jessiefoodinthekitchen

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.   My late parents are Cantonese, yet my mother never makes sweet "tang yuan" 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 boiled into a soup base with other ingredients. Glutinous rice balls, fresh prawns, dried shrimp, vegetables, and a flavorful soup base with distinctively flavored mushrooms are all combined. The soup is tasty and has a distinctive flavor. You will adore it. Typically, it takes arou...

  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...

  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 ...

I am sure everyone eats lots of meals with plain white rice as a side. Or are you looking to make some variety, but keep the rice as a side dish? This turmeric rice and meat dish consists of fluffy rice layered over tender and succulent pieces of meat, accompanied with mesmerizing aromas of spices, herbs, and fried shallots.   This bone-in chicken thighs are coated in a mix of turmeric, garlic, ginger, and coriander roots, and nestled into a pan of rice. As it cooks, the spiced chicken fat seasons the rice, which turns especially crisp where it meets the edges and bottom of the pan while staying soft and chewy on top. Even though there are a lot of ingredients and processes involved, the outcome is worth the time if you divide the labour and marinate the chicken and/or fried the shallots the day before. You'll become an expert, and it won't feel like too much work after creating this a few times. One of the marinade ingredients is buttermilk. What happens when you marinat...

Fried rice is a common home dish. Plain white rice is transformed into a flavorful dish with seasoning and thrown with vibrant vegetables by a quick stir-fry. What a beautiful thing! I'd like to share this umami shrimp-flavored salted egg yolk fried rice with you today. The flavour of the salted egg yolks and the shrimpy taste from sautéing the shrimp head until the shrimp tomalley is beginning to stick to the wok. It’s so good. The egg is one of the components of this fried rice. It is not the same as regular fried rice, which involves scrambling the egg, breaking it up into little bits, setting it aside, and then adding it back to the rice. Rather, I beat the egg and combine it with the leftover cold rice. Make sure the egg coats each and every grain of rice. As a result, the rice will appear to be golden in hue. It is best to use cold, leftover rice since the starches in the grains harden when stored in the fridge, making it simpler to separate and cook in the wok. Sometimes I c...