jessiefoodinthekitchen

These ginger onion fish fillets are nothing fancy. Just tender fish, fresh ginger, and sweet onions coming together with seasoning. But it will definitely make you feel at home. The moment that ginger hits the hot oil, it smells amazing. I love how quick this dish is. Some days, I just want something light yet full of flavor. The tender fish fillets soak up all the gingery goodness while the onions turn soft and slightly sweet. It’s light, savory, and goes well with a bowl of warm rice. I am using sapper fish fillets, you can use mackerel, salmon or grouper can also be used. Fresh ginger makes the difference for this dish. sliced it thinly (not minced!) so it releases its fragrance while it hits the hot oil. Lightly fried the fish to give it a nice color before adding it to the sauce, it helps the fillets stay intact and adds depth to the flavor. Oyster sauce, soy sauce, and black soy sauce are among the basic Chinese sauce ingredients. A little sugar and a dash of Shaoxing wine ...

There’s something magical about this lemongrass fried chicken with sambal sauce — that irresistible crunch, the juicy meat inside, and the comforting aroma that fills your kitchen. But when you infuse chicken wings with the citrusy freshness of lemongrass and pair them with a fiery, aromatic sambal sauce, you get a dish that’s bold, fragrant, and utterly addictive. I personally think that this recipe celebrates the heart of Southeast Asian flavors — the balance of spice, zest, and savoriness that makes every bite a little adventure. Perfect for gatherings, parties, or just a cozy weekend treat, these Lemongrass Fried Chicken Wings with Sambal Sauce are sure to steal the show. Lemongrass is the hero of this dish. Its subtle citrus fragrance cuts through the richness of fried chicken, giving the wings a refreshing note that keeps you coming back for more. Paired with sambal sauce — a fiery chili sauce that’s both spicy and slightly tangy — every bite delivers layers of flavor that aw...

  Peanut glutinous rice balls covered with white powder are a dessert that brings back childhood memories for many people. Their soft, glutinous skin and sweet, nutty-flavored fillings are often so abundant that they leak out with a single bite. Have you ever tried pumpkin peanut glutinous rice balls （金瓜糯米糍） ? It is a dessert made from steamed pumpkin puree and glutinous rice flour to make the outer skin and filling it with other ingredients such as red bean paste, coconut flakes, etc. which is then steamed before being eaten.   It has orange-yellow skin and a soft, glutinous texture. The method of making it is almost the same as the classic one. The water content of pumpkin puree will affect the hardness of the dough, so the amount of glutinous rice flour needs to be adjusted appropriately. You can prepare the filling according to your personal preference. Anyway, I am using the mixture of crusted toasted peanuts, toasted sesame, desiccated coconut and sugar for my pumpki...