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| 25/10/2002 |
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Kampar Chicken Biscuit (Kampar Kai Chai Paeng) Recipe by Amy Beh
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Ingredients
300g plain flour sifted
1 tsp baking powder
1/4 tsp ammonia powder
1/2 tsp salt
1/2 tbsp pounded garlic
1 piece nam yee (red fermented beancurd)
1 small egg, lightly beaten
30g maltose
60g sesame seeds
100g finely chopped, crystallsed melon strips (tung kwa)
A dash of pepper
1/4 tsp Chinese five-spice powder (ng heong fun)
30g cooking oil
Method
Preheat oven at 160 to 170 ºC. Line baking trays with non-stick parchment paper.
Combine all the ingredients in a large basin. Mix well into a soft dough.
Make into small balls (the size of small limes). Place each between two sheets of non-stick parchment paper. Roll out flat in between the sheets.
Transfer onto prepared trays and bake in preheated oven for 15 to 20 minutes or until golden brown and crispy.
Lift up carefully onto a wire rack to cool completely. Store in airtight containers.
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