5 Minutes Chocolate Roll Cake by Angela Seah Thulin

5 ingredients and just 5 minutes to bake this!! 

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5 Minutes Roll cake - http://platepalate.blogspot.sg/2016/05/5-mins-roll-cake-by-angela-seah-thulin.html

Ingredients
3 eggs
1 tsp baking powder
1.5 tbsp cocoa powder
100g sugar (I reduce to 75g)
50g potato flour

Ganache
150g semisweet chocolate
90ml heavy cream (36% fat content)
5g butter
*In a small pot in medium heat, bring the heavy cream to a simmer. Remove from stove and add chocolate and butter in. Stir after 30 seconds until smooth. Let it cool completely before using.

Steps -
Preheat oven to 250 degree celsius.
1. In a bowl, sift the flour, cocoa powder and baking powder. Set aside.
2. In a big oven tray lined with parchment paper, spread some sugar or cocoa powder on it. Set aside. This is to be used for flipping the roll cake after it is baked. 
3. Whisk the eggs and sugar till very light and extra fluffy. 
4. Add the sifted flour, cocoa powder and baking powder in. Fold it in gently until well mixed. Do not over fold. 
5. Pour the batter onto your 10x10 baking tray lined with parchment paper. Bake at 250 degree celsius for 5 minutes. 
6. Remove immediately from baking tray and flip it over to the tray that has sugar/cocoa powder on it. Then roll it up. Set aside to cool completely.


Notes - 
1. For step three - I whisked using a hand mixer and did it for 10 minutes.
2. My mother in law baked at 250 degree celsius for 5 minutes while i baked at 210 degree celsius for 7 minutes.
3. As soon as you are done with step 4 - You will need to send in to bake immediately. Such potato flour has to be baked straight away otherwise the flour will sink and form a chewy base.
4. If you do not want sugar on the roll, prepare a damp cloth instead (referring to step 2).
5. As i do not eat cream, I used some of the ganache as the filling. Then cover the entire roll with the remaining ganache. 

So fluffy!

It's incredibly SOFT!

5 Minutes Roll Cake by Angela Seah Thulin

I first had this roll cake at my mother-in-law place during Easter gathering this year 2016. She served this as a dessert to us - each with 2 slices of roll cake, topped with a slice of peach and a scoop of ice cream. I couldn't believe how soft and airy it was (scroll down to the last pic). I have never had such a soft roll cake before. I was really amazed by it and i knew i had to ask for the recipe. The flour she used was somewhat incredible to believe. That could be the reason to result such softness. So far, I have not heard anyone using it for baking. Not just that, only 4 ingredients are needed for this roll cake only!! So, I tried baking. The roll cake is soft and i think it has a little different texture from my swiss roll recipe. However I did not achieve my mother-in-law's standard. Technique plays a very important role here too. 

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469365889936676.1073741844.233664896840111/526096310930300/?type=3&theater

This is a basic recipe for light roll cake suitable to serve with cream or ice cream.

Ingredients
3 eggs
1 tsp baking powder
100g sugar (I reduce to 75g)
50g potato flour

Steps -
Preheat oven to 250 degree celsius.
1. In a bowl, sift the flour and baking powder. Set aside.
2. In a big oven tray lined with parchment paper, spread some caster sugar or icing powder on it. Set aside. This is to be used for flipping the roll cake after baked. 
3. Whisk the eggs and sugar until very light and extra fluffy. 
4. Pour in the sifted flour and baking powder or any other liquid (opt. vanilla essence). Fold it in gently until well mixed. Do not over fold. 
5. Pour the batter onto your 10x10 baking tray lined with parchment paper. Bake at 250 degree celsius for 5 minutes. 
6. Remove immediately to flip it over to the tray that has sugar/icing powder on it. Then roll it up.

Notes - 
1. For step three - I whisked using a hand mixer and did it for 10 minutes.
2. Sugar level - my mother in law reduced the sugar to 75g so i followed and i used caster sugar.
3. She baked at 250 degree celsius for 5 minutes while i baked at 210 degree celsius for 7 minutes.
4. As soon as you are done with step 4 - You need to send in to bake immediately. Such potato flour has to be baked straight away otherwise the flour will sink and form a chewy base.
5. If you do not want sugar on the roll, prepare a damp cloth instead (step 2).
6. I added 1 tsp vanilla essence at step 4.

This is roll cake texture from my MIL's bake.

Purple Yam Macarons 紫薯玛卡隆 by Angela Seah Thulin

For other macaron recipes: https://www.facebook.com/pg/sassyangelakitchen/photos/?tab=album&album_id=524549714418293

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.524549714418293.1073741848.233664896840111/524546754418589/?type=3&theater

Ingredients -
(A)
45g egg white
50g caster sugar

(B)
50g almond powder
60g icing sugar
6g purple sweet potato powder

Filling:
40g unsalted butter
8g icing sugar
10g purple sweet potato powder

Topping: 
black sesame seed 


Steps -
1. Sieve the ingredients (B) in a bowl. Set aside.
2. In another big mixing bowl, whisk the ingredients (A) till stiff peak. Then in 3 additions - add the (B) in and fold them in one direction. Mix well.
3. Pour the mixture into a piping bag. Pipe the macarons in a baking paper with 3.5cm circles. Then tap the baking sheet gently a few times to break any air bubbles that could have been formed. 
4. Let the macarons sit for 15-20 mins (depending on the temperature and humidity of your kitchen) or until the top of the macarons are no longer tacky.
5. Preheat the oven to 190-200degree celsius.
6. Turn off the oven and place the macarons in with your pair of gloves leaving a gap at the oven door. Leave it inside for 6 mins.
7. On the oven temperature to 130-140 degree celsius, close the oven door and bake for 15 mins.
8. Turn off the oven and continue to leave the macarons inside for 6-10mins. 
9. Mix the filling together and pipe in between the macarons.

Recipe origin: PurpleYamMacarons

Steamed eggs with minced meat by Angela Seah Thulin

I know many people prefer silky smooth steamed eggs over this dish (with minced meat), but this is one of my favorite childhood dishes, and something my mum has been serving all these years - even my son knows it! 

My mum would steam it using a stainless steel plate exactly like this. I wanted to do it the same way so I bought such a plate too. After moving to Sweden 3 years ago, i tried to replicate this dish a few times but i never really succeeded achieving the same taste as my mum. But I managed to do it today! You´ll probably not find that it looks appealing but my mum never garnish with anything so this is what it looks like :)

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/523941981145733/?type=3&theater

Ingredients -
120g minced pork 
1/2 tbsp light soy sauce
1 tsp sesame oil
Few dashes of pepper
- Marinate the above and set aside.

2 large eggs, beaten

1 1/2 tbsp light soy sauce

1 1/2 tsp sesame oil

1 1/2 tsp hua diao jiu

1/2 tsp dark soy sauce

250ml lukewarm water
1/4 tsp chicken powder
Pinch of salt
A few dashes of pepper

Steps -

1. Marinate the minced pork and set it aside for 30 minutes.

2. In a stainless steel bowl, add the eggs, marinated meat, light soy sauce, sesame oil, hua diao jiu, dark soy sauce, water, chicken powder, salt and pepper and mix well. 

3. Cover with aluminium foil and steam in hot boiling water for 10-15 minutes.

Orange Frosted Pound Cake by Angela Seah Thulin

I was in the mood for something sweet and fresh. But I am too lazy to bake with complicated recipes. So i made a twist from my LemonPoppyseedsPoundCake recipe into this Orange Frosted Pound cake. Yummy!! It is one of my favorite pound cakes now. Sweet with tangy orange taste, moist and dense texture. Served with a cup of hot tea, that's my Fika for the day.

Ingredients - 
190g all-purpose flour

1 tsp double action baking powder

1/4 tsp salt

1 grated orange zest (outer yellow skin of one orange)

Opt - 1/2 tbsp poppy seeds

3 large eggs

130g granulated white sugar
160g unsalted butter, room temperature

1 teaspoon vanilla essence

60ml orange juice from concentrate

Orange frosting:

1 tbsp freshly squeezed orange juice

5-7 tbsp icing sugar

Steps -
Preheat oven to 180 degree celsius.

1. Grease your loaf pan and line with parchment paper.

2. In a bowl, mix the flour, baking powder, orange zest, poppy seeds and salt together. Set aside.

3. In the mixing bowl, beat the butter till soft and creamy then add sugar in and beat till light and fluffy. Then add the eggs in one by one and beat till just combined. Scrape down the sides of the bowl as needed. Then add vanilla essence in. Mix well.

4. Add the flour in by 3 additions and the orange juice in by 2 additions. Beat till its just combined. Do not overbeat.

5. Pour onto the loaf pan and bake for 50-60 minutes or until the bread is golden brown and a toothpick inserted in the center comes out clean. 

6. Let the cake cool down completely. Mix the glaze and then pour onto the cooled orange cake.

Notes -
1. Every oven's temperature varies. I baked my orange cake at 160 degree celsius for 46 minutes. 
2. I cooked 1/2 tbsp poppyseeds in a small pot till warm, this has enhanced the fragrance.
3. Omit poppyseeds and replace with chia seeds, it works as well. 
4. If you want a nicer thicker glaze, you have to add more icing sugar (that will also mean more sweet).

Braised Chicken Wings by Angela Seah Thulin

It makes your cooking so much easier yet tasty with this Feng He Garden sauce!

Braised Chicken Wings by Feng He Garden dark soya sauce 

❤

Ingredients - 
1.5 tbsp Feng He dark soya sauce
50ml water
Sesame oil
20g ginger, slices
1 clove garlic, gently flatten
7 whole chicken wings

Steps -
1. Heat up wok with sesame oil, then add the ginger n cook til fragrant.
2. Then add the chicken in n stir fry till opague.
3. Add soya sauce, garlic and water n let it immerse cooking for 15-20mins or until wings are fully cooked with lid covered.

Long Beans Rice by Angela Seah Thulin

My mum used to cook this dish very often for us when we were very small. Since I don't fancy vegetables nor pork belly, I really dislike this dish. I would also secretly scoop the vegetables and throw into the bin. 

This Sunday morning, I opened the fridge and saw a packet of long beans and somehow felt a craving for this childhood dish. I made a call to my mum and asked for her cooking method. But I started off with my grumbling about how much I disliked this in the past... In my mum´s version she only uses Long bean and Pork belly, and as this was meant to be a simple economic dish in the past let's not complicate it.

Once I was done cooking and had the first bite I was immediately transported back to my childhood with a very strong "Jurong West" feeling (my parent´s first HDB home in Singapore in 1986) :-) 

I had 3 bowls like the one you see below!

Ingredients -
240g pork belly
1 tsp sesame oil
1 tsp light soy sauce
dash of pepper
Marinate the above  

2 lup cheong, soaked and sliced
2 cloves of garlic, minced
2 tbsp dried shrimps, rinsed
110g long beans, cut into 1.5''
210g rice
1.5 cup of water

Seasoning -
1 tbsp oyster sauce
1/2 tbsp light soy sauce
1 tsp dark soy sauce
1/4 tsp sugar
dashes of white pepper
some deep fried shallots

Steps -
1. Rinse the rice and soak for 30 minutes. Soak the lup cheong with hot water for 5 mins, it will remove the wax paper easily.
2. In a wok with NO oil, pan fry the lup cheong then remove and set it aside.
3. In the same wok, add some oil and saute the garlic and dried shrimps till fragrant. 
4. Then add the pork belly in and cook till opaque.
5. Add the long beans, rice and seasoning in. Quick stir fry to mix well.
6. Dish up and transfer to a pot, add water in, cover with lid and cook in high heat. Once it starts to boil, add the deep fried shallots in, give it a stir, switch to low heat and cook for another 10-15mins until rice is cooked. Top with lup cheong and serve.

Korean Seafood Pancakes (Haemul Pajeon) (해물파전) by Angela Seah Thulin

YouTube link - Pajeon 

I was on a short getaway trip to London last week, meeting new friends that I made from my Facebook cooking group - Plate & Palate. They brought me to this Korean restaurant (Jin Go Gae Korean Restaurant) upon arrival. I have only tried Ddeokbokki (spicy rice cake) in Singapore and i think i wouldn't like any other types of Korean food. Well, this trip has since then changed my impression on Korean food. I got to taste Bibimbap and Japchae and i fell in love with the seafood pancakes! The fragrance from the scallions, the prawns and the edges are really crispy ...! Knowing that i would like to replicate the Pajeon when i'm back to my kitchen in Sweden, they were kind to bring me to H Mart and i bought the authentic korean pancake flour there! By the way, we had 2 Korean meals for this trip! Army stew, sweet & sour chicken, seafood pancake, stove grill spicy pork - all are fabulous!

Back to my kitchen in Sweden, here's my action - 

Ingredients -
3 prawns (est. 45g)
Few stalks of scallions (30g)
2 crab meat stick
Korean pancake flour 8 tbsp + 8 tbsp cold water (see below pic)

Steps - 
1. Mix the flour with COLD water.
2. Trim the scallions thinner but not too thin otherwise they get char easily. Cut them into 3-4cm long. Add the scallions and crab meat stick into the flour and mix well.
3. Heat up pan with generous amount of oil and pour half of the mixture in, topping it with some prawns.
4. Flip when the bottom turn golden brown.
5. Add more oil to the edges of the pancake, press the center of the pancake to sizzle, this will make it more crispy.

Korean pancake flour

鸡肉煲仔饭 Claypot Rice (using ceramic pot) by Angela Seah Thulin

For 2-3 pax

Ingredients - 

280g rice 

420ml water

1-2 Chinese sausage, slice thinly 

3 medium-size Chinese mushrooms, soak and slice thinly 

Deep fried shallots

Marinate meat & mushroom together -

500g meat, I use chicken thigh

1 tsp salt

1 tsp sesame oil 

1 tbsp oyster sauce

1/2 tsp dark soya sauce

1/4 tsp pepper

1 tsp sugar

2 tsp corn flour

Drizzling sauce - You need not use all (optional) 

2 tbsp hot water 

1 tbsp oyster sauce 

1 tbsp light soya sauce

1 tsp sesame oil

1/2 tsp dark soya sauce 

1/2 tsp hua tiao jiu 

Mix above together in a bowl

Steps -

1. Soak rice in clean water for 30mins.

2. Fry the lup cheong first without oil and set aside (optional step)

3. Deep fried shallots and drain the oil away.

4. Add rice and water to a pot, cover lid and cook for 10 minutes in medium heat.

5. After 10 minutes, add 1 tsp shallot oil in and stir the rice to prevent sticking.

6. Then top the marinade meat with mushroom and lup cheong on top of the rice. Add the deep fried shallots on top too. Cover lid, turn to low heat and cook for another 15-20 minutes or until chicken is cooked. Do not open lid during this process. 

7. Done and drizzle SOME sauce to it, add scallions or vegetables if you like. Serve!

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