HAPPY NEW YEAR 2011 & YEAR OF THE RABBIT

MIKOO面龟

(Makes 15)
INGREDIENT A:
1 kg plain flour
300g caster sugar

INGREDIENT B:
450ml water, 8g instant yeast

INGREDIENT C:
67g shortening
7g baking powder

For glazing: (mixed together)
Some pink colouring
Some water

Material needed:
15 pcs white paper (3.5” X 5.5”）

1. Combine ingredient (A) in a mixer, mix well. Add in ingredient (B), beat using medium speed to form a dough. Add in ingredient (C), beat it for 10 minutes till dough is smooth and elastic to the touch.
2. Scale dough of no. (1) at 120g portions, shape into smaller dough pieces, then roll into long strips. Use your fingers to shape the middle part into a slight inward curve. Place on a piece of paper, repeat process.
3. Glaze surface of no. (2) well, arrange in a steamer rack, put it to have a sunbath and proof.
4. Let no. (3) proof for 30 minutes till paper size, steam over high heat for 10-15 minutes.

I have known Eddie Tan, a Penangnite for 20 years. Though he now resides in Kuala Lumpur yet he has not lost the “Hometown boy grace”.

With a deep passion of making snacks, kuih-muih, he is one of those who will make or bake goodies for relatives and friends as good will during festive times. Everyone loves his generosity and Eddie has churned his skills into a business. Known as "Home Town Bakery", I approached him to be a contributor for this issue. It has been generous of him to share his recipes.

"Mikoo" with its pinkish exterior is a sweet snack used as an altar table offering by the northern state people of Malaysia. It is common to most Hokkiens and Teochews for prayer offerings since the moulds may have some resemblance to the tortoise which is a symbol for prosperity and longevity. With a pale sweet taste and good-bite texture, it can be dipped into egg mixture for pan-frying. Quite healthy, you can tear off the exterior's pink coat.

He bakes Penang delight like the Tambun biscuits (green pea cookies), much loved by all. Not forgetting the fishy looking kuih bahulu and the Indian appealing snack of "Muruku".

Want to know this foodie man or place orders for his goodies, feel free to contact Eddie at
Home Town Bakery on his mobile number of 012-2151036.


(可做15个)

材料A：
普通面粉1公斤
幼糖300克
材料B：
清水450毫升
酵母8克

材料C：
白油67克
发粉7克

搽料：（混合均匀）
食用粉红色素少许
清水少许

用具：
白纸15张（3.5”X5.5”）

做法：
1. 将所有（A）料放入搅拌器混合均匀后，加入（B）料以中速打成团，再加入（C）料继续搅
打约10分钟至面团光滑有弹性。
2. 取出（1）切成120克小团，搓圆再揉成长形，在面团中间揉幼一点成为有腰形，放在白纸上，重复至完。
3. 用刷子沾搽料涂均匀在（2）的表面，排好在蒸笼后，晒太阳及发酵。
4. 待（3）发涨到30分钟或跟白纸一样大时，以大火蒸10-15分钟至熟即可。

认识现住吉隆坡，家乡在槟城的EDDIE TAN二十年，他是一个待人诚恳重感情的人。

EDDIE对糕点制做稍有研究，尤其对传统糕点情有独钟，每逢过年过节，他总会抽空做些糕点送给亲朋好友品尝。由于这些糕点所采用的材料都经过细心挑选，在制做过程中灌注入不少爱心，让接受馈赠者都能够感受到其所放下的心思。在朋友怂恿之下，EDDIE空余时间在家里制做一些糕点卖给熟人，往往供不应求。最近他成立一间以“家庭式传统糕饼”为号召的公司“家香”，批发及零售这些家庭式糕饼。我们要求EDDIE为读者公开数个大受欢迎的传统糕点，他很爽快地一口答应下来。

表皮粉红色，样子有点像枕头的“面龟”是福建及潮州人的传统糕点，是初一十五北马华人不可缺少的祈福吉祥物，取其健康长寿的意义。“面龟”味道微甜，有咬劲，口感像馒头，蒸热后当早餐或沾上蛋液以小火煎香，健康又可口。如果不喜欢表皮颜色，表皮可以很容易撕开。

小巧玲珑的淡汶饼（绿豆饼）是槟城代表性的糕饼之一，烘烤小蛋糕不论任何种族都喜爱，造型可爱的鲤鱼可为新年增添欢乐气氛。姆鲁古虽然是印度同胞的传统食品，然而许多印度同胞特地向EDDIE订姆鲁古，因为他所制做的姆鲁古比起一些印度人做的还好吃。

我们感谢EDDIE慷慨分享这些古老食谱，打算订购这些可口的传统糕点吗？

请联络：家香Home Town Bakery(012-2151036)