This is my old time favourite, you can find it everywhere in market, in west Malaysia, they sell it at Pasar Malam or night market, in Sabah you'll find it in Tamu or weekly bazaar. Apam balik is my favourite because I love sweet things, it's a thick Malaysian version of pancake spread with crushed fried peanut, sugar and margerine. It might look a little like the western pan cake but unlike the western version, while the bottom side is cooked, the topside is covered with generous amount of crushed peanut, sugar and margerine (sometimes they added corn to give it sweet flavour). Just when the bottom turn golden brown, it is folded in half, and ready to be served. Normally at Tamu in Putatan or around Penampang, it normally cost from RM1-RM1.50, and it served up to 10 pcs too. Now, now..one for each person ya..by the way, best to eat it while it's hot and with your favourite hot drinks.
I hope I spelled that name right, and before I go any further, I want to stress here and again to please don't judge food by its names. I don't understand how people could give such a name for a such a sweet delicacy. I really love this kuih Bongkol, that I took a second helping (shy shy already), but come to think of it, I should take third helping (sigh..what an opportunity loss). It's sweet and soft soaked in coconut syrup (gula nila). I was informed that it's a local cake but not easy to get unless you really look around for it. The local cake main ingredient is rice flour and coconut milk, hence explain the soft texture. They are wrapped in banana leaves that added to its rich flavour. It cost about 60 cent a pieace and definitely worth to try, again I think this is best served during tea break.
My apologies to all for the being really inconsistent in updating this food blog. My camera been faulty for a month, therefore unable to upload photos. But no fear, I have it fixed as new now. Here's to start the new year articles about Kek Lapis Sarawak or in English Sarawak Layer Cakes. These cakes are made famous in the state of Sarawak. The colours and pattern on the cakes are really exquisite, it left you wondering how on earth they come up with that design. Well after gone to Kek Lapis Dayang Salhah in a village near water front kuching, I realise it took sweat and patience having to endure long hour of heat in the kitchen. The process took aproximately less than an hour(for experts) but maybe more for amature. There're over 50 flavours of the cakes at the store, all placed neatly on the rack for customer to choose from. I was told by the employees that all the cakes on the rack would be sold out by end of the day (must be good bonus for the employees). The best sellers are Kek India, Kek Asam Manis and Kek sisik ikan. I bought Kek India which is actually layered with chocolate and butter cake, kek blueberry and swissrolls. Swissrolls are layer cakes that need additional job to produce wonderful pattern on the cakes, its actually put together with Jam, and its required to be stored in fridge for longer selves life. Most kek lapis Sarawak can be stored in the fridge for a month. These cakes price range from RM10 to RM20 per piece, a good deal since we bought straight from the baker. My verdict about this cake is good but it goes well with hot coffee for teabreak.
kitchen far far away. It was fun and after the having the evening playing with tame fishes, we went up to Perkasa Hotel for dinner. It was ok, not too bad. I had a good meal, but I don't fancy the place because there's lots of flies here in Ranau.
