Aemelia's profile page
Recipes
COOKIES - Amos Walnut and Chocolate Chips Cookies
By Aemelia
Sieve flour, corn flour, coco powder & soda together
- Butter 150 g
- Sugar 110 g (I use 100 g)
- Brown Sugar 30 g
- Egg - 1
- Flour 220 g
- Corn Flour 50 g
- Vanilla Essense 1 tsp
- Baking Soda 1 tsp
- Salt 1/2 tsp
- Walnut 100 g
- Chocolate Chip 50 g
- Coco Powder 30 g
APPERTISER - Mango Salad with Dried Cuttlefish
By Aemelia
1. Tear dried cuttlefish and dry fry in a pan on low heat until it dries up (you can bake in oven)
- 1 green mango (approximately 300gm)*
- 1 red onion (rather small)
- 2 bird’s eye chilli
- 1 Tbsp calamansi juice
- 1 Tbsp honey
- 1 tsp sugar
- 1/8 tsp salt
- Some dried cuttlefish (I used about 4 pcs of 5 inch long of plain ones)
PORK - Salted Fish Steamed Pork
By Aemelia
Combine everything and marinade for 30 minutes
- 100 gm pork belly, thinly sliced
- 30 gm salted fish (definately should reduce this next time)
- 1/2 Tbsp preserved black beans, rinsed and chopped
- 1 thumb sized ginger, smashed and coarsely chopped
- 1 Tbsp sugar
- 1 tsp light soy sauce
- 1 tsp oil
- 2 Tbsp water
Marbled Pumpkin Cheesecake Bars
By Aemelia
If you’re looking for a deliciously easy, seasonal dessert that’s great for a crowd, I recommend these marbled
- CRUST:
- 8 ounces (about 30) chocolate wafers
- 1/2 cup (1-stick) unsalted butter, melted and cooled
- 1/2 teaspoon cinnamon
- CHEESECAKE FILLING:
- 16 ounces cream cheese, softened
- 3/4 cup pure cane sugar
- 1/4 cup sour cream
- 1 tablespoon all-purpose flour
- 3 eggs
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- zest of 1 lemon
- PUMPKIN FILLING:
- 1 1/4 cups pumpkin puree
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
CHEESECAKE - Japanese Cheesecake
By Aemelia
Melt the cream cheese, butter, and milk together in the double boiler, until there are no lumps
- 250 g cream cheese
- 50 g butter, unsalted
- 100 ml milk
- 6 eggs, large – separate into whites and yolks
- 60 g plain cake flour
- 20 g cornflour(cornstarch)
- 140 g white granulated sugar
- 1 tbsp lemon juice
- 1/4 tsp cream of tartar
- 1/4 tsp salt
SCONE - Cheddar, Parmesan, and Cracked Pepper Scones
By Aemelia
1. Preheat oven to 425 degrees
- 1 1/4 cups cake flour
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 1/2 teaspoon ground mustard
- 1/2 cup (one stick or 1/4 pound) cold unsalted butter, cut into small pieces (keep butter in refrigerator until ready to use)
- 1/2 cup shredded aged cheddar cheese
- 1/2 cup shredded Parmigiano Reggiano, divided
- 1/2 cup cold buttermilk
- 1 teaspoon sriracha chili sauce or other hot chili sauce (optional)
- 1 large egg
- 2 tablespoons butter, melted
- 1/2 teaspoon smoked paprika
PORK - Fried 'Nam-Yu' Pork
By Aemelia
1. Wash and dry pork loin
- Marinates:
- 200 g Pork Loin
- Corn flour / all purpose flour
- 1 pc Nam Yu (南乳) - Chinese fermented bean curd
- 1 tsp of the sauce
- 1 tbsp sugar
PORK - Palm Sugar No Bake Char Siu
By Aemelia
1. Arrange belly slices into a heavy based pot (big pot with wide base surface is preferred rather than small pot)
- 600 gm pork belly, 1.5cm thick slices
- 80 gm palm sugar
- 1/2 tsp salt
- 2 Tbsp light soy sauce
- 2 blades of pandan leaf, shredded
CAKE - Raspberry Cream Cheese Cupcake
By Aemelia
用电动搅拌器， 把奶油和糖份打至均匀。 加入蛋， 继续搅拌。 把筛过面粉
- 馅料 (全部混合一起）:
- 奶油 230g
- 糖粉 100g
- 鸡蛋 1个
- 自发面粉 200g
- 杏仁豆粉 （烤过） 30g
- 鲜奶 100ml
- 奶油乳酪 100g
- 糖粉 2Tbsp
- 蔓越莓干 60g
- 鲜奶油 20g
- 香草精 1tsp
CHEESECAKE - Chocolate Marble Cheesecake with Coconut, Lemongrass, and Kaffir Lime
By Aemelia
Preheat the oven to 350 degrees F and begin to boil a large pot of water for the waterbath
- Crust:
- 10 whole chocolate graham crackers
- 4 oz (1 stick) butter, melted
- 2 tsp Dutch-processed cocoa powder
- 1/3 cup sweetened shredded coconut
- 1 tsp vanilla extract
- Cheesecake:
- 1/2 cup heavy cream
- 1/2 cup coconut cream (not coconut milk or cream of coconut)
- 1 large stalk lemon grass, or 2 thin stalks lemon grass
- 2 dried kaffir lime leaves (can be bought at specialty Asian stores such as Uwajimaya)
- 3 (8 oz) containers of cream cheese, room temperature
- 1 cup sugar
- 3 large eggs, room temperature
- 1 tbsp lime juice
- 1 tbsp vanilla extract
- 2 oz bittersweet chocolate, melted and slightly cooled