熊猫馒头 Panda Mantou by Angela Seah Thulin

Ingredients -
(A)
1/2 tbsp yeast
75ml warm water (in microwave for 20-30secs)
1/2 tsp sugar
(B)
250g Bao flour
4 tablespoons sugar (I added 1/2 tbsp more)
4 tablespoons oil
Pinch of salt
3 tbsp water (maybe another 1 tbsp to add in slowly n see the dough texture), mine was ok at 3 tbsp.

Steps -
1. Combine the part (A) in a bowl. Stir to mix well. Water should not be too hot. Just slightly above warm. 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 for just few minutes or by hand till smooth dough.
3. Take a small part of the dough (to make the eyes. ears etc), add black coloring to it and achieve the tone you desire. Knead it.
4. . Place the 2 ready doughs in a warm place to proof for 45 mins covering with a damp cloth.
5. Remove and shape.
6. Drip a drop of water to the eyes, ears, nose so that they will stick together.
7. In boiling water, steam them for 15 mins line with baking sheet or parchment paper below in high heat.

Done!

鸡蛋糕 Mini Egg Cuppies by Angela Seah Thulin

Facebook link - https://www.facebook.com/groups/platepalate/permalink/890916690962632/

You Tube - MiniEggCuppies

Ingredients -
35g oil
4 large eggs
180g plain flour
200g fine sugar
1 tsp baking powder
Pinch of salt
Steps -
1) Whisk the eggs, sugar n salt until light and fluffy.
2) Add the flour and fold in one motion until well combined.
3) Then add baking powder and oil n fold until well combined.
Opt* add chocolate rice
4) Pour the batter into cupcakes.
5) Bake at preheated oven 180degree C. for about 18-20mins

Recipe origin: Rasa Malaysia

Thai Basil Chicken by Angela Seah Thulin

YouTube video - https://www.youtube.com/watch?v=NOs5AC3-wMA

Ingredients - 
4 cloves garlic
1-2 chilli padi or more
230g chicken breast meat or use minced pork...
1 big handful of Thai holy basil
1 tbsp of oil
Water

Sauce -
1 tsp dark soya sauce
1/2 tsp light soya sauce
1/2 tsp sugar
1 tbsp oyster sauce

Steps -
1. Wash and pat dry the chicken breast meat and cut them into pieces.
2. Pound the garlic and chilli together.
3. Heat up wok with oil, add the pounded garlic and chilli in and stir fry then add chicken breast meat in.
4. When chicken is half cooked, add in all the sauce.
5. Add bit of water if needed. Adjust taste accordingly.
6. Once chicken is cooked, off heat and add the basil leaves in and stir to mix well.


Done!

Char Siew 叉烧肉 by Angela Seah Thulin

Highly recommended !

YouTube video - https://www.youtube.com/watch?v=0z4InpQFyK4

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/427627030777229/?type=3&theater


https://www.facebook.com/groups/platepalate/permalink/884532844934350/

Ingredients -
500g pork collar
1tbsp hoisin sauce
1tbsp LKK light soya sauce...
1tbsp oyster sauce
1/2 tbsp + 1tsp LKK dark soya sauce
3tbsp sugar
1tbsp honey
LKK - Lee Kum Kee

Steps -
1. Mix above together with the meat and marinate overnight.
2. Remove pork from fridge and rest for 20mins.
3. In a pot on med-high heat, add the pork and the marination sauce in and cook with lid covered. Stir / flip the meat frequently (every 5 minutes) to ensure evenly cooked. Cooking duration should not take more than 30minutes - depending on how thick your meat is.
4. Sauce will thicken and do check that the meat is cooked.
5. Opt - In the preheated oven 200degree, bake the meat on 2-3 mins at each side. Bake the meat for a few more minutes if you prefer it to be more charred but I don't.

Note -

1. I am using electric stove and ceramic pot cooking this 500g pork. If you are using gas stove, you may have to flip the meat very often as well as controlling the heat.

2. The type of pork I used in Swedish - Fläskkarré.

Sticky Lemon Chicken by Angela Seah Thulin

Recipe:
3 big chicken thighs
1 1/2 tbsp olive oil...
2 tbsp honey
6 slices of lemon (1 lemon)
1/2 tbsp dark soya sauce
2 gloves garlic, gently smashed
2 dashes of thyme (dried)
Parsley

Steps -
1. Wash and pat dry chicken. Season with salt and pepper.
2. In high heat with olive oil, pan fried the chicken together with garlic.
3. Add dark soya sauce in when chicken is half-cooked follow by lemon slices. Give a gentle stir.
4. Then add thyme in and honey. Let it cook till chicken is done or sauce has slightly thicken. Off flames and add parsley. Serve!

Rich Chocolate Banana Cake

Photo credit by Jane Lee

Facebook link -
https://www.facebook.com/groups/platepalate/permalink/891759997544968/

https://www.facebook.com/groups/platepalate/permalink/892706604116974/

Preheat oven 170deg, bake for 25-28mins

PART A
1 large egg
2 tired banana (very riped)
120ml milk
60ml thick cream
60g melted butter
1 tablespoon vanilla essence

PART B
180g dark brown sugar
130g cake flour
35g valrhona cocoa powder
3/4 teaspoon of baking powder
3/4 teaspoon of baking soda

PART C
110g valrhona 70% dark chocolate
160ml heavy cream
7g unsalted butter

STEP 1
Melt the butter and let it cool off. Follow by all the rest of PART A ingredients

STEP 2
Add in all the dry ingredients and mix well.

Photo credit by Jane Lee

STEP 3
Add all the dry ingredients into the wet WET ingredients till all well combined.

STEP 4
Pour the batter into an 8" spring baking pan and balance into square pan. If you have a bigger baking pan, you can use it too.

STEP 5
Ganache pour over the cake and chill.
(Ganache- lightly heat the cream and add the chocolate plus butter to melt)

For deco, i toasted the blanched almonds and deco the ring of the cake and lightly press down and chilled your cake. You can do any deco.

NOTES:
1. You can replaced the dark brown sugar with caster sugar or brown sugar.

2. Do not have Varlhona cocoa power or chocolate, you can replace with any other brands that you have.

3. Recipe called for 1 ripped banana and i used 2 bananas.

4. For my oven - I baked 170deg bake for 28min or till the stick comes clean. Please adjust according to your oven.

5. I also added 40g of semi chocolate chips. *this is optional but added will taste even better!

Recipe adapted from 
http://thepioneerwoman.com/cooking/2007/06/the_best_chocol/

Happy chocolate!

Strawberry Jam & Ice-cream by Angela Seah Thulin

I love Summer!!! Living in such cold country - Sweden, I long for sunny hot days. And yes, this season i'm plucking fresh strawberries again!

Facebook link - https://www.facebook.com/groups/platepalate/permalink/872788919442076/

Recipe:
180g sugar or more (adjust accordingly)
730g strawberries...
40ml fresh lemon juice

Steps -
1. Wash, remove stem of strawberries and cut them into small pieces.
2. In a pot, cook the strawberries with sugar and lemon in medium heat until sugar dissolved.
3. Then turn to high heat and let it boil/bubble fiercely and temperature to reach 220degree, I cooked for about 20mins and off the flame. Stir occasionally.
4. Let it cool then store in container and into fridge. Drain to remove pups if desired. #Strawberry

Facebook link for Strawberry ice-cream -
https://www.facebook.com/sassyangelakitchen/photos/a.233719563501311.1073741831.233664896840111/418234375049828/?type=1&theatre

https://www.facebook.com/groups/platepalate/permalink/873329369388031/

https://plus.google.com/u/0/108854154044884708244/posts/d7PbF

Recipe:
350g strawberries
200g sugar ...
1 tsp vanilla extract
Pinch of salt (must!)
240ml milk (semi-skimmed milk 1.5%)
480ml heavy cream (36% fat)
Blender
Mixer

Steps -
1. Freeze your whisk attachment and mixing bowl for about 15 minutes or more.
2. Wash and cut the strawberries stem away. Then blend the strawberries and sugar together.
3. Pour the purée strawberry into the cold mixing bowl. Add salt, vanilla extract, milk and heavy cream. Whisk till it become a little thick like creamy.
4. Pour into a container.
5. Freeze for 6-8 hours or overnight until firm. Give a stir at every 2hrs and do this 2-3 times.
*Use deep red strawberries otherwise u probably hv to use coloring to enhance).

 *I think it's abit too creamy taste. But it goes very well with my strawberry jam. Will try to reduce the heavy cream next round. #Strawberry

Using the fresh plucked strawberries, i made them into all kind of varities..

班兰馒头 Pandan Swirl Mantou by Angela Seah Thulin

Ingredients -
(A)...
1/2 tbsp yeast
75ml warm water (in microwave for 20-30secs)
1/2 tsp sugar
(B)
250g Bao flour
4 tablespoons sugar
4 tablespoons oil
Pinch of salt
2 tbsp water (another 1 tbsp water to add after dividing the dough to half).
*Opt - pink coloring
+
(C)
1 to 1.5 tbsp fresh concentrated pandan juice

Steps -
1. Combine the part (A) in a bowl. Stir to mix well. Water temperature should be slightly warmer .Set aside for 20 minutes. The yeast mixture will rise and becomes foamy.
2. Stand mixer ~ In a mixing bowl, add part (B) with only 2 tbsp water and the ready yeast mixture using low speed n combine them together (just to bring them together) or knead them by hand. It will be alittle dry/lumpy now, its ok.
3. Divide the dough into two.
4. One of the doughs back into the mixer, add the 1 tbsp water in and knead well till you get a nice dough. You 'might need' more water so add by tsp slowly... Add color now if you like.
5. Another dough to add part (C) in and on low speed to combine them together or knead it by hand.
6. Place both dough separately in a warm place to proof for 45 mins covering with a damp cloth.
7. Remove and use a rolling pin to flatten each dough to a rectangular shape.
8. Place the pink or pandan dough below/whichever, brush with some water and at all sides too. Ensure you brush sufficient water at whole surface but not wet.
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. In boiling water, steam them for 12-15 mins line with baking sheet or parchment paper below in med-high heat.

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.

To make Pandan mantou, pls click - https://www.facebook.com/sassyangelakitchen/photos/a.293385444201389.1073741840.233664896840111/281608188712448/?type=3&theater

For picture guidance, pls refer to this link - https://www.facebook.com/sassyangelakitchen/photos/a.293385444201389.1073741840.233664896840111/282379401968660/?type=3&theater