jessiefoodinthekitchen

  As Qing Ming approaches, many Chinese families prepare food offerings to honour their ancestors. Among these, traditional steamed kuih like Hee Pan ( 喜粄 ) and Ang Ku Kueh ( 红龟粿 ) are commonly seen on the altar. In ancient times, Chinese tends to steam kuih or dessert. This is definitely due to the fact that   steaming was one of the most common cooking methods in Chinese households. This was influenced by the rice-based diet, the widespread use of bamboo steamers, and a preference for soft, moist textures over baked or dry foods. Because of this, steamed kuih gradually became more than just everyday food. They grew into meaningful offerings, deeply rooted in Chinese tradition. Today, steamed kuih are often prepared during Qing Ming not just for their taste, but for the symbolism they carry. Steamed kuih are especially meaningful because the steaming process represents rising fortune and growth. Their soft texture also carries the wish for a smooth and harmonious life. ...

This Shaoxing wine   infused drunken shrimp, paired with Angelica sinensis ( 当归 ), is one of those dishes that looks incredibly refined on the table, yet requires minimal effort in the kitchen. It’s gently herbal, slightly sweet, and deeply aromatic. Even better, it’s a perfect make-ahead dish—prepare it the day before, let the shrimp soak up all that rich flavor overnight, and you’ll have one less dish to worry about when serving. The result? Plump, juicy shrimp infused with a delicate wine fragrance and a subtle herbal depth. I am using those pre-sliced angelica. I use two slices of angelica to cook the broth, I add another slice after the broth cooled down; I personally think that just a hint of aroma is enough for me. The angelica  in the broth will decrease in flavor as it cools down. The aroma is more pronounced when it's hot and diminishes when it cools. Why You’ll Love This Dish A) Effortless elegance – It looks like a banquet dish, but simple to prepare. B) Ma...

  Few things are more comforting than a freshly baked egg tart. With its buttery crust and silky-smooth custard filling, this classic treat has been a favorite in many bakeries and dim sum restaurants for generations. Growing up, egg tarts were always one of those irresistible pastries displayed behind the glass counter of traditional bakeries. The golden custard gently jiggles when you pick it up, and the flaky crust shatters slightly with the first bite. It’s simple, yet incredibly satisfying. Making egg tarts at home may sound intimidating, but it’s actually quite manageable. Once you get the custard mixture right and bake it at the correct temperature, you’ll be rewarded with beautiful tarts that taste just like the ones from the bakery. When it fresh out of the oven, these egg tarts have a delicate custard filling and a crisp crust that pair perfectly with a cup of tea or coffee. Homemade egg tarts may look simple, but they carry the comforting taste of traditional baker...

Some of the most comforting dishes are also the simplest ones. This Steamed Ground Pork with preserved turnip ( 大头菜蒸肉碎 ) is a humble home-style dish that is paired perfectly with a bowl of hot steamed rice. Preserved turnip brings a salty, slightly sweet crunch that complements the tender minced pork beautifully. When steamed together, the pork absorbs the savory flavors of the preserved turnip, creating a dish that is incredibly fragrant and satisfying. What is Preserved Turnip? Preserved turnip, known as 大头菜 (Da Tou Cai) in Chinese. A salted and fermented turnip root with a savor, slightly sweet and salty taste. It has a firm, crunchy texture when chopped and is often used in dishes like steamed minced pork. Don’t confuse it with pickled mustard greens , which are made from leafy vegetables and have a softer texture and a more sour flavor. This is one of those dishes that many of us grew up eating at home. It doesn’t require complicated ingredients or cooking techniques, just ...

  If you’ve ever wandered into a Chinese dim sum restaurant or that beloved hawker stall for breakfast, you mostly come across Lo Bak Go, also known as turnip cake. Despite its name, this dish isn’t sweet and isn’t made from Western turnips. The main ingredient is crisp, juicy daikon (white radish), paired with rice flour and rich umami flavors. This classic Cantonese recipe is traditionally steamed into a silky-soft cake, then sliced and enjoyed either warm, straight from the steamer, or pan-fried until golden and crisp. What Makes Turnip Cake Special? Turnip cake has a comforting balance of textures. Tender yet firm, with savory bursts from Chinese sausage, dried shrimp, and shiitake mushrooms folded into the batter. It’s a festival favorite, a breakfast go-to, and a dim sum staple around the world. Type Of Steaming Pan To Use I am using a 10” x 10” square pan because I will always line with aluminum foil particular on Chinese steamed dessert, to make sure the radish ca...

  There are certain dishes that don’t need complicated ingredients to feel special. For me, Steamed Cured Meat Rice ( 腊味蒸饭 ) is one of them. Just rice, a few slices of Chinese cured meats, and simple seasoning, yet once it starts steaming, the whole kitchen fills with that unmistakable fragrance. The sweet-savory aroma from the lap cheong slowly melts into the rice, creating a dish that feels nostalgic, comforting, and deeply satisfying. This is my easier home-style version. No clay pot needed, no complicated steps, just simple steaming, and you’ll still get beautifully infused, flavorful rice. What Is Cured Meat Rice? Cured meat rice is a traditional Cantonese dish commonly enjoyed during cooler months and festive seasons. The preserved meats, usually lap cheong (Chinese sausage), cured pork belly, or liver sausage will release their oils while steaming, naturally seasoning the rice underneath. Why I Love Making This Dish It’s one of those meals that feels festive but is actually ...

This humble little steamed sponge cake ( 反斗马来 盏 Fan Dou Ma La Zhan) may look simple. But it’s Light, airy and slightly sweet, it’s the kind of treat that pairs perfectly with a cup of hot tea. 反斗马来 盏 Fan Dou Ma La Zhan get its name from its unique process from steaming in a reversed mold. The texture is similar to Malay cake. It’s incredibly soft and bouncy, made from flour, eggs, sugar, milk powder, and other ingredients. I know that many of you will be curious about how and why this dessert got its name. Here’s the analysis for it. a) 反斗 (Fan Dou) refers to after the cake is steamed, the mold needs to be turned upside down (the workpiece) in order to unmold and take out the cake, hence the name " 反斗 ". b) 马来 (Ma La) refers to the texture, which is derived from Cantonese steamed cakes Ma Lai Gou. c) 盏 (Zhan) refers to a small cup or mold for holding the batter What I love most about 反斗马来盏 is its fragrance. Made with eggs, sugar and milk powder, the aroma fi...