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Recipes
PORK - Oven Roasted Maltose Ribs
By Aemelia
Place marinade and ribs in a zip-loc bag and marinate for at least an hour
- Marinade:
- 700 g Meaty Prime Ribs, slightly fatty preferred
- 5 tablespoon Light Soy Sauce
- 4 tablespoon Maltose
- 3 tablespoon Mirin
- 2 tablespoon Tomato Sauce
- 40 ml Water
CAKE - Coconut Raspberry Lemon Cake
By Aemelia
Cake: 1. Preheat oven at 160(fan)/180C
- Yolk Batter:
- 4 egg yolks
- 30 gm sugar
- 40 gm milk
- 80 gm cake flour
- 1/3 tsp baking powder
- 1 heaped tsp lemon zest
- 40 gm vegetable oil
- Meringue:
- 4 egg whites
- 50 gm sugar
- 1 tsp lemon juice
- Garnishing:
- Angel flakes (sweetened coconut flakes)
- Fresh raspberries
- Raspberry Compote:
- 175 gm raspberries (frozen or fresh)
- 50 gm sugar
- 1 Tbsp lemon juice
- Lemon Frosting:
- 1.5 portion of Buttercream
- 4 Tbsp lemon juice
- Buttercream:
- 60 gm egg white (about 2 large whites)
- 100 gm sugar
- 170 gm unsalted butter (taken out from fridge and cut into 10-12 small pieces just before you start to heat the egg whites)
CONDIMENT - Sambal Belacan
By Aemelia
Place, chilies, lime zest, and belacan in a pestle and mortar
- 4 Thai Bird's Eye Chilies, chopped
- 6 Red Chilies, chopped
- 2 Green Chilies, chopped
- Zest of 1 Lime
- 2 tsp Roasted Belacan/Shrimp Paste
- Lime Juice
- Sea Salt
TART - Crustless Quiche with Ham, Asaparagus, and Gruyere
By Aemelia
1. Butter a 10-inch pie plate or quiche dish
- (adapted from The All Purpose Joy of Cooking)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 leek, thinly sliced (white and light green parts only)
- 1/2 pound asparagus, cut into 1-inch pieces
- 6 ounces ham, cubed, about 1 cup
- 4 large eggs
- 1 1/2 cups heavy cream
- 1/4 teaspoon salt
- fresh ground black pepper, to taste
- 3 ounces shredded Gruyere cheese, about 1 cup
TOFU - Steamed Toufu with Prawn
By Aemelia
1. Cut toufu into pieces (as shown in the above pictures)
- 1 Japanese egg toufu
- 15-20 middle size shell-less prawns, diced
- 2 tbsp fried shallot
- 1 tbsp soy sauce
- pepper
- salt
- corn flour
- 1 tbsp water
PASTA - P.W.’s Spicy Macaroni & Cheese
By Aemelia
Boil pasta until al dente
- 4 cups cooked macaroni or cavatappi
- 1 tablespoon olive oil
- 1/4 to 1/2 finely diced red onion
- Equal amount diced red bell pepper
- 1 finely diced jalapeno
- 1 4 oz can chopped green chilies
- 1 cup frozen corn
- 2 to 3 cloves garlic, chopped
- 1 cup cream
- 1 generous cup grated Pepper Jack cheese
- 2 tablespoons butter
- Salt
- Pepper
PRAWN - Shrimp Scampi
By Aemelia
Preheat the oven to 450˚F
- 1 lb Shelled White Shrimps,rinsed and patted dry with paper towel
- 1 1/2 tsp Chili Flakes
- 6 Cloves Garlic, chopped
- Zest of 1 Large Lemon
- 3 Tbsp Chopped Flat-leaf Parsley
- 1 Tbsp Breadcrumbs
- 8 Tbsp Extra-Virgin Olive Oil
- Sea Salt
- Freshly Ground Black Pepper
- 3 Tbsp Unsalted Butter
- 1 Box of Pasta (454 g), cook as per manufacturer’s instruction
- Lemon Wedges
PORK - Cheesy Pork Cutlet
By Aemelia
Hammer the meat on both side with a meat mallet till the meat is really thin about 3 - 4 mm
- Palm size lead meat about 1.5 - 2 cm thick
- 1/2 teaspoon Light Soy Sauce
- 2 slice Sliced Cheese (I used Cheddar Cheese here)
- 1 Egg, beaten
- Plain Flour for dusting
- Breadcrumbs for coating
- Oil for deep frying
SNACKS - Bubble and Squeak with Bangers
By Aemelia
1. Preheat oven to 375°F
- bubble and squeak:
- 8 Brussels sprouts , stemmed and halved
- 1 carrot, peeled and cut into 1 inch pieces
- 1 parsnip, peeled and cut into 1 inch pieces
- 1/2 kohlrabi, chopped
- 1/2 turnip, chopped
- 1 tablespoon thyme
- 3 1/2 tablespoons extra virgin olive oil
- 2 1/2 cups mashed potatoes, warmed
- 2 ounces goat cheese
- salt and pepper to taste
- 8 small sausages (of your choice)
- 2 tablespoons extra virgin olive oil
- mustard cream sauce:
- 2 tablespoons sweet cream butter, softened
- 3 tablespoons shallots, diced
- 1 garlic clove, minced
- 2 teaspoons thyme minced
- 1/2 cup sweet bourbon
- 3 1/2 tablespoons whole grain mustard
- 1/2 cup heavy cream
- salt and pepper to taste
COOKIES - Honey & Almond Biscotti
By Aemelia
Preheat oven to 150° Celsius (fan forced) and line a baking tray with baking paper
- 1 cup almonds, whole
- 1 cup wholemeal plain flour
- 1/4 tsp baking powder
- 1/4 tsp bicarbonate soda
- 1/3 cup caster sugar
- 2 tbsp Leatherwood honey
- 2-3 tbsp cold water