Griddle Cake/Bun (Maple Pancake Bun)

Ingredients:

225g All-purpose flour

2 tsp baking powder

1 tbsp sugar

1/2 tsp salt

1 egg

323ml cup milk

28g butter ~ melted

Maple Balls

1 cup (240ml) maple syrup

Directions/Instructions:

1. In a small saucepan, simmer the maple syrup until it reaches 265F, about 10-15 minutes. Pour the mixture onto a parchment baking sheet. Spread it out evenly, then let it cool at room temperature. Cut the maple syrup into small pieces, roll it into balls, and set it aside for later use.
2. On a pan over medium heat, cook the bacon until it is crispy.  Set aside
3. In a medium bowl, combine all the dry ingredients and whisk them together. Then, add the liquid ingredients and mix until combined. Let it rest for 15 minutes.
4. Using a lightly greased ring mold over a flat top or nonstick pan, heat over medium heat and add unsalted butter. Add 1-1/2 tbsp of batter, sprinkle in 6-8 maple syrup balls, and poke into the batter. Cook for 2-3 minutes. Remove the ring mold, flip, and repeat on the other side. Repeat with the remaining batter until finished.

Chicken Curry with Toasted Coconut aka Curry Ayam Kerisik

Ingredients:

500g chicken meat (eg. Chicken wing/Boneless/Drumlette)

1 stalk curry leaves

1 carrot

2-3 potatoes

2-3 tbsp tamarind juice

1 cup thick coconut milk

2-3 cups thin coconut milk

2-3 tbsp toasted coconut paste (Kerisik)

1/2 cup cooking oil

Salt to taste

Pounded/Blend

4 cloves of garlic

5 shallots

2 inches ginger

Spices

1 cinnamon stick

2-star anise

3 cloves

4 cardamom pods

Curry Paste

3 tbsp meat curry powder

1 tbsp chili powder

Net Pancake

3 cups plain flour

3-1/2 cups thin coconut milk

1 egg

3 tbsp margarine or 1/4 cup melted margarine

1 tsp salt

3/4 tsp turmeric powder

(Note: If using instant coconut cream, dilute with water to make 3-1/2 cups of  thin coconut milk)

Directions/Instructions:

1. Prepare curry paste.  Add water, chili, and curry powder.  Mix well into a smooth paste.
2. Heat oil and saute the pounded ingredients until fragrant. Then, add the four spices and curry leaves. Continue to stir for another 1-2 minutes.
3. Add the curry paste and sauteed ingredients. Stir well for 2-3 minutes until the paste is cooked. Add a little water to the curry bowl and mortar. Pour it into the curry mixture. Stir the mixture until it thickens, then add water. Repeat this process three times.
4. Add in the chicken and cut the carrot.  Keep stirring them together with the paste and cover with the lid.  Let it cook for 2-3 mins.
5. Then add in the tamarind juice and the potatoes.  Also, add in thin coconut milk.  Keep stirring and continue to cook till the potatoes are soft.  Cover the lid and let it cook for 15 minutes.
6. Then add the thick coconut and toasted coconut. Keep stirring the mixture well. At this stage, you can adjust the taste to make it less sour, add another tablespoon of tamarind juice if necessary, and add salt. Let it simmer for 20 minutes, then remove it from the heat.

Japanese Souffle Pancake

Ingredients
2 egg yolk
10g sugar
2 tbsp milk
40g cake flour
1/4 tsp vanilla extract

Meringue
2 egg white
40g sugar

Direction/Instruction:

1. In a bowl, whisk the egg yolk, sugar, milk, vanilla extract & cake flour together till everything is incorporated.
2. Next whip the egg whites, adding in the sugar in a bit at a time until the whites are whipped into a glossy thick meringue that holds a peak.  Do not over whip.
3. Take 1/3 of the whipped egg whites & whisk it into the bowl with the yolks batter until completely incorporated.  Add half of the remaining whites batter & whisk into the yolk batter, careful not to deflate.  Transfer the egg yolk mixture to the remaining egg whites, whisk & then use a spatula to fold together.
4. Heat up large non-stick frying (with a lid) pan over low heat.  Very lightly brush with oil & use a paper towel to rub it around ~ want a very light film.
5. Place the parchment molds onto the pan & fill about 80% of the way.  Cover & cook for 6-8 mins. (If have a crepe maker or griddle with a lid that will cover the entire thing without touching the pancakes) use that on the lowest setting.
6. Lift the lid & use a spatula to gently peek under the pancake.  the pancake should release easily - don't force it.  Flip, cover & cook for 5-6 mins.  Once the pancakes are golden & cooked through, gently remove & peel off the parchment.  Serve on a plate with powdered sugar, butter, whipped cream & maple syrup.

Note:

Make the parchment paper molds.  Cut out strips of parchment about 2" high.  shape into a roundabout 4" & staple with a stapleless stapler.