jessiefoodinthekitchen

Purple sweet potatoes are naturally sweet, nutritious, and give this cake its beautiful lavender hue. If you're looking for a healthier cake that's light, soft, and incredibly moist, this steamed version is worth trying. The process is almost the same as making a baked chiffon cake. You'll still prepare the egg yolk batter, whip the egg whites into a stable meringue, and gently fold everything together to keep the batter airy. The only difference is that instead of baking it in the oven, the cake is gently steamed until perfectly cooked. Steaming produces a wonderfully soft and tender crumb while keeping the cake moist for days. It's also a great option when you don't want to turn on the oven or simply enjoy the delicate texture that only steaming can achieve. The first time I made this cake, I was expecting the batter to be a beautiful purple color . However, once I mixed the mashed purple sweet potato with the egg yolks, the vibrant purple faded into a pal...

There is always a jar of pickled mixed ginger sitting quietly in my refrigerator. I made it a while ago and often use it whenever I need a quick flavor booster for my cooking. Besides serving it as a condiment, the sweet and tangy pickled ginger works wonderfully in braised dishes, especially with chicken.   This mixed pickled ginger is made with rice vinegar and cane sugar. It has a sweet and sour, crunchy flavor, making it an appetizer, and a staple dish in many households. The addition of shallots, red bell peppers, cucumbers, carrots, turnips, white gourds, papayas, and young ginger further enhances its flavor. If you enjoy sweet and sour dishes, this is a really good choice . Instead of using a whole chicken as I did in the past, this time I chose chicken thighs. Chicken thighs are one of my favorite cuts because they stay juicy and tender even after simmering. They also absorb flavors exceptionally well, making them perfect for this simple home-style braised dish. The co...