Char Siew Ribs by Angela Seah Thulin

Facebook link - 
https://www.facebook.com/groups/platepalate/permalink/919595914761376/

Recipe link -
https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/451725231700742/?type=3&theater

Char Siew Ribs

Ingredients -
1kg pork ribs
3 tbsp hoisin sauce
3 tbsp LKK light soya sauce
3 tbsp oyster sauce
1.5 tbsp + 3 tsp LKK dark soya sauce
9 tbsp sugar
3 tbsp honey
Opt - drops of red coloring or char siew powder
LKK - Lee Kum Kee

Steps -
1. Cut the ribs, mix them with the above ingredients and marinate them overnight.
2. Remove pork and rest for twenty mins.
3. In a pot, cook the ribs together with the sauce in high heat for 20 mins covered with lid. Stir/flip frequently.
4. Sauce will slowly thicken. Continue cooking for another 10-20mins in medium to high heat. Or till ribs are cooked. Remember to stir/flip frequently.

Note -

1. The type of pork I used in Swedish is Revben.

Halloween tombstone brownies by Angela Seah Thulin

I use my After Eight brownies recipe and top with chocolate ganache.

After Eight brownies recipe link - http://platepalate.blogspot.se/2015/05/after-eight-brownie-by-angela-seah.html

Chocolate ganache - 

80g chocolate

90ml heavy cream (36% fat content)

Using double boil method, melt the chocolate, let it cool for few minutes then add heavy cream in and stir till well mixed. Spread on brownie.

Garnish with crumbled oreos in front of each tomb.

Halloween Pumpkin cupcakes by Angela Seah Thulin

Do you like these pumpkins cupcakes? Simple to make but you need some time.

To make the batter - 

1. 15g cocoa powder, sieve

2. 1 small egg

3. 60g self raising flour

4. 32g room temperature butter

5. 32g granulated sugar

6. 1/2 tsp vanilla essence

7. 2 tbsp fresh orange juice

Preheat your oven

Steps - 

1. About 5-6 medium to big oranges, cut the top/acting as the hat and keep it. Cut the bottom flat to allow orange to stand.

2. Core the orange meat out. Set aside.

3. Using a hand mixer, blend the above batter till just well corporated.

4.Scoop the batter into the empty orange to about 3/4 full.

5. Wrap the oranges up with aluminum foil and place them on a baking tray.

6. I baked at 160 degree celsius for more than 20minutes. Every oven is different. 

7. As for the stem, i use pretzel and the green i use jelly bean.

Original recipe from https://www.youtube.com/watch?v=Q8xuQplavpo

Chicken chop with black pepper sauce by Angela Seah Thulin

Marinate - 
650g chicken thigh fillet
1 tbsp water
1 tbsp light soy sauce
2 tsp corn flour
pinch of salt


Caramelized Black Pepper Onion Sauce -
1 onion (about 50g), sliced thinly
3 gloves garlic, minced finely
1/4 tsp ground black pepper (or more)
2 tsp sugar
2 tbsp Lee Kum Kee Light soy sauce
150ml water or more
2 tbsp Worcestershire sauce 
Opt - Cornstarch with water

Steps -
1. Cut away the fats, keep the skin, wash and pat dry. Then marinate the fillets for few hours.
2. To cook - remove the fillets from fridge to room temperature. In a pan/wok, heat up with some oil and pan fried the fillets with skin side down till cooked. Remove and set aside.
3. Then using the same pan/wok, add oil, saute the minced garlic and sliced onions until softened.
4. Add 1/4 tsp pepper in first, sugar, light soya sauce, water and worcestershire sauce. Taste and adjust the amount of ground pepper accordingly. Stir in cornstarch mixture if needed to thicken the sauce.
4. Add the chicken chops in and cook a while. Dish up and serve.

Orh Nee (Yam Paste) 芋泥 by Angela Seah Thulin

A traditional teochew dessert served in chinese restaurants and/or during chinese weddings. I'm away from Singapore yet i can have this in Sweden... I'm never far from home it seems. 

I like my orh nee with a little coconut taste in but not pumpkin. The creamy, thick, sticky and sweet orh nee is perfect together with the gingko nuts ... 

Not difficult to make - just steam, mash or blend and then cook it.

*Sweetness is entirely up to you, I used more than one pc of the bing tang/rock sugar boiled in 500ml water. I add ginkgo nuts in to the water together with pandan leaves and boil together.
*I don't like pumpkin so my total taro I used was 700g. 
*For thicker result, use less water ie.300ml.


Ingredients -

500g taro (slice thinly or cut in cube) 
300g pumpkin (cut into cube)
500ml water boil with one big piece of rock sugar (冰糖) + 3 pcs of pandan leaves tied together. 
Gingko (your choice of amount)
150ml coconut milk 
4 tbsp shallots oil

Directions - 

1)  Steam taro and pumpkin for 25 minutes or till very soft. Then use a fork/potato masher to mash it while it's still hot and set aside. Using a processor will get a smoother paste. 
2) Heat wok and add 3 tbsp shallots oil, add the mashed mixture in, stir fry the mixture over medium low. Stir continuously until taro and oil are well combined. (add 1 tbsp shallot oil if it's not combining). 
3) Reduce heat and add in the rock sugar water gradually n keep stirring till taro paste becomes smooth and paste-alike consistency.
4) Still in low heat - Add coconut milk in gradually and stir till well-combined. 
5) Top with gingko. 

Note - Do not consume too many gingko nuts (1-3 a day) as they can be toxic in larger doses especially for younger kids.

Dark Chocolate Chiffon Cake by Angela Seah Thulin

I was doing grocery when i spotted this bar of chocolate. Thinking i could probably use it to bake dark chiffon cake, i decided to give it a try!. I was tremedously happy when this chocolate chiffon cake turn out so well. The dark chocolate's rich taste, the right sweetness and the soft texture follow by a hint of raspberry flavour ... I took 2 slices straight after i cut them. Love them to the max!

Dark Chocolate Chiffon Cake (with a hint of raspberry flavour) by Angela Seah Thulin

Cocoa Batter -
150g Chocolate (70%), break into pieces
90ml water
100g corn oil
25g cocoa powder, sifted
65g cake flour, sifted
1/2 tsp bicarbonate soda
115g egg yolks (its about 6 large egg yolks)

Egg White Batter - 
225g egg white (its about 6 large egg white)
115g granulated sugar
a pinch of salt
1/8 tsp cream of tartar

Method:

1. Using double boil method, melt the chocolate and stir till smooth. Then add in corn oil slowly, continue stirring at the time till smooth. Then stir/fold in the rest of the ingredients and stir till smooth.
2. Using a hand mixer, whisk the egg white with cream of tartar till frothy, then add sugar in gradually follow by adding in the salt. Whisk till you achieve soft peak.

3. Fold the egg white into the egg yolk mixture and then pour into a 23" to 25" round chiffon cake pan.
4. Bake at 175degree celsius for about 45 mins or till cooked. I baked at 125degree celsius for 45mins.

*Every oven is different, please do adjust accordingly.

Recipe origin - Aunty Yochana 

http://auntyyochana.blogspot.se/2007/10/japanese-dark-pearl-cake.html

Honey Chicken Wings by Angela Seah Thulin

Honey Chicken Wings by Angela Seah Thulin

Recipe: 

1. Wash and rub 10 full chicken wings with some salt and rinse off. Then pat dry them.

2. Prepare plain flour 3/4 cup & corn flour 1/2 cup in a bowl. Mix them well.

3. Coat the wings with the flour and put them into fridge to air dry for 30mins.

4. Remove wings from fridge and let it rest for 15mins to room temperature then deep fry all of them. Set aside.

5. Heat up pan with 1/2 tbsp oil - add 2 tbsp oyster, 2 tbsp honey, 1.5 tbsp light soya sauce and 1 glove garlic (minced).

5. Add ready fried wings into this sauce and cook till wings are well coated with sauce or that sauce have slightly thicken. 

Drizzle sesame seed (opt). Done!

Birthday 2015 - Chocolate cake

Yeppie! It's my birthday! 

A short clip of my birthday 
https://www.youtube.com/watch?v=TLJg6C3QOYc&feature=youtu.be

In Chinese Hokkien tradition - people like me - we serve mee sua when celebrating birthdays. Mee sua is a type of thin long salted noodles that signifies long life and it is usually cooked with chicken drumstick and two eggs. The two eggs symbolizes fertility and life. Since i will be dining out today, i cooked mee sua and baked a cake yesterday as a small celebration at home. Table for 3 at restaurant Kitchen & Table (New York inspired restaurant by celebrity chef Marcus Samuelsson) at Malmö Live. 

The cake is moist, very rich in chocolate and with a hint of banana fragrance. It is super easy to bake and can be done within 1.5hrs.

Chocolate Banana Moist Cake by Angela Seah Thulin

Preheat oven to 170degree celsius

Part A
1 large egg
2 super riped banana, mashed
120ml milk
60ml heavy cream (34-36% fat)
60g melted butter
1 tbsp vanilla essence

Part B
180g brown sugar
130g cake flour, sifted
35g cocoa powder, sifted
3/4 teaspoon of baking powder
3/4 teaspoon of baking soda
50g chocolate chips

Part C
110g dark chocolate
160ml heavy cream (34-36% fat)
7g unsalted butter

Steps -
1. Melt the butter in the microwave and set aside to let it cool.
2. In a bowl, mix all the Part B together. Set aside.
3. In a big mixing bowl, add all the Part A in, mix well then add Part B in. I use a hand mixer and beat till all well combined.
4. Pour the batter onto a 23cm baking pan. 
5. Bake at 170 degree celsius for 25-28mins. For my oven, i baked at 160 degree celsius at 26mins. 
6. Let the cake cool before removing from the pan.
7.To make ganache - using double boil method to melt the chocolate, then stir in butter, then pour heavy cream to it, stir till well mixed. Ganache will thicken.
8. Pour on the cake top.

Done!

Baked on 16th Mar 2016

Recipe origin -
https://plus.google.com/108854154044884708244/posts/6XRwcCpw5Hp

 

Pan fried wings with chinese wolfberry by Angela Seah Thulin

This year's mid-autumn festival falls on a Sunday and here in Sweden we had a mini celebration at our balcony. With paper lanterns lit up, enjoying durian snowskin and baked lotus paste mooncake under the full moon with our jackets on, kind of funny yet fun. 

As i was out shopping earlier on, i only had time to prepare a simple dinner and tangyuan. 

For tangyuan, i made two flavours. One was the traditional tangyuan, cooked them with ginger and orange sugar in different colors.

Another was stuffed with chocolate chips into glutinous rice flour and cooked them. Surprisingly, my husband liked this more than my son. 

Ok, so here's our dinner - Pan fried wings with chinese wolfberry, simple and yummy.

Ingredients A (marinade) 

13 whole chicken wings 

1 tbsp of Hua Tiao jiu

2 tbsp oyster sauce

1/2 tsp of salt

1 tsp light soya sauce

1 tsp of white pepper

*wash the wings, cut them into 3 sections and throw the last ending sharp wings away. Pat dry them and marinate with the above preferably overnight (mine was 2hrs only)

Ingredients B (to pan fried)

1 cup water

1 tbsp oyster

1 tsp of light soya sauce

*add the above in a bowl, stir n mix well

2 tbsp wolfberry, rinsed

4-6 slices of dang gui (当归)

*Opt - 1/2 tbsp hua tiao jiu

Steps -

1. Take out the wings from fridge 30mins before cooking.

2. Heat up wok with 4 tbsp sesame oil, pan fry all the wings till lightly browned on both sides. Few minutes only.

3. Scoop up the wings, wipe off all the excess oil. 

4. Then same wok, heat up 1/2 tbsp sesame oil, pour back all the wings and add ingredients part B including wolf-berries & dang gui.

5. Let the gravy come to a boil. Then simmer the chicken wings for 30mins (medium to low heat) or until wings have cooked and sauce slightly thicken too. 

6. Optional - drizzle 1/2 tbsp hua tiao Jiu and off flames.

Serve!

Taro and sweet potato balls by Angela Seah Thulin

I love Taro and sweet potato balls! I fell deeply in love when i first had it in Taiwan during a holiday many years ago. Then they launched this in Singapore. Oh my! Not just me, even my husband is in love with it. We could have this every alternate day easily. Since now i've moved to Sweden, i have to make everything from scratch. My husband had a big portion right after his dinner. He was saying - I was craving for this so much! Mmmm...the chewiness of the yam with the cooling sweet grass jelly...

Easy recipe, not difficult but you need time to do it.

Taro and sweet potato balls with grass jelly dessert by Angela Seah Thulin

Ingredients- 

350g yam

130g tapioca starch 

1 tbsp caster sugar

60gm sweet potatoes 

25g tapioca starch, or more 

2 tsp caster sugar

Steps -

1. Peel, cut the yam and sweet potatoes into slices and steam till cooked. Est. 20minutes...

2. While yam is hot, mash it and mix in the tapioca starch using a ladle. Add sugar in. Then knead to form a dough. Add bit of water if needed. 

3. Roll it into a thin long log and cut. 

4. Repeat the same for sweet potatoes. 

5. You may freeze them if you do not want to cook all. Dust with some corn starch to avoid sticking together.

6. Prepare a cold icy water in a big bowl. 

7. To cook - in a pot of hot boiling water, add these in. Let it cook till float and then continue cooking for another 2 minutes. 

8. Transfer them to the cold water immediately. 

Yam, sweet potatoes in orange and yellow color

9. Assemble with grass jelly and done! 

Notes - sweet potatoes are quite moist, you will likely need more tapioca starch. Do not add too much or keep adding them else it will be too chewy. If it's still too moist, let it rest aside and it will slightly harden otherwise place the dough into microwave for ten seconds or so. 

I bought these bubble pearls and boiled them myself :)