bicarbonate soda Archives - Just Julie https://www.julieolive.co.uk/tag/bicarbonate-soda/ A Malaysian lost in Britain Tue, 09 May 2023 22:08:29 +0000 en-GB hourly 1 https://wordpress.org/?v=7.0 134825744 Apam Balik https://www.julieolive.co.uk/2019/03/05/apam-balik/ https://www.julieolive.co.uk/2019/03/05/apam-balik/#comments Tue, 05 Mar 2019 22:36:12 +0000 https://www.julieolive.co.uk/?p=1308 Today is Shrove Tuesday. The word shrove is a form of the English word shrive, which means to obtain absolution for one’s sins by way of Confession and doing penance. Thus Shrove Tuesday was named after the custom of Christians to be “shriven” before the start of Lent. We eat pancakes on Shrove Tuesday in the UK. Shrove Tuesday is the day before …

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Today is Shrove Tuesday. The word shrove is a form of the English word shrive, which means to obtain absolution for one’s sins by way of Confession and doing penance. Thus Shrove Tuesday was named after the custom of Christians to be “shriven” before the start of Lent.

We eat pancakes on Shrove Tuesday in the UK. Shrove Tuesday is the day before Lent starts: the Tuesday before Ash Wednesday. It’s a day of penitence, to clean the soul, and a day of celebration as the last chance to feast before Lent begins. Shrove Tuesday is sometimes called Pancake Day after the fried batter recipe traditionally eaten on this day.

I have decided to make Apam Balik, our Malaysian pancake. I am making the traditional fillings but please do use peanut butter, jam or anything else you preferred.

Hubby colleagues gets to be educated about Malaysian style pancakes Apam Balik.

Yeah!

Update 6th March 2019 – The children were complaining they did not get to eat any yesterday so I woke up early this morning and made another batch. Pandan apam balik. All I did was reduce half a cup of water and add in pandan juice.

Note – Photos added in.

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Traditional Apam Balik

Ingredients

  • 350 g Plain flour
  • 3 Eggs
  • 150 g Castor Sugar
  • 5 g Yeast or 7 g sachet
  • 5 g Bicarbonate soda or 7 g sachet
  • 2 cups Lukewarm water

Instructions

DIY Cream sweetcorn

  • Blend normal sweetcorn with a touch of milk.

Peanuts

  • Toast the peanuts, remove the skin and blend but not too fine.

Cane Sugar

  • Use cane sugar for sprinkle

Batter

  • Just mix everything together and let it sit for 30 minutes or more like pancake.

Frying

  • Heat pan then put some butter and fry an egg to even the heat. 
  • Wipe off all the butter before putting in the batter. 
  • When you place the batter in, swirl the batter to coat the sides a bit as I like eating the sides.  Cover for a minute or so until bubbles appear.
  • Sprinkle cane sugar, crushed peanuts and cream sweet corn. Cover for a couple of minute.
  • Remove cover and flip one side over to the other side. Cover and leave for another minute before removing from pan.
  • Rest few minutes if you can before cutting and eating.

Notes

TIP – I use only small heat but my pan is Anolon – Please try out your pan and adjust.
TIP – Always fry an egg and remove before putting first bit of batter in to even out the heat.
TIP – This batter makes 3 pans of 30cm size.
TIP – Clean your pan after each use if there it has spillage. 
  • Pandan Apam Balik
  • Pandan Apam Balik
  • Pandan Apam Balik
  • Pandan Apam Balik
  • My son only want peanut butter in his. Sigh…….

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]]> https://www.julieolive.co.uk/2019/03/05/apam-balik/feed/ 1 1308 Salt & Pepper chicken gizzards 鹽和胡椒雞胗 – Special https://www.julieolive.co.uk/2018/12/27/salt-pepper-chicken-gizzards-%e9%b9%bd%e5%92%8c%e8%83%a1%e6%a4%92%e9%9b%9e%e8%83%97-special/ https://www.julieolive.co.uk/2018/12/27/salt-pepper-chicken-gizzards-%e9%b9%bd%e5%92%8c%e8%83%a1%e6%a4%92%e9%9b%9e%e8%83%97-special/#respond Thu, 27 Dec 2018 14:26:41 +0000 https://www.julieolive.co.uk/?p=248 One of my vices is chicken gizzards. It’s not often that I can buy them here in the UK. Sometimes I do not see any fresh ones for more than a year. They can usually be found in Chinatown but I seldom travel down to London.  However when I do get them this is how …

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One of my vices is chicken gizzards. It’s not often that I can buy them here in the UK. Sometimes I do not see any fresh ones for more than a year. They can usually be found in Chinatown but I seldom travel down to London.  However when I do get them this is how I like to eat mine. 

I have tried to convince my family that crispy chicken gizzards with a glass of cold beer and a good film is the bomb but I have yet to convince them. Thus whenever I cook this dish I have to eat them all by myself over a 2 day period but I am certainly not complaining. 

SEPTEMBER 11, 2017 BY ADMIN

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Salt & Pepper chicken gizzards 鹽和胡椒雞胗

Ingredients

  • 500 g chicken gizzards

The Cleaning

  • 3 tbsp salt
  • ½ cup tamarind juice
  • 3 tbsp bicarbonate soda

The Marinate

  • 1 tbsp Marsala curry powder
  • 1 tbsp turmeric powder
  • 1 chicken Oxo cube

The Frying

  • 2 tbsp cornstarch
  • 2 litre oil for frying

The Assembly

  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp 5 spice powder
  • ½ tsp chilli flakes
  • ½ tsp sugar
  • 1 bunch of fresh coriander
  • 1 fresh red chilli minced
  • lime

Instructions

Washing the chicken gizzards

  • This is a very important part. Wash them and peel off any yellow skin bits and fats. Then drown them with salt and let them soak. After 15 minutes wash off the salt and rinse clean. Next pour the thick tamarind juice all over, rub and set aside another 10 to 15 minutes. Lastly wash with the bicarbonate soda. Drained and your chicken gizzards is ready to be boiled.
  • Place the cleaned chicken gizzards into a pot and top with water. Bring to boil and turn the heat off. Drain.

Marinade the chicken gizzards

  • Place the chicken gizzards into a bag and add in all the marinates – Marsala curry powder, turmeric powder and chicken Oxo cube. Leave them marinating in the bag in the fridge until you are ready to fry them.

Frying the chicken gizzards

  • Put the oil to heat. As the oil is heating place the cornflour inside the marinated chicken gizzards bag and give it a good shake to coat. Fry the chicken gizzards till crispy. Remove and set aside until you have done all of them.

To Assemble.

  • In a clean pan on low heat toast the combined spices – salt, pepper, 5 spice, sugar and chilli flakes. When you smell the fragrance spices add in the crispy gizzards. Give everything a good toss and add in the fresh red chillies and coriander. Serve with lime wedges.

Notes

With a cold beer this is a good snack.

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