Kelly's Sambal Chicken Bak Kwa

Homemade Sambal Chicken Bak Kwa(Long Yoke)
Adapted from Nasilemaklover
With some adjustment
Tray size 13" × 13" (4mm height)

SAMBAL can be omitted and you will get to bake normal Chicken Bak Kwa

Ingredients A
450gm minced chicken thigh or drumstick ( before debone is around 900gm)

Ingredients B
100gm coarse sugar
1 tbsp light soya sauce
1/2 tbsp Rose Wine or Hua Tiao Wine(preferably Rose wine)
1 tsp fish sauce
1 tbsp oyster sauce
1 tsp dark soya sauce
1/8 tsp 5 spice powder
A dash of pepper
3/4 tsp salt taste
2 tbsp honey ( 1 tbsp for marinate) (1 tbsp honey + 1 tbsp water and mix for glossy apply)
2 tbsp sambal ( depend how spicy you want)

Method
1. Debone the chicken then wash it and cut into cubes and use food processor and blend it but not overly blend because we have to add the ingredients (B).
2. After adding ingredient B then blend again until meat are gluey .( or else meat will not stick ) Store the meat in fridge overnight the best or at least 4 hours.
3. Then place a baking paper on the tray and pour the meat onto it and use a plastic dough cutter to spread into thin layer.
4. Bake at preheated oven at 160 C for 20min. Remove from oven and let it cool for 10 min then cut into desire size. Apply the honey plus water on each piece.
5. Reheat oven at 220 C while waiting for the meat to cool
6. Then put the meat back into oven after applying the honey plus water and bake for 20 min on GRILL
     function until brown
7. Then remove out and flip over the meat to the other side and again apply the honey water again.
8. Again bake at GRILL function for 20min or until dark brown.
9. Remove from oven and let it cool before store in air tight container.

Happy Trying !!
Kelly's Kitchen

Red Tortoise Bun

Red  or Yellow Tortoise Bun
Use bread maker dough knead function for 30 min


250 grams of plain flour
4 grams of instant dry yeast
50 grams of castor sugar
120 grams of lukewarm water
30 grams of  shortening
Pinches of salt

Mix all ingredients and use bread maker to make the dough knead function or knead in a standing mixer until the dough leaves the sides of the whisking bowl. You can also manual do this until the dough is smooth and not sticky. Shape the dough into a ball and let it proof until double in size in a advanced  preheated oven . Off the oven before putting in to proof.  Cover with a clingy wrap or wet towel to prevent moisture loss during the process.

When the dough is proofed, divide the dough  of 60 grams of white dough shape round for body  , 20grams of the red or yellow dough for the skin and roll flat then wrap around the white dough ( like wrapping mooncake)for the body, 3grams for the head and 1 gm each for the legs and tail and attach it to the body and insert 2 black sesame seeds as eyes. Put on cupcake cup spread open. Proof again until  the dough reach 1.5 times of the size, then transfer the steamer with COLD WATER. Bring the water boil under high heat and steam for 15 minutes using bamboo steamer or if use metal steamer , please cover a piece of alum foil on the pau to prevent water dripping on it.

Happy Trying!!
Kelly's Kitchen

Pandan Old School Buttercream Cake

Pandan Old School Buttercream Cake
Adapted from Lucinda Lau
With some adjustment


Sponge cake

(A) 4 egg yolks
75ml corn oil
75ml pandan juice
150 gms self raising flour


(B) 4 egg whites
100 gms sugar

Method: Mix ingredients (A) till smooth.
Whisk ingredients (B) till stiff. Mix (A) to (B) and mix lightly. Pour into a 10 x 10 inch lined tray and dropped the tray on the table a few times. Bake at 180° for 20-25 mins. Let it cool.



Swiss Meringue Buttercream

150 gms butter(cubed) must be cold whereby our finger can give a press. Not the frozen cold.
2 egg white
60gms sugar

Method: Cook the egg whites and sugar over a double boiler. Stir with a whisk till the sugar melts. Take away from the heat and beat until the whites are stiff and cool. Add in the butter cube by cube and beat till creamy.(add in a pinch or two of salt)


Assembling of the cake

Cut the cake into half and sandwich with buttercream. Let the cake sit in the fridge for  half an hour before slicing. Slice them and decorate as desired. Mix some piping jelly with colors or emulcos for decoration.

Happy Baking
Kelly's Kitchen

Kelly's Simple Home Made Char Siew

Kelly's Simple Home Made Char Siew

Ingredients
500gm pork ( the part under the pig jaw joint to neck)
( this part the fats are the crunchy type, not the oily type)
In cantonese we call it ( chu khen yoke)

For the marinade
1 tsp salt (To taste)
1 tbsp light soy sauce
2 tbsp hoi sin sauce (lee kum kee brand)
1 tbsp coarse sugar
1 tbsp oyster sauce


1. Rinse the pork and then drain. Slice into medium thin slices.

2. Add 2 tbsp Lee Kum Kee Hoisin Sauce, 1 tbsp coarse sugar, 1 tbsp oyster sauce, 1 tbsp light soya sauce
     and marinate overnight or at least 3 hours.

3. Use convection oven at 200 degree for about 10 to 15 minutes but please keep an eye as different oven
    have different cooking time.

Really simple right,,!!

Happy Cooking !!
Kelly's Kitchen

Old School Buttercream Cake

Old School Buttercream Cake
Adapted from Lucinda Lau

Sponge cake

(A) 4 egg yolks
75ml corn oil
75ml water
150 gms self raising flour


(B) 4 egg whites
100 gms sugar

Method: Mix ingredients (A) till smooth.
Whisk ingredients (B) till stiff. Mix (A) to (B) and mix lightly. Pour into a 11×14 inch lined tray and dropped the tray on the table a few times. Bake at 180° for 20-25 mins. Let it cool.

For coffee Cakes, add 1 tsp coffee paste to the cake mixture and mix well. Bake as normal.

Swiss Meringue Buttercream

150 gms butter(cubed) must be cold whereby our finger can give a press. Not the frozen cold.
2 egg white
60gms sugar

Method: Cook the egg whites and sugar over a double boiler. Stir with a whisk till the sugar melts. Take away from the heat and beat until the whites are stiff and cool. Add in the butter cube by cube and beat till creamy.(add in a pinch or two of salt)


Assembling of the cake

Cut the cake into half and sandwich with buttercream. Let the cake sit in the fridge for  half an hour before slicing. Slice them and decorate as desired. Mix some piping jelly with colors or emulcos for decoration.

Happy Baking
Kelly's Kitchen

Black Vinegar Pork Trotters using wok and pressure cooker

Black Vinegar Pork Trotter( Chu Keok Chou) Using pressure cooker
Adapted from Annielicious food blogspot with some amendments

Ingredient
1 kg pork trotter cut into small chunks( get the butcher to do it)
280g Old Ginger or  Bentong Ginger
280g Young Ginger ( chi keong)
400ml  Hei Mei Chu ( black vinegar)
400ml  Sweetened Vinegar
140g Normal Brown Sugar
10 tbsp Sesame Oil
600ml Water
1½ tbsp Salt
2 tbsp Shao Xing Wine or Hua Tiao Wine is the same
5pcs Red Dates unseed
Hard Boiled Eggs (Optional)

Preparation
1. Slice and bruise both old and young ginger. Set aside
2. Blanch pig trotter, and then, rinse with pipe wate. Set aside.
3. Red dates, seeds removed. Soak red dates with Shao Xing Wine in a bowl, clingwrap it. Set aside. Let it infused for at least 3 hours or even more if you have the time.


Blanch the pig trotter in hot boiling water in a wok for about 10 minutes to remove the cloudy residue.
Drain and leave aside


Heat wok and fry both the gingers without oil for 10 min. Keep frying. Then add in the 10 tbsp sesame oil. And keep frying both ginger together till fragrant.
Add in blanched pig trotter, fry till fragrant.
Add in brown sugar, stir well.
Add in 600 ml water into the wok  Bring to boil. Then add in both vinegar and boil for 5 min
Add salt, vinegar, brown sugar, red dates togther with the wine. Adjust taste accordingly. If you want to add hard boiled eggs in, add them in at this time.
Once the taste is right, then transfer the whole mixture and the pork trotter into the pressure cooker and select beef/mutton which use 30 min to cook cos we want a melt in mouth pork trotter.
After 30mins, off the power and let it be for 20 minutes then use a wet cloth to cover the vent hole and release the seal to vent . Then open the cover and recheck the taste. If need to add in any seasoning then add now.
On the pressure cooker again and this time select steam/stew for 20 minutes to allow the flavour to infused into the pig trotter thoroughly. Reheat it before serving.

** note : Please  eat after at least minimum half day or best overnight otherwise you will not get the umphhh.

Wih pressure cooker you will get a melt in mouth trotter.

Happy cooking !!
Kelly's Kitchen

Steam Yam Cake ( Wu Tau Kou)

STEAMED YAM CAKE ( Wu tau kou)
Adapted from kitchentigress blogspot
With some adjustment
(Recipe for 20 pieces)

1)50 g dried prawns
    rinse and soak in 60 ml water till soft, about 15 minutes;
    squeeze dry, reserving the water; chop roughly
2) 40 g Chinese dried mushrooms
     rinse and soak in 180 ml water till soft, about 30 minutes; cut away the stem
     squeeze dry, reserving the water; slice thinly, then cut 1 cm long
3) Buy a yam about 500gm
     After peel and trim should be about 300 g; rinse; cut corn kernel-sized

100 g shallots
peel, rinse and slice thinly
80 ml vegetable oil
½ tsp salt
1 tsp five-spice powder
1½ tbsp light soya sauce
½ tsp ground white pepper

200 g rice flour
240 ml water ( water drained from dried prawns and mushrooms to make 240 ml)
600 ml boiling water and add in 2 cubes of knorr chicken cube

Garnish
2 tbsp spring onions, roughly chopped
2 tbsp coriander, roughly chopped
½ red chilli, julienned; or 1 tsp toasted white sesame seeds


In a wok, stir-fry shallots in hot vegetable oil over medium heat till lightly golden. Turn off heat. Continue stirring till nicely golden brown. Remove shallots with a skimmer and set aside. You should have about ⅓ cup.

Reheat wok and oil till warm. Over medium heat, fry yam till just soft (but not brown), 2-3 minutes. Turn off heat. Remove yam to a big bowl. Immediately sprinkle with ½ tsp salt and ¼ tsp five-spice powder. Toss till evenly mixed. Set aside.

Remove all but 2 tbsp oil from the wok. Reheat till very hot. Over medium-high heat, stir-fry dried prawns till lightly golden. Add mushrooms and stir-fry till fragrant and lightly golden. Add light soya sauce and ground white pepper. Stir till evenly mixed. Turn off heat. Add mixture to yam along with all of fried shallots ( reserve 2 tbsp of the fried shallots for topping) Stir till evenly mixed.

Lightly grease all sides of 20 x 20 x 5 cm cake pan

Top up water from soaking dried prawns and mushrooms to make 240 ml (1 cup). Pour liquid into wok and stir to deglaze. Add rice flour. Stir till smooth. Add boiling chicken or pork stock. Stir till evenly mixed. Turn on heat to low. Stir continuously, scraping sides and bottom of wok. Reduce heat to very low as batter gets hot. If lumps appear, turn off heat immediately, stir vigorously till smooth, then turn on heat again. When batter starts to thicken, add the mixed ingredients (except the 2 tbsp shallots set aside). Stir till batter is thick enough to coat a spoon/spatula thinly. Turn off heat.

Transfer batter into pan. Smooth and level batter. Steam over rapidly boiling water till inserted skewer comes out clean or almost clean, depending on consistency of batter before steaming. This should take about 40 minutes.

Remove kueh to a wire rack to cool down, an hour or so. Cut into your desire size using spatula. Serve garnished with spring onions, coriander, red chilli or sesame seeds, and remaining shallots.

Happy trying!!
Kelly's Kitchen

Hakka Steam Pork Belly With Yam

Hakka Steam Pork Belly With Yam
Adapted from Messy Witchen
Adapted from Pearl Aeon Magazine
With some adjustment
Serves 8

1kg pork belly, cut into 4 slabs
3 tablespoons light soy sauce
Some ground white pepper

600g yam (also known as taro or wu tau), sliced 1/2 inch thick round and then cut into half for easy levelling with the pork, deep fry till light brown

Sauce ingredients:
4 cloves garlic, chopped finely
4 shallots, chopped finely
5 pieces red fermented bean curd (lam yee) (I added some of the sauce too and smashed with a fork)
1 tablespoon fine fermented bean paste (tau cheong/taucu)
3 tablespoons sugar
2 teaspoons five spice powder
1 tablespoon light soy sauce
1 tablespoon Shaoxing wine
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 3/4 – 2 cups water
few stalks of cilantro (also known as coriander or yim sai)
2-3 pieces lettuce (optional)

Method:
1. Bring a pot of water to boil and blanch pork for 5 minutes and then submerge into cold water. Drain and poke skin and meat with a fork for the seasoning to penetrate.

2. Marinate pork with light soy sauce and pepper for 30 minutes. Please drain and wipe the pork as dry as possible because when you fry in the oil you will mess up the kitchen with oil splaterring everywhere if not dry enough.

3. Deep fry yam slices until lightly browned. Keep aside. Then put in the  seasoned pork into the wok with skin side down and quickly cover with wok cover for 5 min to avoid oil splaterring everywhere until pork skin is lightly brown, then turn over and fry the rest of the meat until light brown. Let pork cool and cut into 1/2 inch thick slices.

4. Use 2 tablespoons hot oil, saute shallots, garlic, fermented bean curd, fermented bean paste until oil separates. Add the rest of the sauce ingredients and cook for 2 minutes.

5. In the meantime, arrange pork (skin side down) alternating with yam in a loaf pan. Pour sauce mixture over it and steam for 3-4 hours over medium heat. Keep adding hot water into steamer to avoid steamer get dry up. Leave it to stand for 20 minutes in the pan before inverting it onto a serving plate. Garnish with chopped cilantro. For the lettuce, place on top of pan before inverting.

The more days you keep this dish the more delicious it is.

Serve with hit rice.

Happy Cooking !!
Kelly's Kitchen

Braise Pak Yau Kai ( Light Soya sauce Chicken)

Braise Pak Yau Kai ( Light soya sauce chicken)

10pcs chicken thigh and drumstick or whole chicken
250ml Lee Kum Kee Light Soy Sauce
250gm Small rock sugar
1 to 2 cups water
2 or 3 eggs( hard boiled)

Methods

1. Clean chicken
2. Pour in light soya sauce and add rock sugar and boil at low heat until rock sugar melt
3. Add in chicken and simmer at low heat . Keep turning the chicken every 5 to 10 min so that the chicken can  be braised with the soya sauce on all sides until chicken is tender.
4. Then add in hard boiled egg and roll for 5 minutes.
5. Lastly please check the saltiness. If too salty then add in some water.
6. Sprinkle with some spring onion and parsley.

Serve with hot rice.

Happy cooking !!
Kelly's Kitchen

Butter Fry Black Pepper Prawn

Butter Fry Black Pepper Prawn

10 large prawn
1 tsp salt
2 tsp black pepper powder
Some whole black pepper
2 tbsp butter ( if desire more buttery taste then can slightly more)

Methods
1) Cut the head and the legs . You can have it with shell or unshelled.
2) Then cut into half from the bottom part from head to tail but do not over cut . If over cut your prawn will not be like a butterfly ( lay flat .)
3) Clean the prawn and clear away the black strip
4) Wash and marinate with salt and black pepper powder for at least 30 min
5) Then heat up a non stick pan with the butter and then put the flat side of the prawn and fry then put in the whole black pepper on top of the prawn and until brown then turn over and sprinkle the bal whole black pepper .  When its cook scrap away the whole black pepper and serve.

Enjoy !!
Kelly's Kitchen

Overnight Dough for Simple Soft Bread

Overnight dough Loaf Soft Bread

Overnight Sponge Dough ( recipe by Lynn Lim)

Ingredients A
100gm high gluten flour
70gm water
1g Instant Yeast

( prepare one day in advance)
1) Add instant yeast to water in a bowl. Add to the flour and mix well.
2) Clingwrap the bowl and proof for 30 min at room temperature
3) Refrigerate the sponge dough overnight.

Gelatinized Dough

Ingredients B
50gm high gluten flour
35 gm hot boiling water

( prepare one day in advance)
1) place all ingredients in a bowl and mix well
2) clingwrap the bowl and refrigerate overnight

Main Recipe

Ingredients C
75gm high gluten flour
25gm cake flour ( can replace with high gluten flour)
35gm castor sugar
5gm salt
10gm milk powder
30gm unsalted butter
65 gm fresh cold milk
1/2 tsp instant yeast

Final method
1) Take out Overnight Sponge Dough & Gelatinized Dough from fridge about 30min before preparation of breadmaking.
2) Place ingredient C in breadmaker as per bm manual
3) Add in ingredient A , then B.
4)  Using a wooden spoon and give all the ingredients a little stir and mix well
5) Use breadmaker and select soft bread mode ( 4 hrs for my panasonic bm)

Happy bread making!!
Kelly's Kitchen

Stir fry dried shrimp with sengkuang(turnip)

Stir fry dried shrimp with sengkuang(turnip)

Ingredients:
Dried shrimp
Turnip (sengkuang)
4 cloves garlic (chopped)

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

Methods:
1. Saute garlic and dried shrimp until fragrant.
2. Put in shredded turnip continue stirring untill all well combine.
3. Put in all the sauces ,sugar , salt , water and cook until turnip turn limp.
4. Dish up.

Happy Cooking
Kelly's Kitchen

--

Stir fry anchovies with bean paste

Stir fry anchovies with bean paste

30gm anchovies ( wash and drain)
30 gm of mince choy poh( wash and drain)
Some green chillies and add some bird eyes chillies if you like spicy
1 tbsp mince bean paste
1 tsp oyster sauce
1 tsp dark soya sauce
1 tsp sugar
1 cloves mince garlic
4 tbsp water
2 tbsp oil

Methods
1) Put oil into a non stick wok and add in the anchovies and choy poh and stir fry until slightly dry.
2) Add in the garlic and chillies and continue fry for 5 minutes then add in bean paste and dark soya sauce  
     and mix well.
3) Then add in sugar and oyster sauce and fry till mix well
4) Then add in water and continue stir until caramelized.

Serve hot

Happy Cooking
Kelly's Kitchen

Yau Yee Cheng Chee Yoke( steam mince pork with dried squids)

Yau Yee Cheng Chee Yoke( steam mince pork with dried squids)

Ingredients:

250gm mince pork
1 piece medium size dried squid - soaked until soft then peel off the center hard backbone of the squid)
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp cornstarch
1/4 tsp ground pepper
1/2 tsp of light soya sauce
1/2 cup water

Method:

Chop the reconstituted squid into fine pieces and  mix it with all the above ingredients
Knead thoroughly then add about 1/2 cup water and knead again until well mix.
Then steam for 10 minutes to 15 minutes or until pork is cook.

Serve hot.

Happy Cooking !!
Kelly's Kitchen

Red Bean Paste Pau

Red Bean Paste Pau

Starter for the Pau dough

40 gm Hong Kong flour
1/2 tsp yeast
 40 gm water

Method:

Mix flour and yeast in a bowl. Slowly add in the water.
Stir to form a paste. Leave aside for 50 mins to proof.

The Pau dough

125gm  Hong Kong flour
25 gm icing sugar
1/2 tsp double action baking powder
1/8 tsp salt
10 gm corn oil
 40 gm water

Method:

Mix flour, icing sugar , salt and double action baking powder using a hand whisk.
Add in the starter dough and oil.
Mix together, adding the water little by little and knead into a smooth dough.
Divide the dough into 8 portions or 16 portions to make mini paus.( 25gm dough for mini paus)
Wrapped with Red Bean Paste (20gm paste)
Roll dough into round shape .
Place on a piece of square greaseproof paper.
Let the dough proof for 20 mins.
Steam the paus for 20 mins on medium heat.
Transfer paus to cooling to cool or serve hot.

Happy trying!!
Kelly's Kitchen

Home made satay

Satay

Ingredients:

4 chicken legs and thighs (preferred) or 4 boneless and skinless chicken breasts
Bamboo skewers, soaked in water for 2 hours to avoid burning)
1 cucumber, cut into small pieces
1 small onion, quartered
Oil, for basting

Marinade:

3 tablespoons oil
2 stalks lemongrass, white parts only
2 cloves garlic, peeled
6 shallots, peeled
2 teaspoons turmeric powder
1 teaspoon coriander powder
1 teaspoon chili powder
1/2 tablespoon salt, or to taste
2 tablespoons sugar

Method:

Cut the chicken meat into small cubes. Blend the Marinade ingredients in a food processor. Add in a little water if needed. Marinate the chicken pieces for 6 hours or best overnight. Thread a few pieces of the chicken meat onto the bamboo skewers and grill in oven or convection oven for 2-3 minutes on each side until nicely charred. Baste and brush with some oil while grilling. Serve hot with the fresh cucumber pieces and  onions.

Satay Peanut Sauce Recipe

Ingredients:

1 1/2 cup dry roasted peanuts (unsalted)
1 cup water
1 tablespoon sweet soy sauce (Kecap Manis)
1 1/2 tablespoon sugar (palm sugar preferred)
1/8 teaspoon salt
1/4 cup oil
1 heaping tablespoon tamarind pulp (soaked in 1/4 cup water for 15 minutes, squeeze the tamarind pulp for juice and discard the pulp)

Spice Paste:

6-8 dried red chilies (seeded and soaked in warm water)
3 cloves garlic
3 shallots
2 lemon grass (white parts only)
1 inch ginger (galangal preferred)
1 tablespoon coriander powder (optional)

Method:

Crush the peanuts coursely with mortar and pestle or mini food processor and set aside.

Chop the spice paste ingredients and blend until fine. Heat oil and fry the spice paste until aromatic and smell spicy. Add the peanuts, tamarind juice, water, sugar, sweet soy sauce and stir thoroughly. Simmer in low heat while continue stirring for about 3 minutes until the peanut sauce turns smooth. Serve at room temperature with the satay.

Kelly's Kitchen

Baked Melt n Mouth Cheese Tart

Baked Melt in mouth Cheese Tart

Ingredients for crust

100gm plain flour
25gm icing sugar
50gm cold salted butter
1 egg yolk

Method
1) Sieve the flour and icing sugar in a large bowl.
2) Cut the cold butter into cubes and rub it into the flour with finger tips until like bread crumbs.
3) Add  yolk into mixture and mix in using your fingers until smooth dough.
4) Rest the dough in cling wrap for 30 min.
5) Then scale dough to 20gm to 30gm depend on your mould.
6) Press the dough into the mould shape then poke holes with fork on te base
7) Bake it at 180 deg for 15 min or yntil slightly brown with fan mode on.
8) Remove the tart mould frm oven and let it cool completely on rack.
9.) Then  pipe in the ready cheese custard and apply egg yolk wash and bake at 220 deg for 6 min only.

Cream cheese custard
1) 150 gm philadelphia cream cheese
2) 50gm mascarpone cheese
3) 20gm parmesan cheese powder
4) 8 gm SCS unsalted butter
5) 50gm fresh milk
6) 30 gm icing sugar
7) 6 gm corn flour
8) 1 lightly beaten whole egg with fork
9) 1/2 tsp lemon juice
10) 1/2 tsp vanila
11) 1 egg yolk to brush top

Methods
1) Mix cream cheese, mascarpone cheese, parmesan cheese, butter, milk in a small pot and double boil on simmering water. Keep stirring until all melted and add in corn flour and icing sugar.  Mix well until thicken. Then mix in the whole egg , lemon juce and vanila and mix till into custard  texture. Then let it cool and pour int a piping bag. Cut the tips of the piping bag and pipe into the cooled crust.
2) Use the egg yolk and brush on the custard.
3) Bake at 220 deg for 6 min.

Nyonya layer kueh

Nyonya 9 layer kueh

Ingredients
350g Tapioca flour
100g Rice flour
500ml Water
260g Sugar
4 Pandan leaves
500ml Thick coconut milk with a pinch of salt
 Colouring

Instructions
In a pot boil water, sugar and pandan leaves together till sugar dissolved. Turn off heat, discard pandan leaves and add in coconut milk. Stir well and leave aside to cool.
Mix tapioca flour and rice flour together and gradually blend well into coconut liquid with a hand whisk. Then strain mixture through a sieve to ensure it is free from lumps.
Divide mixture into 4 equal portions and add desire colouring into one portion, keeping one portion white. (You can use more colours if you prefer to have more colourful layers)
Grease a 7 inch square or round cake pan and place in steaming pot for few minutes over high heat.
Pour about 100-125ml of colour liquid into the heated pan and make sure each layer is cover fully and steam at high heat for about 4 minutes or until batter is cooked. Then alternate your colour batter and steam for another 4 minutes. (reduce liquid for thinner layers)
Repeat the procedure, alternating the colour batter until all the batter is used up. Remember to stir the batter every time before pouring out the liquid to steam each time.
Leave Kuih Lapis to cool completely after steamed and invert the cake pan to knock out the kuih.
Grease knife with little oil before cutting. You may also brush a little oil on the surface as gloss finishing.

Note: if your steamer need to add water during the steaming , please add hot boiling water only when you add in new layer. Do not add in half way when the layer which is steaming is not cooked. Make sure no water drip from your steamer cover. Best use bamboo steamer. If using the normal steamer cover your tray with alum foil so that the water dripping will be blocked.

Bak Kut Teh

Bak Kut Teh Recipe

Ingredients:

1 pack of pre-packed Bak Kut Teh herbs
1 kg of pork belly
1/2 kg of soft bone pork
2 garlic bulbs
6 dried mushrooms (soaked and cut into halves)
A handful of tofu puffs

Seasoning:

2 tablespoons of soy sauce
1 teaspoon of dark soy sauce
3 tablespoon of oyster sauce
A few dashes of white pepper
Salt to taste

Method:

Heat up a clay pot of water until it boils (about 3 cups). Add in the garlic bulbs, pre-packed Bak Kut Teh herbs, pork , mushrooms, tofu puffs and boils in low heat for about 1 – 2 hours. Add in the
seasoning and boil for another 5 minutes. Serve hot.

Happy trying !!
Kelly's Kitchen

Chwee Kueh

Chwee Kueh

Ingredients
Topping

150gm chai poh
3 cloves garlic
1 clove shallot
20 gm dried shrimps
1 tsp dark soya sauce
1 tbsp sugar
3 tbsp cooking oil
1 tbsp oyster sauce

Wash and rinse chai poh and dried shrimps in a sieve to remove excess water.
Chop small of both chai poh and dried shrimp.
Heat up wok with the oil and add chai poh and dried shrimp and fry still slightly fragrant and dry. Then add in garlic and shallots. Stir fry until garlic turn brown . Then add in dark soya sauce, oyster sauce, sugar and stir well . Adjust to your taste.

Chwee Kueh Ingredient
150gm rice flour
10gm wheat starch
10gm corn flour
10gm tapioca flour
1/2 tsp salt
1 tbsp oil
400ml water
230ml boiling water

Mix all dried ingredients with 400ml water and stir well
Then add in 230 ml boiling water into flour while stirring and mix well
Grease the chwee kueh mould with oil.
In a steamer pot, place the chwee kueh mould only and steam for 3 min in high heat.
Then sift in the flour mixture into a cup with sharp beak or use soup scoop and pour into the mould.
Steam at high heat for 15 to 20 min.
You might see some water on top and you can pour it away and let the kueh cool on rack.
Then scoop in the topping and ready to serve.

Happy trying !!
Kelly's Kitchen

Tiramisu cake

Tiramisu Cake

Ingredients

Cake
250gm optima flour
50gm water
5 nos eggs
65 gm corn oil

Method for cake
1) Mix flour, water and egg n beat for 10 to 15 min until batter form ribbon when lift up beater
2) Add corn oil and use hand whisk to mix well
3) Pour i to lightly grease 8" pan  at 160 deg to 170 deg for 40 to 45 min . Depend on your oven.
4) Remove from oven and let it cool on rack then unmould. Put in fridge for 2 hours before cutting into half.

Coffee Syrup
3/4 cup hot brewed espresso coffee or very strong coffee nescafe
2 tablespoons cognac/rum
5 tablespoons sugar
Please taste the sweetness to your tastebud.

Filling
250gm mascarpone cheese
1 1/2 cups powdered sugar( sieve)
2 tablespoons cognac/ rum
3 teaspoons vanilla
1/2"cup cold whipping cream

1 whole packet of lady fingers biscuits
Cut into halves and dip into coffee and arrange on top  of filling.
Balance to be use to cover the sides of the cake.

Garnish

3 tablespoons Dutch processed or regular unsweetened baking cocoa

3  tbsp of coarsely chopped almond

Directions

1 . In small bowl, mix coffee syrup ingredients. Set aside to cool.
2.  Meanwhile, in large bowl, beat mascarpone cheese, 1 1/2 cups powdered sugar, 2 tablespoons cognac and the vanilla with electric mixer on medium speed until smooth. In small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Gently fold whipped cream into mascarpone mixture until combined.
3. Place 1 cake layer on plate; moisten generously with coffee syrup, with about 1 cup of the filling then top with lady fingers soak in coffee then gently top another layer of the filling .  Moisten the other half cake with coffee syrup and top the part moisten with coffee on top of the bottom layer. Spread remaining filling over top and side of cake.

4.  Sprinkle cocoa over cake. If you want to sprinkle stencils wording with snow powder icing sugar, do it 1st before covering the sides with the balance unsoaked lady fingers. If you do not want to havelady fingers, you can sprinkle chopped almond around bottom edge of cake. Refrigerate at least 3 hours before serving.

Refer photo which I did decor of half lady fingers and half chopped almond.

Happy trying
Kelly's Kitchen

Stir fry tomatoes with prawn

Stir Fry Tomatoes with Prawn

Ingredients

3 medium size tomatoes
2 cloves garlic minced
Some prawns unshelled and clean
2 tbsp oyster sauce
A pinch of salt
1/2 cup of water
1tsp sugar

Methods
1. Wash and drain tomatoes. Then cut into cubes or any size you desire
2. Heat up oil and sprinkle a pinch of salt into wok. Then add garlic and fry until turning brown .
3. Add in prawn and stir till half cook then pour in tomatoes and stir fry for 5 min
4. Add in oyster sauce and sugar. Then add in water .Please check taste
5. Then stir well and close wok cover to simmer for 5 min or until tomatoes are soft.

Serve hot and enjoy the sourish dish.

Kelly's Kitchen

Koong poh kai

Koong Poh Kai

INGREDIENTS

Marinate

1 tablespoon soy sauce
1 tbsp oyster sauce
1 tbsp dark soy sauce

2 teaspoons Hua Tio wine
1 tbsp sesame oil

1 kg  kampung chicken and cut into 1-inch cubes
1/2 teaspoon pepper

2 tablespoons vegetable oil
3 to 4 dried red chilies
3 scallions, white and green parts separated, thinly sliced
2 garlic cloves, minced
Few slices fresh ginger
1 cup water with 1 tbsp corn starch. ( Mix well and keep aside)

PREPARATION

1. Marinate the chicken: In a medium bowl, stir together the soy sauce, wine, sesame oil, oyster sauce , dark soy sauce, pepper. Add the chicken and stir gently to coat. Marinate for at least 30 min .

2. Heat up oil and put in garlic and ginger and dried chillies to stir fry. Then add in marinated chicken and keep stir fry until chicken turn whitish. Then add in the mixed cornstarch and let the chicken simmer for 20 minutes.

3. Once chicken turn dark, please check taste

Serve hot and sprinkle some scallion to serve.

Kelly's Kitchen

Caramelized Pork Belly

Caramelized Pork Belly


Ingredients
500gm pork belly. Cut into 1 in size
2 tbsp oyster sauce
2 tbsp sugar
1 tbsp Hua Tiau Wine
1 tbsp dark soya sauce
1/2  tbsp light soya sauce
1  tbsp sesame oil
1/2 tsp salt
1/2 cup water( to adjust accordingly)
3 cloves garlic ( 2 cloves mince , 1 clove smashed)

Method
1. Wash and drain pork belly
2. Marinate pork belly with oyster sauce , sugar, wine, dark soya sauce, light soya sauce, sesame oil and mince garlicfor min 3 hours.
3. Heat up oil in wok and put in the smashed garlicand fry until brownish
4. Then add in the marinated pork and quickly close the wok cover and let it for 3 mins then open up and stir
5. Then close back the cover and after 3 mins , stir and then add in water. Keep stirring for 5 mins and check taste then close cover to simmer until  pork turn caramelized. Keep stirring in between simmering so that the pork at the bottom of the work will not get burnt

Serve hot.

Kelly's Kitchen

Snowskin mooncake

Snowskin Mooncake
.


I use 60gm mould plunger
30gm filling, 35gm dough
1) use Redman Snowskin  premix and follow instruction on packet
2) knead until smooth
3) add in  flavour essence and colour as to your like
4)  reserve 10gm of which colour you like to be for words or sides and stick it to the mould before fit in plunger.
5) Then fix the mould into the plunger and as usual wrap up the balance dough and filling then put into the plunger and press with your finger so that it will stick to the part which you have stick earlier. Then turn back onto your pan and press out.

For the pikachu and pokemon ball
Dough :50gm for yellow, 50 gm for red ,50gm white, 30 gm for black
Filling : 30gm for yellow dough, 15gm for red dough, 15gm for white dough
For the face red dot ,nose, mouth and ears , you just pinch some of each and you adjust accordingly.

Enjoy !!
Kelly's Kitchen

Giant Traditional Mooncake

Giant Traditional Mooncake recipe
( 200 to 300gm)
*** if you do not want egg wash then straight bake for 40 min

Ingredients:
325 gm Hong Kong Flour
180 gm Golden syrup
60 gm corn oil
4 gm Alkaline water

Fillings:
1 kg paste
Kuaci or melon seed( optional)


200 to 300gm moulder
Dough 130gm
Filling 170gm
No egg wash due to vegetarian

Method
1.Mix the liquid ingredients 1st then pour into flour and mix well until form smooth dough. Then let it rest for 30min  at room temp
2. Divide into portions. Measure the dough (refer top 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  mould and press the dough with filling on to the center of the mould and slowly spread to the whole mould  Then press the side plunger for it to unmould.
4. Spray with more water mist before put into oven because it does not have egg wash and bake 30 min to 40min at 150 deg.
5.Take out and leave cool.

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.

Orange chiffon cake

Orange chiffon cake with orange swirl
Adapted from https://jeannietay.wordpress.com/2015/06/04/orange-chiffon-cake-joy-of-bakings-recipe/

Ingredients:-
6 large eggs yolk
225g flour
170g caster sugar
1 tbsp baking powder
1/2 tsp salt
orange zest from 3 small oranges
120g vegetable oil
180 g fresh orange juice
1 tsp pure vanilla extract

7 large eggs white
50g caster sugar
1/2 teaspoon cream of tartar

Instructions:

1. Zest the oranges and squeeze out juice. Measure out 180g and set aside.

2. Sift together the flour, baking powder. Set aside.

3. In a large mixing bowl, place the yolks, oil, salt, vanilla extract and 180g sugar and beat with a hand whisk until combined and sugar has dissolved.

4. Beat the egg whites until frothy before adding cream of tartar. Continue beating until fine foams then gradually add in the 50g of sugar. Beat to near stiff peaks

5. When the meringue is almost done, add in the orange juice to the yolk batter followed by the flour and whisk quickly to incorporate until mixed.

6. Add 1/3 of meringue into the yolk batter and mix well with a hand whisk to lighten the batter. Add another 1/3 and mix till combined. Lastly add the final portion and whisk briefly to combine before switching to spatula to scoop batter from bottom and fold up until no more streaks of yolk batter can be seen.

7. Scoop some batter into another clean bowl and mix some orange colouring and gently mix .

8. Pour alternately with both batter into prepared pan and use a tooth pick or the cake tester to make swirl and tap on the table top to remove bubbles and also to even out the batter.

8. Bake in preheated oven at 160C for 80 minutes or until cooked. Invert immediately to cool completely before unmoulding.

Thong Choy Soup (preserved turnip) with Mince Pork

 Thong Choy Soup (preserved turnip) with Mince Pork

Ingredients
50g thong choy( wash clean and drain)
1 clove garlic
200 gm Mince Pork( marinate with a tsp of oyster sauce)
Salt to taste

Method
1) boil a small pot of water(according to your need of soup)
2) Then put in the mince pork and the thong choy and boil for 30 min at low heat. Then taste it and adjust accordingly.

See its easy right. To me I like it simple because in our dinner menu we also have other dishes.
If you like you can add in others like bamboo shoots and mushrooms.

Happy Cooking !!
Kelly's Kitchen

Stir Fry Pig Liver

Stir Fry Pig Liver

1 piece Pork Liver (150g - 200g), rinse well and cut into thin slices
3 stalks Spring Onions, cut into two inch length and seperate out the white and green part
15g Ginger - cut into thin strips
2 cloves Garlic - cut into slice
1 tablespoon - light soy sauce
1 tablespoon Sesame oil (for cooking)
1 teaspoon Sesame oil (for marinate)
1 teaspoon Cornflour (for marinate)
1 tbsp oyster sauce(for marinate)
3 tablespoon water
A dash of pepper, salt and sugar (to taste)

Methods:

1)Marinate pork liver slices in a bowl with 1 teaspoon sesame oil, dash of sugar and pepper, 1 tablespoon of light soy  sauce and  1 teaspoon of corn flour and 1 tbsp oyster sauce. Mixed well and set aside (Preferably marinate for 30 min.)
2)Heat up 1 tablespoon of sesame oil, once heated, add in ginger strips, white part and some green part spring onions and stir fry over high heat till fragrance. Add in garlic and stir fry till garlic become lightly brown. Then, reduce to low heat.
3)Add in pork liver slices, give it a quick stir and add in  dash of sugar and black pepper and stir well for 2 minutes.
4)Add water (to make a sauce base) and stir well.
5)Then garnish with spring onions and off heat, dish out from wok and serve hot.

If overcook the liver is hard. So make sure fast hand fast leg for a soft liver to be serve.

Happy Cooking!!
Kelly's Kitchen

Chicken wing with har jeong gai

Chicken Wing with Har Jeong Gai( Fine Shrimp Paste)
Adapted from The Domestic Wannabe with some adjustment

INGREDIENTS
15 pcs chicken wings cut at the joint (or use drumlettes/mid-joints)
2 tbsp Lee Kum Kee Shrimp Paste
3 tsp ShaoXing Wine
1 tbsp oyster sauce
1 tbsp sugar
1 tsp white pepper

Coating
1/2 cup plain flour
1/2 tsp baking powder
1/2 tsp baking soda

Method
Marinade the chicken wings with the above and put in air tight container for 3 hours in the fridge.
Just before deep-frying, mix flour, baking powder and baking soda and coat the chicken wing. Then arrange on a rack with a tray at the bottom and put back into the fridge to air dry the coated wings.
Remove from the fridge and let it cool to room temperature and then deep fry until brown on both sides.
Drain excess oil on paper towels before serving.

Wow... the aromatic chicken wing will make you eat plenty of rice.

Happy Cooking !!
Kelly's Kitchen

Pandan Chiffon cake

Pandan Chiffon Cake
Adapted from https://jeannietay.wordpress.com/2015/07/21/pandan-chiffon-cake/
With some adjustment

Ingredients:

4 large eggs yolk
113g plain flour
50g caster sugar
1 tsp baking powder
1/4 tsp salt
60g vegetable oil
20g coconut milk (santan)
80 g fresh pandan juice – blend 4-5 pandan leaves with 100g of water and squeeze out the juice

4 large eggs white
60g caster sugar
1/4 teaspoon cream of tartar

Instructions:

1 Sift together the flour, baking powder. Set aside.
2. In a large mixing bowl, place the yolks, oil, salt, vanilla extract, pandan juice and coconut milk and 50g sugar and beat with a hand whisk until all ingredients together. Add in flour and mix until incorporated.
3. Beat the egg whites until frothy before adding cream of tartar. Continue beating until fine foams then gradually add in the 60g of sugar. Beat to near stiff peaks.
4. Add 1/3 of meringue into the yolk batter and mix well with a hand whisk to lighten the batter. Add another 1/3 and      mix till combined. Lastly add the final portion and whisk briefly to combine before switching to spatula to scoop batter from bottom and fold up until no more streaks of yolk batter can be seen.
5. Pour into 20cm tube pan and tap on the table top to remove bubbles and also to even out the batter.
 Add a few drops of colouring and stretch out some design using toothpick or chopstick with sharp end.
6. Bake at 160C for 80minutes (my oven is the kind with fan on).Put a small bowl of water at the corner of the oven to get a moist n fluffy texture.
 Remove from oven and invert immediately to cool on the back of a bowl in order for it to cool faster.


Happy Baking !!
Kelly's Kitchen

Chinese Banana Pancake(Mein fun kok kueh)

Chinese Banana Pancake( mein fun kok kueh)

Ingredients
400gm plain flour
2 cups water
120gm coarse sugar( at your taste)
3 eggs
1 tsp salt
2 smash bananas( optional)
Margarine for frying

Simple method
1) Add water into flour and stir until well mix
2) Then add sugar and salt and stir till sugar dissolve or partly dissolve. This will give the side some crispiness when
      fry
3) Then put in egg and stir till combine and lastly bananas.
4) Put a small scoop of margarine into a non stick wok and fry until slightly brown each side. Serve while hot.

Happy Trying!!
Kelly's Kitchen

Mango Winnie The Pooh Snowskin Mooncake

Mango Winnie The Pooh Snowskin Mooncake

1) use Redman Snowskin  premix and follow instruction on packet

2) knead until smooth 

3) add in mango flavour essence and add yellow colour for head ( 65gm for dough 50gm filling) 

4)  reserve 10gm for the ears and the little nose for each pooh

5) add red colour for the collar (10gm dough)

6) chocolate chips for eyes and nose, plastic spoon to form line for eyebrow , mouth

Methods

Roll and flatten the dough then wrap the filling and roll round until smooth

Take the reserve 10gm to form the ears and a small round nose

Use the spoon to line the eyebrows. Insert the chocolate chips as eyes and nose.

Use the spoon to line the mouth too

Use the red colour dough n roll longish and stick around the chin.

Happy Trying!!

Kelly's Kitchen

Salted Egg Yolk Bitter Gourd

Salted egg yolk bitter gourd

I am one who dont like to eat bitter gourd but with the added salted egg yolk  it really taste so delicious.

500gm bitter gourd( preferably the ripe one)
1 tbsp bean paste(mince tau cheong )
1/2 tbsp sugar
2 cloves garlic
2 salted egg yolk (steam for 5 min with a drop of sesame oil) then smash into bite size and set aside
Some mince pork or sliced pork
1 tbsp oyster sauce
1 cup water

Method

1) Wash the bitter gourd thoroughly. Then cut the edges of both ends then cut the         bitter gourd into half.
2) Clear all the seeds and those starchy and wash again until nomore slime
3) cut into the size you like and set aside.
4) Heat up the wok with 2 - 3 tsp oil. Turn heat to med low and put in the garlic and    salted egg yolk and stir till  fragrant
5) Then add in the meat and stir fry until meat half cook. Add in the bean paste, oyster sauce and sugar and stir with  the pork.
6) Then put in the bitter gourd and continue frying for 5 min
7) Then add in water and simmer until the bitter gourd is soft.
8) Adjust the seasoning to taste.

It have the egg yolk aromatic plus a bit of bitter taste. Very yummy

Happy Cooking!!
Kelly's Kitchen