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

Chocolate cupcakes with love sponge cake by Angela Seah Thulin

Love is in the air!

To make the love shape sponge cake - 

Part (A)
3 medium-size egg yolks
2 tbsp sugar
60ml water
45ml vegetable oil
1 tsp vanilla essence 
60g plain flour, sifted

Part (B)
3 egg white
2 tbsp sugar
1/8 tsp of cornflour
*In a clean metal bowl, whisk the egg white till soft peak then add sugar in gradually n continue whisking. Add corn flour and whisk till stiff peak formed. Set aside.

Steps -
1. Do Part A first, then set aside. Whisk the egg yolks n sugar till frothy. Then add water, vegetable oil, vanilla essence n whisk till mixed. Add the sieved plain flour and whisk till well-mix (will look runny).
2. Then do Part (B)
*Preheat your oven now at 170degree celsius.
3. In 3 additions - take the part (B) and FOLD in to Part (A) till well-combined. 
4. Divide the batter equally to the number of colors you desire. Then add coloring and gently fold in again. Pour into piping bags.
5. Pipe a few layers on a small brownie tray lined with baking paper. Into the oven and bake for 14mins. Set aside to cool for few minutes then freeze for 20 minutes or more. It will become firmer/easier to cut with mould.

To make the chocolate cupcakes - 

Ingredients -
200g cake flour, sifted

1/2 tsp double acting baking powder
2 tbsp Hershey's cocoa powder

40g oil
50g milk
120g unsalted butter
1 tsp vanilla essence

1/4 tsp salt

180g granulated sugar

2 large eggs


Steps -
1. Line the muffin pan with cupcake paper cups.
2. In a bowl, sift the flour, baking powder and cocoa powder together and set aside.
3. In a bowl, mix the milk and oil together.
4. In a mixing bowl, whisk the room temperature butter, vanilla essence and salt together till smooth.
5. Then add sugar in gradually and continue whisking till fluffy. 
6. Add the eggs in and whisk till well mixed.
7. In three additions, add the dry ingredients (point 2) and wet ingredients (point 3). Whisk to mix well. Once ingredients incorporated, stop whisking. Do not overbeat. 
- Preheat your oven to 180 degree celsius -
8. Fill the liner with 3/4 full batter. Bake for about 25 minutes.

For more info - http://platepalate.blogspot.se/2016/02/rocky-road-cupcakes-by-angela-seah.html

To make chocolate ganache -
220g semi sweet chocolate chips
1/2 cup heavy cream (above 34% fat content)

1. Using the double boil method, melt the chocolate, remove then pour in the heavy cream and keep stirring.

Done, decorate your cupcakes!! 

Chicken rice by Angela Seah Thulin

Either we didn't have chicken rice for a long time or we simply love chicken rice.. this meal was so satisfying. My husband drank the soup directly from his bowl without using his spoon, and kept commenting - the meal today tastes so good. Tender meat along with good soy sauce and chilli, how to stop eating? This is a famous dish in South East Asia.

Ingredients -

A) Chicken/soup
Whole chicken (1.2kg) 
5-6 cups water
1 tsp chicken powder
1-2 pandan leaves
7 cloves garlic
25g ginger
1 tsp salt
1 Lemon grass (cut into 2, bruise gently)
2 stalks of scallions

B) 
1.5 cups rice
water as needed or soup from the chicken
1 tbsp chicken rice paste
Opt - 1 tsp chicken powder

C) To prepare the light soy sauce - 
2 stalks of coriander, the stems only 
1.5 tbsp light soy sauce 
1/2 tsp dark soy sauce
1/2 tsp sesame oil
1/8 sugar
In a bowl with 100ml hot water, add the coriander stems in to soak and press abit. Then add all other ingredients in and stir until sugar dissolves. Done. 

Steps -
1. Wash and clean the chicken. Then rub the whole chicken with 1/2 tsp salt (rinse off).
2. In a pot with boiling water, ensure that the water is just enough to cover the whole chicken. Place the chicken in and cook each side for 1 min and remove the chicken. Keep the water. Rinse the chicken with cold water until the whole chicken is no longer warm.
3. Place the chicken back into that pot of water. Add the rest of the ingredients (A) in. Let it cook in med-high heat for 30mins with lid covered (depending size of chicken, can be few more mins).
4. After 30mins, remove the whole pot from heat, move it aside. DO NOT OPEN THE LID TO PEEK at the chicken. Let it stay inside with lid covered for another 30mins.
5. Cook the rice as per your normal method.
6. Prepare the soy sauce. Drizzle some of the soy sauce over the chicken.
Serve with sliced cucumber, tomatoes, bean sprouts or any vegetables.

Notes - 
1. My husband suggested to use 2 stalks of lemongrass for the soup instead.
2. I used 5 cups water only and boil the chicken in extreme low heat and cooked for a total of 40 mins.
3. If you like to try cooking chicken rice from scratch, here's a link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/362611607278772/?type=3&theater

https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/312663472273586/?type=3&theater

Chicken rice chilli recipe - https://www.facebook.com/photo.php?fbid=10155067625970433&set=gm.787114804676155&type=1&theater

Pandan Kaya cupcakes by Angela Seah Thulin

Ingredients -
(A)
2 large egg yolks (about 40g yolks)
2 tbsp sugar
2 tbsp oil
2 tbsp coconut milk (I use Kara brand)
1 tsp fresh pandan juice
4 tbsp cake flour

(B)
2 egg whites
pinch of salt
1 tbsp sugar

Steps -
1. In a mixing bowl with electric mixer, whisk the part A altogether. Set aside.
2. In another clean metal mixing bowl, beat the egg whites until foamy then add the pinch of salt in medium speed. Then add in the sugar gradually. Beat until stiff peaks formed.
3. In 2 additions, fold the egg white batter into point A.
Preheat oven 170 degree celsius
4. Scoop into cupcake liners 3/4 full and bake for 18 to 20 minutes.
To serve - dust with icing sugar and pipe kaya on top. 

Notes - 
1. Every oven's temperature varies. I baked these at 150 degree celsius for 17 minutes.
2. It will puff up during baking and shrink alittle after cool down. 
3. Each egg weighs 68g. 
4. Because i am using a bigger cupcake liners, this recipe yields 6 cupcakes only. 

*Link to homemade kaya - http://platepalate.blogspot.se/2016/02/pandan-kaya-by-angela-seah-thulin.html

Pandan Kaya by Angela Seah Thulin

Homemade Kaya is the BEST!

Kaya is a well-known jam in Singapore and Malaysia. It is cooked using only 4 ingredients; coconut milk, eggs, sugar and fresh pandan juice. The fragrant from the pandan leaves, sweet, rich coconutty flavour...mmm... i scoop and eat it on its own too.. 

Kaya toast, yummy!

Ingredients - 
6 eggs (290g)
250g sugar
250ml coconut milk (Kara)
30ml fresh pandan juice


8-10 Pandan leaves 
40ml water
- Blend them 

Steps -
1. Blend the pandan leaves and water. Strain to discard the pulp.
2. In a bowl with eggs, add the sugar in and using balloon whisker to whisk till sugar dissolves.
3. Follow by adding in the coconut milk and pandan juice, stir and mix well.
4. Using double boil method, cook this mixture for an hour. Stirring at every ten minutes.
5. Let it cool before storing it to a clean container. 

Optional -
To obtain smooth texture, use a blender to blend the mixture. 

For another flavour: Coconut Kaya recipe - http://platepalate.blogspot.se/2015/11/kaya-coconut-jam-by-angela-seah-thulin.html

The double boil method

Rocky Road cupcakes by Angela Seah Thulin

Sinfully decadent cupcakes!! 

Rocky Road are a sure favorite for kids and adults alike - the marshmallows, nuts and rich chocolate all in one super sweet cupcake! 

The sweetness of the marshmallows allows for darker chocolate even for those who normally find that too bitter. I used dark chocolate bits as well to further richen the taste.

Ingredients -
200g cake flour, sifted

1/2 tsp double acting baking powder
1 1/2 tbsp Hershey's cocoa powder

40g oil
50g buttermilk
120g unsalted butter
1 tsp vanilla essence

1/4 tsp salt

175g granulated sugar

2 large eggs
Chocolate shave/chips

Toppings -
Marshmallows 
Chocolate chips
Chopped walnuts

Steps -
1. Line the muffin pan with cupcake paper cups.
2. In a bowl, sift the flour, baking powder and cocoa powder together and set aside.
3. In a bowl, mix the buttermilk and oil together.
4. In a mixing bowl, whisk the room temperature butter, vanilla essence and salt together till smooth.
5. Then add sugar in gradually and continue whisking till fluffy. 
6. Add the eggs in and whisk till well mixed.
7. In three additions, add the dry ingredients (point 2) and wet ingredients (point 3). Whisk to mix well. Once ingredients incorporated, stop whisking. Do not overbeat. 
- Preheat your oven to 180 degree celsius -
8. Scoop one heap tsp of batter to the paper cup, spread it out evenly, add some chocolate shave and fill up with more batter to 3/4 full. Bake for about 25 minutes.

Notes -
1. Oil - vegetable or corn oil.
2. To make buttermilk - 1/2 cup of 2% fat milk + 1/2 tbsp of fresh lemon juice, mix together and set it aside for 10 mins. Ready to use.
3. I'm using Hershey's special dark cocoa powder and Hershey's chocolate bar to make the shave. 
4. Every oven's temperature varies. I baked these at 165 degree celsius for 21 minutes.

Coffee Cupcakes by Angela Seah Thulin

Need a quick and easy recipe for last minute fika? Or how about getting your caffeine fix in the morning with these coffee cupcakes? This is perfect as a light snack to go along with a cup of coffee or tea! Moist, sweet and fragrant... I don't drink coffee but this is irresistible!

Fika (in Swedish) means afternoon tea.  https://en.wikipedia.org/wiki/Fika_(Sweden)

Ingredients (yield 6)
100g cake flour, sifted

1/4 tsp double acting baking powder

20g oil 
25g buttermilk
1 tsp coffee emulco
60g unsalted butter
1/4 tsp vanilla essence

pinch of salt

100g granulated sugar

1 large egg
*Opt - chocolate rice

Steps -
1. Line the muffin pan with cupcake paper cups.
2. In a bowl, sift the flour and baking powder together and set aside.
3. In a bowl, mix the buttermilk, oil and coffee emulco together.
4. In a mixing bowl, whisk the room temperature butter, vanilla essence and salt together till smooth.
5. Then add sugar in gradually and continue whisking till fluffy. 
6. Add the egg in and whisk till well mixed.
7. In three additions, add the dry ingredients (point 2) and wet ingredients (point 3). Whisk to mix well. Once ingredients incorporated, stop whisking. Do not overbeat. 
- Preheat your oven to 180 degree celsius -
8. Fill 3/4 batter full and send to bake or scoop one heap tsp of batter to the paper cup, spread it out evenly. Then add some chocolate rice and fill up with more batter to 3/4 full. 
9. Into preheated oven and bake for about 25 minutes.

Notes -
1. Oil - vegetable or corn oil.
2. To make buttermilk - 1/2 cup of 2% fat milk + 1/2 tbsp of fresh lemon juice, mix together and set it aside for 10 mins. Ready to use.
3. Every oven's temperature varies. I baked these at 165 degree celsius for 23 minutes.
4. You may wish to reduce the amount of sugar.

The coffee emulco bought from Singapore

Ondeh Ondeh Cupcakes by Angela Seah Thulin

Never judge a cupcake by it's look! 

These may not look pretty, but perhaps i can cover up the 'flaws' by frosting.. Aiyah, NO NEED LAH...! It tastes so good plus it is sooo soft !!!

Ingredients -
1 round block of gula melaka

200g cake flour, sifted

1/2 tsp double acting baking powder

80g coconut milk + 30g water
1-2 tsp pandan paste
120g unsalted butter
1/2 tsp vanilla essence

1/2 tsp salt

160g granulated sugar

2 large eggs


Steps -
1. Line the muffin pan with cupcake paper cups.
2. Cut the block of gula melaka into smaller pieces then roll them up into 12 small balls.
3. In a bowl, sift the flour and baking powder together and set aside.
4. In a bowl, mix the coconut milk, water and pandan paste together.
5. In a mixing bowl, whisk the butter, vanilla essence and salt together till smooth.
6. Then add sugar in gradually and continue whisking till fluffy. 
7. Add the eggs in one at a time and whisk till well mixed.
8. In three additions, add the dry ingredients (point 3) and wet ingredients (point 4). Whisk to mix well. Once ingredients incorporated, stop whisking. Do not overbeat. 
- Preheat your oven to 180 degree celsius -
9. Scoop one heap tsp of batter to the paper cup, spread it out evenly. Then place 1 gula melaka ball in the center. Fill up with more batter to 3/4 full. 
10. Into preheated oven and bake for about 25 minutes.

Notes -
1. I used KARA coconut milk (small box 200ml).
2. Original recipe calls for 200g sugar but i reduced to 160g.
3. Original recipe calls for 2 tbsp of pandan juice. I used pandan paste instead.
4. Every oven's temperature varies. I baked these at 165 degree celsius for 21 minutes.

Recipe origin from: BitterSweetSpicy

This is the cake flour i am using in Sweden

Pull-apart Cinnamon bread by Angela Seah Thulin

Using pizza dough - after baked

I recall watching a short clip on using ready dough to make pull apart bread, so i tried making it with the leftover dough of my puff pastry. Actually i am not sure if puff pastry can be done, any way i went ahead with it. My son tried it, loved it and asked for it again! 

2 days later, i made it again but this time i used pizza dough instead. Both puff pastry and pizza dough are good to use but i would say puff pastry is more crusty on the outside and flaky inside while pizza dough would give more of a bread texture.

Anyway this is super easy and if you like cinnamon, i'm sure you will love this! 

Using puff pastry - after coated with sugar and cinnamon powder

Using puff pastry - after baked

To me, a full recipe is not needed here. All you need is to melt some butter. Roll your dough with butter and then coat it with cinnamon powder and sugar. Then bake it. That's all. Below is just a rough guide :)

Ingredients - 

Ready-made puff pastry or pizza dough
Butter
Sugar (est.3 tbsp)
Cinnamon powder (est.1-2 tsp)
Preheat oven 180degree Celsius 1. Divide the puff pastry/pizza dough equally and roll them into balls. 3. Then melt some butter in microwave. 4. Coat the balls with the melted butter. 5. In a bowl or small ziplock bag, mix the sugar and cinnamon powder together then add the butter balls in and ensure every balls are coated with sugar. 6. Grease the baking bowl with the leftover butter, place the ready coated balls on it. Bake for 25-35mins until lightly golden or that balls have puff up. Notes - 
Every oven's temperature varies. Using puff pastry - I baked at 170degree Celsius for 32mins.
Using pizza dough - i baked at 165 degree celsius for 30mins.

Roll them into balls, then dip in melted butter, follow by coating with sugar and cinnamon powder

I got the idea from this link - http://www.delish.com/cooking/videos/a45896/you-must-make-this-kings-cake-pull-apart-bread-on-tuesday-night/

Impromptu Steamed Chicken by Angela Seah Thulin

Woke up, defrosted the chicken thighs but i had no idea how i wanted it to be cooked. So i messaged my husband - chicken curry or herbal chicken? His reply - herbs please. 

I wasn't sure i wanted herbal chicken for my dinner though, so i simply cooked it to my own liking :) That's how the dish name come by.

And who doesn't like steamed chicken? Definitely anyone's favorite especially the gravy on the rice ... Mmmm...

Ingredients -
3 big chicken thighs 
1/2 to 1 tbsp Wolfberries
6 slices of ginger
Scallions
40 ml hot water

Sauce -
1 tbsp shaoxing wine
1 tbsp dark soya sauce 
1.5 tbsp light soya sauce
1.5 tbsp oyster sauce
1 tsp sesame oil
1/2 tsp salt
1/4 tsp sugar

Steps -
1. Clean the thighs, rub with salt and then rinse away. Pat dry the chicken thighs with paper towels.
2. Prepare the above sauce into a bowl and then marinate these chicken thighs for at least 2 hours.
3. Place the ginger and scallions on parchment paper then lay the marinated chicken thighs on it follow by wolfberries. 
4. Add 40ml water to the marinated sauce, mix well and then pour on top of the chicken thighs. Wrap up.
5. In a wok with boiling water, steam in high heat for 45 mins to an hour or until cooked through. Timing varies - depending on size/thickness of the chicken.

Notes -
1. My 3 big chicken thighs weighed about 800g.
2. It took me about an hour to steam these. 
3. I love can button mushrooms so i added some too.