Raspberry Vanilla Cake by Angela Seah Thulin

A simple raspberry vanilla cake for my husband 40th birthday! 

Genoise Sponge -
4 eggs
120g caster sugar
120g plain flour, sifted
40g, melted butter
1 tsp vanilla essence

Steps -
1. Whisk the eggs and sugar until ribbon stage for about 7minutes.
2. Fold the sifted flour in in 3 additions until well combined.
3. Add the vanilla essence to the melted butter.
4. Take 4 tbsp of the batter to a small bowl, pour the melted butter and vanilla essence in to the batter and mix well gently.
5. Then pour this butter mixture to the batter and fold in gently till well combined.
6. Pour the batter to a 23cm baking pan and tap gently to release air bubbles. 
7. Into preheated oven 180 degree celsius and bake for 30 minutes or skewer inserted center and comes out clean.
8. Let it cool for 5 minutes before removing it.

Recipe origin: Mandy's Baking journey

Notes - 
1. I doubled the above recipe to make a 2 layers birthday cake.

For the buttercream -
225g unsalted butter
113g cream cheese
2 tbsps heavy cream
1 tsp vanilla essence
250g icing powder
pinch of salt
120g raspberries
Food coloring

Steps - 
1. Using a hand mixer, beat the butter for few minutes until smooth and creamy. Add the cream cheese in and beat to incorporate. 
2. Then add vanilla essence and salt in. In low speed, gradually beat the icing powder and food coloring if any in. Add about 2 tbsps of heavy cream in. Switch to high speed and beat till it is light and fluffy. 
3. In a bowl, mash the fresh raspberries with a fork. 
4. Assembling the cake - spread generous amount of buttercream between each layer then spread the crushed raspberries on top of it. Frost the outside cake with thin crumb coat and refrigerate for 30 minutes.

Notes -
1. Add more icing powder or milk, as needed, to get the right spreading consistency.
2. I am using Wilton food coloring - leafy green and kelly green.
3. To pipe grass - I'm using Wilton tip 233.

Lime Bundt Cake by Angela Seah Thulin

Lime Bundt Cake with lime glaze is a wonderful treat for citrus lovers (I wasn't but now i am) and this is going to be one of my favorite cakes! An insanely moist and tender bundt cake. 

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469362976603634.1073741842.233664896840111/528290337377564/?type=3&theater

Ingredients -
260g all-purpose flour, sifted

2 tsp baking powder, sifted

1/4 tsp salt

2 tbsp grated lime zest (outer green skin of lime)
225g unsalted butter, room temperature
180g granulated white sugar

1 teaspoon vanilla essence
4 large eggs

60ml fresh lime juice

Glaze:

2 tbsp freshly squeezed lime juice

100g icing powder (adjust sweetness accordingly)
*Mix the above together and stir until you see thick and smooth glaze

Steps -
Preheat oven to 180 degree celsius

1. Grease your bundt pan with butter and coat with icing powder.

2. In the mixing bowl, beat the butter and sugar until light, fluffy and pale in color (about 5 minutes). Then add vanilla essence in and beat to mix. Follow by adding the eggs in, one at a time and beat till just combined. Scrape down the sides of the bowl as needed.  Mix well.

3. Add the flour, baking powder, salt and lime zest into point 2 and slowly pour the lime juice in as you whisk the batter. Beat till its just combined. Do not overbeat.

5. Pour onto the bundt pan, smoothing the top evenly and bake for 40-50 minutes or until the bread is golden brown and a toothpick inserted in the center comes out clean.

6. Pour the glaze on top of the bundt cake allowing it to drip down at the sides.

Notes -
1. Every oven's temperature varies. I baked my lime cake at 165 degree celsius for 40 minutes. 
2. I used 120g icing powder to 2.5 tbsp lime juice.
3. I brushed about 2 tbsp of fresh lime juice to the bundt cake right after out of oven.

Sweden: Fika at 3pm - 27 degree celsius

Kueh Salat by Angela Seah Thulin

What is Kueh Salat? It is a two-layered dessert with steamed glutinous rice forming the bottom half, and a green custard layer made with pandan juice (hence the green colour) on top. https://en.wikipedia.org/wiki/Seri_Muka

This is one of my favorite Kueh and I always buy this whenever I am in Singapore. Today I got so inspired by Flora's post in Facebook Plate and Palate food group that I just had to give it a try. I know this will not go to waste because both my husband and I are coconut and kaya lovers. Looking at Flora's recipe again, here i go! 

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469369326602999.1073741845.233664896840111/527531304120134/?type=3&theater

This is my first attempt. I must say it is not as complicated as i thought it would be, but it is not that easy to make either.

Ingredients A (bottom layer)
400g glutinous rice
1 tsp salt
250ml + 20ml thick coconut milk
2 stalks of pandan leaves, cut into 3

Ingredients B (custard layer)
200ml fresh pandan juice 
60g corn flour, sifted
40g plain flour, sifted
4 eggs
400ml thick coconut milk
310g sugar

Steps - 

Bottom layer :
1. Rinse the glutinous rice and soak with water for 2hrs. Then drain away the water, add the salt in and mix well.
2. Spread some of the rice on a bowl topped with pandan leaves and then remaining rice on top and steam for 20 minutes in high heat.
3. Discard the pandan leaves, fluff the rice and add coconut milk in mix well. Steam for another 10 minutes in high heat. Transfer the rice into a baking tray (I used my brownie tray). Using a wet spoon, press down the rice to an even layer. I drizzled another 20ml coconut milk in. Steam for another 5 minutes.

Custard layer:
1.  Mix the sifted flour in a big bowl and set aside.
2. Using a balloon whisker, whisk the eggs and sugar together gently. Follow by adding the thick coconut milk and pandan juice in. Pour this mixture to above point one. Stir to mix well. Ensure no lumps.
3. Cook the above mixture over low heat until it thickens slightly. Strain the mixture.
4. Pour the cooked mixture over the glutinous rice (3/4 full) and cover it with a cloth. Steam over medium heat for 20 minutes. Set it aside to cool completely before cutting.

Notes - 
1. The coconut milk I used is from the brand "Kara" and was in a 200ml packaging (Tetra Pak)
2. I used 12 stalks of pandan leaves blended with 220ml water for the fresh pandan juice. 
3. I could have gotten a smooth custard top but i filled up the baking tray too much and it turned ugly when it rose and touched the cloth.
4. This recipe to me is for 5-6 pax.

Recipe origin: FloraKuehSalat

5 Minutes Chocolate Roll Cake by Angela Seah Thulin

5 ingredients and just 5 minutes to bake this!! 

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469365889936676.1073741844.233664896840111/526296440910287/?type=3&theater

5 Minutes Roll cake - http://platepalate.blogspot.sg/2016/05/5-mins-roll-cake-by-angela-seah-thulin.html

Ingredients
3 eggs
1 tsp baking powder
1.5 tbsp cocoa powder
100g sugar (I reduce to 75g)
50g potato flour

Ganache
150g semisweet chocolate
90ml heavy cream (36% fat content)
5g butter
*In a small pot in medium heat, bring the heavy cream to a simmer. Remove from stove and add chocolate and butter in. Stir after 30 seconds until smooth. Let it cool completely before using.

Steps -
Preheat oven to 250 degree celsius.
1. In a bowl, sift the flour, cocoa powder and baking powder. Set aside.
2. In a big oven tray lined with parchment paper, spread some sugar or cocoa powder on it. Set aside. This is to be used for flipping the roll cake after it is baked. 
3. Whisk the eggs and sugar till very light and extra fluffy. 
4. Add the sifted flour, cocoa powder and baking powder in. Fold it in gently until well mixed. Do not over fold. 
5. Pour the batter onto your 10x10 baking tray lined with parchment paper. Bake at 250 degree celsius for 5 minutes. 
6. Remove immediately from baking tray and flip it over to the tray that has sugar/cocoa powder on it. Then roll it up. Set aside to cool completely.


Notes - 
1. For step three - I whisked using a hand mixer and did it for 10 minutes.
2. My mother in law baked at 250 degree celsius for 5 minutes while i baked at 210 degree celsius for 7 minutes.
3. As soon as you are done with step 4 - You will need to send in to bake immediately. Such potato flour has to be baked straight away otherwise the flour will sink and form a chewy base.
4. If you do not want sugar on the roll, prepare a damp cloth instead (referring to step 2).
5. As i do not eat cream, I used some of the ganache as the filling. Then cover the entire roll with the remaining ganache. 

So fluffy!

It's incredibly SOFT!

5 Minutes Roll Cake by Angela Seah Thulin

I first had this roll cake at my mother-in-law place during Easter gathering this year 2016. She served this as a dessert to us - each with 2 slices of roll cake, topped with a slice of peach and a scoop of ice cream. I couldn't believe how soft and airy it was (scroll down to the last pic). I have never had such a soft roll cake before. I was really amazed by it and i knew i had to ask for the recipe. The flour she used was somewhat incredible to believe. That could be the reason to result such softness. So far, I have not heard anyone using it for baking. Not just that, only 4 ingredients are needed for this roll cake only!! So, I tried baking. The roll cake is soft and i think it has a little different texture from my swiss roll recipe. However I did not achieve my mother-in-law's standard. Technique plays a very important role here too. 

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469365889936676.1073741844.233664896840111/526096310930300/?type=3&theater

This is a basic recipe for light roll cake suitable to serve with cream or ice cream.

Ingredients
3 eggs
1 tsp baking powder
100g sugar (I reduce to 75g)
50g potato flour

Steps -
Preheat oven to 250 degree celsius.
1. In a bowl, sift the flour and baking powder. Set aside.
2. In a big oven tray lined with parchment paper, spread some caster sugar or icing powder on it. Set aside. This is to be used for flipping the roll cake after baked. 
3. Whisk the eggs and sugar until very light and extra fluffy. 
4. Pour in the sifted flour and baking powder or any other liquid (opt. vanilla essence). Fold it in gently until well mixed. Do not over fold. 
5. Pour the batter onto your 10x10 baking tray lined with parchment paper. Bake at 250 degree celsius for 5 minutes. 
6. Remove immediately to flip it over to the tray that has sugar/icing powder on it. Then roll it up.

Notes - 
1. For step three - I whisked using a hand mixer and did it for 10 minutes.
2. Sugar level - my mother in law reduced the sugar to 75g so i followed and i used caster sugar.
3. She baked at 250 degree celsius for 5 minutes while i baked at 210 degree celsius for 7 minutes.
4. As soon as you are done with step 4 - You need to send in to bake immediately. Such potato flour has to be baked straight away otherwise the flour will sink and form a chewy base.
5. If you do not want sugar on the roll, prepare a damp cloth instead (step 2).
6. I added 1 tsp vanilla essence at step 4.

This is roll cake texture from my MIL's bake.

Purple Yam Macarons 紫薯玛卡隆 by Angela Seah Thulin

For other macaron recipes: https://www.facebook.com/pg/sassyangelakitchen/photos/?tab=album&album_id=524549714418293

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.524549714418293.1073741848.233664896840111/524546754418589/?type=3&theater

Ingredients -
(A)
45g egg white
50g caster sugar

(B)
50g almond powder
60g icing sugar
6g purple sweet potato powder

Filling:
40g unsalted butter
8g icing sugar
10g purple sweet potato powder

Topping: 
black sesame seed 


Steps -
1. Sieve the ingredients (B) in a bowl. Set aside.
2. In another big mixing bowl, whisk the ingredients (A) till stiff peak. Then in 3 additions - add the (B) in and fold them in one direction. Mix well.
3. Pour the mixture into a piping bag. Pipe the macarons in a baking paper with 3.5cm circles. Then tap the baking sheet gently a few times to break any air bubbles that could have been formed. 
4. Let the macarons sit for 15-20 mins (depending on the temperature and humidity of your kitchen) or until the top of the macarons are no longer tacky.
5. Preheat the oven to 190-200degree celsius.
6. Turn off the oven and place the macarons in with your pair of gloves leaving a gap at the oven door. Leave it inside for 6 mins.
7. On the oven temperature to 130-140 degree celsius, close the oven door and bake for 15 mins.
8. Turn off the oven and continue to leave the macarons inside for 6-10mins. 
9. Mix the filling together and pipe in between the macarons.

Recipe origin: PurpleYamMacarons

Steamed eggs with minced meat by Angela Seah Thulin

I know many people prefer silky smooth steamed eggs over this dish (with minced meat), but this is one of my favorite childhood dishes, and something my mum has been serving all these years - even my son knows it! 

My mum would steam it using a stainless steel plate exactly like this. I wanted to do it the same way so I bought such a plate too. After moving to Sweden 3 years ago, i tried to replicate this dish a few times but i never really succeeded achieving the same taste as my mum. But I managed to do it today! You´ll probably not find that it looks appealing but my mum never garnish with anything so this is what it looks like :)

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/523941981145733/?type=3&theater

Ingredients -
120g minced pork 
1/2 tbsp light soy sauce
1 tsp sesame oil
Few dashes of pepper
- Marinate the above and set aside.

2 large eggs, beaten

1 1/2 tbsp light soy sauce

1 1/2 tsp sesame oil

1 1/2 tsp hua diao jiu

1/2 tsp dark soy sauce

250ml lukewarm water
1/4 tsp chicken powder
Pinch of salt
A few dashes of pepper

Steps -

1. Marinate the minced pork and set it aside for 30 minutes.

2. In a stainless steel bowl, add the eggs, marinated meat, light soy sauce, sesame oil, hua diao jiu, dark soy sauce, water, chicken powder, salt and pepper and mix well. 

3. Cover with aluminium foil and steam in hot boiling water for 10-15 minutes.

Orange Frosted Pound Cake by Angela Seah Thulin

I was in the mood for something sweet and fresh. But I am too lazy to bake with complicated recipes. So i made a twist from my LemonPoppyseedsPoundCake recipe into this Orange Frosted Pound cake. Yummy!! It is one of my favorite pound cakes now. Sweet with tangy orange taste, moist and dense texture. Served with a cup of hot tea, that's my Fika for the day.

Ingredients - 
190g all-purpose flour

1 tsp double action baking powder

1/4 tsp salt

1 grated orange zest (outer yellow skin of one orange)

Opt - 1/2 tbsp poppy seeds

3 large eggs

130g granulated white sugar
160g unsalted butter, room temperature

1 teaspoon vanilla essence

60ml orange juice from concentrate

Orange frosting:

1 tbsp freshly squeezed orange juice

5-7 tbsp icing sugar

Steps -
Preheat oven to 180 degree celsius.

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

2. In a bowl, mix the flour, baking powder, orange zest, poppy seeds and salt together. Set aside.

3. In the mixing bowl, beat the butter till soft and creamy then add sugar in and beat till light and fluffy. Then add the eggs in one by one and beat till just combined. Scrape down the sides of the bowl as needed. Then add vanilla essence in. Mix well.

4. Add the flour in by 3 additions and the orange juice in by 2 additions. Beat till its just combined. Do not overbeat.

5. Pour onto the loaf pan and bake for 50-60 minutes or until the bread is golden brown and a toothpick inserted in the center comes out clean. 

6. Let the cake cool down completely. Mix the glaze and then pour onto the cooled orange cake.

Notes -
1. Every oven's temperature varies. I baked my orange cake at 160 degree celsius for 46 minutes. 
2. I cooked 1/2 tbsp poppyseeds in a small pot till warm, this has enhanced the fragrance.
3. Omit poppyseeds and replace with chia seeds, it works as well. 
4. If you want a nicer thicker glaze, you have to add more icing sugar (that will also mean more sweet).

Braised Chicken Wings by Angela Seah Thulin

It makes your cooking so much easier yet tasty with this Feng He Garden sauce!

Braised Chicken Wings by Feng He Garden dark soya sauce 

❤

Ingredients - 
1.5 tbsp Feng He dark soya sauce
50ml water
Sesame oil
20g ginger, slices
1 clove garlic, gently flatten
7 whole chicken wings

Steps -
1. Heat up wok with sesame oil, then add the ginger n cook til fragrant.
2. Then add the chicken in n stir fry till opague.
3. Add soya sauce, garlic and water n let it immerse cooking for 15-20mins or until wings are fully cooked with lid covered.

Long Beans Rice by Angela Seah Thulin

My mum used to cook this dish very often for us when we were very small. Since I don't fancy vegetables nor pork belly, I really dislike this dish. I would also secretly scoop the vegetables and throw into the bin. 

This Sunday morning, I opened the fridge and saw a packet of long beans and somehow felt a craving for this childhood dish. I made a call to my mum and asked for her cooking method. But I started off with my grumbling about how much I disliked this in the past... In my mum´s version she only uses Long bean and Pork belly, and as this was meant to be a simple economic dish in the past let's not complicate it.

Once I was done cooking and had the first bite I was immediately transported back to my childhood with a very strong "Jurong West" feeling (my parent´s first HDB home in Singapore in 1986) :-) 

I had 3 bowls like the one you see below!

Ingredients -
240g pork belly
1 tsp sesame oil
1 tsp light soy sauce
dash of pepper
Marinate the above  

2 lup cheong, soaked and sliced
2 cloves of garlic, minced
2 tbsp dried shrimps, rinsed
110g long beans, cut into 1.5''
210g rice
1.5 cup of water

Seasoning -
1 tbsp oyster sauce
1/2 tbsp light soy sauce
1 tsp dark soy sauce
1/4 tsp sugar
dashes of white pepper
some deep fried shallots

Steps -
1. Rinse the rice and soak for 30 minutes. Soak the lup cheong with hot water for 5 mins, it will remove the wax paper easily.
2. In a wok with NO oil, pan fry the lup cheong then remove and set it aside.
3. In the same wok, add some oil and saute the garlic and dried shrimps till fragrant. 
4. Then add the pork belly in and cook till opaque.
5. Add the long beans, rice and seasoning in. Quick stir fry to mix well.
6. Dish up and transfer to a pot, add water in, cover with lid and cook in high heat. Once it starts to boil, add the deep fried shallots in, give it a stir, switch to low heat and cook for another 10-15mins until rice is cooked. Top with lup cheong and serve.