Kristygourmet Cook Book

Hi... Hi... Hi guys, another yummy recipe from my air fryer again ! I don't made kuih often, but after I owned the AF I started to try out some really nice recipes. Though this recipe required mung bean flour, I hardly seen mung bean flour these days. So, checking around for substitution and finally made up my mind to replace it with tapioca flour and corn flour. I am truly blessed with the out come. Don't you love it too ! Please read on for more. Here's what I did. Ingredients : 100gm  rice flour 50gm  tapioca flour 50gm  corn flour 1 tspn  salt 130gm  sugar 100ml   blue pea flower water 500ml  coconut milk 3 pcs  pandanus leaf Method : (1)  For blue pea flour water, place 30 blue pea flower into 140ml boiling water. Let it sit for 10 minutes then discharged the flowers. (2)  next, stir together 100ml blue pea water, pandan leaf and sugar, and cook over low heat till sugar dissolved. Discharged pandan leaf. ...

This is a gluten-free recipe which is made of purely rice flour & coconut milk. You'll be fascinated how beautiful this  Apom  looks ! The holes were created when I'm cooking it on a frying pan. There is actually a special mould for cooking this  Apom.   Here's where my inspiration came from,  Alan @ Travelling Foodies.    Apom  its originated from traditional Indian cooking which the texture is quite similar to  'dosai ' and it is both made of fermented rice batter as well. However,  nyonya version  is a bit thicker more alike to the western pancake and it is usually serve with  sweetened banana gravy (kuah pengat pisang) .  Please read on for more. Here's what I did. Ingredients for  Apom batter   : (A) 5gm   instant yeast 1 tspn  sugar 60ml  warm water (B) 300gm   rice flour 1/2 TB   glutinous rice flour 1/2 TB   tapioca flour 1/2 tspn   sa...

Preparing napa cabbage dish is a challenging task. Anyone agree with me ? How many recipe can you actually search under this category.... other than kimchi, cabbage roll, vegetarian dish and soup ? Napa cabbage isn't my family thing but today I managed to catch their attention to dig into this refreshing dish. That is a good sign indeed. This refreshing pickling cabbage is also perfect to go along with  Banh Mi  @ The Vietnamese sandwich. Note :  My apology to all readers that I have actually missed out the vinegar on my recipe earlier. Ingredients : one quarter   napa cabbage , sliced 1  Japanese cucumber,  sliced 1  carrot,  julienned 2  bird eye chilies one bunch of cilantro,  chopped 1/2 cup   water 1/2 cup  vinegar 140gm   sugar 1 inch  ginger, julienned Method : (1)  bring water to boil then add in sugar till dissolved, off the heat then throw the fresh ginger and leave to cool complete...

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...

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...

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...

This pan  'apam'  is very popular among the Malays and its normally serve with salty grated coconut, but the Chinese named this as  'huat gao'  meaning wealthy cake which is also very popular in China. Unlike the common  'huat kuih'  with the smiling face, this kuih only be able to give you a flat & nice surface. Meanwhile, the only version you can get from the local market place was the  'gula melaka flavour apam'  not other than that. I guess this sweet potato version going to rock the market.  haha... . So, here's what I did. Ingredients : 280gm   all purpose flour 200gm   purple sweet potato,  mashed 100gm  sugar 3/4 tspn   yeast 220ml  water Method : Beat everything together till well combined then transfer batter to a 8" greased tray. Leave to rest for an hour or till double in size. Finally, steam for 20 minutes over preheated steamer. Once its done, off the heat and let ...

These blossom mantou also called as ' wishful silver ' and some even called it as ' moho buns ' in China. This kind of bun is actually originated from  Yantai  traditional pasta varieties. According to the legend, this bun was invented by the  Yuan Dynasty ,  Luoyang  the  Dongxiang  'Ma' family's kitchen helper.At that time, the Ming Emperor is still a 'Ma' family's handyman. He loves eating these buns and later after he became the Emperor. He started introducing these beautiful peony looking buns to everyone and now has became one of the famous snack in China. This bun is quite sweet unlike other steamed buns and it's widely sold during special occasions or festivals. Here, I have to  thank  Vivian  for the inspiration & the introduction. These buns are really awesome. Ingredients : Starter Dough : 200gm   all purpose flour 180ml   water 1 tspn   yeast (combine all ingredients & mix well then set aside t...

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...