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Recipes
SNACKS - Corn & Red Bean Pancake 粟米，红豆松饼
By Aemelia
sift together flour, dble action baking powder and baking soda, set aside
- 1 cup All purpose flour,1 tsp double action baking powder, 1/4tsp baking soda
- 1 tbsp sugar, pinch of salt
- 1 Egg, 1 cup of milk, 1/2 tsp Vanilla Extract, 1 tbsp Cooking Oil
- fillings: Red bean paste, cream corn
FISH - Baked Cod with Garlic Mayonnaise
By Aemelia
How to do it: 1. Preheat oven to 200C
- Ingredients:
- 1 Cod (I used the tail part and it's about 7" long)
- A dash of pepper and salt
- 1 teaspoon Olive Oil if not using Cod
- Garlic Mayo:
- 3 clove Garlic
- 1 teaspoon Garlic Powder (optional)
- 2 tablespoon Mayonnaise (I use Japanese Mayo - the one with the baby)
- 1/2 teaspoon Olive Oil
- A pinch of salt
CAKE - White Chocolate and Raspberry Marquise
By Aemelia
1. Preheat the oven to 180°C/ fan160°C/gas 4 and lightly grease and base line 2 x 20cm round x 4cm deep loo...
- Ingredients:
- 175 g unsalted butter, softened, plus extra for greasing
- 175 g self-raising flour
- 1 rounded tsp baking powder
- 3 large eggs, at room temperature
- 175 g golden caster sugar
- 1/2 tsp vanilla extract
- For the raspberry filling:
- 250 g mascarpone
- 284ml carton whipping cream
- 1 tbsp caster sugar
- 1 tsp vanilla extract
- 300 g raspberries
- 8 tbsp raspberry jam
- To decorate:
- 85 white chocolate cigarillos, each 10cm long (700g box)
- 15 white chocolate butterfly bows (120g jar)
- Mixed fruit (we used passionfruit cut into wedges, blueberries, raspberries, redcurrants and canned apricots, quartered)
CHICKEN - Braised Balsamic Chicken
By Aemelia
1. Marinate chicken legs with salt
- 1 kg whole chicken legs (4 pieces)
- 3/4 tsp salt
- Cracked black pepper
- Ground oregano for sprinkling
- 1.5 cups of chopped onion
- 3 cloves garlic, minced
- 1 bay leaf
- 1/2 cup balsamic vinegar
- 1 cup water
- 2 Tbsp honey
- Salt and pepper to taste
- Olive oil for cooking
SQUID - Squids in Sambal
By Aemelia
1. Snip dry chillies into halves and rub them to remove the seeds
- 300 gm cleaned squids, cut into rings or whichever way you fancy
- 10 dried chilli
- 100 gm fresh chilli (mine were really huge ones, so I don’t know how many regular sized ones, they were about the length of a del monte/dole banana)
- 50 gm shallots (5 pieces)
- 10 gm garlic (2 cloves)
- 7 gm belacan (1 pinkie sized piece)
- 1 tsp tamarind paste (I used Adabi ready to use paste)
- 2 Tbsp coconut milk
- 2 Tbsp sugar (might need more)
- 1.5 tsp salt (don’t put in all first)
- 1 red onion, sliced
- 3 Tbsp cooking oil
SOUP - White Radish Soup
By Aemelia
1. Put water into a pot and bring to boil
- 200 gm white radish, peeled and cut into slanting pieces
- 50 gm carrots, peeled and cut into slanting pieces
- 200 gm pork loin or 300gm spareribs (blanched)
- 30 gm raw peanuts, soaked for minimum 4 hours, best overnight.
- 1 Tbsp dried mussels, rinsed
- 6 red dates, seeds removed
- 10 white peppercorns, cracked with the sides of a cleaver
- 1 sprig green onion/scallion, thinly sliced
- 2 L water
- Salt to taste
RICE - Mixed Mushroom and Pea Baked Risotto
By Aemelia
Preheat oven to 355°F Heat a non-stick frying pan over medium heat
- (adapted from Donna Hay Magazine, issue 33)
- 10 g unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 300 g mixed mushrooms (I like button mushrooms, shitakes, and brown mushrooms) – quarter some and slice some to vary the texture
- 1 1/2 cups Arborio rice
- 4-4 1/2 cups chicken stock
- 1 cup sweet peas (defrosted if frozen, blanched if fresh)
- 1 cup finely grated parmesan cheese
- 2 T coarsely chopped Italian flat leaf parsley
- 40 g unsalted butter to add at the end
- plenty of sea salt and cracked black pepper
- truffle salt
CAKE - Sicilian Orange Cake
By Aemelia
Preheat the oven to 170C. Grease and line a 22-cm clip-sided round cake with non-stick baking paper
- Ingredients:
- (Adapted from Rick Stein's Mediterranean Escape)
- 250 g lightly salted butter, at room temperature, plus extra for greasing
- 250 g caster sugar
- 4 medium eggs
- 1 1/2 tsp finely grated orange zest
- 250 g self raising flour
- 85 ml freshly squeezed orange juice
- For the icing:
- 125 g icing sugar
- 5 tsp freshly squeezed orange juice
CAKE - Perfect Party Coconut Cake
By Aemelia
Getting Ready: Center a rack in the oven and preheat the oven to 350 degrees F
- For the Cake:
- 2 1/4 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups whole milk or buttermilk (I prefer buttermilk with the lemon)
- 4 large egg whites
- 1 1/2 cups sugar
- 2 teaspoons grated lemon zest
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 1/2 teaspoon pure lemon extract
- For the Buttercream:
- 1 cup sugar
- 4 large egg wites
- 3 sticks (12 ounces) unsalted butter, at room temperature
- 1/4 cup fresh lemon juice (from 2 large lemons)
- 1 teaspoon pure vanilla extract
- For Finishing:
- 2/3 cup seedless raspberry preserves, stirred vigorously or warmed gently until spreadable
- 1 1/2 About 1 1/2 cups sweetened shredded coconut
SOUP - Hot and Sour Soup
By Aemelia
Place mushrooms in a medium bowl; cover with boiling water
- 5 dried shiitake mushrooms (about 1/4 ounce)
- 5 dried wood ear mushrooms (about 1/4 ounce)
- 1 (32-ounce) carton fat-free, less-sodium vegetable broth (such as Swanson Certified Organic)
- 2 1/4 cups water, divided
- 1 tablespoon minced peeled fresh ginger
- 1 teaspoon minced garlic
- 1/4 cup rice vinegar
- 1 tablespoon low-sodium soy sauce
- 1/2 to 1 teaspoon freshly ground black pepper
- 1/2 pound reduced-fat firm or extrafirm tofu, drained and cut into 1/4-inch cubes
- 2 1/2 tablespoons cornstarch
- 4 large egg whites, lightly beaten
- 1/2 cup chopped green onions
- 1/4 cup minced fresh cilantro
- 1 teaspoon dark sesame oil
- Chili oil (optional)