VEGETARIAN KAYA

Kaya is made of egg,coconut milk and sugar, so it is not suitable for those on vegetarian. I have made this vegetarian kaya using pumpkin instead of egg. It came out smooth as silk.

VEGETARIAN KAYA

Ingredients
700 g pumpkin
400 g coconut milk
200 g brown sugar
2 tbsp custard powder
1/2tsp salt

Method
1. Skin pumpkin, cut into small pieces and steam for 20 minutes.
2. Mash the pumpkin while still hot.
3. Mix all the ingredients in a mixing bowl and strain it.
4. Transfer mixture into a pot and cook over low heat until the mixture thicken.
5. Let it cool down before storing in steriled jars.

Steamed pumpkin

Mix in brown sugar

mix well and add in coconut milk

stir over slow fire until thicken

store kaya in glass jar

Hope you like the post.

ROASTED PORK BELLY (SIEW YUK)

http://youtu.be/o050j_mSy6Uhttp://youtu.be/o050j_mSy6URoasted pork belly(Siew yuk) is a popular dish served in Chinese restaurants. It is enjoyed by many people because of its crispy,crunchy skin as well as its juicy succulent tender meat. Regardless of the amount of fat and calories in each crunch, it tastes too good to refuse.To get that crackly and crunchy texture , the skin must be very dry before roasting it. Let's see how we are going to do this.

ROASTED PORK BELLY(SIEW YUK, SIEW BAK)

INGREDIENTS

A
1.5 kg pork belly (skin on)

B
1 tbsp salt
1/2 tbsp sugar
1 tsp five-spice powder
1/2 tbsp garlic powder
1/4 tsp white pepper
1 tsp rice wine

C
3/4 tsp baking soda
1 tbsp vinegar

METHOD

1. Cut the 1.5 kg of pork belly into 3 pieces.(for easy handling)
2. Blanch the pork belly in hot boiling water for about 10 minutes.
3. Take out the pork belly and wash under running tap water to cool it down.
4. Pat dry the meat with kitchen towel.
5.  Use sharp object to poke the skin as many holes as possible . I used skewers to do this.
6. Mix ingredients (B) together in a bowl.. Marinate the meat with (B). Do not marinate the skin..
8. Apply baking soda on the skin. Place the pork belly on a baking tray(skin up).
9. Air dry the pork belly in the fridge  for about 6 hours.(  i  leaved it  in the fridge overnight.)
10. Take out the pork belly from the fridge and brush vinegar on the skin let  it stand outside for about
      30 minutes. Pat dry the skin.
11. Roast the pork belly in a preheated oven for about 45 minutes(depending on your oven). and the size of
      your pork belly.  Remember the skin must be up.
12. Half way through take out the pork belly and poke the skin again, poke as many holes as possible. This
      is to ensure to get a crispy skin.
13. Mind you don't poke too deep or else the skin wont be crispy anymore.
14. Continue to roast the pork belly until you get a nicely browned and blistered skin.
13. Let the roasted meat cool down before cutting into pieces. You should hear the crackling sound when
      you chop the meat.

                                                      Viola my crispy roasted pork belly...

Can you see the blisters on the skin?

HAPPY TRYING!

WINTER MELON ROLLS

WINTER MELON ROLLS

Ingredients

1 winter melon
300 g minced meat
1/2 carrot (chopped)
3 spring onion
dash of white pepper
Soya sauce
corn starch
bird's eye chilies

Method

1. Skin winter melon and cut melon into  rectangular thin sheets of about  3 cm x 6 cm. in measurement.
2. Rub salt onto the vegetable sheets to soften them.

 winter melon sheets

3. In a bowl mix minced meat with chopped carrot and spring onion.Season with 1 tbsp of soya sauce and 

    dash of pepper. Put in 2 tbsp of corn starch. Mix well.

4. Put a spoonful of the meat micture on a sheet of winter melon and roll it up.

5. Steam the rolls for 15 minutes.

6. Garnish with chopped chilies and soya sauce

Love the spiciness from the bird's eye chilies.

The tiny chilies gave this dish the oomph!

Hope you like the post. 

Have a nice day!

CHICKEN RICE BALL

Do you like chicken rice ball? Or are you wondering what chicken rice ball is? Chicken rice ball is basically the Hainannese chicken rice which is shaped into the shape and size of golf  ball. It is eaten along side with poached chicken and chillies sauce of course. This dish is a must try when you visit Malacca.

The method to cook this dish is just like cooking the Hainanese chicken rice, then shape the rice into balls while it is still hot.
Please refer to the link below for the recipe.

http://oktkim.blogspot.com/2014/01/hainanese-chicken-rice-poached-white.html


http://oktkim.blogspot.com/2014/01/hainanese-chicken-rice-poached-white.html


 CHICKEN RICE BALL

                                                       Have a nice day!

TROPICANA TWISTER ORANGE CHICKEN

Few pieces of breaded chicken left in the fridge... two oranges in the fruit compartment... one  pineapple lying on the table( he is waiting for me to cut it to eat it raw but I just don't like raw pineapple).. so i decided to cook these three ingredients to make a dish. Saw that bottle of Tropicana Twister orange Juice on the table... so instead of using orange juice, i used this to flavor the dish. Here's the recipe.

TROPICANA TWISTER ORANGE CHICKEN

Ingredients

8 pieces of breaded chicken
2 oranges
1 ripe pineapple
2 Bombay onions
half a cup of Tropicana Twister Orange Juice
half a cup of water
2 tbsp of oil
salt to taste

Methods

1. Deep fry the breaded chicken but i airfried it using an airfryer without using any oil.( hehe...)

 air fry for 20 minutes

This air-fryer is an excellent tool for frying. We get less oily fried food using this, the oil /fats from the chicken dripped into the pan at the end of the process.

 2.  While the chicken is being air-fried in the fryer,  skin and cut the pineapple into pieces.

3. Grate the skin of the oranges, keep aside the grated orange skin.

4. Peel the oranges and  cut them into chunks.

5. Cut Bombay onions into wedges.

6. Get ready half a cup of Tropicana Twister Orange Juice.

7. Heat up two tbsp of oil in a kuali. Fry the onions and grated orange skin until fragrant.

8. Add in pineapple and the fried chicken pieces.

9. Add in half a cup of water. Simmer for a while.

10. Add in the Tropicana Twister Orange Juice and the oranges pieces.

11. Add in  salt to taste. Simmer until the juice become thick.

12. Dish up and garnish with coriander leaves.

Hope you like the post today.

ENJOY