jessiefoodinthekitchen

  Do you like soup made from pig trotters? The most exquisite and visually stunning dish is pig trotters. Many Asian moms consume a lot of pig trotters after delivery , to speed up their body's recovery. Pig's trotters are actually a very healthy food for the body! My late mother and mother-in-law always liked to add peanuts to this soup. The smoothness of the pig's trotters and the aroma of the peanuts combine to create a delightful combination. Additionally, peanuts might increase blood vitality and colour. The soup tastes amazing. Pig's trotters are a popular food choice; however, they are high in fat and collagen.    How can this issue be avoided during cooking?  We need to blanch the pig's trotters to get rid of some of the fishy smell and the blood that is concealed in the bones . Don't overlook this step.  Other than blanching. I also add soybeans, pickled radish, and orange slices, which not only give an additional flavour to the soup but also he

  Salted egg yolk custard bun or Liushabao ( 流沙包 )is always my kids favorite Cantonese dim sums. These salted egg yolk custard buns were introduced to them at a dim sum restaurant, as part of our monthly ritual when they were young. My son took a bite out of it before it cooled down, almost burning his lip. This Liu Sha Bao is airy and light, with a delectable quicksand filling in the middle made of sugar, butter, and salted egg yolk. The filling is frozen during the filling process to make it easier to wrap within the bun.   After being steamed, it turns liquid. You'll know what I mean when you crack open the bao and see the luscious, silky yolk pouring out! Kindly remember that the filling needs to be frozen for at least two hours before wrapping, it is best to prepare the filling before the dough. Shape the filling in a ball form after two hours and place it back to the freezer. I even kept it overnight in the freezer after it was shaped. Remove it from the freezer only whil

Do you always cook with recipes? Or use the remaining bits and pieces from the refrigerator to cook. I found two torches of leftover ginger flowers in the refrigerator.   Thinking beyond nasi kerabu or asam pedas (sour and spicy) fish, I began to wonder what else I could prepare with these ginger flowers. I finally decided to go with the asam pedas dish because I still had some leftover lemongrass, I grow my own kesum leaves (Vietnamese coriander), and some of the filling for the dumplings that I had previously made was still preserved in a container. How about I twist it and make a Chinese Malaysian asam pedas dumplings? However, I am running out of asam paste. I usually make a large quantity of asam paste and store it in the refrigerator for later use. Now is the time to make some. To make asam pedas dish, the main ingredient is the asam paste and my asam paste does not leave much. I always make a big batch and keep some asam paste in my fridge for the next dish. It is time to

  I'm thrilled to share this cool treat with you – coconut milk pudding. It is the ideal remedy for Malaysia's extremely hot heat.   This coconut pudding consists of two primary ingredients.   The water from a young coconut comes first. The second ingredient is coconut milk which comes in a box. The original recipe calls for a combination of water and coconut milk. But I replaced it with coconut water.   Personally, I think that fresh coconut water is best.   It also gives the pudding an extra delicious taste!  I am using gelatin powder in this recipe. One may question what the differences are between gelatin powder and agar agar powder.   Gelatin needs to be refrigerated to set, but agar can be left out to set at room temperature. Agar can tolerate greater temperatures and sets more firmly than gelatin. It is commonly used for making Jelly. Conversely, gelatin is more frequently found in panna cotta, Jell-O, and jiggly pudding.  If you want the pudding to be firmer, you ma

Today I would like to share a recipe with Malay condiment – cincalok (salty shrimp paste咸虾酱) . The ingredients of this condiment are fermented tiny prawns or krill.   Believe me or not. I have never come across this condiment since I was young. The smell is too heavy and fishy for my liking. But now it becomes one of my favourite. How my dislike became a favourite. I was taught the "5 Second Rule" by someone, which was counting backward from 5,4,3,2, 1... I then had my first bite of the cincalok steaming pork belly. The flavour is wonderful. And now this condiment is always stocked in my pantry. The unfinish cincalok can be stored in the refrigerator.  Cincalok originated in Malacca, Malaysia. Some of my friends recommend buying the one originating from Bintulu, Sarawak. Anyway, I'm not picky about cincalok brands.   I basically went with the first brand I saw at the grocery store. There are various uses of cincalok. Some are making sambal cincalok as cucumber dippi

  Do you like to make your own fishcakes? Have you ever tried prawn fishcakes? This prawn and fishcake are crispy golden pops of seafood dressed with a tangy sweet slightly spicy kind of sauce and lot of fresh herbs. This prawn fishcake is slightly different from the classic fishcakes. Let’s talk about the type of fish to use. My late mom used to use mackerel for making fish cake. I am using a snapper for this recipe. In fact, you can choose any kind of firm white fish. Or you can use salmon also. To make the fish paste, my late mom used to scrape the fish meat with a metal spoon and chop it with the back of the knife until it turns to fine paste. I cut my fish fillet into a small chunk blend it with a food processor. How easy was that!! You may use a food processor to blend the prawn paste, but I prefer to manually chop them to give my prawn paste a truly chunky texture with so, the fishcakes will pop a little of sweetness. Kaffir lime leaves are the next ingredient and one of

Kuih Talam or Talam cake is a classic Nyonya dessert that is still well-liked in Malaysia. Kuih Talam's two distinctive colours are green and white. The bottom layer of green has a denser texture that is formed of pandan juices. The layer of white that lies on top is softer, has a strong coconut milk aroma, and tastes a little salty. These two layers worked together to create a tasty piece of kuih or cake. How about giving this dessert an additional layer? The additional layer is made from cassava with brown sugar. The combination of the brown colour layer followed by the signature colour of kuih talam making this steam cake is so beautiful, and the taste is also delicious, soft, and fragrant from the cassava, pandan flavour and the coconut milk. I am using a bundt pan to make this 3-layer cake. You can steam it with an 8" square or round cake pan. I grease my pan with butter before pouring the batter into it. It will release the cake easily without sticking to the bottom