Aemelia's profile page
Recipes
COOKIES - Ghirardelli’s Ultimate Double Chocolate Cookies
By Aemelia
Melt bittersweet chocolate chips and butter in a double boiler or microwave
- 11.5 ounces bittersweet chocolate chips
- 6 tablespoons unsalted butter
- 3 large eggs
- 1 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 12 ounces semi-sweet chocolate chips
- 1 cup chopped nuts (I recommend hazelnuts or pecans)
CHICKEN - Marmite Chicken
By Aemelia
* 把大概500ml的水在锅里煮开， 加入以上全部材料， 拌匀后离火， 备用。 鸡肉块加
- 酱汁:
- 一只去骨鸡肉， 切小块
- 妈蜜酵母精华（Marmite Yeast Extract) 1tsp
- 麦芽糖 1Tbsp
- 蜜糖 1Tbsp
- 虾膏（少许）
VEGGIE - Bitter Gourd Braised Meat (苦瓜酿肉）
By Aemelia
Pound the ginger to extract the juice
- Braising Sauce:
- 1 medium to big size bitter gourd
- 500 grams of minced meat
- 1 tablespoon of corn starch
- 2 cm long of ginger
- 5 shitake mushrooms, soaked and sliced thinly
- 1 tablespoon of winter vegetable (optional)
- Dashes of white pepper
- PInches of salt
- Sugar to taste
- 1 tablespoon of oyster sauce
- 1 tablespoon of light soya sauce
- 1 tablespoon of Chinese cooking wine
- 1 tablespoon of chopped spring onion
- 1 tablespoon fermented black bean (豆豉）
- 1 tablespoon of oyster sauce
- Dashes of white pepper
- 1 tablespoon of minced garlic
SCONE - Blueberry Breakfast Scones
By Aemelia
Preheat the oven to 200°C (400°F/Gas 6) and line a baking tray with baking paper
- 250 g (9 oz/2 cups) plain (all-purpose) flour
- 1 tablespoon caster (superfine) sugar
- 3 teaspoons baking powder
- A pinch of salt
- 100 g (31/2 oz) cold unsalted butter, cubed
- 2 eggs, lightly beaten
- 125 ml (4 fl oz/1/2 cup) cream
- 85 g (3 oz/1/2 cup) blueberries, frozen or fresh, tossed in a little flour (i used raspberry)
- 1 egg, mixed with 1 tablespoon milk, for glazing (i used cream and top with sugar)
COOKIES - Almond Tuiles 杏仁瓦片
By Aemelia
1. 奶油放入微波爐中熱30秒,讓它溶化備用
- 糖粉 170g
- 低筋麵粉 50g
- 玉米粉 10g
- 全蛋(大的) 2個(約120g)
- 蛋白(大的) 2個
- 無塩奶油 40g
- 杏仁片 半磅(227g)
PASTA - Creamy Garlic Herb Mushroom Spaghetti
By Aemelia
Pasta: Cook the pasta according to package directions
- 8 ounces whole wheat pasta (spaghetti, linguine, etc.) - I like DeLallo brand
- 4 tablespoons butter, divided
- 3 cloves garlic, minced, divided
- 16 ounces fresh mushrooms, sliced
- 2 tablespoons flour (or whole wheat flour)
- 1 teaspoon herbes de provence
- 1 1/2 cups milk
- salt and pepper to taste
- 3 tablespoons olive oil
- additional 1/4 cup water, broth, milk or cream (optional)
- 1/4 cup fresh parsley (more to taste)
COOKIES - Chocolate Chips Cookies 2
By Aemelia
22.04.2011 A bit sweet but crunchy
- 200 – 220 grams flour (weigh flour) — See note about volume
- 1/2 teaspoon baking powder
- 1/2 teaspoon soda
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- 1 1/3 cup semi-sweet chocolate chips
KUIH - Onde Onde
By Aemelia
Clean and pound or blend pandan leaves with some water
- Filling:
- 10 pandan leaves
- 5 tablespoons water
- few drops of green coloring (optional)
- 400 g glutinous rice flour
- 2 tablespoons tapioca flour
- 1/4 teaspoon salt
- 1 cup of water (more if needed)
- 100 g gula melaka (plam sugar)
- Coating:
- 150 g grated coconut
- 1/4 teaspoon salt
Pumpkin Cake with a Pistachio Glaze
By Aemelia
Pumpkin and pistachio are a tasty combination! You have to love the crunch of pistachios with tender, rich cake
- PUMPKIN CAKE:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 1/4 cup (2 1/2 sticks) unsalted butter, melted and cooled
- 1 1/2 cups light brown sugar
- 3/4 cup pure cane sugar
- 3 eggs
- 1 (15-ounces) can pure pumpkin puree
- PISTACHIO GLAZE:
- 2/3 cup whole milk
- 1/3 cup chopped pistachios
- 1 1/4 cups sifted confectioners sugar
- 3 tablespoons chopped pistachios, for garnish
RICE - Glutinous Fried Rice With Cured Meat
By Aemelia
5 hours before cooking, rinse the glutinous rice and soak with enough water in a bowl to cover all the rice
- 320 g glutinous rice
- 5 large dried shitake mushroom
- 20 g dried shrimp
- 2 large eggs
- 2 dry cured Chinese sausages, sliced
- 1 dry cured Chinese liver sausage, sliced
- 50 g dry cured Chinese pork belly, diced
- 200 mL low sodium chicken broth
- 2 stalks of green onion, finely chopped
- 2 tbsp dark soy sauce
- 2 tbsp soy sauce