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 - https://www.facebook.com/sassyangelakitchen/photos/a.328444387362161.1073741841.233664896840111/651561948383735/?type=3&theater

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 - https://www.facebook.com/sassyangelakitchen/photos/a.479566638916601.1073741846.233664896840111/290103414529592/?type=3&theater

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 - https://www.facebook.com/sassyangelakitchen/photos/a.328444387362161.1073741841.233664896840111/646055962267667/?type=3&theater

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
Recipe: http://platepalate.blogspot.se/2016/01/nian-gao-by-angela-seah-thulin.html

2. Peng Cai 盆菜
Recipe: http://platepalate.blogspot.se/2016/02/simple-pen-cai-by-angela-seah-thulin.html

3. Yam Ring
Recipe: http://platepalate.blogspot.se/2014/12/fruity-yam-ring.html

4. Braised Duck

9. Traditional Tangyuan 汤圆 

10. Melt in the mouth ~ Pineapple balls 
Recipe: http://platepalate.blogspot.se/2014/12/melt-in-mouth-pineapple-balls.html

11. Salted egg yolk cookies

12. Deep Fried Crab Sticks

13. Famous Amos 'alike' Cookies

14. Cold dish sauce

Friday, January 13, 2017

Thai Red Ruby Dessert (Tub Tim Krob) by Angela Seah Thulin

Inspired by Rayson Tan on Singapore's TV Channel 8 show yesterday - he was making this thai dessert and it reminded me of how long it's been since I had it. So I quickly got my husband to buy some water chestnut back the same evening! Here I am making this today! What a glutton!

Ingredients -
150g chinese water chestnut
1/2 tsp red food coloring
3/4 cup water
3 pandan leaves
200ml coconut cream (I use kara, pic shown below)
350ml water
95g (adjust sweetness accordingly)
pinch of salt
250g tapioca flour

Steps -
1. Peel and cut the water chestnut into small dice about 1cm.

2. In a bowl, mix the red food coloring with 3/4 cup water and mix in the diced water chestnut. Mix well. Set it aside for 15 minutes or until chestnut turns red.

3. In a saucepot with pandan leaves, add the coconut cream, 350ml water, sugar and pinch of salt in. Let it come to a simmer and then remove from stove and set it aside to chill.

4. Drain the soaked red chestnut. Then add tapioca flour in and mix well. Ensure each and every diced chestnut are coated with flour. Then sift and remove excess flour.

5. In a hot boiling water, add the chestnut in and let it cooked for 5 minutes. Then put them into cold water.

Serve with slices of jackfruit and cold coconut milk. 

Thursday, January 12, 2017

Deep Fried Crab Sticks by Angela Seah Thulin

Chinese New Year is around the corner (28th Jan 2017) and this is one of our common and popular snacks during this festive period. I remember when i was in Singapore, i would buy at least 3-4 bottles from the store and finish them all within 2 days. Snack on it at anytime!

I know that the thought of deep-frying may put you off from making this, but to be honest I find that deep-frying actually tastes so much better than air-frying them. Maybe it's just me, my preference.

Enjoy and Huat ah!!!

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.328444387362161.1073741841.233664896840111/642529802620283/?type=3&theater

Ingredients -
750g crab sticks
3 tbsp corn flour

Notes - For every 250g of crab sticks, I will dust 1 tbsp of corn flour on it.

Steps -
1. Remove the plastic sheet from the crab sticks. Tear them into thin strips.

A local brand that is available in Sweden

2. Spread the crab sticks out and dust the sifted corn flour on it.

3. Allow them to dry via fridge for about 2 hours.
4. Deep fried over medium heat until golden brown. 

5. Dish up and drain via paper towel. Allow to cool completely before storing into container.

For air-fry recipe, please click on this link https://www.facebook.com/groups/platepalate/permalink/1234891766565121/

Wednesday, January 11, 2017

花雕酒雞 Chinese Wine Chicken by Angela Seah Thulin

Facebook link - Fun @ Sassy's Kitchen

Ingredients - 
3 big chicken thighs
1 tbsp shaoxing wine or hua diao jiu
1 tbsp light soy sauce
*Marinate above for 15 minutes

2 tbsp sesame oil
20g ginger, slices
1/2 tbsp of sugar
2 tbsp light soy sauce
100ml shaoxing wine or hua diao jiu
15g wolfberries
2 pieces of dang gui
1 clove garlic, minced
480ml water
1 tbsp shaoxing wine (to drizzle after cooked)

Steps -
1. Marinate the meat first.
2. In a pot with sesame oil, saute the ginger until fragrant and crisp at the sides.
3. Add the chicken thighs in and cook until opaque. 
4. Add the sugar, light soy sauce and shaoxing wine in. Let it come to a boil.
5. Then add the wolfberries, slices of dang gui and minced garlic in.
6. Pour the water in, cover with lid and let it cook for 30 minutes or until meat is cooked.
7. Off heat and drizzle 1 tbsp shaoxing wine in. 

Serve with rice or mee sua..

Sunday, January 08, 2017

Chocolate Lava Cake by Angela Seah Thulin

I have tried many lava cake recipes and this is by far the best and easiest that I have tried / and after a couple of attempts I have finally dialed in the perfect baking time!

Note that this will vary between ovens, but for me 16 minutes with 6 minutes of cool down is just perfect, with the cake fairly firm but still slowly running out once you cut it open. For my husband it's 14 minutes as he likes it more wet and runny. My previous attempt had it baking for 12 minutes and that was way too runny.

16 minutes result

Baked for 12 minutes and cooled for 8 minutes result

Make 4-5 ramekins

Ingredients -
52g all purpose flour, sieved
90g sugar
112g unsalted butter, room temperature
225g dark chocolate
3 eggs

Steps -
Preheat oven to 200 degree celsius.
1. Grease your ramekins with butter and coated them evenly with sugar.
2. Double boil method - Melt the dark chocolate and leave it aside to cool.
3. Using hand mixer, whisk the butter and sugar together.
4. Then add the eggs in one at a time. Whisk to incorporate well. 
5. Add in sifted flour. Give a quick whisk.
6. Pour the cool melted chocolate in and mix well.
7. Pour onto ramekins and bake for 10-15 minutes. Remove from oven, set it aside to cool for 5-10 minutes before serving. Dust with powder sugar (icing sugar).

Notes -
1. Coating with sugar will help prevent batter from sticking to ramekins and also a crispy crust as it bakes.
2. Use a good quality dark chocolate.

Baked for 14 minutes and cooled for 8 minutes result

Sunday, January 01, 2017

Mango Sago in Coconut Milk 楊枝甘露 by Angela Seah Thulin

This is one of my favorite cold desserts. Because I don't like evaporated milk, I replaced it with coconut milk and water. On another day, I tried making it with evaporated milk just for my family so I have two recipes below.

Ingredients -
200ml coconut milk (I used Kara)
170ml water
3 tbsp sugar
70g sago
4-5 ripen mangoes

Steps -
1. Soak the sago with water for 5 minutes. Then cook it in boiling water for 8 minutes. Remove from heat, cover with lid and close for 10 minutes. Drain and cool with cold water. Set aside.
2. In a pot, mix the coconut milk, water and sugar together. Bring it to a soft boil or until the sugar has dissolved. Set aside to cool completely.
3. Puree some mangoes to achieve 300g (keeping some to cut into cubes to deco) and pour it in to above point 2. Add the ready sago in too. Stir to mix well. Refrigerate for 2 hrs. 

Serve and top with more mango cubes. Best served chilled.


Ingredients -
150ml coconut milk (I used Kara)
150ml water
150ml evaporated milk
3 tbsp sugar
70g sago
4-5 ripen mangoes

Steps -

1. Soak the sago with water for 5 minutes. Then cook it in boiling water for 8 minutes. Remove from heat, cover with lid and close for 10 minutes. Drain and cool with cold water. Chill in fridge.

2. In a pot, mix the coconut milk, water and sugar together. Bring it to a soft boil or until the sugar has dissolved. Set aside to cool then pour the evaporated milk in. Mix well. 
3. Puree some mangoes to achieve 300g (keeping some to cut into cubes to deco) and pour it in to above point 2. Add the chilled sago in too. Stir to mix well. Refrigerate for 2 hrs.

Serve and top with more mango cubes and pomelo. Best served chilled.