I wasn't able to update the blog!
Two weeks ago, I completed a cookery leadership course - Cookability with Brighton and Hove Food Partnership. It was an interesting 10 weeks course. We start from 9:30am until 2pm every Wednesday. The main objective of the course is to train people to lead community cookery courses. These community cookery courses introduce students some basic cooking skills and recipes to prepare fresh homemade meals using affordable local ingredients.
Every week during the Cookability session, we have training in food safety/ hygiene, basic food nutrition knowledges etc. Then a couple of hours to prepare (always) very exciting and big group lunch. Each week, the tutor talked a different food group - meat, fish, vegetable, daily etc, and everyone of us (9 students) will prepare one dish according to the week's food group topic.
It is always very exciting to see how all these simple ingredients transform into various delicious dishes to share amongst us. Food is really more delicious when shared..
Every week, student will prepare a cooking demo to the class. I have been putting it off due to my lack of confidence!
But my time of avoiding it was up at the last training session! I have to give a cooking demo! So I decided maybe making Scotch pancake can be interesting and fun.
There are so many different regional pancake recipes I found out. I thought I will demonstrate three pancake recipes using Scotch pancake mix as the basic ingredient and find inspirations from other regional recipes to give the Scotch
pancake mix a twist.
I made one portion of traditional plain Scotch pancake with homemade blueberry sauce, a portion of honeyed bacon savoury pancake (inspired by North American - Canada in particular - (thanks to my friend Lily!) - bacon and maple syrup) and then the last one, a local Malaysia pancake with crushed peanut and sugar fillings - Apam balik.
I have almost forgotten this common Malaysian street food - these pancake are popular as breakfast. I am very happy that I can re-create this pancake at home (although it is not exactly the same as what you will get in Malaysia) but I think they still tasted rather delicious. The slightly salted peanut worked wonderfully with the sugar.
To make this mock Apam balik (Apam - fold) (balik - turn)...you need:
Ingredients:
Batter:
Fillings:
Preheat the heavy based pan.
Mix the flour, sugar, egg and milk (little by little) to form a double cream consistency batter.
Wipe some oil to the pan, and drop one tablespoonful of the batter to the pan and slowly sprinkler some of the peanut and sugar filling on top of the pancake and cook until small bubbles forming on the surface of the pancake. Slowly fold the pancake in half and wrap the peanut filling inside. Cook until the pancake turn golden on both side of the folded pancake.
Repeat the process for the rest of the batter. Serves warm.
Two weeks ago, I completed a cookery leadership course - Cookability with Brighton and Hove Food Partnership. It was an interesting 10 weeks course. We start from 9:30am until 2pm every Wednesday. The main objective of the course is to train people to lead community cookery courses. These community cookery courses introduce students some basic cooking skills and recipes to prepare fresh homemade meals using affordable local ingredients.
Every week during the Cookability session, we have training in food safety/ hygiene, basic food nutrition knowledges etc. Then a couple of hours to prepare (always) very exciting and big group lunch. Each week, the tutor talked a different food group - meat, fish, vegetable, daily etc, and everyone of us (9 students) will prepare one dish according to the week's food group topic.
It is always very exciting to see how all these simple ingredients transform into various delicious dishes to share amongst us. Food is really more delicious when shared..
Every week, student will prepare a cooking demo to the class. I have been putting it off due to my lack of confidence!
But my time of avoiding it was up at the last training session! I have to give a cooking demo! So I decided maybe making Scotch pancake can be interesting and fun.
There are so many different regional pancake recipes I found out. I thought I will demonstrate three pancake recipes using Scotch pancake mix as the basic ingredient and find inspirations from other regional recipes to give the Scotch
pancake mix a twist.
I made one portion of traditional plain Scotch pancake with homemade blueberry sauce, a portion of honeyed bacon savoury pancake (inspired by North American - Canada in particular - (thanks to my friend Lily!) - bacon and maple syrup) and then the last one, a local Malaysia pancake with crushed peanut and sugar fillings - Apam balik.
I have almost forgotten this common Malaysian street food - these pancake are popular as breakfast. I am very happy that I can re-create this pancake at home (although it is not exactly the same as what you will get in Malaysia) but I think they still tasted rather delicious. The slightly salted peanut worked wonderfully with the sugar.
To make this mock Apam balik (Apam - fold) (balik - turn)...you need:
Ingredients:
Batter:
- 125g self rising flour (sifted)
- 25g sugar
- 1 egg
- 150ml milk
Fillings:
- about 100g salted peanut (grind/ crush until reasonably fine)
- 2-3 tbsp unrefined cane sugar
Preheat the heavy based pan.
Mix the flour, sugar, egg and milk (little by little) to form a double cream consistency batter.
Wipe some oil to the pan, and drop one tablespoonful of the batter to the pan and slowly sprinkler some of the peanut and sugar filling on top of the pancake and cook until small bubbles forming on the surface of the pancake. Slowly fold the pancake in half and wrap the peanut filling inside. Cook until the pancake turn golden on both side of the folded pancake.
Repeat the process for the rest of the batter. Serves warm.
Make this as the alternative to plain pancake to impress your family and friends!
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