Monday, November 30, 2015

Chicken wings stuffed with glutinous rice by Angela Seah Thulin

A friend of mine went to Taiwan recently and shared something like this in Global Dining (Facebook group).

I have never tried this before even though I've been to Taiwan twice. Did a google about it and made my own version instead. 

I stuffed the wings with my steamed glutinous rice recipe and then deep-fried them.

Steps -
1. I prepared and cooked the steamed glutinous rice first. You will not need all but its yummy enough to eat on its own. Once done, set aside. 
2. Then i washed and deboned the wings. 
3. Using the ''4 in 1'' deep fried seasoning packet (see pic below), i marinated the wings accordingly.
4. After the glutinous rice cooled down, i began stuffing rice into wings and sew it up with a toothpick.
5. Then i coated the wings (following the packet instructions) and proceeded to deep fry them afterwards.

After deboned

After stuffing with glutinous rice

Use any other kinds that is available in your country

Steamed Glutinous rice by Angela Seah Thulin

Steamed Glutinous Rice 

Ingredients -
250g glutinous rice 
4-8 pieces of Chinese mushroom, soaked (add more if u like)
20g dried shrimps, soaked (add more if u like)
1-2 glove garlic, chopped
180-200ml water
1-2 tbsp cooking oil

Seasoning -
1/2 tbsp oyster sauce
1/2 tbsp light soya sauce
1/2 tbsp dark soya sauce
1/2 tbsp sugar
1/2 tsp salt
1/2 sesame oil
Few dashes of pepper

Garnishing -
Dried onions
Spring onions

1. Soak the glutinous rice for at least an hour
2. Soak and slice the Chinese mushrooms
3. Heat up oil in wok and cook the shrimps and mushroom for a min.
4. Then add garlic in and stir fry till all fragrant.
5. Add the rice in and the seasoning follow by 180-200ml water.
6. Stir fry till all well mixed and dish up onto a aluminium tray for steaming.
7. Steam for 40mins, remove and garnish.

Thursday, November 26, 2015

Dan Bing 蛋饼 by Angela Seah Thulin

This was one of my favorites (Taiwanese snack) when i was in Singapore. I will always buy one of this as well as a piece of Shihlin crispy chicken whenever i'm shopping in IMM (mall). I am now reminded of this when my friend shared her Taiwan trip pictures. 

Ingredients (for 1-2 pax): 
2 eggs, beaten
2 tsp milk
2 tsp scallions, minced
Pinch of salt
1 piece frozen prata, thawed for 5 mins

Steps -
1. In a bowl, beat the eggs, add milk, salt and scallions in and then mix well.
2. Heat up an 8'' pan with some oil, swirl around, pour the egg mixture in.
3. Halfway cooking the egg (still wet in the center)/before it's cooked, top the egg with pork floss and then place the prata on it.
4. Flip over to cook the prata and then quickly start rolling.
5. When its cooked, let it cooled and cut.

Notes - 

1. For my sauce - I use 1 tbsp hoisin sauce with 1 tbsp water, mix it and then microwave for 45 seconds.

2. Using prata is little bit tricky to roll but yummy. Homemade pancakes will be better. You can try using mexican tortilla wrap but it does not give a nice taste like the prata.

Tuesday, November 24, 2015

Chicken a la King by Angela Seah Thulin

Chicken à la King is a dish cooked with diced chicken and mushroom together with dry sherry and milk - served over farmer bread. Another dish that you should try! All you need is just 20-25 minutes to cook this!

Servings-4 slices of bread
2 cup of cremini mushrooms (quartered it)
2 cup of chicken breast meat (diced it)

2 tbsp of flour
2-3 tbsp butter
1/4 cup of dry sherry
1 clove of garlic (diced)
1 tsp of dried thyme
1/2 tsp of oregano
1 cup of milk
1 tbsp of Olive oil

Salt and pepper to taste
Farmer Bread (loaf)
Scallions to garnish

Steps -
1. Extra Virgin olive oil into pan on medium to high heat, follow by quartered mushrooms in and garlic.
2. Add thyme, oregano, sauté together
3. Add in cold butter, sauté for abt 30 secs.
4. Add in breast meat n little bit of salt n pepper, taste and adjust accordingly. Cook until it turn opaque / couple of mins.
5. Next, add all-purpose flour, stir around till all evenly coated n cook till raw flour smell is gone.
6. Deglaze the pan by pouring dry sherry in. Cook for abt 1-2 mins on high heat.
7. Pour in cold milk, cook for another couple of mins. Gravy should thicken after this.
While waiting - cut your loaf into few big slices, spread some olive oil on top, then into the oven at 250'C for abt 6 mins (everyone's oven temp is diff) or toaster until golden brown crispy at sides.

Last, scoop the chicken n mushrooms gravy onto the crispy bread, garnish with scallions. Serve hot. Enjoy!

Monday, November 23, 2015

Singapore Style Curry Chicken by Angela Seah Thulin

Love it! Love it! Love it! Hot curry in cold weather -7 degree celsius!

Ingredients -

400g potatoes, peel and soak in water
1 packet of 101 instant curry paste (pic shown below)
1 lemon grass, chop into 3 parts, smash gently
 4-5 gloves of garlic, smash it gently 
3-4 big chicken thighs
800ml water or more
50g kara coconut powder + 100ml hot water
1/2 tsp sugar
Bit of light soy sauce to taste
Steps -
1. Peel your potatoes and soak them in water then cut them into quarter. Boil them till just soft texture yet not fully cooked. About 15 - 20 minutes. Then drain the water away and set aside.
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. 
6. Add the coconut milk in and water then stir to mix well. Let it cook for another 15 minutes in medium heat with lid cover.
7. Then at this point - add the potatoes in. I added sugar. Taste and adjust if you like to add more sugar or light soya sauce. 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.

Saturday, November 21, 2015

Kaya (Coconut jam) by Angela Seah Thulin

Kaya is a well-known jam in Singapore and Malaysia. It is cooked using only 4 ingredients; coconut milk, eggs, sugar and pandan leaves. The sweet, rich coconutty flavour...mmm i could even eat it on its own.. 

Ingredients -
6 eggs (equal to 310g)
100g granulated sugar
400ml coconut milk (I used 2 packets of Kara)
150g palm sugar
8 pandan leaves, wash and tied

Steps -
1. In a big bowl, combine the eggs together with the granulated sugar. Mix well. I used a balloon whisker. Then add coconut milk to it. Stir till well combined.
2. Using the double boil method, add pandan leaves to step 1. Keep stirring during this process.
3. After 5-10 minutes, add the palm sugar in and stir till it dissolve. Reduce heat to low. Continue stirring till mixture is smooth, thick enough to coat sides of the bowl estimating 45 minutes to an hour.
4. Discard the pandan leaves. Allow the mixture to cool down and then transfer to a clean jam bottle. Or transfer to a blender and blend till it reaches the smooth consistency without lumps.

Notes -
1. An alternative to replace palm sugar is using granulated sugar. In a small pot, heat up the granulated sugar until it melts into caramel. Let the color becomes golden brown. Then add it in slowly into step 3.

Wednesday, November 18, 2015

3 ingredients Chiffon cake by Angela Seah Thulin

2 recipes - Lychee and Orange Chiffon cake

Sorry for the lighting, it was quite dark here already when i took the shot.

Trying out the 3 ingredients chiffon cake by the YouTuber - Ochikeron. It was indeed super SOFT and FLUFFY plus fragrant! 

Lychee Chiffon Cake - 

4 eggs
6 tbsp granulated sugar
5 tbsp cake flour

1.5 tsp lychee flavour

1. In a big metal bowl with eggs and sugar, beat them on high speed for 15 minutes using hand mixer until white and fluffy. I added the flavor at 14mins. 
2. After this, you preheat the oven to 180 degree celsius.
3. Sift in the cake flour, half at a time, and mix on low speed with a hand mixer for a minute until just combined.
4. Pour the batter into the ungreased chiffon pan and drop it lightly to release the air bubbles out of the batter. 
5. Bake at 180 degree celsius for 30-40 minutes. *Do not open the oven door!
6. When it's done, drop the pan lightly to prevent shrinking.
7. Turn the pan upside down and let it cool completely before removing from the pan. 

Notes - 

1. I am using a 20cm pan.
2. As i have a super hot oven, i baked at 165 degree celsius and when it turned brown, i switched to 150 degree celsius. Total baking time - 38 minutes.

Lychee Chiffon cake

Orange Chiffon cake -

4 eggs
6 tbsp granulated sugar
5 tbsp cake flour

2 tsp orange cloudy
1 tsp lemon zest

Orange Chiffon cake

Enjoy the softness!!

Tuesday, November 17, 2015

Thai Prawns Vermicelli by Angela Seah Thulin

Facebook link -

For 2-3 pax

Ingredients -

8 large prawns (with shells on)
2 chinese mushrooms, cut into slices
4 garlic cloves - peeled and smash gently
15g ginger - thumb sized and cut into slices
4 stalks of coriander roots - 5cm stems
5 or more white peppercorn seeds - slightly crushed 
150g of soaked drained vermicelli (soaked in water for 5 minutes and drain)

Few sprigs of Chinese celery

Sauce mixture in a bowl -

160 ml homemade chicken broth or low sodium
1 1/2 tbsp Oyster sauce
1 tbsp Chinese wine
1 1/4 tbsp fish sauce (adjust accordingly)
1 tbsp sugar
2 tsp dark soy sauce

Steps -

1. In a bowl, combine the above sauce mixture and then mix it with the ready soaked vermicelli. Set aside. 

2. In a wok or claypot, heat up 1.5 tbsp oil over medium heat.

3. When oil is slowly warming up, add mushrooms, garlic, ginger, coriander roots and peppercorn seeds. Stir fry until fragrant. Switch to low heat.

4. Add vermicelli and half of the sauce mixture in. Toss to combine.

5. Lay the prawns on top of the vermicelli. Drizzle the leftover sauce mixture over the prawns. Place chinese celery and coriander on the prawns. Cover and cook at low-medium heat until prawns and vermicelli are cooked. 

Garnish and serve immediately!

Notes -
1. Keep tossing. If the liquid dries up too fast before the ingredients are cooked, add some hot water (or extra broth). 
2. I used 160ml with some chicken powder.

Recipe origin: SimplyHer

Thursday, November 12, 2015

Braised Chicken wings with carrots and potatoes by Angela Seah Thulin

Braised Chicken wings with carrots and potatoes 

10 chicken wings
200g carrot
200g potatoes
1 shallot (30g) 
1 big yellow onion
1 stalk of scallion

Marinate to the wings
1/2 tbsp light soya sauce 
1/2 tsp dark soya sauce
1/2 tsp sugar
1 tsp hua tiao jiu
1/4 salt

1/2 tbsp light soya sauce 
2 tbsp oyster sauce
1/2 tsp dark soya sauce 
1 chicken knorr cube
2 cup water 
1 tbsp corn starch + 1.5 tbsp water 

Steps - 
1. Wash and pat dry the wings. Then marinate for few hours with the above seasoning.
2. Heat up wok with oil (about a tbsp), cook the shallot till fragrance then add wings in. Stir and prevent sticking to the wok, cook till it turns opaque. 
3. Then add carrot, potatoes and onions in. Stir around. Add the whole lot of sauce in except cornstarch. Stir to mix well and cover lid to let it cook. Open and stir occasionally. Braised till wings are cooked. 
4. Add the cornstarch in to thicken the gravy. Then stir in scallions. Done!

Sunday, November 08, 2015

Kladdkaka by Angela Seah Thulin

The 7th of November is the day of the Kladdkaka (Kladdkakans dag) in Sweden
Kladdkaka (Gooey cake but more commonly known as "chocolate mud cake") is a type of Swedish cake. This dense sticky chocolate cake is similar to a brownie and has a soft and gooey center. It is sometimes eaten with whipped cream or vanilla ice creamMy son is born on the 7th Nov as well. As we had a birthday party yesterday, my Kladdkaka was only baked today 8th Nov.

Kladdkaka (Swedish cake)

Ingredients -

110g all purpose flour
320g granulated sugar
55g unsweetened cocoa powder, sifted
1 tsp vanilla essence
3 large eggs
130g salted butter

Steps -
1. Melt the butter in microwave about 30 seconds. Give a stir.
2. Preheat your oven to 180 degree celsius. Grease and line parchment paper to your loaf pan.
3. In a big bowl, combine the flour, sugar, cocoa powder and mix well first. Then add vanilla essence, eggs and butter in and stir to well-combined. No lumps.
4. Into the oven and bake for 20-30 minutes. It will set at the edges (crispy at edges) and center is still gooey soft. You could try using a toothpick inserting it into the center of the cake, it should come out smeared with gooey.
5. Allow the cake to cool in the pan for 20 minutes. By cooling in the pan, it will further cook the cake. Then remove from pan and dust icing sugar on top and serve.

Notes - 
1. The cake will not rise but will puff up and crack. It is like that.
2. It is gooey in the center like lava cake but with a fudgy texture.
3. I personally do not like it too gooey hence i baked it for 35 minutes at 175 degree celsius and remove from pan after 20 minutes.
4. Or if you prefer a fudgy chewy brownie, bake it till toothpick inserted center comes out moist with crumbs for about 25-40 mins at 190 degree celsius.
5. Every oven is different so keep an eye on them when nearing to time and use the toothpick test to see when yours are finished.

Saturday, November 07, 2015

Soccer ball cake by Angela Seah Thulin

It's my son 13th birthday today! Officially a teenager! He loves soccer very much and will never miss any of his training. So on this special day, i think a soccer ball cake would be a perfect fit. As this is my first time baking such a cake, I ordered the mould online, at least it will help me to achieve a round shape cake. It's actually not needed, any stainless steel round bowl will work. 

Soccer ball cake 

Part (A)
Blueberry purée or use jam
Sugar if you puree 

Part (B) - filling
300ml of heavy cream
3 tbsp of granulated sugar
1 tsp vanilla extract
Blueberry purée or jam
*Whisk the heavy cream & sugar till trails formed/creamy (3-4mins), stir in purée then chill in fridge.

Part (C) - Buttercream/Coating
450g unsalted butter
600g icing powder or adjust sweetness accordingly
1-2 tsp vanilla essence
1-3 tbsp milk  (1.5% fat) 
Edible black food coloring 
*Cream the above and add 1 tbsp milk in per time to achieve the right spreading consistency. On high speed, whisk till light and fluffy. I used 2 tbsp of milk only. 

Part (D)
6 egg yolks
4 tbsp sugar 
120ml water
90ml vegetable oil
2 tsp vanilla essence
100g cake flour, sieve

Part (E)
4 egg white
4 tbsp sugar 
1/4 tsp cream of tartar
1/2 tsp of cornflour
*In a clean metal bowl, whisk the egg white till foamy follow by adding cream of tartar and whisk till soft peak form then add sugar in slowly and continue whisking. Then add corn flour and whisk till stiff peak formed. 

Steps -
1. Do Part A, B and chill them in fridge.
2. Part C divide portion into black n white and set aside.
3. Part (D) - Whisk the egg yolks and sugar till light and fluffy.  Then add water, vegetable oil, vanilla essence n whisk till mix. Add cake flour and whisk all till well-mix (will look runny).
4. Then do Part (E)
*Preheat your oven now at 170degree celsius.
5. In 3 additions - using a spatula or balloon whisker, take the part (E) and FOLD in to Part (D) till well-combine. 
7. Pour into the mould. Into the preheated oven and bake.
8. Remove and let it cool. Then level it into two. 
9. Spread filling (part B) in between. Then coat the outside layer with buttercream and chill in the fridge first. After that, pipe and deco with buttercream. 

Notes - 
Every oven is different. I baked at 160degree for 39mins.
Color - i used extreme black, wilton for green


Thursday, November 05, 2015

Sesame Chicken by Angela Seah Thulin

A recipe shared by my friend Sharon Foo

Sesame oil chicken is one of my family favorite. The gravy from this dish, the little spiciness from the ginger and sweetness - i can have 2 bowls of rice. 

Recipe -

1kg chicken ( I use drum, thigh n wings)

140g ginger slice it n cut into thin stripes
50ml sesame oil
50ml dark soya sauce
4tbsp sugar
500ml water

1) heat up sesame oil n stir fry the ginger till it turn light brown. 

2) add in the chicken n stir fry for like 5mins n add in dark soya sauce n stir fry for another 

3mins then add in yr sugar to totally caramalize into the chicken for another 3mins.

4) add in the water n let it boil for like 10mins using big fire. Then after that switch to mid fire n let it simmer for another 10mins. You should get a thick kind of gravy with taste of the Hiam Hiam of the ginger n sweet kind of taste. Do remember to occasionally giving it a few toss during the simmer process. *if you like thicken kind of gravy just let it simmer longer n it will thicken up fast as the sugar will caramalize it.

*This is an easy recipe so hopefully you all can give it a try when you are free.

Lor Mee by Angela Seah Thulin

Craving for Lor Mee... a Chinese-inspired noodle dish served in a thick starchy gravy and thick flat yellow noodles (also known as lor mee). The dish is eaten by Hokkiens (I am a Hokkien) in Singapore and Malaysia. My thick gravy is made of tapioca starch, sauces and spices. The ingredients added into the noodles are usually ngo hiangfish cake, fish, round and flat meat dumplings (usually chicken or pork), half a boiled egg but as i am residing in Sweden, i added pork belly and eggs only. Not forgetting to add black vinegar, minced garlic and cilantro (yan xu), it would be so much yummier and fragrant. The dish is also eaten with red chili.

For the gravy recipe - 

Few hard boiled eggs
500g pork belly (scrape the skin clean)
4 cups water
1 cup Da Hua dark soya sauce
50g rock sugar 
6 cloves garlic, into slices
40g ginger, into slices 
2 tbsp five-spice powder
1/2 cup Chinese Zhejiang black vinegar
1 tsp salt
1 tbsp sugar
2 tbsp Lee Kum Kee light soya sauce 
3 eggs (lightly beaten, for the gravy)
1/2 cup tapioca starch with 8 tbsp water

Steps -
Prepare your hard boiled eggs first and set aside.
1. In a pot, add 4 cups of water in, dark soya sauce, rock sugar, garlic, ginger, five-spice powder, let it come to a boil.
2. Add the clean pork belly in and simmer for 20mins then add ready hard boiled eggs in and simmer till pork belly is cooked. Another 15-20mins. 
3. Remove pork belly and eggs from pot. Strain/remove garlic and ginger slices.
4. Add vinegar in, salt, sugar, light soya sauce - let it come to a boil. 
5. Stir in the lightly beaten eggs, stir as you pour in. Then slowly add tapioca starch liquid in and stir as you pour in on low heat. Let it come to a boil and done. 

My personal notes -
1. Overall, It's quite saltish. Either you adjust the dark soya sauce or later the light soya sauce and adjust accordingly. It could be the brand of soya sauce I use too. 
2. Tapioca starch liquid - I did not use all. I stop adding once I achieve the gooey sauce.

Recipe origin: