Pineapple Fried Rice by Angela Seah Thulin

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233712673502000.1073741829.233664896840111/551475241725740/?type=3&theater

Ingredients (for 2-3 pax)

1.5 cups rice (cooked rice)
9 prawns (chop some up)
2 eggs 
2 tbsp oil
1 onion, diced
2 stalks of scallions, chopped
Some pineapple (pat dry)
Opt. Raisins, red capsicum
Opt. Cashew nuts

Seasoning
1 tbsp + 1 tsp LKK light soya sauce
1 tsp fish sauce
1 tsp sugar
1/8 tsp salt
1 tsp curry powder
1/4 tsp white pepper
LKK - Lee Kum Kee

Steps -
1. In a wok with oil, pan fried the prawns till cooked/turn red. Remove and set aside.
2. In the same wok, break the eggs in and stir. Just before the eggs are about to set, add the rice in and mix well.
3. Add the onions in and stir fry a while.
4. Then add all the seasonings in. Stir and mix well. Adjust taste.
5. Add pineapple, cashews, raisins in. Stir for a while. Add capsicum and prawns.
Done! Garnish with scallions & serve.

Mapo Tofu by Angela Seah Thulin

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/551120011761263/?type=3&theater

Ingredients -
180g minced beef/pork
1 block of fresh tofu
2 garlic, minced
300ml chicken stock 
1 tbsp light soya sauce
1 tbsp Feng He black bean sauce
1 tbsp lao gan ma chilli
1/4 tsp sugar
1 tbsp cornflour + 1 tbsp water
salt & pepper to taste
opt - 50g onions, diced
scallions to garnish
oil

Steps -
1. In a pan with some oil, add the minced pork and halfway through, season it with salt and pepper. Then add the minced garlic in. Stir fry to mix well. Add onions now if you like.
2. Add light soya sauce, black bean sauce and the chilli sauce. Mix well.
3. Add the chicken stock in. Let it simmer for 5 minutes.
4. Taste and adjust accordingly now.
5. Thicken the sauce by adding the cornflour mixture and stir.
6. Add the tofu in, gently stir to mix in and off flames. 

Garnish with scallions. Done!


Notes -
1. I used water + 1/4 chicken cube to replace the chicken stock.
2. I used two tubes of egg tofu instead (each weigh at 100g).

Rainbow Cake by Angela Seah Thulin

Baked a simple 15cm rainbow chocolate cake for a small birthday gathering!

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469362976603634.1073741842.233664896840111/550727445133853/?type=3&theater

Ingredients -

250g semi sweet chocolate
150ml heavy cream (36% fat content)
15cm pan x6
edible food coloring
deco

Part A
5 egg yolks
4 tbsp sugar
100ml water
75ml vegetable oil
2 tsp vanilla essence
100g cake flour, sieve

Part B
5 egg white
3 tbsp sugar
1/4 tsp corn flour


Steps -
1. Part A - Whisk the egg yolks and sugar until fluffy. Then add water, vegetable oil, vanilla essence and whisk till well-mixed. Add the sifted flour in and whisk till mixed (batter will look runny).
2. Part B - In another clean metal bowl, whisk the egg white till soft peak then add sugar in and continue whisking. Add the corn flour and whisk till stiff peak formed. 
3. In 3 additions - take part B and fold into part A till well-combined using a balloon whisker.
4. Divide batter evenly among 6 small bowls, 90g batter each.
Preheat oven 170 degrees celsius
5. Using food colors, tint batter in 1 bowl red, 1 bowl orange, 1 bowl yellow, 1 bowl green, 1 bowl blue and 1 bowl purple. Mix well.
6.Then pour them into each baking pan.  
7. Bake at preheated oven for 14 minutes. Remove cake from oven and transfer to wire rack, let it cool completely.
8. In a small sauce pot, bring heavy cream to a simmer and then remove from heat. Pour the cream onto the chocolate. Let it sit for a minute and then stir to mix well.
9. Assemble the cake - sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a paletter knife. Chill the cake until ganache is firm, about an hour or have it straight away.

Notes - 
1. Every oven's temperature varies. I baked these 3 trays altogether on the middle rack at 150 degrees celsius for 14 minutes.  

These are the colors i used

I used disposal aluminum trays to bake

Mango Coconut Agar Agar by Angela Seah Thulin

For mango lovers this is definitely going to be a treat, just make sure that you use ripe mangoes for the best flavour. 

Agar-agar, a vegetarian gelatin substitute, is very rich in fiber and best of all it is low on calories. Best for making dessert, just omit sugar and use any low calorie sweetener to prepare a healthier dessert.

It's 24 degrees in Sweden! Let's have a cooling dessert!

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233719563501311.1073741831.233664896840111/548836911989573/?type=3&theater

Ingredients -

Mango layer
250g Mango (puree)
1/2 cup orange juice
1 1/4 cups water
2 tsp agar agar powder
1/3 cup sugar

Optional -
mint leaves
mango cubes

Coconut layer
2/3 cup water
1 tsp agar agar powder
4 tbsp sugar
1/8 tsp salt
2/3 cup coconut milk

Steps -

Mango layer
1. Using a blender, puree the mango and orange juice until smooth. 
2. In a small pot, add water and agar agar powder in. Cook and stir till powder has dissolved. Bring it to a boil. Then add sugar and the mango puree in and stir till well mixed. Adjust the sweetness to your preference.
3. Pour the mixture into a mould. Add mango cubes and mint leaves if you like. Chill it or allow the surface to set and no longer moves when you jiggle it.


Coconut layer
1. In a small pot, combine the water and agar agar powder, cook and stir till powder dissolved. Bring it to a boil. 
2. Add the sugar, salt and stir until dissolved. Add the coconut milk in, stir to mix well and remove from heat.
3. Pour this onto the mango layer gently (if you pour too hard, it might break or cause dents in the mango layer).
4. Refrigerate for hours until cold. Serve!


Recipe origin: https://www.youtube.com/watch?v=o_u21ZAAQuo

Katsudon by Angela Seah Thulin

I love Katsudon, and so do my husband and son now. The deep fried juicy pork cutlet smothered in sweet onions and eggs .. mouth watering!!

The ingredients to make Katsudon is very simple and preparation is also easy.

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233712673502000.1073741829.233664896840111/548420172031247/?type=3&theater

Ingredients -
2-3 pcs of boneless pork chop
salt and pepper
flour (about 6 tbsp) 
4 eggs (about 250g), slightly beaten
panko
oil (to deep fried)
200g onions, sliced 
scallions, chopped to garnish

2 tbsp mirin
2 tbsp Japanese soy sauce 
2 tbsp sake 
2 tsp sugar
*mix the above in a bowl

Steps -
1. Rinse and pat dry the pork chop.
2. Pound the pork chop few times gently. Then season generously with salt and pepper. Set it aside for few minutes.
3. Dredge the pork chop in flour and then dip into beaten egg and coat with panko. Set aside for 5 minutes. 
4. In medium heat, deep fried the pork chop for 6 minutes until golden brown (flip after 3 minutes). Ensure the oil is covering the whole piece of pork chop.
5. Remove and set aside vertically. Slice into few pieces
6. In a pan with bit of oil, fry the onions until they are translucent and slightly caramelized. Pour the sauce over the onions. Mix well then pour the balance beaten eggs, cook for another 1-2 minutes and add the sliced pork chop on top of the eggs. 
7. Cook until egg is just set. 

Done and serve with rice, garnish with scallions!

Crispy Apam Balik by Angela Seah Thulin

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469369326602999.1073741845.233664896840111/546573015549296/?type=3&theater

Batter
100g plain flour
50g rice flour
50g sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
1 small egg
1/2 tsp vanilla essence
100ml water
*In a bowl, whisk all the above together till smooth and chill in the fridge for few hours or overnight.

Recipe origin: https://www.facebook.com/104220376281547/videos/1048168421886733/

Strawberry Lemonade Drink by Angela Seah Thulin

30 degrees celsius in Sweden today!

Refreshing strawberry lemonade is the perfect drink for a hot summer day! It is easy to make and requires only few ingredients! 

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.485097728363492.1073741847.233664896840111/546710008868930/?type=3&theater

Ingredients -
80g sugar
70ml water
200g strawberries, sliced
120ml freshly squeezed lemon juice
480ml cold water
30 pieces of mint leaves

Steps -
1. Make the syrup by cooking the sugar and water until sugar melted about 5 minutes. Set aside to cool.
2.In a large mason jar (I used 2 medium size mason jar), place the strawberries at the bottom, follow by the mint leaves, lemon juice, syrup and water. Give a stir and chill in the refrigerator for few hours. Enjoy!

Mushroom Rice / Pasta by Angela Seah Thulin

Aiyo, getting my husband to buy the right food is not easy. He bought back organic mushrooms this time (200g at sgd4.90). Perhaps not expensive compare to Singapore but consider expensive here. I decided to use them to make mushroom rice.

The recipe below may look simple, and in fact it is, but the taste is really rich and full of mushroom flavour!

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/546265418913389/?type=3&theater

YouTube: https://www.youtube.com/watch?v=8bHmXGxfWpc&feature=youtu.be

Ingredients - 
400g brown mushrooms, sliced
40g unsalted butter
2 tbsp plain flour (all purpose flour) 
500ml chicken broth 
3/4 tsp black pepper
1/2 tsp salt 
1/2 tsp sugar 
oil
cooked rice / Pasta


Steps -
1. Wipe the mushrooms clean and slice them.
2. In a pan with oil, cook the mushrooms until they are tender. Remove and pour them into a bowl.
3. In the same pan, melt the butter first then add the flour in. Mix well. Then pour the chicken broth in. Let it come to a boil. Then add the cooked mushrooms back into the pan.
4. Add the black pepper, salt and sugar in. Mix well. Let the liquid reduce further/slightly thicken. Taste and adjust accordingly. Done.

Pour the ready mushroom sauce over steaming hot rice or pasta.

Notes - 
1. I used 600ml water with 3/4 chicken knorr cube.
2. For my family size (3 adults with me as a small eater) - 240g of pasta.

3-Tier Chococlate Ganache Cake by Angela Seah Thulin

This special day is the best day to show love to our Dads and our appreciation for what they are; the best Dads in the world. We wouldn't be in this world without our fathers and they have provided us many things from the clothes on our backs to useful tips about life. They have always been the reliable men in our lives. There are so many things you could do to celebrate Father's day, a cake, a card or a dinner together.

I am baking this chocolately cake as a token of appreciation to my lovely Dad. Without him, there would be NO me. He has been such a wonderful Dad to me all these years! 

Hereby, wishing all daddies in Singapore a very Happy Father's Day - 19th June 2016!

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469362976603634.1073741842.233664896840111/545058179034113/?type=3&theater

Ingredients -
For the 15 cm cake -

3 large eggs
140g room temperature butter, cut into cubes
70g brown sugar 
90g granulated sugar
70g plain flour
35g cocoa powder
1 tbsp vanilla essence
1/8 salt

Ganache -
265g bittersweet chocolate 
170ml heavy cream (36% fat content)

Steps -

Preheat oven to 170 degree celsius. 

1. In your mixing bowl, sieve the plain flour and cocoa powder. Add the salt, eggs, vanilla essence, sugar, butter - whisk altogether for 2-3mins or until well corporated. 
2. Divide batter (about 185g each) among 3x15cm pans. Bake for about 14-18 minutes or toothpick inserted center comes out clean. Let it cool in the pan for 20 minutes, then invert onto racks and allow to cool completely.
3. Bring cream to a simmer and then remove from heat. Pour the cream onto the chocolate. Let it sit for a minute and then stir to mix well.
4. Assemble the cake - sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a paletter knife. Chill the cake until ganache is firm, about an hour or have it straight away.

Note - 
1. I'm using 15cm disposable aluminum pan.
2. I used Hershey dark cocoa powder.

Corn Fritters by Angela Seah Thulin

Spotted fresh corn in the supermarket here - I seldom see them being sold fresh here (usually canned) so i bought one to try, just one :) 

Decided to make a cute girly Bento set - with corn fritters added.

...and I had the remaining corn fritters as my afternoon snack! Together with sweet chili sauce they were simply delicious!

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233712673502000.1073741829.233664896840111/544191802454084/?type=3&theater

Ingredients - 

1 large fresh uncooked corn (about 250g of kernels)
1/2 cup all purpose flour
1/2 cup rice flour
1 - 1 1/2 cup of cold icy water
1/2 tsp salt
1/2 tsp baking powder
1/3 cup desiccated coconut
some chopped scallions
1 chilli, deseeded, finely chopped
oil 

Steps -
1. Slice the corn kernels off the cob into a plate.
2. In a big bowl, mix all the above ingredients together and then add cold icy water in slowly (do not add all the water in at one short). Stir until the batter is smooth. You may not needed all the water. The batter should be thin enough that it is easily pourable and is not gloppy, but not as thin as a crepe batter.
3. Heat up oil in a pot, drop the batter by spoonfuls into hot oil. Fry until golden brown about 3-4 minutes, flip the fritters halfway through.

Done! Dip with tomato sauce or sweet chilli sauce.

Recipe origin: HotThaiChicken