jessiefoodinthekitchen

  If you love those Chinese flaky savory pancakes but don’t have the time (or patience!) to make two types of dough, here’s a shortcut version that still delivers all the flavor and crispiness—without the fuss. Instead of making the traditional water dough and oil dough, I’m using ready-made hand-grabbed flatbread ( 手抓饼 ) from the supermarket. They’re flaky, layered, and perfect for creating that crusty bite signature. Why do I choose hand-grabbed pancakes? They   are already laminated, which means They are layers will puff and crisp beautifully when baked. All that’s left to do is prepare your favorite savory filling, wrap, flatten, and bake. Easy! The beauty of these shortcut pancakes is that you can make them your own. Sometimes I use minced pork and spring onions, the classic pairing.   Or you may replace it with large onions or both. Whatever filling you choose, keep it slightly dry. Think of it as a little treasure hidden inside the laminated layer. One of the...

Sometimes the simplest meals are the ones that stick with us—and this one-pot prawns and  glass noodles with napa cabbage is proof! Juicy prawns, tender napa cabbage, and silky glass noodles come together in a fragrant sauce made from minced garlic and red shallots. It’s cozy, quick, and full of flavor—perfect for a weekday dinner or a casual weekend meal. Here’s what makes this dish special: 1)Fragrant aromatics: Garlic and red shallots are the heart of the sauce, giving every bite a savory, slightly sweet aroma. 2)Fresh, tender veggies: Napa cabbage adds a gentle crunch and sweetness that balances the prawns perfectly. 3)One-pot magic: Less washing, less fuss, more time to enjoy your food. My cooking tips: 1)Don’t overcook the glass noodles—it cooks quickly and absorbs the sauce beautifully. 2)If you like a little heat, a pinch of chili flakes or fresh diced bird eye chili adds a lovely kick. 3)Fresh prawns make all the difference. The natural sweetness really shi...

There is something deeply comforting about these slow-braised dishes. This Gula Melaka’s braised pork belly with mushrooms and dry bean curd sticks (tofu skin) has an infused sauce that brings together traditional flavors with a touch of sweetness and nostalgia. This recipe reminds me of the classis home-style braised pork my family used to make, but I wanted to give it a local twist. Instead of using plain sugar or rock sugar, I turned to Gula Melaka (palm sugar). Its deep caramel notes add warmth and complexity, balancing the savory soy base beautifully. I am using the block type Gula Melaka. You can use the granulated Gula Melaka too. If you are using the block type, make sure to cut into small pieces, so that   it melts easily. This dish strikes the perfect balance between sweet and savory, traditional and modern. The Gula Melaka gives it a uniquely Malaysian touch that turning the ordinary braise into something truly remarkable.   INGREDIENTS 500g pork belly, ...