Kung Poh Cashew Nut Chicken

Kung Poh Cashew  Nut Chicken

INGREDIENTS

Marinate

1 tablespoon soy sauce
1 tbsp oyster sauce
1 tbsp dark soy sauce

2 teaspoons Hua Tio wine
1 tbsp sesame oil

1 kg  kampung chicken and cut into 1-inch cubes
1/2 teaspoon pepper

2 tablespoons vegetable oil
3 to 4 dried dry chilies
3 scallions, white and green parts separated, thinly sliced
2 garlic cloves, minced
Few slices fresh ginger
1 cup water with 1 tbsp corn starch. ( Mix well and keep aside)

Some roasted cashew nut.( Buy raw cashew nut then roast on a dry non stick pan and keep tossing until turn brown)

PREPARATION

1. Marinate the chicken:
In a medium bowl, stir together the soy sauce, wine, sesame oil, oyster sauce , dark soy sauce, pepper. Add the chicken and stir gently to coat. Marinate for at least 30 min .

2. Heat up oil and put in garlic and ginger and dried chillies to stir fry. Then add in marinated chicken and keep stir fry until chicken turn whitish. Then add in the mixed cornstarch and let the chicken simmer for 20 minutes. Add some sugar to taste. If want more gravy then add some water.

3. Once chicken turn dark, please check taste then garnish with cashew nut and stir fry for 2 minutes then garnish with spring onion

Serve hot.

Kelly's Kitchen

Ondeh ondeh cake with swiss buttercream

Ondeh ondeh cake

Sponge cake

8 egg yolks
150 gm corn oil
150gm pandan juice
300gm self raising flour

Mix ingredients  till smooth.

8 egg whites
100 gms sugar

Beat egg whites and sugar till stiff. Mix 1/3 egg white mixture into egg yolk mixture and mix lightly until all complete. Then pour into  2 of round 9 inch lined tray and dropped the tray on the table a few times. Bake at 180° for 40  mins. Let it cool.



Swiss Meringue Buttercream

300gms butter(cubed) must be cold whereby our finger can give a press. Not the frozen cold.
4 egg white
120gm 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)

For the Coconut Gula Melaka filling
70gm gula melaka, cut into smaller pieces( as I dont like too sweet)
200gm water
1/2 cup desiccated coconut - I used freshly grated coconut
3 pieces pandan leaf, knotted

In a heavy bottom saucepan, add gula melaka, pandan leaves and water.
Simmer this for about 10 minutes then allow it to cool completely then sieve before adding it to the shredded coconut.
Mix well, and set aside.

Assemble the cake

Use the flat side of the cake and apply the buttercream then sprinkle the gula melaka filling then stack the second cake top side on it leaving the flat side as the top. Then apply another layer of buttercream and sprinkle with the white shredded coconut and the gula melaka filling. Then decorate as you like.

Happy baking !!
Kelly's Kitchen

Rainbow Jelly Koi Fish

    Rainbow Jelly Koi Fish

    Ingredients

    500ml Water
    100g Sugar
     9g Konnyaku Agar agar powder
     4 Pandan leaves wash n tie into knot
     2 Fish moulds
      12 pcs chocolate chip
      150ml Fresh milk ( final step)


Boil water, sugar, agar agar powder and pandan leaves together, keep stirring water until boil at medium heat. Off heat and stir agar agar liquid for another 2-3 minutes. Discard pandan leaves.
Put agar agar liquid under double boiler or at low heat to prevent agar agar liquid set quickly. ~ stir occasionally.
Using a pair of tweezers and dip chocolate chip nto agar agar liquid then place chocolate chip on the fish mould eyes. It will sticks quickly.
Take 2 tsp of agar agar liquid into a sauce plate and add a drop of coloring into it (any color you prefer) and mix well.

Using the a small brush and smear the colored agar agar liquid quickly on fish mould body of any design ~ mix any color you like. (if the colored liquid has set, add a little hot agar agar liquid to dilute it),
After the colored liquid set on the fish mould, reboil the plain agar agar liquid. Off heat and  pour fresh milk into it and stir for another 2-3 minutes and gently pour it into moulds (cool down the liquid if it is too hot).
Put the agar agar Koi fish in fridge for at least 2-3 hours or overnight before removing from the fish mould

German Cookies ( Chick Shape)

German cookies (Chick Shape)

125gm unsalted butter softened at room temperature
40 gm icing sugar (sieve)
125 gm potato flour
80 gm plain flour
1 tsp vanilla
Some chocolate rice and red love shape sugar

Method
1) Beat the butter and icing sugar until light and fluffy then add in vanilla and continue to beat till well combine

2) Then sieve in the plain flour and potato flour . Use a spatula to mix it into a dough. If its too sticky, put into the fridge for 15 minutes then bring out and roll into a ball dough covee with cling wrap then put back into fridge for 10 mi

3) Then remove out and weigh at 15 gm of the dough and roll into a ball and place on the try with grease paper.   Then attach the decor as shown in photo.

Preheat oven at 150 deg . Then bake for 15min with top bottom heat with fan force.
Then remove and cool on rack.

Happy baking
Kelly' s Kitchen

Open Pineapple Tart

Open pineapple tart

300g All Purpose Flour
100g Cake Flour
80g milk powder
20g Corn flour
50g Icing sugar
2 Egg yolk  (small eggs)
1/2 tsp vanilla extract plus
300g Scs butter- cold cut (rub in method )
1 1/2 tsp Salt
1kg Pineapple paste roll into a small ball about 6g- 8g each. ( I use Redman brand)

Method:
In a large bowl, sift in plain flour, corn flour and icing sugar, mix well. Cut in butter and rub with fingertips until mixture resembles  crumbs.
Make a well, add egg yolk  and vanilla extract and bind the ingredients to a soft dough. (do not over knead) Add a little extra flour if dough is too soft. place dough in the fridge for 20-30 mins.
Remove dough from fridge. Roll pastry between two plastic sheets to about 5mm thickness, cut into shape with a pineapple tart mould , apply some egg wash in the center and fill the center of tart with pineapple roll up ball.
Place in baking tray and bake for 20- 25 mins at preheated oven 160 C
Cool tarts on wire rack and store in an airtight container.

Oyster Omelette

Oyster Omelette
Shared by Tina Lim

Ingredients :
1/2 bowl fresh oyster
2-3 tbsp potato flour
3/4 bowl water
4 eggs
2 tbsp cooking oil
1 tsp sesame oil
1 tsp salt, or to taste
1/2 tsp chicken seasoning
Dashes of white pepper
Some lettuce,cut 1/2"

Method :
Mix potato flour with water in a bowl. Add in salt, seasoning, white pepper and sesame oil, give them a good stir. Turn on high flame and heat a non-stick pan with cooking oil. Make sure it's real high heat, pour in the potato flour mixture, follow by breaking the eggs in, one after another. Break the eggs yolks and let the mixture blend and cook it for a minute. Then add in the oyster and continue to let it cook for another minute. Break it up and flip it over once, continue to let it cook. It's done when the Omelette turns golden brown.

Serve on a bed of lettuce and enjoy it immediately with chilli sauce.

Lap Cheong

Lap cheong
Adapted from guaishushu blog with some adjustment

300 grams of minced pork
5 grams of salt
10 grams of sugar
1 teaspoon of red yeast rice powder
1 tbsp oyster sauce
2 tablespoons of Hua Tio Wine

1 sausage casing of about 1 m long( can buy from online)
1 homemade sausage injector **( I use piping bag to pump in then use finger to push in to as tight as possible)
A few sewing needles
Some cloth strings or dumpling string
* It is advisable to use 60% lean meat and 40% pork fats. The meat shall only be minced once and should not be too fine. If prefer, can use hand to cut the meat into 1 cm cubes.

** Cut the mineral water into two and retain the top part and use as a sausage injector. You may need to find a stick (such as rolling pin) that can push through the mineral water bottle’s opening.
(But I use a piping bag attach to the sausage opening to pump in cos the sausage opening cannot fit into the bottle cap)

Soak the sausage casing in cold water for at least 10 minutes until soft. Wash and drain. Tie one end with a knot.


(For the other open end of the sausage casing, attach it sausage injector opening. Push the sausage casing inwards as much as possible. If possible, push all the casing into the bottle connector until the knot is near the opening. )
** I use piping bag to pump in the sausage casing and use my hand to push in the pork to as tight possible and twist 2 rounds then poke the air bubbles with needle. Release as much as possible. Then push again and tighten with a string. Continue inserting until all pork are finish.


For the pork marinating. I marinate overnight.

Put all the ingredients in a mixing bowl, stir until well mixed. You can also put some of the filling in your mouth to taste the flavour but spit out after tasting. Adjust your salt and sugar if necessary.

Put all the pork into the piping bag and pump in the casing then use hand and push down from outside of the casing  and push the fillings till the end where the knot is. If there are any air trapped inside the sausage, use a needle to lightly poke the hole to let the air escape. Push at tight as possible but shall not be overly forceful as the casing can break.


Decide your desired length and use a string to tie the sausage. Check for any trapped air and poke the casing. Perform the same until all the fillings are stuffed.

 Air dry by putting the sausage in a box uncovered. Put in the refrigeration chiller section. Let it air dry in the refrigerator for 3-4 weeks or until the sausage is firm and hard. During the process, you can poke more holes to force out the trapped air and get a more compact sausage. The colour will darken over times.

Happy trying!!
Kelly's Kitchen