Kristygourmet Cook Book

This is another version of taro balls that I am working with, unlike the common taro ball called "wu kok'. 'Wu kok' has 5 spice aroma and with the hairy outstanding crust and savory fillings. But this version of taro ball is in a very clean flavour, which is sweet and salty and cheesy at the same time. Kind of melting you away.....  haha......   Please read on for more. Note for my dearest readers :  For further enquiry, kindly email directly to me. Thank you. When you are in the market, go look for taro that is around 530gm cause after all the cutting and cleaning it will became 400gm something. Ingredients : 400-420gm  taro (after cleaning) 80gm  sugar 1/2 tspn  salt 1 TB  cooking oil 4 TB  wheat starch **200gm   mozzarella cheese, grated **100gm   bread crumb Method : (1)  wash & skinned the taro, then slice it into small portions. (2)  next, steam for 25 minutes or till soft. (2...

Frankly, I really adored the sunshine colour of pumpkin. After making  the last batch of pumpkin kuih .... yet the result isn't really satisfying me at all. Here, I have another version of pumpkin kuih wanna to show you. This recipe includes very little ingredients which I love about. And the process is quite easy as well. It is best to prepare this at night and leave to cool overnight and then serve it in the morning. Don't that sounds great to you! And here we go. Ingredients : (A)  Pumpkin Layer 900ml  water 100gm   green bean flour 300gm  mashed pumpkin 250gm  sugar (B)  Coconut Layer 350ml   coconut milk 270ml   water 50gm    green bean flour 80gm  sugar 1/4 tpsn  salt pandan leaves (pinescrew leaf) Method  : (1) combine all ingredients (A) into a big sauce pan and simmer over medium till the mixture became thick. Stir gradually and make sure you didn't bu...

Oh my goodness! I have finally found the perfect recipe of my favourite kuih. (clap clap clap!) I've been searching high and low for the kuih recipe that I'm craving for, ever since I have my first bite on it. And finally decided to try  Lena's  Pumpkin Kuih   recipe  out, which she made quite some time ago. Thanks  Lena  for sharing it! But still I think the kuih is too soft to handle even after cooled. So then I tried to add a little of this and that.... Errr .......probably  Sir Einstein   is laughing at me right at this moment (at the other side of the world)!  haha... . Oh dear, Kristy Kristy, what are you doing? And here's the result of my little this & that!!!! Ingredients : 500gm   sweet potato/pumpkin, mashed 200gm   sugar 300gm   tapioca flour/starch 50gm     wheat starch/tung fun 300ml    coconut milk 150ml    water Method : (1) combine together tapioca flour, tung fun ...

My hubby, me and the kids went to pay respect to my hubby's ancestors this morning at Kajang cemetery. Yeah, it's 'Qing Ming' festival ! 'Qing Ming' festival also called as Ancestor Day and it's a traditional Chinese festival on the 104th day after the winter solstice.The 'Qing Ming' Festival is an opportunity for celebrants to remember and honour their ancestors at graves sites. Young and old pray before the ancestors, sweep the tombs and offer food, tea, wine, joss sticks/incense, joss paper accessories, and/or libation to the ancestors. Further infor regarding 'qing ming', please  click here . And this year, I have prepared black glutinous ang ku kuih, Do prepare mung bean paste one day ahead and keep refrigerated. Mung Bean Filling  : 400gm skinless mung bean 8 tbsp sugar Method ： (1)  rinse mung bean thoroughly and soak for 4 hour. (2)  then steam for an hour and mash while it's still hot. (3)  add in sugar ...

This is traditional Chinese Hakka goodies which eaten during any festive celebration. But it's now widely sell in many places as our local street food. The process of making this kind of goodies is very simple with just few ingredients and yet delicious. I used banana leaves as the base because it gives better fragrant. And I have the recipe as follow. Ingredients : Starter Dough Ingredients 150gm all purpose flour 1 tspn yeast 150ml water (mix all ingredients to form a soft dough， then leave for fermentation over night or 10-12 hours.) Main Dough Ingredients 150gm flour 150gm glutinous rice flour 140gm sugar 150gm water colouring Method  : (1) mix all ingredients included starter dough together to form a soft dough. Then leave for fermentation another 4 hours. (2) now, stir in 1-1/2tbsp corn oil/olive oil till well cooperated. (3)  divide dough into 14 portion (by using an ice-cream scoop & then roll into round shape)and pl...

There's a bottle of store bought black treacle keeping in my pantry for quite some time already. I think its about time to clear out the leftover. However in Malaysia, homemade black treacle has been used in many local kuih or desserts since decades and one of the most popular kuih or cake is the black treacle honey comb cake. The cake looks & tasted really unique with all the holes which is quite similar to the  Chinese Ma Lai Go .However, its a whole lot easier these day cause you can easily get the store bought treacle from the shop (Recipe adapted from  here) Ingredients : 3/4 cups  sugar **(original 1-1/4 cup) 1 cup  hot water ** 4 TB  black treacle sauce 125gm   butter, melted 4 large eggs, do not beat 50ml  full cream milk 1 cup  all purpose flour 2 tspn  baking soda 1 tspn  vanilla essence **I used 3/4 cup sugar mix with 1 cup hot water and boil till sugar dissolved then stir in 4 TB black treacle syrup(stor...

OMG..... FINALLY !!! Finally, I've found it ! The exact dumpling skin texture I've been craving for. Thanks whoever it is from the Chinese site , sharing this wonderful recipe without name or blog. The process isn't as easy as I thought to handle compare to the two dumplings I made earlier. It was sticky.  There's no wheat starch needed on this recipe, therefore, the skin turns out less chewy but soft. And this is just the right one ! Ingredients for  Rice dough  : (A) 240gm  rice flour  ( 粘米 粉) 35gm    glutinous rice flour (糯米粉） 480ml   boiling water (B) 90gm   Tapioca flour （薯粉） 2 TB    cooking oil * Extra oil for coating * 1/2 cup  Toasted sesame seeds Chives Filling   :   Please refer here  and double the ingredients for this recipe. Best to prepare the filling an hour before used. Method  : (1)  combine ingredients (A) into a big mixing bowl and stir till well. (2) ...

I actually made two batches of these kuih on the same day. The first one was the crystal clear skin and this one which is commonly seen at most food court or market place. It is made of  rice flour and wheat starch mixture and the texture is softer compare to the crystal skin dumplings. The crystal skin is more chewy. These are no store bought kuih but all homemade on the same day. It only took me one & a half hour to complete them. However, you still need to prepare the chive fillings an hour before used. Ingredients for  dough : 60gm   rice flour  ( 粘米 粉) 90gm   wheat starch （淀粉） a pinch of salt 150ml  boiling water 60ml  water, at room temperature 1 TB  cooking oil *extra cooking oil for coating Chives Fillings   :   Kindly refer recipe here. * 2 TB  toasted sesame seeds Method : (1) combine rice flour, wheat starch & salt into a big bowl then stir in boiling water to form glue like dough, with a...

Honestly, I can't even remember when is the last time I tried making this kind of crystal clear dumpling.  haha....  I bought some Chinese chives this morning just to prepare this kuih. Chinese chives also called as garlic chives  (it actually smells like one too  !). Chives is very popular in Asia, while mostly love to use them in making all kind of dumplings.... the Korean loves to use them in making  buchujeon , the  Korean pancake and some loves to use them in making pan fried flat bread (油饼). And ME, I'm going to try them in making  Teochew  dumpling. Ingredients : 200gm    Chinese chives , washed & rinsed 2 eggs,  beaten 1 tspn   light soy sauce salt & pepper to taste 1/3 tspn   vegetarian granules Method : (1) mix together soy sauce and beaten egg till well blended, then cut chives into 1.5cm length and set aside. (2) preheat a frying pan with some cooking oil, fry beaten egg by stirring it ...