jessiefoodinthekitchen

  Despite being Cantonese, I truly enjoy Teochew Chai Kueh. These days, it can be difficult to find a cuisine that is both traditional and genuine. The outer skin, which is thin and crystal transparent, is the most significant component of the delicious Chai Kueh. Jicama, taro, and chives are the most popular fillings used to make Chai Kueh (Mang Kwang). Jicama filling, enhanced with dried shrimp, is my favourite. The flavour and scent are both amazing. When eating chai kueh, homemade sauce makes it much tastier. I don't profess to be an expert in chai kueh preparation. I experimented with a few ingredients and techniques before coming up with my own modifications, which I will now share with you.   When I initially made my Chai Kueh with wheat starch and corn starch, I still recall that it had to be served hot because otherwise the skin would harden. I am currently using wheat starch and tapioca flour to make the kueh skin. The kueh will have a crystal-clear appearance and it

How are your pork chops prepared? Grill, bake, or fry them? The sauce is crucial no matter how you prepare them. You may find honey garlic sauce, garlic lemon sauce, mushroom sauce, and more sauces for western recipes. Sweet and sour pork chops is the popular Chinese recipe with its sweet tangy sauce. I'll be serving my pork chop today with SAMBAL SWEET CHILLI LIME SAUCE. The sweet chilli paste is the major component of this dish. It has rich flavours of roasted veggies and is usually boosted with dried shrimp. It is sour and spicy. This traditional chilli paste is incredibly adaptable. Use it anyway you like, I occasionally use it in the tom yum soup noodles, stir-fries with the blanched French beans, and even just as a spread over sliced cucumber or bread. You can use any other variety of dried red chilies to prepare the paste but bear in mind that they will often be hotter the smaller they are. I'm using a mixture of mild and hot chilies. The butcher informed me that

Cake or bread? Or cake bread? It is a bread surrounded by a cake. Does it confuse to you? Let me describe. After placing the bread dough in the loaf pan, cake batter was put on top and the two items were baked together. A loaf of bread encircled with cake was formed after baking. The cake has a very delicate texture that complements the fully proofed bread beautifully. I just use regular dinner roll dough for my bread. My cake batter is a straightforward chiffon cake recipe. Even though cake and bread are organized extremely differently, it sparks unexpectedly. But to be completely honest, making this cake bread takes time. Prior to baking a cake, you must first prepare a bread dough, let it rise, and then prepare the cake batter. Timing needs to be perfected to prevent problems like over-fermentation of bread or defoaming of cake batter. However, I made my bread dough a day in advance and chilled it at a low temperature in the fridge (to prevent over-fermentation) before doing the ass

  For Cantonese people, lamei （腊味） or preserved meat, is a must-have New Year's dish. It is a classic Cantonese New Year dish that both adults and kids look forward to, whether it is steamed, fried, or boiled into delectable, preserved meat rice. In fact, Guangdong, Hong Kong, and Macau are where the practice of purchasing preserved meat for Chinese New Year is most popular. Prior to the New Year, the older Cantonese Malaysian generation still purchases preserved meat. Elder always told that in order to be complete during Chinese New Year, we must consume all the "flavours" we miss the most. They view that cured meat or preserved meat as having the most recognizable "flavour”. There are many types of Cantonese-style cured meat. In addition to the common sausages, bacon, cured duck, and cured sausages. Suppose I wanted to make La Mei and steamed rice with bacon, duck and sausages.   I haven’t seen cured duck for sale this year. So, I cooked without the cured duck

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

  A must-have dish for the Lunar New Year is steamed braised pork ( 扣肉 ). Some people enjoy making braised pork with yam, while others prefer to use preserved veggies. The key to making braised pork is to boil the meat first, then deep-fry it, and finally steam it. The sauces are the key to enhancing the flavour of the braised pork with either yam or preserved veggies. Of course, choosing pork that is half-fat and lean pork belly tastes the best is also crucial.   You can choose how thinly you want the pork slices. I sliced my pork to a thinness of 10 to 15 mm thinness.  Another crucial tip is to just use wine and no water when preparing the braised pork. I'm using Shaoxing wine, and it's been proven that the more wine you use, the tastier and more fragrant the meat will be and that the meat will remain fragrant after stewing. As I mentioned, this braised pork needs to boil first, then be deep-fried.  For those who find frying meat is very troublesome , you can wash, cut, a

Pineapple tart is one of the must-have cookies for Chinese in Malaysia and Singapore during Chinese New Year. Is one of the traditional cookies of Baba and Nyonya in the early days. I have made two different types of pineapple tart for this year. One is the open-faced pineapple tart where the pineapple pulp is exposed, that is the pulp is placed on a butter cookie which I made with a flower cutter. The other type is a soft and melty pineapple tart whereas the cookies were made of butter, cream cheese, whipping cream, and egg yolks. The pineapple filling is wrapped inside, and the outer layer is covered with the cookie dough which is rolled into a ball shape. What made these two varieties of cookie dough different from one another? I'll say that the first variety has a pastry crumb that is really buttery. The greatest melt-in-your-mouth pineapple tart is the second kind. The cookie dough is somewhat soft, similar to the cake batter, but it is not sticky. In contrast to the open-