jessiefoodinthekitchen

Braised pork trotter is a very rich, savory dish which requires hours of cooking for the meat to become soft, tender, and glossy. We refer to these braised pork trotters as Yuan's trotters （元蹄） , which stand for harmony and family reunion. This dish is especially suitable for serving during Chinese New Year and festivals. Pork trotters can be prepared in a variety of ways, such as marinating them in Huadiao wine, ginger, and rock sugar, then deep-frying them until they are crispy. There are also baked herbal trotters. Braised pork trotter is Shanghai cuisine, but I haven't tried it, so I'm not quite sure how it tastes. But I am willing to share my version of braised pork trotters to impress your family and friends. It is very straight forward recipe. To me braised pork trotter is just something like usual braised pork, just that you going to cook the trotters in a big piece. Some might say that this dish is too greasy, every bite of fatty pork is too greasy. But facin...

  Making pineapple jam is a yearly tradition in the weeks preceding the Lunar New Year. This is because pineapple tarts, a festive dessert that historically represents prosperity and good fortune, are made with the delectable filling of pineapple jam. Due to the laborious cooking process that requires a lot of elbow grease over the stove, pineapple tarts are traditionally very expensive to purchase. There are two types of pineapple tarts – open and closed. I made an open-faced pineapple tart where the pineapple pulp is exposed, that is the pulp is placed on a butter cookie which I made with a flower cutter. This cookie recipe is relatively stable. It is made using flaky buttery pastry crust as its base, wrapping within is our homemade pineapple jam. With a beautiful shape appearance, they look so cute and filled with Chinese New Year atmosphere. The flavor of pineapple jam has fully combined with flaky pastry crust, sour and sweet. Personally, I more prefer this type of flaky Pinea...

  Sa Chi Ma ( 萨其马 ) is a traditional Chinese sweet snack made from strips of fried dough coated in a sweet, sticky maltose syrup and pressed together into a soft, delicate block. It is known for its beautiful golden-beige color , light and delicate texture, and distinctive maltose aroma. In Ipoh, Malaysia, Sa Chi Ma is a well-loved local specialty, with some shops having a history of more than 50 years. Making Sa Chi Ma dough is similar to egg noodles. The dough is rolled out and cut into thin strips, which are then deep-fried until puffed and lightly golden. Sometimes, additional ingredients such as sesame seeds, pumpkin seeds, walnuts, cranberries, or almonds are added for extra flavour and texture. The fried dough strips are then coated in melted sugar syrup, pressed firmly into a square pan and cut into smaller squares once set. A few years ago, my husband and I visited Ipoh's famous Mistress Lane ( 二奶巷 ) to try its traditional Sa Chi Ma, which has been sold there for more...