''Fake'' Shark Fins soup by Angela Seah Thulin

Ingredients -

3 Chinese mushroom, soak to soften
3-4 sticks Crab sticks, tear into thin strips
1 boiled chicken breast meat (80g), tear into thin strips
crab meat
corn (opt)
Potato flour with water
An egg, beaten

Sauce -
4.5 cups water
1.5 tbsp oyster sauce or less if u don't wan so dark.
Some Light soya sauce
1 tbsp hua tiao jiu
1/8 of the chicken Knorr cube (opt) or bit of chicken powder

Steps -
1. Boil the water and the sauce first.
2. Then add soaked mushroom in to cook till soften for 5-10 mins, then add breast meat or crab meat in, let it cook for a while.
3. Add crab sticks in. Pour the potato flour with water in to thicken the soup. Stir as you pour.
4. Pour the beaten egg in and stir as you pour. 

Done. Garnish with coriander.

Chocolate cupcake with Nutella frosting by Angela Seah Thulin

Makes about 18 cupcakes

Ingredients - 
220g cake flour
75g Hershey's cocoa powder (special dark), sifted
150g unsalted butter, room temperature
110g brown sugar 
100g sugar 
2 eggs
1 tsp vanilla extract 
300ml fresh milk
50ml heavy cream (36% fat content)
1 tsp baking soda
1/4 tsp salt
2 tbsp coffee (1tsp expresso + 2tbsp hot water)

Steps - 
1. In a bowl, cream the butter and sugar together. Then add the eggs in one at a time and beat to mix well. Follow by the vanilla extract. Set aside.
2. In a bowl, mix the milk, heavy cream and coffee together. These are wet ingredients.
3. In another bowl, mix the flour, cocoa powder, baking soda and salt together. These are dry ingredients.
4. In 3 additions of the dry ingredients, add them to point no. 1 and whisk together. Do not overbeat. At the same time, in 2 additions, add the wet ingredients in to point 1 and whisk together.
5. Bake in preheated oven at 180 degree celsius for 20-25 minutes.

Notes:
1. Every oven temperature varies, i baked them at 165 degree celsius for 16 minutes.
2. These cupcakes are NOT SWEET on its own. But with the frosting, it goes well. You may wish to add 30g more sugar.


Nutella frosting
210g unsalted butter, room temperature
110g icing powder
6 tbsp Nutella
120g chocolate chip, melted
1.5 tsp vanilla extract 
1 tbsp milk (optional)

Steps - 
1. Whisk the butter till soft and add icing sugar in. Follow by vanilla extract, melted chocolate and add nutella in. If you like this consistency, you may omit the 1 tbsp of milk.

Chinese Fried Carrot cake 菜头粿 by Angela Seah Thulin

                                 
                                 

Stir fry Chai Tow kway

In Singapore, we call it Chai Tow Kway https://en.wikipedia.org/wiki/Chai_tow_kway
It is made with radish cake (steamed rice flour, water, and shredded white daikon), which is then stir-fried with eggs, preserved radish, and other seasonings. The radish cake is often served in large rectangular slabs which are steamed and then later fried whole. 

Ingredients -

500g rice flour
1500ml water
500g radish, grated or sliced thinly
2 Chinese sausage / diced it (Lup Cheong)
80g coarsely chopped dried shrimps
4 tbsp chopped shallots
1 tsp salt
3 tsp sugar
2 tsp chicken stock granules
3 dashes pepper
3 tbsp oil for frying

Steps -
1) In a big bowl, combine rice flour, water, radish.
2) Heat oil and fry the shallots, then dried shrimps followed by Chinese sausages.
3) Pour in point 1 plus all other seasonings into point 2 and continue to stir over flames. Stir till mixture thicken.
4) Pour into 10 inch tin and steam for 45 mins
5) Let it cool. Then refrigerate overnight. Cut into your desired slices and pan-fried or deep fried. Enjoy!! 

Notes - 
1. I use 3 Lup Cheong and 30g dried shrimps. Individual preference as i don't really fancy dried shrimps.
2. If you like to use this recipe to stir fry as Chai Tow Kway, you may wish to omit lup cheong and dried shrimps. Up to you.

Basically to fry it with sweet caramel sauce - 
1. In a wok with oil, sautee the preserved radish (cai por) first follow by minced garlic otherwise sautee minced garlic till fragrant.
2. Add the ready steamed carrot cake (out from fridge) in and cook till soft or warm
3. Crack an egg in and mix them altogether only when egg is about to be cooked. 
4. Lastly, add sweet caramel sauce or even abit of dark soya sauce in to taste and adjust accordingly.

I prefer eating it this way :)