Kelly's Sambal Chicken Bak Kwa

Homemade Sambal Chicken Bak Kwa(Long Yoke)
Adapted from Nasilemaklover
With some adjustment
Tray size 13" × 13" (4mm height)

SAMBAL can be omitted and you will get to bake normal Chicken Bak Kwa

Ingredients A
450gm minced chicken thigh or drumstick ( before debone is around 900gm)

Ingredients B
100gm coarse sugar
1 tbsp light soya sauce
1/2 tbsp Rose Wine or Hua Tiao Wine(preferably Rose wine)
1 tsp fish sauce
1 tbsp oyster sauce
1 tsp dark soya sauce
1/8 tsp 5 spice powder
A dash of pepper
3/4 tsp salt taste
2 tbsp honey ( 1 tbsp for marinate) (1 tbsp honey + 1 tbsp water and mix for glossy apply)
2 tbsp sambal ( depend how spicy you want)

Method
1. Debone the chicken then wash it and cut into cubes and use food processor and blend it but not overly blend because we have to add the ingredients (B).
2. After adding ingredient B then blend again until meat are gluey .( or else meat will not stick ) Store the meat in fridge overnight the best or at least 4 hours.
3. Then place a baking paper on the tray and pour the meat onto it and use a plastic dough cutter to spread into thin layer.
4. Bake at preheated oven at 160 C for 20min. Remove from oven and let it cool for 10 min then cut into desire size. Apply the honey plus water on each piece.
5. Reheat oven at 220 C while waiting for the meat to cool
6. Then put the meat back into oven after applying the honey plus water and bake for 20 min on GRILL
     function until brown
7. Then remove out and flip over the meat to the other side and again apply the honey water again.
8. Again bake at GRILL function for 20min or until dark brown.
9. Remove from oven and let it cool before store in air tight container.

Happy Trying !!
Kelly's Kitchen

Red Tortoise Bun

Red  or Yellow Tortoise Bun
Use bread maker dough knead function for 30 min


250 grams of plain flour
4 grams of instant dry yeast
50 grams of castor sugar
120 grams of lukewarm water
30 grams of  shortening
Pinches of salt

Mix all ingredients and use bread maker to make the dough knead function or knead in a standing mixer until the dough leaves the sides of the whisking bowl. You can also manual do this until the dough is smooth and not sticky. Shape the dough into a ball and let it proof until double in size in a advanced  preheated oven . Off the oven before putting in to proof.  Cover with a clingy wrap or wet towel to prevent moisture loss during the process.

When the dough is proofed, divide the dough  of 60 grams of white dough shape round for body  , 20grams of the red or yellow dough for the skin and roll flat then wrap around the white dough ( like wrapping mooncake)for the body, 3grams for the head and 1 gm each for the legs and tail and attach it to the body and insert 2 black sesame seeds as eyes. Put on cupcake cup spread open. Proof again until  the dough reach 1.5 times of the size, then transfer the steamer with COLD WATER. Bring the water boil under high heat and steam for 15 minutes using bamboo steamer or if use metal steamer , please cover a piece of alum foil on the pau to prevent water dripping on it.

Happy Trying!!
Kelly's Kitchen

Pandan Old School Buttercream Cake

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

Cut the cake into half and sandwich with buttercream. Let the cake sit in the fridge for  half an hour before slicing. Slice them and decorate as desired. Mix some piping jelly with colors or emulcos for decoration.

Happy Baking
Kelly's Kitchen

Kelly's Simple Home Made Char Siew

Kelly's 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

Old School Buttercream Cake

Old School Buttercream Cake
Adapted from Lucinda Lau

Sponge cake

(A) 4 egg yolks
75ml corn oil
75ml water
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 11×14 inch lined tray and dropped the tray on the table a few times. Bake at 180° for 20-25 mins. Let it cool.

For coffee Cakes, add 1 tsp coffee paste to the cake mixture and mix well. Bake as normal.

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

Cut the cake into half and sandwich with buttercream. Let the cake sit in the fridge for  half an hour before slicing. Slice them and decorate as desired. Mix some piping jelly with colors or emulcos for decoration.

Happy Baking
Kelly's Kitchen

Black Vinegar Pork Trotters using wok and pressure cooker

Black Vinegar Pork Trotter( Chu Keok Chou) Using pressure cooker
Adapted from Annielicious food blogspot with some amendments

Ingredient
1 kg pork trotter cut into small chunks( get the butcher to do it)
280g Old Ginger or  Bentong Ginger
280g Young Ginger ( chi keong)
400ml  Hei Mei Chu ( black vinegar)
400ml  Sweetened Vinegar
140g Normal Brown Sugar
10 tbsp Sesame Oil
600ml Water
1½ tbsp Salt
2 tbsp Shao Xing Wine or Hua Tiao Wine is the same
5pcs Red Dates unseed
Hard Boiled Eggs (Optional)

Preparation
1. Slice and bruise both old and young ginger. Set aside
2. Blanch pig trotter, and then, rinse with pipe wate. Set aside.
3. Red dates, seeds removed. Soak red dates with Shao Xing Wine in a bowl, clingwrap it. Set aside. Let it infused for at least 3 hours or even more if you have the time.


Blanch the pig trotter in hot boiling water in a wok for about 10 minutes to remove the cloudy residue.
Drain and leave aside


Heat wok and fry both the gingers without oil for 10 min. Keep frying. Then add in the 10 tbsp sesame oil. And keep frying both ginger together till fragrant.
Add in blanched pig trotter, fry till fragrant.
Add in brown sugar, stir well.
Add in 600 ml water into the wok  Bring to boil. Then add in both vinegar and boil for 5 min
Add salt, vinegar, brown sugar, red dates togther with the wine. Adjust taste accordingly. If you want to add hard boiled eggs in, add them in at this time.
Once the taste is right, then transfer the whole mixture and the pork trotter into the pressure cooker and select beef/mutton which use 30 min to cook cos we want a melt in mouth pork trotter.
After 30mins, off the power and let it be for 20 minutes then use a wet cloth to cover the vent hole and release the seal to vent . Then open the cover and recheck the taste. If need to add in any seasoning then add now.
On the pressure cooker again and this time select steam/stew for 20 minutes to allow the flavour to infused into the pig trotter thoroughly. Reheat it before serving.

** note : Please  eat after at least minimum half day or best overnight otherwise you will not get the umphhh.

Wih pressure cooker you will get a melt in mouth trotter.

Happy cooking !!
Kelly's Kitchen

Steam Yam Cake ( Wu Tau Kou)

STEAMED YAM CAKE ( Wu tau kou)
Adapted from kitchentigress blogspot
With some adjustment
(Recipe for 20 pieces)

1)50 g dried prawns
    rinse and soak in 60 ml water till soft, about 15 minutes;
    squeeze dry, reserving the water; chop roughly
2) 40 g Chinese dried mushrooms
     rinse and soak in 180 ml water till soft, about 30 minutes; cut away the stem
     squeeze dry, reserving the water; slice thinly, then cut 1 cm long
3) Buy a yam about 500gm
     After peel and trim should be about 300 g; rinse; cut corn kernel-sized

100 g shallots
peel, rinse and slice thinly
80 ml vegetable oil
½ tsp salt
1 tsp five-spice powder
1½ tbsp light soya sauce
½ tsp ground white pepper

200 g rice flour
240 ml water ( water drained from dried prawns and mushrooms to make 240 ml)
600 ml boiling water and add in 2 cubes of knorr chicken cube

Garnish
2 tbsp spring onions, roughly chopped
2 tbsp coriander, roughly chopped
½ red chilli, julienned; or 1 tsp toasted white sesame seeds


In a wok, stir-fry shallots in hot vegetable oil over medium heat till lightly golden. Turn off heat. Continue stirring till nicely golden brown. Remove shallots with a skimmer and set aside. You should have about ⅓ cup.

Reheat wok and oil till warm. Over medium heat, fry yam till just soft (but not brown), 2-3 minutes. Turn off heat. Remove yam to a big bowl. Immediately sprinkle with ½ tsp salt and ¼ tsp five-spice powder. Toss till evenly mixed. Set aside.

Remove all but 2 tbsp oil from the wok. Reheat till very hot. Over medium-high heat, stir-fry dried prawns till lightly golden. Add mushrooms and stir-fry till fragrant and lightly golden. Add light soya sauce and ground white pepper. Stir till evenly mixed. Turn off heat. Add mixture to yam along with all of fried shallots ( reserve 2 tbsp of the fried shallots for topping) Stir till evenly mixed.

Lightly grease all sides of 20 x 20 x 5 cm cake pan

Top up water from soaking dried prawns and mushrooms to make 240 ml (1 cup). Pour liquid into wok and stir to deglaze. Add rice flour. Stir till smooth. Add boiling chicken or pork stock. Stir till evenly mixed. Turn on heat to low. Stir continuously, scraping sides and bottom of wok. Reduce heat to very low as batter gets hot. If lumps appear, turn off heat immediately, stir vigorously till smooth, then turn on heat again. When batter starts to thicken, add the mixed ingredients (except the 2 tbsp shallots set aside). Stir till batter is thick enough to coat a spoon/spatula thinly. Turn off heat.

Transfer batter into pan. Smooth and level batter. Steam over rapidly boiling water till inserted skewer comes out clean or almost clean, depending on consistency of batter before steaming. This should take about 40 minutes.

Remove kueh to a wire rack to cool down, an hour or so. Cut into your desire size using spatula. Serve garnished with spring onions, coriander, red chilli or sesame seeds, and remaining shallots.

Happy trying!!
Kelly's Kitchen