jessiefoodinthekitchen

  Every time a festival is celebrated, this dish of boiled white meat (pork belly) must be prepared for worship. After the worship, the boiled white meat will be sliced, and then dipped in soy sauce with chilli to serve with rice. I'm sharing a special condiment today that I made with hot chilli oil for this dish. Whe preparing it, we need to bring the cooking oil to a boil then gently pour the hot oil into the bowl with the chili flakes and other spices, stirring constantly with a spoon or chopsticks so the chili flakes and spices can absorb the flavor of the hot oil. There is no seasoning that compares to this hot chilli oil always possesses. Just add a spoonful of it to the food, no matter how much there is, whether it is meat or vegetarian, steamed buns, or noodles. It becomes appetizing and satisfying. I always enjoy making extra chilli oil. You'll want to pour it on everything once you get hooked. To make the dipping sauce for the boiled white meat is simple and str...

  During gatherings for New Year, holidays, or special occasions, we always have various challenging dishes to support the scene. This braised pork with preserved or plum vegetables (Mei Cai Kou Rou / 梅菜扣肉） is one of them. Many people choose to eat this dish outside, perhaps because they think the restaurant's version tastes better or maybe because they think the recipe takes a lot of time.   Yes, it is made from scratch, it’s taken a long time to make it. The toughest part is to deep fry the pork and to clean the preserved veggies.   And the rest of the process is to put all the ingredients into the bowl and steam it. It’s easy once you figure it out. It's not difficult at all. Cleaning the preserved veggies is the most difficult aspect of this dish—it's crucial to give them a thorough cleaning. And the preserved veggies are a unique for this Chinese pork belly. The flavor added by this preserved mustard greens is unique and appetizing. I am using two types of pres...

When I was kid, I liked to eat bean curd meat rolls which my late mom always just used ground meat as filling without any seasoning with the filling. Wrapping, rolling, and frying until crisp. Then braised it with bean paste sauce. I discovered that these bean curd rolls are a typical dim sum restaurant appetizer when I first started working. Additionally, the fillings can be prepared in a variety of methods and contain a variety of components. It can be added to vegetable soups, stews, skewers, spaghetti, and other dishes. Today, I'll show you how to make them at home easily and cook them using my own version on the sweet-and-sour flavour with sour plum sauce. It's sweet and sour, just like sweet and sour pork ribs, but this sour plum sauce smells especially like green plums, so you won't feel tired after eating too much. Bean curd sheets are made from soy beans. Some are salty. Some is 0 mg of sodium. If you are using salty type of bean curd sheet, use a clean cloth...

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...

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 ...

This flavourful and tender Char Siu chicken, covered in a mouthwatering Char Siu sauce, is perfectly paired with these fluffy and soft bao bun.  This is great for easy weekend cooking because you can rest the chicken overnight and even make the buns ahead of time to help with the cooking. These fluffy treats are now possible to create at home if you're always ordering them from food trucks or restaurants! So delicious, you'll want more and more! Char Siu, or Chinese BBQ pork is adored the world over. Unfortunately, because Char Siu is always cooked with pork, many people cannot enjoy it. Thus, I'd like to share with you today this oven-roasted chicken that has been marinated in my own Char Siu sauce. Imagine the meat—juicy, sweet, and savory—with that charred skin from the exterior. It's a perfect ten and tastes great! And making it at home is not difficult! Chicken thighs have the best flavours and texture, so i am using skinned, boneless thighs. You will want to kee...

  Have you ever tried stir-fried glass noodles with sambal?   If you haven’t, you’re in for a treat! This glass noodle stir fry is delicious and bursting with flavors! It is prepared with a range of ingredients. The combination of vegetables, protein, and carbohydrates. The vegetable that I am using is French bean. Besides, the dish also contains potatoes, tempeh, tofu, and tofu sheet. While the shrimp provides a protein-packed base. Makes it rather full even though eaten without rice. It is truly as satisfying as a one pot meal. The secret to bringing all these flavors together is the sambal which you may refer to Nasi Lemak Sambal about the ingredients of making it. It’s spicy, savory, slightly sweet, and just a little bit salty, with a rich umami flavor that’s hard to resist. These glass noodles have a tangy taste from the tamarind sauce in addition to the umami and spice from the sambal. Although it can be slightly tart, the flavour of the tamarind is never overpowe...

  Nasi lemak can be regarded as Malaysia’s ‘national treasure’ dish. Every morning, you can easily find Nasi Lemak in those Mamak stalls, Chinese coffee shops, on the roadside or even in a 5 Star hotel. You can eat it for Breakfast, Brunch, Dinner, Mid Meal or otherwise. Some are ready wrapped with banana leaves and grease proof paper. You can have a basic version, and you can have various condiments to go along with it.  This dish is normally added with a hot spicy sauce (sambal) and various garnishes, including fresh cucumber slices, small fried anchovies (ikan bilis), roasted peanuts, and hard-boiled or fried eggs. And sometimes it also serves with sambal squid, curry chicken, beef rendang, fried fish, stir-fried vegetables. When talking about nasi lemak, that hot spicy sauce (sambal) is a must. It is the soul of Nasi Lemak. A plate of nasi lemak without sambal will not have the taste that nasi lemak should have. As well as the rice must taste with coconut flavor. Tha...