jessiefoodinthekitchen

  Whenever I selected western meals from a restaurant's menu. My go-to choice is always chicken chop. I don't eat beef, pork chops are too dry to eat, and lamb chops turned up rough and chewy simply because they were overcooked. One of the reasons I love Chicken Chop is because the meat is always so tender and flavorful. There was an interesting question that popped out from a 10-year-old kid. Does chicken chop a western dish? It may come as surprise to some, chicken chop originally comes from Malaysia. In the early days, Hainanese immigrants in Malaya invented the chicken chop in support of the British colonial taste, so Malaysian refer chicken chop as a western meal. Although I like to eat chicken chops, there are only two flavors when I eat out every time, which are black pepper sauce or mushrooms sauce. Extremely worn out with the sauce. Today, I am going to cook this chicken chop with a different sauce – mushroom chicken chop with coconut milk. Western food will alwa

This salad dressing is perfect for peanut lovers! This vegan, simple peanut dressing is not overly spicy. Similar to satay sauce, which is made from raw, ground, roasted peanuts, but much easier to make. One of my favourite ways to eat vegetables is with this peanut dressing. We frequently think of the Indonesian dish Gado Gado when we discuss vegetable salad with peanut sauce. Sort of like mixing any kind of vegetable with peanut sauce. In other words, the peanut dressing serves as the true core of this salad. By drizzling on a sweet, savoury peanut sauce with a hint of sour flavour from tamarind paste, this peanut dressing will make the basic veggies utterly delicious to everyone.   I tried this recipe with water spinach (kangkong), shredded carrots, tomatoes, boiled egg, fried tofu, and cucumber. I even mix the sauce with rice vermicelli. Taste amazing. You may try it with cabbage, beansprouts, cauliflower, breed beans and chayote. As far as you get the sauce right, the rest is up

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