Wednesday, November 30, 2016

Whole Roast Chicken by Angela Seah Thulin

Facebook link -

Ingredients - 
1 whole chicken (about 1.1kg)
2 potatoes
1 onion
Olive oil

Marination - 
25g unsalted butter, room temperature
2 tsp herbs de provence
1 tsp salt
1/2 tsp garlic salt
ground black pepper

Steps -
Preheat the oven to 200 degree celsius.

1. In a small bowl, mix together the butter, herbs de provence, salt, garlic salt and pepper. 

2. Stuff the mixture under the skin of the chicken between the breast and skin for both sides. Remaining mixture - rub it inside the cavity. Add some herbs de provence and garlic salt into the cavity too. Tie the chicken legs together.

3. Drizzle some olive oil to the roasting pan. Add the cut potatoes in, drizzle some salt and pepper, give it a toss together and push the potatoes to the sides of the pan. Arrange the onions in the middle of the pan.

4. Place the chicken on top of the onions, tuck the wings under and sprinkle generous amount of salt, pepper and herbs de provence on the surface/around the chicken.

5. Bake in preheated oven for 1 hour, rotate the pan, cover the top with aluminum foil and bake for another 30 minutes or until the internal temperature reaches 170 degree celsius. 

Rest the chicken for at least 10 minutes before carving.

Notes -
1. A 1.1kg chicken, I baked them for 1 hour 20 minutes only.

Luncheon meat in tomato sauce by Angela Seah Thulin

My childhood dish!! And now it has become one of our favorite dishes in Sweden kitchen. Both the big man and teenage boy love it to the max!

Ingredients -
250g luncheon meat, cut into cubes
200g of potatoes, cut into cubes, soaked in cold water
3 tbsp ketchup
1 tbsp sugar
Opt - 1 tbsp water

Steps -
1. In a wok with some oil, pan fried the potatoes until almost cooked.
2. Then add luncheon meat in and pan fried for two minutes. Then you add ketchup and sugar in (adjust the sweetness accordingly). 
3. Add abit of water if you find it too dry. Toss to mix well and done.

Notes - 
1. If you prefer, start/cook with some minced garlic.
2. I have seen others using oyster sauce or light soya sauce so its up to individual preference but I don't. This is the way how my mum cooks. 

Tuesday, November 29, 2016

Stir Fry Tang Hoon using Feng He sauce by Angela Seah Thulin

2 small packet (soak for 5 mins)
1 tbsp of minced garlic
10g of ginger, sliced
2 eggs
sesame oil

Sauce - 
300ml chicken stock (I used water + 3/4 tsp chicken powder)
1 tbsp Feng He Black Bean sauce
1 tbsp Feng He Light soy sauce
1 tbsp Feng He Black soy sauce
1 tsp fish sauce
2 tbsp mirin

1. Marinate prawns with salt and pepper.
2. Heat up oil in a wok, saute the prawns and set aside.
3. Then add more oil in and saute the ginger and garlic until fragrant. 
4. Add the vermicelli in and stir fry for a minute. Make a hole in the center and add the eggs in. Pour the sauce over the eggs and vermicelli when eggs are about to be cooked in high heat. Simmer for 3-5 minutes. Use a pair of chopsticks to toss and mix well.
5. Add back the prawns and drizzle abit of sesame oil, continue to simmer for another minute and done.

Notes -
1. The sauce above works on fish too. 

Recipe origin:

Tuesday, November 22, 2016

Braised Pork Belly using Feng He sauce by Angela Seah Thulin

Thanks to Flora Ng from Facebook group - Plate and Palate for sharing this delicious recipe..

Facebook link -

Ingredients -
For 2-3 pax

400g pork belly, cut into thick slices
6 cloves garlic, lightly smashed
5 tbsp Feng He dark soy sauce
1 tsp Feng He light soy sauce
Few sheets of Tau Kee 
2-3 chinese mushrooms, soaked & sliced
2 star anise
4 hard boiled eggs
800ml water
1/4 tsp salt

Steps - 
1. Blanch the pork belly first. Set aside.
2. In a pot with some oil, saute garlic and the pork belly until fragrant and brown.
3. Follow by adding dark and light soy sauces, tau kee, mushrooms, star anise, hard-boiled eggs and water.
4. Let it braise for 30 minutes or more until pork belly is soft and tender. Add salt to taste and adjust accordingly. Continue to simmer for another 10-15 minutes. 

Serve with white rice!

Recipe origin:

Note - 
1. Please adjust the amount accordingly if you are not using Feng He sauces for this dish.

Sunday, November 20, 2016

Braised Beer Chicken by Angela Seah Thulin

Facebook link -



2 tbsp oil
120g onion
50g red onion
220g carrot
220g potatoes, cubed
15g ginger, slice then weigh
1 canned beer (Carlsberg or Tuborg 350ml)
1-2 stalks of scallions

Half chicken or chicken thighs 600g, chopped
1.5tbsp oyster sauce
Few dashes of pepper
10g of ginger, slice then weigh
1/2 tsp sesame oil
1 tbsp light soya sauce
1/2 tbsp hua tiao Jiu
*Marinate chicken with oyster sauce, few dashes of pepper, ginger (sliced), sesame oil, 1 tbsp of light soya sauce and hua tiao jiu. Cover and let it sit in fridge for at least 1hr and best - overnight.

Steps -

1. In a wok, heat up the oil. Med to high heat >> Then add red onion and ginger to stir fry till fragrance. 
2. Add the chicken in (together with the marination) and cook until opaque. After tat, add the potatoes and carrot in and stir. Cover and cook for two minutes. 
3. Pour the beer in and mix well. Switch to medium heat and allow the chicken to cook for 30minutes or until tender and cooked. Turn off the heat, top with scallions and stir to mix well.

Serve with steamed white rice, enjoy!

Sunday, November 13, 2016

Mui Fan 烩饭 by Angela Seah Thulin

Facebook link -

Ingredients -
1.5 tbsp minced garlic
chicken thigh meat (marinate with oyster sauce, light soy sauce, corn flour and pepper)
button mushroom
6 slices of ginger
1 egg, lightly beaten
imitation crabstick

Sauce -
700ml water + 1 chicken knorr cube
1 tsp light soy sauce
1 tsp fish sauce
1 tsp hua diao jiu

Others -
2.5 tbsp corn flour with 6 tbsp water

Steps -

1. Heat up wok with oil and saute the garlic until fragrant. Then add the chicken thigh in and cook until opaque.Add prawns in and let it cook till pink. Dish up and set aside.
2. Add carrot and button mushroom in with a little bit of oil and stir fry for a minute. Follow by adding the sauce and ginger in and let it come to a boil.
3. Add fishballs in and stir in the corn flour mixture slowly (stirring as you poured) to thicken the gravy.
4. Turn the heat to low and stir in the egg in circular motion. Add the crabstick and vegetables in. Return the cooked chicken meat and prawns in and mix well. Taste and adjust accordingly. Off heat! Done.

Serve with rice and pour gravy over it! 

Recipe origin: Noobcook

Wednesday, November 09, 2016

Chicken Rojak by Angela Seah Thulin

While on my way to the airport during my last Singapore trip, I was ''grumbling'' to my brother in his car that i have received too many goodies from my fellow members during the Plate and Palate 2nd year anniversary. One of the goodies I received was rojak paste, so I told him - "aiyo now i will need to play with bread again to make You tiao just for this rojak." 

Then he mentioned that he had tried chicken rojak before and it tasted great! 
It really just means that you replace the You tiao with deep fried chicken. 

Well, I tried making it myself and the results are great! Strong flavour with a slightly spicy aftertaste, yummy!

Facebook link -

Ingredients -

Part A
320g boneless chicken thigh meat
2 tsp corn flour
2 tsp light soy sauce
1 tsp baking soda
1 egg

Part B
Potato starch
Rojak paste
Green apple
Roasted crushed peanuts

Steps -
1. Marinate the chicken meat with Part A for at least 1 hour. Then coat it with potato starch.
2. Deep fry the meat until golden brown. Set aside.
3. Cut the green apple and pineapple into bite size pieces. Scoop the rojak paste mix with a little bit of water. Mix well. Then add the chicken in and mix well.
4. Toast the peanuts, remove the skin and crush it.
5. Topped with peanuts! Yummy!

Notes -
1. I used potato flour instead.

crushed peanuts

Thursday, November 03, 2016

Char Siew Wonton Noodles 干捞云吞面 by Angela Seah Thulin

Video link -

Char Siew recipe - 
smaller portion:
bigger portion:
After cooked, i diluted the sauce by adding 60ml water. And allow it come to a boil and off heat.

Wonton recipe -

Seasoning sauce (per serving of noodles) -
2 bundle of noodles
2 tsp char siew sauce (sauce from the char siew)
1-2 tsp LKK dark soy sauce
1 tsp LKK light soy sauce
1 tsp sesame oil
1 tsp garlic oil
1 tbsp wanton soup base
*LKK - Lee Kum Kee

Vegetables to serve

Steps -
1. Mix the above sauce in a serving bowl except the noodles.
2. In a pot of boiling water, blanch vegetables and remove. Set aside.
3. In the same pot of boiling water, cook the 2 bundles of noodles for about 30-40 seconds, remove using strainer and run in cold water for 10 seconds. Bring the noodles back into the hot pot for another 30 seconds and done. 
4. Mix the cooked noodles with the seasoning sauce. Serve!

Tuesday, November 01, 2016

Castella Sponge Cake by Angela Seah Thulin

I have seen one of the Plate & Palate members (Helga) bake this cake a few times, but never tried it. Now I regret not trying sooner!

This is a popular Japanese sponge cake with just a few ingredients needed. It has a honey fragrance, is moist and smooth with a somewhat elastic and bouncy texture. It tasted almost like our chinese bake 鸡蛋糕. Really amazed that it's possible get this kind of texture without milk nor butter! Both my husband and I are addicted to it!

The only downside is you cannot eat it immediately, it needs to be chilled for 12hours according to the original recipe! (But I only chilled it for 4 hours, and Helga actually served it immediately!) Since this was my first attempt, I felt that I didn't really manage to get a smooth and beautiful top but I'm really happy about how good it tastes!

Will definitely make this again in just a few days! 

Facebook link -

Ingredients -

6 large eggs, room temperature
190g granulated sugar
200g bread flour, sieve twice
(A) 5 tbsp honey + 2 1/2 tbsp warm water 
(B) 1 tbsp honey + 1/2 tbsp warm water

Tools -
2 x loaf pans
1 skewer

Steps -
Preheat oven to 160 degree celsius
1. Cut the parchment paper to fit the loaf pans. Grease and ensure paper stick to the loaf pans.
2. Mix the honey and water together. Set aside.
3. In a mixing bowl, whisk the eggs in high speed until well combined.
4. Add the sugar in and whisk for 5 minutes in high speed.
5. Add the honey mixture (A) in and whisk on low speed until combined for about 30 seconds or less.
6. Add the flour in - in three additions and whisk to just combine. Do not overmix.
7. Pour the batter into loaf pan at about 80% full. Use a skewer, draw zigzag line to remove air bubbles in the batter. 
8. Tap the pans gently a few times to release air bubbles.
9. Bake for 35-40 minutes or until golden brown top and a skewer inserted center comes out clean.
10. Brush the honey mixture (B) on top of the cake.
11. Immediately while cake is still warm - Place cling wrap on the table, remove cake from pan and flip onto the cling wrap with top facing down. Then gently remove the parchment paper.
12. Wrap up the cake immediately (this is to retain the moisture) and then chill in fridge for 12 hours.

Notes -
1. I baked at 160 degree for 33 minutes.
2. As I used a handheld mixer, I whisked the point 4 for 6 minutes.
3. I used pure honey.
4. It doesn't have to be baked in loaf pans, I have seen other recipes in round pan too.

Recipe origin: Castella Cake