04 : Malay Crackers Making Part 4

Another side of the factory provide the sample of different Malay crackers for us to try. There are many different type of Malay crackers also.

The making of kuih kapit is very easy.

First, put one spoon of the pulp onto the machine and apply it evenly.

 Second, wait few minutes and drag it up.

Third, quickly fold it into half then fold it half again then it's done. 

She is very usual already so she can done very fast.

This is the machine of kuih kapit. It is much more easier if compared to old kuih kapit making method.

Packaging.

There are also many type of different crackers.

Variety of Malay Raya pastries.

I don't know what its name but it's my childhood favourite!

The menu of all pastries.

The menu of all pastries.

Found a beautiful garden at the back of the factory.
It's look so uncoordinated with the front factory.

It's just like another place.

04 : Malay Crackers Making Part 3

Beside the cake and tart-like chips, this factory also produce tapioca chips. Read according to the pictures for further information. I didn't dare to try any of their fried crackers after knowing the process. And yet I've been told that the workers themselves didn't dare to eat also.

Lots of tapioca piling up there.

Their job is just peel the tapioca. Don't think it is easy. 
Sitting whole day and peel the tapioca whole day is 
terrible and exhausted thing!

Beside the tapioca peeling place, yet again the paddy field.

Anyone can tell what is this use for?

The peeled tapioca is then being put into machine 
and cut into slides.

And this is the scary thing! They wash the tapioca just like this!
You see how dirty the floor is! This is why I never dare to buy
any unknown Malay brands crackers.

The "washed" tapioca is then being added colouring. The
spoon they use for ladle the colouring powder is the one which
come together with every washing powder puchase! 

And you see the colour changed. It's just within 5 minutes!

Tapioca is all fried in this big pot which never wash and
put there open to the air. The oil using is never change and is 
dark brown in colour!

# Extra of the day :

The panorama view of the outdoor kitchen.

04 : Malay Crackers Making Part 2

This is the surrounding environment of the Malay crackers factory. It's quite unhygienic and dirty.

The outdoor kitchen which use to fry the Malay crackers.

The table use to filter the oil after the crackers are fried.
It's very dirty and open to environment. There will be some
 bird fly and stop there to eat the residue too.

It is very dirty and seem like long time never been clean?

The only good thing is that there are beautiful paddy field outside.

The indoor kitchen which is much more clean and tidy.

Outside of the factory.

They drying the salted fish also.

And you see the surrounding. It is so  unhygienic. 

04 : Malay Crackers Making Part 1

We went to the housing factory of Malay crackers production on the second day. Making and selling the Malay crackers is also the major income of the women in Tanjung Karang. The worker say that there are not specific working hours for them since they are working according to the orders of customer. They need to work overtime till night too if the orders is too much especially near the Malay Raya period.  

They are making pineapple tarts when we arrived. The making is recorded in video which will be uploaded soon. Stay tuned and enjoy the photos first.

The pineapple tarts.

It's look nice.

Egg pulp is being smear onto the surface before it
send to bake to increase the shininess and color of the
 pineapple tarts.

Final arrange of the pineapple tarts before send into
oven to make sure it won't stick together.

Half-baked pineapple tarts.

This is the fully baked pineapple tarts!

Then, it's time for us to join. It's open to us to try to make the tastespotting (Kuih Bahulu in Malay). It's very easy. 

First, smear the oil onto the mold so that the tastespotting will not stick on the mold later.

Then, take one spoon of the mixed pulp and pour it evenly into the mold.

Last, put it into oven.

Smear the oil onto the mold.
We use the fish mold.

The ingredient of tastespotting is
actually egg and  fine sugar only.

Another trial people. He still pouring
the mixed  pulp into the mold.

Send it into oven and baked for few minutes.

The baked "fish" is then being take out from
 the mold and put into the basket for cooling.

The cool off "fish" is then pour onto this
 net "table" for packaging process.

The packaging process is also done manually by human hand .

There are so many "fishes" fully baked
 within short times. 

There are 10 fishes in one package.

There are another shape of tastespotting also.

This is the result of another mold which we didn't
have the change to make it. The ingredient is a bit
different and the texture a bit denser than the
previous "fishes".

I found some tastespotting in the refrigerator!
I wonder is it taste nicer in cold?