Apam Balik面煎糕 & Chicken Wine Soup with shredded ginger & black fungus姜丝黑木耳鸡酒

Apam Balik or 面煎糕(min jiang kuih) in Chinese, is a Malaysian version of a crispy (at the side) and fluffy (on the inside) pancake/crepe filled with sugar, peanuts, and sweet corn.
It is an all time favourite dessert among Malaysians and are easily available in local Pasar Malam ("pasar" means market, "malam" means night time, thus these 2 words together means Night Market). It is simple to make and taste great!
I made this pancake 2 days ago. It didn't really turn out as I have expected it but still edible and tasted quite good though.  For this version, I didn't use yeast or alkaline water.
Batter Ingredient:
150g   flour
2tbsp  custard powder
2tsp    baking powder
1/4tsp baking soda
1/4tsp salt
2tbsp  sugar
1 large egg, beaten
250ml milk or water
2tbsp melted butter or oil

3/4cup roasted peanuts
2tbsp sugar
1/2 cup cream corn

1. Mix all dry ingredients together, then add beaten egg, milk and oil. Mix into a smooth batter. Let it stand for 30 mins.
2. Heat a non-stick pan with a little oil till hot. Pour some batter into the pan to about 3mm thick evenly. Let the mixture bubble without touching it. When the pancake is almost dry on top and crispy brown on the bottom, sprinkle on some peanut mixture and about 2-3tsp of cream corn. Fold over.
3. Serve it warm with a cup of coffee. 


For tonight's dinner, I just had 姜丝黑木耳鸡酒, that is chicken pieces cooked with shredded ginger and black fungus.  I also added some peanuts for more crunchiness.  I replaced Rice Wine with Martel VSOP.  It is said that this dish is for women under confinement. It is considered a "hot" dish, which means it is heaty because of the amount of ginger used.  That is why it is a post-natal dish.  Once in a blue moon, my mum will cook it for me and herself.  Now that I don't stay with her, I have to replicate it and satisfy my taste buds. :-)  Thank goodness it is not a difficult dish.  Just a few simple ingredients and steps, a bowl of fragrant Chicken Wine Soup is ready to be savoured.

300g chicken pieces
1 big piece of ginger, scrubbed and shred with skin on
1 big piece of black fungus, shredded
350-400ml water
4-5 tbsp of sesame oil
1 tsp chicken powder
1 tsp of sugar
pinch of salt
1-2 tbsp of VSOP Martel or wine of your choice (if you want a stronger taste, can add up to 3 tbsp)

1. Heat up a clean wok till very hot, add shredded ginger and fry for 5 mins or till ginger get a bit charred at the tips. Scoop up ginger for use later.
2. Add sesame oil to the wok, add chicken, peanuts, fry for a while. Then add water and shredded ginger and black fungus. Cover to let the ingredients bring to boil.
3. Add seasonings. Cook for a another 3 mins or so.
4. Lastly, before serving, add wine and give a good stir. Scoop in a bowl and serve hot with a bowl of white fragrant rice.


  1. the color of the pancake looks so nice, I like the generous filling :D

  2. Hi Jess
    Thanks for your kind words. I was afraid the pancake would brown and have 烧焦的味道, so was vy careful abt the heat level. I love peanuts that's why whatever peanut dessert, I like to have lots of it. :-P


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