Kristygourmet Cook Book

HERE, what else you can work out with your air fryer ???  Yeap, the easy pitsy homemade scones. This is something you shouldn't miss out. Best to enjoy it with family & friends for afternoon breakie, and even merrier to enjoy it fresh from your air fryer instantly. Please read on for more. Ingredients : 250gm  all purpose flour 3/4 TB  baking powder 1/2 tspn  salt 30gm  cold butter, chopped 130ml   cold milk 100ml   water handful of raisins & some dried cranberries *20ml  milk for brushing the top dough Method : (1) put together flour, baking powder & salt till well cooperated. (2) add in cold butter and rub by fingers till everything is well combined, as picture shown below. TIPS  : you may replace all purpose flour to self raising flour then omit the baking powder. (3)  next, stir in the mixture of milk and water till soft & sticky dough is formed, as picture shown the above. (4) now, transfer sticky dough to floured working table

This is a well recognized confinement dish to most Asians. Red yeast wine rice vermicelli is normally serve to post-natal mothers for breakfast or lunch during their confinement period. According to the elderly, it is the best food source to keep the mother's belly & womb warm up early of the day. In Malaysia, this dish is wildly sold at many  food stalls with just reasonable price. These days red yeast wine noodle is not just the confinement food source, it is also something that others can enjoy. It is very common that mee suah is used in cooking red yeast wine.  Mee suah  is of flour unlike the rice vermicelli. It is easily cooked & turn soft. Ingredients : 4 cups  water 150ml   homemade red yeast wine 2 tbsp   homemade red yeast paste 1/2 tspn   salt 1 tspn   vegetable granule fried ginger oil with fried ginger handful  fresh black woodears, thinly sliced handful of chicken shreds, marinated with salt & pepper 1 or 2 fried egg some cilantro *1

Red yeast rice  is also called as red fermented rice or red koji rice. Red yeast rice is widely used in many Chinese cuisines for instance home brew red yeast glutinous rice wine. Red yeast wine is mostly consume by post-natal mothers to maintain their health after delivery. It helps in blood circulations and also best for belly warming after giving birth. But these days rice wine is also widely used in many restaurants to produce specialty dishes. And I'm sure you will like this too. So, here's what I did. Ingredients : 2kg  glutinous rice, rinsed 3 tbsp  sugar 2-1/2 chinese wine yeast, pounded 200gm     red rice yeast, pounded (Note : I have to apologise for the earlier ingredients which was wrongly writen. Please take note to the changes) Method  : (1) cook glutinous rice with more water compare to usual days. I'm using a rice cooker. It took me 2 rounds to get the 2kg of rice ready. (2) once the rice is cooked, spread them to a bigger tray to let them cool

Cellophane noodle also called as glass noodle or 'dong fun' in Chinese. It's a translucent colour like noodle unlike rice vermicelli. Glass noodle is often used in making 'dong fun' soup and some stir fried vegetarian dishes but when time goes by more varieties available here & there . The most I like about it is in making stir fried or braising in gravy where the noodle became so flavourful after the absorption all sort of tasty sauce mixture. Ingredients : glass noodle, soaked for an hour 2 eggs 2 red chilies, thinly sliced a bunch of spring onion, cut 100gm  beansprout, cleaned Seasoning : 4 tbsp  vegetarian oyster sauce 1 tbsp  light soy sauce 2/3 tbsp  dark soy sauce a dash of pepper 2 cups water Method : (1) fry eggs by stirring it constantly to get them scrambled, then set aside. (2) preheat wok/pan with 1/2 cup cooking oil. (3) stir in all the seasoning and bring to boil. (4) add in glass vermicelli and let to cook still gravy alm

Hubby bought a few kilos of live fresh water prawns on our last trip travelling during the Chinese New Year, at  Tanjung Tualang, Perak state.   Tanjung Tualang  is a very small town and large fresh water prawns is  the main attraction of this area. These prawns are widely breed since many years ago at most of the abandon tin mining area. These fresh water prawns are actually hubby's fishing bait.  hehe.....  However, there's still some dead ones after a long distance travelling. He doesn't mind I used some of them. I have to plan wisely cause only limited prawns I have in hand. It actually reminds me of using it on ' heong dei mei ' (in cantonese) or ' xiang de mee ' (in mandarin). Whereas, both brings the meaning as fragrant deep fried vermicelli  hidden below. Well, I guess the pictures says it all ! :o) These are the fried vermicelli that I made my own. I used roughly about 400gm vermicelli for frying. Slightly loosen the vermicelli and then fry th

Recently, I've given an opportunity to taste test this SLIM MEE dried noodle direct from  Nutrisanne .  This is a 100% vegan noodle, NO preservative, NO GMC and its high-fibre, which helps to absorb more flavouring easily. Over more it is quick and easy to prepare. All you need is just a 3 minutes boiling time then transform  it into anything as desired. And I have chosen to make a simple stir fry vegetables egg noodle. (IMPORTANT NOTE :  This is NOT a paid post nor advertisement) Ingredients : 1 packet (of 4) SLIM noodle 3 eggs, do not beat one big bunch cilantro, washed and cut into bite size one bunch of grated carrot one red chili, seeded and sliced a quarter cabbage, thinly sliced 1 large onion,  sliced Seasoning  : 2 tspn  black soy sauce 2 TB   light soy sauce 1/2 cup  vegetarian oyster sauce 1 tspn  vegetarian granules salt & pepper to taste 1 TB  sesame oil Method  : (1)  bring a pot of water to boil then cook dried noodle till soften (cooke

This is a gluten-free recipe which is made of purely rice flour & coconut milk. You'll be fascinated how beautiful this  Apom  looks ! The holes were created when I'm cooking it on a frying pan. There is actually a special mould for cooking this  Apom.   Here's where my inspiration came from,  Alan @ Travelling Foodies.    Apom  its originated from traditional Indian cooking which the texture is quite similar to  'dosai ' and it is both made of fermented rice batter as well. However,  nyonya version  is a bit thicker more alike to the western pancake and it is usually serve with  sweetened banana gravy (kuah pengat pisang) .  Please read on for more. Here's what I did. Ingredients for  Apom batter   : (A) 5gm   instant yeast 1 tspn  sugar 60ml  warm water (B) 300gm   rice flour 1/2 TB   glutinous rice flour 1/2 TB   tapioca flour 1/2 tspn   salt 500ml    coconut milk (C) 60gm    rice flour 410ml   coconut water 3  pandan leaves, k

Preparing napa cabbage dish is a challenging task. Anyone agree with me ? How many recipe can you actually search under this category.... other than kimchi, cabbage roll, vegetarian dish and soup ? Napa cabbage isn't my family thing but today I managed to catch their attention to dig into this refreshing dish. That is a good sign indeed. This refreshing pickling cabbage is also perfect to go along with  Banh Mi  @ The Vietnamese sandwich. Note :  My apology to all readers that I have actually missed out the vinegar on my recipe earlier. Ingredients : one quarter   napa cabbage , sliced 1  Japanese cucumber,  sliced 1  carrot,  julienned 2  bird eye chilies one bunch of cilantro,  chopped 1/2 cup   water 1/2 cup  vinegar 140gm   sugar 1 inch  ginger, julienned Method : (1)  bring water to boil then add in sugar till dissolved, off the heat then throw the fresh ginger and leave to cool completely. (2)  bring a pot of water to boil then off the heat, blanched cab

You can easily found curry laksa almost every single corner of Malaysia, from the North to the South. However, still different places give you different flavour of curry laksa. There are  Malay laksa, Nyonya laksa, Chinese version laksa and also Siamese Laksa . The Chinese curry laksa is the most commonly seen and available throughout places. I knew I have to try it out at my own kitchen at least once and I did !  Yay..... At the beginning, I thought of using  daun kesum  instead of  curry leaves  in my laksa. But after a second thought, I still going back to  curry leaves . For your info, I did tried one bowl of laksa with  daun kesum  and tasted really good & unique. Ingredients for  blended paste  : 10  candlenuts, pounded 5cm  galangal/ blue ginger, sliced 5cm  ginger, sliced 5cm  fresh turmeric, sliced 8  large shallots, cut small 10  garlic cloves 30  dried red chillies, soaked in hot water till soften 50gm  dried shrimps, soaked in water till soften 8