Malaysian Chinese Style Ham Biscuits

Ingredients

In this Malaysian Chinese adaptation of the classic American dish, we incorporate Malaysian Chinese flavors and spices into the traditional ham biscuits. The biscuits are infused with ginger, garlic, and five-spice powder, while the ham is marinated in soy sauce, oyster sauce, and sesame oil. These additions give the dish a unique Malaysian Chinese twist, elevating the flavors and creating a fusion of cuisines. We alse have the original recipe for Ham Biscuits, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 tablespoon baking powder 1 tablespoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon five-spice powder 1/2 teaspoon five-spice powder
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 3/4 cup (180ml) milk 3/4 cup (180ml) milk
• 1/2 pound (225g) cooked ham, thinly sliced 1/2 pound (225g) cooked ham, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 tablespoon vegetable oil, for brushing 1 tablespoon vegetable oil, for brushing

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 14g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. 2.
   In a large bowl, whisk together the flour, baking powder, salt, ground ginger, garlic powder, and five-spice powder.
3. 3.
   Add the cold cubed butter to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
4. 4.
   Gradually pour in the milk and mix until the dough comes together.
5. 5.
   Turn the dough out onto a lightly floured surface and knead it gently a few times until it becomes smooth.
6. 6.
   Roll out the dough to a thickness of about 1/2 inch (1.3cm) and use a round biscuit cutter to cut out biscuits.
7. 7.
   Place the biscuits onto the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
8. 8.
   While the biscuits are baking, combine the soy sauce, oyster sauce, and sesame oil in a bowl. Add the thinly sliced ham and toss to coat. Let it marinate for a few minutes.
9. 9.
   Heat the vegetable oil in a skillet over medium heat. Add the marinated ham slices and cook for 2-3 minutes on each side, until heated through.
10. 10.
    Once the biscuits are baked, remove them from the oven and let them cool slightly.
11. 11.
    Slice the biscuits in half and place a slice of the cooked ham inside each biscuit.
12. 12.
    Serve warm and enjoy!

Treat your ingredients with care...

• Ham — Choose a high-quality cooked ham for the best flavor and texture.
• Five-spice powder — If you can't find pre-made five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• For an extra kick of heat, add a pinch of chili flakes to the biscuit dough.
• Serve these biscuits with a side of spicy chili sauce or sweet chili sauce for dipping.
• If you prefer a sweeter flavor, you can brush the biscuits with a little honey or maple syrup before baking.
• Experiment with different types of ham, such as smoked ham or honey-glazed ham, to add variety to the dish.
• These biscuits can be made ahead of time and stored in an airtight container. Reheat them in the oven before serving to regain their freshness.

Serving advice

Serve the Malaysian Chinese Style Ham Biscuits warm as an appetizer or snack. They can also be enjoyed as a main course alongside a fresh salad or steamed vegetables.

Presentation advice

Arrange the sliced biscuits on a platter with the ham filling visible. Garnish with a sprinkle of chopped green onions or cilantro for a pop of color.