Saturday, March 14, 2015

Chicken with mushroom sauce by Angela Seah Thulin

Tom Yum Goong (using fresh milk) by Angela Seah Thulin

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Ingredients -

1-2 stalk of lemongrass, cut diagonally into few
4-5 pieces of lime leaves, teared ...
350ml water
15g red onion
1.5 tbsp Tom yum paste or 1 pkt of the paste (shown below)
1 tomato, cut into quartered
1 tsp Knorr chicken powder
Fish sauce (about 3 drops), adjust accordingly
150ml milk 

Optional - 1 to 2 Chilli padi

Crab meat sticks
Scallions (opt)

Either this or ...
This is good too

Steps -
1. Boil the lemongrass and teared lime leaves with 350ml water till it boils.
2. Then add red small onions and the tom yum paste in.
3. Add the fishball, mushroom first and let it cook.
4. Then add the tomato and chili in.
5. Add the Knorr chicken powder in and few drops/dashes of fish sauce.
6. Add prawns and crab sticks and let it come to a boil.
7. After that, add fresh milk in and let it come to full boil and off heat. Top with chopped scallions.


Taro Balls in Coconut Milk by Angela Seah Thulin

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Ingredients -

340g yam
100g glutinous rice flour...
100g tapioca starch
70ml coconut milk, I use kara
125ml water, estimated

150g sugar or more, adjust accordingly
130ml coconut milk, kara
100ml water or more, adjust accordingly
Pandan leaves (optional)

1. Cut the yam into cubes and steam for 20minutes.
2. Mashed the yam thoroughly and add glutinous rice flour and tapioca starch in. Knead in.
3. Add 70ml coconut milk to the mashed yam and knead and slowly add water to the yam and mix together to form into a non-stick dough. I used about 125ml water.
4. Then roll them into balls. In a pot of boiling water - add these yam balls in and let it cook (4-5minutes) till float. Once the balls float, let it cook for another 2-3 minutes.
5. Meanwhile with another pot - add in (B), which is the coconut milk, water, pandan leaves and sugar to gently let it boil. I added 100ml water so that it won't be so thick. But it's entirely up to you. Off flames.
6. Scoop the ready boiled yam balls over to this pot of coconut milk.


三杯鸡 by Angela Seah Thulin

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Ingredients -

1 tbsp Hua Tiao Jiu
1 tbsp Oyster sauce...

1/2 tbsp dark soya sauce
1/2 tbsp light soya sauce
800g chicken
*marinate the above with chicken overnight

40g Ginger, sliced
8 gloves garlic, lightly mash
2 stalks of scallions, cut into 2
1 tbsp sesame oil
1-2 chilli padi, cut
50ml hua tiao jiu
10g crystal white square sugar, mash abit
100ml water
1 tsp sesame oil
1-2 handful of Basil leaves

Steps -
1. In a wok, add 100ml water n let it boil. Once boil, add 1 tbsp sesame oil into it. Then add the marinated chicken in and cooked till 75% cooked. Set aside.
2. Same wok - add garlic, ginger and cooked till fragrance out then add chilli padi.
3. Add hua tiao jiu in and also all the chicken.
4. Stir fry and add square sugar in. Cook till the chicken is done/sauce slightly dry up.
5. Heat up your claypot then switch to medium-low heat, add 1 tsp sesame oil in it, lay your scallions as the base then basil leaves on it.
6. Pour your chicken in and drizzle abit of hua tiao jiu around it. Cover and Off flames.