Aemelia's profile page
Recipes
PASTE - Homemade Sweet Red (Azuki) Bean Paste
By Aemelia
Rinse red beans; sort out the bad ones – those discolored or float to the water surface
- 1 C dried red beans (aka azuki beans)
- 5 C water
- 1/4 tsp salt
- sugar or syrup to taste
- (I added about 4 tbsp sugar per 1 cup of cooked beans)
VEGGIE - Asparagus With Sambal Belachan
By Aemelia
To make the sambal, soak the dried chili pieces with boiling water until they are soften
- 500 g Asparagus, cut into 1 inch in length
- 120 g Prawns, shelled
- 15 to 20 Dried Chillies, cut into smaller pieces
- 6 small Shallots, coarsely chopped
- 1 1/2 tsp Shrimp Paste, toasted
- 2 Candlenuts
- 1 Tbsp Sugar
- 4 Tbsp Peanut Oil
- 3 cloves Garlic, whole
- 1 1/2 Tbsp Lime Juice
- 2 Tbsp Water
- Sea Salt to taste
COOKIES - Almost Famous Amos Chocolate Chunk Cookies
By Aemelia
This is the most important step,at least 2 hours before,or the night before,beat the egg with the vanilla and the c...
- 250 g salted butter,softened (i used SCS)
- 200 g light brown sugar
- 1/4 tsp salt (i didnt add)
- 1/2 tsp coffee oil (obtained from Sun Lik, this is the one that gives the cookie its distinctive fragrance and makes prople wonder,hmm what is that? but they usually cannot tell what it is)
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup oats,processed to bits in a chopper (i used nestum)
- 1/4 cup ground almonds
- 1/2 cup of your favourite nuts,chopped finely (optional)(i used whole hazelnut.. toasted)
- 1 pack of Nestle Tollhouse semi-sweet chocolate chips OR chocolate chunks (don't use cheap chocolate chips,the flavour is compromised)
- 300 g self-raising flour (i used plain flour with 1/2tsp of baking powder)
SOUP - Szechuan Vegetable Soup
By Aemelia
1. Bring water to boil. 2
- 1 Szechuan vegetable (palm size) (soaked in water for 30 minutes and then sliced)
- 4 tomatoes
- pork ribs (rinsed and scalded with boiling water)
- 3 soup bowls of water
CAKE - Marble Crumb Cake
By Aemelia
Preheat the oven to 180°C Line the pan with baking paper
- Crumb topping:
- 85 g Plain flour (all purpose flour)
- 8 g Cocoa powder
- 50 g Brown sugar
- 50 g Butter
- Cake:
- 115 g Sugar
- 115 g Butter
- 2 Eggs
- 1 tsp Vanilla extract
- 115 g Plain flour (all purpose flour)
- 1 1/4 tsp Baking powder
- 65 g Dark chocolate, chopped
- 60 ml Whipping cream (divided into 30/30)
COOKIES - Coffeehouse Cookies
By Aemelia
Preheat oven to 375ºF. In a medium bowl, using an electric mixer, beat the butter, sugars, salt, and vanilla unti...
- 1 shot of espresso
- 4 ounces (1 stick) unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 egg
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 1/2 tablespoons unsweetened cocoa (preferably Dutch-process)
- 1 cup semisweet chocolate chips
- 1 cup cappuccino chips
SOUP - French Onion Soup
By Aemelia
1. Put your pot on the stove and coat the bottom in olive oil - medium heat
- 3 pounds of yellow onions
- 1 pound of white onions
- 1 pound of red onions
- 1 pound of Vidalia onions
- 3 shallots
- olive oil
- half a stick of salted butter
- a few sprigs of thyme
- good sherry vinegar
- salt and pepper, more than you might normally add - don't be shy!
- 2 48 oz cans of good chicken stock (of course homemade stock is best, but let's be realistic)
- 2 16 oz cans of good beef stock
TART - Aria Chocolate Tart
By Aemelia
To make the pastry, preheat oven to 180°C
- Chocolate Pastry:
- 320 g plain flour
- 60 g cocoa
- 160 g caster sugar
- Pinch salt
- 160 g cold butter, diced
- 2 eggs
- Chocolate tart mixture:
- 210 g good quality dark chocolate (with high cocoa content), chopped
- 60 g Valrhona Jivara chocolate, chopped – if unavailable then just use another 60g of the dark chocolate
- 60 g butter, diced
- 315 ml cream
- 3 eggs
- 2 egg yolks
- Chocolate glacage:
- 300 g dark chocolate, chopped
- 240 ml cream
- 300 ml chocolate sauce (recipe below)
- Chocolate sauce - for the glacage:
- 60 g cocoa
- 200 ml water
- 120 g caster sugar
- 25 g butter, diced
CHICKEN - Homemade Tangy Barbecue Sauce
By Aemelia
1. Combine ingredients in medium saucepan; bring to the boil then reduce heat
- 1 cup (250ml) tomato ketchup
- 1/2 cup (125ml) cider vinegar
- 1/4 (60ml) worcestershire sauce
- 2/3 cup (150g) firmly packed light brown sugar
- 2 tbsps american-style mustard
- 1 fresh small red thai chilli, chopped finely
- 1 clove garlic, crushed/grated
- 1 tbsp lemon juice
CHEESECAKE - Cheese Temptation
By Aemelia
Base: Mix all the ingredients until well blended
- Digestive biscuit base:
- 160 g digestive biscuit (finely crushed)
- 80 g melted butter
- Cheesecake:
- Ingredients (A)
- 500 g cream cheese
- 140 g sugar
- 20 g corn flour
- Ingredients (B)
- 3 eggs
- Ingredients (C)
- 50 g orange juice
- 1 orange zest
- Ingredients (D)
- 150 g whipping cream
- Ingredients (E)
- 250 g chocolate glazing
- Chocolate Mousse:
- Ingredients (A)
- 60 g milk
- Ingredients (B)
- 20 g sugar
- 1 egg yolk
- Ingredients (C)
- 80 g dark couverture (chopped)
- Ingredients (D)
- 2 tsp gelatine
- 30 g water
- Ingredients (E)
- 150 g whipped topping
- Chocolate Glazing:
- 300 g cooking chocolate (melted)
- 75 g milk
- 15 g whipping cream
- 10 g butter