Kristygourmet Cook Book

Ingredients : 3 ikan kembung (chubb mackerel) gutted & scaled 8 slices asam keping/gelugor )dried tamarind skin) 6 kaffir lime leaves 20 stalks daun kesum/Vietnamese coriander/mint 4 TB brown sugar 3 tspn  salt 1 tspn  seafood granules 400ml  thick coconut milk 3 cups  water 1 pkt dried thick vermicelli. soaked an hour before boiling(EKA brand) Garnish : 1 small  cucumber, julienned 1/2 pineaaple, julienned 1 red onion, thinly sliced 2 red chilies, thinly sliced 6 stalks  mint leaves, stem removed 2 bunga kantan/torch ginger, thinly sliced 2 lime, cut into wedges Ingredients for Blended Paste   : 7 dried chilies, soaked in warm water & seeded 7 red chilies, seeded and cut into pieces 10 shallots, peeled and cut 1 large onion 2 stalks lemongrass, bottom third only, thinly sliced 3 inch galangal (100gm) 2 inch fresh turmeric (peeled) 6  candle nuts  (optional) 1 TB   belacan  (shrimp paste) (Blend ingredients into paste with some w

The very delicious Hong Kong style Lao Po Bing @ wife biscuit with soft fillings. Hope you will like it too. Enjoy ! Ingredients for  winter melon filling  : 100gm  candied  winter melon , chopped 20gm   roasted sesame seeds 100gm  sugar 140gm  cooked glutinous rice flour (koh fun) 40gm    shortening 230ml   boiling water Method :   Combine cooked glutinous rice flour, sugar & shortening and rub till well cooperated. Now, add in winter melon & sesame seeds then stir in boiling water till soft dough is form. Leave to cool. Finally, divide into 12 portions. Set aside. Ingredients for Pastry Doug h : (A)  Water Dough 100gm all purpose flour 25gm icing sugar 25gm butter 40gm water (B)  Oil Dough 100gm all purpose flour 45gm shortening ** Egg glazing : 1 egg yolk mixed with 1 tspn milk Method : (1) in one bowl, combine ingredients (A) except water, rub butter & the dry ingredients till well cooperated. Then add in water to f

Here's my all time favourite zhongzi 粽子.  I always love my zhongzi loaded with beans and this round made something slightly healthy. Less glutinous rice which is tummy friendly for some elderly. I made with 50% of brown rice and 50% of glutinous rice or maybe you may use Japanese rice @Calrose rice. This zhongzi is very well received by friends who had tried it cause it tastes a bit like 5 grain rice. Still I love the beans .....  haha....  Please read on for more. Ingredients for fillings : 250gm  mushroom, soaked till expand 80gm   dried shrimps, soaked for 30 minutes 1 TB garlic chopped 1 shallots, chopped 4 TB  oyster sauce 3 TB  light soy sauce 2 tspn  pepper powder 1 tspn  vegetarian granules 1 cup water *Thickening : 2 tspn  cornflour mixed 2 TB water Method  : (1)      Drain off soaked dried shrimps and set aside then drain off mushroom and slice into chunks. (2)      preheat wok with 5 TB cooking oil, fry shrimp till fragrant then stir

Hi everyone, as promise here is my banana zebra cake recipe. I am actually has been chased by the left out banana that I bought some day back. Totally forgotten about it. Luckily, found it yesterday and still be able to make something out of it. I made one yesterday with a 9" tray. It was really good but the cake wasn't tall enough for my photoshot.  haha.....  So, made the rest of the banana today with a 8" tray. Gosh, it turns out perfect. Hope you guys will love it too. Please do email me if there's any questions. Ingredients : (size 8" tray) Portion A 7 egg yolk 1 egg 70ml  corn oil/melted butter 120gm  mashed banana 110gm  all purpose flour 1/4 tspn  salt Portion B 7 egg white 100gm  fine sugar 1/4 tspn  cream of tartar Portion C 1 tspn  chacoal powder 1-1/2 tspn  hot water (mix well and set aside) Method : (1)  Portion A : beat eggs till pail & fluffy then add in mashed banana, salt & oil and beat till well combined. (2) 

I haven't been baking X'mas fruit cake for many years cause my boy doesn't like the dried cherry. The other day I mentioned to him that I wanna to make one this year, and he quickly give me the look .....  haha.....  I was like Ok OK no fruit cake !  So after cleaning my fridge, found some leftover kurma @ dried dates & dried figs and decided to clear off by making kurma & date cake. Wow.... it was surprisingly good. Please read on for more. Ingredients : 200gm  dried kurma @ Date, seeded & sliced 200gm  dried figs, sliced 380ml   boiling water 150gm  butter at room temperature 170gm   brown sugar 3 eggs 225gm  selfraising flour 1 tspn   baking soda Method : (1)  soaked kurma and sliced figs into boiling water for an hour or till softened, then puree it with blender. (2)  beat butter and sugar till fluffy then beat together the kurma & fig puree till well mixed. (3) next, beat in egg one at a time till well cooperated. (4) now, stir i

My 2nd attempt making ginger wine. After a 3 whole months of waiting, I am truly happy with the result. It turns out really strong and smell really good compare to the previous batch I made. Just harvested today. Can't wait to try it in my cooking soon .... ginger mee suah, ginger wine chicken, steamed fish, steamed chicken ...... and many more >o<  Please read on for more. Couldn't find bentong ginger, so get the Thai bentong ginger instead. Not bad, at least better than the Chinese ginger. I ngredients : 1kg bentong ginger 750gm (3pkt) rock sugar 6L water 2pcs sweet wine biscuit 2pcs spicy wine biscuit Method : 1. wash ginger then blow dry under the sun, cut into small pcs. 2. bring rock sugar, ginger slices and water into boil, keep boiling for 30 minutes over medium heat. 3. then leave cool overnight. 4. crushed wine biscuit into powder form and set aside, then transfer half of the cooked ginger & water into a 10L glass jar. Add in wine