Monday, June 27, 2016

Mango Coconut Agar Agar by Angela Seah Thulin


For mango lovers this is definitely going to be a treat, just make sure that you use ripe mangoes for the best flavour. 

Agar-agar, a vegetarian gelatin substitute, is very rich in fiber and best of all it is low on calories. Best for making dessert, just omit sugar and use any low calorie sweetener to prepare a healthier dessert.

It's 24 degrees in Sweden! Let's have a cooling dessert!




Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233719563501311.1073741831.233664896840111/548836911989573/?type=3&theater

Ingredients -

Mango layer
250g Mango (puree)
1/2 cup orange juice
1 1/4 cups water
2 tsp agar agar powder
1/3 cup sugar

Optional -
mint leaves
mango cubes

Coconut layer
2/3 cup water
1 tsp agar agar powder
4 tbsp sugar
1/8 tsp salt
2/3 cup coconut milk

Steps -

Mango layer
1. Using a blender, puree the mango and orange juice until smooth. 
2. In a small pot, add water and agar agar powder in. Cook and stir till powder has dissolved. Bring it to a boil. Then add sugar and the mango puree in and stir till well mixed. Adjust the sweetness to your preference.
3. Pour the mixture into a mould. Add mango cubes and mint leaves if you like. Chill it or allow the surface to set and no longer moves when you jiggle it.


Coconut layer
1. In a small pot, combine the water and agar agar powder, cook and stir till powder dissolved. Bring it to a boil. 
2. Add the sugar, salt and stir until dissolved. Add the coconut milk in, stir to mix well and remove from heat.
3. Pour this onto the mango layer gently (if you pour too hard, it might break or cause dents in the mango layer).
4. Refrigerate for hours until cold. Serve!


Recipe origin: https://www.youtube.com/watch?v=o_u21ZAAQuo

Sunday, June 26, 2016

Katsudon by Angela Seah Thulin


I love Katsudon, and so do my husband and son now. The deep fried juicy pork cutlet smothered in sweet onions and eggs .. mouth watering!!

The ingredients to make Katsudon is very simple and preparation is also easy.



Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233712673502000.1073741829.233664896840111/548420172031247/?type=3&theater

Ingredients -
2-3 pcs of boneless pork chop
salt and pepper
flour (about 6 tbsp) 
4 eggs (about 250g), slightly beaten
panko
oil (to deep fried)
200g onions, sliced 
scallions, chopped to garnish

2 tbsp mirin
2 tbsp Japanese soy sauce 
2 tbsp sake 
2 tsp sugar
*mix the above in a bowl

Steps -
1. Rinse and pat dry the pork chop.
2. Pound the pork chop few times gently. Then season generously with salt and pepper. Set it aside for few minutes.
3. Dredge the pork chop in flour and then dip into beaten egg and coat with panko. Set aside for 5 minutes. 
4. In medium heat, deep fried the pork chop for 6 minutes until golden brown (flip after 3 minutes). Ensure the oil is covering the whole piece of pork chop.
5. Remove and set aside vertically. Slice into few pieces
6. In a pan with bit of oil, fry the onions until they are translucent and slightly caramelized. Pour the sauce over the onions. Mix well then pour the balance beaten eggs, cook for another 1-2 minutes and add the sliced pork chop on top of the eggs. 
7. Cook until egg is just set. 

Done and serve with rice, garnish with scallions!







Thursday, June 23, 2016

Crispy Apam Balik by Angela Seah Thulin



Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469369326602999.1073741845.233664896840111/546573015549296/?type=3&theater

Batter
100g plain flour
50g rice flour
50g sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
1 small egg
1/2 tsp vanilla essence
100ml water
*In a bowl, whisk all the above together till smooth and chill in the fridge for few hours or overnight.


Recipe origin: https://www.facebook.com/104220376281547/videos/1048168421886733/




Wednesday, June 22, 2016

Strawberry Lemonade Drink by Angela Seah Thulin



30 degrees celsius in Sweden today!

Refreshing strawberry lemonade is the perfect drink for a hot summer day! It is easy to make and requires only few ingredients! 



Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.485097728363492.1073741847.233664896840111/546710008868930/?type=3&theater


Ingredients -
80g sugar
70ml water
200g strawberries, sliced
120ml freshly squeezed lemon juice
480ml cold water
30 pieces of mint leaves

Steps -
1. Make the syrup by cooking the sugar and water until sugar melted about 5 minutes. Set aside to cool.
2.In a large mason jar (I used 2 medium size mason jar), place the strawberries at the bottom, follow by the mint leaves, lemon juice, syrup and water. Give a stir and chill in the refrigerator for few hours. Enjoy!


Tuesday, June 21, 2016

Mushroom Rice / Pasta by Angela Seah Thulin


Aiyo, getting my husband to buy the right food is not easy. He bought back organic mushrooms this time (200g at sgd4.90). Perhaps not expensive compare to Singapore but consider expensive here. I decided to use them to make mushroom rice.

The recipe below may look simple, and in fact it is, but the taste is really rich and full of mushroom flavour!





Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/546265418913389/?type=3&theater

YouTube: https://www.youtube.com/watch?v=8bHmXGxfWpc&feature=youtu.be

Ingredients - 
400g brown mushrooms, sliced
40g unsalted butter
2 tbsp plain flour (all purpose flour) 
500ml chicken broth 
3/4 tsp black pepper
1/2 tsp salt 
1/2 tsp sugar 
oil
cooked rice / Pasta


Steps -
1. Wipe the mushrooms clean and slice them.
2. In a pan with oil, cook the mushrooms until they are tender. Remove and pour them into a bowl.
3. In the same pan, melt the butter first then add the flour in. Mix well. Then pour the chicken broth in. Let it come to a boil. Then add the cooked mushrooms back into the pan.
4. Add the black pepper, salt and sugar in. Mix well. Let the liquid reduce further/slightly thicken. Taste and adjust accordingly. Done.

Pour the ready mushroom sauce over steaming hot rice or pasta.

Notes - 
1. I used 600ml water with 3/4 chicken knorr cube.
2. For my family size (3 adults with me as a small eater) - 240g of pasta.






Saturday, June 18, 2016

3-Tier Chococlate Ganache Cake by Angela Seah Thulin


This special day is the best day to show love to our Dads and our appreciation for what they are; the best Dads in the world. We wouldn't be in this world without our fathers and they have provided us many things from the clothes on our backs to useful tips about life. They have always been the reliable men in our lives. There are so many things you could do to celebrate Father's day, a cake, a card or a dinner together.

I am baking this chocolately cake as a token of appreciation to my lovely Dad. Without him, there would be NO me. He has been such a wonderful Dad to me all these years! 

Hereby, wishing all daddies in Singapore a very Happy Father's Day - 19th June 2016!



Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469362976603634.1073741842.233664896840111/545058179034113/?type=3&theater

Ingredients -
For the 15 cm cake -

3 large eggs

140g room temperature butter, cut into cubes
70g brown sugar 
90g granulated sugar
70g plain flour
35g cocoa powder
1 tbsp vanilla essence
1/8 salt

Ganache -
265g bittersweet chocolate 
170ml heavy cream (36% fat content)

Steps -


Preheat oven to 170 degree celsius. 


1. In your mixing bowl, sieve the plain flour and cocoa powder. Add the salt, eggs, vanilla essence, sugar, butter - whisk altogether for 2-3mins or until well corporated. 

2. Divide batter (about 185g each) among 3x15cm pans. Bake for about 14-18 minutes or toothpick inserted center comes out clean. Let it cool in the pan for 20 minutes, then invert onto racks and allow to cool completely.
3. Bring cream to a simmer and then remove from heat. Pour the cream onto the chocolate. Let it sit for a minute and then stir to mix well.
4. Assemble the cake - sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a paletter knife. Chill the cake until ganache is firm, about an hour or have it straight away.

Note - 
1. I'm using 15cm disposable aluminum pan.
2. I used Hershey dark cocoa powder.






Thursday, June 16, 2016

Corn Fritters by Angela Seah Thulin


Spotted fresh corn in the supermarket here - I seldom see them being sold fresh here (usually canned) so i bought one to try, just one :) 

Decided to make a cute girly Bento set - with corn fritters added.

...and I had the remaining corn fritters as my afternoon snack! Together with sweet chili sauce they were simply delicious!




Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233712673502000.1073741829.233664896840111/544191802454084/?type=3&theater

Ingredients - 

1 large fresh uncooked corn (about 250g of kernels)
1/2 cup all purpose flour
1/2 cup rice flour
1 - 1 1/2 cup of cold icy water
1/2 tsp salt
1/2 tsp baking powder
1/3 cup desiccated coconut
some chopped scallions
1 chilli, deseeded, finely chopped
oil 

Steps -
1. Slice the corn kernels off the cob into a plate.
2. In a big bowl, mix all the above ingredients together and then add cold icy water in slowly (do not add all the water in at one short). Stir until the batter is smooth. You may not needed all the water. The batter should be thin enough that it is easily pourable and is not gloppy, but not as thin as a crepe batter.
3. Heat up oil in a pot, drop the batter by spoonfuls into hot oil. Fry until golden brown about 3-4 minutes, flip the fritters halfway through.

Done! Dip with tomato sauce or sweet chilli sauce.

Recipe origin: HotThaiChicken

Tuesday, June 14, 2016

3 Minutes Muah Chee 花生芝麻糍粑 by Angela Seah Thulin





3分钟花生芝麻糍粑 
材料 A
糯米粉 1杯
水 1杯 
细白糖 1


材料B
花生粉倒入盘里


步骤 
1)将以上材料A 放入微波炉用的碗里,搅拌均匀。
2)放入微波炉煮3分钟即可。
3)放入花生粉,剪成小块,滚沾花生粉即可享用。



3 Minutes Muah Chee (Microwave)
Ingredients - 
1 cup glutinous rice flour
1 cup water
1 tsp sugar
Opt - 2 tsp veg oil/coconut oil
Peanut powder 


Steps - 
1. Mix the flour, water & sugar well in a microwave safe bowl. 
2. Into microwave for 3 minutes and done.
3. Premix peanut powder and done!

Monday, June 13, 2016

Chicken Teriyaki Burger by Angela Seah Thulin


Another simple yet satisfying meal! Teriyaki chicken with organic sourdough bread, along with mushroom and corn. And since we are in the Swedish summer season why not add something unexpected - strawberry and blueberries on the side :-)




Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.254800988059835.1073741838.233664896840111/542980109241920/?type=3&theater

Ingredients -

450g boneless chicken thigh
1 tbsp oil

Teriyaki sauce
2 tbsp japan light soy sauce
2tbsp water
1 tbsp sake
1 tbsp mirin
1 tbsp sugar
8g ginger, grated

Steps -

1. Rinse, pat dry the bonless thigh. Marinate all the thighs with the teriyaki sauce for at least 2 hours in the refrigerator.
2. Remove thighs from fridge to room temperature.
3. In a non stick pan, heat up oil and pan fry the thighs (skin side down) till lightly golden brown. Reserve the sauce, do not add it in yet.
4. Flip the thigh and add in the balance sauce and cook till cooked. Done!

As for the mushroom, I pan fried with butter and add ground black pepper to it.

Recipe origin: OneCookbook





Sunday, June 12, 2016

No Bake Chocolate Tart With Strawberries by Angela Seah Thulin


Strawberries are an essential part of the Swedish summer, and picking them yourself is a common family activity during late June and July. 

Strawberry picking season came early this year though, and we were already able to pick on the 11th of June!

The strawberry field was full of ripe and super sweet strawberries, we could easily fill the basket in only 20 minutes! Good family fun and something I highly recommend you to try if you haven't :) 



Strawberry season, here's what we have picked!

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233719563501311.1073741831.233664896840111/542477449292186/?type=3&theater

Ingredients -

Crust
330g digestive biscuits
120g unsalted butter, melted

Ganache filling
200ml heavy cream (36% fat content)
100g milk chocolate
200g dark chocolate

Some strawberries

Steps -

Crust
1. Pulse the biscuits using a food processor until finely ground. Transfer the crumbs to a big bowl, add in the melted butter and mix until combined and moistened.
2. Press the mixture onto a loose-bottomed 23cm tart pan. Freeze the tart while you prepare the rest.
3. Prepare/Cut the strawberries.
4. In a small pot, bring the heavy cream to a low boil. Remove from heat and pour mixture over the chocolate. Stir the mixture until melted and smooth.
5. Pour the mixture over the chilled crust, top with strawberries and refrigerate until set. At least 4 hours.

Note -
1. Alternative biscuits - Oreo cookie works well too but reduce the butter to 110g.







Wednesday, June 08, 2016

Chee Cheong Fun 猪肠粉 by Angela Seah Thulin




For an explanation on Chee Cheong Fun (rice noodle roll) - https://en.wikipedia.org/wiki/Rice_noodle_roll


猪肠粉
材料
水 350毫升
粘米粉 100公克 
玉米淀粉 10公克
木薯粉 10公克

盐 1/2小匙
油 3大匙
** 以上材料混合搅拌均匀 置一旁约30分钟 (面糊)



作法
1)用一蒸盘抹上少许油,倒入薄薄一层面糊, 🔥蒸4-5分钟即可。
2)如果喜欢加料,蒸了2分钟后加入 叉烧或虾,继续蒸2-3分钟即可。
后记-我用铝制盘蒸!

酱汁材料
李锦记海鲜酱 3.5大匙
丰禾园酱青 1大匙
丰禾园黑酱油 1/2茶匙
水 4大匙
作法
1)将以上放入小锅用中小火不停搅拌至稍微浓稠, 搁置一旁待其冷却!
Ingredients 

Rice noodles -

350ml water
100g rice flour
10g corn flour
10g tapioca flour
1/2 tsp salt
3 tbsp veg oil
*Mix the above together

Sauce -

3 1/2 tbsp LKK hoisin sauce
1 tbsp Feng He light soy sauce
1/2 tsp Feng He dark soy sauce
4 tbsp water

Scallions

sesame seeds
char siew

Steps -

1. Prepare the rice noodles batter and set aside for 30 minutes.
2. Sauce - mix all the ingredients together in a small sauce pot and cook over medium heat until slightly thickened. Stir frequently to prevent burning. Set aside to cool completely.
3. I used aluminium foil tray to steam the rice noodles. Brush some oil on it. Pour a thin layer of batter and then steam for 4-5 minutes. Or if you like to add char siew to it, add only after 2 minutes of steaming. Then continue for another 2-3 minutes.








Previous posts - https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/250303708509563/?type=3&theater


https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/250303718509562/?type=3&theater


Rice noodles recipe origin: http://themeatmen.sg/chee-cheung-fun/




Tuesday, June 07, 2016

Char Siew 叉烧肉 by Angela Seah Thulin


When the one of the members in Facebook group - Plate and Palate highlighted that this is a very delicious recipe, i must give it a try! And Indeed! 




自制叉烧
调味料 -
李锦记海鲜酱 1大匙
李锦记酱油 1大匙 
李锦记蚝油酱 1.5大匙
绍兴酒 1/2 大匙
麻油 1大匙 
白糖 3大匙
五香粉 1/2小匙
白胡椒粉 1/2小匙

猪颈肉 450公克 切条
作法 -
1)将以上调味料混合均匀 加入 🐗 颈肉用手抓揉讓肉容易入味,放入冰箱冷藏一夜或者至少4小时。
2)将腌好的肉取出置于室温15-20分钟。
3)将腌肉和腌汁放入不黏锅内,加盖,以中小火煮。
4)每隔5-8分钟翻转肉以防煮焦,续小🔥煮约30-40分钟至腌汁变浓稠。
5)取出讓肉冷却方可切片。
6)将锅里剩余腌汁加入2大匙水用小🔥煮沸至浓稠。
7) 上碟,洒上少许作法6)的腌汁即可
Marinate the following overnight or at least 4 hours.

450g Pork Collar 
1 tbsp - LKK Hoisin sauce
1 tbsp - LKK light soya sauce 
1.5 tbsp - LKK Oyster sauce
1/2 tbsp - Shaoxing wine
1 tbsp - Sesame oil
3 tbsp - Sugar 
1/2 tsp - Five spice powder
1/2 tsp - White pepper


Steps -
1. Remove the marinated meat from fridge and rest for 15-20 minutes to room temperature.


2. Using a non-stick pan/pot, add the marinated pork & sauce and cook it at low-medium heat with lid covered. 


3. Flip the meat at every 5-8 minutes to prevent charred. Let it simmer for about 30 to 40 min or until meat is fully cooked and sauce has thickened.

5. Allow the meat to rest for 5 minutes before cutting. Drizzle the balance sauce on the meat.

Notes - 

1. I added 2 tbsp of water to the balance sauce and let it come to a gentle boil. 
2. The name of the pork in Swedish - Fläskkarré. 






Recipe origin: Pam'sCharSiew




Monday, June 06, 2016

Crispy Deep Fried Wings by Angela Seah Thulin





脆炸鸡翅 

材料1 
鸡翅 6 只 
盐 1/2小匙 
胡椒粉 1/2小匙 
** 鸡翅清洗干净,沥干水分。或用纸巾抹干。腌制约30分钟。


材料2
低筋面粉 180公克
盐 1.5小匙
胡椒粉 2小匙
泡打粉 1/4 小匙
** 混和拌均匀。


材料3
2 粒全蛋打散


步骤 - 裹粉 - 油炸
1)将材料1的鸡翅在材料2内滚一滚,摔掉多余的粉,放入材料3(蛋液)内滚一圈,再放入材料2内滚一滚。
2)热油锅,油量须足够盖过鸡翅。 裹好粉的鸡翅马上放入油锅炸至金黄色。
3) 配上喜欢的酱汁,辣椒酱,趁热吃。



Ingredients - 
6 chicken wings
1/2 tsp salt
1/2 tsp pepper
*Marinate above together for 30 minutes

180g plain flour
1.5 tsp salt
2 tsp pepper
1/4 tsp baking powder
*Mix the above together

2 beaten eggs

Steps -
1. Rinse and pat dry the wings. Marinate them with salt and pepper for 30 minutes.
2. Dredge the wings in the seasoned flour (shaking off any excess flour), dip the wings into the beaten eggs and then toss with flour mixture to coat again. 
3. In a pot, heat up oil and then deep fried wings in small batches or until golden brown for/between 8-10 minutes or until cooked.
4. Serve hot with your favorite sauce.

Recipe origin - https://www.facebook.com/mykitchen101/videos/481487375358374/