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Kampar Chicken Biscuits (Recipe & Pix)
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Rachiru
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Joined: 02 Oct 2005
Posts: 54
Location: Upper East Coast Rd, S'pore

PostPosted: Sat Jun 03, 2006 10:02 am    Post subject: Reply with quote




Finally tried making this biscuit...

I found mine on the hard side, but my mummy says that Kai Chai Pang is supposed to be of this texture...(do you think its because i didn't add ammonia? I doubt so cos its such a small quantity.. but i did substitute with baking powder and baking soda)

Flavour wise, it was nice(I added 2 1/2 pieces of nam yue, and added a tablespoon of icing sugar). I had to add another 1/2 egg in cos the mixture was far too dry...

Thanks Ginny!
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coxiella
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Joined: 31 Oct 2005
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Location: Singapore

PostPosted: Sat Jun 03, 2006 11:22 am    Post subject: Reply with quote

Rachel, your biscuits look good! Just thinking, would making them slightly thinner make them more crisp and less hard?
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Rachiru
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Joined: 02 Oct 2005
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Location: Upper East Coast Rd, S'pore

PostPosted: Sat Jun 03, 2006 11:45 am    Post subject: Reply with quote

Thanks Angie...

Probably it might help! Thanks for the advice... will definately make them thinner the next time round...(now i just hope my granny's dentures won't give up on her when she eats it!)
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coxiella
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Joined: 31 Oct 2005
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Location: Singapore

PostPosted: Sat Jun 03, 2006 11:53 am    Post subject: Reply with quote

Rachiru wrote:
...now i just hope my granny's dentures won't give up on her when she eats it!

Oh dear, I certainly hope not!
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Rusti
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Joined: 17 Aug 2005
Posts: 421
Location: West, Singapore

PostPosted: Sat Jun 03, 2006 9:34 pm    Post subject: Reply with quote

Rachel: Nice biscuits. Making them thinner will definetly make them more crispy as does the addition of ammonia.

Sidetrack a bit. Have you tried the Chinese biscuits 'Hup Thoe Soh' (Walnut Crisp). Ammonia plays an important role in this biscuit to give it its crispness.
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Lynda
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Joined: 18 May 2005
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Location: Malaysia

PostPosted: Mon Jun 26, 2006 6:18 am    Post subject: Reply with quote



Thank you Rusti.
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honey_bun
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Joined: 13 Apr 2006
Posts: 68
Location: Sarawak, Malaysia

PostPosted: Mon Jun 26, 2006 12:33 pm    Post subject: kampar chicken biscuits Reply with quote

hi rusti,

your biscuits looks delicious. can i omit the nam yee?
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Lynda
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Joined: 18 May 2005
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Location: Malaysia

PostPosted: Tue Jun 27, 2006 4:53 pm    Post subject: Re: kampar chicken biscuits Reply with quote

honey_bun wrote:
hi rusti,

your biscuits looks delicious. can i omit the nam yee?


Hi,
Actually nam yee is the main ingredient for this biscuit. If you omit it I think your biscuit would be flavorless.
Hope this helps. Smile
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honey_bun
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Joined: 13 Apr 2006
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PostPosted: Wed Jun 28, 2006 9:47 am    Post subject: kampar chicken biscuit Reply with quote

hi Lynda,

thanks for the reply. i cannot take nam yee, so i can't make this biscuit. i guess there won't be any substitute since it's the main ingredient. thanks anyway.
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Lynda
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Joined: 18 May 2005
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PostPosted: Wed Jun 28, 2006 2:57 pm    Post subject: Reply with quote

Oh so sorry to hear that and you are most welcome.
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purplegirl
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Joined: 13 Jan 2006
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PostPosted: Sun Sep 10, 2006 2:23 am    Post subject: Reply with quote

Hi Ginny,

I made the Kai Chae Paeng today Very Happy My first batch turned out a bit thick & hard. The dough was very dry & I can hardly form it into a dough ball. Then I took out my Amy Beh recipe for this biscuits to compare. In her recipe, it calls for 100ml oil whereas yours only called for 30g. Also her recipe called for 175g icing sugar (that
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sspaks
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Joined: 23 May 2006
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PostPosted: Mon Sep 18, 2006 10:48 am    Post subject: Reply with quote

Purplegirl is right. I checked the recipe in Amy Beh's book "At Home with Amy Beh ". It is slightly different from her recipe in her web site. ( which is the recipe Rusti adapted from. i believe )
1) 175g icing sugar (this is not listed in the web site recipe )
2) amount of oil is 100ml ( 30g oil in web site recipe )
3) 2 pcs nam yue ( only 1 pcs in web site recipe )

Her recipe from the book may well be the improved version of the one in the web site as i believe a few KC members who tried this recipe:
1) found the biscuits a bit dry n hard - needs more oil.
2) not sweet enough - added more sugar.
3) Amy did increase the number of nam yue in the book recipe - like wht most KC members did.

Hope this info helps those wanting to try this recipe.
I will be trying this recipe soon with 100ml oil but only 90g icing sugar as 175g does seem excessive, given tht it already contains 30g maltose.
The pics here look so tempting n delishlah! Have been trying so many recipes ever since i joined KC. My family thinks this is my lastest fad - but i know this interest will definitely not fade away! I love baking n cooking and all the lovely recipes/ pics n tips from other KC members r so encouraging. Razz Razz Razz
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junglelau
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Joined: 07 Feb 2007
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PostPosted: Sat Mar 17, 2007 12:24 am    Post subject: Reply with quote

i did try it as well, it come out\ i forgettan about the egg.and added too much oil come out too oily.maybe should add another piesces of nam yee.

how do i melt the maltose?? make my whole fingers sticky .advice please.
anywya it is lovely will try out another time.thanks for the recipes.
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aquariusgal
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Joined: 03 Mar 2007
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Location: Australia

PostPosted: Fri Jun 08, 2007 3:08 pm    Post subject: Reply with quote



I made these kai chai peng, using a mixture of black n white sesame seeds. I used a chicken shaped cutter cos my dd says since its called kai chai peng, should be shaped like a chicken! :lol: Theyre very nice n crunchy! Thks for sharing this delish recipe, Ginny!
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Jasmin
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Joined: 10 Jun 2007
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PostPosted: Fri Jul 06, 2007 11:25 pm    Post subject: Reply with quote

Here are my Kampar Kai Chai Paeng using a different recipe:






My heart-shaped Kai Chai Paeng! Smile

babyphat2022, here's the recipe:

Ingredients:

Ingredients A:
300gm plain flour
1 tsp baking powder
110gm icing sugar
1/2 tsp salt
1/2 tsp pepper
1/2 tsp five spice powder
1/2 tbsp minced garlic
80gm sesame seeds
100gm candied winter melon strips (tong tung kwah)
1/4 tsp ammonia

Ingredients B:
1 egg
1 tbsp maltose (mak ngah tong)
2 pieces nam yee - mashed (red fermented beancurd)
2 drops dark soy sauce
100 ml. oil

Method:

1. Preheat oven to 160 degree celsius and line baking trays with parchment paper.
2. Mix Ingredients B in a large bowl.
3. Chop finely candied winter melon strips. Gradually add in Ingredients A. Mix well.
4. Add in Ingredients B and give it another good mix.
5. Remove dough and rest it for 10 minutes.
6. Pinch small rounds of dough and shape them into balls and place them in between two parchment paper squares, flattening them with a rolling pin to preferred thickness. (I like mine thin and crunchy!)
7. Remove parchment paper and transfer to baking tray and bake for 15 - 20 minutes.
7. Cool on wire rack and store in an air-tight container.

Have fun! =)
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luvzbaking
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Joined: 01 Jun 2008
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Location: Australia

PostPosted: Sat Nov 22, 2008 6:26 pm    Post subject: Reply with quote

I'm sorta new to this forum and after reading the tips on Kai Chai Peng last night, I just had to try the recipe out. It has been a long time since I've had these biscuits - used to have them often when I was young (I'm from Ipoh and now live in Australia so lots of things I have to learn to make myself if I want to eat them - no hawker stalls here!!).

I just finished making a batch and have to say they are absolutely yummy. Taste is very authentic - I used 2 pieces of namyue, 100mls oil and 100gm icing sugar. Made a note to myself that I can afford to reduce the sugar to about 80gms next time as they are a teeny weeny bit sweeter than I'd prefer.

Because the weather is quite cold here today, what I did was to warm 1/2 of the oil in the microwave to luke warm then added the maltose into the warm oil to melt it (the maltose was quite hard straight out of the container). After adding the rest of the oil, the mixture was then cool enough for me to add the egg in without risk of cooking it Very Happy

Now if only I can stop hubby and myself from walloping up the whole lot tonight.... Cheeky grin
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Last edited by luvzbaking on Mon Feb 28, 2011 1:55 pm; edited 2 times in total
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JoyofBakinn
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Joined: 06 Jul 2009
Posts: 6

PostPosted: Wed Jul 08, 2009 4:56 pm    Post subject: Where to get Maltose in Singapore? Reply with quote

Where can I get Maltose in Singapore? Can I substitue honey with Maltose for Kumpar Chicken Cookies?
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Wed Dec 30, 2009 12:56 pm    Post subject: Reply with quote

Joyann

sorry, just saw this post..you can get maltose from my store!!!

Smile
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