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Kampar Chicken Biscuits (Recipe & Pix)
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Rusti
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Joined: 17 Aug 2005
Posts: 421
Location: West, Singapore

PostPosted: Wed May 17, 2006 9:23 pm    Post subject: Kampar Chicken Biscuits (Recipe & Pix) Reply with quote

Adapted from Amy Beh's recipe:


Ingredients:
300g plain flour
1 tsp baking powder
1/4 tsp ammonia powder
1/2 tsp salt
1/2 tbsp garlic (minced very finely)
2 pieces nam yue (red fermented beancurd)
1 small egg (lightly beaten)
30g maltose
60g sesame seeds
100g candied wintermelon (chopped finely)
1/2 tsp pepper
1/2 tsp five-spice powder
30g cooking oil

Method:
1) Preheat oven to 160 degree C. Line baking trays with parchment paper.
2) Combine all ingredients in a large bowl and mix into a soft dough.
3) Roll dough into small marble size pieces.
4) Place each marble sized dough between two small squares of parchment paper, flatten with a rolling pin.
5) Transfer to baking tray and bake for 15 to 20 minutes till golden brown and crispy.
6) Cool on rack and store in airtight jar.

Note:
1) Original recipe uses only a dash of pepper, 1 piece of nam yue and 1/4 tsp of five spice powder.
2) It is better to line the tray with parchment paper as the biscuits may stick if place directly on the tray.
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Ginny

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coxiella
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PostPosted: Wed May 17, 2006 10:14 pm    Post subject: Reply with quote

Ginny, thanks for the recipe. I got to go get ammonia powder first.
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Angie
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Rusti
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PostPosted: Wed May 17, 2006 11:03 pm    Post subject: Reply with quote

Ha Ha. The same thing happened to me the other day. I had measured out everything and then realised that I had previously threw out the half bottle of ammonia powder because it had melted. Quickly drove to Lee Bee in Jurong West to buy a bottle. In the end, I ended up with some other baking stuffs on top of that ammonia.
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Ginny

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sinner
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PostPosted: Thu May 18, 2006 5:17 am    Post subject: Reply with quote

Rusti,

Thanks for sharing your recipe. Is candied wintermelon = "tong tung kwah" :roll: . If it is, wish me luck in finding it :twisted: .

Btw my bacon loong yoke is marinating, will be able to bbq/grill on Sat. Will let you know how it turns out. Hope I don't burn them. Smile
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coxiella
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PostPosted: Thu May 18, 2006 8:09 am    Post subject: Reply with quote

Ginny, I always do that, as in got a cart of things on top of the one thing I want to buy Wink

Sinner, can't wait to see your bbq bacon.
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karlskrona
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Joined: 31 Dec 2005
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PostPosted: Thu May 18, 2006 1:46 pm    Post subject: Reply with quote

Rusti wrote:
Ha Ha. The same thing happened to me the other day. I had measured out everything and then realised that I had previously threw out the half bottle of ammonia powder because it had melted. Quickly drove to Lee Bee in Jurong West to buy a bottle. In the end, I ended up with some other baking stuffs on top of that ammonia.


so ammonia powder actualy will melt into liquid? i thought why mine turn out that way Embarassed
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Rusti
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Joined: 17 Aug 2005
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Location: West, Singapore

PostPosted: Thu May 18, 2006 6:18 pm    Post subject: Reply with quote

Sinner: Correct. Tong Tung Kwah is the right ingredient.
You really have to watch out for the bacon burning because of the high concentration of sugar and honey present.
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Ginny

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coxiella
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PostPosted: Thu May 18, 2006 9:12 pm    Post subject: Reply with quote

Ginny, I have everything ready. I've got one question, do you need to leave a lot of space in between the cookies on the baking tray? Do they expand quite a lot? Thanks.
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Angie
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coxiella
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PostPosted: Sat May 20, 2006 10:23 pm    Post subject: Reply with quote

Ginny,

Thanks so much for this recipe. I halved the recipe but I used one egg, coz the mixture was a bit too dry to hold together. Ran out of white sesame seeds, so topped up with black sesame seeds. These are so good, I had to stop myself away from munching away the whole lot.




Sinner, I kept a dozen for you, before you get your tung dong kwa Smile
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Angie
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sinner
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PostPosted: Sun May 21, 2006 2:51 am    Post subject: Reply with quote

coxiella,

Nice thin cookes. A dozen *happily munching away* Smile. I went hunting yesterday and found a packet called ' sweet watermelon" but it is not pure white (will use it anyway).

How much space did you leave in between the cookies :roll:
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coxiella
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PostPosted: Sun May 21, 2006 8:13 am    Post subject: Reply with quote

Sinner, since I always chope your food, so must give you at least a dozen :lol:

These biscuits hardly spread at all, I just space them out abt 1/2 a cm. Sweet watermelon? Maybe will works just as well. Waiting to see your Gai Zai Beng. Btw, your bbq bacon :roll: (see my greedy tastebuds on 'overdrive').
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Angie
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sinner
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PostPosted: Sun May 21, 2006 8:54 am    Post subject: Reply with quote

coxiella

Thanks. Another question - roughly how many biscuit did you get from 1/2 the recipe :roll: , then I can decide whether to use big or small oven Smile .

Bbq bacon - Will post at first opportunity. coffee Not raining for a change so taking this opportunity to do some outside chores.
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coxiella
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PostPosted: Sun May 21, 2006 10:35 am    Post subject: Reply with quote

Sinner,

Hope I'm not too late :roll: . I made 35 pieces, about 2 inches diameter.
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sinner
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PostPosted: Sun May 21, 2006 10:53 am    Post subject: Reply with quote

Thanks coxiella - have not started yet
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sinner
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PostPosted: Mon May 22, 2006 12:02 pm    Post subject: Reply with quote


Rusti,

The aroma of the biscuit is so authentic that whenever I open the biscuit tin, it transports me back to the Kampar Chicken biscuit shop where we use to buy them.

Thank you so much for sharing the recipe. Smile
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coxiella
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PostPosted: Mon May 22, 2006 2:02 pm    Post subject: Reply with quote

Sinner, lovely biscuits. So the watermelon works very well too Smile I also find the aroma amazingly authentic.
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Rusti
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PostPosted: Tue May 23, 2006 10:52 am    Post subject: Reply with quote

Glad you both like it. Next round I will add another piece of nam yu and perhaps a bit of icing sugar to heighten the taste further.
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Ginny

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PostPosted: Sun May 28, 2006 1:47 am    Post subject: Reply with quote

here is my bake of kampar chicken biscuit


Ginny, ya you are right, can add another piece of nam yu. One of my friend (from hong kong) told me that there should be "chee yao" (lard) added, to enhace the flavor :roll:

jc
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piggish
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PostPosted: Sun May 28, 2006 11:16 am    Post subject: Reply with quote

is ammonia powder really necessary for this recipe? very tempted to make it but don't feel like buying something tt i won't need a lot.. Embarassed
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Rusti
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PostPosted: Tue May 30, 2006 3:38 pm    Post subject: Reply with quote

JC, yup the original chicken biscuits has pieces of sugared-lard and chopped wintermenlons in it. You can still find them in Malaysia but each piece is quite big, almost 7 cm in size and 1.5cm thick. I don't like them because they are too sweet and 'oily'. Nioe at the first bite but jelak subsequently.

The version that we made is like a 'modern' chicken biscuits. They even come in very nice packaging. Two tiny biscuits in a small plastic bag like those Taiwan muah-chee.
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Ginny

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PostPosted: Tue May 30, 2006 7:39 pm    Post subject: Reply with quote

Ginny, thanks for the info.

jc
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Rachiru
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PostPosted: Wed May 31, 2006 7:12 pm    Post subject: Reply with quote

piggish wrote:
is ammonia powder really necessary for this recipe? very tempted to make it but don't feel like buying something tt i won't need a lot.. Embarassed


Hi... I'm also very interested in making this biscuit and I have all the ingredients except ammonia powder!

I just did a research on ammonia powder.. it is rarely used, baking powder is also known as baker's ammonia. It was very popular in the olden days. It yields a very light, airy product, but can impart an ammonia flavor to baked goods(but this can be prevented if your cookies are thin and allows the ammonia smell to evaporate). And it is known to stink the kitchen when it is being used! It's best used in cookies, which are flat enough to allow all of the ammonia odor to dissipate during cooking(because ammonia is heat activated).

A good substitute would be one teaspoon of baker's ammonia = one teaspoon of baking soda plus one teaspoon of baking powder.
You will not get the exact same texture as using baker's ammonia but its good enough...

I'm gonna try this recipe soon... will update about how the cookies turn out... Smile But for now, I hope this helps...
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Gina
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PostPosted: Wed May 31, 2006 7:16 pm    Post subject: Reply with quote

Ginny

why is it call Chicken biscuits when there is no chicken in it? Wink
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Rachiru
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PostPosted: Wed May 31, 2006 7:36 pm    Post subject: Reply with quote

Gina wrote:
Ginny

why is it call Chicken biscuits when there is no chicken in it? Wink



Haha... Thats a very good question! I was just about to ask it too!
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piggish
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PostPosted: Thu Jun 01, 2006 6:47 am    Post subject: Reply with quote

thanks Rachiru for researching on ammonia powder! Very Happy
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