Homemade Coconut Ice cream by Angela Seah Thulin (without ice-cream maker)

Sweet treat to COCONUT lovers >>> a very RICH coconut flavor ice cream!  You gonna try!!

Coconut ice cream topped with desiccated coconut - yummy!

Ingredients -

280ml fresh Coconut drink (about 1 fresh coconut)
1/2 tsp salt
3 pandan leaves, tied
750ml coconut milk or 3.5 packs Kara brand coconut milk (200ml)
360ml Heavy cream
270g sugar (separate them into halve)
1 egg white

Steps -

*Place your metal bowl and whisker in freezer
1. Pour the fresh coconut juice into a pot. Add pandan leaves and salt in. Bring to a simmer then add coconut milk in. Bring it to a simmer again and turn off/remove from heat.
2. Add sugar (half of it) in and stir till dissolved. Leave it aside and let it cool completely - about 40mins. Or you can water bath it using room temperature water to let it cool faster.
3. After 40mins >> using the cold metal bowl from fridge - pour in egg white and the balance/half sugar. Whisk them till it looks white and thick.
4. Then add the chill heavy cream in and whisk till stiff peak.
5. Ensure your earlier on cooked coconut milk has cooled down, add this into point 4. And whisk for 1 min just to get it corporate well. It is liquidity.
6. Pour into container, cover with lid and freeze it. Remove from freezer and give them a stir at every hour then back into freezer again. Do this for 5x.

I leave it at the window to cool - took me 20 mins only :)

Every 1 hour to stir

Final product

 

东坡肉 Dong Po Rou by Angela Seah Thulin

东坡肉 - This dish is named after revered Song Dynasty poet, artist and calligrapher Su Dongpo. It's made up of thick cuts of pork. The pork should consists of equal amounts of fat and lean meat. In this dish you want the meat to be really tender and in order to achieve this, you need to braise and steam it.

It should have a slightly oily - but not greasy - feel to it, and to be fragrant with wine aromas. Sounds yummy doesn't it?? Yes, my husband likes it - especially the aromas. You need to be patient however, as this dish will take 3 hours to cook.

Ingredients -

500g Wu hua rou or pork belly

50g scallions

50g ginger

250ml Hua tiao jiu

1 tbsp sugar

30ml Feng He dark soya sauce

20ml Feng He light soya sauce
Some msg 1/8 (ajinomoto)

Steps -

1. In a pot with room temperature water, cook the whole slab of the pork belly until the water starts boiling (4-5mins). Flip the meat after 2mins. Drain. Then rinse the meat in cold water to get rid of the dirt.

2. SCRAPE the rind surface of the pork belly skin with a sharp knife. Then cut the meat into squares 2'' x 2''.

3. In a claypot, lay your scallions as base, top with ginger and skin side down pork belly to place on top.

4. Pour in the hua tiao jiu, sugar and both soya sauces all around and on the meat. And cover with lid. Turn on the heat now.

*Add some water if liquid level is not covering the meat.

5. Bring to a boil in high heat. Then in low heat, simmer for 2hrs. Please flip the meat after 1 hour steaming. After 2hrs, remove the layer of oil that has formed on the surface.
6. Sprinkle some msg (ajinomoto) on the meat.

7. Transfer the meat to steamer.  Add some gravy to it. Steam in high heat for an hour.



Cinnamon buns by Angela Seah Thulin

In Sweden, the country of its presumed origin, the cinnamon roll takes the name of kanelbulle (literally: ''cinnamon bun''). This was my first attempt to bake cinnamon buns and i succeeded! Thanks to my Vietnamese friend  (Sia Thuy) who shared the recipe and showed me the process. This recipe makes 20 buns.

Ingredients -

(A)



1/2 pkt of jäst 50g (active yeast, to use half of it only)

Active yeast weigh 50g

50g butter
300ml fresh milk
60g granulated sugar
1/4 tsp salt
480g plain flour

(B) Filling
50g butter
2.5 tsp ground cinnamon powder
70g granulated sugar

Topping
Pearl's sugar (opt.)


Steps -
1. Cut the yeast into pieces and place them in a bowl
2. Melt 50g butter in the microwave for 30 seconds.
3. Then pour fresh milk into the butter and heat them up using a pot with temperature 37 degree celsius (finger warm).
4. Pour this warm liquid into the yeast/bowl and add ingredients A - sugar, salt and flour (keep some flour about 20g for later use). Use a stand mixer and get these mixed well for about 10-15 minutes on low speed to achieve smooth elastic dough.
5. Coat some oil on a big bowl and for the dough to proof. Cover with a towel and allow to rise in a warm place for 30 minutes. It should double its size after that.

6. Ingredients B - melt the 50g butter in the microwave for 30 seconds.
7. In a bowl, mix the sugar and cinnamon together.
8. Using the balance 20g flour, spread it on table and roll out the proofed dough to est.30x40cm.

9. Brush the melted butter on the dough then top with ground cinnamon powder and sugar.
10. Starting at the longer end, tightly roll up the dough and then cut the dough into 2cm thick.

11. Place them on baking tray, cover with cloth and let it them to rise in a warm place for 20 minutes.
12. Brush with butter and top with pearls sugar.

13. Into preheated oven at 200 degree Celsius  and bake for about 7-10 minutes till slightly golden brown. The original recipe called for 250 degree celsius for 8mins and my friend did succeeded with that temperature. Mine was baked at 200 degree Celsius for 6 mins only as my oven is a super hot kind. Another lady tried with 200 degree celsius and total baking timing is less than 10 mins. Oven temperature may vary.

Chicken with mushroom sauce by Angela Seah Thulin

Facebook link: https://www.facebook.com/groups/platepalate/permalink/817029155018053/

Tom Yum Goong (using fresh milk) by Angela Seah Thulin

Facebook link: https://www.facebook.com/sassyangelakitchen/photos/a.233725063500761.1073741833.233664896840111/366897603516839/?type=1&theater

More information:

https://www.facebook.com/groups/platepalate/permalink/814821308572171/



Ingredients -

1-2 stalk of lemongrass, cut diagonally into few
4-5 pieces of lime leaves, teared ...
350ml water
15g red onion
1.5 tbsp Tom yum paste or 1 pkt of the paste (shown below)
1 tomato, cut into quartered
1 tsp Knorr chicken powder
Fish sauce (about 3 drops), adjust accordingly
150ml milk 
Optional - 1 to 2 Chilli padi
Fishball
Prawns
Mushroom
Crab meat sticks
Scallions (opt)

Either this or ...

This is good too

Steps -
1. Boil the lemongrass and teared lime leaves with 350ml water till it boils.
2. Then add red small onions and the tom yum paste in.
3. Add the fishball, mushroom first and let it cook.
4. Then add the tomato and chili in.
5. Add the Knorr chicken powder in and few drops/dashes of fish sauce.
6. Add prawns and crab sticks and let it come to a boil.
7. After that, add fresh milk in and let it come to full boil and off heat. Top with chopped scallions.

Done!

Taro Balls in Coconut Milk by Angela Seah Thulin

Facebook link: 

https://www.facebook.com/sassyangelakitchen/photos/a.233725063500761.1073741833.233664896840111/366925130180753/?type=1&theater

Ingredients -

(A)
340g yam
100g glutinous rice flour...
100g tapioca starch
70ml coconut milk, I use kara
125ml water, estimated

(B)
150g sugar or more, adjust accordingly
130ml coconut milk, kara
100ml water or more, adjust accordingly
Pandan leaves (optional)

Steps
1. Cut the yam into cubes and steam for 20minutes.
2. Mashed the yam thoroughly and add glutinous rice flour and tapioca starch in. Knead in.
3. Add 70ml coconut milk to the mashed yam and knead and slowly add water to the yam and mix together to form into a non-stick dough. I used about 125ml water.
4. Then roll them into balls. In a pot of boiling water - add these yam balls in and let it cook (4-5minutes) till float. Once the balls float, let it cook for another 2-3 minutes.
5. Meanwhile with another pot - add in (B), which is the coconut milk, water, pandan leaves and sugar to gently let it boil. I added 100ml water so that it won't be so thick. But it's entirely up to you. Off flames.
6. Scoop the ready boiled yam balls over to this pot of coconut milk.

Done!

三杯鸡 by Angela Seah Thulin

Facebook link: 

https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/368308706709062/?type=1&theater

Ingredients -

(A)
1 tbsp Hua Tiao Jiu
1 tbsp Oyster sauce...
1/2 tbsp dark soya sauce
1/2 tbsp light soya sauce
800g chicken
*marinate the above with chicken overnight

(B)
40g Ginger, sliced
8 gloves garlic, lightly mash
2 stalks of scallions, cut into 2
1 tbsp sesame oil
1-2 chilli padi, cut
50ml hua tiao jiu
10g crystal white square sugar, mash abit
100ml water
1 tsp sesame oil
1-2 handful of Basil leaves

Steps -
1. In a wok, add 100ml water n let it boil. Once boil, add 1 tbsp sesame oil into it. Then add the marinated chicken in and cooked till 75% cooked. Set aside.
2. Same wok - add garlic, ginger and cooked till fragrance out then add chilli padi.
3. Add hua tiao jiu in and also all the chicken.
4. Stir fry and add square sugar in. Cook till the chicken is done/sauce slightly dry up.
5. Heat up your claypot then switch to medium-low heat, add 1 tsp sesame oil in it, lay your scallions as the base then basil leaves on it.
6. Pour your chicken in and drizzle abit of hua tiao jiu around it. Cover and Off flames.

Rose Chicken 玫瑰油鸡 by Angela Seah Thulin

You Tube:  https://www.youtube.com/watch?v=P3ATWt8vDjA&feature=youtu.be

Facebook link: https://www.facebook.com/groups/platepalate/permalink/803954932992142/

Ingredients -

Star Anise 2pcs
Sage leaves 2 pcs 
Orange skin 2 pcs
Ginger 15g
甘草 2 pcs
Rock sugar 300g
Scallions 2 stalks
Some pepper grains
Dark soya sauce 160g
Light soya sauce 200g
Water 1.5 cups (=480ml)
Hua Tiao Jiu or Rose wine 1 tbsp
1 chicken

Steps -

1. In boiling water - blanch the chicken for 1min on each side. Blanch the cavity of the chicken at least 3 times.
2. In a clean wok/pot, add all the ingredients in except wine and the blanched chicken.
3. In high heat - let the liquid come to a boil and ensure the sugar have dissolve then you pour wine in. Give it a stir.
4. Add the chicken in gently and cook for 10 mins on each side in high heat. Occasionally to give a stir to avoid sticking.
5. Then after 20mins, cook each side for another 5mins or check that the chicken is cooked. My chicken took 32mins.


Done!

Bombay Wings by Angela Seah Thulin

First attempt!
Hubby said he could eat twenty of these at one go! And the name - Bombay Wings was given by him too :)

Facebook link: 
https://www.facebook.com/sassyangelakitchen/photos/a.234378780102056.1073741835.233664896840111/351648485041751/?type=1&theater

Recipe -

8 whole wings, chop into 2
10 curry leaves, tear
2 lemongrass, cut into 3 parts and pounded it few times
Dash of ground pepper (more if you want it spicy)
2.5 tbsp curry powder
1.5 tbsp self raising flour
1.5 tbsp plain flour
1/2 tsp sugar
3/4 tsp salt
 

Steps -
1. Wash and pat dry the wings
2. In a bowl, mix curry powder, salt, pepper
3. In a ziploc bag with dry wings in it, pour in the above dry ingredients, add curry leaves and lemongrass in too. Ensure all wings coated with the powder.
4. Then add both flour into the bag and rub them well. Ensure all wings are coated.
5. Into the fridge and chill for at least 6hrs.
6. Remove from fridge and let it cool for 15mins. Remove the leaves.
7. Bake in preheated - air fryer 180 degree for 15-20 mins. Do remember to flip the wings.

Famous Amos 'alike' Cookies by Angela Seah Thulin

You got to try this ..! Super ADDICTIVE chocolate cookies. The texture is super alike to the famous amos cookies. 

Ingredients A - 
200g white sugar
220g packed light brown sugar
225g butter
1 cup of canola oil
1 egg
1 tbsp fresh milk
1 tsp vanilla essence

Dry ingredients -
500g all-purpose flour, sieve
1 tsp salt
1 tsp cream of tartar
1 tsp baking soda
350g semisweet chocolate chips

Directions :

1) Using padle attachment - whisk the ingredients A: butter and the 2 types of sugar first. After that, add the oil, egg, milk and vanilla essence in and continue whisking till all corporated.

2) Then add dry ingredients - sieved flour, salt, cream of tartar and baking soda in gently whisk till mixed.

3) Fold in the chocolate chips.

4) Using teaspoon to make into small small shape on tray lined with baking paper.

5) Bake at preheated oven temperature - 350 degrees F (175 degrees C) for 8-12 minutes. (Cookies are light in color when done).

* My cookies are soft when out but after a while, it become slightly harden.
* The texture is very much alike Amos cookies. Light n crunchy.
* My cookies took 9 mins for each tray.

* If you half the recipe, use 1 small egg

Recipe origin from Cecilia Wong: 

https://www.facebook.com/groups/platepalate/permalink/798065703581065/

pack and ready to give away :)