jessiefoodinthekitchen

  It’s salted egg yolks dish again! I am making fried mud crabs in salted egg yolk sauce for this time. I hope everyone do not get tired of seeing something "salted egg yolks" all the time.   I am really a hardcore salted egg fan. Salted eggs are extremely inexpensive, going for 4 for RM5. However, dishes ordered outside that cooked with salted egg yolks are frequently very costly, particularly seafood. So I might as well cook my own salted egg yolk dishes at home and even with seafood. Additionally, while it's rare to find restaurants that use generous amounts of salted egg yolk sauce to the dish, I can use it freely at home. The process is usually the same as for other dishes using salted egg yolks. Another reason I adore salted egg yolks is that they cook up with a beautiful, bright golden hue, making them very photogenic foods to begin with. The dish still appears delicious and alluring even without any garnishing. When you look up the recipe online, you will se

  For Cantonese people, lamei （腊味） or preserved meat, is a must-have New Year's dish. It is a classic Cantonese New Year dish that both adults and kids look forward to, whether it is steamed, fried, or boiled into delectable, preserved meat rice. In fact, Guangdong, Hong Kong, and Macau are where the practice of purchasing preserved meat for Chinese New Year is most popular. Prior to the New Year, the older Cantonese Malaysian generation still purchases preserved meat. Elder always told that in order to be complete during Chinese New Year, we must consume all the "flavours" we miss the most. They view that cured meat or preserved meat as having the most recognizable "flavour”. There are many types of Cantonese-style cured meat. In addition to the common sausages, bacon, cured duck, and cured sausages. Suppose I wanted to make La Mei and steamed rice with bacon, duck and sausages.   I haven’t seen cured duck for sale this year. So, I cooked without the cured duck

  A must-have dish for the Lunar New Year is steamed braised pork ( 扣肉 ). Some people enjoy making braised pork with yam, while others prefer to use preserved veggies. The key to making braised pork is to boil the meat first, then deep-fry it, and finally steam it. The sauces are the key to enhancing the flavour of the braised pork with either yam or preserved veggies. Of course, choosing pork that is half-fat and lean pork belly tastes the best is also crucial.   You can choose how thinly you want the pork slices. I sliced my pork to a thinness of 10 to 15 mm thinness.  Another crucial tip is to just use wine and no water when preparing the braised pork. I'm using Shaoxing wine, and it's been proven that the more wine you use, the tastier and more fragrant the meat will be and that the meat will remain fragrant after stewing. As I mentioned, this braised pork needs to boil first, then be deep-fried.  For those who find frying meat is very troublesome , you can wash, cut, a

Whenever I went to a wedding meal. The first "Hot and Cold" dish, particularly the scrambled eggs with shark fin and crab meats, is always devoured by the diners. It turns out that it goes by the extremely lovely name of osmanthus Wings ( 桂花翅 ). Due to the propaganda to protect sharks. The restaurant no longer serves this dish with shark fins. In Hong Kong, osmanthus fried wings with sweet-scented osmanthus are a unique meal. You can find interesting names for their items on the menu if you ever pay attention to it. when you order something only to discover that it is not what you ordered. This meal is comparable to another one called "ants on the tree,” ( 蚂蚁上树 ) which is stir-fried vermicelli with minced pork. Originally, Osmanthus fried wings are not using real shark fins, but imitation shark fins which are replaced by vegetarian fins are made of gelatin, or you may also substitute with vermicelli. The scrambled egg looks like osmanthus fragrans, so it is called os

On the night of the winter solstice, every household is having dinner with their family members. Just like the Chinese New Year and the Mid-Autumn Festival, make dumplings, make glutinous rice balls, and have a big meal. It is implying reunion and happiness for the whole family. It's customary to have glutinous rice balls (Tangyuan 汤圆 ) on the winter solstice. Tangyuan is a must-have food for the winter solstice. It is a round dessert made of glutinous rice flour. There is a folk saying that “you will be one year older after eating glutinous rice balls”. Even restaurants also serve glutinous rice balls as a promotional menu on that day.   On the dining table, Cantonese treat sweet glutinous rice balls seem to dominate.   Both of my parents are Cantonese, yet my mother never makes sweet "tangyuan" on this day; instead, she always makes a pot of salty glutinous rice balls. The filling is not wrapped in glutinous rice balls, but glutinous rice is rolled into balls and bo

Traditional curry puffs are made of dough and filled with potato chunks that have been cooked in a spicy, flavorful curry before being deep-fried. The original version requires making two different types of dough and a series of complicated techniques to wrap them. Potatoes and spices are typically used to make curry puff filling. These can also occasionally be made with minced meat. Curry puffs are a favourite among all people and are frequently used as a snack. Today, I am making my curry puff using a quick shortcut spring roll wrapper Let me tell you quietly, I even served it as one of the Chinese New Year dishes. These curry puffs are wonderfully tasty, easy to make, and suitable for the whole family. To kick it up a level for the adults, I suggest using sweet chili sauce.   One adjustment I made to the filling was to swap out the potatoes for sweet potatoes. The filling texture will be tested creamy. Thanks for the advice given by a Facebook food group friend. They are sim

I remember eating "sour plum Huamei braised pork ribs" once while out to dinner with friends. Many of us enjoy eating huamei, which is a snack made of dried salty plums. It is prepared by combining a few components and dehydrating plums. It is sweet and sour, and very appetizing. My favourite way to make lemonade or calamansi juice is to add two dried plums: it's a cool drink for a hot day. Have you ever attempted to prepare food using dried salty plums or "Huawei"? My pork ribs are braised with sour plum sauce in addition to the dehydrated plums. In comparison to sweet and sour pork ribs, it is also sweet and sour, but braised pork ribs with sour plum sauce and dehydrated plum have a distinctive aroma of green plums, so you won’t feel tired after eating too much. This dish's preparation is basic, and the ingredients are likewise straightforward. All that is necessary is to pick out common plums with the natural flavour, soak them in water, fry blanche

These stuffed chicken wings are with flavourful Asian spice!  And it can be served as an interesting appetizer to WOW your guests. These wings are SO delicious, can be prepped well in advance, and are probably going to be something new for your party guest. They are fully juicy on the inside and they are an excellent way to enjoy wings WITHOUT the bone. In fact, I have come across this recipe frequently in my cookbook, but I have not yet tried it. Consider the difficulty in deboning the wings making me give up on this recipe. I resolved to accept the challenge this time. In fact, the remaining processes are significantly simpler after deboning the wings. Just a little bit of practice is required; the first one could be a challenge, but it will get easier as you go. For this stuffed chicken wings, there are a lot of various filling options, such as glutinous rice, ham with carrots and celery, and shrimp. or the filling of your choice, to me it is just all up to you and how you lik