Aemelia's profile page
Recipes
SOUP - Old Cucumber Soup 老黃瓜汤
By Aemelia
Cut old cucumber half lengthwise
- 1.5 L water
- 150 gm pork loin, cut into cubes
- 2 octopus tentacles, plus a bit of the body (washed, cleaned and cut 1 inch lengths)
- 1 old cucmber, about the length of my palm
- 8 white peppercorns (smashed)
- 1/2 tsp salt
- 1 tsp light soy sauce (a tip from grandaunt on how to make this soup better)
SNACKS - Fried Sweet Potato
By Aemelia
Boil the sweet potatoes until tender
- 500 g Japanese Sweet potato
- 1/2 tsp salt
- 3-4 tbs granulated sugar
- 1 tbs flour
- some flour (extra) for making the ball.
CHICKEN - Moroccan Chicken with Lemon, Olives & Prunes
By Aemelia
Season chicken with salt. Heat oil in large pot or dutch oven over medium-high heat
- Juice from 1 lemon
- 1 lemon, cut into 8 wedges
- 1 tablespoon olive oil
- 1 large onion, halved, thinly sliced
- 3 garlic cloves, pressed
- 1 tablespoon chopped fresh ginger
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 10 prunes, chopped
- 2 cups low-salt chicken broth
- 3.5 lbs chicken quarters (about 4 quarters), cut into 8 pieces, skin removed
- 1/2 cup green olives
CHICKEN - Chicken Stew
By Aemelia
1. Heat wok and put in oil
- 1/2 onion, chopped
- 1 clove garlic, chopped
- 1 whole chicken leg, chopped small pcs
- 1/2 cup carrot, sliced 1cm
- 1 russet potato, diced
- 2 Tbsp light soy sauce
- 1 tsp dark soy sauce
- 1/3 tsp sugar
- 2 Tbsp cooking oil
- water
- Salt and pepper to taste.
PORK - Cha Siu 叉燒
By Aemelia
1. Use a fork and poke the pork all over, set aside [picture 2]
- # 600g pork, cut into a 2'' strips
- # 3 tablespoons soy sauce
- # 1 tablespoon oyster sauce
- # 1 tablespoon hoisin sauce (i used bean sauce 豆瓣醬 instead)
- # 1 tablespoon cooking wine
- # 1/4 cup honey or maltose (i didn't have either so i melted sugar in a little bit of water)
- # 1/4 teaspoon salt
- # 1/8 teaspoon white pepper
- # 1 cube red pickled tofu (紅豆腐乳)
- # 1/2 teaspoon five-spice powder
- # red food coloring (optional)
- # Honey and water (mixed in a 3:1 ratio) (once again melted sugar in a little bit of water)
CHEESECAKE - Triple Chocolate Cheesecake
By Aemelia
1. Grease and line a 24cm (base) springform pan
- 200 g plain chocolate biscuits
- 80 g butter, melted
- 1/3 cup cold tap water
- 4 teaspoons gelatine
- 500 g cream cheese, softened
- 1/2 cup icing sugar
- 1/2 cup milk
- 150 g white chocolate, melted
- 150 g dark chocolate, melted
- 1 1/2 cups thickened cream, whipped
- 100 g milk chocolate, grated
- cocoa powder, to serve
PASTE - Japanese Azuki Bean Paste
By Aemelia
Soak the beans in cold water to cover for 24 hours
- 2 cups washed azuki beans
- 3/4 to 1 cup sugar
- 1/2 tsp sea salt
SNACKS - Fried Sweet Potato
By Aemelia
Boil the sweet potatoes in a medium pot until tender, 20 to 30 minutes, depending on size of potatoes
- 450 g Orange Color Sweet Potato Flesh (from 2 Medium, about 520g)
- 250 g Glutinous Rice Flour
- 30 g Corn Flour
- 120-150 g Sugar
- 100 g Grated Coconut
- 1/4 tsp Sea Salt
- Oil for deep-frying
CHEESECAKE - Individual OREO® Cheesecakes
By Aemelia
PREHEAT oven to 350°F. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until creamy
- 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 3/4 cup sugar
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 tsp. vanilla
- 4 eggs
- 15 OREO Cookies, coarsely chopped
PORK - Caraway Pork Meatballs with Tzatziki
By Aemelia
I’m not too fussy when it comes to meatballs and never measure when making them
- 1 lb. ground pork
- 1 tablespoon caraway seed, ground
- 1/3 cup finely diced red onion
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 beaten egg
- 1 sleeve unsalted saltine crackers
- 1/4-1/2 cup milk
- Fresh dill for garnish