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Recipes
CHEESECAKE - Cheesecake Sulman
By Aemelia
Mix zwieback crumbs with sugar and cinnamon
- Cheesecake Filling:
- 1 package zwieback crushed into crumbs (see our zwieback recipe)
- 1/4 cup sugar
- 1 tsp cinnamon
- 1/2 cup soft butter
- 1/2 lb dry cottage cheese, sieved cottage cheese, or Russian dry-curd farmers cheese
- 1/2 lb cream cheese
- 2 eggs
- 1 cup sugar
- 2 tbsp cornstarch
- pinch salt
- 1 cup sour cream
- 1 cup milk
- 1 tsp vanilla
KUIH - Onde Onde
By Aemelia
Mix tapioca flour, oil, sugar and salt in 250ml of water
- (A)Skin:
- 350 gm Glutinous Rice Flour
- 100 gm Corn Flour or Tapioca Flour
- 30 gm Sugar
- 1/2 teaspoon Salt
- 1/2 cup Pandan (screwpine) Juice Concentrate
- 1 teaspoon Oil
- Water, enough for the dough, to be added slowly
- (B)Coating:
- 1 Coconut, grated, add a litte salt
- (C)Fillings:
- 150 gms Gula Melaka (or palm sugar)
- 50 gms Brown Sugar
- Mix both fillings together.
DESSERT - Flan de Queso (Cheese Flan)
By Aemelia
Preheat oven to 350 degrees
- 1 cup sugar
- 8 oz block of cream cheese, softened
- 1 14 oz can evaporated milk
- 1 12 oz can sweetened condensed milk
- 1 teaspoon vanilla extract
- 6 eggs, room temperature
- 9 in round cake pan
SOUP - Ginger Chicken Soup With Vegetables
By Aemelia
1. Heat the oil in a large saucepan or Dutch oven over medium heat
- 2 tablespoons olive oil
- 1 small red onion, thinly sliced
- 3 cloves garlic, finely chopped
- 3 tablespoons ginger grated fresh ginger
- 2 32-ounce containers low-sodium chicken broth
- 2 medium parsnips, peeled and chopped
- 2 medium carrots, peeled and chopped
- 2 stalks celery, thinly sliced
- 1 medium turnip, peeled and chopped (1 1/2 cups)
- 1/2 teaspoon Kosher salt
- 1 2- to 2 1/2-pound rotisserie chicken
- 1/2 cup frozen peas
- 4 scallions, sliced
- 4 biscuits, store-bought or made from a mix (optional)
SNACKS - Pie Tee
By Aemelia
慢慢加水进入筛过的粉类，至调匀为止。 加入鸡蛋，拌匀。 把油烧热， 然后�
- 90 g 面粉
- 15 g 米粉 (rice flour)
- 3/4 杯水
- 1 个小鸡蛋
KUIH - Onde Onde
By Aemelia
In a large bowl, combine the glutinous rice flour with Pandan juice and knead lightly
- 250 g Glutinous Rice Flour
- 200 ml Pandan Juice
- 150 g Gula Melaka (Palm Sugar), finely chopped
- 100 g Grated Coconut
- A Pinch Of Sea Salt
CHICKEN - Oven Grilled Winglet with Fermented Beancurd 腐乳烤鸡翼
By Aemelia
Smashed fermented beancurd and mix with the sauce
- 8 Chicken Winglets or other parts
- 3 tablespoon of sauce from Fermented Beancurd
- 1 piece of Fermented Beancurd
- 1 tablespoon Sugar
CHEESECAKE - Cappuccino Cheesecake
By Aemelia
Filling and base: Beat cream cheese until smooth
- Filling:
- 250 g cream cheese
- 120 g icing sugar
- 200 ml whipping cream
- 3 eggs, white and yellow separated
- 1 tsp vanilla flavouring
- 2 tbsp+2tsp cornflour - sifted
- 2 tbsp+2tsp plain flour - sifted
- 1/4 tsp cream of tartar or 1tsp lemon juice, strained
- 1 tbsp mixed with 2 tsp hot water of instant coffee powder
- 1 tbsp mixed with 1tbsp hot water of cocoa powder
- Base:
- 125 g optima flour
- 3 eggs
- 1 tbsp mixed with 2tsp hot water of instant coffee powder
- 30 ml milk
- 50 g butter melted - i used corn oil
- Topping:
- 200 g Whipped cream
- Cocoa powder for dusting
COOKIES - Vanilla Pizzelle
By Aemelia
In a bowl, combine the flour, salt, and baking powder; stir to combine
- 1 3/4 cup all-purpose flour
- 1/8 tsp salt
- 2 tsp baking powder
- 3 large eggs
- 1 large egg yolk
- 3/4 cup sugar
- 1 tsp pure vanilla extract
- 8 tbsp (1 stick) unsalted butter, melted
CAKE - Coconut Cake
By Aemelia
CAKE: Preheat oven to 350°
- CAKE:
- 1 & 1/2 cups (3 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 5 eggs, at room temperature
- 1 & 1/2 teaspoons vanilla extract
- 1 & 1/2 teaspoons almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup milk
- 4 ounces sweetened shredded coconut
- FROSTING:
- 16 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 pound confectioners’ sugar, sifted
- 6 ounces sweetened shredded coconut