Hi All! I am still alive but feeling a little flat and to correct Greg, I still have a bunch of cheese cakes and chocolate cakes orders to be made, not including our own. But the good news is that I'm finally done with all my lapis orders, my own cookies and keropok, and have sent out most of the CNY gifts. We've also bought our drinks and oranges. Really really a relief!
I really really don't understand why there are sooooooo many things to be done before CNY ~ the painting, the cleaning, the new items to be purchased, the garden overhaul, the food preparation, the caterer and menu confirmation, the florist and on and on. It's strange how we pile up everything that needs to be done onto this one single particular time of the year. I'm thinking whether all this can be spread out more evenly within the span of one year. And the strangest thing is that when the same time comes again next year, I'll do it all over again!
As promised, I am doing a recipe post on Chinese New Year goodies. I made some pineapple tarts, kuih momo, almond cookies, nam yue cookies and seaweed crackers this time. And I was trying to decide which of those to post when my helper Rosalind quipped, "seaweed crackers are so nice and sooo easy to make that any non baker & non-cook can do it".
My mum-in-law was so impressed with this snack last year and I could not understand why. Apparently some mean fellow told her that this snack is soooooooo hard to make and asked her not to bother. What a bunch of poppycock!
This is seriously so easy to do that you would feel ripped off by the prices that they're selling for out there. So here you go!
This recipe will fill up 1-2 plastic containers.
10 pieces of nori seaweed
20 pieces of spring roll skin (the big ones)
Some sesame oil
A tiny sprinkle of salt & pepper per piece of seaweed
some egg whites
1) Defrost spring roll skins and peel them apart nicely. Dont separate them all at once as they tend to dry out.
2) With a brush, spread egg whites on one piece of spring roll skin. Lay seaweed on top. Rub some sesame oil, salt and pepper on seaweed. Brush another piece of spring roll skin with egg white and lay it on top of the seaweed, preferably covering the entire piece of seaweed. Repeat for all ingredients.
3) Cut into any shape or if you've got nothing better to do, twist into them ribbons or bows. Heat up oil and deep fry till golden brown and crispy in batches. Separate the pieces which stick to one another. Cool till the batches feel lukewarm before storing in air tight containers.
I made 3 and 1/2 containers with 20 sets in 1.5 hours. How is that for fast and easy?
I really really don't understand why there are sooooooo many things to be done before CNY ~ the painting, the cleaning, the new items to be purchased, the garden overhaul, the food preparation, the caterer and menu confirmation, the florist and on and on. It's strange how we pile up everything that needs to be done onto this one single particular time of the year. I'm thinking whether all this can be spread out more evenly within the span of one year. And the strangest thing is that when the same time comes again next year, I'll do it all over again!
As promised, I am doing a recipe post on Chinese New Year goodies. I made some pineapple tarts, kuih momo, almond cookies, nam yue cookies and seaweed crackers this time. And I was trying to decide which of those to post when my helper Rosalind quipped, "seaweed crackers are so nice and sooo easy to make that any non baker & non-cook can do it".
My mum-in-law was so impressed with this snack last year and I could not understand why. Apparently some mean fellow told her that this snack is soooooooo hard to make and asked her not to bother. What a bunch of poppycock!This is seriously so easy to do that you would feel ripped off by the prices that they're selling for out there. So here you go!
This recipe will fill up 1-2 plastic containers.
10 pieces of nori seaweed
20 pieces of spring roll skin (the big ones)
Some sesame oil
A tiny sprinkle of salt & pepper per piece of seaweed
some egg whites
1) Defrost spring roll skins and peel them apart nicely. Dont separate them all at once as they tend to dry out.
2) With a brush, spread egg whites on one piece of spring roll skin. Lay seaweed on top. Rub some sesame oil, salt and pepper on seaweed. Brush another piece of spring roll skin with egg white and lay it on top of the seaweed, preferably covering the entire piece of seaweed. Repeat for all ingredients.
3) Cut into any shape or if you've got nothing better to do, twist into them ribbons or bows. Heat up oil and deep fry till golden brown and crispy in batches. Separate the pieces which stick to one another. Cool till the batches feel lukewarm before storing in air tight containers.
14 comments:
hey the other day I was eating this , may be too heaty until the next day my lips crack! hahahahhaha
boh tahan myself, too sei sek! haha
hahaha...if you make it yourself, even worse. i started eating not long after frying. cannot tahan also. now i tape all the containers so tat we cannot go open anytime we want. think soon have to tape our own mouths.
Ah so, this is how they do this. thanx nee!
Hah! Made 10 sets on Sunday myself. All gone in 24hrs, had to buy another packet of nori.
Suddenly, the mouth-taping idea sounds very reasonable...
This is beginning to sound like the start of a National Seaweed Cracker movement.
heay come pick up that pack for nori and seaweed from me. don go buy.
Hi..Happy CNY and Happy 2009!! May you wish & resolutions achievable this year... :)
P/S: I'm making this tonight :)
Happy chinese new year Greg and Nee...
Linus and footstool
Hi, Thanks for posting the recipe, will definitely give it a try. Just out of curiousity, what is kuih momo? Would it be possible for you to post the recipe pls?
Many thanks,
Mae
Melbourne
Thanks for sharing the post, this would definitely be kids' favorite. :)
Do you mind sharing Kuih Momo recipe? My cousin in Kuching told me that it's really yummy, but we couldn't find any Kuih Momo on sale in West M'sia. Thanks
Jo
Hi Jo, kuih momo is like the one shown in my CNY food gallery post. buttery melting cookies coated in sugar.
dont think i will post it so soon since cny already over. but it will be up for sure for next cny. as this seems to be the favourite of a lot of people.
halo
how do you make it seem coated? mine turn out to be thinly sealed and they don stick nicely.
hi you have to brush the entire piece of spring roll sheet with egg white generous, put seaweed and cover with another sheets that is cover with egg white.
Btw you cannot brush all the pieces and do the sticking later because whites will dry out and render it non sticking.
All my steps are indicated in the recipe. so i really dont know why it seems so coated.
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