jessiefoodinthekitchen

  Lu Rou Fan, also known as Taiwanese Braised Pork Rice, is a relatively frequent dish found in street markets and restaurant stalls inTaiwan. It is said that the best braised pork rice in Taiwan is at Keelung Miaokou Night Market( 基隆廟口夜市 ) I haven’t tried the braised pork rice there. I’ve had Jiufen ( 九份 ) braised pork rice. I adore the succulent braised pork belly drenched in a delightfully savory sauce. It is always served in a bowl by adding an egg on top. What a bliss on a bowl!!  But I'm giving a twist with this braised pork. I am going to pair it with noodles in my own way, so I name it Lu Rou Mian ( 卤肉面 ).  I am using quail egg, you may replace it with regular eggs.  The dish is very similar Hong Shao Rou （红烧肉） or red cooked pork. It’s all about the size of the pork belly cut and the kind of aromatics and spices used. While Hong Shao Rou involves big, luscious chunks of pork belly, Lu Rou Fan is almost like a braised meat sauce.   INGREDIENTS 1 tbsp vegetable oil

Today made a popular dessert in Malaysia, “Ondeh Ondeh”, a type of Nyonya recipe. It is also called “Buah Melaka” because it looks like the fruit of the Malacca tree. The procedure of making is easy. The flavoured glutinous rice balls have grated fresh coconut on the outside and melting Gula Melaka, or palm sugar, inside. The white, milky coconut shreds and little balls of various colours appear fresh and natural. and has a charming appearance. The glutinous rice balls, soft glutinous and chewy are determined by the amount of water and cooking time. The softer the rice balls, the more water and more time it boiled. We like our coconut shreds to be moist and crisp, the melted Gula Melaka to be rich and flavorful, and the texture to be somewhat mushy and sticky. It seems like the nostalgic flavour of my childhood is returning. In addition to the traditional pandan flavour, I have included instructions for making it with sweet potatoes and pumpkin. Of all the flavours of "ondeh

I am sure everyone eats lots of meals with plain white rice as a side. Or are you looking to make some variety, but keep the rice as a side dish? This turmeric rice and meat dish consists of fluffy rice layered over tender and succulent pieces of meat, accompanied with mesmerizing aromas of spices, herbs, and fried shallots.   This bone-in chicken thighs are coated in a mix of turmeric, garlic, ginger, and coriander roots, and nestled into a pan of rice. As it cooks, the spiced chicken fat seasons the rice, which turns especially crisp where it meets the edges and bottom of the pan while staying soft and chewy on top. Even though there are a lot of ingredients and processes involved, the outcome is worth the time if you divide the labour and marinate the chicken and/or fried the shallots the day before. You'll become an expert, and it won't feel like too much work after creating this a few times. One of the marinade ingredients is buttermilk. What happens when you marinat