jessiefoodinthekitchen

  Do you like soup made from pig trotters? The most exquisite and visually stunning dish is pig trotters. Many Asian moms consume a lot of pig trotters after delivery , to speed up their body's recovery. Pig's trotters are actually a very healthy food for the body! My late mother and mother-in-law always liked to add peanuts to this soup. The smoothness of the pig's trotters and the aroma of the peanuts combine to create a delightful combination. Additionally, peanuts might increase blood vitality and colour. The soup tastes amazing. Pig's trotters are a popular food choice; however, they are high in fat and collagen.    How can this issue be avoided during cooking?  We need to blanch the pig's trotters to get rid of some of the fishy smell and the blood that is concealed in the bones . Don't overlook this step.  Other than blanching. I also add soybeans, pickled radish, and orange slices, which not only give an additional flavour to the soup but also he

  Salted egg yolk custard bun or Liushabao ( 流沙包 )is always my kids favorite Cantonese dim sums. These salted egg yolk custard buns were introduced to them at a dim sum restaurant, as part of our monthly ritual when they were young. My son took a bite out of it before it cooled down, almost burning his lip. This Liu Sha Bao is airy and light, with a delectable quicksand filling in the middle made of sugar, butter, and salted egg yolk. The filling is frozen during the filling process to make it easier to wrap within the bun.   After being steamed, it turns liquid. You'll know what I mean when you crack open the bao and see the luscious, silky yolk pouring out! Kindly remember that the filling needs to be frozen for at least two hours before wrapping, it is best to prepare the filling before the dough. Shape the filling in a ball form after two hours and place it back to the freezer. I even kept it overnight in the freezer after it was shaped. Remove it from the freezer only whil

Do you always cook with recipes? Or use the remaining bits and pieces from the refrigerator to cook. I found two torches of leftover ginger flowers in the refrigerator.   Thinking beyond nasi kerabu or asam pedas (sour and spicy) fish, I began to wonder what else I could prepare with these ginger flowers. I finally decided to go with the asam pedas dish because I still had some leftover lemongrass, I grow my own kesum leaves (Vietnamese coriander), and some of the filling for the dumplings that I had previously made was still preserved in a container. How about I twist it and make a Chinese Malaysian asam pedas dumplings? However, I am running out of asam paste. I usually make a large quantity of asam paste and store it in the refrigerator for later use. Now is the time to make some. To make asam pedas dish, the main ingredient is the asam paste and my asam paste does not leave much. I always make a big batch and keep some asam paste in my fridge for the next dish. It is time to

Are you craving a real mango treat? This Mango Mousse Cake is a decadent cake made of a moist sponge cake topped with a creamy mango mousse, then finished with a sweet mango mirror graze topping. This mango mousse cake comes with three layers. The layers consist of a base of sponge cake and the mango mousse filling mixed with fresh mango puree and whipped cream. To improve the structure of the cake, I added gelatin to the mousse filling. The third layer of the cake was topped with mango mirror glaze and was surprisingly amazing. This is a “safer cake” especially for those who do not have a good skill to frost the cake. You can decorate the cake anyway you like. I made jelly fruit balls to garnish this mousse cake. I would like to point out the fruit jelly balls, which were inspired from the jelly moon cake recipe. I made the jelly balls in 3 different flavour which are, mango, papaya, and yogurt. You may pick any fruit you prefer or skip this stage if you do not want to make this c

  Have you ever eat mud crabs with sweet and sour sauce? Indeed, that was my mom's favorite dish.  I still remember the childhood days when we were still renting a house and my mother used to make sweet and sour crabs. On that day, there was a blackout. Additionally, it was swelteringly hot and humid. We were dining on those mouthwatering sweet and sour mud crabs outside the house by twilight. That was the most delectable and memorable crab dish I have ever had. Even though my mom was still making the same sweet and sour crab after we moved into a new home, the dish no longer tasted the same as it had that day. Maybe that was from my early memories! But today, I'm going to make some changes to this recipe -  sweet and sour chilli crabs.  Instead of using chilled crab, it is advised to use fresh crab. Because the meat will start to shrink and taste significantly worse if the crab is not freshly cooked and kept in the refrigerator for more than a day! I enjoy spicy food, but