Wednesday, October 26, 2016

Steamed Egg 蒸水蛋 by Angela Seah Thulin

To make this soft silky steamed egg - all you need is just eggs and a packet of swanson chicken broth. Since Swanson chicken broth is not available where I live, below is another easy recipe using other ingredients but achieving the same result. 

Recipe using Swanson broth -

Facebook link -

Ingredients -
300ml warm water
3 eggs

1/2 tsp salt
1/8 tsp knorr chicken granules
few dashes of ground white pepper

1 tsp light soy sauce
1 tsp garlic oil
spring onions, chopped

Steps -
1. Crack 3 eggs in a bowl.
2. Lightly beat the eggs as you pour in the warm water.
3. Then add seasoning and mix well.
4. Strain the egg mixture into a bowl.
5. Cover with heatproof cling wrap.
6. In ready boiling hot water, steam this in LOW HEAT for 10 minutes or until set. 
7. Topped with garlic oil and soy sauce. Done!

Recipe origin - Huang Kitchen

Tuesday, October 25, 2016

麻油鸡饭 Sesame Oil Chicken Rice by Angela Seah Thulin

I made this dish using the Ghee Hiang sesame oil that I bought in Singapore during my last trip. It has a nice and aromatic flavour which is suitable for this dish.

For 2-3 pax

Ingredients -
65g ginger, slice thinly
20ml sesame oil
3 big chicken thighs (about 750g), chopped
1 tbsp oyster sauce
1.5 tbsp light soy sauce
100ml water and more
rice 220g, rinsed

Steps -
1. Heat up wok with sesame oil. Add the sliced ginger in and stir fry until fragrant.
2. Then add the chicken in and cook until opaque. Add oyster sauce, light soy sauce and water in. Let it cook for 5 minutes in medium heat.
3. Add the rinsed rice in and mix well. 
4. Scoop everything over to a saucepot and alittle bit more water (just enough to cook the rice). Mix well.
5. Cover with lid, let it come to a boil in medium heat. Then switch to lowest heat and let it cook until the water is completely absorbed (about 10-12 minutes). Remove the saucepot from heat and let it sit for 5 minutes or more. Then fluff the rice.  

Notes -
1. If you do not wish to cook this with the rice, 1 tbsp of light soy sauce will be enough.

Sunday, October 23, 2016

Honey Butter Chips by Angela Seah Thulin

Honey Butter Chips that was launched in Korea in August 2014 has been a very popular snack and was even sold out for months. I got to try this only recently, in August 2016, during my Singapore home trip!

Trying was not enough! Since I love honey butter chips so much, I might as well make them myself. My husband especially bought me a potato slicer for this!

Crazy over the taste, I also made honey butter chicken wings to satisfy my cravings, hoping to get that same taste using chicken as well. Honey Butter Chicken Wings

Facebook link -

Ingredients -

330g potatoes, sliced
50g salted butter
1 tbsp honey
1/2 tbsp sugar 

Steps - 
1. Slice the potatoes thinly, soak in cold water and then drain and rinse till water runs clear. Drain and pat dry each and every single slice of potato.
2. Deep fry the potatoes until golden brown and crispy. Do not overcrowd the pot while frying. Transfer to paper towel.
3. In a wok, melt the butter, add the honey and sugar and mix well. Off heat. Add all the crispy chips in, toss gently and ensure evenly coated.


Wednesday, October 19, 2016

Honey Butter Chicken Wings by Angela Seah Thulin

I've tried honey butter chips and they were unforgettable! So when the You Tuber - Maangchi vlogged about this recipe, I knew I had to try!! The honey and buttery flavour of these wings, sooo tasty!! You got to try!

Facebook link -

Ingredients -

Part A - Marinade
8 full chicken wings
1/2 tsp salt
ground black pepper
2 tbsp potato starch
2 tbsp all-purpose flour
1/2 tsp baking powder
1 egg

Sauce -
30g unsalted butter
1 tbsp minced garlic
1 tsp light soy sauce (I used Lee Kum Kee)
1.5 tbsp granulated sugar
1 tsp honey

Steps -
1. Mix well Part A and marinate the chicken wings for at least 2 hours.
2. Bring the wings to room temperature and deep fried them till just cooked. Dish up. Let the oil heat up for a minute and then deep fried all the wings again for another few minutes. Strain the chicken wings and turn off the heat.
3. In a wok, add the butter and garlic in, saute till garlic is fragrant, add light soy sauce, sugar and stir until melted. Then add honey in. 
4. Off heat and pour all the wings in and mix well to coat the wings evenly.


Recipe origin - Honey Butter Chicken

Monday, October 17, 2016

Halloween Swiss Roll by Angela Seah Thulin

Only for the brave ones ... 

Orange flavour Swiss roll 

Recipe -

Part (A) - filling
200ml of heavy cream
2 tbsp of granulated sugar
1 tsp of orange cloudy (pic shown below)
*Whisk till trails form/creamy and chill in fridge.

Part (B)
3 large egg yolks
2 tbsp sugar
60ml water
45ml vegetable oil
1/2 tsp vanilla essence 
1 tsp of orange cloudy
60g cake flour, sieve

Part (C)
3 large egg white
2 tbsp sugar
1/4 tsp cream of tartar
Pinch of cornflour
*In a clean metal bowl, whisk the egg white with cream of tartart until soft peak then add sugar and continue whisking. 
Add pinch of corn flour and whisk till stiff peak formed. Set aside.

Steps -
1. Do Part A first, then chill in fridge.
2. Part (B) - Whisk the egg yolks and sugar until light and fluffy (couple of minutes). Then add water, vegetable oil, vanilla essence and whisk till mixed. Add the sifted cake flour and whisk till well-mixed (batter will look runny).
3. Then do Part (C).
4. Scoop 2 tbsp from Part B and 2 tbsp from Part C into a small bowl, add black food coloring and mix them gently and pour into piping bag. Proceed to pipe your spider web. Then freeze it for 20 minutes or until your spider web have hardened.
*Preheat your oven now at 170degree celsius.
5. After 20 minutes - In 3 additions, take the part (C) and FOLD in to Part (B) till well-combined. Add orange coloring if desired and gently fold in again.
6. Pour onto a 10x10 baking tray lined with baking paper. Into the oven and bake for 14mins.
7. Dust some icing powder on the top. Roll it tightly. Chill in the fridge.
8. Release the roll, spread filling on it and roll the same way again. Back to the fridge to chill before you cut.

Sunday, October 16, 2016

Stir fry chicken with paprika by Angela Seah Thulin

Simple bento - stir fry chicken with paprika along with deep fried enoki mushrooms and sweet potatoes. 

Facebook link -

Ingredients -
about 400g chicken breast/thigh meat, cut into slices
1 clove garlic, minced
1/2 red paprika, sliced
1/2 carrot, cut into stripes or green paprika
1 onion, sliced

Marinade -
1/2 tbsp shaoxing wine
1/2 tbsp corn starch
1/4 tsp sesame oil
pinch of salt

Sauce -
1 tbsp oyster sauce
1/2 tbsp shaoxing wine
1/2 tsp sugar
1/4 tsp sesame oil
dashes of white pepper
pinch of salt

Steps -
1. Marinate the chicken and set it aside for 30 minutes.
2. In a wok with some oil, stir fry the chicken till it turns opaque (80% cooked) and dish up. Set aside.
3. Then in the same wok, add some oil and saute the garlic. Follow by adding carrots and onions in. Stir fry until onion cooked down and add red paprika in. After a minute, add the chicken back into the wok follow by adding the sauce.
4. Stir fry/mix well until chicken is completely cooked. 


Saturday, October 15, 2016

Singapore Style Morning Noodles by Angela Seah Thulin

Ingredients -

250g chicken meat

2 tsp corn flour
drizzle of oil
1/2 tbsp of light soy sauce

500g yellow noodles
3 cloves of garlic, minced
bean sprouts with 1 tbsp shaoxing wine
green leafy vegetables
1/2 cup of water (divide into 2 portions)

Sauce -
4 tbsp dark soy sauce
2 tbsp dark sweet sauce
2 tbsp light soy sauce
2 tbsp fish sauce
1 tbsp shaoxing wine
1 tbsp sesame oil
ground white pepper to taste
*Mix the above together

Steps -
1. Stir fry some eggs first and set aside. 
2. In a wok with oil, stir fry the chicken till cooked. Dish up and set aside.
3. Add some oil to the same wok, saute the garlic till fragrant. Add the bean sprouts and shaoxing wine in, stir fry for a minute.
4. Add the soaked noodles, sauce and 1 portion of the water in. Use a pair of chopsticks to toss/mix well.
5. Pour back the chicken meat, mix well and done.

Tuesday, October 11, 2016

姜葱猪肉饭 Stir fry pork w/ginger & onions by Angela Seah Thulin

Inspired by the Singapore TV channel 8 (9pm drama - 味下半场 / 美美小厨) to cook this dish - 姜葱猪肉饭加蛋!

Marinate for few hours - 
320g meat (pork fillet)
2 tbsp oyster sauce
2 tbsp light soya sauce
1 tsp sesame oil
2 tbsp corn flour 

Ingredients to cook - 
1 tbsp oil 
20g ginger, sliced
2 cloves garlic, chopped
2 yellow onions (45g)
80ml water
3 stalks scallions
1/2 tsp dark soya sauce 
1 tbsp hua diao jiu (chinese cooking wine)

Steps -
1. Heat up wok with oil, add ginger in and cook until fragrant. Then add garlic and onions in and stir fry.
2. Push it to the side of the wok, add the marinated meat in and stir fry till it turns opaque.
3. Add water, scallions and dark soya sauce in. 
4. Once the scallions turn soft, drizzle the hua diao jiu in, off the heat, mix well and done.

Monday, October 10, 2016

Sweet & Sour Pork by Angela Seah Thulin

All time favorite ~ Sweet & Sour Pork! You got to try it!
Ingredients -

Part A

500g of Pork collar, cut into cubes
1/2 tsp bicarbonate soda

Part B (marination for 2 hours)
1 egg
1/2 tbsp oyster sauce
1 tsp salt
Some pepper
1/2 tbsp light soya sauce
1/2 tsp sugar
1 tsp Hua diao jiu (chinese wine)
1 tsp potato flour
1/2 tsp sesame oil

Part C (sauce)
5 tbsp tomato sauce
1 tbsp chilli sauce
1 tbsp Lea & Perrins (Worcestershire sauce)
1 tbsp plum sauce
2 tsp oyster sauce
8 tbsp water
1/2 tsp rice vinegar
1/2 tsp sugar

Part D - condiments, cut in cubes 
Paprika/capsicum of any colors that you prefer

Steps -
1) Do Part A first - give the meat a slight pound n cut into cubes. Then with the soda n water to marinate for 15 mins n drained (wash off the soda).
2) Then marinate the meat with Part B for at least 30mins. I do it overnight.
3) Prepare your Part C in a medium size bowl, adjust rice vinegar or sugar as you preferred. I didn't.
4) Prepare Part D by cutting them up into cubes
5) In a big bowl, add flour (tapioca flour, potato flour) in n coat the meat with flour as thick as possible.
6) Deep fried the pork or twice to achieve more crispness. Drain and set aside.
7) In the same wok using 1 tbsp oil, give the Part D a quick fry. Then add in the Part C & bring to a boil. Add starch to make the sauce alittle more thick. I didn't. I let it cook till thick. Done.
8) Mix the sauce and pork together only when you are ready to serve.

Notes -
*For more crispy crust - use rice flour and tapioca flour 1:2 ratio.
*I tried on sweet potato starch flour - was good too.
Recipe origin: Angela Low

Sunday, October 09, 2016

Chocolate Profiteroles by Angela Seah Thulin

Ingredients -
Makes about 15 - 20 pcs

Choux pastry
50g unsalted butter
65ml milk
65ml water
pinch of salt
1/2 tsp sugar
75g all-purpose flour
2 large eggs

100g chocolate
40ml heavy cream (36% fat content)
*Using double boiled method, melt the chocolate first and then pour the heavy cream in. Stir to mix well and set it aside to cool.

Steps -
Preheated oven - 180 degree celsius
1. In a saucepot, add the butter, water, milk, salt and sugar in. Cook until butter melted in medium heat.
2. After butter melted, let it come to a gentle boil, switch to low heat then add the flour in. Quickly stir the mixture vigorously until a smooth paste is formed. About a few minutes of stirring. Remove from heat, set aside and leave it to cool for 10-15 minutes. Transfer the mixture to a mixing bowl.
3. Using the electric beaters, beat the eggs in one a time until the paste turn glossy and smooth. 
4. Transfer the paste to a piping bag with a round tip.
5. Gently touch the top of each choux bun with a wet finger.
6. Bake in preheated oven for 20-25 minutes. The choux buns should puff up, looking crisp and in golden color when cooked. Set aside to cool.
7. Prick the base of the profiteroles with a chopstick and pipe the chocolate ganache in.

Notes - 
1. You may use any filling for this recipe too eg. Chantilly cream (heavy cream whip with sugar and vanilla extract). 

Gently touch the top of each choux bun with a wet finger
If you bake your profiteroles right, there should be basically nothing inside

Thursday, October 06, 2016

Fried Spring Rolls by Angela Seah Thulin

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Ingredients -
20g dried shrimps 
500g turnip
1 carrot
2 cloves garlic, minced
vegetable oil
1 tbsp light soy sauce
2 tsp sugar
1/2 tsp white pepper
spring roll pastry

Steps -

1. Soak the dried shrimps with alittle bit of water, drain and cut roughly.
2. In a heated wok, fry the dried shrimps till golden brown then add garlic in and cook lightly golden. Follow by adding carrots and turnip. Stir fry till the turnip soften, then add light soy sauce, sugar and pepper. Adjust taste accordingly. Set it aside to cool.
3. Wrap and deep fried until golden brown.

Recipe link - Kitchen Tigress