Kampar Chicken Biscuits ( Kai Zai Paeng)

Thin and crispy with beautiful Nam Yee flavour.

I made this quite a while ago.  Kai Zai Paeng was one of my childhood snacks and originated from Kampar, not far from my hometown Ipoh.
With Nam Yee, a kind of fermented red beancured, the biscuit taste really good.


Recipe adapted from Pleasure Monger
Ingredients:

Portion A:
295 self raising flour
120g icing sugar
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon five spice powder
1/2 teaspoon bicarbonate
of soda
1/2 teaspoon chicken stock powder
1 teaspoon garlic, chopped very finely
80g white sesame seeds


Portion B:
1 medium egg
2 tablespoon honey
2 pieces Nam Yee, mashed to paste
1 tablepoon kecap manis ( Indonesion thick and sweet soy sauce)
100ml sunflower oil

Two of the main ingredients

1.  Mix all dry ingredients in Portion A. Mix all wet ingredients in Portion B.
2.  Add Portion B to Portion A, and mix untill dough is well combined. Let it rest for 10 minutes.
3.  Roll out dough to 2mm thick between two pieces of parchment papers.  Use a cookie cutter to punch out the shape you like.
4.  Bake in pre-heated oven at 175C, about 6 minutes.
note: these biscuits are thin and contain honey, they can burn very easily, so watch out.
5.  Let it cool down completely on a wire rack. Store in an airtight container after that.

I am sure you will like them.