Fried Bee Hoon using Feng He Sauce 经济米粉 by Angela Seah Thulin

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.328444387362161.1073741841.233664896840111/654629474743649/?type=3&theater

For 2-4 pax

Ingredients - 

190g bee hoon, before soak (about 2 stacks)

1 tbsp minced garlic

1-2 red shallots, sliced

1/2 carrot, strips

1 to 1.5 tbsp Feng He dark soy sauce

2.5 tbsp Feng He light soy sauce

1 cup water

Steps -

1. Soak the bee hoon in cold water till soften (about ten mins)

2. In a bowl, mix the dark and light soy sauce together.

3. Saute the shallots follow by the minced garlic, then the carrot. Dish up and set aside.

4. Add the water, sauce and the soaked bee hoon in. Turn the heat to medium. Toss to mix well with a pair of chopsticks. Cover with lid for 2-3 minutes or until the water dry up and bee hoon is soft. Add point 3 back in and toss to mix well again. 

Done and serve!

Notes -

1. This recipe will work with using Feng He sauce. Other brands of soy sauce, you will have to adjust the taste accordingly.

Gula Melaka Huat Kueh 椰糖发糕 by Angela Seah Thulin

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.328444387362161.1073741841.233664896840111/653229598216970/?type=3&theater

Ingredients -
250g self raising flour
140g gula melaka, slice thinly
2 tsp oil
250ml water

Steps - 
1. Slice the gula melaka into thin pieces, pour the water in and mix well. Ensure gula melaka dissolve.
2. Combine and whisk all ingredients together. Pour into container.
3. In hot boiling water, steam the kueh for 20-25 minutes in high heat.

Note -
1. I ran out of self raising flour, so I used plain flour and added 2 tsp baking powder and sifted twice. 
2. Note to myself, i would add 20g more gula melaka to this recipe.

Recipe origin: https://simmami.wordpress.com/2015/09/26/black-sugar-huat-kueh-reduced-sugar/

Best Chocolate Cake by Angela Seah Thulin

This is the most WONDERFUL chocolate cake I have ever had. It is very soft and moist in itself and the ganache makes it perfect! 

I like simple recipes and this one is definitely the easiest. All you need to do is just to combine the dry ingredients together first, then add the wet ingredients in and beat for 2 minutes. Bake and done! 

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.328444387362161.1073741841.233664896840111/652619138278016/?type=3&theater

Ingredients -
170g sugar
105g plain flour, sifted twice
45g Hershey's dark cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 large egg
120ml buttermilk
120ml strong coffee
70ml vegetable oil
1 tsp vanilla essence

Ganache
250g semi sweet chocolate
150ml heavy cream (36% fat content)

Pan size -
9'' (23cm) round pan 
or
4 x 15cm round pans

Steps -
Preheat oven to 180 degrees celsius
1. Grease and line parchment paper to four 15cm baking pans. Set aside.
2. In a mixing bowl, combine the sugar, flour, cocoa powder, baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
3. Add egg, buttermilk, coffee, oil and vanilla essence - beat on medium speed for about 2 minutes. Batter will be thin.
4. Divide batter evenly among 4 baking trays, 160g batter each.
5. Bake at preheated oven for 25-35 minutes, or until cake tester comes out clean. Remove cake from oven and transfer to wire rack, let it cool completely.
6. In a small sauce pot, bring heavy cream to a simmer and then remove from heat. Pour the cream onto the chocolate. Let it sit for a minute and then stir to mix well.
7. Assemble the cake - sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a paletter knife. Chill the cake until ganache is firm, about an hour or have it straight away.

Notes -
1. Buttermilk - I added 2 tbsp fresh lemon juice to 120ml milk. Set aside for 10 minutes.
2. Strong Coffee - I used 1 tbsp espresso powder to 120ml of hot water.
3. Every oven's temperature varies. I baked these 4 trays altogether on the middle rack at 160 degrees celsius for 20 minutes.
4. I have already reduced 30g sugar compared to the original recipe.

Recipe origin: My Baking Addiction

Batter is thin

Look at how moist the cake is! Perfect!

Garlic Sriracha Noodles by Angela Seah Thulin

I chanced upon this recipe from Rasa Malaysia blogger recently and I am loving it now. I have made this dish at least 3 times. Quick and easy to whip up for a simple meal with just a few ingredients needed. Today I made it again and served it to my husband who was working from home. He likes the slight spiciness, the fragrance from the butter and garlic and with the scallions - It all blends in perfectly...

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.328444387362161.1073741841.233664896840111/651561948383735/?type=3&theater

Ingredients -
125g spaghetti
20g unsalted butter
1 tbsp minced garlic
1 tbsp oyster sauce
1 tsp sriracha chilli sauce
1/4 tsp or 1/2 tsp sugar
scallions to garnish

Steps -
1. Cook the spaghetti to al dente. Drain and set aside.
2. In a wok with butter, saute the minced garlic until fragrant then add the cooked spaghetti in.
3.Add the oyster sauce, sugar and sriracha chilli sauce in. Turn off the heat. Toss to mix well. Garnish with scallions. Serve immediately.

Note -
I used 1/2 tsp sugar and I used slightly more sriracha chilli.

Cold Dish Sweet Tangy Sauce by Angela Seah Thulin

My friend gave me a can of razor clams. To me one of the best ways to consume it is by making it into a cold dish. Cold dish platter is popular in Asia, usually served during wedding banquets or when celebrating Chinese New Year. A regular Wedding banquet usually has a total of 10 courses. And this is normally served as the first course, kind of like an appetizer.


Recalling something my father did back in 2014 - it was a cold dish platter with bak kwa, abalone, spring roll, top shell and some fruits. To top it off, he made a sweet tangy sauce which the whole family loved. As I have limited supplies here in Sweden, I used the razor clams to go with this sweet tangy sauce.

Cold dish platter done by my dad two years ago :)

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.479566638916601.1073741846.233664896840111/290103414529592/?type=3&theater

Ingredients -
razor clams or more (abalone, top shell etc ...)
1 red onion (30g)
1-2 chilli padi
half lime, squeeze (I used 1.5 tsp fresh squeezed lime)
1 tsp sugar
3/4 tbsp maggie chilli or sweet chilli
1/2 tbsp rice vinegar

Steps -
1. Slice the red onion thinly.
2. Cut the chilli padi into very thin slices.
3. Mix all the above together and spread around your platter. Adjust accordingly.

Soy Sauce Chicken by Angela Seah Thulin

Today I had no idea what to cook actually - I'm sure you all know this feeling! I just couldn't think of anything. One thing is for sure though: I always have chicken at home. 

I always have soy sauce and chinese wine at home as well, so I decided to make a Soy Sauce Chicken! My foreign husband insists that adding Tao Kee (Beancurd skin) and hard boiled eggs to this dish would be perfect! Well, I didn't include it but will do so next round!

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.328444387362161.1073741841.233664896840111/646055962267667/?type=3&theater

Please take note that the dosage for the gravy below may give you surplus gravy if you are 3 pax or less. This type of gravy you can actually freeze and use again for other dishes, but if you do - make sure to taste the gravy as you may have to top up the seasoning.

Ingredients -
1 whole chicken (1.2kg)
1.5 tbsp oil
30g ginger, slices
3 stalks of scallion, cut into three pieces
200ml chinese wine (shaoxing wine)
2 star anise

200ml Lee Kum Kee light soy sauce

200ml Lee Kum Kee dark soy sauce
170g sugar
8 cups of water
1.5 tsp salt

Steps -
1. Using a stock pot - add oil in and saute the ginger until fragrant. Then add the scallions in and cook for another minute.
2. Add the star anise, pour the shaoxing wine in and simmer to allow the alcohol to cook off.
3. Add the light and dark soy sauce, sugar, salt and water in. Bring to a boil.
4. Place the chicken in with breast side up. The chicken should be entirely submerged.
5. Cook in medium heat for 30-35 minutes or until chicken is cooked, with lid covered. Remove from stove, let the chicken sit in for another 15 minutes.

Serve sauce with white rice.

Note - 
You may also make this recipe using big chicken thigh but reduce the cooking time accordingly. 

Chinese New Year Dishes by Angela Seah Thulin

Happy New Year!!! These are the common varieties of food and snacks that I will cook and bake during Chinese New Year as a Singaporean. Savor the food feast with your family members and friends!  


1. Nian Gao  年糕
Recipe: http://platepalate.blogspot.se/2016/01/nian-gao-by-angela-seah-thulin.html

2. Peng Cai 盆菜
Recipe: http://platepalate.blogspot.se/2016/02/simple-pen-cai-by-angela-seah-thulin.html

3. Yam Ring
Recipe: http://platepalate.blogspot.se/2014/12/fruity-yam-ring.html

4. Braised Duck

Recipe: http://platepalate.blogspot.se/2015/01/teochew-braised-duck.html

5. Rose Chicken 玫瑰油鸡

Recipe: http://platepalate.blogspot.se/2015/02/rose-chicken-by-angela-seah-thulin.html

6. Ngoh Hiang

Recipe: http://platepalate.blogspot.se/2016/01/ngoh-hiang-by-angela-seah-thulin.html

7. ''Fake'' Shark Fins soup

Recipe: http://platepalate.blogspot.se/2015/12/fake-shark-fins-soup-by-angela-seah.html

8. Orh Nee (Yam Paste) 芋泥

Recipe: http://platepalate.blogspot.se/2015/10/orh-nee-teochew-yam-paste-by-angela.html

9. Traditional Tangyuan 汤圆 

Recipe: http://platepalate.blogspot.se/2014/12/traditional-tangyuan.html

10. Melt in the mouth ~ Pineapple balls 
Recipe: http://platepalate.blogspot.se/2014/12/melt-in-mouth-pineapple-balls.html

11. Salted egg yolk cookies

Recipe: http://platepalate.blogspot.se/2016/02/salted-egg-yolk-cookies-by-angela-seah.html

12. Deep Fried Crab Sticks

Recipe: http://platepalate.blogspot.se/2017/01/deep-fried-crab-sticks-by-angela-seah.html

13. Famous Amos 'alike' Cookies

Recipe: http://platepalate.blogspot.se/2015/02/famous-amos-alike-cookies-by-angela.html

14. Cold dish sauce

Recipe: http://platepalate.blogspot.se/2017/01/cold-dish-sweet-tangy-sauce-by-angela.html

Thai Red Ruby Dessert (Tub Tim Krob) by Angela Seah Thulin

Inspired by Rayson Tan on Singapore's TV Channel 8 show yesterday - he was making this thai dessert and it reminded me of how long it's been since I had it. So I quickly got my husband to buy some water chestnut back the same evening! Here I am making this today! What a glutton!

Ingredients -

150g chinese water chestnut

1/2 tsp red food coloring

3/4 cup water

3 pandan leaves

200ml coconut cream (I use kara, pic shown below)

350ml water

95g (adjust sweetness accordingly)

pinch of salt

250g tapioca flour

Steps -

1. Peel and cut the water chestnut into small dice about 1cm.

2. In a bowl, mix the red food coloring with 3/4 cup water and mix in the diced water chestnut. Mix well. Set it aside for 15 minutes or until chestnut turns red.

3. In a saucepot with pandan leaves, add the coconut cream, 350ml water, sugar and pinch of salt in. Let it come to a simmer and then remove from stove and set it aside to chill.

4. Drain the soaked red chestnut. Then add tapioca flour in and mix well. Ensure each and every diced chestnut are coated with flour. Then sift and remove excess flour.

5. In a hot boiling water, add the chestnut in and let it cooked for 5 minutes. Then put them into cold water.

Serve with slices of jackfruit and cold coconut milk. 

Recipe origin - https://www.facebook.com/sassyangelakitchen/photos/a.233725063500761.1073741833.233664896840111/268634530009814/?type=3&theater

Deep Fried Crab Sticks by Angela Seah Thulin

Chinese New Year is around the corner (28th Jan 2017) and this is one of our common and popular snacks during this festive period. I remember when i was in Singapore, i would buy at least 3-4 bottles from the store and finish them all within 2 days. Snack on it at anytime!

I know that the thought of deep-frying may put you off from making this, but to be honest I find that deep-frying actually tastes so much better than air-frying them. Maybe it's just me, my preference.

Enjoy and Huat ah!!!

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.328444387362161.1073741841.233664896840111/642529802620283/?type=3&theater

Ingredients -
750g crab sticks
3 tbsp corn flour
Oil

Notes - For every 250g of crab sticks, I will dust 1 tbsp of corn flour on it.

Steps -
1. Remove the plastic sheet from the crab sticks. Tear them into thin strips.

A local brand that is available in Sweden

2. Spread the crab sticks out and dust the sifted corn flour on it.

3. Allow them to dry via fridge for about 2 hours.
4. Deep fried over medium heat until golden brown. 

5. Dish up and drain via paper towel. Allow to cool completely before storing into container.

For air-fry recipe, please click on this link https://www.facebook.com/groups/platepalate/permalink/1234891766565121/

花雕酒雞 Chinese Wine Chicken by Angela Seah Thulin

Facebook link - Fun @ Sassy's Kitchen

YouTube link - https://www.youtube.com/watch?v=ezsnrMukcZM

Ingredients - 

3 big chicken thighs

1 tbsp shaoxing wine or hua diao jiu

1 tbsp light soy sauce

*Marinate above for 15 minutes

2 tbsp sesame oil

20g ginger, slices

1/2 tbsp of sugar

2 tbsp light soy sauce

100ml shaoxing wine or hua diao jiu

15g wolfberries

2 pieces of dang gui

1 clove garlic, minced

480ml water

1 tbsp shaoxing wine (to drizzle after cooked)

Steps -

1. Marinate the meat first.

2. In a pot with sesame oil, saute the ginger until fragrant and crisp at the sides.

3. Add the chicken thighs in and cook until opaque. 

4. Add the sugar, light soy sauce and shaoxing wine in. Let it come to a boil.

5. Then add the wolfberries, slices of dang gui and minced garlic in.

6. Pour the water in, cover with lid and let it cook for 30 minutes or until meat is cooked.

7. Off heat and drizzle 1 tbsp shaoxing wine in. 

Serve with rice or mee sua..