Bake cheese cupcake

Bake Oreo Cheesecake


Base

100 grams crushed oreo

15 grams granulated white sugar

65 grams butter, melted

Filling:

450 grams of philadephia cream cheese, room temperature

130 grams granulated white sugar

1/8 teaspoon salt

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon grated lemon zest

1/2 cup (120 ml) sour cream, room temperature

Methods
Preheat oven to 300 degrees F (150 degrees C) and place oven rack in the center of the oven. Line 12 muffin cups with paper liners.

For Crust:
 In a small bowl combine the crushed oreo, sugar, and melted butter. Press a heaping tablespoon of crumbs onto the bottoms of the 12 cupcakes liner. Cover and refrigerate while you make the filling.

For Filling:
 In the bowl of your electric mixer (or with a hand mixer), beat the cream cheese on low speed until creamy and smooth. Add the sugar and salt and beat until combined. Scrape down the sides of the bowl as needed. Add the eggs, one at a time, beating until incorporated. Add the vanilla extract, lemon zest, and sour cream and beat until incorporated. Remove the crusts from the refrigerator and evenly divide the filling among the 12 cupcakes liner.

Bake for about 18 - 22 minutes or until firm but the centers of the cheesecakes still wobble a little. Remove from oven and place on a wire rack. Let cool and then cover with plastic wrap and refrigerate (a few hours or even overnight).

Decorate as you like. You can melt some chocolate and drizzle on it with some fruits.

Happy Baking!!
Kelly's Kitchen

No bake cheese cupcake

No bake cheesecake in a plant mould


Base

150 grams crushed oreo

30 grams granulated white sugar

85 grams unsalted butter, melted

Filling:

227 grams philadephia cream cheese, at room temperature

50 grams granulated white sugar

1 teaspoon pure vanilla extract

240 ml  Paul's  whipping cream (contains 36-40% butterfat)

Topping:
Some crushed oreo, mint leave or fruit

Base:
 In a large bowl, mix together the crushed oreo, sugar, and melted butter. Press onto the bottom of the mould and put to fridge while making the filling.

Filling:
 In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl and beat in the vanilla extract.

In a separate clean bowl, beat the whipping cream until soft peaks form. Gradually fold or beat the whipped cream into the cream cheese mixture. Pour into the mould and  chill for several hours, or even overnight.

Do the topping when its half set and put back into fridge to chill

Happy Baking !!
Kelly's Kitchen

Fry Clam Kuey Teow Mee

Fry Clam Kuey Teow Mee

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

DIRECTIONS

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.

 Serve hot.

Steam Fish Tail with bean paste

STEAMED FISH TAIL WITH BEAN PASTE SAUCE

Ingredients
1 ( about 450gm) tail of whole Red Snapper, scaled, removed internals and washed.

Ingredients

Few slices of ginger
Pinch of salt and pepper
1/2 tsp sesame oil
100 gm of minced bean paste
5 gm of coarse sugar
2 or 3 bird eye chillies( cili padi)
30 gm Oyster sauce ( to taste)
2 cloves of minced garlic
Water( depend how much sauce you want)

Blend all the bean paste, sugar, oyster sauce, mince garlic, sesame oil, chillie, water and test the taste .

Method
1) Wash and pat dry whole fish gently with kitchen towel. Sprinkle pinch of salt and pepper to season both sides of the fish.  Set aside to season for 10 minutes.

2) Lay fish on a porcelain dish. Spread the blended ingredient  and lay ginger on the fish.

3) Get ready the steamer or heat wok filled quarter-full of water over high heat. When water is boiling, place fish dish in the steamer, or on a wire rack in the wok. Steam fish for 10 – 12 minutes. Garnish some spring onion. Serve hot.


Happy Cooking
Kelly's Kitchen

Mui Choy Kau Yoke

GRACE MUI CHOY
 KAO YOKE
Adapted from Adelinealy Lim

I use sweet and salty Mui Choy to Mix

1) wash and soak with water for 20 minutes, drain and squeeze off the liquid.
   Soak again for 20 minutes , drain and squeeze dry.
   Remove the tough stem.
   Cut the tender stem and leaves into bite size (1 cm ).

2) Heat the wok with 2 tbsp oil , 1tbsp garlic minced, 3 sliced ginger until fragrance.

3) Add Mui Choy and stir fry with 2 tbsp sugar for 3 minutes.

4) Add 2 tbsp Shaoxing wine or Hua Tiao Wine
    2 tbsp Mushroom flavored black sos(LKK)or dark soya sauce ,
    4 tbsp oyster sauce( I added to my liking)
    2 Tbsp fried onion oil,
    1 Tbsp fried onion,
    1/4 tsp ground pepper,
    1/2 tsp sesame oil,
    2  Star  anise,  
    1 big red chillies (remove seed)

5) Top up with boiling water just enough to cover the Mui Choy and bring to boil.       Simmer for 1 hour.

6) Taste and add seasoning to individual liking.

7) Thicken with 2 tsp cornflour with 1 tbsp water and bring to boil.

8) Scoop the ready Mui Choy to the prepared Pork Belly with skin facing down in a heat proof dish alternately and sides.

9) Cover with aluminum foil and steam for 3 to 4 hours until the meat is tender.    (Note: Remember to check on water level during steaming). If water level down add up with hot boiling water into the steamer.

10) Before serving, turn over to another heat proof dish so that the pork belly skin facing up. Garnish with coriander/celery/parsley/spring onion and etc.

Pork belly
1 st step
500gm  pork belly with skin. Wash
Place the pork belly into a pot and fill up with tap water
Use high heat and bring to boil for 2 min and remove and drain then wash the pork on running tap water to remove the scum and scrape the skin to remove the hairs and any impurities

2nd step
Fill the pot with boiling water which can cover the whole piece of the pork belly and add
3 slices of gingers
3 tbsp cooking wine( I use hua tiao wine)
1 stalk spring onion
1 tsp salt
Bring to boil with the pork belly then simmer with low heat for 25 minutes
Remove from heat and drain of the liquid
Set aside the pork belly and let it cool and dry.
Apply the skin with some vinegar and pan fry till golden brown.
Remove from heat once its done. Leave to cool and sliced into 1/2 inch thick.
Coat the skin with oyster sauce
Then pan fry the seasoned pork for 1 to 2 minutes on each sides
Remove from heat and set aside.
***Note
Be Cautious of the oil sputting. Use a wok cover to act as shield when browning the skin.

Happy Cooking!!
Kelly's Kitchen

Scallop Grace Bao

Scallop Grace Bao Recipe
Adapted from Adelinealy Lim


Ingredient A
250gm lukewarm water ( 27 deg C)
1 1/2 yeast
75gm sugar
150gm plain flour

Method
Mix all the above and set aside for 30min

Ingredient B
350gm plain flour
55gm corn oil
1 1/4 tsp baking powder mix with 1 tbsp water


Method
1. Mix ingredient B flour with the mixture of ingredient A
2. Hand knead for 2 minutes then add oil and knead another 2 minutes.
3. Add in the mixture of baking powder.
4. Hand knead for 30 minutes or until smooth dough is formed.
5. Roll into ball and let prove in preheated oven for 15 minutes
6. Roll into 40gm dough and roll into a disc and apply some oil. Draw a line in the             middle with a   plastic knife. Then  overlap and draw some scallop look line on the       top
7. Proof till double size
8. Then spray water on the bao and steam at medium high heat for 12  minutes
9. Let it cool on rack. Then slit the part which you didnt seal up and you can use char      siu or luncheon meat  to put in between.

Happy trying!!
Kelly's Kitchen

Mushroom Bao

Mushroom Bao using Grace Bao Recipe
Adapted from Adelinealy Lim


Ingredient A
250gm lukewarm water ( 27 deg C)
1 1/2 yeast
75gm sugar
150gm plain flour

Method
Mix all the above and set aside for 30min

Ingredient B
350gm plain flour
55gm corn oil
1 1/4 tsp baking powder mix with 1 tbsp water

Ingredient C
3 tbsp cocoa powder
Sprayer with water
Toothpick

Method
1. Mix ingredient B flour with the mixture of ingredient A
2. Hand knead for 2 minutes then add oil and knead another 2 minutes.
3. Add in the mixture of baking powder.
4. Hand knead for 30 minutes or until smooth dough is formed.
5. Roll into ball and let prove in preheated oven for 15 minutes
6. Roll into 20gm for the top round dough and stem is 10gm for chubby stem.
7. The top dough spray with some water and roll it on the cocoa powder to all sides except bottom and
     shake off excess powder.
8. Place it on the cupcake liner with cocoa powder facing upwards. The stem in a separate liner
9. Proof till double size
10. Then spray water on the bao and steam at medium high heat for 12  minutes
11. Let it cool on rack then take the toothpick and poke through the stem and to the bottom of the top dough.

Happy trying!!
Kelly's Kitchen

Char Siu

Char Siu
500 gm pork belly. ( I use the part under its jaw so the fats are bit crunchy and not too oily)
2 tbsp coarse sugar
3 tbsp oyster sauce
Some white pepper
4 - 5 tbsp Lee Kum Kee Hoi Sin Sauce
2 tsp salt
2 tsp soy sauce

Method :
 1) Wash and drain the pork belly until as dry as possible.
2) Mix all the above ingredients n test the taste and adjust accordingly.
3) Marinate at least 3 hours. Best overnight.

Then  bake in convection oven 220 deg for 10 to 15 min or until turn brown.

Happy Cooking!!
Kelly's Kitchen

Simple curry chicken

Chicken Curry

Ingredients:
2 tablespoons oil
2 big onion diced, 3 inches ginger
1 small packet for meat(Baba brand),
Curry leaves, lemongrass
, kafir leaves, kafir leaves
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
(or curry paste bought from market)(or curry paste bought from market)
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
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

-

Butter Orange Oreo Cupcake

Butter Orange Oreo Cupcake
Adapted from Michelle Marie Mower
With some adjustment

280 gm Self Raising Flour
250 gm SCS butter at room temp
200 gm Castor sugar
4 large eggs
1/2 tsp salt
1/2 tsp vanilla
Some orange zest
8 tbsp orange juice
2 cups of smashed oreo cookies
Some mini size whole oreo cookies for top decor(if dont have mini then cut half the big size)

Preheat oven at 160deg
Beat the butter and sugar until fluffy and creamy
Then add in one egg at a time and beat well. After add all 4 eggs then add in vanilla, orange zest, orange juice and beat at slow speed.
Then add in flour and mix using hand whisk until smooth.
The use ice cream scoop and scoop into cupcake at 70% full. Place an oreo as decor on top.
Bake at 160 deg for 50 min. Pls adjust to your oven .

Happy baking!!
Kelly's Kitchen

Simple Chicken curry

Chicken Curry

Ingredients:
2 tablespoons oil
2 big onion diced, 3 inches ginger
1 small packet for meat(Baba brand),
Curry leaves, lemongrass
, kafir leaves, kafir leaves
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
(or curry paste bought from market)(or curry paste bought from market)
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
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

-

Swiss roll old school buttercream

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

Let the cake cool awhile then apply with buttercream and roll.  Let the cake sit in the fridge for  half an hour then take out and apply the buttercream on top and decorate as you like. Then put back to fridge for minimum 30 minutes before slicing. Mix some piping jelly with colors or emulcos for decoration.

Happy Baking
Kelly's Kitchen

Cekodok Pisang(Mashed Banana Fritters)

Cekodok Pisang

4 big ripe bananas
100 grams of plain flour
50 grams of rice flour
50 grams of brown sugar
1/4 teaspoons of baking soda
Adequate oil of deep frying

In a big mixing bowl, mash the banana with a fork until puree form. Add in brown sugar. Stir until well mixed. Sift the plain flour, baking soda and rice flour. Stir until well combined.

In a pot, heat up adequate cooking oil. Use a ice cream scoop to scoop the batter and drop in the hot oil carefully. Deep fried the mash banana fritters and keep rolling under medium heat until golden brown. Do not put in too many at one time as you need to roll each one. Drained and served as a snack or breakfast items.

Happy trying
Kelly's Kitchen

Sugar Twist Bread

Sugar Twister Bread
Adapted from mymindpatch. blogspot

Ingredients
120g whole milk
15g condensed milk
30g unsalted butter

30g fine sugar
1/4 tsp salt

20g beaten egg ( whole egg beaten then weigh 20gm. The balance keep aside for egg wash)

180g bread  flour
20g top/cake flour

1/2 tsp instant dry yeast

For egg wash and deco
The balance from the whole egg Some beaten egg
About 2 tsp fine sugar

Direction
1. Pour fresh milk, condensed milk and unsalted butter in a heat resistant bowl and microwave for 5 min at 130 deg or until butter is melted.

2. Pour the warm ingredients from (1) into the bread pan.

3. Add in the sugar and salt.

4. Pour in the beaten egg.

5. Add in the bread and top/cake flour.

6. Dig a hole and pour in the instant dry yeast.

7. Place the bread pan into the bread maker. Select "dough" function and start the process.

8. The dough is ready.

9. Sprinkle some bread flour over both the work top and dough before inverting it out.

10. Flatten the dough to remove the trapped air. Divide the dough into 4 equal portions, each about 104g.
The dough maybe quite sticky, so wear a pair of disposable gloves to handle it.

11. Shape the doughs into 4 balls by pull down the sides and seal at the base. Cover with a lid and let the dough rest for 15 minutes.

 Take a dough and sprinkle with a good amount of bread flour.

Stretch the dough into a long narrow "rope" shape by rolling and stretching it from the middle to both ends. The length is about twice the size of the side of the bread pan.
Hold tight to both ends and turn in opposite directions. When you start to feel the tension, let the two ends meet. The dough will automatically join into a twisted shape.

12. Place the twisted doughs in a 20 cm square pan lined with parchment paper.
Spray some water over the dough and let the dough proof in a closed oven for about 45 minutes, or till the doughs double in size.
Switch on the oven minimum temperature for 1 minute to give the dough a warm environment to proof faster.

13. Brush the dough with egg wash and sprinkle fine sugar evenly over the surface.

14. Bake in a preheated oven set at 170 degree Celsius for 17 to 20 minutes at middle rack till golden.

15. Allow the bread to cool down slightly on a wire rack before enjoying .

Happy baking!!
Kelly's Kitchen

Salted egg yolk cookies

Salted Egg Yolk Cookies
Adapted from guaishushu salted egg yolk cookies

3 salted cooked egg yolk (if uses salted raw egg yolk, will need to steam until firmed then smashed with a fork) OR 5 tablespoons of salted egg yolk powder
60 grams of butter
70 grams of  cake flour
30 grams of milk powder
30 grams of potatoes starch
30 grams of icing sugar
1 egg yolk for egg washing
2 tablespoons of sesame seeds for decorating

Methods.
Pre-heat oven to 160 degree Celsius.

Cream the butter, icing sugar and salted egg yolk or powder until light and fluffy. Sift in all the flours (milk powder, potatoes starch and plain flour). Fold until it form a pliable dough. Transfer to a lightly floured surface. Roll to about 1cm  thickness.

Use your preferred mould to mould the dough. Transfer to the baking tray. Egg wash (1 egg yolk with 2 drop of water) and sprinkle with some sesame seeds (Black or white). Bake in the pre-heated oven for 15 minutes for 165 degree C


Let the cookies rest in the baking tray completely before store in an air tight container. Note that this cookies is very fragile when it is hot. Even when cooled, handle with care as it is sandy and melt in the mouth.

Happy baking!!
Kelly's Kitchen

Plain Bao

Plain Pau/ Bao
Adapted from guaishushu tortoise bun
Adjustment by using bread maker
Use bread maker dough knead function for 1 hour


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
Pinch 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 45gm and  put on cupcake liner spread open. Proof again until  the dough reach 1.5 times of the size, then transfer to 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

Assam Fish Head

Assam Fish Head

1 fish head ( cut into pieces)
10 Lady fingers
2 large Tomatoes
2 tbsp Brown Sugar/ Cane Sugar
Salt to taste
1 tbsp oyster suce
2 tbsp rice vinegar
2  1/2 cups of tamarind juice( 2 small ping pong ball size tamarind pulp soak in this warm 2 1/2 cup of water)
2 pcs of kafir leaves

Paste
1 clove garlic( cut small pcs)
10 shallots( cut small pcs)
8 dry chillies( unseed)
1 stalk lemon grass(white part only , chopped small)
1 stalk bunga kanthan
4 fresh red chillies ( unseed)
1/2 tbsp belacan ( estimate)
Blend all the above into paste.

Method.
Heat up oil in wok and fry the paste until fragrant
Add in the tamarind juice and boil
Add in the lady fingers nd tomatoes and fish head to boil and add in the kafir leaves too.
Add in the sugar , salt , oyster and vinegar ( to taste)
 Simmer for 10 to 15 minutes until fish cooked.(Transfer to clay pot if have and simmer)

Serve hot with rice

Happy Cooking!!
Kelly's Kitchen

Salted Egg Yolk Potato Chips with Home Made Salted Egg Yolk Powder

Salted Egg Potato Chips adapted from guai shushu

1 container  160 gm Mister Potato Original Taste Chips
6 tablespoons of salted egg yolk powder (Homemade Salted Egg Yolk Powder )
70 grams  of butter
6 sticks of curry leaves( wash and drain till dry)



STEPS OF PREPARATION
 Use whole leaves and stir fry on a dry non stick wok at low heat until crispy
Melt the butter and add the salted egg yolk powder and curry leaves.
Stir fry for 1-2 minutes under medium heat until the whole mixture is bubbling  and put all the potato chips into the wok.
Stir fry without the heat on until the potato chips are well coated.

Then Bake the potato chips in the pre-heated oven of 100 deg C  for 10 minutes.
Cool completely and put in fridge uncovered overnight then next morning store in an air tight container.

***Note: Below is the homemade salted egg yolk powder

Homemade Salted Egg Yolk Powder adapted from guai shushu

Ingredients

10 salted egg yolks
10 grams of milk powder

Method

Crack the salted eggs and drain the salted egg yolks. Lightly wash the salted egg yolk to make sure no white attached to the yolk.

Bake the salted egg yolk at the pre-heated oven of 150 degree Celsius for 10 minutes. Mash the salted egg yolks and continue baking for another 10 minutes until the egg yolks are cooked.
Transfer the bake salted eggs and milk powder to a food processor. Blend until as fine as possible. Bake again in the oven at 90 C with the door open for at least  30 min to 1hour. The main purpose of this step is to air dry the salted egg yolk powder. The final test is as long as the powder does not stick to your hand when you rub with the fingers, the powder is considered as ready.

Then let it cool completely and store in air tight container and put into the fridge.



Happy trying !!
Kelly's Kitchen

Pandan Sponge Cupcake

Pandan Sponge Cupcake
Adapted from  Nasilemaklover orange sponge cupcake
With some adjustment

Ingredients
35gm pandan juice
25gm corn oil
3 large egg from fridge
95gm caster sugar
100gm cake flour
1/4 tsp salt

Method
1. Mix corn oil and pandan juice together
2. Mix flour and salt then sift and set aside
3. Add egg from fridge and castor sugar then use hand mixer to mix till batter thicken     and when you lift the beater and the batter will give a ribbon droop
4. Then add in pandan juice , add flour slowly and mix using hand whisk. Slowly mix     until all are mix well and dont overmix.
5. Scoop batter into cupcake liner until 90% full . Lightly tap on counter before bake
6. Bake at preheated oven at 160 C for 25 minutes.

Happy Baking!!
Kelly's Kitchen

Homemade Salted Egg Yolk Powder

Homemade Salted Egg Yolk Powder adapted from guai shushu

Ingredients

10 salted egg yolks
10 grams of milk powder

Method

Crack the salted eggs and drain the salted egg yolks. Lightly wash the salted egg yolk to make sure no white attached to the yolk.

Bake the salted egg yolk at the pre-heated oven of 150 degree Celsius for 10 minutes. Mash the salted egg yolks and continue baking for another 10 minutes until the egg yolks are cooked.
Transfer the bake salted eggs and milk powder to a food processor. Blend until as fine as possible. Bake again in the oven at 90 C with the door open for at least  30 min to 1hour. The main purpose of this step is to air dry the salted egg yolk powder. The final test is as long as the powder does not stick to your hand when you rub with the fingers, the powder is considered as ready.

Then let it cool completely and store in air tight container and put into the fridge.

Happy Trying !!
Kelly's Kitchen

Chicken seasoning home made

Chicken seasoning or as chicken floss

300gm chicken meat from soup or steam it then shredded it.
3-4 tbsp Soy Sauce
1 tbsp Oyster Sauce
2 tbsp Sugar
1/2 tsp Chinese Five-Spice Powder
1/4 tsp Dark Soy Sauce
2 tbsp Water
Pinch of White Pepper Powder
Marinate overnight

Then next day stir dry on a non stick wok until dry and use a food processor and blend it till powder and use as seasoning for stir fry vege or eat with porridge

Sweet sour pork belly

Recipe: Sweet and Sour Pork

Ingredients:

500 gm pork tenderloin (cut into bite size pieces)
1 green bell pepper (cut in pcs
1 red bell pepper ( cut into pieces)
1 cucumber
/ carrot
1 clove garlic (finely chopped)
Oil for frying

Marinate:
Some salt
1 egg

Frying Batter:

50 gm 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

Chicken rice using Philip Pressure Cooker

Chicken Rice using Philip Pressure Cooker

Ingredients
8pcs chicken( marinate with 2 tbsp oyster sauce) for minimum 2 hours
3 cloves garlic
1 inch young ginger
1 tbsp marjerin
1 tbsp sesame oil
3 pcs knotted pandan leave
A pinch of salt and seasoning

Some chicken soup to boil rice. If dont have then use plain water.

Method using Philip Pressure Cooker
1. Start with Bake button and choose chicken. No need close cover
2. Put in the marjerin and let it melt then follow by sesame oil
3. Add in garlic and ginger and stir till aromatic.
4. Add in marinated chicken and stir fry for 5 min
5. Add in washed and drained rice and stir fry for 5 min.
6. Then add in chicken soup to replace water to boil rice. Add in pandan leave.
7. Then close cover and restart the button to Rice and press start.
8. After 15 minutes rice is done . Then release seal to vent and let the needle drop.
9. Serve hot. Juicy chicken too.
10. Decorate with some tomato and cucumber.

If use wok then heat up wok , add in marjerin and sesame oil and stir fry the garlic and ginger until aromatic .
Add in marinated chicken and stir fry and then add rice to stir fry too for 5 min. Off heat and transfer thr rice and chicken into your rice cooker and add in pandan leaves and chicken soup to boil your rice..


*** Home made Chillies Sauce for chicken rice

5 pcs red chillies
1pc chillie padi
1 inch young ginger
3 cloves garlic
3 tsp lime juice
1 tsp coarse sugar
1 tbsp oyster sauce
Blend all together and check on taste. Add according to your taste and then blend again.

Happy Cooking !!
Kelly's Kitchen

Soft soft bun

Poolish recipe for soft fluffy buns
Recipe shared by Florence Fok
With some adjustment from me using bread maker

Poolish ingredients
125gm bread flour
125gm water( room temperature)
1gm yeast or just a pinch

Mix all the above ingredients and put in a air tight container and cover with lid for 8 to 9 hours in room temperature before you go to sleep. ( I kept for almost 13 hours)
Next morning you can see a fluffy mixture.

Main Dough

280gm bread flour
80gm cake flour
25gm milk powder
60gm castor sugar
8gm salt
5gm yeast
1 egg lightly beaten
Poolish dough
140gm full cream milk
46gm butter cut into cubes (soft but not melt)

Egg wash - 1 egg and 1tsp fresh  milk and mix well

Put all the above main dough ingredients accordingly except butter.
Use bm and set to bread dough function. After 5 minutes open the lid and put in the butter then close back and let the bm do its job for 1 hour.
Remove dough from bm and transfer to a oiled bowl and let it proof in a preheated oven until double or triple size.
Then punch and make into the shape you desired and let proof again until double size.
Then egg wash and put into the oven and bake at 180 deg for 15 minute please adjust according to your oven.

Happy baking!!
Kelly's Kitchen

Salted Egg Yolk Potato Chips

Salted Egg Potato Chips

1 pkt 75g Mister Potato Original Taste Chips
Some curry leaves(wash and drain)
4 salted egg yolk steam and smash then blend together with 1 tbsp milk powder
40gm butter ( I use SCS)
1 mince chillie padi
1 tbsp castor sugar to sprinkle on top while frying

Method
1. Stir fry the curry leaves on dry non stick pan until crispy
2. Add butter and stir fry the curry leaves untl butter melted
3. Add in chips and salted egg yolkand chillie and lightly stir fry until aromatic
4. Sprinkle the castor sugar and continue stir fry for about 2 to 3 minutes.
5. Off heat and put onto a sieve and let it cool before putting in air tight container

Happy trying !!
Kelly's Kitchen

Nyonya Acar

Nyonya Acar

1 local cucumber, quartered lengthwise (soft centre removed) and cut into 3cm strips
100g cabbage leaves, cut into  squares or strips
2 small carrots, cut into 3 cm strips
100g long beans, cut into 3 cm strips
2 slice pineapple, peeled and cut into large chunks( optional)

Top up during the final mixing

Some crushed roasted groundnut
6 to 7 tbsp toasted sesame seeds
4 red chillies cut n ddeseed then cut in strips

Add in to fry together with paste
3 cloves garlic mince
3 shallots mince

Blend:
7  fresh chillies plus 3 bird eye chillies
4 dried chillies
5 shallots
5 cloves garlic
1/2 tsp turmeric powder
3 candlenuts
50gm dried prawns soaked
2 cm cube toasted belacan
1 inch bunga kanthan ( keong fa)

Vinegar mixture:

100 ml vinegar
200 ml water
7 tbsp sugar
1 tsp salt

For blanching vegetables:

600 ml water
400 ml vinegar
2 tbsp salt
2 tbsp sugar

Rub cucumber slices with 1 tbsp salt. Leave aside for one hour then pour away the access water.
Place cucumber on a tray and put under the sun for 1 hours (this makes the cucumber crunchy). For the other vegetables, also same put under the hot sun  for one to two hrs.

Bring water, vinegar, salt and sugar for blanching vegetables to a rapid boil. Blanch the vegetables, one type at a time: dip cucumber and cabbage in boiling mixture for two to three seconds; scald the rest of the vegetables - except chillies - for 10 secs. Drain vegetables at once in a colander.

Heat 2 tbsp oil in wok and fry the blended ingredients and add in the 3 cloves garlic and shallots until fragrant and the oil begins to separate. Stir in vinegar and water. Add sugar and salt and bring to a boil, then leave to cool completely before mixing in the vegetables. And the sesame seed and peanuts and chillies

Remove and store in an airtight container and keep in fridge.

Happy trying!!
Kelly's Kitchen