Halloween Swiss Roll by Angela Seah Thulin

Only for the brave ones ... 

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469365889936676.1073741844.233664896840111/598820493657881/?type=3&theater

Orange flavour Swiss roll 

Recipe -

Part (A) - filling
200ml of heavy cream
2 tbsp of granulated sugar
1 tsp of orange cloudy (pic shown below)
*Whisk till trails form/creamy and chill in fridge.

Part (B)
3 large egg yolks
2 tbsp sugar
60ml water
45ml vegetable oil
1/2 tsp vanilla essence 

1 tsp of orange cloudy
60g cake flour, sieve

Part (C)
3 large egg white
2 tbsp sugar

1/4 tsp cream of tartar
Pinch of cornflour
*In a clean metal bowl, whisk the egg white with cream of tartart until soft peak then add sugar and continue whisking. Add pinch of corn flour and whisk till stiff peak formed. Set aside.

Steps -
1. Do Part A first, then chill in fridge.
2. Part (B) - Whisk the egg yolks and sugar until light and fluffy (couple of minutes). Then add water, vegetable oil, vanilla essence and whisk till mixed. Add the sifted cake flour and whisk till well-mixed (batter will look runny).
3. Then do Part (C).

4. Scoop 2 tbsp from Part B and 2 tbsp from Part C into a small bowl, add black food coloring and mix them gently and pour into piping bag. Proceed to pipe your spider web. Then freeze it for 20 minutes or until your spider web have hardened.

*Preheat your oven now at 170degree celsius.

5. After 20 minutes - In 3 additions, take the part (C) and FOLD in to Part (B) till well-combined. Add orange coloring if desired and gently fold in again.
6. Pour onto a 10x10 baking tray lined with baking paper. Into the oven and bake for 14mins.
7. Dust some icing powder on the top. Roll it tightly. Chill in the fridge.
8. Release the roll, spread filling on it and roll the same way again. Back to the fridge to chill before you cut.

Stir fry chicken with paprika by Angela Seah Thulin

Simple bento - stir fry chicken with paprika along with deep fried enoki mushrooms and sweet potatoes. 

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/598333407039923/?type=3&theater

Ingredients -
about 400g chicken breast/thigh meat, cut into slices
1 clove garlic, minced
1/2 red paprika, sliced
1/2 carrot, cut into stripes or green paprika
1 onion, sliced
oil

Marinade -
1/2 tbsp shaoxing wine
1/2 tbsp corn starch
1/4 tsp sesame oil
pinch of salt

Sauce -
1 tbsp oyster sauce
1/2 tbsp shaoxing wine
1/2 tsp sugar
1/4 tsp sesame oil
dashes of white pepper
pinch of salt

Steps -
1. Marinate the chicken and set it aside for 30 minutes.
2. In a wok with some oil, stir fry the chicken till it turns opaque (80% cooked) and dish up. Set aside.
3. Then in the same wok, add some oil and saute the garlic. Follow by adding carrots and onions in. Stir fry until onion cooked down and add red paprika in. After a minute, add the chicken back into the wok follow by adding the sauce.
4. Stir fry/mix well until chicken is completely cooked. 

Done.

Singapore Style Morning Noodles by Angela Seah Thulin

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/597778083762122/?type=3&theater

Ingredients -

250g chicken meat
2 tsp corn flour
drizzle of oil
1/2 tbsp of light soy sauce

500g yellow noodles
3 cloves of garlic, minced
bean sprouts with 1 tbsp shaoxing wine
green leafy vegetables
1/2 cup of water (divide into 2 portions)

Sauce -
4 tbsp dark soy sauce
2 tbsp dark sweet sauce
2 tbsp light soy sauce
2 tbsp fish sauce
1 tbsp shaoxing wine
1 tbsp sesame oil
ground white pepper to taste
*Mix the above together

Steps -
1. Stir fry some eggs first and set aside. 
2. In a wok with oil, stir fry the chicken till cooked. Dish up and set aside.
3. Add some oil to the same wok, saute the garlic till fragrant. Add the bean sprouts and shaoxing wine in, stir fry for a minute.
4. Add the soaked noodles, sauce and 1 portion of the water in. Use a pair of chopsticks to toss/mix well.
5. Pour back the chicken meat, mix well and done.

Recipe origin: http://platepalate2014.blogspot.se/2016/08/singapore-style-economic-fried-noodles.html

姜葱猪肉饭 Stir fry pork w/ginger & onions by Angela Seah Thulin

Inspired by the Singapore TV channel 8 (9pm drama - 美味下半场 / 美美小厨) to cook this dish - 姜葱猪肉饭加蛋！

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/595760157297248/?type=3&theater

Marinate for few hours - 

320g meat (pork fillet)

2 tbsp oyster sauce

2 tbsp light soya sauce

1 tsp sesame oil

2 tbsp corn flour 

Ingredients to cook - 

1 tbsp oil 

20g ginger, sliced

2 cloves garlic, chopped

2 yellow onions (45g)

80ml water

3 stalks scallions

1/2 tsp dark soya sauce 

1 tbsp hua diao jiu (chinese cooking wine)

Steps -

1. Heat up wok with oil, add ginger in and cook until fragrant. Then add garlic and onions in and stir fry.

2. Push it to the side of the wok, add the marinated meat in and stir fry till it turns opaque.

3. Add water, scallions and dark soya sauce in. 

4. Once the scallions turn soft, drizzle the hua diao jiu in, off the heat, mix well and done.

Sweet & Sour Pork by Angela Seah Thulin

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/303877173152216/?type=3&theater

All time favorite ~ Sweet & Sour Pork! You got to try it!

 
Ingredients -

Part A
500g of Pork collar, cut into cubes
1/2 tsp bicarbonate soda
Water

Part B (marination for 2 hours)
1 egg
1/2 tbsp oyster sauce
1 tsp salt
Some pepper
1/2 tbsp light soya sauce
1/2 tsp sugar
1 tsp Hua diao jiu (chinese wine)
1 tsp potato flour
1/2 tsp sesame oil

Part C (sauce)
5 tbsp tomato sauce
1 tbsp chilli sauce
1 tbsp Lea & Perrins (Worcestershire sauce)
1 tbsp plum sauce
2 tsp oyster sauce
8 tbsp water
1/2 tsp rice vinegar
1/2 tsp sugar

Part D - condiments, cut in cubes 
Onion
Paprika/capsicum of any colors that you prefer
Tomato
Pineapple
Cucumber

Steps -
1) Do Part A first - give the meat a slight pound n cut into cubes. Then with the soda n water to marinate for 15 mins n drained (wash off the soda).
2) Then marinate the meat with Part B for at least 30mins. I do it overnight.
3) Prepare your Part C in a medium size bowl, adjust rice vinegar or sugar as you preferred. I didn't.
4) Prepare Part D by cutting them up into cubes
5) In a big bowl, add flour (tapioca flour, potato flour) in n coat the meat with flour as thick as possible.
6) Deep fried the pork or twice to achieve more crispness. Drain and set aside.
7) In the same wok using 1 tbsp oil, give the Part D a quick fry. Then add in the Part C & bring to a boil. Add starch to make the sauce alittle more thick. I didn't. I let it cook till thick. Done.
8) Mix the sauce and pork together only when you are ready to serve.

Notes -

*For more crispy crust - use rice flour and tapioca flour 1:2 ratio.
*I tried on sweet potato starch flour - was good too.

Recipe origin: Angela Low

Chocolate Profiteroles by Angela Seah Thulin

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233719563501311.1073741831.233664896840111/594883237384940/?type=3&theater

Ingredients -

Makes about 15 - 20 pcs

Choux pastry

50g unsalted butter

65ml milk

65ml water

pinch of salt

1/2 tsp sugar

75g all-purpose flour

2 large eggs

Ganache
100g chocolate
40ml heavy cream (36% fat content)
*Using double boiled method, melt the chocolate first and then pour the heavy cream in. Stir to mix well and set it aside to cool.

Steps -
Preheated oven - 180 degree celsius
1. In a saucepot, add the butter, water, milk, salt and sugar in. Cook until butter melted in medium heat.
2. After butter melted, let it come to a gentle boil, switch to low heat then add the flour in. Quickly stir the mixture vigorously until a smooth paste is formed. About a few minutes of stirring. Remove from heat, set aside and leave it to cool for 10-15 minutes. Transfer the mixture to a mixing bowl.
3. Using the electric beaters, beat the eggs in one a time until the paste turn glossy and smooth. 
4. Transfer the paste to a piping bag with a round tip.
5. Gently touch the top of each choux bun with a wet finger.
6. Bake in preheated oven for 20-25 minutes. The choux buns should puff up, looking crisp and in golden color when cooked. Set aside to cool.
7. Prick the base of the profiteroles with a chopstick and pipe the chocolate ganache in.

Notes - 
1. You may use any filling for this recipe too eg. Chantilly cream (heavy cream whip with sugar and vanilla extract). 

Gently touch the top of each choux bun with a wet finger

If you bake your profiteroles right, there should be basically nothing inside

Fried Spring Rolls by Angela Seah Thulin

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469369326602999.1073741845.233664896840111/593492157524048/?type=3&theater

Ingredients -
20g dried shrimps 
500g turnip
1 carrot
2 cloves garlic, minced
vegetable oil
1 tbsp light soy sauce
2 tsp sugar
1/2 tsp white pepper
spring roll pastry

Steps -
1. Soak the dried shrimps with alittle bit of water, drain and cut roughly.
2. In a heated wok, fry the dried shrimps till golden brown then add garlic in and cook lightly golden. Follow by adding carrots and turnip. Stir fry till the turnip soften, then add light soy sauce, sugar and pepper. Adjust taste accordingly. Set it aside to cool.
3. Wrap and deep fried until golden brown.

Recipe link - Kitchen Tigress

Birthday 2016 - Vanilla Cake by Angela Seah Thulin

And once again - it´s my birthday!

Hmm what kind of cake should I get this year? My husband was saying that he wanted to buy me a custom cake, but I decided to take the chance to bake one instead.

I don´t normally fancy vanilla sponge cake especially not with buttercream, but this 4-color layered cake with added lemon zest and delicious fondant decorations I absolutely love:)

For the birthday dinner, we went to a local chinese fine-dining restaurant in Malmö named Kin Long, and I have to say that it was indeed authentic and really enjoyable, especially their Taiwanese 3-cup chicken dish. The owner was very friendly and took time to explain the dishes and even discuss individual ingredients!

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469362976603634.1073741842.233664896840111/590098607863403/?type=3&theater

Ingredients -
195g all-purpose flour, sifted
1 1/4 tsp baking powder
1/4 tsp salt
2 large eggs
1 tsp vanilla extract
80ml full fat milk
80ml vegetable oil or extra virgin olive oil
180g granulated sugar
zest of one lemon (outer skin of lemon)

Syrup (to brush on the sponge cake)
60ml water
20g of granulated sugar
*In a saucepan, bring the water and sugar to a boil, stirring to dissolve the sugar.

Buttercream - 
460g icing/powdered sugar
225g unsalted butter, room temperature
2-4 tbsp milk
edible food coloring

Pan size -
1 x 9'' (23cm) round pan 
or
4 x 15cm round pans

Steps -
Preheat oven to 180 degree celsius

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

2. In a bowl - mix the flour, baking powder and salt together. Set aside.

3. In another small bowl - mix the lemon zest and sugar together. Set aside.

 4. In a mixing bowl, beat the sugar (that has been mixed with lemon zest), eggs and vanilla extract until smooth and creamy about 1 minute.

 5. Then alternately add the flour in by 3 additions and the milk and oil in by 2 additions. Beat until just combined. Do not overbeat.

6. Divide batter evenly among 4 baking trays. Bake at preheated oven for 15 - 20 minutes, or until cake tester comes out clean. Remove cake from oven and transfer to wire rack for ten minutes. Invert the cake and let it cool completely.

7. Buttercream - In a mixing bowl, beat the butter until smooth and creamy. Add the vanilla extract and powdered sugar, slowly add in the milk in and beat to combine. Switch to high speed and beat the frosting until light and fluffy about 3-5 minutes. Add milk or powdered sugar as needed to get to the right consistency.

8. To assemble - lightly brush the syrup on each sponge cake, sandwich the layers with buttercream and cover the whole cake with remaining frosting.

Notes -
1. I baked my vanilla sponge cake at 170 degree celsius for 16 minutes.

Galaxy Mirror Cake by Angela Seah Thulin

My first attempt :) The cake looks nice with the glossy surface - but since the cake is made of chocolate and ganache it's still pretty dark and doesn't really "pop". If using vanilla cake or with buttercream frosting - it will look even better. 

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469362976603634.1073741842.233664896840111/588889274651003/?type=3&theater

Ingredients -
170g sugar
105g plain flour, sifted twice
45g Valrhona cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 large egg
120ml buttermilk
120ml strong coffee
70ml vegetable oil
1 tsp vanilla essence

Ganache -
250g semi sweet chocolate
150ml heavy cream (36% fat content)

Pan size -
9'' (23cm) round pan 
or
4 x 15cm round pans

Mirror glaze -
5 tsp powdered gelatin
1/2 cup cold water
1/4 cup water
1/2 cup light corn syrup
1 cup sugar
1/2 sweet cup condensed milk
225g white chocolate (converture)
Food coloring - black, dark blue, bright blue, pink and purple.

Opt - edible silver dust

Method - Mirror Glaze

Steps -
Preheat oven to 180 degrees celsius
1. Grease and line parchment paper to four 15cm baking pans. Set aside.
2. In a mixing bowl, combine the sugar, flour, cocoa powder, baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
3. Add egg, buttermilk, coffee, oil and vanilla essence - beat on medium speed for about 2 minutes. Batter will be thin.
4. Divide batter evenly among 4 baking trays, about 160g batter each.
5. Bake at preheated oven for 25-35 minutes, or until cake tester comes out clean. Remove cake from oven and transfer to wire rack, let it cool completely.
6. In a small sauce pot, bring heavy cream to a simmer and then remove from heat. Pour the cream onto the chocolate. Let it sit for a minute and then stir to mix well.
7. Assemble the cake - sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a paletter knife. Chill the cake until ganache is firm, about an hour.

Notes -
1. Buttermilk - I added 2 tbsp fresh lemon juice to 120ml milk. Set aside for 10 minutes.
2. Strong Coffee - I used 1 tbsp espresso powder to 120ml of hot water.
3. Every oven's temperature varies. I baked these 4 trays altogether on the middle rack at 160 degrees celsius for 20 minutes.
4. I have already reduced 30g sugar compared to the original recipe.

Recipe origin: My Baking Addiction

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