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Recipes
CHICKEN - Foil-Wrapped Herbal Chicken
By Aemelia
In a bowl, mix the ingredients for the sauce evenly and marinade chicken in the sauce for a few hours
- Marinade Sauce:
- 2 chicken thighs
- 2 fresh shiitake mushrooms, sliced thinly
- 8 red dates
- 8 slices of Dang Gui
- 2 pieces of Dang Shen, cut to approx. 2 inch length
- 2 tsp of wolfberries
- 6 pieces of Pao Shen
- 6 garlic cloves
- 2 inch ginger, finely sliced
- 1/2 tbsp light soy sauce
- 1/2 tbsp brown sugar
- 1 1/2 tbsp chinese cooking wine
- 1/2 tsp white pepper
- 1 tsp sesame oil
- 1/2 tbsp grated ginger
SNACKS - Shrimp Fritters
By Aemelia
1. Preheat oil to 350°F. 2
- 3/4 lb raw tiger shrimp, peeled and cut into chunks
- 2 green onions, thinly sliced
- 2 garlic cloves, minced
- 1 1/2 cups water
- 1 1/2 cups all purpose flour
- 1 tablespoon unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs
CAKE - White Chocolate Mud Cake
By Aemelia
24.04.2011 Rise well, but outer layer is hard, not suitable to chill
- Sour Cream and White Chocolate Ganache:
- 300 g white chocolate (we use Cadbury Dream white chocolate)
- 200 g butter
- 250 ml (1 cup) milk
- 165 g (3/4 cup) caster sugar
- 2 teaspoons (10ml) vanilla extract
- 2 large eggs, lightly beaten (we use eggs with a minimum weight of 59g)
- 100 g (2/3 cup) self-raising flour
- 150 g (1 cup) plain flour
- 200 g white chocolate
- 88 g sour cream
SEAFOOD - Grilled Seafood on Lemongrass
By Aemelia
Mix prawn and fish paste together Set aside till ready to use
- Ingredients:
- 150 g Prawn (after shelled), minced
- 150 g Fish Paste or fillet (after skinned and debone), minced
- Extra 10 Lemongrass as sticks
- Blend into paste:
- 1 Fresh Red Chilli, cored (more if you want it hot)
- 3 Shallot
- 1/2 stalk Lemongrass (white part only)
- 2 clove Garlic
- Ginger, size of fingertip
- 1/2 teaspoon Turmeric Powder
- Seasonings:
- 1/2 teaspoon Salt
- 3/4 tablespoon Sugar
- 1 teaspoon Lime Juice
PORK - Braised Pork Belly With Soy Sauce
By Aemelia
Preheat oven to 350˚F/180˚C
- 2 lbs (about 900 g) Pork Belly, cut into 3/4 inch chunks
- 6 to 7 Tbsp Malaysian Dark Soy Sauce (Caramel-Cheong Chan Brand) or Kicap Manis (omit sugar)
- 2 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 1 Tbsp Sugar
- 2 Tbsp Peanut Oil
- 1 inch piece Galangal, sliced
- 1 inch piece Ginger, sliced
- 2 Bulbs Garlic, whole
- 3 (750 ml) Cups of Water
- 8 Hard-boiled Eggs, peeled
- 1 1/2 tsp Sea Salt or to taste
KUIH - Steam Yam Cake
By Aemelia
(1) Fry yam with 2 Tbsp. oil and toss with 5-spice powder, leave aside
- Seasoning:
- 220 gm. Rice flour
- 300 gm. Yam - cut into cubes
- 20 gm. Tapioca flour
- 2 tsp. 5-spice powder
- 850 ml. water (divide into 2 portions of 425 ml. each)
- 5 shallots - sliced
- 30 gm. chinese sausage - lap cheong - diced
- 60 gm. roasted pork -siew yok - diced
- 50 gm. Dried shrimps - soaked then chopped coarsely
- 4 nos. mushrooms -soaked and diced
- 2 Tbsp. cooking oil
- 1 Tbsp. cooking oil - put into boiling water
- 1 1/2 tsp. salt
- 1 tsp. Vetsin
- 1 tsp. sugar
- 2 tsp. sesame oil
BREAD - Pull-apart Brown Butter Brioche
By Aemelia
Combine the yeast with the milk and water in a bowl
- for assembly :
- 10 g dried yeast
- 240 g skim milk, at room temperature
- 60 g water, at room temperature
- 570 g plain flour
- 10 g sea salt
- 85 g rapadura sugar
- 2 eggs
- 150 g unsalted butter, diced and at room temperature
- 4 tablespoons browned butter, melted
- 2-3 tablespoons savoury yeast flakes (found in health food stores; also known as nutritional yeast flakes)
DRESSING - Japanese Carrot Salad Dressing
By Aemelia
Peel and grate the carrot
- 1 cup grated carrot
- 1 cubic inch peeled fresh ginger root
- 1/2 cup water
- 2 tablespoons light miso
- 1 tablespoon tamari or soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
BREAKFAST - Bacon & Cheese Biscuits
By Aemelia
In a large bowl mix the flour, baking powder and salt
- Basic Recipe:
- 255 grams flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons sugar
- 85 grams butter, diced, cold
- 170 ml milk
- Additions:
- 100 grams bacon, diced
- 50 grams cheese plus more for topping
SQUID - Sweet and Sour Squid 酸甜鱿鱼卷
By Aemelia
Clean and cut squid into pieces
- 3 Squid
- 2 slice Ginger
- 1 Fresh Chilli, seeded
- 2 Spring Onion, white part only & reserve the green part for other use
- 2 Shallot
- 1 clove Garlic
- 1 tablespoon Sugar
- 1 tablespoon Apple Cider or White Vinegar
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Chinese Cooking Wine
- 1/2 tablespoon Cooking Oil
- 1/2 teaspoon Salt