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Recipes
FISH - Grilled Fish Stuffed With Sambal
By Aemelia
For the sambal paste: Process all the sambal paste ingredients until smooth, except the sugar, Tamarind pulp, sea s...
- Sambal Paste:
- 2 (about 1.2 kg) Whole Fish (Tai Snapper), scaled, cleaned & make a slit along the back of the fish (lengthwise)
- Banana Leaf
- Peanut Oil
- Kalamasi Limes
- Sambal Kicap Manis, optional
- 35 grams Dried Chilies, cut into small pieces with a scissor and soaked in boiling water, drained
- 5 Red Chilies, seeded, roughly chopped
- 8 (200 grams) Shallots, peeled, and roughly chopped
- 2 Stalks of Lemongrass, sliced
- 3 Cloves of Garlic, peeled and chopped
- 1 Small Piece (8 grams) of Fresh Turmeric, peeled
- 1/2 “ Piece of Fresh Turmeric, peeled and chopped
- 1 Lemongrass, chopped
- 2 tsp Toasted Belachan/Shrimp Paste
- 1 Tbsp Cane Sugar
- 1 heaped Tbsp of Seedless Tamarind Pulp, mixed with 3 Tbsp of warm water
- Sea Salt
- Peanut Oil for frying
TART - Caramelized Onion and Bacon Tart
By Aemelia
Make the crust: Pulse in a food processor the flour, butter, shortening, and salt just until the mixture resembles...
- For the crust:
- The ingredients listed below make two 9-inch pie or tart shells, or enough for a double-crust pie. You will need only half of the dough for this recipe. Scale the recipe down if you want but it’s wort
- 2 1/2 cups all-purpose flour
- 1 1/2 sticks (12 tbsp) cold unsalted butter, cut into 1/2-inch cubes and frozen for 15 minutes
- 1/4 cup cold vegetable shortening, preferably trans-fat-free, frozen for 15 minutes
- 1/2 tsp salt
- 8 tbsp ice water
- For the filling:
- 4 slices bacon, cut into 1/2-inch pieces
- 4 small onions, cut in half lengthwise and thickly sliced
- 1 tbsp plus 1 tsp thyme leaves, chopped
- Kosher salt
- 1 cup ricotta
- 1 large egg yolk
- Pinch of freshly ground black pepper
- 1/4 cup plus 1 tbsp freshly grated Parmigiano-Reggiano
RICE - Cheese Baked Rice with Prawns
By Aemelia
Bechamel Sauce: Heat butter on medium low heat in a saucepan
- Bechamel Sauce:
- 20 gm butter
- 1 Tbsp flour
- 350 ml milk
- Salt and pepper to taste
- The Rice:
- As many prawns as you like n
- 2 cloves garlic, finely chopped
- 2 eggs
- 1 medium sized carrots, finely diced (5mm)
- Salt and pepper
- Cooking oil
- As much sliced spring onions as you like
- As much mozzarella cheese as you like
ICE CREAM - Sweet Corn Sherbet
By Aemelia
1. Cook everything together until it comes to a boil
- 250 ml evaporated milk
- 500 ml water
- 250 gm creamed corn
- 100 gm sugar
COOKIES - Lady Fingers 2
By Aemelia
1. Set the oven at 400°F (200°C)
- 1 Cup / 135 g All purpose flour
- 6 Egg yolks, large
- 1 tsp Vanilla extract
- 6 Egg whites
- 115 g Extra fine granulated sugar
- As needed Powdered sugar for dusting
SCONE - Blueberry Coconut Cream Scones
By Aemelia
Preheat oven to 425 degrees
- 2 cups all purpose flour
- 1 tbsp baking powder
- 3 tbsp sugar
- 1/2 tsp salt
- 5 tbsp cold, unsalted butter
- 1/2 cup dried blueberries
- 1/3 cup shredded coconut (I used sweetened)
- 1 cup coconut cream
BREAKFAST - Eggs in Hash Brown Nests
By Aemelia
Preheat the oven to 400 degrees
- 6 whole Medium Russet Potatoes (6 To 8)
- Salt And Pepper, to taste
- 24 whole Large Eggs
- Non-stick Cooking Spray
CAKE - Almond Lemon Cake
By Aemelia
Cake: Preheat oven to 400°F
- Cake:
- 1 cup all-purpose flour
- 1/3 cup almond meal (make your own by grinding almonds to a fine powder)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 stick unsalted butter, softened
- 1/3 cup + 1/4 cup sugar
- 1/4 teaspoon pure vanilla extract
- 1/8 tsp almond extract
- 1/2 teaspoon finely grated lemon zest
- 1 large egg
- 1/2 cup buttermilk
- Lemon Mascarpone Frosting:
- 3/4 cup mascarpone cheese
- 1/3 cup heavy whipping cream
- 1/2 cup powdered sugar
- Zest of half a lemon
- 1/4 tsp vanilla
SNACKS - Fried Prawn Fitters
By Aemelia
Add a teaspoon of salt to the prawns and rub and coat well
- Batter:
- 350 g Baby Prawns, antenna and legs (etc) cut
- 1 stalk Chinese Chive, diced
- a handful of Bean Sprout, heads and tails removed
- Oil for deep frying
- 160 ml Water
- 120 g Self Raising Flour
- 20 g Corn Flour
- 20 g Rice Flour
- 1/4 teaspoon Chicken Stock Powder
- 1/4 teaspoon Salt
CHICKEN - Chinese Roasted Soy Sauce Chicken With Ginger and Scallion Sauce
By Aemelia
Marinate the chicken with ground ginger, Sichuan peppercorn, honey, soy sauce, chili flakes, and peanut oil for abo...
- Ginger And Scallion Sauce:
- 2 Pieces Chicken Breast
- 2 Pieces Chicken Legs
- 1/2 tsp Ground Ginger
- 1/2 tsp Ground Sichuan Peppercorn
- 2 Tbsp Honey
- 3 Tbsp Soy Sauce
- 1/2 Tsp Chili Flakes
- 1 Tbsp Peanut Oil
- 1/2 Tbsp Chopped Ginger
- 4 Scallions, thinly sliced
- 1 Green Chili, seeded and finely chopped
- 1 Clove Garlic, peeled and finely chopped
- 3/4 tsp Sea Salt
- 5 to 6 Tbsp Peanut Oil
- Cucumber Slices
- Steamed Rice