Recipe: Fried Kuih Sayur

This was usually served as after-school snack in our family. It is one of the popular demand snacks. So instead of the agak-agak version, I am recording down the actual amount used this round. This way, my children would be able to prepare and enjoy the 'kuih' anytime in the future.

This served merely as a guide to the main ingredients. Sometimes, I like it with more plain flour and less self-raising (my husband's liking), and most of the time I did it without spring onion and carrot. So, you get what I mean? Just play around with it...the ingredients : )

Oh ya, I named it 'Fried Kuih Sayur' based on the ingredients hehee.

Ingredients:

• 450g lobak (white radish), coarsely grated
• 1/2 onion, diced
• 2 stalks of spring onion, diced - optional (may substitute with more onion instead)
• 50g carrot, coarsely grated - optional (may substitute with more lobak instead)
• 2 eggs
• 3/4 tsp salt 
• 1/8 tsp pepper
• 30g rice flour (or some leftover rice)
• 220g plain flour
• 145g self raising flour
• 450g water

1. Mix all ingredients till well combined.
2. With med-high heat, place a spoonful of battle into a frying pan. Repeat 
3. Fry till brown on both sides.
4. Serve hot. We like it with hot chili sauce!

Dipping - optional

• 2 tbsp of hot chili sauce
• juice of 7 limes
• 3 finely minced garlic

Mix all! We like it this way,  limy and garlicky...yum!

Recipe: Crispy Apam Balik 香脆慢煎糕

Recipe adapted from Agnes's cookbook. Makes around 10-11 pieces.

This is what I've been craving for...can't wait for another round.

Batter: mix all ingredients below and rest for 3 hours. Stir well before use.

• 170g self raising flour (or 170g plain flour + 2tsp baking powder +1/2tsp salt)
• 100g rice flour
• 30g corn/tapioca starch
• 1tsp baking powder
• 2 eggs
• 1tsp vanilla extract
• 250g water
• 130g castor sugar

Toppings:

• 70g butter, diced
• 1 cup crushed roasted peanut
• 110g castor sugar
• 11 Tbsp cream corn

Method (cook with med-heat) :

1. When the pan is hot, pour slightly less than 1/3 cup of batter into a 22cm non-stick pan
2. Evenly coat to thin layer, cover to set (around 30 seconds)
3. Sprinkle 1tsp of sugar evenly then cover till brown (around 3-4 mins)
4. Add a few diced butter, 1 1/2 Tbsp of crunched peanut, 1 Tbsp cream corn and 1 tsp of sugar
5. Loosen the edges and fold it into half
6. Serve hot!

Notes:

1. Do adjust the thickness to your liking. For thinner layer, use less batter. My husband like it thicker, I used 1/2 cup of batter and more sugar for that.
2. Serve hot, otherwise place Apam Balik on a wire rack.

pour slightly less than 1/3 cup of batter into a 22cm non-stick pan

Evenly coat to thin layer

cover to set (around 30 seconds)

Sprinkle 1tsp of sugar evenly

then cover till brown (around 3-4 mins)

Add a few diced butter

1 1/2 Tbsp of crunched peanut

1 Tbsp cream corn 

and 1 tsp of sugar

Loosen the edges and fold it into half

Serve hot!