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Recipes
CAKE - Chocolate Matcha Bundt Cake
By Aemelia
Preheat the oven to 325 degrees
- Chocolate Batter:
- 1 1/2 cups all purpose flour
- 1/2 cup cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- Matcha Batter:
- 1 1/2 cups all purpose flour
- 3 tbsp matcha powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- Wet Ingredients:
- 3 cups sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 3 large eggs, room temperature
- 1 3/4 cup milk (or soy milk), room temperature
- 1 tsp vanilla
CAKE - Mrs NgSK's Vanilla Butter Cake
By Aemelia
1. Preheat oven at 180C (conventional)
- 230 gm butter (salted), softened (cool at 18-20C, not glossy)
- 200 gm eggs, no shell (4 grade B eggs)
- 50 gm + 150gm sugar
- 200 gm self raising flour, sifted.
- 60 ml milk
- 1 vanilla bean, seeds scraped (or 1 tsp vanilla extract)
CAKE - Montebello Torte (Flourless Pistachio Cake with Strawberries)
By Aemelia
Torte: 1. Preheat oven at 150(fan)/170C
- The Torte:
- 98 gm yolks ( from 6 medium eggs, Grade C)
- 30 gm sugar
- 230 gm powdered pistachios,
- 1 drop apple green food colouring
- 190 gm egg whites ( from 6 medium eggs, Grade C)
- 30 gm sugar
- 1/2 tsp cream of tartar
- Other components:
- Pistachio Cream
- Citrus syrup
- Citrus glaze
- 300 gm or more strawberry halves (keep chilled all the time)
- Chopped pistachios (the specially selected green ones)
- Powdered pistachios:
- 250 gm pistachios
- 100 gm sugar
- Pistachio cream:
- 2 egg yolks
- 100 gm whipping cream
- 70 gm powdered pistachios
- 10 gm cornstarch
- 1 drop green food colouring
- 200 gm whipping cream
- 2 Tbsp sugar
- 1 tsp gelatin
- 1 Tbsp water
- Citrus syrup and glaze:
- 100 gm water
- 50 gm sugar
- 1 tsp lemon zest
- 1 Tbsp lemon juice
- 1/2 tsp vanilla extract
- 4 mint leaves, thinly sliced
- 1 tsp gelatin
- 1 Tbsp water
VEGGIE - Hakka Thunder Tea Rice (Hakka Lui Cha)
By Aemelia
Method: 1. First, cook your rice, prepare only 70% of what you would normally eat
- Condiments:
- 120 gm preserved chopped salted radish (choy poh), soaked in water for 30 minutes, squeeze dry
- 30 gm dried shrimps, soaked in water for 15 mins, drained and coarsely chop
- 250-300 gm choysum/bak choy
- 250-300 gm cabbage/spinach/kalian
- 10 pcs of long beans
- 2 pieces (3 inch square) pressed tofu, cut into 1 cm cubes
- 2 onions or leeks, sliced
- 5 Tbsp toasted peanuts
- 2 tbsp sesame seeds (half for paste, half for sprinkling on rice)
- Tea soup paste:
- 1 handful of Thai basil 九程塔, leaves only (before trimming from stalks was 45gm)
- 1 handful of mint (applemint, 香花菜, leaves only (amount about the same as basil)
- 3 Tbsp roasted peanuts
- 1 Tbsp toasted sesame seeds (amount taken from above)
- 1 green tea bag (snipped open for the tea dust/leaves)
- 1/2 tsp salt, more if you like it saltier
- 1 anchovy soup cube (replace with vegetarian seasoning if vegetarian)
- 1/2 cup drinkable plain water (or the water squeezed from the blanched, cut, veggies)
CAKE - No egg Mascarpone Chocolate Rare Cheesecake
By Aemelia
*If making yogurt cheese follow this method: Fit a sieve over a bowl and line it with two layers of cheesecloth (I ...
- For decoration:
- 1 tsp ................................... Gelatine powder
- 1 1/2 tbsp ............................ Water
- 90 g ..................................... Dark chocolate
- 250 g ................................... Mascarpone cheese
- 38 g ..................................... Granulated sugar
- 1/2 tsp ................................. Vanilla bean paste
- 100 g ................................... Greek yogurt (or yogurt cheese made from 250g plain yogurt*)
- 1 tbsp .................................. Creme de cocoa, plus more for sprinkle over the cake
- 20 ml ................................... Whipping cream (a)
- 20 ml ................................... Whipping cream (b)
- 1 recipe of Basic Chocolate Sponge Cake
- 20 g ..................................... Dark chocolate
- 20 g ..................................... Whipping cream
ICE CREAM -Stracciatella Gelato
By Aemelia
Combine milk, cream, sugar, and vanilla seeds and pod in a heavy sauce pan and heat gently until sugar dissolves co...
- 2 cups good heavy cream
- 1.5 cups good whole milk
- 1 vanilla pod, split, seeds scraped
- scant 1 1/3 cup organic raw cane sugar
- 1/3 cup chopped dark chocolate
SOUP - Roasted Carrot Soup
By Aemelia
1. Preheat the oven to 450
- 7 large carrots, peeled, cut into 2" pieces
- olive oil
- salt & pepper to taste
- 1/4 teaspoon cayenne (less or more depending on your tolerance for heat)
- 2 1/2 cups chicken stock
- 1 cup milk
- garnish: fresh thyme, cream (optional)
PORK - Homemade Char Siu
By Aemelia
1. Clean the pork belly, remove the skin and cut into 3 strips
- Marinate:
- 2 pound pork belly
- 4 tbsp hoisin sauce
- 2 tbsp oyster sauce
- 2 tbsp of kicap manis/sweet soy sauce
- 2 tbsp soy sauce
- 2 tbsp plum sauce
- 4 tbsp honey
- 2 tbsp Chinese cooking wine
- 1 tsp pepper
ICE CREAM - Green Tea Ice Cream
By Aemelia
1. In a small bow, mix the green tea powder with 2 tablespoons granulated sugar
- (adapted from Harumi's Japanese Home Cooking)
- 2 tablespoons green tea powder (matcha)
- 2/3 cup granulated sugar
- 3 egg yolks
- 3/4 cup milk
- 3/4 cup heavy cream
CAKE - Red Velvet Cake
By Aemelia
CAKE: 1. Preheat oven to 350 degrees
- Cream Cheese Frosting:
- 2 1/2 cups sifted cake flour*
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 Tablespoons cocoa powder (unsweetened)
- 2 oz. red food coloring
- 1/2 cup unsalted butter, at room temperature
- 1 1/2 cups sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, at room temperature
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
- 16 oz. cream cheese (2 packages), softened
- 1/2 cup unsalted butter (one stick), softened
- 1 teaspoon vanilla extract
- 2 1/2 cups powdered sugar, sifted
- pinch of salt