jessiefoodinthekitchen

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...

  If you grew up in a household where mothers and grandmothers ruled the kitchen, chances are you’ve caught a whiff of this magic dish wafting from the stove. Pickled mustard green shredded pork isn’t just food - it’s a memory in every bite, a staple that’s been passed down through generations of home cooks. At first glance, it’s simple to make. Just thin shreds of pickled mustard green tossed with tender pork. But the magic happens when those two come together. The pickled mustard green brings a crisp, tangy bite that cuts through the soft, juicy pork. As it sizzles in the pan or wok, the fragrant smell of searing meat blends with the sharp, savory scent of the pickles. It’s the kind of smell that makes everyone rush to the dinner table. This dish was made to be eaten with rice. But also, it’s good to enjoy a warm bowl of plain congee. That tangy-savory sauce from the pickled mustard green and pork drizzles right into the smooth, mild congee, adding just the right kick of fl...

These steamed stuffed mushrooms are the perfect option if you're looking for a visually striking yet surprisingly easy dish for gathering or special weeknight.   Imagine luscious, plump mushroom caps with a delicate filling of prawn paste and fish, cooked until it's perfectly soft, and topped with a colorful handmade calamansi chili drizzle.   It’s a bite-sized burst of flavor and texture—savory, sweet, spicy, and tangy all at once. Why This Dish Stands Out When mushrooms are stuffed, they become a centerpiece-worthy dish instead of just a side dish.   The shrimp paste filling—light yet flavorful—pairs wonderfully with the hearty mushroom base.   Steaming seals in moisture and keeps everything succulent.   The calamansi chili sauce, however, is the true star; its zesty brightness cuts through the richness and skillfully unifies all the components. You may be wondering why the color of my seafood paste looks red. This is because my recipe contains with samb...

Sometimes the simplest meals are the ones that stick with us—and this one-pot prawns and  glass noodles with napa cabbage is proof! Juicy prawns, tender napa cabbage, and silky glass noodles come together in a fragrant sauce made from minced garlic and red shallots. It’s cozy, quick, and full of flavor—perfect for a weekday dinner or a casual weekend meal. Here’s what makes this dish special: 1)Fragrant aromatics: Garlic and red shallots are the heart of the sauce, giving every bite a savory, slightly sweet aroma. 2)Fresh, tender veggies: Napa cabbage adds a gentle crunch and sweetness that balances the prawns perfectly. 3)One-pot magic: Less washing, less fuss, more time to enjoy your food. My cooking tips: 1)Don’t overcook the glass noodles—it cooks quickly and absorbs the sauce beautifully. 2)If you like a little heat, a pinch of chili flakes or fresh diced bird eye chili adds a lovely kick. 3)Fresh prawns make all the difference. The natural sweetness really shi...

There is something deeply comforting about these slow-braised dishes. This Gula Melaka’s braised pork belly with mushrooms and dry bean curd sticks (tofu skin) has an infused sauce that brings together traditional flavors with a touch of sweetness and nostalgia. This recipe reminds me of the classis home-style braised pork my family used to make, but I wanted to give it a local twist. Instead of using plain sugar or rock sugar, I turned to Gula Melaka (palm sugar). Its deep caramel notes add warmth and complexity, balancing the savory soy base beautifully. I am using the block type Gula Melaka. You can use the granulated Gula Melaka too. If you are using the block type, make sure to cut into small pieces, so that   it melts easily. This dish strikes the perfect balance between sweet and savory, traditional and modern. The Gula Melaka gives it a uniquely Malaysian touch that turning the ordinary braise into something truly remarkable.   INGREDIENTS 500g pork belly, ...

These ginger onion fish fillets are nothing fancy. Just tender fish, fresh ginger, and sweet onions coming together with seasoning. But it will definitely make you feel at home. The moment that ginger hits the hot oil, it smells amazing. I love how quick this dish is. Some days, I just want something light yet full of flavor. The tender fish fillets soak up all the gingery goodness while the onions turn soft and slightly sweet. It’s light, savory, and goes well with a bowl of warm rice. I am using sapper fish fillets, you can use mackerel, salmon or grouper can also be used. Fresh ginger makes the difference for this dish. sliced it thinly (not minced!) so it releases its fragrance while it hits the hot oil. Lightly fried the fish to give it a nice color before adding it to the sauce, it helps the fillets stay intact and adds depth to the flavor. Oyster sauce, soy sauce, and black soy sauce are among the basic Chinese sauce ingredients. A little sugar and a dash of Shaoxing wine ...

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...

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 ...

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...