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.

Remove the dish to a plate and serve hot.

Swiss roll with mayo chicken floss

Swiss roll with mayo chicken floss

4 egg yolks
40ml oil
60ml fresh milk/water
20 gm castor sugar
80 gm cake flour
1 tsp vanilla

4 egg whites
50 gm sugar
1/2  tsp COT( cream of tartar)

Method
Whisk egg yolk, sugar and beat till pale. Then add oil, milk to well combine.
Add vanilla and sift in flour and gently mix till smooth.
Beat the egg whites till foamy then add in COT and beat for 1 min then add in sugar in 3 batches till stiff peak.
Then gently fold whites in 3 batches into yolk batter and mix until no more whites to be seen.
Then divide batter into 2 equal in separate bowl if you want colour then add in colour and gently mix.
Then pour in lined pan 12" x 12"  alternating the white batter and colour batter or anyhow pattern you like.
Then bang pan on counter to release any air and bake in preheated oven 180 deg for 25 min or until brown.

Remove from oven once bake n remove the cake from pan and let cool for 2 to 3 min then place a parchement paper on top and quickly roll and leave aside until fully cool.
Then unroll and remove the top parchment paper and spread mayo and sprinkle chicken floss and roll up.
Remove the bottom parchment paper too and store in fridge until harden then slice.

Orange swiss buttercream sponge cake

Orange Swiss Buttercream spongeCake

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


4 egg whites
100 gm castor sugar

Method: Mix egg yolk, corn oil, orange juice, orange zest 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 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.


Orange Swiss Meringue Buttercream

150 gm butter(cubed) must be cold whereby our finger can give a press.
2 egg white
60gm sugar
2 -3 drops of orange flavour

Method:
Double boil the egg white and sugar till sugar dissolve using hand whisk.
Then use hand mixer beat till the bowl is cold then add in the cubed butter one by one and beat until creamy. Then add the orange flavour and beat awhile

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)
2 tbsp light soy sauce
2 tbsp hoi sin sauce (lee kum kee brand)
2 tbsp coarse sugar
2 tbsp oyster sauce


1. Rinse the pork and then drain. Slice into medium thickness. Can get the butcher to do for you.

2. Add 2 tbsp Lee Kum Kee Hoisin Sauce, 2 tbsp coarse sugar, 2 tbsp oyster sauce , 2 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

Roast pork

Roast pork

1 kg pork belly

Blanch the pork in wok of hot water until the skin can be poke through.
Drain the pork belly until dry and poke the skin with skewer or anything sharp as many holes as you can but dont poke through the fats. Then use dry towel to dry up the skin.
Then turn over to the meat side and cut into about 1 inch thick but do not cut through the fats too.
Then season with the following seasoning into the slits and only the meat. Do not season the skin.

Seasonings:
1 tsp salt
1 tsp sugar
1 pc of nam yue(red fermented bean curd) with a tsp of the sauce that came in the bottle. ( mashed up the beancurd)
1/2 tsp five-spice powder
Pinch of pepper

Crispy Roast Pork Belly Procedures
Vinegar
Coarse salt

Method:
To prepare the seasonings:
Combine the above seasoning and mix well. Set aside.

Coat the meat with seasonings evenly. Make sure there‘s no seasonings on the skin otherwise the five-spice powder will darken it.

Wrap the pork meat with foil and leave the skin facing up unwrapped. Place in fridge, let air dry overnight in fridge.

Preheat oven to 200C/395F.
Remove pork from fridge . Let rest at room temperature for a while. Poke the skin with skewer evenly once again. Wipe dry. Then apply some vinegar on the skin and cover the skin with coarse salt. Bake in preheated oven for about 20 minutes until the salt is harden. Then remove the salt from the skin and clear all the salt if on the meat. Then remove the foil and put on the rack but put a foil at the bottom of the rack so that the oil can be collected for later use. Then continue to bake  until you get enough cracklings.

The tricks of making crispy cracklings:
First, the skin must be very dry. Second, poke as many holes as possible. While grilling, the fat inside the skin turns really hot, then get released from the holes. That produces an effect of a kind of “frying” the skin.. So, it turns crispy.

Please don’t poke too deep through the skin though itherwise the skin won’t be crispy any more .

The cooking time depends on how thick and how big the pork belly is. Please adjust accordingly.

Happy roasting
Kelly's Kitchen@ Ipoh

Steam Dim Sum Pai Kuat( baby spare rib)

Steam Dim Sum Pai Kuat( baby spare rib)
Adapted from The Domestic Goddess Wannabe with some adjustment

500g baby spare ribs, cut into 1-inch pieces (your butcher can do this for you!)
2 tsp sugar
1 1/2 teaspoons salt
1 tbsp Hua Tiew wine
1 tsp sesame oil
pinch of fresh ground white pepper
2 tbsp oyster sauce
2 tbsp cornstarch
1 cup water( depend how much sauce you want)
2 tbsp roughly chopped, de-seeded green chillies( or can replace with green bell pepper)
2 tbsp roughly chopped, de-seeded red chillies or red bell peppers
1 tbsp Chinese fermented black beans, rinsed

Methods
In a bowl, season the ribs with sugar, salt, Shaoxing wine, sesame oil and ground white pepper , fermented black bean( mash with finger so that the taste can go into the rib)and mix well and rub into each rib. Leave aside to marinate minimum 30 min.

Before steaming, mix together the cornstarch and water. Pour this into the bowl and stir to coat the pork.


Fill the wok with water and place steaming rack on the water and place this bowl of ribs into it  and steam high heat for 25 min or until cook.

Garnish with chopped peppers or spring onion  and serve hot.

If you like to serve like dim sum then steam in the dim sum rack.

Kelly's Kitchen.
Happy cooking

Peppermint choc chips ice cream without Ice cream machine

Peppermint choc chips ice cream
Ingredients
125gm sweetened condensed milk
2 teaspoons peppermint essence
2 drop of mint green colouring
240 ml  whipping cream

Instructions
Into a mixing bowl, add the condensed milk and set aside.

In a clean freezed mixing bowl with beater pour in the whipping cream and put into another bowl with some ice cube and whisk the cream until stiff peaks form then add some mint green colouring n peppermint essence and beat awhile until colour well mix. Do not overbeat.

Take about 1/5 of the whipped cream and drop it into the condensed milk . Mix it to stabilize the mixture.

Pour all the mixture into the remaining whipped cream. Gently fold until combined.
Once done, pour this into a container with an air-tight lid.
Freeze the ice cream for at least 6 hours but over-night is way better!