Kristygourmet Cook Book

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)...

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...

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 ...

I managed to make these dumplings on last Thurday, on Dumpling Festival day ! As hubby & I don't really like meat in our dumplings, so I decided to make my own. Hubby also craving for my father in law homemade dumpling. Its been two years now, since my father in law passing. According to the Chinese tradition, we are not allow to make dumplings or any other new year goodies for the first year after the older family member passing. I am glad its all over now and hubby can finally enjoy the traditional dumpling passing down by his father. I didn't actually learned the recipe from my father in law, its hubby sibling who told me the usage of ingredients. And BINGO ! I made two kilos of glutinous rice that day. One kilo rice without the five spice flavouring and the other one with five spice flavouring. Both hubby and I, neither of us like dark soy sauce rice dumplings. Rice with dark soy sauce normally represent the Hokkien cause its the tradition passing down from their...

Chinese dumplings is often made or serve during  'Duan Wu Jie' or Dragon Boat Festival . However, nowadays you can easily get them all year round and some even brings it to pay respect to their ancestors during ' qing ming' festival . And alkaline dumpling is my favourite dumpling of all  Unlike the rest, this  'kee zhang'  turns out looking waxy & shinny and the texture is chewy and springy without any fillings in it. And it is normally eaten with plain sugar,  jaggery sugar syrup or kaya jam.  The yellowish colour of the dumpling is NO artificial colour. The colour is actually came from the lye or borax rock. Lye rock  (鹼水头) is easily available at any grocery shops or even supermarket during dumpling festivals. It cost about RM1.00 each and it comes in standard size.  Click for more info regarding  the food grade borax or lye rock here.   However, you may use the bottle lye water but the result is less satisfying compare to bo...