jessiefoodinthekitchen

  This year is my mother-in- law 70 th birthday.   We celebrate her birthday every year.  I used to bake her a birthday cake for her birthday in the past. This year, I made crystal peach dumplings instead of cake or birthday buns as a unique treat for her. For the crystal skin, I am using the ingredients for my chai kuih recipe. The kitchen is where I get creative. Since some people make longevity peaches into birthday buns, then I can also make birthday buns into crystal peaches dumpling, right? Is it hard to make this crystal peaches dumpling? Well, I found this to be a challenge but making this crystal peaches dumpling is not a difficult recipe. All it takes is a little concentration and patience.   But it is well worth it. You will be blown away by the outcome, the result is gorgeous and outstanding. The crystal peaches will have a crystal-clear appearance and it tastes bouncy. The skin can be made quite thin, is simpler to handle and won’t harden after cooling. My favorite

  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

  This sweet and sour lemon tart is a great appetizer and treat with a cup of tea or coffee in the afternoon. French lemon tarts need to be baked in the oven while this lemon tart only requires putting the prepared lemon curd into the baked pastry crust. The process is comparatively easy. The flavour of the lemon tart will be cooler and refreshing if you refrigerate it for an hour or overnight.   What a delectable and cool treat. You may increase the filling's sugar content if you are sensitive to sourness. This lemon curd tart has a creamy lemon curd center and a pastry crust that is crisp but sweet.   Although you can purchase lemon curd, I strongly advise making your own because it is simple to do and has a much better flavor. Lemon curd is a very rich dessert topping or spread.   It has a strong acidic lemon flavor and is buttery and sweet. Simple ingredients are used to make lemon curd, which cooks up fast. Lemon lovers, you'll adore this. Lemon, both the zest and ju

  Fresh shiitake mushrooms stuffed with fresh shrimp and pork are the ideal fusion of deliciousness and attractiveness. This dish's ingredients are very straightforward. Mixture of pork, prawns, and stuffed into shiitake mushrooms. It can be said to be both wholesome and tasty. There is not greatest challenging technique in this recipe. It only requires a few minutes to steam it in a wok or pot. Hand chops the prawns, combine with the minced pork and seasonings, fill the shitake mushrooms neatly, position them in a steamer, and steam them for 8 to 10 minutes on high heat. The water vapor circulates in the wok like magic, blending the flavours of the ingredients together, making it fresh and delicious and not greasy, simple, and delicious. Place a whole piece of fresh prawn on top of the filling and steam everything together to make this simple dish appear even fancier and more appetizing for a party or gathering. Simply keep the prawn and filling together with a toothpick or

If you enjoy Seri Muka or sticky rice cakes made from sweet potatoes. Your new favourite dessert will be this one. In this vegan version, sweet potato takes the place of the traditional Nyonya Kuih Seri Muka's egg-based top layer. Unlike traditional rice cakes, this delectable sticky rice cake is unique. The recipe has a potato filling in the centre and is low in sugar. In this version, sweet potatoes were used for their rich flavour and natural colour. It tastes fantastic as well, filling your tongue with the best of the earthy sweet potato flavour and the creamy coconut flavour. Three flavours can be tasted in one bite. I'm making the custard layer and layer filling from two different kinds of sweet potatoes. Which are purple and orange sweet potatoes.  As you are aware, the traditional kuih seri muka dessert consists of two layers, the bottom layer is steamed glutinous rice, and the upper layer is custard prepared with pandan juice (the green colour topping). With thes

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

  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