jessiefoodinthekitchen

The weather is getting hot, there is nothing that can’t be solved with a glass or a bowl of this Yang Zhi Gan Lu ( 杨枝甘露 ) 。 It’s a kind of mango pomelo sago dessert. It has a strong mango aroma, chewy sago peals and coconut milk. It’s unique with its sweet taste and great to beat the heat. The name itself seems complicated; it is actually easy to make at home. The recipe, the ingredients are straight forward. There is no fixed method of making this dessert. You can add other fruits you like to increase the flavor.   If you don’t have coconut milk, you can replace it with milk, evaporated milk, or fresh cream to make the dessert with rich flavor. I think the key point of making this dessert is the method of cooking sago. There are a few tips that I would like to share about cooking sago. First, the sago cannot be soaked or washed in advance, because sago is made of powder, soaking or washing in advance will make sago completely dissolved in water. Second, sago is not coo...

  I would like to share with you today an alternative method for making fish with a sweet and sour flavour.  The flavour is both acidic and sweet. However, the components and the process of making the sauce are completely different. The traditional components of the sweet-and-sour fish dish include vinegar, sugar, and tomato sauce. The main ingredients in this dish are tamarind juice and fresh chilies. The fresh chilies not only give the sauce a beautiful and vibrant colour but also a spicy flavour to the dish. Apart from that, I am also using cilantro roots, white peppercorn and garlic. The combination of these three ingredients is always a foundation flavor base to this sauce. A lot of you might be familiar with coriander leaves (also known as cilantro) which normally use for garnishing or add extra flavour to the dish. Have you ever used the root part? It’s just actually withstood cooking as close to the leaves, but you can’t cook the leaves as it will turn bl...

Steam chicken is the easiest way of cooking with health benefits, and delicious flavor. Just simply marinate the bite sized pieces of chicken for minutes to obtain a basic flavor then steam for 20 to 25 minutes. That’s so simple. My husband loves steam food. This is due to the fact that steaming food is nutrient preservation, calorie and fat reduction. Additionally, it keeps the natural flavor to the maximum. Normally, I will add mushrooms, lily blossoms and black fungus for additional texture. For this recipe, I replace the lily blossoms with cordyceps flowers. It is a type of orange-yellow grass and it’s good for nourishing the lungs and kidneys, protecting the liver, nourishing skin and beauty, and improving immunity. It is extremely delicious when used to make soup or steam dishes! You don’t have to add water to the chicken, the marinade, chicken, and mushrooms release a broth-like mix of fluids that tastes amazing over rice. Are you drooling? This is an easy and delicious ...

  If you are a fan of hot and sour soup, please give this Szechuan fish soup （酸菜鱼） a try. It is a classic Sichuan dish where the fish is thinly sliced and poached in a rich broth made from stock flavored with fish bone, peppers, ginger, garlic, and pickles. The first time I’m have it is from a Sichuan restaurant, and the first bite…goodness, it’s mega spicy with fire. The actual way of making this dish is to stir fry the fish bone to make the broth with the pickles, this way you may see that the pickles are attached with some fish fresh which took off from the bone during the stir fry process. For pickles mustard, there are two types of pickled in the market. One is the salty type, and this is the sour type. In case, the sour type is not available, you might need to adjust the sour taste with vinegar. Pickled pepper is used in the original recipe to add spice.   However, it isn't accessible where I live.   I therefore substitute dried chilies for it. Generally, p...

  Everyone is familiar with steam carrot cake. Have you ever tried fried carrot  cakes or Chai Tow Kway?  Chai Tow Kway is a common dim sum of Teochew cuisine. It is also popular in Singapore and Malaysia. I still remember that my parents used to take me to an open night market under an overhead bridge when I was a little child. And this popular stall is known for long queues. The stall owner began selling around 5:30 p.m. It was sold out when we arrived at around 7:00 p.m. A hawker stall will ask you whether you want black or white chai tow kway when you order it.  The black version has a sweeter black sauce while the White version has chili. My version is using salty preserved radish which help to give the "kway" a little bit of salty flavor and crunch.  I first sauté the garlic and preserved radish until fragrant, add the fried carrot cake, drizzle with soy sauce, and stir-fry until the aroma of preserved radish is released.  I then add the eggs, spring ...

  Who else loves glass noodles? This refreshing glass noodle with prawns, ground meat and fresh herbs, all mixed together with a zesty dressing. These flavorful glass noodles are quick to prepare, simple to prepare, and full of texture and taste. It combines neutral-tasting fresh coriander leaves with a spicy, acidic, and sweet sauce that soaks into everything to give everything a flavour punch. Prawns and ground pork are blended with my noodles. My ground pork has more fat than regular ground pork, you can choose the lean meat. You may use squid, muscle, and scallops. You can adapt anyway you like with your favorite protein. Just leave the meat out of the recipe if you prefer to follow a vegan diet. It still has the same rich, wonderful, and fresh flavour. Some of the people confuse the glass noodles with rice vermicelli because they look similar in the package. Rice vermicelli is made from rice flour while glass noodles are made of mung bean starch. In other words, they are fat-f...

This shredded chicken with mango is delicious to a whole new level. Packed full of proper Chinese flavors, super juicy with the added bonus of mango. It is deeply loved by my family. It’s delicious and refreshing, making it a delicacy on the table. I'm using chicken thighs because they're soft and have a delicate flavor.   You can also use chicken breast.   Vitamin C is abundant in mangoes, which also add sweetness to food to improve its flavor.   In addition, I'm adding calamansi and lemon juice to the dressing sauce to balance the mango's sweetness by giving a citrussy taste. This recipe for mango shredded chicken is flexible.   It can be changed in a few ways.   To add some crunchy bite, you can finely julienne cucumber or carrots.   To give it a contrasting heat, I'm adding bird eye chilies, which I think make the dish even better.   You may replace it with chili flakes or powder.    If you dislike spicy cuisine, you can leave it out....

Cassava or tapioca cake can be prepared in several methods, including baking, steaming and wrapping in banana leaves. It can be made with or without eggs and with or without butter. Today, I am going to share how to bake cassava or tapioca cake. Tapioca cake is very easy to make, whether to steam or to bake. The only tedious part is grating. I used to grate them into fine silk manually. But now I blend them with Thermomix to paste form. If you are using a regular blender, add a little water to the blender to blend it together. This cassava cake has a beautiful burnt skin on top and dense golden color inside. My daughter thought it was burnt cheesecake. The texture is soft but firm and not too sticky compared to the steam type. Every bite taste of cassava, coconut milk and the burnt aroma. Not overly sweet and greasy. If using a blender, cut the tapioca into smaller chunks, then carefully cut out the tough, fibrous core from the middle of each piece using a knife.   Once the t...