Fry Clam Kuey Teow Mee

Ingredients:

500 g kway teow n mee
3 cloves chopped garlic
3 tablespoons cooking oil
300 g prawns, shelled but leave the tails intact(but i ddnt leave the tail intact)
150 g cockles, scalded and shelled
150 g bean sprouts
100 g chives, cut into 3cm lengths
1 tbsp shrimp paste(ha kao) mix with 1 cup hot water to dissolve
2 eggs (optional)
1/2 cup water( add into the noodles so that the noodles doesnt stick)
2tbsp pork lard if have otherwise replace with cooking oil

Seasoning :

1 tablespoon light soya sauce
salt and pepper
dark soya sauce
Oyster sauce.
1 tsp chicken powder

Method

Mix seasoning ingredients in a bowl together with the shrimp paste above.

Heat wok with 3 tbsp oil or 2 tbsp pork lard until hot and fry chopped garlic until light brown.

Add prawns .

Fried until fragrant.

Push all the fried ingredients to one side and add in kway teow.

Stir-fry the kway teow quickly and add seasoning

Sprinkle with a little water and add in the shrimp paste mixture and mix in all the fried ingredients together.

Spread all the ingredients around the wok to create an empty space in the centre, then crack an egg into it and add a little more oil.

Cover the egg with all the ingredients and stir-fry evenly.

Add beansprouts and chives and cockles and stir well.

Can add in chilli paste if desire for a bit of spice taste.

Do not overcook.

Remove the dish to a plate and serve hot.

Happy cooking!!
Kelly 's Kitchen

Fry Clam Kuey Teow Mee

Ingredients:

500 g kway teow n mee
3 cloves chopped garlic
3 tablespoons cooking oil
300 g prawns, shelled but leave the tails intact(but i ddnt leave the tail intact)
150 g cockles, scalded and shelled
150 g bean sprouts
100 g chives, cut into 3cm lengths
1 tbsp shrimp paste(ha kao) mix with 1 cup hot water to dissolve
2 eggs (optional)
1/2 cup water( add into the noodles so that the noodles doesnt stick)
2tbsp pork lard if have otherwise replace with cooking oil

Seasoning :

1 tablespoon light soya sauce
salt and pepper
dark soya sauce
Oyster sauce.
1 tsp chicken powder

Method

Mix seasoning ingredients in a bowl together with the shrimp paste above.

Heat wok with 3 tbsp oil or 2 tbsp pork lard until hot and fry chopped garlic until light brown.

Add prawns .

Fried until fragrant.

Push all the fried ingredients to one side and add in kway teow.

Stir-fry the kway teow quickly and add seasoning

Sprinkle with a little water and add in the shrimp paste mixture and mix in all the fried ingredients together.

Spread all the ingredients around the wok to create an empty space in the centre, then crack an egg into it and add a little more oil.

Cover the egg with all the ingredients and stir-fry evenly.

Add beansprouts and chives and cockles and stir well.

Can add in chilli paste if desire for a bit of spice taste.

Do not overcook.

Remove the dish to a plate and serve hot.

Happy cooking!!
Kelly 's Kitchen

Traditional Green Tea Mooncake recipe

Ingredients: 
325gm Hong Kong Flour
180 gm Golden syrup
60 gm corn oil
3 gm Alkaline water
6 to 7 gm green tea powder

Fillings:
1 kg paste
8gm green tea powder ( depend on your liking)
Kuaci or melon seed( optional)


Mould Plunger 150gm to 170gm

Method
1.  Mix the liquid ingredients 1st then pour in flour and mix till smooth dough form. Then let it rest for 30min at room temp
2. Divide into portions. Measure the dough (refer bottom for filling and dough weight) then measure the filling
3. Roll the dough with some flour on your hand and flatten like a disc. Then roll the filling and put into the dough skin and wrap up .
4. Then dust your plunger and press the mould onto the dough with filling. Arrange the ball of dough which is wrap with filling and arrange on tray then press your plunger.
4. Spray with water before put into oven and bake for 7min at 180 deg.
5.Take out and leave cool for 5min and brush with beaten egg. Baked for another 8 to 10min between 180°C-200°C

Plunger mould 150gm to 170gm
Filling 100 gm (if have salted egg, weigh the egg then the balance will be your paste). Kuaci or melon seed no need weigh
Skin 60 gm

Plunger mould 50gmto 63gm
Filling 35gm
Skin 20gm

If dough skin cannot cover all filling then add some extra of dough skin.

Depend on your oven for the temperature. KEEP IN AIR TIGHT CONTAINER FOR 3 DAYS BEFORE CONSUME SO THAT THE SKIN WILL BE SOFT

Happy Baking!!
Kelly's Kitchen.

Traditional Mooncake recipe

Ingredients: 

325gm Hong Kong Flour
180 gm Golden syrup
60 gm corn oil
3 gm Alkaline water

Fillings:

1 kg paste
Kuaci or melon seed( optional)
Salted egg yolk (optional)

Mould Plunger 150gm to 170gm

Method
1.Mix the liquid ingredients 1st then pour in flour and mix till form a smooth dough . Then let it rest for 30min at room temp
2. Divide into portions. Measure the dough (refer bottom for filling and dough weight) then measure the filling
3. Roll the dough with some flour on your hand and flatten like a disc. Then roll the filling and put into the dough skin and wrap up .
4. Then dust your plunger and press the mould onto the dough with filling. Arrange the ball of dough which is wrap with filling and arrange on tray then press your plunger.
4. Spray with water before put into oven and bake for 7min at 180 deg.
5.Take out and leave cool for 5min and brush with beaten egg. Baked for another 8 to 10min between 180°C-200°C

Plunger mould 150gm to 170gm
Filling 100 gm (if have salted egg, weigh the egg then the balance will be your paste). Kuaci or melon seed no need weigh
Skin 60 gm

Plunger mould 50gmto 63gm
Filling 35gm
Skin 20gm

If dough skin cannot cover all filling then add some extra of dough skin.

Depend on your oven for the temperature. KEEP IN TIGHT CONTAINER FOR 3 DAYS BEFORE CONSUME SO THAT THE SKIN WILL BE SOFT

Happy Baking!!
Kelly's Kitchen.

Rosy Wolfberries, Osmanthus Flower n Chrysanthemum Jelly

Ingredients

3 tsp Osmanthus Flower or Kwai Fah ( can buy from Chinese Med Hall) wash n drain
2 tbsp Chrysanthemum ( wash n drain)
1 cup castor sugar
Some wolfberries (kei chee) wash n drain
1 pkt of Konnyaku Jelly Powder
1 tsp Instant Jelly
800 ml water

Method

Boil the water and put in chrysanthemum n continue boiling for 10 mins
Drain the water n throw away the chrysanthemum
Then boil the chrysanthemum water with the sugar n keep stirring until sugar dissolve
Then slowly add in the jelly powders and instant jelly nand keep stirring in low heat until jelly dissolve
Add in wolfberries and osmanthus  and stir till the wolfberries is pump up
Then quickly pour into your moulds and let it cool before refrigerate.

Enjoy your cooling desserts.

Happy trying
Kelly's Kitchen