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Recipes
CAKE - Chocolate Cake
By Aemelia
Preheat oven to 160 degrees Celsius (140 degrees Celsius fan-forced)
- Cake:
- 125 g butter (if using unsalted butter, add 1/4 teaspoon salt)
- 100 g dark chocolate
- 155 ml (1/2 cup plus 1 1/2 tablespoons) water
- 12 g (1 1/2 tablespoons, firmly packed) cocoa powder
- 1/2 teaspoon instant coffee granules/powder
- 168 g (3/4 cup) caster sugar
- 1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
- 1 large egg (we use eggs with a minimum weight of 59g)
- 125 g (1/2 cup plus 1/3 cup) self-raising flour
- Ganache:
- 60 g milk chocolate
- 65 g dark chocolate
- 50 ml (2 1/2 tablespoons) thickened cream (35 percent fat)
PASTE - Homemade Red Bean Paste (家居自制红豆沙馅）
By Aemelia
Clean the red bean and put about 1 litre of water together with the washed red bean in a pressure cooker
- 500 grams of red beans
- 200 grams of brown sugar
- 4 tablespoons of maltose
- 4 tablespoons of glutinous rice flour (optional)
- 250 grams of lard or peanut oil
- As for oil and sugar, it is advisable that you add gradually along the preparation. You may need more or less depending on your desired texture and smoothness.
SNACKS - Glutinous Rice With Sweet Coconut (Pulut Inti)
By Aemelia
Coconut Filling: In a medium pan, combine the water gula Jawa or palm sugar, cane sugar, and panda leaves
- Coconut Filling:
- 100 g Gula Jawa or Palm Sugar, roughly chopped
- 2 Tbsp Cane Sugar
- 100 ml Water
- 2 Pandan Leaf, knotted
- 150 g Grated Coconut
- Glutinous Rice:
- 400 g Glutinous Rice, soaked 2 hours, rinsed & drain well
- 1/2 tsp Sea Salt
- 200 ml Coconut Milk
- 2 Pandan Leaf, tied into a knot
COOKIES - Shortbread Cookies
By Aemelia
Preheat oven to 325 degrees
- 2 sticks Plus 2 Tablespoons Salted Butter, Softened
- 1 cup Sugar
- 2 cups All-purpose Flour
- 1 cup (scant) Corn Starch
DIP - Homemade Cheesy Chili Dip
By Aemelia
In a large skillet, brown the sausage until golden brown and crumbled into small pieces
- 1 lb. ground pork sausage
- 1 heaping tablespoon taco seasoning*
- 1/4 teaspoon cayenne
- 1 14-ounce can black beans, rinsed
- 1 1/2 cups salsa
- 1/2 cup water
- 2 tablespoons butter
- 3 tablespoons flour
- 1 3/4 cups milk
- 1 cup shredded cheese
- fresh cilantro and/or green onions
SCONE- Cranberry Crème Fraîche Biscuits
By Aemelia
Preheat the oven to 180°C
- 220 g Cake flour
- 3 tsp Baking powder
- 30 g Sugar
- 1/4 tsp Salt
- 30 g Dried cranberry
- 100 g Unsalted butter (cold and cut into small pieces)
- 1 Egg
- 40 g Crème Fraîche
- 1 tsp Milk
- Milk, and sugar for brushing and sprinkle on top of the biscuits
CHICKEN - Lemon Chicken
By Aemelia
1 Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine
- 3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
- 2 Tbsp lemon zest
- 1/3 cup lemon juice
- 2 cloves garlic, crushed
- 2 Tbsp fresh chopped thyme (or 2 teaspoons dried)
- 1 Tbsp fresh chopped rosemary (or 1 teaspoon dried)
- 1 teaspoons salt
- 1 teaspoon black pepper
- 2-3 Tbsp melted butter
- Lemon slices for garnish
CAKE - Deep Chocolate Sour Cream Pound Cake
By Aemelia
Position a rack in the center of the oven and preheat the oven to 325 degrees F
- 1.5 cups (181g) all-purpose flour
- 1/2 cup (57g) cake flour
- 1 cup (92g) Dutch-processed cocoa powder
- 2.25 teaspoons baking powder
- 1/2 teaspoon salt
- 1.5 cups (340g) unsalted butter, softened
- 2.5 cups (500g) granulated sugar - i used 430g
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup (242g) sour cream
CHEESECAKE - Pumpkin Cheesecake with Gingersnap Crust
By Aemelia
Crust: Preheat oven to 350 degrees F
- For crust:
- Nonstick vegetable oil spray
- 2 cups gingersnap cookie crumbs (about 9 ounces)
- 1 cup pecans (about 3 1/2 ounces)
- 1/4 cup (packed) golden brown sugar
- 2 tablespoons chopped crystallized ginger
- 1/4 cup (1/2 stick) unsalted butter, melted
- For filling:
- 4 8-ounce packages cream cheese, room temperature
- 2 cups sugar
- 1 15-ounce can pure pumpkin puree
- 5 large eggs
- 3 tablespoons all purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 2 tablespoons vanilla extract
SOUP - Chicken Noodle "Alphabet" Soup
By Aemelia
Heat the olive oil in a stockpot over high heat
- 2 Pieces (500g) of Boneless and Skinless Chicken Breast
- 2 to 3 Tbsp Olive Oil
- 1 Large Yellow Onion, diced
- 2 Cloves Garlic, chopped 2 Carrots, peeled and diced
- 3 Ribs Celery, diced
- 1 Large Yellow Potato, diced
- 1 Tin (14oz/398ml) Diced Tomatoes
- 1 tsp Italian Seasoning
- 8 About 8 Cups of Chicken Stock
- 1/2 Cup Alphabet Pasta
- Flat Leaf Parsley, chopped
- Sea Salt
- Freshly Ground Black Pepper