Stir-Fried Udon Noodles by Angela Seah Thulin

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/534406000099331/?type=3&theater

Ingredients -
600g Udon noodles
8 prawns, marinate with salt and pepper
2 stalks of scallions
3 eggs
2 cloves garlic, minced
2 shallots, sliced

Marinate to the meat -
320g chicken meat
1 tsp corn starch
1 tsp Feng He light soy sauce
dashes of pepper
bit of sugar if desired

Sauce (in a bowl) - 
200ml chicken stock (I used water + 1 tsp chicken powder)
1 tbsp Feng He dark soy sauce
1 tbsp Feng He light soy sauce

Steps -
1. Cut the meat into slices, marinate and set aside for 30 minutes.
2. Soak the Udon with some hot water for 5 minutes. Rinse and then drain well.
3. Pan fried the eggs with some light soy sauce, dish up and set aside.
4. Heat oil in a wok and saute the garlic and shallots till fragrant. Add the chicken meat in and stir fry till cooked. Dish up and set aside.
5. Add Udon in and the sauce to the wok. Toss it with ladle and using a pair of chopsticks in medium heat. Simmer for few minutes for the Udon to absorb the flavours of the sauce.
6. Add the prawns in and after it turns opaque, add back the cooked meat. Toss to mix well.
7. Taste and adjust accordingly. Add soy sauce or salt if needed.

Notes -
1. You may like to add sugar to the sauce if you are not using Feng He Garden sauces.

Soy Sauce Chicken by Angela Seah Thulin

As you know in many chinese dishes, seasoning is the real challenge. Not for this dish as it is really simple to make. All you have to do is - boil the chicken for a very short time and then leave it in the pot. Once served, simply add soy sauce!

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/533919570147974/?type=3&theater

Ingredients -
1.4 kg whole chicken 
8 cups chicken stock 
40ml LKK dark soy sauce
10ml LKK light soya sauce
1 tsp chicken powder
1/4 tsp sugar
20g shredded scallions 
15g shredded ginger
1.5 tbsp hot oil
*LKK = Lee Kum Kee

Since I didn't have ready made chicken stock, I made my own as per the method below -
8 cups of water
1.5 tsp of chicken powder
2 pandan leaves
8 cloves garlic
30g ginger
1.5 tsp salt
1 lemon grass (cut into 2, bruise gently)
2 stalks of scallions


Steps -
1. Wash and rub the whole chicken with salt. Rinse away and set aside.
2. Bring the 8 cups of stock to boil for 15 minutes then add the chicken in, give it a stir and cover with lid. Let it come to a boil for 15 minutes. Off the flames, remove from stove and leave the chicken in the pot for one hour.
3. Remove the chicken and soak in cold water allowing the chicken to cool down completely.
4. Chop and arrange chicken on a serving plate. Lay the shredded scallions and ginger beneath then top with the chopped meat.
5. Boil the oil, be very careful - it will be very hot and sizzling. Drizzle the hot oil all over the chicken. 
6. In a bowl, add the dark soy sauce, light soy sauce, chicken powder, sugar, 1.5 tbsp of the chicken stock - mix well. Then pour this around the chicken.


Notes -
1. If your chicken is smaller (less than a kg), boil for 5-10 minutes and cover with lid for 30-45minutes or until done.

Recipe origin: Lee Kum Kee

Nonya Dumplings by Angela Seah Thulin

Greetings from Sweden!!!

It's that time again! The yearly Dragon Boat festival 端午节.
Time to get busy wrapping and eat glutinous rice dumplings again ... 

Rice dumplings is a traditional chinese food usually eaten during the Dragon Boat Festival on the fifth day of the fifth lunar month. Made of glutinous rice stuffed with different fillings (pork, water chestnuts, mushrooms) and wrapped in bamboo or reed leaves in triangular shape, they are cooked by boiling. 

Another version which is my favorite - Nonya dumpling (Peranakan) - has its own distinctive flavour. It is wrapped with braised pork, spices and candied winter melon which is really a must to add to get the traditional sweet and savoury taste. 

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469369326602999.1073741845.233664896840111/532662256940372/?type=3&theater

Ingredients - 

Rice
1/2 tbsp oil
300g glutinous rice
1 tsp salt
dashes of white pepper
2 Pandan leaves, tie into a knot


Filling
1/2 tbsp oil
10g garlic, minced
25g shallot, minced
200g lean pork meat (I used pork collar)
1 tsp salt
dashes of pepper
15g dried chinese mushroom, diced
1 tbsp Feng He Garden dark soy sauce
55g candied winter melon, diced
1 tbsp coriander powder

Other materials
50 bamboo leaves, or more 
Raffia string
Pandan leaves, cut into 1.5'' long (prepare 25pcs)


Steps -
1. Wash and wipe the bamboo leaves. 
2. Soak the mushroom overnight. Wash and soak the glutinous rice for 3 hurs.
3. Wash, pat dry the pork and cut into small pieces.
4. Soak and dice the chinese mushrooms. Dice the candied winter melon.

Cooking the filling - 
5. Heat oil in a wok, fry the shallots and then garlic till fragrant. 
6. Add the pork, salt, pepper and mushroom in. Stir fry till it turn opaque..
7. Follow by adding dark soy sauce and candied melon and simmer for about 10 minutes. 
8. Add coriander powder and adjust taste accordingly.

Cooking the rice -
9. Heat oil in a wok, add the rice, salt, pepper and toss in the tied pandan leaves in and stir fry briefly to release its fragrance using low heat.
10. Once combined and fragrance released, off the flames.

11. Wrap and boil dumplings for at least 2 hours. 

Recipe origin: Annieliciousfood

Notes -
1.You may need to add 1/2 tbsp of sugar to the filling if you are using other brands of soy sauce. Remember that your filling has to be strong in flavour in order to balance up with the glutinous rice.
2. The bamboo leaves that i bought this time were pretty small in size, they were really fresh and fragrant, but I find them too small for wrapping and recommend to use the normal bigger leaves.
3. Using a Le Creuset pot to boil, my dumplings took about 1 hour 20 minutes.

50 leaves in a packet but was pretty small in size. Suggest using the normal bigger leaves (see pic below)

preferred choice

So here i start -

Braised Chicken Drumsticks by Angela Seah Thulin

Cooked this today, and my son sang with praises non-stop! With no marinade but instead a short list of different seasonings, the chicken drumsticks can still be deftly flavored and succulently braised. The broth absorbs the rich flavour from the soy sauce and the chicken. 

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/531582177048380/?type=3&theater

红烧鸡腿

材料
鸡腿 6只 (650公克)
蒜蓉 1大匙 
洋葱 220公克 切片
马铃薯 3-4 粒 用滚刀法切块
罐装蘑菇
水 1.5杯

调味料
丰禾园黑酱油 2大匙
鸡精粉 1大匙 或 knorr鸡精块1/2块
蚝油 1大匙
麻油 1/2大匙
绍兴酒 1大匙

作法
1）热锅，加入少许油， 爆香蒜蓉和洋葱片。
2）加入鸡腿炒至变色，加入水和调味料煮滚约5分钟，放入马铃薯与蘑菇。
3）盖上锅盖留少许缝隙，转小火炖煮约30分钟至軟烂即可。

Braised Chicken Drumsticks 
6 chicken drumstickes (650g)
2 cloves garlic, minced
2 onions (220g)
3-4 potatoes, cut into quarters (250g)
Canned mushroom (optional)
1.5 cups water (using measuring cup)
2 tbsp Feng He Garden dark soya sauce
1 tsp chicken powder or 1/2 chicken knorr cube
1 tbsp oyster sauce
1/2 tbsp sesame oil
1 cap shaoxing wine


Steps -
1. With alittle oil in pot, give a brief cook to the onion and the garlic.
2. Add the chicken drumsticks in and cook till opaque.
3. Follow by adding the water in, dark soya sauce, chicken powder, oyster sauce, sesame oil and shaoxing wine. Mix well and let it come to a boil.
4. Turn the heat to low. Add all the potatoes in. Give it a stir. Add the mushroom in after ten minutes.
5. Let this cook for twenty minutes with lid covered and stir once in a while. Continue cooking for another few minutes or until drumsticks are cooked. 

Notes -
1. As I am using Le Creuset 22cm pot, total cooking time is about 25 minutes.

Raspberry Vanilla Cake by Angela Seah Thulin

A simple raspberry vanilla cake for my husband 40th birthday! 

Genoise Sponge -
4 eggs
120g caster sugar
120g plain flour, sifted
40g, melted butter
1 tsp vanilla essence

Steps -
1. Whisk the eggs and sugar until ribbon stage for about 7minutes.
2. Fold the sifted flour in in 3 additions until well combined.
3. Add the vanilla essence to the melted butter.
4. Take 4 tbsp of the batter to a small bowl, pour the melted butter and vanilla essence in to the batter and mix well gently.
5. Then pour this butter mixture to the batter and fold in gently till well combined.
6. Pour the batter to a 23cm baking pan and tap gently to release air bubbles. 
7. Into preheated oven 180 degree celsius and bake for 30 minutes or skewer inserted center and comes out clean.
8. Let it cool for 5 minutes before removing it.

Recipe origin: Mandy's Baking journey

Notes - 
1. I doubled the above recipe to make a 2 layers birthday cake.

For the buttercream -
225g unsalted butter
113g cream cheese
2 tbsps heavy cream
1 tsp vanilla essence
250g icing powder
pinch of salt
120g raspberries
Food coloring

Steps - 
1. Using a hand mixer, beat the butter for few minutes until smooth and creamy. Add the cream cheese in and beat to incorporate. 
2. Then add vanilla essence and salt in. In low speed, gradually beat the icing powder and food coloring if any in. Add about 2 tbsps of heavy cream in. Switch to high speed and beat till it is light and fluffy. 
3. In a bowl, mash the fresh raspberries with a fork. 
4. Assembling the cake - spread generous amount of buttercream between each layer then spread the crushed raspberries on top of it. Frost the outside cake with thin crumb coat and refrigerate for 30 minutes.

Notes -
1. Add more icing powder or milk, as needed, to get the right spreading consistency.
2. I am using Wilton food coloring - leafy green and kelly green.
3. To pipe grass - I'm using Wilton tip 233.

Lime Bundt Cake by Angela Seah Thulin

Lime Bundt Cake with lime glaze is a wonderful treat for citrus lovers (I wasn't but now i am) and this is going to be one of my favorite cakes! An insanely moist and tender bundt cake. 

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469362976603634.1073741842.233664896840111/528290337377564/?type=3&theater

Ingredients -
260g all-purpose flour, sifted

2 tsp baking powder, sifted

1/4 tsp salt

2 tbsp grated lime zest (outer green skin of lime)
225g unsalted butter, room temperature
180g granulated white sugar

1 teaspoon vanilla essence
4 large eggs

60ml fresh lime juice

Glaze:

2 tbsp freshly squeezed lime juice

100g icing powder (adjust sweetness accordingly)
*Mix the above together and stir until you see thick and smooth glaze

Steps -
Preheat oven to 180 degree celsius

1. Grease your bundt pan with butter and coat with icing powder.

2. In the mixing bowl, beat the butter and sugar until light, fluffy and pale in color (about 5 minutes). Then add vanilla essence in and beat to mix. Follow by adding the eggs in, one at a time and beat till just combined. Scrape down the sides of the bowl as needed.  Mix well.

3. Add the flour, baking powder, salt and lime zest into point 2 and slowly pour the lime juice in as you whisk the batter. Beat till its just combined. Do not overbeat.

5. Pour onto the bundt pan, smoothing the top evenly and bake for 40-50 minutes or until the bread is golden brown and a toothpick inserted in the center comes out clean.

6. Pour the glaze on top of the bundt cake allowing it to drip down at the sides.

Notes -
1. Every oven's temperature varies. I baked my lime cake at 165 degree celsius for 40 minutes. 
2. I used 120g icing powder to 2.5 tbsp lime juice.
3. I brushed about 2 tbsp of fresh lime juice to the bundt cake right after out of oven.

Sweden: Fika at 3pm - 27 degree celsius

Kueh Salat by Angela Seah Thulin

What is Kueh Salat? It is a two-layered dessert with steamed glutinous rice forming the bottom half, and a green custard layer made with pandan juice (hence the green colour) on top. https://en.wikipedia.org/wiki/Seri_Muka

This is one of my favorite Kueh and I always buy this whenever I am in Singapore. Today I got so inspired by Flora's post in Facebook Plate and Palate food group that I just had to give it a try. I know this will not go to waste because both my husband and I are coconut and kaya lovers. Looking at Flora's recipe again, here i go! 

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469369326602999.1073741845.233664896840111/527531304120134/?type=3&theater

This is my first attempt. I must say it is not as complicated as i thought it would be, but it is not that easy to make either.

Ingredients A (bottom layer)
400g glutinous rice
1 tsp salt
250ml + 20ml thick coconut milk
2 stalks of pandan leaves, cut into 3

Ingredients B (custard layer)
200ml fresh pandan juice 
60g corn flour, sifted
40g plain flour, sifted
4 eggs
400ml thick coconut milk
310g sugar

Steps - 

Bottom layer :
1. Rinse the glutinous rice and soak with water for 2hrs. Then drain away the water, add the salt in and mix well.
2. Spread some of the rice on a bowl topped with pandan leaves and then remaining rice on top and steam for 20 minutes in high heat.
3. Discard the pandan leaves, fluff the rice and add coconut milk in mix well. Steam for another 10 minutes in high heat. Transfer the rice into a baking tray (I used my brownie tray). Using a wet spoon, press down the rice to an even layer. I drizzled another 20ml coconut milk in. Steam for another 5 minutes.

Custard layer:
1.  Mix the sifted flour in a big bowl and set aside.
2. Using a balloon whisker, whisk the eggs and sugar together gently. Follow by adding the thick coconut milk and pandan juice in. Pour this mixture to above point one. Stir to mix well. Ensure no lumps.
3. Cook the above mixture over low heat until it thickens slightly. Strain the mixture.
4. Pour the cooked mixture over the glutinous rice (3/4 full) and cover it with a cloth. Steam over medium heat for 20 minutes. Set it aside to cool completely before cutting.

Notes - 
1. The coconut milk I used is from the brand "Kara" and was in a 200ml packaging (Tetra Pak)
2. I used 12 stalks of pandan leaves blended with 220ml water for the fresh pandan juice. 
3. I could have gotten a smooth custard top but i filled up the baking tray too much and it turned ugly when it rose and touched the cloth.
4. This recipe to me is for 5-6 pax.

Recipe origin: FloraKuehSalat

5 Minutes Chocolate Roll Cake by Angela Seah Thulin

5 ingredients and just 5 minutes to bake this!! 

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469365889936676.1073741844.233664896840111/526296440910287/?type=3&theater

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