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Recipes
KUIH - Kuih Cendol Agar-agar
By Aemelia
Top Layer: 1) Mix agar powder with 250ml water, set aside
- Note:
- If you're using store bought coconut milk, 1 coconut=200ml
- Cendol Layer500ml water
- 170 gm sugar
- 250 ml water
- 1.5 Tbsp agar-agar powder (12.5gm)
- extract from 1 coconut mixed with water totaling 250ml
- small pinch of salt
- 30 gm corn starch
- 500 gm cendol (2 cups, drained)
- Brown Layer:
- 200 gm gula Melaka (if using Thai palm sugar which is cream in colour, mix with some dark brown sugar to achieve colour)
- 500 ml water
- 2 blades pandan, shredded and knotted
- 250 ml water
- 1.5 Tbsp agar-agar powder (12.5gm)
- extract from 1 coconut mixed with water totaling 250ml + small pinch of salt
DESSERT - Concorde
By Aemelia
Preheat the oven to 120 °C Line the baking sheets with baking paper or silicone baking mat
- Chocolate meringue:
- 120 g Egg whites
- 120 g Icing sugar
- 30 g Cocoa powder
- 120 g Granulated sugar
- Chocolate mousse:
- 125 g Dark chocolate (70%)
- 75 g Unsalted butter (soft)
- 2 Egg yolks
- 40 g Icing sugar
- 90 g Egg whites
- 10 g Granulated sugar
- Icing sugar for sprinkle over the top of the Concordes
CAKE - Dobos Torte
By Aemelia
Directions for the sponge layers: NB
- Sponge cake layers:
- 6 large eggs, separated, at room temperature
- 1 1/3 cups (162g) confectioner’s (icing) sugar, divided
- 1 teaspoon (5ml) vanilla extract
- 1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)
- pinch of salt
- Chocolate Buttercream:
- 4 large eggs, at room temperature
- 1 cup (200g) caster (ultrafine or superfine white) sugar
- 4 oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped
- 2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature.
- Caramel topping:
- 1 cup (200g) caster (superfine or ultrafine white) sugar
- 12 tablespoons (180 ml) water
- 8 teaspoons (40 ml) lemon juice
- 1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower)
- Finishing touches:
- a 7” cardboard round
- 12 whole hazelnuts, peeled and toasted
- 1/2 cup (50g) peeled and finely chopped hazelnuts
VEGGIE - Pan Fried Scallops with XO Sauce
By Aemelia
Blanch scallops in boiling water for about 1 to 2 minutes
- Ingredients:
- 6 scallops (fresh or frozen), about 160 gm
- salt, to taste
- pepper, to taste
- 1/2 tsp Shaoxing wine
- 160 gm green beans
- 1 stalk celery, about 90 gm
- 1/2 tsp minced garlic
- 4 Tbsp salt-reduced chicken stock
- 2 Tbsp Lee Kum Kee XO sauce
- red chilli, finely chopped, for garnish, optional
- Thickening:
- 1/2 tsp corn flour / corn starch
- 2 Tbsp water
- sugar, to taste
- salt, to taste
ICE CREAM - Red Bean Ice Cream
By Aemelia
1. Heat the cream, milk, sugar in a sauce pan until it almost boils, about 5 minutes
- 1 cup heavy cream
- 1 cup milk
- 1/2 cups sugar
- 2 egg yolk
- 1/2 cup tsubuan (whole red beans simmered in water and sugar)
- 1/2 cup tsubushian (whole red beans simmered in water and sugar and then mashed)
VEGGIE - Fried Tofu with Stir fry Shimeji mushroom
By Aemelia
Cover the tofu with the paper towel and put on the microwaveable plate
- Seasoning:
- 300 g Silken tofu
- Pinch of salt
- All purpose flour, for covering the tofu
- vegetable oil for frying
- 130 g Shimeji mushrooms, cut the root out
- 1/4 Japanese Onion, cut into 3cm long
- 1 1/2 tbsp Sesame oil
- 75 g Minced pork
- 1 tbsp Black sesame seeds
- Corainder
- 1/4 tsp Finely chopped ginger
- 1 1/2 tbsp Shoyu (Japanese soy sauce)
- 2 tsp Rice vinegar
- 1 1/2 tsp Sugar
- 1/8 tsp Salt
DESSERT - Steamed Pumkin Pudding
By Aemelia
1. 先煮焦糖,鍋內放入糖和20g水
- 焦糖材料:
- 糖70g
- 水20g
- 熱水25g
- 南瓜布丁材料:
- 三花奶水 1罐 (12oz)
- 全蛋(大) 3個
- 蛋黃 1個
- 糖 65g
- 水 180g
- 南瓜泥 180g
- 香草精 1t
PRAWN - Salted Yolk Prawns 咸蛋黄炒虾
By Aemelia
Trim off the legs, antenna and the sharp thingy on the head off the prawns
- Ingredients:
- 350 g Prawns
- 2 Salted Egg Yolk
- 1 stem Curry Leaves
- 1 tablespoon Butter
- 2 tablespoon Evaporated Milk
- 1/2 teaspoon Salt
- 1/2 teaspoon Sugar
- Marinade:
- 1/2 tablespoon Oyster Sauce
- 1/2 tablespoon Light Soy Sauce
- 1/2 teaspoon Sugar
- 1/2 teaspoon Sesame Seed Oil
- 4 tablespoon Corn Flour
- 1 Egg
- a dash of pepper
CAKE - Pandan Sponge Cake with Shredded Coconut Frosting
By Aemelia
1. Preheat oven at 175 degree celsius
- Cake Ingredients:
- 5 eggs yolks
- 70 g castor sugar
- 90 ml corn oil
- 60 ml thick coconut milk mix with green food coloring (add in 1 tbsp pandan juice – optional)
- 170 g flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 pinch of salt
- For egg white mixture:
- 5 egg whites
- 1 tsp cream of tartar
- 70 g castor sugar
- Frosting Ingredients:
- 250 ml thickened cream
- 1 handful of shredded/dessicated coconut
- 1 tbsp icing sugar, sifted
- A handful of toasted almond flakes for decoration
CAKE - Green Tea Chiffon Cake with Green Tea White Chocolate Whipped Ganache
By Aemelia
Preheat an oven to 170C Line 20cm round cake pan with baking paper
- White chocolate green tea ganache:
- 65 g ............................................ Melted butter
- 70 g ............................................ Yolks
- 105 g .......................................... Egg whites
- 135 g .......................................... Granulated sugar (a)
- 50 g ............................................ Granulated sugar (b)
- 150 g .......................................... Cake flour
- 15 g ............................................ Green tea powder
- 1/2 tsp ........................................ Baking powder
- 100 ml ........................................ Water
- 1/2 tsp ........................................ Salt
- 250 g .......................................... Whipping cream
- 250 g .......................................... White chocolate, chopped if large
- 2 1/2 tbsp .................................. Green tea powder
- Syrup:
- 50 g ............................................ Simple syrup
- 1 tbsp ......................................... Green tea liquor (optional)