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Recipes
PASTA - Pasta with Bacon and Mushrooms
By Aemelia
Cook pasta according to package directions
- 2 Tablespoons Olive Oil
- 3 slices Thin Bacon, Cut Into 1/2-inch Pieces
- 3 cloves Garlic, Minced
- 1 package (10 Ounce) White Button Mushrooms, Sliced Thin
- 1 cup Low Sodium Chicken Broth (OR Dry White Wine)
- 1 cup Half-and-half
- 1/4 cups Heavy Whipping Cream
- 3 whole Green Onions, White And Light Green Parts Sliced
- 1/4 cups Flat-leaf Parsley, Minced
- 1/2 cups Freshly Grated Parmesan Cheese
- Salt To Taste
- Freshly Ground Black Pepper, To Taste
- 1 pound Thin Spaghetti Or Angel Hair Pasta
- Extra Parmesan, For Sprinkling
COOKIES - Chocolate Chip Cookies
By Aemelia
1. Preheat oven to 350˚F
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 1 cup light brown sugar
- 1/3 cup plus 2 tablespoons superfine sugar
- 1 large egg, lightly beaten
- 2 teaspoons vanilla extract
- 1 1/4 cups dark chocolate chips or milk chocolate chips (depending on preference)
SOUP - Salted Vegetable Soup
By Aemelia
Soak the salted vegetables for about 15 minutes
- 1 Packet (250 g) Salted Vegetable
- 1 Block (500 g) Medium Firm Tofu, cut into cubes
- 4 Slices Ginger
- 2 Tomatoes, quartered
- 2 Pickle Plums
- 6 Cups Chicken Stock
- Sea Salt to taste
BREAD - Butter Sugar Buns
By Aemelia
(1) Combine ingredients (A) into a mixer bowl and knead for about 8 mins
- Bread Dough:
- (A):
- 500 gm. Bread flour
- 80 gm. caster sugar
- 8 gm. instant yeast
- 250 gm. cold fresh milk
- 50 gm. beaten eggs
- (B):
- 65 gm. butter or margarine
- 1 tsp. salt
- Topping:
- Mix together and spoon in piping bag.
- 100 gm. Butter
- 50 gm. sugar
- 1/2 egg
SNACKS - Braised Peanuts
By Aemelia
1) Rinse soak peanuts and drain well
- Seasoning:
- 200 grm of peanuts - soak overnight
- 2 piece of tong kwai
- some orange peel
- 1 star anise
- 1 cinnamon stick
- 1 tsp of chopped garlic
- 2 tbsp of light soy sauce
- 1 tbsp of oyster sauce
- 2 tsp of dark soy sauce
- 4 pcs of rock sugar
- salt and pepper to taste
- Enough water for braising
ICE CREAM - Green Tea Ice Cream
By Aemelia
In a saucepan, heat milk slowly to boiling
- 3 tbs green tea leaves (whole)
- 1 cup heavy cream
- 2 cups cold milk
- 2 egg yolks
- 1 tbs cornstarch
- 1 cup sugar
COOKIES - Ladies Kisses
By Aemelia
Toast hazelnuts or almonds in a frying pan over a very low heat, stirring occasionally to prevent burning
- 110 g whole hazelnuts or almonds (I used ready prepared grounded almond)
- 100 g icing sugar
- 100 g unsalted butter1/4 tsp grated lemon
- 120 g superfine flour (I used Top Flour)
- 1/8 tsp salt
- 75 g chocolate, cut into small pieces
VEGGIE - Stir-fried Turnip(Sengkuang) With Dried Cuttlefish
By Aemelia
1. Saute garlic and dried shrimp until fragrant
- Sauce:
- belly pork (slice thinly)
- 1/2 turnip (sengkuang)(shredded)
- dried shrimp (chopped)
- carrot (shredded)
- shredded dried cuttlefish
- 4 cloves garlic (chopped)
- lettuce
- 1 tbsp oyster sauce
- 1 tbsp light soya sauce
- 1 tsp thick soya sauce
- salt and sugar to taste
- water
SNACKS - 猪肉干
By Aemelia
1. 混合全部材料， 同个方向搅拌至起胶质 2
- 1 . 猪绞肉 1磅
- 2 . 鱼露1 1/2汤匙
- 3 . 绍兴酒 1 1/2汤匙
- 4 . 酱油 1 1/2 汤匙
- 5 . 黑酱油 1 1/2汤匙
- 6 . 糖半杯
- 1 lb. minced meat, with some fats
- 1 1/2 tbsp fish sauce
- 1 1/2 tbsp dark soy sauce
- 1 1/2 tbsp light soy sauce
- 1 1/2 tbsp cooking wine
- 1/2 cup sugar
VEGGIE - Mushroom Ragout
By Aemelia
Heat the olive oil and cook the onions over a moderate heat until translucent
- 400 g White and Brown Button Mushrooms, cleaned and sliced
- 1 Big Red Onion, chopped
- 3 Cloves Garlic, chopped
- 3 Tbsp Olive Oil
- 2 Tbsp Unsalted Butter
- 1 Tbsp Balsamic Vinegar
- Fresh Italian Flat Parsley, chopped
- I Tbsp chopped Chives
- Sea Salt To taste
- Freshly Ground Black Pepper