Aemelia's profile page
Recipes
CAKE - Super Tender Coconut Cake with Coconut Icing
By Aemelia
Preheat the oven to 180°C/350°F
- Cake:
- 2 1/2 cups (300g) cake flour*
- 1/2 cup (70g) all purpose flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (226g/2 sticks) unsalted butter, softened
- 3 cups + 3 tablespoons (445g) confectioners’ sugar, sifted
- 4 large eggs, separated
- 2 1/2 teaspoons vanilla extract
- 1/2 cup (120ml) coconut milk
- 1/2 cup (120ml) whole milk
- 1 1/4 cups (125g) sweetened flaked coconut
- 1/4 teaspoon cream of tartar
- Icing:
- 2 cups (280g) confectioners’ sugar
- 2-3 tablespoons coconut milk
BREAD - Purple Spiral Buns with Red Bean Filling
By Aemelia
1. Prepare white dough. Proof yeast with water and pinch of sugar until frothy
- White Dough:
- 7 gm instant yeast (1 3/4 tsp)
- 150 gm water
- Small pinch of sugar
- 300 gm pau flour
- 1 tsp baking powder
- 30 gm sugar
- 15 gm shortening
- Purple dough:
- 3 gm instant yeast (3/4 tsp)
- 1 Tbsp water
- 100 gm steamed purple sweet potato
- 100-120 gm pau flour
- 1/2 tsp baking powder
- 7 gm shortening
- 480 gm red bean filling.
NOODLE - Chu Yoke Fun @ Pork Noodles 猪肉粉
By Aemelia
Preparation: 1. Prepare garlic oil, crispy shallots and broth base
- Broth Base:
- 150 gm pork slices*
- 300 gm minced pork*
- 24 pcs pork balls (as much as you like)
- 500 gm yellow noodles
- 200 gm dry rice vermicelli
- 500 gm Indian Mustard greens (Sawi, Choy sum)
- Garlic oil (refer below)
- Crispy shallots (refer below)
- Crispy Pork Fat (optional)
- Anvhovy broth base (refer below)
- 1 cup dried anchovies
- 3 L water
- 1 tsp sugar
- Generous dash of pepper
- Salt to taste (amount is dependent on the anchovies)
- For dipping :
- soy sauce + bird’s eye chilli
CAKE - Blueberry and Yoghurt Cake
By Aemelia
Grease a 24cm diameter (top inside measurement) round springform cake pan and line the base and side with non-stick...
- 2 large eggs (we use eggs with a minimum weight of 59g)
- 188 ml (3/4 cup) oil (we use sunflower oil, but any mild-flavoured oil could be used)
- 270 g (1 cup) Greek style natural yoghurt (about 9.7g fat per 100g)
- 1/4 teaspoon table salt
- 40 ml (2 tablespoons) lemon juice
- 280 g (1 1/4 cups) caster sugar (superfine sugar)
- 300 g (2 cups) self-raising flour
- 210 g (1 1/2 cups) fresh or frozen (unthawed) blueberries
BREAKFAST - Churro Waffles
By Aemelia
In a large bowl, mix together flour, salt, baking powder and sugar; set aside
- Waffle Batter
- 1 tsp salt
- 2 T white sugar
- 2 eggs
- 2 cups all purpose flour
- 1 1/2 cups warm milk
- 1/3 cup butter, melted
- 1 tsp vanilla extract
- 3 dashes cinnamon (or to taste)
- Churro Topping
- 1 Cup white sugar
- 1/2 cup cinnamon
- 1/2 cup melted butter
VEGGIE - Tau Kee With Minced Pork
By Aemelia
1. Saute garlic until aromatic
- Marinate:
- 2 taukee (soaked and cut into 2 inches length)
- 1/2 cup black fungus
- 10 dried chinese mushroom (soaked)
- 10 dried lily buds
- 1/2 cup minced pork
- 1/2 cup glass noodle
- 4 cloves garlic
- 1 tbsp light soya sauce
- 1 tsp sesame oil
- 1/4 tsp salt
- 1/4 tsp white pepper
- 1 tsp cornflour
- Seasoning:
- 2 tbsp dark soya sauce
- 2 tbsp light soya sauce
- 1 tbsp oyster sauce
- salt, sugar and white pepper to taste
- 400 ml water
- 1 tsp cornflour
CHICKEN - Spanish Baked Chicken
By Aemelia
1 In a medium bowl combine the olive oil, vinegar, oregano, salt, garlic powder, pepper, bay leaves, raisins and ol...
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 teaspoons oregano
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- Dash of pepper
- 3 bay leaves
- 1/2 cup golden raisins
- 1/4 cup sliced pitted green olives
- 3 pounds chicken parts
- 2 Tbsp brown sugar
- 1/2 cup dry white wine
CHEESECAKE - Cheddar Cheese Cake
By Aemelia
Using double-boil method, dissolve the cheddar cheese, milk and butter
- Egg 3 （separate the egg white and yolk）
- Castro Sugar 50g
- Tartar powder 1/4 tsp
- Cheddar Cheese Slice 3
- Milk 50ml
- Butter 50g
- Flour 50g
TART - Bacon, Onion and Parsley Tartelettes
By Aemelia
Makes six 3-inch tartlets or one 9-inch tart Crust: Mix together the flour and salt in a mixing bowl
- Crust:
- 1 1/4 cups all purpose flour
- 1/4 tsp salt
- 5 tablespoons butter, cold and cut into small slices
- 3 to 4 tablespoons ice cold water
- Filling:
- 6 slices bacon
- 4 stalks green onion, sliced, white and green parts included
- 1/3 cup chopped flat leaf parsley, finely chopped
- 3 eggs, slightly beaten
- 1 1/2 cups milk
- Pinch of salt
- 1/4 teaspoon black pepper
- 1 cup shredded Swiss cheese