Gong Bao Chicken 宫保鸡 and frog legs by Angela Seah Thulin

I have always liked the Gong Bao frogs legs from Singapore Geylang lorong 9. The spiciness and taste - I am never tired of it. Since i am away from Singapore, i try to replicate it in my Swedish kitchen and share in my Facebook cooking group - Plate & Palate, i received a lot of good feedback! Give it a try... i'm sure this tastes like the ones you had in Lorong 9 too! 

I'm sharing two recipes here - chicken and frog legs.

Facebook link - 
https://www.facebook.com/sassyangelakitchen

Gong Bao Chicken


Recipe:
Marinate (an hour will do) -
3 big chicken thighs = 760g
1 tsp salt...
1 tbsp cornflour
Few dashes of pepper

Sauce (mix them in a bowl) -
1 tsp black vinegar
2 tbsp oyster sauce
1 1/2 tbsp dark soya sauce
2 1/2 tbsp sugar
1/2 tsp salt
2 tbsp oil
150ml water

To Cook -
1 1/2 tbsp oil
30g ginger, slice
2 stalks scallion, white part only (green for garnish)
About 2 onions - 90g, cut
7 dried chili, deseeded or more
1 chili padi, deseeded

Steps -
1. In a heated pan with 1 1/2 tbsp oil, cook the ginger, onions, white part scallions until fragrant is out.
2. Add the chicken in and cook till half cooked.
3. Then add both chili in and mix well.
4. Follow by the sauce and cook till gravy thicken and that chicken meat is cooked. Off the flames and add the green part scallions in. And some for garnish / serve!

Gong Bao Frog legs

https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/430362907170308/?type=3&theater

Recipe:

Marinate the frog legs -
Dash of pepper
1/2 tsp salt
2 tsp corn starch

Sauce (mix them in a bowl) -
2 1/4 tbsp sugar
1/2 tsp salt
1 tbsp oil
100ml water
1 tsp black vinegar (I use zhen jiang brand)
1 tbsp oyster sauce
1 tbsp LKK dark soya sauce

To Cook -
7 pairs of legs = 480g
1 tbsp oil
25g ginger, slice
2 stalks scallion, separate the white & green
1 onion 65g, cut into quarters
7 dried chili, deseeded
1 chili padi, deseeded
*Peppercorn - 1/2 tbsp (optional)

Steps -
1. Wash and pat dry the frog legs.
2. Marinate them.
3. Deep fried the frog legs for jus 30secs in hot oil. Drain and set aside.
4. In a pan with 1 tbsp oil, cook the ginger, onions, white part scallions, stir fry a while.
5. Then add both types of chili in and stir well.
6. Add the frog legs in follow by the sauce and cook till frog legs are cooked. 

Note - Frog legs are easily cooked.
*I prefer without peppercorn taste.
*Do not deseed the chilli if you like it more spicy.

Enjoy!

Pork Chops with Sweet & Sour Peppers by Angela Seah Thulin

A dish that was inspired by Gordon Ramsay..

Verdict from my husband - 4/5. The meat is very soft & juicy, quite abit of pork taste, not so much flavour but eaten with the paprika and onions - it tastes really good.

My comments - The pork chop itself not as flavorful but with the paprika and onions = it's yummy! My son who has never tried paprika before even like this combination with the pork chop and he finished up the paprika portion i served him.

P.s. Please season the pork chop with generous amount of salt and pepper. And i think while cooking the pork chop, you could add a dash of dried thyme.


Recipe -

Vegetables -
2 tbsp Olive oil
200g paprika (after de-seeded), sliced
100g yellow onion, sliced
50g red onion, sliced
1/4 tsp salt
Dash of ground pepper
2 tsp sugar
1 tsp red wine vinegar
1 1/2 tbsp Olive oil
Bunch of fresh basil leaves (8g), sliced

Meat -
2 tbsp Olive oil
400g pork chops (2 pieces of pork chop)
4 glove garlic, crushed with skin on
Bunch of fresh thyme (8g)
15g butter

Steps -

1. Season the pork chop with generous amount salt and pepper. Give some punch to the meat.

2. Add 2 tbsp Olive oil into pan, add the paprika, yellow and red onions in and cook on high heat. Add salt and pepper follow by sugar. Stir n toss.

3. Once caramelized, add red wine vinegar.  Stir well and turn the heat to low. Add 1 1/2 tbsp olive oil to it and let it sit for 2 mins. Then add the sliced basil in and mix well & off flames. Done. Set aside.

 4. In a clean pan with 2 tbsp olive oil heated, place the pork chop in. I used med-high heat. Add the garlic and thyme in. After first flip, add butter in. Tilt the pan and scoop the juices to the surface of the pork chop. Each side of the pork chop took me 3 and half minutes, not longer than that.

Add butter after first flip

Display and serve!

Messy Curry Chicken (baked) by Angela Seah Thulin

I love curry so as my husband and son if it's not spicy. This recipe works well with big chicken thighs as well. It's tender and juicy meat with crispy skin ... mmm...



Recipe -

Internal filling/Cavity
1 tsp oil
50g shallots, into quartered
2 sticks lemon grass, sliced into 4 pieces
2 cloves garlic 8g, chopped...
2 tbsp curry powder
100ml coconut milk (Kara)
3/4 tsp salt
1/2 tsp sugar

Steps -
1. In a small pot, heat up the oil.
2. Cook the lemongrass and shallots first till fragrant.
3. Then add garlic.
4. After fragrant, turn the heat to low.
5. Add the curry powder in, mix well then pour the coconut milk in, salt and sugar. Turn the heat high - stir and cook till boil and off flames. Let it cool aside.
6. Stuff these into the cavity.

Chicken
1.2kg chicken, wash clean & pat dry
3 tbsp curry powder
3/4 tsp salt
Dash of ground pepper
2 tbsp self raising flour
2 tbsp plain flour

Steps -
1. Put all the above together (except the chicken) in a bowl and mix well.
2. Use a skewer to poke some holes all over the chicken.
3. Spread the powder evenly all over the chicken. Add some into the cavity.
4. Wrap up the chicken with aluminum foil.
6. Refrigerate for at least 6hrs.
7. Remove from fridge and let it rest in room temperature for 20-30mins while you preheat oven to 180degree Celsius.
8. Baked the marinated chicken cover with foil at 180degree celsius for one hour. Remove the foil and bake for another 15minutes. Lastly, to achieve the skin crispiness - bake without foil at 200 degree Celsius for 15minutes.

*Transfer the gravy to a bowl and serve to dip.

Enjoy!

Granny's Wings by Sharon Foo

Coat with corn flour and deep fried them

This is done by deep fried without flour

Facebook link - https://www.facebook.com/groups/platepalate/permalink/855246461196322/
Facebook link - https://www.facebook.com/groups/platepalate/permalink/855246827862952/

Granny's Wings recipe - 

1kg mid joint
120ml Oyster sauce
2 tbsp sesame oil
1 tsp dark soya sauce
1 tsp pepper
1/2 tsp five-spice powder
5 tbsp sugar

Steps -

Marinate overnight with all the above ingredients. This is recommended to deep fried, bbq or even oven baked. Alternatively, you could air fry at 180 degree Celsius for/between 13-15 minutes.

For these granny's wings, it is originally to just deep fried without adding any kind of flour. As per my son's preference to crispy wings instead - I coated with corn flour and deep fried. Hope you like it..

After Eight Brownies by Angela Seah Thulin

After Eight Chocolate lovers >>> You will love this 1-step brownie!!! I've baked this umpteen times, simply easy and yummilicious!!

Facebook link - https://www.facebook.com/groups/platepalate/permalink/854272284627073/

Recipe link - https://www.facebook.com/sassyangelakitchen/photos/a.469362976603634.1073741842.233664896840111/402243749982224/?type=3&theater

Video link - https://www.youtube.com/watch?v=djiaqSbom7Q

After Eight page - https://www.facebook.com/aftereight/photos/a.10150300173866608.335706.169017581607/10153236743046608/?type=3&theater

雀巢薄荷 After Eight 巧克力布朗尼 

材料 - 

全蛋 3 粒
室温软化的牛油 140公克
细砂糖 160公克 
中筋面粉 70公克
可可粉 35公克
香草精 1大匙
盐 1/8小匙
巧克力粒 30公克
After Eight 巧克力片 16片
(可选择性 - 糖粉用以装饰)

作法
1） 以170°C 预热烤箱
2）将面粉，可可粉过筛，加入盐，蛋，香草精，糖，牛油一起拌均匀 约2-3 分钟。 加入巧克力粒拌均匀。
3）用7x7x1.5 四方烤盘，铺上烘焙纸，倒入面糊，烘焙20分钟。
4） 取出誏其降温至微热，摆上After Eight 巧克力片即可。

Ingredients -

3 large eggs
140g room temperature butter, cut into cubes
160g sugar (I use 70g brown sugar & 90g granulated sugar)
70g plain flour
35g cocoa powder
1 tbsp vanilla essence
1/8 salt
30g chocolate chips
16 pieces after eight chocolate
*Optional - icing powder to dust after serving

Steps -

Preheat oven to 170 degree celsius. 

1. In your mixing bowl, sieve the plain flour and cocoa powder. Add the salt in. Add the eggs in, vanilla essence, sugar, butter - whisk altogether for 2-3mins or until well corporated. Add in your chocolate chips and mix well.

Pour onto the baking tray 7x7x1.5  >>>  You may NOW send in to bake... Its that easy! 
And bake for 20 minutes. 

4. Let it cool for 10-15 mins or so. Brownie shouldn't be too hot.

5. Lay After Eight chocolates on top or if you may eat it as it is too.

Notes -

1. Every oven's temperature varies. I baked these at 160 degree celsius for 20 minutes.

Homemade Coconut Ice cream by Angela Seah Thulin (without ice-cream maker)

Sweet treat to COCONUT lovers >>> a very RICH coconut flavor ice cream!  You gonna try!!

Coconut ice cream topped with desiccated coconut - yummy!

Ingredients -

280ml fresh Coconut drink (about 1 fresh coconut)
1/2 tsp salt
3 pandan leaves, tied
750ml coconut milk or 3.5 packs Kara brand coconut milk (200ml)
360ml Heavy cream
270g sugar (separate them into halve)
1 egg white

Steps -

*Place your metal bowl and whisker in freezer
1. Pour the fresh coconut juice into a pot. Add pandan leaves and salt in. Bring to a simmer then add coconut milk in. Bring it to a simmer again and turn off/remove from heat.
2. Add sugar (half of it) in and stir till dissolved. Leave it aside and let it cool completely - about 40mins. Or you can water bath it using room temperature water to let it cool faster.
3. After 40mins >> using the cold metal bowl from fridge - pour in egg white and the balance/half sugar. Whisk them till it looks white and thick.
4. Then add the chill heavy cream in and whisk till stiff peak.
5. Ensure your earlier on cooked coconut milk has cooled down, add this into point 4. And whisk for 1 min just to get it corporate well. It is liquidity.
6. Pour into container, cover with lid and freeze it. Remove from freezer and give them a stir at every hour then back into freezer again. Do this for 5x.

I leave it at the window to cool - took me 20 mins only :)

Every 1 hour to stir

Final product

 

东坡肉 Dong Po Rou by Angela Seah Thulin

东坡肉 - This dish is named after revered Song Dynasty poet, artist and calligrapher Su Dongpo. It's made up of thick cuts of pork. The pork should consists of equal amounts of fat and lean meat. In this dish you want the meat to be really tender and in order to achieve this, you need to braise and steam it.

It should have a slightly oily - but not greasy - feel to it, and to be fragrant with wine aromas. Sounds yummy doesn't it?? Yes, my husband likes it - especially the aromas. You need to be patient however, as this dish will take 3 hours to cook.

Ingredients -

500g Wu hua rou or pork belly

50g scallions

50g ginger

250ml Hua tiao jiu

1 tbsp sugar

30ml Feng He dark soya sauce

20ml Feng He light soya sauce
Some msg 1/8 (ajinomoto)

Steps -

1. In a pot with room temperature water, cook the whole slab of the pork belly until the water starts boiling (4-5mins). Flip the meat after 2mins. Drain. Then rinse the meat in cold water to get rid of the dirt.

2. SCRAPE the rind surface of the pork belly skin with a sharp knife. Then cut the meat into squares 2'' x 2''.

3. In a claypot, lay your scallions as base, top with ginger and skin side down pork belly to place on top.

4. Pour in the hua tiao jiu, sugar and both soya sauces all around and on the meat. And cover with lid. Turn on the heat now.

*Add some water if liquid level is not covering the meat.

5. Bring to a boil in high heat. Then in low heat, simmer for 2hrs. Please flip the meat after 1 hour steaming. After 2hrs, remove the layer of oil that has formed on the surface.
6. Sprinkle some msg (ajinomoto) on the meat.

7. Transfer the meat to steamer.  Add some gravy to it. Steam in high heat for an hour.