jessiefoodinthekitchen

  There’s something special about recipes that hold memories. Chinese Savory pancakes   ( 咸薄撑 ) has always been one of those dishes for me. I still remember when I was young. My late mom would make these savory pancakes for breakfast or   afternoon snack.  The gentle sizzling sound from the pan, the warm aroma filling the kitchen… it was simple, but it meant everything. Back then, she always used plain flour. As I continued making it over the years, I started experimenting and realized how different flours create completely different textures. Pancakes made with glutinous rice flour are crispy when hot, with a slightly chewy bite. But this version, made mainly with rice flour, stays light and crispy even after cooling. Perfect for making ahead or enjoying as a snack anytime. Full written steps, tips and exact measurements are below. Keep scrolling!!   INGREDIENTS 200g rice flour 20g plain flour 280g water 1 pair Chinese sausage, diced Some ...

If you’ve ever enjoyed sweet and sour pork, then Guo Bao Rou ( 锅包肉 ) is something you absolutely need to try. At first glance, they may look similar, but this Guo Bao Rou ( 锅包肉 )     has its own unique character that sets it apart. Guo Bao Rou is known for its light, crisp coating and delicate balance of sweet and tangy flavors. Unlike the classic version sweet and sour pork which often uses chunkier cuts of pork and a thicker sauce, this dish features thinly sliced pork coated in a light batter. Once fried, the pork turns beautifully golden and crisp, while staying tender and juicy inside. What makes this dish special is the texture , crispy on the outside, soft and succulent on the inside, combined with a glossy sauce that lightly coats each piece without making it soggy. The flavor is bright, slightly tangy, and subtly sweet, making it incredibly appetizing and perfect to pair with a bowl of steamed rice. Potato starch is what makes Guo Bao Rou truly stand out, so it’...

Fried bean curd shrimp rolls are one of those dishes that never fail to impress, yet are surprisingly simple to make at home. Wrapped in delicate bean curd skin and filled with a juicy shrimp mixture, each bite offers a perfect balance of crispiness and tenderness that’s hard to resist. I’ve noticed that kids tend to love this dish, and it’s not hard to see why. The crispy outer layer makes it fun to eat, while the shrimp filling is mild, juicy, and not too overpowering in flavor. It’s simple, comforting, and easy to enjoy. Even for picky eaters. I used to order this whenever I had dim sum, but it always felt a little pricey for the portion, and somehow never quite enough. Making it at home, however, brings a whole new level of freshness and satisfaction. You get to enjoy it hot, crispy, and just the way you like it. The contrast of textures is what makes it so special. Crispy bean curd skin, paired with the springy bite of shrimp in every mouthful. Perfect as a snack, appetizer,...

Some dishes don’t need an introduction. They simply speak through their aroma and deep, comforting flavors. Braised pork belly is one of those timeless recipes that always finds its way back to the dinner table. Slowly simmered in a savory sauce, the pork belly becomes incredibly tender, with layers of melt-in-your-mouth fat and meat soaking up all the rich flavors. As it cooks, the sauce gradually thickens, turning glossy and coating each piece beautifully. I like to keep things simple, just a few key ingredients that work together perfectly. The addition of whole garlic brings a subtle sweetness and depth, while the gentle braising allows everything to come together in one pot. No rush, no complicated steps, just patience and low heat. By the end of cooking, the pork takes on a deep caramel hue, and the sauce becomes rich, slightly sticky, and full of umami. Spoon it over a bowl of warm rice, and you’ve got something truly satisfying. It’s the kind of dish that tastes even be...

  Soft, fluffy, and gently sweet with the natural richness of pumpkin, this Pumpkin Ma Lai Gou is a comforting treat that feels both nostalgic and homely. The vibrant golden hue comes purely from the pumpkin, giving the cake a beautiful, natural colour without any artificial additions. Steamed to perfection, the texture is light yet slightly bouncy, with a moist crumb that makes every bite satisfying. This version is prepared in a lined 6-inch baking tin, giving it a neat, tall shape that is easy to slice and serve—perfect for sharing with family over tea or as a simple homemade dessert. What I love most about this cake is how the pumpkin not only adds flavour but also keeps the cake wonderfully soft even after cooling. It’s one of those recipes that feels simple, but the result is incredibly rewarding. Full written steps, tips and exact measurements are below. Keep scrolling!! INGREDIETNS 250g steamed pumpkin flesh 100ml water 150g plain flour 100g tapioca flour 60...

Some dishes don’t need fancy ingredients to feel special. This steamed pork ribs with pumpkin is one of them. It’s the kind of dish that quietly sits on the table, but always gets finished—soft, tender pork ribs, and sweet pumpkin soaking up all the savory juices. But if you’ve made this before, you might know the struggle. By the time the ribs are tender, the pumpkin has already turned too soft… almost mashy. So over time, I started doing it a little differently. Instead of steaming everything together from the start, I steam the pork ribs halfway first, then transfer them onto a fresh plate lined with pumpkin chunks. This way, the pumpkin absorbs all the delicious juices while keeping its shape and texture. The result is tender, juicy pork ribs sitting on perfectly cooked pumpkin that is soft yet still holds its shape. Each bite carries the natural sweetness of the pumpkin along with the rich, savory sauce from the ribs.It’s a simple dish, but with a small technique tweak, it...

There ’ s something incredibly satisfying about biting into a freshly made pan-fried buns or pan-fried pork buns （水煎包 ） The crispy golden bottom, the soft top, and the juicy filling inside. Traditionally, these buns are made with a yeasted dough, which takes time to prepare and proof. But today, I’m sharing a little shortcut  or a “cheat’s version” that’s much quicker and just as comforting. Instead of making the dough from scratch, I’m using dumpling wrappers. It saves time, reduces effort, and still gives you that familiar combination of crispy base and juicy filling. The method is also very similar to making Japanese gyoza. Pan-fried first, then steamed, and finished until the bottom turns beautifully golden. Perfect for busy days, or when you ’ re craving pan-fried buns （水煎包） but don ’ t want to wait for dough to rise. Why You’ll Love This Version A)No kneading, no proofing B)Ready in a fraction of the time C)Crispy bottom with juicy filling D)Beginner-friend...

There are days when all I want is something simple, light, and comforting especially when the weather feels overwhelming or I don’t feel like spending too much time in the kitchen. This homemade chicken soup with turmeric is one of those recipes I always come back to. The gentle warmth from ginger and turmeric gives the soup a beautiful golden colour and a naturally soothing flavour. It’s not heavy, yet still satisfying. It’s perfect for a quiet meal at home or when you need something nourishing. This simple chicken soup is not just about taste. It’s about slowing down and enjoying something warm and nourishing. Whether you’re feeling under the weather or simply need a comforting meal, this golden soup is always a good idea. What I love most about this recipe is how easy it is to prepare. With just a few basic ingredients, you can create a pot of soup that feels both comforting and wholesome. Whether you’re cooking for yourself or your family, this is one of those simple recipe...