Cornflake cookies

A pretty sweet Chinese New Year goodies to serve.. but once a year, just eat lah ...

Ingredients -

60g plain cornflakes

30g butter

3 tbsp honey

Method - 

1. In a pan, melt the butter then add the honey in and stir well.

2. Over medium heat - add the cornflakes in, mix together and off flames.

3. Then stir and ensure alll cornflakes are well coated.

4. Preheat your oven to 170 degree celsius. Scoop the cornflakes into small paper cups.

5. Into the oven for 5-6 mins. Remove and let it cool completely. It will set.

Florentine Cookies by Angela Seah Thulin

Addictive Chinese New Year snack!! In fact, it is so easy to make that you can have it anytime...

Ingredients -
100g florentine powder
110g almond flakes 
60g pumpkin seed
30g black sesame seed
120g dried cranberry

Steps -
Preheat oven to 170-190 degree celsius

1. In a big bowl, mix well all the above ingredients together.
2. Line 9 x 10 baking tray with parchment paper.
3. Pour the mixture on the baking tray. Spread it out evenly and flatten it thinly making sure all nuts are coated with florentine powder too. 
4. Bake at 170 degree celsius between 5-8 minutes or until golden brown.
5. Remove from oven, let it rest for 15 seconds and use pizza cutter to slice the cookie while it is still hot.
6. Set aside for it to cool down before storing in airtight container.

Notes -
1. Do not leave the florentine mixture/powder exposed (SG weather humidity) and it may turn lumpy and the sugar to melt.
2. Every oven temperature varies.

Gula Melaka Huat Kueh 椰糖发糕 by Angela Seah Thulin

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.328444387362161.1073741841.233664896840111/653229598216970/?type=3&theater

Ingredients -
250g self raising flour
140g gula melaka, slice thinly
2 tsp oil
250ml water

Steps - 
1. Slice the gula melaka into thin pieces, pour the water in and mix well. Ensure gula melaka dissolve.
2. Combine and whisk all ingredients together. Pour into container.
3. In hot boiling water, steam the kueh for 20-25 minutes in high heat.

Note -
1. I ran out of self raising flour, so I used plain flour and added 2 tsp baking powder and sifted twice. 
2. Note to myself, i would add 20g more gula melaka to this recipe.

Recipe origin: https://simmami.wordpress.com/2015/09/26/black-sugar-huat-kueh-reduced-sugar/

Cold Dish Sweet Tangy Sauce by Angela Seah Thulin

My friend gave me a can of razor clams. To me one of the best ways to consume it is by making it into a cold dish. Cold dish platter is popular in Asia, usually served during wedding banquets or when celebrating Chinese New Year. A regular Wedding banquet usually has a total of 10 courses. And this is normally served as the first course, kind of like an appetizer.


Recalling something my father did back in 2014 - it was a cold dish platter with bak kwa, abalone, spring roll, top shell and some fruits. To top it off, he made a sweet tangy sauce which the whole family loved. As I have limited supplies here in Sweden, I used the razor clams to go with this sweet tangy sauce.

Cold dish platter done by my dad two years ago :)

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.479566638916601.1073741846.233664896840111/290103414529592/?type=3&theater

Ingredients -
razor clams or more (abalone, top shell etc ...)
1 red onion (30g)
1-2 chilli padi
half lime, squeeze (I used 1.5 tsp fresh squeezed lime)
1 tsp sugar
3/4 tbsp maggie chilli or sweet chilli
1/2 tbsp rice vinegar

Steps -
1. Slice the red onion thinly.
2. Cut the chilli padi into very thin slices.
3. Mix all the above together and spread around your platter. Adjust accordingly.

Chinese New Year Dishes by Angela Seah Thulin

Happy New Year!!! These are the common varieties of food and snacks that I will cook and bake during Chinese New Year as a Singaporean. Savor the food feast with your family members and friends!  


1. Nian Gao  年糕
Recipe: http://platepalate.blogspot.se/2016/01/nian-gao-by-angela-seah-thulin.html

2. Peng Cai 盆菜
Recipe: http://platepalate.blogspot.se/2016/02/simple-pen-cai-by-angela-seah-thulin.html

3. Yam Ring
Recipe: http://platepalate.blogspot.se/2014/12/fruity-yam-ring.html

4. Braised Duck

Recipe: http://platepalate.blogspot.se/2015/01/teochew-braised-duck.html

5. Rose Chicken 玫瑰油鸡

Recipe: http://platepalate.blogspot.se/2015/02/rose-chicken-by-angela-seah-thulin.html

6. Ngoh Hiang

Recipe: http://platepalate.blogspot.se/2016/01/ngoh-hiang-by-angela-seah-thulin.html

7. ''Fake'' Shark Fins soup

Recipe: http://platepalate.blogspot.se/2015/12/fake-shark-fins-soup-by-angela-seah.html

8. Orh Nee (Yam Paste) 芋泥

Recipe: http://platepalate.blogspot.se/2015/10/orh-nee-teochew-yam-paste-by-angela.html

9. Traditional Tangyuan 汤圆 

Recipe: http://platepalate.blogspot.se/2014/12/traditional-tangyuan.html

10. Melt in the mouth ~ Pineapple balls 
Recipe: http://platepalate.blogspot.se/2014/12/melt-in-mouth-pineapple-balls.html

11. Salted egg yolk cookies

Recipe: http://platepalate.blogspot.se/2016/02/salted-egg-yolk-cookies-by-angela-seah.html

12. Deep Fried Crab Sticks

Recipe: http://platepalate.blogspot.se/2017/01/deep-fried-crab-sticks-by-angela-seah.html

13. Famous Amos 'alike' Cookies

Recipe: http://platepalate.blogspot.se/2015/02/famous-amos-alike-cookies-by-angela.html

14. Cold dish sauce

Recipe: http://platepalate.blogspot.se/2017/01/cold-dish-sweet-tangy-sauce-by-angela.html

Deep Fried Crab Sticks by Angela Seah Thulin

Chinese New Year is around the corner (28th Jan 2017) and this is one of our common and popular snacks during this festive period. I remember when i was in Singapore, i would buy at least 3-4 bottles from the store and finish them all within 2 days. Snack on it at anytime!

I know that the thought of deep-frying may put you off from making this, but to be honest I find that deep-frying actually tastes so much better than air-frying them. Maybe it's just me, my preference.

Enjoy and Huat ah!!!

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.328444387362161.1073741841.233664896840111/642529802620283/?type=3&theater

Ingredients -
750g crab sticks
3 tbsp corn flour
Oil

Notes - For every 250g of crab sticks, I will dust 1 tbsp of corn flour on it.

Steps -
1. Remove the plastic sheet from the crab sticks. Tear them into thin strips.

A local brand that is available in Sweden

2. Spread the crab sticks out and dust the sifted corn flour on it.

3. Allow them to dry via fridge for about 2 hours.
4. Deep fried over medium heat until golden brown. 

5. Dish up and drain via paper towel. Allow to cool completely before storing into container.

For air-fry recipe, please click on this link https://www.facebook.com/groups/platepalate/permalink/1234891766565121/

Coconut Cookies by Angela Seah Thulin

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.328444387362161.1073741841.233664896840111/627316517474945/?type=3&theater

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.

Chinese Style Lobster by Angela Seah Thulin

For Chinese we call it lobster while Swedish call it Hummer. I bought one for almost S$12 in Sweden on a promotion price otherwise it will cost about S$15 each.

Here's how i cook these lobsters with ginger and scallions.

Ingredients -
2 lobsters, cut into 4-6 pieces
2-3 bunches of scallions
2 cloves of garlic, diced it
15g ginger, sliced
2 tbsp oil

Sauce -
1/2 cup of water with 1/2 chicken knorr cube
1.5 tbsp light soya sauce
1 tbsp shaoxing wine
1 tsp sugar

1 tbsp corn flour with abt 1 tbsp  water

Steps - 
1. Heat up wok with oil and saute the ginger follow by stem of scallions first. Add garlic in after a while.
2. Add lobster in, stir fry to mix.
3. Add the sauce in and let it come to a boil and that the lobsters have turn to red.
4. Taste and adjust accordingly. Then add cornflour in and mix well.
5. Off the flames and add the rest of the scallions in and dish up.

Simple Peng Cai 盆菜 by Angela Seah Thulin

I am not sure if this can be considered as Peng Cai. Living in Sweden, these ingredients are what i have to prepare this dish for 2016's reunion dinner :)

One pot dish - a scrumptious and easy dish to prepare for Chinese New Year meal. If in Singapore, you can get all the ingredients (roasted pork, chicken, duck) conveniently from any kopitiam but here it is a real challenge.

The resulting broth from all these ingredients is very rich in flavour, eating it is an event in itself!

Facebook link -

https://www.facebook.com/groups/platepalate/permalink/968157029905264/

Ingredients - 
Napa cabbage
Prawns
Broccoli
Dried scallops (smaller version - about 30pcs)
Wolfberries
1 roasted chicken thigh
1 roasted pork belly 
4 chinese mushrooms
1 can of button mushroom
1 carrot
1 can of clam
2 cloves garlic, minced

Sauce -
1.5 cups water
2.5 tbsp oyster sauce
1/4 knorr chicken cube
1/2 tbsp shaoxing wine
1 tbsp corn flour + some broth

Steps -
1. Soak your chinese mushroom and dried scallops but separately. Pre -boil the broccoli.
2. In a pot, place the bai cai as base, follow by chicken thigh, roasted pork belly, mushroom, button mushroom, carrot around it and dried scallops.
3. In another small wok with some oil, saute the garlic, then add above sauce in except corn flour. Pour this mixture into point 2. Cover with lid and let it come to a boil then switch flames to low and let it simmer.
4. Last 5-10 minutes, top the prawns, clams, broccoli and wolfberries. Scoop some broth up and mix it with the corn flour. Pour back in to thicken the broth.

Below are some dishes i prepared for the CNY dinner - this is for a table of 3. Abit too much food and we ended very full but it's definitely worth it on such a joyous occasion.

Mix vegetables

E-fu mee

Yam ring
http://platepalate.blogspot.se/2014/12/fruity-yam-ring.html

Pan fried Gyoza and Ngoh Hiang
http://platepalate.blogspot.se/2016/01/gyoza-by-angela-seah-thulin.html
http://platepalate.blogspot.se/2016/01/ngoh-hiang-by-angela-seah-thulin.html

Cheng Teng

Salted egg yolk cookies by Angela Seah Thulin

Many members in Plate and Palate group have been baking these salted egg yolk cookies, it seems like i have to give it a try too. Well, the result is -  indeed very tasty with rich buttery taste. I received good feedback from my loved ones too and my kitchen was filled with fragrance!!!

Ingredients -

125g plain flour
10g cornflour
1/8 teaspoon double action baking powder
1/8 teaspoon bicarbonate of soda
1/2 tablespoon milk powder

3 salted egg yolks
85g butter, at room temperature
1/4 teaspoon salt
40g caster sugar

1 egg yolk, beaten lightly, for egg wash
Some black or white sesame seeds for topping

Steps -
1. Crack salted eggs, take the yolks only and steam in boiling water for about 5 minutes. Then mash with a fork and set it aside.

2. Sift the flour, cornflour, baking powder, bicarbonate of soda and milk powder together and set it aside.

3. In a mixing bowl with butter, salt and sugar, whisk on medium speed until sugar is dissolved.

4. Add the mashed salted egg yolks in together with the dry ingredients (point 2). Mix for couple of secs then use hand to knead into a soft and pliable dough. 

Preheat oven to 170 degrees

5. Roll out dough to 5mm thickness and cut into desired shapes using cookies cutters. Place them on baking pans and brush with egg wash. Sprinkle with sesame seeds as decorations.

6. Bake for 20 minutes at 170 degrees or until golden brown. Remove and let it cool completely before storing in airtight containers.

Notes - 
1. This recipe yields about 32 cookies.

2. At point 4 - If the dough is too soft, wrap with cling film and rest in refrigerator for 30 minutes.

3. Every oven's temperature varies. I baked these at 155 degree celsius for 15 minutes.

Recipe adapted from http://messywitchen.com/recipe/cookies/chinese-new-year-cookies-salted-egg-yolk/