Kristygourmet Cook Book

After years of bread making,  I really love the prefermented dough making version. It has proved that the bread actually turns out really moist and lasting.  And one of the most commonly known is the gelatinized method by  Alex Goh .  Once again, I'm working out another delicious bread from his bread recipe. Hope you guys will love it too ! Ingredients : (recipe adapted to  Alex Goh ) Gelatinised dough : 100gm  bread flour 70ml  boiling water (mix together to form a rough dough then rest for 1 hour) Main Bread dough : 300gm  bread flour 100gm  all purpose flour 2 TB  milk powder 80gm  sugar 1 TB  yeast 1 tspn  salt 175ml   tap water 1 egg, do not beat 60gm  cold butter, chopped 100gm   walnut, toasted & chopped Fillings :    350gm   cream cheese, softened at room temperature                   150gm  icing sugar ...

I can't believe it myself that I'm actually making  keropok lekor  !!! Gosh, never in my life I would imagine myself making this, Terengganu fish cracker ! Its hubby favourite. I actually wanted to buy some of these during my last visit to Terengganu but hubby said NO ! However, I knew I'm going to give this a shot when I reached home and this is it. I have fulfilled it.  Keropok lekor  is the specialty of the east and it is normally made with small fishes or leftover fishes from the market place. Unlike the common fish cracker which is thin and crispy,  keropok leko r  is slightly thicker and fishy flavoured. And I have chosen to use   ikan kembung (scomber or bloating fish ) for the test run, cause its cheap and meaty compare to other small fishes. Ingredients : 1 kg   ikan kembung or bloating fish 1/2 cup  water 1 tspn  vegetable granules 2 tspn  salt 1 tspn  pepper 200-250gm  tapioca starch Meth...

This  wife biscuit  is a very popular Chinese pastry in China and Hong Kong. Its a traditional Cantonese flaky pastry filled with soft candied winter melon. And there is actually a story behind this cake,  please refer here  if interested. . My schedule is quite tight actually. However, glad that I still be able to bake something for her. She's heading back to Uni tonight by taking a 12 hours bus ride. Hope she enjoyed all the home cooked food during her one week stay. Anyway, she'll be back again for her 3rd semester break in another month. This is the winter melon filling that I prepared. Ingredients for  winter melon filling  : 100gm  candied  winter melon , chopped 20gm   roasted sesame seeds 100gm  sugar 140gm  cooked glutinous rice flour (koh fun) 40gm    shortening 230ml   boiling water Method :   Combine cooked glutinous rice flour, sugar & shortening and rub till well cooperated...

Another long waiting recipe from my list to do ! Finally, I have time to work this out recently. This  alkaline rice cake  is quite similar to  chwee kuih , the common steamed rice cake. The only difference is the additional of alkaline liquid to the batter or some may use borax, which created a chewy & springy texture to this cake. This is actually a heritage Hokkien snack dish and it is normally served with gula melaka coconut gravy & spicy dried shrimp paste. Does it sounds good to you ! The water did help a lot to smooth up the surface beautifully. (Recipe inspired by chef Agnes Chang) Ingredients : 150gm   rice flour 1 TB  tapioca flour 1/2 TB   wheat starch 1/2 tspn  salt 1 tspn  alkaline water / lye water 600ml   water 1.2 TB  cooking oil Method : (1) combine all flour, salt, 300ml of water & alkaline water and mix well then set aside to rest for 30 minutes. (2) next, bring the remaining water to ...