jessiefoodinthekitchen

This stir-fried beef dish is a n excellent weeknight supper option, particularly when juggling routine duties and chaotic situations. In addition to being delicious, this quick and simple stir-fried beef dish is also quite flexible and high in protein. You'll be able to eat well all week long with this amazing dish.  There are a few tips I would like to share on how to make a beef stir-fry that is so tender you won’t even believe it with a beautiful sticky glossy BBQ sauce. One question that comes up frequently is this one. How to stir-fry beef while keeping it nice and delicate. First is how to start off with a tender cut of beef?   Slice the beef against its grain, which shortens the fibers by cutting through them. As a result, the flesh is softer and simpler to chew. Ingredients for the sauce come in second. I know that the common sauces for stir-fried beef include oyster sauce, soy sauce, and Shaoxing wine. But I highly suggest adding BBQ sauce to this recipe. There is al

  With this delectable shrimp tomato soup made with scrumptious shrimp, squid, and fresh tomatoes, weeknight dinners just got easier! It's so easy to make, you could have dinner on the table in no time! As soon as the soup is served, the aroma of the fresh seafood is strong and fragrant, penetrating the soup very nicely. The refreshing and sweet tomatoes in the pot or wok make the soup thick, soft, and rich, which also serves to balance off the seafood's strong flavour. Any variety of tomatoes will do, but for the finest (and sweetest) flavour, use the ripest, reddest ones you can find. A good base ensures every soup starts well.   Since  I'll be making this soup with squid and shrimps. Thus, the shrimps stock made from the leftover heads of prawns is even more delicious!    The shrimpy taste is excellent. That will be added to the broth along with a ton of taste and shrimpiness. You are going to sauteing the shrimp head until all the residual water evaporates and then you

  Have you ever tasted the grilled chicken wings from the night food market? Can you picture the air filled with the aroma of grilled chicken wings? Who does not like finger licking good chicken wings? You may bake it or grill it using the same recipe. For today, set aside your thoughts about grilling. Instead, let's go for the easy method to bake it.  You may bake in an air fryer as well if you are making a small batch. I always bake in a big batch, so baking in an oven is my wise choice. These easy-to-make BBQ baked chicken wings are flavorful and soft. Marinating the chicken is an essential step in creating mouthwatering baked chicken wings.   The chicken was softer because of the marinating. It is a process that is done for 30 to 45 minutes before baking the meat, or preferably overnight. Through this process, the chicken will become moist and flavorful as it absorbs the marinade. I'm not marinating with store-bought barbecue sauce. Chinese cuisine marinades are what

  Have you ever tried this rice vinegar and cane sugar-pickled mixed ginger in a jar?   Let me share with you how to stew a whole chicken in these assorted pickles ginger. The taste is sweet and sour. It’s an appetizing dish. It contains buckwheat, red pepper, cucumber, red carrot, turnip, white melon, papaya, and ginger. This assortment of pickled gingers will take your cuisine to the next level, making it delicious and full of goodness.  I learned about this dish from my mother-in-law. In a way, this is one of the specialties of Kota Belud, the hometown of my husband. It only needs one pot to prepare. Simply combine the chicken with the pickled ginger in a pot, add enough water to cover, and boil until the chicken is cooked through. How simple was that? To give the chicken a lovely hue for putting on the table, the chicken must be lightly fried, which is one of the essential processes. Don't throw away the extra gravy. The soup has all the essence. The next day, you can use it

With just a little bit of extra work, white rice may very quickly become much more fascinating. How so? White rice is essentially just steamed white rice. But the grain is much more than that. For instance, Chinese sausage fried rice, garlic turmeric rice, chicken rice made with chicken fat, garlic and chicken broth, and the list goes on.   Spicing up white rice and transforming it into a more sophisticated and distinctive component of any meal can be done fast by adding various seasonings, experimenting with cooking liquids, and attempting other means of flavouring. Because of this, rice has become a perspective for me to understand Malaysian food and there are many different flavours of rice I discovered in Malaysia.  This nasi kerabu, or salted fish butterfly pea flower rice, is one of my favourites. “Nasi” refers to rice whereas “kerabu” refers to sweet and savoury raw vegetable salad. It originated from Kelantan in the 15th century. Due to the migration of Chinese traders, i

Do you know about, or have you ever tried "Guo Bao Rou"( 锅包肉 )? It is originated in Harbin, China.   The primary ingredient is pork, but halal restaurants substitute beef for pork. The cooking method of "Guo Ba Rou" is extremely like Cantonese cuisine, sweet and sour pork. Both are sweet and sour delicacies. These two dishes nevertheless differ from one another in some way.    What makes the approach different? Both recipes use pork tenderloin. Sweet and sour pork is made by cutting the pork into strips and coating it with flour or starch, deep fried till golden.   Guo Bao Rou is made by cutting the pork tenderloin into thin slices, coated with batter and frying it until it is golden in colour. The sweet and sour pork is coated with thick sauce which is made with white vinegar, sugar, and tangy tomato ketchup, garnished with pineapple and bell peppers. Guo Bao Rou does not have any extra sauce, but before adding the white vinegar and sugar-based sauce, shredde

Many people have an indescribable liking for potatoes and chicken as a meal. When I have nothing to do, I will think about how to cook potatoes and chicken to turn out another delicious dish. Potatoes and chicken are always a perfect match, but I am getting tired of cooking braised chicken potatoes or curry potatoes chicken.  I am trying a twice cooked method for this time, and it is a super easy dish. I am using chicken wings for this dish. I’m using the middle part of the wings, also known as flats or wingette, and save the drumettes for another dish. Cumin powder serves as an essential ingredient for this dish.  The primary ingredients in cumin powder include cumin, star anise, cinnamon, and other spices. Cumin powder has a distinct flavour and an intense aroma. It is mainly used as seasoning. Whether it is used to season chicken or ribs, cumin powder has a pleasant flavour. This cumin chicken wings potatoes bite dish is quite straightforward, and both the presentation and flavour

  Whenever I selected western meals from a restaurant's menu. My go-to choice is always chicken chop. I don't eat beef, pork chops are too dry to eat, and lamb chops turned up rough and chewy simply because they were overcooked. One of the reasons I love Chicken Chop is because the meat is always so tender and flavorful. There was an interesting question that popped out from a 10-year-old kid. Does chicken chop a western dish? It may come as surprise to some, chicken chop originally comes from Malaysia. In the early days, Hainanese immigrants in Malaya invented the chicken chop in support of the British colonial taste, so Malaysian refer chicken chop as a western meal. Although I like to eat chicken chops, there are only two flavors when I eat out every time, which are black pepper sauce or mushrooms sauce. Extremely worn out with the sauce. Today, I am going to cook this chicken chop with a different sauce – mushroom chicken chop with coconut milk. Western food will alwa

Have you heard of tempeh? Traditional Javanese soy food called tempeh is created from fermented soybeans. Although it is Indonesian in origin, tempeh is becoming increasingly popular in western cuisine. It is also a well-liked vegetarian alternative to meat. Many Malaysians love this simple and delicious dish of sambal tempeh with anchovies and peanuts. If you have not tried tempeh before or if you are looking for a new way to use this tasty ingredient. Check out this amazing recipe. In this dish, tempeh, anchovies, and peanuts are fried till crispy and then coated with SAMBAL SWEET CHILI LIME SAUCE. The sweet chili LIME sauce is the fundamental component of this dish. Sweet Chili Paste , vinegar, oyster sauce, garlic, lime juice, and kaffir lime leaves make up the majority of the sauce's ingredients.    I cook the sauce until it is thickened, then toss the fried tempeh, peanuts, and anchovies with the sauce until all the pieces are coated well. How easy was that!! The tempe