jessiefoodinthekitchen

  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

  In our house, when the kids were little, this dumpling was the best breakfast option. Compared to traditional dumplings, this is considerably delicious, healthier, and easier. Having those lazy dumplings made and ready to re-steam for ten minutes as breakfast for kids or adults makes a big difference during the school weekday morning rush. My family will never tire of eating it every day. Family members will occasionally ask to have it made for lunch or perhaps dinner. The dumpling wrapper is the main ingredient in this delicious treat. I'm using store-bought dumpling wrappers since I want to make this dish as simple as possible. It was purchased from the market. It has a completely different filling than the pan-fried Japanese dumplings called gyoza. It has black fungus and scrambled eggs in it.   Egg gives a simple and nutritious breakfast choice. Black fungus has relatively high protein and fiber.   One thing good about this lazy dumpling is you don’t have to pleats along th

  Despite being Cantonese, I truly enjoy Teochew Chai Kueh. These days, it can be difficult to find a cuisine that is both traditional and genuine. The outer skin, which is thin and crystal transparent, is the most significant component of the delicious Chai Kueh. Jicama, taro, and chives are the most popular fillings used to make Chai Kueh (Mang Kwang). Jicama filling, enhanced with dried shrimp, is my favourite. The flavour and scent are both amazing. When eating chai kueh, homemade sauce makes it much tastier. I don't profess to be an expert in chai kueh preparation. I experimented with a few ingredients and techniques before coming up with my own modifications, which I will now share with you.   When I initially made my Chai Kueh with wheat starch and corn starch, I still recall that it had to be served hot because otherwise the skin would harden. I am currently using wheat starch and tapioca flour to make the kueh skin. The kueh will have a crystal-clear appearance and it

  How to turn plain steamed buns into beautiful and nutritious. For the Chinese, steam buns (also known as mantou) are one of the most common staple foods on the family table as breakfast. Just like dinner rolls, it will be served at a westernised dinner.   The first time I made my steamed bun it was a plain white colour. It is just like taking the fermented dough, shaping it, and then putting it into the streamer to stream it. Ever since then, steamed buns have always been served as breakfast for kids before schooling. Sometimes, it becomes very monotonous to have a “plain steamed bun” as breakfast every day.   Today I am going to transform this plain steamed bun into a beautiful and nutritious. Just like ourselves, we often wear the same clothes and wear the same hairstyle, which will inevitably cause a weary feeling for ourselves. A small change in details can bring us completely different confidence and a good mood.  Do you agree? This theory also applies the same to our fo