With our institute's convocation just over, I de-stress by spending time in the kitchen and came up with some of our family's favourite local snacks - Tausa Pian and ham Chiem Pian. The recipe was given to me by my support staff. The results turn out better than hawker stall's - mainly because I put in loads of tausa and used good quality oil for frying.
Here's dad enjoying these delectable snacks.
For those of you who would like to try, here's the recipe :Tausa Pian :
1 packet tausa.
Yeast 1 packet 9 about 11 grams) mix with 2 teasp sugar and some lukewarm water (leave to bubble). Add to 1 kg flour, 1 teasp salt, 1/2 glass sugar, 1/2 glass oil, water to mix to a soft dough.
Mix well and leave to rise. When it's double in bulk, punch to release the air. leave to rest for another 10 mins., then divide dough to about ping-pong ball size. Fill dough with tausa, roll and then flatten. Leave to rest in floured tray ( so it won't stick) - about 15 - 20 minutes. Deep fry. Enjoy!
Ham Chiem Pian - use the same ingredients but don't leave to rise too long. Roll dought flat, pat with water, then rub salt and sprinkle some sugar on the flat dough. Sprinkle with 5 spice powder, rub and drizzle a bit of black sauce - to give dark rings when rolled. Roll like making swiss roll. Cut and flatten. Sprinkle some sesame seeds for extra flavour. leave to rest 20 mins and then fry.
(I use one recipe and half to make Tausa and the other half to make Ham Chiem Pian - you have to share with friends as there's lots to go round - good for cell meetings as easy to make)
3 comments:
Wish I had my mummy here to cook me such treats... won't mind sampling a few of those ham chim pian
yum. for you sis i will sample the ham sap piangs on your behalf. slurp.
ham SAP piangs??? thanks, but I'll leave you to sample those ham saps alone! :P
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