tag:blogger.com,1999:blog-49811676249872080432024-02-18T22:04:47.481-08:00Plate & PalateFun @ Sassy's Kitchen
Angela Seahhttp://www.blogger.com/profile/03466477843399080675noreply@blogger.comBlogger323125tag:blogger.com,1999:blog-4981167624987208043.post-24660363196825451562022-09-08T23:08:00.001-07:002022-09-08T23:08:58.325-07:00LC Braised Duck<p> </p><p><span style="font-family: arial;">Been waiting for the Le Creuset Family Sales! Finally in September 2022... Yay! I've been eyeing on the 31cm cast iron pot for a long time. #ametist</span></p><p><span style="font-family: arial;">Because I love duck, I tend to cook salted vegetable duck soup and <span style="background-color: white;"><span style="color: #202124;">十全 duck soup very often. Always hoping my 27cm oval pot can fit in the whole duck but often I had to use two pots. </span></span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiStNbp1sUCiPTmN8luR0U-Aob4-huukcp4kYeFw-mY96MEmZkebqBkepCFaASVBrAIMXew8kbJBRXfHxlgfuEbf6rhF-ufgFgKBqOZavDcXNzr80dDhzfYHxCArOub2RJjsWdeePHO5QkQmXi9PcSP3rHgvXaj2j9fRt8Z29AVbQiQnqkKckIRr24EIw/s1174/Purple%203.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1126" data-original-width="1174" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiStNbp1sUCiPTmN8luR0U-Aob4-huukcp4kYeFw-mY96MEmZkebqBkepCFaASVBrAIMXew8kbJBRXfHxlgfuEbf6rhF-ufgFgKBqOZavDcXNzr80dDhzfYHxCArOub2RJjsWdeePHO5QkQmXi9PcSP3rHgvXaj2j9fRt8Z29AVbQiQnqkKckIRr24EIw/w320-h303/Purple%203.png" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="background-color: white; color: #1c1e21;"><div class="" dir="auto"><div class="d2hqwtrz r227ecj6 ez8dtbzv gt60zsk1" data-ad-comet-preview="message" data-ad-preview="message" id="jsc_c_ic" style="padding: 4px 16px 16px;"><div class="alzwoclg cqf1kptm siwo0mpr gu5uzgus" style="display: flex; flex-direction: column; margin-bottom: -5px; margin-top: -5px;"><div class="jroqu855 nthtkgg5" style="margin-bottom: 5px; margin-top: 5px;"><span class="gvxzyvdx aeinzg81 t7p7dqev gh25dzvf exr7barw b6ax4al1 gem102v4 ncib64c9 mrvwc6qr sx8pxkcf f597kf1v cpcgwwas m2nijcs8 hxfwr5lz k1z55t6l oog5qr5w tes86rjd pbevjfx6 ztn2w49o" dir="auto" style="color: var(--primary-text); display: block; line-height: 1.3333; max-width: 100%; min-width: 0px; overflow-wrap: break-word; word-break: break-word;"><div class="m8h3af8h l7ghb35v kjdc1dyq kmwttqpk gh25dzvf n3t5jt4f" style="margin: 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: arial;">Nevertheless, here's the recipe which my boys love it... </span></div><div dir="auto"><span style="font-family: arial;"><br /></span></div><div dir="auto"><span style="font-family: arial;"><b>Ingredients -</b></span></div><div dir="auto"><span style="font-family: arial;">2.4kg duck </span></div><div dir="auto"><span style="font-family: arial;">1.5 tbsp salt</span></div><div dir="auto"><span style="font-family: arial;">1 tbsp 5-spice powder</span></div><div dir="auto"><span style="font-family: arial;"><a style="color: #385898; cursor: pointer;" tabindex="-1"></a>800ml water </span></div><div dir="auto"><span style="font-family: arial;">30g galangal (sliced)</span></div><div dir="auto"><span style="font-family: arial;">1/2 cup dark soya sauce (I use LeeKumKee)</span></div><div dir="auto"><span style="font-family: arial;">4 cloves</span></div><div dir="auto"><span style="font-family: arial;">2 cinnamon sticks</span></div><div dir="auto"><span style="font-family: arial;">3 star anise</span></div><div dir="auto"><span style="font-family: arial;">30g rock sugar</span></div><div dir="auto"><span style="font-family: arial;">Tau Kwa</span></div><div dir="auto"><span style="font-family: arial;">Eggs</span></div><div dir="auto"><span style="font-family: arial;">Salt & Sugar to taste</span></div></div><div class="l7ghb35v kjdc1dyq kmwttqpk gh25dzvf jikcssrz n3t5jt4f" style="margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: arial;"><b>Steps -</b></span></div><div dir="auto"><span style="font-family: arial;">1. Wash the duck clean, take 1 tbsp salt, rub evenly on the duck including the cavity. Then rinse off and pat dry with paper towel.</span></div><div dir="auto"><span style="font-family: arial;">2. Marinate the duck by rubbing the 5-spice powder evenly as well as the cavity.</span></div><div dir="auto"><span style="font-family: arial;">3. In a large pot add 800ml water in, galangal, dark soya sauce, cloves, cinnamon sticks, star anise, rock sugar & the 1/2 tbsp salt in. Bring to a boil.</span></div><div dir="auto"><span style="font-family: arial;">4. Switch to medium heat - Slip the duck into pot gently with breast side down, make sure it’s resting comfortably..</span></div><div dir="auto"><span style="font-family: arial;">5. Cover with lid, braise for 30mins, then flip to other side. I cook my duck for about 1.5hrs. </span></div><div dir="auto"><span style="color: var(--primary-text); font-family: arial;">6. Salt and sugar to taste. </span></div><div dir="auto"><span style="font-family: arial;">7. Remove duck, place eggs & tau kwa into the sauce and cook for a while. </span></div><div dir="auto"><span style="font-family: arial;"><br /></span></div><div dir="auto"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihsRP1Nen9ebYNJWujLcYs2qR_QiQeBDD3fkKHkMzXMtNTkEuzTPOBFvvjsQyd4xPpV9DLMxoIz2Sj5iZ02wc76l1vmQTSX5jPNVtQDpluxEz6Hhf85HdkSeS3ieqELfeFkCe0d0OG_ZGM8Ew350O6cMNKFjR8IW2AdBoyqfT4cRytBBX-ZajhxgGxxw/s1496/Purple%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1122" data-original-width="1496" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihsRP1Nen9ebYNJWujLcYs2qR_QiQeBDD3fkKHkMzXMtNTkEuzTPOBFvvjsQyd4xPpV9DLMxoIz2Sj5iZ02wc76l1vmQTSX5jPNVtQDpluxEz6Hhf85HdkSeS3ieqELfeFkCe0d0OG_ZGM8Ew350O6cMNKFjR8IW2AdBoyqfT4cRytBBX-ZajhxgGxxw/w400-h300/Purple%202.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="1122" data-original-width="1496" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTX5PZoIkLilOfT6nQBOzdgH_P0NgN8_Eezw04WzroPtT-lHJ1XcQ5ZP_iBGUsGyWj1sz6JZOqOs-TyT7BhOEDhc1E08gkB2ZCRvEAuv5dEmQ04dEA2F8X17k6-S_QM9ZRGEynl6byEVaELkB_Gv_ybcwxRj7AxoqU6ekjhxs7xtmLVF5DQy7t0WxS-Q/w400-h300/Purple.jpg" width="400" /></div></div></div></span></div></div></div></div></div>Angela Seahhttp://www.blogger.com/profile/03466477843399080675noreply@blogger.com0tag:blogger.com,1999:blog-4981167624987208043.post-44363941534757520502021-05-17T14:57:00.001-07:002021-05-17T14:57:10.658-07:00Pommes Anna (Crispy French Potato Cake)<p><span style="font-family: arial;"> An excellent classic dish in France! Son requested - Mummy, can you make this dish? And me looking at how easy it was, I made it for him!</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbviVYqvPL70TU2QmJiBJnqIJGyPt8Kl2r0n6sgRVU6B2ciY-aj2h9mlSDRC_eVTfYDDQOUVTDB9UP08tMBAoauk2hYqpetpIVipJsBiZl4E25B61FjCUxkXlT4q6J3MswNQsgf8vCclkC/s1496/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial;"><img border="0" data-original-height="1122" data-original-width="1496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbviVYqvPL70TU2QmJiBJnqIJGyPt8Kl2r0n6sgRVU6B2ciY-aj2h9mlSDRC_eVTfYDDQOUVTDB9UP08tMBAoauk2hYqpetpIVipJsBiZl4E25B61FjCUxkXlT4q6J3MswNQsgf8vCclkC/s320/1.jpg" width="320" /></span></a></div><span style="font-family: arial;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizUyUJcWZqM2yphHG7k9SPZmWoX_kcjlcg9oYgfyWqngpGpufar8f29Rz2g5fh_at_n8wPrKMZPPVxrcSNd_Fk_XpIF_lQn81Owh8OJ3bvEkNSe74xHh0FfuyOVPKkun09FFwiMOz7N4bK/s1496/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial;"><img border="0" data-original-height="1122" data-original-width="1496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizUyUJcWZqM2yphHG7k9SPZmWoX_kcjlcg9oYgfyWqngpGpufar8f29Rz2g5fh_at_n8wPrKMZPPVxrcSNd_Fk_XpIF_lQn81Owh8OJ3bvEkNSe74xHh0FfuyOVPKkun09FFwiMOz7N4bK/s320/4.jpg" width="320" /></span></a></div><span style="font-family: arial;"><br /></span><div style="text-align: left;"><span style="font-family: arial;">Ingredients -<br />600g Yukon Gold potatoes<br />25g or more unsalted butter<br />Salt and pepper<br />Sprigs of thyme<br />250g Parmesan cheese</span></div><div style="text-align: left;"><span style="font-family: arial;">Potato peeler/Mandolin</span></div><div style="text-align: left;"><span style="font-family: arial;">Cast Iron</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;">Steps -</span></div><div style="text-align: left;"><span style="font-family: arial;">1. Peel and slice the potatoes thinly using mandolin.</span></div><div style="text-align: left;"><span style="font-family: arial;">2. Heat up oven 180 Degree Celsius</span></div><div style="text-align: left;"><span style="font-family: arial;">3. Grease the cast iron pot with some butter around it. Melt the 25g butter in the cast iron pot.</span></div><div style="text-align: left;"><span style="font-family: arial;">4. Layer up the potatoes in the cast iron pot overlapping one other forming one layer. Continuing layering the potatoes in alternating circles.</span></div><div style="text-align: left;"><span style="font-family: arial;">5. For each layer - add dash of salt, pepper, thyme and cheese on it. Do until many layers are obtained.</span></div><div style="text-align: left;"><span style="font-family: arial;">6. Cook the potatoes on low heat for about 5 mins so that the bottom turns lovely golden color and then bake for 45 mins until tender and well colored with foil covered.</span></div><div style="text-align: left;"><span style="font-family: arial;">7. Flip and serve!</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ2YDStLAEz8U3RJMxghqLXEoO3bX3XH0M3m01sNmG7QI3do7tjemXPTA0LhN-O-3Xmi7_vxEkDUS028V09rvmlM6UEWlKRpSiWdt_oBo7oVfy1kB7qQFQk7JrbEdfCRjVKQWs9wCh-MoC/s1912/10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: arial;"><img border="0" data-original-height="1504" data-original-width="1912" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ2YDStLAEz8U3RJMxghqLXEoO3bX3XH0M3m01sNmG7QI3do7tjemXPTA0LhN-O-3Xmi7_vxEkDUS028V09rvmlM6UEWlKRpSiWdt_oBo7oVfy1kB7qQFQk7JrbEdfCRjVKQWs9wCh-MoC/s320/10.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: arial;">step 4</span></td></tr></tbody></table><span style="font-family: arial;"><br /></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf5SPWPXPpI8vg7jVdkeThxEQmEbVIPiHoKkCeGB0Hpn4RqG6xyUKTZoeBjHCPqufWkU83nkV7BM7J-mF_FXfQ79NbRropSuB0Xx14G8pDt-AtVBVlzTHPW3nVIL9vztdb0DytIUheHwSV/s2000/11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: arial;"><img border="0" data-original-height="1500" data-original-width="2000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf5SPWPXPpI8vg7jVdkeThxEQmEbVIPiHoKkCeGB0Hpn4RqG6xyUKTZoeBjHCPqufWkU83nkV7BM7J-mF_FXfQ79NbRropSuB0Xx14G8pDt-AtVBVlzTHPW3nVIL9vztdb0DytIUheHwSV/s320/11.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: arial;">step 5</span></td></tr></tbody></table><br /><span style="font-family: arial;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUszdX4i3D1YnbhyBCz8P9xvY0I8Z6UIcE9-5bgCQz_Uxqzt614Gxki1vGdQy3X9GeA-COmiQD4p-wpmrIRq8FyjsfnIh5a2e41NZ2D_InwgOgqNeMPK00CbuZBpoAB7CpASQsr7s-poFe/s1496/2+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1122" data-original-width="1496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUszdX4i3D1YnbhyBCz8P9xvY0I8Z6UIcE9-5bgCQz_Uxqzt614Gxki1vGdQy3X9GeA-COmiQD4p-wpmrIRq8FyjsfnIh5a2e41NZ2D_InwgOgqNeMPK00CbuZBpoAB7CpASQsr7s-poFe/s320/2+.jpg" width="320" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJXphY0TK2fcmmKiv6ghs96x5A6wnT6vykmb14KUu4NRY057UVqQwrm2STuOXRzKa4Bpu8eyIgVIpNWfrMbFFMaxDFmGUOr7WZxgwtSQhTxCLyeL8uhv0pz63m_tjAgbNaKIMKDtCtzC9Z/s2000/3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1500" data-original-width="2000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJXphY0TK2fcmmKiv6ghs96x5A6wnT6vykmb14KUu4NRY057UVqQwrm2STuOXRzKa4Bpu8eyIgVIpNWfrMbFFMaxDFmGUOr7WZxgwtSQhTxCLyeL8uhv0pz63m_tjAgbNaKIMKDtCtzC9Z/s320/3.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">So yummy!!!</td></tr></tbody></table><br />Angela Seahhttp://www.blogger.com/profile/03466477843399080675noreply@blogger.com0tag:blogger.com,1999:blog-4981167624987208043.post-1798267972801045912021-02-22T08:31:00.006-08:002021-02-22T08:35:06.167-08:00Steamed Grouper Fish (Cantonese style)<div style="text-align: left;"><span style="font-family: arial;">Fish again! Not my forte! I don't eat fish neither I know how to handle/clean a fish :p</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span><span style="font-family: arial;">Anyway, who is not cooking for love?? I'm doing it for my kids and to a good friend who love steamed fish so here I go again ...</span><span style="font-family: arial;"><br /></span><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;">My good friend was laughing and asked - how come the fish is in U-shape? My reply was - this is my first time to steam such a long fish so I do not have a plate for it, lolxxx ...</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: x-small;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaPDpxhqp2C0wuX9bdBP7_2_OVYUphRj4pOf6FoJZLk_uTkuahqAqPZlFhF5cpsnzJffWGrkXdBjc6WEPAur0KnUBa7ri1p666KBhCc7d7X-kvje4AK4rruXM7v5EEBjwkR8Ol0EVeNyiy/s1496/fish.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1122" data-original-width="1496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaPDpxhqp2C0wuX9bdBP7_2_OVYUphRj4pOf6FoJZLk_uTkuahqAqPZlFhF5cpsnzJffWGrkXdBjc6WEPAur0KnUBa7ri1p666KBhCc7d7X-kvje4AK4rruXM7v5EEBjwkR8Ol0EVeNyiy/s320/fish.png" width="320" /></a></div><br /><div style="text-align: left;"><b><span style="font-family: arial;">Ingredients</span></b></div><div style="text-align: left;"><span style="font-family: arial;">400g Grouper fish</span></div><div style="text-align: left;"><span style="font-family: arial;">10 slices of ginger</span></div><div style="text-align: left;"><span style="font-family: arial;">3 stalks of spring onions cut into 3cm</span></div><div style="text-align: left;"><span style="font-family: arial;">Salt</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><b><span style="font-family: arial;">Sauce</span></b></div><div style="text-align: left;"><span style="font-family: arial;">3 Tbsp of light soya sauce (I use Lee Kum Kee) </span></div><div style="text-align: left;"><span style="font-family: arial;">1 tsp brown sugar</span></div><div style="text-align: left;"><span style="font-family: arial;">1/2 Tsp sesame oil</span></div><div style="text-align: left;"><span style="font-family: arial;">*Mix the above together in a bowl</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><b><span style="font-family: arial;">Garnishing</span></b></div><div style="text-align: left;"><span style="font-family: arial;">2 stalks of spring onion cut into thin strands</span></div><div style="text-align: left;"><span style="font-family: arial;">6 slices of ginger cut into thin strands</span></div><div style="text-align: left;"><span style="font-family: arial;">2 Tbsp cooking oil</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><b><span style="font-family: arial;">Steps</span></b></div><div style="text-align: left;"><span style="font-family: arial;">1. Season the fish with some salt. Stuff some spring onion and ginger slices into the fish. Then lay some on the plates. Place fish on top of it and steam for 10-15 mins over high heat or until its cooked through.</span></div><div style="text-align: left;"><span style="font-family: arial;">2. When fish is done, remove the steamed fish water, the ginger and spring onions.</span></div><div style="text-align: left;"><span style="font-family: arial;">3. Pour the sauce around the fish.</span></div><div style="text-align: left;"><span style="font-family: arial;">4. Top the fish with ginger strands then spring onions.</span></div><div style="text-align: left;"><span style="font-family: arial;">5. Heat the 2 tbsp cooking oil and drizzle on top of the ginger/spring onion.</span></div><p><br /></p><p><span style="font-family: arial;">End result - They love it!</span></p>Angela Seahhttp://www.blogger.com/profile/03466477843399080675noreply@blogger.com0tag:blogger.com,1999:blog-4981167624987208043.post-75746934974803902072021-02-04T06:40:00.003-08:002021-02-22T08:35:27.170-08:00Sweet Potato Ball 地瓜球<p><span style="font-family: arial;"><span>Missing Taiwan! Sweet potato ball </span><span face="arial, sans-serif" style="background-color: white; color: #202124;">is very popular in Taiwan especially sold in the night market. It is quite a big thing in Taiwan, simple to make yet delicious. </span></span></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Qj9HESWME9DrMlXbK6B2-10Im1iVDMqlSB4-M9sRAwtcx-Jk0HEbcsNY1CMl6vQ1yIuHH6cMO04Ggy7bpy_G0VQKigMNVV_3TmsTaFDYiI2nL0u2pecxElq6X1ynDDvgG5QdEtBJ8N-p/s1496/8.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1122" data-original-width="1496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Qj9HESWME9DrMlXbK6B2-10Im1iVDMqlSB4-M9sRAwtcx-Jk0HEbcsNY1CMl6vQ1yIuHH6cMO04Ggy7bpy_G0VQKigMNVV_3TmsTaFDYiI2nL0u2pecxElq6X1ynDDvgG5QdEtBJ8N-p/s320/8.png" width="320" /></a></div><br /><p></p><div><span style="font-family: arial;"><b>Ingredients -</b></span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">200g Purple sweet potato</span></div><div><span style="font-family: arial;">85g Tapioca starch (sift)</span></div><div><span style="font-family: arial;">55g Fine/caster sugar</span></div><div><span style="font-family: arial;">1-2 tbsp water (may not need all)</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><b>Steps -</b></span></div><div><span style="font-family: arial;">1. Peel and cut sweet potato into cubes. Put to steam for about 12 minutes until fully cooked. </span></div><div><span style="font-family: arial;">2. Remove the cooked sweet potato and put it into another clean bowl.</span></div><div><span style="font-family: arial;">3. Mash the potato, add sugar and tapioca starch in immediately and mix well while it is still hot.</span></div><div><span style="font-family: arial;">4. Add water in bit by bit until a play dough forms. </span></div><div><span style="font-family: arial;">5. Pinch abit of the dough and form a 1-inch diameter ball.</span></div><div><span style="font-family: arial;">5. Oil in a pot in medium-low heat, drop the sweet potato balls in and keep stirring around.</span></div><div><span style="font-family: arial;">6. Press the balls while frying, it needs to be done maximum twice. The balls will expand in size and hollow. Do not fry more than 6 minutes.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir9GW2nX3v4TYuVrLthqf6aXl6CX8H5CEobO1Pp70XuXZAPf5-XShlVJc-tJENr2h3_iuAFJv2bn-celrxq6YtZcL_Y5IGHvVNLPsyO5qtJ10fdaQI1BXhSRTtAgH5Obfg9O2-WEPLI6n5/s4032/7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir9GW2nX3v4TYuVrLthqf6aXl6CX8H5CEobO1Pp70XuXZAPf5-XShlVJc-tJENr2h3_iuAFJv2bn-celrxq6YtZcL_Y5IGHvVNLPsyO5qtJ10fdaQI1BXhSRTtAgH5Obfg9O2-WEPLI6n5/s320/7.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipuNxU-KlTaszSkWSta9ZJTscIoldyMoTz_8OFc9J5jjg0ClEeD7OTtN9166baAkId7WB3mteGwQsbTO07tRbdEXcQtwk2wz7MOM9D1Ri0qrEr0Je4zjLYXNBLrOWINPyaZkQtQ9GAegD4/s4032/10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipuNxU-KlTaszSkWSta9ZJTscIoldyMoTz_8OFc9J5jjg0ClEeD7OTtN9166baAkId7WB3mteGwQsbTO07tRbdEXcQtwk2wz7MOM9D1Ri0qrEr0Je4zjLYXNBLrOWINPyaZkQtQ9GAegD4/s320/10.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-kyW4jGmO5595XLzUarbwRNshqJUKAafwk9zVt2i8vUkPN0r1raIogP8kz05snuRfELKGO2tu7wMBV9r-u0nuAlVLsiRiFfGyd1yjsPLZ1HT9sQ4Wg75_jIodscTi7mpu4wW2mCCm06yk/s1496/9.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1122" data-original-width="1496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-kyW4jGmO5595XLzUarbwRNshqJUKAafwk9zVt2i8vUkPN0r1raIogP8kz05snuRfELKGO2tu7wMBV9r-u0nuAlVLsiRiFfGyd1yjsPLZ1HT9sQ4Wg75_jIodscTi7mpu4wW2mCCm06yk/s320/9.png" width="320" /></a></div><br /></span></div>Angela Seahhttp://www.blogger.com/profile/03466477843399080675noreply@blogger.com0tag:blogger.com,1999:blog-4981167624987208043.post-12198134714607741772020-12-16T22:14:00.002-08:002021-02-22T08:36:12.737-08:00Steamed Snapper Fish (Chinese style)<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0TJIHCKW7wpuQb1qCCwNDZGKT_193_8DXkfsj4at-1PXjAzHrmx7ceg2sBYMnLf7DOT5-jYUCmW2v3hERfkFQml-f4TcBQPBqAwlyvMRcBSXOf6xbRegUxvudDL4BoNLj09d-YrBkCw2O/s2000/fish.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="2000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0TJIHCKW7wpuQb1qCCwNDZGKT_193_8DXkfsj4at-1PXjAzHrmx7ceg2sBYMnLf7DOT5-jYUCmW2v3hERfkFQml-f4TcBQPBqAwlyvMRcBSXOf6xbRegUxvudDL4BoNLj09d-YrBkCw2O/s320/fish.png" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: arial;">Ingredients -</span><div><span style="font-family: arial;">Snapper fish fillet</span></div><div><span style="font-family: arial;">Spring onion</span></div><div><span style="font-family: arial;">40g ginger</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Sauce - </span></div><div><span style="font-family: arial;">3 tbsp light soya sauce</span></div><div><span style="font-family: arial;">3 tbsp water</span></div><div><span style="font-family: arial;">1/3 tsp sugar</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Steps - </span></div><div><span style="font-family: arial;">1. Lay some spring onion and slices ginger on the plate. Place fish on top of it. Top some ginger on top of the fish. Steam for 8-10mins in boiling water until cooked. </span></div><div><span style="font-family: arial;">2. Pour away the dirty water from the steamed fish plate, remove all the ginger and spring onion.</span></div><div><span style="font-family: arial;">3. Cook or microwave the sauce. </span></div><div><span style="font-family: arial;">4. Plate the cooked fish in a nice plate and pour the sauce on it. Garnish with spring onion :)</span></div>Angela Seahhttp://www.blogger.com/profile/03466477843399080675noreply@blogger.com0tag:blogger.com,1999:blog-4981167624987208043.post-74895664684851530502020-11-22T05:23:00.000-08:002020-11-22T05:23:45.574-08:003-Eggs Pandan Chiffon Cake<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaWF8OqP9MzPG3LzX8sZObbt2gIp_q7UJs4qa9yEbHDMUsPjca3K8Lv16G3StX5GP5qwngT6afj1Js8DbuuCPCRn-loB-OTuU9EqmpnVV8p2lLDOuAfymCblBaLTga9CBpnOhoediYEDnT/s1496/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1122" data-original-width="1496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaWF8OqP9MzPG3LzX8sZObbt2gIp_q7UJs4qa9yEbHDMUsPjca3K8Lv16G3StX5GP5qwngT6afj1Js8DbuuCPCRn-loB-OTuU9EqmpnVV8p2lLDOuAfymCblBaLTga9CBpnOhoediYEDnT/s320/2.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1tiSwHXYJJGdtWAmkUzO-3uAdn0IcYlIpUl-74gTufHjed0v_NPxI1RTXYUlqr1t7EE6xAmgr4vi6C6FPFKuLFX7_vth9fO23eexFsm5UFH2Llv91_4bMdkmKb0wABKS0JLQg_5ZAdjYm/s1496/1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1122" data-original-width="1496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1tiSwHXYJJGdtWAmkUzO-3uAdn0IcYlIpUl-74gTufHjed0v_NPxI1RTXYUlqr1t7EE6xAmgr4vi6C6FPFKuLFX7_vth9fO23eexFsm5UFH2Llv91_4bMdkmKb0wABKS0JLQg_5ZAdjYm/s320/1.png" width="320" /></a></div><br /><p></p><p><span style="font-family: arial;">Pandan Chiffon Cake</span></p><p><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;">Ingredients A -</span><br style="font-family: arial;" /><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;">3 egg yolks</span><br style="font-family: arial;" /><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;">10g granulated sugar</span><br style="font-family: arial;" /><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;">60g cake flour, sifted + 1 tsp baking powder (combine them)</span><br style="font-family: arial;" /><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;">60ml coconut milk</span><br style="font-family: arial;" /><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;">3/4 tsp pandan extract </span><br style="font-family: arial;" /><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;">2 tbsp organic coconut oil</span><br style="font-family: arial;" /><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;"><br /></span><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;">Ingredients B -</span><br style="font-family: arial;" /><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;">3 egg whites</span><br style="font-family: arial;" /><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;">40g granulated sugar</span><br style="font-family: arial;" /><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;">1/2 tsp cream of tartar</span><br style="font-family: arial;" /><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;"><br /></span><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;">Steps for ingredients A -</span><br style="font-family: arial;" /><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;">1. With a mixer, beat the egg yolks and sugar till light and frothy. </span><br style="font-family: arial;" /><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;">2. Then add the coconut milk and pandan extract in and beat for few seconds.</span><br style="font-family: arial;" /><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;">3. Add the cake flour and baking powder in two batches and beat for few seconds just to combine. Follow by adding coconut oil in and beat for few seconds to combine.</span><br style="font-family: arial;" /><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;">4. Set aside.</span><br style="font-family: arial;" /><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;"><br /></span><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;">Steps for ingredients B - </span><br style="font-family: arial;" /><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;">1. In a clean metal bowl, using mixer, beat the egg whites till bubbles forming then add cream of tartar in. Continue beating then add sugar in slowly. Beat till stiff peak formed.</span><br style="font-family: arial;" /><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;"><br /></span><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;">To assemble - </span><br style="font-family: arial;" /><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;">1. Scoop half of the ingredients B into ingredients A and fold them in gently. Follow by the other half.</span><br style="font-family: arial;" /><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;">2. Pour onto 17cm mould pan and bake in preheated oven 160 degree celsius for 45-60 minutes or until its baked. This time - I baked mine for 55mins, I will reduce to 50mins next round.</span><br style="font-family: arial;" /><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;">3. Invert cake immediately onto cooling rack until completely cooled.</span><br style="font-family: arial;" /><br style="font-family: arial;" /><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;"><br /></span><span style="font-family: arial;"></span><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;">Here's a guide on choosing the right chiffon pan size -</span><br style="font-family: arial;" /><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;"><br /></span><span style="font-family: arial;"></span><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;">1 egg recipe - 14cm mould</span><br style="font-family: arial;" /><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;">2-3 eggs recipe - 17cm mould</span><br style="font-family: arial;" /><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;">4 or 5 eggs recipe - 21cm mould</span><br style="font-family: arial;" /><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;">6 eggs recipe - 23cm mould</span><br style="font-family: arial;" /><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;">8 eggs recipe - 25cm mould</span><br style="font-family: arial;" /></p>Angela Seahhttp://www.blogger.com/profile/03466477843399080675noreply@blogger.com0tag:blogger.com,1999:blog-4981167624987208043.post-18676977693753462582020-11-18T20:32:00.000-08:002020-11-18T20:32:02.257-08:00Keto Friendly Banana Bread <p><span style="font-family: arial; font-size: x-small;">Yes! Keto banana bread! Its shocking to know how healthy minded people are nowadays. Joining the hype, I decided to bake this low carb banana bread... Surprisingly I like it too.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdD6fbyeR_18Xp7YjPq52sCUxEwoQ4dEFp58VVVlnUOVmNiXTplWM4C9aNZ0gRTAZ4Fvd6B2bc_v5gTQxJw7o80FaZVTR5Cq01QuIywgv50AZHBQYoUb-Z7sFh1Vbc4nnJ5LLSRfemxiti/s1496/banana.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1122" data-original-width="1496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdD6fbyeR_18Xp7YjPq52sCUxEwoQ4dEFp58VVVlnUOVmNiXTplWM4C9aNZ0gRTAZ4Fvd6B2bc_v5gTQxJw7o80FaZVTR5Cq01QuIywgv50AZHBQYoUb-Z7sFh1Vbc4nnJ5LLSRfemxiti/s320/banana.png" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Jaq1U2LsxtkAGax3ltYAxI7uvJnwSiBLKvHUvksDOMbBgCHNJ8iGtkKws_a2i7H2qLa6HDGgsRtBgaH6sSP42khTUgRiMr63zU2oBZL-0SPqQuh-Uc4-A0wUEjFFol66dg8-9hh9dGiI/s1496/banana+1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1122" data-original-width="1496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Jaq1U2LsxtkAGax3ltYAxI7uvJnwSiBLKvHUvksDOMbBgCHNJ8iGtkKws_a2i7H2qLa6HDGgsRtBgaH6sSP42khTUgRiMr63zU2oBZL-0SPqQuh-Uc4-A0wUEjFFol66dg8-9hh9dGiI/s320/banana+1.png" width="320" /></a></div><br /><p><span style="font-family: arial; font-size: small;">Ingredients</span></p><span style="font-family: arial; font-size: small;">2 ripe bananas</span><br /><span style="font-family: arial; font-size: x-small;">3 large eggs</span><div><span style="font-family: arial; font-size: x-small;">2 cups of almond flour</span></div><div><span style="font-family: arial; font-size: x-small;">1/4 cups of coconut oil</span></div><div><span style="font-family: arial; font-size: x-small;">1 tsp of </span><span style="font-family: arial; font-size: small;">sugar </span><span style="font-family: arial; font-size: x-small;">sweetener</span></div><div><span style="font-family: arial; font-size: x-small;">1 tsp baking soda</span></div><div><span style="font-family: arial; font-size: x-small;"><br /></span></div><div><span style="font-family: arial; font-size: x-small;">Steps</span></div><div><span style="font-family: arial; font-size: x-small;">Preheat oven to 175degree C. Line your pan with parchment paper.</span></div><div><span style="font-family: arial; font-size: x-small;">1. In a big bowl, beat the eggs and mashed bananas. Add the coconut oil and mix well.</span></div><div><span style="font-family: arial; font-size: x-small;">2. In a separate bowl, mix the almond flour, baking soda and sweetner.</span></div><div><span style="font-family: arial; font-size: x-small;">3. Combine the two mixtures together until well blended.</span></div><div><span style="font-family: arial; font-size: x-small;">4. Pour the mixture into the baking pan. Bake for 40-60mins until a toothpick insert center and comes out clean. </span></div><div><span style="font-family: arial; font-size: x-small;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmWHzp1Vd5J6i5V6_kBfKZCJt3Ut6fxYAu90ziiLBW6PeTo327LePuNFFKyLdSeDg8roZGN6WU61M3T-A8FiEshCkd4kRf7VDs-YCvBDv2OixZG_Z-8inqaMXxC579YPIuVTnwKh6Ki3P0/s4032/ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmWHzp1Vd5J6i5V6_kBfKZCJt3Ut6fxYAu90ziiLBW6PeTo327LePuNFFKyLdSeDg8roZGN6WU61M3T-A8FiEshCkd4kRf7VDs-YCvBDv2OixZG_Z-8inqaMXxC579YPIuVTnwKh6Ki3P0/s320/ingredients.jpg" width="320" /></a></div></div><div><span style="font-family: arial; font-size: x-small;"><br /></span></div><div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC-PPCNUGrm-DMff9opROJj2rvfxFbFIpyKT_TgdlrR7hC0JrOnsFgEgEJXDDJzMQ_R1D0CO7UQZALqsDZ9s-5i9fhwcEvPM5C7nUKpx_kW9AKQ_vw1pyH0kywpEqFpMIE5rgL_Rr7fPEZ/s4032/bake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC-PPCNUGrm-DMff9opROJj2rvfxFbFIpyKT_TgdlrR7hC0JrOnsFgEgEJXDDJzMQ_R1D0CO7UQZALqsDZ9s-5i9fhwcEvPM5C7nUKpx_kW9AKQ_vw1pyH0kywpEqFpMIE5rgL_Rr7fPEZ/s320/bake.jpg" width="320" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk3S_hL-hIoEbCR8zHPnBkRlXe2pJsCW9CjaQWigted1TZRN02upX7l525fcFIPiox6ae0gDAD4gidtDMbzmHEUexFXY2FAv7HXlnmfETiAI6qFQpLjeLYwrHcKS_7sCVLdhaexd63EtQy/s4032/hand.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk3S_hL-hIoEbCR8zHPnBkRlXe2pJsCW9CjaQWigted1TZRN02upX7l525fcFIPiox6ae0gDAD4gidtDMbzmHEUexFXY2FAv7HXlnmfETiAI6qFQpLjeLYwrHcKS_7sCVLdhaexd63EtQy/s320/hand.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: arial;">Burn my arms while removing the pan :D</span><br /></td></tr></tbody></table><br /><p style="text-align: left;"><br /></p><p><span style="font-family: arial; font-size: x-small;"><br /></span></p><p><br /></p></div></div>Angela Seahhttp://www.blogger.com/profile/03466477843399080675noreply@blogger.com0tag:blogger.com,1999:blog-4981167624987208043.post-26164778169333602952020-11-18T20:06:00.003-08:002020-11-18T20:32:28.678-08:00Keto Brownies<p><span style="font-family: arial; font-size: x-small;">What!!! I'm actually baking KETO brownies??!! Yes, totally inspired by a colleague to bake something healthy... Super easy recipe, just few ingredients and its only 1g net carb per pop. Low carb chocolate dessert!</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA42WHT1H9YRYuREBVakCAkx2yruRJG4G098uPG2xmC8QYq13Nr88O0cOqC0QaFEw0O_NMG7BVGirFioybLV41iUPcHd2ZyGVBHEvXcYhyphenhyphen2SNCI50aN502eU-GpMFEKo1cedApFK55XFK0/s1496/brownie.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1122" data-original-width="1496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA42WHT1H9YRYuREBVakCAkx2yruRJG4G098uPG2xmC8QYq13Nr88O0cOqC0QaFEw0O_NMG7BVGirFioybLV41iUPcHd2ZyGVBHEvXcYhyphenhyphen2SNCI50aN502eU-GpMFEKo1cedApFK55XFK0/s320/brownie.png" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: x-small;">Ingredients</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: x-small;">130g unsalted butter</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: x-small;">70g almond flour</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: x-small;">140g Xylitol powdered erythritol </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: x-small;">80g cocoa powder</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: x-small;">1/2 tsp salt</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: x-small;">2 eggs at room temperature</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: x-small;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: x-small;">Steps</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: x-small;">Preheat oven to 180degree C. Line your pan with parchment paper.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: x-small;">1. In a heatproof bowl, add butter, sweetner, cocoa powder and salt. Melt over a water bath whisking constantly. Heat it up until most sweetener has melted (note that erythritol unlike xylitol, won't dissolve much at this point).</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: x-small;">2. Remove from heat, allow mixture to cool slightly.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: x-small;">3. Add one egg at a time, whisking well at each time. The texture should be smooth.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: x-small;">(If using erythritol and batter ends up thick - you may add an extra egg).</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: x-small;">4. Add the almond flour in and whisk vigorously until well blended.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: x-small;">5. Pour into baking pan for about 15-25mins until a toothpick inserted in the center comes out moist.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: x-small;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: x-small;">Cool and serve!</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8rVz16U0G_3FPJDchY5yCbvGBM3LypvdA6ohPp2y-g2SOgf30eLo2L94NYSXZi-HXR_OlHr5sLUapqCWLL6h_a2KxRlaWwqKZ_Wyh3Ml2d1pxSdvRKsh23QO9u2p5MJ0jISXADbUif0-b/s2000/brownie+box.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="2000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8rVz16U0G_3FPJDchY5yCbvGBM3LypvdA6ohPp2y-g2SOgf30eLo2L94NYSXZi-HXR_OlHr5sLUapqCWLL6h_a2KxRlaWwqKZ_Wyh3Ml2d1pxSdvRKsh23QO9u2p5MJ0jISXADbUif0-b/s320/brownie+box.png" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVAvOf8Z7HGAD2MlrfO-Zl30dIQrfd_bK1PF2cXZy5STdNVEdY7p9C8kPGyeql5eavcNixfTbb-Krc841HxBFVgf7FpfsKhhFVI6DsC2ih_01Oo3OavSvO3fR2yM_2lRNRDy6G31kQbShP/s4032/brow.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVAvOf8Z7HGAD2MlrfO-Zl30dIQrfd_bK1PF2cXZy5STdNVEdY7p9C8kPGyeql5eavcNixfTbb-Krc841HxBFVgf7FpfsKhhFVI6DsC2ih_01Oo3OavSvO3fR2yM_2lRNRDy6G31kQbShP/s320/brow.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFyQpwrNJChOOf4C_ZnBHqDquzrowpDBsTBcIrWEEWMR4TnNy7buCTQMbEk4e7P28U7CC15z23l5frbbml0wH4qKK8N4vp0kfxqjHfArUvXP6i6y53Zaq75AjPNHMbaVaz5BfKzw6ITN4f/s4032/ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFyQpwrNJChOOf4C_ZnBHqDquzrowpDBsTBcIrWEEWMR4TnNy7buCTQMbEk4e7P28U7CC15z23l5frbbml0wH4qKK8N4vp0kfxqjHfArUvXP6i6y53Zaq75AjPNHMbaVaz5BfKzw6ITN4f/s320/ingredients.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p>Angela Seahhttp://www.blogger.com/profile/03466477843399080675noreply@blogger.com0tag:blogger.com,1999:blog-4981167624987208043.post-34463182910090603852020-11-18T19:31:00.002-08:002020-11-18T19:31:29.672-08:00Thai Crab Fried Rice<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUVAUet6arg0Ta9dNuERnrJDzSzsIxf5NhPlkjlyjy2Vgs9mUyMPoPl26K2ypoWZyNZpDJ34jtatLG0IhjAGnRcQFChbgXljtIYvBHtQqiu7xJ9FsYS5XdMEWLBX9DmOTf2ypt_Mhlfl44/s1600/crab.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUVAUet6arg0Ta9dNuERnrJDzSzsIxf5NhPlkjlyjy2Vgs9mUyMPoPl26K2ypoWZyNZpDJ34jtatLG0IhjAGnRcQFChbgXljtIYvBHtQqiu7xJ9FsYS5XdMEWLBX9DmOTf2ypt_Mhlfl44/s320/crab.png" width="320" /></a></div>
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<span style="font-family: arial; font-size: x-small;"><span face="Arial, Helvetica, sans-serif">Ingredients -</span><br />
<span face="Arial, Helvetica, sans-serif">200g uncooked rice/keep overnight</span><br />
<span face="Arial, Helvetica, sans-serif">3-4 cloves garlic, minced</span><br />
<span face="Arial, Helvetica, sans-serif">2 big eggs</span><br />
<span face="Arial, Helvetica, sans-serif">120g cooked crab meat</span><br />
<span face="Arial, Helvetica, sans-serif">1/2 tsp sugar</span><br />
<span face="Arial, Helvetica, sans-serif">1 tbsp fish sauce</span><br />
<span face="Arial, Helvetica, sans-serif">3-4 tsp thai light soy sauce</span><br />
<span face="Arial, Helvetica, sans-serif">pepper</span><br />
<span face="Arial, Helvetica, sans-serif">scallions - optional*</span><br />
<span face="Arial, Helvetica, sans-serif"><br /></span>
<span face="Arial, Helvetica, sans-serif">Steps -</span><br />
<span face="Arial, Helvetica, sans-serif">Cook the 200g rice and then fluff and let it cool aside, keep in fridge overnight.</span><br />
<span face="Arial, Helvetica, sans-serif">1. Few tbsps of vegetable oil into the wok, once the oil is hot, add in the minced garlic.</span><br />
<span face="Arial, Helvetica, sans-serif">2. Add the eggs in after smallest piece of garlic turn brown. Break the yolk, let it set for a bit then scramble gently.</span><br />
<span face="Arial, Helvetica, sans-serif">3. Add the overnight cooked rice in. Mixed well.</span><br />
<span face="Arial, Helvetica, sans-serif">4. Add the cooked crab meat.</span><br />
<span face="Arial, Helvetica, sans-serif">5. Add the sugar, fish sauce, thai light soy sauce and pepper. Toss to mix well. </span><br />
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<span face="Arial, Helvetica, sans-serif">Done and garnish with scallions! Enjoy along with cucumber and lime if you like.</span><br /></span>
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<br />Angela Seahhttp://www.blogger.com/profile/03466477843399080675noreply@blogger.com0tag:blogger.com,1999:blog-4981167624987208043.post-33979261884354148002020-11-18T19:30:00.005-08:002021-02-22T08:37:17.814-08:00Steamed Pomfret Fish (Teochew style) 潮州蒸鱼<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAaYP1n9rBU1pkNhq8UCxE1bKAeF9jM_8heyEeN8zZeGDtRbrcxzCx45VNpGsmWjrP4BO397hUTAOzN7xvD_sHBb_FvYU4E6bD-QM95EIztiRMUx_sGXTDI4ygo-JrXh9GFlGsGR-jok3J/s2000/fish1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="2000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAaYP1n9rBU1pkNhq8UCxE1bKAeF9jM_8heyEeN8zZeGDtRbrcxzCx45VNpGsmWjrP4BO397hUTAOzN7xvD_sHBb_FvYU4E6bD-QM95EIztiRMUx_sGXTDI4ygo-JrXh9GFlGsGR-jok3J/s320/fish1.png" width="320" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXECpVSno02usHCNLGiIyqIRkXRr5G-y2pM_qH5LxR0xIjnnDvE_DfbGKXDT607GQLCouMuDWMh3tWqFRjlkH7FMXJ5l-q-RCkwcl-f9si0E2sA4r8WoArz10S0XIKg4F-pW6xQ8piQOc1/s4032/fish.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXECpVSno02usHCNLGiIyqIRkXRr5G-y2pM_qH5LxR0xIjnnDvE_DfbGKXDT607GQLCouMuDWMh3tWqFRjlkH7FMXJ5l-q-RCkwcl-f9si0E2sA4r8WoArz10S0XIKg4F-pW6xQ8piQOc1/s320/fish.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: arial; font-size: x-small;">Thanks Brother for the fish</span><br /><div style="text-align: left;"><br /></div><br /><br /></td></tr></tbody></table><div style="text-align: justify;"><span style="font-family: arial; font-size: x-small;">Ingredients</span></div><div style="text-align: justify;"><span style="font-family: arial; font-size: x-small;">Pomfret fish</span></div><div style="text-align: justify;"><span style="font-family: arial; font-size: x-small;">10g Ginger (cut into strips)</span></div><div style="text-align: justify;"><span style="font-family: arial; font-size: x-small;">1 Tomato (cut into wedges)</span></div><div style="text-align: justify;"><span style="font-family: arial; font-size: x-small;">100g Salted vegetables</span></div><div style="text-align: justify;"><span style="font-family: arial; font-size: x-small;">3 Salted plums</span></div><div style="text-align: justify;"><span style="font-family: arial; font-size: x-small;">1 tbsp Lee Kum Kee light soy sauce</span></div><div style="text-align: justify;"><span style="font-family: arial; font-size: x-small;">1 tbsp Hua Tiao wine</span></div><div style="text-align: justify;"><span style="font-family: arial; font-size: x-small;">Coriander for garnishing (optional)</span></div><div style="text-align: justify;"><span style="font-family: arial; font-size: x-small;"><br /></span></div><div style="text-align: justify;"><span style="font-family: arial; font-size: x-small;">Steps </span></div><div style="text-align: justify;"><span style="font-family: arial; font-size: x-small;">1. Rinse and soak the salted vegetables for at least 30 mins. Cut into small strips.</span></div><div style="text-align: justify;"><span style="font-family: arial; font-size: x-small;">2. Lay half of the ginger stips on the steaming plate, place tomatoes, salted vegetables around the plate. Place the fish on top.</span></div><div style="text-align: justify;"><span style="font-family: arial; font-size: x-small;">3. Add the salted plums around the fish.</span></div><div style="text-align: justify;"><span style="font-family: arial; font-size: x-small;">4. Pour the light soy sauce and hua tiao wine on the fish.</span></div><div style="text-align: justify;"><span style="font-family: arial; font-size: x-small;">5. Place the balance of the ginger strips on top of the fish.</span></div><div style="text-align: justify;"><span style="font-family: arial; font-size: x-small;">6. Steam the fish for 8-10 mins depending on the size of the fish. My fish is quite big so I steam for 14 mins.</span></div><div style="text-align: justify;"><span style="font-family: arial; font-size: x-small;"><br /></span></div><div style="text-align: justify;"><span style="font-family: arial; font-size: x-small;">Garnish and serve!</span></div><div><br /></div><div><br /></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><br /></span><div><br /></div></div>Angela Seahhttp://www.blogger.com/profile/03466477843399080675noreply@blogger.com0tag:blogger.com,1999:blog-4981167624987208043.post-1380117170070768552020-05-17T05:29:00.004-07:002020-05-17T05:29:36.690-07:00Braised fish with bittergourd<br />
<span style="font-family: Arial, Helvetica, sans-serif;">If you know me well enough, you know I don't take fish ... So this dish was specially ''ordered'' by him to cook.. Well well, first try and unexpected feedback - son likes it! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk7k2n7vI8A8MLnAMKUtnOhihmiwGXAd77JUs0uLmndJ_6cJpmxhkEOesDmnwMhLBsCeDpoVNH0y3R6VaDUa7ZCn5rUSTelaAWjsWDpsO0Li5cjXU_PBi9dVMNz3igneOPD7dltSzp6Clm/s1600/fish.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk7k2n7vI8A8MLnAMKUtnOhihmiwGXAd77JUs0uLmndJ_6cJpmxhkEOesDmnwMhLBsCeDpoVNH0y3R6VaDUa7ZCn5rUSTelaAWjsWDpsO0Li5cjXU_PBi9dVMNz3igneOPD7dltSzp6Clm/s400/fish.png" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients -</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">550g Fish meat (I use ang go li)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">300g Bittergourd (cut into slices)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">20g ginger slices </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5 cloves of garlic (lightly smashed)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 stalks of spring onion (only the white part)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 cloves of shallots (sliced)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp fermented black beans </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp light soy sauce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp oyster sauce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp dark soy sauce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp shaoxing wine</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Marinate -</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">550g Fish meat</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 egg white</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp shaoxing wine</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp ginger juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Few dashes of pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">*Mix well and marinate for 30mins</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Steps -<br />1. Marinate the fish meat and set aside</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2. Coat the fish meat with potato flour and deep fried until golden brown. Drain and set aside.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3. In a wok with 2 tbsp of oil, saute the ginger slices, then garlic, spring onion, shallots and add in fermented black beans. Give a good stir.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4. Add in bittergourd slices, light soy sauce, oyster sauce, dark soy sauce, pepper, sugar. Stir and mix well.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5. Add the ready fried fish meat in. Mix well with the sauce.. Splash the Shaoxing wine around the wok.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6. Pour 1 cup water in. Bring it to a boil, let it simmer in medium heat for 2 mins.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Garnish with spring onions (green part) and slices of red chilli...</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Recipe from MeatMenChannel.</span><br />
<br />Angela Seahhttp://www.blogger.com/profile/03466477843399080675noreply@blogger.com0tag:blogger.com,1999:blog-4981167624987208043.post-29275758823559600132020-04-29T07:29:00.001-07:002020-04-29T07:29:35.219-07:00Curry Chicken (Paste by Daddy Seah)<span style="font-family: "arial" , "helvetica" , sans-serif;">For my own record purpose :D</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">First try to use Daddy's paste to cook Chicken Curry, I no longer need to buy A1 paste :)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Result - Excellent, whole pot finished!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk2wauBb1PShdh4abskMPQwHDU07-h8xGUbLJfQTin4tRDhk_XoiRVyxCNuac4hwSmkrauVlmXS4hNSz0gyTF6k2BsmE5NrMR5S3cGoqgmwNq2hLAriEdHokw27Yxd33ndXkkmiITqQGc2/s1600/4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1122" data-original-width="1496" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk2wauBb1PShdh4abskMPQwHDU07-h8xGUbLJfQTin4tRDhk_XoiRVyxCNuac4hwSmkrauVlmXS4hNSz0gyTF6k2BsmE5NrMR5S3cGoqgmwNq2hLAriEdHokw27Yxd33ndXkkmiITqQGc2/s320/4.png" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQOwPANPQYBAVbnJFmI8X3GhTAn5mFPk-MgaKv8LVYxeSf896Sop5TiQX2TNnaiKTqVsFb-s2nkEMWLZR9gSS9eyFUNXL_O0QUIh0N8itm7dNVpz2Kl_bWe6IiIsx0UrDj6uHH9Lxqlavq/s1600/2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="844" data-original-width="1500" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQOwPANPQYBAVbnJFmI8X3GhTAn5mFPk-MgaKv8LVYxeSf896Sop5TiQX2TNnaiKTqVsFb-s2nkEMWLZR9gSS9eyFUNXL_O0QUIh0N8itm7dNVpz2Kl_bWe6IiIsx0UrDj6uHH9Lxqlavq/s320/2.png" width="320" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients -</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Half chicken + 1 big chicken thigh</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 big potatoes</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">4 big hip of chilli paste</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 stalks of curry leaves</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 lemongrass if you like</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">400ml water</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">200ml kara coconut milk</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Salt to taste (2 tsp)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Steps -</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1. Fry the chilli paste till fragrant is out. Couple of minutes only.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2. Then add the chicken pieces in, stir to mix well.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3. Add curry leaves in (add lemongrass if you like), mix well.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">4. Add water in. Let it come to a boil, boil for 10 minutes.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">5. Add potatoes in, let it cook for 15-20 minutes.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">6. Add salt to taste, follow by coconut milk. Off heat, cover with lid.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1uLOXhpydSNJOsZCfbB31uYHlRT5wtM-qDsw6IrxH_arUzsBuZvu72NK7jlXjzGcKAVymjJasz9DZ3fTilzMtSiY90LEmdM8hsiTdka6878vu_aFnpOIttlnPUXX-3k8CcZk7vZK_bWEP/s1600/3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1uLOXhpydSNJOsZCfbB31uYHlRT5wtM-qDsw6IrxH_arUzsBuZvu72NK7jlXjzGcKAVymjJasz9DZ3fTilzMtSiY90LEmdM8hsiTdka6878vu_aFnpOIttlnPUXX-3k8CcZk7vZK_bWEP/s320/3.png" width="320" /></a></div>
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<br />Angela Seahhttp://www.blogger.com/profile/03466477843399080675noreply@blogger.com0tag:blogger.com,1999:blog-4981167624987208043.post-89723741542005209492020-04-11T01:05:00.000-07:002020-04-11T01:05:10.856-07:00Easy Chocolate Muffins<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhihHRP6U6oixeQyscbGUhraOlODA18x6ZYa3ixrH87OHjP2GPb5YDc9pvsNJ54R6lDoPzgjBXqAG_StXqt-7LkEwEvSPJpJbLAJsqGupPLCkTjfbS1D7G7V1HVdsjuN01Z4_emkukaGHUc/s1600/muffin.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1122" data-original-width="1496" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhihHRP6U6oixeQyscbGUhraOlODA18x6ZYa3ixrH87OHjP2GPb5YDc9pvsNJ54R6lDoPzgjBXqAG_StXqt-7LkEwEvSPJpJbLAJsqGupPLCkTjfbS1D7G7V1HVdsjuN01Z4_emkukaGHUc/s320/muffin.png" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">pardon my piping as i pipe without a tip</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_blZmqZSWnp4bgjRUgzrMU9DV931Bez4gk5KEcoCOrWWK-skdvqo_7yz67TWejueuR9tPJf7zsxka5cqIPLJWwZ1kbdvYlwyN6P5mznCJcTXCbLFyfPm1kbPwOZk3yav1HhRNGibgMptF/s1600/muffin+2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1122" data-original-width="1496" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_blZmqZSWnp4bgjRUgzrMU9DV931Bez4gk5KEcoCOrWWK-skdvqo_7yz67TWejueuR9tPJf7zsxka5cqIPLJWwZ1kbdvYlwyN6P5mznCJcTXCbLFyfPm1kbPwOZk3yav1HhRNGibgMptF/s320/muffin+2.png" width="320" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Recipe </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredient 1 -</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 large eggs (about 100g) room temperature</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">110g unsalted butter, melted and cooled</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">240ml buttermilk, room temperature (I use normal milk, added 1 tbsp lemon juice in and rest for 10 mins)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp pure vanilla extract</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp coffee extract (optional)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredient 2 -</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">225g plain flour (sieved)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">60g unsweetened cocoa powder (I use hershey dark powder), sieved</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">230g light brown sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp baking powder</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp baking soda</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">180g semisweet chocolate chips</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Steps - </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1. In a big bowl - combine the plain flour, cocoa powder, brown sugar, baking powder, baking soda and salt. Mix well then add the chocolate chips in.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2. In another bowl, whisk the eggs with balloon whisker. Then pour the cooled butter, buttermilk and vanilla extract in. Whisk to mix well.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3. Make a well in the center for step 1 and pour the step 2 in. Fold in and stir to mix well. Note - do not overmix the batter else the muffins will be tough.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">4. Fill 3/4 batter onto muffins cup.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">5. Bake in preheated oven 190 degree celsius for about 19 mins, bake until a toothpick inserted into the center of a muffin comes out with a few moist crumbs clinging to it. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Frost with nutella :)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Note to self - </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">190 degree celsius baked for 17mins.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><small></small><br /></span>Angela Seahhttp://www.blogger.com/profile/03466477843399080675noreply@blogger.com0tag:blogger.com,1999:blog-4981167624987208043.post-67957081941536043632020-04-08T21:07:00.001-07:002020-04-08T21:07:55.542-07:00Pork Wanton Dumpling<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Simple wanton dumplings recipe</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmE3vXISZ3HI0BK-_YFQwQpZ1vEb-jWWR8xNNsqTgxAWDuC2TaWehStvBzI4DLYsl-Oq6yHUpSyYfaSZOtIXujt9JvD1xtX285PQzvlvFGawwCey5JfNzZVAF_TXaRJzNRguhA9ff_KHPJ/s1600/dumpling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmE3vXISZ3HI0BK-_YFQwQpZ1vEb-jWWR8xNNsqTgxAWDuC2TaWehStvBzI4DLYsl-Oq6yHUpSyYfaSZOtIXujt9JvD1xtX285PQzvlvFGawwCey5JfNzZVAF_TXaRJzNRguhA9ff_KHPJ/s320/dumpling.jpg" width="320" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Ingredients -</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">250g minced pork meat</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">1 stalk of spring onion (chopped)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Marinate -</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">1 tbsp Ginger juice</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">1-2 tsp light soy sauce (Lee Kum Kee)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">1 tsp sesame oil</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">2 tsp Shaoxing wine </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">1 tsp sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">1/2 tsp salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">1/4 tsp pepper</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Mix well in one circular motion and wrap. </span>Angela Seahhttp://www.blogger.com/profile/03466477843399080675noreply@blogger.com0tag:blogger.com,1999:blog-4981167624987208043.post-40413100687112195702020-04-08T21:07:00.000-07:002020-04-08T21:07:26.478-07:00Curry Fish Head<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">This is the first time i cook Curry Fish Head as i'm not someone who takes ''fish'' ... Anyway my first attempt and thanks to Sharon who shares with me to try this curry paste. Was a success and completely wiped out by partner/kids.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivfJDzvh0Bze6CbTKks8UJqVck46UqZ8wJBc8wrD7r_93L6ISh2zXQYztHRJRAhyphenhyphenjJWNx4LcWKrQocoN618GM8EcTx-JdRcmw9yNZHj0OKxG-PNtt2DCW-VhfCRrya3SjcAQMfgpyM7FSV/s1600/curry.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivfJDzvh0Bze6CbTKks8UJqVck46UqZ8wJBc8wrD7r_93L6ISh2zXQYztHRJRAhyphenhyphenjJWNx4LcWKrQocoN618GM8EcTx-JdRcmw9yNZHj0OKxG-PNtt2DCW-VhfCRrya3SjcAQMfgpyM7FSV/s320/curry.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sorry no plating, first time handling fish head :p</td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Ingredients</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">1 whole fish head </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">1 packet A1 curry fish paste</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">10 curry leaves</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">5 lime leaves</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">1-2 stalks of lemongrass</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">120ml coconut milk</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">200ml water</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Tamarind (2 tbsp of it with 3 tbsp water)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">2 tomatoes cut into quartered</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">6-8 lady's fingers</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Few pieces of Taukee (deep fried first)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Yellow onion</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">salt to taste</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Steps - </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">I follow the instructions from the packet</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">1. Steam the fish head for 8-10 mins depending on how big the fish head is.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">2. Pour the chilli paste into the wok. Add the yellow onion in and stir fry in low heat.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">3. Add water in, follow by lady's fingers, taukee and tomatoes. Let it come to a boil. Then add tamarind.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">4. Pour in coconut milk, add salt to taste. Stir to mix well. Let it come to a soft boil. Add the steamed fish head in. Cover with lid, simmer for a while. And done. Plate!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span>Angela Seahhttp://www.blogger.com/profile/03466477843399080675noreply@blogger.com0tag:blogger.com,1999:blog-4981167624987208043.post-46590191232074913222020-03-21T11:41:00.000-07:002020-03-21T11:41:25.581-07:00Chicken Tom Yum Soup<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSkvhrmuMmCGlHk2XLEgEIMU483a8Gchl7QXlg5ZK0PKmJcEnSNd8__pkA9dGbwk0FdHfY_Chgs6lFusz9I2VUByCzbOI5tkMabcHxy1CUAxmU1lkEVkE1iJEY7uLFH1DtLKlP6W47nATG/s1600/1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1124" data-original-width="1500" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSkvhrmuMmCGlHk2XLEgEIMU483a8Gchl7QXlg5ZK0PKmJcEnSNd8__pkA9dGbwk0FdHfY_Chgs6lFusz9I2VUByCzbOI5tkMabcHxy1CUAxmU1lkEVkE1iJEY7uLFH1DtLKlP6W47nATG/s320/1.png" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Ingredients</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">4 cups of chicken stocks</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">2 chicken thighs </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1-2 stalks of lemongrass, cut diagonally into few parts</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">4-5 pieces of lime leaves, teared</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">350ml water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">15g red onion</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 packet of the Tom Yum paste (as shown below) or 1.5tbsp Tom Yum paste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 tomato, cut into quartered</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 tsp Knorr chicken powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Fish sauce (about 3 drops) adjust accordingly</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">150ml milk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Optional -</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1-2 chilli padi</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Prawns</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Soft Mushroom Oysters</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Shimeiji Brown/White Mushroom</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Steps -</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1. </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">In a pot with 4 cups of chicken stocks, put the chicken thighs in and let it cook for 20minutes. Discard the stock. Set the cooked chicken thighs aside.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">2. In a clean pot with 350ml water - boil the lemongrass and teared lime leaves until it boils.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">3. Then add the red small onions and tom yum paste in.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">4. Add the oysters mushroom, shimeiji mushroom in and let it cook. Follow by adding the tomato.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">5. Add the knorr chicken powder in and the few dashes of fish sauce. Chilli padi in if you like it spicy.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">6. Add the cooked chicken thighs back into the soup as well as the prawns and let it come to a boil.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">7. Once boil, pour the milk in and let it come to full boil and you are done. Garnish with scallions if you like.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguEbuRP_xqv-8PfCW-baquZq7mtNXbogF0QvIK8BTHG2g-yos-e_jtNoPz3lGgvEgMuqL1BlDP21ixs-LqxotbNeBvgjGg60q3WhMJtnxqYM5CeVo_cerue0lwddhEpjj7oxB4Au4mZg7t/s1600/3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguEbuRP_xqv-8PfCW-baquZq7mtNXbogF0QvIK8BTHG2g-yos-e_jtNoPz3lGgvEgMuqL1BlDP21ixs-LqxotbNeBvgjGg60q3WhMJtnxqYM5CeVo_cerue0lwddhEpjj7oxB4Au4mZg7t/s1600/3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1334" data-original-width="1000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguEbuRP_xqv-8PfCW-baquZq7mtNXbogF0QvIK8BTHG2g-yos-e_jtNoPz3lGgvEgMuqL1BlDP21ixs-LqxotbNeBvgjGg60q3WhMJtnxqYM5CeVo_cerue0lwddhEpjj7oxB4Au4mZg7t/s320/3.jpg" width="239" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6vgvuYuT9s5d73pV9uXx2NuK0mIvAjhRURQFVow8tCg4ws4P2ucmVPipkhtGIEkbf9iQ5grpBiQK5LZkwHy6KPZu5omleI8AbWDzwRkrsVA4eRvv_NxsevjjMkhAzQ3IaJNn6iW5wENMd/s1600/2.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6vgvuYuT9s5d73pV9uXx2NuK0mIvAjhRURQFVow8tCg4ws4P2ucmVPipkhtGIEkbf9iQ5grpBiQK5LZkwHy6KPZu5omleI8AbWDzwRkrsVA4eRvv_NxsevjjMkhAzQ3IaJNn6iW5wENMd/s320/2.png" width="240" /></a>Angela Seahhttp://www.blogger.com/profile/03466477843399080675noreply@blogger.com0tag:blogger.com,1999:blog-4981167624987208043.post-4199595005574512432019-06-30T09:12:00.001-07:002019-06-30T09:20:04.528-07:00台湾卤肉饭 by Angela Seah<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">Taiwanese</span> <span style="font-family: Arial, Helvetica, sans-serif;">Braised Pork Rice </span></span></div>
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<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">Thumbs up dish by my 3 kids..</span><br />
<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">Ingredients -</span><br />
<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">600g pork collar (五花肉)</span><br />
<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">110g fresh shallots (minced)</span><br />
<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">2.5 tbsps dark soya sauce</span><br />
<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">3/4 tsp white pepper</span><br />
<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">1 tbsp minced garlic </span><br />
<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">3/4 tsp five-spice powder</span><br />
<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">1 3/4 tbsps sugar</span><br />
<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">300ml water</span><br />
<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">Few sprigs of spring onions</span><br />
<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">Steps -</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">1. Cut the meat into your preferred size. Ideally smaller pieces.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">2. In a non-stick pan, fry the meat until oil is released (from the meat/pork). </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">3. Add in minced shallot.. cook until shallot is slightly charred and that fragrance is released. (Add bit of oil if it’s is too dry)</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #333333; line-height: 20px;">4. Add in the chopped spring onions. Stir to mix well. </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #333333; line-height: 20px;">5. Add the minced garlic in and cook until fragrance.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #333333; line-height: 20px;">6. Then add sugar, mix well. Let it caramelised..</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #333333; line-height: 20px;">7. Pour the dark soy sauce in (by drizzling round the pan).</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #333333; line-height: 20px;">8. Pour the 300ml water in. </span></span><br />
<span style="background-color: white; color: #333333; line-height: 20px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">9. Reduce heat to low, then simmer for 20 minutes or until the meat is tender.</span></span><br />
<span style="background-color: white; color: #333333; font-family: "arial" , "helvetica" , sans-serif;">10. Pour the pork mixture over cooked rice and serve immediately.</span><br />
<span style="background-color: white; color: #333333; font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="background-color: white; color: #333333; font-family: "arial" , "helvetica" , sans-serif;">Notes -</span><br />
<span style="background-color: white; color: #333333; font-family: "arial" , "helvetica" , sans-serif;">Inspiration from YouTube channel/the Taiwan Chef to cook this dish <a href="https://youtu.be/hrpRUXhp3-M" target="_blank">https://youtu.be/hrpRUXhp3-M</a></span><br />
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<br />Angela Seahhttp://www.blogger.com/profile/03466477843399080675noreply@blogger.com0tag:blogger.com,1999:blog-4981167624987208043.post-77767122591894890862019-04-11T14:31:00.001-07:002019-04-11T14:31:50.422-07:00Ginger Scallion Fish Slice (姜葱鱼片) by Angela Seah<br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The men in the house love this dish! Quick and easy recipe, just few ingredients and there you have it ...</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Servings for 4-5 pax</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients -</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">800g red grouper</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">4 stalks of scallions</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">40g ginger (sliced)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Marinade - </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp shaoxing wine</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp cornstarch</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sauce - </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp light soy sauce</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp oyster sauce</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp corn starch</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">4 tsp sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp sesame oil</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">salt to taste (1/2 tsp)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">150ml water</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">dashes of white pepper</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Steps -</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1. Marinade the fish for about ten mins.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2. Mix the sauce in a bowl</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3. In a heated wok with oil, add the ginger in. Stir fry the ginger until aromatic and then add the fish slices in.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">4. Add in the bowl of sauce when the fish slices are half cooked. Continue to stir fry until the fish is cooked through. Add in the chopped scallions and do a few quick stirs.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Dish out and serve!</span><br />
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<br />Angela Seahhttp://www.blogger.com/profile/03466477843399080675noreply@blogger.com0tag:blogger.com,1999:blog-4981167624987208043.post-26464528426245843132019-04-11T02:29:00.000-07:002019-04-22T10:10:47.316-07:00Hershey's Chocolate pound cake by Angela Seah <div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I have always love Hershey's chocolate especially using the special dark cocoa powder for baking. And I recall it was not easy to get this cocoa powder in Sweden (at least not from the city where i stayed). Remembering the days in Sweden, I would always remind my husband to get it for me whenever he's on a business trip to US. Here's the e</span><span style="font-family: "arial" , "helvetica" , sans-serif;">asy, chocolaty and moist pound cake..</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients -</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">4 large eggs</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">180g cake flour </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">4g baking powder</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">25g Hershey special dark cocoa powder</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">60ml hot boiling water</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">225g unsalted butter</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">225g sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">100g Hershey chocolate chips</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 1/2 tsp vanilla essence</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp milk</span></div>
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<u><span style="font-family: "arial" , "helvetica" , sans-serif;">Ganache (optional)</span></u></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">90g Hershey's milk chocolate bar</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">20ml heavy cream (36% fat content)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Steps -</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #444444; line-height: 18.48px;">Preheat oven to 180 degree celsius.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #444444; line-height: 18.48px;"><br /></span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #444444; line-height: 18.48px;">1. Grease your loaf pan and line with parchment paper.</span></span></span><br />
<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">2. In a small bowl, mix the Hershey cocoa powder with the hot boiling water and set aside to cool.</span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #444444; line-height: 18.48px;"><br /></span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #444444; line-height: 18.48px;">3. In another bowl, mix the sieved cake flour, baking powder and salt together. Set aside.</span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #444444; line-height: 18.48px;"><br /></span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #444444; line-height: 18.48px;">4. In the mixing bowl, beat the butter until smooth.Then add sugar and vanilla essence in, beat till light and fluffy. Add the eggs in - one by one and beat till just combined. Scrape down the sides of the bowl as needed. Beat in the cooled cocoa powder mixture.</span></span></span><br />
<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">5. Add the </span><span style="background-color: white; color: #444444; font-family: "arial" , "helvetica" , sans-serif; line-height: 18.48px;">flour in by 2 additions and pour in the milk by 1 addition. Mix till it's just combined. Do not overbeat. Fold in chocolate chips.</span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #444444; line-height: 18.48px;"><br /></span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #444444; line-height: 18.48px;">6. Pour onto the loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.</span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #444444; line-height: 18.48px;"><br /></span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #444444; line-height: 18.48px;">Notes -</span></span><br /><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #666666; line-height: 18.48px;"><span style="color: #444444;">1. Every oven temperature varies. I baked my chocolate cake at 180 degree celsius for 50 minutes. </span></span></span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">The chocolate bar used for the ganache, fantastic!</span></td></tr>
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Angela Seahhttp://www.blogger.com/profile/03466477843399080675noreply@blogger.com0tag:blogger.com,1999:blog-4981167624987208043.post-9613442898526162602019-03-05T08:25:00.000-08:002019-03-05T08:25:23.068-08:00KungBao Chicken 宫保鸡 by Angela Seah <div class="separator" style="clear: both; text-align: center;">
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<u><strong><span style="font-family: "arial" , "helvetica" , sans-serif;">KungBao Chicken</span></strong></u><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><strong></strong><br /><strong>Recipe:</strong></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><br /></b>Marinate (an hour will do) -<br />4 pieces chicken thigh meat (remove skin), cut into pieces<br />1 tsp salt<span class="text_exposed_show"><br />1 tbsp cornflour<br />Few dashes of pepper<br /><br />Sauce (mix them in a bowl) -<br />1 tsp black vinegar<br />2 tbsp oyster sauce<br />1 1/2 tbsp Nanyang dark soya sauce<br />2 1/2 tbsp sugar<br />1/2 tsp salt<br />2 tbsp oil<br />120ml water<br /><br />To Cook -<br />1 1/2 tbsp oil<br />30g ginger, slice<br />3 stalks scallion, white part only (green for garnish)<br />About 2 onions - 90g, cut<br />7 dried chili, deseeded or more<br />1 chili padi, deseeded<br /><br />Steps -<br />1. In a heated pan with 1 1/2 tbsp oil, cook the ginger, onions, white part scallions until fragrant is out.<br />2. Add the chicken pieces in and stir fry until 70% cooked.<br />3. Dish out the meat. Clean the wok.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="text_exposed_show">4. Pour the chicken back into the wok. Add in</span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"> the sauce, both kind of chilli and cook till gravy thicken and that chicken meat is cooked. Off the flames and add the green part scallions in. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">And more scallions for garnish / serve with steamed rice!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyokfDsLh7gvRZr1Lgnc5NO8Zzsl-AToEdJ7nTqmHTEHf_fWU29p_vfcK6YQ3qGazWX9k2Q45APAMr874Zn-4wajh4nALZvFpX4-9FgX6NZozYJR3p-qopeb7cf3zwoJkwj0D2sccqu5ni/s1600/N3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="1066" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyokfDsLh7gvRZr1Lgnc5NO8Zzsl-AToEdJ7nTqmHTEHf_fWU29p_vfcK6YQ3qGazWX9k2Q45APAMr874Zn-4wajh4nALZvFpX4-9FgX6NZozYJR3p-qopeb7cf3zwoJkwj0D2sccqu5ni/s320/N3.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Non spicy version</td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>Angela Seahhttp://www.blogger.com/profile/03466477843399080675noreply@blogger.com0tag:blogger.com,1999:blog-4981167624987208043.post-38659765741014863962019-03-03T03:24:00.000-08:002019-03-03T07:37:30.710-08:00Fried Bee Hoon (Nanyang Soy Sauce) by Angela Seah<br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients - </b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">300g bee hoon, before soak (3 stack from brand Wai Wai)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">3 cloves garlic, mined</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">3 red shallots, sliced</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 carrot, strips</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">3 tbsp Nanyang Premium Brew dark soy sauce</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">4 tbsp Nanyang Premium Brew light soy sauce</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 cups water</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Steps -</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1. Soak the bee hoon in water until almost soften (this is crucial not to oversoak). </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2. In a bowl, mix the dark and light soy sauce together.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">3. In a wok with oil, saute the shallots first follow by the minced garlic, then the carrot. Dish up and set aside.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">4. Add the water in, the sauce and the soaked bee hoon in. Turn the heat to medium-low. Toss to mix well with a pair of chopsticks. Cover with lid for couple of minutes or until the water dry up and bee hoon is soft. Add the point 3 back in and toss to mix well again. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Done and serve!</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Notes -</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1. This recipe will work with using Nanyang Soy Sauce. Other brands of soy sauce, you will have to adjust the taste accordingly.</span></div>
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Angela Seahhttp://www.blogger.com/profile/03466477843399080675noreply@blogger.com0tag:blogger.com,1999:blog-4981167624987208043.post-5614009151090856032019-01-21T09:13:00.001-08:002021-02-22T08:32:38.663-08:00Prawn and Bacon Pasta by Angela Seah<br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients:</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">200g Pasta</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">5 streaks of bacon</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">300g - 400g prawn meat</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">30g butter</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 gloves garlic, minced</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Steps:</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1. Mix the garlic and butter together. Set aside.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2. Cook the pasta in a large pot. Follow instructions as per packet. Drain and set aside.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3. In a non-stick pan, pan fried the bacon for few minutes (just before starting to crisp). Remove and drain on paper towel.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">4. Add half portion of the butter/garlic into the same pan. Add the prawns meat in and cook for few minutes until just cooked. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">5. Add the cooked pasta, bacon and the balanced butter/garlic in, toss and mix well.</span>Angela Seahhttp://www.blogger.com/profile/03466477843399080675noreply@blogger.com0tag:blogger.com,1999:blog-4981167624987208043.post-82036416781179415302018-12-30T05:00:00.000-08:002018-12-30T05:00:24.695-08:00Roasted Chicken by Angela Seah<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Happy New Year 2019 !!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;"><u>Part (A) </u></span><span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingredients</u> </span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1.4kg free range chicken</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Big yellow onion, halved (for cavity)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Big yellow onion, cut into rings</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">salt and pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><u>Part (B) B</u></span><span style="font-family: Arial, Helvetica, sans-serif;"><u>utter & Thyme</u> </span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">100g unsalted butter, room temperature</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 tsp salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp ground pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 tsp dried thyme</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Steps -</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1. Rub the chicken with salt, wash away and pat dry the chicken.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2. Prepare the part B in a bowl. Mix well.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3. Season the chicken cavity with generous amount of salt and pepper.Then stuff cavity with halved cut onion and seal up with a toothpick.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4. With your hands, loosen the skin on the breast and other side so that you can stuff the part B into it. Make sure you keep the skin intact. Repeat the steps to the legs and both side of the body.</span><br />
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<tr><td class="tr-caption"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Point 4</span></td></tr>
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<tr><td style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4QHYSHBOd270NEuvDrwS1eG8ec_lZjuo4H_zqdGzRAm8CJnMg_T_NY1EaDCOQ-ZG3LAjXr9JMhQZSbUMaEuwYlhwCicpPZbaPvZLU8pvRj-EpO-ZHf6e4y0VC-WmTwlIp9y9_0vM8Rq9e/s200/12413925_1647550978844406_1211309754_o.jpg" style="margin-left: auto; margin-right: auto;" width="200" /></span></td></tr>
<tr><td class="tr-caption"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Example. spread the butter mixture all over</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 180 degree celsius. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">5. Use the part B to rub gently on the outer skin of the whole chicken. Season with some salt and pepper again.</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6. In a big roasting tray, lay some cut onions, place the chicken with breast side up.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">7. Into the oven 1</span><u>80degree celsius</u> and cook for 1.5hrs. (Every 1/2kg chicken at 30minutes.)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">8. Check that your chicken is done by inserting skewer at the thigh/legs and that the juices run clear. </span><span style="font-family: Arial, Helvetica, sans-serif;">Transfer the chicken to a platter. Done.</span></span><br />
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Angela Seahhttp://www.blogger.com/profile/03466477843399080675noreply@blogger.com0tag:blogger.com,1999:blog-4981167624987208043.post-22439201024229401722018-11-05T09:24:00.001-08:002018-11-05T09:24:05.709-08:00Szechuan Pork Ribs Soup by Angela Seah<br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Facebook link - <a href="https://www.facebook.com/sassyangelakitchen/photos/a.328444387362161/1009624469244146/?type=3&theater" target="_blank">https://www.facebook.com/sassyangelakitchen/photos/a.328444387362161/1009624469244146/?type=3&theater</a></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">350g pork ribs </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">200g Szechuan veg</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 litre water or slightly more</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tomato </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Steps:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1. Cut the Szechuan veg into half, soak in water for 10mins, change the water, soak again for 10 mins and done. Slice the vegetable.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2. Blanch the ribs in boiling water for 8mins, rinse off in tap water. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2. In new pot of boiling water, add the ribs back in as well as the soaked veg. Cook for 40mins. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3. Add the tomato in 10mins before done.</span>Angela Seahhttp://www.blogger.com/profile/03466477843399080675noreply@blogger.com0tag:blogger.com,1999:blog-4981167624987208043.post-30471664880552881802018-11-05T08:19:00.002-08:002018-11-05T09:24:18.629-08:00Chicken Teriyaki by Angela Seah<br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">One of the dishes that can easily win both of my sons stomach is this - Teriyaki Chicken with white rice and broccoli. Both of them have always been a fan of Teriyaki sauce... Anything with Teriyaki sauce .... mmm ....</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients -</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">4 Chicken thighs (boneless with skin on)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Broccoli</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Sauce</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">4 tbsp Japan Soy sauce</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">4 tbsp Mirin</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">4 Tbsp Sake</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 Tbsp brown sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">5g of ginger, lightly bruised..</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Method</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1. In a bowl, mix the sauce above except ginger.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2. In a pan, pan fried the chicken thighs with skin side down until skin is golden brown and meat is 80% cooked. Remove from pan.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3. In a clean pan, pour the sauce in with the 5g ginger. Medium heat - simmer the sauce for 5 mins until its thicken.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">4. Lower the heat to low, add the cooked chicken thighs in, coat it evenly and let it cook for a couple of minutes...</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">5. Remove and done. Serve with green vegetables...</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>Angela Seahhttp://www.blogger.com/profile/03466477843399080675noreply@blogger.com0