Friday, April 29, 2016

Purple Yam Macarons 紫薯玛卡隆 by Angela Seah Thulin




For other macaron recipes: https://www.facebook.com/pg/sassyangelakitchen/photos/?tab=album&album_id=524549714418293


Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.524549714418293.1073741848.233664896840111/524546754418589/?type=3&theater

Ingredients -
(A)
45g egg white
50g caster sugar

(B)

50g almond powder
60g icing sugar
6g purple sweet potato powder

Filling:

40g unsalted butter
8g icing sugar
10g purple sweet potato powder

Topping: 

black sesame seed 


Steps -
1. Sieve the ingredients (B) in a bowl. Set aside.
2. In another big mixing bowl, whisk the ingredients (A) till stiff peak. Then in 3 additions - add the (B) in and fold them in one direction. Mix well.
3. Pour the mixture into a piping bag. Pipe the macarons in a baking paper with 3.5cm circles. Then tap the baking sheet gently a few times to break any air bubbles that could have been formed. 
4. Let the macarons sit for 15-20 mins (depending on the temperature and humidity of your kitchen) or until the top of the macarons are no longer tacky.
5. Preheat the oven to 190-200degree celsius.
6. Turn off the oven and place the macarons in with your pair of gloves leaving a gap at the oven door. Leave it inside for 6 mins.
7. On the oven temperature to 130-140 degree celsius, close the oven door and bake for 15 mins.
8. Turn off the oven and continue to leave the macarons inside for 6-10mins. 
9. Mix the filling together and pipe in between the macarons.

Recipe origin: PurpleYamMacarons








Wednesday, April 27, 2016

Steamed eggs with minced meat by Angela Seah Thulin


I know many people prefer silky smooth steamed eggs over this dish (with minced meat), but this is one of my favorite childhood dishes, and something my mum has been serving all these years - even my son knows it! 

My mum would steam it using a stainless steel plate exactly like this. I wanted to do it the same way so I bought such a plate too. After moving to Sweden 3 years ago, i tried to replicate this dish a few times but i never really succeeded achieving the same taste as my mum. But I managed to do it today! You´ll probably not find that it looks appealing but my mum never garnish with anything so this is what it looks like :)





Ingredients -
120g minced pork 
1/2 tbsp light soy sauce
1 tsp sesame oil
Few dashes of pepper
- Marinate the above and set aside.

2 large eggs, beaten
1 1/2 tbsp light soy sauce
1 1/2 tsp sesame oil
1 1/2 tsp hua diao jiu
1/2 tsp dark soy sauce
250ml lukewarm water
1/4 tsp chicken powder
Pinch of salt
A few dashes of pepper

Steps -
1. Marinate the minced pork and set it aside for 30 minutes.
2. In a stainless steel bowl, add the eggs, marinated meat, light soy sauce, sesame oil, hua diao jiu, dark soy sauce, water, chicken powder, salt and pepper and mix well. 
3. Cover with aluminium foil and steam in hot boiling water for 10-15 minutes.




Tuesday, April 26, 2016

Orange Frosted Pound Cake by Angela Seah Thulin


I was in the mood for something sweet and fresh. But I am too lazy to bake with complicated recipes. So i made a twist from my LemonPoppyseedsPoundCake recipe into this Orange Frosted Pound cake. Yummy!! It is one of my favorite pound cakes now. Sweet with tangy orange taste, moist and dense texture. Served with a cup of hot tea, that's my Fika for the day.








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

3 large eggs
130g granulated white sugar
160g unsalted butter, room temperature
1 teaspoon vanilla essence
60ml orange juice from concentrate

Orange frosting:
1 tbsp freshly squeezed orange juice
5 tbsp icing 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, orange 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 orange juice 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. Let the cake cool down completely. Mix the glaze and then pour onto the cooled orange cake.


Notes -

1. Every oven's temperature varies. I baked my orange cake at 160 degree celsius for 46 minutes. 
2. I cooked 1/2 tbsp poppyseeds in a small pot till warm, this has enhanced the fragrance.
3. Omit poppyseeds and replace with chia seeds, it works as well. 
4. If you want a nicer thicker glaze, you have to add more icing sugar (that will also mean more sweet).

Monday, April 25, 2016

Braised Chicken Wings by Angela Seah Thulin


It makes your cooking so much easier yet tasty with this Feng He Garden sauce!





Braised Chicken Wings by Feng He Garden dark soya sauce 



Ingredients - 
1.5 tbsp Feng He dark soya sauce
50ml water
Sesame oil
20g ginger, slices
1 clove garlic, gently flatten
7 whole chicken wings

Steps -
1. Heat up wok with sesame oil, then add the ginger n cook til fragrant.
2. Then add the chicken in n stir fry till opague.
3. Add soya sauce, garlic and water n let it immerse cooking for 15-20mins or until wings are fully cooked with lid covered.



Sunday, April 24, 2016

Long Beans Rice by Angela Seah Thulin


My mum used to cook this dish very often for us when we were very small. Since I don't fancy vegetables nor pork belly, I really dislike this dish. I would also secretly scoop the vegetables and throw into the bin. 

This Sunday morning, I opened the fridge and saw a packet of long beans and somehow felt a craving for this childhood dish. I made a call to my mum and asked for her cooking method. But I started off with my grumbling about how much I disliked this in the past... In my mum´s version she only uses Long bean and Pork belly, and as this was meant to be a simple economic dish in the past let's not complicate it.

Once I was done cooking and had the first bite I was immediately transported back to my childhood with a very strong "Jurong West" feeling (my parent´s first HDB home in Singapore in 1986) :-) 

I had 3 bowls like the one you see below!




Ingredients -
240g pork belly
1 tsp sesame oil
1 tsp light soy sauce
dash of pepper
Marinate the above  

2 lup cheong, soaked and sliced
2 cloves of garlic, minced
2 tbsp dried shrimps, rinsed
110g long beans, cut into 1.5''
210g rice
1.5 cup of water

Seasoning -
1 tbsp oyster sauce
1/2 tbsp light soy sauce
1 tsp dark soy sauce
1/4 tsp sugar
dashes of white pepper
some deep fried shallots

Steps -
1. Rinse the rice and soak for 30 minutes. Soak the lup cheong with hot water for 5 mins, it will remove the wax paper easily.
2. In a wok with NO oil, pan fry the lup cheong then remove and set it aside.
3. In the same wok, add some oil and saute the garlic and dried shrimps till fragrant. 
4. Then add the pork belly in and cook till opaque.
5. Add the long beans, rice and seasoning in. Quick stir fry to mix well.
6. Dish up and transfer to a pot, add water in, cover with lid and cook in high heat. Once it starts to boil, add the deep fried shallots in, give it a stir, switch to low heat and cook for another 10-15mins until rice is cooked. Top with lup cheong and serve.



Friday, April 22, 2016

Korean Seafood Pancakes (Haemul Pajeon) (해물파전) by Angela Seah Thulin










YouTube link - Pajeon 

I was on a short getaway trip to London last week, meeting new friends that I made from my Facebook cooking group - Plate & Palate. They brought me to this Korean restaurant (Jin Go Gae Korean Restaurant) upon arrival. I have only tried Ddeokbokki (spicy rice cake) in Singapore and i think i wouldn't like any other types of Korean food. Well, this trip has since then changed my impression on Korean food. I got to taste Bibimbap and Japchae and i fell in love with the seafood pancakes! The fragrance from the scallions, the prawns and the edges are really crispy ...! Knowing that i would like to replicate the Pajeon when i'm back to my kitchen in Sweden, they were kind to bring me to H Mart and i bought the authentic korean pancake flour there! By the way, we had 2 Korean meals for this trip! Army stew, sweet & sour chicken, seafood pancake, stove grill spicy pork - all are fabulous!

Back to my kitchen in Sweden, here's my action - 


Ingredients -

3 prawns (est. 45g)
Few stalks of scallions (30g)
2 crab meat stick
Korean pancake flour 8 tbsp + 8 tbsp cold water (see below pic)

Steps - 
1. Mix the flour with COLD water.
2. Trim the scallions thinner but not too thin otherwise they get char easily. Cut them into 3-4cm long. Add the scallions and crab meat stick into the flour and mix well.
3. Heat up pan with generous amount of oil and pour half of the mixture in, topping it with some prawns.
4. Flip when the bottom turn golden brown.
5. Add more oil to the edges of the pancake, press the center of the pancake to sizzle, this will make it more crispy.


Korean pancake flour


Wednesday, April 13, 2016

Claypot Rice (using ceramic pot) by Angela Seah Thulin






For 2-3 pax

Ingredients - 
280g rice 
420ml water
1-2 Chinese sausage, slice thinly 
3 medium-size Chinese mushrooms, soak and slice thinly 
Deep fried shallots

Marinate meat & mushroom together -
500g meat, I use chicken thigh
1 tsp salt
1 tsp sesame oil 
1 tbsp oyster sauce
1/2 tsp Feng He dark soya sauce
1/4 tsp pepper
1 tsp sugar
2 tsp corn flour

Drizzling sauce - You need not use all (optional) 
2 tbsp hot water 
1 tbsp oyster sauce 
1 tbsp Feng He light soya sauce
1 tsp sesame oil
1/2 tsp Feng He dark soya sauce 
1/2 tsp hua tiao jiu 
Mix above together in a bowl

Steps -
1. Soak rice in clean water for 30mins.
2. Fry the lup cheong first without oil and set aside.
3. Deep fried shallots and drain the oil away.
4. Add rice and water to a pot, cover lid and cook for 10 minutes in medium heat.
5. After 10 minutes, add 1 tsp shallot oil in and stir the rice to prevent sticking.
6. Then top the marinade meat with mushroom and lup cheong on top of the rice. Add the deep fried shallots on top too. Cover lid, turn to low heat and cook for another 15-20 minutes or until chicken is cooked. Do not open lid during this process. 
7. Done and drizzle SOME sauce to it, add scallions or vegetables if you like. Serve!






Tuesday, April 12, 2016

Smothered Chicken by Angela Seah Thulin





Ingredients -
3 big chicken thighs
2 tbsp oil
1 yellow onion, diced (est. 130g)
1 clove garlic, minced (est.1 tbsp)
1 1/2 cup chicken stock (I used water + 1 chicken cube)
1/2 cup milk


Part A
1/2 cup flour
3/4 tsp salt
1/4 tsp paprika
1/4 tsp ground black pepper
2 tsp garlic salt
1 tsp chicken powder
3/4 tbsp onion powder


Steps - 
1. Clean the chicken thighs, rub with some salt and rinse off. Then pat dry with paper towel.
2. In a bowl, mix all the seasoning (part A) together.
3. Coat the chicken thighs with the seasoned flour, ensuring all parts are well coated. Do not throw the flour away.
4. In a pot with oil, sear both sides of the chicken thighs until golden brown (chicken thigh does not need to be cooked at this stage). Then remove the thighs from pot. Leaving the fats/oil in the pot.
5. In the same pot, cook the onions follow by the garlic, then add 2 1/2 tbsp seasoned flour in and stir to mix.
6. Pour the chicken stock in, stir to mix well, ensure no lumps and let it cook for a minute.
7. Pour in the milk and let it cook for another minute. Keep stirring to mix well.
8. Place the chicken thighs back into the pot, scoop some sauce over it. Cover with lid and let it cook for 25 - 35 minutes. Flip the chicken thighs once every 10 minutes.

Serve with rice or mashed potatoes!

Recipe origin from: iheartrecipes




Sunday, April 10, 2016

One Pan Pasta by Angela Seah Thulin


I came across this recipe from Martha Stewart's website. Since it is such a quick and easy ten minutes meal, i decided to give it a try. Result - Delicious! And will definitely cook again!




For 2-3 pax

Ingredients -
150g cherry tomatoes
1 big yellow onion (mine is about 150g)
350g spaghetti
4 cloves garlic
Few sprigs of basil leaves
1/4 tsp ground pepper
1 tsp salt 
3 1/2 cup water
1 tbsp olive oil
50g baby spinach
Parmesean cheese
Optional - Chilli flakes

Steps - 
1. Cut the cherry tomatoes into half. Slice the yellow onion and garlic thinly. 
2. Place all the ingredients except spinach and parmesean cheese into a 22cm or bigger pan. See picture below.
3. Turn on the heat to high and cook for 11 to 12 minutes. Do not leave the stove and keep tossing continuously.  
4. After cooking for 9 minutes add the spinach in. Remove from stove once done. 
5. To plate - drizzle olive oil and top with freshly grated parmesan cheese.

Notes -
1. For this dish to be successful, sticking to the time is very important. Martha said 11 minutes while i did it in 12 minutes.
2. You must keep stirring and tossing or else it will stick to the pan.
3. I saw the water started to boil at about 3 minutes.
4. I switched to medium heat after 10 minutes.
5. I used 5 sprigs of basil leaves.
6. 23cm pan will be good for this recipe.

Recipe origin: OnePanPasta


Ready to cook.
Starts to boil around 3 minutes
Before plating


Thursday, April 07, 2016

Braised Pork Belly (扣肉包) by Angela Seah Thulin



Photo credit: Novan Tan :)

Ingredients -
550g pork belly 
5 chinese mushroom, soaked and sliced
2 tbsp oil
3 shallots, sliced
6 gloves of garlic, lightly mashed
40g galangal/ginger, sliced
4 tbsp LKK dark soy sauce
1 cinnamon stick
2 star anise
5 cloves
1 tbsp five spice powder
1/2 tbsp cumin powder
1/2 tsp salt (or more)
1/4 tsp white pepper
500ml water
1 tsp sesame oil
30g crystal sugar
Some leaf buns 
Some coriander leaves



Steps -
1. Cut your pork belly into slices between 40-50g each.
2. In a pot with 2 tbsp of oil, saute the sliced shallots and garlic till fragrant. Then add the pork belly in follow by the ginger. Cook till the sides of the pork belly turn slightly brown.
3. Add the soaked mushroom in.
4. Add the dark soy sauce, cinnamon stick, star anise, cloves, five spice powder, cumin powder, salt and white pepper. Give it a good stir to mix well.
5.  Add the 500ml water in follow by sesame oil and crystal sugar. Let it come to a boil and then switch to low heat and simmer for an hour or longer. And done!
6. Steam the buns for 10 minutes.

Assemble with leaf buns and coriander leaves - yummy!!

Notes -
1. I added a big pinch of cumin seeds instead of using powder.
2. I added few cooked hard boiled eggs after 30 minutes of simmering.
3. I used less salt but added about 1 tsp more dark soy sauce.
4. Overall, i find the taste quite strong and fragrant. We like it and will use this recipe again.


Recipe origin: The Meatmen



Wednesday, April 06, 2016

Tom Kha Gai by Angela Seah Thulin




Ingredients -

350ml water

20g of galangal, sliced
2 stalks of lemongrass, cut diagonally into few
2 small red onions, chop into half
1 pkt of Tom Ka paste (shown below)
350g Chicken meat 


200ml Coconut milk 
Mushroom 
1 tomato, cut into quartered
1 tsp Knorr chicken powder
Fish sauce (few drops), adjust accordingly
5 pieces of lime leaves, teared ...
Fresh lime juice 
Bunch of coriander/cilantro
Optional - Chilli padi 





Steps - 
1. Marinate the chicken breast or thigh meat with light soy sauce and corn flour.
2. Boil the lemongrass and galangal with 350ml water till it boils.
3. Then add red small onions and the tom yum paste in. Stir to mix well.

4. Add the meat in and let it come to a boil.
5. Next, pour the coconut milk in. Stir to mix well and let it come to a soft boil.
6. Add the mushroom, tomatoes, chicken powder, fish sauce, teared lime leaves and chilli padi if any. Taste and adjust accordingly. Let it cook for few minutes.

7. Off heat, add coriander in and stir.
8. Then add lime juice and give a quick gentle stir. Taste that your soup should be salty and sour enough.

Notes - 
1. For the meat - I use chicken breast and marinated them with bit of light soy sauce and corn flour.
2. I use canned mushrooms but oyster mushroom is preferred.
3. Coconut milk - I use Kara 200ml in small box form.
4. I added about 1/2 tbsp lime juice only.




Tuesday, April 05, 2016

Giveaway Contest


Fun @ Sassy's Kitchen is celebrating two years anniversary with a giveaway contest. Two lucky winners will receive these lovely plates and panda claypots. 

Photo credit by Lovera Collections

For more information, please click on this link - Happy 2 Years Anniversary

End of contest - 6th April 2016 (2359hrs, SG time)


Monday, April 04, 2016

Three cup chicken (三杯鸡) by Angela Seah Thulin


Try this! It's very simple to cook!!






Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/515283712011560/?type=3&theater

Ingredients -
4 chicken big thighs, chopped into pieces
12 gloves garlic, gently mashed
10g ginger, sliced into pieces
Big handful of fresh sweet basil leaves

Sauce (in a bowl) -
1/3 cup LKK light soy sauce  
1/3 cup shaoxing wine
1/3 cup sesame oil
1/2 tsp salt (I used 1/4 tsp)
3 tbsp sugar
Opt - Dashes of dried chilli flakes (or 1 tsp)

Steps -
1. Heat up wok with some oil (this is to pan fried/to brown the chicken thighs), add garlic, ginger in and saute till fragrant. Then add the thighs in and cooked till light brown.

2. Add the sauce mixture in, mix well and let it simmer in medium heat. The sauce will become thicker. It took about 20-25 minutes to reduce down and your chicken should be cooked by now too.

3. Add the basil leaves in, stir and off flames. Done! Serve with rice, 好吃 !

Notes - 
1. My boy does not take spice hence I added a dash of dried chilli flakes only.
2. I used 6 drumsticks to cook this on my second try. 

Recipe origin: Angel'sKitchen



Fresh basil leaves