Tuesday 17 November 2009

第十一届国际中文书展11th WORLD BOOK FAIR





24-11-2009下午3点半至五点在书香国际华文书展副舞台,由张慧兰医师与Y3K联合呈现义诊.
Free Medical consultation by Y3K and Dr. Chong Fee Lan at World Of Chinese Book Fair, MIECC (The Mines) today(24-11-2009), 3.30pm - 5.00 pm (Stage 2).











地点:马来西亚绿野国际会展中心(MIECC)
Location: MIECC, Mines Resort City Seri Kembangan, Selangor.

日期 Date: 20/11 ~ 29/11/2009
时间 Time: 10am-10pm daily

Meet "Y3K" at booth no. L22

Tuesday 3 November 2009

Little Cookies Earn Big $ 做小饼 赚大钱

Little Cookies Earn Big $ (Available now!)

In a run-up to CNY, every family spring cleans the house. This is in line with the renewal process as it makes the world go round. Prayers often centre around blessings for a blissful marriage, elevated position in one's career, brilliant off springs with good study marks or another year of good health.

Traditional practices are still observed. The halls are decked with blooming plants, new clothes are sewn, festive dishes are planned or hampers sent to the elders. It may be a season of goodwill for the affluent but for a cash-strapped family, it can be a tight season as it coincides with a new semester as money is needed for school books, uniform, shoes and transport.

Wise housewives may resort to earning some festive money like baking cookies for sale. Perhaps, mini goals would be a good way to start. If opportunity does not present itself, she will create the opportunity. Readers can look up our other festive cookies books like "New Year Cookies" and "Cookies". With another new volume created by Coco, it may continue to impact the lives of many industrious people. baking cookies can be both sustainable and rewarding in a home business opportunity.


做小饼 赚大钱
(已经出版!)

华人新年的传统送旧迎新习俗,家家户户都会赶在新年前将家里弄得焕然一新,祈望来年不论是家庭、事业、学业、健康等都更胜往年。

新年需要添置家具、买新衣、准备丰盛大餐、送礼等,这些都需要一笔钱。加上新年往往碰上学校刚开学,孩子的校服、书本、交通费等开支接踵而来,往往让人喘不过气来,大喊钱不够用。

在钱不够用的压力之下,如何开源节流?一些脑筋灵活的家庭主妇逢年过节都会做些糕饼售卖以赚钱帮补开支;有些心灵手巧的主妇甚至在一个新年或节日售卖糕饼就赚得盆满钵满。

Y3K以往总是以读者的需要而策划食谱书,包括两本新年饼干食谱《过年饼》(2006年12月出版)及《又是过年饼》(2007年12月出版),目前这本《做小饼赚大钱》(2009年11月出版)也不例外。我们找到专业烘焙专家江丽凤老师将她多年心得公诸于众,让大家在这个新年来临之际,做饼干赚新年钱。








Mmm... Cartoon Ideas

(Makes 36 pieces, cost approx. cost RM4.00)

Ingredient
A: 180g butter
30g egg whites
80g icing sugar
B: 180g plain flour
80g rice flour
80g cornflour (butterly brand)
Utensil needed:
Some cartoon moulds

Method:
1. Preheat oven to 150 degrees Celsius.

2. Cream ingredient (A) till combined. Fold in ingredient (B). Use a rubber spatula to fold
ingredients into a soft dough. Keep in-between a plastic sheet, roll flat. Keep dough sheet in the refrigerator, chill dough till semi-hard.

3. Remove no.(2) from the refrigerator. Stamp out cookies using different cartoon moulds.
Arrange on lined baking trays. Bake in a preheated oven for 20 to 25 minutes. Cool well and store properly.


动物小饼

(可做 36块, 成本RM4.00)

材料
A: 牛油180克
蛋白30克
糖粉80克
B: 面粉180克
粘米粉80克
粟米粉80克(蝴蝶牌)
用具:
卡通模数个

做法:
1. 以150℃预热烘炉。

2. 将(A)料搅拌均匀,加入(B)料用刮刀拌成软团后,放在塑胶纸中间擀扁,放入冰箱冷藏至稍微硬。

3. 将(2)取出印出卡通形状,排在铺了纸的烘盘烘20至25分钟,取出待凉后,收在不透风罐子。



一套售价RM8 per set

RM8 + RM5 (西马快邮 - 市区范围 West M'sia by courier service - Urban area) = RM13

RM8 + RM10 (东马快邮 - 市区范围 East M'sia by courier service - Urban area) = RM18

+

RM20 (Little Cookies Earn Big $) + RM8 (One set of 6 animal moulds) = RM28(一套售价).

RM28 + RM5 (西马快邮 - 市区范围 West M'sia by courier service - Urban area) = RM33

RM28 + RM10 (东马快邮 - 市区范围 East M'sia by courier service - Urban area) = RM38

Enquiries: y3krecipes@gmail.com or call 03-89453000 Fax: 03-8945 0888

Available at most Baking ingredient shops.

Singapore: selling at CK Tang Basement 1 Electrical Department - Ponza (company selling water filter).

Thursday 29 October 2009

Assam Roast Pork Nyonya Cuisine



Ingredients:
600g roast pork (cut into pieces)
300g sam chan pork or belly pork (cut into pieces)
1.2kg green mustard or kai choy (cut into big pieces)
150g kiam chye or ham choy (cut into big pieces)
4 dried chillies (soaked)
2 fresh red chillies (split)
45g assam pulp or tamarind paste (mixed with 100ml water, discard seeds)
3 stalks lemon grass or serai (smashed)
45g belacan (toasted in an oiless wok, mixed with a litter water into a paste)
5 pips garlic (pounded)
4 pieces assam skins or assam keping
1.7 litres water
4 tbsps oil

Seasoning:

3-4 tbsps brown sugar
1½ tbsps sugar
½ tbsp salt or to taste

Method:
  1. Heat oil in the wok to sauté lemon grass, both types of chillies, garlic and belacan paste.
    Add in roast pork, sam chan pork, assam skins and kiam chye. Fry well, add in assam water, plain water and bring to a boil.
  2. Add in kai choy and cook. Add in seasoning, taste and adjust.

Thursday 22 October 2009

A Beautiful Bloom Of Cake


Y3K Issue no.40: Tasty Steamed Food (Jan/ Feb 2008) SOLD OUT
60 Recipes For The Lunar New Year.



Ingredient A:
8 chilled eggs (grade A)
250g caster sugar
1 tbsp cake improver
Ingredient B: sieved together
350g superfine flour
1 tsp double action baking powder
Ingredient C:
70ml Seven-Up aerated water
Ingredient D:
Some caster sugar
Material & utensil needed:
A big sheet of greaseproof paper
An 8" mould (see photo)
Stamps design with words
Dash of red colouring
Method:
  1. Fill a wok with a lot of water. Add in knotted pandan leaves. Place in the steamer utensil and cover wok. Turn on medium heat and bring water to a boil.
  2. Beat ingredient (A) in a mixer until it has reached a white and thick consistency.
  3. Pour no.(2) into a big mixing bowl. Sieve in ingredient (B) in small batches and fold. Stir in ingredient (C) and mix to a thick batter.
  4. Line the eight inches mould with greaseproof paper (leave extra paper surrounding mould). Pour in no.(3), use a spoon to dust in some sugar of ingredient (D) to form the word of "Y". Wipe wok cover dry. Place in batter to steam. Cover wok once more. Turn to high heat, steam for 30-35 minutes. Insert a skewer in to check for doneness. There should be no batter bits clinging to the skewer.
  5. Drip some red colouring into a bowl. Brush colouring onto stamp designs and print words on no.(4). Cool cake.
Tips: The pandan leaves give out a nice aroma in the wok and helps to drive away the eggs' fishy smell. Chilled eggs work well with cake improver and shortens the beating time. Use a mould with a bigger diameter on top and tapers to a smaller base. This helps the cake to blossom.

Monday 12 October 2009

Muar Otak-otak 麻坡鱼肉乌挞











Ingredients:
300g Spanish mackerel or ikan tenggiri
150ml concentrated coconut milk

Seasoning:
2 tbsps cornflour
2 tbsps curry powder
2 tbsps blended chilli paste
1 1/2 tsps salt
1 tsp white granulated sugar
Dash of turmeric powder or serbuk kunyit
Dash of chilli powder
1 tsp minced garlic
1 tsp minced shallot

For wrapping:
40 fronds of coconut leaves (8" in length)
Some staples

Method:
1. Debone fish, take out the flesh and place into a food processor or blender.
2. Add in seasoning into no.(1), blend a while. Add in coconut milk, blend further and set aside.
3. Spoon a tablespoon of no.(2) and spread it in-between the coconut frond. Cover with another piece of frond. Staple both ends together. Bake at 200 degrees Celsius for 10 minutes.

材料:
马鲛鱼300克
浓椰浆150毫升

调味料:
粟粉2汤匙
咖哩粉2汤匙
搅烂辣椒干2汤匙
幼盐1茶匙半
白糖1茶匙
黄姜粉少许
辣椒粉少许
蒜茸1茶匙
葱头茸1茶匙

包装:
椰叶40片(8寸长)
书钉适量

做法:
1. 将马鲛鱼取出鱼肉,放入搅拌机搅烂。
2. 将调味料和(1),搅拌均匀。再加入椰浆,拌匀待用。
3. 将1汤匙的馅料(2),放入椰叶内,用另一片椰叶夹在一起,用书钉钉妥,放入预热烘炉内,以200℃烘烤约10分钟即可。

Wednesday 7 October 2009

你孩子被绑架!

今天早上刚到达公司不久,太太接到一通电话,“喂”了一声之后,传来一个女声紧张的声音:“妈咪妈咪,我出事了!”

太太紧张的喊:“RICHARD,阿妹出事了!”

我接过电话,传来一个陌生男人的声音,对方以华语说:“你孩子被我们绑架了!”

在没有心理准备之下被吓一大跳。

我询问对方:“你是谁?”

对方粗暴回应:“你不要管我是谁!”

我再问:“你从什么地方打来?”

对方被激怒回应:“你不要你孩子的命吗?”

我再次问:“我孩子叫什么名字?”(另一边,太太马上拨电给孩子,孩子接电话,证明对方是老千。)

对方这次以粗话问候:“XXX,你问这么多做什么?”

肯定对方是诈骗集团,我回敬他:“XXX,去死吧!”

把电话盖上!感觉不太舒服,测量血压139/80。

过去接到不少以金钱作诱饵的电话及电邮(这些专攻人性弱点之贪),这次接到的电话以另一人性弱点-“爱”为手段。可恶!可耻!

朋友们!老千骗子招术层出不穷。接到这些电话别慌作一团,镇定地求证。当心,别上当!

Friday 2 October 2009

月饼秘诀 2 Evergreen Mooncake Recipes Tips II

让中秋的神话延续下去!


《爱.月饼》是一本由Y3K所出版,值得珍藏的好食谱。

虽然人类已经上到太空,月球的迷底已被揭开;然而中秋节对华人的意义并不因此而淡化。每逢农历八月十五夜晚,依然可以看到一家人坐在皎洁的夜光下一边吃月饼一边赏月,长辈向后辈讲述嫦娥奔月、吴刚伐桂、玉兔捣药等神话故事,让这华人文化一代代流传下去。虽然传统点蜡烛的纸灯笼已逐渐被现代化电池灯笼所取代,然而中秋节吃月饼的习俗依然延续。在马来西亚,甚至连友族都被这节日气氛所感染,对月饼爱不释手!

月饼的市场比起从前有过之而无不及,随着消费者的要求越来越高,以及市场上的竞争越来越激烈,许多商家不但在外形及包装上求变求新,馅料的多样化更让人大开眼界。

这个中秋节,让我们花点心思做月饼,不论是送礼或者自家享用都特别有意义。

Unfolding Yarns & Yards of Mid-autumn Festival Delights

The Mid-Autumn Festival or known as the Mooncakes Festival is a time for jollity as the highlight concerns the mooncakes. In the bygone era, families would purchase these sweet stuffed pastries from restaurants or biscuit manufacturers. But today, certain changes have crept into the taste, ingredients and production of mooncake making. Times have changed and readers can swing along with the trend to try innovative recipes of making mooncakes.

In Malaysia, the meaning of the festival associated with a long yarn of history and a yard of folklore may have dimmed but the symbolism remains. Try moulding different but delicious
mooncakes in the comfort of your own home.

Enjoy the mooncakes.

糖浆
材料:
粗糖600克
清水450克
柠檬4片(连籽)

做法:
将所有材料放入锅内,煮至糖溶解,再以小火煮至糖浆滴入冷水中成块状即可(约50分钟)。如果糖浆煮过火,可再加入少许热水再煮。

注:煮好的糖浆最好放上一年才用。如果要饼皮颜色较深,可以提早1-2天将糖浆、枧水、花生油及面粉混合。


Golden Syrup
Ingredients:
600g white granulated sugar
450g water
4 slices lemon (with seeds)

Method:
Place ingredients in a pot. Cook till sugar is well dissolved. Turn to low heat and simmer for 50 minutes. Do not stir (read tips). To test ,drop a little syrup into cold water, it should form a lump. If syrup is too thick, add in extra water and cook a while.
Tips:
It keeps well and can be made one year in advance. For a deep coloured mooncake, mix this syrup with a little alkaline water, oil and two tablespoons of flour. Mix well and keep it for 1-2 days before the day of baking mooncakes.


月饼皮

材料A:
糖浆300克
花生油7汤匙
枧水1茶匙
面粉2汤匙

材料B:
面粉500克

做法:
1. 预先将材料A混匀,搁置一个晚上。
2. 将材料B的面粉放在桌上,中间开穴,倒入(1),轻轻将面粉掺匀至软而粘手为止。
3. 用湿布盖约30分钟,分成18个重约40克的粉团,再以湿布盖着待用。

Mooncake's Skin
Ingredient A:
300g golden syrup(canned)
7 tbsps peanut oil
1 tsp alkaline water/air abu
2 tbsps flour

Ingredient B:
500g flour

Method:
1. Combine ingredient (A) and leave it overnight. This is the resting period.
2. Spread some flour on a clean tabletop. Place no.(1) on it. Knead lightly till it does not stick but has a soft effect.
3. Cover dough with a damp cloth for 30 minutes. Divide into 18 equal portions of 40 grams each. Cover with a damp cloth. Set aside for later use.











豆沙


材料:
天津红豆600克
粗糖400克
花生油200克
麦芽糖2 汤匙
青矾少许(随意)(可在药材店买到)

做法:
1. 红豆洗净浸水1小时,煮烂后取出,用果汁机打成蓉,再以布袋沥出水份。
2. 热镬,倒入红豆蓉及糖,炒至干水,慢慢加入油,不停的搅拌以免黏镬,最后加入麦芽糖及青矾,炒至豆沙离镬即可。
3. 待冷后,分成每份100克,共16份。

Sweeten Bean Paste
Ingredients:
600g red beans (from Tientsin, China)
400g white granulated sugar
200g groundnut oil
2 tbsps maltose/mak ngah tong
A little qing-fan/ching fan (optional) (available from herbal shops)

Method:
1. Wash red beans and soak for one hour. Boil till beans are softened. Place beans in a blender. Blend well and leave contents in a cloth bag to drain off water.
2. Heat a wok, pour in no.(1) and sugar. Stir-fry till dry. Add in oil gradually and keep on stirring to prevent paste from sticking onto wok. Add in maltose and qing- fan. Stir-fry till contents leave wok.
3. Divide into 16 portions weighing at 100 grams each when it has cooled down.

Saturday 26 September 2009

月饼秘诀 Evergreen Mooncake Recipes Tips



永远不过时的Y3K月饼秘诀

虽然庆贺中秋节的气氛越来越淡,然而每年这个季节总是会买几盒月饼应节。女媳给岳母送礼、学生借助一盒月饼表达对老师的感恩……。市场上一早推出各类月饼,然而价格并不便宜,对于有时间自己动手做月饼的厨艺好手,中秋节除了能够让你大展身手之外,接些月饼订单还可以赚一笔佳节钱。虽然月饼的馅料花样多,然而万变不离其宗,离不开基本制做法。掌握月饼基本制做法等于掌握了赚钱的厨艺。

每年这个时候总有读者要求我们刊登一些月饼食谱,我们将曾经在《Y3K美厨食谱》第二期刊登过,最值得珍藏的传统月饼制做法重新刊登,这些食谱包括糖浆、饼皮、馅料及许多贴士。

糖浆(贴士)

☆ 制做糖浆时不可搅动,以免已经溶解的糖浆重新结晶。

★ 制做糖浆加入数片柠檬(连籽),可避免糖浆重新结晶。

☆ 糖浆可以提早一年制做,盖好存放在室温处,翌年才采用颜色会更加均匀。

炒馅料(贴士)


★ 自己炒莲蓉馅料最好选择湘莲,胶质较多,烘烤时不会膨胀而挤坏饼皮。

☆ 炒馅料时将油分数次加入,比较容易吸收。

★ 炒馅料最好采用好的不锈钢镬,热度较均匀。

☆ 将馅料炒至离镬及起泡,但注意不可让油溢出(万一出油的补救方法是加入少许水再炒)。

★现在流行低糖,将糖份减少会影响月饼的可口度及耐放度,可能会提早发霉,不可不注意。

制做月饼(贴士)

☆ 月饼皮的重量一般上介于40克左右,馅料百多克(视月饼模的大小而定)。

★ 如果放咸蛋黄,将馅料的重量减去蛋黄的重量。

☆ 将新买的木制月饼模浸在油内过夜,以防敲打时爆裂。

★ 在按入月饼之前,将月饼模撒上少许面粉,以免粘着月饼模。

☆ 由于月饼一年只做一次,每个模型的份量有所差异,记得将你的模型背后写上馅料及皮料的重量。

★ 刚烘好的月饼饼皮较脆及干,必需置最少24小时吸收馅料的油,饼皮才会变软。

☆ 多余的月饼皮可以做成猪仔饼,让小孩将来有个美好回忆。

炸潮州月饼(贴士)

★ 炸潮州月饼的油必须够滚,否则炸不脆及饼皮吸太多油,炸的时间一久馅料会膨胀。

☆ 炸潮州月饼每次只炸少量以免油温突然间降低。

Custom-Made For Success Evergreen Mooncake Recipes

The Mid Autumn Festival is no longer as exciting as it used to be, before men landed on the moon but somehow lanterns and mooncakes have survived to this day because of their historical
significance. Thus mooncakes retain an important place in the Chinese culture and most households prefer to buy them as gifts to relatives, to renew friendship or as a token of appreciation from students to teachers.

It is also that time of the year again, when restaurants, hotels and bakery shops advertise their goodies and the many varieties available. These Chinese delicacies do not come cheap anymore. In fact, mooncakes can be quite exorbitant in price, depending on what is used as a filling. Many homemakers bake their own mooncakes as in general, it is not too difficult to handle if you follow the recommended recipes as precisely as possible. The more adventurous can try and accept baking orders from home as mooncakes can be eaten for all seasons.

Every year around this time, we receive many requests for mooncake recipes. Though it sounds easy, making good mooncakes demand patience and a lot of time. Although it has been featured in Y3K Issue 2 before, we are reprinting it for the benefit of readers who do not possess the past issue. Please read through the following on syrup, pastry and filling before you get started as these are all golden rules of making mooncakes. Have a fun time trying the recipes.

Syrup: (Tips)

* Do not stir syrup to prevent the dissolved syrup from crystallization.

* Adding in a few slices of lemon (with seeds) will prevent syrup from forming crystals.

* Syrup can be made a year in advance. Cover it properly.

* Store at room temperature. This storage period will even out the colour nicely.

Frying filling: (Tips)

* Make your own lotus seed paste by using good quality lotus seeds (seong lin with skins). It has a better starch content and during the baking process, it would not burst open the mooncakes' skin.

* Do not add all the cooking oil in at once. Do it gradually in small amount. This is better for absorption.

* Use a stainless steel wok as temperature is even.

* Fry filling on low heat till it leaves the wok and has started to foam. Please note that oil should not seep out (if it does, the only remedy is to add a little water and stir-fry again)

* At present, it is a craze to use low sugar contents but this actually makes the mooncakes not so nice in texture and does not keep well. Check on mooncakes as it can turn mouldy rather quickly.

Making Of Mooncakes: (Tips)

* Divide skin dough into 40 grams and filling at a hundred plus grams (depending on the size of the mould).

* If using salted egg yolks in each filling, the weight of each yolk must be considered. Thus the filling's weight should be smaller as you minus the weight of yolk.

* New wooden mooncakes moulds must be soaked in oil overnight to prevent breakage as you knock the mould against the table to dislodge the mooncakes.

* Dust mould with a little flour before imprinting mooncakes to prevent it from sticking onto the base.

* As you normally make mooncakes once a year (for homemakers), it is wise to mark out the weight needed for skin dough and filling at the back of each different mould.

* Freshly baked mooncakes are dry as they need time to release the oil's content. Eat them 24 hours later for better flavour and texture.

* Excess skin dough can be used to churn out fanciful piggy biscuits and kids simply adore them,

To Deep-fry Teochew Mooncakes: (Tips)

* Oil must be at a rolling boil or else skin does not crisp and soaks in excess oil. Do not prolong frying time as filling can overflow.

* Do not fry too many pieces at the same time as oil's temperature can be lowered.

Thursday 24 September 2009

Banana Coffee Jelly Mooncakes 香蕉咖啡燕菜月饼








Ingredient
A: To make mock egg yolk
170ml carrot juice
2g agar-agar powder
50g caster sugar
1/4 tsp salt

Utensil needed:
1 round ice-cube tray mould

B: For filling
90g ripen bananas (mashed)
2g agar-agar powder
200ml water
40g caster sugar
3g jelly powder (instant)
1/4 tsp salt
50g fresh milk

Utensil needed:
Few tart moulds

C: Coffee crystal jelly skin
450ml water
80g rock sugar
5g agar-agar powder
5g jelly powder (instant)
2g coffee granules (instant)
Few drops of coffee essence

Utensil needed:
Few jelly moulds

Method:
1. Cook ingredient (A) in a pot over low heat till well-dissolved. Once it has reached a boiling point, turn off heat. Pour into mould, cool and keep chilled till well-set. Unmould for usage.
2. Bring ingredient (B) to a boil over low heat. Once it has reached a boiling point, turn off heat. Pour into tart moulds. Place a piece of no.(1) mock egg yolk into the centre. Cool, keep chilled till well-set. Remove for usage.
3. Place ingredient (C) into a pot. Use low heat to cook. Bring it to a boil, pour a little into moulds. Place in one piece of no.(2). Fill up with boiled ingredient (C). Cool, keep chilled.

材料

A:素蛋黄燕菜
红罗卜汁170毫升
燕菜粉2克
幼糖50克
盐1/4茶匙

用具:
圆形冰块模1个

B:燕菜内馅
熟香蕉90克(压烂)
燕菜粉2克
清水200毫升
幼糖40克
即溶遮里粉3克
盐1/4茶匙
鲜奶50克

用具:
塔模数个

C:咖啡水晶皮
清水450毫升
冰糖80克
燕菜粉5克
即溶遮里粉5克
即溶咖啡2克
咖啡香精数滴

用具:
燕菜模型数个

做法:
1. 将材料(A)放入锅里以小火煮至溶解及滚,熄火倒入模里待凉,冷藏至凝固后取出,待用。
2. 将(B)料放入锅里以小火煮至滚,熄火倒入塔模里,中间放入1粒(1),待凉,冷藏至凝固,取出待用。
3. 将材料(C)放入锅里,以小火煮至滚后倒少许在模里,放入(2)再淋满(C)料,待凉冷藏至凝固,即可享用。

Monday 14 September 2009

Fookchow Kong Paeng 福州光饼










福 州 光 饼

光饼是福州传统食品之一,另一个名称是征东饼,材料简单,只需面粉、水及面种,再加盐或加糖。

咸光饼皮脆而结实、甜光饼较松软,却比法国面包还硬。

根据战国时代史料记载,戚继光将军由俘虏袋里搜出藏着竹叶包裹的饭团干粮而获得灵感,改以面团制成饼,在饼的中间开个小孔,再以绳子将干粮串成一串让军队带着打仗,解决了行军的伙食问题。为了纪念这位将军,以戚继光的名字将这种干粮称为‘光’饼,成为福州人钟爱的一种传统面饼。

住在双溪比力的汤祥和向叔叔拜师学了这门传统手艺,在福州人居多的家乡打出名堂。他说:“制作光饼最重要是炉。”

从外形看,烘烤福州光饼的烤炉有点像北印度人烤丹奴里烤鸡及naan的烤炉,不同的是它内部以一个高约两尺、瓮口直径约十寸耐高温的陶瓮裹上一层厚厚的水泥,再以生铁围在外层制成。

祥和将点燃的火炭放入烤炉内,再以风扇隔着一块木板将风力导入炉内吹。大约四十分钟后,整个炉被烤得热烘烘,他将一块以盐水浸湿的布在炉内周围抹一遍,只见大量蒸汽随着‘吱吱’声由炉口冒出,其热度可想而知。

祥和告诉我们:“烘之前以盐水抹一遍,光饼不会黏到之前烘时留下的饼碎。陶瓮的热度够,光饼才能够粘贴在瓮壁。”

只见他将炉内贴满光饼之后,再用毛刷沾盐水轻轻在饼上扫一次,然后即刻用一块湿布封着炉口,使炉内温度提高却保持潮湿,作用是让光饼表层快速膨胀。待光饼烧至金黄,祥和左手拿筛右手拿勾,将烘好的光饼一一取出置于盘内,读小学的长子马上在饼皮上喷水以让热度稳定,避免烘烤过度变焦,饼皮也因此香脆但不会太干。

忠于传统的全手工制福州光饼,有流传下去的价值。

Fookchow Kong Paeng

This is another famous biscuit of the Fookchows - the Kong Paeng. Another name for it is 'Ching Tung Biscuit' derived from the translation of 'Overpowering The Japanese'. It is in reference to the war won over a Japanese invasion during the Ming dynasty.

Ingredients used are simply flour, water and yeast before the addition of salt and sugar. Savoury Kong Paeng has a crispy exterior but it is firm, not flaky textured. The sweet Kong Paeng has a softer finishing quite in resemblance to the French loaf's texture.

How did the biscuit become synonymous with a Chinese general's name of Kong?

According to a tale related, this general was asked to lead his solders in a battle against foreign forces. For food rations, he was smart to have come up with the idea of churning out biscuits from the rice encased in bamboo leaves. In the centre of the baked biscuit, is a hole, in order for the biscuits to be strung together and worn around the neck. It was simply a good idea and when the battle was won, the biscuits acquired his name 'Kong' as an honour to him.

Mr. Teng Song Ho runs a famous bakery in the Sungai Pelek area. He learnt the art from his paternal uncle and believes the clay oven plays a very important role in the making of such biscuits. It bears a strong similarity to the tandoor oven used to bake the North Indian leavened bread - naan. The main difference lies in the interior of the oven which is fashioned slightly different from the tandoor.

Mr. Teng heated up some coals before placing into the oven's pit. An electric fan was switched on to help blow some air in, to fan up a better flame from afar, screened by a piece of thin plank. It takes 40 minutes for the heat to warm up the clay oven. Next, he wipes the interior of the oven's wall with a piece of cloth previously soaked in salt solution. A hissing sound jets out from the furnace and hisses its way up the oven's chimney. This step is necessary to prevent the next fresh batch of biscuits from picking up remnants of the last batch baked.

With a correct temperature, the biscuits will adhere itself to the oven's wall. He gives them the finishing touch by glazing them with brine using a pastry brush. A piece of wet cloth is stuffed into the oven to seal the opening. It keeps moisture in and biscuits baked tend to have a nice golden hue.

Finally, the cloth is removed and biscuits are arranged on a tray. His son, a young lad sprays water on the biscuits' surfaces to stop the heat and moisten it as well.

More efforts should be done to promote traditional specialties as lip-smacking good lineage of a certain heritage should not be forgotten and left in the lurch.