Char Siew Wonton Noodles 干捞云吞面 by Angela Seah Thulin

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

Char Siew recipe - 
smaller portion: http://platepalate.blogspot.se/2015/08/char-siew-by-angela-seah-thulin.html
bigger portion: http://platepalate.blogspot.se/2016/01/char-siew-by-angela-seah-thulin.html
After cooked, i diluted the sauce by adding 60ml water. And allow it come to a boil and off heat.

Wonton recipe -
http://platepalate.blogspot.se/2016/07/wonton-soup-by-angela-seah-thulin.html


Seasoning sauce (per serving of noodles) -
2 bundle of noodles
2 tsp char siew sauce (sauce from the char siew)
1-2 tsp LKK dark soy sauce
1 tsp LKK light soy sauce
1 tsp sesame oil
1 tsp garlic oil
1 tbsp wanton soup base
*LKK - Lee Kum Kee

Vegetables to serve

Steps -
1. Mix the above sauce in a serving bowl except the noodles.
2. In a pot of boiling water, blanch vegetables and remove. Set aside.
3. In the same pot of boiling water, cook the 2 bundles of noodles for about 30-40 seconds, remove using strainer and run in cold water for 10 seconds. Bring the noodles back into the hot pot for another 30 seconds and done. 
4. Mix the cooked noodles with the seasoning sauce. Serve!

Castella Sponge Cake by Angela Seah Thulin

I have seen one of the Plate & Palate members (Helga) bake this cake a few times, but never tried it. Now I regret not trying sooner!

This is a popular Japanese sponge cake with just a few ingredients needed. It has a honey fragrance, is moist and smooth with a somewhat elastic and bouncy texture. It tasted almost like our chinese bake 鸡蛋糕. Really amazed that it's possible get this kind of texture without milk nor butter! Both my husband and I are addicted to it!

The only downside is you cannot eat it immediately, it needs to be chilled for 12hours according to the original recipe! (But I only chilled it for 4 hours, and Helga actually served it immediately!) Since this was my first attempt, I felt that I didn't really manage to get a smooth and beautiful top but I'm really happy about how good it tastes!

Will definitely make this again in just a few days! 

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469362976603634.1073741842.233664896840111/606831739523423/?type=3&theater

Ingredients -

6 large eggs, room temperature
190g granulated sugar
200g bread flour, sieve twice
(A) 5 tbsp honey + 2 1/2 tbsp warm water 
(B) 1 tbsp honey + 1/2 tbsp warm water

Tools -
2 x loaf pans
1 skewer

Steps -
Preheat oven to 160 degree celsius
1. Cut the parchment paper to fit the loaf pans. Grease and ensure paper stick to the loaf pans.
2. Mix the honey and water together. Set aside.
3. In a mixing bowl, whisk the eggs in high speed until well combined.
4. Add the sugar in and whisk for 5 minutes in high speed.
5. Add the honey mixture (A) in and whisk on low speed until combined for about 30 seconds or less.
6. Add the flour in - in three additions and whisk to just combine. Do not overmix.
7. Pour the batter into loaf pan at about 80% full. Use a skewer, draw zigzag line to remove air bubbles in the batter. 
8. Tap the pans gently a few times to release air bubbles.
9. Bake for 35-40 minutes or until golden brown top and a skewer inserted center comes out clean.
10. Brush the honey mixture (B) on top of the cake.
11. Immediately while cake is still warm - Place cling wrap on the table, remove cake from pan and flip onto the cling wrap with top facing down. Then gently remove the parchment paper.
12. Wrap up the cake immediately (this is to retain the moisture) and then chill in fridge for 12 hours.

Notes -
1. I baked at 160 degree for 33 minutes.
2. As I used a handheld mixer, I whisked the point 4 for 6 minutes.
3. I used pure honey.
4. It doesn't have to be baked in loaf pans, I have seen other recipes in round pan too.

Recipe origin: Castella Cake

Steamed Egg 蒸水蛋 by Angela Seah Thulin

To make this soft silky steamed egg - all you need is just eggs and a packet of swanson chicken broth. Since Swanson chicken broth is not available where I live, below is another easy recipe using other ingredients but achieving the same result. 

Recipe using Swanson broth - http://platepalate2014.blogspot.se/2016/10/smoothie-steamed-egg-by-josephine-toh.html

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/603373279869269/?type=3&theater

Ingredients -
300ml warm water
3 eggs

Seasoning 
1/2 tsp salt
1/8 tsp knorr chicken granules
few dashes of ground white pepper

Garnish
1 tsp light soy sauce
1 tsp garlic oil
spring onions, chopped


Steps -
1. Crack 3 eggs in a bowl.
2. Lightly beat the eggs as you pour in the warm water.
3. Then add seasoning and mix well.
4. Strain the egg mixture into a bowl.
5. Cover with heatproof cling wrap.
6. In ready boiling hot water, steam this in LOW HEAT for 10 minutes or until set. 
7. Topped with garlic oil and soy sauce. Done!

Recipe origin - Huang Kitchen

麻油鸡饭 Sesame Oil Chicken Rice by Angela Seah Thulin

I made this dish using the Ghee Hiang sesame oil that I bought in Singapore during my last trip. It has a nice and aromatic flavour which is suitable for this dish.

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/602845239922073/?type=3&theater

For 2-3 pax

Ingredients -

65g ginger, slice thinly

20ml sesame oil

3 big chicken thighs (about 750g), chopped

1 tbsp oyster sauce

1.5 tbsp light soy sauce

100ml water and more

rice 220g, rinsed

Steps -

1. Heat up wok with sesame oil. Add the sliced ginger in and stir fry until fragrant.

2. Then add the chicken in and cook until opaque. Add oyster sauce, light soy sauce and water in. Let it cook for 5 minutes in medium heat.

3. Add the rinsed rice in and mix well. 

4. Scoop everything over to a saucepot and alittle bit more water (just enough to cook the rice). Mix well.

5. Cover with lid, let it come to a boil in medium heat. Then switch to lowest heat and let it cook until the water is completely absorbed (about 10-12 minutes). Remove the saucepot from heat and let it sit for 5 minutes or more. Then fluff the rice.  

Notes -

1. If you do not wish to cook this with the rice, 1 tbsp of light soy sauce will be enough.

Honey Butter Chips by Angela Seah Thulin

Honey Butter Chips that was launched in Korea in August 2014 has been a very popular snack and was even sold out for months. I got to try this only recently, in August 2016, during my Singapore home trip!

Trying was not enough! Since I love honey butter chips so much, I might as well make them myself. My husband especially bought me a potato slicer for this!

Crazy over the taste, I also made honey butter chicken wings to satisfy my cravings, hoping to get that same taste using chicken as well. Honey Butter Chicken Wings

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.524550327751565.1073741849.233664896840111/601783816694882/?type=3&theater

Ingredients -

330g potatoes, sliced
50g salted butter
1 tbsp honey
1/2 tbsp sugar 

Steps - 
1. Slice the potatoes thinly, soak in cold water and then drain and rinse till water runs clear. Drain and pat dry each and every single slice of potato.
2. Deep fry the potatoes until golden brown and crispy. Do not overcrowd the pot while frying. Transfer to paper towel.
3. In a wok, melt the butter, add the honey and sugar and mix well. Off heat. Add all the crispy chips in, toss gently and ensure evenly coated.

Serve!

Honey Butter Chicken Wings by Angela Seah Thulin

I've tried honey butter chips and they were unforgettable! So when the You Tuber - Maangchi vlogged about this recipe, I knew I had to try!! The honey and buttery flavour of these wings, sooo tasty!! You got to try!

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.524550327751565.1073741849.233664896840111/599789880227609/?type=3&theater

Ingredients -

Part A - Marinade
8 full chicken wings
1/2 tsp salt
ground black pepper
2 tbsp potato starch
2 tbsp all-purpose flour
1/2 tsp baking powder
1 egg

Sauce -
30g unsalted butter
1 tbsp minced garlic
1 tsp light soy sauce (I used Lee Kum Kee)
1.5 tbsp granulated sugar
1 tsp honey

Steps -
1. Mix well Part A and marinate the chicken wings for at least 2 hours.
2. Bring the wings to room temperature and deep fried them till just cooked. Dish up. Let the oil heat up for a minute and then deep fried all the wings again for another few minutes. Strain the chicken wings and turn off the heat.
3. In a wok, add the butter and garlic in, saute till garlic is fragrant, add light soy sauce, sugar and stir until melted. Then add honey in. 
4. Off heat and pour all the wings in and mix well to coat the wings evenly.

Serve!

Recipe origin - Honey Butter Chicken

Halloween Swiss Roll by Angela Seah Thulin

Only for the brave ones ... 

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469365889936676.1073741844.233664896840111/598820493657881/?type=3&theater

Orange flavour Swiss roll 

Recipe -

Part (A) - filling
200ml of heavy cream
2 tbsp of granulated sugar
1 tsp of orange cloudy (pic shown below)
*Whisk till trails form/creamy and chill in fridge.

Part (B)
3 large egg yolks
2 tbsp sugar
60ml water
45ml vegetable oil
1/2 tsp vanilla essence 

1 tsp of orange cloudy
60g cake flour, sieve

Part (C)
3 large egg white
2 tbsp sugar

1/4 tsp cream of tartar
Pinch of cornflour
*In a clean metal bowl, whisk the egg white with cream of tartart until soft peak then add sugar and continue whisking. Add pinch of corn flour and whisk till stiff peak formed. Set aside.

Steps -
1. Do Part A first, then chill in fridge.
2. Part (B) - Whisk the egg yolks and sugar until light and fluffy (couple of minutes). Then add water, vegetable oil, vanilla essence and whisk till mixed. Add the sifted cake flour and whisk till well-mixed (batter will look runny).
3. Then do Part (C).

4. Scoop 2 tbsp from Part B and 2 tbsp from Part C into a small bowl, add black food coloring and mix them gently and pour into piping bag. Proceed to pipe your spider web. Then freeze it for 20 minutes or until your spider web have hardened.

*Preheat your oven now at 170degree celsius.

5. After 20 minutes - In 3 additions, take the part (C) and FOLD in to Part (B) till well-combined. Add orange coloring if desired and gently fold in again.
6. Pour onto a 10x10 baking tray lined with baking paper. Into the oven and bake for 14mins.
7. Dust some icing powder on the top. Roll it tightly. Chill in the fridge.
8. Release the roll, spread filling on it and roll the same way again. Back to the fridge to chill before you cut.

Stir fry chicken with paprika by Angela Seah Thulin

Simple bento - stir fry chicken with paprika along with deep fried enoki mushrooms and sweet potatoes. 

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/598333407039923/?type=3&theater

Ingredients -
about 400g chicken breast/thigh meat, cut into slices
1 clove garlic, minced
1/2 red paprika, sliced
1/2 carrot, cut into stripes or green paprika
1 onion, sliced
oil

Marinade -
1/2 tbsp shaoxing wine
1/2 tbsp corn starch
1/4 tsp sesame oil
pinch of salt

Sauce -
1 tbsp oyster sauce
1/2 tbsp shaoxing wine
1/2 tsp sugar
1/4 tsp sesame oil
dashes of white pepper
pinch of salt

Steps -
1. Marinate the chicken and set it aside for 30 minutes.
2. In a wok with some oil, stir fry the chicken till it turns opaque (80% cooked) and dish up. Set aside.
3. Then in the same wok, add some oil and saute the garlic. Follow by adding carrots and onions in. Stir fry until onion cooked down and add red paprika in. After a minute, add the chicken back into the wok follow by adding the sauce.
4. Stir fry/mix well until chicken is completely cooked. 

Done.

Singapore Style Morning Noodles by Angela Seah Thulin

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/597778083762122/?type=3&theater

Ingredients -

250g chicken meat
2 tsp corn flour
drizzle of oil
1/2 tbsp of light soy sauce

500g yellow noodles
3 cloves of garlic, minced
bean sprouts with 1 tbsp shaoxing wine
green leafy vegetables
1/2 cup of water (divide into 2 portions)

Sauce -
4 tbsp dark soy sauce
2 tbsp dark sweet sauce
2 tbsp light soy sauce
2 tbsp fish sauce
1 tbsp shaoxing wine
1 tbsp sesame oil
ground white pepper to taste
*Mix the above together

Steps -
1. Stir fry some eggs first and set aside. 
2. In a wok with oil, stir fry the chicken till cooked. Dish up and set aside.
3. Add some oil to the same wok, saute the garlic till fragrant. Add the bean sprouts and shaoxing wine in, stir fry for a minute.
4. Add the soaked noodles, sauce and 1 portion of the water in. Use a pair of chopsticks to toss/mix well.
5. Pour back the chicken meat, mix well and done.

Recipe origin: http://platepalate2014.blogspot.se/2016/08/singapore-style-economic-fried-noodles.html

姜葱猪肉饭 Stir fry pork w/ginger & onions by Angela Seah Thulin

Inspired by the Singapore TV channel 8 (9pm drama - 美味下半场 / 美美小厨) to cook this dish - 姜葱猪肉饭加蛋！

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/595760157297248/?type=3&theater

Marinate for few hours - 

320g meat (pork fillet)

2 tbsp oyster sauce

2 tbsp light soya sauce

1 tsp sesame oil

2 tbsp corn flour 

Ingredients to cook - 

1 tbsp oil 

20g ginger, sliced

2 cloves garlic, chopped

2 yellow onions (45g)

80ml water

3 stalks scallions

1/2 tsp dark soya sauce 

1 tbsp hua diao jiu (chinese cooking wine)

Steps -

1. Heat up wok with oil, add ginger in and cook until fragrant. Then add garlic and onions in and stir fry.

2. Push it to the side of the wok, add the marinated meat in and stir fry till it turns opaque.

3. Add water, scallions and dark soya sauce in. 

4. Once the scallions turn soft, drizzle the hua diao jiu in, off the heat, mix well and done.