jessiefoodinthekitchen

  If you grew up in a household where mothers and grandmothers ruled the kitchen, chances are you’ve caught a whiff of this magic dish wafting from the stove. Pickled mustard green shredded pork isn’t just food - it’s a memory in every bite, a staple that’s been passed down through generations of home cooks. At first glance, it’s simple to make. Just thin shreds of pickled mustard green tossed with tender pork. But the magic happens when those two come together. The pickled mustard green brings a crisp, tangy bite that cuts through the soft, juicy pork. As it sizzles in the pan or wok, the fragrant smell of searing meat blends with the sharp, savory scent of the pickles. It’s the kind of smell that makes everyone rush to the dinner table. This dish was made to be eaten with rice. But also, it’s good to enjoy a warm bowl of plain congee. That tangy-savory sauce from the pickled mustard green and pork drizzles right into the smooth, mild congee, adding just the right kick of fl...

These steamed stuffed mushrooms are the perfect option if you're looking for a visually striking yet surprisingly easy dish for gathering or special weeknight.   Imagine luscious, plump mushroom caps with a delicate filling of prawn paste and fish, cooked until it's perfectly soft, and topped with a colorful handmade calamansi chili drizzle.   It’s a bite-sized burst of flavor and texture—savory, sweet, spicy, and tangy all at once. Why This Dish Stands Out When mushrooms are stuffed, they become a centerpiece-worthy dish instead of just a side dish.   The shrimp paste filling—light yet flavorful—pairs wonderfully with the hearty mushroom base.   Steaming seals in moisture and keeps everything succulent.   The calamansi chili sauce, however, is the true star; its zesty brightness cuts through the richness and skillfully unifies all the components. You may be wondering why the color of my seafood paste looks red. This is because my recipe contains with samb...