Kung Poh Cashew Nut Chicken

Kung Poh Cashew  Nut Chicken

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 dry 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)

Some roasted cashew nut.( Buy raw cashew nut then roast on a dry non stick pan and keep tossing until turn brown)

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. Add some sugar to taste. If want more gravy then add some water.

3. Once chicken turn dark, please check taste then garnish with cashew nut and stir fry for 2 minutes then garnish with spring onion

Serve hot.

Kelly's Kitchen

Ondeh ondeh cake with swiss buttercream

Ondeh ondeh cake

Sponge cake

8 egg yolks
150 gm corn oil
150gm pandan juice
300gm self raising flour

Mix ingredients  till smooth.

8 egg whites
100 gms sugar

Beat egg whites and sugar till stiff. Mix 1/3 egg white mixture into egg yolk mixture and mix lightly until all complete. Then pour into  2 of round 9 inch lined tray and dropped the tray on the table a few times. Bake at 180° for 40  mins. Let it cool.



Swiss Meringue Buttercream

300gms butter(cubed) must be cold whereby our finger can give a press. Not the frozen cold.
4 egg white
120gm 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)

For the Coconut Gula Melaka filling
70gm gula melaka, cut into smaller pieces( as I dont like too sweet)
200gm water
1/2 cup desiccated coconut - I used freshly grated coconut
3 pieces pandan leaf, knotted

In a heavy bottom saucepan, add gula melaka, pandan leaves and water.
Simmer this for about 10 minutes then allow it to cool completely then sieve before adding it to the shredded coconut.
Mix well, and set aside.

Assemble the cake

Use the flat side of the cake and apply the buttercream then sprinkle the gula melaka filling then stack the second cake top side on it leaving the flat side as the top. Then apply another layer of buttercream and sprinkle with the white shredded coconut and the gula melaka filling. Then decorate as you like.

Happy baking !!
Kelly's Kitchen

Rainbow Jelly Koi Fish

    Rainbow Jelly Koi Fish

    Ingredients

    500ml Water
    100g Sugar
     9g Konnyaku Agar agar powder
     4 Pandan leaves wash n tie into knot
     2 Fish moulds
      12 pcs chocolate chip
      150ml Fresh milk ( final step)


Boil water, sugar, agar agar powder and pandan leaves together, keep stirring water until boil at medium heat. Off heat and stir agar agar liquid for another 2-3 minutes. Discard pandan leaves.
Put agar agar liquid under double boiler or at low heat to prevent agar agar liquid set quickly. ~ stir occasionally.
Using a pair of tweezers and dip chocolate chip nto agar agar liquid then place chocolate chip on the fish mould eyes. It will sticks quickly.
Take 2 tsp of agar agar liquid into a sauce plate and add a drop of coloring into it (any color you prefer) and mix well.

Using the a small brush and smear the colored agar agar liquid quickly on fish mould body of any design ~ mix any color you like. (if the colored liquid has set, add a little hot agar agar liquid to dilute it),
After the colored liquid set on the fish mould, reboil the plain agar agar liquid. Off heat and  pour fresh milk into it and stir for another 2-3 minutes and gently pour it into moulds (cool down the liquid if it is too hot).
Put the agar agar Koi fish in fridge for at least 2-3 hours or overnight before removing from the fish mould

German Cookies ( Chick Shape)

German cookies (Chick Shape)

125gm unsalted butter softened at room temperature
40 gm icing sugar (sieve)
125 gm potato flour
80 gm plain flour
1 tsp vanilla
Some chocolate rice and red love shape sugar

Method
1) Beat the butter and icing sugar until light and fluffy then add in vanilla and continue to beat till well combine

2) Then sieve in the plain flour and potato flour . Use a spatula to mix it into a dough. If its too sticky, put into the fridge for 15 minutes then bring out and roll into a ball dough covee with cling wrap then put back into fridge for 10 mi

3) Then remove out and weigh at 15 gm of the dough and roll into a ball and place on the try with grease paper.   Then attach the decor as shown in photo.

Preheat oven at 150 deg . Then bake for 15min with top bottom heat with fan force.
Then remove and cool on rack.

Happy baking
Kelly' s Kitchen

Open Pineapple Tart

Open pineapple tart

300g All Purpose Flour
100g Cake Flour
80g milk powder
20g Corn flour
50g Icing sugar
2 Egg yolk  (small eggs)
1/2 tsp vanilla extract plus
300g Scs butter- cold cut (rub in method )
1 1/2 tsp Salt
1kg Pineapple paste roll into a small ball about 6g- 8g each. ( I use Redman brand)

Method:
In a large bowl, sift in plain flour, corn flour and icing sugar, mix well. Cut in butter and rub with fingertips until mixture resembles  crumbs.
Make a well, add egg yolk  and vanilla extract and bind the ingredients to a soft dough. (do not over knead) Add a little extra flour if dough is too soft. place dough in the fridge for 20-30 mins.
Remove dough from fridge. Roll pastry between two plastic sheets to about 5mm thickness, cut into shape with a pineapple tart mould , apply some egg wash in the center and fill the center of tart with pineapple roll up ball.
Place in baking tray and bake for 20- 25 mins at preheated oven 160 C
Cool tarts on wire rack and store in an airtight container.

Oyster Omelette

Oyster Omelette
Shared by Tina Lim

Ingredients :
1/2 bowl fresh oyster
2-3 tbsp potato flour
3/4 bowl water
4 eggs
2 tbsp cooking oil
1 tsp sesame oil
1 tsp salt, or to taste
1/2 tsp chicken seasoning
Dashes of white pepper
Some lettuce,cut 1/2"

Method :
Mix potato flour with water in a bowl. Add in salt, seasoning, white pepper and sesame oil, give them a good stir. Turn on high flame and heat a non-stick pan with cooking oil. Make sure it's real high heat, pour in the potato flour mixture, follow by breaking the eggs in, one after another. Break the eggs yolks and let the mixture blend and cook it for a minute. Then add in the oyster and continue to let it cook for another minute. Break it up and flip it over once, continue to let it cook. It's done when the Omelette turns golden brown.

Serve on a bed of lettuce and enjoy it immediately with chilli sauce.

Lap Cheong

Lap cheong
Adapted from guaishushu blog with some adjustment

300 grams of minced pork
5 grams of salt
10 grams of sugar
1 teaspoon of red yeast rice powder
1 tbsp oyster sauce
2 tablespoons of Hua Tio Wine

1 sausage casing of about 1 m long( can buy from online)
1 homemade sausage injector **( I use piping bag to pump in then use finger to push in to as tight as possible)
A few sewing needles
Some cloth strings or dumpling string
* It is advisable to use 60% lean meat and 40% pork fats. The meat shall only be minced once and should not be too fine. If prefer, can use hand to cut the meat into 1 cm cubes.

** Cut the mineral water into two and retain the top part and use as a sausage injector. You may need to find a stick (such as rolling pin) that can push through the mineral water bottle’s opening.
(But I use a piping bag attach to the sausage opening to pump in cos the sausage opening cannot fit into the bottle cap)

Soak the sausage casing in cold water for at least 10 minutes until soft. Wash and drain. Tie one end with a knot.


(For the other open end of the sausage casing, attach it sausage injector opening. Push the sausage casing inwards as much as possible. If possible, push all the casing into the bottle connector until the knot is near the opening. )
** I use piping bag to pump in the sausage casing and use my hand to push in the pork to as tight possible and twist 2 rounds then poke the air bubbles with needle. Release as much as possible. Then push again and tighten with a string. Continue inserting until all pork are finish.


For the pork marinating. I marinate overnight.

Put all the ingredients in a mixing bowl, stir until well mixed. You can also put some of the filling in your mouth to taste the flavour but spit out after tasting. Adjust your salt and sugar if necessary.

Put all the pork into the piping bag and pump in the casing then use hand and push down from outside of the casing  and push the fillings till the end where the knot is. If there are any air trapped inside the sausage, use a needle to lightly poke the hole to let the air escape. Push at tight as possible but shall not be overly forceful as the casing can break.


Decide your desired length and use a string to tie the sausage. Check for any trapped air and poke the casing. Perform the same until all the fillings are stuffed.

 Air dry by putting the sausage in a box uncovered. Put in the refrigeration chiller section. Let it air dry in the refrigerator for 3-4 weeks or until the sausage is firm and hard. During the process, you can poke more holes to force out the trapped air and get a more compact sausage. The colour will darken over times.

Happy trying!!
Kelly's Kitchen

Roast chicken

Ingredients:
Roast Chicken

1 whole chicken,
3 garlic, lightly smashed
1 pc ginger slice about 2 inches

Vegetables and potatoes for side dish to be roasted together. You can add in your favourite veggies.


Marinade:

3 tbsp soy sauce
2  tbsp honey
1/ 2 tsp Chinese five-spice powder
1/2 tsp Hua Tio Wine or Rose Wine
1/2 tsp sesame oil
1/4 tsp salt
3 dashes white pepper
2 tbsp oyster sauce

Skin Coating:

1 tbsp oil
1/4 tsp sesame oil
1 tsp honey
Mix together and leave aside

Method:

Clean the chicken with water and pat dry inside and out. Remove the neck ,head, and the leg part of the chicken.

Mix the Marinade ingredients well in a small bowl and rub it generously on the skin of the chicken and also the cavity. Insert the garlic and ginger inside the cavity and then transfer it into a Ziploc bag or a big bowl .Pour the remaining Marinade into the bag and marinate the chicken overnight or minimum 6hours. You can turn the plastic bag to make sure that the chicken is evenly marinated or turn the chicken over in the bowl.

Place your potatoes at the bottom of the roast pan and allthe others veggies at the side as decor too.

Take the chicken out of the plastic bag, discard the garlic and ginger in the cavity. Air dry the chicken for about 30 minutes at room temperature using  a fan until the skin is dry. Then place the chicken on the veggies so that the sauce can sip into the veggies and potatoes.

Heat up the oven to  200 deg C. Place the chicken in a roasting pan (at the lower rack) and roast for about 45 minutes. Remove from the oven and turn the other side of the chicken and roast for 15 minutes. Remove from the oven after 1 hour and brush the entire chicken with the Skin Coating mixture. Continue to roast the chicken for about 10 minutes on each side, or until both sides of the chicken become a golden-hued brown. Remove from the oven, let cool, chop up and serve immediately.

Serve hot with rice.

Kelly's Kitchen

Pork Chop

Pork Chop

Estimation only

1 kg pork chop
3 tbsp oyster sauce
2 tbsp light soya sauce
2 tbsp lemon juice
3 inches ginger and blend it with 4tbsp water and squeeze out the juice
1 tbsp sugar
Dash of pepper

You can just taste the sauce and add accordingly.

Marinate the pork chop minimum 4 hours. Best overnight
Then take out and leave it in room temperature. Then poke holes on both sides of the meat so that it can cook quickly.
Then use 3tbsp butter in a non stick wok and put in the chop and the sauce  and fry it in med low heat for 10 min
Then low heat and simmer in the sauce until cook.
You can garnish with some coriander or cucumber.

Juicy n yummy.
Happy Cooking !!
Kelly's Kitchen

Deep fry yam with sweet sour sauce

Deep fry yam with sweet sour sauce

Yam Rings

250 grams of skinned yam or taro
40 grams of wheat starch
1 tablespoon of white sugar
2 tablespoons of cooking oil
1/2 teaspoon of five spice powder
1/2 teaspoon of salt
1/4 teaspoon of baking powder (optional)



One handful of rice vermicelli or beehoon
Deep fried in a wok of oil with high heat  for 1 to 2 seconds only by placing the beehoon on a siever. Once it curls up quickly remove from oil and drain.

Toppings

Some red, green, yellow bell pepper
2 tablespoons of mix peas
Mince pork or chicken cube
Some cashew nuts, toasted
(YOU CAN ADD ANYTHING YOU LIKE)

Sweet and Sour Sauce

4 tablespoons of water
2 tbsp of tomato or plum sauce
2 tbsp of white vinegar
2 tbsp sugar
1 tbsp of corn starch plus 1 tbsp water and mix it
2 tbsp of cooking oil
 Please check the taste and add accordingly to your taste

Put in the oil into a non stick pot and stir fry all the above and lastly add i  water and let it boil for 5 minutes. Then add in corn starch mix to make it thicker. Then leave aside.

Method.

De-skin the yam and cut into pieces, steam until soft.
In a bowl, put the steamed yam, wheat starch, sugar, five spice powder, salt and cooking oil. Mash the yam and knead it until it comes together. If it is too sticky, you can add additional wheat starch. If it is too dry, you can add in additional cooking oil.

Place the yam paste in a plastic bag of about 20cm x 15 cm. Seal the opening. and press it down until it forms a thick piece. Put it in the freezer for about 20-30 minutes . Then remove from freezer and cut into your desire thickness and deep fry in high heat oil until crispy. Remove and drain .
Then place on fried vermicelli and pour in the sauce. Add the cashew nut on top or coriander.

Serve with hot rice

Happy Cooking!!
Kelly's Kitchen

Chocolate Sponge Cake

Chocolate Sponge cake

Ingredients A
 4 egg yolks
75 gm corn oil
75 gm water
130 gms self raising flour
20 gm cocoa powder

Ingredients B
 4 egg whites
100 gm sugar

Method: Mix ingredients A till smooth.

Beat ingredients B till stiff peak. Mix the 1/3 of the meringue into the batter and lightly mix with hand whisk and follow the same until all the meringue mix in and no white strips. Then 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 the cake cool awhile and cut into half. Let the cake sit in the fridge for  half an hour then take out and apply the buttercream on top and in the layer and sprinkle chocolate rice chip and then put back to fridge for minimum 30 minutes before slicing. 


Happy Baking
Kelly's Kitchen

Egg Tarts

Egg tarts
Ingredients for the crust

200gm all purpose flour
50gm icing sugar
100gm cold salted butter
2 egg yolk
Method
1. Sift the flour and icing sugar into a large bowl. Add cold butter in and knead using your finger tips and
    until like bread crumbs
2. Add yolk into mixture and mix it with spatula until form a pilable dough smooth and round
3. Rest the dough for 30 mi utes at room temperature.

Then you can weigh dough at 20 to 30 gm depend on your mould and press into your mould and poke hole with a fork on the dough base
Then bake at preheated oven 180deg with fan mode on about 15 minutes or until brown. Then remove and let it cool completely then proceed with the filling.


Ingredients of filling
2 eggs
70 gm caster sugar
150 gm hot water
75 gm evaporated milk
1/2 tsp vanilla extract

Method making filling

Add sugar into hot water, mix until completely dissolved.
Whisk egg with evaporated milk. Pour in sugar water. Mix well.
Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.


Method (baking tarts):
Preheat oven to 200C. Position rack in lower third of oven. Bake tarts for 10 to 15 minutes until the edges are lightly brown.
Lower the heat to 180C. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 10 to 15 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, it’s done.

Yam rice

Yam Rice

Ingredients :
5 cups rice, washed and drained, pour into rice cooker, leave it
1 medium sized yam (300-350gm), peeled and cut into cubes
350gm Pork Belly, washed and blanched in boiling water for 3 minutes, then rinsed and cut into small pieces. Marinade with 1 tsp of salt and few dashes of pepper, set aside
1/2 bowl dried shrimps, washed and soaked for 15 minutes, then drained water
6 cloves garlic, peeled and cut roughly
1/2 bowl cooking oil
4-5 tbsp dark soy sauce
2 tbsp oyster sauce
2 tsp salt, or to taste
A few dashes of sesame oil
1 litre water, plus or minus, just make sure water level must be 3/4" above rice
Some spring onion and sliced cucumber for garnishing

Methods:
Airfry yam at 180d for 10 minutes, set aside
Airfry Pork Belly at 180d for 12 minutes, set aside

Heat wok with cooking oil, then add in garlic, saute till fragrant. Then add in dried shrimp and continue to stir for 2 minutes. Add in water, dark soy sauce and oyster sauce. Continue to add salt and add a few dashes of sesame oil.
Pour this mixture into the rice cooker. Make sure water level is 3/4" above rice. Press button to cook rice. After 20 minutes or so, add in the pork belly and yam. Stir to mix and let the rice cooker continue to cook the rice. Once rice is cooked, leave it for about 10 minutes. Then use a long wooden ladle to fluff up the rice.

Serve rice on a plate and garnish with cut spring onion and sliced cucumber.

Enjoy immediately with some light soy sauce chilli padi or dried shrimp sambal!

Double Boil Winter Melon Dessert

Double Boil Winter Melon Dessert


 Cooling and nourishing for the lungs or when you have cough or having green phlegm.

Ingredients

1 medium round or oblong winter melon . Make sure it have a balance bottom as you need to sit it on a bowl.

Water ( to cover till 90% full)
140gm small lump Sugar (you have to estimate how sweet you like)
Dried longan
Red Dates


Method

Wash the outside of melon.
Using a sharp knife, cut off the top end (the end with the stalk) with a nice clean cut, and the piece that was cut out will be like a “cover” . We need this to cover the melon during steaming.

Using a spoon, scoop out all the seeds of the melon from the cut end and hence leaving a hollow center in the melon.
Put in the rock or lump sugar, the longan and red dates and water to fill up the hollow.
Cover with the “cover” that was cut out so that it is back to a round melon.  Secure with tooth picks.
Using a metal bowl as a base to hold the melon upright without spilling its content.
Steam the whole melon in medium heat for 1 ½ to 2 hours.
When done, open up the “cover” and scoop out the water and using spoon scoop out the flesh (should be very soft now) and serve in a bowl.

** You can taste the sweetness after 1 hour to check whether you need to add anymore lump sugar.

Happy Trying !!
Kelly's Kitchen

Steamed Pork Ribs in Plum Sauce with salted Plum

Steamed Pork Ribs in Plum Sauce with salted Plum

Ingredients

1 kilo of Pork Ribs (soft boned)

Marinate:
4 nos Salted Plum
3 tsp of Plum Sauce
1 tsp of black soy bean (optional)
3 tsp of minced garlic
dashes of Chinese Wine
2tbsp oyster sauce
A pinch of salt
3 tsp of Soy Sauce
1 tbsp of sugar
Pepper
2 tsp of corn flour
2 tsp of oil

Diced red chili

Method
Marinate the meat for half an hour.
Put the dish on the steamer. Make sure the ribs are spread out in one layer for even and effective  steaming.
Steam for 20 minutes.
Serve immediately and garnish with coriander leaves.

Chocolate Condensed Milk Cheesecake

Chocolate Condensed Milk Cheesecake
For 8 " round removable pan( use one 9" normal pan and sit the 8" pan in it so no need use alum foil)
Line and lightly grease the 8" pan bottom n sides
Adapted from Kat Kat

Ingredients  A
5 yolks
1 whole egg
84gm Cake Flour(sift) + 20gm cocoa powder (sift together)
84gm condensed milk
170gm cream cheese
58gm corn oil
A pinch of salt
4 tsp lemon juice

Ingredients B
5 egg whites
75 gm castor sugar
1 tsp lemon juice of cream of tartar

Method
1) Preheat oven at 170 deg and place a tray of boiling water in the oven during preheat
2) Use double boil to melt the cream cheese and set aside to cool
3) Heat up the oil till hot ( can see lines at the bottom) and slowly add into the sifted flour with cocoa  
     powder and salt using a hand whisk and quickly stir till smooth
4) Mix the yolks, egg, condensed milk and lemon juice into cream cheese batter till well combined with
     a hand whisk
5) Pour cream cheese batter into the flour mixture and mix well
6) Beat egg whites till frothy and add in lemon or cream of tartar. Continue to beat and add in the sugar in 3
     parts until FIRM PEAK.
7) Add 1/3 meringue into the flour batter using hand whisk and mix gently until all whites are mixed in and
    lastly use a spatula to give a last mix from bottom to make sure no whites streak is seen
8) Pour in the batter n tap on counter untl bubbles release.
9) Bake in oven 170 deg for 70 to 80 min but bear in mind every oven is different.
10) Then after bake let it cool on rack for 15 min and remove from pan and letbit cool completely.
11) Then put in fridge for 30 minutes if you want to decorate it. Remove from fridge and apply your frosting.
12) Then put in fridge for 30 minutes again then bring out and pour the ganache on it andput back into fridge for overnight.


Chocolate ganache
Adapted from Joy of Baking

http://www.joyofbaking.com/ganache.html

Chocolate Swiss Meringue Buttercream
Adapted from lucinda lau

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

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
Then add in emulco and beat until well mix.(add in a pinch or two of salt)


Happy baking!!
Kelly's Kitchen

Pan fried SALMON

Pan fried SALMON

Ingredients
1 salmon fillet with skin on
salt to sprinkle on top
Olive oil
Freshly ground black pepper
1 tablespoons unsalted butter, room temperature


Directions
Run your finger up and down the center of the salmon feeling for any pin bones. Remove any that you find with a needle-nosed pliers or tweezers. With a sharp knife cutting across the width of the salmon, divide it into 4 equal portions. Lightly salt the salmon and let sit a couple minutes; this will help you get crispy skin.
Heat a the wok with med heat with2 tbsp of olive oil in a large non stick skillet  until the oil is almost smoking. Season the salmon with pepper, and rub about 1  tablespoons butter on the skin side of each fillet. Add the salmon to the pan, skin-side down. To get super crispy skin, cook the salmon almost to completion, about 6 minutes.
Flip the salmon and cook until flesh side is nicely seared, 1 to 2 minutes.
Transfer the salmon to a platter and serve
Garnish with some thyme

HOT AND SOUR CHINESE MUSTARD VEGETABLE STEW (CHOY KEOK)

HOT AND SOUR CHINESE MUSTARD VEGETABLE STEW (CHOY KEOK)

Ingredients:
5 bunches chinese mustard vegetables
Some leftover roasted pork & other parts and vegetables
Add some roasted pig trotter
5 cloves crushed garlice
1 inch ginger (thick slices)
10 pcs dried chillies
4 - 5 pcs assam keping
2 pkts shimeji mushrooms (optional)
Leftover of some Chicken soup or any soup or broth

Seasoning
Light soy sauce
Oyster sauce
Rock sugar
Salt
Chilli sauce
Ketchup
Oyster sauce

Directions:
1. Soak the dried chillies and assam keping in water for approx. 10-15 minutes. Drain and set aside.

2. Get ready your first batch of vege: Wash one or two bunches of vegetables first and cut them into desired sizes. Drain in a colander until needed.

3. Put some oil in wok  then add in garlic , ginger and the mustard and fry the mustard until half cook and set aside to get away with the greenery smell

3. In a thick-bottomed big pot, pour in chicken soup or broth using medium high heat,put  in the roasted pork and other parts and leftovers  pot.  Add in dried chillies and assam keping , chilli sauce, ketchup, oyster sauce, salt, light soya sauce and sugar  all to taste.

4. Add in the vegetables with the harder stem on the bottom and the leafy parts on top. Close the lid and let it cook for 10-20 minutes or until the next batch of vege is ready.

5. Let it simmer until the veges begin to soften and turn color slightly then turn down the heat to medium and simmer for approx. 1 hour.

6. After 1 hour of simmering under medium low heat, now is the time to taste your stew. If it is not spicy or sour enough, add in dried chillies or assam keping. Make your own adjustment accordingly. Add in shimeji mushrooms and simmer for another 30 - 60 minutes or until all veges are soft enough to be eaten.

7.. Serve piping hot!

Happy Cooking😉😉😉
Kelly's Kitchen

Old time Sengkuang with Rojak Sauce

Old time Sengkuang with Rojak Sauce

1 whole sengkuang.
Wash and cut away the skin
Slice into about 1/2 inche thickness

Rojak Sauce

40gm shrimp paste(har koh)
2 tbsp hot water
(Mix well until the shrimp paste dissolve)

Then add in
1 tbsp dark soya sauce
2 tsp light soya sauce
1 tsp belacan powder
3 tbsp coarse sugar
4 mince chilli padi(if less spice then add 2 only)
Some blended peanut
Mix well the above and taste.

Then apply the sauce on the pc of sengkuang and sprinkle some peanut on it.
Yummy

Happy trying!!
Kelly's Kitchen

Peppery Pig stomach soup

Peppery Pig stomach soup

Although this soup will require some extra work but it is worthy especially to release some wind from our stomach.

Now question is  how to clean the stomach?
It require multiple scrubs with salt and corn starch or plain flour.
Now... Cleaning Stomach method :

Prepare a bowl of salt and a bowl of corn flour or tapioca flour or plain flour. You will need alot of this.
Apply a handful of salt on the stomach surface, turn the stomach inside out, and apply another handful of salt. Give it a good rub like washing a piece of cloth using hand. Rinse it and you will feel very slippery and a lot of slimmy stuff. Then, add the flour on both inside and outside the stomach. Give it a good rub.
Don't be gentle.
Rinse with running water. By now, you should get rid some of the slimy and greasy residue.  After a few times or until there is no smell.
Use knife to scrap the stomach as and when, so as to scrap away the fats and other impurities on the lining. Rinse with running water.

Blanch the stomach in a boiling water for 5 minutes. The five minute boil will set it's shape and you can see some white layers. Scrap it off inside and outside or else you will not drink the soup. And you're done

Now, get ready all the soup ingredients we need.



Ingredients
Some chicken breast meat or carcass and some pork rib
1 Pig's Stomach - (Cleaned and prepared as written above)
Ginger - About double size of your thumb. Skinned, smashed.
15g White Pepper, cracked. (Amount depending on the spiciness to your liking)
1.8L Water.
Salt to taste or some chicken stock
7 bulb of small red onion. Just skin off then put into the soup


Method
Pig's stomach should be well prepared. Rinse chicken and pork rib. Rinse and crack white pepper. Skinned ginger, smashed.
Pig's stomach, white pepper and ginger and onion in a pot. Add in 1.8L water. Bring to a boil. Reduce to medium low heat, simmer for 30mins.
Add in chicken carcass and pork rib and turn heat higher and bring to a boil, and then reduce to medium low heat, simmer for 1 hours.
Dish up the stomach, leave it cool abit if you can't handle the stomach while it's hot. Slice them into pieces . You can put some soy sauce, sesame oil and pepper powder onto the cut pig stomach to serve.

Happy Cooking!!
Kelly's Kitchen

Braised Yong Tau Foo with mince bean paste

Braised Yong Tau Foo with mince bean paste

Buy whichever yong tau foo you like or you can make your own

Paste for gravy

2 tablespoons of minced bean paste(I use double happiness brand)
1 tablespoon of mince garlic
2 tablespoon of oyster sauce
1 tablespoon of sugar
4 tbsp water(if want more sauce then add more )
2 or 3 chilli padi for some spiciness

Methods

Put 2 tbsp oil into wok
When heated put in the garlic and stir fry till brownish
Then add in the bean paste and chilli padi , give a quick stir and add sugar and add in the yong tau foo and stir fry until the paste are well blend.
Add in the water and let it simmer for 5 minutes.
Check the taste and ready to serve

Happy cooking
Kelly's Kitchen

Buy whichever yong tau foo you like or you can make your own

Paste for gravy

2 tablespoons of minced bean paste(I use double happiness brand)
1 tablespoon of mince garlic
2 tablespoon of oyster sauce
1 tablespoon of sugar
4 tbsp water(if want more sauce then add more )
2 or 3 chilli padi for some spiciness

Methods

Put 2 tbsp oil into wok
When heated put in the garlic and stir fry till brownish
Then add in the bean paste and chilli padi , give a quick stir and add sugar and add in the yong tau foo and stir fry until the paste are well blend.
Add in the water and let it simmer for 5 minutes.
Check the taste and ready to serve

Happy cooking
Kelly's Kitchen

Butter Nestum Prawns

Butter Nestum Prawns

500 gm large prawn, clean, devein , trim and leave head, shells and tail intact
Marinate the prawns with some salt and white pepper and leave for 30 minutes on a sieve so that
it will be drier  when fry in a wok
Deep fried the prawns until crispy then drain and set aside

Some nestum (60gm ) or how much you want to eat
1/4 tsp salt
Mix together and leave aside

5 cloves garlic mince (fry the garlic till crispy using the balance  oil from frying the prawn)and set aside.

Pour away extra oil leaving just little oil the add in the following and stir until fragrance
2 sprigs curry leaves , discard the stalks
40 gm butter
6 or 7 chilli padi chopped

Then add in the prawns and nestum until the nestum turn crispy and brownish.

Serve hot.

Happy Cooking!!
Kelly's Kitchen

Steam Cod Fish

Steam Cod Fish

Ingredients
1" (2.5cm) thick Fresh Cod Fish Steak
2 slices Ginger
a dash of White Pepper

Sauce
1 tablespoon Light Soy Sauce
1 teaspoon Rock Sugar (or castor sugar)
1 tablespoon Water
1 tablespoon Hsao Xing Wine (cooking rice wine)

Garnishing
3 clove Garlic - finely chopped
1 tablespoon Cooking Oil
1 Spring Onion (green part) - cut into 1" length, thinly sliced and soaked in ice cold water

Instructions
Clean fish and pat dry. Place ginger in the middle of the steaming dish, and place fish on top the ginger.
Bring water in the steamer/wok to a boil on high heat and place dish to steam for 7 minutes.
While waiting, heat sauce ingredients in a pot to melt the rock sugar.
In another pan, fry chopped garlic with oil until golden brown.
Check for doneness of fish. When done, remove fish from the steamer and pour away the liquid that condensed on the dish.
Add a dash of white pepper and pour the sauce over the fish.
Pour the hot garlic oil over fish, garnish with golden brown garlic and spring onions. Serve immediately!

Happy cooking!!
Kelly's Kitchen

Bake Shell Scallop

Bake Shell Scallop

INGREDIENTS
Serves: 6


18 scallops (wash and drain)
100 grams fresh breadcrumbs
6 teaspoons butter
2 tbsp lemon juice
1½ teaspoons garlic (fried in oil)
salt
pepper

METHOD

Preheat the oven at 180 degree. Rinse and dry the scallop shells and arrange them on a baking sheet.
Put the scallops in a bowl and sprinkle the breadcrumbs over them. Toss them around to get each one well coated in crumbs.
Put 3 breaded scallops into each shell and sprinkle with any leftover breadcrumbs that remain in the bottom of the bowl.
Add 1 teaspoon of butter on top of each scallop-filled shell, a squirt of lime juice, 1/4 teaspoon of garlic oil, and salt and pepper to taste.
Put the scallops in the oven for about 15-20 minutes - you really want the breadcrumbs to be crispy and the butter turning black around the edges of the shell.

Happy trying!!
Kelly's Kitchen

Tomato and Chilli Sauce with Ginger Stir Fry Prawn

Tomato and Chilli Sauce with Ginger Stir Fry Prawn

Ingredients:
15 medium prawns/shrimps
½ tsp minced garlic
Ginger
salt, to taste


Seasoning

½ tsp Worcestershire sauce
2 Tbsp coarse sugar
2 tbsp Hot Chili Sauce
2 tbsp Tomato Sauce

Method:
Clean the prawns, rinse and wipe dry with kitchen paper. Season with salt.
Use a little bowl to mix the seasoning well. Set aside.
Heat oil in a wok. Saute garlic and ginger over medium-high heat until fragrant. Toss in the prawns and stir fry till they are half way cooked, because you don’t want to over cook them. Pour in the seasoning. Continue to cook with stirring consistently, until the sugar is completely melted. Add the sauces and reduce heat to low, and cook for 1 minute. When the sauce dries up a bit, dish up. Serve hot.

Garnish with some spring onion.

Happy Cooking !!
Kelly's Kitchen

STEAMED FISH WITH BEAN PASTE SAUCE

STEAMED FISH WITH BEAN PASTE SAUCE

Ingredients
1 fish, open up flat, 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, 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 stainless steel plate. 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

Potato Ginger Black Fungus Chicken

Potato Ginger Black Fungus Chicken
Ingredients:

2 whole leg and cut into pieces( marinate with 1 tsp salt n pepper for 30 min)
1 or 2 potatoes. Cut into thin slices and fry both side until slightly brown and set aside)
2 inches ginger (peeled and cut into thin strips)
1 teaspoon oyster sauce
1 1/2 teaspoon soy sauce)
Dark soya sauce
1 teaspoon sugar
1 teaspoon sesame oil
4 pieces dried black fungus (pre-softened in warm water for 30 minutes, then cut into bite-size pieces)
1 1/2 tablespoons cooking oil
Hua tiao wine (optional)
1 cloves garlic
1 small red onion (quartered)
2 tablespoons water
1 stalk scallion (cut into 1 inch length) for decor

Method:

Heat up the cooking oil in a wok and stir fry the ginger strips until aromatic. Add in the onions and black fungus and do a few quick stirs. Add the cut chicken pieces into the wok. Stir-fry the chicken  until the color changes, then add in the fried potatoes then add in oyster sauce, soya sauce , dark soya sauce ,sesame oil and sugar.  Do a few quick stirs, dish out and serve hot with steamed rice.

Puff pastry chicken pie

Puff pastry chicken pie

2pcs chicken thigh deboned and cut into small bite size
1 white onion, chopped
1/2 cup mix peas
1/2 cup chicken stock
1 small can of campbell creamy chicken
2 tsp corn flour
salt & pepper to taste
Parmesan cheese, cheddar cheese and mozarella cheese ( add to your desire)
1/4 tsp thyme
1/4 tsp rosemary
Check your taste before proceed further😉😉

Method:
In cooking saucepan, set the heat at medium low and add 1 tsp of vegetable oil. Add onions and potatoes and carrots in, stir fry for 5 minutes, then add a couple teaspoon of water and cover to slow cook for 5 to 8 minutes till cooked.
Then add chicken and cook till opaque, add seasoning and chicken stock to cook for another 5 minutes.
Stir in cornflour and 1 tbsp mix into the chicken mixture to thicken it. Scoop up the mixture to let cool till needed.

Assembly:
Roll out the puff pastry until enough to cover the ramekin. Press the dough into the ramekin.
Scoop about 3 to 4 tbsp of chicken pie filling , add in the cheese and  then roll out another piece of the pastry n cover on top n seal the edges with either your finger tips or a fork. Brush with egg wash and cut cross on the top pie pastry for ventilation.

Bake in the preheated oven of 180C for 10 to 12 minutes till the pie crust is golden brown. Remove from oven to cool before serving.

Stir fry instant noodles or bee hoon with canned stew pork

Stir Fried Instant Noodles
or Bee hoon with Canned Stew Pork

Serves 4

5 pcs of Cintan Dry Instant Mee
Mince meat
Shrimps shelled and deveined,
Cabbage
Garlic
and red onion
Canned Stewed Pork Slice
Dark soya sauce
Oyster sauce
a pinch of salt and a dash or two of white pepper powder
1 tbsps cooking oil
and 1 tbsp pork lard
1/2 cup water
 All the sauce and other ingredients will be at your desire taste and colour.



1. Bring a pot of water to boil. Boil the noodles for about 2 minutes, separating the strands as it goes. Drain and transfer to the pool of cold water to stop further cooking. Drain and set aside.
2. Heat up the wok with the cooking oil over high heat. When well heated, add in the minced garlic and stir fry until aromatic and a little golden brown.
Then add in the pork lard.
3.  Then add in meat and shrimp and canned stew pork until cook then add with the cabbage .
4 . Add in a pinch of salt and a dash or two of white pepper powder and oyster sauce and dark soya sauce.
5 . Pour in 1/2 cup water n boil for 2 min then put in the noodles n mix well then let it simmer for 5 minutes  
     and off heat.
6. Garnish with spring onion and parsley



Note:  Purpose of adding water into the meat and sauce before mixing in the noodles so that the noodles will be softer and not stick to wok.

Happy Cooking
Kelly's Kitchen

Braised Pork Belly with caramelized egg

GRACE Braised Pork Belly with Caramelized Egg
Adapted from Adelinealy Lim

Part 1

500gm pork belly with skin and cut to desired size. Marinate for 30 minutes with the following

2tbsp sunflower oil /corn oil
1 tbsp sesame oil
1 tbsp fish sauce
5 tbsp LKK Mushroom flavored black sauce(as I dont have this sauce, I use oyster sauce)
1 tbsp dark soya sauce or more if you like darker
1 1/2 tbsp coarse sugar
1 tbsp Zhejiang black vinegar
1/2tsp 5 spice powder
1/2 tsp pepper

After marinating 30 minutes

Part 2

1. 1-2 cloves minced garlic
2. 3 chili padi(1 use dry chili)
3. 1-2 red onion
4. 1 star anise
5. 15 tbsp hua tiau wine

Part 3
1.  1/4 tsp corn flour
2.  1/4 tsp water

Method
1)  Heat a non stick wok with 1 tbsp oil. Take out the meat only and pan sear the meat both sides for 2
      minutes . Keep the marinated sauce aside
2) Add 1 tbsp garlic and onion and stir fry  for 2 minutes
3)  Then pour in everything to either slow cooker or claypot. and all the part 2 ingredients and add water if  
      liquid  not enough to cover the  meat) Check the taste again.
4)  Bring to boil . Then braised for 1 to 2 hrs at very low heat .
5)  Scoop up the meat, thicken the sauce with the cornflour mixture(part 3)

Boil few hard boil eggs and deshelled.

Ingredients to caramelized the egg
1 tbsp oil
2 tbsp mushroom flavoured black sauce
1/2 tbsp sugar
1/4 tsp pepper
1/4 tsp 5 spice powder
1 tbsp fried onion
Place all ingredients in the wok with the egg and stir fry for 5 minutes.

Rainbow swiss roll

Rainbow Swiss Roll
Adapted from lucindafamilykitchen basic sponge cake
Amended some steps

Ingredients A
150 gm self raising flour
4 egg yolks
75gm corn oil
75gm water


Ingredients B
4 egg whites
100 gm sugar
1/4 tsp Cream of tartar

Method:
 Mix ingredients (A) till smooth.
Whisk ingredients (B) till stiff. Mix (A) to (B) and mix lightly.
Separate to 5 portion and mix the colour into individual bowl.  Put each colour into piping bag and pipe alternately the colours into a 10 x 10 inch lined tray and dropped the tray on the table a few times. Bake at 180° for 20 mins.

Then transfer to a rack to cool for a while until your hand can handle and place a parchment paper on the cake and remove the bottom paper. Apply the cream and roll and put into fridge to cold for at least 3 hours

Swiss Meringue Buttercream

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


Happy Baking
Kelly's Kitchen

One Pot chicken rice

One pot Chicken Rice using Rice Cooker

Ingredients
8pcs chicken( marinate with 2 tbsp oyster sauce) for minimum 2 hours
3 cloves garlic
2 to 3 pcs of chicken lard(get from the chicken seller. Wash and drain)
1 inch young ginger
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.

1. Put in the chicken lard in the wok and let it melt then throw away the excess skin then follow by sesame  
    oil
2. Add in garlic and ginger and stir till aromatic.
3. Add in marinated chicken and stir fry for 5 min
4. Add in washed and drained rice and stir fry for 5 min then transfer to the rice pot
5. Then add in chicken soup to replace water to boil rice. Add in pandan leave.
6. Serve hot. Juicy chicken too.
7. Decorate with some tomato and cucumber.


*** 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

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