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I’m Sandy.

An inspiring menu developer as seen on the current series of MasterChef 2020 on BBC1

MasterChef: ‘Never seen that!’John and Gregg stunned as chef commits BBC first

sandytangst

✨ANNOUNCEMNET TIME✨ This time, I’m so thril

A protein packed treat that I would like to share:

A protein packed treat that I would like to share: Protein Banana Walnut (and coffee 🤫) Bread

One loaf of this contains 92g (70g protein) of impact whey isolate protein powder from @myproteinuk. They provide a great energy source and keep my carb craving in check every morning.

I have tried out different recipes before, and it's been quite challenging to add protein powder in baking applications while maintaining its taste and texture. But I think I have finally smashed it with this version:

RECIPE
Using a 2lb tin

4 bananas, very ripen
4 large eggs
Vegetable oil
Invert sugar syrup
100g self raising flour
70g wholemeal flour
92g whey protein isolate powder @myproteinuk
50g corn flour
50ml instant coffee
6g bicarbonate of soda
6g baking powder
100g vegetable oil
Handful of walnuts

𝔻𝕒𝕪𝕤 𝕀 𝕗𝕖𝕖𝕝 𝕝𝕚𝕜𝕖 𝕘𝕝𝕦𝕥𝕥𝕠𝕟𝕪 𝕓𝕣𝕚𝕟𝕘𝕤 𝕞𝕖 𝕙𝕠𝕡𝕖

✴️ Razor clams with chilli, garlic, soy and sesame oil
✴️ Mussels with chorizo & cider

Some sweet potato fries & my five-a-day (all packed into one meal) sautéed cabbage

#sinteng #foodie #instafood

Beautiful Sunday roast ❤️ ✅ Roasties cooked

Beautiful Sunday roast ❤️

✅ Roasties cooked in beef dripping
✅ Smoked bacon sautéed cabbage
✅ Honey garlic roasted carrots
✅ Wild mushrooms and onions stuffing
✅ (hidden) Yorkshires
✅ Perfectly cooked sirloin joint

#sundayroast

Happy Thursday! 🤗 And happier for my tummy thi

Happy Thursday! 🤗

And happier for my tummy this morning with a special breakfast 😚 芋泥肉鬆小貝 is a mini sandwich cake with a sweet taro filling, coated with meat floss, sesame seeds and seaweeds crunch. It's one of those sweet & savory items that I just can't resist having more 😋

The cake base is super light and fluffy, I feel like biting into a pillow filled with creamy fillings.

Let me know if you want the recipes, because if no one is asking then I'm lazy 😂😂

#cake #cakes #cakedecorating #chocolate #food #dessert #cakesofinstagram #birthday #instafood #cakestagram #foodporn #instacake #baking #yummy #homemade #sweet #love #cupcakes #bakery #foodie #delicious #cakeart #pastry #instagood #foodphotography #tarocake

Since the mooncake project, I have been exploring

Since the mooncake project, I have been exploring the benefits and other usage of invert sugar. It is one of the ingredients that I wished I have leveraged more in the past. In many baking applications, it is superb in increasing the product's tenderness and moistness. You can probably spot ingredients with similar chemical composition, like corn syrup and honey appear in many recipes. And above all, what I love is it really helps intensifying aromas, especially in sorbet and chocolate ganache.
Good news is that you can easily make them at home and store them in bulk. It is essentially heating sucrose (any off-the-shelf granulated sugar) with water and a touch of acid as a catalyst, i.e. lemon juice, cream of tartar.
The catch is using a non-reactive pot/ pan, as well as a material that holds heat well and distributes it though the ingredients evenly so that you get a perfect result. This includes materials like stainless steel. For this instance, I have been using @samuelgrovesgb Classic Tri-Ply stainless steel casserole pan. The use of an aluminium core allows the pot to heat up fast and distribute heat evenly. While the inner layer does its work to maintain the heat and provide a versatile surface for any types of cooking. Here are the specification that speaks for itself:
Outer layer: 430 Stainless Steel 0.5mm Thick
Core Layer: 1050 Aluminium 2.1mm Thick
Inner Layer: 304 Stainless Steel 0.4mm Thick.

RECIPE

1000g caster sugar
600g water
60g lemon juice
To neutralise：
100g water
2g bicarbonate of soda
Bring sugar, water and lemon juice to boil. Brush away any sugar crystals stuck to the side of the pan with pastry brush dipped in water.
Without stirring boil the mixture to 118°C. Remove from heat.
Mix bicarbonate of soda and water together, then add to the sugar mixture. Stir to mix well.
Let cool at room temperature. Store in a refrigerator. Invert sugar will last at least 6 months.

Dropped off a collection made for @overthemoonmovi

Dropped off a collection made for @overthemoonmovie @netflixuk before locking myself up again at home. Bright side is I can rest properly before the next sprint, which I cannot wait to share with you all.

I love bouncing creative ideas back and forth with my clients, and there is always a way to turn a concept into tangibles.

#overthemoon #mooncakes

Oyster sauce-based risotto? Correct, you heard me

Oyster sauce-based risotto? Correct, you heard me right!⁣
⁣
Apart from adding flavours to a marinade and being a perfect ingredient for a classic stir-fry, Lee Kum Kee’s Oyster Sauce is so versatile that sometimes I dilute it with water to create a base for risotto or meat stew. This recipe is so easy to make and, HANDS DOWN, one of the best risotto dishes you will ever make, packed with flavours from the umami combo of fresh shiitake mushroom and Lee Kum Kee’s Oyster Sauce. All the flavours get absorbed nicely by the arborio rice, resulting in a creamy texture. I also added asparagus for additional freshness and ‘bite’ to the overall structure of this dish.⁣
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Lee Kum Kee’s Oyster Sauces are made with the finest oyster extracts. Its umami taste adds new dimensions to cooking and is versatile in all kinds of cooking. #ad All @lkkeurope products mentioned are available at @tescofood.⁣
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#risotto #shiitakemushroomsrisotto #lkkrecipes #oystersauce #lkk #chineserecipe #chinesefood⁣
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Ingredients⁠⁣
200g arborio rice⁠⁣
125g fresh shiitake mushrooms, sliced⁠⁣
60g asparagus⁠⁣
1 shallot, finely chopped⁠⁣
2 cloves of garlic, crushed⁠⁣
2Tbsp olive oil⁠⁣
1Tbsp Lee Kum Kee Premium Light Soy Sauce (to taste)⁠⁣
Stock:⁠⁣
2 Tbsp Lee Kum Kee Premium Oyster Sauce with 400ml water (or vegan-friendly Lee Kum Kee Mushroom Vegetarian Stir-Fry Sauce )⁠⁣
600ml water (exact quantity depends on the absorption from rice)⁠⁣
Garnish⁠⁣
Parmesan cheese, grated (optional; you can also use cashew meal as a vegan alternative)⁠⁣
Parsley (optional)⁠⁣
⁠⁣
Method⁠⁣
1. Add oil into a pan over a medium heat. Add chopped shallot and cook for 2-3 minutes until they are softened. Then add the crushed garlic and cook for another minute before adding sliced shiitake mushroom. Sauté mushroom for another 4 minutes until they are softened.⁠⁣
2. Add arborio rice and turn up the heat. Keep stirring until the rice is incorporated evenly with the other ingredients. Cook for another 6 minutes, until the rice is lightly toasted with a golden colour. Add asparagus and keep stirring.⁠⁣
*continue in comments*

This week I have been craving for a Hainanese Chic

This week I have been craving for a Hainanese Chicken Rice - tada! 🍚😋 To save the hassle, I sous vide chicken leg with lemongrass, shallots, spring onions and ginger at 160 degree F for 90 minutes. Results are these succulent chicken, but the highlight is actually the rice which is immersed in chicken fats and chicken stock, cooked with more ginger, garlic and shallot.

#Hainanesechickenrice

Ready for the rocket launch? 🚀🐰 You guys mi

Finally open the Bordeaux of my birth year (yes, 1

Finally open the Bordeaux of my birth year (yes, 1995 that is!). Got this last month as a birthday present, but never get to enjoy it. So this evening, we decided to get something delicious and simple - a tomahawk to go with it.

At the same age as me, it still supplies youthful notes of cedar, tobacco, chassis but with a charming finish.

Interesting fact with the heart symbol on the bottle, which has always be the symbol of Calon since the 18th century, thanks to the Marquis de Ségur and this sentence which has travelled through time: “I make wine at Lafite and Latour, but my heart is at Calon”.

Very thoughtful gift and I enjoyed it a lot.

#calonségur #bordeaux #carbenetsauvignon

A very overdue 3 course meal evening, trying out s

A very overdue 3 course meal evening, trying out some recipes in the Japanese Larder @thelondonfoodie

1️⃣ Wasabi Mayo & Celeriac
2️⃣ Soy cured salmon with Brocoli stem and shimeji mushrooms
3️⃣ Matcha boba panna cotta

It was pure joy to cook freely like this again. I should do this more often.

#3course #matcha #pannacotta #salmon #celeriac

For the days I just feel like something ALL-IN-ONE

For the days I just feel like something ALL-IN-ONE, this is it. My way of making a Korean Bulgogi Beef Bowl using @lkkeurope’s umami store cupboard hero - Premium Oyster Sauce, their Premium Light Soy Sauce and a touch of their Pure Sesame Oil. Marinate along with the spicy, fermented Gochujang for a good 30 minutes before cooking to allow all the goodness to be absorbed by the protein.⁣
⁣
Did you know that Lee Kum Kee is the original inventor of Oyster Sauce? When its founder Lee Kum Sheung was working at his tea stall in Southern China back in 1888 he was boiling a pot of oyster soup one day, but lost track of time. When he remembered, he found that the soup had simmered down to a thick sauce which had an irresistible, delicious flavour, and started selling it!⁣
⁣
All @lkkeurope products mentioned are available at @tescofood.⁣
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#bulgogi #beefdish #beefbowl #asianrecipes #LeeKumKee #recipes #chinesefood⁣
⁣
Ingredients: ⁣
·        300g Rib eye steak, sliced and marinated with: ⁣
o   2 Ttbsp Lee Kum Kee Premium Oyster Sauce⁣
o   1 Ttbsp Gochujang (Korean chilli paste)⁣
o   1 Ttbsp cornflour⁣
o   1 egg⁣
o   1 tsp ground black pepper⁣
o   1 Ttbsp Lee Kum Kee Premium Light Soy Sauce ⁣
o   1 Ttbsp Lee Kum Kee Pure Sesame Oil⁣
·        2 red onions, sliced⁣
·        15g ginger, finely diced⁣
·        4 Tbsp vegetable oil, divided into two⁣
⁣
Serve in 2 bowls with:⁣
·        500g cooked brown rice⁣
·        ½ cucumber, sliced⁣
·        60g shredded carrots⁣
·        2 eggs, fried⁣
·        Sesame seeds to garnish⁣
⁣
Method:⁣
1.      Combine the sauce mix to create a marinade for the beef. Add the beef and marinate for at least 30 minutes before cooking. (Tip: Give the beef a good rub. I usually wear a glove and mix in a circular motion to massage in the marinade and tenderise the beef.)⁣
2.      Add 2 Tbsp of vegetable oil in a hot pan over medium-high heat. Add marinated beef into the pan and stir-fry for about 6 minutes until it is cooked-through. Transfer from the pan to a bowl. ⁣
3.      With the same pan, add 2 Tbsp of vegetable oil over a medium heat. Add the onions and ginger and stir fry them for 2-3 minutes until the onions are softened.⁣
*CONT. IN COMMENT

This is one of my favourite recipes that really br

This is one of my favourite recipes that really brings Zhenjiang vinegar (the base of @lkkeurope’s Seasoned Rice Vinegar) under the spotlight. Add a splash of their rich and complex Premium Light Soy Sauce, followed by their Premium Dark Soy Sauce for colour and lustre. Mix in the Oyster Sauce for a rich, umami taste and smooth velvety texture. Marinate your ribs and pop them into the fridge to soak up the juices overnight. For those not cooking on the BBQ, this dish cooks just as well in an oven. Serve with Asian slaw as a fresh and crunchy side. #ad ⁣
⁣
All @lkkeurope products mentioned are available at @tescofood.⁣
⁣
#ribs #sweetnsour #ribsrecipes #f52 #asianslaw #mealinspiration #quickmeal #mealideas #food #LeeKumKee ⁣
⁣
𝐒𝐚𝐧𝐝𝐲 𝐓𝐚𝐧𝐠’𝐬 𝐒𝐡𝐚𝐧𝐠𝐡𝐚𝐢 𝐒𝐰𝐞𝐞𝐭 & 𝐒𝐨𝐮𝐫 𝐒𝐩𝐚𝐫𝐞𝐫𝐢𝐛𝐬 𝐰𝐢𝐭𝐡 𝐀𝐬𝐢𝐚𝐧 𝐂𝐨𝐥𝐞𝐬𝐥𝐚𝐰⁣
⁣
Serves: 2⁣
⁣
Prep time: 5 mins⁣
Cook time: 40 mins⁣
⁣
Ingredients: ⁣
⁣
700g Pork ribs, marinated with below sauce mix (overnight):⁣
⁣
2 tbsp Lee Kum Kee Seasoned Rice Vinegar⁣
3 tbsp Lee Kum Kee Premium Oyster Sauce⁣
2 tbsp Lee Kum Kee Premium Light Soy Sauce ⁣
2 tbsp Lee Kum Kee Premium Dark Soy Sauce⁣
2 cloves of garlic⁣
15g ginger⁣
2 tbsp honey⁣
1 tbsp Shaoxing wine/ sherry⁣
2 tbsp cornflour⁣
⁣
A pinch of sesame seeds⁣
⁣
Asian Coleslaw:⁣
⁣
200g white cabbage, shredded⁣
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200g red cabbage, shredded⁣
⁣
200g carrots, grated⁣
⁣
½ tbsp Lee Kum Kee Pure Sesame Oil⁣
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4 tbsp Lee Kum Kee Sriracha Mayo (or you can make your own mayo!)⁣
⁣
Method:⁣
⁣
Combine the Lee Kum Kee Seasoned Rice Vinegar, Oyster Sauce, Premium Light Soy Sauce, Premium Dark Soy Sauce, garlic, ginger, honey, Shaoxing wine, corn flour and sesame seeds with the ribs. Leave overnight to marinate. ⁣
⁣
Pre-heat oven to 200°C / 180°C / gas mark 6.⁣
⁣
Place ribs onto the baking tray and bake for 40 minutes until cooked through.⁣
⁣
Serve with coleslaw and garnished with sesame seeds.⁣
⁣
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How to make your own mayo⁣
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Ingredients:⁣
⁣
1 egg yolk⁣
⁣
2 tbsp Lee Kum Kee Pure Sesame Oil, plus excess adding a little at a time⁣
⁣
2 tbsp Lee Kum Kee Chilli Garlic Sauce ⁣
⁣
1 tbsp apple cider vinegar⁣
⁣
Pinch of salt ⁣
⁣
*Cont. in the comment section*

Make sure you order before next Thursday 24th, to

Make sure you order before next Thursday 24th, to get your order delivered by Mid-Autumn festival (1st Oct).

Order now via Link in Bio.

Also feel free to pop down to @chinatownbakery_london and Bake 麵包屋 to pick them up straight away! ❤️

GRAB IT FAST! Amazon link in Bio 🔗 it's availab

GRAB IT FAST! Amazon link in Bio 🔗 it's available again

Trio Box, 2 pieces for each flavour £25
- Salted Duck Egg Custard 🥚
- Guinness Chocolate 🍫
- Charcoal Black Sesame 🖤

Salted Custard Box, 6 pieces of the classic salted duck egg flavour £25

🍺A GUINNESS MOONCAKE?! 🥮I would have never d

🍺A GUINNESS MOONCAKE?! 🥮I would have never dared to try this before I went into Masterchef UK, but...

Finally! I'm so excited to share this exciting news with you. My first ever product - "Under the Same Moon" Lava Mooncake Collection is available to order online now* on Amazon.co.uk (see link in Bio) and will be on sale at @chinatownbakery_london store in Newport Place from the 19th September till 11th October.

Option 1️⃣ Trio Box, 2 pieces for each flavour (£25)
- Salted Duck Egg Custard 🥚
- Guinness Chocolate 🍫
- Charcoal Black Sesame 🖤

Option 2️⃣ Salted Custard Box, 6 pieces of the classic salted duck egg flavour (£25)

*If you order between now and the 19th September, you will receive your order on the week commencing the 21st. The last cut off date will be 24th September for those who wish to receive them on time for Mid-Autumn Festival.

Order now using the link on my Bio!

#mooncake #lavamooncake

Some more fabulous meal inspiration for Friday eve

Some more fabulous meal inspiration for Friday evenings. These lemon shredded chicken noodles are quick to prepare and provide a light and refreshing dish which is packed full of aromatic, Asian flavours. Ideal for date night or sharing with the family – the leftovers make a great lunch dish the next day too.⁣
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The combination of Lee Kum Kee’s new Seasoned Rice Vinegar, their Pure Sesame Oil and Light Soy Sauce along with Sichuan peppercorn oil, garlic and chillies makes the best Asian-style vinaigrette.⁣
⁣
This is my go-to ‘cold-dressing’ (涼拌). It’s delicious with any salad and the pungent flavours will make you want to dish up more! ⁣
⁣
@LKKeurope’s Seasoned Rice Vinegar has subtle sweet, woody and smoky flavours so the options are endless. I also use it as a dipping sauce for dumplings and spring rolls or a marinade for meat. Add it to your cupboard to bring flavour to any meal. You can find @lkkeurope’s range of sauces in @Tescofood⁣
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#ad #LKK #noodle #sichuannoodle #dressing #涼拌 #foodie #f52 #LeeKumKee #fridaymeal #mealinspiration #mealoftheday #chickendish⁣
⁣
Serves: 2 ⁣
⁣
Prep time: 10 mins⁣
⁣Cook time: 40 mins⁣
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⁣
Ingredients: ⁣
⁣
2 chicken legs (2x 250g), pre-seasoned with salt (at least 30 minutes before cooking up to overnight)⁣
⁣
3 tbsp Sichuan peppercorn oil ⁣
⁣
5 dried chillies, crushed⁣
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125g or 2 nests of wholewheat noodles, cooked (follow the pack instruction)⁣
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A handful of coriander, chopped⁣
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Roasted peanuts, crushed⁣
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Sauce mix:⁣
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2 cloves of garlic, chopped⁣
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1 red onion, sliced⁣
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2 tbsp Lee Kum Kee Seasoned Rice Vinegar⁣
⁣
4 tbsp Lee Kum Kee Premium Light Soy Sauce ⁣
⁣
½ tbsp Lee Kum Kee Pure Sesame Oil⁣
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½ lemon, juice and grated zest⁣
⁣
⁣
Method:⁣
1. Boil water in a pan over a high heat. Once boiling, add a pinch of salt followed by the chicken legs, ensuring the water covers the chicken. Put the lid on and let it simmer for 30 – 40 minutes until they are cooked through. (Tip: you can use a meat thermometer to check the internal temperature. Aim for 77-79°C so that it’s completely off the bone). ⁣
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Continue in comment.

Last day in the West Country ☀️Now I can happi

Last day in the West Country ☀️Now I can happily accept that the summer is officially over

#cornwall #seaside #Englishsummer #holiday

🆃🅴🅰🆂🅴🆁 So... Where should we st

🆃🅴🅰🆂🅴🆁
So... Where should we start? 👀👀

🌑🌒🌓🌔🌕🌖🌗🌘

This year has been an incredibly challenging year for many, especially those who are miles from their families and loved ones. 🙋🏻‍♀️ I decided to land this initiative "Under the same moon", wishing to spread the positive message of by being under the same sky, we can still feel close to our family and friends this autumn, knowing 𝐡𝐨𝐦𝐞 𝐢𝐬 𝐰𝐡𝐞𝐫𝐞 𝐭𝐡𝐞 𝐡𝐞𝐚𝐫𝐭 𝐢𝐬.

The official launch of my FIRST PASTRY COLLECTION will be in early September, however this doesn't stop me sharing this exciting news with you. AND As a way to say Thank You to my dearest followers, you will have the opportunity to be one of the first few to try this collection, which will be shipped directly to you if you are one of the lucky winners (UK mainland only) .

🆃🅾 🅴🅽🆃🅴🆁 🆃🅷🅴 🅶🅸🆅🅴🅰🆆🅰🆈:
1. Follow myself @sandytangst
2. Tag a friend in each comment, one comment as one entry (Max. five entries per account)

End on 11th September 2020 midnight, and winners to be announced on the next day.

#pastry #underthesamemoon #foodie #londonfoodie #giveaway #desserts #masterchefuk #masterchef #mooncake

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