Kristygourmet Cook Book

I made for the New Year party a couple weeks ago. This special dish was introduced to me by  Elin .  She had this at a restaurant for her pre Chinese New Year gathering lunch. It looks like a weird combination and seems so strange as well. I have never had anything like mixing up taro with other green vegetables in my cooking before. Well, never try never know, right! It's quite interesting though. And would love to give it a try. And here's what I did. Ingredients : (serve 10) 400gm baby Kai Lan 150gm taro, sliced 50gm dried shrimp 2 tbsp chopped garlic 4 scallion, sliced a few slices ginger, chopped 1 pce red fermented bean curd 2 cups water salt & pepper to taste Method  : (1) firstly, fry the sliced taro till slightly brown, set aside. (2) by using the same wok or frying pan, stir in ginger, shallot, garlic and dried shrimps. (3) saute untill fragrant, add in red fermented bean curd & fried taro and mix well. (4) ad...

Bamboo shoot  is commonly eaten by the Chinese since decades. According to many elderly, they love cooking it with pork belly cause the fat from the meat is able to flavoured up the dish beautifully. Since my family don't like taking pork, I tried something else on it. A friend brought me a few fresh bamboo shoots 2 weeks ago. I actually have no idea how to duel with them!  Yes, it's my first attempt dueling with fresh bamboo shoots.  haha... . I followed whatever he told me to. First, split the shoots into two (horizontally) and then put everything into a big pot. Fill pot with water by covering the shoots completely, then bring it to boil till water turned yellowish colour. Off the heat, leave to cool completely before slicing them. Then replace it with clean water & keep refrigerated. It can be stored for weeks. Tips : always slice bamboo shoot vertically to prevent from eating the chewy shreds. Ingredients : 1/2 kg    bamboo shoots , sliced 1...

Qing long 青龙 is actually the name of a vegetable. I only came across this vegetable when I was having lunch with a bunch of friends some time ago. The restaurant waiter introduced us this special dish. Qing long is the species came between the garlic chives or Chinese leek but it tastes not as strong though. You may  refer here for the detail story for this particular veggie .  I was so excited when I found it at the supermarket yesterday. So, lets check out how I prepare this special vegetable. Ingredients : 150gm   bean sprouts, discharged the root 1 large oyster mushroom, sliced to bite size 150gm  qing long veggie, washed & cut into 1-1/2" length 5 gloves  garlic, skinned & sliced into bite size salt & pepper to taste 1/2 tspn  vegetable granules * thickening :  1 cup water mixed with 1 tspn  cornflour Method : (1) preheat wok or frying pan with 3 tablespoon cooking oil, then saute garlic till slightly brown ove...

Ingredients : 2 medium size  brinjal, cut into medium size strips 1 slice 'mei xiang' salted fish, rinsed 3 gloves  garlic, chopped 3 stalk curry leaves, rinsed salt & pepper to taste 1/2 tspn   vegetarian granules 2  bird eye chilies, sliced * some corn flour for coating Method : (1)  now, fry salted fish over medium heat till crispy brown, then set aside to cool. (2)  soak cut brinjal into water for 10 minutes then drain. (3)  coat brinjal with some corn flour and then fry till light golden brown & crispy. (4)  preheat wok with 2 TB cooking oil, saute garlic over medium heat for 30 seconds then stir in salted fish crumb & curry leaves. Continue cooking for another 30 seconds over medium heat. (5)  now, stir in chilies, fried brinjal and the remaining seasoning, let it cook for another 2 minutes and then off the heat. And its all ready to serve.