Plate & Palate

Sunday, February 01, 2015

Garlic bread with Cheese by Angela Seah Thulin

Facebook link:

https://www.facebook.com/sassyangelakitchen/photos/a.328444387362161.1073741841.233664896840111/349817328558200/?type=1&theater

Ingredients -

Some or 1 loaf of Italian bread or ciabatta bread15g of garlic6 tbsp of extra Virgin Olive Oil10g of fresh parsleySome Shredded Mozzarella cheeseSome grated parmesan cheese

Steps -

*Preheat the oven to 200degree Celsius.

1) Blend the garlic, parsley and olive oil together and puree till smooth.

2) Spread this on both sides of the bread.

3) Into the preheated oven for about 9 minutes with aluminum foil wrapped.

4) Open up the bread and top with mozzarella cheese then parmesan cheese on both sides of the bread. Sprinkle some pepper.

5) Back into the oven without foil and bake for about 8-10minutes until the top melted or have turn golden brown.

Done and serve hot!

Thursday, January 29, 2015

Happy Valentine's - Rose Mantou by Angela Seah Thulin

For reference, please click on this link:
https://www.facebook.com/sassyangelakitchen/photos/a.293385444201389.1073741840.233664896840111/287922234747710/?type=3&theater

Facebook Link: https://www.facebook.com/groups/platepalate/permalink/796473243740311/
Recipe:

Ingredients -

(A)
1/2 tbsp yeast
75ml warm water (in microwave for 20-30secs, temp should feel slightly warm and not hot)...
1/2 tsp sugar

(B)
250g Bao flour or Hong Kong flour
4 tablespoons sugar
4 tablespoons oil
Pinch of salt
1 tsp of strawberry emulco*Opt - add drops of pink coloring

Steps -
1. Combine the part (A) in a bowl. Stir to mix well. Set aside for 20 minutes. The yeast mixture will rise and become foamy.
2. Stand mixer - In a mixing bowl, prepare part (B) and add the ready yeast mixture using low speed n combine them together for few minutes or by hand.

3. Place the ready dough at a warm place to proof for 45 mins covering with a damp cloth.
4. Remove from oven.

5. Weigh each dough to 9g and use a rolling pin to flatten the dough into flat round shape.
6. Make at least 5-6 (as the petals) of these and then overlayer them and roll them up.

7. Roll them up
8. Cut the dough as shown in the pic.

9. In boiling water, steam them for 15 mins line with baking sheet or parchment paper below in medium heat.

Before to steam pic >> you can see that the yeast is still activating and roses are still blooming away :)

Note: Should you wish to make two colors -

At step 2 after mixing them for a quick while and achieving a big dough, half the portion. Take the plain dough out (knead till smooth) and then send to proof. While the other, place it back into the same mixing bowl, add the strawberry emulco in and add 1 tbsp water and continue to knead by your stand mixer till all incorporated well.

Done!

Tuesday, January 27, 2015

Asian Sweet-Sticky Chicken Thighs by Angela Seah Thulin

I use Chicken thigh for this recipe. For pork ribs - kindly refer to this facebook link: https://www.facebook.com/groups/platepalate/permalink/794167587304210/

Page link: https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/348144378725495/?type=1&theater

Recipe:

1kg big chicken thighs (4-5)
4 tbsp hoisin sauce
2tbsp minced garlic n minced shallots
2 tbsp soya sauce
2 tbsp oyster sauce...
2 tbsp Mei gui lo (rose wine)
1 tsp 5-spice powder
1/2 tsp salt
1/2 tsp pepper
75g sugar

*Washed and pat dry the thighs, poke some holes on it then marinate all above together for at least 3hrs. I did it for 6hrs.

To cook -
1. Remove thigh from fridge and rest for 20mins.
2. In a big wok/pot, bring 1 cup of water (260ml water), 2 tbsp dark soya sauce, 3 tbsp honey to a boil. Add the thighs in. Stir around, ensure all meat are coated with the sauce.
3. Cover and cook in med-low heat for 30mins, stir gently n flip the chicken at every 10 minutes. The sauce should have thickened.
4. To grill - transfer the thighs to oven at preheated temperature 230degree, brush glaze all over n grill for 3 minutes.