Min Chiang Kuih

With some leftover pan-fried peanuts in hand, I've decided to try a hand on this recipe, a favourite snack of my hubby and daughter.  I like this small portion recipe, which is just nice for two, but I can easily increase the recipe portions to serve more whenever needed.  This recipe is adapted from "The Meatmen."

Ingredients:
130 g flour (sifted)
1/2 tsp baking soda (sifted)
1/2 tsp yeast
2 tbsp granulated sugar
1 egg
160 ml lukewarm water

Filling:
50 g pan-fried peanuts (without skin)
25 g granulated sugar

Methods:

1. In a large bowl combine all ingredients and mix with a whisk until the batter is smooth.
2. Cover loosely with a cling wrap and let proof for 30 minutes in room temperature.
3. In the meantime, blend the peanuts and sugar.  The fineness of the peanuts depends on individual liking.
4. To pan-fry, drizzle some cooking oil into a non-stick pan on low heat and spread evenly with paper towel.
5. Add batter, cover and cook until the top nearly dries up, sprinkle peanut mixture generously over the top, cover and cook until cooked.
6. Use a spatula to lift the kuih onto a flat plate, fold into half, cut and serve.

This is one easy-to-make and 'Simple Yet Yummylicious'  snack to munch away in the comfort of our home.