Honey glazed chicken by Angela Seah Thulin

My husband name this as Honey glazed chicken. There are only 4 seasonings used to marinate the chicken yet it tastes so delicious.

Ingredients -
3 Big chicken thighs (about 750g)
2 tbsp good quality honey
1 tbsp oyster sauce
1/2 tbsp light soya sauce (LKK)
1 tsp dark soya sauce (LKK)
LKK = Lee Kum Kee brand


Steps -
1. Rinse the thighs, rub with salt and pat dry with paper towel.
2. In a big bowl, mix all the seasonings together, then rub the sauce on the chicken thighs ensuring all area are marinated. Cling wrap and leave it in fridge overnight.
3. Remove from fridge, let it rest to room temperature 15-20 mins. Meanwhile preheat your oven at 180 degree celsius.
4.Place your chicken thighs on baking tray with parchment paper lined. Skin side down. Do not discard the balance marination. Bake for 15mins first then flip over. You have the skin on top now. Bake for another 10-20 mins or until the thigh is cooked when you poke the center and juice run clear.
5. Pour the balance marination to a small pot, bring it to a boil till it reaches a thicken consistency.

Notes -
1. Every oven temperature varies. Total timing to bake depends on individual oven temperature plus the size of the chicken thigh.  
2. I switched off my oven after baking for 25mins but i did not remove them from the oven until an hour later.

Nasi Lemak by Angela Seah Thulin

Nasi Lemak rice -
Rice (3pax)
•1.5 cups rice
•Water amt is as per how you cook your rice normally
•2 tbsp organic coconut oil
•1-2 pandan leaves, washed n tied
•1 lemongrass, cut into 3 (mashed once gently)
•pinch of salt
*Opt - food coloring or pandan paste
Method - Just put everything altogether, mix well first and then cook the rice as per your usual way.

Turmeric Wings

Thanks to Suri Aziz from Plate and Palate Facebook group for sharing her Turmeric wings recipe.
https://www.facebook.com/photo.php?fbid=1797600413833336&set=gm.1179365805451051&type=3&theater

Turmeric Wings -

Just marinate with generous amount of turmeric powder and salt. Deep fried until cooked and crispy.

Chicken fillet

Marination to the chicken fillet -

500g chicken thigh fillet 
1.5 tbsp oyster sauce 
1/2 tbsp light soya sauce
1/2 tbsp sesame oil

Steps -
1. Marinate the above for at least 2hrs.
2. Dip the meat into 1 egg white and then coat with KFC powder and deep fried.

Chicken pot pie by Angela Seah Thulin

Ingredients -
150g carrots, diced
170g yellow onions, diced
350g chicken breast meat, diced (bite-sized)
30g butter
1/4 tsp of dried thyme
700ml chicken stock (or water with 1 knorr chicken cube or 1/2 tsp chicken powder)
100ml white wine
1 tbsp heavy Cream
3/4 tsp salt
Few dashes of ground pepper
2 tbsp corn flour + 2 tbsp water
1 sheet of store-bought puff pasty
Egg yolk (for egg wash on pastry)

Steps -
Rinse and dice the chicken breast meat and season with salt and pepper.
1. In a pot over medium heat, add the butter and cook the breast meat till it turn opaque. Then add the carrots and onions in and let it cook till carrot has soften.
2. Season it with 1/4 tsp salt and pepper. Stir to mix well. Add the white wine in and let it cook for a minute.
3. Pour the chicken stock in and dried thyme. Let it come to a boil. Then turn the heat to med-low and let it cook for 5-10minutes.
4. Pour in the heavy cream, stir to mix. Taste and adjust accordingly.
*Preheat your oven to 200degree celsius now (according to the puff pastry instructions)
5. Pour in the corn flour mixture and stir as you pour. Let it come to boil for 2 minutes.
6. Cut your puff pastry shape, place it on top of your ramekins and egg wash it. Into the oven and bake as per the puff pastry package instructions. 

Poulet Basquaise by Angela Seah Thulin

Another french classic dish but using dry white wine this time! This dish has a tangy dry taste, defined by the mix of capsicum and wine. I am so surprised that my son likes it - He said he likes the tomato taste in it.... Anyway, give it a try!!

Ingredients -
3 chicken thighs (800g)
1 medium size green capsicum, sliced
1 medium size red capsicum, sliced
2 tomatoes (180g)
1 big yellow onion (200g)
2 cloves garlic, grated (3g)
1/2 cup dry white wine (Chardonnay)
1/2 cup chicken broth (water + 1/2 knorr chicken cube)
1/4 tsp dried thyme
2-3 sprigs fresh thyme
1/4 tsp salt
Dash of ground pepper
some parsley
oil

Steps -
1. Rub the chicken thighs with salt and then wash off and pat dry. Season them with salt and pepper.
2. In a pan with heated oil, sear the chicken till both sides beautifully brown but not cooked. Set aside.
3. In another pot with heated oil, cook the onions, red and green paprika till they softened alittle, then add grated garlic in and mix well. Follow by adding tomatoes in and let it cook till break down and thicken. 
4. Add the dried thyme in and stir to mix well. Turn to med-low heat, pour the white wine in and let it simmer for 5-10 minutes. Then add the broth in.
5. Return the seared chicken thighs to the pot with fresh thyme, covered with lid on med-low heat and let it cook for 25-30 minutes or until chicken thigh is cooked and tender. Add some parsley and keep some for garnish.Taste and adjust accordingly.
6. Remove the thighs to a plate and leave the sauce in the pot. Turn heat to high - to reduce the sauce alittle / for few minutes.

Done. Garnish with parsley. Serve the chicken on top of rice.

Note -
The amount of ingredients used are just nice for 2-3 pax. Since my son don't really eat the vegetables hence the veg portion is just nice for me and husband. He took a piece of the chicken thigh. 

  

Char Siew (Pork) 叉烧肉 by Angela Seah Thulin

Char Siew in Sweden? Yes, it is! What can be more satisfying than a great meal??!! Sweet, tender soft meat - my husband who is Swedish loves this dish!

What is Char Siew? https://en.wikipedia.org/wiki/Char_siu

YouTube video - https://www.youtube.com/watch?v=0z4InpQFyK4

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/475595635980368/?type=3&theater

Ingredients -
800g pork collar
1 1/2 tbsp hoisin sauce
1 1/2 tbsp LKK light soya sauce...
1 1/2 tbsp oyster sauce
1 tbsp LKK dark soya sauce
4 tbsp sugar
1 1/2 tbsp honey
LKK = Lee Kum Kee Sauce

For a smaller portion recipe - http://platepalate.blogspot.se/2015/08/char-siew-by-angela-seah-thulin.html


Steps -
1. Mix above together with the meat and marinate overnight.
2. Remove pork from fridge and rest for 15-20mins to room temperature.
3. In a pot on med-high heat, add the pork and pour all the marination sauce in and cook it with lid covered. Stir / flip the meat every 5-8 minutes to ensure each side evenly cooked and to prevent charred. At around 20 minutes - Turn heat to medium and check if the meat is cooked by poking to see if the juice run clear. 
4. Around 25minutes, sauce will slowly thicken and likely some parts of the meat will charred. Total cook time should not be more than 30minutes, depending on how thick your meat is. 

*Optional step - If you like your meat to be more charred, after all the above steps, bake in preheated oven 200degree for 2-3 mins at each side. Bake the meat for a few more minutes if you prefer it to be more charred.

After 25 minutes

Notes - 
1. I am using electric stove and my total cook time using ceramic pot for this 800g pork took me exactly 31minutes. If you are using gas stove, you may have to flip the meat very often as well as controlling the heat.
2. Remove meat from pot and let it cool for 5-10 minutes.
3. Because the sauce has thicken, i added 30ml water in, stir to mix well and boil the mixture again. I used this sauce to drizzle on the rice.
4. The type of pork I used in Swedish is Fläskkarré.

Pulut Hitam by Angela Seah Thulin

What is Bubur Hitam? https://en.wikipedia.org/wiki/Bubur_ketan_hitam

Serves 3-4 rice bowl

Ingredients -
3 pandan leaves, tied
200g glutinous black rice (premium quality)
5.5 cups water water
1 round block of gula melaka 
Few tbsp of granulated sugar
Some coconut milk (I used Kara brand)
Pinch of salt

Steps -
1) Wash the rice till run clean and soak for an hour.
2) In a pot with boiling water, place the pandan leaves and washed rice in. Let it come to a boil.
3) Then lower the flames and let it simmer till liquid turn creamy, rice is soft yet with a bite to the grain. About 50 minutes to an hour. Stir once a in while.
4) Add sugar and gula melaka in, adjust taste accordingly and keep stirring till suagr dissolve.
5) Then in another pot, pour coconut milk in and let it come to a gentle boil and add salt to it. Set aside.
6) To serve - drizzle coconut milk on it.
7) Any balance, pour on popsicle container and freeze it.

Notes - 
1. Because i did not soak my glutinous rice so it took me about an hour to get it cooked despite using Le Creuset pot.
2. I boiled with 5 cups of water first. The other 0.5 cup water was added a while later.

Braised duck by Angela Seah Thulin

There are many kinds of braised duck recipes. I love the Teochew braised duck that my ex mother-in-law made. Hers are more towards the sweet side, black (not dark brown, as her soya sauce are of a special brand that she orders from Malaysia) and the gravy is often pretty thick too. I've done this dish before using her method but today, i added a few ingredients. It resulted in a more balanced taste where all the herbs blended well together. 

Ingredients -
1 whole duck
8 tbsp sugar
2.5 cups water
1 cinnamon stick
1 star anise
2 cloves
1 dried bay leaf
1/2 cup + 1 tbsp Lee Kum Kee dark soy sauce
8 slices of blue ginger 
5 slices ginger, gently smashed

Steps -
1. Clean the whole duck.
2. Rub salt all over the duck and rinse off. Then pat dry the duck.
3. Stuff any few slices of the ginger into cavity.
4. Heat up wok. Pour the sugar in and cook till it melts.
5. Hold the duck (hand at one end each), sear one side of the duck by few secs then flip to the other to cook.
6. Pour dark soya sauce on top of the duck body, then add water (covering at least 1/2 of the duck), add cinnamon stick, star anise, cloves, bay leaf and ginger.
7. Give a stir and cover with lid. Let it cook on low heat for 2hrs.. Flip the duck at every 15-20minutes.

For the dry noodles serving - i just blanched the mee pok with boiling water for a while then into cold icy water few secs and then back into boiling water for another few seconds. The same method for the bean sprouts. In a bowl, i added some sesame oil, transferred the ready mee pok and bean sprouts in and then scooped some of the duck gravy to the mee pok - and done!

Notes -
1. My duck weighed 1.7kg
2. I cooked my braised duck for 1 hour 10 mins on low heat using Le Creuset 27cm pot.

Thai Roasted Chicken by Angela Seah Thulin

Wishing everyone HAPPY NEW YEAR 2016!!!

We had french cuisine - Coq au vin, yesterday (30th Dec), and today we go for Thai cuisine!! Thai roasted chicken - yes its tender and flavorful just like the Coq au vin. And our favorite homemade tom yum soup and candied tapioca for dessert.

Tom yum soup recipe - https://www.facebook.com/sassyangelakitchen/photos/a.233725063500761.1073741833.233664896840111/366897603516839/?type=3&theater

Candied tapioca - https://www.facebook.com/sassyangelakitchen/photos/a.233725063500761.1073741833.233664896840111/293087620897838/?type=3&theater

Ingredients -

1 whole chicken 

2 stalks of lemongrass (cut into 4 parts and lightly smashed)

5 slices of blue ginger

10 pcs of kaffir lime leaves, torn

1 shallot, quartered

50ml water

Marinate to the inner skin of the chicken (Part B)

1/2 tsp of white peppercorn

Few dashes of ground pepper abt 1/4 tsp

6 cloves garlic

3 cilantro roots + 3cm cilantro stems

1/2 tsp salt

1 tbsp palm sugar, chopped finely

3 tbsp fish sauce

1 tsp dark soya sauce

Steps -

1. Rub the whole chicken with salt and then wash off and pat dry. 

2. Using a motar, pound all the part B together. Set aside.

3. With your hands, loosen the skin on the breast and other side so that you can stuff the part B into it. Make sure you keep the skin intact. Repeat the steps to the legs and both side of the body. Save some for cavity about a tbsp.

4. Season the chicken cavity with generous amount of salt.Then stuff the cavity with balance part B together with lemongrass, ginger, kaffir leaves and shallots except water. Tie legs together with butcher twine. Set aside for 30mins.

Preheat your oven to 180degree celsius.

5. In a roasting tray with olive oil, place the chicken with breast side up. Drizzle some olive oil on the chicken.

6. Into the oven. After roasting in the oven for 20-30minutes, you will see dark charred on the breast, take a small piece of aluminium foil and cover the breast part only. Pour 50ml water to the pan. Continue roasting the chicken till cooked about 40-50minutes (Every 1/2kg chicken at 30minutes.)
7. Check that your chicken is done by inserting skewer at the thigh/legs and that the juices run clear. Transfer the chicken to a platter. Pour the juices from the tray to a bowl and serve. Done.

Note -
1. Every oven temperature varies. I baked my chicken at 175 degree celsius for 1hour 15minutes.

2. My chicken weighed 1.1kg.
3. Original recipe from Hot-Thai-Kitchen 

Coq au vin by Angela Seah Thulin

Our New Year's dinner!! Strongly recommend you to try out this dish. We all loved it and before i knew it, all the plates were emptied! 

Coq au vin (translate from french: ''rooster/cock with wine'') is a traditional french dish that is made by braising chicken with wine, broth, bacon and mushrooms until its soft and tender.

Ingredients -
4 strips of bacon, diced it to smaller strips
13g butter
3 big chicken thighs with skin on
1 carrot cut into bigger chunk, about 100g
150g button mushroom, quartered
1 big yellow onion, diced
1/4 tsp dried thyme
160ml chicken broth (I used 160ml water with 1/2 chicken knorr cube)
60ml red wine
1 - 2 garlic cloves (9g)
1 tbsp tomato paste
4 sprigs of fresh thyme
1 dried bay leaf
1/2 tsp salt
1/2 tsp Worcestershire sauce

Using the baguette to dip with the sauce, sooo yummy!

Steps - 
1. Rub the chicken thighs with salt and then wash off and pat dry. Season them with salt and pepper.
2. Using oven safe casserole (I used Le Creuset 22cm with stainless steel knob), melt the butter first and then pan fried the bacon until crispy. Remove the bacon to paper towel and keep the fats in the pot.
3. In the same pot, sear both sides of the chicken thighs till nicely browned. Then remove the thighs and set them aside.
4. In the same pot, sauté the carrot, mushrooms and onions until onion turn translucent then add 1/4 tsp dried thyme in. Mix well.
5. Deglaze the pot now by adding red wine and half of the chicken broth (80ml) in and cook for a minute. Stir. Then add the rest of the chicken broth, garlic cloves, tomato paste, sprigs of thyme, bay leaf and salt. Stir to mix well.
6. After it comes to a gentle boil, add worcestershire sauce in.

Preheat oven to 175 degree celsius

7. Lower your heat to simmer. Add the crispy bacon back in, stir. Then add the seared chicken thighs back in too with skin side up. Scoop some sauce over the chicken. Cover with lid.
8. Into the preheated oven and bake for 45mins or until chicken thighs are tender. Done, garnish with more fresh thyme! 

Serve with mashed potatoes, pasta or crusty baguette. Yumzzz!

Notes -
1. When i made this the third time (when i invited my mother-in-law over) with double up portion, i did not double up the dried thyme, tomato paste, garlic, bay leaves, salt and even omit worcestershire sauce. But i used more fresh sprigs of thyme and added few more bacons. It was absolutely delicious too!!! 

Mushroom tartlets and raspberry cookies

''Fake'' Shark Fins soup by Angela Seah Thulin

Ingredients -

3 Chinese mushroom, soak to soften
3-4 sticks Crab sticks, tear into thin strips
1 boiled chicken breast meat (80g), tear into thin strips
crab meat
corn (opt)
Potato flour with water
An egg, beaten

Sauce -
4.5 cups water
1.5 tbsp oyster sauce or less if u don't wan so dark.
Some Light soya sauce
1 tbsp hua tiao jiu
1/8 of the chicken Knorr cube (opt) or bit of chicken powder

Steps -
1. Boil the water and the sauce first.
2. Then add soaked mushroom in to cook till soften for 5-10 mins, then add breast meat or crab meat in, let it cook for a while.
3. Add crab sticks in. Pour the potato flour with water in to thicken the soup. Stir as you pour.
4. Pour the beaten egg in and stir as you pour. 

Done. Garnish with coriander.