Sweet & Sour Pork by Angela Seah Thulin

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All time favorite ~ Sweet & Sour Pork! You got to try it!

 
Ingredients -

Part A
500g of Pork collar, cut into cubes
1/2 tsp bicarbonate soda
Water

Part B (marination for 2 hours)
1 egg
1/2 tbsp oyster sauce
1 tsp salt
Some pepper
1/2 tbsp light soya sauce
1/2 tsp sugar
1 tsp Hua diao jiu (chinese wine)
1 tsp potato flour
1/2 tsp sesame oil

Part C (sauce)
5 tbsp tomato sauce
1 tbsp chilli sauce
1 tbsp Lea & Perrins (Worcestershire sauce)
1 tbsp plum sauce
2 tsp oyster sauce
8 tbsp water
1/2 tsp rice vinegar
1/2 tsp sugar

Part D - condiments, cut in cubes 
Onion
Paprika/capsicum of any colors that you prefer
Tomato
Pineapple
Cucumber

Steps -
1) Do Part A first - give the meat a slight pound n cut into cubes. Then with the soda n water to marinate for 15 mins n drained (wash off the soda).
2) Then marinate the meat with Part B for at least 30mins. I do it overnight.
3) Prepare your Part C in a medium size bowl, adjust rice vinegar or sugar as you preferred. I didn't.
4) Prepare Part D by cutting them up into cubes
5) In a big bowl, add flour (tapioca flour, potato flour) in n coat the meat with flour as thick as possible.
6) Deep fried the pork or twice to achieve more crispness. Drain and set aside.
7) In the same wok using 1 tbsp oil, give the Part D a quick fry. Then add in the Part C & bring to a boil. Add starch to make the sauce alittle more thick. I didn't. I let it cook till thick. Done.
8) Mix the sauce and pork together only when you are ready to serve.

Notes -

*For more crispy crust - use rice flour and tapioca flour 1:2 ratio.
*I tried on sweet potato starch flour - was good too.

Recipe origin: Angela Low

Chocolate Profiteroles by Angela Seah Thulin

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Ingredients -

Makes about 15 - 20 pcs

Choux pastry

50g unsalted butter

65ml milk

65ml water

pinch of salt

1/2 tsp sugar

75g all-purpose flour

2 large eggs

Ganache
100g chocolate
40ml heavy cream (36% fat content)
*Using double boiled method, melt the chocolate first and then pour the heavy cream in. Stir to mix well and set it aside to cool.

Steps -
Preheated oven - 180 degree celsius
1. In a saucepot, add the butter, water, milk, salt and sugar in. Cook until butter melted in medium heat.
2. After butter melted, let it come to a gentle boil, switch to low heat then add the flour in. Quickly stir the mixture vigorously until a smooth paste is formed. About a few minutes of stirring. Remove from heat, set aside and leave it to cool for 10-15 minutes. Transfer the mixture to a mixing bowl.
3. Using the electric beaters, beat the eggs in one a time until the paste turn glossy and smooth. 
4. Transfer the paste to a piping bag with a round tip.
5. Gently touch the top of each choux bun with a wet finger.
6. Bake in preheated oven for 20-25 minutes. The choux buns should puff up, looking crisp and in golden color when cooked. Set aside to cool.
7. Prick the base of the profiteroles with a chopstick and pipe the chocolate ganache in.

Notes - 
1. You may use any filling for this recipe too eg. Chantilly cream (heavy cream whip with sugar and vanilla extract). 

Gently touch the top of each choux bun with a wet finger

If you bake your profiteroles right, there should be basically nothing inside

Fried Spring Rolls by Angela Seah Thulin

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469369326602999.1073741845.233664896840111/593492157524048/?type=3&theater

Ingredients -
20g dried shrimps 
500g turnip
1 carrot
2 cloves garlic, minced
vegetable oil
1 tbsp light soy sauce
2 tsp sugar
1/2 tsp white pepper
spring roll pastry

Steps -
1. Soak the dried shrimps with alittle bit of water, drain and cut roughly.
2. In a heated wok, fry the dried shrimps till golden brown then add garlic in and cook lightly golden. Follow by adding carrots and turnip. Stir fry till the turnip soften, then add light soy sauce, sugar and pepper. Adjust taste accordingly. Set it aside to cool.
3. Wrap and deep fried until golden brown.

Recipe link - Kitchen Tigress

Birthday 2016 - Vanilla Cake by Angela Seah Thulin

And once again - it´s my birthday!

Hmm what kind of cake should I get this year? My husband was saying that he wanted to buy me a custom cake, but I decided to take the chance to bake one instead.

I don´t normally fancy vanilla sponge cake especially not with buttercream, but this 4-color layered cake with added lemon zest and delicious fondant decorations I absolutely love:)

For the birthday dinner, we went to a local chinese fine-dining restaurant in Malmö named Kin Long, and I have to say that it was indeed authentic and really enjoyable, especially their Taiwanese 3-cup chicken dish. The owner was very friendly and took time to explain the dishes and even discuss individual ingredients!

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469362976603634.1073741842.233664896840111/590098607863403/?type=3&theater

Ingredients -
195g all-purpose flour, sifted
1 1/4 tsp baking powder
1/4 tsp salt
2 large eggs
1 tsp vanilla extract
80ml full fat milk
80ml vegetable oil or extra virgin olive oil
180g granulated sugar
zest of one lemon (outer skin of lemon)

Syrup (to brush on the sponge cake)
60ml water
20g of granulated sugar
*In a saucepan, bring the water and sugar to a boil, stirring to dissolve the sugar.

Buttercream - 
460g icing/powdered sugar
225g unsalted butter, room temperature
2-4 tbsp milk
edible food coloring

Pan size -
1 x 9'' (23cm) round pan 
or
4 x 15cm round pans

Steps -
Preheat oven to 180 degree celsius

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

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

3. In another small bowl - mix the lemon zest and sugar together. Set aside.

 4. In a mixing bowl, beat the sugar (that has been mixed with lemon zest), eggs and vanilla extract until smooth and creamy about 1 minute.

 5. Then alternately add the flour in by 3 additions and the milk and oil in by 2 additions. Beat until just combined. Do not overbeat.

6. Divide batter evenly among 4 baking trays. Bake at preheated oven for 15 - 20 minutes, or until cake tester comes out clean. Remove cake from oven and transfer to wire rack for ten minutes. Invert the cake and let it cool completely.

7. Buttercream - In a mixing bowl, beat the butter until smooth and creamy. Add the vanilla extract and powdered sugar, slowly add in the milk in and beat to combine. Switch to high speed and beat the frosting until light and fluffy about 3-5 minutes. Add milk or powdered sugar as needed to get to the right consistency.

8. To assemble - lightly brush the syrup on each sponge cake, sandwich the layers with buttercream and cover the whole cake with remaining frosting.

Notes -
1. I baked my vanilla sponge cake at 170 degree celsius for 16 minutes.

Galaxy Mirror Cake by Angela Seah Thulin

My first attempt :) The cake looks nice with the glossy surface - but since the cake is made of chocolate and ganache it's still pretty dark and doesn't really "pop". If using vanilla cake or with buttercream frosting - it will look even better. 

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469362976603634.1073741842.233664896840111/588889274651003/?type=3&theater

Ingredients -
170g sugar
105g plain flour, sifted twice
45g Valrhona cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 large egg
120ml buttermilk
120ml strong coffee
70ml vegetable oil
1 tsp vanilla essence

Ganache -
250g semi sweet chocolate
150ml heavy cream (36% fat content)

Pan size -
9'' (23cm) round pan 
or
4 x 15cm round pans

Mirror glaze -
5 tsp powdered gelatin
1/2 cup cold water
1/4 cup water
1/2 cup light corn syrup
1 cup sugar
1/2 sweet cup condensed milk
225g white chocolate (converture)
Food coloring - black, dark blue, bright blue, pink and purple.

Opt - edible silver dust

Method - Mirror Glaze

Steps -
Preheat oven to 180 degrees celsius
1. Grease and line parchment paper to four 15cm baking pans. Set aside.
2. In a mixing bowl, combine the sugar, flour, cocoa powder, baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
3. Add egg, buttermilk, coffee, oil and vanilla essence - beat on medium speed for about 2 minutes. Batter will be thin.
4. Divide batter evenly among 4 baking trays, about 160g batter each.
5. Bake at preheated oven for 25-35 minutes, or until cake tester comes out clean. Remove cake from oven and transfer to wire rack, let it cool completely.
6. 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.
7. 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.

Notes -
1. Buttermilk - I added 2 tbsp fresh lemon juice to 120ml milk. Set aside for 10 minutes.
2. Strong Coffee - I used 1 tbsp espresso powder to 120ml of hot water.
3. Every oven's temperature varies. I baked these 4 trays altogether on the middle rack at 160 degrees celsius for 20 minutes.
4. I have already reduced 30g sugar compared to the original recipe.

Recipe origin: My Baking Addiction

Peppers and Onion Pesto Pasta by Angela Seah Thulin

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233724286834172.1073741832.233664896840111/585048285035102/?type=3&theater

Meal for 3 - 4 pax 

Ingredients -
350g Penne pasta
3 tbsp olive oil
3 cloves garlic, minced
1 large red bell pepper (sliced)
2 medium-large yellow onion (sliced), 
2 tomatoes, cut into wedges
1/2 cup heavy cream (36% fat content)
3 tbsp basil pesto sauce
50g Parmigiano reggiano 
salt and pepper to taste
reserve 1/4 cup of pasta water or more

Steps -
1. Cook the pasta with salt and some olive oil until al dente. Drain and set aside. Reserving about 1/2 cup pasta water.
2. In a large pan, add the 3 tbsp of olive oil and cook the onions and bell pepper with some salt for about 10 minutes in medium heat (until the onions cooked down).
3. Then add the minced garlic in and cook for another one minute. Keep stirring. Pour the heavy cream and add the tomatoes in. Season with salt and pepper. Turn the heat to low and cook for 5-8 minutes.
4. Add the pesto sauce and 1/4 cup of pasta water in, mix well. Turn to medium heat, add the penne in, mix well, top with Parmigiano and cook until the sauce slightly thickens. 

Done and serve! 

Recipe origin: Laura Vitale

Notes - 
1. I seasoned chicken breast meat with salt and pepper and pan fried them for few minutes. Dish up and set aside. And I added it in at steps 3.

This is without chicken breast meat

Best Banana Chocolate Cupcakes by Angela Seah Thulin

Another awesome recipe tested - Soft, moist, fragrant and deliciousssss!!! Highly recommended.. You must try! 

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469362976603634.1073741842.233664896840111/582424541964143/?type=3&theater

About 12 cupcakes

Ingredients -

Part A
150g granulated white sugar 
130g all-purpose flour (sieved)
35g unsweetened cocoa powder (do not use dark cocoa)
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt

Part B 
1 large egg
200g mashed ripe bananas
120ml warm water
60ml milk
60ml vegetable oil
3/4 tsp vanilla extract

Steps -
Preheat oven to 180 degree celsius
1. In a large bowl, combine the part A and mix well. Set aside.
2. In another large bowl, hand whisk the part B ingredients together. Then combine the part A and B together. Mix well. Batter will be thin.
3. Scoop batter into muffin cup - 3/4 full and bake for 20 minutes or until a toothpick inserted center comes out clean. 


Recipe origin - Joy of Baking

Notes -
1. I reduced the sugar from 200g to 150g, sweetness is just nice for us. 
2. Followed the baking temp as per instructions and baked for 19 minutes only.
3. My ganache is - 110g chocolate with 70ml heavy cream.

Mushroom Risotto by Angela Seah Thulin

I still remember the very first time I had risotto. It was in Italy and I was served with one BIG plate! Of course I couldn't finish so the waiter asked - why, was it not nice?? It was just too big of a serving and it was my first time. It was far too creamy for my taste too. 

This was my first attempt to do it myself and I must say it is quite easy to cook (but you must make sure to stir all the time) and both hubby and son gave thumbs up.

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233724286834172.1073741832.233664896840111/581805942026003/?type=3&theater

Ingredients -
250g Arborio or Carnaroli risotto rice 
250g of mixed wild mushroom and shitake
4 cups of chicken stock
3 tbsps olive oil
1 small onion (finely chopped 100g)
1 tbsp minced garlic
100ml dry white wine
1/2 tsp dry thyme
10g butter
50g parmesan cheese
salt and pepper 

Steps -
1. Rinse and pat dry the mushrooms. Separate the caps from the stems, slice them into large piece or more or less the same size.
2. Heat up the chicken stock over low flame.
3. In a pan - heat 1 tbsp of olive oil, add half of the onion and garlic in. Cook until translucent. Then add the mushrooms, thyme and butter in. Stir to mix well. Saute the mushrooms for few minutes until they lose their juices and brown slightly. Add salt and pepper in, mix well and remove from heat.
4. In another pan - heat 2 tbsps olive oil,add the other half of onion and garlic in follow by adding the rice. Keep stirring until rice turns translucent. 
5. Add the wine in and let it cook till reduce almost entirely. Add one ladle full of hot chicken stock. Continue to cook, uncovered, stir continuously until the rice has fully absorbed to liquid. Ladle by ladle add the rest of the stock , leaving time for the rice to absorb the stock. In twenty minutes the rice should be both ''al dente'' and creamy.
6. At the end of the cooking, remove from heat, add the grated parmesan and the saute mushrooms. Mix well. Serve!

Notes -
1. I used 4 cups of water with 1/2 chicken knorr cube.
2. I used about 1/4 tsp salt and a dash of black pepper.
3. I did a quick rinse to the Arborio twice.
4. Optional - truffle oil to drizzle after cooked.

3-flavor Chiffon Cake by Angela Seah Thulin

I love this combination! Can you tell it is very soft too??

So soft and fluffy!

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469362976603634.1073741842.233664896840111/568462436693687/?type=3&theater

Ingredients - 

Part (A)
4 eggs yolks
2.5 tbsp granulated sugar
80ml water
60ml vegetable oil
1.5 tsp vanilla essence
80g cake flour, sieve

Part (B)
4 egg whites
2.5 tbsp granulated sugar
1/4 tsp corn flour

Part (C)
1 tsp dark cocoa powder (I used Hershey's dark cocoa)
1 tsp cocoa powder
1 tsp fresh pandan juice (concentrated part)

Steps -
1. In a clean metal bowl, Part A - whisk the egg yolks and sugar until pale and fluffy (for about 8 minutes). Then add water, vegetable oil, vanilla essence in and whisk till mixed. Add sifted cake flour and whisk till well-combined (batter will look runny). Set aside.
2. In another clean metal bowl, Part B - whisk the egg white till soft peak then add sugar and continue whisking. Add corn flour and whisk till stiff peak formed. Set aside.

3. Fold part B into part A gently using a balloon whisker.

4. Divide the batter evenly among 3 bowls. From part C - add 1 tsp to each bowl. Fold in the powder gently and mix well.

5. Then scoop/design as you like into an ungreased 18cm tube pan.

6. Bake at preheated oven 160 degrees celsius for 30 - 40 minutes or until toothpick inserted center comes out clean. Invert the pan and let it cool completely.

Notes - 
1. Every oven's temperature varies. I baked 150 degrees celsius for 40 minutes with aluminum foil covered when the top has turned brown. 

Steamed Sago Kueh (Kuih Sago) by Angela Seah Thulin

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469369326602999.1073741845.233664896840111/566843463522251/?type=3&theater

Ingredients - 450g sago
350g gula melaka
120ml water
1 stalk of pandan leaves
oil
steaming tray
grated coconut / desiccated coconut


Steps -
1. Soak the sago in cold water for 25 minutes. Then drain and set aside.

2. Cut the gula melaka sugar into slices. 

3. In a small sauce pot, add the water, gula melaka and pandan leaves in. Cook until gula melaka/sugar melt. Sieve it and set aside.

4. Mix the soaked sago and sugar together.

5. Brush your steaming tray with some oil, pour the above point 4 in and put to steam in boiling water for 20-25 minutes.

6. Remove and set aside to cool. Cut into bite size cube and coat with grated or desiccated coconut. Serve! 

Notes -
1. I used a 23cm disposal aluminium tray to steam this.
2. This recipe serves 4-6 pax, quite a big portion, you may wish to half the recipe.