jessiefoodinthekitchen

  Chinese New Year baking is always extra special in my kitchen. Besides the usual pineapple tarts and butter cookies, I love adding something that looks elegant and tastes irresistible. This Florence Almond Cookie is slightly different from the classic thin Florentine. It has a rich buttery shortbread base at the bottom, topped with crunchy caramelized almond flakes. The combination of crisp shortbread and crunchy nutty topping is simply too good to resist. It looks delicate and bakery-style, but it’s actually quite manageable to make at home. I love this version of cookies. The bottom layer is rich, buttery, and slightly crumbly, like a classic melt-in-the-mouth shortbread. The top layer is crunchy, nutty, and lightly caramelized with a beautiful golden color. The cornflakes add an extra crisp texture that makes every bite interesting and addictive. You get two textures in one bite. Soft, buttery base and crisp, caramelized topping. It’s sweet, but not overly heavy. Perfect...

  If you’ve ever visited Hong Kong, chances are you’ve seen (or queued for) the famous Jenny Bakery flower butter cookies. Packed in iconic red tins and piped into delicate swirls, these cookies are known for one thing: an unbelievably buttery, melt ‑ in ‑ the ‑ mouth texture. They ’ re rich without being greasy, crumbly yet tender, and dangerously addictive. Today, I’m sharing a homemade version inspired by the popular Hong Kong Jenny flower cookies, made in three classic flavors: - Original, green tea and chocolate. Perfect for festive gifting, afternoon tea, or simply satisfying cookie craving. What Makes Jenny Flower Cookies So Special? These cookies are not your average butter cookies. A few things set them apart: -High butter ratio → ultra ‑ rich aroma and flavor -No water or milk → keeps the texture short and crumbly -Piped flower shape → beautiful and classic -Melt ‑ in ‑ the ‑ mouth finish → the signature trait everyone loves Because the dough is quite so...

  There’s something deeply comforting about a pot or a wok of lamb slowly braising on the stove, filling the kitchen with warm, aromatic spices. This Chinese-style braised lamb shoulder is rich, fragrant, and tender, infused with classic spices like star anise, cinnamon stick, and bay leaves. It’s a dish that feels special yet is surprisingly straightforward to prepare, perfect for family meals or a cozy weekend dinner. Why I love This Recipe -Deep, warming flavors from traditional Chinese spices -Lamb shoulder becomes meltingly tender after slow braising -Minimal prep, mostly hands-off cooking time -Perfect to pair with steamed rice, noodles, or mantou (Chinese steamed buns) I am using Zhu Hou Paste to my braised lamb. It helps to bring depth, warmth and balance to this Chinese-style braised lamb, acting as the backbone of the sauce rather than just a seasoning. Zhu Hou paste is made from fermented soybeans, garlic, and spices, so when added to lamb, it creates a ric...

White almond cookies are one of those timeless treats that instantly bring back memories of traditional bakeries and festive cookie jars. With their pale, snowy appearance, light almond fragrance, and melt-in-the-mouth texture, these cookies are simple yet incredibly nostalgic. They may look plain, but one bite is enough to understand why they’ve remained a classic for generations. This recipe focuses on achieving that signature white color, delicate crumb, and gentle almond aroma—perfect for Chinese New Year, special occasions, or simply enjoying with a cup of tea. The making method is quick and simple using almond flour and roasted almond flakes, filling the kitchen with a delightful almond aroma. Baked at low temperature, these cookies are white instead of golden color of ordinary butter cookies and have a flaky texture with a delicious blend of roasted almond and peanut oil flavors. INGREDIENTS 100g Almond Flakes 140g All Purpose Flour 100g Corn Starch 70g Icing Sugar...

There’s something deeply comforting about Char Siu pastries. The sweet-savory aroma of barbecue pork wrapped in flaky pastry instantly brings back memories of Chinese bakeries—glass counters filled with golden buns and pastries, best enjoyed warm with a cup of tea. Traditionally, char siu pastries are made with Chinese flaky pastry dough, a labor of love that involves two types of dough folded together to create those beautiful layers. Delicious, yes—but also time-consuming. And sometimes, we just want a fast, easy snack without sacrificing flavor. That’s where this shortcut comes in. Instead of making Chinese pastry from scratch, I’m using frozen store-bought puff pastry. It’s one of my favorite kitchen hacks—reliable, convenient, and surprisingly versatile. When baked, the puff pastry turns crisp, light, and beautifully flaky, making it a perfect stand-in for a homemade pastry base. The filling is the real star here: tender Char Siu pork coated in a glossy, sweet-savory sauce...

Ever wanted to make something that looks like it came from a fancy restaurant, but takes less time than ordering takeout? Let me introduce you to this steamed ground prawns wrapped in white carrot slices （葱油萝卜片酿虾滑） – a dish that’s as stunning as it is simple. At first glance, these little parcels look like delicate crystal dumplings, with the pale white carrot forming a translucent wrapper that hints at the pink prawn filling inside. It’s the kind of dish that makes your dinner table feel special. No complicated folding techniques, no hard-to find wrapper – just fresh prawns, crystal like white carrots, and a quick blanching sauce that ties everything together. INGREDIENTS 400g fresh prawns, peeled and deveined ½ white carrots Some hand julienned spring onions 2 tbsp cooking oil Some corn starch (for coating the carrots) 1 tsp salt (to soften the carrots) Marinade 1 tsp white pepper 1 tsp Shaoxing wine 1 tsp light soy sauce ½ tsp salt ½ egg white 1 tbsp...

  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...