Christmas Yule/Log Cake 2014 (3) by Angela Seah Thulin

Merry Christmas to all!

I made this chocolate Yule log cake for my son school Christmas celebration. He has requested it to be chocolate flavour. Well, which kid doesn't like chocolate?

Side view



Back view



Link - 
https://www.facebook.com/sassyangelakitchen/photos/a.233719563501311.1073741831.233664896840111/329690860570847/?type=1&theater

With this simple Swiss roll recipe, you can create an impressive looking Yule Log cake.
Kindly follow the steps in sequence -

Part (A) - deco
X'mas deco
Fruits
Icing powder
Cocoa powder

Part (B) - filling
550ml of heavy cream
4 tbsp of granulated sugar
1 tbsp cocoa powder, sieve
*Freeze the beater and bowl for at least 15 minutes. Then whisk the heavy cream, sugar and cocoa powder till trails formed/stiff peak for about 3-4 mins and then let it chill in fridge.

Part (C)
6 egg yolks
4 tbsp sugar
120ml water
90ml vegetable oil
2 tsp vanilla essence
2 tbsp cocoa powder, sieve
120g cake flour, sieve

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

Steps -
1. Do Part B first
2. Part (C) - Whisk the egg yolks n sugar till fluffy.  Then add water, vegetable oil, vanilla essence n whisk till mixed. Add the sifted cake flour and cocoa powder to it and whisk till well-mix (it will look runny).
3. Then do Part (D)
*Preheat your oven now at 170degree Celsius.
4. In 3 additions - take the part (D) and FOLD in to Part (C) till well-combined.
5. Weigh the weight of your batter and divide into 2 portions.
6. On one tray, pour half of the batter on a 10x10 baking tray lined with baking paper. Into the oven and bake for 14mins.
7. Do the same for the next one and bake for 14mins too.
8. Dust some icing powder on the top. Roll it tightly and let the paper wrapped with it. Let it be for few mins or till cooled. I put in freezer for 15mins.
9. Release the roll, spread filling on it and roll the same way again. Make sure it's cooled.
10. Pipe your exterior design as you like. Back into the fridge to chill before you cut.


Enjoy!






Swedish Meatballs by Angela Seah Thulin

Meatballs are likely the most well-known Swedish dish and they are exceptionally delicious when home-made. Adapting the recipe from a Classic Swedish cookbook, I have modified it according to my own taste. As you can see in the picture - the classical Swedish serving includes brown sauce and lingonberry jam.

Ingredients -

1kg minced meat, pork or 50% beef
450g onion, minced
80ml heavy cream (est.36% fats content)
30ml full milk (est.4% fats content)
2 full eggs, lightly beaten
1/2 tbsp oil
1 tsp salt (lesser if you have plans to make into teriyaki)
1/4 tsp ground pepper
30g fine breadcrumbs (see pic below)
1 tbsp dried parsley 

Steps -
1) In a big bowl, add all the ingredients in. Mix till well-corporated.
2) Use a melon-baller or small ice cream scoop to form your meatball (it is normal that the meatball feel moist). Place them on a big baking tray.
3) Freeze them.
4) To pan fried: thaw them for at least 5-10mins and then in a heated pan with butter, pan fry them in low-medium flames for few minutes or until cooked.

Notes -
1. As I don't eat beef, I used minced pork with 23% fat in it.

Pork meatballs

The difference between breadcrumbs and japanese panko

*My family loves having these meatballs with teriyaki sauce too. Here's the link to Teriyaki sauce - http://platepalate.blogspot.se/2014/12/homemade-pork-meatballs-with-teriyaki.html

Salted Vegetables Duck Soup (duckless version) by Angela Seah Thulin

This is one of the traditional dishes I have always loved and my mum will usually cook only during Chinese New Year. I was in Singapore mid November 2014, went to the wet market and got the uncle to vacuum pack fresh salted vegetables for me (if I had known it would last until today, I would have bought more). And the fact that I am residing in Sweden currently - ducks are not easily found here. Moreover, December is a festive month for the folks here, I see HAM everywhere ^.*

Here's my simple recipe -

Ingredients -
350g salted vegetables
1 litre water or more (adjust accordingly)
10 whole chicken wings
2 tomatoes, cut into quartered
40g old ginger, peeled and give a gentle smash
*Opt - 2 pcs of preserved plums

Steps -
1. Wash the salted vegetables and soak for 10 minutes.
2. Wash the chicken wings and blanch with boiling water.
3. Bring the 1 litre of water to boil and add all the ingredients in.
4. Reduce the heat to low and simmer for 1 and 1/2 hour to 2 hours.
5. Skim away any excess fat from the soup surface if necessary.

Alternatively - use a slow cooker and cook for 3 hours.

Enjoy!

Cherryless Black Forest Cake by Angela Seah Thulin

Recipe - 
https://www.facebook.com/sassyangelakitchen/photos/a.328444387362161.1073741841.233664896840111/328435374029729/?type=1&theater

Part A- Whipping cream
500ml heavy cream (35% fats content)
1 tsp vanilla essence
3 tbsp granulated white sugar

Steps -
1. Freeze the beater and bowl for at least 15 minutes.
2. Then whisk the heavy cream, vanilla essence and sugar till trails formed/stiff peak for about 3-4 mins and then let it chill in fridge.

Part B - Chocolate Genoise
60g cake flour, sieved
30g cocoa powder
1/4 tsp salt (omit this if you are using salted butter)
4 large eggs
130g granulated white sugar
1 tsp pure vanilla essence
42g butter, in microwave to be melted for 15 secs

Steps -
1. Preheat oven at 180 degree celsius.
2. Grease your 9'' (23cm) round pan and line with parchment paper.
3. In a bowl, sift the dry ingredients - flour and cocoa powder together.
4. In a heatproof bowl, using double boiled method - whisk the eggs together with the sugar constantly. Heat till the eggs feel lukewarm (few minutes).
5. Remove from heat, pour them into a big mixing bowl. Whisk them in high speed for about 5 minutes till ribbon stage.
6. Add the vanilla essence in and whisk.
7. In 3 additions, fold the dry ingredients in.
8. Scoop about 100ml of this batter and add it to the melted butter. Stir and get them well-mix.
9. Then gently fold it into the batter. Pour onto the greased pan.
10. Baked for 20-25 minutes or until toothpick inserted into the center and comes out clean. (mine took 23mins). Then let it cool on a rack.

Part C - Syrup
200g granulate white sugar
2 tbsp kirsch

Steps -
1. In a small saucepan, add 120g of water and heat over medium-high heat. Bring the mixture to a boil while stirring to dissolve the sugar. Then add the kirsch in and remove from the heat. Pour the syrup into a small bowl and set aside.

Final -
1. Cut the cooled chocolate genoise into 2 horizontal layers.
2. Brush both layers of genoise with syrup.
3. Spread whipped cream on one side of the moistened genoise. Place the other side back evenly and spread the cream on top and sides of the cake.
4. Scoop some leftover cream into piping bag and pipe rosettes on top.
5. Decorate with cherries, chocolate shave, chocolate rice or fruits.

Enjoy!

Pulut Hitam (Glutinous Black Rice) by Angela Seah Thulin

Recipe link - 
https://www.facebook.com/sassyangelakitchen/photos/pb.233664896840111.-2207520000.1418642729./302303583309575/?type=3&theater

For bigger portion recipe - http://platepalate.blogspot.se/2016/01/pulut-hitam-by-angela-seah-thulin.html

Ingredients -
2 pandan leaves, tied
135g glutinous black rice
800ml water
1/2 tsp salt
250ml thick coconut milk
20g fine sugar
55g gula melaka

Steps -
1) Wash the rice till it runs clean.
2) In a pot with boiling water, place the pandan leaves and rice in. Let it come to a boil.
3) Then lower the flames and let the rice simmer till liquid turn creamy, rice is soft yet with a bite to the grain. About 50 minutes. Stir once a while.
4) Add sugar and gula melaka in and keep stirring till dissolve.
5) Add 200ml coconut milk in and keep stirring. Let it cook for about 15 mins.
6) Add salt n mix well.
7) To serve - drizzle balance/some coconut milk on top.
8) Any balance, pour on popsicle container and freeze it.

Enjoy!

Traditional Tangyuan 汤圆 by Angela Seah Thulin

Tangyuan 湯圓 traditionally served during the Winter Solstice festival (冬至) - usually falls on 21st or 22nd December of every year.

Recipe link (servings 1-2) - 
https://www.facebook.com/sassyangelakitchen/photos/a.233719563501311.1073741831.233664896840111/328199564053310/?type=1&theater

150g Glutinous rice flour
100 - 130ml water
4-5 stalks of pandan leaves
Few slices of ginger
Orange or brown sugar (to your preference)
*Opt: drops of edible coloring 

Steps -
1. Wash your pandan leaves and tie them together.
2. In a big bowl with glutinous rice flour, add water in slowly and knead them into a smooth dough.
3. Divide the dough equally and add the drops of coloring to it. Knead well to achieve even color. Shape them into small balls.
4. In a pot with water (about 1 litre), add pandan leaves in and bring to a boil. Then add sugar and cook till dissolve.
5. Add the ginger and ready balls in and cook till they float to the top.

Off flames and serve!

Bubur Cha Cha by Angela Seah Thulin

Recipe -

Yam
Sweet Potato
Sugar/rock sugar
Colorful tapioca kueh
Coconut milk 200ml
Water 200ml or more
Few pandan leaves

Steps -
1. Steam the sweet potato/yam till cooked, then cut into desired bite size.
2. Throw the tapioca kueh into boiling water and cook till soft. Then drain and immerse them in cold water.
3. In a pot, add coconut milk in, pandan leaves, add the tapioca kueh back, sweet potato and sugar... Once boil, its done.

Alternatively -
1. Cook the sweet potato with 200ml water and pandan leaves till cooked. Discard the leaves and retain the water.
2. Throw tapioca kueh into boiling water and cook till soft. Then drain and immerse them in cold water.
3. In a pot, add coconut milk, water and sweet potato, sugar, tapioca kueh and let it come to a boil.

Enjoy!

Chocolate Yule/Log cake 2014 (2) by Angela Seah Thulin

I baked this log cake for my Swedish teacher (Ms. Mirjana Westermark) as a token of appreciation for all the patience while teaching me Swedish (12 Dec 2014). Such design is uncommon in Sweden. Swedish do not celebrate their Christmas with log cake instead they celebrate with saffron buns and gingerbread.

Recipe link - 
https://www.facebook.com/sassyangelakitchen/photos/a.233719563501311.1073741831.233664896840111/326871047519495/?type=1&theater

Part (A)
White Chocolate bar, shredded by potato shredder
X'mas deco...
opt* Coloring (brown)

Part (B) - filling
450ml of heavy Cream
5 tbsp of granulated sugar
2 tsp cocoa powder, sieve
*Whisk the heavy cream & sugar till trails formed/creamy (3-4mins). Then scoop about half of it out and fold/whisk some more cocao powder (1tbsp) n coloring if desire then scoop it into a piping bag and let it chill in fridge. The other half - let it just chill in fridge for spreading as filling.

Part (C)
3 egg yolks
2 tbsp sugar (30g)
60ml water
45ml vegetable oil
1 tsp vanilla essence
1 tbsp cocoa powder, sieve
60g cake flour, sieve

Part (D)
3 egg white
2 tbsp sugar (30g)
1/4 tsp of cornflour
*In a clean metal bowl, whisk the egg white till soft peak then add sugar n continue whisking. Add the corn flour and whisk till stiff peak formed. Set aside.

Steps -
1. Do Part B first
2. Part (C) - Whisk the egg yolks n sugar till fluffy. Then add water, vegetable oil, vanilla essence n whisk till mixed. Add the sifted cake flour and cocoa powder to it and whisk till well-mix (will look runny).
3. Then do Part (D)
*Preheat your oven now at 170degree celsius.
4. In 3 additions - take the part (D) and FOLD in to Part (C) till well-combined.
5. Pour onto a 10x10 baking tray lined with baking paper. Into the oven and bake for 14mins.
6. Dust some icing powder on the top. Roll it tightly and let the paper wrapped with it. Let it be for few mins or till cooled. I put in freezer for 15mins.
7. Release the roll, spread filling on it and roll the same way again. Make sure it's cooled.
8. Pipe your exterior design as you like. Back into the fridge to chill before you cut.

Yummy!

Pan fried wings with chinese wolfberry by Angela Seah Thulin

Recipe link - 
https://www.facebook.com/sassyangelakitchen/photos/pb.233664896840111.-2207520000.1418590180./326382577568342/?type=3&theater

Ingredients A (marinade)
12 whole chicken wings
1 tbsp of Hua Tiao jiu
2 tbsp oyster sauce...
1/2 tsp of salt
1 tsp light soya sauce
1 tbsp of wolfberry, washed
1 tsp of white pepper
*wash the wings, cut them into 3 sections and throw the last ending sharp wings away. Pat dry them and marinate with the above overnight (mine was 18hrs)

Ingredients B (to pan fried)
1 cup water
1 tbsp oyster
1 tsp of light soya sauce
2 tbsp wolfberry, washed
*add the above in a bowl, stir n mix well

Steps -
1. Take out the wings from fridge 30mins before cooking.
2. Heat up wok with 4 tbsp sesame oil, pan fry all the wings till lightly browned on both sides. Few minutes only.
3. Scoop up the wings, drain the excess oil. Throw away all the balance oil from the wok.
4. Then same wok, heat up 1/2 tbsp sesame oil, pour back all the wings and add ingredients part B.
5. Let the chicken wings simmer inside for 30mins or more or till wings have soften and sauce thicken too.
6. Drizzle 1/2 tbsp hua tiao Jiu and off flames.
 
Serve!

Christmas Yule/Log Cake 2014 (1) by Angela Seah Thulin

My first log cake of the year (2014) using an easy Swiss roll recipe -

Log cake - 2014

Recipe link - 
https://www.facebook.com/sassyangelakitchen/photos/pb.233664896840111.-2207520000.1418590180./324473354425931/?type=3&theater

Part (A) - deco
Icing powder
Chocolate bar, shredded by potato shredder...
X'mas deco

Part (B) - filling
350ml of heavy cream
4 tbsp of granulated sugar
1 to 2 tsp cocoa powder, sieve
*Whisk the heavy cream & sugar till trails formed/creamy (3-4mins). Then scoop about half of it out and fold the cocao powder in and chill in fridge. The other half cream - scoop it into a piping bag and let it chill in fridge.

Part (C)
3 egg yolks
2 tbsp sugar (30g)
60ml water
45ml vegetable oil
1/2 tsp vanilla essence
1 tbsp cocoa powder, sieve
60g cake flour, sieve

Part (D)
3 egg white
2 tbsp sugar (30g)
1 tsp of cornflour
*In a clean metal bowl, whisk the egg white till soft peak then add sugar n continue whisking. Add the corn flour and whisk till stiff peak formed. Set aside.

Steps -
1. Do Part B first.
2. Part (C) - Whisk the egg yolks and sugar till fluffy. Then add water, vegetable oil, vanilla essence n whisk till mixed. Add the sifted cake flour and cocoa powder to it and whisk till well-mix (batter will look runny).
3. Then do Part (D).
*Preheat your oven now at 170degree celsius.
4. In 3 additions - take the part (D) and FOLD in to Part (C) till well-combined.
5. Pour onto a 10x10 baking tray lined with baking paper. Into the oven and bake for 14mins.
6. Dust some icing powder on the top. Roll it tightly and let the paper wrapped with it. Let it be for few mins or till cooled.
7. Release the roll, spread filling on it and roll it back the same way again.
8. Pipe your exterior design as you like. I piped it like in stripes (see pic from link). Back into the fridge to chill before you cut.