jessiefoodinthekitchen

Sometimes the simplest meals are the ones that stick with us—and this one-pot prawns and  glass noodles with napa cabbage is proof! Juicy prawns, tender napa cabbage, and silky glass noodles come together in a fragrant sauce made from minced garlic and red shallots. It’s cozy, quick, and full of flavor—perfect for a weekday dinner or a casual weekend meal. Here’s what makes this dish special: 1)Fragrant aromatics: Garlic and red shallots are the heart of the sauce, giving every bite a savory, slightly sweet aroma. 2)Fresh, tender veggies: Napa cabbage adds a gentle crunch and sweetness that balances the prawns perfectly. 3)One-pot magic: Less washing, less fuss, more time to enjoy your food. My cooking tips: 1)Don’t overcook the glass noodles—it cooks quickly and absorbs the sauce beautifully. 2)If you like a little heat, a pinch of chili flakes or fresh diced bird eye chili adds a lovely kick. 3)Fresh prawns make all the difference. The natural sweetness really shi...

These ginger onion fish fillets are nothing fancy. Just tender fish, fresh ginger, and sweet onions coming together with seasoning. But it will definitely make you feel at home. The moment that ginger hits the hot oil, it smells amazing. I love how quick this dish is. Some days, I just want something light yet full of flavor. The tender fish fillets soak up all the gingery goodness while the onions turn soft and slightly sweet. It’s light, savory, and goes well with a bowl of warm rice. I am using sapper fish fillets, you can use mackerel, salmon or grouper can also be used. Fresh ginger makes the difference for this dish. sliced it thinly (not minced!) so it releases its fragrance while it hits the hot oil. Lightly fried the fish to give it a nice color before adding it to the sauce, it helps the fillets stay intact and adds depth to the flavor. Oyster sauce, soy sauce, and black soy sauce are among the basic Chinese sauce ingredients. A little sugar and a dash of Shaoxing wine ...

  Grilling char Siu is time-consuming? Yes, indeed!! The marinating and cooking steps involved in grilling char Siu might take a lot of time.   In order to allow the flavors to seep into the meat, the traditional process involves marinating the pork for a few hours, often overnight.   Additionally, grilling might take some time, particularly if you want that distinctive char. And also create a crispy surface and smoky flavor. You might say can make char siu, or Chinese BBQ pork with oven baking, or air frying. Oven baking produces an excellent crust and a balance of juiciness. Air fryer is the quickest way to produce a crispy outside and a soft within, although it might not cook as uniformly as oven baking. Today I am sharing a super easy stove top version. You even get a lovely sauce to go with it, and the results are just incredible. It lacks charred or roasted flavor of charcoal because it is cooked entirely on the hob.   Trust me, this method is definitely ...

Spare Rib King or Pai Gu Wang ( 排骨王 ) are popular among the public. This dish will always show on the menu whenever you look at the menu.   That’s definitely due to its unique taste and flavor. I still remember the first time I have this Pai Gu Wang in a restaurant, I thought to myself like why it is called Pai Gu Wang where there are actually no ribs in it. In fact, pork tenderloin is always used for making this dish. This meat is taken from the sides of the large ribs of the pig, and the bones are removed when it is sold, so that’s how the name of this dish is created. Anyway, boneless design makes it very convenient to eat pork ribs. You don't need to spit out the bones, you can enjoy it directly. It is especially suitable for people who are not good at spitting out bones or don't like spitting out bones. Tenderloin contains tendons, it is difficult to chew. Therefore, the meat must be loosened before cooking to break the tendons inside. This will make it taste better ...

This dish is really interesting– Ants Climbing Trees! The name sounds like a small animal, but it is actually made with vermicelli or glass noodles and minces meat. This dish may seem simple, but it is actually rich in content. It is mainly made of glass noodles paired with fresh minced meat, and carefully seasoned with ginger, garlic, shallots, spicy bean paste, soy sauce, sugar and other condiments. Sometimes I cook it and serve it alone as breakfast, lunch, and even dinner. Sometimes I serve it with white rice. Either way, it is a very satisfying dish on my dinner table. The glass noodles were smooth, the minced meat was fragrant, and it tasted a little spicy due to the spicy bean paste.   It was delicious. The reason why this dish name as “ants climbing trees” is because the fried minced meat looks like little ants climbing on the “branch” of glass noodles. When preparing Ants Climbing a Tree, keep in mind that the glass noodles will absorb the sauce quickly.   Incre...

When come to egg tart, everyone might mention about the flaky pastry, filled with a smooth, lightly sweetened egg custard. What about giving it a twist for today? Instead of buttery flaky pastry, we switch to use sweet potatoes, raw oats and glutinous flour to make the tart base. This sweet potato egg tarts are high in fiber and delicious. And it requires no cooking skills. After baking, the oatmeal sweet potato crust is soft with naturally sweet and chewy, paired with smooth egg tart fillings. Oh my god! It smells so good. Every time it’s fresh out of the air fryer, the entire family gathers around, eager to grab a slice. The water content of the tart crust is very important. I am using orange sweet potatoes, which contain a lot of water after steaming. Perhaps yellow and purple sweet potatoes would be easier to shape. You can also use instant oats, which have good water absorption. For this recipe, I use cup cake liner as mold. I baked it with an air fryer to cut down on time...

Steamed spareribs with sand ginger is a delicious Cantonese dish. The main ingredients are spareribs and sand ginger. Sand ginger, also known as galangal, is a spicy spice that adds a unique flavor to this dish. It is one of four types of galangals, a rhizome in the ginger family. Fresh sand ginger is paler in color on the inside and woodier and coarser in texture than standard ginger. As a result, it is more difficult to peel and grate.  So, I just cleaned it with a tiny brush and chopped it with the skin. Fresh sand ginger might not be available at other places, so they will powder form instead. When dried, the flavor becomes a little less intense. I love how the fresh sand ginger tastes when combined with other spices or ingredients to create the sauce for meat. Apart from the ribs, I also add glass noodles and yuba or dried tofu skin. The ribs, glass noodles and dried tofu skin absorb all the sauce, enhanced by the flavor of sand ginger and oyster sauce. You can use san...

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...