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Recipes
CHICKEN - Chicken Confit
By Aemelia
Combine the water, 1 cup sugar and 1 cup salt in a large container with a lid and stir to dissolve
- 8 cups lukewarm water
- 1 cup plus 1 tablespoon sugar
- 1 cup plus 1 teaspoon salt
- 4 boneless chicken legs (I used 8 chicken thighs)
- 2 strips smoky bacon (this is the alternative for those who don’t have a cold smoker – that’s me!)
- 5 cups rendered pork or duck fat or grapeseed oil (I used grapeseed oil)
- 2 cucumbers
- 4 cups cooked short-grain rice
- 4 slow poached eggs (recipe follows)
- 1/2 cup sliced scallions (I used chives, I know – not the same but I didn’t have any on hand)
CHICKEN - Chinese Steamed Herbal Chicken
By Aemelia
1. Place a big piece of foil on a steaming plate
- 850 g free-range chicken (ayam kampung), chopped into small bite sizes
- 1 and 1/2tbsp Wolfberries (Kei Chi)
- 15 pcs of red dates
- 6 pcs of Tang Kuei slices
- 1 tsp of grated ginger
- 1 and 1/2tbsp Shaoxing wine
- 2 tsp salt or to taste
- Spring onion to garnish
CAKE - Kaffir Lime Syrup Cake
By Aemelia
Preheat the oven to 160′C
- Cake:
- 50 g plain flour
- 200 g almond meal
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 eggs
- 170 g sugar
- 250 g unsalted butter, at room temperature, cut into large chunks
- 1 teaspoon vanilla extract
- zest of 4 kaffir limes
- To make the syrup :
- 120 g sugar
- 125 g lime juice
- 250 g water
- kaffir lime leaves (as much or as little as you want, depending on how strong you wish the flavour to be. I used about 20 small leaves, branch and all)
CAKE - Lemon Blueberry Swirl Cake
By Aemelia
HEAT oven to 350ºF. BEAT cake mix, 3/4 cup water, egg whites and oil in large bowl with mixer until well blended
- 1 pkg. (2-layer size) white cake mix
- 3/4 cup water
- 3 egg whites
- 2 Tbsp. oil
- 1 pkg. (3 oz.) Lemon Flavor Gelatin, divided
- 1 cup blueberries
- 1 pkg. (8 oz.) Cream Cheese, softened
- 1 whole egg
- 3 Tbsp. water
CAKE - Molten Chocolate Cake
By Aemelia
Preheat the oven to 200 degrees Celsius
- 220 g unsalted butter
- 1 teaspoon of unsweetened cocoa powder, for dusting
- 250 g dark chocolate (70% dark or higher), chopped
- 4 large eggs
- 4 large egg yolks
- 2/3 cup sugar
- 1/3 cup plain flour, sifted
- Crème fraîche and icing sugar for serving
CHICKEN - Roast Herbal Emperor Chicken 烘烤药材皇帝鸡
By Aemelia
How to do it: Place herbs in a oven-proof casserole and add water
- Ingredients:
- 1 Chicken, cleaned
- 500 ml Water
- Salt to taste
- Assorted Herbs in approximate weight:
- 24 g Huai Shan 淮山 (Radix Dioscoreae Oppositae)
- 18 g Dang Shen 党参 (Codonopsis Pilosulae)
- 16 g Yu Zhu 玉竹 (Solomon's Seal Rhizome)
- 22 g Long Yan Gan 龙眼干 (Dried Longan)
- 10 g Gou Qi Zi 枸杞子 (Wolfberries)
- 6 Hong Zao 红枣 (Red Dates)
- 3 g Chuan Gong 川芎 (Szechwan Lovage Rhizome)
- 5 g Tang Gui 当归 (Angelica Sinensis)
- 15 g Bei Qi 北芪 (Astragalus Membranaceus)
CAKE - Chestnut Torte
By Aemelia
Position a rack in the lower third of the oven and preheat the oven to 375˚F/190˚C
- 4 Oz/115 g Bittersweet Chocolate, coarsely chopped
- 8 Tbsp (1 Stick) Unsalted Butter, cut into pieces
- 3/4 Cup (about 6 oz/170 g) Unsweetened Canned Chestnut Puree
- 1 Tbsp Rum or Brandy
- 1 tsp Vanilla Extract
- Pinch of Sea Salt
- 4 Large Eggs, separated, at room temperature
- 1/2 Cup Sugar
- 1/8 tsp Cream Of Tartar
- Powdered Sugar for dusting (optional)
- Powdered Chocolate for dusting (optional)
- Whipped Cream (optional)
- Mixed Berries (optional)
PASTRY - French Breakfast Puffs
By Aemelia
Preheat oven to 350 degrees
- 3 cups Flour
- 3 teaspoons Baking Powder
- 1 teaspoon Salt
- 1/2 teaspoons Ground Nutmeg
- 1 cup Sugar
- 2/3 cups Shortening (Crisco)
- 2 whole Eggs
- 1 cup Milk
- 1-1/2 cup Sugar
- 3 teaspoons Cinnamon
- 2 sticks Butter
BREAKFAST - Waffle Sweet Corn Waffles
By Aemelia
Adapted from Alton Brown. Most Corn Waffles I found on the web needed to use Cornmeal, which kind a difficult to f...
- 1 can Creamy Sweet Corn
- 2 cups Plain Flour, sieved
- 0.5 tsp Baking Powder
- 2 Eggs
- 1 cup Fresh Milk
- 1/3 cup White Sugar
- 1 tbsp Melted Butter
- 1 tsp Vanilla Essence
SNACKS - Honeycomb/Rose Cookies
By Aemelia
Combine sugar and eggs in a mixing bowl
- 100 to 120 grams Sugar
- 3 Large Eggs
- 400 ml Tin/Can Coconut Milk
- 150 Grams Rice Flour
- 120 grams All-Purpose Flour
- 1/2 tsp Sea Salt