jessiefoodinthekitchen

How would you eat a whole fish? Eating the entire fish is certainly the greatest part, regardless of whether you decide to grill, roast, deep fry, or steam it. How do you prepare the sauce for the fish? The most common type of sauce I always make is sweet and sour sauce. I would like to share with you today an alternative method for making fish with a sweet and sour flavour.   The flavour is both acidic and sweet. However, the components and the process of making the sauce are completely different. The traditional components of the sweet-and-sour fish dish include vinegar, sugar, and tomato sauce. The main ingredients in this dish are tamarind juice and fresh chilies, which I use not only to give the sauce a beautiful and vibrant colour but also a spicy flavour to the dish. One advantage of this dish is that I can prepare the sauce ahead of time and simply reheat it right before serving. This is a great recipe to serve seafood and other dishes to a large group of people without h

The Chinese New Year is almost here, and now I'd want to share these Gok Zai （油角） , or Cantonese sweet dumplings, with you all. They have a crispy exterior and are frequently stuffed with sugar, peanuts, and sesame seeds. People will drool just by looking at it. It's nutty, aromatic, and crispy. The traditional method of making this peanut dumpling is deep frying, but I would like to share a baking method for this recipe.   The appearance of these dumplings is like a mini curry puff. However, it looks like a little plump coin purse from a different perspective– it symbolizes the fuller, the better, for a prosperous New Year! When you make the dumpling dough, make sure do not over mix the dough. Simply work all the ingredients together until they are soft and smooth. That is why I make the dough by hand to avoid over mixing. Aside from that, I like to cut my butter into small cubes as this makes it much easier to blend it into the flour mixture.  Once the dough is made, set as

Do you enjoy eating bean curd rolls? A delicious dim sum dish was served at the restaurant. A mixture of ground pork and other ingredients are filled into the sweet, soft bean curd skin, which is then covered in a creamy, mild sauce. This is a dish that my mother-in-law likes to make for Chinese New Year. Her recipe is different from the dim sum restaurant which is not coated with any thick sauce. Typically, a mixture of ground pork, shrimp, and other ingredients makes up the filling. Usually, she would shape the bean curd rolls, steam them, and store them in the freezer. Place it in the fridge the night before New Year's Eve and allow it to defrost. After that, remove it from the refrigerator and leave it for around half an hour at room temperature. The customary way is to deep fry them and serve them with a dip of chilli sauce. Sometimes I make it as a vegetarian bean curd roll for my brother. I'm using yam instead of pork filling. But today, I want to combine some of the