jessiefoodinthekitchen

My sister-in-law always prepares 2 or 3 papayas for me to bring home whenever the papayas are ripe in my hometown. Or, on occasion, I scale the tree to collect the ripe papayas one by one. When you eat it, you must eat it whole, or all the juice will drain away. To be delicious and healthy while having fun, blend a cup of papaya juice. Papaya plays the role of moistening the lungs, according to the Traditional Chinese physician. It is simpler for the body to absorb enough nutrients when the lungs are adequately moisturized since they can better stimulate the blood. As a result, our skin becomes smooth, soft, and delicate, wrinkles are diminished, and the complexion is pink. The papaya's ability to enhance beauty is what makes it so popular among women. In addition, the enzymes in papaya will aid in the breakdown of meat, lessen the strain on the digestive system, aid in digestion, and prevent constipation. Papaya can also soothe and improve the appearance of pregnant women and tee

Everyone is busy as the Mid-Autumn Festival approaches. The supermarket is brimming with different mooncakes, each one colourfully packaged in a dizzying variety of different shapes, and there is a strong desire to try them all. However, the price tag is intimidating to look at. Yes, the day is getting closer. The elderly, elders and family members receive moon cakes from me every year, but these days they are flashy and pricey, which makes people either adore them or despise them. In 2016, I first began baking mooncakes. The rising cost of mooncakes year after year is what prompted me to start learning how to make them. But what we paid for was a gorgeously wrapped gift box filled with incredibly delicious and preservative-filled mooncakes. You might think twice about eating them if you look at the long expiration date on the packaging. The lovely gift box will be donated to MR BIN (the recycle bin) when the mooncakes have been consumed. What a heartache!! Now, I made my own filli

Having Chwee Kueh is a delicacy. The steamed rice cake known as Chwee kueh is a Teochew specialty. Singapore and China's Guangdong province are where this dessert was created. The Teochew people moved to Singapore in great numbers throughout the 19th century, bringing their culinary skills with them. Chwee kueh is a dish served in many of Singapore's hawker centres and is frequently associated with Singaporean breakfast. There are numerous varieties of rice flour-based steamed cakes. Chwee kueh, which is flavorful and quick to make, might be wonderful to start with. Simple and inexpensive ingredients are used. Mainly made of a variety of flour, cornstarch, and water. The steamed chwee kueh has a texture similar to pudding that is soft, bouncy, and sticks to your fork but magically melts in your tongue because of this. The chwee kueh has a delicate, tiny saucer-like shape. "Chai Poh," a Chinese dried radish topping, is placed on top and bursts with umami saltiness and

Fish that was sweet and sour was originally a cheap street food that was sold at hawker stalls in Malaysia. Chinese cuisine has a huge influence on Malaysian cuisine. Fish cooked in a sweet-and-sour sauce is a common meal in Malay households. Consequently, some Chinese restaurants even add a few variations by using better quality fish and cooking it with suitable garnishing in a restaurant style. Typically, grouper is used to prepare this dish. For making this great dish, you can alternatively use a whole Tilapia or other firm-fleshed fish. However, deep-frying an entire fish requires skill, especially for a newbie. Sometimes, as soon as the fish was placed in the pan or wok, it became stuck to the pan.  The fish's skin would break if it were moved once more. The size of the fish is first to consider whether it fits the wok. If the fish is too large, you may have to cut it in half and cook the head and tail separately. So instead of frying the entire piece of fish, I decided to

  It seems like everyone wants a slice of burned cheesecake because it is currently trendy. In fact, the burnt cheesecake was invented in San Sebastian, Spain, three decades ago. Instead of being smooth or dense like traditional New York cheesecake, burnt cheesecake is baked at a high temperature to produce a light, scorched, and caramelized outside with a rich, gooey middle. So, burning it is the key to making this burnt cheesecake. I will show you today how to make an advanced version of the burnt cheesecake that has three distinct flavour layers baked into it. The layers consist of a base of sponge cake, a center of taro paste, and a top of burnt cheesecake. To clear, I got to bake twice—once for the cheesecake top and once for the sponge cake base. The bottom layer can be substituted with biscuit crumbs, much like when making the traditional New York cheesecake, if you are pressed for time and do not want to bake twice. This cake has a superb overall texture thanks to the sponge

This starfruit juice has been a childhood obsession of mine. The first variety of fruit that my father began to plant was starfruit. Another name for starfruit is carambola. The fruit of the leafy starfruit trees was abundant during the fruiting season. Each starfruit is covered in a paper bag to prevent bug bites, but the powerful aroma still permeates the fruit despite the bag. When the paper bag was removed, the yellow and green starfruits that hung thickly from the branches were visible. The star fruit is highly juicy and tasty. My mum used to tell me that starfruit helps lower cholesterol. At that young age, I was not very great at being health mindful. She will always make starfruit juice for me during the fruiting season as I felt it was a fantastic beverage. She was extracting juice from the starfruit using a vintage juice extractor with the NATIONAL brand but discards the indigestible fiber. A starfruit beverage is incredibly acidic and sweet. A sweet and sour exotic fruit

It was once too late to cook dinner. My daughter proposed going to the well-liked food stalls. I have always has a lot of control over my diet, especially at dinner. The serving is little. That day was an exception, so I must eat with pleasure. After choosing a seat and sitting down, everyone had a heated discussion about what dishes to order. Seeing the food in each stall makes me even more hungry because I do not often dine out. Everyone gave in to the temptation and placed a large order for food, the majority of which was meat. That evening, I ate too much. We all ate too much. Everyone asked for no meat on the meal the following day. I was considering the greasy meal I had the previous night. So, I chose to have a tomato-based dish for dinner tonight. The very first recipe that springs to mind while thinking of tomatoes is probably scrambled eggs with tomatoes. That might be a little "underappreciated." Tomatoes are one of the most affordable and nutrient-dense vegetabl

  Pumpkins can be used to produce bread as well as dishes and desserts. For children who hate pumpkins, this is a great recipe. Our main character pumpkin is necessary to prepare pumpkin bread. Chestnut squash is the best, which tastes even better.  This pumpkin's high starch content makes it ideal for this recipe. Of course, you can use other types of pumpkins. In addition to the recipe for the pumpkin bread, I am also going to share the recipe for our Asian pumpkin Kaya, which is a sweet and savoury coconut jam. Healthy and has a delicious aroma. Your time will be well spent. Freshly prepared as a spread over bread, it tastes best. This loaf of pumpkin bread is incredibly soft and fluffy. It is highly stunning because of its golden orange colour. I prepared this loaf the other night, and the next morning it was still quite soft. When I was beginning to prepare this pumpkin bread. How flexible bread baking is something I am starting to understand. Consider the step of proofing. Th