jessiefoodinthekitchen

I remember eating "sour plum Huamei braised pork ribs" once while out to dinner with friends. Many of us enjoy eating huamei, which is a snack made of dried salty plums. It is prepared by combining a few components and dehydrating plums. It is sweet and sour, and very appetizing. My favourite way to make lemonade or calamansi juice is to add two dried plums: it's a cool drink for a hot day. Have you ever attempted to prepare food using dried salty plums or "Huawei"? My pork ribs are braised with sour plum sauce in addition to the dehydrated plums. In comparison to sweet and sour pork ribs, it is also sweet and sour, but braised pork ribs with sour plum sauce and dehydrated plum have a distinctive aroma of green plums, so you won’t feel tired after eating too much. This dish's preparation is basic, and the ingredients are likewise straightforward. All that is necessary is to pick out common plums with the natural flavour, soak them in water, fry blanche

Muffins are a common breakfast food for my kids. For their breakfast, I, therefore, bake muffins once or twice every several weeks. My muffins, though, are an upgrade over the generally sweet ones found in the bakery. I don't usually bake a lot of it to freeze, although some people do. In contrast to cupcakes, muffins are simple to make and bake. I made muffins a day in advance; they often last for two to three days. During the morning rush on school weekdays, having those muffins prepared and ready to pop into the toaster oven two at a time for kids’ breakfast makes a significant difference.   My children love pumpkin cream cheese muffins. One of these won't be enough for them to consume. They are utterly addicted. They taste like a cross between pumpkin coffee cake and pumpkin cheesecake since they are moist and filled with cream cheese. Crunchy brown sugar cinnamon streusel topping is placed on top of them. It is hard to resist. Simple materials that you probably already h

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 lik

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, non-stic

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