jessiefoodinthekitchen

  I think many of us have a particular craving for fried chicken. If you have tasted this sticky honey fried chicken, all you want is one more mouthful, or two. Every single piece of crunchy sweet chicken was flavour with butter, honey, and garlic. Delicious!! The combination of honey and butter is magical and incredibly harmonious. I particularly enjoyed these sticky wings that I have it  from an open food market, and I decided to make them in my own kitchen. I began experimenting with it, testing with different types of flour for coating, adjusting the ratio of sugar to honey, and even experimented with using butter or cooking oil to make the sauce.   It took quite a few experiments until I was satisfied with the result. The crispy fried chicken on its own is already impressive, achieved from double frying. When it’s coated with a sticky glaze, these wings are on a whole other level. Here are a few tips that I swear by when it comes to making Fried Chicken Wings: 1.Marinade the

    Taro cake is a traditional Cantonese food and a snack sold in tea houses or dim sum restaurants. The main taro cake ingredients are rice flour, you can also add dried shrimps, mushrooms, Chinese sausages, etc. according to your preference. Dip it with sweet sauce/chili sauce, enjoy with a cup of tea or coffee, it is so good!! Homemade taro cake is full of fillings and is filled with fragrance of taro. So, satisfying! You will discover that some of the recipes on You Tube is in the Taiwanese, Hong Kong, and Macau styles.   It is also typical in Singapore and Malaysia. Certain recipes use wax or cured meat, while others also use dried scallop. In any case, I'm merely using readily available ingredients in a straightforward recipe. I will normally make this taro cake in the evening and then I let it cool on the table as my breakfast the next day morning. You must wait until it cools down completely which easy to slice it. The main ingredient for making this taro cake is taro

Welcome to this delectable vegan treat: incredibly crispy deep-fried mushrooms with soybean paste! These mushrooms are an absolute joy for all palates, with a crispy outside that gives way to delicate, somewhat chewy sweetness inside. I am going to share with you some tips to help you create an incredibly crispy, vegan- friendly outer layer that takes the mushrooms to a whole new level. Tips of making fried mushrooms 1.Avoid soaking or washing mushrooms I try to choose clean, fresh mushrooms so that cooking doesn't require soaking the mushroom or to avoid them absorbing water and becoming super moist. If you need to wash the mushroom, wash quickly under running water, and gently squeeze the water content out. 2.Double frying technique The outsides of the mushrooms are crispier when they are fried twice. The first fry cooks the mushrooms through, while the second fry crisps up the outside and drains any leftover oil that may have been absorbed during the first fry, giv