Mango Sticky Rice by Angela Seah Thulin

Mango sticky rice - a traditional Thai dessert made with glutinous rice, fresh sweet mango and coconut milk. This is one of my top favorites that is a MUST for me to buy whenever I am in Bangkok or transit any flight via Bangkok airport. At least two boxes each time!

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Ingredients -
2 ripe mango
180g glutinous rice
200ml coconut cream
1/8 tsp salt
2 tbsp sugar
1 tsp sesame seeds
Opt - pandan leaves

Steps -
1. Rinse and soak the glutinous rice for at least 3 hours.
2. Pour the coconut cream into a small saucepot, add the salt, sugar and pandan leaves. Simmer with low heat until sugar melted. Set aside.
3. Steam the glutinous rice in high heat for 25 minutes. 
4. Scoop the rice to a big bowl and fluff the rice with almost half of the coconut cream. Mix well.
5. Assemble and serve with mango. Topped with toasted sesame seeds and balance coconut cream.

Notes - 
1. I used 2.5tbsp of sugar.

Toast the sesame seeds

Wonton Soup by Angela Seah Thulin

If you love wanton soup, do give this recipe a try!

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Ingredients - 
100g Napa cabbage, diced
1/2 tsp salt
1/2 tsp sesame oil

200g minced pork or beef
18g scallions, chopped finely
70g prawns, diced (about 4-5)
1 tbsp tapioca flour
1 tbsp water
1 tbsp sesame oil
3/4 - 1 tsp salt
1 packet wonton skin (200g)
Optional - 2 to 3 chinese mushrooms, soaked and diced


Steps -
1. Napa cabbage - use only the white part of the cabbage. Dice them up, add 1/2 tsp salt to it (this will help to dry up the water) and set it aside for 30 minutes. After that, drain the water and add 1/2 tsp sesame oil to it, mix well and set aside.
2. Slice the prawns into half then diced them.
3. In a big bowl, add the minced pork, tapioca flour, water, sesame oil and salt. Mix them well. Then add napa cabbage, scallions and prawns in. Mix all well.
4. And wrap.

For a simple soup base (or use your own stock) - 
1. Cook the wontons in a pot of boiling water. Boil for at least 6 minutes. Drain and set aside.
2. In a pot, add some olive oil and some cut scallions (3cm long) in. Cook for few seconds in medium heat, then add water in and it come to a boil. Add some chicken powder and salt to taste. Pour this soup into the cooked wontons, white pepper to taste and garnish with more chopped scallions.

Notes -
1. Leftover wontons  - freeze in a single layer and when frozen, put them into a bag and keep it in the freezer. To cook frozen wonton, simply cook them in boiling water/stock FROZEN.

Pineapple Fried Rice by Angela Seah Thulin

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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!

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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.