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Recipes
PORK - Spare Ribs
By Aemelia
In a saucepan, combine tomato sauce, Worcestershire sauce, hot sauce, water, vinegar, sugar and salt
- 1 cup tomato sauce
- 1 tablespoon Worcestershire sauce
- 2 to 3 dashes hot pepper sauce, such as Tabasco
- 1 cup water
- 1/4 cup vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon celery seed
- 2 kg pork spareribs
- 1 lemon, thinly sliced
- 1 large onion, thinly sliced
RICE - Mediterranean Style Farro Salad
By Aemelia
Pour farro into a large pot and fill with three cups of water
- Shallot-herb vinaigrette:
- 1 cup farro, rinsed
- 2 tablespoons extra-virgin olive oil
- 1/4 red onion, diced
- 2 garlic cloves, minced
- 5 shiitake mushrooms, cleaned, stemmed and thinly sliced
- 5 kalamata olives, pitted and thinly sliced
- 4 sun-dried tomatoes, thinly sliced
- 3 ounces Feta, crumbled (plus extra for garnish)
- Salt and pepper to taste
- 3 tablespoons minced shallot
- 2 garlic cloves, minced
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons minced Italian parsley
- 1 tablespoon minced oregano
- 2 teaspoons thinly sliced mint
- 2 teaspoons minced marjoram
- 1 teaspoon thinly sliced chives
- 1/2 –2/3 cup extra-virgin olive oil
BREAD - Garlic Butter Fan Tan Rolls
By Aemelia
1 Scald the milk and set aside to cool to blood temperature
- 225 ml milk
- 15 g fresh yeast* (or 5 g instant yeast)
- 2 tsp caster sugar
- 450 g strong white flour
- 2 tsp salt
- 30 g vegetable shortening or lard
- 1 egg, beaten
- 55 g salted butter, softened
- 4 cloves of garlic, crushed
- 2 tbsp chopped flat-leaf parsley
BARS - Crunchy S’mores Bars
By Aemelia
Melt the butter in a large pot over medium-low heat
- 5 tablespoons unsalted butter, plus a dab for greasing the pan
- 1 10.5-ounce bag miniature marshmallows
- 1 12-ounce box Golden Grahams cereal
- 1 12-ounce bag milk chocolate chips
CHICKEN - Tangy Thai Wings
By Aemelia
Combine all ingredients together
- 12 Mid-joint Wings
- 50 ml Lime Juice
- 2 tablespoon Thai Chili Sauce with Garlic
- 2 tablespoon Light Soy Sauce
- 1 teaspoon grated Fresh Ginger
- 1/2 tablespoon Chopped Garlic
- 2 teaspoon Honey
CAKE - Lemon and Orange Cake
By Aemelia
Preheat oven to 170 degrees Celsius (150 degrees Celsius fan-forced)
- Cake:
- We use a combination of lemon and orange juice in this buttery citrus cake. You could use all lemon juice to make a lemon cake, or all orange juice to make an orange cake.
- The thin icing sets crisp on top and adds extra citrus flavour and sweetness (the cake itself isn't overly sweet). A dusting of icing sugar would be a nice alternative to icing.
- This cake is best served on the day it is made.
- We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
- 185 g (3/4 cup) butter, softened (if using unsalted butter, add 1/4 teaspoon fine table salt with the butter)
- 190 g (3/4 cup + 5 teaspoons) caster sugar
- 3 large eggs at room temperature (we use eggs with a minimum weight of 59g)
- 1 teaspoon finely grated zest (lemon and/or orange)
- 185 g (1 1/4 cups) self-raising flour
- 4 tablespoons (80ml) citrus juice (we use 2 tablespoons orange juice and 2 tablespoons lemon juice)
- Citrus Icing:
- 150 g (1 cup plus 1 tablespoon) icing sugar
- 30 ml (1 1/2 tablespoons) citrus juice (either lemon or orange or a mixture of both)
COOKIES - Love Letters (Kuih Kapit)
By Aemelia
Combine the eggs and sugar in a mixing bowl, and mix well
- 4 Large Eggs
- 100 g Sugar
- 450 ml Coconut Milk
- 50 g Rice Flour, sifted
- 75 g All-Purpose Flour, sifted
PORK - Fragrant Deep-fried Pork With Sesame And Peanut Sauce
By Aemelia
Slice off pork skin and trim the excess fat
- Ingredients
- 300 g pork belly
- 2 tbsp toasted groundnuts, coarsely ground
- 1 tbsp toasted sesame seeds
- Seasoning
- 1/4 tsp Chinese Five Spice powder
- 1/8 tsp thick soy sauce
- 1/2 tsp pepper
- 1 tsp sugar
- 1 egg
- 1 tbsp plain flour
- 1 tsp cornflour
- Sauce
- 1 tbsp maltose (mak nga tong)
- 3 tbsp tomato sauce
- 1 tsp sugar
- 100 ml water
CAKE - Almond Cake
By Aemelia
CAKE: 1) Line and grease a 8" or 9" cake tin
- CAKE:
- 150 gram of butter
- 150 gram of sugar
- 275 gram of flour
- 1 tsp of baking powder
- 1/2 tsp of salt
- 3 eggs
- 200 ml of milk
- 100 gram of ground almond
- 1 tsp of almond essence
- 1 tsp of lemon zest
- Lemon curd:
- 5 egg yolks
- 1 cup of sugar
- 2 tsp of corn starch
- 4 lemons - zested and juiced
- 50 gram of butter
RICE - Pumpkin Rice
By Aemelia
1. Saute shallot until golden brown
- Sauce:
- 2 cups of rice
- 300 g pumpkin (cut into cubes size)
- pork (sliced thinly)
- 5 dried mushroom (sliced thinly)
- 10 g dried shrimp (roughly chopped)
- shallots (sliced thinly)
- 5 cloves garlic (minced)
- water
- 1 tsp oyster sauce
- 3 tbsp light soya sauce
- 1 tsp thick soya sauce
- 1 chicken cube
- dash of white pepper and salt