Thursday, July 28, 2016

My Kitchen Angel - A Saucy Post

One of the essential ingredients in any Chinese kitchen is soy sauce. There are so many brands of soy sauce out there, which one do I choose? When in doubt, ask your mom, after all mums know best ;)

Many years ago, my mum introduced me to Angel Soy Sauce, a trusted brand she uses herself and I have been using it ever since. As we use soy sauce on a daily basis, it is important to choose a good quality soy sauce. A good quality soy sauce will enable you to enjoy Chinese home cooking to the fullest by adding the umami flavour 鲜  to your food.


A delicious homecooked meal


Angel Soy Sauce is produced by Bidor Kwong Heng, the leading sauce and condiments manufacturer in Malaysia. Bidor Kwong Heng’s modern factory manufactures products to the highest quality standards and is the first sauce manufacturer in Malaysia to use only non-GMO ingredients. It is also the first to receive ISO 9001:2000 and HACCP certification in 2002. Additionally, the company has also received International Food Safety Certification, such as the prestigious BRC certification and full FSSC22000 certification since 2011.





The premium quality Angel Soy Sauce is 100% naturally-brewed for 3-6 months and is made without added HVP (hydrolysed vegetable protein), thus it is free from 3 – MCPD, a carcinogenic compound which is highly suspected to be genotoxic in humans.  We also find that Angel Soy Sauce is less salty, while still possessing the umami taste.

We use soy sauce in stir fries, for marinating meats, as a dipping sauce, while braising meat, and many more - the list is endless on what you can do with soy sauce. Our family loves having steamed fish for dinner - we simply add garlic oil and soy sauce to the fish and steam it for about 7-8 minutes, until ready. Angel Soy Sauce is perfect for steaming fish, as it has a thicker consistency and the desirable "umami" flavour to complement the natural sweetness of the fish. This is a very simple dish to make in your kitchen, and only requires 5 main ingredients, so it is crucial to use the best ingredients.


Steamed fish with soy sauce



Soy sauce is also a must when eating soft boiled eggs


Soy sauce is a key ingredient in our favorite chicken wings recipe! We marinate the wings in about 1/4 cup soy sauce, and other ingredients to create a delectable, finger-licking good, juicy wings!



We use soy sauce almost daily as a dipping sauce. Minced garlic, chopped chillies and soy sauce make up this condiment which is used as a dipping sauce for meats, noodles, and more.



Other than soy sauce, Bidor Kwong Heng also produces many other sauces under Angel Brand, including Angel Oyster Sauce and Angel Sriracha Hot Chilli Sauce.



Oyster sauce adds a savoury flavour to dishes and is ideal for flavouring meat and vegetables. One of my favorite childhood dishes from our local Chinese "dai chow" restaurant is stir fried beef with oyster sauce and spring onions. I am able to recreate the same flavour at home, thanks to Angel Oyster Sauce. The beef is thinly sliced and is first marinated with soy sauce, ginger wine and white pepper, and then stir fried with garlic, ginger slices and flavoured with oyster sauce. A delicious dish!


Stir fried beef with oyster sauce and spring onions



I regularly use Angel Oyster Sauce to make the sauce for wanton noodles or any dried noodle dishes at home.




For those who like a spicy kick in their dishes, you will love Angel Sriracha Hot Chilli Sauce. You can add it to your cooking (ie when making chicken wings), however we regularly use it as a dipping sauce or drizzled on top of our eggs. The other day, I made prawn omelette for dinner - the eggs are seasoned with light soy sauce, then beaten together with chopped spring onions. Once cooked, Sriracha sauce is drizzled all over for the extra heat.




Prawn omelette with Sriracha sauce


Watch this video on how I created three dishes using Angel sauces:



For more information on Angel sauces, please visit www.bidorkwongheng.com.


*This is a sponsored post.


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Tuesday, July 26, 2016

Recipe: Beef Pot Pie with Puff Pastry

Whenever we make beef stew, we would always make extra. Leftovers are absolutely great for making beef pot pies the following day.  Piping hot beef stew with buttery puff pastry, this is definitely comfort food for the soul.








Beef Pot Pie
Recipe by Baby Sumo
Serves 4


Ingredients
1.5kg braising beef, cut into large chunks
150g plain flour, seasoned with salt and pepper
2 tbsp cooking oil
3 cups beef stock
1 tbsp tomato paste
1 tbsp Worchestershire sauce
1 tbsp fresh thyme
2 dried bay leaves
2 onions, thinly sliced
2 cloves garlic, minced
25g dried porcini
3 carrots, peeled and cut into chunks
80g frozen peas
Salt and freshly ground black pepper

4 store-bought puff pastry, cut to size
1 egg, beaten
1 tbsp milk


1. Coat the meat with the seasoned flour. In a large casserole pot over high heat, pour in enough oil to cover the bottom of the pan and heat until the oil is hot. Fry the meat in 3-4 batches, until browned on all sides, adding more oil to the pan as necessary. Once browned, remove the meat onto a plate.

2. Add onions and garlic and fry until browned. Pour in stock, add tomato paste, bay leaves, thyme and porcini and bring to the boil. Add the meat and stir well. Simmer over low heat for 1 hour. Season with salt and pepper.

3. Spoon the beef stew into heatproof bowls or ramekins. Take the puff pastry and cut a circle bigger than the top of each pie-pot for the lid. Dampen the rim of the pastry again and then pop on the lid of each pie, sealing the edges with your fingers or the underneath of the prongs of a fork.

4. Mix the egg with milk, then brush the top of the puff pastry with the egg wash.

5. Preheat oven to 200°C (fan-assisted), then place the pie in the oven. Cook the pies for about 15 minutes. Once cooked, they should have puffed up magnificently. You can serve your beef pot pies with fries on the side, or it is good eaten on its own.







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