Aemelia's profile page
Recipes
SOUP - Mustard Green and Oyster Soup
By Aemelia
1. Bring water to boil. 2
- 750 gm mustard green
- 400 gm pork soup bones or ribs
- 150 gm carrots
- 20 gm/4 dried oysters
- 4 shitake mushrooms (mine were was big as Marie biscuits when soaked, use more if yours are smaller), soaked
- 30 gm/15 red dates
- 2 L water
COOKIES - Jacques Torres' Chocolate Chip Cookies
By Aemelia
Sift flours, baking soda, baking powder and salt into a bowl
- 2 cups minus to 2 tablespoons Cake flour
- 1 2/3 cup Bread flour
- 1 1/4 teaspoon Baking soda
- 1 1/2 teaspoon Baking powder
- 1 1/2 teaspoon Coarse salt
- 1 1/4 cups (2 1/2 butter) Unsalted butter
- 1 1/4 cups Light brown sugar
- 1 cups plus 2 tablespoons Granulated sugar
- 2 Large eggs
- 2 teaspoon Natural vanilla extract
- 1 1/4 pounds Bittersweet chocolate at least 60 percent cacao content
- Sea salt for garnish
PASTE - Mee Soto Chili
By Aemelia
Using a food processor, blend all the ingredients together
- 3 large green chilies
- 3-4 chili padi
- 1/2 red onion
- 3-4 garlic cloves
DESSERT - Milo Agar Agar
By Aemelia
Method To prepare chocolate layer: Cook agar agar in water till dissolved Add sugar and MILO, stir well to dissolve...
- Chocolate Layer:
- 7 gm agar agar powder
- 1 3/4 cups Water
- 1/3 cup Sugar
- 3/4 cup Milo
- Milk Layer:
- 8 gm agar agar powder
- 1 1/2 cups water
- 1/2 cup sugar
- 1 cup Evaporated Milk
SOUP - Hot and Sour Soup 1
By Aemelia
1. Place mushrooms in a large bowl
- 1 ounce dried mushrooms, such as shiitake or wood ear
- 6 cups canned low-sodium chicken or vegetable broth
- 2 tablespoons vegetable oil
- 3 garlic cloves, thinly sliced
- 2 tablespoons grated fresh ginger
- 1 lemongrass stalk, cut into 4 pieces and crushed (or 1 1/2 teaspoons lemongrass paste)
- 1 tablespoon red chili paste*
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 teaspoon toasted sesame oil
- 1 (10.5-ounce) package firm tofu, drained and cut into 1/2-inch cubes
- 1 cup shredded cooked turkey
- 2 tablespoons cornstarch mixed with 3 tablespoons water (optional)
- 1 large egg, beaten
- Salt, to taste
- Pepper, to taste
- Garnishes: thinly sliced scallions, fresh chopped cilantro
BREAKFAST - Gruyere and Green Onion Waffles
By Aemelia
1. Place flour, baking powder, sugar, and salt in a mixing bowl and whisk together
- 1 cup all purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons superfine sugar
- 1/4 teaspoon salt
- 1 large egg, lightly beaten
- 3/4 cup plus 2 tablespoons whole milk
- 1/4 cup (1/2 stick), unsalted butter, melted and cooled
- 2/3 cup shredded gruyere
- 1 green onion, thinly sliced
TART - Quiche with Cream Cheese Pastry
By Aemelia
Place cream cheese and butter in a food processor and beat on low speed until mixture is smooth and creamy
- 125 g cream cheese
- 125 g butter, chopped (if using unsalted butter, add 1/4 teaspoon fine table salt with the butter)
- 190 g (1 1/4 cups) plain flour
- 160 g shaved leg ham, finely chopped
- 150 g (1 1/2 cups, firmly packed) grated tasty cheddar cheese
- 5 large eggs (we use eggs with a minimum weight of 59g)
- 62 ml (1/4 cup) cream
- 1/2 medium onion, finely chopped
- 1/4 teaspoon ground nutmeg
- Salt and pepper, to taste
CAKE - Chocolate Coffee Cupcakes with Mocha Ganache and Mascarpone Cream
By Aemelia
To make the chocolate-coffee cupcakes: Preheat the oven to 350 degrees F
- (Recipe By Daniel Boulud)
- 1/2 cup plus 2 tablespoons milk
- 6 tablespoons unsweetened cocoa powder
- 1/4 cup instant coffee powder
- 1 1/2 cups cake flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 12 tablespoons unsalted butter -- at room temperature
- 1 cup plus 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 3 large eggs
- 3 cups heavy cream
- 1/3 cup coffee beans -- crushed
- 8 ounces milk chocolate -- finely chopped
- 2 cups mascarpone cheese
- 1/4 cup confectioners' sugar -- sifted
SOUP - Hot and Sour Soup 2
By Aemelia
1. Soak mushrooms and wood ear in water until soft (about 20 minutes)
- 4 dried shiitake (black) mushrooms
- 1 dried wood ear
- 120 grams lean pork, julienned
- 2 teaspoons cornstarch
- 300 grams regular tofu, cut into 1 cm cubes
- 150 grams congealed pig's blood, cut into 1 cm cubes
- 7 cups chicken stock
- 3 large slices of ginger
- 1/2 cup carrots, julienned
- 1/2 cup bamboo shoots, julienned
- 1/2 cup white rice vinegar
- 3 tablespoons soy sauce
- 11/2 teaspoons chilli sauce
- 31/2 tablespoons cornstarch mixed in a small amount of water
- 1 egg white
- 4 spring onions, finely chopped
SNACKS - Chinese Crullers/You Tiao
By Aemelia
Dissolve baking powder, baking soda, and sea salt with water
- 400 grams All-Purpose Flour
- 1 Cup Water
- 1 1/2 tsp Baking Powder
- 1 tsp Baking Soda
- 3/4 tsp Sea Salt
- Vegetable of Peanut Oil, for deep-frying