jessiefoodinthekitchen

  Today I will share with you how to make Malay kuih also known as “Ma Lai Gao”.   A steamed sponge cake from Malaysia, drew inspiration from British cakes. Later, Cantonese chefs modified it to become what we now know as dim sum. Traditionally, Ma Lai Gao's starter dough takes 24 hours to prepare. I'll show you how to make Ma Lai Gao quickly and easily today without losing out on texture or flavour. In fact, the appearance of “Ma Lai Kou” is very ordinary, not much different from ordinary cakes on the market, but its preparation method and texture are worth learning from. Because it is a fermented flour product, it has a soft and smooth texture. This recipe doesn't require baking, and the preparation of “Ma Lai Gao” is very simple, and the ingredients are divided into dry and wet. The wet ones are milk and eggs, while the dry ones are powdered ingredients. To put it simply, stir the wet ingredients evenly first, then slowly add the dry ingredients, ferment and then s

This is the recipe you should be familiar with if you have ever read or tried my pandan crepe recipe (kueh Dadar or kueh ketayap). The green exterior of crepe which is made of batter colored with natural pandan juice extracted from pandan leaves. I'm going to turn this dessert—pandan crepes—into a Swiss roll cake today. Instead of making crepe batter, I'm going to make a coconut milk pandan chiffon cake and wrap it with coconut that has been sautéed with Gula Melaka, or Malaysian palm sugar. There is no artificial flavoring or coloring used to this pandan Swiss roll cake; it is created with pure pandan leaves juice. The pandan Swiss roll has a spongy, moist, and soft texture.   It rolls up neatly and effortlessly. Every bite is so moist. The blending flavour of coconut, Gula Melaka and Pandan is refreshing with rich texture. With my technique of making the egg white meringue in cake batter, with the right oven temperature and timing, the cake can be baked in a pretty towel

This flavourful and tender Char Siu chicken, covered in a mouthwatering Char Siu sauce, is perfectly paired with these fluffy and soft bao bun.  This is great for easy weekend cooking because you can rest the chicken overnight and even make the buns ahead of time to help with the cooking. These fluffy treats are now possible to create at home if you're always ordering them from food trucks or restaurants! So delicious, you'll want more and more! Char Siu, or Chinese BBQ pork is adored the world over. Unfortunately, because Char Siu is always cooked with pork, many people cannot enjoy it. Thus, I'd like to share with you today this oven-roasted chicken that has been marinated in my own Char Siu sauce. Imagine the meat—juicy, sweet, and savory—with that charred skin from the exterior. It's a perfect ten and tastes great! And making it at home is not difficult! Chicken thighs have the best flavours and texture, so i am using skinned, boneless thighs. You will want to kee

Let’s make traditional steamed rice cake “Pak Tong Gou 白糖糕 ”. That we always eat since young. It is thick and smooth, with a hint of sweetness and sourness and a fragrant hint of pandan. The main ingredients used are rice flour fermented with yeast and white sugar. Adding yeast to ferment the batter will produce many small bubbles, which makes the steamed white sugar cake taste softer and more delicious. The traditional method is complicated to make, but now experienced foodies have simplified the steps. Like steamed Malay Cake （马来糕） , needs to be fermented with yeast. The difference is that the fermented pores of this cakes are elastic and non-sticky when eaten and are tough and not easy to break when folded. The taste has the sweet aroma of rice, and it will not become sour if it is fermented for the right time. On the other hand, if you like a sour taste, you can extend the fermentation time. To prevent the batter from layering or precipitating during steaming, the hot boil pand

  Have you ever tried stir-fried glass noodles with sambal?   If you haven’t, you’re in for a treat! This glass noodle stir fry is delicious and bursting with flavors! It is prepared with a range of ingredients. The combination of vegetables, protein, and carbohydrates. The vegetable that I am using is French bean. Besides, the dish also contains potatoes, tempeh, tofu, and tofu sheet. While the shrimp provides a protein-packed base. Makes it rather full even though eaten without rice. It is truly as satisfying as a one pot meal. The secret to bringing all these flavors together is the sambal which you may refer to Nasi Lemak Sambal about the ingredients of making it. It’s spicy, savory, slightly sweet, and just a little bit salty, with a rich umami flavor that’s hard to resist. These glass noodles have a tangy taste from the tamarind sauce in addition to the umami and spice from the sambal. Although it can be slightly tart, the flavour of the tamarind is never overpowering. It

If you like to eat mooncake that does not need to wait for 3 days to return oil. You should try this Teo Chew Preserved Mustard Mooncake. These mooncakes are loved by the older generation and have never been tasted by many young Teochew people. You won’t be attracted by its traditional, simple look until you try it. I'm Cantonese but I love it very much. Once you taste it, its unique flavor will be unforgettable for you. This mooncake is having a flaky crispy crust mooncake. It makes with Chinese flaky pastry which require creating two doughs: a 'water' dough and an 'oil' dough.   and tastes sweet with a slight hint of spice. It combines the aroma of preserved vegetables , sesame, lotus paste, candied winter melon, and melon seeds. Chinese flaky pastry also known as Chinese puff pastry, is a form of unleavened flaky pastry used in traditional Chinese pastries that are invariably called subing ( 酥饼 )in Cantonese. After learning this method, you can also use this

I'm thrilled with how the mooncakes turned out. These Snowy Mooncakes with pandan coconut flavor are not just flavorful but also visually appealing. The crust is made from glutinous rice flour which provides a soft and sticky texture. Rice flour provides smoothness and non-stickiness and wheat starch which makes the mooncake appear crystal clear.   In Chinese it’s called “bing pei” ( 冰皮月饼 ) literally ice skin. Since it’s unbaked and made with rice flour, it’s very similar to mochi. It’s also supposed to be less caloric and healthier than traditional mooncakes. You can make this snowy mooncake with stable fillings which are soft and glutinous texture if you are using an accurate ratio formula. These mooncakes are made with natural green that come from the fresh pandan leaves. The snow skins have a clear stamp pattern if you have kneaded just right. And can be easily cut after freezing. The filling is cooked with desiccated coconut and coconut cream. And so, the filling has a d