Kristygourmet Cook Book

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...

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.

We have beef rendang and chicken rendang for most of the time but what about prawn rendang ! Just trying out my homemade prawns rendang the other day. Gosh, it was so delicious that, hubby finger licking good.  wakaka......  Something wonderful to share with my readers. Can you imagine the prawn rendang is now on your serving plate ...... yum...yum...yum.... Note : Please feel free to email me if any questions. (Recipe adapted to Raya Ajinomoto ) Ingredients : 100ml  coconut milk (mixed 100ml coconut milk with 50ml water) 2 pcs    kaffier leaves 1 pce    turmeric leaf a pinch of  granules (Ajinomoto) salt to taste 1/2 tspn   brown sugar 1/2 TB    Kerisik kelapa (toasted coconut) 20 medium size prawns Ingredients for  blended paste  : 3 shallots 4 cloves  garlic 6  dried chili, boiled to soft 1 inch   glangal/blue ginger 1 stick lemongrass, take the white part 100ml  cook...

This is another recipe that I have been keeping in my list to do for a long long time and finally, decided to make a small one by using my air fryer. It is a gluten free cake which is really yummy and perfect for those who has celiac disease. And the following recipe can be easily convert into KETO version, by just replacing the sugar to  sweetener or Erythritol sweetener. And then replace glutinous rice flour to almond flour. Not a problem at all. Please read on for more. I just bought a new hand mixer which came with this whisk gadget. Oh dear, I love it so much. It's perfect for making meringue, macaroons & pavlova.  Ingredients : (for 16cm chiffon tray) (A)                                                                  3 egg yolk (size B) 15gm   icing sugar 50ml  ...

Hi... Hi... Hi guys, another yummy recipe from my air fryer again ! I don't made kuih often, but after I owned the AF I started to try out some really nice recipes. Though this recipe required mung bean flour, I hardly seen mung bean flour these days. So, checking around for substitution and finally made up my mind to replace it with tapioca flour and corn flour. I am truly blessed with the out come. Don't you love it too ! Please read on for more. Here's what I did. Ingredients : 100gm  rice flour 50gm  tapioca flour 50gm  corn flour 1 tspn  salt 130gm  sugar 100ml   blue pea flower water 500ml  coconut milk 3 pcs  pandanus leaf Method : (1)  For blue pea flour water, place 30 blue pea flower into 140ml boiling water. Let it sit for 10 minutes then discharged the flowers. (2)  next, stir together 100ml blue pea water, pandan leaf and sugar, and cook over low heat till sugar dissolved. Discharged pandan leaf. ...

Homemade deep fried egg tofu is one of the most popular dish at almost every restaurants around the region. Almost every restaurants I've been to will recommend their signature golden deep fried egg tofu dish. Well, I had finally came to make mine own as well. Ingredients : (recipes adapted from   here ) 500ml fresh soy milk 6 large eggs 1 tspn salt *thickening : 1 tspn wheat starch + 1 tbsp water one sheet seaweed Method  : (1) beat the eggs, salt and soy milk together untill well mixed. (2) stir in the thickening and mix well. (3) pour mixture to a 7" tray lined with aluminium foil. (4) then cover the top with the seaweed sheet. (5) steam for 20mins in a preheated steamer over super low heat. Keep an eye on the mixture after 10 mins and check on it another 10 mins later if the middle is set. (6) remove the tray from steamer once its ready. Leave to cool completely before slicing it. (7) preheat a frying pan or wok with cooking oil. (8) coat the egg to...

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   sa...

I tried this dish at least 3 times somewhere at a road side stall around  Kahang, Johor . It was actually cooked by a Vietnamese lady whom married to the local guy. I have fallen in love with it eversince my first bite.....  wakaka....  So finally, I decided to replicate it and this is my first attempt. Not bad at all ! My only comment is I need more gravy. Otherwise, it is perfect ! Ingredients : 4 pcs  rice vermicelli (preferably individual packing) Cooking oil for frying Method :   soak rice vermicelli for 3 minutes or just about to turn soft then drain (depends on thickness). Preheat frying pan with 3 tablespoon cooking oil then pan fry soaked vermicelli till brown & crispy. Add in cooking oil after each cooking. Ingredients for  prawns   gravy  : 3 cups  water 10 pcs  fresh water prawns, trimmed 1 small fish cake, cut small (optional) salt & pepper to taste (I used 1/3 tspn salt) 1/3 tspn  vegetable...