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

Peppery Pig Stomach Soup

Peppery Pig stomach soup

Although this soup will require some extra work but it is worthy especially to release some wind from our stomach.

Now question is  how to clean the stomach?
It require multiple scrubs with salt and corn starch or plain flour.
Now... Cleaning Stomach method :

Prepare a bowl of salt and a bowl of corn flour or tapioca flour or plain flour. You will need alot of this.
Apply a handful of salt on the stomach surface, turn the stomach inside out, and apply another handful of salt. Give it a good rub like washing a piece of cloth using hand. Rinse it and you will feel very slippery and a lot of slimmy stuff. Then, add the flour on both inside and outside the stomach. Give it a good rub.
Don't be gentle.
Rinse with running water. By now, you should get rid some of the slimy and greasy residue.  After a few times or until there is no smell.
Use knife to scrap the stomach as and when, so as to scrap away the fats and other impurities on the lining. Rinse with running water.

Blanch he stomach in a boiling water for 5 minutes. The five minute boil will set it's shape and you can see some white layers. Scrap it off inside and outside or else you will not drink the soup. And you're done

Now, get ready all the soup ingredients we need.



Ingredients
Some chicken breast meat or carcass and some pork rib
1 Pig's Stomach - (Cleaned and prepared as written above)
Ginger - About double size of your thumb. Skinned, smashed.
15g White Pepper, cracked. (Amount depending on the spiciness to your liking)
1.8L Water.
Salt to taste.
7 bulb of small red onion. Just skin off then put into the soup


Method
Pig's stomach should be well prepared. Rinse chicken and pork rib. Rinse and crack white pepper. Skinned ginger, smashed.
Pig's stomach, white pepper and ginger and onion in a pot. Add in 1.8L water. Bring to a boil. Reduce to medium low heat, simmer for 30mins.
Add in chicken carcass and pork rib and turn heat higher and bring to a boil, and then reduce to medium low heat, simmer for 1 hours.
Dish up the stomach, leave it cool abit if you can't handle the stomach while it's hot. Chop them into pieces . You can put some soy sauce, sesame oil and pepper powder onto the cut pig stomach to serve.

Happy Cooking!!
Kelly's Kitchen

Curry Chicken

Chicken Curry

Ingredients:
2 tablespoons oil
2 big onion diced, 3 inches ginger
1 small packet curry powder for meat(Baba brand), and a tbsp of Wagyu brand curry powder
Curry leaves, lemongrass
5 chicken drumstick
3 cups water( depend how much curry you like)
2 big tomatoes, lady finger and brinjal cut into wedges
2 small potatoes, peeled and cut into wedges(optional)
Oyster sauce, salt, sugar and any other leftover chilli sauce or tomatoes sauce all to taste
1/2 cup evaporated milk

Method:
1.Add the oil to a big pot and heat it up until hot.
2.Add the onions, ginger , curry leaves, lemongrass and stir-fry until aromatic before adding the curry powder.
3.Do a few quick stirs until you smell the aroma, then add the chicken, stir to combine well, for about 1 minute.
4.Add the water into the pot and bring it to boil. Lower the heat and add the tomatoes, potatoes , lady fingers, brinjal
5.Cover the pot and let simmer for about 30-45 minutes, or until chicken becomes tender.
6.Add the evaporated milk and salt , oyster sauce, sugar and any chilli sauce or tomato sauce to taste and simmer for another 5 minutes or so.
7.Dish out and serve immediately with steamed rice or bread.

Happy Cooking!!!
Kelly's Kitchen

Shanghai Mooncake Mix

Shanghai Mooncake Mix

 450 gm Shanghai Mooncake Mix
 220 gm Butter
 2 nos Egg yolk
 25 gm Fresh Milk

FIlling
40gm lotus paste. If hv salted egg yolk , weight the salted egg yolk then minus out the amt and the balance is the paste
Example salted egg yolk is 17gm then paste is 23gm
 Melon Seed

Dough is 50gm

As for the egg yolk, marinate with some sesame oil and rose wine then steam for 5 min. Let it cool .

Method

1. Add cold butter to  Shanghai Mooncake mix and rub with finger and mix well then add egg yolk and fresh milk
     and mix until a pilable dough and let rest for 10 min.
2. Divide the dough into 50 gm per pieces and wrap in the lotus paste . If have salted egg yolk then wrap it in the  
     paste then wrap into dough and shape into round shape .
3. Apply egg wash to top and decorate with melon seed.
4. Bake at 180°C for 25 - 30 mins or golden in colour.

Happy baking
Kelly's Kitchen

Pan-Fried Brown Butter Honey Garlic Salmon

Pan-Fried Brown Butter Honey Garlic Salmon

Adapted from http://thedomesticgoddesswannabe.com/2016/06/pan-fried-brown-butter-honey-garlic-salmon-a-review-of-corningware-retroflam-cookware/
with some amendments for 2 person


Ingredients
1 salmon steaks
3 tablespoons butter, unsalted
3 tablespoons  honey
1 tablespoon (15ml) fresh lemon juice
3 cloves garlic, minced
Salt, to taste

Instructions

Add the butter into a non stick frying pan. Allow the butter to melt over medium heat, swirling occasionally.
Let the butter continue to bubble for about 3 minutes, or until the foam settles and the butter begins to change to a golden brown color and emits a nutty aroma.
Add the garlic, honey and lemon juice. Pour half of this sauce into a bowl. Set this aside.
Stir over low heat for about 30 seconds to allow the flavors to come together.
Turn the heat to medium. Add the salmon steaks, skin side down, into the skillet. Cook the salmon for about 4-5 minutes (depending on how big the steak is), or until the skin is golden brown.
Carefully turn the fish over and continue cooking for another 3-4 minutes.
Season with salt.
Transfer the salmon to a plate, drizzle with the reserved butter-honey-lemon sauce .

Happy Cooking !!
Kelly's Kitchen

Char Siu

Char Siu
500 gm pork belly. ( I use the part under its jaw so the fats are bit crunchy and not too oily)
2 tbsp coarse sugar
3 tbsp oyster sauce
Some white pepper
4 - 5 tbsp Lee Kum Kee Hoi Sin Sauce
2 tsp salt
2 tsp soy sauce

Method :
 1) Wash and drain the pork belly until as dry as possible.
2) Mix all the above ingredients n test the taste and adjust accordingly.
3) Marinate at least 3 hours. Best overnight.

Then  bake in convection oven 220 deg for 10 to 15 min or until turn brown.

Happy Cooking!!
Kelly's Kitchen
500 gm pork belly. ( I use the part under its jaw so the fats are bit crunchy and not too oily)
2 tbsp coarse sugar
3 tbsp oyster sauce
Some white pepper
4 - 5 tbsp Lee Kum Kee Hoi Sin Sauce
2 tsp salt
2 tsp soy sauce

Method :
 1) Wash and drain the pork belly until as dry as possible.
2) Mix all the above ingredients n test the taste and adjust accordingly.
3) Marinate at least 3 hours. Best overnight.

Then  bake in convection oven 220 deg for 10 to 15 min or until turn brown.

Happy Cooking!!
Kelly's Kitchen

Steamed Minced Pork with Preserved Vegetable ( thong choy)

Steamed Minced Pork with Preserved Vegetable ( thong choy)

Ingredients:
250 g minced pork
4 tbs  preserved vegetable
1 tbs Shaoxing wine
1 tbs light soy sauce
1/4 tsp white pepper powder
1 tsp sugar
1 tsp sesame oil
1 stalk spring onion(optional, for garnishing)

Rinse the preserved vegetables a few times then soak in water. After about 10 mins, drain and rinse it a couple more times. Drain and squeeze dry. [This is to wash away some of the salt.]
Combine washed preserved vegetables and all other ingredients (except the spring onions) in a mixing bowl. Mix until combine. [You can leave this to marinate for about 10-30 mins or steam it straightaway.]
Place in a steaming bowl and steam on medium high heat for about 15 mins or until done.
Drizzle a bit of sesame oil onto the meat and garnish with spring onions.

Serve hot.

Happy Cooking!!
Kelly's Kitchen

Red Velvet Cake

Red Velvet Cake

I have been seeing Red Velvet Cake but I just cant convince myself to try it due to the striking red colour.
My younger son Vincent say he want to try bake it for my birthday so I reluctantly agree as he have the heart to try but told him not too red please haha. So here it is.


Adapted from https://jeannietay.wordpress.com/2015/12/12/red-velvet-cake/
Refer the above for original 8" pan

Ingredients:
For 6" pan( line bottom n grease very lightly on side) and 2 to 3 cupcakes

45g plain flour
6g Cocoa powder
7g corn flour
1/4 tsp baking soda
1/4 tsp salt
4 egg yolks
1 tsp vanilla extract
1 tsp apple cider vinegar
2 tsp bright red food color
40g Corn oil
56g full cream milk

4 egg whites
1/4 tsp cream of tartar
56g caster sugar

Method:-

1. Sift both flours, cocoa powder,baking soda and salt together. Set aside.
2. Mix egg yolks together with vanilla extract, oil and milk until well blended. Add the  red food color, followed by apple cider vinegar. Stir with a whisk to blend. Sift in flour and mix until combined.
3. Beat egg whites until frothy, add in cream of tartar and beat until soft peaks form. Gradually add in sugar and beat to firm peaks.
4. Lighten the batter with 1/3 portion of the meringue using a hand whisk. Then add another 1/3 portion of the meringue and gently fold. Repeat with the remaining portion until fully incorporated.
5. Pour into prepared pan, shaking the pan from side to side to smoothen the top. Bake the cake at 150C for 70-80 minutes in water bath or until cake is done. Please adjust your temperature accordingly or use the method that works best for your oven.
After removing cake from the oven, wait for the cake to pull away from the pan before unmoulding.
6. Allow to cool completely before slicing into two pieces. Remove the top crust or use one of the extras cupcakes
and reserve it for ganache.(optional)

Frosting
Swiss Meringue Buttercream
Adapted from lucindafamilykitchen

150 gms butter(cubed and cold but finger can slightly pressed)
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 cold butter and beat till creamy.(add in a pinch or two of salt).

For color its your choice

Happy Baking !!
Kelly's Kitchen

Smashed Japanese Cucumber

Smashed Japanese Cucumbers With Sesame Oil and Garlic

 

INGREDIENTS

 3 Japanese Cucumber

1 teaspoon kosher salt, plus more for cucumbers
2 teaspoons granulated sugar, plus more for cucumbers
1 ½ tablespoons rice vinegar
2 teaspoons sesame oil
2 teaspoons soy sauce
2 large garlic cloves, minced

 Red pepper flakes, to taste or garnish


PREPARATION
Rinse cucumbers and pat dry. Cut roundwise into about 3 inches long or smaller pieces also can.
Smashed until the skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until all the piece is smashed.

Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar.
Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.

For the dressing:
In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with olive oil if you like. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated.
Taste and add more pepper flakes and garlic if needed.
Serve immediately.

Happy trying..
Kelly's Kitchen

Fried Udon Chinese Style

Fried Udon Chinese Style

Ingredients:

1 pack fresh udon (7 oz)
2 garlic, minced
1 big onion
2 tablespoon oil, lard preferred
4-5 fresh mushrooms soaked in hot water until soft then sliced into thin slice
3-5 shrimp, shelled and deveined
Some mince pork or slice pork
Pork liver (optional)
2 mini carrots, peeled and sliced into thin pieces or cubes
1/3 cups shredded cabbage
Some chilli flakes ( i homemade)

Sauce:

4 tablespoons water
1 tbsp oyster sauce
1/2 teaspoon sugar
1 teaspoon soy sauce
1/4 teaspoon sesame oil
3 dashes white pepper
1 tsp rice vinegar (optional)


Method:

Rinse the udon with cold running water, drained and set aside. Mix all the ingredients in the Sauce in a small bowl, stir to blend well. Set aside.


Heat up a wok and add the oil (or lard). When the hot is fully heated, add the garlic and onion and stir fry until aromatic. Add the shrimp , mince /slice pork ,mushroom and stir-fry until the shrimp is half cooked. Add the carrot and  cabbage and stir for a few times. Add the udon noodles into the wok, follow by the Sauce. Stir continuously to combine all the ingredients in the wok. Let it simmered and cook for a little bit, stir a few times and make sure the udon noodles are cooked through. Dish out and serve immediately.

**** note : if add in liver please add in final 5 minutes before udon is cooked. If liver is too cooked it will be hard.


Happy Cooking !!
Kelly's Kitchen

Non Bake Chocolate Strawberry Tart

Non bake chocolate strawberry tart

Ingredients
Makes about 10 servings

Crust
330g Oreo cookies
110g butter, melted

Chocolate Filling
200g milk chocolate
100g bittersweet chocolate
200 ml heavy cream

Topping
fresh strawberries
chopped nuts (almonds, pistachios, etc), optional

Directions
Place crushed oreo cookies into the bowl and  add melted butter . Press cookie mixture with the back of the spoon and your fingers where necessary,  into the bottom and edges of a rectangular 5x14 inch (12 x 36 cm) tart pan. Freeze until you prepare the filling, just for few minutes.

In a small saucepan, place cream over medium-low heat for a few minutes to get hot.
No boiling or simmering needed.
Remove from heat, pour over chopped chocolate and let rest for 1-2 minutes. Stir until dissolved.
Pour chocolate filling over oreo crust, and top with fresh strawberries.
Refrigerate for at least 2 hours or overnight before serving.

Happy Baking !!
Kelly's Kitchen

Non Bake Chocolate Strawberry Tart

Non bake chocolate strawberry tart

Ingredients
Makes about 10 servings

Crust
330g Oreo cookies
110g butter, melted

Chocolate Filling
200g milk chocolate
100g bittersweet chocolate
200 ml heavy cream

Topping
fresh strawberries
chopped nuts (almonds, pistachios, etc), optional

Directions
Place crushed oreo cookies into the bowl and  add melted butter . Press cookie mixture with the back of the spoon and your fingers where necessary,  into the bottom and edges of a rectangular 5x14 inch (12 x 36 cm) tart pan. Freeze until you prepare the filling, just for few minutes.

In a small saucepan, place cream over medium-low heat for a few minutes to get hot.
No boiling or simmering needed.
Remove from heat, pour over chopped chocolate and let rest for 1-2 minutes. Stir until dissolved.
Pour chocolate filling over oreo crust, and top with fresh strawberries.
Refrigerate for at least 2 hours or overnight before serving.

Happy Baking !!
Kelly's Kitchen

Home made Chee Cheong Fun

Home made Chee Cheong Fun

Ingredients:

250g rice flour
76g tapioca flour
38g corn flour/ corn starch
50g oil
900 ml water
Some pork lard if have( to fry the shallots) & to brush the pan. If none just use cooking oil.

Filling:

1/2 cup dried shrimp, soak and rinse
Some char siew
Some turnip ( soak n rinse)
Some carrot cubes or slice( you can boil the carrots so that it be softer)
6 stalks green onions/ scallions, sliced

Sauce:

3 tbsp soy sauce
1/ 2 cup water
1 tbsp dark soy sauce
1 tbsp sugar
1 tbsp oyster sauce
Some fried shallots

Boil together the sauce ingredients with some fried shallot

Method:

1.  Mix the flours together in a large bowl.  Add in the oil while slowly kneading with your other hand.

2.  Add the water slowly and continue mixing with your hands, getting rid of any lumps.  The batter will be quite watery.  Prepare your steamer, the rice rolls have to be steamed over high heat.  Prepare a rectangular tray for steaming by brushing the tray lightly with oil or pork lard.

3.  Ladle enough batter to cover tray in a thin layer.  Add in dried shrimp , turnip, char siew and carrots.  Steam for about   4 minutes or until set.  The rice layer will look opaque once cooked.  Remove from wok. Then use a bread dough cutter     and roll up the layer. Then heat up the steamer again and put in the oiled empty tray and scoop in the batter n repeat again.

4.  You can choose to slice the rolls with the dough cutter or just leave them as they are for serving.

5. Repeat steps 3-4 until batter is used up.  Ladle some sauce and spring onion on top of the cheong fun.

Happy Cooking !!
Kelly's Kitchen

Non Bake Blueberry Cheesecake

Adapted from http://www.anncoojournal.com/2015/10/no-bake-blueberry-yogurt-cheesecake.html
made some adjustment

Grease the sides of a 6 inch removable cake pan and line the bottom with parchment paper.

Ingredients:
You can use Digestive Biscuit or Smashed Oreo base

80g biscuit crumbs (crush biscuits by hand or buy the ready smashed oreo biscuit)
40g melted butter( double boiled to melt the butter)

Then combine the biscuits crumb into the butter n pour into the 6 inch removable cake pan and press the crumbs as even as possible. Then place the pan into the fridge for later use.

Blueberry puree
150g fresh or frozen blueberries
75g caster sugar
3/4 tbsp lemon juice


Place blueberries and sugar into a small pot. Roughly mash blueberries with a rubber spatula or spoon. Add 3/4 tbsp lemon juice and bring to boil over medium heat, stir constantly.
Reduce heat and simmer for 7-8 minutes. Press blueberries through a strainer to extract as much liquid as possible, set aside to cool.

Cream cheese filling( I use Philadelphia brand)
250g cream cheese, softened at room temperature( cut into small pcs)
80g icing sugar, sifted
100g plain yogurt
100g blueberry yogurt
1 tsp vanilla extract
1 tbsp lemon juice
3 tbsp bluberry puree
12g gelatin powder + 2 tbsp water, soaked for 2 mins


Melt soaked gelatin under double boiler.
Place all the cream cheese filling ingredients together with melted gelatin in the blender and blend until smooth. Pour cream cheese filling into the prepared cake pan and place it in the refrigerator to set for at least 3 hours or overnight.

For the Topping layer

1. 60ml water, 1tsp lemon juice & 1/2tbsp (about 6g) gelatin (for topping use)

Combine the remaining blueberry puree (about 110g), with the above ingredient and put together in a small pot. Sprinkle 1/2 tbsp gelatin powder over it and bring to boil at medium low heat. Stir constantly until gelatin melted and set aside to cool. Then gently pour over cold cheesecake. Chill the cake for 15min if you want to top with fruits then continue to chill minimum  another hour before serving. Best chill overnight.

Happy Baking !!
Kelly's Kitchen

Pandan swiss roll with SMBC filling

Adapted from http://mui25.blogspot.my/2011/07/pandan-kaya-roll.html?m=1
Some adjustment made.

Ingredients
80g plain flour
20g corn flour
1 tsp baking powder
1/4 tsp salt
4 egg yolks
50g castor sugar
1  1/2 tbsp pandan juice
90g coconut milk
30g canola oil
1/4 tsp pandan paste

4 egg whites
1/8 tsp cream of tartar
50g castor sugar

Method
 Line all the side and bottom of the 35 x 27 x 3-cm tin with baking paper.
Sift the flour, baking powder and add the salt. Set aside.
Whisk the egg yolks and castor sugar until sugar dissolve. Add oil, pandan paste, coconut milk and flour ingredients mix till smooth.
Whip egg whites until foamy and add in the cream of tartar, following by the sugar. Continue whipping until stiff peak.
Mix the meringue with egg yolks mixture until well incorporated.
Pour it into the lined tin and bake it in a preheated oven at 200C for 15 minutes.
Unmould it immediately when done. when it is cool spread the SMBC on the cake and roll it up.
Leave it in the fridge for 1 hour. Remove from fridge slice and serve.

Swiss Meringue Buttercream

Adapted from lucindafamilykitchen

150 gms butter(cubed and cold but finger can slightly pressed)
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 cold butter and beat till creamy.(add in a pinch or two of salt).

For Coffee Buttercream add 1 tsp coffee paste to the buttercream and mix to combine.


Happy Baking !!
Kelly's Kitchen

Easy Swiss Meringue Buttercream

 Adapted From lucindafamilykitchen

Swiss Meringue Buttercream

150 gms butter(cubed and cold but finger can slightly pressed)
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 cold butter and beat till creamy.(add in a pinch or two of salt).

For Coffee Buttercream add 1 tsp coffee paste to the buttercream and mix to combine.

Happy Trying
Kelly's Kitchen

Traditional Piglet Mooncake

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)
Salted egg yolk (optional)


Method
1.Mix the liquid ingredients 1st then pour into the flour and mix well till form smooth dough . Then let it rest for 30min  at room temp
2. Divide into portions. Measure the dough (refer bottom 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 . Round it like a ball then pinch a bit of dough roll long strip then twist into like atriangle for the ears.
Use a satay stick n press a line in the center of the face n two sides near the bottom. Then make a small squarish dough n stick on the center line. Poke two holes with the satay stick sharp point. Use a small plastic spoon curve point n make the eyebrow. Eyes use chocolate chip. The rest pls see the piglet.
4. Spray with water before put into oven and bake for 15min at 160 deg.
5.Take out and leave cool for 10min  and brush with beaten egg. Baked for another 15 min between 160 deg

Kuaci or melon seed ( optional)

Filling 30gm
Skin 20gm


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.

Traditional Khong Chai Pan

Ingredients:
325gm Hong Kong Flour
180 gm Golden syrup
60 gm corn oil
3 gm Alkaline water
400gm paste ( any mooncake  paste)

Wooden fish or any mould or plastic

Method
1.Mix the liquid ingredients 1st then pour in flour and mix till form smooth dough . Then let it rest for 30min  at room temp
2. Divide into portions into 30gm each
3. Roll the dough with some flour on your hand and then dust some flours in the mould . Then put the dough in the center of the mould and press evenly on the mould.
4. Spray with water before put into oven and bake for 5min at 160 deg.
5.Take out and leave cool for 5min  and brush with beaten egg. Baked for another 8 min between 160 deg.

KEEP IN AIR TIGHT CONTAINER FOR 3 DAYS BEFORE CONSUME SO THAT THE SKIN WILL BE SOFT

Happy Baking!!
Kelly's Kitchen.

Raindrop Jelly Mix Fruit Jelly (approx yield 20 depending on your mould)

Ingredients
10 gm Konnyaku  Powder ( Redman brand)
210 gm Caster Sugar
950 ml Water
1/8 teaspoon Citric Acid(of your own choice)
Strawberry
Blueberry
A pinch of instant jelly

Method
1. Mix the Konnyaku Powder and caster sugar together. Mix well
2. Pour the mixture into the water gradually and stir boil then turn off flame
3. Keep stirring for about 5 min, till the bubble disappear
4. Add citric acid  . Stir well
5. Pour a layer of jelly then put the pieces of fruits in the moulds then pour the Konnyaku solution into the moulds.
6. Chill to set the moulded jelly solution in the refrigerator for 3 hour before serve.

Enjoy!!!
Kelly's Kitchen

Siew Yoke or Roast Pork

Adapted from Christine recipe with some adjustment
Original recipe : http://en.christinesrecipes.com/2011/03/crispy-roast-pork-belly.html?m=1

Ingredients:
1kg pork belly with skin
1/2 Tbsp Shaoxing wine,
Rock salt(  I use Coarse Sea Salt)

Seasonings:
2 tsp salt
2 tsp sugar
1/2 tsp five-spice powder

Crispy Roast Pork Belly
Procedures
For poking pork rind I use fork

Convection Oven

**** DO NOT POKE HOLES EXCEEDING THE SKIN TO THE NEXT LAYER.

Method:
To prepare the seasonings: Combine salt with sugar and five-spice powder well. Set aside.
Use a knife to scrape away any impurities and hair.
 Rinse thoroughly.
Blanch in boiling water for about 20 minutes, until 60 to 70% done, and the skin is softened. Drain well and wipe dry with paper towels.. Use fork to poke the skin as many holes as possible and wipe away as much water as you can.
Turn over to other side, cut a few slits on the meat but do not cut through the fats layer before the skin to help absorb seasonings better.
Rub wine evenly on pork. Let rest for a while. 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 unwrapped. Place in fridge, let air dry overnight in fridge.
Preheat oven to 200C/395F.
Remove pork from fridge and pork the skin again and wipe away any excess water. Then apply a layer of vinegar on the skin. Then apply a thick layer of the rock salt on the skin only.
 Let rest at room temperature for 30 min. Bake in preheated oven for about 20 minutes and remove the layer of harden salt. Then put it back to bake again. Increase temperature to 220C/430F, bake for 10 to 15 minutes, or until you get enough cracklings.

Fatty stuff released while roasting, caught by the foil at bottom can keep it for frying vege or noodles.

The cooking time depends on how thick and how big the pork belly is. Please adjust accordingly.
I put it on the rack n a tray or foil under the rack for easy cleaning.

Lemongrass Chicken

Adapted from The Domestic Goddess Wannabe with some adjustment
Her original recipe : http://thedomesticgoddesswannabe.com/2015/02/vietnamese-lemongrass-chicken-mid-joints/


Ingredients

1kg chicken mid-joints, or any other chicken parts

For the marinade

2–3 lemongrass stems, white part only
6 coriander roots, washed
5 red Asian shallots
3cm piece fresh ginger, peeled
3 garlic cloves
1 teaspoon ground turmeric
1 teaspoon ground white pepper
1 teaspoon Chinese five-spice
1 teaspoon ground cinnamon
2 tablespoon sugar
1 tbsp oyster sauce
1 tablespoon tamarind paste ( I use vinegar cos no tamarind paste)
fish sauce, to taste

To coat the chicken

1 cup of plain flour
1 tsp of baking powder
1 tsp of baking soda

Instructions

In a blender, add the ingredients (except fish sauce) to make the marinade. You can make adjustments – if you like the flavor of any ingredient, feel free to add more of it.
If you do not have a blender, you can also pound the ingredients with a mortar and pestle.
Blitz until quite smooth. Add fish sauce to taste.
Pour this over the chicken mid-joints (or whichever chicken part you are using). Mix to combine.
Cover the bowl with cling film and refrigerate for a minimum of 2 hours, over-night if possible.
An hour before cooking, add the flour, and stir to coat all the chicken and put on a wire rack
and return to fridge for drying
Deep-fry the chicken in batches until golden brown.

Oil Simmered Chicken

. Drumstick or thigh - marinate with oyster sauce, sugar, soya sauce for at least 2 hours
. Then add in oil to at least able for one side of the chicken to sit in.
. Then after oil boil , put in the chicken  to simmer and all the balance sauce pour in .
. Get ready the wok cover to immediately cover the wok after all the chicken put in . Otherwise your kitchen will be a  mess.
. Keep turning over the chicken until cook.
. Then scoop up the oil with all the sauce together with the chicken to serve.
. The balance oil can keep to make dry noodles which taste yummy too.


Happy Cooking
Kelly's Kitchen

.

Asam Curry Fish Head( adapted from Kuali with some adjustment)

Ingredients

350ml water
25g asam jawa paste
700g fish head cut into medium pcs
10 okra or lady fingers
2 big tomatoes cut into medium pcs
4 tbsp oil
3 pcs of kafir leaves

Spice paste (blended)

6 fresh red chillies, seeded
4 dried chillies, soaked and seeded
1 tbsp sliced lemon grass
3 slices galangal
1 cm fresh turmeric root
10 shallots
5 cloves garlic
1/2 tsp belacan powder
2 tbsp fish curry powder( I use Baba's brand)

Seasoning

Adequate salt to taste
1 tbsp sugar or to taste
2 tbsp oyster sauce

Method

Lightly season fish head with salt and pepper. Remove and discard any excess water from the plate.

Mix the water and asam jawa paste and strain the juice. Set aside. Heat oil in a saucepan. Fry blended spices until fragrant. Add 2-3 tablespoons of the strained tamarind juice and add in kafir leaves.

Add the rest of the tamarind juice and lady’s fingers. Bring to a boil. Allow to simmer for 5-6 minutes. Add tomatoes and fish and adjust with seasoning to taste.

Continue stir then simmer for  further 10 minutes or until the eyes of the fish pop out. Then taste again and adjust accordingly.

Serve with hot rice.

Happy Cooking!!
Kelly's Kitchen

Mix Fruits Jelly. Adapted from Anncoo Journal with some adjustment.

Ingredients: makes 6 .(Depend on your mould size)

(A)

200g Water
2 1/2 tbsp Sugar
1 Pandan leaf
1 tsp Agar agar powder
3 tbsp Fresh milk
a drop of pink and yellow colouring

(B)

380g Water
3 1/2 tbsp Sugar (may add a little more sugar for sweeter jellies)
2 Pandan leaves
1 3/4 tsp Agar agar powder
1 Green kiwifruits( cut into small pcs)
1 Gold kiwifruits (cut into small pcs)
1/2 Dragon Fruits(cut into small pcs)
Fruits are at your choice

Method:

Boil (A) – water, sugar,agar agar powder and pandan leaf together in a pot at medium heat. Keep stirring mixture with a hand whisk until liquid boiled. Discard pandan leaf and off heat. Add 3 tbsp fresh milk, continue to stir for another one minute.
Divide liquid into 2 portions, add two drops of pink and yellow colouring into each portion and stir well. Pour pink and yellow liquid into each cavity evenly. Leave jellies mould to half set( abt 3 min depend on your coolness of your fridge) in the refrigerator. U can light touch the bottom layer whether set or not but the top must be still a bit liquid. If fully set the two layer cant hold each other.

Boil (B) – water, sugar, agar agar powder and pandan leaves in a pot at medium heat. Keep stirring mixture with a hand whisk until liquid boiled. Discard pandan leaves and put all the kiwifruits into it, off heat. Continue to stir well with a spoon for another one minute.

Dragon fruits do not put in to boil. If its sourish put some castor sugar to mix it for some sweetness. Then pat dry.

Take out jellies mould from the fridge and use a small knife gently scratch the set jellies before adding the kiwifruits mixture and dragon fruit on it. This method is to make the agar agar jelly sticks together.
Scoop kiwifruits mixture and dragon fruits into each cavity evenly and leave to set in refrigerator for at least 2 hours or more.

Banana Cake Adapted from Michelle@Mom Who Bakes

🍌Banana Bread Cake 🍌
 By: Michelle Marie Mower

Ingredients:

200g Self Raising Flour
1 tsp Baking soda
1/4 tsp Cinnamon powder
1/4 tsp Salt
3 Eggs 65g each
120g  Brown Sugar (Melaka)
85g Vegetable oil
3 large ripe Bananas (coarsely mashed)
2 tbsp Natural yogurt
2 tbsp milk
1 tsp Vanilla extract

Optional:
1 cups Walnuts, toasted and chopped
1/2 cup Chocolate chips
1 whole banana sliced

Preheat AF to 160/5mins
Preheat oven to 350F/175C.
Butter metal loaf pan, round pan or disposable aluminum foil pan then dust with flour, knocking out excess.

Steps:

1.Sift together the flour, baking soda, cinnamon powder and salt into a bowl and set aside

2.Beat together eggs and sugar in bowl of electric mixer at medium-high speed for 10 mins until very thick and pale,till  mixture forms a ribbon when beater is lifted.

3.Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas and vanilla.

4.Add in Yogurt and milk respectively till well combined.

5.Remove from mixer and fold in flour mixture and half of the chopped walnuts gently and thoroughly with a rubber spatula.

6.Pour the batter into the pan, spreading evenly and sprinkle remaining chopped walnuts and chocolate chips or banana on top.

7.Bake in middle of oven until golden and a skewer comes out clean, i only baked for 55 minutes.

If use AF
Bake 140/35mins
Do cake test

Voila
Yummy 🍌🍌🍌 bread cake

Michelle@
Mom Who Bakes