jessiefoodinthekitchen

  Nasi lemak can be regarded as Malaysia’s ‘national treasure’ dish. Every morning, you can easily find Nasi Lemak in those Mamak stalls, Chinese coffee shops, on the roadside or even in a 5 Star hotel. You can eat it for Breakfast, Brunch, Dinner, Mid Meal or otherwise. Some are ready wrapped with banana leaves and grease proof paper. You can have a basic version, and you can have various condiments to go along with it.  This dish is normally added with a hot spicy sauce (sambal) and various garnishes, including fresh cucumber slices, small fried anchovies (ikan bilis), roasted peanuts, and hard-boiled or fried eggs. And sometimes it also serves with sambal squid, curry chicken, beef rendang, fried fish, stir-fried vegetables. When talking about nasi lemak, that hot spicy sauce (sambal) is a must. It is the soul of Nasi Lemak. A plate of nasi lemak without sambal will not have the taste that nasi lemak should have. As well as the rice must taste with coconut flavor. That’s the p

  This refreshing treat is as delicious as it is beautiful; not to mention easy. It's also a great party dessert as it's vegan and gluten-free. If you want something more exciting than ice cream, this is the perfect warm weather dessert that won't melt! For the mango base for this dessert, I am using Mango Susu, you can use whatever mango you have, even frozen mango is work. The only condition is the mango is ripe and sweet. And make sure that you peel the mango skin far enough because if you peel the skin too thin, you will taste a bit of bitterness. And I am going to blend it with orange juice, the acidity and citrusy quality will accent and brighten up the sweetness of the mango. For the setting, I am using agar-agar for making this dessert. It is kind of like gelatin; it is set in liquid. However, unlike gelatin, this is plant base, if you have got vegetarian friends coming over, you could treat them with this dessert. The most important thing about using this agar-

  Try this simple Crispy Homemade Seafood Tofu! This Seafood Tofu, also called Signature Tofu ( 招牌豆腐 ), is a signature dish that is widely offered in Chinese restaurants and is quite excellent. Fortunately, it's quite simple to prepare this delicious dish at home! There are basically just three easy stages involved in making homemade seafood tofu: Combine all ingredients, then steam the tofu mixture before deep-frying it to a perfect texture. This is a delectable meal of deep-fried tofu with soft tofu, seafood (typically prawns and fish), carrots, coriander, and spring onions added for flavour and colour. This recipe can be adjusted as you like, very flexibly. You can add minced meat or cuttlefish. You can make changes to my recipe to suit your taste as you may prefer more of one ingredient and less of another. I am using mackerel for this recipe. In fact, you can choose any kind of firm white fish. Or you can use salmon also. The inside is extremely soft and bursting with

  Speaking of wife cakes or sweetheart cakes, I am sure everyone has curiosity in their mind. Even if you have not eaten them, you must have heard of them. In fact, wife cakes are a Chinese delicacy that has a sweet winter melon centre and a flaky pastry crust. It’s also name as Lao Po Bing ( 老婆饼 ). The ingredients of wife cakes are simple, but the taste is not simple. It has rich fillings and flaky pastry crust, moist and soft fillings. The taste is sweet but not greasy. The filling is made of candied winter melon, coconut flakes or desiccated coconut and white sesame seeds to make glutinous rice filling.  The secret of having a flaky pastry crust is the method of hand-kneading for the water-oil skin. After learning this method, you can also use this method for making other pastry desserts like Seremban Shao Bao, thousand layers mooncake, or even the spiral curry puff.   INGREDIENTS Water Dough （ 8 pcs ） 100g All-purpose flour 20g Sugar ¼ tsp Salt 30g soften butter

  Lu Rou Fan, also known as Taiwanese Braised Pork Rice, is a relatively frequent dish found in street markets and restaurant stalls inTaiwan. It is said that the best braised pork rice in Taiwan is at Keelung Miaokou Night Market( 基隆廟口夜市 ) I haven’t tried the braised pork rice there. I’ve had Jiufen ( 九份 ) braised pork rice. I adore the succulent braised pork belly drenched in a delightfully savory sauce. It is always served in a bowl by adding an egg on top. What a bliss on a bowl!!  But I'm giving a twist with this braised pork. I am going to pair it with noodles in my own way, so I name it Lu Rou Mian ( 卤肉面 ).  I am using quail egg, you may replace it with regular eggs.  The dish is very similar Hong Shao Rou （红烧肉） or red cooked pork. It’s all about the size of the pork belly cut and the kind of aromatics and spices used. While Hong Shao Rou involves big, luscious chunks of pork belly, Lu Rou Fan is almost like a braised meat sauce.   INGREDIENTS 1 tbsp vegetable oil

Today made a popular dessert in Malaysia, “Ondeh Ondeh”, a type of Nyonya recipe. It is also called “Buah Melaka” because it looks like the fruit of the Malacca tree. The procedure of making is easy. The flavoured glutinous rice balls have grated fresh coconut on the outside and melting Gula Melaka, or palm sugar, inside. The white, milky coconut shreds and little balls of various colours appear fresh and natural. and has a charming appearance. The glutinous rice balls, soft glutinous and chewy are determined by the amount of water and cooking time. The softer the rice balls, the more water and more time it boiled. We like our coconut shreds to be moist and crisp, the melted Gula Melaka to be rich and flavorful, and the texture to be somewhat mushy and sticky. It seems like the nostalgic flavour of my childhood is returning. In addition to the traditional pandan flavour, I have included instructions for making it with sweet potatoes and pumpkin. Of all the flavours of "ondeh

I am sure everyone eats lots of meals with plain white rice as a side. Or are you looking to make some variety, but keep the rice as a side dish? This turmeric rice and meat dish consists of fluffy rice layered over tender and succulent pieces of meat, accompanied with mesmerizing aromas of spices, herbs, and fried shallots.   This bone-in chicken thighs are coated in a mix of turmeric, garlic, ginger, and coriander roots, and nestled into a pan of rice. As it cooks, the spiced chicken fat seasons the rice, which turns especially crisp where it meets the edges and bottom of the pan while staying soft and chewy on top. Even though there are a lot of ingredients and processes involved, the outcome is worth the time if you divide the labour and marinate the chicken and/or fried the shallots the day before. You'll become an expert, and it won't feel like too much work after creating this a few times. One of the marinade ingredients is buttermilk. What happens when you marinat