jessiefoodinthekitchen

Kuih Talam or Talam cake is a classic Nyonya dessert that is still well-liked in Malaysia. Kuih Talam's two distinctive colours are green and white. The bottom layer of green has a denser texture that is formed of pandan juices. The layer of white that lies on top is softer, has a strong coconut milk aroma, and tastes a little salty. These two layers worked together to create a tasty piece of kuih or cake. How about giving this dessert an additional layer? The additional layer is made from cassava with brown sugar. The combination of the brown colour layer followed by the signature colour of kuih talam making this steam cake is so beautiful, and the taste is also delicious, soft, and fragrant from the cassava, pandan flavour and the coconut milk. I am using a bundt pan to make this 3-layer cake. You can steam it with an 8" square or round cake pan. I grease my pan with butter before pouring the batter into it. It will release the cake easily without sticking to the bottom

Dong Po Rou （东坡肉） – wine braised pork belly. It’s rich and savoury, tender that melts into your mouth. Traditionally, the pork belly is pan-fried before being braised or stewed for one to one and a half hours on low heat. Some of the recipes even call for steaming for an additional half an hour after stewing. It is very time-consuming. But as you are aware, I enjoy making recipes simpler without compromising the taste. You, too, I'm sure. Therefore, I skipped the pan-frying step and proceeded directly to braising the pork after blanching it, and then continued to cook with a pressure cooker. Don't worry; the dish's flavour remains unaffected. I'm hoping this simplified method may come in handy for your regular cooking. Trim off the edges of the pork and cut it into 3x3 cubes. Tie cooking twine around each cube. This will assist the cubes in keeping their form while cooking. If the pork that you bought is at the mid portion of the belly is ideal, there is a nice bala