jessiefoodinthekitchen

There’s something magical about this lemongrass fried chicken with sambal sauce — that irresistible crunch, the juicy meat inside, and the comforting aroma that fills your kitchen. But when you infuse chicken wings with the citrusy freshness of lemongrass and pair them with a fiery, aromatic sambal sauce, you get a dish that’s bold, fragrant, and utterly addictive. I personally think that this recipe celebrates the heart of Southeast Asian flavors — the balance of spice, zest, and savoriness that makes every bite a little adventure. Perfect for gatherings, parties, or just a cozy weekend treat, these Lemongrass Fried Chicken Wings with Sambal Sauce are sure to steal the show. Lemongrass is the hero of this dish. Its subtle citrus fragrance cuts through the richness of fried chicken, giving the wings a refreshing note that keeps you coming back for more. Paired with sambal sauce — a fiery chili sauce that’s both spicy and slightly tangy — every bite delivers layers of flavor that aw...

  Peanut glutinous rice balls covered with white powder are a dessert that brings back childhood memories for many people. Their soft, glutinous skin and sweet, nutty-flavored fillings are often so abundant that they leak out with a single bite. Have you ever tried pumpkin peanut glutinous rice balls （金瓜糯米糍） ? It is a dessert made from steamed pumpkin puree and glutinous rice flour to make the outer skin and filling it with other ingredients such as red bean paste, coconut flakes, etc. which is then steamed before being eaten.   It has orange-yellow skin and a soft, glutinous texture. The method of making it is almost the same as the classic one. The water content of pumpkin puree will affect the hardness of the dough, so the amount of glutinous rice flour needs to be adjusted appropriately. You can prepare the filling according to your personal preference. Anyway, I am using the mixture of crusted toasted peanuts, toasted sesame, desiccated coconut and sugar for my pumpki...

Half a year has flown by in the blink of an eye, and it's almost Mid-Autumn Festival. It is fall in October this year. I've tried quite a few of jelly mooncakes last year. So, this year I am going to share some of jelly mooncakes that I love. Making jelly mooncakes isn't difficult, and I'm always eagerly anticipating the finished product, because there are always so many surprises when I cut into it. I got the inspiration from an Indonesian dessert “lumut” pudding. Puding Lumut or “moss pudding is a type of jelly or jelly pudding originating from Indonesia, make with a mixture of agar-agar powder, eggs, coconut milk and sugar which is cooked until it forms a moss like mass. Today I am going to transform it into a mooncake.   Other than the beautiful moss from cooking and stirring the mixture. The white layer part that looks like shredded coconut which is actually made from the mixture of agar powder, fresh coconut water and coconut milk. Grate it after it is set...

  Grilling char Siu is time-consuming? Yes, indeed!! The marinating and cooking steps involved in grilling char Siu might take a lot of time.   In order to allow the flavors to seep into the meat, the traditional process involves marinating the pork for a few hours, often overnight.   Additionally, grilling might take some time, particularly if you want that distinctive char. And also create a crispy surface and smoky flavor. You might say can make char siu, or Chinese BBQ pork with oven baking, or air frying. Oven baking produces an excellent crust and a balance of juiciness. Air fryer is the quickest way to produce a crispy outside and a soft within, although it might not cook as uniformly as oven baking. Today I am sharing a super easy stove top version. You even get a lovely sauce to go with it, and the results are just incredible. It lacks charred or roasted flavor of charcoal because it is cooked entirely on the hob.   Trust me, this method is definitely ...

  Tambun biscuits or Tau Sah Piah ( 淡汶饼) are Malaysia delicacies. It one of Penang popular style pastry with sweet savory mung bean filling which also name as Tambun biscuit due to the fact that its origin comes from Bukit Tambun, Penang. This is not something that I am unfamiliar with even though I am not from Penang. It is a very popular gift for friends who visit Penang. In fact, it can be easily got it in other parts of Malaysia nowadays. It is famous for its savory sweet with aromatic shallot oil. Thin crispy crust from the outside and soft dense inner filling. I am using Chinese crispy pastry to make the crispy crust. Traditionally lard is used for Chinese Pastry, you can now substitute with shortening, pure ghee or butter. Chinese pastry always come with two types of dough which are water dough and oil dough. These two types of dough come together to create the lamination or layers and flaky crust after baked. During the shaping process, it is crucial to let the doug...

Spare Rib King or Pai Gu Wang ( 排骨王 ) are popular among the public. This dish will always show on the menu whenever you look at the menu.   That’s definitely due to its unique taste and flavor. I still remember the first time I have this Pai Gu Wang in a restaurant, I thought to myself like why it is called Pai Gu Wang where there are actually no ribs in it. In fact, pork tenderloin is always used for making this dish. This meat is taken from the sides of the large ribs of the pig, and the bones are removed when it is sold, so that’s how the name of this dish is created. Anyway, boneless design makes it very convenient to eat pork ribs. You don't need to spit out the bones, you can enjoy it directly. It is especially suitable for people who are not good at spitting out bones or don't like spitting out bones. Tenderloin contains tendons, it is difficult to chew. Therefore, the meat must be loosened before cooking to break the tendons inside. This will make it taste better ...

Pumpkin is a very good food material, suitable for men, women and children. Although it tastes very sweet, it does not contain high sugar content. It can even be eaten by diabetics. Pumpkin sago is a dessert that many people like because it does not harm the body. So, how to make pumpkin sago? This creamy, smooth pumpkin sweet soup is one of my favorites.   So aromatic with coconut milk.   Since the soup tends to thicken, I prefer it to serve hot rather than cold. I prefer to cook coconut milk in the soup with a little salt. Coconut milk is naturally sweet and rich. Salt helps to balance these flavors, making the soup more palatable and enjoyable. Others may prefer to drizzle some coconut milk on top before serving. The main ingredients of pumpkin and sago are pumpkin and sago. The general method of cooking sago is to boil water in a pot, pour in sago and cook on low heat for about 10-15 minutes. Turn off the heat when only a little white spot is left in the middle of the ...

This dish is really interesting– Ants Climbing Trees! The name sounds like a small animal, but it is actually made with vermicelli or glass noodles and minces meat. This dish may seem simple, but it is actually rich in content. It is mainly made of glass noodles paired with fresh minced meat, and carefully seasoned with ginger, garlic, shallots, spicy bean paste, soy sauce, sugar and other condiments. Sometimes I cook it and serve it alone as breakfast, lunch, and even dinner. Sometimes I serve it with white rice. Either way, it is a very satisfying dish on my dinner table. The glass noodles were smooth, the minced meat was fragrant, and it tasted a little spicy due to the spicy bean paste.   It was delicious. The reason why this dish name as “ants climbing trees” is because the fried minced meat looks like little ants climbing on the “branch” of glass noodles. When preparing Ants Climbing a Tree, keep in mind that the glass noodles will absorb the sauce quickly.   Incre...

Taro puff dumplings or Woo Kok ( 芋角 ) are another must-eat snack when you go to a restaurant. The outside is honeycomb-shaped, and the inside is soft and smooth. Even if you go to a restaurant to eat, not every restaurant makes them crispy. And for that reason, I decided to learn how to make this snack. Someone once told me, because of the complicated workmanship, it is difficult to make at home. She advised me not to spend effort on it. If you know me well, I always like to challenge my limits. Today, I will show you how to make them! The fillings of taro dumplings must contain pork, dried shrimps, and mushrooms! The filling can be prepared one day ahead. The dumpling skin is made of taro paste. I am using Areca taro ( 槟榔芋 ). It has a tough, brown exterior with an interior that is white/beige in color with purple flecks. The ideal taro for this recipe will be more mature and starchier. The hardest and most tiresome step of the entire process is frying Woo Kok. A crispy crust w...