Prawn and Bacon Pasta by Angela Seah

Ingredients:
200g Pasta
5 streaks of bacon
300g - 400g prawn meat
30g butter
3 gloves garlic, minced

Steps:
1. Mix the garlic and butter together. Set aside.
2. Cook the pasta in a large pot. Follow instructions as per packet. Drain and set aside.
3. In a non-stick pan, pan fried the bacon for few minutes (just before starting to crisp). Remove and drain on paper towel.
4. Add half portion of the butter/garlic into the same pan. Add the prawns meat in and cook for few minutes until just cooked. 
5. Add the cooked pasta, bacon and the balanced butter/garlic in, toss and mix well.

Black Pepper Chicken Pasta by Angela Seah Thulin

Using the black pepper sauce recipe from a previous post, I put together this tasty chicken pasta dish! The capsicum really adds another layer of flavor on top of the black pepper.

Black Pepper Chicken Pasta (for 2 pax)

Ingredients -

200g chicken breast meat (seasoned with salt and pepper)

150g spaghetti

40g green capsicum, sliced

50g red capsicum, sliced

80g yellow onions, sliced

1 tbsp of minced garlic

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. Remove and set aside.

2. Heat up pan with olive oil, pan fried the breast meat until cooked. Dish up and set aside.

3. In the same pan with olive oil, saute the minced garlic, green and red capsicum and yellow onions until cooked down.

4. Add the cooked chicken breast meat back in, the cooked spaghetti and drizzle the black pepper sauce around. Toss to mix well and done!

Notes -

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

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.

Maple Black Pepper Pork Chop by Angela Seah Thulin

Ingredients -
2 pork chops
1/4 - 1/2 tsp ground black pepper
1/2 tsp salt
1 medium size red shallot
1/4 tbsp dried thyme
2 1/2 tbsp dry white wine or cider vinegar
1/4 cup maple syrup
olive oil

Steps -
1. Season the pork chops with some salt. Keep some salt for later.
2. In a pan with oil, cook the pork chops for 3-5 minutes on each side or until they are nicely browned. Dish up and set aside.
3. In the same pan, add the shallot, dried thyme and balance salt in. Cook until shallot turns brown.
4. Low heat - pour the white wine in and deglaze the pan, then add maple syrup and black pepper in. Adjust the amount of black pepper to your preference. Stir and let it simmer for a few minutes.

Serve the sauce over the pork chop... 

Recipe origin: http://www.seriouseats.com/recipes/2010/08/maple-black-pepper-pork-chops-recipe.html

Creamy Bacon Mushroom Chicken by Angela Seah Thulin

I saw this recipe online with the below description -

Creamy bacon mushroom thyme chicken is honestly one of the best skillet meals you will ever make! Tender chicken in creamy sauce with bacon, mushroom and herbs... The flavor is out of this world!

Would you try??? I did! And we LOVE it! 

Ingredients -
3-4 chicken thighs
2 tsps herbs de provence
salt and pepper

For the sauce - 
220g cremini or white button mushroom, sliced
7 slices of bacon, cut and cooked
1 cup heavy cream
1/2 tsp salt
1/2 tsp dried thyme 
1/4 tsp ground black pepper
1 tsp garlic powder

Steps -
Preheat oven to 180 degree celsius
1. Rub the chicken thigh with herbs de provence, salt and pepper.
2. In an oven proof skillet, sear the chicken thighs until brown about 1-2 minutes each side.
3. Into the oven and bake for 25-30 minutes or until the chicken is cooked.
4. Remove chicken thighs from skillet. In the same skillet, cook the bacon until brown. Then remove the bacon from skillet and set aside. Drain the oil and leave about 1 tbsp of oil in it. 
5. Cook the mushrooms until soft. Add the cooked bacon back in, add heavy cream, salt, dried thyme, pepper and garlic powder. Bring it to a simmer until the sauce starts to thicken. 
6. Add back the chicken thighs and cook it for another 2 minutes.

Serve immediately..

Video link - https://www.youtube.com/watch?v=RRJGONSbd2o

Whole Roast Chicken by Angela Seah Thulin

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233724286834172.1073741832.233664896840111/621488008057796/?type=3&theater


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.

Peppers and Onion Pesto Pasta by Angela Seah Thulin

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233724286834172.1073741832.233664896840111/585048285035102/?type=3&theater

Meal for 3 - 4 pax 

Ingredients -
350g Penne pasta
3 tbsp olive oil
3 cloves garlic, minced
1 large red bell pepper (sliced)
2 medium-large yellow onion (sliced), 
2 tomatoes, cut into wedges
1/2 cup heavy cream (36% fat content)
3 tbsp basil pesto sauce
50g Parmigiano reggiano 
salt and pepper to taste
reserve 1/4 cup of pasta water or more

Steps -
1. Cook the pasta with salt and some olive oil until al dente. Drain and set aside. Reserving about 1/2 cup pasta water.
2. In a large pan, add the 3 tbsp of olive oil and cook the onions and bell pepper with some salt for about 10 minutes in medium heat (until the onions cooked down).
3. Then add the minced garlic in and cook for another one minute. Keep stirring. Pour the heavy cream and add the tomatoes in. Season with salt and pepper. Turn the heat to low and cook for 5-8 minutes.
4. Add the pesto sauce and 1/4 cup of pasta water in, mix well. Turn to medium heat, add the penne in, mix well, top with Parmigiano and cook until the sauce slightly thickens. 

Done and serve! 

Recipe origin: Laura Vitale

Notes - 
1. I seasoned chicken breast meat with salt and pepper and pan fried them for few minutes. Dish up and set aside. And I added it in at steps 3.

This is without chicken breast meat

Mushroom Rice / Pasta by Angela Seah Thulin

Aiyo, getting my husband to buy the right food is not easy. He bought back organic mushrooms this time (200g at sgd4.90). Perhaps not expensive compare to Singapore but consider expensive here. I decided to use them to make mushroom rice.

The recipe below may look simple, and in fact it is, but the taste is really rich and full of mushroom flavour!

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/546265418913389/?type=3&theater

YouTube: https://www.youtube.com/watch?v=8bHmXGxfWpc&feature=youtu.be

Ingredients - 
400g brown mushrooms, sliced
40g unsalted butter
2 tbsp plain flour (all purpose flour) 
500ml chicken broth 
3/4 tsp black pepper
1/2 tsp salt 
1/2 tsp sugar 
oil
cooked rice / Pasta


Steps -
1. Wipe the mushrooms clean and slice them.
2. In a pan with oil, cook the mushrooms until they are tender. Remove and pour them into a bowl.
3. In the same pan, melt the butter first then add the flour in. Mix well. Then pour the chicken broth in. Let it come to a boil. Then add the cooked mushrooms back into the pan.
4. Add the black pepper, salt and sugar in. Mix well. Let the liquid reduce further/slightly thicken. Taste and adjust accordingly. Done.

Pour the ready mushroom sauce over steaming hot rice or pasta.

Notes - 
1. I used 600ml water with 3/4 chicken knorr cube.
2. For my family size (3 adults with me as a small eater) - 240g of pasta.

Smothered Chicken by Angela Seah Thulin

Ingredients -
3 big chicken thighs
2 tbsp oil
1 yellow onion, diced (est. 130g)
1 clove garlic, minced (est.1 tbsp)
1 1/2 cup chicken stock (I used water + 1 chicken cube)
1/2 cup milk


Part A
1/2 cup flour
3/4 tsp salt
1/4 tsp paprika
1/4 tsp ground black pepper
2 tsp garlic salt
1 tsp chicken powder
3/4 tbsp onion powder


Steps - 
1. Clean the chicken thighs, rub with some salt and rinse off. Then pat dry with paper towel.
2. In a bowl, mix all the seasoning (part A) together.
3. Coat the chicken thighs with the seasoned flour, ensuring all parts are well coated. Do not throw the flour away.
4. In a pot with oil, sear both sides of the chicken thighs until golden brown (chicken thigh does not need to be cooked at this stage). Then remove the thighs from pot. Leaving the fats/oil in the pot.
5. In the same pot, cook the onions follow by the garlic, then add 2 1/2 tbsp seasoned flour in and stir to mix.
6. Pour the chicken stock in, stir to mix well, ensure no lumps and let it cook for a minute.
7. Pour in the milk and let it cook for another minute. Keep stirring to mix well.
8. Place the chicken thighs back into the pot, scoop some sauce over it. Cover with lid and let it cook for 25 - 35 minutes. Flip the chicken thighs once every 10 minutes.

Serve with rice or mashed potatoes!

Recipe origin from: iheartrecipes

One Pan Pasta by Angela Seah Thulin

I came across this recipe from Martha Stewart's website. Since it is such a quick and easy ten minutes meal, i decided to give it a try. Result - Delicious! And will definitely cook again!

For 2-3 pax

Ingredients -
150g cherry tomatoes
1 big yellow onion (mine is about 150g)
350g spaghetti
4 cloves garlic
Few sprigs of basil leaves
1/4 tsp ground pepper
1 tsp salt 
3 1/2 cup water
1 tbsp olive oil
50g baby spinach
Parmesean cheese
Optional - Chilli flakes

Steps - 
1. Cut the cherry tomatoes into half. Slice the yellow onion and garlic thinly. 
2. Place all the ingredients except spinach and parmesean cheese into a 22cm or bigger pan. See picture below.
3. Turn on the heat to high and cook for 11 to 12 minutes. Do not leave the stove and keep tossing continuously.  
4. After cooking for 9 minutes add the spinach in. Remove from stove once done. 
5. To plate - drizzle olive oil and top with freshly grated parmesan cheese.

Notes -
1. For this dish to be successful, sticking to the time is very important. Martha said 11 minutes while i did it in 12 minutes.
2. You must keep stirring and tossing or else it will stick to the pan.
3. I saw the water started to boil at about 3 minutes.
4. I switched to medium heat after 10 minutes.
5. I used 5 sprigs of basil leaves.
6. 23cm pan will be good for this recipe.

Recipe origin: OnePanPasta

Ready to cook.

Starts to boil around 3 minutes

Before plating

Roasted chicken with thyme and butter by Angela Seah Thulin

Roasted 2nd Mar 2016

Ingredients -
Whole chicken (1.2kg)
1 tbsp salt or kosher salt

Sauce - 
1/2 tsp dried thyme
20ml white wine or fresh lemon juice.
80ml chicken stock (i use 1/4 chicken knorr cube)
20-30g butter

Steps -
1.Rub the chicken all over with 1/2 tbsp salt and then rinse off.
2. Pat dry the chicken, then drizzle lots of salt on the surface of the chicken and inside the cavity. Be generous! Tie the chicken legs.
3. Place the chicken on an oven proof pan. Into preheated oven 220 degree celsius and roast for 50-60 minutes (or when internal thigh temperature reaches 160 degrees). 
4. Rest for 5 mins. Then remove the chicken from the pan.
5. In that same pan, use a paper towel to remove some of the leftover oil, leaving about 2 tbsp in. 
6. Place the pan on the stove, add the dried thyme in, stir to mix well and then add the white wine in. You should be able to deglaze your pan right now. Stir for a minute. Then pour the chicken stock in.
7. Once it simmers, switch the temperature to low and add butter in and mix well. Let the gravy boil until it's only slightly thicker. Taste and adjust accordingly and you are done.

Notes - 
1. I roasted my chicken for 55 minutes exactly.
2. This time I used a cast iron 24cm pot rather than a pan. I find using a pot is better as it is higher, the oil does not splatter as much inside the oven.
3. I prefer using white wine as it gives a more flavorful taste. Lemon juice tend to be a bit too sour for me so depending on your preference, you may want to add less.

After 55 minutes

Gravy is done

Chicken pot pie by Angela Seah Thulin

Ingredients -
150g carrots, diced
170g yellow onions, diced
350g chicken breast meat, diced (bite-sized)
30g butter
1/4 tsp of dried thyme
700ml chicken stock (or water with 1 knorr chicken cube or 1/2 tsp chicken powder)
100ml white wine
1 tbsp heavy Cream
3/4 tsp salt
Few dashes of ground pepper
2 tbsp corn flour + 2 tbsp water
1 sheet of store-bought puff pasty
Egg yolk (for egg wash on pastry)

Steps -
Rinse and dice the chicken breast meat and season with salt and pepper.
1. In a pot over medium heat, add the butter and cook the breast meat till it turn opaque. Then add the carrots and onions in and let it cook till carrot has soften.
2. Season it with 1/4 tsp salt and pepper. Stir to mix well. Add the white wine in and let it cook for a minute.
3. Pour the chicken stock in and dried thyme. Let it come to a boil. Then turn the heat to med-low and let it cook for 5-10minutes.
4. Pour in the heavy cream, stir to mix. Taste and adjust accordingly.
*Preheat your oven to 200degree celsius now (according to the puff pastry instructions)
5. Pour in the corn flour mixture and stir as you pour. Let it come to boil for 2 minutes.
6. Cut your puff pastry shape, place it on top of your ramekins and egg wash it. Into the oven and bake as per the puff pastry package instructions. 

Poulet Basquaise by Angela Seah Thulin

Another french classic dish but using dry white wine this time! This dish has a tangy dry taste, defined by the mix of capsicum and wine. I am so surprised that my son likes it - He said he likes the tomato taste in it.... Anyway, give it a try!!

Ingredients -
3 chicken thighs (800g)
1 medium size green capsicum, sliced
1 medium size red capsicum, sliced
2 tomatoes (180g)
1 big yellow onion (200g)
2 cloves garlic, grated (3g)
1/2 cup dry white wine (Chardonnay)
1/2 cup chicken broth (water + 1/2 knorr chicken cube)
1/4 tsp dried thyme
2-3 sprigs fresh thyme
1/4 tsp salt
Dash of ground pepper
some parsley
oil

Steps -
1. Rub the chicken thighs with salt and then wash off and pat dry. Season them with salt and pepper.
2. In a pan with heated oil, sear the chicken till both sides beautifully brown but not cooked. Set aside.
3. In another pot with heated oil, cook the onions, red and green paprika till they softened alittle, then add grated garlic in and mix well. Follow by adding tomatoes in and let it cook till break down and thicken. 
4. Add the dried thyme in and stir to mix well. Turn to med-low heat, pour the white wine in and let it simmer for 5-10 minutes. Then add the broth in.
5. Return the seared chicken thighs to the pot with fresh thyme, covered with lid on med-low heat and let it cook for 25-30 minutes or until chicken thigh is cooked and tender. Add some parsley and keep some for garnish.Taste and adjust accordingly.
6. Remove the thighs to a plate and leave the sauce in the pot. Turn heat to high - to reduce the sauce alittle / for few minutes.

Done. Garnish with parsley. Serve the chicken on top of rice.

Note -
The amount of ingredients used are just nice for 2-3 pax. Since my son don't really eat the vegetables hence the veg portion is just nice for me and husband. He took a piece of the chicken thigh.