Keyingredient.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

Aemelia's profile page

Recipes

KUIH - Kuih Cendol Agar-agar

KUIH - Kuih Cendol Agar-agar

By

Top Layer: 1) Mix agar powder with 250ml water, set aside

  • Note:
  • If you're using store bought coconut milk, 1 coconut=200ml
  • Cendol Layer500ml water
  • 170 gm sugar
  • 250 ml water
  • 1.5 Tbsp agar-agar powder (12.5gm)
  • extract from 1 coconut mixed with water totaling 250ml
  • small pinch of salt
  • 30 gm corn starch
  • 500 gm cendol (2 cups, drained)
  • Brown Layer:
  • 200 gm gula Melaka (if using Thai palm sugar which is cream in colour, mix with some dark brown sugar to achieve colour)
  • 500 ml water
  • 2 blades pandan, shredded and knotted
  • 250 ml water
  • 1.5 Tbsp agar-agar powder (12.5gm)
  • extract from 1 coconut mixed with water totaling 250ml + small pinch of salt
5/5 (1 Votes)

DESSERT - Concorde

DESSERT -  Concorde

By

Preheat the oven to 120 °C Line the baking sheets with baking paper or silicone baking mat

  • Chocolate meringue:
  • 120 g Egg whites
  • 120 g Icing sugar
  • 30 g Cocoa powder
  • 120 g Granulated sugar
  • Chocolate mousse:
  • 125 g Dark chocolate (70%)
  • 75 g Unsalted butter (soft)
  • 2 Egg yolks
  • 40 g Icing sugar
  • 90 g Egg whites
  • 10 g Granulated sugar
  • Icing sugar for sprinkle over the top of the Concordes
0/5 (0 Votes)

CAKE - Dobos Torte

CAKE - Dobos Torte

By

Directions for the sponge layers: NB

  • Sponge cake layers:
  • 6 large eggs, separated, at room temperature
  • 1 1/3 cups (162g) confectioner’s (icing) sugar, divided
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)
  • pinch of salt
  • Chocolate Buttercream:
  • 4 large eggs, at room temperature
  • 1 cup (200g) caster (ultrafine or superfine white) sugar
  • 4 oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped
  • 2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature.
  • Caramel topping:
  • 1 cup (200g) caster (superfine or ultrafine white) sugar
  • 12 tablespoons (180 ml) water
  • 8 teaspoons (40 ml) lemon juice
  • 1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower)
  • Finishing touches:
  • a 7” cardboard round
  • 12 whole hazelnuts, peeled and toasted
  • 1/2 cup (50g) peeled and finely chopped hazelnuts
0/5 (0 Votes)

VEGGIE - Pan Fried Scallops with XO Sauce

VEGGIE - Pan Fried Scallops with XO Sauce

By

Blanch scallops in boiling water for about 1 to 2 minutes

  • Ingredients:
  • 6 scallops (fresh or frozen), about 160 gm
  • salt, to taste
  • pepper, to taste
  • 1/2 tsp Shaoxing wine
  • 160 gm green beans
  • 1 stalk celery, about 90 gm
  • 1/2 tsp minced garlic
  • 4 Tbsp salt-reduced chicken stock
  • 2 Tbsp Lee Kum Kee XO sauce
  • red chilli, finely chopped, for garnish, optional
  • Thickening:
  • 1/2 tsp corn flour / corn starch
  • 2 Tbsp water
  • sugar, to taste
  • salt, to taste
0/5 (0 Votes)

ICE CREAM - Red Bean Ice Cream

ICE CREAM - Red Bean Ice Cream

By

1. Heat the cream, milk, sugar in a sauce pan until it almost boils, about 5 minutes

  • 1 cup heavy cream
  • 1 cup milk
  • 1/2 cups sugar
  • 2 egg yolk
  • 1/2 cup tsubuan (whole red beans simmered in water and sugar)
  • 1/2 cup tsubushian (whole red beans simmered in water and sugar and then mashed)
0/5 (0 Votes)

VEGGIE - Fried Tofu with Stir fry Shimeji mushroom

VEGGIE - Fried Tofu with Stir fry Shimeji mushroom

By

Cover the tofu with the paper towel and put on the microwaveable plate

  • Seasoning:
  • 300 g Silken tofu
  • Pinch of salt
  • All purpose flour, for covering the tofu
  • vegetable oil for frying
  • 130 g Shimeji mushrooms, cut the root out
  • 1/4 Japanese Onion, cut into 3cm long
  • 1 1/2 tbsp Sesame oil
  • 75 g Minced pork
  • 1 tbsp Black sesame seeds
  • Corainder
  • 1/4 tsp Finely chopped ginger
  • 1 1/2 tbsp Shoyu (Japanese soy sauce)
  • 2 tsp Rice vinegar
  • 1 1/2 tsp Sugar
  • 1/8 tsp Salt
0/5 (0 Votes)

DESSERT - Steamed Pumkin Pudding

DESSERT - Steamed Pumkin Pudding

By

1. 先煮焦糖,鍋內放入糖和20g水

  • 焦糖材料:
  • 糖70g
  • 水20g
  • 熱水25g
  • 南瓜布丁材料:
  • 三花奶水 1罐 (12oz)
  • 全蛋(大) 3個
  • 蛋黃 1個
  • 糖 65g
  • 水 180g
  • 南瓜泥 180g
  • 香草精 1t
0/5 (0 Votes)

PRAWN - Salted Yolk Prawns 咸蛋黄炒虾

PRAWN - Salted Yolk Prawns 咸蛋黄炒虾

By

Trim off the legs, antenna and the sharp thingy on the head off the prawns

  • Ingredients:
  • 350 g Prawns
  • 2 Salted Egg Yolk
  • 1 stem Curry Leaves
  • 1 tablespoon Butter
  • 2 tablespoon Evaporated Milk
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Sugar
  • Marinade:
  • 1/2 tablespoon Oyster Sauce
  • 1/2 tablespoon Light Soy Sauce
  • 1/2 teaspoon Sugar
  • 1/2 teaspoon Sesame Seed Oil
  • 4 tablespoon Corn Flour
  • 1 Egg
  • a dash of pepper
0/5 (0 Votes)

CAKE - Pandan Sponge Cake with Shredded Coconut Frosting

CAKE - Pandan Sponge Cake with Shredded Coconut Frosting

By

1. Preheat oven at 175 degree celsius

  • Cake Ingredients:
  • 5 eggs yolks
  • 70 g castor sugar
  • 90 ml corn oil
  • 60 ml thick coconut milk mix with green food coloring (add in 1 tbsp pandan juice – optional)
  • 170 g flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 pinch of salt
  • For egg white mixture:
  • 5 egg whites
  • 1 tsp cream of tartar
  • 70 g castor sugar
  • Frosting Ingredients:
  • 250 ml thickened cream
  • 1 handful of shredded/dessicated coconut
  • 1 tbsp icing sugar, sifted
  • A handful of toasted almond flakes for decoration
0/5 (0 Votes)

CAKE - Green Tea Chiffon Cake with Green Tea White Chocolate Whipped Ganache

CAKE - Green Tea Chiffon Cake with Green Tea White Chocolate Whipped Ganache

By

Preheat an oven to 170C Line 20cm round cake pan with baking paper

  • White chocolate green tea ganache:
  • 65 g ............................................ Melted butter
  • 70 g ............................................ Yolks
  • 105 g .......................................... Egg whites
  • 135 g .......................................... Granulated sugar (a)
  • 50 g ............................................ Granulated sugar (b)
  • 150 g .......................................... Cake flour
  • 15 g ............................................ Green tea powder
  • 1/2 tsp ........................................ Baking powder
  • 100 ml ........................................ Water
  • 1/2 tsp ........................................ Salt
  • 250 g .......................................... Whipping cream
  • 250 g .......................................... White chocolate, chopped if large
  • 2 1/2 tbsp .................................. Green tea powder
  • Syrup:
  • 50 g ............................................ Simple syrup
  • 1 tbsp ......................................... Green tea liquor (optional)
4.5/5 (8 Votes)