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Recipes
PORK - Chinese Roast Pork
By Aemelia
1. Wash pork belly thoroughly
- Marinate (A), for rind:
- 2 kg Pork Belly
- 2 tbsp Salt
- Marinate (B), for meat: combined together
- 2 tbsp Salt
- 2 tbsp Mirin / Rice wine
- 2 tsp Five Spice
- 2 tsp Sugar
RICE - Waxed Meat Glutinous Rice 腊肉糯米饭
By Aemelia
Preparation 1. Soak glutinous rice for at least an hour (I soaked it overnight)
- 350 gm Glutinous Rice
- 5 Chinese mushrooms
- 5 shallots
- 3 Tbsp dried shrimp
- Half a waxed duck breast (lap ngap hoong)
- 1 chinese sausage (lap cheong)
- 3 inches waxed pork belly (lap yoke)
- 2 Tbsp light soy sauce
- 3/4 tsp sugar
- 3/4 tsp salt and some pepper
- Dark caramel sauce, as needed.
TART - Chinese Egg Tarts with a French Twist
By Aemelia
Make the dough and chill for 15 minutes
- Sugar syrup:
- 1 sweet pastry dough (pâte sucrée)
- 200 ml water
- 100 g sugar
- 4 pandan leaves
- Custard filling:
- Sugar syrup above
- 2 eggs
- 50 g milk (original recipe calls for evaporated milk, I uses normal milk, with 1 spoon of liquid cream for an extra boost)
CAKE - Maria's Cherry Cake
By Aemelia
1. Preheat oven to 150(fan)/170C
- 250 gm cherries, cut into half, seeds removed (1 punnet, the recipe called for 1L of cherries, and used whole. That's too expensive and I don't fancy the taste of the baked seed).
- 100 gm butter
- 125 gm icing sugar (reduced from 200gm)
- 1/2 tsp vanilla extract
- 1 tsp lemon zest
- 2 medium eggs (grade c)
- 150 gm all purpose flour
- 1 tsp baking powder
- icing sugar for dusting
BREAD - Sweet Milk Dinner Rolls
By Aemelia
In a large mixing bowl, dissolve yeast in warm milk
- 1 Package (1/4 ounce) active dry yeast
- 2 cups warm milk
- 1/2 cup sugar
- 2 tablespoons butter, melted
- 1 teaspoon salt
- 4 to 5 cups flour
CAKE - Black Bottom Cupcakes
By Aemelia
Preheat oven to 350 degrees
- Cream Cheese Mixture:
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 small banana, pureed
- 1 egg
- 1 teaspoon vanilla
- 8 oz. semisweet chocolate chips
- Chocolate Mixture:
- 1 1/2 cups all purpose flour
- 1/3 cup cocoa
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large bananas, pureed
- 1/3 cup oil
- 1 teaspoon vanilla
FROSTING - Perfect Cream Cheese Frosting
By Aemelia
1. In a mixing bowl, beat butter, confectioner's sugar, salt and vanilla until combined
- 1/2 cup (1 stick) unsalted butter, room temp
- 5 cups confectioner's sugar, sifted
- 1 tsp pure vanilla extract
- pinch of salt
- 8 oz Philly's Cream Cheese, cold
CAKE - Pistachio & Almond Cake
By Aemelia
Preheat oven to 180 degree celsius
- 1/2 cup (70g) pistachios
- 1/2 cup (60g) almond meal
- 1/2 cup (75g) plain flour, sifted
- 1 cup icing sugar, sifted
- 1/2 cup caster sugar, sifted
- 1 tbsp finely grated lemon rind
- 6 egg whites
- 175 g butter, melted
- 1/4 cup (60ml) lemon juice
- 1/4 cup caster sugar or icing sugar for dusting
- 1/4 cup chopped pistachios
COOKIES - Jessica's Puffy Peanut Butter Cookies with Chocolate Chips
By Aemelia
Preheat oven to 325 degrees F
- (adapted from Jessica's How Sweet Eat Blog)
- 2 cups all-purpose flour
- 1/2 teaspoons baking soda
- 8 tablespoons of salted butter, melted and cooled
- 6 tablespoons of creamy peanut butter, melted and cooled
- 1 cup brown sugar
- 1/2 cup sugar
- 1 egg + 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups chocolate chips
SNACKS - Pickled Young Ginger
By Aemelia
1. Clean ginger and use a knife to scrape off all the skins
- 2 kg young ginger
- 4 heaped Tbsp salt (regular cheap salt will do)
- 600 gm rice vinegar (imitation vinegar will be sharper and more sourish, so you will need more sugar than in this recipe)
- 600 gm sugar