jessiefoodinthekitchen

  Do you like soup made from pig trotters? The most exquisite and visually stunning dish is pig trotters. Many Asian moms consume a lot of pig trotters after delivery , to speed up their body's recovery. Pig's trotters are actually a very healthy food for the body! My late mother and mother-in-law always liked to add peanuts to this soup. The smoothness of the pig's trotters and the aroma of the peanuts combine to create a delightful combination. Additionally, peanuts might increase blood vitality and colour. The soup tastes amazing. Pig's trotters are a popular food choice; however, they are high in fat and collagen.    How can this issue be avoided during cooking?  We need to blanch the pig's trotters to get rid of some of the fishy smell and the blood that is concealed in the bones . Don't overlook this step.  Other than blanching. I also add soybeans, pickled radish, and orange slices, which not only give an additional flavour to the soup but also he

  Salted egg yolk custard bun or Liushabao ( 流沙包 )is always my kids favorite Cantonese dim sums. These salted egg yolk custard buns were introduced to them at a dim sum restaurant, as part of our monthly ritual when they were young. My son took a bite out of it before it cooled down, almost burning his lip. This Liu Sha Bao is airy and light, with a delectable quicksand filling in the middle made of sugar, butter, and salted egg yolk. The filling is frozen during the filling process to make it easier to wrap within the bun.   After being steamed, it turns liquid. You'll know what I mean when you crack open the bao and see the luscious, silky yolk pouring out! Kindly remember that the filling needs to be frozen for at least two hours before wrapping, it is best to prepare the filling before the dough. Shape the filling in a ball form after two hours and place it back to the freezer. I even kept it overnight in the freezer after it was shaped. Remove it from the freezer only whil

Do you always cook with recipes? Or use the remaining bits and pieces from the refrigerator to cook. I found two torches of leftover ginger flowers in the refrigerator.   Thinking beyond nasi kerabu or asam pedas (sour and spicy) fish, I began to wonder what else I could prepare with these ginger flowers. I finally decided to go with the asam pedas dish because I still had some leftover lemongrass, I grow my own kesum leaves (Vietnamese coriander), and some of the filling for the dumplings that I had previously made was still preserved in a container. How about I twist it and make a Chinese Malaysian asam pedas dumplings? However, I am running out of asam paste. I usually make a large quantity of asam paste and store it in the refrigerator for later use. Now is the time to make some. To make asam pedas dish, the main ingredient is the asam paste and my asam paste does not leave much. I always make a big batch and keep some asam paste in my fridge for the next dish. It is time to