jessiefoodinthekitchen

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...

Everyone has probably heard of winter melon soup, which is cooked with red dates, shitake mushrooms, and chicken or pork hocks. It can turn into a bowl of deliciousness. Have you ever tried winter melon Gēng 羹 ? Or a thick winter melon soup? Soups can be referred to as tong 汤 or Gēng 羹 in Chinese. In what way does Gēng vary from soup? The term "tong" is more broadly used to describe watery soup. The "thick" soup Gēng  is referring to has a thicker consistency. I had my first taste of thick winter melon soup at a wedding banquet. Crab flesh and egg drops are cooked in a bowl of soup, which is thickened with cornstarch. So, I am going to copy it today. In this recipe, I'm using chicken broth. You can use finely chopped lean pork. For this soup, I’m going to keep things simple. Additional ingredients, such as dried scallop and mushrooms, can be added to the soup. You can use fresh crab meat, which is much nicer, but I'm using frozen crab meat and fresh pr...

  Every time a festival is celebrated, this dish of boiled white meat (pork belly) must be prepared for worship. After the worship, the boiled white meat will be sliced, and then dipped in soy sauce with chilli to serve with rice. I'm sharing a special condiment today that I made with hot chilli oil for this dish. Whe preparing it, we need to bring the cooking oil to a boil then gently pour the hot oil into the bowl with the chili flakes and other spices, stirring constantly with a spoon or chopsticks so the chili flakes and spices can absorb the flavor of the hot oil. There is no seasoning that compares to this hot chilli oil always possesses. Just add a spoonful of it to the food, no matter how much there is, whether it is meat or vegetarian, steamed buns, or noodles. It becomes appetizing and satisfying. I always enjoy making extra chilli oil. You'll want to pour it on everything once you get hooked. To make the dipping sauce for the boiled white meat is simple and str...

Ma Lai Gou is a Cantonese dessert. It sounds very fancy, but the method is very simple. If you master the skills, you can make it successfully in one go. Last time, I shared the method of making brown sugar Ma Lai Gou, which is quite overwhelming. This pumpkin Ma Lai Gou is also relatively simple to make. There is no need to knead the dough throughout the process. It only requires a few steps of mixing and steaming. This pumpkin Ma Lai Gou is fragrant, soft, chewy, and nutritious, and it is so delicious that you can’t stop eating it. What distinguishes Pumpkin Ma Lai Gou (MLG) from traditional Fat Gou or Huat Kueh ( 发糕 )then?   This pumpkin MLG is like pumpkin steamed cake( 发糕 ), except that part of the flour is replaced with tapioca starch. Add tapioca starch to the ingredients will make the cake more elastic and chewier. The texture of the pumpkin MLG is as soft as a sponge and chewier than that of the traditional Fat Gou. I am using a 28cm x 20cm x 5cm rectangular gratin dis...

When I was kid, I liked to eat bean curd meat rolls which my late mom always just used ground meat as filling without any seasoning with the filling. Wrapping, rolling, and frying until crisp. Then braised it with bean paste sauce. I discovered that these bean curd rolls are a typical dim sum restaurant appetizer when I first started working. Additionally, the fillings can be prepared in a variety of methods and contain a variety of components. It can be added to vegetable soups, stews, skewers, spaghetti, and other dishes. Today, I'll show you how to make them at home easily and cook them using my own version on the sweet-and-sour flavour with sour plum sauce. It's sweet and sour, just like sweet and sour pork ribs, but this sour plum sauce smells especially like green plums, so you won't feel tired after eating too much. Bean curd sheets are made from soy beans. Some are salty. Some is 0 mg of sodium. If you are using salty type of bean curd sheet, use a clean cloth...

You might have tried deep fried pork belly with red bean curd or shrimp paste. Have you ever tried cincalok pork belly? Cincalok has a very strong pungent smell and taste, but once it is cooked with meat, it is either steamed or fried. The smell will subside and it ’ will be the most delicious and fragrant dish on the table.   Cincalok is very versatile, and you can use it to create a delicious dish with fried wings or an omelet. This deep fry pork belly with cincalok is a super simple recipe. It goes well with white rice and more. The important note to this recipe is to cut off the pork belly skin. The trick with this recipe is to cook the meat through without making it tough, and to naturally enhance the umami flavour of the tender pork belly with cincalok. Making this deep-fried pork belly at home is quite simple. All you need to do is to marinade the pork with cincalok to enhance the intense flavor, then deep fry with a thin coating of cornstarch until golden brown. That...

Wontons are a kind of Chinese dumpling that are usually fried or boiled in soup after being filled with meat or vegetables. It has a rich filling and a thin exterior shell. It is juicy, fragrant, and tastes especially nice when you bite into it. I'll be sharing a recipe for steamed wontons with you today. When eaten, the chewy, steaming wontons are crystal transparent. When served with dipping sauce, it's a tasty dish. Anyway, the key to a good wonton is the sauce that brings out the many tastes of the wontons, whether they are boiled, fried, or steam cooked. This steamed wonton with my own made dipping sauce, so good!! The recipe is very simple. Put the wrapped and blanched wontons into the steamer, boil the water and steam over medium heat for 8 minutes. Finally, add Mix the steamed wontons with the sauce and serve. If you steam it too much and can't finish it, pour some scallion oil on it and put it in the refrigerator to keep it from sticking. You can take it out ...

  Today I will share with you how to make Malay kuih also known as “Ma Lai Gao”.   A steamed sponge cake from Malaysia, drew inspiration from British cakes. Later, Cantonese chefs modified it to become what we now know as dim sum. Traditionally, Ma Lai Gao's starter dough takes 24 hours to prepare. I'll show you how to make Ma Lai Gao quickly and easily today without losing out on texture or flavour. In fact, the appearance of “Ma Lai Kou” is very ordinary, not much different from ordinary cakes on the market, but its preparation method and texture are worth learning from. Because it is a fermented flour product, it has a soft and smooth texture. This recipe doesn't require baking, and the preparation of “Ma Lai Gao” is very simple, and the ingredients are divided into dry and wet. The wet ones are milk and eggs, while the dry ones are powdered ingredients. To put it simply, stir the wet ingredients evenly first, then slowly add the dry ingredients, ferment and then s...