While we were having our breakfast at waiting our foods to arrive, a light breeze carried some nice, fragrant smell that the food database in our brain quickly searched for association of this fragrant smell. The flashed images of apong quickly came into our attention.
Our heads immediately turn to the direction of the aroma to look for a familiar sight, apong stall.
In a small stall setup, we see this man preparing to cook some apongs out from the two charcoal stove. Hmmm.. with just only two stoves available, there is not much output that can be produced at one time. Tam Ciak commented this man could be a retiree trying to past time and make some pocket money at the same time. Quite enterprising, eh?
The man is quite friendly and chatty as we stand nearby to wait for our orders. As Huat Koay begins to snap pictures, one of his friends teased him of being famous which the man blushes and look downwards most of the time… heheheh
This indian snacks is sold as a side dish at the stall besides apong. Hmm.. what is the name of this snack?
Using the charcoal to bake/ steam the apong will result in slow yet much consistent finished product because of the slow heat used. Of course, with the charcoal fire burning, it will last longer than using the gas stove.
The pan can fit each apong nicely like mini size wok. The heat from the charcoal will slow bake/steam the apong till it is ready for consumption. Normally, the mixture will be poured onto the middle portion and the seller will turn the pan around until the mixture covers the bigger surface area.
Of course, the remaining will usually falls back to the middle which is why the middle portion is always thicker compared to the edge. The more mixture put each time, the thicker middle portion it will be.
The apong that is ready is put in front of the stove on top of the banana leaves but then there is no cover on top to prevent flies or insects to contaminate the food. Surprisingly though, we did not see any fly or insects nearby the stall, pure coincidence?
The apong is much crispier and tastier with thinner middle part which Huat Koay prefers compared to the one at . Maybe we were just plain hungry that time…
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