Chicken Teriyaki by Angela Seah

One of the dishes that can easily win both of my sons stomach is this - Teriyaki Chicken with white rice and broccoli. Both of them have always been a fan of Teriyaki sauce... Anything with Teriyaki sauce .... mmm ....

Ingredients -
4 Chicken thighs (boneless with skin on)
Broccoli

Sauce
4 tbsp Japan Soy sauce
4 tbsp Mirin
4 Tbsp Sake
3 Tbsp brown sugar
5g of ginger, lightly bruised..

Method
1. In a bowl, mix the sauce above except ginger.
2. In a pan, pan fried the chicken thighs with skin side down until skin is golden brown and meat is 80% cooked. Remove from pan.
3. In a clean pan, pour the sauce in with the 5g ginger. Medium heat - simmer the sauce for 5 mins until its thicken.
4. Lower the heat to low, add the cooked chicken thighs in, coat it evenly and let it cook for a couple of minutes...
5. Remove and done. Serve with green vegetables...

Salted Vegetables Duck Soup by Angela Seah

This is one of my favorite soup - Salted Veg Duck Soup 咸菜鸭汤 (perfect saltiness).. 


Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233666883506579/992619204278006/?type=3&theater

Simple few ingredients - 
1 whole medium-size duck (abt 1.8kg), 
Abt 2-litres water
700g salted veg soak for 10mins or LESS (do not change water when you soak), 
2 slightly bigger thumbsize ginger lightly bruised
Few garlics 
4 pickled plums 
3 tomatoes (cut into quarters)

Method -
A) Blanch the duck in boiling water for about 5 mins. Drain and rinse with water.
B) I'm using Le Creuset cast iron pot. Add the water in, come to a boil, add the salted veg, duck, sour plums, ginger and garlic in. 
C) After water boils, turn the heat to low and simmer for 1hr 30mins or more. 
D) Add tomato at the last few minutes.

Mee Hoon Kueh by Angela Seah

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.328444387362161/1006168936256366/?type=3&theater

To prepare Broth (boil for 30-40mins)
Le Creuset 24cm pot of water, 3/4 full
Chicken Carcass
100g ikan bilis
Salt to taste


Dough
Plain Flour 300g
Warm water abt 100ml + 1/2tsp salt
1/2 tbsp corn flour
1 tbsp oil (Cling wrap and rest the dough for 30mins)


Other ingredients
Minced meat marinate with salt, pepper, cornflour, bit of sesame oil
Fried ikan bilis
Mani Cai
Fried shallots
Soaked Chinese mushroom


Method per serving
1. In a small pot, scoop few ladle of the ready broth.
2. Bring it to a boil, scoop minced meat (small balls shape), add Chinese mushroom in. Let it come to a boil.
3. Add the amount of dough you want to eat, let it come to a boil, add mani cai.
4. Garnish with fried shallots and fried ikan bilis.

Derma Sheer - Sparkling Facial Treatment

Hi there! This is a long-overdue post but as I am back in Singapore, I don't cook much anymore.

So here is a post which I know is off-topic, but I just want to share with you that i will be joining a beauty pageant soon and I was recommended by a friend to try out a facial treatment.

Ever heard of Derma Sheer facial products?

I was offered a complimentary facial treatment and honestly I am amazed by the results!

Over the years I have done a lot of facial treatments, so I am not easily impressed or surprised, but this one was really different.

The treatment I got is called “sparkling treatment” and Derma Sheer water spa therapy.

What I liked about it is that no machine was involved so it's not invasive at all. There is no scrubbing, instead the active ingredient is enzymes that will digest any impurities or sebum.

You can see from the video that my face is really shiny, tight and smooth – and doesn't it look like I am wearing foundation? Actually I only have my eyebrows drawn, my lipstick on and that´s it! I feel like I am going out with make up on, but it's simply their face care products. Or perhaps some concealer below my eyes and I’m perfect! 8 hours after the treatment my face is still glowing... Simply love how my face shines and how smooth my complexion is! 

I bought a set for myself to use at home and for someone like me who is new to their system, they actually make it really easy to use. You just follow the alphabet! For a full facial treatment you just have to remember: ABCDE = Absolute cleanser, Booster toner, Cell rejuvenator, Day Care UV and finally Enlivening energiser.

As I said earlier, I am really surprised and happy with the result so I can definitely recommend you to go and try for yourself and see how improved your skin will be!

Quote promo DS68 to get a sparkling facial for just $68 (usual price at $168).

Visit their facebook page Derma Sheer for more information about their products and treatments!

Pic taken 8hrs after facial 

Follow me at my Facebook  and  YouTube

Cornflake cookies

A pretty sweet Chinese New Year goodies to serve.. but once a year, just eat lah ...

Ingredients -

60g plain cornflakes

30g butter

3 tbsp honey

Method - 

1. In a pan, melt the butter then add the honey in and stir well.

2. Over medium heat - add the cornflakes in, mix together and off flames.

3. Then stir and ensure alll cornflakes are well coated.

4. Preheat your oven to 170 degree celsius. Scoop the cornflakes into small paper cups.

5. Into the oven for 5-6 mins. Remove and let it cool completely. It will set.

Florentine Cookies by Angela Seah Thulin

Addictive Chinese New Year snack!! In fact, it is so easy to make that you can have it anytime...

Ingredients -
100g florentine powder
110g almond flakes 
60g pumpkin seed
30g black sesame seed
120g dried cranberry

Steps -
Preheat oven to 170-190 degree celsius

1. In a big bowl, mix well all the above ingredients together.
2. Line 9 x 10 baking tray with parchment paper.
3. Pour the mixture on the baking tray. Spread it out evenly and flatten it thinly making sure all nuts are coated with florentine powder too. 
4. Bake at 170 degree celsius between 5-8 minutes or until golden brown.
5. Remove from oven, let it rest for 15 seconds and use pizza cutter to slice the cookie while it is still hot.
6. Set aside for it to cool down before storing in airtight container.

Notes -
1. Do not leave the florentine mixture/powder exposed (SG weather humidity) and it may turn lumpy and the sugar to melt.
2. Every oven temperature varies.

Herbal Emperor Chicken 药材皇帝鸡 by Angela Seah Thulin

Herbal Emperor Chicken 药材皇帝鸡 (using own ingredients) 

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/389960977877168/?type=3&theater

Ingredients -
3 big chicken thighs
Bei Qi 北芪 10g
Red dates 红枣 5 or more
Dang Gui 当归 5g
Yu Zhu 玉竹 15g
Gou Qi Zi 枸杞子 2 tbsp
Dang Shen 党参 2 long strips
300ml water
花雕洒 hua tiao jiu 1 tbsp
Salt and pepper - rub on thighs

These are the herbs to use

Steps -
1. Rinse all the herbs together once.
2. In a bowl, with the clean herbs and 300ml water put to steam in ready boiling water for 5 minutes.
3. Rinse and rub the chicken thighs with abit of salt and pepper.
4. In an aluminum foil, place the thighs in, the steamed herbs and the water in it. And also drizzle the hua tiao jiu on top. Wrap it up.
5. In ready boiling water - steam these for 2 hours in high heat.

Done!

Black Pepper Chicken Pasta by Angela Seah Thulin

Using the black pepper sauce recipe from a previous post, I put together this tasty chicken pasta dish! The capsicum really adds another layer of flavor on top of the black pepper.

Black Pepper Chicken Pasta (for 2 pax)

Ingredients -

200g chicken breast meat (seasoned with salt and pepper)

150g spaghetti

40g green capsicum, sliced

50g red capsicum, sliced

80g yellow onions, sliced

1 tbsp of minced garlic

Black pepper sauce - 

1 tsp salt

1 tsp ground black pepper

1 tbsp hoisin sauce

2 tbsp light soy sauce

2 tbsp worcestershire sauce

*Mix the above in a bowl with 1 tbsp of pasta water.

Steps - 

1. Boil some water, put the spaghetti in with some olive oil and salt. Boil the spaghetti until al dente (about 7-10 minutes). Keep some of the water for the black pepper sauce. Remove and set aside.

2. Heat up pan with olive oil, pan fried the breast meat until cooked. Dish up and set aside.

3. In the same pan with olive oil, saute the minced garlic, green and red capsicum and yellow onions until cooked down.

4. Add the cooked chicken breast meat back in, the cooked spaghetti and drizzle the black pepper sauce around. Toss to mix well and done!

Notes -

1. Use less spaghetti if you prefer a more saucy version.

Stir Fried Iceberg Lettuce by Angela Seah Thulin

Ingredients -
Half to 3/4 bulb of ice berg lettuce

2 stalks of scallions, cut into 1" inch long
1.5 tbsp minced garlic
1 tsp light soy sauce
1 tsp sesame oil
1 tsp Chinese wine
3/4 tsp sugar
1/4 tsp white pepper
Oil
Salt to taste

Steps - 

1. Mix light soy sauce, sesame oil, Chinese wine, pepper and sugar in a bowl.
2. In a wok, add oil, and sauté scallions. Then add minced garlic, saute till fragrance.
3. Add lettuce in and stir fry till it cooked down (about 1 min) and add sauce in, stir fry for another minute.
4. Add some salt to taste. Done.

Stir Fried Instant noodles by Angela Seah Thulin

A healthy version of stir-frying instant noodles without using the saltish seasoning. I am only using paprika and eggs for this dish. Of course you can add more ingredients to it. 

For 3-4 servings

Ingredients -

3 packet of instant noodles (each packet weighs 120g)

3 eggs, beaten

1/2 of a small green paprika

1/2 of a small red paprika

2 garlic, minced

Sauce -

50ml water

1 tbsp oyster sauce

2.5 tbsp mushroom sauce

Steps -

1. Blanch the instant noodles for about 1-2 minutes (once noodles are able to separate), drain and rinse under running tap water.  

2. In a wok with oil, saute the garlic and both paprika. Once cooked down, push it aside and pour the beaten eggs in. 

3. After the eggs started to set in, cut them into small pieces using your spatula. Mix the eggs and paprika together. Switch to low heat, pour back the blanched instant noodles in.

4. Drizzle the sauce around it, toss to mix well and done.

Notes -
1. I used korea brand instant noodles for this dish. They weigh 120g each packet. My sauce taste just nice for this amount of noodles. A common packet of instant noodles weighs between 79g to 85g.