Saturday, December 31, 2016

Coquilles St Jacques (Baked Scallop & Mushroom Gratin) by Angela Seah Thulin

Our 2017 Countdown meal !

We all had our favorite food - Coquilles St Jacques for all of us, beef with red wine sauce for my husband, salmon for the kids and lobster cooked with butter and thyme for myself.

Happy New Year to everyone of you following my blog! Hope you have been inspired by my recipes and looking forward to post more in 2017. Cheers!

Ingredients -
20g unsalted butter
1 shallot, minced
140g mushroom, cut into quarters
1/2 cup white wine
1 bay leaf
1/4 tsp dried thyme
200g scallops, cut into quarters
20g unsalted butter
1 tbsp all purpose flour
1/2 cup heavy cream
 salt and ground black pepper to taste
bread crumbs
grated parmesean cheese

Steps - 
1. Melt the 20g butter in a pan. Add the shallots first and cook until soft. Then add the mushrooms in. Cook until it starts to release the juices... Set aside.
2. Then in another pan, pour the white wine in, add bay leaf, dried thyme and let it come to a boil. Then add the scallops in. Let it cook for 3-5 minutes until just cooked/firmed. Dish up the scallops and you should have about 1/2 cup scallop broth.
3. In another saucepan, melt the 20g and add the flour in (forming a paste). Then add the scallop broth in and heavy cream. Mix well. Add salt and pepper to taste. Let it cook until slightly thickened. Add back the cooked mushrooms and stir until combined.
4. Scoop onto scallop shells, sprinkle with bread crumbs and Parmesan cheese. Baked in 200 degree celsius until bread crumbs crispy and cheese melts.

Monday, December 26, 2016

Maple Black Pepper Pork Chop by Angela Seah Thulin

Ingredients -

2 pork chops
1/4 - 1/2 tsp ground black pepper
1/2 tsp salt
1 medium size red shallot
1/4 tbsp dried thyme
2 1/2 tbsp dry white wine or cider vinegar
1/4 cup maple syrup
olive oil

Steps -
1. Season the pork chops with some salt. Keep some salt for later.
2. In a pan with oil, cook the pork chops for 3-5 minutes on each side or until they are nicely browned. Dish up and set aside.
3. In the same pan, add the shallot, dried thyme and balance salt in. Cook until shallot turns brown.
4. Low heat - pour the white wine in and deglaze the pan, then add maple syrup and black pepper in. Adjust the amount of black pepper to your preference. Stir and let it simmer for a few minutes.

Serve the sauce over the pork chop... 

Recipe origin:

Sunday, December 25, 2016

Leftover Chicken Soup by Angela Seah Thulin

Homemade chicken soup is a comforting dish on a cold rainy day. Yes, it is raining today (not snowing!) with 5 degree celsius outside. Using the leftover roasted chicken meat we had on Christmas eve and minimum ingredients available (otherwise you could add mushrooms, peas etc), I turned it into this rustic soup.  

Click this link to the Christmas eve whole roast chicken

200 - 250g leftover chicken meat, shredded
30g unsalted butter
1 large yellow onion, diced
1 carrot, quartered
2 potatoes
100ml dry white wine
3.5 cups chicken stock (I used water with 1 chicken knorr cube)
2 tbsp corn starch with 2 tbsp water
1 bay leaf
1 tbsp heavy cream
1/4 - 1/2 tsp dried thyme
Salt and pepper to taste

Steps -
1. I used 22cm Le Creuset pot for this dish. In the pot - melt the butter, add the potatoes, carrots and yellow onions and cook until soft. 
2. Pour the white wine in (to deglaze) and cook for a minute.
3. Then add the chicken stock with cornstarch mixture in, bring it to a boil and cook for 2 minutes.
4. Add the bay leaf, dried thyme, heavy cream and the cooked shredded chicken in. Mix well.
5. Cook for another 10 minutes in med-low heat, add salt and pepper to taste and done!

Saturday, December 24, 2016

Christmas Meal 2016

In Sweden, they celebrate Christmas on the 24th Dec rather than 25th, so this is our meal for Christmas Eve!

This is the table that we set, and its a fusion between traditional swedish christmas food and some of my own preferences :-)

The swedish food consists of cooked & mustard smeared ham, beetroot cream salad, "Janssons temptation" which is made up of potatoes, milk, anchovis and small sausages.

YouTube -

Whole Roast Chicken

Ingredients - 
1 whole chicken (about 1.2kg)
2 potatoes
1 big onion
1 sweet potato
Olive oil

Marination - 

40g unsalted butter, soft room temperature
1 tbsp minced garlic
1 tsp dried thyme
1 tsp salt
ground black pepper

Steps -

Preheat the oven to 200 degree celsius.

1. In a small bowl, mix together the butter, dried thyme, minced garlic, salt and pepper. 

2. Stuff the mixture under the skin of the chicken between the breast and skin for both sides. Remaining mixture - rub it inside the cavity and massage on outer skin as well. Then sprinkle skin with salt and pepper. Tie the chicken legs together.
3. Drizzle some olive oil to the roasting pan. Add both potatoes in, drizzle some salt and pepper, give it a toss together and push the potatoes to the sides of the pan. Arrange the onions in the middle of the pan. Place the chicken on top of the onions and tuck the wings under.
4. Bake in preheated oven for 1 hour, rotate the pan, cover the top with aluminum foil and bake for another 20 minutes or until the internal temperature reaches 170 degree celsius. 

Rest the chicken for at least 10 minutes before carving.

Chocolate Ganache Log Cake

Something which is a tradition from Singapore - and which I brought with me to Sweden - is the log cake. It's a soft roll cake covered by chocolate ganache, and as you can see I create a textured surface using the ganache to create the appearance of a tree log. Cute isn't it?

The roll cake is actually based on a recipe from my Swedish mother in law. It takes only 5 minutes to bake but it is soo soft and yummy.

Ganache - using double boil method and melt 120g dark chocolate, then add 40ml heavy cream or just follow this recipe

Dessert - Cheng Teng

Christmas is about having lots of food so having a log cake for dessert is not enough! 
This is called Cheng Teng and is a common dessert in Singapore. It's made up of dried longan, red dates, white fungus, sago & gingko nuts cooked with fragrant pandan leaves and rock sugar.

Sunday, December 18, 2016

Creamy Bacon Mushroom Chicken by Angela Seah Thulin

I saw this recipe online with the below description -

Creamy bacon mushroom thyme chicken is honestly one of the best skillet meals you will ever make! Tender chicken in creamy sauce with bacon, mushroom and herbs... The flavor is out of this world!

Would you try??? I did! And we LOVE it! 

Ingredients -
3-4 chicken thighs
2 tsps herbs de provence
salt and pepper

For the sauce - 
220g cremini or white button mushroom, sliced
7 slices of bacon, cut and cooked
1 cup heavy cream
1/2 tsp salt
1/2 tsp dried thyme 
1/4 tsp ground black pepper
1 tsp garlic powder

Steps -
Preheat oven to 180 degree celsius
1. Rub the chicken thigh with herbs de provence, salt and pepper.
2. In an oven proof skillet, sear the chicken thighs until brown about 1-2 minutes each side.
3. Into the oven and bake for 25-30 minutes or until the chicken is cooked.
4. Remove chicken thighs from skillet. In the same skillet, cook the bacon until brown. Then remove the bacon from skillet and set aside. Drain the oil and leave about 1 tbsp of oil in it. 
5. Cook the mushrooms until soft. Add the cooked bacon back in, add heavy cream, salt, dried thyme, pepper and garlic powder. Bring it to a simmer until the sauce starts to thicken. 
6. Add back the chicken thighs and cook it for another 2 minutes.

Serve immediately..

Video link -

Friday, December 16, 2016

Chocolate Chips Cookies by Angela Seah Thulin

Here's a recipe from a dear friend Evelyn Lim on chocolate chip cookies. I find them very light and airy in their texture and perfect as a snack during ''Fika'' (coffee break in Swedish).

Ingredients -
120g butter
85g brown sugar
1 tsp vanilla essence/extract
1 egg
1/2 tsp baking soda
140g all purpose flour, sieved
120g chocolate chips

Steps -
1. In a bowl with sieved flour, add the baking soda and chocolate chips. Mix well. Set aside.
2. In another mixing bowl, beat the butter and sugar until light and fluffy (I beat for about 7 mins).
3. Add vanilla essence. Mix well.
4. Add the egg in and whisk till well mixed.
5. Add point 1 in and whisk till just combined, do not over beat it.
6. Bake in preheated oven at 170 degree celsius on convention mode till brown. 

Notes -
1. I baked in top and bottom heat for 16 minutes.
2. I used 70g brown sugar with 150g chocolate chips.

Monday, December 12, 2016

Caramel Popcorn by Angela Seah Thulin

When I lived in Singapore, I always love going to Sentosa and buy Garrett's caramel popcorn! Here in Sweden it is nowhere to be found, salted or butter popcorn are the only ones they sell here. 

Popcorn is ready! Let's watch a movie!!!

Ingredients - 
100g popcorn

Caramel sauce -
200g sugar
100ml water
20g butter

Steps - 
1. Place a packet of kernels (100g) into the microwave and heat according to the instructions.
right after the microwave
Pour them into a big bowl

2. Cooking the caramel - In a saucepan over medium heat, boil the sugar and water until golden brown. It will take a while/few minutes. Do not stir.

golden brown

3. Remove from heat and stir in the butter. It will fizz up abit.

4. Slowly pour the caramel sauce into the popcorn. Pour as you stir. Stir until all popcorn are coated with caramel. Be careful as you stir, caramel sauce is very hot.

5. Then spread the coated popcorn out evenly in one layer and leave it aside to cool.



Sunday, December 11, 2016

Coconut Cookies by Angela Seah Thulin

Please watch the video before attempting this recipe! Tapioca Coconut Cookies

Ingredients -
1 cup coconut milk
1/2 cup granulated sugar
2 stalks of pandan leaves, wash and knot
1 egg yolk (from a large egg)
260g tapioca starch flour (and more)

Steps -
1. In a pot combine the coconut milk, sugar and pandan leaves and cook for 25 minutes in medium heat until it turns into thick yet syrupy consistency.
2. Leave it to cool to room temperature (lukewarm) and then stir in the egg yolk. Mix well.
3. In a big mixing bowl with tapioca starch flour, pour the liquid in and knead to combine.
4. Cover the dough with cling wrap and let it rest for 30 minutes.
Preheat the oven to 175 degree celsius
5. Shape the dough into individual small balls.
6. Place the balls on parchment paper and bake for 25-30 minutes.

Recipe origin: Tapioca Coconut Cookies

Notes - 
1. This tastes just like Kueh Bangkit but on a firmer texture. 
2. I used Kara coconut milk 200ml packet form.
3. I used more 260g flour as my dough was quite sticky.
4. Add bit by bit of water if your dough is too dry.

Mix the coconut liquid into the flour

Cover with cling wrap and rest for 30 minutes.

Saturday, December 10, 2016

Laksa Fried Rice by Angela Seah Thulin

Facebook link -

Laksa Fried Rice using premix

Ingredients -
1.5 cups cooked rice
4 eggs, beaten 
1 garlic, minced
1 onion, minced
1 pkt of prima laksa fried rice paste
Salt to taste

Steps -
1. Mix the cooked rice with 2 eggs.
2. In a wok with oil, cook the onion and garlic. Then add the prawns in and cook until pink. Dish up and set aside.
3. In the same wok with oil, cook the balance eggs and break it up. Then add the cooked rice in follow by adding 3 tbsp of laksa fried rice paste. Toss and mix well. Add the cooked prawns back in.
4. Add salt to taste and done.

Thursday, December 08, 2016

Christmas Yule/Log cake 2016 (1) by Angela Seah Thulin

My First Christmas log cake of the year 2016 -

Facebook link -

Chocolate roll cake with Chantilly cream topped with white chocolate snowflakes

Part (A) - deco
Icing powder 
White chocolate
X'mas deco

Part (B) - filling
300ml of heavy cream
2-3 tbsp of granulated sugar
*Whisk the heavy cream & sugar till trails formed/creamy (3-4mins). 

Part (C)

3 egg yolks
2 tbsp sugar (30g)
60ml water
45ml vegetable oil
1/2 tsp vanilla essence
1 tbsp cocoa powder, sieve
60g cake flour, sieve

Part (D)
3 egg white
2 tbsp sugar (30g)
1 tsp of cornflour
*In a clean metal bowl, whisk the egg white till soft peak then add sugar n continue whisking. Add the corn flour and whisk till stiff peak formed. Set aside.

Steps -
1. Do Part B first.
2. Part (C) - Whisk the egg yolks and sugar till fluffy. Then add water, vegetable oil, vanilla essence n whisk till mixed. Add the sifted cake flour and cocoa powder to it and whisk till well-mix (batter will look runny).
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 10x10 baking tray lined with baking paper. Into the oven and bake for 14mins.
6. Dust some icing powder on the top. Roll it tightly and let the paper wrapped with it. Let it be for few mins or till cooled.
7. Release the roll, spread filling on it and roll it back the same way again.
8. Pipe your exterior design as you like. I spread the cream all over and then deco. Back into the fridge to chill before you cut.

Stir Fry Broccoli with Chicken by Angela Seah Thulin

My family love this dish a lot and I have been cooking this for 3 consecutive days :)

Facebook link -

Ingredients - 
250g - 350g Broccoli
2 cloves garlic, minced
1 tbsp oyster sauce
30-40ml water

Marinate meat -
250g boneless chicken thigh meat
1/2 tbsp Feng He light soy sauce
1/2 tsp vegetable oil
2 tsp corn flour

Steps -
1. Pre-boil broccoli with some salt for 2 minutes. Drain with cold water and set aside.
2. In a wok with oil, saute the garlic till fragrant follow by adding chicken thigh meat.Stir fry till almost cooked. Dish up and set aside.
3. Turn the heat to low, add the water, oyster sauce and broccoli in. Turn the heat to high, stir to mix well and add the chicken thigh meat in. Stir fry for another 1-2 minutes and done.

Monday, December 05, 2016

Fruit Cake by Angela Seah Thulin

This is a recipe without alcohol. For those who prefers their fruit cakes to have boozy flavour, you can mix the candied fruit with a little alcohol (Grand marnier, rum, brandy or sherry) and let it macerate for 1-2 days. I like mine this way instead :)

Ingredients -
100g candied mixed peel
100g candied red cherries (cut into quarters or halve)
140g unsalted butter, room temperature
80g granulated sugar
3 large eggs, room temperature
1 tsp pure vanilla extract
190g all-purpose flour, sieved
1 tsp baking powder
1/4 tsp salt
Zest of one lemon
60ml milk

Steps -
Preheat oven to 180 degree celsius
1. Grease and line your loaf pan with butter and parchment paper.
2. In a bowl, combine the flour, baking powder, salt and zest of one lemon. Using a balloon whisker and whisk them together.
3. In a mixing bowl, beat the butter and sugar until light and fluffy. 
4. Add one egg at a time, beat until well combined. Add the vanilla extract in and mix well.
5. In two additions - add the flour mixture in with candied fruits. Then beat in the milk with the remaining flour mixture.
6. Pour the batter into the loaf pan and bake for about 50-60 minutes or until a toothpick inserted in comes out clean.

Recipe origin - Joy of Baking

Notes - 
1. My cake was beautifully browned around 35 minutes, I covered the top with aluminium foil and continue baking.
2. Every oven's temperature varies. I baked this at 170 degree celsius for 46 minutes. 

Wednesday, November 30, 2016

Whole Roast Chicken by Angela Seah Thulin

Facebook link -

Ingredients - 
1 whole chicken (about 1.1kg)
2 potatoes
1 onion
Olive oil

Marination - 
25g unsalted butter, room temperature
2 tsp herbs de provence
1 tsp salt
1/2 tsp garlic salt
ground black pepper

Steps -
Preheat the oven to 200 degree celsius.

1. In a small bowl, mix together the butter, herbs de provence, salt, garlic salt and pepper. 

2. Stuff the mixture under the skin of the chicken between the breast and skin for both sides. Remaining mixture - rub it inside the cavity. Add some herbs de provence and garlic salt into the cavity too. Tie the chicken legs together.

3. Drizzle some olive oil to the roasting pan. Add the cut potatoes in, drizzle some salt and pepper, give it a toss together and push the potatoes to the sides of the pan. Arrange the onions in the middle of the pan.

4. Place the chicken on top of the onions, tuck the wings under and sprinkle generous amount of salt, pepper and herbs de provence on the surface/around the chicken.

5. Bake in preheated oven for 1 hour, rotate the pan, cover the top with aluminum foil and bake for another 30 minutes or until the internal temperature reaches 170 degree celsius. 

Rest the chicken for at least 10 minutes before carving.

Notes -
1. A 1.1kg chicken, I baked them for 1 hour 20 minutes only.