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2011-06-21
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A Hongkong friend of mine mentioned to me about this pancake yesterday, I quickly browsed the web for more information as we used to eat this in Hongkong some 20~30 years ago. It has disappeared now after the government has cleared all the unlicensed hawkers. She wants to rekindle childhood memory by eating this while she is visiting Singapore in August.I like the ever famous blogger ieatishootipost “a slice of Singapore’s history” dedicated to this peanut pancake. It created my interest in t
I like the ever famous blogger ieatishootipost “a slice of Singapore’s history” dedicated to this peanut pancake. It created my interest in trying this particular stall. I use to patron Jollibean for its convenient location, their peanut butter pancake is fine to me.
I specially made the trip down early this morning as the stall opens morning section only. Lucky me, there wasn’t a queue and I got it without waiting. It was still warm when I bought it, the peanut fragrance was so strong while I was on my way back to work. Once I reached office, I tried it but it was already cool down, the texture was a little hard and quite gummy. Having said that peanut was really fragrance, it filled up my office! I could taste it was freshly roasted and grinded, most importantly there wasn’t any trace of sand, I have eaten other stalls, they would have sand mixed in their crumble peanut! If I could eat it on the spot, I would think the taste was even better.
Frankly, this peanut pancake (mi chiam kueh) tastes unique to me. Probably to do with its history and ingredients was passed down by past generation “old dough老面”, it is their rising agent instead of the commercial one by using sodium bicarbonate. Whoever has the experience in handling bread making, they know what is old dough as rising agent.
Someone who likes to experience the taste of a generation past, it worth to make a trip down, just like down the memory link!
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