Thursday, January 29, 2015

Happy Valentine's - Rose Mantou by Angela Seah Thulin

For reference, please click on this link:

Facebook Link:

Ingredients -

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

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.


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:


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.

Recipe origin from Evelyn Lim


Rainbow S'mores by Angela Seah Thulin


120g digestive biscuits
1 tbsp + 2 tsp sugar
50g melted butter and cool
80g rainbow mashmellow (est)
70g chocolate chips (est)

Preheat oven to temperature 180 degree.
1. Blend your digestive biscuits.
2. In a bowl with blended digestive biscuits, add the sugar in and mix together.

3. Pour in your melted butter and stir till all are possible to lump together.

4. In a baking tray 7''x7'' lined with aluminum paper, press down the crumbs firmly to set like a base.

5. Into the oven for 10mins or until it is lightly brown.
6. Remove from oven and top with mashmellow follow by chocolate chips.

7. Back into oven for 8-10 minutes (It is ready when you will see mashmellow have turn lightly golden).
8. Cut only when COOLED completely.


Love Shape Cupcakes for Valentine's Day by Angela Seah Thulin

Monday, January 26, 2015

Melt-in-the-mouth Pork Belly by Angela Seah Thulin

Mushroom & Shredded Chicken Ipoh Hor Fun by Janice Leck

Traditional Steam Egg Cake by Sharon Foo

Milo German Cookies by Fc Ng

Melt-in-the-mouth Chocolate Balls by Angela Seah Thulin

Sunday, January 25, 2015

Osmanthus Jelly with Goji Berries (杞子桂花糕) by Agnes Tan



* 1 packet of pre-sweetened konnyaku jelly powder (I use Red Man Konnyaku Premix Jelly Powder 250G)
water (according to the konnyaku jelly powder box instructions;n1250ml)
* 3-4 tsp Dried Osmanthus flowers 桂花
* Goji Berries soaked in water until puffy; drained

1) In a pot, add water 1000ml and bring to a boil. When water is boiling, lower heat and then add osmanthus flowers and Goji Berries. Simmer for 10-15 minutes
2) Add konnyaku jelly powder to 250ml of water . Stir this mixture to 1) until fully dissolved. Off the flame.
3) Pour into mould. Done!

Pork Ribs by Evelyn Lim


1.5 kg meaty pork ribs washed n drained
🍯 4 tbsp hoisin sauce
🍯 2 tbsp minced garlic n minced shallots
🍯 2 tbsp soya sauce
🍯 2 tbsp oyster sauce
🍯 2 tbsp mei gui lo (rose wine)
🍯 1tsb 5 spice powder
🍯 1/2 tsb salt
🍯 1/2 tsp pepper
🍯 75g sugar
🍯 1 cup water
Glazed (mixed)
2 tbsp dark soya sauce
3 tbsp honey
marinate pork spare rib with A for at least 3 hrs.the longer the better
Put marinated rib with B) water into a pot or wok cover n bring to boil. lower heat n cook 30-45 min until the sauce has thickened. stir occasionally to prevent sticking n burning.
when sauce thickened , transferred rib on to a baking rack/tray. put in a preheated oven n grill at 230c until surface is lightly brown
brush glaze all over the spare rib n grill for 3-5 min until golden Brown.

Rempeyek by Suri Aziz


500g rice flour
2 eggs
2 cups water
2 cups coconut milk
2 tsp cumin powder
2 tsp coriander powder
2 tsp cumin seed
2 tsp fennel seed
6 lime leaf finely slice
Salt I put 1 tbsp, make 1 or 2 first taste if wan it more salty add more.
1 tsp sugar

Ikan bilis and peanut to your preference pre fry.

Mix all ingredients and leave min 1hr to overnight. Pour in ur batter as thin as possible (i use egg pan).

Friday, January 23, 2015

French Classic Baked Chicken by Angela Seah Thulin


Curry Chicken by Angela Seah Thulin

Living abroad, it is difficult to get the right ingredients for cooking Curry Chicken. I was given this A1 instant curry paste by a friend (Thanks Sharon Foo) during my last trip back to Singapore and now i put it to good use when Christine Tan shared how this can be cooked easily.

Ingredients -

450g potatoes
1 packet of A1 instant curry paste (230g)
1 lemon grass, chop into 3 parts
 4-5 gloves of garlic, smash it gently 
900g - 1kg of chicken thighs (about 4 big thighs)
600ml water or more
200ml kara coconut milk
1 tsp light soya sauce
1 tsp sugar

Steps -
1. Wash your potatoes and boil them till just soft texture. About 20 - 25 minutes. Then drain the water and peel off the skin. Cut into quarters.
2. Wash the chicken thigh clean and pat dry. Then rub turmeric powder/curry powder on it. Set it aside.
3. Heat up 1 tsp oil and fry the smashed garlic and lemon grass till fragrance.
4. Add the whole packet of instant paste in and fry for a minute.
5. Then add all the chicken thighs in and stir to mix well. Cook the chicken till it turns opaque. About ten minutes.
6. Add the coconut milk in and stir then pour water in and stir again. Let it cook for another 15 minutes in medium heat with lid cover.
7. Then at this point - add light soya sauce and sugar to taste. Adjust accordingly.
8. Continue simmering with lid close for another 15-20 minutes in medium heat or until the chicken meat are cooked and tender.

Try it! Hope you like it!

Sunday, January 18, 2015

Pandan Coconut roll with coconut cream filling by Angela Seah Thulin

My son requested for this roll again. Easy and yummy! If you like coconut and pandan taste then this is something for you. The fragrance of pandan and coconut - they are good combination! You ought to try this soft texture roll.

Link - 

Ingredients -
5 pandan leaves
Some water
*Blend the above to achieve 40ml pandan juice

Part (B) - filling
200ml of heavy cream
2 tbsp of granulated sugar
42g coconut cream powder
*Whisk the heavy cream & sugar till trails formed/creamy (3-4mins), then fold the powder in and chill in fridge.

Part (C)
4 egg yolks
2.5 tbsp sugar
40ml coconut milk
40ml pandan juice
50ml vegetable oil
1 tsp vanilla essence
70g cake flour, sieve

Part (D)
4 egg white
2.5 tbsp sugar
1/4 tsp of cornflour
*In a clean metal bowl, whisk the egg white till soft peak then add sugar n continue whisking. Add pinch of corn flour and whisk till stiff peak formed. Set aside.

Steps -
1. Do Part A first to achieve pandan coconut milk
2. Then do Part B
2. Part (C) - Whisk the egg yolks n sugar till little frothy.  Then add pandan juice, coconut milk, vegetable oil, vanilla essence n whisk till mixed. Add the sifted cake flour in and whisk till well-mix.
3. Then do Part (D)
*Preheat your oven now at 170degree celsius.
4. In 3 additions - take the part (D) and FOLD in to Part (C) till well-combined.
5. Pour onto a 11x11 baking tray lined with baking paper. Into the oven and bake for 14-16mins.
6. Dust some icing powder on the top. Roll it tightly and let the paper wrapped with it. Let it be like this for few mins or chill in fridge for a while just to let it cool faster.
7. Release the roll, spread the chill filling on it and roll the same way again. Back into the fridge again to chill before you cut.


Vege Pot Pie by Angela Seah Thulin

Most, if not all people have heard of chicken pot pie, an easy to make but delicious & sturdy meal for the whole family. Now, my son and husband are not too fond of some of the ingredients such as green peas, so I decided to make a slightly different pot pie. It turned out to be a vege-only pot pie with a few of their favorite ingredients - carrot, potato, mushroom and scallions! The soup is rich with a milky quality to it. Quite a filling meal, it was our lunch!

Link -

Vege Pot Pie (for 2 servings)

Ingredients -
70g mushrooms, diced
70g carrots, diced
300g potatoes, diced
25g butter
3 tbsp plain flour (35g) ...
Some scallions, diced 

Few dashes of dried thyme
450ml chicken stock (i use 1 knorr cube)

80ml heavy Cream
1 sheet of store-bought puff pasty

Steps -
1. In a pot over medium heat, add the olive oil, add the mushroom and cook for a minute.
2. Then add carrots and potatoes and season it with salt and pepper. Cook for 5 - 8 minutes, that the potatoes start to be soft. Keep stirring.
3. Add butter in and stir, once it melts, add the flour in and stir around for a minute to cook down the raw flour taste.
4. Pour the chicken stock in and dashes of dried thyme. Let it come to a boil. Then turn the heat to med-low and let it cook for 10-15 minutes or until potatoes have slightly soften.
*Preheat your oven to 200degree celsius now (according to the puff pastry instructions)
5. Add the heavy cream in and scallions (salt and pepper to taste) let it cook for another 5-10 minutes in low heat.
6. Cut your puff pastry shape, spread the top with melted butter and sprinkle some dried thyme on it.

7. Brush some melted butter at the sides of your pots. Pour your filling equally into each pie pot, let it cool for a minute then cover them with the puff pastry.
8. Into the oven for 12-15 minutes or until the puff pastry turn lightly browned.


Tuesday, January 06, 2015

Traditional Hokkien flour noodles aka "大茨粉" kueh by Angela Seah Thulin

I am a true hokkien according to my late granny (93yrs when she passed away in 2013) who came to Singapore from China at the age of 7. I love listening to her stories - World War 2 etc & about her cooking fex. Bak Zhang, Popiah and Love Letters cookies!

You probably know or have tasted this dish before - "Hokkien Flour noodles" knead together with overnight porridge.

I think my first attempt was not really up to standard. The taste was there but i am not sure about the texture. Thankfully months later, i had a home trip back to Singapore and got my hokkien dad to demonstrate how this should be done. The authethic texture should be soft yet chewy but not to the extent of tiring your jaws.

In the Plate & Palate Facebook Group - this dish topic came out. So i decided to make and blog this since I've been personally taught by my dad. 

Recipe -
1. 40g of rice with 200-300ml water and cook till the porridge is mashy not grainy and not soupy (add more water if you should but the result should be just like the pic). See below pic for clearer understanding.

2. The measurement i gave below is for one portion.
Warm your overnight porridge, it should feel slightly warm in temperature. I use only 80g of the ready porridge to about 70-80g tapioca starch. No water should be used to knead these two togther till well-combined. Do this when the porridge is still warm. You could also use all of the porridge and slowly add the flour in. Knead it till well mixed and till a stretchable yet not sticky dough.

3. Use a rice ladle to mix if the porridge is too warm for you. Then knead them into a smooth dough. And I flatten the dough. See pic.

4. Bring a pot of water to boil and add some oil to it. Put the whole dough into the boiling water. Let it cook till it floats / opaque.

5. Prepare a big bowl of cold water (I put ice in it).
6. Remove the dough from the boiling water when it's cooked and let it rest in the big bowl for few mins.

7. Remove and cut into your desire shape/length. I made them in long rectangular shape, that's was how my granny did. 

*You may wish to put them back into cold water right after cutting if you are going to cook them straight away. Otherwise wrap them up by lining baking paper in between and freeze it.

How my late granny cooked was by chilli (blended), hei bee (dry shrimps), minced garlic, dong cai, bean sprouts, soya sauce etc to taste...

Ingredients -
1. Minced the hei bee.
2. Diced the garlic
3. Prepare dong cai. Wash it.
4. Bean sprouts
5. Blended chilli

Steps -
1. Heat up the oil, fry the hei bee till fragrant, add in garlic and dong cai, fry for few secs.
2. Add blended chilli, fish sauce, light soya sauce, abit of sugar. Mix them well.
3. Add the flour noodles (that is in ur cold water) and bean sprouts or veg of your choice. Stir fry, mix well and garnish with coriander.

Alternatively, you may wish to try this kueh with this sambal chilli paste found in Singapore wet market (costs about S$2/-). Goes very well with any seafood. All you need to do is - heat up pan with oil, cook the yellow onions, follow by minced garlic, then add the amount of chilli paste you want, add the hokkien flour noodles in and stir fry it. If it's too dry, add little bit of water and done! Taste superb!

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