Apam Balik Crepes

Apam Balik Crepes

Going nuts for something sweet to eat?
 
 
Total Time: 30 minutes
Prep: –
Cook: –
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Ingredients Serves 3

Apam Balik Crepes

Batter:
Eggs
4
Milk
2 Cups
Milk
2 Cups
Melted Butter
1/4 Cups
All-purpose Flour
2 Cups
Salt
1/2 Tsp
Filling:
Peanut Butter
1/2 Cup
Creamed Corn
2/3 Cup
Crushed Peanuts
Handful
Method

Apam Balik Crepes

Step 01

Combine eggs, milk and melted butter in a large bowl, beat well. Add flour and salt, beat again until mixture is smooth. Refrigerate batter for one hour. Stir.

Step 02

Heat an 8 inch (20 cm) non-stick frying pan over medium heat until water droplets sizzle when sprinkled in the pan. Spray pan lightly with cooking spray.

Step 03

Pour about 1/4 cup of batter into pan all at once. Quickly tilt and rotate pan to coat the bottom of the pan with batter. Cook until bottom is slightly browned, about 45 seconds. Turn crêpe over with spatula and cook 15 seconds longer.

Step 04

Spread peanut butter and creamed corn on each crêpe. Top with crushed peanuts. Fold crêpe into triangle or roll up into tubes. Serve warm.

Add handful of kerisik, toasted coconut to enhance the aroma!

Roti Jala with Angus Beef Rendang

Roti Jala with Angus Beef Rendang

Feeling adventurous?
 
Total Time: 2 hours
Prep: –
Cook: –
 
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Ingredients Serves 4

Roti Jala with Angus Beef Rendang

All-purpose Flour
2 Cups
Eggs, lightly beaten
2
Coconut Milk
2 Cups
Water
1 Cup
Tumeric Powder
1/2 Tsp
Cooking Oil to
Grease Pan
1 Tsp
Rendang Daging
(Black Angus Ribeye)
1 kg
Fresh Santan
2 Cups
Vegetable Oil
100ml
To blend:
Chopped Garlic
6 Cloves
Red Onions
250g
Ginger
50g
Fresh Tumeric
50g
Chili Paste
2 Tbsp
Seasonings & Spices:
Kerisik,
toasted coconut
Handful
Galangal,pounded
2-inch length
Lemongrass, cut into
4-inch length and pounded
1
Turmeric leaves,
tied up
2
Kaffir lime leaves,
very finely sliced
6
Palm sugar
1 Tbsp
Salt to taste
3 Tsp
Method

Roti Jala with Angus Beef Rendang

Step 01

Whisk coconut milk, eggs, water, salt and turmeric powder. Sift all-purpose flour into a mixing bowl until a thin “crepe-like batter” is achieved. Strain the batter through a fine sieve.
Step 02
Heat an 8 inch (20 cm) non-stick frying pan over medium heat until water droplets sizzle when sprinkled in the pan. Spray pan lightly with cooking spray.
Step 03
Fold each crepe into quarters, staking them up as you go.
Step 04
Rendang Daging: Cut the beef into cubes, do not cut the beef too small as the meat can break into smaller pieces during cooking.
Step 05
Heat up the vegetable oil in a wok, saute the blended ingredients (rendang paste) over low heat until aromatic. Add the beef and cook over medium heat.
Step 06
Add the coconut cream, turmeric leaves, kaffir lime leaves, asam keping and lemongrass into the wok.
Step 04
Bring the coconut milk to a boil. Once it is boiled, continue simmer over low heat. Add water from time to time when the stew is about to dry.
Step 04
Cook until the beef absorbs the flavor of the spices thoroughly and the color turns to dark brown. It will take about three hours.

You can use a smaller pan too!