jessiefoodinthekitchen

These delicious restaurant-level dishes - steamed garlic paste with glass noodles with garlic paste will definitely boost your appetite. The glass noodles in this dish absorb the delicacy of the fresh shrimp and the garlic paste. This dish allows the sweetness of the prawns to come through, accentuated by the flavour of garlic and the oyster sauce. Should the shells be removed before serving glass noodles with garlic prawns? Well, it is unnecessary. for steamed prawns with glass noodles, is best to choose large and plump prawns. The prawns do not need to be shelled, just cut off the big tip and feet in front of the head, deveined, and rinsed. The prawn shell has a distinct flavour of its own. The umami flavour of the shrimp shells will enhance the flavour of the prawn meat when steaming, making the prawn taste more delectable.  This Chinese steamed garlic shrimp with glass noodles recipe is so easy that you really do not need any skills to execute it. On a scale of 1-5 and 5 being the

  A must-have dish for the Lunar New Year is steamed braised pork ( 扣肉 ). Some people enjoy making braised pork with yam, while others prefer to use preserved veggies. The key to making braised pork is to boil the meat first, then deep-fry it, and finally steam it. The sauces are the key to enhancing the flavour of the braised pork with either yam or preserved veggies. Of course, choosing pork that is half-fat and lean pork belly tastes the best is also crucial.   You can choose how thinly you want the pork slices. I sliced my pork to a thinness of 10 to 15 mm thinness.  Another crucial tip is to just use wine and no water when preparing the braised pork. I'm using Shaoxing wine, and it's been proven that the more wine you use, the tastier and more fragrant the meat will be and that the meat will remain fragrant after stewing. As I mentioned, this braised pork needs to boil first, then be deep-fried.  For those who find frying meat is very troublesome , you can wash, cut, a

Pineapple tart is one of the must-have cookies for Chinese in Malaysia and Singapore during Chinese New Year. Is one of the traditional cookies of Baba and Nyonya in the early days. I have made two different types of pineapple tart for this year. One is the open-faced pineapple tart where the pineapple pulp is exposed, that is the pulp is placed on a butter cookie which I made with a flower cutter. The other type is a soft and melty pineapple tart whereas the cookies were made of butter, cream cheese, whipping cream, and egg yolks. The pineapple filling is wrapped inside, and the outer layer is covered with the cookie dough which is rolled into a ball shape. What made these two varieties of cookie dough different from one another? I'll say that the first variety has a pastry crumb that is really buttery. The greatest melt-in-your-mouth pineapple tart is the second kind. The cookie dough is somewhat soft, similar to the cake batter, but it is not sticky. In contrast to the open-

  Everyone is familiar with steamed  turnip cake or radish cake. Have you ever tried stir-fried radish cakes or Chai Tow Kway?  Chai Tow Kway is a common dim sum of Teochew cuisine. It is also popular in Singapore and Malaysia. Why is Chai Tow Kway called radish cake? In the Hokkien dialect, chai tow means “radish “, while kway means “rice cake”. The dish was originally from Southern China, and Teochew immigrants brought it to Singapore in the late 19th century. You can prepare your own radish cake, cut it into pieces, and fry it till golden on all sides if you want. Alternatively, some people buy ready-made radish cakes and cut them into pieces. A higher radish-to-flour ratio is possible when making your own radish cake, which is also quite satisfying.  A hawker stall will ask you whether you want black or white chai tow kway when you order it.  The black version has a sweeter black sauce while the White version has chilli. I don't use the sweeter black sauce in my recipe, and it

Pandan leaves are Malaysian favorite flavoring. It adds flavour to rice and dessert. Additionally, Malaysian delicacies use it as a natural green colouring. They refer to it as Asian vanilla. Coconut and pandan always go nicely together. The batter for my pandan crepes with coconut filling also incorporates coconut milk. Even western delicacies like coconut pandan panna cotta, coconut pie, and pandan coconut latte use these two ingredients. Today I am going to use these two ingredients to make a beautiful spiral pandan coconut mantou. This bi-coloured mantou are soft and have a faint pandan coconut flavour in the mouth. The more you chew, the more you bring the fragrant out. When the two colours dough are rolled together, you will see distinct layers of dough. Make some to freeze or refrigerate in the fridge. And it will be as soft and delicious as streaming for breakfast. The dough can be made using a few different techniques. If you have powerful forearm muscles, you can adop