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Recipes
SNACKS - Chinese Dumpling
By Aemelia
Filling: Combine all filling ingredients in a large mixing bowl and mix thoroughly (I mix by clean hand)
- shrimp filling:
- 1/2 lb (225g) raw shrimp, peeled, deveined, and coarsely chopped
- 1/2 lb (225g) ground pork
- 3 stalks green onions, minced
- 1/4 cup (55g) ginger root, minced
- 1 cup (142g) water chestnuts, minced
- 1 tsp (5g) salt
- 3 tbsp (40g) sesame oil
- 2 tbsp (16g) corn starch
- dough:
- (double this for the amount of filling, but easier to make it in 2 batches – or just halve the filling recipe)
- 2 cups (250g) all-purpose flour
- 1/2 cup (113g) warm water
- flour for work surface
BREAKFAST - Disney’s Kona Cafe Tonga Toast (Banana-Stuffed French Toast)
By Aemelia
Mix sugar and cinnamon together in a shallow dipping bowl large enough to fit a slice of bread
- 1 loaf White Bread / Whole Wheat Bread
- 1 cup sugar
- 2 tsp cinnamon
- 4 eggs
- 1 1/3 cups whole milk
- 3 bananas
- Canola or peanut oil for deep fat fryer
- 2 cups strawberries, hulled, and diced fine
- 1/2 cup sugar
CAKE - Pastry Cream Cake
By Aemelia
Basic Sponge Cake: Adjust an oven rack to the lower-middle position and heat the oven to 350°F (175°C)
- Basic Sponge Cake:
- 1/2 cup cake flour
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon table salt
- 2 tablespoons milk
- 4 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 5 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- Pastry Cream:
- Makes lots of leftovers
- 1 tbsp butter
- 2 cups whole milk
- 2 cups whipping cream
- 1/2 cup sugar
- 3 1/2 tbsp cornstarch
- 6 eggs
- 1 tsp vanilla extract
- Chocolate Glaze:
- 4 ounces semisweet chocolate, chopped
- 1/2 cup heavy whipping cream
- 1 tsp butter
CAKE - Elvis Presley’s Favorite Pound Cake
By Aemelia
Generously butter and flour a 25cm (10in) tube pan (11
- (adapted Gourmet Magazine)
- 3 cups sifted cake flour (not self-rising; sift before measuring)*
- 3/4 teaspoon salt
- 2 sticks unsalted butter, softened
- 3 cups granulated sugar (i used 1.5 cup sugar minus 2 tbsp)
- 7 large eggs, room temperature
- 2 teaspoons vanilla
- 1 cup (240ml) heavy cream
- icing sugar, for dusting (optional)
CHICKEN - Steamed Herbal Chicken Drumstick
By Aemelia
1. Marinate chicken drumstick for a few hours
- Marinate:
- 1 chicken drumsticks (slightly rub with salt)
- 4 red dates (红枣)
- 1 black dates (黑枣)
- 1 tsp wolfberries (杞子)
- 4 Dang Gui (当归)
- 1 Dang Sheng (当参)
- 4 Huai Shan (淮山)
- 1 Bei Qi (北芪)
- 4 Yu Zhu(玉竹)
- 1 tsp sesame oil
- 1 tbsp light soya sauce
- 1 tbsp rice wine
- dash of white pepper
- Sauce:
- 1 tbsp light soya sauce
- 1 tbsp rice wine
- 100 ml water
- dash of salt
CAKE - Fresh Coconut Cake
By Aemelia
Make cake: Sift flour, baking powder and salt together
- Cake:
- 1 fresh coconut, liquid reserved and coconut meat shredded
- 3 cups sifted cake flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup solid vegetable shortening
- 3/4 cup butter
- 1 3/4 cups sugar
- 4 unbeaten egg yolks
- 1 1/4 cups buttermilk
- 1/2 tsp almond extract
- 2 cups grated fresh coconut
- 4 egg whites
- Glaze:
- 1 cup reserved coconut liquid
- 1 cup sugar
- 1 tsp lemon juice
- 1/2 tsp almond extract
- Frosting/Filling:
- 3 cups heavy whipping cream
- 1/2 cup powdered sugar, sifted
- 1 cup fresh grated coconut
CAKE - Coconut Lime Cake
By Aemelia
1. Preheat oven to 350 degrees with rack in the middle
- 2 cups cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup sweetened, flaked coconut, divided
- 1 stick butter, softened
- 1 1/4 cup granulated sugar
- 1 tablespoon grated lime zest
- 2 large eggs, at room temperature
- 3/4 cup buttermilk, at room temperature
- 5 tablespoons lime juice, divided
- 1 cup powdered sugar
PRAWN - Shrimp Burger/Slider
By Aemelia
In a large bowl, mix the shrimp with red onion, cilantro, garlic, scallion, jalapeno, chili flakes sea salt, pepper...
- 1 Bag/454g/1 lb Peeled Frozen Shrimps/Prawns, thawed, pat-dry, and finely chopped
- 1/4 of a Small Red Onion, finely diced
- 3 Tbsp Fresh Cilantro, finely chopped
- 2 Cloves Garlic, peeled, finely chopped
- 1 Scallion, finely chopped
- 1 Jalapeno, seeded and finely chopped
- 1 tsp Chili Flakes
- 1 tsp Sea Salt
- Freshly Ground White Pepper
- 1 Egg
- Peanut Oil
- 8 Small Burger Buns, toasted
- Cucumber Slices
- Chili Sauce
SNACKS - Crispy Potato Bites
By Aemelia
Microwave Potatoes according to package instructions
- 1 Package Ore-Ida® Steam n' Mash Cut Russet Potatoes
- 3 Cups Vegetable Oil
- 2/3 Cup Evaporated Milk
- 1 Tablespoon Butter
- 1 Cup Cheddar Cheese Shredded
- 1 Cup Romano or parmesan Cheese Shredded
- 1 Cup Flour
- 1 Egg Lightly Beaten
CANDY - Dried Agar-Agar Candy
By Aemelia
1. Put water and agar strips into a heavy based pot
- 100 gm agar-agar strips
- 3 L water (12 cups)
- 800 gm rock sugar
- 600 gm sugar
- 2 tsp of rose flavouring+few drop of pink colouring
- 2 tsp lemon flavour+few drops of yellow colouring
- 2 tsp strawberry flavouring+few drops of red colouring
- 2 tsp pandan emulco