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Recipes
SEAFOOD - Spicy Clams 辣炒蛤蜊
By Aemelia
Heat oil in wok. Stir fry shallot, garlic amd chilli till fragnant
- 600 g Clams, cleaned
- 3 Shallot, chopped
- 4 clove Garlic, chopped
- 2 fresh red chilli, chopped
- 1/2 tablespoon Fermented Soy Bean Paste
- 1 teaspoon Sugar
- 1 tablespoon Cooking Wine
- 1 tablespoon Oil
- Cornstarch mixture (thickener)
BREAKFAST - Sliced Banana Toasts
By Aemelia
Position a rack in the lower third of the oven and preheat the oven to 400˚F
- 2 Slices of Bread
- Unsalted Butter, at room temperature
- 2 Medium-Sized Ripe and Firm Bananas, peeled and sliced
- Cinnamon
- Brown Sugar
CAKE - Cheesecake Swirled Chocolate Cake
By Aemelia
Preheat oven to 180°C/350°F
- Cheesecake swirl:
- 225 g (8oz) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- Cake:
- 2 eggs
- 2 cups (400g) granulated sugar
- 1 cup (240ml) canola oil
- 1 teaspoon vanilla extract
- 3 cups (420g) all purpose flour
- 2/3 cup (60g) unsweetened cocoa
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk*
COOKIES - Lady Fingers 3
By Aemelia
- Preheat oven to 175C, then line 2 baking sheets with parchment paper
- 3 Egg yolk
- 3 Egg white
- 75 g Granulated sugar
- 95 g Cake flour – sift
- 50 g Icing sugar
MUFFIN - Blueberry Muffin
By Aemelia
Combine sour cream, egg, and vanilla in a small bowl
- 290 g (1 cup plus 2 tablespoons) sour cream
- 1 large egg (we use eggs with a minimum weight of 59g)
- 1/2 teaspoon vanilla extract (1 teaspoon vanilla essence)
- 40 ml (2 tablespoons) milk
- 55 g butter
- 38 g (1/4 cup) plain flour
- 250 g (1 2/3 cups) self-raising flour
- 200 g (3/4 cup plus 2 tablespoons) sugar
- 225 g (1 1/2 cups) fresh or frozen (unthawed) blueberries
SCONE - Bacon Cheddar Chive Scone
By Aemelia
Preheat the oven to 425°F
- 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour or Perfect Pastry Blend
- 1 teaspoon salt
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 4 tablespoons (1/2 stick, 2 ounces) cold butter
- 1 cup (4 ounces) very coarsely grated or diced cheddar cheese
- 1/3 cup (about 1/2 ounce) snipped fresh chives, or finely diced scallion tops (the green part, 3/4 ounce)
- 1/2 pound bacon, cooked, cooled, and crumbled (about 1 cup)
- 3/4 cup + 2 tablespoons (7 ounces) heavy cream or whipping cream, or enough to make the dough cohesive
COOKIES - Cardamom Caramel Palmiers
By Aemelia
If Using a Stand Mixer to Make the Dough: Combine the flour, sugar, and salt in the mixer bowl
- For the Dough:
- 2 1/2 cups (11.25 ounces) unbleached all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 pound (2 sticks) unsalted butter, cold
- 8 ounces cream cheese, cold
- For the Filling:
- 1 cup (7 ounces) sugar
- 1 teaspoon ground cardamom
- 2 pinches of salt
CAKE - Little Sponge Cakes with Coffee Buttercream and Toasted Almonds
By Aemelia
1. Preheat oven to 325°F
- Ingredients:
- sponge cake:
- 2/3 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 6 eggs, separated
- 1/2 cup all purpose flour, sifted
- 2/3 cup powdered sugar, sifted
- 1 1/2 teaspoons vanilla extract
- coffee buttercream frosting:
- 1 cup granulated sugar
- 3 tablespoons water
- 2 tablespoons corn syrup
- 6 egg yolks
- 1/2 teaspoon salt
- 1 lb cold unsalted butter, cut into cubes
- 1 1/2 tablespoons coffee extract
- 8 ounces Nescafe Dolce Gusto Coffee
- 1 1/2 cups sliced almonds, toasted and slightly crushed
CHICKEN - Roasted Dang Gui Chicken
By Aemelia
Mix the Tang Gui 当归 (Angelica Sinensis) powder together with salt
- 1 Chicken, cleaned
- 500 ml Hot water
- 1/2 teaspoon Salt
- 1 tablespoon Chinese Cooking Wine
- 10 g Dang Gui 当归 (Angelica Sinensis), grind into powder
- 10 g Gou Qi Zi 枸杞子 (Wolfberries)
- 6 Hong Zao 红枣 (Red Dates)
- 3 g Chuan Gong 川芎 (Szechwan Lovage Rhizome)
DESSERT - Crème Brûlée
By Aemelia
Preheat oven to 325 degrees
- 4 cups Heavy Cream
- 1 whole Vanilla Bean OR 1 Tablespoon Vanilla Extract OR 1 Tablespoon Vanilla Paste
- 10 whole Egg Yolks
- 3/4 cups Sugar
- 6 Tablespoons Superfine (Baker's) Sugar