Friday, January 29, 2016

Curry pork ribs with 'thai flavour 'by Angela Seah Thulin

I was so inspired by Jo Lim's dish when i saw her posting in Plate and Palate Facebook group. And because this is my first time to cook curry with pork ribs, i reused my curry chicken recipe with 1 added ingredient - lime leaves. It makes it so fragrant and it gives a very fresh taste.

Facebook link - 

Pork ribs
1 kg pork ribs
3-4 cups water, enough water to cover the ribs
2 lemon grass, chop into 3 parts, smash gently
5 cloves of garlic, lightly smash

To cook -
1 packet of A1 instant curry meat mix (pic shown below)
1 lemon grass, chop into 3 parts, smash gently
3-4 gloves of garlic, smash it gently 
5 pieces of lime leaves, tear into half
6 tbsp kara coconut powder + 200ml hot water
800ml water or more
1/2 tsp sugar or adjust accordingly
Bit of light soy sauce to taste
Steps -
1. Rinse your pork ribs. In a pot with water, lemon grass and garlic, bring it to a boil before adding pork ribs in and let it simmer till the meat is just cooked. Drain the water, remove the ribs and set aside.
2. Heat up wok with some oil and fry the smashed garlic, teared lime leaves and lemon grass till fragrance.
3. Add the whole packet of instant paste in and fry for a minute.
4. Then add all the cooked pork ribs in and stir to mix well. 
5. Add the coconut milk in as well as the 800ml water, stir to mix well. Let it cook for another 10-20 minutes in medium heat with lid cover or until pork ribs are cooked and tender.
6. Then at this point - i added some sugar. Taste and adjust if you like to add more sugar or light soya sauce accordingly.

Notes -
1. Using cast iron pot to boil the ribs, it took 35 minutes to get it just cooked. 
2. I added 1 tsp sugar and the spice level is just nice for my family members.

Thursday, January 28, 2016

Ngoh Hiang by Angela Seah Thulin

Ingredients -
400g minced pork meat
70g carrot, diced finely
1 big onion about 130g, diced finely
200g prawns

1 egg
3/4 tsp salt
1 tsp corn flour
1/2 tsp of white pepper
1/2 tbsp five-spice powder

Steps -
1. Mix everything well combined together and leave it aside. I chilled them in the fridge overnight.
2. Clean your beancurd skin with slightly wet cloth.
3. Place your meat filling to the beancurd skin, wrap and then seal with egg white.
4. In a big wok with boiling water, place the rolls to steam them for 10 minutes. Remove and the set aside to let it cool and then freeze them if you do not wish to cook them immediately.
5. In a wok with oil, deep fried them until skin is crispy and golden brown. Let it cool alittle before you cut them.

Wednesday, January 27, 2016

Homemade Salted Eggs (鹹蛋) by Angela Seah Thulin

The lack of salted eggs in Sweden spurred me to make my very first batch of salted eggs! It's so easy to do. And look at the gorgeous orange color at day 30..

Ingredients - 
12 eggs (i use chicken eggs)
4 cups water
1 cup sea salt
1 tbsp Hua Tiao Jiu
1 star anise

Steps - 
1. Rinse the eggs and make sure there are no cracks on each egg.
2. In a pot with water, boil the salt and star anise. Boil until salt dissolves, and let it cool completely. 
3. After it has cooled completely, pour in the wine and mix well.
4. Using a glass container, carefully place the eggs in and then pour the point 3 in slowly. Because there will be some eggs floating to the top, i use a small saucepan to lay on top of the eggs. If you noticed my above pic, my saucepan has actually drop to the bottom while i was carrying it out from my storage room :)
5. This brining process takes about 30 - 40 days and that it needs to be in a room temperature, i placed them in my storage room with a note stick to it when's the start date and the day 30th to open. 

Original recipe -

Monday, January 25, 2016

Nian Gao 年糕 by Angela Seah Thulin

A traditional steamed Chinese New Year cake in Singapore. So what is Nian Gao?

The direct translation of nian gao (年高) means 'year high' which symbolizes higher position, growth of children... Generally, a better year...

Ingredients -
620g hot boiling water
400g glutinous rice flour, sifted
400g granulated sugar
Optional - Few pieces of banana leaves

Steps -
1. Optional - Rinse and then wipe dry your banana leaves with a cloth. Lay them on your mould. More fragrant if using banana leaves.
2. In a pot, melt the sugar with low heat. After it turns brown, add in the hot boiling water slowly. Stir till all sugar melt. Set it aside and let it cool completely.
3. In a big bowl, add in the sifted glutinous rice flour and stir to mix well. Then sieve the liquid to remove lumps.
4. In a pot, pour the above liquid in with low heat and cook that liquid till it turns alittle thick. Then sieve it again to remove lumps.
5. Steam your mould for 5 minutes.
6. Pour the ready liquid into moulds and steam for 60 minutes.

Notes -
1. I steamed my nian gao for 1.5 hours.
2. There shouldn't be any lumps so remember to sieve your liquid. 
3. Do not skip point 4 and note to cook it with low heat and stir well.
4. Point 2, i cooked the sugar to slightly dark brown.
5. After resting this nian gao for 21days, i find there is no sweetness at all after steaming it, i would probably add another 30g sugar the next time.

Thanks Cindy for sharing the recipe to me :)

Sunday, January 24, 2016

Lemon Poppyseeds Pound Cake by Angela Seah Thulin

Best lemon cake i ever had was in France, Paris. Thereafter i have never gotten to taste anything close to it. Until this recipe - i love it! I have baked this many times and despite that, i still swallow my saliva whenever i'm cutting it. My husband loves it and now my mother in law also compliments that it is great. Moist and taste of lemon is perfect!

Ingredients -
190g all-purpose flour
1 tsp double action baking powder
1/4 tsp salt
1 1/2 tbsp grated lemon zest (outer yellow skin of one lemon)
Opt - 1.5 tsp poppy seeds

170g unsalted butter, room temperature
140g granulated white sugar
3 large eggs
1 teaspoon vanilla essence
60ml milk 

Lemon Glaze:
3 tbsp freshly squeezed lemon juice
3 to 3 1/2 tbsp granulated sugar (adjust sweetness accordingly)
*Pop into the microwave for 25 seconds to melt the sugar.

Steps -

Preheat oven to 180 degree celsius

1. Grease your loaf pan and line with parchment paper.

2. In a bowl, mix the flour, baking powder, lemon zest, poppy seeds and salt together. Set aside.

3. In the mixing bowl, beat the butter till soft and creamy then add sugar in and beat till light and fluffy. Then add the eggs in one by one and beat till just combined. Scrape down the sides of the bowl as needed. Then add vanilla essence in. Mix well.

4. Add the flour in by 3 additions and the milk in by 2 additions. Beat till its just combined. Do not overbeat.

5. Pour onto the loaf pan and bake for 50-60 minutes or until the bread is golden brown and a toothpick inserted in the center comes out clean.

6. Microwave the glaze and then brush it on top of the hot cake. Let it cool aside for 20 minutes.

Notes -

1. Every oven's temperature varies. I baked my lemon cake at 160 degree celsius for 46 minutes. 
2. Not much of a difference actually but I reduce butter to 160g.
3. I cooked 1/2 tbsp poppyseeds in a small pot till warm, this has enhanced the fragrance.
4. I've baked this many times. And super love this easy recipe. The best is to consume it next day..
5. Omit poppyseeds and replace with chia seeds, it works as well. 

Recipe origin - Joy of baking


Saturday, January 23, 2016

Gyoza (pork dumplings) by Angela Seah Thulin

Ingredients - 
250g minced pork meat
2 tbsp chopped spring onions
6g ginger, grated
3g garlic, grated or minced finely

Marinating for 30mins -
Few dashes of ground pepper
1/2 tbsp of sesame oil
3/4 tbsp sake
2 tsp jap light soya sauce
1/4 tsp salt
1 tbsp corn starch

To see wrapping -

Steps -
1. Marinate the meat for 30mins. Then start wrapping and seal. Freeze it if you do not wish to cook it immediately. 
2. To cook - heat up pan with oil on high heat. Then place the gyoza in (sitting), switch to medium heat and let it pan fried till bottom is golden brown look.
3. Add water in to cover at least 1/3 of the gyoza height. Cover lid and steam for few minutes or until water evaporates.

Tuesday, January 19, 2016

Stewed potatoes with minced meat and onions by Angela Seah Thulin

With the leftover homemade Teriyaki sauce i had from Sticky Teriyaki Chicken, i tried making a dish that my friend recently shared. Oh.. i love it! Good feedback from my husband and son too.

Recipe origin from Helga -

Ingredients -
3 large potatoes (300g washed & slice)
230g minced pork
1 big yellow onion (170g)
1 tbsp of minced garlic
2 tbsp Olive Oil
Some chopped spring onions or Chinese Parsleys

Marinate the minced pork (for 30 mins) -
1/4 tsp salt 

2 dashes of ground pepper
1 tbsp mirin
1 tbsp oyster sauce
1 full egg
1.5 tbsp potato starch

Sauce -
500-600ml Water
3-4 tbsp homemade teriyaki sauce or thick teriyaki sauce
1/4 knorr mushroom cube
2 tbsp mirin
Few dashes of black pepper

Method -
1. Soak the sliced potatoes in cold water for 10mins, drain/pat dry. Then rub the sliced potatoes with olive oil and air fry for 20 mins at 190 deg cel. Set aside.

2. Heat up wok with oil and stir fry the onions till soft then add garlic and sauté till fragrant.

3. Add minced pork and stir fry till 80% cooked, add potatoes and sauce in, let the sauce come to a boil, cover with lid and turn to medium heat. Simmer for 20 mins or till the potatoes are soft. 

Garnish with chopped spring onions or Chinese Parsleys before serve.

Notes -

1. My friend used 500ml water with 3 tbsp store-bought teriyaki sauce while I used 600ml together with 4tbsp of my homemade teriyaki sauce. 
2. As i do not have mushroom seasoning powder, i replaced it with Knorr mushroom cube.

Sunday, January 17, 2016

Sticky Teriyaki chicken drumsticks by Angela Seah Thulin

Ingredients - 

Part A
3 big chicken thigh drumsticks
15g ginger, grated
100ml sake

*Rub the chicken thighs with salt and then rinse away. Pat dry the thighs with paper towels and marinate with part A overnight.

Part B - Teriyaki sauce 
150ml mirin (jap brand)
130ml soya sauce (jap brand)
50ml sake (jap brand)
50ml brown sugar
2 tsp olive oil
1 tsp sesame oil
1 small garlic, 3g
1 small ginger 3g

*In a pot, add the olive oil & sesame oil in follow by knob of garlic and ginger. Cook for 30 secs or until it's fragrant. Then add brown sugar in and let it melt abit/caramelize.
*Pour the mirin, soya sauce & sake in. Stir to mix well in low-med heat. Let it cook for about 10mins. Off heat, remove ginger and garlic, set aside.

Steps - 
1. Prepare Part A first and leave it overnight in fridge.
2. Cook the Part B and then set it aside. 
3. To cook the chicken thighs, remove from fridge, allow to rest till room temperature.
4. In a wok, heat up some oil to sear both sides of the chicken thighs about 2 mins.
5. Once it turns opaque, add the teriyaki sauce in (part B) and cook with low-med heat with lid covered for 8 mins.
6. Open lid, flip the thighs and continue to cook till cooked. The juice run clear when poke through the meat. I took about 9 mins. 

Done. Garnish with sesame seed and scallions.

*With the leftover teriyaki sauce, you may like to use it on this dish (which i did) - Stewed potatoes with minced meat.

Wednesday, January 13, 2016

Honey glazed chicken by Angela Seah Thulin

My husband name this as Honey glazed chicken. There are only 4 seasonings used to marinate the chicken yet it tastes so delicious.

Ingredients -
3 Big chicken thighs (about 750g)
2 tbsp good quality honey
1 tbsp oyster sauce
1/2 tbsp light soya sauce (LKK)
1 tsp dark soya sauce (LKK)
LKK = Lee Kum Kee brand

Steps -
1. Rinse the thighs, rub with salt and pat dry with paper towel.
2. In a big bowl, mix all the seasonings together, then rub the sauce on the chicken thighs ensuring all area are marinated. Cling wrap and leave it in fridge overnight.
3. Remove from fridge, let it rest to room temperature 15-20 mins. Meanwhile preheat your oven at 180 degree celsius.
4.Place your chicken thighs on baking tray with parchment paper lined. Skin side down. Do not discard the balance marination. Bake for 15mins first then flip over. You have the skin on top now. Bake for another 10-20 mins or until the thigh is cooked when you poke the center and juice run clear.
5. Pour the balance marination to a small pot, bring it to a boil till it reaches a thicken consistency.

Notes -
1. Every oven temperature varies. Total timing to bake depends on individual oven temperature plus the size of the chicken thigh.  
2. I switched off my oven after baking for 25mins but i did not remove them from the oven until an hour later.

Monday, January 11, 2016

Nasi Lemak by Angela Seah Thulin

Nasi Lemak rice -
Rice (3pax)
•1.5 cups rice
•Water amt is as per how you cook your rice normally
•2 tbsp organic coconut oil
•1-2 pandan leaves, washed n tied
•1 lemongrass, cut into 3 (mashed once gently)
•pinch of salt
*Opt - food coloring or pandan paste
Method - Just put everything altogether, mix well first and then cook the rice as per your usual way.

Turmeric Wings
Thanks to Suri Aziz from Plate and Palate Facebook group for sharing her Turmeric wings recipe.

Turmeric Wings -

Just marinate with generous amount of turmeric powder and salt. Deep fried until cooked and crispy.

Chicken fillet

Marination to the chicken fillet -
500g chicken thigh fillet 
1.5 tbsp oyster sauce 
1/2 tbsp light soya sauce
1/2 tbsp sesame oil

Steps -
1. Marinate the above for at least 2hrs.
2. Dip the meat into 1 egg white and then coat with KFC powder and deep fried.

Chicken pot pie by Angela Seah Thulin

Ingredients -
150g carrots, diced
170g yellow onions, diced

350g chicken breast meat, diced (bite-sized)
30g butter

1/4 tsp of dried thyme
700ml chicken stock (or water with 1 knorr chicken cube or 1/2 tsp chicken powder)
100ml white wine
1 tbsp heavy Cream
3/4 tsp salt
Few dashes of ground pepper
2 tbsp corn flour + 2 tbsp water
1 sheet of store-bought puff pasty
Egg yolk (for egg wash on pastry)

Steps -
Rinse and dice the chicken breast meat and season with salt and pepper.
1. In a pot over medium heat, add the butter and cook the breast meat till it turn opaque. Then add the carrots and onions in and let it cook till carrot has soften.
2. Season it with 1/4 tsp salt and pepper. Stir to mix well. Add the white wine in and let it cook for a minute.
3. Pour the chicken stock in and dried thyme. Let it come to a boil. Then turn the heat to med-low and let it cook for 5-10minutes.
4. Pour in the heavy cream, stir to mix. Taste and adjust accordingly.
*Preheat your oven to 200degree celsius now (according to the puff pastry instructions)
5. Pour in the corn flour mixture and stir as you pour. Let it come to boil for 2 minutes.
6. Cut your puff pastry shape, place it on top of your ramekins and egg wash it. Into the oven and bake as per the puff pastry package instructions. 

Wednesday, January 06, 2016

Poulet Basquaise by Angela Seah Thulin

Another french classic dish but using dry white wine this time! This dish has a tangy dry taste, defined by the mix of capsicum and wine. I am so surprised that my son likes it - He said he likes the tomato taste in it.... Anyway, give it a try!!

Ingredients -
3 chicken thighs (800g)
1 medium size green capsicum, sliced
1 medium size red capsicum, sliced
2 tomatoes (180g)
1 big yellow onion (200g)
2 cloves garlic, grated (3g)
1/2 cup dry white wine (Chardonnay)
1/2 cup chicken broth (water + 1/2 knorr chicken cube)
1/4 tsp dried thyme
2-3 sprigs fresh thyme
1/4 tsp salt
Dash of ground pepper
some parsley

Steps -
1. Rub the chicken thighs with salt and then wash off and pat dry. Season them with salt and pepper.
2. In a pan with heated oil, sear the chicken till both sides beautifully brown but not cooked. Set aside.
3. In another pot with heated oil, cook the onions, red and green paprika till they softened alittle, then add grated garlic in and mix well. Follow by adding tomatoes in and let it cook till break down and thicken. 
4. Add the dried thyme in and stir to mix well. Turn to med-low heat, pour the white wine in and let it simmer for 5-10 minutes. Then add the broth in.
5. Return the seared chicken thighs to the pot with fresh thyme, covered with lid on med-low heat and let it cook for 25-30 minutes or until chicken thigh is cooked and tender. Add some parsley and keep some for garnish.Taste and adjust accordingly.
6. Remove the thighs to a plate and leave the sauce in the pot. Turn heat to high - to reduce the sauce alittle / for few minutes.

Done. Garnish with parsley. Serve the chicken on top of rice.

Note -
The amount of ingredients used are just nice for 2-3 pax. Since my son don't really eat the vegetables hence the veg portion is just nice for me and husband. He took a piece of the chicken thigh. 


Tuesday, January 05, 2016

Char Siew (Pork) 叉烧肉 by Angela Seah Thulin

Char Siew in Sweden? Yes, it is! What can be more satisfying than a great meal??!! Sweet, tender soft meat - my husband who is Swedish loves this dish!

What is Char Siew?

YouTube video -

Facebook link -

Ingredients -
800g pork collar
1 1/2 tbsp hoisin sauce
1 1/2 tbsp LKK light soya sauce
1 1/2 tbsp oyster sauce
1 tbsp LKK dark soya sauce
4 tbsp sugar
1 1/2 tbsp honey
LKK = Lee Kum Kee Sauce

For a smaller portion recipe -

Steps -
1. Mix above together with the meat and marinate overnight.
2. Remove pork from fridge and rest for 15-20mins to room temperature.
3. In a pot on med-high heat, add the pork and pour all the marination sauce in and cook it with lid covered. Stir / flip the meat every 5-8 minutes to ensure each side evenly cooked and to prevent charred. At around 20 minutes - 
Turn heat to medium and check if the meat is cooked by poking to see if the juice run clear. 
4. Around 25minutes, sauce will slowly thicken and likely some parts of the meat will charred. Total cook time should not be more than 30minutes, depending on how thick your meat is. 

*Optional step - If you like your meat to be more charred, after all the above steps, bake in preheated oven 200degree for 2-3 mins at each side. Bake the meat for a few more minutes if you prefer it to be more charred.

After 25 minutes
Notes - 
1. I am using electric stove and my total cook time using ceramic pot for this 800g pork took me exactly 31minutes. If you are using gas stove, you may have to flip the meat very often as well as controlling the heat.
2. Remove meat from pot and let it cool for 5-10 minutes.
3. Because the sauce has thicken, i added 30ml water in, stir to mix well and boil the mixture again. I used this sauce to drizzle on the rice.
4. The type of pork I used in Swedish is Fläskkarré.

Sunday, January 03, 2016

Pulut Hitam by Angela Seah Thulin

What is Bubur Hitam?

Serves 3-4 rice bowl

Ingredients -
3 pandan leaves, tied
200g glutinous black rice (premium quality)
5.5 cups water water

1 round block of gula melaka 
Few tbsp of granulated sugar
Some coconut milk (I used Kara brand)

Pinch of salt

Steps -
1) Wash the rice till run clean and soak for an hour.
2) In a pot with boiling water, place the pandan leaves and washed rice in. Let it come to a boil.
3) Then lower the flames and let it simmer till liquid turn creamy, rice is soft yet with a bite to the grain. About 50 minutes to an hour. Stir once a in while.
4) Add sugar and gula melaka in, adjust taste accordingly and keep stirring till suagr dissolve.
5) Then in another pot, pour coconut milk in and let it come to a gentle boil and add salt to it. Set aside.
6) To serve - drizzle coconut milk on it.
7) Any balance, pour on popsicle container and freeze it.

Notes - 

1. Because i did not soak my glutinous rice so it took me about an hour to get it cooked despite using Le Creuset pot.
2. I boiled with 5 cups of water first. The other 0.5 cup water was added a while later.