jessiefoodinthekitchen

Do you enjoy eating bean curd rolls? A delicious dim sum dish was served at the restaurant. A mixture of ground pork and other ingredients are filled into the sweet, soft bean curd skin, which is then covered in a creamy, mild sauce. This is a dish that my mother-in-law likes to make for Chinese New Year. Her recipe is different from the dim sum restaurant which is not coated with any thick sauce. Typically, a mixture of ground pork, shrimp, and other ingredients makes up the filling. Usually, she would shape the bean curd rolls, steam them, and store them in the freezer. Place it in the fridge the night before New Year's Eve and allow it to defrost. After that, remove it from the refrigerator and leave it for around half an hour at room temperature. The customary way is to deep fry them and serve them with a dip of chilli sauce. Sometimes I make it as a vegetarian bean curd roll for my brother. I'm using yam instead of pork filling. But today, I want to combine some of the

  In our house, when the kids were little, this dumpling was the best breakfast option. Compared to traditional dumplings, this is considerably delicious, healthier, and easier. Having those lazy dumplings made and ready to re-steam for ten minutes as breakfast for kids or adults makes a big difference during the school weekday morning rush. My family will never tire of eating it every day. Family members will occasionally ask to have it made for lunch or perhaps dinner. The dumpling wrapper is the main ingredient in this delicious treat. I'm using store-bought dumpling wrappers since I want to make this dish as simple as possible. It was purchased from the market. It has a completely different filling than the pan-fried Japanese dumplings called gyoza. It has black fungus and scrambled eggs in it.   Egg gives a simple and nutritious breakfast choice. Black fungus has relatively high protein and fiber.   One thing good about this lazy dumpling is you don’t have to pleats along th

I cooked sea cucumber for the first time, and I really like it, especially the chewy texture. For all these years, I've never considered cooking it since I assumed it would be challenging to prepare at home. It's not too hard to cook this food; the tricky part is soaking the dried sea cucumber in preparation. My husband received a pack of eight sea cucumber slices from his uncle. This sea cucumber weighs about 300 grammes and is about 6 inches long. The fact that this sea cucumber has been cleaned and soaked is the greatest part. This meal is much simpler to prepare because the soaking sea cucumbers step is skipped. I browsed at a lot of recipes on YouTube and recipe books before deciding on a braised sea cucumber with chicken and fresh mushrooms. Came up with this simple, hassle-free way considering the little amount of time I had to cook. In addition to being a luxury cuisine, sea cucumbers have a great deal of medical value. The sea cucumber is slippery (almost gelatin

This stir-fried beef dish is a n excellent weeknight supper option, particularly when juggling routine duties and chaotic situations. In addition to being delicious, this quick and simple stir-fried beef dish is also quite flexible and high in protein. You'll be able to eat well all week long with this amazing dish.  There are a few tips I would like to share on how to make a beef stir-fry that is so tender you won’t even believe it with a beautiful sticky glossy BBQ sauce. One question that comes up frequently is this one. How to stir-fry beef while keeping it nice and delicate. First is how to start off with a tender cut of beef?   Slice the beef against its grain, which shortens the fibers by cutting through them. As a result, the flesh is softer and simpler to chew. Ingredients for the sauce come in second. I know that the common sauces for stir-fried beef include oyster sauce, soy sauce, and Shaoxing wine. But I highly suggest adding BBQ sauce to this recipe. There is al

  These baked BBQ Shao Bao have a flaky and buttery crust that ’ s perfect for an afternoon treat. This delicious snack is referred to as Seremban Shao Bao( 芙蓉烧包 ) Seremban is a city about 45 – 60 minutes from Kuala Lumpur, the capital of Malaysia. When was the first time I ate Seremban shao bao （芙蓉烧包） ? How many years have passed since then? Well, that was two decades ago.   I travelled to Kuala Lumpur to visit a friend. We took a trip to Melaka. She made an intentionally stop at Seremban on our way back so I could try this well-known snack. It’s like a steamed bun or pao, it is pleated, but it's baked in an oven. Usually, green peas and BBQ pork made up the filling. In the early days, if you wanted to eat Seremban Shao Bao, you had to travel to Seremban, to buy it from the headquarters or its branches in Seremban.   It is now available to buy at authorized stalls all around the country. Perhaps they will be sold where I reside in the future.  However, I can now prepare my own

  With this delectable shrimp tomato soup made with scrumptious shrimp, squid, and fresh tomatoes, weeknight dinners just got easier! It's so easy to make, you could have dinner on the table in no time! As soon as the soup is served, the aroma of the fresh seafood is strong and fragrant, penetrating the soup very nicely. The refreshing and sweet tomatoes in the pot or wok make the soup thick, soft, and rich, which also serves to balance off the seafood's strong flavour. Any variety of tomatoes will do, but for the finest (and sweetest) flavour, use the ripest, reddest ones you can find. A good base ensures every soup starts well.   Since  I'll be making this soup with squid and shrimps. Thus, the shrimps stock made from the leftover heads of prawns is even more delicious!    The shrimpy taste is excellent. That will be added to the broth along with a ton of taste and shrimpiness. You are going to sauteing the shrimp head until all the residual water evaporates and then you

Have you ever tried a cake with three flavours? I love coffee flavour, my kids love chocolate flavour, and my husband loves banana cake. If you are also in a situation just like me, can’t decide whether to make chocolate, coffee, or banana cake. Why not combine these three flavours to make a marble cake. This cake is incredibly rich and buttery. A marble cake may look complicated, but it is one batter that is divided and then melted chocolate and coffee is added to one portion. And the mashed banana is added to another portion. The marbling effect is created by placing the banana batter and chocolate coffee batters alternately in a bundt pan, and then running a skewer through the two batters to give it a marble effect. If you just want a banana flavour cake, then omit the chocolate and coffee ingredients from the recipe or vice versa. It’s a very flexible recipe. I usually serve this cake plain. Today, I drizzled the cream cheese frosting over the top which took the whole cake to t