jessiefoodinthekitchen

The weather is getting hot, there is nothing that can’t be solved with a glass or a bowl of this Yang Zhi Gan Lu ( 杨枝甘露 ) 。 It’s a kind of mango pomelo sago dessert. It has a strong mango aroma, chewy sago peals and coconut milk. It’s unique with its sweet taste and great to beat the heat. The name itself seems complicated; it is actually easy to make at home. The recipe, the ingredients are straight forward. There is no fixed method of making this dessert. You can add other fruits you like to increase the flavor.   If you don’t have coconut milk, you can replace it with milk, evaporated milk, or fresh cream to make the dessert with rich flavor. I think the key point of making this dessert is the method of cooking sago. There are a few tips that I would like to share about cooking sago. First, the sago cannot be soaked or washed in advance, because sago is made of powder, soaking or washing in advance will make sago completely dissolved in water. Second, sago is not coo...

Steam chicken is the easiest way of cooking with health benefits, and delicious flavor. Just simply marinate the bite sized pieces of chicken for minutes to obtain a basic flavor then steam for 20 to 25 minutes. That’s so simple. My husband loves steam food. This is due to the fact that steaming food is nutrient preservation, calorie and fat reduction. Additionally, it keeps the natural flavor to the maximum. Normally, I will add mushrooms, lily blossoms and black fungus for additional texture. For this recipe, I replace the lily blossoms with cordyceps flowers. It is a type of orange-yellow grass and it’s good for nourishing the lungs and kidneys, protecting the liver, nourishing skin and beauty, and improving immunity. It is extremely delicious when used to make soup or steam dishes! You don’t have to add water to the chicken, the marinade, chicken, and mushrooms release a broth-like mix of fluids that tastes amazing over rice. Are you drooling? This is an easy and delicious ...

  If you are a fan of hot and sour soup, please give this Szechuan fish soup （酸菜鱼） a try. It is a classic Sichuan dish where the fish is thinly sliced and poached in a rich broth made from stock flavored with fish bone, peppers, ginger, garlic, and pickles. The first time I’m have it is from a Sichuan restaurant, and the first bite…goodness, it’s mega spicy with fire. The actual way of making this dish is to stir fry the fish bone to make the broth with the pickles, this way you may see that the pickles are attached with some fish fresh which took off from the bone during the stir fry process. For pickles mustard, there are two types of pickled in the market. One is the salty type, and this is the sour type. In case, the sour type is not available, you might need to adjust the sour taste with vinegar. Pickled pepper is used in the original recipe to add spice.   However, it isn't accessible where I live.   I therefore substitute dried chilies for it. Generally, p...

  Who else loves glass noodles? This refreshing glass noodle with prawns, ground meat and fresh herbs, all mixed together with a zesty dressing. These flavorful glass noodles are quick to prepare, simple to prepare, and full of texture and taste. It combines neutral-tasting fresh coriander leaves with a spicy, acidic, and sweet sauce that soaks into everything to give everything a flavour punch. Prawns and ground pork are blended with my noodles. My ground pork has more fat than regular ground pork, you can choose the lean meat. You may use squid, muscle, and scallops. You can adapt anyway you like with your favorite protein. Just leave the meat out of the recipe if you prefer to follow a vegan diet. It still has the same rich, wonderful, and fresh flavour. Some of the people confuse the glass noodles with rice vermicelli because they look similar in the package. Rice vermicelli is made from rice flour while glass noodles are made of mung bean starch. In other words, they are fat-f...

This shredded chicken with mango is delicious to a whole new level. Packed full of proper Chinese flavors, super juicy with the added bonus of mango. It is deeply loved by my family. It’s delicious and refreshing, making it a delicacy on the table. I'm using chicken thighs because they're soft and have a delicate flavor.   You can also use chicken breast.   Vitamin C is abundant in mangoes, which also add sweetness to food to improve its flavor.   In addition, I'm adding calamansi and lemon juice to the dressing sauce to balance the mango's sweetness by giving a citrussy taste. This recipe for mango shredded chicken is flexible.   It can be changed in a few ways.   To add some crunchy bite, you can finely julienne cucumber or carrots.   To give it a contrasting heat, I'm adding bird eye chilies, which I think make the dish even better.   You may replace it with chili flakes or powder.    If you dislike spicy cuisine, you can leave it out....

My sticky lemon chicken is so simple to make that you'll be surprised. This is my ultimate Chinese lemon chicken. It’s fresher, it’s lighter. With this recipe, you are going to serve it on your dinner table without that stodgy Chinese takeout. The lemon chicken is crispy yet juicy which is marinated in soy sauce, egg white, and Shaoxing wine. The chicken pieces are coated in a glossy sauce that is tangy from the lemon zest and juice. Perfectly balanced with just the right amount of sweetness. When it comes to lemon chicken at Chinese restaurants, some make a light batter, while others use a crispier dry coating. My personal preference is dry coating. For the lemon juice, I suggest using fresh lemon, it will give a maximum lemon flavour. Double fly the chicken will help in producing an extremely crispy golden outside. Make sure you wait at least 5 minutes after the first fry, wait until the oil reaches the right temperature once more before placing the fried pork back in for...

How would you do  with the leftover pork belly with preserved vegetables （梅菜扣肉） ? Have you ever tried rice noodles with braised pork with preserved veggies? Rice Noodles with braised pork preserved veggies  （扣肉米粉） is a mouth-watering home-cooked recipe. Every bite is an unforgettable enjoyment. The rice noodles completely absorb the essence of the sauce – is simply too fragrant and delicious. I add fresh vegetables like carrots, baby corn and bok choy in addition to the leftover preserved vegetables from the braised pork. Additionally, I add yuba or bean curd skin, which absorbs the excess oil from the braised pork and makes it less greasy while also sort of balancing the flavor of each bite. You don't need to add much seasoning because the leftover braised pork has enough flavor. Because rice noodles, bean curd skin, and fresh veggies were added. Seasoning  still need to be adjusted according to your preference. One thing about rice noodles is not soaking with ho...

  How do you enjoy pork ribs? In Chinese cookery, sweet and sour is one of the most popular flavor combinations. And cooked pork ribs with soy sauce. Or black bean sauce with steamed pork ribs, and the list go on…. Have you ever tried braised pork ribs with cilantro roots OR stems and coriander seed? Cilantro's roots or stems, and coriander seeds are what make these ribs unique.   You only need a little bit of patience, but it will be well worth it. When you visit a supermarket, you will find two different types of ribs: back ribs and side ribs, often known as spareribs. Back ribs cost more, but they are also tastier and have a greater flavour. They will be more uniform in size if you cut them into separate, individual pieces. Even while spareribs are less expensive, they are also more erratic, thus cutting them into individual ribs won't produce the same attractive results. My back ribs will be sliced into individual pieces. You can just grab a piece with your hands and c...

  Rice cakes or Nian Gao are a symbol of "prosperity", so during the Lunar New Year. Every household will buy or make rice cakes during the Lunar New Year in the hopes of a "higher year," which represents greater success and fortune in the upcoming year. Instead of frying the Nian Gao” with batter, I wrap it with a piece of puff pastry and bake in the oven, in this way, I can taste a gluey Nian Gao with crispy pastry. I made this last year, and my kids requested to make this again for this year. It is not a recipe, it is merely a method of serving Nian Gao, or Chinese rice cake. Everyone will be thrilled by this fantastic twist and surprise to a classic. In I'm using store bought puff pastries.   Some come in 8" or 4" square sizes, while others come in a rolled-up sheet. If you're using the rolled-up sheet, as I did, you'll need to roll them out and cut them to the appropriate size. Simply place the Nian Gao onto a piece of puff pastry a...