Charcoal Hokkaido Cupcakes

Charcoal Hokkaido Cupcakes
adapted from https://jeannietay.wordpress.com/2016/06/30/hokkaido-cupcakes-3/

Ingredients:

80g Fresh milk
60g Corn Oil
100g Cake flour(  I use blue jacket  cake flour)
1 tsp Vanilla extract
5 Egg yolks
2 tbsp charcoal powder

5 Egg Whites
70g Sugar
1 tsp Cream of tartar



Method :
1. Preheat oven to 125C.
2. Combine egg yolks, vanilla extract and beat lightly. Set aside.
3. Heat oil in a saucepan until about 70C degree, then add all the sifted flour and cook through. Transfer to a mixing bowl and add in milk and charcoal powder then whisk to combine and then slowly add the egg mixture bit by bit, stirring with a spatula or whisk until smooth. Set aside.
4. To make meringue, place the egg whites in a clean dry bowl of the mixer and beat until foamy. Gradually add sugar and beat to firm peaks.
5. Add 1/3 of the meringue to the batter and fold lightly. Pour the batter into the remaining meringue and lightly fold in until just incorporated. Gently pour into prepared paper liners right up to 85% full and tapping gently to level, and bake on middle level of oven for 15 minutes at 125C then increase temperature to 150C for another 20 minutes or until golden brown or until skewer comes out clean.
6. Remove baked cupcakes from oven and tap each cupcakes on the table to release hot steam like  chiffon cake to avoid shrinkage.
Cool completely before piping in filling and decorate.

Black and white soy bean soup

Black and white (soy bean )soup

Ingredients
45gram black bean
45gram white soy bean
1200 liter water
Salt
6 cloves shallots( smashed)
Pork ribs or chicken carcass

Method
Soak both the beans for 1 hour. Then rinse and drain
Boil the water and put in the ribs or carcass. Then put in the beans and shallots.
Add salt according to taste.
Then boil until beans are soft and the soup is ready.

Happy Trying!!
Kelly's Kitchen

Sweet sourish spicy pork belly

Sweet Sourish spicy pork belly

INGREDIENTS

1kg pork belly slices, chopped in half (each piece being approx. the length of your index finger)
1litre hot chicken/veg stock
Some mushroom( soak for 2 hours or until soft)
4 cups water
1 thumb sized piece of ginger, peeled and finely chopped
3 cloves garlic, peeled and chopped in half
1 tbsp. Shao  Xing wine/ cooking wine
1 tbsp sugar
2 tbsp dark soya sauce

2 tbsp. vegetable oil
1 tbsp sesame oil
pinch of salt and pepper
1 star anise
1 cinnamon stick
3 dry chilli
Salt
Oyster sauce
3 tbsp black vinegar
1 tbsp rice vinegar


Method
Heat up the oil in wok then add in ginger, garlic, dry chillies and stir till aromatic.
Add in mushroom and stir again for 5 min. Then add in pork belly and stir fry for 5 min and add sesame oil.
Then add in water and bring to boil and add in all the seasoning then place a lid on, turn low heat and simmer for 2 hours or use pressure cooker for 30 min so the pork will be soft.
Test the taste.
Then Chop the pork into bite sized chunks together with the sauce.
Serve with hot rice.

Happy Cooking!!
Kelly's Kitchen

Rustic Look Traditional Mooncke ( no egg wash)

Rustic Look Traditional Mooncake recipe ( no egg wash)
*** if you do not want egg wash then straight bake for 30 to 35min

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

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


Wooden fish mould 50 gm  with filling : 20gm skin 30gm dough
No egg wash due to vegetarian

Method
1.Mix the liquid ingredients 1st then pour in the flour and mix well to form smooth dough with hand . Then let it rest for 30min  at room temp
2. Divide into portions. Measure the dough (refer top for filling and dough weight) then measure the filling
3. Roll the dough with some flour on your hand and flatten like a disc. Then roll the filling and put into the dough skin and wrap up .
4. Then dust your wooden mould and press the dough with filling on to the mould.  Then bang sideway for it to unmould.
4. Spray with more water mist before put into oven because it does not have egg wash and bake 30 min to 40min at 150 deg.
5.Take out and leave cool.

Depend on your oven for the temperature. KEEP IN AIR TIGHT CONTAINER FOR 3 DAYS BEFORE CONSUME SO THAT THE SKIN WILL BE SOFT

Happy Baking!!
Kelly's Kitchen.

Ice cream mooncake with pitted cherry

Ice cream mooncake with pitted cherry.

This is my 1st ice cream mooncake. Have doubt to try but I do believe that when there is a will there is a way. So here it is. So cooling for this hot weather.


Ingredients
300gm dark chocolate ( yield 6 mooncake depend on your mould)
Peppermint chocolate ice cream  (or as your choice) at room temperature
Fresh Cherry (pitted)

Cut the mooncake with warm knife.

Method
1. Wash and drain the fresh cherry. Use the round part of a chopstick and push through the cherry from the stem so that the seed can come out and not destroy the shape of the cherry
2.Double boil the dark chocolate until melt. Let it cool
3.Brush the mould with melt chocolate slightly thicker so that the ice cream will not be seen.
   Then put in freezer for about 10 min
4.Take out and scoop some room temperature ice cream and insert two whole pitted cherries.
    Freeze  again for 10min or until set.
5. Then scoop another thin layer ice cream again and freeze until set.
6. Then scoop a  thin layer of the balance chocolatr and smoothen with a spatula.
7. Put back to freeze for at least 3 hours and unmould to serve.

Yummy and cooling

Happy Trying!!
Kelly's Kitchen

Omelette wrap fried rice

Omelette wrap fried rice
Serve 4 person

Ingredients

1 cup cooked rice ( store overnight in fridge)
 8 eggs
Some mince pork or prawn( I substitute with leftover char siew)
 2 teaspoons vegetable oil
 2 stick lap cheong, cut in short length
 Some french bean
 2 shallots, trimmed, finely sliced
 1/2 cup frozen mix vege peas, thawed
 1 tablespoon soy sauce
 1 tbsp oyster sauce, some salt ( all to taste)

Method

Using a whisk, lightly beat eggs in a small bowl. Heat oil in non-stick wok or large frying pan over medium heat. Add eggs. Swirl over base just enough to cover the wok base to form an omelette for each person  Cook 2 minutes. Turn over. Cook 2 minutes until set. Transfer to a flat plate. Set aside to cool slightly.

Fry the shallots until brown. Add meat and lap cheong to wok. Cook 4 minutes until light golden. Add mix vege. Stir fry 1 minute. Then add in rice. Cook, stirring, 3-4 minutes and add in soy sauce and oyster sauce. Stir until heated thoroughly.
Then scoop the rice on to the omellette and wrap it. Decorate the top with some sauce.

Happy cooking !!
Kelly' s Kitchen

Steam Mince Pork with Mui Heong Ham Yue(salted fish)

Steam mince pork with Mui Heong Ham Yue

Ingredients:

A)

Salt 1 tsp
Sugar 1 Tbsp
Water 2 Tbsp
Corn starch 2 Tbsp
Minced pork 300g

( B )

Oyster sauce 1 tsp (adjust to taste)


(C )
Mui Hiong
Ginger (chopped)
3 cloves garlic mince
2 stick  chilli padi

Method

Add salt, sugar and water to the minced pork.
After mixed, use the unsharp side of the big knife n chop n fold a few times until it becomes springy and stick together.   Next add 2 Tbsp of water to the meat and mix thoroughly.
Then add 2 Tbsp corn starch and then chop n fold again till the mince returns to its springy state.
Now marinade with oyster sauce then use half portion of the mince meat as base then top with ginger, garlic, spring onion and chilli padi and the ham yue then put the balance mince pork on top .
This way the mince pork will get the aroma of the salted fish.
Then steam 8 mins

Serve with hot rice. Yum yum

Happy Cooking!!
Kelly's Kitchen