jessiefoodinthekitchen

These stuffed chicken wings are with flavourful Asian spice!  And it can be served as an interesting appetizer to WOW your guests. These wings are SO delicious, can be prepped well in advance, and are probably going to be something new for your party guest. They are fully juicy on the inside and they are an excellent way to enjoy wings WITHOUT the bone. In fact, I have come across this recipe frequently in my cookbook, but I have not yet tried it. Consider the difficulty in deboning the wings making me give up on this recipe. I resolved to accept the challenge this time. In fact, the remaining processes are significantly simpler after deboning the wings. Just a little bit of practice is required; the first one could be a challenge, but it will get easier as you go. For this stuffed chicken wings, there are a lot of various filling options, such as glutinous rice, ham with carrots and celery, and shrimp. or the filling of your choice, to me it is just all up to you and how you...

What is crepe? A crepe is a very thin type of pancake that is a quick and easy sweet breakfast treat. Crepes are a French meal staple. Today I am going to share a recipe to transform a classic crepe into a popular Nyonya dessert - Pandan crepe rolls with coconut filling. Kuih Dadar or Kuih Ketayap are the local names for the pandan crepe roll. This dessert is a product of the intermarried Malays and early Chinese immigrants who settled in Penang, Malacca, Singapore, and Indonesia. It consists of delicious, grated coconut wrapped in a fragrant pandan crepe that has been flavoured with gula Melaka (palm sugar). The difference between a French crepe and Nyonya crepe whereas a French crepe is using butter and milk, while a Nyonya crepe is using cooking oil and coconut milk. Kuih Dadar is usually green in colour, which comes from using natural pandan leaf extract, which besides giving colour gives a scent reminiscent of vanilla. To make the crepe, it is ideal to use a flat,...

Everyone must have eaten curry chicken. Imagine how good it would be to fry red curry paste with diced potatoes and chicken and serve it over rice.  But have you ever eaten fried chicken with curry sauce ? Today, I'm going to make two small adjustments to the traditional recipe. First, my chicken is large in size rather than bite-sized. Second, I fry the chicken before I cook the chicken with the curry paste. In fact, I got inspired by this idea from a restaurant. This fried chicken curry is packed with flavours and the shallow frying of chicken gives a texture to the curry. For this curry chicken, I'm using the entire chicken leg. It will take a very long time to fully cook the chicken leg. By dividing the chicken leg into the drumstick and the thigh, the cooking time can be reduced greatly. I deep-fried the drumstick and thigh for this curry chicken recipe to achieve gorgeous golden skin and shorten the time the chicken would need to cook in the curry sauce later. I...

There was once I went to a bookstore and found this "The Hakka Cookbook" by accident. This book's subtitle is "Chinese Soul Food Around the World". According to the text, Hakka food exhibits the Hakka people's economical, not luxurious, and generous hospitality. Hakka cuisine has many health benefits because the Hakka people are dedicated to their pursuit of methods of preserving health and are skilled in utilizing the scientific principles concealed in nature. Hakka food has currently established itself as a representation of Cantonese cuisine. The two primary specialties are Hakka-stuffed tofu and salt-baked chicken. This meal is available at restaurants and is highly well-liked. Braised Pork Belly with Black Fungus is one of the dishes from this book that I have come across. Although the black fungus does not have a pleasing appearance, it is incredibly nutrient-rich. A daily intake of 5 to 10 grams of black fungus can support cardiovascular heal...

This delectable tiny caramel nut tart with a flaky pastry crust and it is packed with crunchy whole almonds, almond strips, sunflower, pumpkin, white melon, and black sesame seeds. Just think about how amazing and delicious the caramel sauce keeps these nut tarts together. It's easy to make but tastes far better than it looks. What a fantastic way to enjoy nuts! Additionally, giving it as a present is considerate. The technique is easy and basic. The nuts taste amazing! Think about an appetizer where the crunchy mixed nuts and creamy homemade caramel are combined, and the pastry crust's crispness melts into your mouth. When making this little nut tart, the crusts are crucial. Sure, store-bought crusts are available, but believe me when I say that, even though we usually just think of them as a shell for a filling, we also need to think about how the filling will taste and feel in them. I've been using a 9-inch tart pan for years to make shortbread crust for key lime p...

If you frequently prepare braised pork ribs using herbs and spices like rosemary, thyme, black pepper, and olive oil, consider substituting cilantro roots OR stems and coriander seeds. Because of how easy it is to prepare and the fact that you don't even need an oven, this honey soy glazed rib is one of my favourite recipes. You only need a little bit of patience, but it will be well worth it. Honey's sweetness, the flavour of cilantro's roots or stems, and coriander seeds are what make these ribs unique. The seductive flavour of this culinary wonder will reward you. 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...