Salted Fish Pork Belly* Ham Yue Fah Lam Poh)

Salted Fish Pork Belly* Ham Yue Fah Lam Poh)
Using Philip Pressure Cooker

Ingredients:

300 g pork belly, cut into thin slices
25 g salted fish
1tbsp sugar
1 tbsp Hua Tiu Wine
1/2 tbsp sesame oil
2 cloves garlic, chopped
6 shallots, sliced thinly
2 to 3 dried chillies, cut into several pieces, remove the seeds
5 slices ginger
4 to 5 stalks spring onion, cut into 3 cm strips
2/3 cup water
1/2 tbsp cornflour (dissolve in 3 tbsps water)
Some cooking oil

Marinade - 1/2 tbsp oyster sauce; 1/2 tbsp dark soy sauce; 1/2 tbsp cornflour

Seasonings - 1/2 tsp dark soy sauce; 1 tbsp light soy sauce; 1 tsp sugar; 1tbsp shaoxing wine

Combine pork belly slices with the marinade and set aside for 30 minutes.
Pan-fry salted fish until fragrant, set aside.

Heat cooking oil in the pressure cooker using bake mode chicken. Add shallots, garlic, ginger and dried chillies and fry until fragrant. Stir in pork belly and add in wine and sesame oil and toss well. Add water and sugar  and bring to a boil. Cover the pressure cooker with its lid and set steam/ stew for 20 min.
After 20 min then open lid and check taste then
add salted fish and seasonings and corn starch
mixture and continue to simmer using steam kpt 5 min

Stir in spring onion and it is now ready to be served with rice.
Remember boil more rice 🤣🤣

Lemon Butter cookies

Lemon Butter cookies
Adapted from Joy of baking

Cookies ingredients

135 grams castor sugar
1 tablespoon  freshly grated lemon zest
200 grams unsalted butter, at room temperature
35 gram egg yolks at room temperature
260 grams all purpose flour
1/4 teaspoon salt


Methods
Lemon Cookies:

 In a small bowl mix the sugar with the lemon zest.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until creamy smooth (1 - 2 minutes). Beat in the egg yolks. Scrape down the sides of your bowl as needed.

In a separate bowl, whisk together the flour and salt. Add the flour mixture to the batter and mix with hand  until the mixture starts to form large clumps. Divide the batter in half and shape each half into a log that is about 6 inches (15 cm) long and 2 inches (5 cm) wide. Wrap each log in plastic wrap and place in the refrigerator until firm (at least four hours or up to three days). (Can freeze the unbaked logs for up to two months.)

Preheat your oven to 180 degrees C. Line a baking sheet with parchment paper.

Once the logs have become firm, with a sharp knife, slice each log into 1/4 inch (.5 mm) thick cookies. Place the cookies on your baking sheet, spacing about 2 inches (5 cm) apart. Bake for about 15 - 18 minutes, or until the edges of the cookies are golden brown. Remove from oven and place on a wire rack to cool.


Lemon Glaze Ingredient

55 grams icing sugar sifted
1-2 tablespoons of freshly squeezed lemon juice

Method
Lemon Glaze:
Place the icing sugar in a small bowl. Add enough lemon juice to make a mixture that flows slowly from your spoon. Drizzle the tops of the cookies with the glaze. Let dry for about 1-2 hours before placing in an airtight container.

Stuffed chicken wing with mince pork

Stuffed Chicken Wing with mince pork
Adapted from eatwhatonight

INGREDIENTS

6-8 chicken wings
150g minced meat

For the Minced Marinade :
1 tsp light soya sauce
2 tsp corn flour
1 tbsp oyster sauce
¼ tsp salt
½ tsp sugar
½ tsp onion powder
½ tsp sesame oil
dash of pepper

For the Chicken Wings Marinade:
2 tbsp ginger juice
½ tsp light soya sauce
dash of pepper
1 tbsp honey, mixed with 2 tbsp water

INSTRUCTIONS

Clean the chicken wings well and deboned the mid-joints portion. You can use a scissors and cut through the joints before removing the bones slowly.Combine the minced meat together with the minced marinade. Using your hands, throw the minced meat several times into the bowl to give it a bouncier texture.Combine the chicken wings with the chicken wings marinade together with ⅔ of the honey mixture. Set aside in the fridge for at least 30 minutes.
Stuff the minced into the chicken wings and compact it as much as possible so that the maximum amount of minced can be contained. Set aside it the fridge for at least 3 hours.Brush the remaining honey mixture all over the chicken wings and fried on low heat or you can place them on the wire basket of the air fryer. Air fried them at 180 degrees for 10 minutes.
Serve hot

Kelly's Kitchen @ Ipoh