jessiefoodinthekitchen

Fried bean curd shrimp rolls are one of those dishes that never fail to impress, yet are surprisingly simple to make at home. Wrapped in delicate bean curd skin and filled with a juicy shrimp mixture, each bite offers a perfect balance of crispiness and tenderness that’s hard to resist. I’ve noticed that kids tend to love this dish, and it’s not hard to see why. The crispy outer layer makes it fun to eat, while the shrimp filling is mild, juicy, and not too overpowering in flavor. It’s simple, comforting, and easy to enjoy. Even for picky eaters. I used to order this whenever I had dim sum, but it always felt a little pricey for the portion, and somehow never quite enough. Making it at home, however, brings a whole new level of freshness and satisfaction. You get to enjoy it hot, crispy, and just the way you like it. The contrast of textures is what makes it so special. Crispy bean curd skin, paired with the springy bite of shrimp in every mouthful. Perfect as a snack, appetizer,...

Some dishes don’t need an introduction. They simply speak through their aroma and deep, comforting flavors. Braised pork belly is one of those timeless recipes that always finds its way back to the dinner table. Slowly simmered in a savory sauce, the pork belly becomes incredibly tender, with layers of melt-in-your-mouth fat and meat soaking up all the rich flavors. As it cooks, the sauce gradually thickens, turning glossy and coating each piece beautifully. I like to keep things simple, just a few key ingredients that work together perfectly. The addition of whole garlic brings a subtle sweetness and depth, while the gentle braising allows everything to come together in one pot. No rush, no complicated steps, just patience and low heat. By the end of cooking, the pork takes on a deep caramel hue, and the sauce becomes rich, slightly sticky, and full of umami. Spoon it over a bowl of warm rice, and you’ve got something truly satisfying. It’s the kind of dish that tastes even be...

  Soft, fluffy, and gently sweet with the natural richness of pumpkin, this Pumpkin Ma Lai Gou is a comforting treat that feels both nostalgic and homely. The vibrant golden hue comes purely from the pumpkin, giving the cake a beautiful, natural colour without any artificial additions. Steamed to perfection, the texture is light yet slightly bouncy, with a moist crumb that makes every bite satisfying. This version is prepared in a lined 6-inch baking tin, giving it a neat, tall shape that is easy to slice and serve—perfect for sharing with family over tea or as a simple homemade dessert. What I love most about this cake is how the pumpkin not only adds flavour but also keeps the cake wonderfully soft even after cooling. It’s one of those recipes that feels simple, but the result is incredibly rewarding. Full written steps, tips and exact measurements are below. Keep scrolling!! INGREDIETNS 250g steamed pumpkin flesh 100ml water 150g plain flour 100g tapioca flour 60...

Some dishes don’t need fancy ingredients to feel special. This steamed pork ribs with pumpkin is one of them. It’s the kind of dish that quietly sits on the table, but always gets finished—soft, tender pork ribs, and sweet pumpkin soaking up all the savory juices. But if you’ve made this before, you might know the struggle. By the time the ribs are tender, the pumpkin has already turned too soft… almost mashy. So over time, I started doing it a little differently. Instead of steaming everything together from the start, I steam the pork ribs halfway first, then transfer them onto a fresh plate lined with pumpkin chunks. This way, the pumpkin absorbs all the delicious juices while keeping its shape and texture. The result is tender, juicy pork ribs sitting on perfectly cooked pumpkin that is soft yet still holds its shape. Each bite carries the natural sweetness of the pumpkin along with the rich, savory sauce from the ribs.It’s a simple dish, but with a small technique tweak, it...

There ’ s something incredibly satisfying about biting into a freshly made pan-fried buns or pan-fried pork buns （水煎包 ） The crispy golden bottom, the soft top, and the juicy filling inside. Traditionally, these buns are made with a yeasted dough, which takes time to prepare and proof. But today, I’m sharing a little shortcut  or a “cheat’s version” that’s much quicker and just as comforting. Instead of making the dough from scratch, I’m using dumpling wrappers. It saves time, reduces effort, and still gives you that familiar combination of crispy base and juicy filling. The method is also very similar to making Japanese gyoza. Pan-fried first, then steamed, and finished until the bottom turns beautifully golden. Perfect for busy days, or when you ’ re craving pan-fried buns （水煎包） but don ’ t want to wait for dough to rise. Why You’ll Love This Version A)No kneading, no proofing B)Ready in a fraction of the time C)Crispy bottom with juicy filling D)Beginner-friend...

There are days when all I want is something simple, light, and comforting especially when the weather feels overwhelming or I don’t feel like spending too much time in the kitchen. This homemade chicken soup with turmeric is one of those recipes I always come back to. The gentle warmth from ginger and turmeric gives the soup a beautiful golden colour and a naturally soothing flavour. It’s not heavy, yet still satisfying. It’s perfect for a quiet meal at home or when you need something nourishing. This simple chicken soup is not just about taste. It’s about slowing down and enjoying something warm and nourishing. Whether you’re feeling under the weather or simply need a comforting meal, this golden soup is always a good idea. What I love most about this recipe is how easy it is to prepare. With just a few basic ingredients, you can create a pot of soup that feels both comforting and wholesome. Whether you’re cooking for yourself or your family, this is one of those simple recipe...

  As Qing Ming approaches, many Chinese families prepare food offerings to honour their ancestors. Among these, traditional steamed kuih like Hee Pan ( 喜粄 ) and Ang Ku Kueh ( 红龟粿 ) are commonly seen on the altar. In ancient times, Chinese tends to steam kuih or dessert. This is definitely due to the fact that   steaming was one of the most common cooking methods in Chinese households. This was influenced by the rice-based diet, the widespread use of bamboo steamers, and a preference for soft, moist textures over baked or dry foods. Because of this, steamed kuih gradually became more than just everyday food. They grew into meaningful offerings, deeply rooted in Chinese tradition. Today, steamed kuih are often prepared during Qing Ming not just for their taste, but for the symbolism they carry. Steamed kuih are especially meaningful because the steaming process represents rising fortune and growth. Their soft texture also carries the wish for a smooth and harmonious life. ...