jessiefoodinthekitchen

  Lu Rou Fan, also known as Taiwanese Braised Pork Rice, is a relatively frequent dish found in street markets and restaurant stalls inTaiwan. It is said that the best braised pork rice in Taiwan is at Keelung Miaokou Night Market( 基隆廟口夜市 ) I haven’t tried the braised pork rice there. I’ve had Jiufen ( 九份 ) braised pork rice. I adore the succulent braised pork belly drenched in a delightfully savory sauce. It is always served in a bowl by adding an egg on top. What a bliss on a bowl!!  But I'm giving a twist with this braised pork. I am going to pair it with noodles in my own way, so I name it Lu Rou Mian ( 卤肉面 ).  I am using quail egg, you may replace it with regular eggs.  The dish is very similar Hong Shao Rou （红烧肉） or red cooked pork. It’s all about the size of the pork belly cut and the kind of aromatics and spices used. While Hong Shao Rou involves big, luscious chunks of pork belly, Lu Rou Fan is almost like a braised meat sauce.   INGREDIENTS 1 tbsp vegetable oil

Today made a popular dessert in Malaysia, “Ondeh Ondeh”, a type of Nyonya recipe. It is also called “Buah Melaka” because it looks like the fruit of the Malacca tree. The procedure of making is easy. The flavoured glutinous rice balls have grated fresh coconut on the outside and melting Gula Melaka, or palm sugar, inside. The white, milky coconut shreds and little balls of various colours appear fresh and natural. and has a charming appearance. The glutinous rice balls, soft glutinous and chewy are determined by the amount of water and cooking time. The softer the rice balls, the more water and more time it boiled. We like our coconut shreds to be moist and crisp, the melted Gula Melaka to be rich and flavorful, and the texture to be somewhat mushy and sticky. It seems like the nostalgic flavour of my childhood is returning. In addition to the traditional pandan flavour, I have included instructions for making it with sweet potatoes and pumpkin. Of all the flavours of "ondeh

I am sure everyone eats lots of meals with plain white rice as a side. Or are you looking to make some variety, but keep the rice as a side dish? This turmeric rice and meat dish consists of fluffy rice layered over tender and succulent pieces of meat, accompanied with mesmerizing aromas of spices, herbs, and fried shallots.   This bone-in chicken thighs are coated in a mix of turmeric, garlic, ginger, and coriander roots, and nestled into a pan of rice. As it cooks, the spiced chicken fat seasons the rice, which turns especially crisp where it meets the edges and bottom of the pan while staying soft and chewy on top. Even though there are a lot of ingredients and processes involved, the outcome is worth the time if you divide the labour and marinate the chicken and/or fried the shallots the day before. You'll become an expert, and it won't feel like too much work after creating this a few times. One of the marinade ingredients is buttermilk. What happens when you marinat

  I think many of us have a particular craving for fried chicken. If you have tasted this sticky honey fried chicken, all you want is one more mouthful, or two. Every single piece of crunchy sweet chicken was flavour with butter, honey, and garlic. Delicious!! The combination of honey and butter is magical and incredibly harmonious. I particularly enjoyed these sticky wings that I have it  from an open food market, and I decided to make them in my own kitchen. I began experimenting with it, testing with different types of flour for coating, adjusting the ratio of sugar to honey, and even experimented with using butter or cooking oil to make the sauce.   It took quite a few experiments until I was satisfied with the result. The crispy fried chicken on its own is already impressive, achieved from double frying. When it’s coated with a sticky glaze, these wings are on a whole other level. Here are a few tips that I swear by when it comes to making Fried Chicken Wings: 1.Marinade the

    Taro cake is a traditional Cantonese food and a snack sold in tea houses or dim sum restaurants. The main taro cake ingredients are rice flour, you can also add dried shrimps, mushrooms, Chinese sausages, etc. according to your preference. Dip it with sweet sauce/chili sauce, enjoy with a cup of tea or coffee, it is so good!! Homemade taro cake is full of fillings and is filled with fragrance of taro. So, satisfying! You will discover that some of the recipes on You Tube is in the Taiwanese, Hong Kong, and Macau styles.   It is also typical in Singapore and Malaysia. Certain recipes use wax or cured meat, while others also use dried scallop. In any case, I'm merely using readily available ingredients in a straightforward recipe. I will normally make this taro cake in the evening and then I let it cool on the table as my breakfast the next day morning. You must wait until it cools down completely which easy to slice it. The main ingredient for making this taro cake is taro

Welcome to this delectable vegan treat: incredibly crispy deep-fried mushrooms with soybean paste! These mushrooms are an absolute joy for all palates, with a crispy outside that gives way to delicate, somewhat chewy sweetness inside. I am going to share with you some tips to help you create an incredibly crispy, vegan- friendly outer layer that takes the mushrooms to a whole new level. Tips of making fried mushrooms 1.Avoid soaking or washing mushrooms I try to choose clean, fresh mushrooms so that cooking doesn't require soaking the mushroom or to avoid them absorbing water and becoming super moist. If you need to wash the mushroom, wash quickly under running water, and gently squeeze the water content out. 2.Double frying technique The outsides of the mushrooms are crispier when they are fried twice. The first fry cooks the mushrooms through, while the second fry crisps up the outside and drains any leftover oil that may have been absorbed during the first fry, giv

Many of the traditional Cantonese meals are well-known both domestically and internationally. Among these, Sweet and Sour Pork ( 咕噜肉 ) is a traditional Cantonese dish that must be mentioned. The method of making this sweet and sour pork is to cut the pork and marinate and then starch. Deep fried it to make the fried meat have a crispy exterior and tender interior.   And then tossed in a sweet and sour sauce with chunks of onions, assorted bell peppers and the most unique ingredient which is “PINEAPPLE”. The taste is particularly rich because the sweet and sour pork is encased in the sauce. It is tart in addition to being crispy. The balance of fresh, salty, and sweet flavours is incredibly tasty without being greasy at all. These days, tomato sauce or ketchup are the most often utilized sauce ingredients in this recipe. I prefer to utilize a few different sorts of ingredients that I combine to make my sauce since it has a lot more umami than ketchup. The sugar’s ideal balancing eff