jessiefoodinthekitchen

  Everyone is familiar with steamed egg.   This is a kind of delicacy that looks simple if you master the technique. Have you ever made egg bean curd or egg tofu with soybean milk. How different of this egg tofu with soybean milk compared with classic steamed egg? There are two differences for both recipes. Firstly, steamed egg using water; egg tofu is using soy milk. Secondly, steamed egg steamed for 3 minutes. Turn off the heat, let it sit in the steamer for 15 minutes; egg tofu steamed for 12 minutes. Of course, the two recipes are eaten differently. Chinese steamed eggs don’t need sophisticated seasoning to impress your palate. Simply add a little light soy sauce and sesame oil. Simply delicious! For the egg tofu, I am going to braise mushrooms and shrimps, serving on the top of the egg tofu.   The egg tofu smothered in a luscious soy oyster sauce with shrimps and mushrooms, had smooth thick sauce.   Ensuring that each bite is delicious and satisfying. In fact, homemade is

Tired of traditional mooncakes? Why not try this agar-agar jelly dragon fruit mooncake that has egg yolk in it? It is cold and pleasant. The cool part is that baking is not necessary.  Fruit season is currently in full swing, and prices are reasonably low as well. It now costs Rm9 per kg instead of Rm15 per kg. It's an excellent deal.   I started to think about alternative ways to consume its remarkable beauty and taste besides as a fruit. The Mid-Autumn Festival will take place in less than a month, so this jelly dragon fruit mooncake is ideal. The technique of making agar-agar mooncakes is simple, but the egg yolk that appears when I demold and slice the jelly mooncake always surprises me. I highly recommend mooncakes with egg yolks since they are more attractive.  These jelly mooncakes are made up of three components which are the egg yolk, the filling, and the skin layer.  Let us get all the ingredients to hand to make this refreshing dragon fruit jelly mooncakes.   I

Do you know about, or have you ever tried "Guo Bao Rou"( 锅包肉 )? It is originated in Harbin, China.   The primary ingredient is pork, but halal restaurants substitute beef for pork. The cooking method of "Guo Ba Rou" is extremely like Cantonese cuisine, sweet and sour pork. Both are sweet and sour delicacies. These two dishes nevertheless differ from one another in some way.    What makes the approach different? Both recipes use pork tenderloin. Sweet and sour pork is made by cutting the pork into strips and coating it with flour or starch, deep fried till golden.   Guo Bao Rou is made by cutting the pork tenderloin into thin slices, coated with batter and frying it until it is golden in colour. The sweet and sour pork is coated with thick sauce which is made with white vinegar, sugar, and tangy tomato ketchup, garnished with pineapple and bell peppers. Guo Bao Rou does not have any extra sauce, but before adding the white vinegar and sugar-based sauce, shredde

The weather is getting hotter and hotter. Make some cold desserts, store them in the fridge, and enjoy a bowl when you get home. That can be regarded as an enjoyable thing. Since it is mango season and there are many mangoes available right now, I thought of preparing Mango Pearl Ball Sago Dew （芒果珍珠丸子西米露） . It is a great dessert to beat the heat. Mango pearl ball sago dew is a dessert made with mango, sago, and glutinous peal ball. It is now a favourite dessert among young people. The cool thing is you can do it yourself at home. This recipe is very straightforward. Just need to pay attention when cooking the sago. The method is also very simple, and you don’t have to worry about the cost or to queue up to buy it. Delicious and affordable. The sago is smooth and elastic, the small balls are soft and glutinous, the mango is sweet, and the milky aroma is added, it is ice-cold, one bite after another. . . can’t stop!   INGREDIENTS 2 medium size mangos 2 cups of orange juice 

Many people have an indescribable liking for potatoes and chicken as a meal. When I have nothing to do, I will think about how to cook potatoes and chicken to turn out another delicious dish. Potatoes and chicken are always a perfect match, but I am getting tired of cooking braised chicken potatoes or curry potatoes chicken.  I am trying a twice cooked method for this time, and it is a super easy dish. I am using chicken wings for this dish. I’m using the middle part of the wings, also known as flats or wingette, and save the drumettes for another dish. Cumin powder serves as an essential ingredient for this dish.  The primary ingredients in cumin powder include cumin, star anise, cinnamon, and other spices. Cumin powder has a distinct flavour and an intense aroma. It is mainly used as seasoning. Whether it is used to season chicken or ribs, cumin powder has a pleasant flavour. This cumin chicken wings potatoes bite dish is quite straightforward, and both the presentation and flavour

  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