Kristygourmet Cook Book

This is something I don't make often which is extremely addictive. I am terribly addicted to the aroma, the sweet sensation and the exotic flavour of it. Never get enough of it.....  haha....  That is why I don't make this often. I made this continuously in two days and ran out of palm sugar in the second day. So, have no choice that I have to use brown sugar which is not AS good as the palm sugar ones. However, still addicted to it ......  haha.....  Please read on for more. Note :   Kindly email me directly if any quiestions. Many thanks Ingredients : (A) Bottom Layer 500ml  water 145gm  sugar 300ml  thick coconut milk 10gm  agar-agar powder 1/3 tspn  salt 400-500gm  chendol * 1 cup readymade Azuki beans (B)  Top Layer 500ml  water 160gm  palm sugar/brown sugar (50%/50%) 300ml   thick coconut milk 10gm   agar-agar powder 1/3 tspn  salt Method : (1)  for ingredients (A), combine water, coconut milk, sugar, salt & agar-agar powder and bring it to boi

My first experience in making crispy veggie flakes. Normally, many of them used kale to make into kale chips. Kailan has the more or less similar texture with kale, so I tried it out and it came out wonderfully. It's crispy and flaky at the same time. Please read on for more. Note :  Kindly email me directly if there's any questions. Thank you. Method : Get a bunch of kailan and just collect the green part, wash thoroughly and dry it up with a towel then cut into thin shreds. Next, fry them in hot oil till turn into dark green colour mean its done. Set aside to drain the oil. Or you may use an oven to bake at preheated 200'C for about 15 minutes then flip and bake for another 5 minutes. Finally, sprinkle on some salt to taste and keep into an air tight jar for at least 2-3 days.