Roast Pork with blueberry wine sauce by Angela Seah Thulin

Happy New Year 2015 !! This was our dinner on New Year's eve and then off we went for countdown.

Link - 

https://www.facebook.com/sassyangelakitchen/photos/a.233724286834172.1073741832.233664896840111/336756636530936/?type=3&theater

Ingredients -
1kg pork (shoulder)
salt and pepper to taste
Oil to sear meat
2 large shallot cut into half
3 sprigs rosemary
150g fresh blueberries
1/2 cup of port wine
1/2 cup chicken broth (I use chicken cube)
30g cold butter

Steps -
Preheat oven to 170 degree Celsius
1. Season the pork with generous amount of salt and pepper.
2. Heat up oil in a pan. In med-high heat - sear all sides of the pork to lightly brown. Then add onions with cut side facing down for a minute.

3. Place sprigs of Rosemary on top of the meat and into the preheated oven for 1hr 30minutes or more or until internal meat reach temperature 75 degree Celsius. Mine took 1hr 45mins. Halfway through about an hour later - flip the meat.
4. Then drain the oil. Remove the meat from the pan. Using the same pan with leftover residues, add fresh blueberry and cook for about 3-4 minutes till soft. Keep stirring.

5. Add port wine and stir till mixed. Once boiling, add in chicken stock and let it cook till it thicken up.

6. Turn your heat to low now and add the cold butter in. Cook till dissolve n off flames. Taste and adjust accordingly.

7. Then strain off and keep the sauce.
8. Slice the pork and serve with blueberry wine sauce.



Enjoy!

Rainbow Swiss roll with lemon filling by Angela Seah Thulin

Soon we are coming to the end of year 2014. It has been a very challenging year for me. To understand new Culture and be in a totally new enviroment (Singapore vs Sweden)... I am hoping year 2015 will be as colorful and fruitful as this Rainbow Swiss roll.. Happy New Year and prosperous 2015..

Rainbow Swiss roll

Part (A)
200ml heavy cream
2 tbsp sugar
1 tsp lemon paste
*Whisk the heavy cream & sugar then add lemon paste and beat till trails formed/creamy (3-4mins). Chill in fridge.

Part (B)
5 egg yolks
70g sugar
1.5 tsp lemon paste
1/2 tsp lemon zest
1/2 tsp vanilla essence
*Whisk the egg yolks then slowly add the sugar in and beat till slightly thickened n batter will become light yellow. Add lemon paste, zest, vanilla essence and give a gentle whisk. Set aside.

Part (C)
5 egg whites
70g sugar
1/4 tsp cornflour
*In a clean metal bowl, whisk the egg whites till soft peak then add sugar and continue whisking. Add corn flour and whisk till stiff peak formed.

Part (D)
2 tbsp oil
90g cake flour, sieve
1 tsp baking soda

Steps -
1. Do part A first and let it chill in fridge.
2. Do part B and then set it aside.
3. Do part C.
4. Take part B and slowly pour the batter in to part C (in two additions) and use folding method to fold the batter till well-mix.
5. Then add sieved cake flour and baking soda in and fold till mix.
6. Then add oil and fold it in till well-mix.

*Preheat your oven now - 180degree celsius

7. Divide the batter into equal portions and add drop of coloring accordingly.

8. Pipe them in horizontal line on baking paper.

9. Bake at preheated Oven for 10-12mins.
10. Remove from oven and roll it tightly and let the paper wrapped with it. Freeze for ten mins.
11. Release the roll, spread filling on it and roll the same way again.
12. Back into the fridge to chill before cut.

Note: These are the five colors that i used - rose pink, orange, yellow, apple green and sky blue. My colors seem to be alittle too pale. I suggest using darker colors.



And this is the lemon paste i used >>>



And with the leftover batter, i made another roll with nutella as filling. It is much easier to slice only after being chilled in fridge overnight.





Enjoy!

Chicken Kiev by Angela Seah Thulin

Chicken Kiev, the fragrance from the parsley and butter oozing out ...

Ingredients -

80g Butter, room temp
1/4 tsp salt
2 cloves garlic
2 tbsp freshly chopped parsley
Chicken breast meat 4 slices
Salt & pepper
Plastic cling wrap
6 tbsp plain flour
1.5 tsp salt
2 eggs
Breadcrumbs

Steps -


1. Using a motar, pound the garlic and add the 1/4 salt. Then add butter and parsley in and mix all well together. Into the fridge and chill for 20minutes.













2. Pound the chicken breast meat gently just to flatten it. Season with generous amount of salt and pepper.

Remove the butter from fridge and scoop 1 tbsp of butter and place it in the center of the meat.













Gather all sides of the meat to the center forming a ball shape. Cling wrap to wrap it up tightly. Chill in freezer for 30minutes. Repeat the rest.

3. In a bowl - with 6 tbsp. flour and 1.5 tsp salt, mix them together.
    In a bowl - lightly whisk the 2 eggs.
    In a bowl - breadcrumbs

4. Remove the meat from fridge. Dip the meat ball one by one, first on the flour then the eggs then to breadcrumbs. Using the same cling wrap, wrap it up again and seal tight. Freeze it for 15 minutes.

5. Preheat your oven at 200 degree Celsius now.

6. Heat up oil, remove cling wrap n deep fry the meat balls till external is lightly golden brown. About a min or so only. Then place them on baking tray.













7. Into preheated oven for 15-20minutes.

Cool for 3 minutes and serve!

Beh Teh Sor/Pong Piah/马蹄酥 by Angela Seah Thulin

Today we were at my cousin's place when my son suddenly had cravings for sweet buns. I remember i used to eat Beh Teh Sor with my Ah Ma (granny) when i was in Singapore. I like to break them into halves and eat the sweet paste first then eat the external crust. Hehe! I chanced upon Crazy Honey Dew blog months ago and thus decided to make these for my boy...he's hooked on them!

Ingredients

Part (A) - Water dough

175g plain flour

35g icing sugar

60g shortening

1/4 tsp salt

90g cold water

1 tbsp corn flour

Part (B) - Oil dough

130g plain flour
80g shortening
30g corn flour
Opt* - drops of edible coloring

Part (C) - Filling

50g maltose
2 tbsp corn flour
5 tbsp cooked glutinous rice flour
100g brown sugar
2 tbsp deep fried shallots, pound
20g shallot oil
20g-50g cold water
1 tsp black sesame seeds, pound
white sesame seeds for topping the pastry

Finishing
Egg wash (1 egg yolk + 1 tsp milk)

Steps-

1. In a bowl, mix Part (A) ingredients altogether. Combine well until it forms soft dough. Then cover and chill in fridge for 30 mins. Divide the dough into 15 portions, estimate. 24.5g each. Set aside.

2. In a bowl, mix Part (B) ingredients together. Combine and knead till it forms a pliable dough. Add coloring if you like. Then chill in fridge till use. Divide into 15 portions, estimate 14g each. Set aside.

3. In a bowl, mix part (C) altogether except the water starting with adding 10g water and add slowly till it forms a firm dough. You could also place this in the freezer to achieve firm set. Then divide into 15 portions.

4. To wrap this up, pls click on this link - http://caroleasylife.blogspot.se/2009/09/blog-post_7672.html?m=1

5. Preheat your oven to 200 degree Celsius now.

6. Brush them with egg wash.

7.Sprinkle white sesame seeds on top.

8. Bake in pre-heated oven at 200 degree Celsius for 20-30 mins.

Hmmm.. the gooey sweet paste and the crust, you gonna try it! Enjoy!

Chocolate Ganache Christmas Yule/Log cake by Angela Seah Thulin

For Chocolate Lovers!

With the failproof swiss roll recipe, here I am again with another log cake! And finally it's Christmas! This day we will have our own Christmas meal at home. I had to have at least a log cake on my table even though Swedish don't celebrate with that. So on this special occasion, I baked a chocolate cake since chocolate is my favorite. I can indulge more more more! I thought it wouldn't go well with nutella spread coated with chocolate ganache BUT I was wrong! My husband said that it was a very rich chocolate taste (a little hint of the nutella) and the ganache gives a cooling and soft smooth feeling.

Tataaa!!!

Recipe -

Part (A)
Icing powder or
White chocolate, shred by potato shredder
X'mas deco

Part (B) - filling
Nutella - about 200g or more

Part (C) - coating with Ganache
1/2 cup heavy cream
130g semi sweet chocolate
*Using double boil method, cook the milk till gently boil and remove from heat. Pour chocolate in and stir till creamy n thick. Then set aside and stir occasionally.

Part (D)
3 egg yolks
2 tbsp sugar (30g)
60ml water
45ml vegetable oil
1/2 tsp vanilla essence
1 tbsp cocoa powder, sieve
60g cake flour, sieve

Part (E)
3 egg white
2 tbsp sugar (30g)
1/4 tsp of cornflour
*In a clean metal bowl, whisk the egg white till soft peak then add sugar n continue whisking. Add corn flour and whisk till stiff peak formed. Set aside.

Steps -
1. Prepare your Part B
2. Then do Part C
3. Part (D) - Whisk the egg yolks n sugar till fluffy.  Then add water, vegetable oil, vanilla essence n whisk till mixed. Add the sifted cake flour and cocoa powder to it and whisk till well-mix (will look runny).
4. Then do Part (E)
*Preheat your oven now at 170degree celsius.
5. In 3 additions - take the part (E) and FOLD in to Part (D) till well-combined.
6. Pour onto a 10x10 baking tray lined with baking paper. Into the oven and bake for 14mins.
7. Dust some icing powder on the top. Roll it tightly and let the paper wrapped with it. Let it be for few mins or till cooled.
8. Release the roll, spread nutella filling on it and roll the same way again.
9. Give the ganache a stir and pour over the cake. Start from the center and slowly pour outward. Allow it to set and cool. Ganache will harden when cooled.
10. Back into the fridge to chill before cut.

Have a blessed Christmas, all <3

湯圓 Tangyuan / Winter Solstice Day (22nd Dec) by Angela Seah Thulin

Tangyuan 湯圓 (usually falls on 22nd December of every year). Though I am in a cold country - Sweden, snow has not fallen yet. Because of this, I have to compensate by creating my own snowmen. How do you like my snowmen Tangyuan??

Link - 
https://www.facebook.com/sassyangelakitchen/photos/a.233719563501311.1073741831.233664896840111/331054790434454/?type=1&theater

Recipe (2 servings) 

Ingredients -
150g Glutinous rice flour
120 - 160ml water
4-5 stalks of pandan leaves
Few slices of ginger
Granulated sugar or orange sugar (to your preference)
*Opt: drops of edible coloring

Steps -
1. Wash your pandan leaves and tie them together.
2. In a big bowl with glutinous rice flour, add water in slowly and knead them into a smooth dough.
3. Divide the dough equally and add the drops of coloring to it. Knead well to achieve even color. Shape them into your desired pattern.
4. In a pot with water (about 1 litre), add pandan leaves in and bring to a boil. Then add sugar and cook till dissolve.
5. Add the ginger and ready-shape dough in and cook till they float to the top.

Off flames and serve!

Strawberry Yule/Log Cake 2014 (4) by Angela Seah Thulin

How to resist baking with such an easy failproof swiss roll recipe?? I can't, especially now during the Christmas season when I design them into a log cake. Just by this year - I think I have baked a total of 6 or more swiss rolls either for gifts or for own consumption.

You Tube: https://www.youtube.com/watch?v=ef1mvoeF0DY&feature=youtu.be

Facebook link: 

https://www.facebook.com/sassyangelakitchen/photos/a.233719563501311.1073741831.233664896840111/330449207161679/?type=1&theater

Part (A)
White Chocolate bar, shredded by potato shredder
X'mas deco
Fruits

Part (B) - filling
350ml of heavy cream
4 tbsp of granulated sugar
1/2 tsp strawberry emulco paste
*Whisk the heavy cream & sugar then add strawberry paste and beat till trails formed/creamy (3-4mins). Chill in fridge.

Part (C)
3 egg yolks
2 tbsp sugar (30g)
60ml water
45ml vegetable oil
1/2 tsp vanilla essence
1 tsp strawberry emulco
60g cake flour, sieve

Part (D)
3 egg white
2 tbsp sugar (30g)
1/4 tsp of cornflour
*In a clean metal bowl, whisk the egg white till soft peak then add sugar and continue whisking. Add corn flour and whisk till stiff peak formed. Set aside.

Steps -
1. Do Part B first.
2. Part (C) - Whisk the egg yolks and sugar until pale and fluffy (for about 8 minutes).  Then add water, vegetable oil, vanilla essence and whisk till mixed. Add strawberry emulco, give a gentle whisk. Add sifted cake flour and whisk till well-combined (will look runny).
3. Then do Part (D).
*Preheat your oven now at 170degree celsius.
4. In 3 additions - take the part (D) and FOLD in to Part (C) till well-combined. I used balloon whisker.
5. Pour onto a 10x10 baking tray lined with baking paper. Into the oven and bake for 14mins.
6. Dust some icing powder on the top. Roll it tightly and let the paper wrapped with it. Freeze for ten mins.
7. Release the roll, spread filling on it and roll the same way again.
8. Pipe your exterior design as you like. Back into the fridge to chill before you cut.

草莓味圣诞树干蛋糕卷 

材料 A 

白色朱古力 

圣诞饰物 

水果 

材料B （内馅鲜奶油霜） 

鲜奶油 350 毫升 

细砂糖 4 大匙 （1 大匙 =15 公克） 

草莓味香精 1/2 小匙

• 将以上一起打至硬发泡 （stiff peak)，置入冰箱冷藏。 

材料C 

蛋黄 3 粒 

细砂糖 2大匙 

水 60毫升 

植物油 45毫升 

香草精 1/2 小匙 

草莓味香精 1 小匙 

低筋面粉过筛 60公克

• 调理盆放入蛋黄，用打蛋器打至发白起泡，依次加入水，植物油 和香草精，搅匀。 • 再篩入低筋面粉，充分搅匀。 

材料D 

蛋白 3 粒 

细砂糖 30公克 

玉米粉 1/4 小匙

• 用另一个干燥干净调理盆将蛋白和1/3糖，用电动打蛋机打发呈较粗的泡沫，倒入1/3砂糖继续打发呈現细緻泡沫状后，将剩下砂糖倒入，加入玉米淀粉续打至硬性发泡即可。

作法 1） 以170°C 预热烤箱 

2）将材料D 分成3 份加入材料C， 用橡皮刮刀轻柔地混合。橡皮刮刀由下往上翻充分搅拌至面糊均匀光滑。 

3）取一10x10 烤盘， 铺上烘培纸，将作法2面糊倒入，用刮板将面糊刮平，刮的时候从中央往旁边延展至四个角落。 

4） 放入烤箱以170°C 烘烤14分钟。 

5） 取出烤盘 离桌面20cm 誏烤盘震落桌面，此举可去除蛋糕内的热气，蛋糕不会委缩。 

6）从烤盘中取出蛋糕（連同烘焙纸一起整个取出）放在冷却网上。 

7） 洒些糖粉再蛋糕上方，用烘焙纸卷起，誏其冷却 

8）摊开蛋糕涂抹材料B - 鲜奶油霜，摆上水果， 連同烘焙纸卷起， 将烘焙纸两侧扭緊， 放入冰箱1小时以上即可。 

9）在挤花袋中装入鲜奶油挤在旦糕卷上，适当地装饰圣诞饰物，以过濾网篩洒糖粉。



Kong Bak Pau (Chinese Braised Pork) by Angela Seah Thulin

Highly Recommended

Normally i am someone who don't eat any type of fat but this is my new favorite. I could eat almost all of it, it is sooo good especially with steam buns and plain rice! Cooking the pork belly for a long time will make it soft and tender (almost melting in your mouth). Using a new brand of light and dark soya sauce really enhanced this dish.

Thanks to my friend Evelyn Lim, for sharing her recipe!

Ingredients:

Part (A) Sauce -
Feng He dark soya sauce 50ml
Feng He light soya sauce 25 ml
2 tsp corn flour
Crystal sugar 30g
Hua Diao Jiu 120ml
1tbsp five spice

Part (B) Boiling -
500g pork belly
8 slices of ginger (32g)
3 stalks of Scallions stem (white part)
1 tbsp of Hua Diao Jiu
3 cups of water

Steps -
1. Scrape the pork belly skin, wash clean under running water.
2. Prepare the sauce Part (A) by mixing all together in a bowl.
3. Cook the Part (B) for 30minutes and flip the meat after 15minutes. Drain the water and pat dry.
3. Heat up your wok with enough cooking oil and deep fry the meat (skin side down) using medium flames until golden brown.
4. Remove and set aside till cooled.
5. Slice the meat to your desire thickness (1-2 cm).
6. Combine the sliced meat with Part (A) sauce. Let it sit in for 15minutes.
7. Bring the slice meat (together with the sauce in it) to steam in high heat for 2 hours.
8. Serve with lettuce or cucumber.

Enjoy!

Christmas Yule/Log Cake 2014 (3) by Angela Seah Thulin

Merry Christmas to all!

I made this chocolate Yule log cake for my son school Christmas celebration. He has requested it to be chocolate flavour. Well, which kid doesn't like chocolate?

Side view



Back view



Link - 
https://www.facebook.com/sassyangelakitchen/photos/a.233719563501311.1073741831.233664896840111/329690860570847/?type=1&theater

With this simple Swiss roll recipe, you can create an impressive looking Yule Log cake.
Kindly follow the steps in sequence -

Part (A) - deco
X'mas deco
Fruits
Icing powder
Cocoa powder

Part (B) - filling
550ml of heavy cream
4 tbsp of granulated sugar
1 tbsp cocoa powder, sieve
*Freeze the beater and bowl for at least 15 minutes. Then whisk the heavy cream, sugar and cocoa powder till trails formed/stiff peak for about 3-4 mins and then let it chill in fridge.

Part (C)
6 egg yolks
4 tbsp sugar
120ml water
90ml vegetable oil
2 tsp vanilla essence
2 tbsp cocoa powder, sieve
120g cake flour, sieve

Part (D)
6 egg white
4 tbsp sugar
1/2 tsp of cornflour
*In a clean metal bowl, whisk the egg white till soft peak then add sugar n continue whisking. Add pinch of corn flour and whisk till stiff peak formed. Set aside.

Steps -
1. Do Part B first
2. Part (C) - Whisk the egg yolks n sugar till fluffy.  Then add water, vegetable oil, vanilla essence n whisk till mixed. Add the sifted cake flour and cocoa powder to it and whisk till well-mix (it will look runny).
3. Then do Part (D)
*Preheat your oven now at 170degree Celsius.
4. In 3 additions - take the part (D) and FOLD in to Part (C) till well-combined.
5. Weigh the weight of your batter and divide into 2 portions.
6. On one tray, pour half of the batter on a 10x10 baking tray lined with baking paper. Into the oven and bake for 14mins.
7. Do the same for the next one and bake for 14mins too.
8. Dust some icing powder on the top. Roll it tightly and let the paper wrapped with it. Let it be for few mins or till cooled. I put in freezer for 15mins.
9. Release the roll, spread filling on it and roll the same way again. Make sure it's cooled.
10. Pipe your exterior design as you like. Back into the fridge to chill before you cut.


Enjoy!






Swedish Meatballs by Angela Seah Thulin

Meatballs are likely the most well-known Swedish dish and they are exceptionally delicious when home-made. Adapting the recipe from a Classic Swedish cookbook, I have modified it according to my own taste. As you can see in the picture - the classical Swedish serving includes brown sauce and lingonberry jam.

Ingredients -

1kg minced meat, pork or 50% beef
450g onion, minced
80ml heavy cream (est.36% fats content)
30ml full milk (est.4% fats content)
2 full eggs, lightly beaten
1/2 tbsp oil
1 tsp salt (lesser if you have plans to make into teriyaki)
1/4 tsp ground pepper
30g fine breadcrumbs (see pic below)
1 tbsp dried parsley 

Steps -
1) In a big bowl, add all the ingredients in. Mix till well-corporated.
2) Use a melon-baller or small ice cream scoop to form your meatball (it is normal that the meatball feel moist). Place them on a big baking tray.
3) Freeze them.
4) To pan fried: thaw them for at least 5-10mins and then in a heated pan with butter, pan fry them in low-medium flames for few minutes or until cooked.

Notes -
1. As I don't eat beef, I used minced pork with 23% fat in it.

Pork meatballs

The difference between breadcrumbs and japanese panko

*My family loves having these meatballs with teriyaki sauce too. Here's the link to Teriyaki sauce - http://platepalate.blogspot.se/2014/12/homemade-pork-meatballs-with-teriyaki.html

Salted Vegetables Duck Soup (duckless version) by Angela Seah Thulin

This is one of the traditional dishes I have always loved and my mum will usually cook only during Chinese New Year. I was in Singapore mid November 2014, went to the wet market and got the uncle to vacuum pack fresh salted vegetables for me (if I had known it would last until today, I would have bought more). And the fact that I am residing in Sweden currently - ducks are not easily found here. Moreover, December is a festive month for the folks here, I see HAM everywhere ^.*

Here's my simple recipe -

Ingredients -
350g salted vegetables
1 litre water or more (adjust accordingly)
10 whole chicken wings
2 tomatoes, cut into quartered
40g old ginger, peeled and give a gentle smash
*Opt - 2 pcs of preserved plums

Steps -
1. Wash the salted vegetables and soak for 10 minutes.
2. Wash the chicken wings and blanch with boiling water.
3. Bring the 1 litre of water to boil and add all the ingredients in.
4. Reduce the heat to low and simmer for 1 and 1/2 hour to 2 hours.
5. Skim away any excess fat from the soup surface if necessary.

Alternatively - use a slow cooker and cook for 3 hours.

Enjoy!

Cherryless Black Forest Cake by Angela Seah Thulin

Recipe - 
https://www.facebook.com/sassyangelakitchen/photos/a.328444387362161.1073741841.233664896840111/328435374029729/?type=1&theater

Part A- Whipping cream
500ml heavy cream (35% fats content)
1 tsp vanilla essence
3 tbsp granulated white sugar

Steps -
1. Freeze the beater and bowl for at least 15 minutes.
2. Then whisk the heavy cream, vanilla essence and sugar till trails formed/stiff peak for about 3-4 mins and then let it chill in fridge.

Part B - Chocolate Genoise
60g cake flour, sieved
30g cocoa powder
1/4 tsp salt (omit this if you are using salted butter)
4 large eggs
130g granulated white sugar
1 tsp pure vanilla essence
42g butter, in microwave to be melted for 15 secs

Steps -
1. Preheat oven at 180 degree celsius.
2. Grease your 9'' (23cm) round pan and line with parchment paper.
3. In a bowl, sift the dry ingredients - flour and cocoa powder together.
4. In a heatproof bowl, using double boiled method - whisk the eggs together with the sugar constantly. Heat till the eggs feel lukewarm (few minutes).
5. Remove from heat, pour them into a big mixing bowl. Whisk them in high speed for about 5 minutes till ribbon stage.
6. Add the vanilla essence in and whisk.
7. In 3 additions, fold the dry ingredients in.
8. Scoop about 100ml of this batter and add it to the melted butter. Stir and get them well-mix.
9. Then gently fold it into the batter. Pour onto the greased pan.
10. Baked for 20-25 minutes or until toothpick inserted into the center and comes out clean. (mine took 23mins). Then let it cool on a rack.

Part C - Syrup
200g granulate white sugar
2 tbsp kirsch

Steps -
1. In a small saucepan, add 120g of water and heat over medium-high heat. Bring the mixture to a boil while stirring to dissolve the sugar. Then add the kirsch in and remove from the heat. Pour the syrup into a small bowl and set aside.

Final -
1. Cut the cooled chocolate genoise into 2 horizontal layers.
2. Brush both layers of genoise with syrup.
3. Spread whipped cream on one side of the moistened genoise. Place the other side back evenly and spread the cream on top and sides of the cake.
4. Scoop some leftover cream into piping bag and pipe rosettes on top.
5. Decorate with cherries, chocolate shave, chocolate rice or fruits.

Enjoy!