Monday, August 07, 2017

Florentine Cookies by Angela Seah Thulin

Addictive Chinese New Year snack!! In fact, it is so easy to make that you can have it anytime...

Ingredients -
100g florentine powder
110g almond flakes 
60g pumpkin seed
30g black sesame seed
120g dried cranberry

Steps -
Preheat oven to 170-190 degree celsius

1. In a big bowl, mix well all the above ingredients together.
2. Line 9 x 10 baking tray with parchment paper.
3. Pour the mixture on the baking tray. Spread it out evenly and flatten it thinly making sure all nuts are coated with florentine powder too. 
4. Bake at 170 degree celsius between 5-8 minutes or until golden brown.
5. Remove from oven, let it rest for 15 seconds and use pizza cutter to slice the cookie while it is still hot.
6. Set aside for it to cool down before storing in airtight container.

Notes -
1. Do not leave the florentine mixture/powder exposed (SG weather humidity) and it may turn lumpy and the sugar to melt.
2. Every oven temperature varies.

Wednesday, February 22, 2017

Herbal Emperor Chicken 药材皇帝鸡 by Angela Seah Thulin

Herbal Emperor Chicken 药材皇帝鸡 (using own ingredients) 

Ingredients -
3 big chicken thighs
Bei Qi 北芪 10g
Red dates 红枣 5 or more
Dang Gui 当归 5g
Yu Zhu 玉竹 15g
Gou Qi Zi 枸杞子 2 tbsp
Dang Shen 党参 2 long strips
300ml water
花雕洒 hua tiao jiu 1 tbsp
Salt and pepper - rub on thighs

These are the herbs to use

Steps -
1. Rinse all the herbs together once.
2. In a bowl, with the clean herbs and 300ml water put to steam in ready boiling water for 5 minutes.
3. Rinse and rub the chicken thighs with abit of salt and pepper.
4. In an aluminum foil, place the thighs in, the steamed herbs and the water in it. And also drizzle the hua tiao jiu on top. Wrap it up.
5. In ready boiling water - steam these for 2 hours in high heat.


Monday, February 20, 2017

Black Pepper Chicken Pasta by Angela Seah Thulin

Using the black pepper sauce recipe from a previous post, I put together this tasty chicken pasta dish! The capsicum really adds another layer of flavor on top of the black pepper.

Black Pepper Chicken Pasta (for 2 pax)

Ingredients -
200g chicken breast meat (seasoned with salt and pepper)
150g spaghetti
40g green capsicum, sliced
50g red capsicum, sliced
80g yellow onions, sliced
1 tbsp of minced garlic

Black pepper sauce - 
1 tsp salt
1 tsp ground black pepper
1 tbsp hoisin sauce
2 tbsp light soy sauce
2 tbsp worcestershire sauce
*Mix the above in a bowl with 1 tbsp of pasta water.

Steps - 
1. Boil some water, put the spaghetti in with some olive oil and salt. Boil the spaghetti until al dente (about 7-10 minutes). Keep some of the water for the black pepper sauce. Remove and set aside.
2. Heat up pan with olive oil, pan fried the breast meat until cooked. Dish up and set aside.
3. In the same pan with olive oil, saute the minced garlic, green and red capsicum and yellow onions until cooked down.
4. Add the cooked chicken breast meat back in, the cooked spaghetti and drizzle the black pepper sauce around. Toss to mix well and done!

Notes -
1. Use less spaghetti if you prefer a more saucy version.

Sunday, February 19, 2017

Stir Fried Iceberg Lettuce by Angela Seah Thulin

Ingredients -
Half to 3/4 bulb of ice berg lettuce
2 stalks of scallions, cut into 1" inch long
1.5 tbsp minced garlic
1 tsp light soy sauce
1 tsp sesame oil
1 tsp Chinese wine
3/4 tsp sugar
1/4 tsp white pepper
Salt to taste

Steps - 
1. Mix light soy sauce, sesame oil, Chinese wine, pepper and sugar in a bowl.
2. In a wok, add oil, and sauté scallions. Then add minced garlic, saute till fragrance.
3. Add lettuce in and stir fry till it cooked down (about 1 min) and add sauce in, stir fry for another minute.
4. Add some salt to taste. Done.

Saturday, February 18, 2017

Stir Fried Instant noodles by Angela Seah Thulin

A healthy version of stir-frying instant noodles without using the saltish seasoning. I am only using paprika and eggs for this dish. Of course you can add more ingredients to it. 

For 3-4 servings

Ingredients -
3 packet of instant noodles (each packet weighs 120g)
3 eggs, beaten
1/2 of a small green paprika
1/2 of a small red paprika
2 garlic, minced

Sauce -
50ml water
1 tbsp oyster sauce
2.5 tbsp mushroom sauce

Steps -
1. Blanch the instant noodles for about 1-2 minutes (once noodles are able to separate), drain and rinse under running tap water.  
2. In a wok with oil, saute the garlic and both paprika. Once cooked down, push it aside and pour the beaten eggs in. 
3. After the eggs started to set in, cut them into small pieces using your spatula. Mix the eggs and paprika together. Switch to low heat, pour back the blanched instant noodles in.
4. Drizzle the sauce around it, toss to mix well and done.

Notes -
1. I used korea brand instant noodles for this dish. They weigh 120g each packet. My sauce taste just nice for this amount of noodles. A common packet of instant noodles weighs between 79g to 85g.

Thursday, February 16, 2017

A1 Chicken Curry by Angela Seah Thulin

Ingredients -
20 chicken drumlets
3-4 small potatoes
2 cups of water
3/4 - 1 full packet of A1 curry paste
1 yellow onion
1-2 shallots
10 pcs of curry leaves
50ml Kara coconut milk 
Salt to taste
Light soy sauce to taste

Steps -
1. In a pot with oil, cook the curry paste first until fragrant. Then add in the onions and curry leaves. Stir fry for a minute.
2. Add the drumlets and potatoes in. Stir to mix well. 
3. Pour 2 cups of water in. Mix well and let it cook for 25-30 minutes until drumlets are cooked and that potatoes are soft.
4. Pour coconut milk in, Then add salt and light soy sauce in to taste and adjust accordingly.

Sunday, February 12, 2017

Black Pepper Seafood Pasta by Angela Seah Thulin

Black Pepper Seafood pasta has always been my main dish order whenever I dine in Swensen Singapore. Black pepper sauce in anything - I'm drooling just by the thought of it now ... This shall now be one of my go-to dishes! 

You have to try this!

Black Pepper Seafood Pasta (for 2 pax)

Ingredients -
10 clams
10 prawns
3 imitation crabsticks, cut
150g spaghetti
1 tbsp of minced garlic
100ml pasta water or more

Black pepper sauce - 
1 tsp salt
1 tsp ground black pepper
1 tbsp hoisin sauce
2 tbsp light soy sauce
2 tbsp worcestershire sauce
*Mix the above in a bowl with 1 tbsp of pasta water.

Steps - 
1. Boil some water, put the spaghetti in with some olive oil and salt. Boil the spaghetti until al dente (about 7-10 minutes). Keep some of the water for the black pepper sauce. Drain and set aside.
2. Heat up pan with olive oil, saute the minced garlic first until fragrant then add pasta water and clams in. Cover and simmer for few minutes until most clams have opened.
3. Add prawns and crab sticks in and stir-fry till cooked.
4. Pour in the black pepper sauce and the cooked spaghetti. Toss to mix well and done!

Notes -
1. Use less spaghetti if you prefer a more saucy version.

Tuesday, February 07, 2017

三色饭 3 Colors Dish by Angela Seah Thulin

No need for any lengthy pre-marination or to spend a lot of time in the kitchen for this dish. In fact, making teriyaki chicken is really easy. And in this 3-color dish it´s healthy too! Lean protein, rice and pak choy to give you vitamins!

This dish has rocked both my hubby´s and son´s stomach! They love it so much!

Ingredients -
480g boneless chicken thigh meat
8g ginger, sliced
white pepper

Sauce -
3 tbsp Japanese soy sauce
1.5 tbsp mirin
1.5 tbsp sake
1.5 tbsp sugar (brown or granulated sugar both fine to use)
Mix the above in a bowl

Steps -
1. Cut the boneless chicken thigh meat into bite size pieces and then marinate with dashes of white pepper.
2. In a wok with oil, pan fried the chicken thigh meat until it turns opaque. Then add the ginger and sauce in. Cook until the sauce has slightly thickened about 6-10 minutes. Done.

Serve with scrambled eggs, white rice and blanched pak choy. 

Enjoy your meal!

Monday, February 06, 2017

Fried Bee Hoon using Feng He Sauce 经济米粉 by Angela Seah Thulin

For 2-4 pax

Ingredients - 
190g bee hoon, before soak (about 2 stacks)
1 tbsp minced garlic
1-2 red shallots, sliced
1/2 carrot, strips
1 to 1.5 tbsp Feng He dark soy sauce
2.5 tbsp Feng He light soy sauce
1 cup water

Steps -
1. Soak the bee hoon in cold water till soften (about ten mins)
2. In a bowl, mix the dark and light soy sauce together.
3. Saute the shallots follow by the minced garlic, then the carrot. Dish up and set aside.
4. Add the water, sauce and the soaked bee hoon in. Turn the heat to medium. Toss to mix well with a pair of chopsticks. Cover with lid for 2-3 minutes or until the water dry up and bee hoon is soft. Add point 3 back in and toss to mix well again. 

Done and serve!

Notes -
1. This recipe will work with using Feng He sauce. Other brands of soy sauce, you will have to adjust the taste accordingly.

Friday, February 03, 2017

Gula Melaka Huat Kueh 椰糖发糕 by Angela Seah Thulin

Facebook link -

Ingredients -
250g self raising flour
140g gula melaka, slice thinly
2 tsp oil
250ml water

Steps - 
1. Slice the gula melaka into thin pieces, pour the water in and mix well. Ensure gula melaka dissolve.
2. Combine and whisk all ingredients together. Pour into container.
3. In hot boiling water, steam the kueh for 20-25 minutes in high heat.

Note -
1. I ran out of self raising flour, so I used plain flour and added 2 tsp baking powder and sifted twice. 
2. Note to myself, i would add 20g more gula melaka to this recipe.

Recipe origin:

Thursday, February 02, 2017

Best Chocolate Cake by Angela Seah Thulin

This is the most WONDERFUL chocolate cake I have ever had. It is very soft and moist in itself and the ganache makes it perfect! 

I like simple recipes and this one is definitely the easiest. All you need to do is just to combine the dry ingredients together first, then add the wet ingredients in and beat for 2 minutes. Bake and done! 

Facebook link -

Ingredients -
170g sugar
105g plain flour, sifted twice
45g Hershey's dark cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 large egg
120ml buttermilk
120ml strong coffee
70ml vegetable oil
1 tsp vanilla essence

250g semi sweet chocolate
150ml heavy cream (36% fat content)

Pan size -
9'' (23cm) round pan 
4 x 15cm round pans

Steps -
Preheat oven to 180 degrees celsius
1. Grease and line parchment paper to four 15cm baking pans. Set aside.
2. In a mixing bowl, combine the sugar, flour, cocoa powder, baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
3. Add egg, buttermilk, coffee, oil and vanilla essence - beat on medium speed for about 2 minutes. Batter will be thin.
4. Divide batter evenly among 4 baking trays, 160g batter each.
5. Bake at preheated oven for 25-35 minutes, or until cake tester comes out clean. Remove cake from oven and transfer to wire rack, let it cool completely.
6. 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.
7. 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. Buttermilk - I added 2 tbsp fresh lemon juice to 120ml milk. Set aside for 10 minutes.
2. Strong Coffee - I used 1 tbsp espresso powder to 120ml of hot water.
3. Every oven's temperature varies. I baked these 4 trays altogether on the middle rack at 160 degrees celsius for 20 minutes.
4. I have already reduced 30g sugar compared to the original recipe.

Recipe origin: My Baking Addiction

Batter is thin

Look at how moist the cake is! Perfect!

Tuesday, January 31, 2017

Garlic Sriracha Noodles by Angela Seah Thulin

I chanced upon this recipe from Rasa Malaysia blogger recently and I am loving it now. I have made this dish at least 3 times. Quick and easy to whip up for a simple meal with just a few ingredients needed. Today I made it again and served it to my husband who was working from home. He likes the slight spiciness, the fragrance from the butter and garlic and with the scallions - It all blends in perfectly...

Facebook link -

Ingredients -
125g spaghetti
20g unsalted butter
1 tbsp minced garlic
1 tbsp oyster sauce
1 tsp sriracha chilli sauce
1/4 tsp or 1/2 tsp sugar
scallions to garnish

Steps -
1. Cook the spaghetti to al dente. Drain and set aside.
2. In a wok with butter, saute the minced garlic until fragrant then add the cooked spaghetti in.
3.Add the oyster sauce, sugar and sriracha chilli sauce in. Turn off the heat. Toss to mix well. Garnish with scallions. Serve immediately.

Note -
I used 1/2 tsp sugar and I used slightly more sriracha chilli.

Sunday, January 22, 2017

Cold Dish Sweet Tangy Sauce by Angela Seah Thulin

My friend gave me a can of razor clams. To me one of the best ways to consume it is by making it into a cold dish. Cold dish platter is popular in Asia, usually served during wedding banquets or when celebrating Chinese New Year. A regular Wedding banquet usually has a total of 10 courses. And this is normally served as the first course, kind of like an appetizer.

Recalling something my father did back in 2014 - it was a cold dish platter with bak kwa, abalone, spring roll, top shell and some fruits. To top it off, he made a sweet tangy sauce which the whole family loved. As I have limited supplies here in Sweden, I used the razor clams to go with this sweet tangy sauce.

Cold dish platter done by my dad two years ago :)

Facebook link -

Ingredients -
razor clams or more (abalone, top shell etc ...)
1 red onion (30g)
1-2 chilli padi
half lime, squeeze (I used 1.5 tsp fresh squeezed lime)
1 tsp sugar
3/4 tbsp maggie chilli or sweet chilli
1/2 tbsp rice vinegar

Steps -
1. Slice the red onion thinly.
2. Cut the chilli padi into very thin slices.
3. Mix all the above together and spread around your platter. Adjust accordingly.

Friday, January 20, 2017

Soy Sauce Chicken by Angela Seah Thulin

Today I had no idea what to cook actually - I'm sure you all know this feeling! I just couldn't think of anything. One thing is for sure though: I always have chicken at home. 

I always have soy sauce and chinese wine at home as well, so I decided to make a Soy Sauce Chicken! My foreign husband insists that adding Tao Kee (Beancurd skin) and hard boiled eggs to this dish would be perfect! Well, I didn't include it but will do so next round!

Facebook link -

Please take note that the dosage for the gravy below may give you surplus gravy if you are 3 pax or less. This type of gravy you can actually freeze and use again for other dishes, but if you do - make sure to taste the gravy as you may have to top up the seasoning.

Ingredients -
1 whole chicken (1.2kg)
1.5 tbsp oil
30g ginger, slices
3 stalks of scallion, cut into three pieces
200ml chinese wine (shaoxing wine)
2 star anise
200ml Lee Kum Kee light soy sauce
200ml Lee Kum Kee dark soy sauce
170g sugar
8 cups of water
1.5 tsp salt

Steps -
1. Using a stock pot - add oil in and saute the ginger until fragrant. Then add the scallions in and cook for another minute.
2. Add the star anise, pour the shaoxing wine in and simmer to allow the alcohol to cook off.
3. Add the light and dark soy sauce, sugar, salt and water in. Bring to a boil.
4. Place the chicken in with breast side up. The chicken should be entirely submerged.
5. Cook in medium heat for 30-35 minutes or until chicken is cooked, with lid covered. Remove from stove, let the chicken sit in for another 15 minutes.

Serve sauce with white rice.

Note - 
You may also make this recipe using big chicken thigh but reduce the cooking time accordingly. 

Thursday, January 19, 2017

Chinese New Year Dishes by Angela Seah Thulin

Happy New Year!!! These are the common varieties of food and snacks that I will cook and bake during Chinese New Year as a Singaporean. Savor the food feast with your family members and friends!  

1. Nian Gao  年糕

2. Peng Cai 盆菜

3. Yam Ring

4. Braised Duck

9. Traditional Tangyuan 汤圆 

10. Melt in the mouth ~ Pineapple balls 

11. Salted egg yolk cookies

12. Deep Fried Crab Sticks

13. Famous Amos 'alike' Cookies

14. Cold dish sauce