Sunday, May 31, 2015

After Eight Brownies by Angela Seah Thulin

After Eight Chocolate lovers >>> You will love this 1-step brownie!!! I've baked this umpteen times, simply easy and yummilicious!!

Facebook link -

Recipe link -

Video link -

After Eight page -

雀巢薄荷 After Eight 巧克力布朗尼 

材料 - 
全蛋 3 粒
室温软化的牛油 140公克
细砂糖 160公克 
中筋面粉 70公克
可可粉 35公克
香草精 1大匙
盐 1/8小匙
巧克力粒 30公克
After Eight 巧克力片 16片
(可选择性 - 糖粉用以装饰)

1) 以170°C 预热烤箱
2)将面粉,可可粉过筛,加入盐,蛋,香草精,糖,牛油一起拌均匀 约2-3 分钟。 加入巧克力粒拌均匀。
3)用7x7x1.5 四方烤盘,铺上烘焙纸,倒入面糊,烘焙20分钟。
4) 取出誏其降温至微热,摆上After Eight 巧克力片即可。

Ingredients -

3 large eggs

140g room temperature butter, cut into cubes
160g sugar (I use 70g brown sugar & 90g granulated sugar)
70g plain flour
35g cocoa powder
1 tbsp vanilla essence
1/8 salt
30g chocolate chips
16 pieces after eight chocolate
*Optional - icing powder to dust after serving

Steps -

Preheat oven to 170 degree celsius. 

1. In your mixing bowl, sieve the plain flour and cocoa powder. Add the salt in. Add the eggs in, vanilla essence, sugar, butter - whisk altogether for 2-3mins or until well corporated. Add in your chocolate chips and mix well.

Pour onto the baking tray 7x7x1.5  >>>  You may NOW send in to bake... Its that easy! 

And bake for 20 minutes. 

4. Let it cool for 10-15 mins or so. Brownie shouldn't be too hot.

5. Lay After Eight chocolates on top or if you may eat it as it is too.

Notes -
1. Every oven's temperature varies. I baked these at 160 degree celsius for 20 minutes.

Friday, May 29, 2015

Homemade Coconut Ice cream by Angela Seah Thulin (without ice-cream maker)

Sweet treat to COCONUT lovers >>> a very RICH coconut flavor ice cream!  You gonna try!!

Coconut ice cream topped with desiccated coconut - yummy!

Ingredients -

280ml fresh Coconut drink (about 1 fresh coconut)
1/2 tsp salt
3 pandan leaves, tied
750ml coconut milk or 3.5 packs Kara brand coconut milk (200ml)
360ml Heavy cream
270g sugar (separate them into halve)
1 egg white

Steps -

*Place your metal bowl and whisker in freezer
1. Pour the fresh coconut juice into a pot. Add pandan leaves and salt in. Bring to a simmer then add coconut milk in. Bring it to a simmer again and turn off/remove from heat.
2. Add sugar (half of it) in and stir till dissolved. Leave it aside and let it cool completely - about 40mins. Or you can water bath it using room temperature water to let it cool faster.
3. After 40mins >> using the cold metal bowl from fridge - pour in egg white and the balance/half sugar. Whisk them till it looks white and thick.
4. Then add the chill heavy cream in and whisk till stiff peak.
5. Ensure your earlier on cooked coconut milk has cooled down, add this into point 4. And whisk for 1 min just to get it corporate well. It is liquidity.
6. Pour into container, cover with lid and freeze it. Remove from freezer and give them a stir at every hour then back into freezer again. Do this for 5x.

I leave it at the window to cool - took me 20 mins only :)

Every 1 hour to stir

Final product


Thursday, May 28, 2015

东坡肉 Dong Po Rou by Angela Seah Thulin

东坡肉 - This dish is named after revered Song Dynasty poet, artist and calligrapher Su Dongpo. It's made up of thick cuts of pork. The pork should consists of equal amounts of fat and lean meat. In this dish you want the meat to be really tender and in order to achieve this, you need to braise and steam it.

It should have a slightly oily - but not greasy - feel to it, and to be fragrant with wine aromas. Sounds yummy doesn't it?? Yes, my husband likes it - especially the aromas. You need to be patient however, as this dish will take 3 hours to cook.

Ingredients -
500g Wu hua rou or pork belly
50g scallions
50g ginger
250ml Hua tiao jiu
1 tbsp sugar
30ml Feng He dark soya sauce
20ml Feng He light soya sauce
Some msg 1/8 (ajinomoto)

Steps -
1. In a pot with room temperature water, cook the whole slab of the pork belly until the water starts boiling (4-5mins). Flip the meat after 2mins. Drain. Then rinse the meat in cold water to get rid of the dirt.
2. SCRAPE the rind surface of the pork belly skin with a sharp knife. Then cut the meat into squares 2'' x 2''.
3. In a claypot, lay your scallions as base, top with ginger and skin side down pork belly to place on top.
4. Pour in the hua tiao jiu, sugar and both soya sauces all around and on the meat. And cover with lid. Turn on the heat now.
*Add some water if liquid level is not covering the meat.
5. Bring to a boil in high heat. Then in low heat, simmer for 2hrs. Please flip the meat after 1 hour steaming. After 2hrs, remove the layer of oil that has formed on the surface.
6. Sprinkle some msg (ajinomoto) on the meat.
7. Transfer the meat to steamer.  Add some gravy to it. Steam in high heat for an hour.