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Recipes
COOKIES - Almond Suji Cookies
By Aemelia
Mix all ingredients except oil Add oil bit by bit
- 1 kg flour
- 350 g ground almonds
- 400 g sugar (grind)
- 1 tsp baking powder
- 1 tsp baking soda
- pinch of salt
- 2 3/4 to 3 cups of oil (i used canola oil)
PASTRY - Bunuelos with Spicy Chocolate Sauce
By Aemelia
1. Preheat oil to 350°F. 2
- bunuelos:
- 2 cups plus 2 tablespoons all purpose flour
- 2 1/2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground anise seed (optional)
- 2/3 cup whole milk
- 2 eggs
- 1 1/2 tablespoons vegetable oil
- 1 1/2 teaspoons vanilla
- cinnamon-sugar:
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- chocolate sauce:
- 8 ounces semisweet or bittersweet chocolate (depending on preference), chopped
- 1 cup heavy cream, room temperature
- 2 tablespoons unsalted butter, room temperature
- 1 1/2 teaspoons chili powder
- 1/4 teaspoon cinnamon
- vegetable oil for frying
SOUP - Winter Melon Soup 红枣冬瓜排骨汤
By Aemelia
1. 先用盐和胡椒粉腌排骨。 2
- 冬瓜....... 1/4 粒（切块）
- 红枣....... 1/3 碗（去籽）
- 枸子....... 1/2 碗
- 排骨....... 适量（通常我都用10~12条排骨，长度平均4寸左右。可以用鸡肉。）
- 鱿鱼干... 适量（大概一个手掌那么大）
- 胡椒粉... 少量
- 盐........... 适量（我通常没加，加也只加一点点）
CHEESECAKE - Green Tea Japanese Cheese Cake
By Aemelia
Boil milk and butter together at medium heat, lower heat add in cream cheese and use hand whisk to stir til sm...
- Milk 265ml
- Butter 85g
- Cream cheese (room temperature) 250g
- Plain flour 40g
- Corn flour 35g
- Egg Yolks 7
- Vanilla essence 2tsp
- Egg whites 7
- Cream of tartar 3/4tsp
- Sugar 125g
- 2 tsp of Green tea powder to mix with 20ml of hot water
CAKE - Sugee Cake
By Aemelia
Preheat oven to 150 C Stir semolina flour, Self Raising flour, baking powder and nuts together in a bowl and leave...
- 250 gm butter, softened
- 250 castor sugar (i used 220g)
- 125 SR Flour (i used all purpose flour n add 1tsp baking powder)
- 1 tsp baking powder
- 125 gm semolina flour
- 50 gm cashews, ground (I used ground almonds)
- 1/3 cup evaporated milk
- 1 tsp pure vanilla extract
- 1 tsp buttercream essence or rose essence(i used cranberry extract)
- 5 eggs plus 1 yolk, the whole eggs separated
CAKE - Baumkuchen
By Aemelia
1. Cream the butter, egg yolks, vanilla sugar and almond essence until together until pale yellow
- 250 g butter
- 250 g sugar
- 1 tsp vanilla sugar
- 6 eggs (seperate whites and yolks)
- 150 g flour
- 100 g starch
- 1 tsp baking powder
- 3 drops of Almond essence
- 3 tbsp Amaretto
- Chocolate for icing and decoration
DIP - Tomato Relish
By Aemelia
Cut a shallow cross, about 3cm long, through the skin on the base of each tomato
- 400 g ripe tomatoes (about 3 medium tomatoes)
- 1 tablespoon (20ml) oil
- 100 g very finely diced red onion (about 1/2 large onion or 1 small onion)
- 1 medium red chilli, very finely diced (adjust the amount of chilli according to taste)
- 2 large garlic cloves, peeled and crushed
- 60 g (1/4 cup, very firmly packed) brown sugar
- 62 ml (1/4 cup) malt vinegar (brown vinegar)
- Salt and pepper, to taste
CAKE - Coconut Cake
By Aemelia
Cook’s Note: To open a coconut: Preheat the oven to 375 degrees F
- For the cake:
- 1 coconut, see Cook’s Note
- Vegetable oil, for cake pan
- 14 1/4 ounces cake flour, plus extra for pans, approximately 3 cups
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 cup fresh coconut milk
- 1/2 cup fresh coconut cream
- 8 ounces unsalted butter, room temperature
- 16 ounces sugar, approximately 2 1/4 cups
- 1 teaspoon coconut extract
- 4 egg whites
- 1/3 cup coconut water
- For the 7-Minute Frosting:
- 3 large egg whites
- 12 ounces sugar, approximately 1 3/4 cups
- 1/3 cup coconut water
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon kosher salt
- 1 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
- Grated coconut from 1 coconut, approximately 8 to 10 ounces
RICE - Claypot Chicken Rice
By Aemelia
Cut the chicken into smaller pieces
- Marinade:
- 500 g (2 pieces) Chicken Whole Leg
- 1/4 tsp Dark Soya Sauce
- 1 Tbsp Oyster Sauce
- 1/4 tsp Ground White Pepper
- 1 Tbsp Ginger Juice
- 1 tsp Sugar
- 1 tsp Sesame Oil
- 1 tsp Cornflour
- 1/2 tsp Sea Salt
- 300 g Long Grain Rice
- 420 ml Water
- Sauce (mixed together):
- 1 Tbsp Oyster Sauce
- 1/2 Tbsp Dark Soy Sauce
- 1 Tbsp Light Soy Sauce
- 2 Tbsp Hot Water
- 1 tsp Sesame Oil
- 1/2 Chinese Sausage (Lap Cheong), sliced
- 2 Pieces Salted Fish (optional)
- Some Chopped Scallions for garnishing
CAKE - Peanut Butter Cup Chocolate Cake Cheesecake
By Aemelia
Note: Plan ahead, this cake should be made over the course of 2-3 days
- Crustless Cheesecake portion:
- 30 mini peanut butter cups, each one quartered
- 2 sticks (16 tbsp) softened butter
- 1 cup granulated sugar
- 4- 8 oz packages cream cheese, softened
- 1- 3 oz. package cook and serve vanilla pudding
- 4 eggs
- 2 tsp baking powder
- 1 tbsp lemon juice
- Caramel for cake layers:
- 2-14 oz cans of sweetened condensed milk
- 10 tbsp. butter
- 80 caramels
- Scant cup of salted peanut halves
- Important note: This recipe is made in two batches, so all of the ingredients are divided.
- Chocolate cake portion:
- 1 3/4 cup all purpose flour
- 2 cups sugar
- 3/4 cups cocoa powder, unsweetened
- 2 tsp. baking powder
- 1 tsp salt
- 1 cup buttermilk
- 1/2 cup canola oil (or other vegetable oil)
- 2 eggs
- 1 tsp. vanilla extract
- 1 cup of coffee - must be hot!
- Chocolate ganache frosting:
- 13 oz. or 1 2/3 cup semisweet chocolate chips
- 1 1/2 cups heavy cream
- 1/2 tbsp. corn syrup
- Note: Remove cheesecake layers from freezer and unwrap. Choose your serving plate and line it with wax paper strips. Place cake over strips. Now you're ready to frost.
- Peanut Butter Frosting and Garnish:
- 2/3 cup creamy peanut butter
- 8 tbsp butter, softened
- 1 cup confectioners' sugar
- 9 mini peanut butter cups