This is another spin-off from Hum Cheem Paeng. This is a cousin of The Butterfly and Ox Tongue. I have always thought that Horse's Hoof and Ox Tongue is the same but looking at the recipes for Ox Tongue, i can see a difference. Al;though the shape is the same, Ox Tongue has a sweet filling. When i was back home last month, my dearest friend, Nancy, who still resides in Seremban, took me to the best YCK stall there and i stood there watching how YCK, Hum Cheem Paeng, Kap Chong and a new shape which i shall call = Seremban Butterfly were formed. Forming all these were so easy for the stall owner and i would never imagine that they were done this way, if i had not watched him rolling, dusting and frying away. I will have to do a batch of Seremban Butterfly before i forget how it is formed
Ingredients:
1 recipe of Hum Cheem Paeng II
Sesame seeds
Glaze:
1 tbsp all purpose flour
1 tbsp cornflour
3 tbsp sugar
60 ml water
Method:
Roll Hum Cheem Paeng dough into a 1/2 inch thickness rectangle with one side which is 8 inches.
Spread the glaze all over the rectangle and sprinkle sesame seeds on top. Cover with cling-wrap and roll lightly over the sesame seeds so that it will adhere to the dough.
Fold the rectangle into half making a 4 inch side rectangle.
Cut into 1 inch slices and pinch the two ends to look like the Horse's Hoof.
Deep fry in moderately hot oil until golden brown.Remove and place to drain on a cake rack which is on top of a lined baking sheet.
Serves
Source URL: http://violeta-diario.blogspot.com/2010/05/horse-hoofmah-keok.html
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Ingredients:
1 recipe of Hum Cheem Paeng II
Sesame seeds
Glaze:
1 tbsp all purpose flour
1 tbsp cornflour
3 tbsp sugar
60 ml water
Method:
Roll Hum Cheem Paeng dough into a 1/2 inch thickness rectangle with one side which is 8 inches.
Spread the glaze all over the rectangle and sprinkle sesame seeds on top. Cover with cling-wrap and roll lightly over the sesame seeds so that it will adhere to the dough.
Fold the rectangle into half making a 4 inch side rectangle.
Cut into 1 inch slices and pinch the two ends to look like the Horse's Hoof.
Deep fry in moderately hot oil until golden brown.
Serves
Source URL: http://violeta-diario.blogspot.com/2010/05/horse-hoofmah-keok.html
Visit violeta diario for Daily Updated Hairstyles Collection
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