Cekodok Pisang(Mashed Banana Fritters)

Cekodok Pisang

4 big ripe bananas
100 grams of plain flour
50 grams of rice flour
50 grams of brown sugar
1/4 teaspoons of baking soda
Adequate oil of deep frying

In a big mixing bowl, mash the banana with a fork until puree form. Add in brown sugar. Stir until well mixed. Sift the plain flour, baking soda and rice flour. Stir until well combined.

In a pot, heat up adequate cooking oil. Use a ice cream scoop to scoop the batter and drop in the hot oil carefully. Deep fried the mash banana fritters and keep rolling under medium heat until golden brown. Do not put in too many at one time as you need to roll each one. Drained and served as a snack or breakfast items.

Happy trying
Kelly's Kitchen

Sugar Twist Bread

Sugar Twister Bread
Adapted from mymindpatch. blogspot

Ingredients
120g whole milk
15g condensed milk
30g unsalted butter

30g fine sugar
1/4 tsp salt

20g beaten egg ( whole egg beaten then weigh 20gm. The balance keep aside for egg wash)

180g bread  flour
20g top/cake flour

1/2 tsp instant dry yeast

For egg wash and deco
The balance from the whole egg Some beaten egg
About 2 tsp fine sugar

Direction
1. Pour fresh milk, condensed milk and unsalted butter in a heat resistant bowl and microwave for 5 min at 130 deg or until butter is melted.

2. Pour the warm ingredients from (1) into the bread pan.

3. Add in the sugar and salt.

4. Pour in the beaten egg.

5. Add in the bread and top/cake flour.

6. Dig a hole and pour in the instant dry yeast.

7. Place the bread pan into the bread maker. Select "dough" function and start the process.

8. The dough is ready.

9. Sprinkle some bread flour over both the work top and dough before inverting it out.

10. Flatten the dough to remove the trapped air. Divide the dough into 4 equal portions, each about 104g.
The dough maybe quite sticky, so wear a pair of disposable gloves to handle it.

11. Shape the doughs into 4 balls by pull down the sides and seal at the base. Cover with a lid and let the dough rest for 15 minutes.

 Take a dough and sprinkle with a good amount of bread flour.

Stretch the dough into a long narrow "rope" shape by rolling and stretching it from the middle to both ends. The length is about twice the size of the side of the bread pan.
Hold tight to both ends and turn in opposite directions. When you start to feel the tension, let the two ends meet. The dough will automatically join into a twisted shape.

12. Place the twisted doughs in a 20 cm square pan lined with parchment paper.
Spray some water over the dough and let the dough proof in a closed oven for about 45 minutes, or till the doughs double in size.
Switch on the oven minimum temperature for 1 minute to give the dough a warm environment to proof faster.

13. Brush the dough with egg wash and sprinkle fine sugar evenly over the surface.

14. Bake in a preheated oven set at 170 degree Celsius for 17 to 20 minutes at middle rack till golden.

15. Allow the bread to cool down slightly on a wire rack before enjoying .

Happy baking!!
Kelly's Kitchen

Salted egg yolk cookies

Salted Egg Yolk Cookies
Adapted from guaishushu salted egg yolk cookies

3 salted cooked egg yolk (if uses salted raw egg yolk, will need to steam until firmed then smashed with a fork) OR 5 tablespoons of salted egg yolk powder
60 grams of butter
70 grams of  cake flour
30 grams of milk powder
30 grams of potatoes starch
30 grams of icing sugar
1 egg yolk for egg washing
2 tablespoons of sesame seeds for decorating

Methods.
Pre-heat oven to 160 degree Celsius.

Cream the butter, icing sugar and salted egg yolk or powder until light and fluffy. Sift in all the flours (milk powder, potatoes starch and plain flour). Fold until it form a pliable dough. Transfer to a lightly floured surface. Roll to about 1cm  thickness.

Use your preferred mould to mould the dough. Transfer to the baking tray. Egg wash (1 egg yolk with 2 drop of water) and sprinkle with some sesame seeds (Black or white). Bake in the pre-heated oven for 15 minutes for 165 degree C


Let the cookies rest in the baking tray completely before store in an air tight container. Note that this cookies is very fragile when it is hot. Even when cooled, handle with care as it is sandy and melt in the mouth.

Happy baking!!
Kelly's Kitchen

Plain Bao

Plain Pau/ Bao
Adapted from guaishushu tortoise bun
Adjustment by using bread maker
Use bread maker dough knead function for 1 hour


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
Pinch 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 45gm and  put on cupcake liner spread open. Proof again until  the dough reach 1.5 times of the size, then transfer to 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

Assam Fish Head

Assam Fish Head

1 fish head ( cut into pieces)
10 Lady fingers
2 large Tomatoes
2 tbsp Brown Sugar/ Cane Sugar
Salt to taste
1 tbsp oyster suce
2 tbsp rice vinegar
2  1/2 cups of tamarind juice( 2 small ping pong ball size tamarind pulp soak in this warm 2 1/2 cup of water)
2 pcs of kafir leaves

Paste
1 clove garlic( cut small pcs)
10 shallots( cut small pcs)
8 dry chillies( unseed)
1 stalk lemon grass(white part only , chopped small)
1 stalk bunga kanthan
4 fresh red chillies ( unseed)
1/2 tbsp belacan ( estimate)
Blend all the above into paste.

Method.
Heat up oil in wok and fry the paste until fragrant
Add in the tamarind juice and boil
Add in the lady fingers nd tomatoes and fish head to boil and add in the kafir leaves too.
Add in the sugar , salt , oyster and vinegar ( to taste)
 Simmer for 10 to 15 minutes until fish cooked.(Transfer to clay pot if have and simmer)

Serve hot with rice

Happy Cooking!!
Kelly's Kitchen

Salted Egg Yolk Potato Chips with Home Made Salted Egg Yolk Powder

Salted Egg Potato Chips adapted from guai shushu

1 container  160 gm Mister Potato Original Taste Chips
6 tablespoons of salted egg yolk powder (Homemade Salted Egg Yolk Powder )
70 grams  of butter
6 sticks of curry leaves( wash and drain till dry)



STEPS OF PREPARATION
 Use whole leaves and stir fry on a dry non stick wok at low heat until crispy
Melt the butter and add the salted egg yolk powder and curry leaves.
Stir fry for 1-2 minutes under medium heat until the whole mixture is bubbling  and put all the potato chips into the wok.
Stir fry without the heat on until the potato chips are well coated.

Then Bake the potato chips in the pre-heated oven of 100 deg C  for 10 minutes.
Cool completely and put in fridge uncovered overnight then next morning store in an air tight container.

***Note: Below is the homemade salted egg yolk powder

Homemade Salted Egg Yolk Powder adapted from guai shushu

Ingredients

10 salted egg yolks
10 grams of milk powder

Method

Crack the salted eggs and drain the salted egg yolks. Lightly wash the salted egg yolk to make sure no white attached to the yolk.

Bake the salted egg yolk at the pre-heated oven of 150 degree Celsius for 10 minutes. Mash the salted egg yolks and continue baking for another 10 minutes until the egg yolks are cooked.
Transfer the bake salted eggs and milk powder to a food processor. Blend until as fine as possible. Bake again in the oven at 90 C with the door open for at least  30 min to 1hour. The main purpose of this step is to air dry the salted egg yolk powder. The final test is as long as the powder does not stick to your hand when you rub with the fingers, the powder is considered as ready.

Then let it cool completely and store in air tight container and put into the fridge.



Happy trying !!
Kelly's Kitchen

Pandan Sponge Cupcake

Pandan Sponge Cupcake
Adapted from  Nasilemaklover orange sponge cupcake
With some adjustment

Ingredients
35gm pandan juice
25gm corn oil
3 large egg from fridge
95gm caster sugar
100gm cake flour
1/4 tsp salt

Method
1. Mix corn oil and pandan juice together
2. Mix flour and salt then sift and set aside
3. Add egg from fridge and castor sugar then use hand mixer to mix till batter thicken     and when you lift the beater and the batter will give a ribbon droop
4. Then add in pandan juice , add flour slowly and mix using hand whisk. Slowly mix     until all are mix well and dont overmix.
5. Scoop batter into cupcake liner until 90% full . Lightly tap on counter before bake
6. Bake at preheated oven at 160 C for 25 minutes.

Happy Baking!!
Kelly's Kitchen