Sesame Chicken by Angela Seah Thulin

A recipe shared by my friend Sharon Foo

Sesame oil chicken is one of my family favorite. The gravy from this dish, the little spiciness from the ginger and sweetness - i can have 2 bowls of rice. 

Recipe -

Ingredients
1kg chicken ( I use drum, thigh n wings)
140g ginger slice it n cut into thin stripes
50ml sesame oil
50ml dark soya sauce
4tbsp sugar
500ml water


Method 
1) heat up sesame oil n stir fry the ginger till it turn light brown. 


2) add in the chicken n stir fry for like 5mins n add in dark soya sauce n stir fry for another 

3mins then add in yr sugar to totally caramalize into the chicken for another 3mins.


4) add in the water n let it boil for like 10mins using big fire. Then after that switch to mid fire n let it simmer for another 10mins. You should get a thick kind of gravy with taste of the Hiam Hiam of the ginger n sweet kind of taste. Do remember to occasionally giving it a few toss during the simmer process. *if you like thicken kind of gravy just let it simmer longer n it will thicken up fast as the sugar will caramalize it.


*This is an easy recipe so hopefully you all can give it a try when you are free.

Lor Mee by Angela Seah Thulin

Craving for Lor Mee... a Chinese-inspired noodle dish served in a thick starchy gravy and thick flat yellow noodles (also known as lor mee). The dish is eaten by Hokkiens (I am a Hokkien) in Singapore and Malaysia. My thick gravy is made of tapioca starch, sauces and spices. The ingredients added into the noodles are usually ngo hiang, fish cake, fish, round and flat meat dumplings (usually chicken or pork), half a boiled egg but as i am residing in Sweden, i added pork belly and eggs only. Not forgetting to add black vinegar, minced garlic and cilantro (yan xu), it would be so much yummier and fragrant. The dish is also eaten with red chili. https://en.wikipedia.org/wiki/Lor_mee

For the gravy recipe - 

Few hard boiled eggs

500g pork belly (scrape the skin clean)

4 cups water

1 cup Da Hua dark soya sauce

50g rock sugar 

6 cloves garlic, into slices

40g ginger, into slices 

2 tbsp five-spice powder

1/2 cup Chinese Zhejiang black vinegar

1 tsp salt

1 tbsp sugar

2 tbsp Lee Kum Kee light soya sauce 

3 eggs (lightly beaten, for the gravy)

1/2 cup tapioca starch with 8 tbsp water

Steps -

Prepare your hard boiled eggs first and set aside.

1. In a pot, add 4 cups of water in, dark soya sauce, rock sugar, garlic, ginger, five-spice powder, let it come to a boil.

2. Add the clean pork belly in and simmer for 20mins then add ready hard boiled eggs in and simmer till pork belly is cooked. Another 15-20mins. 

3. Remove pork belly and eggs from pot. Strain/remove garlic and ginger slices.

4. Add vinegar in, salt, sugar, light soya sauce - let it come to a boil. 

5. Stir in the lightly beaten eggs, stir as you pour in. Then slowly add tapioca starch liquid in and stir as you pour in on low heat. Let it come to a boil and done. 

My personal notes -

1. Overall, It's quite saltish. Either you adjust the dark soya sauce or later the light soya sauce and adjust accordingly. It could be the brand of soya sauce I use too. 

2. Tapioca starch liquid - I did not use all. I stop adding once I achieve the gooey sauce.

Recipe origin: 

https://www.facebook.com/meatmen.sg/videos/vb.526382384069642/996439650397244/?type=2&theater

Christmas Yule / Log cake 2015 (1) by Angela Seah Thulin

My first log cake for year 2015!

Part (A)

Icing powder or snow powder
X'mas deco
Chocolate shaved

Part (B) - filling
200ml of heavy cream
2 tbsp of granulated sugar
1 tsp vanilla extract
*Whisk the heavy cream & sugar till trails formed/creamy (3-4mins), then chill in fridge.

Part (B) - coating

350ml of heavy cream
4 tbsp of granulated sugar
1-2 tsp strawberry emulco paste 

Opt - drops of food coloring
*Whisk the heavy cream & sugar then add strawberry paste and beat till trails formed/creamy (3-4mins). Chill in fridge.

Part (C)
4 egg yolks
2.5 tbsp sugar 

80ml water
60ml vegetable oil
1 tsp vanilla essence
70g cake flour, sieve

Part (D)
4 egg white
2.5 tbsp sugar 
1/4 tsp of cornflour
*In a clean metal bowl, whisk the egg white till soft peak then add sugar and continue whisking. Then add corn flour and whisk till stiff peak formed. Set aside.

Steps -
1. Do Part B first and chill them in fridge.
2. Part (C) - Whisk the egg yolks and sugar till light and fluffy.  Then add water, vegetable oil, vanilla essence n whisk till mix. Add cake flour and whisk all till well-mix (will look runny).
3. Then do Part (D)
*Preheat your oven now at 170degree celsius.
4. In 3 additions - using a spatula or balloon whisker, take the part (D) and FOLD in to Part (C) till well-combine. 
5. Pour onto a 10x10 baking tray lined with baking paper. Into the oven and bake for 14mins.
6. Dust some icing powder on the top. Roll it tightly and wrap with the parchment paper. Freeze for ten mins. 
7. Release the roll, spread filling on it and roll the same way again. 
8. Pipe your exterior design as you like. Back into the fridge to chill before you cut.

Notes - Every oven is different. I baked at 160degree for 14mins.

Black Pineapple Cupcakes by Angela Seah Thulin

Black cupcakes? Whahahaha ok.. I was actually trying to achieve black color buttercream frosting for my son birthday cake (next week 7th Nov). I guess this is the best tone i could achieve. Most importantly, my son approves the tone! I do not want to waste the buttercream so I baked some cupcakes to go with it. And since the frosting is in black...errrie... i used a halloween cupcake liners to match it :)

I'm not someone who likes vanilla or cupcakes. But this...I added pineapple to it, the sweetness of the buttercream blends well with the sourish pineapple bits. I like!!!

Pineapple cupcakes with buttercream frosting

Recipe:

Cupcakes -

190g plain flour

100g unsalted butter

180g pineapple from can, cut

210g sugar

1 tsp baking powder

1/2 tsp salt

1 tsp vanilla essence

2 large eggs

Buttercream

120g unsalted butter

150g icing powder

1 tsp vanilla essence

1 tbsp milk  (1.5% fat) 

Opt - tsp of flavoring 

Opt - drop of food coloring (any color but not black)

Steps - 

Preheat oven to 180degree celsius 

1. Squeeze the juice out from the pineapple itself (too wet will make the cupcakes very moist), cut them into bite size pieces.

2. In a bowl with flour, baking powder and salt - mix them well together. 

3. In your whisking bowl using electric mixer - beat the butter, sugar n vanilla essence. Then add the eggs in and beat till well mix. 

4. Add the flour in n give a quick whisk till well mix. 

5. Fold the pineapple bits in n mix well. Fill the cupcake liners to 2/3 full.

6. Bake for 18-20 minutes or until toothpick inserted center comes out clean. 

7. Let the cupcakes cool before you do piping. 

Buttercream -

1. Cream the butter and half of the icing powder first till well mix. 

2. Then add the balance icing powder in with vanilla essence and milk. Done.

Note - 

a) Every oven temperature is different. I baked mine at 160degree celsius for 20minutes.

b) Add more pineapple chunks if you like. Ensure little juice.

Decorated by son

All decorated by son

Peach Chiffon Cake by Angela Seah Thulin

I bought a can of peach for no reason (haha). No idea what to use it for but i do have cravings for chiffon cake. So... this is my peach chiffon cake!! 

Can you see from the pic that it is very very soft? Yes, it is! And for every bite, there is a hint of peach taste in it. I was initially very concerned about the sweetness as i was using canned peaches but i can tell you this tastes just nice. In fact, i would probably add alittle bit more sugar the next round.

I used four large eggs for this recipe so if you have smaller eggs on hands, please use five instead.

Part (A)

4 large egg yolks or 5 small

3 tbsp sugar 

150g canned peach and purée 

1 tbsp syrup from the canned peach

3 tbsp corn oil

1 tbsp water 
1 tsp vanilla essence

100g cake flour, sieve 

1 tsp baking powder (mix together with flour)

Batter Part (B)

4 large egg whites (175g) or 5 small

4 tbsp sugar 

1/4 tsp cream of tartar 

*I have super hot oven - i baked my chiffon at 140degree for 30mins with foil covered. Then 13mins at 125degree without foil.

Steps -

Preheat your oven to 160degree celsius

1. Beat the egg yolks and sugar till light & frothy.  Then add in peach purée, peach syrup, corn oil, water in beat for few secs. Add the flour & baking powder in, stir to well combine.

2. Beat egg whites till foamy then add cream of tartar. Beat till soft peak and start adding sugar. Whisk till stiff peak achieve. 

3. In 3 additions, take some of the meringue and fold in to the egg yolk batter. Using a balloon whisker, fold them together till well combined.

4. Pour the batter into 20" chiffon pan, 3/4 full.

5. Bake at pre-heated oven at 160c for 35mins-40mins at middle rack or until cooked. 

6. Once baked, turn your chiffon tin upside down and cool completely before removing from the tin.

Mango-lime swiss roll by Angela Seah Thulin

This is a very easy recipe. You could even use this recipe on any other flavors you like. Actually my swiss roll is supposed to be in black. I wasn't prepared to bake but since I bought a new flavor oil essence from a baking store here in Sweden and also a small bottle of black food coloring, i went ahead with it. But somehow the coloring turned out to be grey. I'm getting anxious as i need black color to bake a cake for my son. I thought grey looks ugly but my son finished the whole roll leaving us the front and last piece!

Mango-Lime Swiss roll 

(trying on colors & new flavor from a Sweden brand)

Recipe: 

Part (A) - filling
180ml of heavy cream
2 - 2.5 tbsp of granulated sugar
Few drops of mango-lime essence or 1 tsp other flavoring
*Whisk till creamy (3-4mins) and chill in fridge.

Part (B)
3 med egg yolks
2 tbsp sugar
60ml water
45ml vegetable oil
1 tsp vanilla essence or similar flavor as above
60g cake flour, sieve

Part (C)
3 med egg white
2 tbsp sugar
Pinch of cornflour
*In a clean metal bowl, whisk the egg white till soft peak then add sugar n continue whisking. Add pinch of corn flour and whisk till stiff peak formed. Set aside.

Steps -
1. Do Part A first, then chill.
2. Part (B) - Whisk the egg yolks n sugar till frothy. Then add water, vegetable oil, vanilla essence n whisk till mixed. Add the sifted cake flour and whisk till well-mix (will look runny).
3. Then do Part (C)
*Preheat your oven now at 170degree celsius.
4. In 3 additions - take the part (C) and FOLD in to Part (B) till well-combined. Add coloring and gently fold in again.
5. Pour onto a 10x10 baking tray lined with baking paper. Into the oven and bake for 14mins.
6. Dust some icing powder on the top. Roll it tightly and let the paper wrapped with it. Chill/let it be till cooled.
7. Release the roll, spread filling on it and roll the same way again. Back to the fridge to chill before you cut.

Spaghetti black noodles

Living abroad, i could only have spaghetti or ramen as my noodles when i have cravings. So, using the recipe my friends (Sharon & Lily) shared to me, i replaced the noodles with spaghetti. But i'm sure it will taste alot yummier if it's using the kind of yellow noodles (kee mee) from Singapore.

Simple Spaghetti black noodles (Singapore taste) 🍝

Recipe:

2.5 cups water
1 tbsp oil - 2 cloves garlic & 2 shallots
1 tbsp dark soya sauce
1 tbsp light soya sauce
1 tbsp oyster sauce
1/2 chicken knorr cube
Dashes of pepper

Chicken, diced
Marinate with light soya sauce, pepper & corn starch.

Steps -
Boil your spaghetti till al dente.
1. In a wok with oil, cook the garlic and shallots till fragrance.
2. Then add water in, dark soya sauce, light soya sauce, oyster sauce and chicken knorr cube. Let it come to a boil.
3. Then add chicken in and cook till cooked. Adjust taste accordingly.
4. Follow by your al dente spaghetti in and stir to mix well. Done.

Char Siew Ribs by Angela Seah Thulin

Facebook link - 
https://www.facebook.com/groups/platepalate/permalink/919595914761376/

Recipe link -
https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/451725231700742/?type=3&theater

Char Siew Ribs

Ingredients -
1kg pork ribs
3 tbsp hoisin sauce
3 tbsp LKK light soya sauce
3 tbsp oyster sauce
1.5 tbsp + 3 tsp LKK dark soya sauce
9 tbsp sugar
3 tbsp honey
Opt - drops of red coloring or char siew powder
LKK - Lee Kum Kee

Steps -
1. Cut the ribs, mix them with the above ingredients and marinate them overnight.
2. Remove pork and rest for twenty mins.
3. In a pot, cook the ribs together with the sauce in high heat for 20 mins covered with lid. Stir/flip frequently.
4. Sauce will slowly thicken. Continue cooking for another 10-20mins in medium to high heat. Or till ribs are cooked. Remember to stir/flip frequently.

Note -

1. The type of pork I used in Swedish is Revben.

Halloween tombstone brownies by Angela Seah Thulin

I use my After Eight brownies recipe and top with chocolate ganache.

After Eight brownies recipe link - http://platepalate.blogspot.se/2015/05/after-eight-brownie-by-angela-seah.html

Chocolate ganache - 

80g chocolate

90ml heavy cream (36% fat content)

Using double boil method, melt the chocolate, let it cool for few minutes then add heavy cream in and stir till well mixed. Spread on brownie.

Garnish with crumbled oreos in front of each tomb.

Halloween Pumpkin cupcakes by Angela Seah Thulin

Do you like these pumpkins cupcakes? Simple to make but you need some time.

To make the batter - 

1. 15g cocoa powder, sieve

2. 1 small egg

3. 60g self raising flour

4. 32g room temperature butter

5. 32g granulated sugar

6. 1/2 tsp vanilla essence

7. 2 tbsp fresh orange juice

Preheat your oven

Steps - 

1. About 5-6 medium to big oranges, cut the top/acting as the hat and keep it. Cut the bottom flat to allow orange to stand.

2. Core the orange meat out. Set aside.

3. Using a hand mixer, blend the above batter till just well corporated.

4.Scoop the batter into the empty orange to about 3/4 full.

5. Wrap the oranges up with aluminum foil and place them on a baking tray.

6. I baked at 160 degree celsius for more than 20minutes. Every oven is different. 

7. As for the stem, i use pretzel and the green i use jelly bean.

Original recipe from https://www.youtube.com/watch?v=Q8xuQplavpo