Monday, 30 October 2017

Dragon Fruit Sweet Sour Pork Belly

Dragon Fruit Sweet Sour Pork Belly

Ingredients:
500 gm pork belly cut into your desired size
Dragon fruit 4 slices
1 to 2 pc of cooking sour plum
1 whole lime ( need the juice only)
Some red, green bell pepper and pineapple.( cut into cubes)
Corn flour( to coat the pork belly before frying)
1 tbsp corn flour with some water n mix well keep aside
3 tbsp maltose
3 cups water
1 tbsp oyster sauce
2 tbsp tomato sauce

Drain your washed pork belly
Coat them with corn flour then remove as much flour as possible before put in hot oil to fry so that you will not be eating more flour then pork.
Then deep fry in hot boiling oil for about 5 mins .
Then drain the pork on kitchen towels and keep aside.
Wash the wok and pour in the water and let it boil.
Scoop in the maltose and stir until melt and add in the sour plum and lime juice.  Taste the sweetness cos sweetness must be slightly more . If not sweet enough then add a bit more maltose.
Then add in the tomato sauce and oyster sauce. Mix well. Then add in the bell peppers and 2 slice of dragon fruit( mash the dragon fruit) so that the purplish colour will be seen until half cooked and then pineapple. Stir and mix well then add in the cornstarch to make it a bit starchy.
Then pour in the fried pork belly and mix well again.

Serve while hot. Top with the balance dragon fruit .
Enjoy !!

Kelly's Kitchen@Ipoh








Tuesday, 10 October 2017

Blue Pea Hae Ban



Bluepea Hee Ban
Recipe shared by Long Yen

150g glutinous rice flour
150g plain flour
150g Bluepea water
100g fine sugar
1.5 tbsp corn oil
1 tsp instant yeast

Banana leaves (soften in hot water, cut into round shape)

Method
1. Mix all ingredients in a mixing bowl, knead until soft and smooth.
2. Divide dough to equal portion (60g), shape into small round ball. Grease banana leaf with corn oil, place a dough ball on the banana leaf, and flatten the dough by pressing your palm on the dough ball.
3. Cover with cloth and proof it for 30min.
4. Steam over hot boiling water over medium heat for 12mins (make sure water is already boiling before steaming). When ready, remove the lid as fast as possible as to prevent water from dripping over the buns unless you use a bamboo steamer. If not able to consume all buns at same day, keep it in container and re-steam for better texture the next day.
Pumpkin Hee Ban
Recipe shared by Long Yen

250 glutinous rice flour
250g plain flour
250g mashed pumpkin (steamed, mashed and sifted)
150g caster sugar
30g corn oil
1 tsp instant yeast
150g water

Banana leaves (soften in hot water, cut into round shape)

Method
1. Mix all ingredients in a mixing bowl, knead until soft and smooth. If you are using BM, the cycle is 20min.
2. Divide dough to equal portion (60g), shape into small round ball. Grease banana leaf with corn oil, place a dough ball on the banana leaf, and flatten the dough by pressing your palm on the dough ball.
3. Cover with cloth and proof it for 30min.
4. Steam over hot boiling water over medium heat for 12mins (make sure water is already boiling before steaming). When ready, remove the lid as fast as possible as to prevent water from dripping over the buns unless you use a bamboo steamer. If not able to consume all buns at same day, keep it in container and re-steam for better texture the next day.