jessiefoodinthekitchen

  Have you ever encountered a dumpling so translucent you can almost see the vibrant treasure within? This is not just any dumpling; this is Chai Kueh (菜粿), a beloved staple of Teochew cuisine often called the “crystal dumpling” for its stunning, semi-transparent skin. Jicama, taro, and chives are the most popular fillings used to make Chai Kueh (Mang Kwang). Jicama filling, enhanced with dried shrimp, is my favourite. The flavour and scent are both amazing. When eating chai kueh, homemade sauce makes it much tastier. I don't profess to be an expert in chai kueh preparation. I experimented with a few ingredients and techniques before coming up with my own modifications, which I will now share with you.  When I initially made my Chai Kueh with wheat starch and corn starch, I still recall that it had to be served hot because otherwise the skin would harden. I am currently using wheat starch and tapioca flour to make the kueh skin. The kueh will have a crystal-clear appeara...

How are your pork chops prepared? Grill, bake, or fry them? The sauce is crucial no matter how you prepare them. You may find honey garlic sauce, garlic lemon sauce, mushroom sauce, and more sauces for western recipes. Sweet and sour pork chops is the popular Chinese recipe with its sweet tangy sauce. I'll be serving my pork chop today with SAMBAL SWEET CHILLI LIME SAUCE. The sweet chilli paste is the major component of this dish. It has rich flavours of roasted veggies and is usually boosted with dried shrimp. It is sour and spicy. This traditional chilli paste is incredibly adaptable. Use it anyway you like, I occasionally use it in the tom yum soup noodles, stir-fries with the blanched French beans, and even just as a spread over sliced cucumber or bread. You can use any other variety of dried red chilies to prepare the paste but bear in mind that they will often be hotter the smaller they are. I'm using a mixture of mild and hot chilies. The butcher informed me that...

Cake or bread? Or cake bread? It is a bread surrounded by a cake. Does it confuse to you? Let me describe. After placing the bread dough in the loaf pan, cake batter was put on top and the two items were baked together. A loaf of bread encircled with cake was formed after baking. The cake has a very delicate texture that complements the fully proofed bread beautifully. I just use regular dinner roll dough for my bread. My cake batter is a straightforward chiffon cake recipe. Even though cake and bread are organized extremely differently, it sparks unexpectedly. But to be completely honest, making this cake bread takes time. Prior to baking a cake, you must first prepare a bread dough, let it rise, and then prepare the cake batter. Timing needs to be perfected to prevent problems like over-fermentation of bread or defoaming of cake batter. However, I made my bread dough a day in advance and chilled it at a low temperature in the fridge (to prevent over-fermentation) before doing the ass...

  For Cantonese people, lamei （腊味） or preserved meat, is a must-have New Year's dish. It is a classic Cantonese New Year dish that both adults and kids look forward to, whether it is steamed, fried, or boiled into delectable, preserved meat rice. In fact, Guangdong, Hong Kong, and Macau are where the practice of purchasing preserved meat for Chinese New Year is most popular. Prior to the New Year, the older Cantonese Malaysian generation still purchases preserved meat. Elder always told that in order to be complete during Chinese New Year, we must consume all the "flavours" we miss the most. They view that cured meat or preserved meat as having the most recognizable "flavour”. There are many types of Cantonese-style cured meat. In addition to the common sausages, bacon, cured duck, and cured sausages. Suppose I wanted to make La Mei and steamed rice with bacon, duck and sausages.   I haven’t seen cured duck for sale this year. So, I cooked without the cured duck ...