Kristygourmet Cook Book

My roti cheese sandwich roll is actually inspired by LIANG. I remember a few weeks back my daughter and I went for a movie, saw this LIANG stall and bought one to try. Oh wow, it was so good !  I knew I am going to try it out in my home kitchen some day and finally I did it. I am truly happy. It was really yummy. Even my kampung boy hubby also gave me thumbs up.  haha.....   Please read on for more. Note :  Please email me directly if there's any questions. Thank you. Ingredients : one packet of ready made roti canai (I used Kawan brand original) 5 eggs (one egg for each roti) pepper & salt to taste some spring onion, thinly sliced shredded cabbage cherry tomato mayonnaise Method : (1)  preheat frying pan then rub frying pan with a thin layer of butter or cooking oil. (2)  once the heat is warming up, place in a piece of ready made roti canai and cook over medium heat till brown with both side. (3) in the other hand, beat an egg t...

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...

Ingredient for  Black treacle Chinese sponge  : 4 large egg white 70gm  brown sugar 4 large egg yolk 48gm  all purpose flour 12gm  corn flour 1/8 tspn  baking powder (optional) a pinch of salt 3 TB  corn oil 1/2 TB  black treacle sauce Method : (1)  beat egg white till foamy then gradually add in sugar and beat till stiff. (2)  now, add in egg yolk one at a time and beat till it looks pale and stiff. (3)  next, fold in flour mixture in 3 batches till everything is well cooperated. (4)  once its done, stir in black treacle sauce and corn oil till well mixed. Then transfer batter to a 6" tray lined with parchment paper on bottom. (5) finally, bake at preheated oven 175'C for about 10 minutes then 160'C for another 30 minutes to till tester came out clean. (6) leave cool by placing the tray up side down for 20 minutes before invert from tray. Ingredients for  Frappe cream  : (A) Custard crea...

Ingredients for  Pastry Dough  : (A) 120gm  all purpose flour 15gm icing sugar 45gm  cold butter, chopped 70ml  cold water (B) 110gm  all purpose flour 70gm  shortening * Homemade Dou yong filling  :  400gm  (divide into 10 portions 40gm each) * 5 pcs  salted egg yolk * some black sesame for topping * egg glazing : 1 egg yolk mixed with 1 tspn milk Method : (1) in one bowl, combine ingredients (A) except water, rub butter & the dry ingredients till well cooperated. Then add in water to form a non-stick soft.dough. Knead to smooth then set aside. (2) in another bowl, combine ingredients (B) till everything well cooperated then divide into 10 portions. (3) at the same time, divide dough (A) into 10 portions as well, then wrap ingredient (B) into (A) and sealed to form a ball. And leave aside to rest for 20 minutes (4) for further rolling method, please refer here,  Chinese Pastry ,  or  he...

Ingredients : ( for 4 buns ) 6 pcs   5" square pastry puff, cut into half 60gm  chocolate, divide into 4 portions 1 egg yolk mixed with 1 tspn  milk for glazing Ingredients for  chocolate ganish  : 150gm   chocolate, chopped 150ml   full cream milk 1/2 cup  cocoa powder for dusting Method  : (1)   divide all pastry into half, then arrange pastry one after another by overlapping the edges, before that brush tiny a bit of egg glazing to each edges. (2)  place in the chopped chocolate to one end and then roll it up like a swiss roll. ** Tips :  roll it loosely so that the pastry will works better during the expansion while baking it. (3)  now, place all rolled pastry to baking tray lined with silicon sheet. Brush with egg glazing then go straight into the preheated oven and bake for 20-25 minutes at 230'C or till nicely puff & brown. (4)  once its done, leave to coo...

Ingredients with  Tangzhong  : 2 TB  all purpose flour 1/2 cup  water (cook over medium heat till thickened, leave cooled) 350gm  bread flour 150gm  all purpose flour 2-1/2 tspn  yeast 70gm   sugar 1 tspn   salt 1 egg 150ml  warm milk 50gm   cold butter, diced * egg glazing  :  1 egg beaten with 1 tspn milk * one block of cheddar cheese, grated * 150gm   cold butter, cut into 12 portions * 1 cup  sugar for topping Method  ； (1)  combine both flour, yeast & sugar and mix well. (2)  now, add in milk, egg & tangzhong paste and stir to form a sticky dough. (3)  next, add in butter & salt, continue kneading till smooth. (4)  leave dough to rest for an hour or till double in size. (5)  when ready, punch dough to release excess air and knead till smooth. (6)  next, place dough to working table and divide into 12 portions (abou...