Jessie Koo

Jessie Koo

i am a gal who have a passion for shoes.
Jessie Koo
More ideas from Jessie
Honey Wings recipe - While most people perceive chicken as boring, I personally think that chicken—with the right recipe and preparation—can be very versatile and delicious. And I feel very lucky to be a Malaysian because the Chinese, Malay, and Indians in Malaysia have many creative ways and interesting recipes when it comes to cooking chicken. #malaysian #chicken

Honey Wings recipe - While most people perceive chicken as boring, I personally think that chicken—with the right recipe and preparation—can be very versatile and delicious. And I feel very lucky to be a Malaysian because the Chinese, Malay, and Indians in Malaysia have many creative ways and interesting recipes when it comes to cooking chicken. #malaysian #chicken

Bak Kua (Malaysian Jerky): Certain food brings back nostalgic memories of the bygone times and the tastes linger in one’s mind and transcend time, for example: bak kua (肉干) or Malaysian version of jerky–little squares of dry-treated meat charcoal-grilled to perfection, with flavors so sublime words can’t even begin to describe.

Bak Kua (Malaysian Jerky): Certain food brings back nostalgic memories of the bygone times and the tastes linger in one’s mind and transcend time, for example: bak kua (肉干) or Malaysian version of jerky–little squares of dry-treated meat charcoal-grilled to perfection, with flavors so sublime words can’t even begin to describe.

Claypot Chicken Rice 瓦煲雞飯 by My Cooking Hut 1 chinese sausage 4 chicken thighs, cut to bite size pieces 2 tbsp oyster sauce 1 tbsp dark soy 2 tbsp light soy 2 cloves of garlic, chopped 1 tsp cornflour 2 tbsp of rice wine 1 inch ginger, julienned 1 tsp of salt ½ tsp of pepper 1 tbsp brown sugar 3 spring onions, finely chopped 5 dried shitake mushrooms, soaked in warm water for 20 minutes 2 cups rice 3 cups chicken stock

Claypot Chicken Rice 瓦煲雞飯 by My Cooking Hut 1 chinese sausage 4 chicken thighs, cut to bite size pieces 2 tbsp oyster sauce 1 tbsp dark soy 2 tbsp light soy 2 cloves of garlic, chopped 1 tsp cornflour 2 tbsp of rice wine 1 inch ginger, julienned 1 tsp of salt ½ tsp of pepper 1 tbsp brown sugar 3 spring onions, finely chopped 5 dried shitake mushrooms, soaked in warm water for 20 minutes 2 cups rice 3 cups chicken stock