Bubur Cha Cha by Angela Seah Thulin

Recipe -

Yam
Sweet Potato
Sugar/rock sugar
Colorful tapioca kueh
Coconut milk 200ml
Water 200ml or more
Few pandan leaves

Steps -
1. Steam the sweet potato/yam till cooked, then cut into desired bite size.
2. Throw the tapioca kueh into boiling water and cook till soft. Then drain and immerse them in cold water.
3. In a pot, add coconut milk in, pandan leaves, add the tapioca kueh back, sweet potato and sugar... Once boil, its done.

Alternatively -
1. Cook the sweet potato with 200ml water and pandan leaves till cooked. Discard the leaves and retain the water.
2. Throw tapioca kueh into boiling water and cook till soft. Then drain and immerse them in cold water.
3. In a pot, add coconut milk, water and sweet potato, sugar, tapioca kueh and let it come to a boil.

Enjoy!

Chocolate Yule/Log cake 2014 (2) by Angela Seah Thulin

I baked this log cake for my Swedish teacher (Ms. Mirjana Westermark) as a token of appreciation for all the patience while teaching me Swedish (12 Dec 2014). Such design is uncommon in Sweden. Swedish do not celebrate their Christmas with log cake instead they celebrate with saffron buns and gingerbread.

Recipe link - 
https://www.facebook.com/sassyangelakitchen/photos/a.233719563501311.1073741831.233664896840111/326871047519495/?type=1&theater

Part (A)
White Chocolate bar, shredded by potato shredder
X'mas deco...
opt* Coloring (brown)

Part (B) - filling
450ml of heavy Cream
5 tbsp of granulated sugar
2 tsp cocoa powder, sieve
*Whisk the heavy cream & sugar till trails formed/creamy (3-4mins). Then scoop about half of it out and fold/whisk some more cocao powder (1tbsp) n coloring if desire then scoop it into a piping bag and let it chill in fridge. The other half - let it just chill in fridge for spreading as filling.

Part (C)
3 egg yolks
2 tbsp sugar (30g)
60ml water
45ml vegetable oil
1 tsp vanilla essence
1 tbsp cocoa powder, sieve
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 n continue whisking. Add the 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 (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. 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. Let it be for few mins or till cooled. I put in freezer for 15mins.
7. Release the roll, spread filling on it and roll the same way again. Make sure it's cooled.
8. Pipe your exterior design as you like. Back into the fridge to chill before you cut.

Yummy!

Pan fried wings with chinese wolfberry by Angela Seah Thulin

Recipe link - 
https://www.facebook.com/sassyangelakitchen/photos/pb.233664896840111.-2207520000.1418590180./326382577568342/?type=3&theater

Ingredients A (marinade)
12 whole chicken wings
1 tbsp of Hua Tiao jiu
2 tbsp oyster sauce...
1/2 tsp of salt
1 tsp light soya sauce
1 tbsp of wolfberry, washed
1 tsp of white pepper
*wash the wings, cut them into 3 sections and throw the last ending sharp wings away. Pat dry them and marinate with the above overnight (mine was 18hrs)

Ingredients B (to pan fried)
1 cup water
1 tbsp oyster
1 tsp of light soya sauce
2 tbsp wolfberry, washed
*add the above in a bowl, stir n mix well

Steps -
1. Take out the wings from fridge 30mins before cooking.
2. Heat up wok with 4 tbsp sesame oil, pan fry all the wings till lightly browned on both sides. Few minutes only.
3. Scoop up the wings, drain the excess oil. Throw away all the balance oil from the wok.
4. Then same wok, heat up 1/2 tbsp sesame oil, pour back all the wings and add ingredients part B.
5. Let the chicken wings simmer inside for 30mins or more or till wings have soften and sauce thicken too.
6. Drizzle 1/2 tbsp hua tiao Jiu and off flames.
 
Serve!

Christmas Yule/Log Cake 2014 (1) by Angela Seah Thulin

My first log cake of the year (2014) using an easy Swiss roll recipe -

Log cake - 2014

Recipe link - 
https://www.facebook.com/sassyangelakitchen/photos/pb.233664896840111.-2207520000.1418590180./324473354425931/?type=3&theater

Part (A) - deco
Icing powder
Chocolate bar, shredded by potato shredder...
X'mas deco

Part (B) - filling
350ml of heavy cream
4 tbsp of granulated sugar
1 to 2 tsp cocoa powder, sieve
*Whisk the heavy cream & sugar till trails formed/creamy (3-4mins). Then scoop about half of it out and fold the cocao powder in and chill in fridge. The other half cream - scoop it into a piping bag and let it chill in fridge.

Part (C)
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 (D)
3 egg white
2 tbsp sugar (30g)
1 tsp of cornflour
*In a clean metal bowl, whisk the egg white till soft peak then add sugar n continue whisking. Add the 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 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 (batter 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. 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. Let it be for few mins or till cooled.
7. Release the roll, spread filling on it and roll it back the same way again.
8. Pipe your exterior design as you like. I piped it like in stripes (see pic from link). Back into the fridge to chill before you cut.

Pandan with Coconut Cream filling by Angela Seah Thulin

Recipe link - 
https://www.facebook.com/sassyangelakitchen/photos/pb.233664896840111.-2207520000.1418590180./322663281273605/?type=3&theater

Part (A)
5 pandan leaves
Abt 90ml coconut milk...
*Blend the above to achieve 60ml pandan coconut milk

Part (B) - filling
<Freeze your clean bowl & whisk attachment for at least 15mins>
150ml of heavy cream/whipping cream
1.5 tbsp of granulated sugar
35g coconut cream powder (see pic)
*Whisk the heavy cream & sugar till trails formed/stiff peak (3-4mins), then fold the powder in and chill in fridge.

Part (C)
3 egg yolks
2 tbsp sugar (30g)
60ml coconut milk (extracted frm Part A)
45ml vegetable oil
1 tsp vanilla essence
60g cake flour, sieve

Part (D)
3 egg white
2 tbsp sugar (30g)
1/4 tsp 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. Do Part A first to achieve pandan coconut milk
2. Then do Part B
2. Part (C) - Whisk the egg yolks n sugar till little frothy. Then add pandan coconut milk, vegetable oil, vanilla essence n whisk till mixed. Add the sifted cake flour in and whisk till well-mix (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. 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. Let it be like this for few mins or chill in fridge for a while just to let it cool faster.
7. Release the roll, spread the chill filling on it and roll the same way again. Back into the fridge again to chill before you cut.

Yummy!

Potato Gratin with Gruyere cheese by Angela Seah Thulin

Recipe link - 

https://www.facebook.com/sassyangelakitchen/photos/a.233724286834172.1073741832.233664896840111/319288244944442/?type=3&theater

Ingredients -

750g of Potatoes - remove skin, slice and weigh...
6 Sprigs of fresh Thyme
4 Sage Leaves
1 Clove of garlic
3 Tbsp of All Purpose Flour
40g of Unsalted Butter
1 & 1/2 cups of Whole Milk
1/2 cup of Heavy Cream
150g Gruyere Cheese, weigh then grate
Salt and Pepper to taste (I use 1/2tsp salt)

Steps -

1) Preheat oven to 200degree celsius, grease your baking dish with little butter and set aside.
2) In a pan, melt the butter over medium heat then add the flour in and stir together for about a minute.
3) Pour the milk, heavy cream, thyme, sage and garlic in and bring it to gentle simmer. Add salt and pepper too. Then add potatoes in and cook till gentle boil. Remove from flames. Remove the garlic, sage, thyme and discard.
4) Place your potato slices evenly in your baking dish. Pour the cream sauce all over the potatoes then cover with aluminum foil and bake for 40-50 minutes @ 200degree celsius.
5) Remove foil, scatter the Gruyere cheese all over the top and back into the oven for another 12-15 minutes or until cheese turn golden brown.

Enjoy!

Melt in the mouth ~ Pineapple balls by Angela Seah Thulin

Chinese New Year is just around the corner and 2017 is the year of the Rooster in the Chinese zodiac, so this year I decided to make my traditional pineapple balls in the shape of little baby roosters. But these little cuties were all made by my husband and son! Really enjoyed doing these together with them.

I have used this recipe for several years now, simply because I find the taste and texture soo good! If you get this right, they basically melt in your mouth, and has a rich buttery taste. I recommend using a high quality butter as it will definitely make a difference.

Baked in 2017 - year of the Rooster 

Recipe link - Fun @ Sassy's Kitchen

Ingredient A
200g butter
40g castor sugar or icing powder

Ingredient B
1 egg yolk
1/4 tsp vanilla essence

Ingredient C (sieved)
300g plain flour
25g custard powder
1/2 tsp salt (omit this if you use salted butter)

Glazing
1-2 egg yolks (beaten)

Filling
8g of pineapple paste roll into balls
11g of dough as the outer crust

Steps -
1. Whisk ingredient A till creamy.
2. Add in ingredient B and quick whisk it.
3. Fold in ingredient C and mix well to form a dough.
4. Chill in fridge for 20 minutes.
5. Form small ball from that chilled dough (approx. 11g each) then slightly flatten to wrap up the pineapple ball. Seal and roll into a round shape. Place them on small liners and glaze with beaten egg yolk.
6. Bake in preheated oven 180degree celsius for about 20mins.


Notes -
1. Above recipe is for 500g pineapple paste, double up if it is for 1kg paste. For 1kg paste, i made about 80-85 balls.
2. The baking time varies depending on individual oven. Mine was done at 165degree 
celsius for 18 minutes only.
3. Made this recipe with my fellow Singaporean bakers. I personally feel if you like more buttery fragrant taste - use SCS butter. Otherwise i would prefer golden churn or president butter for this recipe.

before baking

before baking

after baking

Baked on 20th Jan 2018

Teriyaki Honey Ribs by Angela Seah Thulin

Recipe link -
https://www.facebook.com/sassyangelakitchen/photos/pb.233664896840111.-2207520000.1418590184./309558909250709/?type=3&theater

Ingredients -
1.3kg ribs
1/2 cup mirin...
1/2 cup sake
1/2 cup japanese light soya sauce
3 tbsp sugar
1 tbsp honey

Steps -
1. Bring water to boil. Ensure enough water covering all ribs. Blanch the ribs for 25 minutes. Drain n set aside.
2. In a big wok/pot, pour all the ingredients in, including the blanched ribs.
3. Stir and ensure ribs are well-coated together using low-medium flames. Keep stirring. Do this until the sauce thickened (about 15minutes). Check that your ribs are also tender at this stage.
4. Place ribs on baking tray. Use the remaining sauce to spread on the ribs. Keep any leftover sauce.
5. Into preheated oven at 200 degree celsius cover with foil for 10mins.
6. To lightly charred - remove the top foil n in oven for 5mins.

Enjoy!

姜酒鸡汤 / Chicken soup with ginger & wine by Angela Seah Thulin

Recipe link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/545486425657955/?type=3&theater

姜酒鸡汤

材料
鸡腿500克
油半大匙

生姜片40克
绍兴酒1/2杯
酱油1大匙
盐1/2茶匙
滚水2杯
枸杞1大匙
红枣15个
绍兴酒2.5大匙

作法
1）把鸡块放入锅里，水烧开后把鸡块捞出。冲洗沥干。
2）热锅，生姜用半大匙油爆香。放入鸡块炒几分钟。
3）加绍兴酒1/2杯，盐，酱油中火煮滚约5分钟。
4）然后加入水，红枣和枸杞。
5）转小火，盖上锅盖，炖煮40分钟。
6）最后起锅时再加绍兴酒2 1/2大匙。

Ingredients -
500g chicken thigh chopped into few pieces
1/2 tbsp oil
40g ginger, sliced
1/2 cup shaoxing wine
1 tbsp light soya sauce
1/2 tsp salt
2 cups boiling water
1 tbsp wolfberries
15 dried red dates
Final - 2.5 tbsp shaoxing wine

Steps -
1) Blanch the chicken.
2) In a heated wok with oil, cook the ginger till fragrance.
3) Add the blanched chicken in and stir fry the chicken till slightly golden brown.
4) Add the 1/2 cup shaoxing wine, salt and light soya sauce. And let it simmer for 5 mins.
5) Then add 2 cups boiling water in, add red dates and wolfberries. Let it come to a boil.
6) Turn the heat to low, cover with lid and let it cook for 40mins.
7) Turn off the heat, drizzle 2.5 tbsp of shaoxing wine in it.

Enjoy!

Oven Baked Prawns with bee hoon by Angela Seah Thulin

Recipe link - 
https://www.facebook.com/sassyangelakitchen/photos/pb.233664896840111.-2207520000.1418590184./308837829322817/?type=3&theater

Quick & Easy ~ 25mins meal
(Oven Baked Prawns w/ Bee Hoon, 1 serving)

Ingredients -
12g ginger, sliced...
5g garlic, chopped
55g bee hoon, soaked n soften
300ml chicken stock, I use 1 Knorr cube
1/2 tbsp hua tiao jiu
1 tsp oil
Some scallions

Steps -
1. Heat up pan with oil and cook the ginger first then the garlic.
2. Then place them in the casserole as base and top with soaked drained bee hoon.
3. Place prawns on top then pour 200ml chicken stock in. Cover with foil.
4. Baked at preheated oven 200degree. Celsius for 20mins.
5. After 20mins, remove from oven, add scallion around it. And drizzle Hua tiao jiu.
*Opt - I add another 50ml chicken stock at this step
6. Back into oven for another 5-10 mins and done!

*Ensure prawns are cooked.

Teriyaki meatballs by Angela Seah Thulin

One of my favorite food when i am visiting Singapore is the Teriyaki meatballs from ToriQ at Takashimaya #B2. Using my pork meatball recipe and simply adding this homemade teriyaki sauce (recipe below), you will get something very similar to it. Try it!

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.328444387362161.1073741841.233664896840111/460170447522887/?type=3&theater

How to make juicy pork meatballs - http://platepalate.blogspot.se/2014/12/meatballs_17.html

But for my 1kg pork meatballs, i usually go for this teriyaki sauce recipe -

Ingredients -

150ml mirin (jap brand)

150ml soya sauce (jap brand)

50ml sake (jap brand)

50g brown sugar

2 tsp olive oil

1 tsp sesame oil

1 small garlic, 3g

1 small ginger 3g

Steps -

1. In a pot, add the olive oil & sesame oil in follow by garlic and ginger. Cook for 30 secs or until it sizzles and fragrant. Then add brown sugar in and let it melt abit/caramelize.
2. Pour the mirin, soya sauce & sake in. Stir to mix well in low heat. Let it cook in low heat for about 15 minutes or until sauce has slightly thicken. It will thicken even more after cooled.

For smaller amount of Teriyaki sauce -

Ingredients:

80ml Japanese soya sauce

80ml Mirin

80ml Sake

2 tbsp sugar

*opt - 1/2 tsp grated ginger

Steps -

1. Combine ingredients in a pot on high heat and cook till sugar is dissolved. Once boiling, give it a stir and turn the heat to medium and let it cook for ten minutes. Stir occasionally.

2. Remove and pour into a bowl. Set aside. It will thicken when cool.

Enjoy!

Earl Grey Macarons by Angela Seah Thulin

Recipe link - 
https://www.facebook.com/sassyangelakitchen/photos/pb.233664896840111.-2207520000.1418590184./304579183082015/?type=3&theater

Earl Grey Macarons (makes 12)

Ingredients -
63g powder sugar ...
38g almond flour
2 tbsp fine sugar (granulated)
1 medium size egg white (32g)
3/4 to 1 tsp Earl grey tea leaves (Lipton)

Steps -
1) In a clean metal mixing bowl, add the egg whites in. Then in two additions (sugar), gradually add sugar in and whisk till foamy. Continue whisking until stiff peak formed.

2) In another clean dry bowl, sieve the dry ingredients - almond flour, icing sugar together & earl grey powder. Set aside.

3) Then in 3 additions, add the dry ingredients into the wet mixture (aka meringue). When folding, cut through the meringue and then fold up and over, making sure to scrape the bottom and sides of the bowl too.

4) Pour the mixture into a piping bag.

5) Pipe the macarons in a baking paper with 3.5cm circles. Then tap the baking sheet on the table many times to break any air bubbles that could have been formed.

6) Let the macarons sit for 30-45mins (depending on the temperature and humidity of your kitchen) or until the top of the macarons are no longer tacky.

7) Bake the macarons in preheated oven at 125degree C. for 15-18mins.

8) Let the macarons cool completely and assemble them with your favorite filling. Macarons are to be matured in the fridge for a day or two and best served in room temperature.

Enjoy!

Steam Herbal Chicken by Angela Seah Thulin

Recipe link - 
https://www.facebook.com/sassyangelakitchen/photos/pb.233664896840111.-2207520000.1418590184./305124723027461/?type=3&theater

Using 5 ingredients only

Part (A) - up to individual how much you wan to add:
川芎 10pcs
Dang gui 7-8pcs...
Gou Qi Zhi 1 tbsp (chinese wolfberry)
Longan 1 tbsp
Red dates 15pcs

1.5 tbsp Hua tiao, 1.5cups water, 2 big thigh, 1.5 tsp light soya sauce

Steps -
1) Use 1.5cups of water to boil part (A) for 5mins.
2) Place the clean thighs on a big deep bowl, pour the ready hot herbs mixture into these thighs. Add hua tiao jiu and soya sauce.
3) Cover with a foil and let it steam for 1-2hrs or until chicken is cooked.

Tiffany Macarons by Angela Seah Thulin

Recipe link - 
https://www.facebook.com/sassyangelakitchen/photos/pb.233664896840111.-2207520000.1418590184./301572170049383/?type=3&theater

Ingredients -
135g powder sugar
70g almond flour
4 tbsp fine sugar
2 medium size egg whites

Steps -
1) In a clean metal mixing bowl, add the egg whites in. Then in two additions (sugar), gradually add sugar in and whisk till foamy. Add your desired coloring (I'm using Wilton - Sky Blue). Continue whisking until stiff peak formed.

2) In another clean dry bowl, sieve the dry ingredients - almond flour and icing sugar together. Set aside.

3) Then in 3 additions, add the dry ingredients into the wet mixture (aka meringue). When folding, cut through the meringue and then fold up and over, making sure to scrape the bottom and sides of the bowl too.

4) Pour the mixture into a piping bag.

5) Pipe the macarons in a baking paper with 3.5cm circles. Then tap the baking sheet on the table a few times to break any air bubbles that could have been formed.

6) Let the macarons sit for 30-45mins (depending on the temperature and humidity of your kitchen) or until the top of the macarons are no longer tacky.

7) Bake the macarons in preheated oven at 125degree C. for 15-18mins.

8) Let the macarons cool completely and assemble them with your favorite filling. Macarons are to be matured in the fridge for a day or two and best served in room temperature.

Enjoy!

Candied Tapioca with Coconut milk by Angela Seah Thulin

Recipe link - https://www.facebook.com/sassyangelakitchen/photos/a.233725063500761.1073741833.233664896840111/293087620897838/?type=3&theater


Ingredients -
Weigh 550g tapioca, after peeled
2 cups of water...
1 cups of sugar
2-3 stalks pandan leaves

Tapioca -
1. Peel and wash the tapioca then cut them into a rectangular long shape
2. Pat dry the tapioca
3. Use a large pan in med-high heat, cook the water, sugar together with 3 stalks pandan leaves and bring the sugar to dissolve.
4. In small-med flames, add your tapioca in and cook. Cover with lid.
5. It will turn translucent when it's cooked. Flip/turn the tapioca after 30mins.
6. Lower the flames after 10mins.
7. Done when both sides turn translucent.
*My total cooking time is 1hr 15mins.

Coconut milk -
1. Cook 1/2 cup coconut milk with a pinch of salt in low flames. Jus cook for 1-2mins and it's done!

Fruity Yam Ring by Angela Seah Thulin

Recipe link - 
https://www.facebook.com/sassyangelakitchen/photos/pb.233664896840111.-2207520000.1418591320./291333891073211/?type=3&theater

https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/352632394943360/?type=3&theater

Ingredients -
Weigh 470g yam, after peeled
1 tsp salt...
1 tsp 5-spice powder
1 tbsp sugar
2 tbsp wheat starch flour
1 tsp of oil
Bee hoon (no wash)

Steps -
1. Cut the yam into smaller cubes and steam for 30mins or until soft.
2. When cooked, mash the yam until no more lumps and add in the salt, 5-spice powder, sugar and oil.
3. Mix well and then add the wheat starch flour and use hands to knead the ingredients together and also to start forming a round shape. I cheated by using a bowl.
*Let the yam ring chill in fridge for 2hrs*
4. Heat oil until hot for deep frying both bee hoon and yam ring.
a) For the white crispy bee hoon - prepare your desired amount. Throw in your bee hoon when oil is hot. This takes less than 3secs and you have to scoop up.
b) Place the yam ring on your ladle and gently slide it down into the hot oil. Then slightly lower the heat to med-high. Adjust flames accordingly. Keep bathing the yam ring. Flip only when it has turned brown. Done!

Sweet & Spicy Crabs by Angela Seah Thulin

Recipe link - 
https://www.facebook.com/sassyangelakitchen/photos/pb.233664896840111.-2207520000.1418591320./288317338041533/?type=3&theater

Steps -
1. Wash and prepare the crabs (abt 2 med-big crab)
2. 3 cloves garlic, chopped
3. In a big wok, add 1 1/2 tbsp oil, add garlic in and stir for a while, add 2-3 tbsp chilli paste (I use the kind that is meant to cook curry). Cook till fragrant is out....
4. Add crabs in and stir till mix together. Let it cook for few mins.
5. Add the amount of water you want (about 500ml water or so).
6. Let it boil and cook till crabs turn opaque.
7. Add little bit of the Maggi tomato sauce and sugar to taste n to take the spice away. Stir and mix well.
8. Taste accordingly.
9. Prepare 1 tbsp corn starch with 1 tbsp water to thicken the gravy. Pour it in now. Mix well.
10. Prep 2-3 eggs (lightly beaten), pour into the crabs now. Let it cook for a min till the eggs form abit then stir to mix together.
 
Serve & enjoy!

Flower Mantou by Angela Seah Thulin

Recipe link - 
https://www.facebook.com/sassyangelakitchen/photos/pb.233664896840111.-2207520000.1418591320./287922234747710/?type=3&theater

Ingredients -
(A)
1/2 tbsp yeast...
75ml warm water (in microwave for 30secs)
1/2 tsp sugar
(B)
250g Bao flour
4 tablespoons sugar
4 tablespoons oil
Pinch of salt
4 tbsp water
+
(C)
1 tbsp water
1-2 drops of purple coloring
*mix together

Steps -
1. Combine the part (A) in a bowl. Stir to mix well. Set aside for 20 minutes. The yeast mixture will rise and becomes foamy.
2. Stand mixer ~ In a mixing bowl, add part (B) and the ready yeast mixture using low speed n combine them together forming a nice dough or knead it by hand.
3. Divide the dough into two.
4. One of the doughs back into the mixer, add part (C) in and on low speed to combine them together or knead it by hand.
5. Place both dough at a warm place to proof for 45 mins covering with a damp cloth.
6. Per flower ball - 50g (divide into 3 portions and roll them into 3 long strips).
7. Stick the top of 3 strips together and braid them.
8. Then from one end to the other end and roll them up. See pic.
9. Bring water to a boil and steam in med-high heat for 12-15 mins, line with baking sheet or parchment paper below. Do not overcrowd the rack to allow expansion.

To freeze: finish the whole procedure here, let the mantou cool completely, then into the freezer. Steam again when you want to consume.

Chocolate Mantou by Angela Seah Thulin

Recipe link - 
https://www.facebook.com/sassyangelakitchen/photos/pb.233664896840111.-2207520000.1418591320./282379401968660/?type=3&theater

Ingredients -
(A)
1/2 tbsp yeast...
75ml warm water (in microwave for 30secs)
1/2 tsp sugar
(B)
250g Bao flour or
4 tablespoons sugar
4 tablespoons oil
Pinch of salt
4-5 tbsp water
+
(C)
1 tsp water
3/4 tbsp cocoa powder (sieve)

Steps -
1. Combine the part (A) in a bowl. Stir to mix well. Set aside for 20 minutes. The yeast mixture will rise and becomes foamy.
2. Stand mixer - In a mixing bowl, add part (B) and the ready yeast mixture using low speed n combine them together forming a nice dough or knead it by hand.
3. Divide the ready dough into two.
4. One of the dough back into the mixer, add part (C) in and on low speed to combine them together or knead it by hand.
5. Place the ready dough at a warm place to proof for 45 mins covering with a damp cloth.
6. Remove and use a rolling pin to flatten each dough to a rectangular shape.
7. Place the white dough below, brush with some water and at all sides too. Ensure you brush sufficient water at whole surface.
8. Then lay the Choco dough on top of the white dough. Brush the Choco dough with some water and at all sides. Ensure you brush sufficient water at whole surface.
9. Roll them up tightly (this way, it will not spilt open while steaming) and seal both end.
10. Cut the dough into your preferred sizes. Steam for 12-15 mins line with baking sheet or parchment paper below in high heat.

To freeze: finish the whole procedure here, let the mantou cool completely, then into the freezer. Steam again when you want to consume. Enjoy!

Peppermint Ice Cream top with After Eight choco by Angela Seah Thulin

Facebook link - 
https://www.facebook.com/sassyangelakitchen/photos/pb.233664896840111.-2207520000.1418591343./249028975303703/?type=3&theater

Ingredients -
1 canned of sweetened condense milk 397g (I used 330g) 
1 tsp of pure vanilla extract
1.5 cups heavy Cream
2 to 2.5 tsp of peppermint extract
Few drops (about 4) green food coloring
*Mini sweet chocolate chips or chocolate rice

Steps -
1. Freeze your whisk attachment and mixing bowl for about 15 minutes.
2. In a bowl with the 397g of condensed milk, vanilla extract, peppermint extract and green food coloring - mix them together just to combine.
3. Then stir in chocolate rice.
4. Take the heavy cream out from the fridge 
5. Remove whisk attachment and cold bowl from freezer. Pour the cream into the cold mixing bowl and beat until firm peaks form.
6. Then fold in 1/3 of the ready cream into the that point no. 3 mixture in one direction until combined.
7. Do the rest 2/3 of the cream. Fold in slowly in one direction n combined well.
8. Pour into a container. Cover it.
9. Freeze for 6-8 hours or overnight until firm.

Enjoy!

Clams & Prawns pasta by Angela Seah Thulin

Recipe link - 
https://www.facebook.com/sassyangelakitchen/photos/a.233724286834172.1073741832.233664896840111/268150876724846/?type=3&theater

Servings for 2 adults

Ingredients -
15g Butter
Half of med size yellow onion or more
2 cloves garlic (minced)
Dried thyme x 2 dashes
1/4 tsp salt
Ground pepper x 2 dashes
100ml White wine
150g clams (more or less, up to you)
8 med size prawns
1 chicken cube (I use knorr)
150ml pasta water
1/2 tbsp fresh lemon juice (more if you like)

Steps -
*Cook spaghetti in boiling water with olive oil and salt
1. Add butter into hot pan, sauté the diced onions till half cooked and then add minced garlic, thyme n fry till fragrant. Then add salt and pepper.
2. Add white wine and cook away the alcohol abt 1-2mins.
3. Add the washed clams in and cover to let it cook.
4. Add chicken cube, add the ready al-dente pasta with the 150ml pasta water. You may add chopped chili here if you like (optional)
5. Add shrimp and the lemon juice. Stir fry till prawn is cooked.
6. Off flames. Add/garnish parsley and mix.
7. Serve and drizzle with olive oil if you like.

Notes - 
1. I prefer not adding lemon juice.
2. 3 to 4 pax I cooked 300g pasta. 
3. To cook just prawn pasta only, replace prawns in step 3.