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 ...

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)...

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...

I made some sambal sauce today to stock up for my daily cooking. I normally will make in batches once in 2 months time or sometimes once in six months. Though I don't use it everyday, just stock up for emergency >o<  You never know, right !  haha.....   Please read on for more. Note : Kindly contact through email if you have any questions. Thank you. From the kitchen of  My Little Space  >o< Ingredients : 40 dried chilies, cut and washed 10  red chilies, seeded & sliced 8  shallots (medium size), sliced 5 cloves  garlic 3 stalk   lemongrass, take only the white part & sliced 1/2" toasted Belacan 2 tspn  asam paste (Adabi asam paste) some water salt to taste 1 tspn  granules 1-1/2 cup   cooking oil 2 TB  gula melaka/brown sugar Method : (1)  after cut and washing dried chilies, then cook it over medium heat till soft about 15 minutes. Discharge chilies from hot w...

Another hectic day or rather a headache day, sometimes really no idea what to prepare for the family, as the father and son love different dishes  ....haha  ..... I tried not to cook extra dishes cause they don't like taking leftover food the next day either. See what I mean by "headache day" !  Me is OK with anything but not them. So, final decision making spicy food for them. Not actually spicy but this masala chicken tastes a little bit similar to nyonya chicken kapitan, except the smell its different. But very very tasty and best to go with the rice. I am glad I am making the right choice. Please read on for more. Ingredients for  simple pilaf rice  : 2  bay leaves 2  star anise 1  cinnamon stick 5  cloves 1 tspn   cumin powder (mixed with 2 tspn water) 1 shallots, sliced 2 cups  rice, wash & rinsed 2 cups  water some olive oil Method : (1)  heat up a pan with some olive oil and saute sliced sh...

Recently I've been busy watching some really nice K drama. Now, I am in the mood wanna to make some Korean dishes.  haha.....  I haven't done much Korean food for a while especially when my kids not around. I am glad my boy is back and will be around for some time, I am taking this opportunity to discover more delicious recipes. And this recipe is actually inspired by  Seonkyoung Longest   and I am trying to make it into a halal dish by using chicken meat. And it is actually quite good and interesting too. Please read on for more. And here is what I did from scratch. Since some ingredients are not available here, I just substitute with other items. It works pretty well actually. Ingredients : 2 large  chicken thigh, deboned (or 3 medium size) 1 large yellow onion, sliced 1 green chili, sliced 1 red chili, sliced 2 stalk of spring onion, cut into 1" length 1 TB  toasted sesame seeds Ingredients for  marinade :  3 cloves garlic, min...

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.

My roti cheese sandwich roll is actually inspired by LIANG. I remember a few weeks back my daughter and I went for a movie, saw this LIANG stall and bought one to try. Oh wow, it was so good !  I knew I am going to try it out in my home kitchen some day and finally I did it. I am truly happy. It was really yummy. Even my kampung boy hubby also gave me thumbs up.  haha.....   Please read on for more. Note :  Please email me directly if there's any questions. Thank you. Ingredients : one packet of ready made roti canai (I used Kawan brand original) 5 eggs (one egg for each roti) pepper & salt to taste some spring onion, thinly sliced shredded cabbage cherry tomato mayonnaise Method : (1)  preheat frying pan then rub frying pan with a thin layer of butter or cooking oil. (2)  once the heat is warming up, place in a piece of ready made roti canai and cook over medium heat till brown with both side. (3) in the other hand, beat an egg t...