jessiefoodinthekitchen

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...

  As Qing Ming approaches, many Chinese families prepare food offerings to honour their ancestors. Among these, traditional steamed kuih like Hee Pan ( 喜粄 ) and Ang Ku Kueh ( 红龟粿 ) are commonly seen on the altar. In ancient times, Chinese tends to steam kuih or dessert. This is definitely due to the fact that   steaming was one of the most common cooking methods in Chinese households. This was influenced by the rice-based diet, the widespread use of bamboo steamers, and a preference for soft, moist textures over baked or dry foods. Because of this, steamed kuih gradually became more than just everyday food. They grew into meaningful offerings, deeply rooted in Chinese tradition. Today, steamed kuih are often prepared during Qing Ming not just for their taste, but for the symbolism they carry. Steamed kuih are especially meaningful because the steaming process represents rising fortune and growth. Their soft texture also carries the wish for a smooth and harmonious life. ...

This Shaoxing wine   infused drunken shrimp, paired with Angelica sinensis ( 当归 ), is one of those dishes that looks incredibly refined on the table, yet requires minimal effort in the kitchen. It’s gently herbal, slightly sweet, and deeply aromatic. Even better, it’s a perfect make-ahead dish—prepare it the day before, let the shrimp soak up all that rich flavor overnight, and you’ll have one less dish to worry about when serving. The result? Plump, juicy shrimp infused with a delicate wine fragrance and a subtle herbal depth. I am using those pre-sliced angelica. I use two slices of angelica to cook the broth, I add another slice after the broth cooled down; I personally think that just a hint of aroma is enough for me. The angelica  in the broth will decrease in flavor as it cools down. The aroma is more pronounced when it's hot and diminishes when it cools. Why You’ll Love This Dish A) Effortless elegance – It looks like a banquet dish, but simple to prepare. B) Ma...

  Few things are more comforting than a freshly baked egg tart. With its buttery crust and silky-smooth custard filling, this classic treat has been a favorite in many bakeries and dim sum restaurants for generations. Growing up, egg tarts were always one of those irresistible pastries displayed behind the glass counter of traditional bakeries. The golden custard gently jiggles when you pick it up, and the flaky crust shatters slightly with the first bite. It’s simple, yet incredibly satisfying. Making egg tarts at home may sound intimidating, but it’s actually quite manageable. Once you get the custard mixture right and bake it at the correct temperature, you’ll be rewarded with beautiful tarts that taste just like the ones from the bakery. When it fresh out of the oven, these egg tarts have a delicate custard filling and a crisp crust that pair perfectly with a cup of tea or coffee. Homemade egg tarts may look simple, but they carry the comforting taste of traditional baker...

Some of the most comforting dishes are also the simplest ones. This Steamed Ground Pork with preserved turnip ( 大头菜蒸肉碎 ) is a humble home-style dish that is paired perfectly with a bowl of hot steamed rice. Preserved turnip brings a salty, slightly sweet crunch that complements the tender minced pork beautifully. When steamed together, the pork absorbs the savory flavors of the preserved turnip, creating a dish that is incredibly fragrant and satisfying. What is Preserved Turnip? Preserved turnip, known as 大头菜 (Da Tou Cai) in Chinese. A salted and fermented turnip root with a savor, slightly sweet and salty taste. It has a firm, crunchy texture when chopped and is often used in dishes like steamed minced pork. Don’t confuse it with pickled mustard greens , which are made from leafy vegetables and have a softer texture and a more sour flavor. This is one of those dishes that many of us grew up eating at home. It doesn’t require complicated ingredients or cooking techniques, just ...

  If you’ve ever wandered into a Chinese dim sum restaurant or that beloved hawker stall for breakfast, you mostly come across Lo Bak Go, also known as turnip cake. Despite its name, this dish isn’t sweet and isn’t made from Western turnips. The main ingredient is crisp, juicy daikon (white radish), paired with rice flour and rich umami flavors. This classic Cantonese recipe is traditionally steamed into a silky-soft cake, then sliced and enjoyed either warm, straight from the steamer, or pan-fried until golden and crisp. What Makes Turnip Cake Special? Turnip cake has a comforting balance of textures. Tender yet firm, with savory bursts from Chinese sausage, dried shrimp, and shiitake mushrooms folded into the batter. It’s a festival favorite, a breakfast go-to, and a dim sum staple around the world. Type Of Steaming Pan To Use I am using a 10” x 10” square pan because I will always line with aluminum foil particular on Chinese steamed dessert, to make sure the radish ca...