Chicken Teriyaki Burger by Angela Seah Thulin

Another simple yet satisfying meal! Teriyaki chicken with organic sourdough bread, along with mushroom and corn. And since we are in the Swedish summer season why not add something unexpected - strawberry and blueberries on the side :-)

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.254800988059835.1073741838.233664896840111/542980109241920/?type=3&theater

Ingredients -

450g boneless chicken thigh
1 tbsp oil

Teriyaki sauce
2 tbsp japan light soy sauce
2tbsp water
1 tbsp sake
1 tbsp mirin
1 tbsp sugar
8g ginger, grated

Steps -

1. Rinse, pat dry the bonless thigh. Marinate all the thighs with the teriyaki sauce for at least 2 hours in the refrigerator.
2. Remove thighs from fridge to room temperature.
3. In a non stick pan, heat up oil and pan fry the thighs (skin side down) till lightly golden brown. Reserve the sauce, do not add it in yet.
4. Flip the thigh and add in the balance sauce and cook till cooked. Done!

As for the mushroom, I pan fried with butter and add ground black pepper to it.

Recipe origin: OneCookbook

No Bake Chocolate Tart With Strawberries by Angela Seah Thulin

Strawberries are an essential part of the Swedish summer, and picking them yourself is a common family activity during late June and July. 

Strawberry picking season came early this year though, and we were already able to pick on the 11th of June!

The strawberry field was full of ripe and super sweet strawberries, we could easily fill the basket in only 20 minutes! Good family fun and something I highly recommend you to try if you haven't :) 

Strawberry season, here's what we have picked!

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233719563501311.1073741831.233664896840111/542477449292186/?type=3&theater

Ingredients -

Crust
330g digestive biscuits
120g unsalted butter, melted

Ganache filling
200ml heavy cream (36% fat content)
100g milk chocolate
200g dark chocolate

Some strawberries

Steps -

Crust
1. Pulse the biscuits using a food processor until finely ground. Transfer the crumbs to a big bowl, add in the melted butter and mix until combined and moistened.
2. Press the mixture onto a loose-bottomed 23cm tart pan. Freeze the tart while you prepare the rest.
3. Prepare/Cut the strawberries.
4. In a small pot, bring the heavy cream to a low boil. Remove from heat and pour mixture over the chocolate. Stir the mixture until melted and smooth.
5. Pour the mixture over the chilled crust, top with strawberries and refrigerate until set. At least 4 hours.

Note -
1. Alternative biscuits - Oreo cookie works well too but reduce the butter to 110g.

Chee Cheong Fun 猪肠粉 by Angela Seah Thulin

For an explanation on Chee Cheong Fun (rice noodle roll) - https://en.wikipedia.org/wiki/Rice_noodle_roll

猪肠粉

材料
水 350毫升
粘米粉 100公克 
玉米淀粉 10公克
木薯粉 10公克
盐 1/2小匙
油 3大匙
** 以上材料混合搅拌均匀 置一旁约30分钟 （面糊）

作法
1）用一蒸盘抹上少许油，倒入薄薄一层面糊， 🔥中蒸4-5分钟即可。
2）如果喜欢加料，蒸了2分钟后加入 叉烧或虾，继续蒸2-3分钟即可。

后记-我用铝制盘蒸！

酱汁材料

李锦记海鲜酱 3.5大匙
丰禾园酱青 1大匙
丰禾园黑酱油 1/2茶匙
水 4大匙

作法
1）将以上放入小锅用中小火不停搅拌至稍微浓稠， 搁置一旁待其冷却！

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469369326602999.1073741845.233664896840111/540763259463605/?type=3&theater

Ingredients 

Rice noodles -
350ml water
100g rice flour
10g corn flour
10g tapioca flour
1/2 tsp salt
3 tbsp veg oil
*Mix the above together

Sauce -
3 1/2 tbsp LKK hoisin sauce
1 tbsp Feng He light soy sauce
1/2 tsp Feng He dark soy sauce
4 tbsp water

Scallions
sesame seeds
char siew

Steps -
1. Prepare the rice noodles batter and set aside for 30 minutes.
2. Sauce - mix all the ingredients together in a small sauce pot and cook over medium heat until slightly thickened. Stir frequently to prevent burning. Set aside to cool completely.
3. I used aluminium foil tray to steam the rice noodles. Brush some oil on it. Pour a thin layer of batter and then steam for 4-5 minutes. Or if you like to add char siew to it, add only after 2 minutes of steaming. Then continue for another 2-3 minutes.

Previous posts - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/250303708509563/?type=3&theater

https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/250303718509562/?type=3&theater

Rice noodles recipe origin: http://themeatmen.sg/chee-cheung-fun/

Char Siew 叉烧肉 by Angela Seah Thulin

When the one of the members in Facebook group - Plate and Palate highlighted that this is a very delicious recipe, i must give it a try! And Indeed! 

自制叉烧

调味料 -
李锦记海鲜酱 1大匙
李锦记酱油 1大匙 
李锦记蚝油酱 1.5大匙
绍兴酒 1/2 大匙
麻油 1大匙 

白糖 3大匙
五香粉 1/2小匙
白胡椒粉 1/2小匙

猪颈肉 450公克 切条

作法 -
1）将以上调味料混合均匀 加入 🐗 颈肉用手抓揉讓肉容易入味，放入冰箱冷藏一夜或者至少4小时。
2）将腌好的肉取出置于室温15-20分钟。
3）将腌肉和腌汁放入不黏锅内，加盖，以中小火煮。
4）每隔5-8分钟翻转肉以防煮焦，续小🔥煮约30-40分钟至腌汁变浓稠。
5）取出讓肉冷却方可切片。
6）将锅里剩余腌汁加入2大匙水用小🔥煮沸至浓稠。
7） 上碟，洒上少许作法6）的腌汁即可

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/540339996172598/?type=3&theater

Marinate the following overnight or at least 4 hours.

450g Pork Collar 

1 tbsp - LKK Hoisin sauce
1 tbsp - LKK light soya sauce 
1.5 tbsp - LKK Oyster sauce
1/2 tbsp - Shaoxing wine
1 tbsp - Sesame oil
3 tbsp - Sugar 
1/2 tsp - Five spice powder
1/2 tsp - White pepper

Steps -
1. Remove the marinated meat from fridge and rest for 15-20 minutes to room temperature.

2. Using a non-stick pan/pot, add the marinated pork & sauce and cook it at low-medium heat with lid covered. 

3. Flip the meat at every 5-8 minutes to prevent charred. Let it simmer for about 30 to 40 min or until meat is fully cooked and sauce has thickened.

5. Allow the meat to rest for 5 minutes before cutting. Drizzle the balance sauce on the meat.

Notes - 
1. I added 2 tbsp of water to the balance sauce and let it come to a gentle boil. 
2. The name of the pork in Swedish - Fläskkarré. 

Recipe origin: Pam'sCharSiew

Crispy Deep Fried Wings by Angela Seah Thulin

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/539827676223830/?type=3&theater

脆炸鸡翅 

材料1 
鸡翅 6 只 
盐 1/2小匙 
胡椒粉 1/2小匙 
** 鸡翅清洗干净，沥干水分。或用纸巾抹干。腌制约30分钟。

材料2
低筋面粉 180公克
盐 1.5小匙
胡椒粉 2小匙
泡打粉 1/4 小匙
** 混和拌均匀。

材料3
2 粒全蛋打散

步骤 - 裹粉 - 油炸
1）将材料1的鸡翅在材料2内滚一滚，摔掉多余的粉，放入材料3（蛋液）内滚一圈，再放入材料2内滚一滚。
2）热油锅，油量须足够盖过鸡翅。 裹好粉的鸡翅马上放入油锅炸至金黄色。
3） 配上喜欢的酱汁，辣椒酱，趁热吃。


Ingredients - 
6 chicken wings
1/2 tsp salt
1/2 tsp pepper
*Marinate above together for 30 minutes

180g plain flour
1.5 tsp salt
2 tsp pepper
1/4 tsp baking powder
*Mix the above together

2 beaten eggs

Steps -
1. Rinse and pat dry the wings. Marinate them with salt and pepper for 30 minutes.
2. Dredge the wings in the seasoned flour (shaking off any excess flour), dip the wings into the beaten eggs and then toss with flour mixture to coat again. 
3. In a pot, heat up oil and then deep fried wings in small batches or until golden brown for/between 8-10 minutes or until cooked.
4. Serve hot with your favorite sauce.

Recipe origin - https://www.facebook.com/mykitchen101/videos/481487375358374/

Steamed Spare Ribs w/Black Bean Paste 豆豉蒸排骨 by Angela Seah Thulin

This is a MUST order dish whenever visiting a Dim Sum restaurant. Living abroad I really miss this kind of morning breakfast, enjoying a table of varieties - char siew bao, sticky rice in lotus leaf, steamed sausage rolls and of course this one!

One of the best Dim Sum restaurants in Singapore is Red Star Restaurant 红星酒家 located at Chin Swee Road. This is where i prefer to go. 

Ok ok, this is another fuss-free recipe yet with very tasty results using Feng He Garden Black Bean Paste and you don't have to marinate the ribs overnight! 

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469369326602999.1073741845.233664896840111/535531319986799/?type=3&theater

豆豉蒸排骨 

每当我上茶餐厅吃点心这是一道必点点心。 尤其人在异乡难免怀恋家乡的各式美味佳肴，比如叉烧包，荷叶糯米饭，肠粉，虾角 等等。 位于振瑞路的老字号红星酒家是我最爱去的点心酒家。 就誏我介绍这道用丰禾黑鼓酱煮成简易的美味豆豉蒸排！

🍴食材 

猪肋排 300公克 剁成约一寸小块备用 

丰禾黑鼓酱 1/2 大匙 

绍兴酒 1/2大匙 

蒜蓉 1小匙

水 1大匙 

盐 1/4小匙 

油 1小匙

糖 1小匙

芝麻油 1小匙

黍粉 1大匙

少许胡椒粉 

红辣辣切片

🍴 作法 

1） 将以上腌料一起拌均匀，加入肋排沾裹均匀 

2） 作法一放入蒸盘大火蒸 30-40 分钟 或熟透 撒上些许青葱即可上碟！ 

📑温馨提示📑 1） 我用一大匙丰禾黑鼓酱 2） 我蒸比较长时间 （大约45 分钟） 皆因我喜欢糜烂的肋排！

Ingredients - 

300g pork spare ribs, cut into 1'' or bite-sized pieces

1/2 tbsp Feng He Garden black bean paste

1/2 tbsp shaoxing wine

1 glove garlic, minced

1 tbsp water

1/4 tsp salt

1 tsp oil

1 tsp sugar

1 tsp sesame oil

1 tbsp corn starch

dashes of white pepper

chilli, cut into slices

Steps - 

1. Mix well and marinate all the above together for an hour. Ensure that every piece of the ribs are coated with the marinade.  

2. In hot boiling water, steam over high heat for 30-40 minutes or until done. 

Garnish with scallions!

Notes - 

1. I used 1 tbsp of black bean paste instead.

2. I steamed this longer (for about 45 minutes) as I like my spare ribs to be really tender.

3. The type of pork I used in Swedish is Kamben.

Disclaimer: This is not a sponsored post.

Braised Pork Over Rice 滷肉飯 by Angela Seah Thulin

Mmmm...The meat is so soft, sweet and juicy and it literally melts in the mouth! Yes, this is another easy recipe that you need to try. Effortless but very tasty! And the best part is, both my hubby and son cleared their bowls!

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/535166240023307/?type=3&theater

滷肉饭 
 🐷 食材 -

五花肉 550 公克 （将肉切成小块状） 
蒜蓉 16公克 
油葱酥 4 大匙
五香粉 1/2 小匙 
白胡椒粉 1/2小匙 
绍兴酒 2 大匙 
李锦记黒酱油 60 毫升 
水 2 杯
晶糖 16 公克 
盐 1/4 小匙 

🐷 作法 -
1） 热锅，加2大匙油，转中小火 放入蒜蓉炒至香，加入五花肉炒至变色油亮。
2） 加入油葱酥，五香粉，绍兴酒，胡椒粉和盐，续炒大约30秒至酒气蒸发。 
3） 加入黑酱油，水和晶糖至滚沸。
4） 改转小火续煮约一小时。 
5） 中途加入白煮蛋续煮半小时即可。

🍽 伴以白米饭，滷蛋 和青菜！ 

📑 温馨提示 - 如果喜爱浓汤汁，可将火候转至中大火煮约五分钟即可。

Ingredients -
550g pork belly, cut into small pieces
4 cloves garlic, minced (about 16g)
4 tbsp of deep fried shallots
1/2 tsp of five-spice powder
1/2 tsp white pepper
2 tbsp of shaoxing wine
60ml of LKK dark soy sauce

2 cups of water

16g of crystal sugar
1/4 tsp of salt
Opt - 4 eggs
LKK = Lee Kum Kee

Steps -
1. In a pot with some oil just enough to coat the bottom of the pot, fry the garlic until fragrant and add the pork belly in. Cook the pork belly until it turns opaque (no longer in pink).
2. Add the deep fried shallots in, five-spice powder, rice wine, salt and white pepper. Stir to mix well and cook for about 30 seconds allowing the alcohol to evaporate.
3. Following by adding soy sauce, water and crystal sugar and let it come to boil.
4. Then switch the heat to low and let it simmer for 1 hour.
5. Boil some eggs and add in only half way the cooking time (30 minutes). 

Serve with rice, eggs or even stir-fried vegetables..

Notes - 
1. Switch the heat to medium high if you like to thicken the sauce. Takes about 5 minutes.

Stir-Fried Udon Noodles by Angela Seah Thulin

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/534406000099331/?type=3&theater

Ingredients -
600g Udon noodles
8 prawns, marinate with salt and pepper
2 stalks of scallions
3 eggs
2 cloves garlic, minced
2 shallots, sliced

Marinate to the meat -
320g chicken meat
1 tsp corn starch
1 tsp Feng He light soy sauce
dashes of pepper
bit of sugar if desired

Sauce (in a bowl) - 
200ml chicken stock (I used water + 1 tsp chicken powder)
1 tbsp Feng He dark soy sauce
1 tbsp Feng He light soy sauce

Steps -
1. Cut the meat into slices, marinate and set aside for 30 minutes.
2. Soak the Udon with some hot water for 5 minutes. Rinse and then drain well.
3. Pan fried the eggs with some light soy sauce, dish up and set aside.
4. Heat oil in a wok and saute the garlic and shallots till fragrant. Add the chicken meat in and stir fry till cooked. Dish up and set aside.
5. Add Udon in and the sauce to the wok. Toss it with ladle and using a pair of chopsticks in medium heat. Simmer for few minutes for the Udon to absorb the flavours of the sauce.
6. Add the prawns in and after it turns opaque, add back the cooked meat. Toss to mix well.
7. Taste and adjust accordingly. Add soy sauce or salt if needed.

Notes -
1. You may like to add sugar to the sauce if you are not using Feng He Garden sauces.

Soy Sauce Chicken by Angela Seah Thulin

As you know in many chinese dishes, seasoning is the real challenge. Not for this dish as it is really simple to make. All you have to do is - boil the chicken for a very short time and then leave it in the pot. Once served, simply add soy sauce!

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/533919570147974/?type=3&theater

Ingredients -
1.4 kg whole chicken 
8 cups chicken stock 
40ml LKK dark soy sauce
10ml LKK light soya sauce
1 tsp chicken powder
1/4 tsp sugar
20g shredded scallions 
15g shredded ginger
1.5 tbsp hot oil
*LKK = Lee Kum Kee

Since I didn't have ready made chicken stock, I made my own as per the method below -
8 cups of water
1.5 tsp of chicken powder
2 pandan leaves
8 cloves garlic
30g ginger
1.5 tsp salt
1 lemon grass (cut into 2, bruise gently)
2 stalks of scallions


Steps -
1. Wash and rub the whole chicken with salt. Rinse away and set aside.
2. Bring the 8 cups of stock to boil for 15 minutes then add the chicken in, give it a stir and cover with lid. Let it come to a boil for 15 minutes. Off the flames, remove from stove and leave the chicken in the pot for one hour.
3. Remove the chicken and soak in cold water allowing the chicken to cool down completely.
4. Chop and arrange chicken on a serving plate. Lay the shredded scallions and ginger beneath then top with the chopped meat.
5. Boil the oil, be very careful - it will be very hot and sizzling. Drizzle the hot oil all over the chicken. 
6. In a bowl, add the dark soy sauce, light soy sauce, chicken powder, sugar, 1.5 tbsp of the chicken stock - mix well. Then pour this around the chicken.


Notes -
1. If your chicken is smaller (less than a kg), boil for 5-10 minutes and cover with lid for 30-45minutes or until done.

Recipe origin: Lee Kum Kee