jessiefoodinthekitchen

  I think many of us have a particular craving for fried chicken. If you have tasted this sticky honey fried chicken, all you want is one more mouthful, or two. Every single piece of crunchy sweet chicken was flavour with butter, honey, and garlic. Delicious!! The combination of honey and butter is magical and incredibly harmonious. I particularly enjoyed these sticky wings that I have it  from an open food market, and I decided to make them in my own kitchen. I began experimenting with it, testing with different types of flour for coating, adjusting the ratio of sugar to honey, and even experimented with using butter or cooking oil to make the sauce.   It took quite a few experiments until I was satisfied with the result. The crispy fried chicken on its own is already impressive, achieved from double frying. When it’s coated with a sticky glaze, these wings are on a whole other level. Here are a few tips that I swear by when it comes to making Fried Chicken Wings: 1.Marinade the

    Taro cake is a traditional Cantonese food and a snack sold in tea houses or dim sum restaurants. The main taro cake ingredients are rice flour, you can also add dried shrimps, mushrooms, Chinese sausages, etc. according to your preference. Dip it with sweet sauce/chili sauce, enjoy with a cup of tea or coffee, it is so good!! Homemade taro cake is full of fillings and is filled with fragrance of taro. So, satisfying! You will discover that some of the recipes on You Tube is in the Taiwanese, Hong Kong, and Macau styles.   It is also typical in Singapore and Malaysia. Certain recipes use wax or cured meat, while others also use dried scallop. In any case, I'm merely using readily available ingredients in a straightforward recipe. I will normally make this taro cake in the evening and then I let it cool on the table as my breakfast the next day morning. You must wait until it cools down completely which easy to slice it. The main ingredient for making this taro cake is taro

Welcome to this delectable vegan treat: incredibly crispy deep-fried mushrooms with soybean paste! These mushrooms are an absolute joy for all palates, with a crispy outside that gives way to delicate, somewhat chewy sweetness inside. I am going to share with you some tips to help you create an incredibly crispy, vegan- friendly outer layer that takes the mushrooms to a whole new level. Tips of making fried mushrooms 1.Avoid soaking or washing mushrooms I try to choose clean, fresh mushrooms so that cooking doesn't require soaking the mushroom or to avoid them absorbing water and becoming super moist. If you need to wash the mushroom, wash quickly under running water, and gently squeeze the water content out. 2.Double frying technique The outsides of the mushrooms are crispier when they are fried twice. The first fry cooks the mushrooms through, while the second fry crisps up the outside and drains any leftover oil that may have been absorbed during the first fry, giv

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