jessiefoodinthekitchen

Some dishes don’t need fancy ingredients to feel special. This steamed pork ribs with pumpkin is one of them. It’s the kind of dish that quietly sits on the table, but always gets finished—soft, tender pork ribs, and sweet pumpkin soaking up all the savory juices. But if you’ve made this before, you might know the struggle. By the time the ribs are tender, the pumpkin has already turned too soft… almost mashy. So over time, I started doing it a little differently. Instead of steaming everything together from the start, I steam the pork ribs halfway first, then transfer them onto a fresh plate lined with pumpkin chunks. This way, the pumpkin absorbs all the delicious juices while keeping its shape and texture. The result is tender, juicy pork ribs sitting on perfectly cooked pumpkin that is soft yet still holds its shape. Each bite carries the natural sweetness of the pumpkin along with the rich, savory sauce from the ribs.It’s a simple dish, but with a small technique tweak, it...

There ’ s something incredibly satisfying about biting into a freshly made pan-fried buns or pan-fried pork buns （水煎包 ） The crispy golden bottom, the soft top, and the juicy filling inside. Traditionally, these buns are made with a yeasted dough, which takes time to prepare and proof. But today, I’m sharing a little shortcut  or a “cheat’s version” that’s much quicker and just as comforting. Instead of making the dough from scratch, I’m using dumpling wrappers. It saves time, reduces effort, and still gives you that familiar combination of crispy base and juicy filling. The method is also very similar to making Japanese gyoza. Pan-fried first, then steamed, and finished until the bottom turns beautifully golden. Perfect for busy days, or when you ’ re craving pan-fried buns （水煎包） but don ’ t want to wait for dough to rise. Why You’ll Love This Version A)No kneading, no proofing B)Ready in a fraction of the time C)Crispy bottom with juicy filling D)Beginner-friend...

There are days when all I want is something simple, light, and comforting especially when the weather feels overwhelming or I don’t feel like spending too much time in the kitchen. This homemade chicken soup with turmeric is one of those recipes I always come back to. The gentle warmth from ginger and turmeric gives the soup a beautiful golden colour and a naturally soothing flavour. It’s not heavy, yet still satisfying. It’s perfect for a quiet meal at home or when you need something nourishing. This simple chicken soup is not just about taste. It’s about slowing down and enjoying something warm and nourishing. Whether you’re feeling under the weather or simply need a comforting meal, this golden soup is always a good idea. What I love most about this recipe is how easy it is to prepare. With just a few basic ingredients, you can create a pot of soup that feels both comforting and wholesome. Whether you’re cooking for yourself or your family, this is one of those simple recipe...

This Shaoxing wine   infused drunken shrimp, paired with Angelica sinensis ( 当归 ), is one of those dishes that looks incredibly refined on the table, yet requires minimal effort in the kitchen. It’s gently herbal, slightly sweet, and deeply aromatic. Even better, it’s a perfect make-ahead dish—prepare it the day before, let the shrimp soak up all that rich flavor overnight, and you’ll have one less dish to worry about when serving. The result? Plump, juicy shrimp infused with a delicate wine fragrance and a subtle herbal depth. I am using those pre-sliced angelica. I use two slices of angelica to cook the broth, I add another slice after the broth cooled down; I personally think that just a hint of aroma is enough for me. The angelica  in the broth will decrease in flavor as it cools down. The aroma is more pronounced when it's hot and diminishes when it cools. Why You’ll Love This Dish A) Effortless elegance – It looks like a banquet dish, but simple to prepare. B) Ma...

Some of the most comforting dishes are also the simplest ones. This Steamed Ground Pork with preserved turnip ( 大头菜蒸肉碎 ) is a humble home-style dish that is paired perfectly with a bowl of hot steamed rice. Preserved turnip brings a salty, slightly sweet crunch that complements the tender minced pork beautifully. When steamed together, the pork absorbs the savory flavors of the preserved turnip, creating a dish that is incredibly fragrant and satisfying. What is Preserved Turnip? Preserved turnip, known as 大头菜 (Da Tou Cai) in Chinese. A salted and fermented turnip root with a savor, slightly sweet and salty taste. It has a firm, crunchy texture when chopped and is often used in dishes like steamed minced pork. Don’t confuse it with pickled mustard greens , which are made from leafy vegetables and have a softer texture and a more sour flavor. This is one of those dishes that many of us grew up eating at home. It doesn’t require complicated ingredients or cooking techniques, just ...

  There are certain dishes that don’t need complicated ingredients to feel special. For me, Steamed Cured Meat Rice ( 腊味蒸饭 ) is one of them. Just rice, a few slices of Chinese cured meats, and simple seasoning, yet once it starts steaming, the whole kitchen fills with that unmistakable fragrance. The sweet-savory aroma from the lap cheong slowly melts into the rice, creating a dish that feels nostalgic, comforting, and deeply satisfying. This is my easier home-style version. No clay pot needed, no complicated steps, just simple steaming, and you’ll still get beautifully infused, flavorful rice. What Is Cured Meat Rice? Cured meat rice is a traditional Cantonese dish commonly enjoyed during cooler months and festive seasons. The preserved meats, usually lap cheong (Chinese sausage), cured pork belly, or liver sausage will release their oils while steaming, naturally seasoning the rice underneath. Why I Love Making This Dish It’s one of those meals that feels festive but is actually ...

This humble little steamed sponge cake ( 反斗马来 盏 Fan Dou Ma La Zhan) may look simple. But it’s Light, airy and slightly sweet, it’s the kind of treat that pairs perfectly with a cup of hot tea. 反斗马来 盏 Fan Dou Ma La Zhan get its name from its unique process from steaming in a reversed mold. The texture is similar to Malay cake. It’s incredibly soft and bouncy, made from flour, eggs, sugar, milk powder, and other ingredients. I know that many of you will be curious about how and why this dessert got its name. Here’s the analysis for it. a) 反斗 (Fan Dou) refers to after the cake is steamed, the mold needs to be turned upside down (the workpiece) in order to unmold and take out the cake, hence the name " 反斗 ". b) 马来 (Ma La) refers to the texture, which is derived from Cantonese steamed cakes Ma Lai Gou. c) 盏 (Zhan) refers to a small cup or mold for holding the batter What I love most about 反斗马来盏 is its fragrance. Made with eggs, sugar and milk powder, the aroma fi...

Every Lunar New Year, we always make sure Nian Gao ( 年糕 ) graces our table. Not just because it ’ s delicious, but because it symbolizes rising prosperity and good fortune for the year ahead. Traditionally, we steam it and enjoy it in many ways.   Pan-fried with egg, deep-fried with batter, or simply sliced and eaten warm. This year, I decided to give our family favorite a little twist. Instead of frying or pan-frying, I used my sister-in-law’s homemade rice cake. Extra chewy and full of sweet, nostalgic flavor and wrapped it with puff pastry before baking it in the oven. What came out of the oven was pure comfort: golden, buttery flaky pastry on the outside… and soft, sticky, chewy Nian Gao in the center. A beautiful contrast in textures that turned a classic treat into something new. Using puff pastry not only adds a crispy, flaky layer but also elevates the humble rice cake into a dessert-like snack that even kids can’t resist. The sugar inside the Nian Gao melts slightly ...