Kristygourmet Cook Book

  This last time I made my yee sang crackers was by using wanton skin. It was OK but still not good enough cause the texture is crispy instead of crunchy.  It doesn't give me the umphhhhh feeling. Hahaha....... So, I am trying to make the tradition yee sang cracker this year. I have decided to make the vegetarian version which is eggless. Gosh I am so glad I made it. The texture is superb.  Please read on for more. Ingredients : 150gm  all purpose flour 1/8 tspn  baking soda pinch of salt 1 piece  red fermented beancurd 15gm  cooking oil 70ml  water   Method : (1) combine flour, baking soda & salt into a big bowl, mix well then add in fermented beancurd and cooking oil and stir with hand till cooperated or turns into crumb like texture. (2) next, add in water and stir till soft dough is formed. Then set aside to rest for 4 hours. (3)  when dough is ready, dust working table with flour and flatten dough with rolling pin till ...

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 & ...

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 ...

To my dearest reader, as promised I am written down the details as requested. However, more practice may helps to make perfect. So, I hope you will try and have fun. Please read on for more. Ingredients : 150gm   all purpose flour 130gm   glutinous rice flour 1 tspn   yeast 40gm   fine sugar 50gm   gula merah/palm sugar 1 tspn  dark soy sauce 100gm  water 100gm  hot water 2 tspn   cooking oil * extra cooking for coating * some banana leaves for lining or silicon sheets Method : (1)  combine both sugar & dark soy sauce into hot water till dissolved, then stir in water & yeast and let to rest for 5 minutes. But before adding in the yeast, make sure the water is not too warm. Otherwise the yeast won't be able to survive there. (feel with your fingertips) (2)  now, combine flour & glutinous rice flour till well mixed then stir in cooking oil and knead till smooth. At thi...

As requested by my boy, prepared another 2 loaves of cheese bread loaf. One with spring onion sausage & cheese and the other one just plain cheese loaf for myself. Both taste sinfully delicious. I actually using the spring onion sausage bread slices to make pull apart chicken sandwiches. Another deliciousness packed full of super flavour in one. Please read on for more. Ingredients for  dough : 350gm  bread flour 200gm  all purpose flour 3 TB   Parmesan cheese powder 1-3/4 tspn   yeast 250 ml  warm milk, warmed 3 TB  sugar 1/2 tspn  salt 1 egg 50ml   mayonnaise (one small pkt) 3 TB  olive oil **Fillings : 1 stick black pepper sausage, chopped (for one bread roll) ** handful of spring onion, thinly sliced (for one bread roll) *100gm   cheddar cheese block, grated finely for topping Method : (1) combine milk, sugar & yeast to rest for 5 minutes or till bubbling. (2)  ...

I bought a kilo of purple sweet potatoes a few days back and not sure what to make...... I used half of them to make six flavour tong sui dessert and still have another half kilo left sitting there. Oh well, I wanna to make something quick and simple, so that I can go aftering my K drama later on.... haha.... Finally, decided to make sweet potato mousse which is easy to prepare. On the other hand, bake a quick sponge and Swiss roll is the best choice cause no need cake dividing or things like that. Just spread and roll it up. And then end of the story ......  haha. ... Oh mygoodness ....  haha.. .  Please read on for more. Ingredients for  Sponge Cake  : (A) 4 egg yolk 20gm  fine sugar 60ml   milk 40ml   corn oil 70gm  cake flour/all purpose flour 1 tspn  vanilla extract/essence (B) 4 egg white 50gm  fine sugar 1/4 tspn  cream of tartar Method : (1) from ingredients (A), hand beat sugar and egg yolk...

Ingredients for Rice Ball : 3 cups cooked rice （must be soft） 2 pkt x 50gm mayonnaise 1 tablespoon lemon juice 1 canned x 150gm tuna chunks in oil (discharged oil) 3 tablespoon mushroom floss 1 tablespoon nori flakes 1/2 tspn salt 1 tspn mushroom granules 1/2 tablespoon ground black pepper Ingredients for coating : 1 egg beaten 1-1/2 cup bread crumb Method  : (1) Combine all rice ball ingredients and mix well. Then divide into 14 portions with an ice cream scope. (2) Now, press to round the mixed rice between a plastic sheet or you may also use a onigiri press gadget (as picture shown the above) (3) Next, dip rice ball into beaten egg and then coat with bread crumb. Finally, deep fried till golden brown. Do make sure deep fry over medium low heat to get the perfect colour balance. Other than that try use really soft cooked rice for this recipe. If you're using leftover chilled rice then make sure steam it before used.

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 ingr...

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.