STEAMED FISH WITH BEAN PASTE SAUCE

STEAMED FISH WITH BEAN PASTE SAUCE

Ingredients
1 fish, open up flat, scaled, removed internals and washed.

Ingredients

Few slices of ginger
Pinch of salt and pepper
1/2 tsp sesame oil
100 gm of minced bean paste
5 gm of coarse sugar
2 or 3 bird eye chillies( cili padi)
30 gm Oyster sauce ( to taste)
2 cloves of minced garlic
Water( depend how much sauce you want)

Blend all the bean paste, sugar, oyster sauce, mince garlic, sesame oil, water and test the taste .

Method
1) Wash and pat dry whole fish gently with kitchen towel. Sprinkle pinch of salt and pepper to season both sides of the fish.  Set aside to season for 10 minutes.

2) Lay fish on a stainless steel plate. Spread the blended ingredient  and lay ginger on the fish.

3) Get ready the steamer or heat wok filled quarter-full of water over high heat. When water is boiling, place fish dish in the steamer, or on a wire rack in the wok. Steam fish for 10 – 12 minutes. Garnish some spring onion. Serve hot.


Happy Cooking
Kelly's Kitchen

Potato Ginger Black Fungus Chicken

Potato Ginger Black Fungus Chicken
Ingredients:

2 whole leg and cut into pieces( marinate with 1 tsp salt n pepper for 30 min)
1 or 2 potatoes. Cut into thin slices and fry both side until slightly brown and set aside)
2 inches ginger (peeled and cut into thin strips)
1 teaspoon oyster sauce
1 1/2 teaspoon soy sauce)
Dark soya sauce
1 teaspoon sugar
1 teaspoon sesame oil
4 pieces dried black fungus (pre-softened in warm water for 30 minutes, then cut into bite-size pieces)
1 1/2 tablespoons cooking oil
Hua tiao wine (optional)
1 cloves garlic
1 small red onion (quartered)
2 tablespoons water
1 stalk scallion (cut into 1 inch length) for decor

Method:

Heat up the cooking oil in a wok and stir fry the ginger strips until aromatic. Add in the onions and black fungus and do a few quick stirs. Add the cut chicken pieces into the wok. Stir-fry the chicken  until the color changes, then add in the fried potatoes then add in oyster sauce, soya sauce , dark soya sauce ,sesame oil and sugar.  Do a few quick stirs, dish out and serve hot with steamed rice.

Puff pastry chicken pie

Puff pastry chicken pie

2pcs chicken thigh deboned and cut into small bite size
1 white onion, chopped
1/2 cup mix peas
1/2 cup chicken stock
1 small can of campbell creamy chicken
2 tsp corn flour
salt & pepper to taste
Parmesan cheese, cheddar cheese and mozarella cheese ( add to your desire)
1/4 tsp thyme
1/4 tsp rosemary
Check your taste before proceed further😉😉

Method:
In cooking saucepan, set the heat at medium low and add 1 tsp of vegetable oil. Add onions and potatoes and carrots in, stir fry for 5 minutes, then add a couple teaspoon of water and cover to slow cook for 5 to 8 minutes till cooked.
Then add chicken and cook till opaque, add seasoning and chicken stock to cook for another 5 minutes.
Stir in cornflour and 1 tbsp mix into the chicken mixture to thicken it. Scoop up the mixture to let cool till needed.

Assembly:
Roll out the puff pastry until enough to cover the ramekin. Press the dough into the ramekin.
Scoop about 3 to 4 tbsp of chicken pie filling , add in the cheese and  then roll out another piece of the pastry n cover on top n seal the edges with either your finger tips or a fork. Brush with egg wash and cut cross on the top pie pastry for ventilation.

Bake in the preheated oven of 180C for 10 to 12 minutes till the pie crust is golden brown. Remove from oven to cool before serving.

Stir fry instant noodles or bee hoon with canned stew pork

Stir Fried Instant Noodles
or Bee hoon with Canned Stew Pork

Serves 4

5 pcs of Cintan Dry Instant Mee
Mince meat
Shrimps shelled and deveined,
Cabbage
Garlic
and red onion
Canned Stewed Pork Slice
Dark soya sauce
Oyster sauce
a pinch of salt and a dash or two of white pepper powder
1 tbsps cooking oil
and 1 tbsp pork lard
1/2 cup water
 All the sauce and other ingredients will be at your desire taste and colour.



1. Bring a pot of water to boil. Boil the noodles for about 2 minutes, separating the strands as it goes. Drain and transfer to the pool of cold water to stop further cooking. Drain and set aside.
2. Heat up the wok with the cooking oil over high heat. When well heated, add in the minced garlic and stir fry until aromatic and a little golden brown.
Then add in the pork lard.
3.  Then add in meat and shrimp and canned stew pork until cook then add with the cabbage .
4 . Add in a pinch of salt and a dash or two of white pepper powder and oyster sauce and dark soya sauce.
5 . Pour in 1/2 cup water n boil for 2 min then put in the noodles n mix well then let it simmer for 5 minutes  
     and off heat.
6. Garnish with spring onion and parsley



Note:  Purpose of adding water into the meat and sauce before mixing in the noodles so that the noodles will be softer and not stick to wok.

Happy Cooking
Kelly's Kitchen

Braised Pork Belly with caramelized egg

GRACE Braised Pork Belly with Caramelized Egg
Adapted from Adelinealy Lim

Part 1

500gm pork belly with skin and cut to desired size. Marinate for 30 minutes with the following

2tbsp sunflower oil /corn oil
1 tbsp sesame oil
1 tbsp fish sauce
5 tbsp LKK Mushroom flavored black sauce(as I dont have this sauce, I use oyster sauce)
1 tbsp dark soya sauce or more if you like darker
1 1/2 tbsp coarse sugar
1 tbsp Zhejiang black vinegar
1/2tsp 5 spice powder
1/2 tsp pepper

After marinating 30 minutes

Part 2

1. 1-2 cloves minced garlic
2. 3 chili padi(1 use dry chili)
3. 1-2 red onion
4. 1 star anise
5. 15 tbsp hua tiau wine

Part 3
1.  1/4 tsp corn flour
2.  1/4 tsp water

Method
1)  Heat a non stick wok with 1 tbsp oil. Take out the meat only and pan sear the meat both sides for 2
      minutes . Keep the marinated sauce aside
2) Add 1 tbsp garlic and onion and stir fry  for 2 minutes
3)  Then pour in everything to either slow cooker or claypot. and all the part 2 ingredients and add water if  
      liquid  not enough to cover the  meat) Check the taste again.
4)  Bring to boil . Then braised for 1 to 2 hrs at very low heat .
5)  Scoop up the meat, thicken the sauce with the cornflour mixture(part 3)

Boil few hard boil eggs and deshelled.

Ingredients to caramelized the egg
1 tbsp oil
2 tbsp mushroom flavoured black sauce
1/2 tbsp sugar
1/4 tsp pepper
1/4 tsp 5 spice powder
1 tbsp fried onion
Place all ingredients in the wok with the egg and stir fry for 5 minutes.

Rainbow swiss roll

Rainbow Swiss Roll
Adapted from lucindafamilykitchen basic sponge cake
Amended some steps

Ingredients A
150 gm self raising flour
4 egg yolks
75gm corn oil
75gm water


Ingredients B
4 egg whites
100 gm sugar
1/4 tsp Cream of tartar

Method:
 Mix ingredients (A) till smooth.
Whisk ingredients (B) till stiff. Mix (A) to (B) and mix lightly.
Separate to 5 portion and mix the colour into individual bowl.  Put each colour into piping bag and pipe alternately the colours into a 10 x 10 inch lined tray and dropped the tray on the table a few times. Bake at 180° for 20 mins.

Then transfer to a rack to cool for a while until your hand can handle and place a parchment paper on the cake and remove the bottom paper. Apply the cream and roll and put into fridge to cold for at least 3 hours

Swiss Meringue Buttercream

150 gms butter(cubed) must be cold whereby our finger can give a press. Not the frozen cold.
2 egg white
60 gm 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)


Happy Baking
Kelly's Kitchen

One Pot chicken rice

One pot Chicken Rice using Rice Cooker

Ingredients
8pcs chicken( marinate with 2 tbsp oyster sauce) for minimum 2 hours
3 cloves garlic
2 to 3 pcs of chicken lard(get from the chicken seller. Wash and drain)
1 inch young ginger
1 tbsp sesame oil
3 pcs knotted pandan leave
A pinch of salt and seasoning

Some chicken soup to boil rice. If dont have then use plain water.

1. Put in the chicken lard in the wok and let it melt then throw away the excess skin then follow by sesame  
    oil
2. Add in garlic and ginger and stir till aromatic.
3. Add in marinated chicken and stir fry for 5 min
4. Add in washed and drained rice and stir fry for 5 min then transfer to the rice pot
5. Then add in chicken soup to replace water to boil rice. Add in pandan leave.
6. Serve hot. Juicy chicken too.
7. Decorate with some tomato and cucumber.


*** Home made Chillies Sauce for chicken rice

5 pcs red chillies
1pc chillie padi
1 inch young ginger
3 cloves garlic
3 tsp lime juice
1 tsp coarse sugar
1 tbsp oyster sauce
Blend all together and check on taste. Add according to your taste and then blend again.

Happy Cooking !!
Kelly's Kitchen