My new recipe book has a recipe on onion pancake. It is easy to make and nice to eat and cost peanut.
Ranch Crackers
1 week ago
Ingredient
Noon kuih powder 80g
Water 600ml
Method
1) Add 100ml of water to mix with the hoon kuih powder.
2) boil the remaining 500ml water to boiling point.
3) mixed the hoon kuih solution into the pot.
4) turn the fire to small n continue to stir till it turn clear.
5) off the fire and pour into a shallow tray lining with clear wrap.
6) let it cool and store in the fridge to use later.
After note: local market selling the hoon kuih powder at 90g. I wanted to use all of it so I adjusted the water to 675ml. 
Madeleines recipes by 101 Cooksbooks.com
http://www.101cookbooks.com/archives/madeleines-recipe.html
1 1/2 sticks unsalted butter (6 ounces / 170g)
2 tablespoons softened unsalted butter (for greasing pan)
3/4 cups unbleached all-purpose flour
4 large eggs
a pinch fine-grain sea salt
2/3 cups sugar
zest of one large lemon
1 teaspoon vanilla extract
powdered sugar
a bit of extra flour for dusting baking pan
Special equipment: A madeleine baking pan, regular or small
Method
1) Preheat oven to 350 degrees Fahrenheit (176 deg c).
2) Melt the 1 1/2 sticks of butter in a small pot over medium heat until it's brown and gives off a deliciously nutty aroma, roughly 20 minutes. Strain (using a paper towel over a mesh strainer) - you want to leave the solids behind. Cool the butter to room temperature. By doing the butter first you can complete the rest of the steps while it is cooling.
3) While the melted butter is cooling, use the remaining 2 tablespoons of butter to grease the madeleine molds - get in there and make sure you get in all the ridges. Dust with flour and invert the pan tapping out any excess flour. Lanha uses "cooking spray" with flour to simplify this part.
4) Put the eggs with the salt in the bowl of an electric mixer with a whisk attachment. Whip on high speed until thick - you are looking for the eggs to roughly double or triple in volume - approximately 3 minutes. Continuing to mix on high speed, slowly add the sugar in a steady stream. Whip for 2 minutes or until mixture is thick and ribbony. Now with a spatula fold in the lemon zest and vanilla (just until mixed).
5) Sprinkle the flour on top of the egg batter, and gently fold in. Now fold in the butter mixture. Only stirring enough to bring everything together.
6) Spoon the batter into the molds, filling each mold 2/3 -3/4 full. I use a small cup filled with batter to keep things clean and manageable, it is easier than using a spoon.
7)Bake the madeleines for 12 - 14 minutes (7-10 minutes for smaller cookies), or until the edges of the madeleines are golden brown. Remove from oven and unmold immediately. Cool on racks and dust with powdered sugar.
Makes 2 -3 dozen regular madeleines
Madeleines recipes from All Recipes
http://allrecipes.com/recipe/french-butter-cakes-madeleines/
2 eggs
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1/3 cup white sugar
1/2 cup all-purpose flour
1 tablespoon lemon zest
1/4 cup butter
1/3 cup granulated sugar for decoration
Method
1. Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch)
madeleine molds; set aside.
2. Melt butter and let cool to room temperature.
3. In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
4. Beating constantly, gradually add sugar; and continue beating at high speed until
mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10
minutes.
5. Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
6. Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold
butter into batter. Spoon batter into molds; it will mound slightly above tops.
7. Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when
gently pressed with your fingertip.
8. Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately
sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day
they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.
9. Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup.
Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into
batter with flour.
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