jessiefoodinthekitchen

Every part of the chicken makes a delicious dish. Do you agree? Chicken feet, wings, and necks are also quite popular in addition to chicken. Such treats can be found at numerous food stalls. Even though the meat on chicken feet is not particularly flavorful, I find that the more I eat, the more I want to lick my fingers at the end.  Chicken feet can be eaten in a variety of ways. Chicken feet broth, braised, soup, fried, cold dish, sweet and sour, and more variations are all available. The taste of the chicken feet is excellent regardless of the cooking method. There was once my husband, and I went to visit my brother and I made one or two dishes there. Lemongrass chicken feet was one of the dishes that I made that day. I was initially concerned that they wouldn't enjoy this cold food because not everyone enjoys cold food. My nephew commented that the taste was bland. That was because I prepared the chicken feet in a tray overnight.   The sauce is entirely at the bottom. The a

Do you like asam pedas dish? Asam Pedas, or literally "sour Spicy" is very different from curry. It does not contain coconut milk and is not as thick as curry. The taste is slightly spicy and very sour.   In the early days, people assume that this asam dish is very monotonous, which consist just meat and the sour soup. However, it has been changed to a new version that includes tomato and okra or even eggplant. Traditionally, mackerel fish was used to prepare this asam meal. However, you are free to cook with any type of fish you like. In addition to asam pedas fish, you may also feel free to diversify these asam pedas dishes from using prawns, squid, beef, mutton or even asam pedas chicken, which is what I would like to share with you today. Frankly, I don't always make my own asam paste, but when I do, I can really taste the difference in the flavour and complexity, and it truly makes your asam dish unique. In addition, I can control the heat level, especially for

Are you craving a real mango treat? This Mango Mousse Cake is a decadent cake made of a moist sponge cake topped with a creamy mango mousse, then finished with a sweet mango mirror graze topping. This mango mousse cake comes with three layers. The layers consist of a base of sponge cake and the mango mousse filling mixed with fresh mango puree and whipped cream. To improve the structure of the cake, I added gelatin to the mousse filling. The third layer of the cake was topped with mango mirror glaze and was surprisingly amazing. This is a “safer cake” especially for those who do not have a good skill to frost the cake. You can decorate the cake anyway you like. I made jelly fruit balls to garnish this mousse cake. I would like to point out the fruit jelly balls, which were inspired from the jelly moon cake recipe. I made the jelly balls in 3 different flavour which are, mango, papaya, and yogurt. You may pick any fruit you prefer or skip this stage if you do not want to make this c

Have you heard of tempeh? Traditional Javanese soy food called tempeh is created from fermented soybeans. Although it is Indonesian in origin, tempeh is becoming increasingly popular in western cuisine. It is also a well-liked vegetarian alternative to meat. Many Malaysians love this simple and delicious dish of sambal tempeh with anchovies and peanuts. If you have not tried tempeh before or if you are looking for a new way to use this tasty ingredient. Check out this amazing recipe. In this dish, tempeh, anchovies, and peanuts are fried till crispy and then coated with SAMBAL SWEET CHILI LIME SAUCE. The sweet chili LIME sauce is the fundamental component of this dish. Sweet Chili Paste , vinegar, oyster sauce, garlic, lime juice, and kaffir lime leaves make up the majority of the sauce's ingredients.    I cook the sauce until it is thickened, then toss the fried tempeh, peanuts, and anchovies with the sauce until all the pieces are coated well. How easy was that!! The tempe

You probably have seen quite a few of my recipes which were made with salted egg yolk sauce. Among those recipes, other than fresh salted egg yolk crumbs, I always added 1 or 2 tablespoons of homemade salted egg yolk sauce to make the dish looks even more creamy. Before that, I never known that salted egg yolk sauce in a jar was being sold in the market.   What I found on the supermarket shelf was salted egg yolk powder, which today’s restaurant chefs are latching onto people’s love for them. I bought the powder form, believe me or not, I throw it after being used for not even more than ten times. It is packed in a huge package of 800 grams, hard to finish the whole pack, end up it was expired. The other reason was there was many “side ingredients” for the powder other than just “salted” eggs.   Until one day I bought it from the local bakery that I used to. In fact, this salted egg yolks sauce was not for sell, it was for their own usage. After a small chat with the chef, he sold

This app le tart's flavorful components include a buttery crisp crust, a soft and creamy frangipane (almond cream), and thin slices of mildly sweetened apples that have been tossed with sugar and ground cinnamon. Excellent while still warm from the oven, at room temperature, or even cold. I love tarts with a buttery flavour and crunchy texture. It is simple to make, and making the dough doesn't require a food processor or hand mixer. It is important that your butter is COLD, and I find that cutting it into small cubes makes it much simpler to incorporate into the flour mixture. Frangipane sounds much fancier than it actually is and it is quite simple to prepare and only needs a few ingredients. It is a sweet paste with an almond flavour that is used in many European and French delicacies, including cakes and pastries. It is primarily an almond filling (paste) consisting of butter, eggs, ground almonds, sugar, and flour, and is sometimes referred to as frangipane cream. Spre

  Have you ever heard or ate fried shrimp in typhoon shelter? Typhoon shelters are designated areas in Hong Kong where small to medium-sized fishing boats can take refuge from typhoons. These areas are typically found in bays or harbours. Fishermen anchored their boats at typhoon shelters during the typhoon attack to avoid the storm and were unable to go fishing for a few days. And the fishermen simply used what they had on board and, using a unique cooking technique, produced an unexpectedly excellent dish that later became quite famous among both fishermen and tourists. I would say that the seafood from typhoon shelters is now a dish that is recognized worldwide and is offered in many Chinese restaurants in Hong Kong. There are numerous variations of typhoon shelter shrimps, as you can find when you search for the recipe online. Some advice, fry it with douchi (fermented salty black soybeans) to add flavour to the dish. Some without the douche.   The first time I made this meal