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/

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/

Caramel Popcorn by Angela Seah Thulin

When I lived in Singapore, I always love going to Sentosa and buy Garrett's caramel popcorn! Here in Sweden it is nowhere to be found, salted or butter popcorn are the only ones they sell here. 

Popcorn is ready! Let's watch a movie!!!

Ingredients - 
100g popcorn

Caramel sauce -
200g sugar
100ml water
20g butter

Steps - 
1. Place a packet of kernels (100g) into the microwave and heat according to the instructions.

right after the microwave

Pour them into a big bowl

2. Cooking the caramel - In a saucepan over medium heat, boil the sugar and water until golden brown. It will take a while/few minutes. Do not stir.

golden brown

3. Remove from heat and stir in the butter. It will fizz up abit.

4. Slowly pour the caramel sauce into the popcorn. Pour as you stir. Stir until all popcorn are coated with caramel. Be careful as you stir, caramel sauce is very hot.

5. Then spread the coated popcorn out evenly in one layer and leave it aside to cool.

Yummy!

So CRUNCHY!!

Chicken Rojak by Angela Seah Thulin

While on my way to the airport during my last Singapore trip, I was ''grumbling'' to my brother in his car that i have received too many goodies from my fellow members during the Plate and Palate 2nd year anniversary. One of the goodies I received was rojak paste, so I told him - "aiyo now i will need to play with bread again to make You tiao just for this rojak." 

Then he mentioned that he had tried chicken rojak before and it tasted great! 
It really just means that you replace the You tiao with deep fried chicken. 

Well, I tried making it myself and the results are great! Strong flavour with a slightly spicy aftertaste, yummy!

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/611008875772376/?type=3&theater

Ingredients -

Part A
320g boneless chicken thigh meat
2 tsp corn flour
2 tsp light soy sauce
1 tsp baking soda
1 egg

Part B
Potato starch
Rojak paste
Green apple
Pineapple
Roasted crushed peanuts

Steps -
1. Marinate the chicken meat with Part A for at least 1 hour. Then coat it with potato starch.
2. Deep fry the meat until golden brown. Set aside.
3. Cut the green apple and pineapple into bite size pieces. Scoop the rojak paste mix with a little bit of water. Mix well. Then add the chicken in and mix well.
4. Toast the peanuts, remove the skin and crush it.
5. Topped with peanuts! Yummy!

Notes -
1. I used potato flour instead.

crushed peanuts

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!

Fried Spring Rolls by Angela Seah Thulin

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469369326602999.1073741845.233664896840111/593492157524048/?type=3&theater

Ingredients -
20g dried shrimps 
500g turnip
1 carrot
2 cloves garlic, minced
vegetable oil
1 tbsp light soy sauce
2 tsp sugar
1/2 tsp white pepper
spring roll pastry

Steps -
1. Soak the dried shrimps with alittle bit of water, drain and cut roughly.
2. In a heated wok, fry the dried shrimps till golden brown then add garlic in and cook lightly golden. Follow by adding carrots and turnip. Stir fry till the turnip soften, then add light soy sauce, sugar and pepper. Adjust taste accordingly. Set it aside to cool.
3. Wrap and deep fried until golden brown.

Recipe link - Kitchen Tigress

Crispy Apam Balik by Angela Seah Thulin

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469369326602999.1073741845.233664896840111/546573015549296/?type=3&theater

Batter
100g plain flour
50g rice flour
50g sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
1 small egg
1/2 tsp vanilla essence
100ml water
*In a bowl, whisk all the above together till smooth and chill in the fridge for few hours or overnight.

Recipe origin: https://www.facebook.com/104220376281547/videos/1048168421886733/

Corn Fritters by Angela Seah Thulin

Spotted fresh corn in the supermarket here - I seldom see them being sold fresh here (usually canned) so i bought one to try, just one :) 

Decided to make a cute girly Bento set - with corn fritters added.

...and I had the remaining corn fritters as my afternoon snack! Together with sweet chili sauce they were simply delicious!

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233712673502000.1073741829.233664896840111/544191802454084/?type=3&theater

Ingredients - 

1 large fresh uncooked corn (about 250g of kernels)
1/2 cup all purpose flour
1/2 cup rice flour
1 - 1 1/2 cup of cold icy water
1/2 tsp salt
1/2 tsp baking powder
1/3 cup desiccated coconut
some chopped scallions
1 chilli, deseeded, finely chopped
oil 

Steps -
1. Slice the corn kernels off the cob into a plate.
2. In a big bowl, mix all the above ingredients together and then add cold icy water in slowly (do not add all the water in at one short). Stir until the batter is smooth. You may not needed all the water. The batter should be thin enough that it is easily pourable and is not gloppy, but not as thin as a crepe batter.
3. Heat up oil in a pot, drop the batter by spoonfuls into hot oil. Fry until golden brown about 3-4 minutes, flip the fritters halfway through.

Done! Dip with tomato sauce or sweet chilli sauce.

Recipe origin: HotThaiChicken

3 Minutes Muah Chee 花生芝麻糍粑 by Angela Seah Thulin

3分钟花生芝麻糍粑 

材料 A
糯米粉 1杯
水 1杯 
细白糖 1小匙

材料B
花生粉倒入盘里

步骤 

1）将以上材料A 放入微波炉用的碗里，搅拌均匀。
2）放入微波炉煮3分钟即可。
3）放入花生粉，剪成小块，滚沾花生粉即可享用。

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469369326602999.1073741845.233664896840111/508621209344477/?type=3&theater

3 Minutes Muah Chee (Microwave)

Ingredients - 

1 cup glutinous rice flour

1 cup water

1 tsp sugar
Opt - 2 tsp veg oil/coconut oil

Peanut powder 

Steps - 

1. Mix the flour, water & sugar well in a microwave safe bowl. 

2. Into microwave for 3 minutes and done.

3. Premix peanut powder and done!

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/

Soon Kueh by Angela Seah Thulin

I was so triggered by my friend (Helga Soo), her Soon Kueh's post in Facebook Global Dining group that i had to make some for myself in Sweden! 

Global Dining group link - https://www.facebook.com/groups/zapalangsg/permalink/953406094714369/

Ingredients for the filling -
400g turnip (after peel), sliced
4 chinese mushrooms, soaked and sliced thinly
3 garlic cloves, minced
15g or more dried shrimps, minced it 
1 carrot. sliced
3 tbsp oil 
1/2 tbsp sugar
1/2 tbsp salt
1/2 tsp dark soya sauce
1 tsp water
white pepper to taste

Dough -
I'm using premix flour, bought from Phoon Huat in Singapore.

Steps - 
1. Follow the instructions as per the dough package.
2. For the filling - heat up 3 tbsp oil in a wok. Fry the garlic till fragrant, then add dried shrimps in and toss for a minute or until golden-brown and fragrant. Add the chinese mushrooms, carrot, turnip in and fry for few minutes. Last, season with salt, sugar, dark soya sauce, pepper and toss for 5minutes in medium heat. Remove from heat and set aside.
3. To assemble - divide the dough (about 40g each) equally, flatten them and make into round shape. Scoop some filling in and wrap up.
4. Brush some oil on a plate then place the soon kueh on it. Brush some oil on the soon kueh and proceed to steam in boiling water for 15 minutes. Done.

Recipe origin from - http://www.herworldplus.com/solutions/recipes/soon-kueh-recipe

Ready to steam