jessiefoodinthekitchen

  If you grew up in a household where mothers and grandmothers ruled the kitchen, chances are you’ve caught a whiff of this magic dish wafting from the stove. Pickled mustard green shredded pork isn’t just food - it’s a memory in every bite, a staple that’s been passed down through generations of home cooks. At first glance, it’s simple to make. Just thin shreds of pickled mustard green tossed with tender pork. But the magic happens when those two come together. The pickled mustard green brings a crisp, tangy bite that cuts through the soft, juicy pork. As it sizzles in the pan or wok, the fragrant smell of searing meat blends with the sharp, savory scent of the pickles. It’s the kind of smell that makes everyone rush to the dinner table. This dish was made to be eaten with rice. But also, it’s good to enjoy a warm bowl of plain congee. That tangy-savory sauce from the pickled mustard green and pork drizzles right into the smooth, mild congee, adding just the right kick of fl...

These steamed stuffed mushrooms are the perfect option if you're looking for a visually striking yet surprisingly easy dish for gathering or special weeknight.   Imagine luscious, plump mushroom caps with a delicate filling of prawn paste and fish, cooked until it's perfectly soft, and topped with a colorful handmade calamansi chili drizzle.   It’s a bite-sized burst of flavor and texture—savory, sweet, spicy, and tangy all at once. Why This Dish Stands Out When mushrooms are stuffed, they become a centerpiece-worthy dish instead of just a side dish.   The shrimp paste filling—light yet flavorful—pairs wonderfully with the hearty mushroom base.   Steaming seals in moisture and keeps everything succulent.   The calamansi chili sauce, however, is the true star; its zesty brightness cuts through the richness and skillfully unifies all the components. You may be wondering why the color of my seafood paste looks red. This is because my recipe contains with samb...

  If you love those Chinese flaky savory pancakes but don’t have the time (or patience!) to make two types of dough, here’s a shortcut version that still delivers all the flavor and crispiness—without the fuss. Instead of making the traditional water dough and oil dough, I’m using ready-made hand-grabbed flatbread ( 手抓饼 ) from the supermarket. They’re flaky, layered, and perfect for creating that crusty bite signature. Why do I choose hand-grabbed pancakes? They   are already laminated, which means They are layers will puff and crisp beautifully when baked. All that’s left to do is prepare your favorite savory filling, wrap, flatten, and bake. Easy! The beauty of these shortcut pancakes is that you can make them your own. Sometimes I use minced pork and spring onions, the classic pairing.   Or you may replace it with large onions or both. Whatever filling you choose, keep it slightly dry. Think of it as a little treasure hidden inside the laminated layer. One of the...

Sometimes the simplest meals are the ones that stick with us—and this one-pot prawns and  glass noodles with napa cabbage is proof! Juicy prawns, tender napa cabbage, and silky glass noodles come together in a fragrant sauce made from minced garlic and red shallots. It’s cozy, quick, and full of flavor—perfect for a weekday dinner or a casual weekend meal. Here’s what makes this dish special: 1)Fragrant aromatics: Garlic and red shallots are the heart of the sauce, giving every bite a savory, slightly sweet aroma. 2)Fresh, tender veggies: Napa cabbage adds a gentle crunch and sweetness that balances the prawns perfectly. 3)One-pot magic: Less washing, less fuss, more time to enjoy your food. My cooking tips: 1)Don’t overcook the glass noodles—it cooks quickly and absorbs the sauce beautifully. 2)If you like a little heat, a pinch of chili flakes or fresh diced bird eye chili adds a lovely kick. 3)Fresh prawns make all the difference. The natural sweetness really shi...

There is something deeply comforting about these slow-braised dishes. This Gula Melaka’s braised pork belly with mushrooms and dry bean curd sticks (tofu skin) has an infused sauce that brings together traditional flavors with a touch of sweetness and nostalgia. This recipe reminds me of the classis home-style braised pork my family used to make, but I wanted to give it a local twist. Instead of using plain sugar or rock sugar, I turned to Gula Melaka (palm sugar). Its deep caramel notes add warmth and complexity, balancing the savory soy base beautifully. I am using the block type Gula Melaka. You can use the granulated Gula Melaka too. If you are using the block type, make sure to cut into small pieces, so that   it melts easily. This dish strikes the perfect balance between sweet and savory, traditional and modern. The Gula Melaka gives it a uniquely Malaysian touch that turning the ordinary braise into something truly remarkable.   INGREDIENTS 500g pork belly, ...

These ginger onion fish fillets are nothing fancy. Just tender fish, fresh ginger, and sweet onions coming together with seasoning. But it will definitely make you feel at home. The moment that ginger hits the hot oil, it smells amazing. I love how quick this dish is. Some days, I just want something light yet full of flavor. The tender fish fillets soak up all the gingery goodness while the onions turn soft and slightly sweet. It’s light, savory, and goes well with a bowl of warm rice. I am using sapper fish fillets, you can use mackerel, salmon or grouper can also be used. Fresh ginger makes the difference for this dish. sliced it thinly (not minced!) so it releases its fragrance while it hits the hot oil. Lightly fried the fish to give it a nice color before adding it to the sauce, it helps the fillets stay intact and adds depth to the flavor. Oyster sauce, soy sauce, and black soy sauce are among the basic Chinese sauce ingredients. A little sugar and a dash of Shaoxing wine ...

There’s something magical about this lemongrass fried chicken with sambal sauce — that irresistible crunch, the juicy meat inside, and the comforting aroma that fills your kitchen. But when you infuse chicken wings with the citrusy freshness of lemongrass and pair them with a fiery, aromatic sambal sauce, you get a dish that’s bold, fragrant, and utterly addictive. I personally think that this recipe celebrates the heart of Southeast Asian flavors — the balance of spice, zest, and savoriness that makes every bite a little adventure. Perfect for gatherings, parties, or just a cozy weekend treat, these Lemongrass Fried Chicken Wings with Sambal Sauce are sure to steal the show. Lemongrass is the hero of this dish. Its subtle citrus fragrance cuts through the richness of fried chicken, giving the wings a refreshing note that keeps you coming back for more. Paired with sambal sauce — a fiery chili sauce that’s both spicy and slightly tangy — every bite delivers layers of flavor that aw...