jessiefoodinthekitchen

You might have tried deep fried pork belly with red bean curd or shrimp paste. Have you ever tried cincalok pork belly? Cincalok has a very strong pungent smell and taste, but once it is cooked with meat, it is either steamed or fried. The smell will subside and it ’ will be the most delicious and fragrant dish on the table.   Cincalok is very versatile, and you can use it to create a delicious dish with fried wings or an omelet. This deep fry pork belly with cincalok is a super simple recipe. It goes well with white rice and more. The important note to this recipe is to cut off the pork belly skin. The trick with this recipe is to cook the meat through without making it tough, and to naturally enhance the umami flavour of the tender pork belly with cincalok. Making this deep-fried pork belly at home is quite simple. All you need to do is to marinade the pork with cincalok to enhance the intense flavor, then deep fry with a thin coating of cornstarch until golden brown. That’s i

Wontons are a kind of Chinese dumpling that are usually fried or boiled in soup after being filled with meat or vegetables. It has a rich filling and a thin exterior shell. It is juicy, fragrant, and tastes especially nice when you bite into it. I'll be sharing a recipe for steamed wontons with you today. When eaten, the chewy, steaming wontons are crystal transparent. When served with dipping sauce, it's a tasty dish. Anyway, the key to a good wonton is the sauce that brings out the many tastes of the wontons, whether they are boiled, fried, or steam cooked. This steamed wonton with my own made dipping sauce, so good!! The recipe is very simple. Put the wrapped and blanched wontons into the steamer, boil the water and steam over medium heat for 8 minutes. Finally, add Mix the steamed wontons with the sauce and serve. If you steam it too much and can't finish it, pour some scallion oil on it and put it in the refrigerator to keep it from sticking. You can take it out

  Try this simple Crispy Homemade Seafood Tofu! This Seafood Tofu, also called Signature Tofu ( 招牌豆腐 ), is a signature dish that is widely offered in Chinese restaurants and is quite excellent. Fortunately, it's quite simple to prepare this delicious dish at home! There are basically just three easy stages involved in making homemade seafood tofu: Combine all ingredients, then steam the tofu mixture before deep-frying it to a perfect texture. This is a delectable meal of deep-fried tofu with soft tofu, seafood (typically prawns and fish), carrots, coriander, and spring onions added for flavour and colour. This recipe can be adjusted as you like, very flexibly. You can add minced meat or cuttlefish. You can make changes to my recipe to suit your taste as you may prefer more of one ingredient and less of another. I am using mackerel for this recipe. In fact, you can choose any kind of firm white fish. Or you can use salmon also. The inside is extremely soft and bursting with

  Lu Rou Fan, also known as Taiwanese Braised Pork Rice, is a relatively frequent dish found in street markets and restaurant stalls inTaiwan. It is said that the best braised pork rice in Taiwan is at Keelung Miaokou Night Market( 基隆廟口夜市 ) I haven’t tried the braised pork rice there. I’ve had Jiufen ( 九份 ) braised pork rice. I adore the succulent braised pork belly drenched in a delightfully savory sauce. It is always served in a bowl by adding an egg on top. What a bliss on a bowl!!  But I'm giving a twist with this braised pork. I am going to pair it with noodles in my own way, so I name it Lu Rou Mian ( 卤肉面 ).  I am using quail egg, you may replace it with regular eggs.  The dish is very similar Hong Shao Rou （红烧肉） or red cooked pork. It’s all about the size of the pork belly cut and the kind of aromatics and spices used. While Hong Shao Rou involves big, luscious chunks of pork belly, Lu Rou Fan is almost like a braised meat sauce.   INGREDIENTS 1 tbsp vegetable oil

Many of the traditional Cantonese meals are well-known both domestically and internationally. Among these, Sweet and Sour Pork ( 咕噜肉 ) is a traditional Cantonese dish that must be mentioned. The method of making this sweet and sour pork is to cut the pork and marinate and then starch. Deep fried it to make the fried meat have a crispy exterior and tender interior.   And then tossed in a sweet and sour sauce with chunks of onions, assorted bell peppers and the most unique ingredient which is “PINEAPPLE”. The taste is particularly rich because the sweet and sour pork is encased in the sauce. It is tart in addition to being crispy. The balance of fresh, salty, and sweet flavours is incredibly tasty without being greasy at all. These days, tomato sauce or ketchup are the most often utilized sauce ingredients in this recipe. I prefer to utilize a few different sorts of ingredients that I combine to make my sauce since it has a lot more umami than ketchup. The sugar’s ideal balancing eff

Today I would like to share a recipe with Malay condiment – cincalok (salty shrimp paste咸虾酱) . The ingredients of this condiment are fermented tiny prawns or krill.   Believe me or not. I have never come across this condiment since I was young. The smell is too heavy and fishy for my liking. But now it becomes one of my favourite. How my dislike became a favourite. I was taught the "5 Second Rule" by someone, which was counting backward from 5,4,3,2, 1... I then had my first bite of the cincalok steaming pork belly. The flavour is wonderful. And now this condiment is always stocked in my pantry. The unfinish cincalok can be stored in the refrigerator.  Cincalok originated in Malacca, Malaysia. Some of my friends recommend buying the one originating from Bintulu, Sarawak. Anyway, I'm not picky about cincalok brands.   I basically went with the first brand I saw at the grocery store. There are various uses of cincalok. Some are making sambal cincalok as cucumber dippi

  Do you like to make your own fishcakes? Have you ever tried prawn fishcakes? This prawn and fishcake are crispy golden pops of seafood dressed with a tangy sweet slightly spicy kind of sauce and lot of fresh herbs. This prawn fishcake is slightly different from the classic fishcakes. Let’s talk about the type of fish to use. My late mom used to use mackerel for making fish cake. I am using a snapper for this recipe. In fact, you can choose any kind of firm white fish. Or you can use salmon also. To make the fish paste, my late mom used to scrape the fish meat with a metal spoon and chop it with the back of the knife until it turns to fine paste. I cut my fish fillet into a small chunk blend it with a food processor. How easy was that!! You may use a food processor to blend the prawn paste, but I prefer to manually chop them to give my prawn paste a truly chunky texture with so, the fishcakes will pop a little of sweetness. Kaffir lime leaves are the next ingredient and one of

Dong Po Rou （东坡肉） – wine braised pork belly. It’s rich and savoury, tender that melts into your mouth. Traditionally, the pork belly is pan-fried before being braised or stewed for one to one and a half hours on low heat. Some of the recipes even call for steaming for an additional half an hour after stewing. It is very time-consuming. But as you are aware, I enjoy making recipes simpler without compromising the taste. You, too, I'm sure. Therefore, I skipped the pan-frying step and proceeded directly to braising the pork after blanching it, and then continued to cook with a pressure cooker. Don't worry; the dish's flavour remains unaffected. I'm hoping this simplified method may come in handy for your regular cooking. Trim off the edges of the pork and cut it into 3x3 cubes. Tie cooking twine around each cube. This will assist the cubes in keeping their form while cooking. If the pork that you bought is at the mid portion of the belly is ideal, there is a nice bala

How would you eat a whole fish? Eating the entire fish is certainly the greatest part, regardless of whether you decide to grill, roast, deep fry, or steam it. How do you prepare the sauce for the fish? The most common type of sauce I always make is sweet and sour sauce. 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, which I use not only to give the sauce a beautiful and vibrant colour but also a spicy flavour to the dish. One advantage of this dish is that I can prepare the sauce ahead of time and simply reheat it right before serving. This is a great recipe to serve seafood and other dishes to a large group of people without h

Do you enjoy eating bean curd rolls? A delicious dim sum dish was served at the restaurant. A mixture of ground pork and other ingredients are filled into the sweet, soft bean curd skin, which is then covered in a creamy, mild sauce. This is a dish that my mother-in-law likes to make for Chinese New Year. Her recipe is different from the dim sum restaurant which is not coated with any thick sauce. Typically, a mixture of ground pork, shrimp, and other ingredients makes up the filling. Usually, she would shape the bean curd rolls, steam them, and store them in the freezer. Place it in the fridge the night before New Year's Eve and allow it to defrost. After that, remove it from the refrigerator and leave it for around half an hour at room temperature. The customary way is to deep fry them and serve them with a dip of chilli sauce. Sometimes I make it as a vegetarian bean curd roll for my brother. I'm using yam instead of pork filling. But today, I want to combine some of the