Stir Fry Broccoli with Chicken by Angela Seah Thulin

My family love this dish a lot and I have been cooking this for 3 consecutive days :)

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/625684884304775/?type=3&theater


Ingredients - 
250g - 350g Broccoli
2 cloves garlic, minced
1 tbsp oyster sauce
30-40ml water
oil

Marinate meat -
250g boneless chicken thigh meat
1/2 tbsp Feng He light soy sauce
1/2 tsp vegetable oil
2 tsp corn flour

Steps -
1. Pre-boil broccoli with some salt for 2 minutes. Drain with cold water and set aside.
2. In a wok with oil, saute the garlic till fragrant follow by adding chicken thigh meat.Stir fry till almost cooked. Dish up and set aside.
3. Turn the heat to low, add the water, oyster sauce and broccoli in. Turn the heat to high, stir to mix well and add the chicken thigh meat in. Stir fry for another 1-2 minutes and done.

Fruit Cake by Angela Seah Thulin

This is a recipe without alcohol. For those who prefers their fruit cakes to have boozy flavour, you can mix the candied fruit with a little alcohol (Grand marnier, rum, brandy or sherry) and let it macerate for 1-2 days. I like mine this way instead :)

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469362976603634.1073741842.233664896840111/624173644455899/?type=3&theater

Ingredients -

100g candied mixed peel

100g candied red cherries (cut into quarters or halve)

140g unsalted butter, room temperature

80g granulated sugar

3 large eggs, room temperature

1 tsp pure vanilla extract

190g all-purpose flour, sieved

1 tsp baking powder

1/4 tsp salt

Zest of one lemon

60ml milk

Steps -

Preheat oven to 180 degree celsius

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

2. In a bowl, combine the flour, baking powder, salt and zest of one lemon. Using a balloon whisker and whisk them together.

3. In a mixing bowl, beat the butter and sugar until light and fluffy. 

4. Add one egg at a time, beat until well combined. Add the vanilla extract in and mix well.

5. In two additions - add the flour mixture in with candied fruits. Then beat in the milk with the remaining flour mixture.

6. Pour the batter into the loaf pan and bake for about 50-60 minutes or until a toothpick inserted in comes out clean.

Recipe origin - Joy of Baking

Notes - 

1. My cake was beautifully browned around 35 minutes, I covered the top with aluminium foil and continue baking.

2. Every oven's temperature varies. I baked this at 170 degree celsius for 46 minutes. 

Whole Roast Chicken by Angela Seah Thulin

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233724286834172.1073741832.233664896840111/621488008057796/?type=3&theater


Ingredients - 
1 whole chicken (about 1.1kg)
2 potatoes
1 onion
Olive oil

Marination - 
25g unsalted butter, room temperature
2 tsp herbs de provence
1 tsp salt
1/2 tsp garlic salt
ground black pepper


Steps -
Preheat the oven to 200 degree celsius.

1. In a small bowl, mix together the butter, herbs de provence, salt, garlic salt and pepper. 

2. Stuff the mixture under the skin of the chicken between the breast and skin for both sides. Remaining mixture - rub it inside the cavity. Add some herbs de provence and garlic salt into the cavity too. Tie the chicken legs together.

3. Drizzle some olive oil to the roasting pan. Add the cut potatoes in, drizzle some salt and pepper, give it a toss together and push the potatoes to the sides of the pan. Arrange the onions in the middle of the pan.

4. Place the chicken on top of the onions, tuck the wings under and sprinkle generous amount of salt, pepper and herbs de provence on the surface/around the chicken.

5. Bake in preheated oven for 1 hour, rotate the pan, cover the top with aluminum foil and bake for another 30 minutes or until the internal temperature reaches 170 degree celsius. 

Rest the chicken for at least 10 minutes before carving.

Notes -

1. A 1.1kg chicken, I baked them for 1 hour 20 minutes only.

Luncheon meat in tomato sauce by Angela Seah Thulin

My childhood dish!! And now it has become one of our favorite dishes in Sweden kitchen. Both the big man and teenage boy love it to the max!

Ingredients -

250g luncheon meat, cut into cubes

200g of potatoes, cut into cubes, soaked in cold water

3 tbsp ketchup

1 tbsp sugar

Opt - 1 tbsp water

Steps -

1. In a wok with some oil, pan fried the potatoes until almost cooked.

2. Then add luncheon meat in and pan fried for two minutes. Then you add ketchup and sugar in (adjust the sweetness accordingly). 

3. Add abit of water if you find it too dry. Toss to mix well and done.

Notes - 

1. If you prefer, start/cook with some minced garlic.

2. I have seen others using oyster sauce or light soya sauce so its up to individual preference but I don't. This is the way how my mum cooks. 

Stir Fry Tang Hoon using Feng He sauce by Angela Seah Thulin

Ingredients 
2 small packet (soak for 5 mins)
1 tbsp of minced garlic
10g of ginger, sliced
2 eggs
Prawns
oil
sesame oil

Sauce - 
300ml chicken stock (I used water + 3/4 tsp chicken powder)
1 tbsp Feng He Black Bean sauce
1 tbsp Feng He Light soy sauce
1 tbsp Feng He Black soy sauce
1 tsp fish sauce
2 tbsp mirin

Steps 
1. Marinate prawns with salt and pepper.
2. Heat up oil in a wok, saute the prawns and set aside.
3. Then add more oil in and saute the ginger and garlic until fragrant. 
4. Add the vermicelli in and stir fry for a minute. Make a hole in the center and add the eggs in. Pour the sauce over the eggs and vermicelli when eggs are about to be cooked in high heat. Simmer for 3-5 minutes. Use a pair of chopsticks to toss and mix well.
5. Add back the prawns and drizzle abit of sesame oil, continue to simmer for another minute and done.

Notes -
1. The sauce above works on fish too. 

Recipe origin: http://platepalate2014.blogspot.se/2016/11/black-bean-sauce-stir-fry-seafood-thai.html

Braised Pork Belly using Feng He sauce by Angela Seah Thulin

Thanks to Flora Ng from Facebook group - Plate and Palate for sharing this delicious recipe..

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/617377331802197/?type=3&theater

Ingredients -
For 2-3 pax

400g pork belly, cut into thick slices
6 cloves garlic, lightly smashed
5 tbsp Feng He dark soy sauce
1 tsp Feng He light soy sauce
Few sheets of Tau Kee 
2-3 chinese mushrooms, soaked and sliced
2 star anise
4 hard boiled eggs
800ml water
1/4 tsp salt

Steps - 
1. Blanch the pork belly first. Set aside.
2. In a pot with some oil, saute garlic and the pork belly until fragrant and brown.
3. Follow by adding dark and light soy sauces, tau kee, mushrooms, star anise, hard-boiled eggs and water.
4. Let it braise for 30 minutes or more until pork belly is soft and tender. Add salt to taste and adjust accordingly. Continue to simmer for another 10-15 minutes. 

Serve with white rice!

Recipe origin: http://platepalate2014.blogspot.se/2016/10/braised-pork-belly-by-flora-ng.html

Note - 
1. Please adjust the amount accordingly if you are not using Feng He sauces for this dish.

Braised Beer Chicken by Angela Seah Thulin

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/361131964093403/?type=3&theater

YouTube: https://www.youtube.com/watch?v=pXZyTFvnwfI

Recipe:
(A)
2 tbsp oil
120g onion
50g red onion
220g carrot
220g potatoes, cubed
15g ginger, slice then weigh
1 canned beer (Carlsberg or Tuborg 350ml)
1-2 stalks of scallions

(B)
Half chicken or chicken thighs 600g, chopped
1.5tbsp oyster sauce
Few dashes of pepper
10g of ginger, slice then weigh
1/2 tsp sesame oil
1 tbsp light soya sauce
1/2 tbsp hua tiao Jiu
*Marinate chicken with oyster sauce, few dashes of pepper, ginger (sliced), sesame oil, 1 tbsp of light soya sauce and hua tiao jiu. Cover and let it sit in fridge for at least 1hr and best - overnight.

Steps -
1. In a wok, heat up the oil. Med to high heat >> Then add red onion and ginger to stir fry till fragrance. 
2. Add the chicken in (together with the marination) and cook until opaque. After tat, add the potatoes and carrot in and stir. Cover and cook for two minutes. 
3. Pour the beer in and mix well. Switch to medium heat and allow the chicken to cook for 30minutes or until tender and cooked. Turn off the heat, top with scallions and stir to mix well.

Serve with steamed white rice, enjoy!

Mui Fan 烩饭 by Angela Seah Thulin

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/612984305574833/?type=3&theater

Ingredients -
1.5 tbsp minced garlic
chicken thigh meat (marinate with oyster sauce, light soy sauce, corn flour and pepper)
prawns
button mushroom
carrot
6 slices of ginger
fishballs
1 egg, lightly beaten
imitation crabstick
vegetables

Sauce -
700ml water + 1 chicken knorr cube
1 tsp light soy sauce
1 tsp fish sauce
1 tsp hua diao jiu

Others -
2.5 tbsp corn flour with 6 tbsp water
pepper


Steps -

1. Heat up wok with oil and saute the garlic until fragrant. Then add the chicken thigh in and cook until opaque.Add prawns in and let it cook till pink. Dish up and set aside.
2. Add carrot and button mushroom in with a little bit of oil and stir fry for a minute. Follow by adding the sauce and ginger in and let it come to a boil.
3. Add fishballs in and stir in the corn flour mixture slowly (stirring as you poured) to thicken the gravy.
4. Turn the heat to low and stir in the egg in circular motion. Add the crabstick and vegetables in. Return the cooked chicken meat and prawns in and mix well. Taste and adjust accordingly. Off heat! Done.

Serve with rice and pour gravy over it! 

Recipe origin: Noobcook

Chicken Rojak by Angela Seah Thulin

While on my way to the airport during my last Singapore trip, I was ''grumbling'' to my brother in his car that i have received too many goodies from my fellow members during the Plate and Palate 2nd year anniversary. One of the goodies I received was rojak paste, so I told him - "aiyo now i will need to play with bread again to make You tiao just for this rojak." 

Then he mentioned that he had tried chicken rojak before and it tasted great! 
It really just means that you replace the You tiao with deep fried chicken. 

Well, I tried making it myself and the results are great! Strong flavour with a slightly spicy aftertaste, yummy!

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/611008875772376/?type=3&theater

Ingredients -

Part A
320g boneless chicken thigh meat
2 tsp corn flour
2 tsp light soy sauce
1 tsp baking soda
1 egg

Part B
Potato starch
Rojak paste
Green apple
Pineapple
Roasted crushed peanuts

Steps -
1. Marinate the chicken meat with Part A for at least 1 hour. Then coat it with potato starch.
2. Deep fry the meat until golden brown. Set aside.
3. Cut the green apple and pineapple into bite size pieces. Scoop the rojak paste mix with a little bit of water. Mix well. Then add the chicken in and mix well.
4. Toast the peanuts, remove the skin and crush it.
5. Topped with peanuts! Yummy!

Notes -
1. I used potato flour instead.

crushed peanuts

Char Siew Wonton Noodles 干捞云吞面 by Angela Seah Thulin

Video link - https://www.youtube.com/watch?v=HpWZdfdRRAY

Char Siew recipe - 
smaller portion: http://platepalate.blogspot.se/2015/08/char-siew-by-angela-seah-thulin.html
bigger portion: http://platepalate.blogspot.se/2016/01/char-siew-by-angela-seah-thulin.html
After cooked, i diluted the sauce by adding 60ml water. And allow it come to a boil and off heat.

Wonton recipe -
http://platepalate.blogspot.se/2016/07/wonton-soup-by-angela-seah-thulin.html


Seasoning sauce (per serving of noodles) -
2 bundle of noodles
2 tsp char siew sauce (sauce from the char siew)
1-2 tsp LKK dark soy sauce
1 tsp LKK light soy sauce
1 tsp sesame oil
1 tsp garlic oil
1 tbsp wanton soup base
*LKK - Lee Kum Kee

Vegetables to serve

Steps -
1. Mix the above sauce in a serving bowl except the noodles.
2. In a pot of boiling water, blanch vegetables and remove. Set aside.
3. In the same pot of boiling water, cook the 2 bundles of noodles for about 30-40 seconds, remove using strainer and run in cold water for 10 seconds. Bring the noodles back into the hot pot for another 30 seconds and done. 
4. Mix the cooked noodles with the seasoning sauce. Serve!