jessiefoodinthekitchen

  Do you like to make your own fishcakes? Have you ever tried prawn fishcakes? This prawn and fishcake are crispy golden pops of seafood dressed with a tangy sweet slightly spicy kind of sauce and lot of fresh herbs. This prawn fishcake is slightly different from the classic fishcakes. Let’s talk about the type of fish to use. My late mom used to use mackerel for making fish cake. I am using a snapper for this recipe. In fact, you can choose any kind of firm white fish. Or you can use salmon also. To make the fish paste, my late mom used to scrape the fish meat with a metal spoon and chop it with the back of the knife until it turns to fine paste. I cut my fish fillet into a small chunk blend it with a food processor. How easy was that!! You may use a food processor to blend the prawn paste, but I prefer to manually chop them to give my prawn paste a truly chunky texture with so, the fishcakes will pop a little of sweetness. Kaffir lime leaves are the next ingredient and one of

  With this delectable shrimp tomato soup made with scrumptious shrimp, squid, and fresh tomatoes, weeknight dinners just got easier! It's so easy to make, you could have dinner on the table in no time! As soon as the soup is served, the aroma of the fresh seafood is strong and fragrant, penetrating the soup very nicely. The refreshing and sweet tomatoes in the pot or wok make the soup thick, soft, and rich, which also serves to balance off the seafood's strong flavour. Any variety of tomatoes will do, but for the finest (and sweetest) flavour, use the ripest, reddest ones you can find. A good base ensures every soup starts well.   Since  I'll be making this soup with squid and shrimps. Thus, the shrimps stock made from the leftover heads of prawns is even more delicious!    The shrimpy taste is excellent. That will be added to the broth along with a ton of taste and shrimpiness. You are going to sauteing the shrimp head until all the residual water evaporates and then you

  Everyone is familiar with steamed egg.   This is a kind of delicacy that looks simple if you master the technique. Have you ever made egg bean curd or egg tofu with soybean milk. How different of this egg tofu with soybean milk compared with classic steamed egg? There are two differences for both recipes. Firstly, steamed egg using water; egg tofu is using soy milk. Secondly, steamed egg steamed for 3 minutes. Turn off the heat, let it sit in the steamer for 15 minutes; egg tofu steamed for 12 minutes. Of course, the two recipes are eaten differently. Chinese steamed eggs don’t need sophisticated seasoning to impress your palate. Simply add a little light soy sauce and sesame oil. Simply delicious! For the egg tofu, I am going to braise mushrooms and shrimps, serving on the top of the egg tofu.   The egg tofu smothered in a luscious soy oyster sauce with shrimps and mushrooms, had smooth thick sauce.   Ensuring that each bite is delicious and satisfying. In fact, homemade is

Have you heard of tempeh? Traditional Javanese soy food called tempeh is created from fermented soybeans. Although it is Indonesian in origin, tempeh is becoming increasingly popular in western cuisine. It is also a well-liked vegetarian alternative to meat. Many Malaysians love this simple and delicious dish of sambal tempeh with anchovies and peanuts. If you have not tried tempeh before or if you are looking for a new way to use this tasty ingredient. Check out this amazing recipe. In this dish, tempeh, anchovies, and peanuts are fried till crispy and then coated with SAMBAL SWEET CHILI LIME SAUCE. The sweet chili LIME sauce is the fundamental component of this dish. Sweet Chili Paste , vinegar, oyster sauce, garlic, lime juice, and kaffir lime leaves make up the majority of the sauce's ingredients.    I cook the sauce until it is thickened, then toss the fried tempeh, peanuts, and anchovies with the sauce until all the pieces are coated well. How easy was that!! The tempe

  Have you ever heard or ate fried shrimp in typhoon shelter? Typhoon shelters are designated areas in Hong Kong where small to medium-sized fishing boats can take refuge from typhoons. These areas are typically found in bays or harbours. Fishermen anchored their boats at typhoon shelters during the typhoon attack to avoid the storm and were unable to go fishing for a few days. And the fishermen simply used what they had on board and, using a unique cooking technique, produced an unexpectedly excellent dish that later became quite famous among both fishermen and tourists. I would say that the seafood from typhoon shelters is now a dish that is recognized worldwide and is offered in many Chinese restaurants in Hong Kong. There are numerous variations of typhoon shelter shrimps, as you can find when you search for the recipe online. Some advice, fry it with douchi (fermented salty black soybeans) to add flavour to the dish. Some without the douche.   The first time I made this meal

  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-fre

  It’s salted egg yolks dish again! I am making fried mud crabs in salted egg yolk sauce for this time. I hope everyone do not get tired of seeing something "salted egg yolks" all the time.   I am really a hardcore salted egg fan. Salted eggs are extremely inexpensive, going for 4 for RM5. However, dishes ordered outside that cooked with salted egg yolks are frequently very costly, particularly seafood. So I might as well cook my own salted egg yolk dishes at home and even with seafood. Additionally, while it's rare to find restaurants that use generous amounts of salted egg yolk sauce to the dish, I can use it freely at home. The process is usually the same as for other dishes using salted egg yolks. Another reason I adore salted egg yolks is that they cook up with a beautiful, bright golden hue, making them very photogenic foods to begin with. The dish still appears delicious and alluring even without any garnishing. When you look up the recipe online, you will se

Fish is a healthy meal. There are numerous methods to prepare fish. Stir-frying, steaming, deep-frying, or even air-frying fish are the most popular seafood preparation techniques. How are you preparing your fish? Let me show you a brand-new method to prepare fish in a hot pot with vegetables. It is something like Poon Choy because of the veggies that are placed beneath the fish before it is laid in. The fact that the pot is adding broth and a heat source has been set up on the dinner table to maintain a simmering pot soup stock makes it like a hot pot. Imagine having this fish in a large hot pot with all the ingredients on top of one another, everyone gathered, and chopsticks staggered. The atmosphere is especially lively, the food is great, and everyone is enjoying themselves at the table. Because the fish was on top, we began with that and moved on to the delicious vegetables. I am using homemade chicken broth as the pot soup. The fish was lying on a bed of glass noodles, slic

These delicious restaurant-level dishes - steamed garlic paste with glass noodles with garlic paste will definitely boost your appetite. The glass noodles in this dish absorb the delicacy of the fresh shrimp and the garlic paste. This dish allows the sweetness of the prawns to come through, accentuated by the flavour of garlic and the oyster sauce. Should the shells be removed before serving glass noodles with garlic prawns? Well, it is unnecessary. for steamed prawns with glass noodles, is best to choose large and plump prawns. The prawns do not need to be shelled, just cut off the big tip and feet in front of the head, deveined, and rinsed. The prawn shell has a distinct flavour of its own. The umami flavour of the shrimp shells will enhance the flavour of the prawn meat when steaming, making the prawn taste more delectable.  This Chinese steamed garlic shrimp with glass noodles recipe is so easy that you really do not need any skills to execute it. On a scale of 1-5 and 5 being the