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Recipes
BREAKFAST - Waffle Pumpkin Maple Yeast Belgian Waffles
By Aemelia
The night before baking (at least 8 hours ahead), in a large bowl, combine the warm water, 1 tsp of the granulated ...
- 1/2 cup lukewarm water
- 1 tsp granulated sugar
- 2 tsp active dry yeast
- 7 oz (1/2 can) canned pumpkin puree, at room temperature
- 1 1/2 cups warm milk
- 1/4 cup maple syrup (or honey)
- 1 stick (4 oz) unsalted butter, melted
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat pastry flour
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp sea salt
- 2 large eggs, at room temperature
- 1 tsp pure maple extract
- 1 tsp pure vanilla extract
- 1/4 tsp baking soda
RICE - Asopao de Camarones
By Aemelia
Pour 1 cup of rice into a bowl and cover with 2 inches of water
- Sofrito:
- 1 cup of short grain rice
- 6 cubes (or Tbs) of sofrito
- 1 cup diced tomato
- 1 1/2 tsp of capers
- 1/2 cup of tomato sauce
- 8 pimento stuffed olives
- 4 cups of clam juice
- 1 lbs of shrimp, peeled and deveined
- 1 bunch Cilantro
- 8 leaves of culantro (if you can’t find add some extra cilantro)
- 1 head of garlic
- 2 large onion
- 1/2 lb. sweet chili peppers
- 2 large green bell peppers
- 1/2 cup olives with pimientos
- 1 sm jar roasted red peppers
- 1 tbsp. capers
- 2 tbsp. crushed oregano
- 1 tbsp. salt
- 1 tsp. black pepper
- 1 cup EVOO (extra virgin olive oil)
COOKIES - Pumpkin Cookies 酥脆地瓜餅乾
By Aemelia
1. 地瓜蒸熟或用微波加熱至熟,趁熱壓成泥備用
- 蕃薯泥 120g
- 無塩奶油 55g
- 糖 55g
- 蛋黃 1個
- 低筋麵粉 150g
- Baking powder 1/2t
- 奶粉 1T
- 碎粒的核桃 40g
CAKE - Chocolate Chip Cookie Dough Devil's Food Cake Cheesecake
By Aemelia
Cake portion: Preheat oven to 350 degrees
- Cake portion:
- The cake portion of this recipe is adapted from Rose Levy Beranbaum's Devil's Food Cake. I have reduced the batter quantity to make one 9-inch layer instead of two 9-inch layers.
- 1 oz. fine quality bittersweet chocolate, chopped evenly
- 1/4 cup plus 2 tbsp unsweetened dark cocoa powder
- 1/2 cup hot coffee (can use hot water or decaf coffee if caffeine sensitive)
- 1 egg
- 1 egg yolk
- 2 tbsp sour cream
- 1 tsp vanilla bean paste or vanilla extract
- 1 cup plus 2 tbsp all purpose flour
- 3/4 cup light brown sugar, tightly packed
- 1/2 tsp baking soda
- 1/4 tsp salt
- 8 tbsp (1 US stick) unsalted butter, softened
- Cheesecake portion:
- This crustless cheesecake uses half of a 3 oz. packet of cook-and-serve vanilla pudding mix. Be sure to add it to your shopping list!
- 8 tbsp (1 US stick) unsalted butter, softened
- 1/2 cup sugar
- 2 8oz. packages cream cheese, softened
- 2 eggs
- 1.5 oz. (or 1/4 cup plus 2 tsp) cook and serve vanilla pudding mix
- 2 tbsp sorghum molasses (not black strap)
- 2 teaspoons vanilla bean paste or vanilla extract
- 1 tsp baking powder
- Chocolate chip cookie dough:
- This recipe is adapted from "The Cupcake Project" blog. It is eggless, so it can safely be eaten in its raw form, but I do recommend refrigeration to maintain freshness.
- 1 cup all-purpose flour
- 1/4 tsp. salt
- 1/3 cup +2 tbsp. light brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 tsp. vanilla extract
- 1/3 cup chocolate chips
- 2 tbsp. whole milk
- Light chocolate-molasses buttercream:
- Chocolate and molasses are used sparingly in this recipe to create a light tasting frosting that doesn't distract from the other elements of the cake.
- 1 1/2 cups (24 tablespoons or 3 US sticks) unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla bean paste or vanilla extract
- 2 tbsp molasses
- 1 tbsp cocoa powder (I used regular strength, not dark)
- 1/4 tsp salt
DESSERT - Sweet Corn Jelly
By Aemelia
(1) Boil 750 ml. water with the mixture of sugar and konnyaku jelly and keep stirring until the konnyaku jelly and ...
- 15 gm. Konnyaku Jelly
- 750 ml. Water
- 100 ml. coconut milk
- 100 ml. fresh milk
- 150 gm. castor sugar
- 1 tin cream style sweet corn
KUIH - Kuih Talam
By Aemelia
Combine all (B) ingredients and cook over low heat, stirring slowly all the time until it thickens slightly
- (A):
- 100 gm rice flour
- 30 gm tapioca starch
- 20 gm green bean flour
- 300 gm sugar
- 700 ml pandan juice
- 1/2 tsp alkaline water
- Combine all (A) ingredients and cook over low heat, stirring slowly all the time until it thickens slightly. Pour into a 8 inch round pan or 7 inch square pan. Steam batter for 20 minutes. Batter is cooked when firm to the touch.
- (B):
- 20 gm rice flour
- 15 gm green bean flour
- 1/4 tsp salt
- 300 ml coconut milk (extract from 1 coconut + water)
NOODLE - Prawn Noodles in Soup (with Prime Ribs)
By Aemelia
Heat 2 tablespoon oil in pot
- Seasonings:
- approximately 500g Prawn Heads and Shells
- 400 g Prime Pork Ribs, blanched
- 2.5 litre Hot Water
- 4 clove Garlic, crush and chopped coarsely
- 12 medium to large Prawns
- a bunch of Kang Kong aka Water Spinach
- some sliced fishcake
- some Bean Sprout (I didn't add as my kids didn't like it)
- 600 g Yellow (Round) Noodles
- 2 tablespoon Fish Sauce
- 1/2 tablespoon Rock Sugar or Brown Sugar
- a few drops of Dark Soy Sauce for colour
- Salt and Pepper to taste
- Optional Condiments:
- Fried Crunchy Pork Lard
- Shallot with Oil
- Chilli Powder
SCONE - English Muffins
By Aemelia
In a mixing bowl stir together the flour, sugar, salt and yeast
- 2 1/4 unbleached bread flour
- 1/2 Tbs granulated sugar
- 3/4 tsp salt
- 1 1/4 tsp instant yeast
- 1 Tbs shorting or unsalted butter at room temperature
- 3/4 to 1 cup milk or buttermilk, at room temperature
- cornmeal for dusting
DESSERT - Chocolate Macarons and a Tropical Storm
By Aemelia
Macaroon: Separate the egg whites at least 24 hours prior and even let them sit at room temperature for a few hour...
- Chocolate Macarons:
- 100 grams egg whites
- 25 grams sugar
- 1/2 tsp lemon juice
- 225 grams powdered sugar
- 125 grams almond flour
- 15 grams cocoa powder
- pinch of salt
- Cocoa nib for topping
- Milk Chocolate and Passion Fruit Ganache:
- 100 grams milk chocolate
- 40 grams passion fruit puree
- 20 grams heavy cream
- 15 grams butter
CHICKEN - Spicy Thai Drumsticks
By Aemelia
Rinse chicken drumsticks and wipe dry with kitchen papers
- Ingredients:
- 850 gm organic drumsticks, or free range
- coriander (cilantro), for garnish
- Thai sweet and chili sauce (I used Mae Ploy brand), for dipping
- Marinade:
- 1 stalk lemon grass, white part only, finely chopped
- 2 tsp fish sauce
- 1 Tbsp ketchup
- 2 Tbsp sweet and chili sauce (Mae Ploy)
- 1 Tbsp Shaoxing wine, or rice wine
- 1 tsp brown sugar, or palm sugar
- 2 cloves garlic, minced
- 1/8 tsp salt
- pepper, to taste