Aemelia's profile page
Recipes
CAKE - Pandan Huat Kuih (香兰发糕）
By Aemelia
Get ready a steamer with water capable of steaming the Kuih for at least 20 minutes
- 250 grams of self raising flour （自发面粉）
- 150 grams of castor sugar （白砂糖）
- 1 teaspoon of double acting baking powder or baking powder (双重发粉或发粉）
- 1 egg (鸡蛋）
- 200 grams of plain water （白水）
- 50 grams of melted butter （牛油）
- 6 pieces of pandan leaves （香兰叶）
COOKIES - Mocha Chip Cookies
By Aemelia
Whisk the flour, coffee, baking soda and salt together
- 2 cups flour
- 3 tablespoons instant coffee powder - I used espresso powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks butter, cut into chunks
- 3/4 cup granulated sugar
- 3/4 cup packed dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 pound chocolate chips or chunks - a mix of white chocolate and dark chocolate
SOUP - Tom Yum Goong
By Aemelia
Bring the chicken broth to a boil in a large pot
- 5 cups Chicken Broth
- 300 g Prawns, shelled and deveined
- 30 g Galangal, sliced
- 2 stalk Lemongrass, sliced
- 5 Kaffir Lime Leaves, torn
- 3 Tbsp Roasted Chili Paste
- 150 g Oyster Mushrooms
- 2 ripe Tomatoes, quartered
- 6 Thai Birds-Eye Chilies
- 4 Tbsp Fish Sauce
- Lime juice to taste
- 1 Tbsp Coriander leaves, chopped
- 2 stalk scallions, sliced
- Sea Salt to taste
PORK - Citrus Herb Glazed Ribs
By Aemelia
Rinse ribs under cold water
- 1 rack baby back ribs
- 1 cup orange juice, about 2 large oranges
- 1 lemon, juiced and zested
- 1/4 cup olive oil or vegetable oil
- 1 tablespoon finely chopped rosemary
- 1 1/2 tablespoons chopped thyme
- 3 garlic cloves, minced
- 1/4 cup sugar
- 1 tablespoon butter
COOKIES - White Chocolate Key Lime Macadamia Nut Cookies
By Aemelia
Preheat the oven to 325 degrees F (165 degrees C)
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 2 tablespoons key lime juice
- Zest of 1 lime
- 1 egg
- 1 egg yolk
- 2 cups white chocolate chips
- 1/2 cup macadamia nuts, chopped
CAKE - Pâtisserie Style Coffee Buttercream Cake
By Aemelia
Biscuit d’amandes: Pan size: 9X13 inches pan lined with baking paper Oven temperature: 180 °C Sift the flour and...
- Biscuit d’amandes:
- 108 g Almond powder
- 108 g Icing sugar
- (A)
- 53 g Whole egg
- 24 g Egg yolk
- (B)
- 11 g Egg white
- 11 g Water
- 1/2 tsp Vanilla essence
- 22 g Cake flour
- 82 g Unsalted butter (melted and cooled)
- 1/8 tsp Salt
- Meringue:
- 40 g Egg white
- 8 g Sugar
- Meringue italienne (Italian meringue):
- Make about 180 g
- 50 g Egg white
- 95 g Sugar (a)
- 5 g Sugar (b)
- 40 g Water
- Pâte à bombe:
- Make about 200 g
- 80 g
- Egg yolk
- 125 g
- Sugar
- 50 g
- Water
- Sirops (Syrup):
- Makes about 115 g
- 68 g Sugar
- 50 g Water
- Coffee syrup:
- 1 tbsp Instant coffee
- 1/8 Salt
- 1 tsp Hot water
- 25 g Syrup
- 25 g Kahlua
- Coffee buttercream:
- 200 g Unsalted butter
- 40 g Pâte à bombe
- 30 g Meringue italienne
- Coffee Syrup
SCONE - Angel Biscuit
By Aemelia
1) Whisk together the flour, yeast, sugar, salt, and baking powder
- 2 1/2 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons instant yeast
- 2 tablespoons sugar
- 3/4 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1/4 cup vegetable shortening
- 1/4 cup cold butter, cut into pats
- 1 cup room-temperature milk
- 2 tablespoons melted butter, for brushing on top
RICE - Chunky Vegetable Quinoa Chili
By Aemelia
1. Cook quinoa according to package directions
- 1 Cup uncooked quinoa
- 2 Tablespoons extra virgin olive oil
- 1 large onion, chopped
- 5 stalks celery, chopped
- 5 medium carrots, peeled and sliced
- 6 sweet peppers, chopped
- 1 zucchini, quartered and sliced
- 2 yellow zucchini, quartered and sliced
- 4 cloves fresh garlic, minced
- Pinch of kosher salt
- 32 oz chicken broth
- 2 15 oz cans diced tomatoes
- 2 cans white beans, drained
- 2 Tablespoons ground cumin
- 1 1/2 Tablespoons chili powder
- 1 teaspoon hot sauce
- 1 teaspoon fresh lime juice
- Kosher salt, fresh cracked pepper, Lawry’s Garlic Salt with Parsley
- Fresh Cilantro leaves, chopped
KUIH - Kuih Dadar
By Aemelia
1) Melt gula melaka with some water in non-stick pan over low flame until dissolved
- FILLING:
- 200 gm grated coconut, without skin
- 6 tbsp gula melaka
- 4 pandan leaves
- (B):
- 10 pandan leaves
- 350 gm coconut milk
- PANCAKE:
- 3/4 cup flour, sifted
- 3 eggs
- 1 1/2 tbsp oil
- a pinch of salt
VEGGIE - Sauteed Mushrooms
By Aemelia
Step 1: In a large skillet over medium heat, add oil and melt butter
- 2 tablespoons butter
- 1/2 tablespoon olive oil
- 1/2 tablespoon balsamic vinegar
- 1 garlic clove (minced)
- 1/8 teaspoon oregano
- 1 lb button mushrooms (sliced)