jessiefoodinthekitchen

Have you ever tried a cake with three flavours? I love coffee flavour, my kids love chocolate flavour, and my husband loves banana cake. If you are also in a situation just like me, can’t decide whether to make chocolate, coffee, or banana cake. Why not combine these three flavours to make a marble cake. This cake is incredibly rich and buttery. A marble cake may look complicated, but it is one batter that is divided and then melted chocolate and coffee is added to one portion. And the mashed banana is added to another portion. The marbling effect is created by placing the banana batter and chocolate coffee batters alternately in a bundt pan, and then running a skewer through the two batters to give it a marble effect. If you just want a banana flavour cake, then omit the chocolate and coffee ingredients from the recipe or vice versa. It’s a very flexible recipe. I usually serve this cake plain. Today, I drizzled the cream cheese frosting over the top which took the whole cake to t

  Have you ever tasted the grilled chicken wings from the night food market? Can you picture the air filled with the aroma of grilled chicken wings? Who does not like finger licking good chicken wings? You may bake it or grill it using the same recipe. For today, set aside your thoughts about grilling. Instead, let's go for the easy method to bake it.  You may bake in an air fryer as well if you are making a small batch. I always bake in a big batch, so baking in an oven is my wise choice. These easy-to-make BBQ baked chicken wings are flavorful and soft. Marinating the chicken is an essential step in creating mouthwatering baked chicken wings.   The chicken was softer because of the marinating. It is a process that is done for 30 to 45 minutes before baking the meat, or preferably overnight. Through this process, the chicken will become moist and flavorful as it absorbs the marinade. I'm not marinating with store-bought barbecue sauce. Chinese cuisine marinades are what

  Have you ever tried this rice vinegar and cane sugar-pickled mixed ginger in a jar?   Let me share with you how to stew a whole chicken in these assorted pickles ginger. The taste is sweet and sour. It’s an appetizing dish. It contains buckwheat, red pepper, cucumber, red carrot, turnip, white melon, papaya, and ginger. This assortment of pickled gingers will take your cuisine to the next level, making it delicious and full of goodness.  I learned about this dish from my mother-in-law. In a way, this is one of the specialties of Kota Belud, the hometown of my husband. It only needs one pot to prepare. Simply combine the chicken with the pickled ginger in a pot, add enough water to cover, and boil until the chicken is cooked through. How simple was that? To give the chicken a lovely hue for putting on the table, the chicken must be lightly fried, which is one of the essential processes. Don't throw away the extra gravy. The soup has all the essence. The next day, you can use it

With just a little bit of extra work, white rice may very quickly become much more fascinating. How so? White rice is essentially just steamed white rice. But the grain is much more than that. For instance, Chinese sausage fried rice, garlic turmeric rice, chicken rice made with chicken fat, garlic and chicken broth, and the list goes on.   Spicing up white rice and transforming it into a more sophisticated and distinctive component of any meal can be done fast by adding various seasonings, experimenting with cooking liquids, and attempting other means of flavouring. Because of this, rice has become a perspective for me to understand Malaysian food and there are many different flavours of rice I discovered in Malaysia.  This nasi kerabu, or salted fish butterfly pea flower rice, is one of my favourites. “Nasi” refers to rice whereas “kerabu” refers to sweet and savoury raw vegetable salad. It originated from Kelantan in the 15th century. Due to the migration of Chinese traders, i

  Everyone is familiar with steamed egg.   This is a kind of delicacy that looks simple if you master the technique. Have you ever made egg bean curd or egg tofu with soybean milk. How different of this egg tofu with soybean milk compared with classic steamed egg? There are two differences for both recipes. Firstly, steamed egg using water; egg tofu is using soy milk. Secondly, steamed egg steamed for 3 minutes. Turn off the heat, let it sit in the steamer for 15 minutes; egg tofu steamed for 12 minutes. Of course, the two recipes are eaten differently. Chinese steamed eggs don’t need sophisticated seasoning to impress your palate. Simply add a little light soy sauce and sesame oil. Simply delicious! For the egg tofu, I am going to braise mushrooms and shrimps, serving on the top of the egg tofu.   The egg tofu smothered in a luscious soy oyster sauce with shrimps and mushrooms, had smooth thick sauce.   Ensuring that each bite is delicious and satisfying. In fact, homemade is

Tired of traditional mooncakes? Why not try this agar-agar jelly dragon fruit mooncake that has egg yolk in it? It is cold and pleasant. The cool part is that baking is not necessary.  Fruit season is currently in full swing, and prices are reasonably low as well. It now costs Rm9 per kg instead of Rm15 per kg. It's an excellent deal.   I started to think about alternative ways to consume its remarkable beauty and taste besides as a fruit. The Mid-Autumn Festival will take place in less than a month, so this jelly dragon fruit mooncake is ideal. The technique of making agar-agar mooncakes is simple, but the egg yolk that appears when I demold and slice the jelly mooncake always surprises me. I highly recommend mooncakes with egg yolks since they are more attractive.  These jelly mooncakes are made up of three components which are the egg yolk, the filling, and the skin layer.  Let us get all the ingredients to hand to make this refreshing dragon fruit jelly mooncakes.   I

Do you know about, or have you ever tried "Guo Bao Rou"( 锅包肉 )? It is originated in Harbin, China.   The primary ingredient is pork, but halal restaurants substitute beef for pork. The cooking method of "Guo Ba Rou" is extremely like Cantonese cuisine, sweet and sour pork. Both are sweet and sour delicacies. These two dishes nevertheless differ from one another in some way.    What makes the approach different? Both recipes use pork tenderloin. Sweet and sour pork is made by cutting the pork into strips and coating it with flour or starch, deep fried till golden.   Guo Bao Rou is made by cutting the pork tenderloin into thin slices, coated with batter and frying it until it is golden in colour. The sweet and sour pork is coated with thick sauce which is made with white vinegar, sugar, and tangy tomato ketchup, garnished with pineapple and bell peppers. Guo Bao Rou does not have any extra sauce, but before adding the white vinegar and sugar-based sauce, shredde