Aemelia's profile page
Recipes
COOKIES - Matcha/Green Tea Dacquoise
By Aemelia
Preheat the oven to 350˚F/180˚C
- Biscuit Dacquoise:
- 180 g Ground Almonds
- 80 g Confectioner’s Sugar
- 10 g Matcha /Green Tea Powder
- 40 g Caster Sugar
- 2 g Egg White Powder
- 200 g (5 large eggs) Whites
- Matcha Cream:
- 100 g Unsalted Butter, at room temperature
- 35 g (1 Large Egg) Whites
- 35 g Confectioner’s Sugar
- 5 g Matcha/Green Tea Powder
SOUP - Cauliflower Soup
By Aemelia
In a large soup pot or dutch oven, melt 4 tablespoons butter
- 1 stick Butter, Divided
- 1/2 whole Onion, Finely Diced
- 1 whole Carrot Finely Diced
- 1 stalk Celery, Finely Diced
- 1 whole (to 2 Whole) Cauliflower Heads (roughly Chopped)
- 2 Tablespoons Fresh Or Dried Parsley (chopped)
- 2 quarts Low-sodium Chicken Broth Or Stock
- 6 Tablespoons All-purpose Flour
- 2 cups Whole Milk
- 1 cup Half-and-half
- 2 teaspoons To 4 Teaspoons Salt, To Taste
- 1 cup (heaping) Sour Cream, Room Temperature
SNACKS - Top Hat Shells
By Aemelia
Combine all the ingredients(except the oil), mix well until the batter is smooth and strain into a smaller bowl or ...
- 100 g All Purpose Flour, sifted
- 50 g Corn Flour
- 110 g Rice Flour
- 1/2 tsp Salt
- 2 Eggs, lightly beaten
- 400 ml Water
- Oil for deep frying
- A Kuih Pie Tee Mold
SOUP - Black Soy Beans and Pork Ribs Soup
By Aemelia
1. Blanch pork ribs in boiling water for 20 seconds
- 600 gm pork ribs
- 80 gm black soy beans, washed and soaked for 4 hours (or overnight)
- 10 black dates
- 2.5 L water
- 2 tbsp wolfberries/goji berries
- Salt to taste
FROSTING - White chocolate Mascarpone Mousse
By Aemelia
In a large bowl set over a pan of simmering water, melt the white chocolate and mascarpone together
- 1 cup white chocolate chips
- 4 oz mascarpone (can sub cream cheese)
- 1 1/2 cups heavy cream
OTHERS - Spicy Dried Shrimp Floss
By Aemelia
Make the sambal paste: Blend the spice paste and cook on a moderate heat with the oil
- Sambal Paste:
- 300 grams Dried Shrimps, soaked in cold water for 10 minutes, drained and pounded
- 4 Tbsp Peanut Oil
- 1/2 tsp Sea Salt or to taste
- 1 Tbsp Sugar or to taste
- Kalamansi Limes, optional
- 15 to 18 Dried Chilies, soaked in boiling water and drained well
- 6 Fresh Red Chilies, seeded
- 6 (150 g) Shallots, peeled and coarsely chopped
- 3 Candlenuts
- 1 1/2 tsp Roasted Shrimp Paste/Belachan
BREAKFAST - Biggest Winner Breakfast Sausage
By Aemelia
I particularly love this sausage as part of breakfast sandwiches or chopped in omelets or other egg dishes
- 1/2 pound of extra-lean ground pork or pork tenderloin, ground
- 1 tablespoon minced red onion
- 1 1/2 teaspoons minced garlic
- 1/2 teaspoons dried thyme
- 1/4 teaspoon ground sage
- 1/4 teaspoon cayenne
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
CHEESECAKE - Japanese Cheese Cake 日式芝士蛋糕
By Aemelia
1. 忌廉芝士切成小塊，加入牛奶浸泡30分鐘。無鹽牛油隔熱水坐溶。 2
- 吋份量:
- 忌廉芝士 200克
- 牛奶 128克
- 無鹽牛油 43克
- 低根麵粉 26克
- 粟粉 14克
- 蛋黃 4個
- 檸檬汁l 1/4茶匙
- 蛋白 4個
- 糖 86克 7
- 塔塔粉cream of tar tar 1/4茶匙
- 個蛋的配方:
- 忌廉芝士 170克
- 牛奶 109克
- 無鹽牛油 37克
- 低根麵粉 22克
- 粟粉 12克
- 蛋黃 3個
- 檸檬汁l 沒有加
- 蛋白 3個
- 糖 73克
- 塔塔粉cream of tar tar 1/4茶匙
- 個蛋的配方:
- 忌廉芝士 100克
- 牛奶 64克
- 無鹽牛油 22克
- 低根麵粉 13克
- 粟粉 ７克
- 蛋黃 2個
- 檸檬汁l 隨意可省
- 蛋白 2個
- 糖 43克
- 塔塔粉cream of tar tar 1/4茶匙或更少
KUIH - Kuih Tako
By Aemelia
1. Prepare pandan layer. Mix everything together and cook on medium low heat until it looks transparent and thick
- Pandan Layer:
- 25 gm mung bean starch (green bean flour)
- 250 ml pandan juice
- 60 gm sugar
- 3 water chestnuts, peeled and chopped
- Coconut layer:
- 15 gm mung bean starch
- 125 ml water
- 125 ml coconut milk
- 50 gm sugar
- Very small pinch of salt
FROSTING - Swiss Meringue Buttercream
By Aemelia
Method: (instructions are adapted to tropical weather and hand held mixer) 1
- 60 gm egg white (about 2 large whites)
- 100 gm sugar
- 170 gm unsalted butter (taken out from fridge and cut into 10-12 small pieces just before you start to heat the egg whites)