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

Chicken seasoning home made

Chicken seasoning or as chicken floss

300gm chicken meat from soup or steam it then shredded it.
3-4 tbsp Soy Sauce
1 tbsp Oyster Sauce
2 tbsp Sugar
1/2 tsp Chinese Five-Spice Powder
1/4 tsp Dark Soy Sauce
2 tbsp Water
Pinch of White Pepper Powder
Marinate overnight

Then next day stir dry on a non stick wok until dry and use a food processor and blend it till powder and use as seasoning for stir fry vege or eat with porridge

Sweet sour pork belly

Recipe: Sweet and Sour Pork

Ingredients:

500 gm pork tenderloin (cut into bite size pieces)
1 green bell pepper (cut in pcs
1 red bell pepper ( cut into pieces)
1 cucumber
/ carrot
1 clove garlic (finely chopped)
Oil for frying

Marinate:
Some salt
1 egg

Frying Batter:

50 gm all-purpose flour
1 tsp baking powder
1/2 teaspoon baking soda


Some cooking oil

Sweet and Sour Sauce:

1 1/2 tablespoons tomato ketchup
1 teaspoon plum sauce
1/8 teaspoon Chinese rice vinegar (transparent in color)
1/2 teaspoon Lea & Perrins Worcestershire Sauce
1 teaspoon oyster sauce
1 teaspoon corn starch
1 teaspoon sugar
2 tablespoons water


Method:

Cut the pork tenderloin into pieces and marinate with the ingredients for 15-20 minutes.

Mix the sweet and sour sauce ingredients well and set aside.

Dip the pork into the frying batter n then put back into fridge uncover for 1 hour.

In a deep skillet, add in the cooking oil enough for deep-frying. Once the oil is hot, deep fry the pork pieces until they turn golden brown. Dish out and drain on paper towels.

Heat up a wok and add in some cooking oil. Add in the chopped garlic and stir fry until light brown, then follow by the bell peppers and cucumber or pineapple pieces. Stir fry until you smell the peppery aroma from the peppers and then add in the sweet and sour sauce. As soon as the sauce thickenens, transfer the pork into the wok and stir well with the sauce. Add in the chopped scallions, do a few quick stirs, dish out and serve.
If you like to eat the pork crispy then dont mix in until you are ready to eat .

Happy cooking!!
Kelly 's Kitchen

Chicken rice using Philip Pressure Cooker

Chicken Rice using Philip Pressure Cooker

Ingredients
8pcs chicken( marinate with 2 tbsp oyster sauce) for minimum 2 hours
3 cloves garlic
1 inch young ginger
1 tbsp marjerin
1 tbsp sesame oil
3 pcs knotted pandan leave
A pinch of salt and seasoning

Some chicken soup to boil rice. If dont have then use plain water.

Method using Philip Pressure Cooker
1. Start with Bake button and choose chicken. No need close cover
2. Put in the marjerin and let it melt then follow by sesame oil
3. Add in garlic and ginger and stir till aromatic.
4. Add in marinated chicken and stir fry for 5 min
5. Add in washed and drained rice and stir fry for 5 min.
6. Then add in chicken soup to replace water to boil rice. Add in pandan leave.
7. Then close cover and restart the button to Rice and press start.
8. After 15 minutes rice is done . Then release seal to vent and let the needle drop.
9. Serve hot. Juicy chicken too.
10. Decorate with some tomato and cucumber.

If use wok then heat up wok , add in marjerin and sesame oil and stir fry the garlic and ginger until aromatic .
Add in marinated chicken and stir fry and then add rice to stir fry too for 5 min. Off heat and transfer thr rice and chicken into your rice cooker and add in pandan leaves and chicken soup to boil your rice..


*** Home made Chillies Sauce for chicken rice

5 pcs red chillies
1pc chillie padi
1 inch young ginger
3 cloves garlic
3 tsp lime juice
1 tsp coarse sugar
1 tbsp oyster sauce
Blend all together and check on taste. Add according to your taste and then blend again.

Happy Cooking !!
Kelly's Kitchen

Soft soft bun

Poolish recipe for soft fluffy buns
Recipe shared by Florence Fok
With some adjustment from me using bread maker

Poolish ingredients
125gm bread flour
125gm water( room temperature)
1gm yeast or just a pinch

Mix all the above ingredients and put in a air tight container and cover with lid for 8 to 9 hours in room temperature before you go to sleep. ( I kept for almost 13 hours)
Next morning you can see a fluffy mixture.

Main Dough

280gm bread flour
80gm cake flour
25gm milk powder
60gm castor sugar
8gm salt
5gm yeast
1 egg lightly beaten
Poolish dough
140gm full cream milk
46gm butter cut into cubes (soft but not melt)

Egg wash - 1 egg and 1tsp fresh  milk and mix well

Put all the above main dough ingredients accordingly except butter.
Use bm and set to bread dough function. After 5 minutes open the lid and put in the butter then close back and let the bm do its job for 1 hour.
Remove dough from bm and transfer to a oiled bowl and let it proof in a preheated oven until double or triple size.
Then punch and make into the shape you desired and let proof again until double size.
Then egg wash and put into the oven and bake at 180 deg for 15 minute please adjust according to your oven.

Happy baking!!
Kelly's Kitchen

Salted Egg Yolk Potato Chips

Salted Egg Potato Chips

1 pkt 75g Mister Potato Original Taste Chips
Some curry leaves(wash and drain)
4 salted egg yolk steam and smash then blend together with 1 tbsp milk powder
40gm butter ( I use SCS)
1 mince chillie padi
1 tbsp castor sugar to sprinkle on top while frying

Method
1. Stir fry the curry leaves on dry non stick pan until crispy
2. Add butter and stir fry the curry leaves untl butter melted
3. Add in chips and salted egg yolkand chillie and lightly stir fry until aromatic
4. Sprinkle the castor sugar and continue stir fry for about 2 to 3 minutes.
5. Off heat and put onto a sieve and let it cool before putting in air tight container

Happy trying !!
Kelly's Kitchen

Nyonya Acar

Nyonya Acar

1 local cucumber, quartered lengthwise (soft centre removed) and cut into 3cm strips
100g cabbage leaves, cut into  squares or strips
2 small carrots, cut into 3 cm strips
100g long beans, cut into 3 cm strips
2 slice pineapple, peeled and cut into large chunks( optional)

Top up during the final mixing

Some crushed roasted groundnut
6 to 7 tbsp toasted sesame seeds
4 red chillies cut n ddeseed then cut in strips

Add in to fry together with paste
3 cloves garlic mince
3 shallots mince

Blend:
7  fresh chillies plus 3 bird eye chillies
4 dried chillies
5 shallots
5 cloves garlic
1/2 tsp turmeric powder
3 candlenuts
50gm dried prawns soaked
2 cm cube toasted belacan
1 inch bunga kanthan ( keong fa)

Vinegar mixture:

100 ml vinegar
200 ml water
7 tbsp sugar
1 tsp salt

For blanching vegetables:

600 ml water
400 ml vinegar
2 tbsp salt
2 tbsp sugar

Rub cucumber slices with 1 tbsp salt. Leave aside for one hour then pour away the access water.
Place cucumber on a tray and put under the sun for 1 hours (this makes the cucumber crunchy). For the other vegetables, also same put under the hot sun  for one to two hrs.

Bring water, vinegar, salt and sugar for blanching vegetables to a rapid boil. Blanch the vegetables, one type at a time: dip cucumber and cabbage in boiling mixture for two to three seconds; scald the rest of the vegetables - except chillies - for 10 secs. Drain vegetables at once in a colander.

Heat 2 tbsp oil in wok and fry the blended ingredients and add in the 3 cloves garlic and shallots until fragrant and the oil begins to separate. Stir in vinegar and water. Add sugar and salt and bring to a boil, then leave to cool completely before mixing in the vegetables. And the sesame seed and peanuts and chillies

Remove and store in an airtight container and keep in fridge.

Happy trying!!
Kelly's Kitchen