jessiefoodinthekitchen

  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

This salad dressing is perfect for peanut lovers! This vegan, simple peanut dressing is not overly spicy. Similar to satay sauce, which is made from raw, ground, roasted peanuts, but much easier to make. One of my favourite ways to eat vegetables is with this peanut dressing. We frequently think of the Indonesian dish Gado Gado when we discuss vegetable salad with peanut sauce. Sort of like mixing any kind of vegetable with peanut sauce. In other words, the peanut dressing serves as the true core of this salad. By drizzling on a sweet, savoury peanut sauce with a hint of sour flavour from tamarind paste, this peanut dressing will make the basic veggies utterly delicious to everyone.   I tried this recipe with water spinach (kangkong), shredded carrots, tomatoes, boiled egg, fried tofu, and cucumber. I even mix the sauce with rice vermicelli. Taste amazing. You may try it with cabbage, beansprouts, cauliflower, breed beans and chayote. As far as you get the sauce right, the rest is up

Housewives do have their challenges. Children struggle to come up with new recipes when they get sick of their old favourites. Let us talk about lady fingers for this time. Lady finger also name as okra. How do you eat lady fingers? Stir-fry with dried shrimp and belacan? Stuffed lady fingers like Hakka Yong Tau Fu, vegetables curry… the list go on.   My son does not like to eat lady fingers due to the slime of the lady fingers affects the taste.  Fortunately, my son enjoys eating sambal belacan. He like to have it any time of day, with almost anything and everything. So, lady fingers with sambal belacan would be a fantastic idea. Some of the recipe online showing that to pour the sambal over the cook lady's finger or return the cook lady's finger to the wok and toss together. But I stuffed the sambal into the lady's fingers which I think the strong, rich flavour of the sambal completely masked the slimy flavour of the vegetabales.  It is shockingly tasty and extraordinar

Simplest things are the best—even when it comes to cooking. Do you agree? Whenever I'm in a hurry and just want to whip up a quick dinner, easy roasted vegetables is always my choice. Roasted vegetables are an easy and delicious way to enjoy your veggies and hands down a simple cooking technique. Every home cook should have in their back pocket. I'm roasted my vegetables on the STOVE. One skillet does all the work for this colorful vegetable. It's only take about 20 minutes. Here's the thing, while roasted vegetables are very easy to make, there are a few tips and tricks that you want to keep in mind. Just to ensure that your veggies are cooked to perfection. The first one is to set your skillet nice and hot. The high heat is going to help to char and brown the outside of the vegetables while keeping the inside nice and tender. The next decision to make is what type of vegetables do you want to roast. Well, this is a less of an exact science and more of a basic techniqu