Category : Kelly’s Kitchen

Homemade carbonare sauce

INGREDIENTS (Serves 4):
1. 240g spaghetti (I use Barilla no 13 Linguine)
2. 200g bacon (cut into small pieces)
3. 3 eggs plus 3 egg yolk
4. 3/4 cup whipping cream
5. 50g parmesan cheese
6. Salt and black pepper (to taste)
METHOD:
1. In a pot, add some olive oil and water. Boil.
2. Once the water is boiling, add the spaghetti and cook until al Dante (it took 9 mins for my no 13 Barilla linguine)
3. Drain the water and set aside.
4. In a frying pan, add some olive oil and pan fried bacon until crispy. Remove bacon and keep the oil in the pan.
5. In a bowl, add egg, cream, parmesan cheese, salt and pepper, mix well.
6. Reheat the pan with the oil from the bacon, add the spaghetti and give it a quick stir.
7. Next, add in the egg, cream , cheese mixture and mix well (keep on low fire so that the egg won’t harden).
8. Lastly, add in the bacon and give it a quick mix.
9. Serve warm, garnish with some parmesan cheese!
10. Enjoy!

Easy Lemon Meringue Tart

INGREDIENTS (Makes 7 inches tart):

FOR CRUST:
1. 240g digestive biscuit- crush to crumb
2. 20g brown sugar
3. 2g of salt
4. 108g unsalted butter, melted
FOR THE FILLINGS:
1. 105g lemon juice (2-3 lemons)
2. 4.5g lemon zest
3. 90g sugar
4. 18g all purpose flour
5. 1.5g salt
6. 3 egg yolk and 3 whole eggs
7. 21g water
8. 45g olive oil
FOR THE MERINGUE:
1. 3 egg white
2. 40g sugar
STEPS:
FOR CRUST:
1. Crush the digestive biscuit using a rolling pin
2. Add brown sugar and salt, mix well.
3. Then, add melted unsalted in 2 batches, mix well.
4. Then flatten the crust using a small bowl (see video)
5. Place the tart in pre heated oven at 180 degree Celcius (with fan) for 10 minutes
FOR THE FILLINGS:
1. While the tart is baking, let’s prepare the fillings.
2. In a pot, add sugar, flour and salt. Mix well.
3. Add the eggs and lemon juice, stir to mix them.
4. Then add lemon zest and water, mix well.
5. Place it on stove at low fire and cook for 5 minutes or until it thickens (see video)
6. Once it has thickens, add olive oil immediately and stir to mix.
7. OPTIONAL: If you do not want your tart to be too sour, remove the lemon zest by sieving them.
8. Then pour the fillings onto the warm/hot crust that has just came out of oven.
9. Next place the lemon tart into the oven at 180 degree Celcius (top bottom heat with no fan) for 10 minutes.
FOR THE MERINGUE:
1. Beat the egg white with sugar until it stiffen.
2. Next pipe them onto the surface of the tart.
3. Bake at 180 degree Celcius top bottom heat with fan for 5 minute or until the meringue turns brownish.
4. Let it cool down to room temperature and put in fridge overnight (or at least 2 hours)

PHOTOS (For illustration):

Flatten the tart with small bowl
Lemon fillings poured into the tart
Pipe the meringue using piping equipment
Remove from oven when meringue turn brownish
Distinct three layers!

Siew Bao (Baked Flaky BBQ Pastry Bun)

INGREDIENTS (Makes 24 pieces)
For fillings:
Marinate:
1. 500g of skinless chicken thigh (cut into small pieces)
2. 4 tbsp of hoisin sauce
3. 2 tbsp of oyster sauce
4. 2 tbsp soy sauce
5. 4 tbsp sugar
6. 2 tsp dark soy sauce
7. 1 tsp sesame oil
8. A dash of white pepper
Marinate overnight.
Frying the fillings:
1. Some oil
2. 6 cloves of garlic, minced
3. 4 small shallots, minced
4. 100g of green pea
5. 3 tbsp of tapioca flour plus water
6. 2-3 drops of red colouring
WHAT TO DO: In a frying pan, add oil, then stir fry the garlic and shallots until fragrant, add meat. Fry until cooked, add green pea. When the mixture is less watery, add the tapioca flour with water. it will instantly become very sticky. Let it cool down.
For the water dough:
1. 200g all purpose flour
2. 20g sugar
3. 35g unsalted butter, melted
4. 15g cooking oil
5. 90ml water (+/-)
6. 1/2 tsp baking soda
7. 1/4 tsp salt
WHAT TO DO: Mix all together and let the dough rest for 10 mins. Then cut into smaller piece, and follow the YouTube video on how to make.
For the oil dough:
1. 100g all purpose flour
2. 55g unsalted butter, melted
3. 15g cooking oil
WHAT TO DO: Mix all together. Then cut into smaller piece, and follow the YouTube video on how to make.
YouTube Link: https://www.youtube.com/watch?v=uPTY-uQWxQU
ASSEMBLE:
To assemble, follow the YouTube video.
Add egg wash and bake in oven preheated at 180 degree C for 15 minutes. Then remove from oven. Add another layer of egg wash, sprinkle some sesame seeds, bake for another 15 minutes until golden brown.
Let it cool down before consuming.
Stir fry until dry
Assembled, ready to go for egg wash and bake

Secret Recipe Dumpling 粽子

Ingredients (Makes 25 dumplings):

RICE
1. 1.5kg Glutinous rice (soak overnight, sieve to remove water)
2. Shallot fry in oil
3. 1/2 soup spoon of white sugar
4. 1/2 soup spoon of white pepper
5. 1/2 soup spoon of coriander powder
6. 4 soup spoon of fish sauce
7. 5-6 soup spoon of mushroom water
8. 1 tbsp of dark soy sauce
9. 5 tbsp of soy sauce
WHAT TO DO : Soak rice overnight, sieve. In a frying pan, pan fried shallot in oil until fragrant then add rice and all the flavouring, fry the rice until dry.
PORK
1. 1kg 250g of pork
2. 1 tbsp of dark soy sauce
3. 4 tbsp of soy sauce
4. 1/2 tbsp of sesame oil
5. 1/2 tbsp of white sugar
6. 1/2 cloves of garlic, minced
7. 1/2 teaspoon of five spice powder
WHAT TO DO: Marinate overnight
MUSHROOM
1. 20 pieces of mushroom, wash and soak until soft (keep the mushroom water)
2. 1 tsp of fish sauce
3. 1 cup of mushroom water
4. 1 tsp of white sugar
5. a dash of white pepper
6. 3 tbsp of oyster sauce
WHAT TO DO: Soak mushroom until soft, then add the flavourings and fry until dry.
DRIED SHRIMPS
1. 2/3 cup of dried shrimps, soak and blend
2. Shallot, garlic, dried chilli, soak until soft– blend all together
3. A stalk of lemon grass
WHAT TO DO: In a pot, stir fry blended shallot, garlic, chilli with the lemon grass until fragrant. Remove the lemon grass and add dried shrimps. Fry until fragrant.
CHESTNUT
1. 250g chestnut
2. 1 tbsp of white sugar
WHAT TO DO: Wash and boil in water for 5 minutes, then switch off the heat and leave it in the pot for 10 minutes. Remove any red lines or impurities, then stir fry with sugar until sugar melted.
SALTED EGG YOLK
1. 12 chicken egg
2. 500g of salt
3. 4 cups of water
4. Large glass container with lid
WHAT TO DO: In a pot, add water and salt, cook until the salt melted and starts to crystallise, this shows that the salt water has reached saturation point. Remove pot from heat and let it cool down to room temperature. Wash the eggs and place them into the glass container. Slowly pour the salt water and salt crystals until all the eggs are submerged. Cover and keep in cool dark place for 3 weeks. Once ready, wash the eggs, dry them and place them in fridge.
BLACK EYE PEAS
1. black eye peas
WHAT TO DO: Soak overnight.
DUMPLING LEAVES
Wash and rinse in hot water to clean the leaves.
Follow this video as visual aid on how to wrap them:
https://www.youtube.com/watch?v=IOMzCNftkQE
WHEN READY, in a pot , boil water with salt and cook for 2 hours.
Tips: Move the dumpling up/down after 1 hour.
Once ready, drip dry and enjoy warm. or keep in freezer and steam when needed.
Fry the rice until dry
Marinate pork overnight
Stir fry mushroom until liquid is absorbed
Homemade spicy dried prawn
Stir fry water chestnut in some sugar
Homemade chicken salted egg yolk
Soak black eye peas overnight
Wrapping the 粽子

My first swiss roll

INGREDIENTS (Makes 2 Swiss rolls):
For the sponge:
1. 5 egg yolks
2. 1/4 teaspoon of salt
3. 20g of sugar
4. 76.5g of all purpose flour
5. 13.5g of corn flour
6. 1 teaspoon of baking powder
7. 50g of fresh milk
8. 50g of vegetable oil
9. For the meringue: 5 egg whites and 70g of sugar)
For the fillings (buttercream):
1. 200g of salted butter (softened to room temperature)
2. 48g of egg white
3. 64g of sugar
4. 20g of water
5. shredded cheddar cheese**
For the fillings (cream cheese):
1. 150g of cream cheese (softened to room temperature)
2. 144g of chilled whipping cream mixture
3. 20g of icing sugar
4. 1 teaspoon of vanilla extract
5. Strawberry jam**
METHODS:
1. In a mixing bowl, mix the egg yolk with salt and sugar. Whisk them evenly.
2. Add all purpose flour, corn flour and baking powder. Mix evenly.
3. Add in milk, mix well and then add the oil. Mix well. Set aside.
4. In another mixing bowl, whisk the egg white and sugar until medium peak.
5. Add 1/3 of the egg white mixture into the egg yolk mixture. Fold them in using a spatula.
6. Then add the remaining 2/3 of the egg white and fold in well. Tap the mixture to remove bubble.
7. Preheat oven to 170 degree C and bake for 30 minutes until the top is brown.
8. Let it cool down and cut into half horizontally using a bread knife. That’s where u get two Swiss roll.
9. Cut off the sides so that it is straight.
10. Slice the cake halfway to ease rolling (refer to video below).
11. You can add your favourite fillings. So far my favourite is either buttercream with shredded cheese (Begawan solo style) or cream cheese with strawberry jam!
TIPS: Place them into fridge together with baking paper after rolling so that they will stay in shape.
TO MAKE BUTTERCREAM FILLINGS:
1. Boil the sugar with water until it is boiling.
2. While the sugar water is boiling, whisk the egg white until frothy and add in the sugar water. Beat until it mixture cool down.
3. Add in chilled butter and beat until fluffy.
TO MAKE THE CREAM CHEESE FILLINGS:
1. In one mixing bowl, mix the cream cheese with icing sugar and vanilla extract.2.
2. In another mixing bowl, beat the chilled whipping mixture until medium peak.
3. Using a spatula, mix them evenly and it is ready.

PHOTOS (for illustration only):

Tap away the bubbles and they are ready to go in oven
Nicely done when its is brown 🙂
Slice them into half horizontally using a bread knife
Filled with buttercream and shredded cheddar cheese
Place them in fridge to stay in shape
Cream cheese version

麻辣辣子鸡 (Ma La Spicy Chicken)

INGREDIENTS (serves 4):
For marinate:
1. 400g chicken cube (breast or chicken thigh)
2. 6 slices of ginger
3. 1 stalk of spring onion, cut into 10cm length
4. 1 teaspoon of light soy sauce
5. 1/4 teaspoon of salt
6. a pinch of ground white pepper
7. OPTIONAL: 1 teaspoon of cooking wine (I use DOM)
For cooking:
1. 30g dried red chillies, soaked and rinsed
2. 1 teaspoon of Sichuan peppercorn
3. 6 slices of ginger slice
4. 4 cloves of garlic
5. 1 teaspoon of light soy sauce
6. a pinch of sugar
7. 1 teaspoon of toasted sesame seed
8. 1 stalk spring onion , chopped finely
9. OPTIONAL : 1 teaspoon of cooking wine , I use DOM
METHODS:
1. Cut the chicken into cube size, marinate with all the marinate stated overnight.
2. Remove spring onion and ginger before deep frying them.
3. Heat up oil and fry over medium heat until the edges of chicken is light brown.
4. Then remove chicken from oil and heat up the oil until high temperature (when you see smoke coming out from the oil, it is ready). Put the chicken back into the oil and fry for one minute then remove from oil and let the oil drip.
5. Pour out the oil from the wok and add one tablespoon of oil back into the wok.
6. Stir fry ginger, garlic, Sichuan pepper for a minute. Add dry chillies and fry until fragrant.
7. Add in the chicken pieces. At the same time, add the soy sauce, sugar and cooking wine. Mix well.
8. Add sesame seeds and spring onion. Give it a quick stir and serve hot.

BBQ Pork Jerky (肉干)

INGREDIENTS (makes 3 pieces of 15x20cm):
1. 600g pork (mix of lean and fats)
2. 3 tbsp soy sauce
3. 1 tbsp dark soy sauce
4. 1 tbsp oyster sauce
5. 3 tbsp honey
4. 80g sugar
5. 1 tsp ground white pepper
Consider adding some five spice powder
METHODS:
1. Marinate the pork with all the ingredients overnight.
2. On a baking pan, spread the pork thinly (around 2mm thickness) and bake at 160 degree C for 15 minutes.
3. Pour away the excess liquid from the pork and place the pork slices on a grill.
4. Spread a layer of honey on the pork slices and grill at 170 degree C for 5 minutes or a bit more each side until it is nicely charred.
5. Remove from grill and let it cool down before keeping in airtight container.

PHOTOS (for illustration only):

Spread the pork thinly on a baking pan
Pour away the excess liquid that is generated after first round of baking
Grill them until it is nicely charred
Ideal thickness 2-3mm

Moist Vanilla Cupcake by Jaclyn

I am proud to present this super moist and absolutely yummy-licious cupcake recipe shared by my beloved 9 years old girl. From the research to the weighing of ingredients and mixing them together, she did it all by herself. This is her second attempt and very successful indeed!

I am glad to have such a good helper in the house!

Below is the recipe to make the cupcake. Topping, sprinkle and design is all up to everyone creativity 🙂

INGREDIENTS (Make 8 cupcakes):
1. 1 1/2 cup of all purpose flour
2. 125g of butter, melted using microwave
3. 1 cup of sugar
4. 2 eggs
5. 1/2 teaspoon of baking soda
6. 1 teaspoon of baking powder
7. 1/4 teaspoon of salt
8. 1 1/2 teaspoon of vanilla extract
9. 3/4 cup of fresh milk
METHODS:
1. Place the dry ingredient (flour,sugar,baking soda, baking powder, salt) in a mixing bowl. Mix well.
2. In another mixing bowl, add butter, egg and vanilla extract. Mix them up.
3. Pour the dry ingredient mixture into the wet ingredient mixture. Give it a good mix using a whisk.
4. The mixture should look pretty watery at this point.
5. Preheat the oven to 175 degree Celcius and bake for 20-25 minutes until it is done.
6. Remove from oven and let it cool down. Decorate with your favourite toppings! Enjoy!

Burnt Pandan Cake (Kuih Bakar Pandan)

INGREDIENTS (make one 8″ round baking pan):
1. 2 cups of wheat flour
2. 1/2 cup of white sugar
3. 200ml thick coconut cream
4. 1 cup water
5. 1 cup of pandan extract (made with 10 pandan leaves, cut small and blend with 1 cup of water, then sieve)
6. 4 medium size eggs
7. 1/2 teaspoon of salt
8. A pinch of sesame seed
METHODS:
1. Oil one 8″ baking pan and bake in oven at 200 degree Celcius.
2. While the baking pan is in oven, prepare the mixture.
3. In a mixing bowl, add in the wheat flour, sugar, water, pandan extract, salt and egg. Mix well.
4. Then add in the coconut cream and mix until homogenous.
5. Remove the baking pan from oven and sieve the batter in.
6. Bake in oven at 160 degree Celcius for 40-60 minutes until it is done. Check with a skewer, if it comes out clean then it is ready.
7. Once cook, spread some sesame seed on top and turn the oven to grill mode at 200 degree Celcius. Grill for 5 minutes until the top turn brown.
8. Optional: Spread a layer of butter on the surface for more shiny top.

PHOTOS (for illustration only):

Mix all the ingredients in the mixing bowl.
Add in coconut cream and mix until homogenous.
Sieve the batter into the heated baking pan
Let it cool down for a bit before removing from the baking pan.

Matcha Chiffon Cake

INGREDIENTS (Make two 6″ chiffon cake):
Egg yolk mixture:
1. 6 large egg yolks
2. 30g white sugar
3. 6 tablespoon cooking oil (except olive oil)
4. 8 tablespoon water
5. 128g all purpose flour
6. 22g corn flour
7. 2 tablespoon matcha powder
8. 2 teaspoon baking powder
Egg white mixture:
1. 6 large egg whites
2. 85g white sugar
METHODS:
1. Separate the egg white and yolk after removing them from fridge. Then set aside and let the eggs reach room temperature.
TIPS: Egg white and yolk separates easier when it is cold. Egg white beats better when it is at room temperature.
2. In a mixing bowl, add egg yolk and sugar. Mix well using hand whisk.
3. Next, add water and oil. Mix well.
4. Sieve in all purpose flour, corn flour, baking powder and matcha powder.
5. Whisk them in until there is no lumps. Set aside.
6. In another mixing bowl, add in egg white and 1/3 of sugar. Using an electric mixer, whipped them until foamy.
7. Then add in the remaining 2/3 of the sugar. Whipped until stiff peak (see photo).
8. Add 1/3 of the egg white mixture into the egg yolk mixture. Mix them in.
9. Then, fold in the remaining 2/3 of the egg white mixture.
10. Pour the mixture into the chiffon cake pan and tap them a few times on the kitchen countertop to release air bubbles.
11. Bake for 30 mins in an oven preheated to 170 degree Celcius.
12. When the cake is done, cool them upside down as shown before removing them from the cake pan.

PHOTOS (for illustration only):

Mix in the oil and water into the egg yolk mixture.
Mix in the matcha powder, baking powder, all purpose flour, corn flour and mix well.
Beat the egg white mixture until stiff peak as shown
Add 1/3 of egg white mixture into the egg yolk mixture and fold in until you get a homogenous mixture
Cool the cake upside down so that the cake doesn’t collapse and affect its texture
Enjoying a piece for afternoon tea