jessiefoodinthekitchen

Many of the traditional Cantonese meals are well-known both domestically and internationally. Among these, Sweet and Sour Pork ( 咕噜肉 ) is a traditional Cantonese dish that must be mentioned. The method of making this sweet and sour pork is to cut the pork and marinate and then starch. Deep fried it to make the fried meat have a crispy exterior and tender interior.   And then tossed in a sweet and sour sauce with chunks of onions, assorted bell peppers and the most unique ingredient which is “PINEAPPLE”. The taste is particularly rich because the sweet and sour pork is encased in the sauce. It is tart in addition to being crispy. The balance of fresh, salty, and sweet flavours is incredibly tasty without being greasy at all. These days, tomato sauce or ketchup are the most often utilized sauce ingredients in this recipe. I prefer to utilize a few different sorts of ingredients that I combine to make my sauce since it has a lot more umami than ketchup. The sugar’s ideal balancing eff

Chinese pumpkin pie has a delicious red bean paste filling with a gorgeous golden crispy crust that is oozy and sticky inside, like mochi. The pumpkin puree gives the skin a gorgeous orange hue. A sweet filling such as red bean paste is placed within. This pumpkin pie might be a popular or easily to approach in West Malaysia. I am living in Kota Kinabalu, Sabah. I barely found this snack from dim sum restaurant or any hawker stall. I experimented with it quite a few times and failed quite a few times.   Then I got this recipe that I thought was pretty good which I am going to share with you today. Everyone usually has a pumpkin in their home. When in urgent need, you can use it to cook or make breakfast at any time. Usually, I divide it in half and keep half for cooking, while the other half is steamed and mashed and kept in the refrigerator. When needed, I can use it to make breakfast such as steamed buns, bread, ondeh-ondeh, ang ku kueh, etc. This Chinese pumpkin pie can be coo

Do you miss this delicacy of Ginkgo Bean Curd and Barley Sugar dessert? When did you most recently enjoy or make it? Ginkgo, commonly known as ginkgo. It is very popular when used to cook bean curd sheets. I went to a dessert house two days ago. The waitress was serving this dessert to a young lady who was sitting next to me. I overheard that lady comment about that dessert is different from other dessert houses. So, I give it a go. I am not sure how it was different from other dessert houses. But it is different from what I had before. It is creamy, smooth, and rich in flavour. So, I am going to copycat this, and my family loves it so much. Especially youngsters who do not like any small chunks to chew on with liquid dessert. This dessert can be cooked on the stove or pressure cooker. There's a catch, though: Yuba sheets or bean curd sheet, also known as Fu Chuk, come in a variety of forms.   If you opt for making this dessert over a stove, need to choose the kind that disso

  Many people love to eat green beans, making them taste good is still somewhat challenging. Too lengthy frying is a common mistake. Consequently, when the green beans are eaten, they are easily browned rather than crunchy. They are not quite as good as those in restaurants. You can stir-fry green beans by themselves, simmer them with meat, or blanch them and serve them cold. It tastes great either way you eat it. I'm going to show you how to stir-fry green beans with dried shrimp, preserved radish or chai poh, and the stems of mushrooms today. It's a tasty way to prepare green beans. It's a basic home-cooked approach that uses less salt and oil. It goes well with rice. It is simple for them to turn out overdone or underdone if you stir-fry them straight in the pan or wok. Blanching is a superior way to retain the crisp texture. If you blanch the beans until they are halfway cooked, they will cook more quickly when you stir-fry them afterwards. Additionally, it can impr

  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