jessiefoodinthekitchen

These delicious restaurant-level dishes - steamed garlic paste with glass noodles with garlic paste will definitely boost your appetite. The glass noodles in this dish absorb the delicacy of the fresh shrimp and the garlic paste. This dish allows the sweetness of the prawns to come through, accentuated by the flavour of garlic and the oyster sauce. Should the shells be removed before serving glass noodles with garlic prawns? Well, it is unnecessary. for steamed prawns with glass noodles, is best to choose large and plump prawns. The prawns do not need to be shelled, just cut off the big tip and feet in front of the head, deveined, and rinsed. The prawn shell has a distinct flavour of its own. The umami flavour of the shrimp shells will enhance the flavour of the prawn meat when steaming, making the prawn taste more delectable.  This Chinese steamed garlic shrimp with glass noodles recipe is so easy that you really do not need any skills to execute it. On a scale of 1-5 and 5 being the

  A must-have dish for the Lunar New Year is steamed braised pork ( 扣肉 ). Some people enjoy making braised pork with yam, while others prefer to use preserved veggies. The key to making braised pork is to boil the meat first, then deep-fry it, and finally steam it. The sauces are the key to enhancing the flavour of the braised pork with either yam or preserved veggies. Of course, choosing pork that is half-fat and lean pork belly tastes the best is also crucial.   You can choose how thinly you want the pork slices. I sliced my pork to a thinness of 10 to 15 mm thinness.  Another crucial tip is to just use wine and no water when preparing the braised pork. I'm using Shaoxing wine, and it's been proven that the more wine you use, the tastier and more fragrant the meat will be and that the meat will remain fragrant after stewing. As I mentioned, this braised pork needs to boil first, then be deep-fried.  For those who find frying meat is very troublesome , you can wash, cut, a

Pineapple tart is one of the must-have cookies for Chinese in Malaysia and Singapore during Chinese New Year. Is one of the traditional cookies of Baba and Nyonya in the early days. I have made two different types of pineapple tart for this year. One is the open-faced pineapple tart where the pineapple pulp is exposed, that is the pulp is placed on a butter cookie which I made with a flower cutter. The other type is a soft and melty pineapple tart whereas the cookies were made of butter, cream cheese, whipping cream, and egg yolks. The pineapple filling is wrapped inside, and the outer layer is covered with the cookie dough which is rolled into a ball shape. What made these two varieties of cookie dough different from one another? I'll say that the first variety has a pastry crumb that is really buttery. The greatest melt-in-your-mouth pineapple tart is the second kind. The cookie dough is somewhat soft, similar to the cake batter, but it is not sticky. In contrast to the open-

  Everyone is familiar with steamed  turnip cake or radish cake. Have you ever tried stir-fried radish cakes or Chai Tow Kway?  Chai Tow Kway is a common dim sum of Teochew cuisine. It is also popular in Singapore and Malaysia. Why is Chai Tow Kway called radish cake? In the Hokkien dialect, chai tow means “radish “, while kway means “rice cake”. The dish was originally from Southern China, and Teochew immigrants brought it to Singapore in the late 19th century. You can prepare your own radish cake, cut it into pieces, and fry it till golden on all sides if you want. Alternatively, some people buy ready-made radish cakes and cut them into pieces. A higher radish-to-flour ratio is possible when making your own radish cake, which is also quite satisfying.  A hawker stall will ask you whether you want black or white chai tow kway when you order it.  The black version has a sweeter black sauce while the White version has chilli. I don't use the sweeter black sauce in my recipe, and it

Pandan leaves are Malaysian favorite flavoring. It adds flavour to rice and dessert. Additionally, Malaysian delicacies use it as a natural green colouring. They refer to it as Asian vanilla. Coconut and pandan always go nicely together. The batter for my pandan crepes with coconut filling also incorporates coconut milk. Even western delicacies like coconut pandan panna cotta, coconut pie, and pandan coconut latte use these two ingredients. Today I am going to use these two ingredients to make a beautiful spiral pandan coconut mantou. This bi-coloured mantou are soft and have a faint pandan coconut flavour in the mouth. The more you chew, the more you bring the fragrant out. When the two colours dough are rolled together, you will see distinct layers of dough. Make some to freeze or refrigerate in the fridge. And it will be as soft and delicious as streaming for breakfast. The dough can be made using a few different techniques. If you have powerful forearm muscles, you can adop

The glutinous rice chicken (Lo Mai Gai) is soft and gingery, paired with savory chicken pieces, shiitake mushrooms, and Chinese sausages, making this dim sum a favorite of many people. It is not difficult to make glutinous rice chicken at home. As far as the chicken and mushrooms are marinated well and the steamed glutinous rice is mixed with the mixed sauce, it can make a delicious glutinous rice chicken in a dim sum restaurant. The steamed glutinous rice chicken can be frozen in the refrigerator. When you want to eat it, take it out and steam it until it softens, and you can enjoy the hot and fragrant glutinous rice chicken. When talking about glutinous rice, I believe that many friends are having problems cooking glutinous rice,  such as too much water in the rice. Rice that has been overcooked or thatbis too sticky to eat has a harsh texture. To make glutinous rice chicken, getting the rice done is the most important key.   Let me share with you how to cook perfect glutin

Crispy cauliflower fritters are super addictive!! They are like a vegetarian version of chicken popcorn and taste great with my own made Bang Bang Sauce. These cauliflower fritters are so crispy and tasty that you will need to prepare a second batch. The batter can be made up in advance!  Since they are best consumed immediately after being fried, if you are unable to consume them all at once, fry only what you can and store the remaining batter in the refrigerator for future use. I make the batter with two types of flour: regular flour and rice flour or cornflour. I've discovered that although cornflour will provide a batter with a stronger crunch, rice flour will produce something that fries up light and crisp. Both are delicious.    Cauliflower fritters taste great with some sriracha, ketchup, or cheese sauce on the side. But I am serving it with my own homemade Bang Bang sauce. This sauce is good with seafood, but you can whip it up and use it on meat or veggies to add a sw