Osmanthus Butter Cookies. Very refreshing

225 g unsalted butter
160g icing sugar
1 egg yolk
4 tbsp & 2 Tablespoons dried osmanthus flowers

350g all-purpose flour
2 Tablespoons rice flour
1/4 teaspoon salt

Remove the unsalted butter from the refrigerator and leave it out to soften( whereby its easily press by finger but not melted.)

2. In a food processor,  beat the 4 Tablespoons of the osmanthus flowers with about half of the all-purpose flour and ut should become fine powder.
Mix that with the remaining plain flour, rice flour and salt.

3. Then beat  the softened butter with the sugar. Start at low to avoid the sugar from flying out of the mixer bowl and increase to medium-high speed for 2-3 minutes.

4. Stop the mixture and scrape the bottom of the mixer bowl. Turn on the machine and let it run for 2-3 more minutes until it is pale and creamy.

5. Reduce to medium-low speed and add the egg yolk .Let the machine run for 1 minute.

6. Turn off the machine. Scrape the bottom of the mixer bowl. Turn the machine back on and let it run for another minute. It will look even thicker and creamier.
7. Remove the mixer bowl. With a spatula, fold in 1/3 of the flour mix. The flour does not have to be fully incorporated at this point.
Add the next 1/3 of the flour mix and repeat the procedure.
8. Finally, add the last 1/3 of the flour mix. Repeat procedure and do not over mix.

Rolling out and chilling the cookie dough
1. The following process is the easiest way to get the dough prepared for cutting. Put the dough into a large food safe plastic bag. The bag should be big enough to accommodate the rolled out the dough. If it is not, split the dough into 2 bags instead. Leave about 1" of The top opening of the plastic bag and roll on a silpat so that the plastic bag stay intact. Then fold the opening .

2.Roll the dough out no thinner than 1/8″

3.  Refrigerate until completely cold and firm.

Cutting the cookie dough
1. Preheat the oven to 320F(160C) oven rack adjusted to lower middle position. Have the following ready:

cookie cutter with a small bowl of flour (for dipping cookie cutter)
rolling pin
silicone baking mat or parchment paper lined baking tray(s)

2. Remove the rolled dough out from the refrigerator. If necessary, use the rolling pin to level out the dough.

3. With the knife, slice off the top sheet  and the bottom of the plastic bag to reveal the dough.

4. Dip the cookie cutter into flour, shake off excess and make a clean straight cut. You could slip your fingers under the plastic sheet to help pop up the cut cookie dough or use a spatula to remove the cut cookie and place on the lined baking tray

5. These cookies do not spread so you do not have to space them too far apart on your baking tray.

6. Remember the remaining 2 Tablespoons of osmanthus? Press them on to your cut cookie dough.

Do not leave cut cookies on the kitchen counter. Either bake immediately or refrigerate as it has to be cold when it goes into the oven. This helps bake crisp cookies.

Bake
1. Bake for 20 minutes at 160deg for my oven.

2. Remove from the oven, leave to cool for 5-10 minutes on the tray as they are still fragile whilst hot. Thereafter, cool completely on a cooling rack. Store in airtight containers.

After eating you will have osmanthus fragrance in your mouth haha.

Ginger sauce

Ginger sauce as dipping sauce for chicken

1/2 cup soy sauce
1/2 tbsp sugar
2 bird eye chillies chopped till small bits
Some thinly sliced green onions
2 tablespoons finely chopped fresh cilantro
1 1/2 teaspoons finely chopped peeled fresh ginger
1 1/2 teaspoons sesame oil
1/2 tsp oyster sauce.
2 shallots
1 clove garlic

Mix everything and blend together with some chicken soup.
Then heat up wok with 1 tbsp chicken oil or oil and pour in the blended ibgredient and stir fry till fragrant.

Purple sweet potato hee pan

Purple Sweet Potato Hee Pan

250 glutinous rice flour
250g plain flour
200g mashed purple sweet potato(steamed, mashed )
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.

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

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.

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 🤣🤣