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: https://www.facebook.com/groups/platepalate/permalink/794167587304210/


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