Bombay Wings by Angela Seah Thulin

First attempt!
Hubby said he could eat twenty of these at one go! And the name - Bombay Wings was given by him too :)

Facebook link: 
https://www.facebook.com/sassyangelakitchen/photos/a.234378780102056.1073741835.233664896840111/351648485041751/?type=1&theater

Recipe -

8 whole wings, chop into 2
10 curry leaves, tear
2 lemongrass, cut into 3 parts and pounded it few times
Dash of ground pepper (more if you want it spicy)
2.5 tbsp curry powder
1.5 tbsp self raising flour
1.5 tbsp plain flour
1/2 tsp sugar
3/4 tsp salt
 

Steps -
1. Wash and pat dry the wings
2. In a bowl, mix curry powder, salt, pepper
3. In a ziploc bag with dry wings in it, pour in the above dry ingredients, add curry leaves and lemongrass in too. Ensure all wings coated with the powder.
4. Then add both flour into the bag and rub them well. Ensure all wings are coated.
5. Into the fridge and chill for at least 6hrs.
6. Remove from fridge and let it cool for 15mins. Remove the leaves.
7. Bake in preheated - air fryer 180 degree for 15-20 mins. Do remember to flip the wings.

Famous Amos 'alike' Cookies by Angela Seah Thulin

You got to try this ..! Super ADDICTIVE chocolate cookies. The texture is super alike to the famous amos cookies. 

Ingredients A - 
200g white sugar
220g packed light brown sugar
225g butter
1 cup of canola oil
1 egg
1 tbsp fresh milk
1 tsp vanilla essence

Dry ingredients -
500g all-purpose flour, sieve
1 tsp salt
1 tsp cream of tartar
1 tsp baking soda
350g semisweet chocolate chips

Directions :

1) Using padle attachment - whisk the ingredients A: butter and the 2 types of sugar first. After that, add the oil, egg, milk and vanilla essence in and continue whisking till all corporated.

2) Then add dry ingredients - sieved flour, salt, cream of tartar and baking soda in gently whisk till mixed.

3) Fold in the chocolate chips.

4) Using teaspoon to make into small small shape on tray lined with baking paper.

5) Bake at preheated oven temperature - 350 degrees F (175 degrees C) for 8-12 minutes. (Cookies are light in color when done).

* My cookies are soft when out but after a while, it become slightly harden.
* The texture is very much alike Amos cookies. Light n crunchy.
* My cookies took 9 mins for each tray.

* If you half the recipe, use 1 small egg

Recipe origin from Cecilia Wong: 

https://www.facebook.com/groups/platepalate/permalink/798065703581065/

pack and ready to give away :)

Tapioca Kueh by Angela Seah Thulin

Never expect to make this in Sweden kitchen. The last time i had this was during my holiday in Singapore (in November) making at my mum's kitchen. This was one of my favorites so was for my husband. We took turns to grate it, seems quite tiring :p Anyway we made it and hubby brought a BIG piece to work as his breakfast. That shows that he really love it because his breakfast is usually either cereal with milk or oatmeal porridge. Try this super soft tapioca kueh!

Recipe Link - 
https://www.facebook.com/sassyangelakitchen/photos/a.233719563501311.1073741831.233664896840111/290505411156059/?type=3&theater

木薯糕

材料A
木薯刨丝 550公克
椰汁 70毫升
水 180毫升
糖 9大匙（1大匙=15公克）
少许盐
*可选择性 - 1 滴黄色素或其他色素

材料B
1粒新鲜白色椰丝
少许盐
1-2 片斑兰香叶

作法
1）取一深盘将材料A 一起混合搅拌均匀成糊状混合物有些许浓，如喜爱较柔软的可加少许水。
2）试味，甜味可依个人喜好加以加减。
3） 在方形或圆形蒸盘周围和底面抹上少许油，或铺上烘焙纸。倒入混合糊！
4）以大火蒸45分钟，取出誏其冷却。
*切记需待冷却方可切块！刀面抹上少许油以防黏刀。
5）将材料B放入蒸笼蒸5-10分钟即可。
6）将切块的木薯糕加入蒸好的椰丝，即可享用。

Ingredients -
Part (A)
550g tapioca, after grated
70 ml coconut milk
180 ml water
9 tbsp sugar
Pinch of salt to be added to the above
*Opt - 1 drop of yellow coloring

Part (B)
S$1 Fresh shredded coconut
Pinch of salt
1-2 pandan leaves

Steps -
1. Grate your tapioca
2. In a big bowl, mix all the Part (A) together. Mixture should be slightly packed/thick. Adjust by adding more water if you wan it more soft like 興興
3. Taste the mixture on sweetness. It should taste slightly sweeter.
4. Pour the mixture in a round or square pan. Grease the bottom and sides of the pan or line with parchment paper.
5. Pre-boil water. Steam the mixture for 45 minutes over rapid boiling water. Remove and let COOL completely.
*When hot, it's difficult to cut/slice. When cool, it will taste sweeter.
6. Steam part (B) - shredded coconut with few pieces of pandan leaves on it. Sprinkle pinch of salt on it. Steam in boiling hot water for 5-10 mins.
7. Cut your Kueh in any sizes you like and roll them with the shredded coconut.

三层木薯糕 / 3 layers Tapioca Kueh ❤

Recipe link - 

https://www.facebook.com/sassyangelakitchen/photos/a.233719563501311.1073741831.233664896840111/316181571921776/?type=3&theater

Ingredients -
Part (A)
550g tapioca, after grated
70 ml coconut milk
180 ml water
9 tbsp sugar
Pinch of salt to be added to the above

Part (B)
S$1 Fresh shredded coconut
Pinch of salt
1-2 pandan leaves
*Food coloring (I use wilton)

Steps -
1. Grate your tapioca
2. In a big bowl, mix all the Part (A) together. Mixture should be slightly packed/thick. Adjust by adding more water if you wan it more soft like 興興
3. Taste the mixture on sweetness. It should taste slightly sweeter.
4. Divide the batter into 3 portions/colors. Fex. Yellow, pink and purple.
*Pre-boil water for steaming
5. Pour the first color mixture in a round or square pan. Grease the bottom and sides of the pan or line with parchment paper.
6. Steam the first color mixture for 9 minutes over rapid boiling water.
7. Then second layer for 11mins over rapid boiling water.
8. Last layer for 30mins over rapid boiling water.
9. Remove and let it COOL completely.
*When hot, it's difficult to cut/slice. When cool, it will taste sweeter.
10. Steam part (B) - shredded coconut with few pieces of pandan leaves on it. Sprinkle pinch of salt on it. Steam in boiling hot water for 5-10 mins.
11. Cut your Kueh in any sizes you like and roll them with the shredded coconut.

Facebook link: 

https://www.facebook.com/sassyangelakitchen/photos/a.233719563501311.1073741831.233664896840111/350291598510773/?type=1&theater

Recipe: 

https://www.facebook.com/sassyangelakitchen/photos/a.233719563501311.1073741831.233664896840111/316181571921776/?type=3&theater 

Steps -

1) Grate the tapioca and achieve 550g.

2) Add all the ingredients in - sugar and coconut milk in and mix well.

3) To make two colors - divide equally and then add colors to it.

I'm using Wilton colors - Sky blue and Pink

4) Put to steam the first layer for about 15mins (if you are using tall small container like this) over rapid boiling water.

5) Pour second layer only when first layer isn't watery on surface anymore. Steam the second layer till cooked for about 45-55mins.



Garlic bread with Cheese by Angela Seah Thulin

Facebook link: 

https://www.facebook.com/sassyangelakitchen/photos/a.328444387362161.1073741841.233664896840111/349817328558200/?type=1&theater

Ingredients -

Some or 1 loaf of Italian bread or ciabatta bread15g of garlic6 tbsp of extra Virgin Olive Oil10g of fresh parsleySome Shredded Mozzarella cheeseSome grated parmesan cheese

Steps -

*Preheat the oven to 200degree Celsius.

1) Blend the garlic, parsley and olive oil together and puree till smooth.

2) Spread this on both sides of the bread.

3) Into the preheated oven for about 9 minutes with aluminum foil wrapped.

4) Open up the bread and top with mozzarella cheese then parmesan cheese on both sides of the bread. Sprinkle some pepper.

5) Back into the oven without foil and bake for about 8-10minutes until the top melted or have turn golden brown.

Done and serve hot!

Happy Valentine's - Rose Mantou by Angela Seah Thulin

For reference, please click on this link: 
https://www.facebook.com/sassyangelakitchen/photos/a.293385444201389.1073741840.233664896840111/287922234747710/?type=3&theater

Facebook Link: https://www.facebook.com/groups/platepalate/permalink/796473243740311/
Recipe:

Ingredients -

(A)
1/2 tbsp yeast
75ml warm water (in microwave for 20-30secs, temp should feel slightly warm and not hot)...
1/2 tsp sugar
 
(B)
250g Bao flour or Hong Kong flour
4 tablespoons sugar
4 tablespoons oil
Pinch of salt
1 tsp of strawberry emulco*Opt - add drops of pink coloring 

Steps -
1. Combine the part (A) in a bowl. Stir to mix well. Set aside for 20 minutes. The yeast mixture will rise and become foamy.
2. Stand mixer - In a mixing bowl, prepare part (B) and add the ready yeast mixture using low speed n combine them together for few minutes or by hand.

3. Place the ready dough at a warm place to proof for 45 mins covering with a damp cloth.
4. Remove from oven.

5. Weigh each dough to 9g and use a rolling pin to flatten the dough into flat round shape.
6. Make at least 5-6 (as the petals) of these and then overlayer them and roll them up.

7. Roll them up
8. Cut the dough as shown in the pic.

9. In boiling water, steam them for 15 mins line with baking sheet or parchment paper below in medium heat.

Before to steam pic >> you can see that the yeast is still activating and roses are still blooming away :)



Note: Should you wish to make two colors -

At step 2 after mixing them for a quick while and achieving a big dough, half the portion. Take the plain dough out (knead till smooth) and then send to proof. While the other, place it back into the same mixing bowl, add the strawberry emulco in and add 1 tbsp water and continue to knead by your stand mixer till all incorporated well.

Done!



Asian Sweet-Sticky Chicken Thighs by Angela Seah Thulin

I use Chicken thigh for this recipe. For pork ribs - kindly refer to this facebook link: https://www.facebook.com/groups/platepalate/permalink/794167587304210/

Page link: https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/348144378725495/?type=1&theater

Recipe:

1kg big chicken thighs (4-5)
4 tbsp hoisin sauce
2tbsp minced garlic n minced shallots
2 tbsp soya sauce
2 tbsp oyster sauce...
2 tbsp Mei gui lo (rose wine)
1 tsp 5-spice powder
1/2 tsp salt
1/2 tsp pepper
75g sugar

*Washed and pat dry the thighs, poke some holes on it then marinate all above together for at least 3hrs. I did it for 6hrs.

To cook -
1. Remove thigh from fridge and rest for 20mins.
2. In a big wok/pot, bring 1 cup of water (260ml water), 2 tbsp dark soya sauce, 3 tbsp honey to a boil. Add the thighs in. Stir around, ensure all meat are coated with the sauce.
3. Cover and cook in med-low heat for 30mins, stir gently n flip the chicken at every 10 minutes. The sauce should have thickened.
4. To grill - transfer the thighs to oven at preheated temperature 230degree, brush glaze all over n grill for 3 minutes.

Recipe origin from Evelyn Lim

Enjoy!



Rainbow S'mores by Angela Seah Thulin

Link: https://www.facebook.com/sassyangelakitchen/photos/a.233719563501311.1073741831.233664896840111/347979738741959/?type=1&pnref=story

Recipe:

120g digestive biscuits

1 tbsp + 2 tsp sugar

50g melted butter and cool

80g rainbow mashmellow (est)

70g chocolate chips (est)

Steps:

Preheat oven to temperature 180 degree.

1. Blend your digestive biscuits.

2. In a bowl with blended digestive biscuits, add the sugar in and mix together.

3. Pour in your melted butter and stir till all are possible to lump together.

4. In a baking tray 7''x7'' lined with aluminum paper, press down the crumbs firmly to set like a base.

5. Into the oven for 10mins or until it is lightly brown.

6. Remove from oven and top with mashmellow follow by chocolate chips.

7. Back into oven for 8-10 minutes (It is ready when you will see mashmellow have turn lightly golden).

8. Cut only when COOLED completely.

Enjoy!



Love Shape Cupcakes for Valentine's Day by Angela Seah Thulin

Facebook link: https://www.facebook.com/groups/platepalate/permalink/795045547216414/

Recipe link: https://www.facebook.com/sassyangelakitchen/photos/a.233719563501311.1073741831.233664896840111/347642072109059/?type=1&theater