jessiefoodinthekitchen

Do you miss this delicacy of Ginkgo Bean Curd and Barley Sugar dessert? When did you most recently enjoy or make it? Ginkgo, commonly known as ginkgo. It is very popular when used to cook bean curd sheets. I went to a dessert house two days ago. The waitress was serving this dessert to a young lady who was sitting next to me. I overheard that lady comment about that dessert is different from other dessert houses. So, I give it a go. I am not sure how it was different from other dessert houses. But it is different from what I had before. It is creamy, smooth, and rich in flavour. So, I am going to copycat this, and my family loves it so much. Especially youngsters who do not like any small chunks to chew on with liquid dessert. This dessert can be cooked on the stove or pressure cooker. There's a catch, though: Yuba sheets or bean curd sheet, also known as Fu Chuk, come in a variety of forms.   If you opt for making this dessert over a stove, need to choose the kind that disso

  Many people love to eat green beans, making them taste good is still somewhat challenging. Too lengthy frying is a common mistake. Consequently, when the green beans are eaten, they are easily browned rather than crunchy. They are not quite as good as those in restaurants. You can stir-fry green beans by themselves, simmer them with meat, or blanch them and serve them cold. It tastes great either way you eat it. I'm going to show you how to stir-fry green beans with dried shrimp, preserved radish or chai poh, and the stems of mushrooms today. It's a tasty way to prepare green beans. It's a basic home-cooked approach that uses less salt and oil. It goes well with rice. It is simple for them to turn out overdone or underdone if you stir-fry them straight in the pan or wok. Blanching is a superior way to retain the crisp texture. If you blanch the beans until they are halfway cooked, they will cook more quickly when you stir-fry them afterwards. Additionally, it can impr

Today I would like to share a recipe with Malay condiment – cincalok (salty shrimp paste咸虾酱) . The ingredients of this condiment are fermented tiny prawns or krill.   Believe me or not. I have never come across this condiment since I was young. The smell is too heavy and fishy for my liking. But now it becomes one of my favourite. How my dislike became a favourite. I was taught the "5 Second Rule" by someone, which was counting backward from 5,4,3,2, 1... I then had my first bite of the cincalok steaming pork belly. The flavour is wonderful. And now this condiment is always stocked in my pantry. The unfinish cincalok can be stored in the refrigerator.  Cincalok originated in Malacca, Malaysia. Some of my friends recommend buying the one originating from Bintulu, Sarawak. Anyway, I'm not picky about cincalok brands.   I basically went with the first brand I saw at the grocery store. There are various uses of cincalok. Some are making sambal cincalok as cucumber dippi

My daughter once enquired about the fastest, easiest, and tastiest way to prepare braised pork. The fewer dishes that need to be washed, the better. She needed a recipe with braised pork that could be made by simply combining all the ingredients in a pot and letting them simmer. When I give it some thought, I realize that she would enjoy this braised port belly with radish. Because of the ginger, garlic, dried chilli, and star anise, this meal has a lot of flavours. I like to use a lot of ginger to flavour the pork. Due to the lengthy cooking process, the ginger that has been simmered is excellent.  As the meat cooked slowly over low heat. The smell of meat permeated the kitchen and was very alluring. When the meat is done being braised! Goodness!! It has me completely drooling. Pick up a piece of meat with a pair of chopsticks and take a bite. Fat but not greasy. It melts in your mouth and leaves a lingering flavour. After being cooked, the radish in particular tastes amazing. The