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)...

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...

For the past two weeks, I hardly have time to prepare meal and yet still have to cook something nice for the kids and hubby who is still in the hospital. He is fine ! Just that the doctor won't allow him to discharge, unless his blood test shown malaria negative continuously 3 days in a roll. Hopefully, he'll be able to come home tonight to celebrate Father's Day !  During this moment, I really need something fast and simple to prepare. And immediately potato latkes floated up in my mind. OK, I'm going to work on that.  Latkes  is very popular in the European countries and Middle East as well. Latkes is actually potato pancakes and its the traditional Jewish food. It is usually eaten on traditional festive holidays, for example  Hanukkah. This is an easy bitsy simple dish and I pretty sure everyone will love it. Ingredients : 5 large potatoes, thinly grated salt & pepper to taste 1 tspn  vegetable granule 2 eggs, beaten 3 TB  all purpose fl...

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 ...

We're celebrating Wesak Day on this coming Friday. Wesak Day is the most important festivals of the Buddhists in Malaysia and fall in the month of May. It is celebrated to commemorate the birth, enlightenment and death of Lord Buddha because according to Buddhists, all the three events took place on the same lunar date. The celebration for the Wesak day begins much before the dawn when the Buddhists gather in Buddhist temples for worship all over Malaysia. The celebration is done with prayers, chants, offerings and giving alms. The Buddhist eat a vegetarian diet prior to the festival in order to cleanse and purify themselves. For me, I'm not going to the temple. So, just do my praying at home with all these steamed fatt kuih. You can  click here   for more info. Ingredients : (A) 100gm warm water 1 tbsp flour 1 tbsp sugar 10gm yeast (B) 350ml water 300gm sugar 1 tbsp ros syrup/ 1 tspn red colouring (for brown sugar version : 200gm...

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...

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...