Black Pepper Seafood Pasta by Angela Seah Thulin

Black Pepper Seafood pasta has always been my main dish order whenever I dine in Swensen Singapore. Black pepper sauce in anything - I'm drooling just by the thought of it now ... This shall now be one of my go-to dishes! 

You have to try this!

Black Pepper Seafood Pasta (for 2 pax)

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.328444387362161.1073741841.233664896840111/657328434473753/?type=3&theater

Ingredients -

10 clams

10 prawns

3 imitation crabsticks, cut

150g spaghetti

1 tbsp of minced garlic

100ml pasta water or more

Black pepper sauce - 

1 tsp salt

1 tsp ground black pepper

1 tbsp hoisin sauce

2 tbsp light soy sauce

2 tbsp worcestershire sauce

*Mix the above in a bowl with 1 tbsp of pasta water.

Steps - 

1. Boil some water, put the spaghetti in with some olive oil and salt. Boil the spaghetti until al dente (about 7-10 minutes). Keep some of the water for the black pepper sauce. Drain and set aside.

2. Heat up pan with olive oil, saute the minced garlic first until fragrant then add pasta water and clams in. Cover and simmer for few minutes until most clams have opened.

3. Add prawns and crab sticks in and stir-fry till cooked.

4. Pour in the black pepper sauce and the cooked spaghetti. Toss to mix well and done!

Notes -

1. Use less spaghetti if you prefer a more saucy version.

Coquilles St Jacques (Baked Scallop & Mushroom Gratin) by Angela Seah Thulin

Our 2017 Countdown meal !

We all had our favorite food - Coquilles St Jacques for all of us, beef with red wine sauce for my husband, salmon for the kids and lobster cooked with butter and thyme for myself.

Happy New Year to everyone of you following my blog! Hope you have been inspired by my recipes and looking forward to post more in 2017. Cheers!

Ingredients -
20g unsalted butter
1 shallot, minced
140g mushroom, cut into quarters
1/2 cup white wine
1 bay leaf
1/4 tsp dried thyme
200g scallops, cut into quarters
20g unsalted butter
1 tbsp all purpose flour
1/2 cup heavy cream
 salt and ground black pepper to taste
bread crumbs
grated parmesean cheese

Steps - 
1. Melt the 20g butter in a pan. Add the shallots first and cook until soft. Then add the mushrooms in. Cook until it starts to release the juices... Set aside.
2. Then in another pan, pour the white wine in, add bay leaf, dried thyme and let it come to a boil. Then add the scallops in. Let it cook for 3-5 minutes until just cooked/firmed. Dish up the scallops and you should have about 1/2 cup scallop broth.
3. In another saucepan, melt the 20g and add the flour in (forming a paste). Then add the scallop broth in and heavy cream. Mix well. Add salt and pepper to taste. Let it cook until slightly thickened. Add back the cooked mushrooms and stir until combined.
4. Scoop onto scallop shells, sprinkle with bread crumbs and Parmesan cheese. Baked in 200 degree celsius until bread crumbs crispy and cheese melts.

Mui Fan 烩饭 by Angela Seah Thulin

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/612984305574833/?type=3&theater

Ingredients -
1.5 tbsp minced garlic
chicken thigh meat (marinate with oyster sauce, light soy sauce, corn flour and pepper)
prawns
button mushroom
carrot
6 slices of ginger
fishballs
1 egg, lightly beaten
imitation crabstick
vegetables

Sauce -
700ml water + 1 chicken knorr cube
1 tsp light soy sauce
1 tsp fish sauce
1 tsp hua diao jiu

Others -
2.5 tbsp corn flour with 6 tbsp water
pepper


Steps -

1. Heat up wok with oil and saute the garlic until fragrant. Then add the chicken thigh in and cook until opaque.Add prawns in and let it cook till pink. Dish up and set aside.
2. Add carrot and button mushroom in with a little bit of oil and stir fry for a minute. Follow by adding the sauce and ginger in and let it come to a boil.
3. Add fishballs in and stir in the corn flour mixture slowly (stirring as you poured) to thicken the gravy.
4. Turn the heat to low and stir in the egg in circular motion. Add the crabstick and vegetables in. Return the cooked chicken meat and prawns in and mix well. Taste and adjust accordingly. Off heat! Done.

Serve with rice and pour gravy over it! 

Recipe origin: Noobcook

Korean Seafood Pancakes (Haemul Pajeon) (해물파전) by Angela Seah Thulin

YouTube link - Pajeon 

I was on a short getaway trip to London last week, meeting new friends that I made from my Facebook cooking group - Plate & Palate. They brought me to this Korean restaurant (Jin Go Gae Korean Restaurant) upon arrival. I have only tried Ddeokbokki (spicy rice cake) in Singapore and i think i wouldn't like any other types of Korean food. Well, this trip has since then changed my impression on Korean food. I got to taste Bibimbap and Japchae and i fell in love with the seafood pancakes! The fragrance from the scallions, the prawns and the edges are really crispy ...! Knowing that i would like to replicate the Pajeon when i'm back to my kitchen in Sweden, they were kind to bring me to H Mart and i bought the authentic korean pancake flour there! By the way, we had 2 Korean meals for this trip! Army stew, sweet & sour chicken, seafood pancake, stove grill spicy pork - all are fabulous!

Back to my kitchen in Sweden, here's my action - 

Ingredients -
3 prawns (est. 45g)
Few stalks of scallions (30g)
2 crab meat stick
Korean pancake flour 8 tbsp + 8 tbsp cold water (see below pic)

Steps - 
1. Mix the flour with COLD water.
2. Trim the scallions thinner but not too thin otherwise they get char easily. Cut them into 3-4cm long. Add the scallions and crab meat stick into the flour and mix well.
3. Heat up pan with generous amount of oil and pour half of the mixture in, topping it with some prawns.
4. Flip when the bottom turn golden brown.
5. Add more oil to the edges of the pancake, press the center of the pancake to sizzle, this will make it more crispy.

Korean pancake flour

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

Clams & Prawns pasta by Angela Seah Thulin

Recipe link - 
https://www.facebook.com/sassyangelakitchen/photos/a.233724286834172.1073741832.233664896840111/268150876724846/?type=3&theater

Servings for 2 adults

Ingredients -
15g Butter
Half of med size yellow onion or more
2 cloves garlic (minced)
Dried thyme x 2 dashes
1/4 tsp salt
Ground pepper x 2 dashes
100ml White wine
150g clams (more or less, up to you)
8 med size prawns
1 chicken cube (I use knorr)
150ml pasta water
1/2 tbsp fresh lemon juice (more if you like)

Steps -
*Cook spaghetti in boiling water with olive oil and salt
1. Add butter into hot pan, sauté the diced onions till half cooked and then add minced garlic, thyme n fry till fragrant. Then add salt and pepper.
2. Add white wine and cook away the alcohol abt 1-2mins.
3. Add the washed clams in and cover to let it cook.
4. Add chicken cube, add the ready al-dente pasta with the 150ml pasta water. You may add chopped chili here if you like (optional)
5. Add shrimp and the lemon juice. Stir fry till prawn is cooked.
6. Off flames. Add/garnish parsley and mix.
7. Serve and drizzle with olive oil if you like.

Notes - 
1. I prefer not adding lemon juice.
2. 3 to 4 pax I cooked 300g pasta. 
3. To cook just prawn pasta only, replace prawns in step 3.