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!

Castella Sponge Cake by Angela Seah Thulin

I have seen one of the Plate & Palate members (Helga) bake this cake a few times, but never tried it. Now I regret not trying sooner!

This is a popular Japanese sponge cake with just a few ingredients needed. It has a honey fragrance, is moist and smooth with a somewhat elastic and bouncy texture. It tasted almost like our chinese bake 鸡蛋糕. Really amazed that it's possible get this kind of texture without milk nor butter! Both my husband and I are addicted to it!

The only downside is you cannot eat it immediately, it needs to be chilled for 12hours according to the original recipe! (But I only chilled it for 4 hours, and Helga actually served it immediately!) Since this was my first attempt, I felt that I didn't really manage to get a smooth and beautiful top but I'm really happy about how good it tastes!

Will definitely make this again in just a few days! 

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469362976603634.1073741842.233664896840111/606831739523423/?type=3&theater

Ingredients -

6 large eggs, room temperature
190g granulated sugar
200g bread flour, sieve twice
(A) 5 tbsp honey + 2 1/2 tbsp warm water 
(B) 1 tbsp honey + 1/2 tbsp warm water

Tools -
2 x loaf pans
1 skewer

Steps -
Preheat oven to 160 degree celsius
1. Cut the parchment paper to fit the loaf pans. Grease and ensure paper stick to the loaf pans.
2. Mix the honey and water together. Set aside.
3. In a mixing bowl, whisk the eggs in high speed until well combined.
4. Add the sugar in and whisk for 5 minutes in high speed.
5. Add the honey mixture (A) in and whisk on low speed until combined for about 30 seconds or less.
6. Add the flour in - in three additions and whisk to just combine. Do not overmix.
7. Pour the batter into loaf pan at about 80% full. Use a skewer, draw zigzag line to remove air bubbles in the batter. 
8. Tap the pans gently a few times to release air bubbles.
9. Bake for 35-40 minutes or until golden brown top and a skewer inserted center comes out clean.
10. Brush the honey mixture (B) on top of the cake.
11. Immediately while cake is still warm - Place cling wrap on the table, remove cake from pan and flip onto the cling wrap with top facing down. Then gently remove the parchment paper.
12. Wrap up the cake immediately (this is to retain the moisture) and then chill in fridge for 12 hours.

Notes -
1. I baked at 160 degree for 33 minutes.
2. As I used a handheld mixer, I whisked the point 4 for 6 minutes.
3. I used pure honey.
4. It doesn't have to be baked in loaf pans, I have seen other recipes in round pan too.

Recipe origin: Castella Cake

Steamed Egg 蒸水蛋 by Angela Seah Thulin

To make this soft silky steamed egg - all you need is just eggs and a packet of swanson chicken broth. Since Swanson chicken broth is not available where I live, below is another easy recipe using other ingredients but achieving the same result. 

Recipe using Swanson broth - http://platepalate2014.blogspot.se/2016/10/smoothie-steamed-egg-by-josephine-toh.html

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/603373279869269/?type=3&theater

Ingredients -
300ml warm water
3 eggs

Seasoning 
1/2 tsp salt
1/8 tsp knorr chicken granules
few dashes of ground white pepper

Garnish
1 tsp light soy sauce
1 tsp garlic oil
spring onions, chopped


Steps -
1. Crack 3 eggs in a bowl.
2. Lightly beat the eggs as you pour in the warm water.
3. Then add seasoning and mix well.
4. Strain the egg mixture into a bowl.
5. Cover with heatproof cling wrap.
6. In ready boiling hot water, steam this in LOW HEAT for 10 minutes or until set. 
7. Topped with garlic oil and soy sauce. Done!

Recipe origin - Huang Kitchen

麻油鸡饭 Sesame Oil Chicken Rice by Angela Seah Thulin

I made this dish using the Ghee Hiang sesame oil that I bought in Singapore during my last trip. It has a nice and aromatic flavour which is suitable for this dish.

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/602845239922073/?type=3&theater

For 2-3 pax

Ingredients -

65g ginger, slice thinly

20ml sesame oil

3 big chicken thighs (about 750g), chopped

1 tbsp oyster sauce

1.5 tbsp light soy sauce

100ml water and more

rice 220g, rinsed

Steps -

1. Heat up wok with sesame oil. Add the sliced ginger in and stir fry until fragrant.

2. Then add the chicken in and cook until opaque. Add oyster sauce, light soy sauce and water in. Let it cook for 5 minutes in medium heat.

3. Add the rinsed rice in and mix well. 

4. Scoop everything over to a saucepot and alittle bit more water (just enough to cook the rice). Mix well.

5. Cover with lid, let it come to a boil in medium heat. Then switch to lowest heat and let it cook until the water is completely absorbed (about 10-12 minutes). Remove the saucepot from heat and let it sit for 5 minutes or more. Then fluff the rice.  

Notes -

1. If you do not wish to cook this with the rice, 1 tbsp of light soy sauce will be enough.

Honey Butter Chips by Angela Seah Thulin

Honey Butter Chips that was launched in Korea in August 2014 has been a very popular snack and was even sold out for months. I got to try this only recently, in August 2016, during my Singapore home trip!

Trying was not enough! Since I love honey butter chips so much, I might as well make them myself. My husband especially bought me a potato slicer for this!

Crazy over the taste, I also made honey butter chicken wings to satisfy my cravings, hoping to get that same taste using chicken as well. Honey Butter Chicken Wings

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.524550327751565.1073741849.233664896840111/601783816694882/?type=3&theater

Ingredients -

330g potatoes, sliced
50g salted butter
1 tbsp honey
1/2 tbsp sugar 

Steps - 
1. Slice the potatoes thinly, soak in cold water and then drain and rinse till water runs clear. Drain and pat dry each and every single slice of potato.
2. Deep fry the potatoes until golden brown and crispy. Do not overcrowd the pot while frying. Transfer to paper towel.
3. In a wok, melt the butter, add the honey and sugar and mix well. Off heat. Add all the crispy chips in, toss gently and ensure evenly coated.

Serve!