Coconut Cookies by Angela Seah Thulin

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Please watch the video before attempting this recipe! Tapioca Coconut Cookies

Ingredients -

1 cup coconut milk

1/2 cup granulated sugar

2 stalks of pandan leaves, wash and knot

1 egg yolk (from a large egg)

260g tapioca starch flour (and more)

Steps -

1. In a pot combine the coconut milk, sugar and pandan leaves and cook for 25 minutes in medium heat until it turns into thick yet syrupy consistency.

2. Leave it to cool to room temperature (lukewarm) and then stir in the egg yolk. Mix well.

3. In a big mixing bowl with tapioca starch flour, pour the liquid in and knead to combine.

4. Cover the dough with cling wrap and let it rest for 30 minutes.

Preheat the oven to 175 degree celsius

5. Shape the dough into individual small balls.

6. Place the balls on parchment paper and bake for 25-30 minutes.

Recipe origin: Tapioca Coconut Cookies

Notes - 

1. This tastes just like Kueh Bangkit but on a firmer texture. 

2. I used Kara coconut milk 200ml packet form.

3. I used more 260g flour as my dough was quite sticky.

4. Add bit by bit of water if your dough is too dry.

Mix the coconut liquid into the flour

Cover with cling wrap and rest for 30 minutes.

Laksa Fried Rice by Angela Seah Thulin

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Laksa Fried Rice using premix

Ingredients -
1.5 cups cooked rice
4 eggs, beaten 
1 garlic, minced
1 onion, minced
1 pkt of prima laksa fried rice paste
Salt to taste

Steps -
1. Mix the cooked rice with 2 eggs.
2. In a wok with oil, cook the onion and garlic. Then add the prawns in and cook until pink. Dish up and set aside.
3. In the same wok with oil, cook the balance eggs and break it up. Then add the cooked rice in follow by adding 3 tbsp of laksa fried rice paste. Toss and mix well. Add the cooked prawns back in.
4. Add salt to taste and done.

Christmas Yule/Log cake 2016 (1) by Angela Seah Thulin

My First Christmas log cake of the year 2016 -

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Chocolate roll cake with Chantilly cream topped with white chocolate snowflakes

Part (A) - deco
Icing powder 
White chocolate
X'mas deco

Part (B) - filling
300ml of heavy cream
2-3 tbsp of granulated sugar
*Whisk the heavy cream & sugar till trails formed/creamy (3-4mins). 

Part (C)
3 egg yolks
2 tbsp sugar (30g)
60ml water
45ml vegetable oil
1/2 tsp vanilla essence
1 tbsp cocoa powder, sieve
60g cake flour, sieve

Part (D)
3 egg white
2 tbsp sugar (30g)
1 tsp of cornflour
*In a clean metal bowl, whisk the egg white till soft peak then add sugar n continue whisking. Add the corn flour and whisk till stiff peak formed. Set aside.

Steps -
1. Do Part B first.
2. Part (C) - Whisk the egg yolks and sugar till fluffy. Then add water, vegetable oil, vanilla essence n whisk till mixed. Add the sifted cake flour and cocoa powder to it and whisk till well-mix (batter will look runny).
3. Then do Part (D).
*Preheat your oven now at 170degree celsius.
4. In 3 additions - take the part (D) and FOLD in to Part (C) till well-combined.
5. Pour onto a 10x10 baking tray lined with baking paper. Into the oven and bake for 14mins.
6. Dust some icing powder on the top. Roll it tightly and let the paper wrapped with it. Let it be for few mins or till cooled.
7. Release the roll, spread filling on it and roll it back the same way again.
8. Pipe your exterior design as you like. I spread the cream all over and then deco. Back into the fridge to chill before you cut.

Stir Fry Broccoli with Chicken by Angela Seah Thulin

My family love this dish a lot and I have been cooking this for 3 consecutive days :)

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Ingredients - 
250g - 350g Broccoli
2 cloves garlic, minced
1 tbsp oyster sauce
30-40ml water
oil

Marinate meat -
250g boneless chicken thigh meat
1/2 tbsp Feng He light soy sauce
1/2 tsp vegetable oil
2 tsp corn flour

Steps -
1. Pre-boil broccoli with some salt for 2 minutes. Drain with cold water and set aside.
2. In a wok with oil, saute the garlic till fragrant follow by adding chicken thigh meat.Stir fry till almost cooked. Dish up and set aside.
3. Turn the heat to low, add the water, oyster sauce and broccoli in. Turn the heat to high, stir to mix well and add the chicken thigh meat in. Stir fry for another 1-2 minutes and done.

Fruit Cake by Angela Seah Thulin

This is a recipe without alcohol. For those who prefers their fruit cakes to have boozy flavour, you can mix the candied fruit with a little alcohol (Grand marnier, rum, brandy or sherry) and let it macerate for 1-2 days. I like mine this way instead :)

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469362976603634.1073741842.233664896840111/624173644455899/?type=3&theater

Ingredients -

100g candied mixed peel

100g candied red cherries (cut into quarters or halve)

140g unsalted butter, room temperature

80g granulated sugar

3 large eggs, room temperature

1 tsp pure vanilla extract

190g all-purpose flour, sieved

1 tsp baking powder

1/4 tsp salt

Zest of one lemon

60ml milk

Steps -

Preheat oven to 180 degree celsius

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

2. In a bowl, combine the flour, baking powder, salt and zest of one lemon. Using a balloon whisker and whisk them together.

3. In a mixing bowl, beat the butter and sugar until light and fluffy. 

4. Add one egg at a time, beat until well combined. Add the vanilla extract in and mix well.

5. In two additions - add the flour mixture in with candied fruits. Then beat in the milk with the remaining flour mixture.

6. Pour the batter into the loaf pan and bake for about 50-60 minutes or until a toothpick inserted in comes out clean.

Recipe origin - Joy of Baking

Notes - 

1. My cake was beautifully browned around 35 minutes, I covered the top with aluminium foil and continue baking.

2. Every oven's temperature varies. I baked this at 170 degree celsius for 46 minutes. 

Whole Roast Chicken by Angela Seah Thulin

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Ingredients - 
1 whole chicken (about 1.1kg)
2 potatoes
1 onion
Olive oil

Marination - 
25g unsalted butter, room temperature
2 tsp herbs de provence
1 tsp salt
1/2 tsp garlic salt
ground black pepper


Steps -
Preheat the oven to 200 degree celsius.

1. In a small bowl, mix together the butter, herbs de provence, salt, garlic salt and pepper. 

2. Stuff the mixture under the skin of the chicken between the breast and skin for both sides. Remaining mixture - rub it inside the cavity. Add some herbs de provence and garlic salt into the cavity too. Tie the chicken legs together.

3. Drizzle some olive oil to the roasting pan. Add the cut potatoes in, drizzle some salt and pepper, give it a toss together and push the potatoes to the sides of the pan. Arrange the onions in the middle of the pan.

4. Place the chicken on top of the onions, tuck the wings under and sprinkle generous amount of salt, pepper and herbs de provence on the surface/around the chicken.

5. Bake in preheated oven for 1 hour, rotate the pan, cover the top with aluminum foil and bake for another 30 minutes or until the internal temperature reaches 170 degree celsius. 

Rest the chicken for at least 10 minutes before carving.

Notes -

1. A 1.1kg chicken, I baked them for 1 hour 20 minutes only.

Luncheon meat in tomato sauce by Angela Seah Thulin

My childhood dish!! And now it has become one of our favorite dishes in Sweden kitchen. Both the big man and teenage boy love it to the max!

Ingredients -

250g luncheon meat, cut into cubes

200g of potatoes, cut into cubes, soaked in cold water

3 tbsp ketchup

1 tbsp sugar

Opt - 1 tbsp water

Steps -

1. In a wok with some oil, pan fried the potatoes until almost cooked.

2. Then add luncheon meat in and pan fried for two minutes. Then you add ketchup and sugar in (adjust the sweetness accordingly). 

3. Add abit of water if you find it too dry. Toss to mix well and done.

Notes - 

1. If you prefer, start/cook with some minced garlic.

2. I have seen others using oyster sauce or light soya sauce so its up to individual preference but I don't. This is the way how my mum cooks. 

Stir Fry Tang Hoon using Feng He sauce by Angela Seah Thulin

Ingredients 
2 small packet (soak for 5 mins)
1 tbsp of minced garlic
10g of ginger, sliced
2 eggs
Prawns
oil
sesame oil

Sauce - 
300ml chicken stock (I used water + 3/4 tsp chicken powder)
1 tbsp Feng He Black Bean sauce
1 tbsp Feng He Light soy sauce
1 tbsp Feng He Black soy sauce
1 tsp fish sauce
2 tbsp mirin

Steps 
1. Marinate prawns with salt and pepper.
2. Heat up oil in a wok, saute the prawns and set aside.
3. Then add more oil in and saute the ginger and garlic until fragrant. 
4. Add the vermicelli in and stir fry for a minute. Make a hole in the center and add the eggs in. Pour the sauce over the eggs and vermicelli when eggs are about to be cooked in high heat. Simmer for 3-5 minutes. Use a pair of chopsticks to toss and mix well.
5. Add back the prawns and drizzle abit of sesame oil, continue to simmer for another minute and done.

Notes -
1. The sauce above works on fish too. 

Recipe origin: http://platepalate2014.blogspot.se/2016/11/black-bean-sauce-stir-fry-seafood-thai.html

Braised Pork Belly using Feng He sauce by Angela Seah Thulin

Thanks to Flora Ng from Facebook group - Plate and Palate for sharing this delicious recipe..

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/617377331802197/?type=3&theater

Ingredients -
For 2-3 pax

400g pork belly, cut into thick slices
6 cloves garlic, lightly smashed
5 tbsp Feng He dark soy sauce
1 tsp Feng He light soy sauce
Few sheets of Tau Kee 
2-3 chinese mushrooms, soaked and sliced
2 star anise
4 hard boiled eggs
800ml water
1/4 tsp salt

Steps - 
1. Blanch the pork belly first. Set aside.
2. In a pot with some oil, saute garlic and the pork belly until fragrant and brown.
3. Follow by adding dark and light soy sauces, tau kee, mushrooms, star anise, hard-boiled eggs and water.
4. Let it braise for 30 minutes or more until pork belly is soft and tender. Add salt to taste and adjust accordingly. Continue to simmer for another 10-15 minutes. 

Serve with white rice!

Recipe origin: http://platepalate2014.blogspot.se/2016/10/braised-pork-belly-by-flora-ng.html

Note - 
1. Please adjust the amount accordingly if you are not using Feng He sauces for this dish.

Braised Beer Chicken by Angela Seah Thulin

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/361131964093403/?type=3&theater

YouTube: https://www.youtube.com/watch?v=pXZyTFvnwfI

Recipe:
(A)
2 tbsp oil
120g onion
50g red onion
220g carrot
220g potatoes, cubed
15g ginger, slice then weigh
1 canned beer (Carlsberg or Tuborg 350ml)
1-2 stalks of scallions

(B)
Half chicken or chicken thighs 600g, chopped
1.5tbsp oyster sauce
Few dashes of pepper
10g of ginger, slice then weigh
1/2 tsp sesame oil
1 tbsp light soya sauce
1/2 tbsp hua tiao Jiu
*Marinate chicken with oyster sauce, few dashes of pepper, ginger (sliced), sesame oil, 1 tbsp of light soya sauce and hua tiao jiu. Cover and let it sit in fridge for at least 1hr and best - overnight.

Steps -
1. In a wok, heat up the oil. Med to high heat >> Then add red onion and ginger to stir fry till fragrance. 
2. Add the chicken in (together with the marination) and cook until opaque. After tat, add the potatoes and carrot in and stir. Cover and cook for two minutes. 
3. Pour the beer in and mix well. Switch to medium heat and allow the chicken to cook for 30minutes or until tender and cooked. Turn off the heat, top with scallions and stir to mix well.

Serve with steamed white rice, enjoy!