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Recipes
DESSERT - Pumpkin Leche Flan
By Aemelia
FOR THE CARAMEL: Have six individual-sized 1-cup ramekins, or 8 smaller ones, ready
- FOR THE CARAMEL SAUCE:
- # 1 cup Sugar
- # 1/4 teaspoons Lemon Or Lime Juice
- # 2 Tablespoons Light Corn Syrup
- # 1/3 cups Water
- FOR THE FLAN:
- # 1 can (12 Fl Oz) Evaporated Milk, Or Half Milk And Half Cream
- # 1 can (14 Oz) Sweetened Condensed Milk
- # 1 teaspoon Vanilla Extract
- # 1/3 cups Pumpkin Puree, Or More To Taste
- # 1 dash Cinnamon, Or More To Taste (optional)
- # 1 dash Ground Cloves, Or More To Taste (optional)
- # 1/2 teaspoons Ground Ginger Or Grated Fresh Ginger, To Taste (optional)
- # 1 dash Allspice (optional)
- # 3 whole Eggs
- # 2 whole Egg Yolks
SNACKS - Acar Awak {Spicy Pickled Vegetables}
By Aemelia
Sprinkle 1 to 2 tsp of sea salt on cucumbers, carrots, long beans, cabbage, and leave it for about 20 minutes
- Sambal Paste:
- 2 English Cucumbers, seeded & cut into 2 inches baton
- 3 Carrots, peeled & cut into 2 inches baton
- 12 Long Beans, cut into 2 inches lengths
- 1/2 Medium Size Cabbage, cut or break into 1 1/2 to 2 inches pieces
- 2 Red Chilies, seeded & halved
- 120 grams Chopped Roasted Peanuts
- 3 Tbsp Toasted Sesame Seeds
- 4 Tbsp Sugar
- 1/2 Cup Rice Vinegar
- 1 Cup Water
- Sea Salt, to taste
- 6 Tbsp Peanut Oil
- 25 Dried Chilies, cut into small segments, soaked with boiling water & drain well
- 10 (About 160 grams) Shallots, peeled & chopped
- 2 Stalks Lemongrass, sliced
- 3/4 inches piece of Turmeric, chopped
- 3/4 inches piece of Galangal, chopped
- 2 Cloves Garlic, peeled & chopped
- 4 Candlenuts
- 1 Tsp Roasted Shrimp Paste
COOKIES - Chocolate Macadamia Cookies
By Aemelia
Preheat fan forced oven to 160 degrees Celsius
- 225 g organic spelt flour
- 1 tsp baking powder
- 125 g organic butter
- 80 g panela sugar
- 1 large egg
- 250 g Cadbury Milk & Dark Baking Chips
- 100 g macadamias, chopped
CHEESECAKE - Abbey's Infamous Cheesecake
By Aemelia
Preheat oven to 320F. Begin to boil a large pot of water for the water bath
- Chocolate Cookie Crust:
- 2 cups / 180 g chocolate short dough crumbs
- 1 stick / 4 oz butter, melted
- 2 tbsp. / 24 g sugar
- Cheesecake Base:
- 3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
- 1 cup / 210 g sugar
- 3 large eggs
- 1 cup / 8 oz heavy cream
- 1 tbsp. lemon juice
- 1 tbsp. vanilla extract (or the innards of a vanilla bean)
- 1/4 cup pistachio paste
NOODLE - Chicken + Mushroom Noodle Soup with Poached Eggs
By Aemelia
Season the chicken with the salt and the pepper
- 2 boneless, skinless chicken breasts, cut into pieces
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1 shallot, sliced
- 2 garlic cloves, minced
- 12 ounces sliced cremini mushrooms
- 32 ounces low-sodium chicken stock
- 16 ounces water
- 4 ounces dried porcini mushrooms
- 1/2 pound whole wheat or soba noodles
- 6 green onions, sliced
- 2 to 4 eggs, poached or fried
- a pinch of red pepper flakes
DESSERT - Paris Brest
By Aemelia
Preheat the oven to 200°C Sift the flour and set aside
- Chox pastry:
- 100 g Water
- 1 g Salt
- 45 g Unsalted butter
- 60 g Cake flour
- 100 g Eggs
- Egg wash:
- 1 Egg mix with 1tbsp of water
- Sliced almonds
- Praline cream:
- 150 g Whipping cream
- 60 g Egg yolks
- 40 g Sugar
- 200 g Unsalted butter
- 150 g Praline paste
- ............................................ Icing sugar for dusting
PORK - Simple Rosemary-Rubbed Pork Chops
By Aemelia
Combine rosemary, brown sugar, salt, pepper and cumin in a small bowl
- 4 pork loin chops (about 1/2 pound each)
- 1 - 2 teaspoons olive oil for the pan
- 1 tablespoon rosemary
- 1 tablespoon brown sugar
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1/4 teaspoon cumin
CHICKEN - Vietnamese Chicken Chop
By Aemelia
Rinse and dry chicken chops, tenderize them briefly with the back of a chopper
- Marinade:
- Chicken chop 440g
- Onion （cut into pieces） 1
- Fish sauce 2Tbsp
- Light soya sauce 1Tbsp
- Dark soya sauce 1tsp
- Palm sugar (break into pieces) 1 1/2Tbsp
- Oil 1Tbsp
- Garlic (chopped) 2cloves
- Lemongrass (pressed and minced) 1spring
- Chili padi 1/2
- Lemon juice 2Tbsp
CHICKEN - Chicken with Home Made Barbeque Sauce
By Aemelia
Preheat oven to 425 degrees
- 18 whole Chicken Legs
- 1 Tablespoon Canola Oil
- 1/4 whole Onion, Diced
- 2 cloves Garlic, Minced
- 1 cup Ketchup
- 1/4 cup Packed Brown Sugar
- 2 Tablespoons (additional) Brown Sugar
- 4 Tablespoons Distilled Vinegar (less To Taste)
- 1 Tablespoon Worcestershire Sauce
- 1/3 cup Molasses
- 4 Tablespoons Chipotle Adobo Sauce (the Adobo Sauce Chipotle Peppers Are Packed In)
- Dash Of Salt
SOUP - Hot and Sour Soup (酸辣湯)
By Aemelia
Mix the pork with the marinade
- Marinade:
- 60 gm pork fillet, shredded
- 1 Tbsp shredded ginger
- 1/2 carrot, shredded
- 30 gm bamboo shoots, fresh or frozen
- 1 wood ear（木耳）, about 8 gm, soaked until softened
- 3 shiitake mushrooms, soaked until softened
- 2 cups salt-reduced chicken stock
- 2 cups water
- 1 block tofu
- 1 egg, whisked
- 1 Tbsp light soy sauce
- salt, to taste
- 5 Tbsp black vinegar
- 1/4 tsp chilli oil
- white pepper, to taste
- coriander, for garnish
- 1 tsp light soy sauce
- 1 tsp cornflour / corn starch
- 1/4 tsp sugar
- sesame oil, to taste
- Thickening:
- 1 Tbsp cornflour / corn starch
- 2 Tbsp water