Sweet and Sour Pork

Ingredients:

1/2 lb. pork tenderloin (cut into bite size pieces)
1/2 green bell pepper (about 2 oz. and cut into pieces)
1/2 red bell pepper (about 2 oz. and cut into pieces)
1 cucumber
1 clove garlic (finely chopped)
Oil for frying

Marinate:
Some salt

Frying Batter:

2 oz. all-purpose flour
1 tsp baking powder
1/2 teaspoon baking soda


Some cooking oil

Sweet and Sour Sauce:

1 1/2 tablespoons tomato ketchup
1 teaspoon plum sauce
1/8 teaspoon Chinese rice vinegar (transparent in color)
1/2 teaspoon Lea & Perrins Worcestershire Sauce
1 teaspoon oyster sauce
1 teaspoon corn starch
1 teaspoon sugar
2 tablespoons water


Method:

Cut the pork tenderloin into pieces and marinate with the ingredients for 15-20 minutes.

Mix the sweet and sour sauce ingredients well and set aside.

Dip the pork into the frying batter n then put back into fridge uncover for 1 hour.

In a deep skillet, add in the cooking oil enough for deep-frying. Once the oil is hot, deep fry the pork pieces until they turn golden brown. Dish out and drain on paper towels.

Heat up a wok and add in some cooking oil. Add in the chopped garlic and stir fry until light brown, then follow by the bell peppers and cucumber or pineapple pieces. Stir fry until you smell the peppery aroma from the peppers and then add in the sweet and sour sauce. As soon as the sauce thickenens, transfer the pork into the wok and stir well with the sauce. Add in the chopped scallions, do a few quick stirs, dish out and serve.
If you like to eat the pork crispy then dont mix in until you are ready to eat .

Happy cooking!!
Kelly 's Kitchen

Salted caramel

Salted caramel (adapted from LYNN QUEK)

Ingredients

80 ml water
250 g sugar
1 tsp vanilla extract
120 ml heavy cream ( whipping cream)
25 g butter (scs)
1 tsp salt

Method

1. Pour water into a  large non stick pan, Add sugar to water. Boil over high heat. Once the sugar has dissolve, do not stir the mixture. Just let it boil.
2.Watch the mixture closely after 10min or so, it will turn pale ember then to a caramel colour quickly.
3.When that happens, immediately turn heat to low and add the cream slowly, follow by the vanilla and salt. It'll bubble up so do be careful . Whisk in butter until smooth
4.Transfer to a heat proof glass jar and leave to cool until thicken

Green chilli ginger sauce

Ingredients

5 finger-length green chilli de-seeded
2 chilli padi (bird's eye chili) no need to de-seed, for the heat; omit or adjust to taste
8 cloves garlic peeled
3 slices ginger
1-2 tsp chicken seasoning powder optional; handy when the chicken stock is not rich enough; to taste
1/8 tsp salt to taste
1/2 tbsp rice vinegar
2 tsp sugar to taste
1 tsp oyster sauce
juice from 2 limes

Method

In a food processor, blend everything to a smooth paste. Season to taste with sugar, salt or chicken seasoning powder, if needed. Keeps for about a week in the fridge.

Happy Cooking !!!
Kelly's Kitchen

Malacca Chicken Rice Ball

Ingredients

A.Chicken
1 whole chicken
Wash n drain
Rub with salt all over
Boil water in a big wok or pot
Once boil add in the chicken stuff with spring onion and ginger in the bottom
Add in  salt , chicken seasoning powder . To taste
Boil for 30 mins n keep turning the chicken until cook.
Then prepare a pot of ice with water n dip the cooked chicken immediately into the ice water to secure the meat tenderness. After feel the chicken is cool then drain the chicken and cut to your desire size.

B. Sauce for Garnishing the chicken( adjust to taste and how much sauce you want)

Light soya sauce, sugar, sesame oil, pepper, oyster sauce. Mix with the chicken soup until well mix and pour onto the chicken after cutting. Garnish with spring onion.

C. Rice Ball

2 cups rice
1 cup glutinuous rice
Some chopped garlic and ginger
Some oil or chicken lard
Dash of sesame oil
Pandan leaves tie into knot

Mix both type of rice and wash and drain.
In the wok heat some oil and a dash of sesame oil and add in  the garlic and ginger for 3 minutes or until aromatic
If have chicken lard then add in to fry with the rices.
Transfer the rice to rice cooker and add chicken soup or water , add in pandan leaves and add salt or oyster sauce if needed.
Once the rice is cook, wear a gloves to shape the rices into ball while its hot.
Then drip some dark soy sauce on the rice if you like to have some colour on the rice.

Happy Cooking !!
Kelly's Kitchen

Japanese Cheesecake

Japanese Cheesecake (adapted from Nasilemaklover)

Since I have buy a whole block of cheese and due to expire in July , I guess I have to quickly use up as much as I can
and my boys like to eat cheesecake so start searching for some recipes and found this Japanese Cheesecake.
I like to use all different shape pans that I have and I find it bored when everyone use either round or square for cheesecake so this time I use a flower shape pan.

8 "  x 3" round pan or any shape of this measurement
Grease sides n line bottom only.
If use removable or spring form pan please use 3 pan bigger than each other.
This way you dont have to use aluminium foil and guarantee no water seeping in.

Preheat oven at 160 degree

Ingredients:

250g Philadephia Cream Cheese
60g SCS butter (salted / unsalted)
100g fresh milk(cold from fridge)
70g castor sugar

5 egg yolks
1/4 tsp salt
1 tbsp + 1tsp lemon juice
60g cake flour
20g corn flour

5 egg white
1/4 tsp cream of tartar or lemon juice
70g castor sugar

Method

1. Melt cream cheese, butter and sugar in a saucepan over double boiler. Use a spatula and mix it together then use a hand whisk and stir the mixture until smooth ( it is okay if still have some grainy look)
2. Remove the bowl from heat and pour in cold milk and whisk until combined.
3. Transfer the mixture into a bigger mixing bowl then add in the yolks one at a time and using a hand whisk to stir and   mix well.
4. Add in salt, lemon juice and stir well. Then sift in the cake flour and corn flour until well combine and smooth.
5. Beat the egg white u til foamy then add in the cream of tartar and continue to beat until soft peak and add in sugar in two batches and beat until stiff peak.
6. Take 1/3 of the meringue and use a hand whisk and gently stir in the egg yolk mixture until well mix then add in the 2nd 1/3 meringue and mix well then final batch use a spatula and mix the batter gently until no whites are seen.
7. Pour batter into the pan and tap on the counter to release any air bubble.
8. Then put in oven and bake at 160  degree for 1 hour 20 min for my oven because its a non off fan mode.
9. Once baked , remove from oven immediately and let it cool for 5 min or until the cakes sides pull away from the pan side. Then use a non stick pan and invert the cake and remove the parchment paper and invert back and let it cool completely then fridge overnight

Happy Baking !!
Kelly's Kitchen

Chicken Curry

Ingredients

2 tablespoons oil
2 big onion diced, 3 inches ginger
1 small packet curry powder for meat(Baba brand),
Curry leaves, lemongrass, kafir leave
5 chicken drumstick
3 cups water( depend how much curry you like)
2 big tomatoes, lady finger and brinjal cut into wedges
2 small potatoes, peeled and cut into wedges(optional)
Oyster sauce, salt, sugar and any other leftover chilli sauce or tomatoes sauce all to taste
1/2 cup evaporated milk

Method

1.Add the oil to a big pot and heat it up until hot.
2.Add the onions, ginger , curry leaves, lemongrass and stir-fry until aromatic before adding the curry powder.
3.Do a few quick stirs until you smell the aroma, then add the chicken, stir to combine well, for about 1 minute.
4.Add the water into the pot and bring it to boil. Lower the heat and add the tomatoes, potatoes , lady fingers, brinjal n kafir leave
5.Cover the pot and let simmer for about 30-45 minutes, or until chicken becomes tender.
6.Add the evaporated milk and salt , oyster sauce, sugar and any chilli sauce or tomato sauce to taste and simmer for another 5 minutes or so.
7.Dish out and serve immediately with steamed rice or bread.

Happy Cooking!!!
Kelly's Kitchen

Oil Simmered Chicken

. Drumstick or thigh - marinate with oyster sauce, sugar, soya sauce for at least 2 hours
. Then add in oil to at least able for one side of the chicken to sit in.
. Then after oil boil , put in the chicken  to simmer and all the balance sauce pour in .
. Get ready the wok cover to immediately cover the wok after all the chicken put in . Otherwise your kitchen will be a  mess.
. Keep turning over the chicken until cook.
. Then scoop up the oil with all the sauce together with the chicken to serve.
. The balance oil can keep to make dry noodles which taste yummy too.

Happy Cooking
Kelly's Kitchen

Ingredients

1 block soft tofu
2 tomatoes
1 pkt green peas
1 pkt baby corn
Some mix colour bell pepper
1/2 shallot
5 Chinese mushrooms (optional)
2 cloves garlic
2 slices ginger
200 grams pork belly
5 small lime

1  1/2 tablespoon oyster sauce
1 tablespoon preserved spicy bean paste
1 tablespoon hoi sin sauce
1tbsp cooking oil
1 tbsp sesame oil
1/2 teaspoon sugar
2 cups water
1 teaspoon corn starch
white pepper powder

Method
1.Clean the pork belly well with water and drain.
2  Cut the tofu into 6 portions
3  Heat up the clay pot and add in little oil. Stir-fry the chopped garlic  and shallots and ginger until aromatic, add in the    sesame oil to the sliced pork belly, stir-fry until half cooked and add in the baby corn, green pea , bell pepper
4 Add the oyster sauce, spicy bean paste, hoi sin sauce, sugar, white pepper powder and do a quick stir. Mix the cornsarch with the water n pour in and stir. Then add in some lime juice or vinegar for some sourish taste.
5  Then add in the tofu and tomatoes n braised for 15 min
6  Taste and adjust .


Happy Cooking!!
Kelly's Kitchen

Stir fry dried shrimp with sengkuang(turnip)

Ingredients

Dried shrimp (i use whole)
 turnip (sengkuang)(shredded)
carrot (shredded) optional
shredded dried cuttlefish (optional)
4 cloves garlic (chopped)

Sauce:
1 tbsp oyster sauce
1 tbsp light soya sauce
1 tsp thick soya sauce
salt and sugar to taste
water

Methods

1. Saute garlic and dried shrimp until fragrant.
2. Add in shredded dried cuttlefish. Stir fry until aromatic.
3. Put in shredded turnip and carrot. Continue stirring untill all well combine.
4. Pour in sauce and cook until turnip turn limp.
5. Dish up.

Happy Cooking
Kelly's Kitchen

Salted Egg Yolk with Minced Pork Rice.

Ingredients

2 cup rice
3/4 to 1 lb minced pork
2 or 3 salted egg yolk, cut into half
bak choy

Marinate for pork:

2 tablespoon light soy sauce
2 tablespoon oyster sauce
1 teaspoon sugar
1/4 teaspoon white pepper
drizzle of sesame oil

Sauce for rice:

2 tbsp of hot water
2 tsp sugar
2 tbsp light soy sauce
1 tbsp oyster sauce
2 drops of sesame oil
( Mix well)

Method

Wash and rinse the rice until the water is clear.

Marinate the pork with the soy sauce, oyster sauce, sugar, white pepper and sesame oil for 30 minutes.  Pat the minced pork on a plate to form a thin layer.
Boil the rice for 15min or until when the rice holes appear, slide the minced pork onto the rice and top with the salted egg yolk.  Cover  for 15 minutes or until all water has been absorbed and the pork is cooked through. If pork not cook then add up the cooking time.
Add the sauce and gently fluffed the rice and cover to allow to steam for another 5 minutes.
Boil the bak choy until 80% soft ( can drizle with some oyster sauce. Its optional) I opted the bak choy to be boil with soup.
Serve with the rice.

Happy Cooking!!
Kelly's Kitchen

Jelly dumpling

Ingredients

Use Konnyaku Jelly Powder 

Kiwi seed

Bamboo leave

Staple

Glass or cup

Methods

1) Jelly powder and kiwi seed follow instruction frm packet

2) Soak bamboo leave overnight until soft

3) Use 1 leave n turn into cone shape. Staple the bottom sharp angle then staple the side folding so that the shape is intact. Try dripping in some water n see whether any water flows out. If no then can proceed to next step.

4) Put the bamboo leave cone in the glass .

5) Scoop some kiwi seed n mix fruit in n make sure it covers the sharp angle at the bottom then scoop in some jelly n let it harden a bit. Then add in agn some kiwi seed n mix fruit then follow by the jelly again until abt 90% full of your cone.

6) Then refrigerate it for about 2 hour .  Then fully cover it like how you wrap the rice dumpling n use a rubber band to hold it.

7) Back into the fridge until next day or at least 6 hours so it set better.

Happy trying !!

Kelly's Kitchen