Aemelia's profile page
Recipes
CHICKEN - Fried Chicken Sandwich
By Aemelia
1. Place chicken and buttermilk in a large bowl and toss together
- 2 (6 ounce) boneless, skinless chicken breasts each sliced in half
- 2 cups buttermilk
- 1 1/2 cups all purpose flour
- 2 tablespoons smoked paprika
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chile powder
- 2 teaspoon cracked black pepper
- 1 teaspoon salt
- 2 eggs
- vegetable oil for frying
ICE CREAM - Dark Chocolate Ice Cream with Cacao Nibs
By Aemelia
Bring the cream to boiling point in a small saucepan
- 225 grams dark chocolate (I use 50%), chopped
- 1 1/2 cups [375 ml] heavy cream
- 1 1/2 cups [375 ml] whole milk
- 1/2 cup [100 grams]sugar
- 2 tbsp [20 grams] corn syrup
- Pinch of salt
- 4 large egg yolks
- 3/4 cup [90 grams] cacao nibs
COOKIES - Chocolate Chip Oreo Cookies
By Aemelia
03.04.2011 Crispy. Batter won't flatten, will stay in shape during baking
- 1 stick softened butter
- 6 Tablespoons granulated sugar
- 6 Tablespoons brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/4 Cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 broken pieces Oreo Cookies
- 1 Cup chocolate chips
PORK - Emperor Pork Ribs
By Aemelia
Two hours before cooking, marinate the pork with the soy sauce, sesame oil and white pepper
- Ingredients
- 1/2 pound pork ribs, de-boned and cut into small pieces
- 1 egg, beaten
- 1 cup plain flour
- 1 teaspoon black pepper
- 1/2 + 1/2 teaspoon salt
- 3 cups frying oil
- Marinade
- 1 tablespoon soy sauce
- 1/2 teaspoon white pepper
- 1/2 teaspoon sesame oil
- Sauce
- 2 tablespoon tomato ketchup
- 1 tablespoon chili sauce
- 1 tablespoon Worchestershire sauce
- 1/2 teaspoon brown sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoon dark soy sauce
- 1 1/2 tablespoon cooking wine
- 1 1/2 tablespoon water
VEGGIE - Asparagus with Almonds and Yogurt Dressing
By Aemelia
Hard-boil your eggs according to your favorite method
- 2 large eggs
- 1/3 cup whole blanched almonds, Marconas if you can get them
- Yogurt dressing
- 1 cup plain yogurt (strained or Greek-style if you can find it)
- 2 tablespoons lemon juice
- 1 teaspoon smoked paprika
- 1 small clove garlic, minced
- 1/4 teaspoon table salt
- Asparagus
- 1 tablespoon olive oil
- 1 pounds asparagus spears, tough ends trimmed or peeled
- Salt and freshly ground black pepper
- To serve
- Squeeze of lemon juice
- Drizzle of olive oil
- Coarse sea salt
BREAD - Isabelle’s Braided Hazelnut Bread
By Aemelia
Sweet Dough: 1. Mix all ingredients in a mixer until the dough is soft and smooth
- Sweet Dough:
- 150 ml milk
- 2 tsp yeast
- 3 tbsp sugar
- 50 g butter
- 250 g flour
- 1/2 tsp salt
- Hazelnut mix:
- 150 g hazelnut
- 3 tbsp sugar
- 1 apple, peeled and thickly grated
- Finely grated zest of half a lemon
- Juice of half a lemon
- Approximately 3 tbsp cream
- 3 tbsp apricot jam
- Icing:
- 100 g icing sugar
- 1/2 tbsp lemon juice
- 1 tbsp water
DESSERT - White Chocolate Mousse and Brandy Snap Baskets
By Aemelia
Mousse: 1. Melt chocolate on a double boiler until smooth
- Mousse:
- 320 g white chocolate
- 4 eggs (separated)
- 1 1/2 cups cream
- 1 tsp gelatine
- Cylinders:
- 50 g butter
- 50 g caster sugar
- 2 tbsp golden syrup
- 1/2 tsp ground ginger
- 50 g plain flour
KUIH - Green Tea Mochi with Azuki Bean Filling
By Aemelia
1. With wet hands, take 1 tbsp of azuki/ red bean paste and roll it into a ball
- 1 cup of Mochiko/glutinous rice flour
- 2 tbsp of sugar
- 1 tsp of green tea powder
- 2/3 cup of water
- Some sweet azuki/red bean paste
- Some cornstarch – for dusting
PASTRY - Doughnuts 1
By Aemelia
1:Prepare boiling water and pour boiling water into flour(A) in a mixing bowl
- (A)Dough Starter:
- 100 g bread flour
- 70 g boiling water
- (B)Main Dough:
- 250 g bread flour
- 150 g all purpose flour
- 10 g milk powder
- 1 tsp baking powder
- 6 g salt
- 50 g granulated sugar
- 8 g instant active yeast
- (C):
- 1 nos cold egg
- 160 g cold water
- (D):
- 50 g butter
- some sugar powder for sprinkle*optional*
- Sugar syrup:
- 25 g boiling water
- 160 g sugar powder
- cook at low heat until thicken,coat the donut while it's still hot*
JAM - Kaya Coconut Jam
By Aemelia
Place sugar, coconut milk, and Pandan leaves in a medium size mixing bowl
- 4 Large Eggs
- 250 ml Coconut Milk
- 125 grams Turbidano Raw Sugar
- 3 Pandan Leaves, knotted (optional)