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Recipes
ICE CREAM - Cherry Amaretto Chocolate Chip Ice Cream
By Aemelia
Combine the 1½ cups cherries, milk, 1 cup of cream, sugar and salt in a medium saucepan
- 1 1/2 cups pitted and halved fresh cherries
- 3/4 cup milk
- 1 3/4 cup heavy cream
- 1/2 cup sugar
- Pinch of salt
- 2 tablespoons amaretto liqueur
- 1/3 cup pitted and chopped fresh cherries
- 1/3 cup dark chocolate chips or chunks
CHICKEN - Soy Sauce Soaked Chicken
By Aemelia
1. Put light water, soy sauce, sugar, spring onions, shallots, star anise and ginger into a saucepan
- 1 cup water
- 1/2 cup light soy sauce
- 1/4 cup sugar
- 3 stalk of spring onion, white and light green parts only.
- 2 shallots, peeled and lightly smashed
- 1 star anise
- few slices of ginger, (I used 25gm of peeled ginger, use more to tone down the sugar)
- 6 medium sized chicken drumsticks, weighing about 800gm.
CHICKEN - Ayam Percik Kelantan
By Aemelia
1. Preparing spice paste by adding ingredients (B) into blender
- Spice paste:
- 2 Chicken Maryland (Thighs + Drumsticks)
- 200 ml Coconut Milk
- 3 cardamoms
- 3 cloves
- 1 stalk Lemongrass, bruised
- 1 tablespoon tamarind paste
- 1 teaspoon salt
- 1/2 teaspoon White Pepper
- 1 teaspoon Sugar
- 1 teaspoon potato starch mixed with water(or any thickening agent you prefer)
- 3 cloves Garlic
- 1 thumb sized Ginger
- 3 Shallots
- 3-4 Dried Chili, soaked and drained
- 1/2 cup Water
- 1 stalk Lemongrass
CAKE - White Chocolate and Matcha Tea Marbled Cake
By Aemelia
Melt the butter. Place the chocolate in a bowl over a pot of simmering water and let simmer until the chocolate is...
- 3 large eggs (2 oz each)
- 6 1/3 oz all-purpose flour
- 2 3/4 oz white chocolate (I used Valrhona)
- 4 1/4 oz butter
- 5 1/4 oz fine sugar
- 1 pinch of salt
- 1.5 tsp Matcha tea
- 1 tsp baking powder
SAUCE - Mrs Loh's Chilli Dipping Sauce for Pot Stickers
By Aemelia
1. Rinse chillies and remove most of the seed
- 4 red chillies + some bird's eye chilli if preferred
- 2 cloves garlic
- Light soy sauce
- Sesame Seed oil
Bread - Baking powder pork buns
By Aemelia
Make the dough: Put flour, sugar and baking powder into the bowl, whisk to combine
- Dough:
- 300 g .............................. Cake flour
- 1 tbsp .............................. Baking powder
- 150 ml ............................ Milk
- 50 g ................................. Egg whites
- 50 g ................................. Granulated sugar
- 1 tbsp .............................. Vegetable oil
- Filling:
- 300 g .............................. Minced meat (I use pork)
- 20 g ................................. Spring onion, finely chopped
- 70 g .................................. Shiitake, chopped
- 50 g .................................. Cabbage, finely chopped
- Seasoning
- 3 tbsp ............................... Shoyu (Japanese soy sauce)
- 2 tbsp ............................... Granulated sugar
- 1 tbsp ................................ Cornstarch
- 1 1/2 tbsp ........................ Sesame oil
CAKE - Cashew Gateau With Coffee Cardamom Mousse
By Aemelia
For the gateau: Position rack in the lower 3rd of the oven and preheat to 350 degrees
- For the gateau:
- 3/4 cups cashew, toasted/skinned
- 1/3 cup cake flour, unsifted
- 1 Tbsp. cornstarch
- 3 large egg yolks
- 1/2 cup sugar, divided (2Tb & 6 Tb)
- 1/2 tsp. vanilla extract
- 1/2 tsp. grated lemon rind
- 2 lg. egg whites
- 2 Tb melted butter, cooled
- For the coffee cardamom mousse:
- 1/2 teaspoon ground cardamom
- 1/2 cup espresso or strong coffee
- 1/4 cup sugar
- 1 tsp powdered unflavored gelatin, softened in 1 tablespoon cold water
- 1 cup heavy cream, cold
- For the chocolate ganache:
- 1/2 cup heavy cream
- 3/4 cup chopped chocolate or chocolate chips (about 6 oz or 180 gr)
SNACKS - Chinese Chives and Dried Krill Fritters
By Aemelia
1. Put dried krill in a sieve and rinse under running water for few seconds
- 1 cup all purpose flour
- 1/2 cup water
- 1 egg
- 1/3 tsp salt
- 3/4 cup dried krill, 虾皮
- 1/2 cup chopped Chinese chives
- 1/2 cup grated jicama (sengkuang)
CAKE - Oyatsu & Kasutera (Castella) Japanese Sponge Cake
By Aemelia
Preheat the oven to 170°C / 340°F, or 150°C / 300°F if you're using a convection oven
- Please read through the instructions completely.
- 8 whole "large" (55g) eggs
- 300 g (10.5 oz) sugar, raw cane sugar preferred, or use regular granulated sugar, plus a little extra sugar for sprinkling
- 200 g (7 oz) all-purpose or bread flour (not cake flour)
- 100 cc (about 1/2 cup, or 3.5 fluid oz) milk
- 4 Tbs. honey, plus one extra Tbs. for the top
SEAFOOD - Blanched Cockles with Garlic 蒜香伴氽烫血蚶
By Aemelia
Prepare the garlic first by heat oil in pan
- 350 g Cockles
- 1 Red Chilli, de-seeded and chopped finely
- 2 tablespoon Minced Garlic
- 1/2 tablespoon Cooking Oil
- 1/2 tablespoon Mirin or Chinese Cooking Wine
- 1/2 tablespoon Light Soy Sauce
- Chicken Powder or Salt to taste