Deep Fried Crispy Pork Belly by Angela Seah Thulin

Ingredients - 
550g pork belly
1 egg
1 tbsp chicken powder
3 tbsp fish sauce
3 tbsp tempura flour
Few dashes of white pepper

Steps -
1. Use a knife to scrape away any impurities and hair from the skin.
2. Wash the pork belly and place them into a big bowl.
3. Poke the fat side of the pork belly with a fork to allow marinade to be absorbed.
4. Add all the above seasoning in, mix well and chill in fridge for 4 hrs.
5. Deep fried till golden color and done! 

Notes - 
1. This recipe is slightly saltish but i suppose it is meant to be like that. You will know if you have tried it along Bangkok street food. Highly recommended. You should give it a try.
2. I served this with chicken rice/rice and cucumber plus a simple tofu egg soup. 

Recipe origin: Siam sizzles http://www.siamsizzles.com/deep-fried-crispy-pork-belly-thai-style/

Lemongrass fried chicken by Angela Seah Thulin

This is one of my favorite deep fried chicken recipes. Highly recommended to serve with Nasi Lemak. One of the key ingredients here is the thick coconut milk that is used to marinate together to tenderize the meat. Every bite, the fragrance of the lemongrass and turmeric powder with the end result of crispy succulent meat - simply too shiok!!!

Ingredients -
7 chicken drumsticks
1 tsp turmeric powder
2 tsp garlic salt
1 stalk of lemongrass, minced 
70ml coconut milk (Kara brand packet form 200ml)
Dashes of white pepper
2 tbsp rice flour
2 tbsp corn flour
1 tbsp plain flour

Steps -
1. Marinate all the above for at least 4 hours.
2. Deep fried the drumsticks till cooked/golden and crispy on the outside.

Sago Pudding (Gula Melaka) by Angela Seah Thulin

Is this your favorite too?? It is ours!

Ingredients -
100g small sago
1 litre water
120ml coconut milk (I used Kara brand)
1 pandan leaf
pinch of salt
1 round block of gula melaka
3 tbsp water

Steps -
1. In a pot, bring 1 litre water to a boil then add the sago in. Keep stirring to prevent sticking and cook till translucent. Drain and run with cold water. Set aside.
2. Scoop the sago into moulds of your choice and chill in the fridge for few hours to set.
3. In a pot, cook the pandan leaf with coconut milk and salt until it simmers. Set aside to cool.
4. In another pot at medium low heat - cook the gula melaka with 3 tbsp water until it has totally dissolved.
Unmould, serve with coconut milk and gula melaka. 

100g sago for 3 moulds only

Banana Chocolate Chips bread by Angela Seah Thulin

Banana Chocolate chip bread! Very simple to make - basically just 2 steps to make this bread yet it is so moist and fragrant! I was not convinced by my husband's verdict (that it's really good) so i had to ask my mother-in-law for her input. She says she likes it, and felt it wasn't too sweet, just nice. Guess my bananas were ripe but not overly ripe. I was even pondering if i should post this at all as it doesn't look pretty. Well, a good recipe has to be shared. I am not a banana lover but in this case, my husband and I finished half of it right after baking!

Ingredients - 

200g all-purpose flour, sift

1 1/4 tsp baking soda 

1/4 tsp salt 

250g ripe bananas (about 2-3)

3 large eggs 

120g sugar

125g oil

1 tsp vanilla essence 

60ml water

60g chocolate chips

Opt - pecans or walnuts

Steps -

Preheat oven to 180 degree celsius

1. Grease your loaf pan and line with parchment paper.

2. In a bowl - mix the flour, baking soda and salt together. Set aside.

3. In a mixing bowl - mash your bananas with a fork, add the eggs, sugar, oil, vanilla essence and water in. Use a balloon whisker and whisk them together.

4. Add the dry ingredients (flour, baking soda and salt) in and stir in gently with balloon whisker. Once incorporated, stop. Then add chocolate chips and nuts in and fold gently in one direction.

5. Bake in preheated oven for 50 to 60 minutes. Let it cool completely, cling wrap it and best to have it next day.

Notes -

1. Use overly ripe bananas are the best. 

2. Cover with aluminum foil when it has browned to your desire color. Mine was covered after 30 minutes.

3. Every oven's temperature varies. I baked mine at 165 degree celsius for 60mins.

Simple Brownies by Angela Seah Thulin

If you have tried my After Eight brownies, you will know how easy + yummy they are. So this time, I decided to bake this for my Mother-in-law but cut down on the sugar amount because of her sugar level intake.

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

Ingredients -

3 large eggs
140g room temperature butter, cut into cubes
120g sugar (I use 70g brown sugar & 50g granulated sugar)
70g plain flour
35g Lindt cocoa powder
1 tbsp vanilla essence
1/8 salt

Ganache
100g dark chocolate
about 30ml heavy cream (36% fat content)
*Optional - icing powder to dust after serving

Steps -

Preheat oven to 170 degree celsius. 

1. In your mixing bowl, sieve the plain flour and cocoa powder. Add the salt in. Add the eggs in, vanilla essence, sugar, butter - whisk altogether for 2-3mins or until well corporated. 
2. Pour onto the baking tray 7x7x1.5  >>>  You may NOW send in to bake... Its that easy! 
And bake for 20 minutes. Set it aside to cool completely.
3. Using the double boil method, melt the chocolate and then pour the heavy cream in. Stir for few seconds and you will achieve the consistency you want. Pipe or just pour on top of the brownies and you are done!

Teacup shortcakes by Angela Seah Thulin

Ingredients -

Cupcakes
150ml heavy cream *chilled
2 eggs 
110g granulated sugar
180g cake flour
1/2 tsp baking powder


Syrup
20ml hot water
1/2 tbsp granulated sugar
- Mix the above and set aside.

Decoration/Piping
150ml heavy cream *chilled
1 tbsp granulated sugar
1/2 tsp of vanilla essence
Fresh strawberries
powdered sugar (confectioner's sugar)

Steps -

1. Preheat the oven to 180 degree celsius. 
2. Beat the heavy cream with an electric mixer until it forms stiff peak.
3. In another bowl - beat the eggs and sugar until white and fluffy.
4. Add the cream (point 2) into the egg mixture ( point 3) and mix well with a balloon whisker.
5. Sift in the flour and baking powder. Gently mix with a balloon whisker until combined.
6. Spoon the mixture into the teacup moulds or cupcake liners up to 80% full. Bake at 180 degree celsius for 20-25 minutes.
7. Brush each cupcake with syrup. Allow the cupcakes to cool down completely.
8. To decorate - Beat the heavy cream, granulated sugar, vanilla extract in a meatl mixing bowl. Float the bottom of the bowl in ice water, beat the cream with an electric mixer until it forms soft peak.
9. Do your piping,top with strawberry and dust with powdered sugar.

Notes - 
1. My guests were kids and they like it. I did not follow original recipe to add any rum.

Recipe origin - https://www.youtube.com/watch?v=kr-QwIuuZpU

Soon Kueh by Angela Seah Thulin

I was so triggered by my friend (Helga Soo), her Soon Kueh's post in Facebook Global Dining group that i had to make some for myself in Sweden! 

Global Dining group link - https://www.facebook.com/groups/zapalangsg/permalink/953406094714369/

Ingredients for the filling -
400g turnip (after peel), sliced
4 chinese mushrooms, soaked and sliced thinly
3 garlic cloves, minced
15g or more dried shrimps, minced it 
1 carrot. sliced
3 tbsp oil 
1/2 tbsp sugar
1/2 tbsp salt
1/2 tsp dark soya sauce
1 tsp water
white pepper to taste

Dough -
I'm using premix flour, bought from Phoon Huat in Singapore.

Steps - 
1. Follow the instructions as per the dough package.
2. For the filling - heat up 3 tbsp oil in a wok. Fry the garlic till fragrant, then add dried shrimps in and toss for a minute or until golden-brown and fragrant. Add the chinese mushrooms, carrot, turnip in and fry for few minutes. Last, season with salt, sugar, dark soya sauce, pepper and toss for 5minutes in medium heat. Remove from heat and set aside.
3. To assemble - divide the dough (about 40g each) equally, flatten them and make into round shape. Scoop some filling in and wrap up.
4. Brush some oil on a plate then place the soon kueh on it. Brush some oil on the soon kueh and proceed to steam in boiling water for 15 minutes. Done.

Recipe origin from - http://www.herworldplus.com/solutions/recipes/soon-kueh-recipe

Ready to steam

Roasted chicken with thyme and butter by Angela Seah Thulin

Roasted 2nd Mar 2016

Ingredients -
Whole chicken (1.2kg)
1 tbsp salt or kosher salt

Sauce - 
1/2 tsp dried thyme
20ml white wine or fresh lemon juice.
80ml chicken stock (i use 1/4 chicken knorr cube)
20-30g butter

Steps -
1.Rub the chicken all over with 1/2 tbsp salt and then rinse off.
2. Pat dry the chicken, then drizzle lots of salt on the surface of the chicken and inside the cavity. Be generous! Tie the chicken legs.
3. Place the chicken on an oven proof pan. Into preheated oven 220 degree celsius and roast for 50-60 minutes (or when internal thigh temperature reaches 160 degrees). 
4. Rest for 5 mins. Then remove the chicken from the pan.
5. In that same pan, use a paper towel to remove some of the leftover oil, leaving about 2 tbsp in. 
6. Place the pan on the stove, add the dried thyme in, stir to mix well and then add the white wine in. You should be able to deglaze your pan right now. Stir for a minute. Then pour the chicken stock in.
7. Once it simmers, switch the temperature to low and add butter in and mix well. Let the gravy boil until it's only slightly thicker. Taste and adjust accordingly and you are done.

Notes - 
1. I roasted my chicken for 55 minutes exactly.
2. This time I used a cast iron 24cm pot rather than a pan. I find using a pot is better as it is higher, the oil does not splatter as much inside the oven.
3. I prefer using white wine as it gives a more flavorful taste. Lemon juice tend to be a bit too sour for me so depending on your preference, you may want to add less.

After 55 minutes

Gravy is done

Chocolate cupcakes with love sponge cake by Angela Seah Thulin

Love is in the air!

To make the love shape sponge cake - 

Part (A)
3 medium-size egg yolks
2 tbsp sugar
60ml water
45ml vegetable oil
1 tsp vanilla essence 
60g plain flour, sifted

Part (B)
3 egg white
2 tbsp sugar
1/8 tsp of cornflour
*In a clean metal bowl, whisk the egg white till soft peak then add sugar in gradually n continue whisking. Add corn flour and whisk till stiff peak formed. Set aside.

Steps -
1. Do Part A first, then set aside. Whisk the egg yolks n sugar till frothy. Then add water, vegetable oil, vanilla essence n whisk till mixed. Add the sieved plain flour and whisk till well-mix (will look runny).
2. Then do Part (B)
*Preheat your oven now at 170degree celsius.
3. In 3 additions - take the part (B) and FOLD in to Part (A) till well-combined. 
4. Divide the batter equally to the number of colors you desire. Then add coloring and gently fold in again. Pour into piping bags.
5. Pipe a few layers on a small brownie tray lined with baking paper. Into the oven and bake for 14mins. Set aside to cool for few minutes then freeze for 20 minutes or more. It will become firmer/easier to cut with mould.

To make the chocolate cupcakes - 

Ingredients -
200g cake flour, sifted

1/2 tsp double acting baking powder
2 tbsp Hershey's cocoa powder

40g oil
50g milk
120g unsalted butter
1 tsp vanilla essence

1/4 tsp salt

180g granulated sugar

2 large eggs


Steps -
1. Line the muffin pan with cupcake paper cups.
2. In a bowl, sift the flour, baking powder and cocoa powder together and set aside.
3. In a bowl, mix the milk and oil together.
4. In a mixing bowl, whisk the room temperature butter, vanilla essence and salt together till smooth.
5. Then add sugar in gradually and continue whisking till fluffy. 
6. Add the eggs in and whisk till well mixed.
7. In three additions, add the dry ingredients (point 2) and wet ingredients (point 3). Whisk to mix well. Once ingredients incorporated, stop whisking. Do not overbeat. 
- Preheat your oven to 180 degree celsius -
8. Fill the liner with 3/4 full batter. Bake for about 25 minutes.

For more info - http://platepalate.blogspot.se/2016/02/rocky-road-cupcakes-by-angela-seah.html

To make chocolate ganache -
220g semi sweet chocolate chips
1/2 cup heavy cream (above 34% fat content)

1. Using the double boil method, melt the chocolate, remove then pour in the heavy cream and keep stirring.

Done, decorate your cupcakes!! 

Chicken rice by Angela Seah Thulin

Either we didn't have chicken rice for a long time or we simply love chicken rice.. this meal was so satisfying. My husband drank the soup directly from his bowl without using his spoon, and kept commenting - the meal today tastes so good. Tender meat along with good soy sauce and chilli, how to stop eating? This is a famous dish in South East Asia.

Ingredients -

A) Chicken/soup
Whole chicken (1.2kg) 
5-6 cups water
1 tsp chicken powder
1-2 pandan leaves
7 cloves garlic
25g ginger
1 tsp salt
1 Lemon grass (cut into 2, bruise gently)
2 stalks of scallions

B) 
1.5 cups rice
water as needed or soup from the chicken
1 tbsp chicken rice paste
Opt - 1 tsp chicken powder

C) To prepare the light soy sauce - 
2 stalks of coriander, the stems only 
1.5 tbsp light soy sauce 
1/2 tsp dark soy sauce
1/2 tsp sesame oil
1/8 sugar
In a bowl with 100ml hot water, add the coriander stems in to soak and press abit. Then add all other ingredients in and stir until sugar dissolves. Done. 

Steps -
1. Wash and clean the chicken. Then rub the whole chicken with 1/2 tsp salt (rinse off).
2. In a pot with boiling water, ensure that the water is just enough to cover the whole chicken. Place the chicken in and cook each side for 1 min and remove the chicken. Keep the water. Rinse the chicken with cold water until the whole chicken is no longer warm.
3. Place the chicken back into that pot of water. Add the rest of the ingredients (A) in. Let it cook in med-high heat for 30mins with lid covered (depending size of chicken, can be few more mins).
4. After 30mins, remove the whole pot from heat, move it aside. DO NOT OPEN THE LID TO PEEK at the chicken. Let it stay inside with lid covered for another 30mins.
5. Cook the rice as per your normal method.
6. Prepare the soy sauce. Drizzle some of the soy sauce over the chicken.
Serve with sliced cucumber, tomatoes, bean sprouts or any vegetables.

Notes - 
1. My husband suggested to use 2 stalks of lemongrass for the soup instead.
2. I used 5 cups water only and boil the chicken in extreme low heat and cooked for a total of 40 mins.
3. If you like to try cooking chicken rice from scratch, here's a link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/362611607278772/?type=3&theater

https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/312663472273586/?type=3&theater

Chicken rice chilli recipe - https://www.facebook.com/photo.php?fbid=10155067625970433&set=gm.787114804676155&type=1&theater