Monday, February 29, 2016

Chicken rice by Angela Seah Thulin


Either we didn't have chicken rice for a long time or we simply love chicken rice.. this meal was so satisfying. My husband drank the soup directly from his bowl without using his spoon, and kept commenting - the meal today tastes so good. Tender meat along with good soy sauce and chilli, how to stop eating? This is a famous dish in South East Asia.





Ingredients -

A) Chicken/soup
Whole chicken (1.2kg) 
5-6 cups water
1 tsp chicken powder
1-2 pandan leaves
7 cloves garlic
25g ginger
1 tsp salt
1 Lemon grass (cut into 2, bruise gently)

2 stalks of scallions

B) 
1.5 cups rice
water as needed or soup from the chicken
1 tbsp chicken rice paste
Opt - 1 tsp chicken powder

C) To prepare the light soy sauce - 
2 stalks of coriander, the stems only 
1.5 tbsp light soy sauce 
1/2 tsp dark soy sauce
1/2 tsp sesame oil
1/8 sugar
In a bowl with 100ml hot water, add the coriander stems in to soak and press abit. Then add all other ingredients in and stir until sugar dissolves. Done. 


Steps -
1. Wash and clean the chicken. Then rub the whole chicken with 1/2 tsp salt (rinse off).
2. 
In a pot with boiling water, ensure that the water is just enough to cover the whole chicken. Place the chicken in and cook each side for 1 min and remove the chicken. Keep the water. Rinse the chicken with cold water until the whole chicken is no longer warm.

3. Place the chicken back into that pot of water. Add the rest of the ingredients (A) in. Let it cook in med-high heat for 30mins with lid covered (depending size of chicken, can be few more mins).
4. After 30mins, remove the whole pot from heat, move it aside. DO NOT OPEN THE LID TO PEEK at the chicken. Let it stay inside with lid covered for another 30mins.

5. Cook the rice as per your normal method.
6. Prepare the soy sauce. Drizzle some of the soy sauce over the chicken.
Serve with sliced cucumber, tomatoes, bean sprouts or any vegetables.

Notes - 
1. My husband suggested to use 2 stalks of lemongrass for the soup instead.
2. I used 5 cups water only and boil the chicken in extreme low heat and cooked for a total of 40 mins.
3. If you like to try cooking chicken rice from scratch, here's a link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/362611607278772/?type=3&theater

https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/312663472273586/?type=3&theater

Chicken rice chilli recipe - https://www.facebook.com/photo.php?fbid=10155067625970433&set=gm.787114804676155&type=1&theater








Sunday, February 28, 2016

Pandan Kaya cupcakes by Angela Seah Thulin





Ingredients -
(A)
2 large egg yolks (about 40g yolks)
2 tbsp sugar
2 tbsp oil
2 tbsp coconut milk (I use Kara brand)
1 tsp fresh pandan juice
4 tbsp cake flour

(B)
2 egg whites
pinch of salt
1 tbsp sugar

Steps -
1. In a mixing bowl with electric mixer, whisk the part A altogether. Set aside.
2. In another clean metal mixing bowl, beat the egg whites until foamy then add the pinch of salt in medium speed. Then add in the sugar gradually. Beat until stiff peaks formed.
3. In 2 additions, fold the egg white batter into point A.
Preheat oven 170 degree celsius
4. Scoop into cupcake liners 3/4 full and bake for 18 to 20 minutes.
To serve - dust with icing sugar and pipe kaya on top. 

Notes - 
1. Every oven's temperature varies. I baked these at 150 degree celsius for 17 minutes.
2. It will puff up during baking and shrink alittle after cool down. 
3. Each egg weighs 68g. 
4. Because i am using a bigger cupcake liners, this recipe yields 6 cupcakes only. 

*Link to homemade kaya - http://platepalate.blogspot.se/2016/02/pandan-kaya-by-angela-seah-thulin.html




Thursday, February 25, 2016

Lu Rou Fan 滷肉飯 by Angela Seah Thulin





Ingredients -
600g minced pork
2 tbsp oil
4 cloves fresh shallots (chopped)
1/2 cup Lee Kum Kee dark soya sauce
3/4 tsp white pepper
1 tsp garlic powder
1/2 tsp five-spice powder
13g crystal sugar
1/2 cup of fried shallots
70ml shaoxing wine
2 cups water

Steps -
1. Heat the oil in a large wok and fry the chopped shallots over medium-low heat until the pieces turn light brown.
2. Add the minced pork to the wok and stir-fry until the meat turns opaque.
3. Add the rest of the ingredients to the wok, from soy sauce through water, and bring it to a boil.
4. Reduce heat to low, then simmer for 1 hour or until the meat is tender.
5. Mix in 1/2 cup of fried shallots and let the mixture sit for 10 minutes.
6. Pour the pork mixture over cooked rice and serve immediately.

Note -
1. Taste was acceptable and we think it tastes better the next day. But it's not something that my son will want me to cook again :)

Recipe origin: http://s91283473.onlinehome.us/taiwanesecooking/site/?p=241

Wednesday, February 24, 2016

Pandan Kaya by Angela Seah Thulin


Homemade Kaya is the BEST!

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


Kaya toast, yummy!

Ingredients - 
6 eggs (290g)
250g sugar
250ml coconut milk (Kara)
30ml fresh pandan juice


8-10 Pandan leaves 
40ml water
- Blend them 

Steps -
1. Blend the pandan leaves and water. Strain to discard the pulp.
2. In a bowl with eggs, add the sugar in and using balloon whisker to whisk till sugar dissolves.
3. Follow by adding in the coconut milk and pandan juice, stir and mix well.
4. Using double boil method, cook this mixture for an hour. Stirring at every ten minutes.
5. Let it cool before storing it to a clean container. 

Optional -
To obtain smooth texture, use a blender to blend the mixture. 

For another flavour: Coconut Kaya recipe - http://platepalate.blogspot.se/2015/11/kaya-coconut-jam-by-angela-seah-thulin.html

The double boil method

Monday, February 22, 2016

Rocky Road cupcakes by Angela Seah Thulin


Sinfully decadent cupcakes!! 

Rocky Road are a sure favorite for kids and adults alike - the marshmallows, nuts and rich chocolate all in one super sweet cupcake! 

The sweetness of the marshmallows allows for darker chocolate even for those who normally find that too bitter. I used dark chocolate bits as well to further richen the taste.




Ingredients -
200g cake flour, sifted
1/2 tsp double acting baking powder
1 1/2 tbsp Hershey's cocoa powder
40g oil
50g buttermilk
120g unsalted butter
1 tsp vanilla essence
1/4 tsp salt
175g granulated sugar
2 large eggs
Chocolate shave/chips

Toppings -
Marshmallows 
Chocolate chips
Chopped walnuts




Steps -
1. Line the muffin pan with cupcake paper cups.
2. In a bowl, sift the flour, baking powder and cocoa powder together and set aside.
3. In a bowl, mix the buttermilk and oil together.
4. In a mixing bowl, whisk the room temperature butter, vanilla essence and salt together till smooth.
5. Then add sugar in gradually and continue whisking till fluffy. 
6. Add the eggs in and whisk till well mixed.
7. In three additions, add the dry ingredients (point 2) and wet ingredients (point 3). Whisk to mix well. Once ingredients incorporated, stop whisking. Do not overbeat. 
- Preheat your oven to 180 degree celsius -
8. Scoop one heap tsp of batter to the paper cup, spread it out evenly, add some chocolate shave and fill up with more batter to 3/4 full. Bake for about 25 minutes.

Notes -

1. Oil - vegetable or corn oil.
2. To make buttermilk - 1/2 cup of 2% fat milk + 1/2 tbsp of fresh lemon juice, mix together and set it aside for 10 mins. Ready to use.
3. I'm using Hershey's special dark cocoa powder and Hershey's chocolate bar to make the shave. 
4. Every oven's temperature varies. I baked these at 165 degree celsius for 21 minutes.





Friday, February 19, 2016

Coffee Cupcakes by Angela Seah Thulin


Need a quick and easy recipe for last minute fika? Or how about getting your caffeine fix in the morning with these coffee cupcakes? This is perfect as a light snack to go along with a cup of coffee or tea! Moist, sweet and fragrant... I don't drink coffee but this is irresistible!

Fika (in Swedish) means afternoon tea.  https://en.wikipedia.org/wiki/Fika_(Sweden)




Ingredients (yield 6)
100g cake flour, sifted
1/4 tsp double acting baking powder
20g oil 
25g buttermilk
1 tsp coffee emulco
60g unsalted butter
1/4 tsp vanilla essence
pinch of salt
100g granulated sugar
1 large egg
*Opt - chocolate rice




Steps -

1. Line the muffin pan with cupcake paper cups.
2. In a bowl, sift the flour and baking powder together and set aside.
3. In a bowl, mix the buttermilk, oil and coffee emulco together.
4. In a mixing bowl, whisk the room temperature butter, vanilla essence and salt together till smooth.
5. Then add sugar in gradually and continue whisking till fluffy. 
6. Add the egg in and whisk till well mixed.
7. In three additions, add the dry ingredients (point 2) and wet ingredients (point 3). Whisk to mix well. Once ingredients incorporated, stop whisking. Do not overbeat. 
- Preheat your oven to 180 degree celsius -
8. Fill 3/4 batter full and send to bake or scoop one heap tsp of batter to the paper cup, spread it out evenly. Then add some chocolate rice and fill up with more batter to 3/4 full. 
9. Into preheated oven and bake for about 25 minutes.

Notes -

1. Oil - vegetable or corn oil.
2. To make buttermilk - 1/2 cup of 2% fat milk + 1/2 tbsp of fresh lemon juice, mix together and set it aside for 10 mins. Ready to use.
3. Every oven's temperature varies. I baked these at 165 degree celsius for 23 minutes.
4. You may wish to reduce the amount of sugar.




The coffee emulco bought from Singapore

Wednesday, February 17, 2016

Ondeh Ondeh Cupcakes by Angela Seah Thulin


Never judge a cupcake by it's look! 




These may not look pretty, but perhaps i can cover up the 'flaws' by frosting.. Aiyah, NO NEED LAH...! It tastes so good plus it is sooo soft !!!





Ingredients -
1 round block of gula melaka
200g cake flour, sifted
1/2 tsp double acting baking powder
80g coconut milk + 30g water
1-2 tsp pandan paste
120g unsalted butter
1/2 tsp vanilla essence
1/2 tsp salt
160g granulated sugar
2 large eggs


Steps -
1. Line the muffin pan with cupcake paper cups.
2. Cut the block of gula melaka into smaller pieces then roll them up into 12 small balls.
3. In a bowl, sift the flour and baking powder together and set aside.
4. In a bowl, mix the coconut milk, water and pandan paste together.
5. In a mixing bowl, whisk the butter, vanilla essence and salt together till smooth.
6. Then add sugar in gradually and continue whisking till fluffy. 
7. Add the eggs in one at a time and whisk till well mixed.
8. In three additions, add the dry ingredients (point 3) and wet ingredients (point 4). Whisk to mix well. Once ingredients incorporated, stop whisking. Do not overbeat. 
- Preheat your oven to 180 degree celsius -
9. Scoop one heap tsp of batter to the paper cup, spread it out evenly. Then place 1 gula melaka ball in the center. Fill up with more batter to 3/4 full. 
10. Into preheated oven and bake for about 25 minutes.

Notes -
1. I used KARA coconut milk (small box 200ml).
2. Original recipe calls for 200g sugar but i reduced to 160g.
3. Original recipe calls for 2 tbsp of pandan juice. I used pandan paste instead.
4. Every oven's temperature varies. I baked these at 165 degree celsius for 21 minutes.

Recipe origin from: BitterSweetSpicy



This is the cake flour i am using in Sweden

Pull-apart Cinnamon bread by Angela Seah Thulin



Using pizza dough - after baked
I recall watching a short clip on using ready dough to make pull apart bread, so i tried making it with the leftover dough of my puff pastry. Actually i am not sure if puff pastry can be done, any way i went ahead with it. My son tried it, loved it and asked for it again! 

2 days later, i made it again but this time i used pizza dough instead. Both puff pastry and pizza dough are good to use but i would say puff pastry is more crusty on the outside and flaky inside while pizza dough would give more of a bread texture.

Anyway this is super easy and if you like cinnamon, i'm sure you will love this! 


Using puff pastry - after coated with sugar and cinnamon powder
Using puff pastry - after baked

To me, a full recipe is not needed here. All you need is to melt some butter. Roll your dough with butter and then coat it with cinnamon powder and sugar. Then bake it. That's all. Below is just a rough guide :)

Ingredients - 
Ready-made puff pastry or pizza dough
Butter
Sugar (est.3 tbsp)
Cinnamon powder (est.1-2 tsp)
Preheat oven 180degree Celsius 1. Divide the puff pastry/pizza dough equally and roll them into balls. 3. Then melt some butter in microwave. 4. Coat the balls with the melted butter. 5. In a bowl or small ziplock bag, mix the sugar and cinnamon powder together then add the butter balls in and ensure every balls are coated with sugar. 6. Grease the baking bowl with the leftover butter, place the ready coated balls on it. Bake for 25-35mins until lightly golden or that balls have puff up. Notes - 
Every oven's temperature varies. Using puff pastry - I baked at 170degree Celsius for 32mins.
Using pizza dough - i baked at 165 degree celsius for 30mins.



Roll them into balls, then dip in melted butter, follow by coating with sugar and cinnamon powder


I got the idea from this link - http://www.delish.com/cooking/videos/a45896/you-must-make-this-kings-cake-pull-apart-bread-on-tuesday-night/



Wednesday, February 10, 2016

Impromptu Steamed Chicken by Angela Seah Thulin


Woke up, defrosted the chicken thighs but i had no idea how i wanted it to be cooked. So i messaged my husband - chicken curry or herbal chicken? His reply - herbs please. 

I wasn't sure i wanted herbal chicken for my dinner though, so i simply cooked it to my own liking :) That's how the dish name come by.

And who doesn't like steamed chicken? Definitely anyone's favorite especially the gravy on the rice ... Mmmm...



Ingredients -
3 big chicken thighs 
1/2 to 1 tbsp Wolfberries
6 slices of ginger
Scallions
40 ml hot water

Sauce -
1 tbsp shaoxing wine
1 tbsp dark soya sauce 
1.5 tbsp light soya sauce
1.5 tbsp oyster sauce
1 tsp sesame oil
1/2 tsp salt
1/4 tsp sugar

Steps -
1. Clean the thighs, rub with salt and then rinse away. Pat dry the chicken thighs with paper towels.
2. Prepare the above sauce into a bowl and then marinate these chicken thighs for at least 2 hours.
3. Place the ginger and scallions on parchment paper then lay the marinated chicken thighs on it follow by wolfberries. 
4. Add 40ml water to the marinated sauce, mix well and then pour on top of the chicken thighs. Wrap up.
5. In a wok with boiling water, steam in high heat for 45 mins to an hour or until cooked through. Timing varies - depending on size/thickness of the chicken.

Notes -
1. My 3 big chicken thighs weighed about 800g.
2. It took me about an hour to steam these. 
3. I love can button mushrooms so i added some too.






Sunday, February 07, 2016

Chinese Style Lobster by Angela Seah Thulin


For Chinese we call it lobster while Swedish call it Hummer. I bought one for almost S$12 in Sweden on a promotion price otherwise it will cost about S$15 each.



Here's how i cook these lobsters with ginger and scallions.

Ingredients -
2 lobsters, cut into 4-6 pieces
2-3 bunches of scallions
2 cloves of garlic, diced it
15g ginger, sliced
2 tbsp oil

Sauce -
1/2 cup of water with 1/2 chicken knorr cube
1.5 tbsp light soya sauce
1 tbsp shaoxing wine
1 tsp sugar

1 tbsp corn flour with abt 1 tbsp  water

Steps - 
1. Heat up wok with oil and saute the ginger follow by stem of scallions first. Add garlic in after a while.
2. Add lobster in, stir fry to mix.
3. Add the sauce in and let it come to a boil and that the lobsters have turn to red.
4. Taste and adjust accordingly. Then add cornflour in and mix well.
5. Off the flames and add the rest of the scallions in and dish up.

Thursday, February 04, 2016

Simple Peng Cai 盆菜 by Angela Seah Thulin


I am not sure if this can be considered as Peng Cai. Living in Sweden, these ingredients are what i have to prepare this dish for 2016's reunion dinner :)

One pot dish - a scrumptious and easy dish to prepare for Chinese New Year meal. If in Singapore, you can get all the ingredients (roasted pork, chicken, duck) conveniently from any kopitiam but here it is a real challenge.

The resulting broth from all these ingredients is very rich in flavour, eating it is an event in itself!




Facebook link -


https://www.facebook.com/groups/platepalate/permalink/968157029905264/


Ingredients - 
Napa cabbage
Prawns
Broccoli
Dried scallops (smaller version - about 30pcs)
Wolfberries
1 roasted chicken thigh
1 roasted pork belly 
4 chinese mushrooms
1 can of button mushroom
1 carrot
1 can of clam
2 cloves garlic, minced

Sauce -

1.5 cups water
2.5 tbsp oyster sauce
1/4 knorr chicken cube
1/2 tbsp shaoxing wine
1 tbsp corn flour + some broth

Steps -

1. Soak your chinese mushroom and dried scallops but separately. Pre -boil the broccoli.
2. In a pot, place the bai cai as base, follow by chicken thigh, roasted pork belly, mushroom, button mushroom, carrot around it and dried scallops.
3. In another small wok with some oil, saute the garlic, then add above sauce in except corn flour. Pour this mixture into point 2. Cover with lid and let it come to a boil then switch flames to low and let it simmer.
4. Last 5-10 minutes, top the prawns, clams, broccoli and wolfberries. Scoop some broth up and mix it with the corn flour. Pour back in to thicken the broth.

Below are some dishes i prepared for the CNY dinner - this is for a table of 3. Abit too much food and we ended very full but it's definitely worth it on such a joyous occasion.


Mix vegetables

E-fu mee

Yam ring
http://platepalate.blogspot.se/2014/12/fruity-yam-ring.html

Pan fried Gyoza and Ngoh Hiang
http://platepalate.blogspot.se/2016/01/gyoza-by-angela-seah-thulin.html
http://platepalate.blogspot.se/2016/01/ngoh-hiang-by-angela-seah-thulin.html

Cheng Teng


Wednesday, February 03, 2016

Salted egg yolk cookies by Angela Seah Thulin


Many members in Plate and Palate group have been baking these salted egg yolk cookies, it seems like i have to give it a try too. Well, the result is -  indeed very tasty with rich buttery taste. I received good feedback from my loved ones too and my kitchen was filled with fragrance!!!




Ingredients -


125g plain flour
10g cornflour
1/8 teaspoon double action baking powder
1/8 teaspoon bicarbonate of soda
1/2 tablespoon milk powder

3 salted egg yolks
85g butter, at room temperature
1/4 teaspoon salt
40g caster sugar

1 egg yolk, beaten lightly, for egg wash
Some black or white sesame seeds for topping

Steps -

1. Crack salted eggs, take the yolks only and steam in boiling water for about 5 minutes. Then mash with a fork and set it aside.

2. Sift the flour, cornflour, baking powder, bicarbonate of soda and milk powder together and set it aside.

3. In a mixing bowl with butter, salt and sugar, whisk on medium speed until sugar is dissolved.

4. Add the mashed salted egg yolks in together with the dry ingredients (point 2). Mix for couple of secs then use hand to knead into a soft and pliable dough. 

Preheat oven to 170 degrees

5. Roll out dough to 5mm thickness and cut into desired shapes using cookies cutters. Place them on baking pans and brush with egg wash. Sprinkle with sesame seeds as decorations.

6. Bake for 20 minutes at 170 degrees or until golden brown. Remove and let it cool completely before storing in airtight containers.


Notes - 
1. This recipe yields about 32 cookies.

2. At point 4 - If the dough is too soft, wrap with cling film and rest in refrigerator for 30 minutes.

3. Every oven's temperature varies. I baked these at 155 degree celsius for 15 minutes.

Recipe adapted from http://messywitchen.com/recipe/cookies/chinese-new-year-cookies-salted-egg-yolk/