Chocolate Marble Bundt Cake by Angela Seah Thulin

Not sure if you are in the mood for vanilla or chocolate cake? Why not make a cake with both?! Try baking this and you will know how moist and delicious this pound cake is!

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469362976603634.1073741842.233664896840111/562487227291208/?type=3&theater

Ingredients -
140g semi sweet chocolate, break into pieces
290g plain flour, sieved
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
160g unsalted butter, room temperature
200g granulated white sugar
3 large eggs, room temperature
1 1/2 tsp vanilla essence
80ml sour cream
120ml milk, room temperature


Ganache -
170g chocolate
120ml heavy cream

Steps - 

Butter or spray your bundt or tube pan. 

1. Using double boil method, melt the chocolate. Remove from heat and set aside to room temperature.
2. In a bowl, combine the plain flour, baking powder, baking soda and salt. Set aside.
3. In a clean whisking bowl, beat the butter until smooth. Then gradually add the sugar in and continue whisking till the mixture is light and fluffy.
4. Add the eggs in one at a time. Scrape down the sides of the bowl as needed.
5. Add the vanilla essence and sour cream in and whisk till combined.
6. Add the flour in by 3 additions and the milk in by 2 additions. Beat till its just combined. Do not overbeat.
7. Separate the batter into two equal portions or one of the portions slightly more. Add the cooled melted chocolate to one of the portions. Mix well gently.
8. Scoop the batter to the bundt pan by alternating spoonfuls of vanilla batter with chocolate batter.
9. Use a chopstick or skewer, gently draw swirls through batter to marbleize it. 

10. Bake in preheated oven 180degree celsius for 35-40 minutes or until toothpick inserted center comes out clean. Allow to cool completely.
11. Ganache  - In a small sauce pot, bring heavy cream to a simmer and then remove from heat. Pour the cream onto the chocolate. Let it sit for a minute and then stir to mix well. Ladle the ganache over cooled cake.

This cake is best the day its bake.

Notes - 
1. Every oven's temperature varies. I baked at 160degree celsius for 50 minutes.
2. My chocolate batter weighs 550g (after adding melted chocolate).
3. Recipe call for 250g sugar but I reduced by 50g. 

Recipe origin: Joy of Baking

Yakitori by Angela Seah Thulin

Waking up to a hot sun this morning we decided that we would BBQ for dinner. In Sweden most people do this at home on their porch or backyard, but I am Singaporean and in Singapore we always gather at BBQ pits at the seaside or at Chalets. We therefore decided to try this at a nearby park.

I also prepared the food Singapore-style which means sambal sotong, sambal prawns, chicken skewers, crabmeat sticks, marshmallow but "his" beef as well to keep everyone happy!

It is more common for Singaporeans to BBQ chicken wings, but I really love Yakitori and this is how I made them!

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233712673502000.1073741829.233664896840111/558343084372289/?type=3&theater

Ingredients -
500 - 600g chicken boneless thigh meat
Small green and red paprika
scallions
bamboo skewers

Tare sauce
4 tbsp Japanese light soy sauce
4 tbsp water
2 tbsp sake
2 tbsp mirin
1 tbsp granulated sugar
1 tbsp brown sugar
1 stalk of scallion cut into 3cm long

Steps (for grilling) -
1. Soak the skewers in water for at least an hour. 
2. In a small pot, bring the above teriyaki sauce with scallions to a boil in a high heat. Then switch to medium heat and cook for 6 minutes. Then another 2 minutes at medium-high heat. It will slightly thicken. Let it cool completely.
3. Rinse and pat dry the chicken thigh meat, put in a bowl then add 2/3 of the teriyaki sauce and marinate for at least 4 hours. Thread the chicken piece onto skewers alternating with paprika or scallion. 
4. Before hitting the grill, oil the chicken meat to avoid it sticking to the mesh. Grill the meat for a few minutes on each side, brush with the remaining teriyaki sauce and grill until it turns golden brown. 

Steps for using oven -
1. Soak the skewers in water for at least an hour or overnight the best.
2. In a small pot, bring the above teriyaki sauce with scallions to a boil in a high heat. Then switch to medium heat and cook for another 6 minutes.Then another 2 minutes at medium-high heat. It will slightly thicken.
3. Thread the chicken piece onto skewers alternating with paprika or scallion. 
4. In a grill pan brushed with oil/butter, grill the chicken until it turns golden brown.
5. Or In preheated oven 200 degree celsius, bake these for 4 minutes. Remove from oven, brush with teriyaki sauce and flip to the side and bake for another 4 minutes. Remove and brush teriyaki sauce to caramelize the sauce. Bake for another 3-4 minutes and done. About 15 minutes in all.

Notes - 
1. If you have broiler in your oven, First broil the chicken for 6 minutes, brush with teriyaki sauce on both sides and then continue to boil for another 3-4 minutes.

Nebula Cake by Angela Seah Thulin

After seeing a YouTube video where some girls make what they call a "Space Cake", my son asked me to bake one too!

Well, I'm not exactly an astronomer, but I think I would call this a Nebula cake instead.
Soft vanilla sponge cake in vibrant green, turqoise and purple colors, and while its not exactly what my son wanted - it's difficult not to decorate it with frosting design and pearls. I'm a woman after all.  

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469362976603634.1073741842.233664896840111/555463067993624/?type=3&theater

Ingredients -
110g unsalted butter (room temperature)
145g granulated sugar
2 large eggs
1 tsp vanilla essence
170g cake flour, sifted
2 tsp baking powder
1/4 tsp salt
120ml milk (room temperature)

Frosting - 
300ml heavy cream (36%fat content)
2.5 tbsp sugar
1 tsp vanilla essence
Violet food coloring

*Whisk the heavy cream & sugar then add vanilla essence and food coloring - beat until trails formed (2-3mins). Chill in fridge.

Tools -
Edible food coloring
4 baking pans at 15cm 

Steps - 
1. Butter your cake pans and line the bottom of the pans with parchment paper.
2. In a bowl, beat the butter until soft and creamy. Then add the sugar in and beat till light and fluffy.
3. Add the eggs one at a time. Remember to scrape the sides of the bowl as needed. Add the vanilla essence and beat until combined.
4. Add the flour (with salt and baking powder) in by 3 additions and milk in by 2 additions. Mix till just combined. Do not overbeat.
Preheat oven to 180 degrees celsius 
5. Divide batter evenly among 3 bowls. Using food colors, tint batter in 1 bowl teal, 1 bowl royal blue and 1 bowl violet Mix well.

6. Then scoop/design as you like into each baking pan. The batter in each pan (excluding the pan) will weigh about 140g.

7. Bake at preheated oven 25 - 35 minutes or until toothpick inserted center comes out clean. Let the cake cool completely.
8. Assemble the cake - sandwich the layers together with a little of the frosting and then cover the entire cake with the remaining frosting, smoothing with a palette knife. 

Notes - 
1. Every oven's temperature varies. I baked these together on the middle rack at 160 degrees celsius for 23 minutes.  
2. I'm using wilton colors and they are Teal, Royal Blue and Violet. 

Mango Sticky Rice by Angela Seah Thulin

Mango sticky rice - a traditional Thai dessert made with glutinous rice, fresh sweet mango and coconut milk. This is one of my top favorites that is a MUST for me to buy whenever I am in Bangkok or transit any flight via Bangkok airport. At least two boxes each time!

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233719563501311.1073741831.233664896840111/554584138081517/?type=3&theater

Ingredients -
2 ripe mango
180g glutinous rice
200ml coconut cream
1/8 tsp salt
2 tbsp sugar
1 tsp sesame seeds
Opt - pandan leaves

Steps -
1. Rinse and soak the glutinous rice for at least 3 hours.
2. Pour the coconut cream into a small saucepot, add the salt, sugar and pandan leaves. Simmer with low heat until sugar melted. Set aside.
3. Steam the glutinous rice in high heat for 25 minutes. 
4. Scoop the rice to a big bowl and fluff the rice with almost half of the coconut cream. Mix well.
5. Assemble and serve with mango. Topped with toasted sesame seeds and balance coconut cream.

Notes - 
1. I used 2.5tbsp of sugar.

Toast the sesame seeds

Wonton Soup by Angela Seah Thulin

If you love wanton soup, do give this recipe a try!

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/553821761491088/?type=3&theater

Ingredients - 
100g Napa cabbage, diced
1/2 tsp salt
1/2 tsp sesame oil

200g minced pork or beef
18g scallions, chopped finely
70g prawns, diced (about 4-5)
1 tbsp tapioca flour
1 tbsp water
1 tbsp sesame oil
3/4 - 1 tsp salt
1 packet wonton skin (200g)
Optional - 2 to 3 chinese mushrooms, soaked and diced


Steps -
1. Napa cabbage - use only the white part of the cabbage. Dice them up, add 1/2 tsp salt to it (this will help to dry up the water) and set it aside for 30 minutes. After that, drain the water and add 1/2 tsp sesame oil to it, mix well and set aside.
2. Slice the prawns into half then diced them.
3. In a big bowl, add the minced pork, tapioca flour, water, sesame oil and salt. Mix them well. Then add napa cabbage, scallions and prawns in. Mix all well.
4. And wrap.

For a simple soup base (or use your own stock) - 
1. Cook the wontons in a pot of boiling water. Boil for at least 6 minutes. Drain and set aside.
2. In a pot, add some olive oil and some cut scallions (3cm long) in. Cook for few seconds in medium heat, then add water in and it come to a boil. Add some chicken powder and salt to taste. Pour this soup into the cooked wontons, white pepper to taste and garnish with more chopped scallions.

Notes -
1. Leftover wontons  - freeze in a single layer and when frozen, put them into a bag and keep it in the freezer. To cook frozen wonton, simply cook them in boiling water/stock FROZEN.

Pineapple Fried Rice by Angela Seah Thulin

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233712673502000.1073741829.233664896840111/551475241725740/?type=3&theater

Ingredients (for 2-3 pax)

1.5 cups rice (cooked rice)
9 prawns (chop some up)
2 eggs 
2 tbsp oil
1 onion, diced
2 stalks of scallions, chopped
Some pineapple (pat dry)
Opt. Raisins, red capsicum
Opt. Cashew nuts

Seasoning
1 tbsp + 1 tsp LKK light soya sauce
1 tsp fish sauce
1 tsp sugar
1/8 tsp salt
1 tsp curry powder
1/4 tsp white pepper
LKK - Lee Kum Kee

Steps -
1. In a wok with oil, pan fried the prawns till cooked/turn red. Remove and set aside.
2. In the same wok, break the eggs in and stir. Just before the eggs are about to set, add the rice in and mix well.
3. Add the onions in and stir fry a while.
4. Then add all the seasonings in. Stir and mix well. Adjust taste.
5. Add pineapple, cashews, raisins in. Stir for a while. Add capsicum and prawns.
Done! Garnish with scallions & serve.

Mapo Tofu by Angela Seah Thulin

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/551120011761263/?type=3&theater

Ingredients -
180g minced beef/pork
1 block of fresh tofu
2 garlic, minced
300ml chicken stock 
1 tbsp light soya sauce
1 tbsp Feng He black bean sauce
1 tbsp lao gan ma chilli
1/4 tsp sugar
1 tbsp cornflour + 1 tbsp water
salt & pepper to taste
opt - 50g onions, diced
scallions to garnish
oil

Steps -
1. In a pan with some oil, add the minced pork and halfway through, season it with salt and pepper. Then add the minced garlic in. Stir fry to mix well. Add onions now if you like.
2. Add light soya sauce, black bean sauce and the chilli sauce. Mix well.
3. Add the chicken stock in. Let it simmer for 5 minutes.
4. Taste and adjust accordingly now.
5. Thicken the sauce by adding the cornflour mixture and stir.
6. Add the tofu in, gently stir to mix in and off flames. 

Garnish with scallions. Done!


Notes -
1. I used water + 1/4 chicken cube to replace the chicken stock.
2. I used two tubes of egg tofu instead (each weigh at 100g).

Rainbow Cake by Angela Seah Thulin

Baked a simple 15cm rainbow chocolate cake for a small birthday gathering!

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469362976603634.1073741842.233664896840111/550727445133853/?type=3&theater

Ingredients -

250g semi sweet chocolate
150ml heavy cream (36% fat content)
15cm pan x6
edible food coloring
deco

Part A
5 egg yolks
4 tbsp sugar
100ml water
75ml vegetable oil
2 tsp vanilla essence
100g cake flour, sieve

Part B
5 egg white
3 tbsp sugar
1/4 tsp corn flour


Steps -
1. Part A - Whisk the egg yolks and sugar until fluffy. Then add water, vegetable oil, vanilla essence and whisk till well-mixed. Add the sifted flour in and whisk till mixed (batter will look runny).
2. Part B - In another clean metal bowl, whisk the egg white till soft peak then add sugar in and continue whisking. Add the corn flour and whisk till stiff peak formed. 
3. In 3 additions - take part B and fold into part A till well-combined using a balloon whisker.
4. Divide batter evenly among 6 small bowls, 90g batter each.
Preheat oven 170 degrees celsius
5. Using food colors, tint batter in 1 bowl red, 1 bowl orange, 1 bowl yellow, 1 bowl green, 1 bowl blue and 1 bowl purple. Mix well.
6.Then pour them into each baking pan.  
7. Bake at preheated oven for 14 minutes. Remove cake from oven and transfer to wire rack, let it cool completely.
8. In a small sauce pot, bring heavy cream to a simmer and then remove from heat. Pour the cream onto the chocolate. Let it sit for a minute and then stir to mix well.
9. Assemble the cake - sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a paletter knife. Chill the cake until ganache is firm, about an hour or have it straight away.

Notes - 
1. Every oven's temperature varies. I baked these 3 trays altogether on the middle rack at 150 degrees celsius for 14 minutes.  

These are the colors i used

I used disposal aluminum trays to bake