jessiefoodinthekitchen

  There are certain dishes that don’t need complicated ingredients to feel special. For me, Steamed Cured Meat Rice ( 腊味蒸饭 ) is one of them. Just rice, a few slices of Chinese cured meats, and simple seasoning, yet once it starts steaming, the whole kitchen fills with that unmistakable fragrance. The sweet-savory aroma from the lap cheong slowly melts into the rice, creating a dish that feels nostalgic, comforting, and deeply satisfying. This is my easier home-style version. No clay pot needed, no complicated steps, just simple steaming, and you’ll still get beautifully infused, flavorful rice. What Is Cured Meat Rice? Cured meat rice is a traditional Cantonese dish commonly enjoyed during cooler months and festive seasons. The preserved meats, usually lap cheong (Chinese sausage), cured pork belly, or liver sausage will release their oils while steaming, naturally seasoning the rice underneath. Why I Love Making This Dish It’s one of those meals that feels festive but is actually ...

This humble little steamed sponge cake ( 反斗马来 盏 Fan Dou Ma La Zhan) may look simple. But it’s Light, airy and slightly sweet, it’s the kind of treat that pairs perfectly with a cup of hot tea. 反斗马来 盏 Fan Dou Ma La Zhan get its name from its unique process from steaming in a reversed mold. The texture is similar to Malay cake. It’s incredibly soft and bouncy, made from flour, eggs, sugar, milk powder, and other ingredients. I know that many of you will be curious about how and why this dessert got its name. Here’s the analysis for it. a) 反斗 (Fan Dou) refers to after the cake is steamed, the mold needs to be turned upside down (the workpiece) in order to unmold and take out the cake, hence the name " 反斗 ". b) 马来 (Ma La) refers to the texture, which is derived from Cantonese steamed cakes Ma Lai Gou. c) 盏 (Zhan) refers to a small cup or mold for holding the batter What I love most about 反斗马来盏 is its fragrance. Made with eggs, sugar and milk powder, the aroma fi...

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 ...

  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...

White almond cookies are one of those timeless treats that instantly bring back memories of traditional bakeries and festive cookie jars. With their pale, snowy appearance, light almond fragrance, and melt-in-the-mouth texture, these cookies are simple yet incredibly nostalgic. They may look plain, but one bite is enough to understand why they’ve remained a classic for generations. This recipe focuses on achieving that signature white color, delicate crumb, and gentle almond aroma—perfect for Chinese New Year, special occasions, or simply enjoying with a cup of tea. The making method is quick and simple using almond flour and roasted almond flakes, filling the kitchen with a delightful almond aroma. Baked at low temperature, these cookies are white instead of golden color of ordinary butter cookies and have a flaky texture with a delicious blend of roasted almond and peanut oil flavors. INGREDIENTS 100g Almond Flakes 140g All Purpose Flour 100g Corn Starch 70g Icing Sugar...

There’s something deeply comforting about Char Siu pastries. The sweet-savory aroma of barbecue pork wrapped in flaky pastry instantly brings back memories of Chinese bakeries—glass counters filled with golden buns and pastries, best enjoyed warm with a cup of tea. Traditionally, char siu pastries are made with Chinese flaky pastry dough, a labor of love that involves two types of dough folded together to create those beautiful layers. Delicious, yes—but also time-consuming. And sometimes, we just want a fast, easy snack without sacrificing flavor. That’s where this shortcut comes in. Instead of making Chinese pastry from scratch, I’m using frozen store-bought puff pastry. It’s one of my favorite kitchen hacks—reliable, convenient, and surprisingly versatile. When baked, the puff pastry turns crisp, light, and beautifully flaky, making it a perfect stand-in for a homemade pastry base. The filling is the real star here: tender Char Siu pork coated in a glossy, sweet-savory sauce...

Ever wanted to make something that looks like it came from a fancy restaurant, but takes less time than ordering takeout? Let me introduce you to this steamed ground prawns wrapped in white carrot slices （葱油萝卜片酿虾滑） – a dish that’s as stunning as it is simple. At first glance, these little parcels look like delicate crystal dumplings, with the pale white carrot forming a translucent wrapper that hints at the pink prawn filling inside. It’s the kind of dish that makes your dinner table feel special. No complicated folding techniques, no hard-to find wrapper – just fresh prawns, crystal like white carrots, and a quick blanching sauce that ties everything together. INGREDIENTS 400g fresh prawns, peeled and deveined ½ white carrots Some hand julienned spring onions 2 tbsp cooking oil Some corn starch (for coating the carrots) 1 tsp salt (to soften the carrots) Marinade 1 tsp white pepper 1 tsp Shaoxing wine 1 tsp light soy sauce ½ tsp salt ½ egg white 1 tbsp...