Thursday, March 22, 2012

Kai Chai Paeng aka Little chicken biscuit | 24 comments:




Kai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles.

Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version.

Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.



From top -  candied melon finely chopped, bak kwa~dried sweet meat also finely diced and white sesame seeds.













These 'Little chicken biscuits' are savoury, sweetish, a wee bit chewy but the authentic fragrance and taste are truly one of its own.

Recipe for Kai Chai Paeng   (Yield 58 pieces)

Ingredients
(A)  300 gm plain flour, sifted
       1 tsp  baking powder
       1/4  tsp 5 spice powder
       1/2  tsp pepper

(B)  30 gm nam yue  (fermented beancurd)
       30 gm maltose
       30 gm icing sugar
       1 egg lightly beaten
       1/2  Tbsp pounded or pressed garlic
       1/2  tsp seasalt
       1  tsp sesame oil
       85 ml cooking oil

(C)  100 gm candied melon, (tung toong kwa) finely chopped
       60 gm sesame seeds
       50 gm bak kwa/dried sweetmeat, diced finely  (optional)

Method
  1. Mix (B) in a large bowl with a spatula till salt has dissolved.
  2. Add in  (C) and mix well.
  3. Sift (A) and mix into mixture.  Mix to form a soft non-sticky dough.  Cover with a damp cloth and let rest for 30 mins. (You may need to add a bit more oil if the dough is too dry to be incorporated).
  4. Divide dough into lime size.  Place in between 2 plastic sheets and lightly flatten with a rolling pin to the desired thickness.  Place these on a parchment lined baking tray.
  5. Bake in a preheated oven @ 180 deg C for 15 to 20 mins. till golden brown.
  6. Let cool in pan and then transfer them onto a wire rack to cool completely.
  7. Once cooled, keep in an air-tight container.



I'm submitting this entry to  Muhibbah Malaysian Monday.  Do check it out  'Here'.



24 comments:

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  1. What a lovely version of kai chai paeng. I have another version too but have yet have time to try it out. Oh dear, you have tempted me to do so. Hopefully soon! haha...
    Enjoy your day, cheah.
    Kristy

    ReplyDelete
    Replies
    1. Kristy dear, looking forward to seeing your post on these biscuits.

      Delete
  2. Yeah, I too like to stop at those shops and get their chicken biscuits whenever I travelled north. I love their thick version too, so yummy but so fattening!

    ReplyDelete
  3. Oooo... I love these but a lot of work leh.

    ReplyDelete
    Replies
    1. The ingredients are a long list but if you really scrutinise the recipe, not so much work after all.

      Delete
  4. I have never seen a recipe quite like this one. I would love to try one of these biscuits.

    ReplyDelete
    Replies
    1. You must acquire the taste for these biscuits, not everyone's favourite.

      Delete
  5. Haven't had these chicken biscuits in ages!
    What kind of candied melon? Winter melon?

    ReplyDelete
    Replies
    1. It's 'toong kua', winter melon, but dried.

      Delete
  6. I love kai chai paeng, can munch non stop!

    ReplyDelete
  7. when you mentioned pun chun, you remind me of the trips that i used to go to Kl. Always stop by Pun chun not for their snacks but for their washroom! haha! that time still using old road to KL! I like both crispy and thick types too, they both taste equally good. Kudos to you for making your own kai chai paeng, i always think it involves a lot of ingredients and work!

    ReplyDelete
    Replies
    1. Ya Lena, those were the days. Not so much work when you really look at the recipe.

      Delete
  8. I tried once using Amy Beh's recipe but yours looks better. Bookmarked it coz my gal loves this pun chun chicken biscuits...very addictive ! Thanks for sharing your recipe :)

    ReplyDelete
    Replies
    1. You're most welcome. If you don't add in the bak kwa, then maybe you can flatten them into thinner pieces.

      Delete
  9. That's a lot of chopping to do! But I'm sure it;s all worth it. Your biscuits look very tempting. I remember eating these biscuits long time ago....very addictive....mmm

    ReplyDelete
    Replies
    1. Yes, quite a fair bit of chopping but as you said, it's worth the effort.

      Delete
  10. i love this KCP, and also another type with filling inside, save this recipe for CNY when i make own Bak Kwa..

    ReplyDelete
    Replies
    1. Yes, there's a thicker type of KCP. The bak kwa is optional. I just threw in as I had some leftover.

      Delete
  11. Every time I go North, I never fail to stop at Pun Chun to buy the chicken biscuit. Looks like if I can make these successfully with your recipe, I need not do that anymore:D Thanks my friend for the recipe.

    ReplyDelete
    Replies
    1. You're most welcome. Yes do give it a try.

      Delete
  12. Hi Cheah,
    I saw you in Muhibbah Malaysia Monday..
    Just like to drop by to say 'Hello'
    I love Kai Chai Paeng, I found yours is easy to do..
    Will try it soon..Thanks for sharing.

    ReplyDelete
    Replies
    1. Thanks for dropping by, hope to see you more often!

      Delete

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