jessiefoodinthekitchen

Every Lunar New Year, we always make sure Nian Gao ( 年糕 ) graces our table. Not just because it ’ s delicious, but because it symbolizes rising prosperity and good fortune for the year ahead. Traditionally, we steam it and enjoy it in many ways.   Pan-fried with egg, deep-fried with batter, or simply sliced and eaten warm. This year, I decided to give our family favorite a little twist. Instead of frying or pan-frying, I used my sister-in-law’s homemade rice cake. Extra chewy and full of sweet, nostalgic flavor and wrapped it with puff pastry before baking it in the oven. What came out of the oven was pure comfort: golden, buttery flaky pastry on the outside… and soft, sticky, chewy Nian Gao in the center. A beautiful contrast in textures that turned a classic treat into something new. Using puff pastry not only adds a crispy, flaky layer but also elevates the humble rice cake into a dessert-like snack that even kids can’t resist. The sugar inside the Nian Gao melts slightly ...

  Chinese New Year baking is always extra special in my kitchen. Besides the usual pineapple tarts and butter cookies, I love adding something that looks elegant and tastes irresistible. This Florence Almond Cookie is slightly different from the classic thin Florentine. It has a rich buttery shortbread base at the bottom, topped with crunchy caramelized almond flakes. The combination of crisp shortbread and crunchy nutty topping is simply too good to resist. It looks delicate and bakery-style, but it’s actually quite manageable to make at home. I love this version of cookies. The bottom layer is rich, buttery, and slightly crumbly, like a classic melt-in-the-mouth shortbread. The top layer is crunchy, nutty, and lightly caramelized with a beautiful golden color. The cornflakes add an extra crisp texture that makes every bite interesting and addictive. You get two textures in one bite. Soft, buttery base and crisp, caramelized topping. It’s sweet, but not overly heavy. Perfect...

  If you’ve ever visited Hong Kong, chances are you’ve seen (or queued for) the famous Jenny Bakery flower butter cookies. Packed in iconic red tins and piped into delicate swirls, these cookies are known for one thing: an unbelievably buttery, melt ‑ in ‑ the ‑ mouth texture. They ’ re rich without being greasy, crumbly yet tender, and dangerously addictive. Today, I’m sharing a homemade version inspired by the popular Hong Kong Jenny flower cookies, made in three classic flavors: - Original, green tea and chocolate. Perfect for festive gifting, afternoon tea, or simply satisfying cookie craving. What Makes Jenny Flower Cookies So Special? These cookies are not your average butter cookies. A few things set them apart: -High butter ratio → ultra ‑ rich aroma and flavor -No water or milk → keeps the texture short and crumbly -Piped flower shape → beautiful and classic -Melt ‑ in ‑ the ‑ mouth finish → the signature trait everyone loves Because the dough is quite so...

  There’s something deeply comforting about a pot or a wok of lamb slowly braising on the stove, filling the kitchen with warm, aromatic spices. This Chinese-style braised lamb shoulder is rich, fragrant, and tender, infused with classic spices like star anise, cinnamon stick, and bay leaves. It’s a dish that feels special yet is surprisingly straightforward to prepare, perfect for family meals or a cozy weekend dinner. Why I love This Recipe -Deep, warming flavors from traditional Chinese spices -Lamb shoulder becomes meltingly tender after slow braising -Minimal prep, mostly hands-off cooking time -Perfect to pair with steamed rice, noodles, or mantou (Chinese steamed buns) I am using Zhu Hou Paste to my braised lamb. It helps to bring depth, warmth and balance to this Chinese-style braised lamb, acting as the backbone of the sauce rather than just a seasoning. Zhu Hou paste is made from fermented soybeans, garlic, and spices, so when added to lamb, it creates a ric...