Kelly's Kitchen Simple Home Made Char Siew

Kelly's Kitchen 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

Fried Fish with Brown Sugar

Fried Fish with Brown Sugar

1 black promfret
1 inch mince ginger
Some light brown sugar
Light soya sauce
Spring onion
Apply fish with small amount of salt on both side

Heat up wok
Med heat and fry the fish until brownish
Then put fish on a plate. Put the mince ginger on the fish, then spring onion then sprinkle brown sugar on top of the spring onion .
Then slowly pour the heated oil on the sugar.
Then pour the light soya sauce by the side of the fish.
Then serve hot. Drizzle some oil on your rice

Loh Mai Kai

Loh Mai Kai

For about 20 small bowls

500 gm glutinous rice
300 gm boneless chicken thigh meat
5 pieces of Shitake mushrooms
2Tbsp of chicken lard or cooking oil
2 clove mince garlic
2 big bowl of water( depend how much sauce you want)
1 chinese sausage ( cut into slice)
1 tbsp corn starch and 1 tbsp water and mix

marinate for chicken:

1tbsp dark sauce( adjust to the colour you want)
4tbsp soy sauce
1tbsp sesame oil
2 tbsp oyster sauce
1tbsp sugar
2tbsp Hua Tiew wine
Dash of white pepper

Preparation
Soak rice overnight or a minimum of 4 hours.
Marinade the chicken for overnight or 4 hours
Soak mushroom until soft then drain away the 1st round of water. Then soak again after cut into half and keep the water to use as sauce.
Then pour away the glutinuous rice water and splatter on a big plate and steam it for 45 minutes. After 20 min over turn the steam rice so that it will steam properly and sprinkle 2 tbsp water on the rice so that it be more soft.

While steaming rice heat up the wok and add the lard/oil.
Add in the mince garlic. Fry until aromatic.
Add the mushrooms. Fry for about 2 minutes and add the mushroom water and the 2 bowl water and simmer for 5 minutes. Check the taste and adjust accordingly. Then pour in the mix cornstarch and quickly stir.  Switch off the fire. Drain the mushrooms and leave the sauce in the wok.
After the rice is steamed (45 minutes), then scoop in the sauce from wok and pour into the steam rice and mix until all well combine. . Using a rice ladle, gently stir and mix the rice.

There are some balance sauce.

Prepare the bowls. For each, add 2 slices of sausage, 2 pieces of mushroom and chicken at the bottom. Then scoop some balance sauce.

Scoop in the rice and press firmly with the back of the  tablespoon to flatten it. Then pour some sauce on the rice of each bowl.

Steam the  bowls for 20 minutes. If you are using  ceramic bowl, you may have to steam longer.
Use a tablespoon to gently dislodge the rice and present it inverted.
Serve the Lor Mai Kai warm with chilli sauce

I am a very impatience person and never like to make bread because I find its time consuming and sometimes fail too.

But now that I have found this recipe which is the quickest bread recipe and it produce soft and yummy bread too.

From this recipe you can add in any additional fillings as you like.

Thank you Diana Gale for sharing this recipe.


40 minutes pandan bun and hot dog
Adapted from Diana Gale( The Domestic Goddess

40 minutes pandan bun and hot dog
Adapted from Diana Gale( The Domestic Goddess Wannabee)

Ingredients
270gm warm pandan juice
83gm corn oil
2 tablespoons (about 16g) active dry yeast (or instant yeast)
56 gm sugar
4g salt
1 egg
3 1/2 cup (or about 476g) bread flour (high gluten)
Hotdog

Instructions
1. Heat oven to 220C.
2. In your mixer bowl combine the pandan juice, oil, yeast and sugar and allow it to rest for 15 minutes. Using
Hand whisk mix in the salt, egg and flour.
3. Hand Knead until well corporated and dough is soft and smooth. (Just a few minutes) The dough will be a little sticky. I oiled my hands, knead it one to two times, and it became really easy to shape. If your dough is too wet, add a little more flour and knead a few times.
4. Form dough into 12 balls and then place in a greased 9 x 13 pan or cupcakes cup and allow to rest for 15 minutes.

1 egg( sieve n leave aside for egg wash)

Glaze with egg wash. Bake for 10-12 minutes or until golden brown.
If insert hotdog then roll oblong and place hot dog at one end and roll till end.

After cool then keep in airtight container.

Japanese Cotton Cheesecake

Japanese Cotton Cheesecake
Adapted from anncoo.journal

Ingredients
250gm  fresh milk
85g Butter
250g Cream cheese (room temperature)
45g Plain flour
45g Corn flour (sift together with plain flour)
6 Egg yolks
2 tsp Vanilla extract
½ tbsp lemon juice

6 Egg whites
½ tsp Cream of tartar
120g Sugar

Do not grease the lined pan

Method

Double boil milk and butter together at medium heat, then lower heat add in cheese cream~use hand whisk to stir cheese cream till smooth. Then remove from heat. Sift in plain flour and corn flour mix well.
Lastly add in egg yolks,one at a time. lemon juice and vanilla extract, mix cream cheese mixture till thick and transfer to large bowl, leave to cool.

In a clean mixing bowl whisk egg whites, cream of tartar till foamy Add sugar in batches and whisk to peak form (that is the form peaks with tips stand straight when the beaters are lifted).
Then mix in the meringue into cheese mixture  using hand whisk. Then final mix with spatula to fold the mixture well.
Pour cheese cream mixture to a lined 8 " x 4" round removable pan and place cake tin at the lowest rack in the oven. Waterbath and bake in preheated 160C for about 80 to 90 minutes. ( depend on oven)

Remove the waterbath and put in the pan back to the off heat oven with door open for 15 min then bring out to rack to cool (remove the side parchment paper) then remove the cake pan and place it in the fridge. Chill cheesecake for about two hour or more before serving.

***as for waterbath with removable base, use a bigger normal pan to put the removable pan in. Then
together put into the final bigger tray with hot water fill up to half the batter. This way no worry of seaping of water and waste of alum foil***

Oil Simmered Chicken

 Oil Simmered Chicken

. Drumstick or thigh - marinate with oyster sauce, sugar, soya sauce for at least 2 hours.

**The sauce you can mix well and taste before marinate the chicken. A little heavy taste cos the chicken will release moisture while marinating.

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


Happy Cooking
Kelly's Kitchen@ipoh

Braised Pork Belly using Pressure Cooker

Braised Pork Belly using Pressure Cooker

500g pork belly
4 tbsp light soy sauce
4 tbsp sugar
3 tbsp Hua Tiao Chinese cooking wine
1/2 tbsp oil to put in Pressure Cooker
Some ginger, washed and roughly cut into slices
2 pcs dried chillies(optional)
Some hot boiling water to boil with pork later

Blanch the pork belly in a hot boiling water wok for 5 mins or until pork change colour. Drain and Use paper towels to pat and dry off any moisture on the pork very thoroughly. Then, cut it into 4-5 cm pieces. Set aside.

Combine soy sauce, sugar and cooking wine in a small bowl and set aside

Heat the pressure cooker using Bake function and press start.  Apply the base of the pot with oil as this step will help the pork to release more oil later. Stir fry the pork belly in the pressure cooker until pork belly  releases its fat and golden brown at the edges. Transfer the seared pork into a plate. Set aside.

Discard almost all the pork fat in the pot, leaving about 1/2 tbsp fat (oil)in it. Continue to heat the pot and stir fry the ginger slices and if you want some spiciness then put in 2 pcs of dried chillies and stir slightly for about 1 min. Return the seared pork into the pot. Add soy sauce mixture  and continue to cook and stir until the sauce starts to boil.

Then reset the menu to beef/mutton function and add water until the pork is completely covered with water. Mix well. Then press start and wait 30 min.


**Transfer all from the pressure cooker into a large cooking pot or wok and cook with medium high heat for about 15 mins if you like the sauce  thickened
and adjust the taste again


Happy cooking!!
Kelly's Kitchen@Ipoh

Orange Sponge Cupcake

Orange Sponge Cupcake
Adapted from  Nasilemaklover
With some adjustment

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

Method
1. Mix corn oil and orange 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 batter will give a ribbon droop
4. Then add in orange juice , orange zest, 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

Braised Pork Belly with Mushroom using Philip Pressure Cooker

Braised Pork Belly with Mushroom using Philip Pressure Cooker

MAIN INGREDIENTS
Some mushroom
4 cloves garlic( smashed)
2 pc ginger cut into slices
200 grams pork belly
1 cinnamon stick
1 cloves 5 star anise
1 pc chive
3 dry chillies wash and remove seeds

1  1/2 tablespoon oyster sauce
2 tablespoon hua tiew wine

1tbsp cooking oil
1 tbsp sesame oil
1/2 teaspoon sugar
2 cups water
1 tsp dark soya sauce ( for colour purpose)


Method

1.Clean the pork belly well with water and blanch then drain and leave aside

2  Use bake function and add oil. Stir-fry the chopped garlic, dry chillies,  ginger and cinnamon stick,  star anise, chives until aromatic, add in the sesame oil. Then add in the oyster sauce, sugar and dark soya sauce and hua tiew wine to the  pork belly, stir-fry for about 5 min then add in water to boil  then set mutton  button and press start if you want soft meat

3. Taste and adjust .

Pandan Salmon

Pandan Salmon
Adapted from nasilemaklover


480g salmon ( 3pcs salmon blocks), cut into 24pcs

 - Pound with mortar and pestle into past
2 lemongrass, sliced
2 shallots, sliced

 - Seasonings

1tsp fish sauce
1tsp sugar
1/2tsp salt or to taste
Pepper

24pcs pandan leaves (screwpines leaves)

 - Method

1. Marinate salmon pieces with lemongrass paste and all seasonings for 30mins.

2. Wrap each marinated salmon with pandan leaf. Brush some cooking oil on the pandan salmon.

3. Bake at pre-heated 200C (fan forced ) for 10mins or until cooked

Marble Orange and Cocoa Chiffon Cake

Marble Orange and Cocoa Chiffon Cake
( Orange chiffon cake adapted from jeannie tay with my marble effect adjustment)

Ingredients:-
5 large eggs yolk
150g flour
100g caster sugar
2 tsps baking powder
1/2 tsp salt
orange zest from 3 small oranges
105g vegetable oil
150 g fresh orange juice (about 2 large oranges)
1 tsp pure vanilla extract

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

For marble effect
3 tbsp cocoa powder
1/3 mixed batter

Instructions:

1. Zest the oranges and squeeze out juice. Measure out 150g 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 100g 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 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. Pour into 22" pan with alternate chocolate mixture and white batter and drip any pattern you like then use a fork to run through the batter from bottom to top in circular pattern and tap on the table top to remove bubbles and also to even out the batter.

8. Bake in preheated oven at 160C and place a small bowl of hot water at the corner of the oven for 60-70 minutes or until cooked. Invert immediately to cool completely before unmoulding.

Bak Kwa Cookies

Bak Kwa Cookies

Ingredients
125gm SCS butter softened at room temperature
40gm castor sugar
180gm plain flour
20gm corn flour
2 medium egg yolk
1/2 tsp vanilla
1/4 tsp baking soda
60 to 70gm bak kwa cut into bits( use my home made bak kwa)

Method
1. Beat the butter and sugar until light and fluffy
2. Mix the plain flour, corn flour and baking soda and   sift together.
3. Add the egg yolk and vanilla and mix using low speed for 3 min or until well mix.
4. Then add in the sifted flours and mix using spatula or hand until crumbs like then add in the bak kwa bits and mix until dough form.
5. Shape as you like.
6. Bake in a preheated oven  160degree for 20 to 25 min or until brown. Adjust according to your oven.

Happy baking!!
Kelly's Kitchen @Ipoh