Osmanthus Butter Cookies. Very refreshing

225 g unsalted butter
160g icing sugar
1 egg yolk
4 tbsp & 2 Tablespoons dried osmanthus flowers

350g all-purpose flour
2 Tablespoons rice flour
1/4 teaspoon salt

Remove the unsalted butter from the refrigerator and leave it out to soften( whereby its easily press by finger but not melted.)

2. In a food processor,  beat the 4 Tablespoons of the osmanthus flowers with about half of the all-purpose flour and ut should become fine powder.
Mix that with the remaining plain flour, rice flour and salt.

3. Then beat  the softened butter with the sugar. Start at low to avoid the sugar from flying out of the mixer bowl and increase to medium-high speed for 2-3 minutes.

4. Stop the mixture and scrape the bottom of the mixer bowl. Turn on the machine and let it run for 2-3 more minutes until it is pale and creamy.

5. Reduce to medium-low speed and add the egg yolk .Let the machine run for 1 minute.

6. Turn off the machine. Scrape the bottom of the mixer bowl. Turn the machine back on and let it run for another minute. It will look even thicker and creamier.
7. Remove the mixer bowl. With a spatula, fold in 1/3 of the flour mix. The flour does not have to be fully incorporated at this point.
Add the next 1/3 of the flour mix and repeat the procedure.
8. Finally, add the last 1/3 of the flour mix. Repeat procedure and do not over mix.

Rolling out and chilling the cookie dough
1. The following process is the easiest way to get the dough prepared for cutting. Put the dough into a large food safe plastic bag. The bag should be big enough to accommodate the rolled out the dough. If it is not, split the dough into 2 bags instead. Leave about 1" of The top opening of the plastic bag and roll on a silpat so that the plastic bag stay intact. Then fold the opening .

2.Roll the dough out no thinner than 1/8″

3.  Refrigerate until completely cold and firm.

Cutting the cookie dough
1. Preheat the oven to 320F(160C) oven rack adjusted to lower middle position. Have the following ready:

cookie cutter with a small bowl of flour (for dipping cookie cutter)
rolling pin
silicone baking mat or parchment paper lined baking tray(s)

2. Remove the rolled dough out from the refrigerator. If necessary, use the rolling pin to level out the dough.

3. With the knife, slice off the top sheet  and the bottom of the plastic bag to reveal the dough.

4. Dip the cookie cutter into flour, shake off excess and make a clean straight cut. You could slip your fingers under the plastic sheet to help pop up the cut cookie dough or use a spatula to remove the cut cookie and place on the lined baking tray

5. These cookies do not spread so you do not have to space them too far apart on your baking tray.

6. Remember the remaining 2 Tablespoons of osmanthus? Press them on to your cut cookie dough.

Do not leave cut cookies on the kitchen counter. Either bake immediately or refrigerate as it has to be cold when it goes into the oven. This helps bake crisp cookies.

Bake
1. Bake for 20 minutes at 160deg for my oven.

2. Remove from the oven, leave to cool for 5-10 minutes on the tray as they are still fragile whilst hot. Thereafter, cool completely on a cooling rack. Store in airtight containers.

After eating you will have osmanthus fragrance in your mouth haha.

Ginger sauce

Ginger sauce as dipping sauce for chicken

1/2 cup soy sauce
1/2 tbsp sugar
2 bird eye chillies chopped till small bits
Some thinly sliced green onions
2 tablespoons finely chopped fresh cilantro
1 1/2 teaspoons finely chopped peeled fresh ginger
1 1/2 teaspoons sesame oil
1/2 tsp oyster sauce.
2 shallots
1 clove garlic

Mix everything and blend together with some chicken soup.
Then heat up wok with 1 tbsp chicken oil or oil and pour in the blended ibgredient and stir fry till fragrant.

Purple sweet potato hee pan

Purple Sweet Potato Hee Pan

250 glutinous rice flour
250g plain flour
200g mashed purple sweet potato(steamed, mashed )
150g caster sugar
30g corn oil
1 tsp instant yeast
150g water

Banana leaves (soften in hot water, cut into round shape)

Method
1. Mix all ingredients in a mixing bowl, knead until soft and smooth. If you are using BM, the cycle is 20min.
2. Divide dough to equal portion (60g), shape into small round ball. Grease banana leaf with corn oil, place a dough ball on the banana leaf, and flatten the dough by pressing your palm on the dough ball.
3. Cover with cloth and proof it for 30min.
4. Steam over hot boiling water over medium heat for 12mins (make sure water is already boiling before steaming). When ready, remove the lid as fast as possible as to prevent water from dripping over the buns unless you use a bamboo steamer. If not able to consume all buns at same day, keep it in container and re-steam for better texture the next day.

Dragon Fruit Sweet Sour Pork Belly

Dragon Fruit Sweet Sour Pork Belly

Ingredients:
500 gm pork belly cut into your desired size
Dragon fruit 4 slices
1 to 2 pc of cooking sour plum
1 whole lime ( need the juice only)
Some red, green bell pepper and pineapple.( cut into cubes)
Corn flour( to coat the pork belly before frying)
1 tbsp corn flour with some water n mix well keep aside
3 tbsp maltose
3 cups water
1 tbsp oyster sauce
2 tbsp tomato sauce

Drain your washed pork belly
Coat them with corn flour then remove as much flour as possible before put in hot oil to fry so that you will not be eating more flour then pork.
Then deep fry in hot boiling oil for about 5 mins .
Then drain the pork on kitchen towels and keep aside.
Wash the wok and pour in the water and let it boil.
Scoop in the maltose and stir until melt and add in the sour plum and lime juice.  Taste the sweetness cos sweetness must be slightly more . If not sweet enough then add a bit more maltose.
Then add in the tomato sauce and oyster sauce. Mix well. Then add in the bell peppers and 2 slice of dragon fruit( mash the dragon fruit) so that the purplish colour will be seen until half cooked and then pineapple. Stir and mix well then add in the cornstarch to make it a bit starchy.
Then pour in the fried pork belly and mix well again.

Serve while hot. Top with the balance dragon fruit .
Enjoy !!

Kelly's Kitchen@Ipoh

Blue Pea Hae Ban

Bluepea Hee Ban
Recipe shared by Long Yen

150g glutinous rice flour
150g plain flour
150g Bluepea water
100g fine sugar
1.5 tbsp corn oil
1 tsp instant yeast

Banana leaves (soften in hot water, cut into round shape)

Method
1. Mix all ingredients in a mixing bowl, knead until soft and smooth.
2. Divide dough to equal portion (60g), shape into small round ball. Grease banana leaf with corn oil, place a dough ball on the banana leaf, and flatten the dough by pressing your palm on the dough ball.
3. Cover with cloth and proof it for 30min.
4. Steam over hot boiling water over medium heat for 12mins (make sure water is already boiling before steaming). When ready, remove the lid as fast as possible as to prevent water from dripping over the buns unless you use a bamboo steamer. If not able to consume all buns at same day, keep it in container and re-steam for better texture the next day.

Pumpkin Hee Ban
Recipe shared by Long Yen

250 glutinous rice flour
250g plain flour
250g mashed pumpkin (steamed, mashed and sifted)
150g caster sugar
30g corn oil
1 tsp instant yeast
150g water

Banana leaves (soften in hot water, cut into round shape)

Method
1. Mix all ingredients in a mixing bowl, knead until soft and smooth. If you are using BM, the cycle is 20min.
2. Divide dough to equal portion (60g), shape into small round ball. Grease banana leaf with corn oil, place a dough ball on the banana leaf, and flatten the dough by pressing your palm on the dough ball.
3. Cover with cloth and proof it for 30min.
4. Steam over hot boiling water over medium heat for 12mins (make sure water is already boiling before steaming). When ready, remove the lid as fast as possible as to prevent water from dripping over the buns unless you use a bamboo steamer. If not able to consume all buns at same day, keep it in container and re-steam for better texture the next day.

Salted Fish Pork Belly* Ham Yue Fah Lam Poh)

Salted Fish Pork Belly* Ham Yue Fah Lam Poh)
Using Philip Pressure Cooker

Ingredients:

300 g pork belly, cut into thin slices
25 g salted fish
1tbsp sugar
1 tbsp Hua Tiu Wine
1/2 tbsp sesame oil
2 cloves garlic, chopped
6 shallots, sliced thinly
2 to 3 dried chillies, cut into several pieces, remove the seeds
5 slices ginger
4 to 5 stalks spring onion, cut into 3 cm strips
2/3 cup water
1/2 tbsp cornflour (dissolve in 3 tbsps water)
Some cooking oil

Marinade - 1/2 tbsp oyster sauce; 1/2 tbsp dark soy sauce; 1/2 tbsp cornflour

Seasonings - 1/2 tsp dark soy sauce; 1 tbsp light soy sauce; 1 tsp sugar; 1tbsp shaoxing wine

Combine pork belly slices with the marinade and set aside for 30 minutes.
Pan-fry salted fish until fragrant, set aside.

Heat cooking oil in the pressure cooker using bake mode chicken. Add shallots, garlic, ginger and dried chillies and fry until fragrant. Stir in pork belly and add in wine and sesame oil and toss well. Add water and sugar  and bring to a boil. Cover the pressure cooker with its lid and set steam/ stew for 20 min.
After 20 min then open lid and check taste then
add salted fish and seasonings and corn starch
mixture and continue to simmer using steam kpt 5 min

Stir in spring onion and it is now ready to be served with rice.
Remember boil more rice 🤣🤣

Lemon Butter cookies

Lemon Butter cookies
Adapted from Joy of baking

Cookies ingredients

135 grams castor sugar
1 tablespoon  freshly grated lemon zest
200 grams unsalted butter, at room temperature
35 gram egg yolks at room temperature
260 grams all purpose flour
1/4 teaspoon salt


Methods
Lemon Cookies:

 In a small bowl mix the sugar with the lemon zest.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until creamy smooth (1 - 2 minutes). Beat in the egg yolks. Scrape down the sides of your bowl as needed.

In a separate bowl, whisk together the flour and salt. Add the flour mixture to the batter and mix with hand  until the mixture starts to form large clumps. Divide the batter in half and shape each half into a log that is about 6 inches (15 cm) long and 2 inches (5 cm) wide. Wrap each log in plastic wrap and place in the refrigerator until firm (at least four hours or up to three days). (Can freeze the unbaked logs for up to two months.)

Preheat your oven to 180 degrees C. Line a baking sheet with parchment paper.

Once the logs have become firm, with a sharp knife, slice each log into 1/4 inch (.5 mm) thick cookies. Place the cookies on your baking sheet, spacing about 2 inches (5 cm) apart. Bake for about 15 - 18 minutes, or until the edges of the cookies are golden brown. Remove from oven and place on a wire rack to cool.


Lemon Glaze Ingredient

55 grams icing sugar sifted
1-2 tablespoons of freshly squeezed lemon juice

Method
Lemon Glaze:
Place the icing sugar in a small bowl. Add enough lemon juice to make a mixture that flows slowly from your spoon. Drizzle the tops of the cookies with the glaze. Let dry for about 1-2 hours before placing in an airtight container.

Stuffed chicken wing with mince pork

Stuffed Chicken Wing with mince pork
Adapted from eatwhatonight

INGREDIENTS

6-8 chicken wings
150g minced meat

For the Minced Marinade :
1 tsp light soya sauce
2 tsp corn flour
1 tbsp oyster sauce
¼ tsp salt
½ tsp sugar
½ tsp onion powder
½ tsp sesame oil
dash of pepper

For the Chicken Wings Marinade:
2 tbsp ginger juice
½ tsp light soya sauce
dash of pepper
1 tbsp honey, mixed with 2 tbsp water

INSTRUCTIONS

Clean the chicken wings well and deboned the mid-joints portion. You can use a scissors and cut through the joints before removing the bones slowly.Combine the minced meat together with the minced marinade. Using your hands, throw the minced meat several times into the bowl to give it a bouncier texture.Combine the chicken wings with the chicken wings marinade together with ⅔ of the honey mixture. Set aside in the fridge for at least 30 minutes.
Stuff the minced into the chicken wings and compact it as much as possible so that the maximum amount of minced can be contained. Set aside it the fridge for at least 3 hours.Brush the remaining honey mixture all over the chicken wings and fried on low heat or you can place them on the wire basket of the air fryer. Air fried them at 180 degrees for 10 minutes.
Serve hot

Kelly's Kitchen @ Ipoh

Orange sponge cake
Basic sponge cake recipe adapted from Lucinda Lau

Ingredients
4 egg yolks
75gm corn oil
75gm orange juice
150 gm self raising flour(SRF)

Use non dairy whipping cream and add some orange essence and a bit of castor sugar if want some sweetness and beat till stiff peak


4 egg whites
100 gm castor sugar

Cut thin slices of orange and place on lined tray 12 x 12 inch  then bake for 5 min.

Method: Mix egg yolk, corn oil, orange juice,  and SRF till smooth with hand whisk

Beat egg whites till foamy then add in sugar in 3 parts until stiff peak
Mix beaten egg whites into yolk mixture using hand whisk and final use a spatula  and mix lightly. Pour into the tray with the baked orange slices and dropped the tray on the table a few times. Bake at 180° for 20-25 mins. Let it cool.

Then keep in fridge for one hour and cut into half and apply the non dairy whipping cream on the half and stack the other half on top.
 Then keep in fridge until slightly harden and cut into pcs with sharp knife

Andes Chocolate Mint Genoise Cake

Andes Chocolate Mint Cake

Chocolate Genoise Cake

1 pkt Andes Mint Chocolate
( 1/2 pkt chopped into pcs)

3 tablespoons (42 grams) hot melted unsalted butter

1/2 cup (60 grams) cake flour

1/4 teaspoon salt

1/3 cup (30 grams) unsweetened regular or Dutch-processed cocoa powder

4 large eggs

2/3 cup (135 grams) granulated white sugar

1 tsp vanilla

Method

Preheat oven to 350 degrees F (180 degrees C). Butter, or spray with a non stick spray, 2 pcs ofb 9 inch (23 cm) round cake pan and line the bottom of pan with parchment or wax paper.
Batter divide equally. If dont have then use one and then slice into 2 after bake.

In a bowl, sift the flour, salt and cocoa powder. In a heatproof bowl whisk the eggs with the sugar. Place over a saucepan of simmering water, and whisking constantly, heat until lukewarm (about 5 minutes). Remove from heat and transfer to the bowl of your electric mixer. Beat on high speed until the mixture is thick (about 5 minutes) (the batter will fall back into the bowl in a ribbon-like pattern). Beat in the vanilla extract. Then sift about one-third of the flour mixture over the egg mixture and gently fold in using a rubber spatula or whisk. Sift and fold in another third, and then fold in the rest. Take 1 cup of the batter and fold it into the melted butter (to lighten it). Then gently fold it into the egg batter. Pour into your pan, smoothing the top. Bake for about 20 - 25 minutes or until a toothpick inserted into the center comes out clean (cake starts to shrink from sides of pan). Cool on a metal rack before removing from pan


MINT BUTTERCREAM FROSTING:

150 gms butter(cubed) must be cold whereby our finger can give a press. Not the frozen cold.
2 egg white
60gms sugar
1 tsp peppermint extract
1 tsp vanilla
Green coloring

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). Add the vanila, peppermint extract and colouring and mix well. Do not overbeat



Dark chocolate ganache glaze

300gm UHT whipping cream (i used Anchor)
2tbsp honey or light corn syrup
250gm dark chocolate
30gm salted butter
Directions:
Put chocolate and butter into a large heatproof bowl. Bring cream and corn syrup just to a boil in a saucepan, stirring to combine. Pour over chocolate and butter. Let stand for 2 minutes. Whisk until smooth and shiny, scraping bottom of bowl with a flexible spatula. Use immediately.

Extras of ganache can keep in air tight container and freeze it. When want to use keep in room temp and reheat back.

After cake cool put into fridge for 1 hour then take out to frost. One layer of frosting and top with chopped Andes then put the other layer on it. Then frost on top and sides.
Then put back in fridge for about and hour then take out and pour ganache and decorate as you like

Vinegar Pork Trotters

Vinegar Pork Trotters
Ingredient
1.8kg - 2kg Pig Trotters
300g Old Ginger
300g Young Ginger
1 small bottle black rice vinegar ( refer photo)
1 bottle (623ml)Sweet Vinegar ( refer photo)
140g Gula Melaka
50gm brown sugar
10 tbsp Sesame Oil
800ml - 1000ml Water (adjust to how much soup you want and to taste)
2 bulb smash garlic
Hard Boiled Eggs (Optional)

Preparation

1. Slice  both old and young ginger and smashed garlic. Set aside

2. Blanch pig trotter, and then, rinse with pipe water. Set aside.

Note:
Blanch the pig trotter to remove the cloudy residue. This step is a MUST!

.
Method
Heat wok with 10 tbsp sesame oil.
Fry both ginger together till fragrant.
Add in blanched pig trotter, fry till fragrant.
Add in gula melaka and brown sugar, stir well. Add in the 2 bottles of vinegar and mix well.
Transfer the pig trotter to a pressure cooker and add 800ml water or just enough to cover the trotters into the pot. Set to beef/mutton mode.
Its about 30 min .Reheat it before serving.

Chinese Pancake( Min Fun Kok Kui)

Chinese Pancake( Min Fun Kok Kui)

450gm plain flour
2  1/2 cups water
3 eggs
7 tbsp  coarse sugar
Some  salt to taste

Mix everything together and mix well. Then taste the batter whether its to your sweetness.

If flour not smooth its okay cos after pan fry it will be cooked.

Put a small amount of marjerin in non stick wok then scoop in batter and pan fry till turn slight brown.