Char Siew 叉烧肉 by Angela Seah Thulin

When the one of the members in Facebook group - Plate and Palate highlighted that this is a very delicious recipe, i must give it a try! And Indeed! 

自制叉烧

调味料 -
李锦记海鲜酱 1大匙
李锦记酱油 1大匙 
李锦记蚝油酱 1.5大匙
绍兴酒 1/2 大匙
麻油 1大匙 

白糖 3大匙
五香粉 1/2小匙
白胡椒粉 1/2小匙

猪颈肉 450公克 切条

作法 -
1）将以上调味料混合均匀 加入 🐗 颈肉用手抓揉讓肉容易入味，放入冰箱冷藏一夜或者至少4小时。
2）将腌好的肉取出置于室温15-20分钟。
3）将腌肉和腌汁放入不黏锅内，加盖，以中小火煮。
4）每隔5-8分钟翻转肉以防煮焦，续小🔥煮约30-40分钟至腌汁变浓稠。
5）取出讓肉冷却方可切片。
6）将锅里剩余腌汁加入2大匙水用小🔥煮沸至浓稠。
7） 上碟，洒上少许作法6）的腌汁即可

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/540339996172598/?type=3&theater

Marinate the following overnight or at least 4 hours.

450g Pork Collar 

1 tbsp - LKK Hoisin sauce
1 tbsp - LKK light soya sauce 
1.5 tbsp - LKK Oyster sauce
1/2 tbsp - Shaoxing wine
1 tbsp - Sesame oil
3 tbsp - Sugar 
1/2 tsp - Five spice powder
1/2 tsp - White pepper

Steps -
1. Remove the marinated meat from fridge and rest for 15-20 minutes to room temperature.

2. Using a non-stick pan/pot, add the marinated pork & sauce and cook it at low-medium heat with lid covered. 

3. Flip the meat at every 5-8 minutes to prevent charred. Let it simmer for about 30 to 40 min or until meat is fully cooked and sauce has thickened.

5. Allow the meat to rest for 5 minutes before cutting. Drizzle the balance sauce on the meat.

Notes - 
1. I added 2 tbsp of water to the balance sauce and let it come to a gentle boil. 
2. The name of the pork in Swedish - Fläskkarré. 

Recipe origin: Pam'sCharSiew

Crispy Deep Fried Wings by Angela Seah Thulin

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/539827676223830/?type=3&theater

脆炸鸡翅 

材料1 
鸡翅 6 只 
盐 1/2小匙 
胡椒粉 1/2小匙 
** 鸡翅清洗干净，沥干水分。或用纸巾抹干。腌制约30分钟。

材料2
低筋面粉 180公克
盐 1.5小匙
胡椒粉 2小匙
泡打粉 1/4 小匙
** 混和拌均匀。

材料3
2 粒全蛋打散

步骤 - 裹粉 - 油炸
1）将材料1的鸡翅在材料2内滚一滚，摔掉多余的粉，放入材料3（蛋液）内滚一圈，再放入材料2内滚一滚。
2）热油锅，油量须足够盖过鸡翅。 裹好粉的鸡翅马上放入油锅炸至金黄色。
3） 配上喜欢的酱汁，辣椒酱，趁热吃。


Ingredients - 
6 chicken wings
1/2 tsp salt
1/2 tsp pepper
*Marinate above together for 30 minutes

180g plain flour
1.5 tsp salt
2 tsp pepper
1/4 tsp baking powder
*Mix the above together

2 beaten eggs

Steps -
1. Rinse and pat dry the wings. Marinate them with salt and pepper for 30 minutes.
2. Dredge the wings in the seasoned flour (shaking off any excess flour), dip the wings into the beaten eggs and then toss with flour mixture to coat again. 
3. In a pot, heat up oil and then deep fried wings in small batches or until golden brown for/between 8-10 minutes or until cooked.
4. Serve hot with your favorite sauce.

Recipe origin - https://www.facebook.com/mykitchen101/videos/481487375358374/

Steamed Spare Ribs w/Black Bean Paste 豆豉蒸排骨 by Angela Seah Thulin

This is a MUST order dish whenever visiting a Dim Sum restaurant. Living abroad I really miss this kind of morning breakfast, enjoying a table of varieties - char siew bao, sticky rice in lotus leaf, steamed sausage rolls and of course this one!

One of the best Dim Sum restaurants in Singapore is Red Star Restaurant 红星酒家 located at Chin Swee Road. This is where i prefer to go. 

Ok ok, this is another fuss-free recipe yet with very tasty results using Feng He Garden Black Bean Paste and you don't have to marinate the ribs overnight! 

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469369326602999.1073741845.233664896840111/535531319986799/?type=3&theater

豆豉蒸排骨 

每当我上茶餐厅吃点心这是一道必点点心。 尤其人在异乡难免怀恋家乡的各式美味佳肴，比如叉烧包，荷叶糯米饭，肠粉，虾角 等等。 位于振瑞路的老字号红星酒家是我最爱去的点心酒家。 就誏我介绍这道用丰禾黑鼓酱煮成简易的美味豆豉蒸排！

🍴食材 

猪肋排 300公克 剁成约一寸小块备用 

丰禾黑鼓酱 1/2 大匙 

绍兴酒 1/2大匙 

蒜蓉 1小匙

水 1大匙 

盐 1/4小匙 

油 1小匙

糖 1小匙

芝麻油 1小匙

黍粉 1大匙

少许胡椒粉 

红辣辣切片

🍴 作法 

1） 将以上腌料一起拌均匀，加入肋排沾裹均匀 

2） 作法一放入蒸盘大火蒸 30-40 分钟 或熟透 撒上些许青葱即可上碟！ 

📑温馨提示📑 1） 我用一大匙丰禾黑鼓酱 2） 我蒸比较长时间 （大约45 分钟） 皆因我喜欢糜烂的肋排！

Ingredients - 

300g pork spare ribs, cut into 1'' or bite-sized pieces

1/2 tbsp Feng He Garden black bean paste

1/2 tbsp shaoxing wine

1 glove garlic, minced

1 tbsp water

1/4 tsp salt

1 tsp oil

1 tsp sugar

1 tsp sesame oil

1 tbsp corn starch

dashes of white pepper

chilli, cut into slices

Steps - 

1. Mix well and marinate all the above together for an hour. Ensure that every piece of the ribs are coated with the marinade.  

2. In hot boiling water, steam over high heat for 30-40 minutes or until done. 

Garnish with scallions!

Notes - 

1. I used 1 tbsp of black bean paste instead.

2. I steamed this longer (for about 45 minutes) as I like my spare ribs to be really tender.

3. The type of pork I used in Swedish is Kamben.

Disclaimer: This is not a sponsored post.

Braised Pork Over Rice 滷肉飯 by Angela Seah Thulin

Mmmm...The meat is so soft, sweet and juicy and it literally melts in the mouth! Yes, this is another easy recipe that you need to try. Effortless but very tasty! And the best part is, both my hubby and son cleared their bowls!

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/535166240023307/?type=3&theater

滷肉饭 
 🐷 食材 -

五花肉 550 公克 （将肉切成小块状） 
蒜蓉 16公克 
油葱酥 4 大匙
五香粉 1/2 小匙 
白胡椒粉 1/2小匙 
绍兴酒 2 大匙 
李锦记黒酱油 60 毫升 
水 2 杯
晶糖 16 公克 
盐 1/4 小匙 

🐷 作法 -
1） 热锅，加2大匙油，转中小火 放入蒜蓉炒至香，加入五花肉炒至变色油亮。
2） 加入油葱酥，五香粉，绍兴酒，胡椒粉和盐，续炒大约30秒至酒气蒸发。 
3） 加入黑酱油，水和晶糖至滚沸。
4） 改转小火续煮约一小时。 
5） 中途加入白煮蛋续煮半小时即可。

🍽 伴以白米饭，滷蛋 和青菜！ 

📑 温馨提示 - 如果喜爱浓汤汁，可将火候转至中大火煮约五分钟即可。

Ingredients -
550g pork belly, cut into small pieces
4 cloves garlic, minced (about 16g)
4 tbsp of deep fried shallots
1/2 tsp of five-spice powder
1/2 tsp white pepper
2 tbsp of shaoxing wine
60ml of LKK dark soy sauce

2 cups of water

16g of crystal sugar
1/4 tsp of salt
Opt - 4 eggs
LKK = Lee Kum Kee

Steps -
1. In a pot with some oil just enough to coat the bottom of the pot, fry the garlic until fragrant and add the pork belly in. Cook the pork belly until it turns opaque (no longer in pink).
2. Add the deep fried shallots in, five-spice powder, rice wine, salt and white pepper. Stir to mix well and cook for about 30 seconds allowing the alcohol to evaporate.
3. Following by adding soy sauce, water and crystal sugar and let it come to boil.
4. Then switch the heat to low and let it simmer for 1 hour.
5. Boil some eggs and add in only half way the cooking time (30 minutes). 

Serve with rice, eggs or even stir-fried vegetables..

Notes - 
1. Switch the heat to medium high if you like to thicken the sauce. Takes about 5 minutes.

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.