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.
