Friday, 20 January 2017

Crab stick cracker

Actually I am not a fan of crab stick as I find the flavouring really strong.  This Crab stick cracker was quite popular and many people did it before.  For me, I did tried once but it turned soft quite quickly. 

So this year, I take extra steps to ensure that the crackers will retain their crispiness. 

Findings: I air dry it because I wanted to remove moisture so that I can fry it better.

I took a further step and air fry it to make sure the oil is well drain off and the cracker stays crispy longer.

What you need:

Imitation Crab stick (I used Dodo brand)
Oil for deep frying


Remove the plastic wrapping.

Unroll the layers and tear off according to the size you want.

Spread onto a cooling rack and air dry it.

Heat oil to small to med heat and deep fried for about 30 sec.

Increase heat to continue to fry until light brown.

Remove and drain.

Using the air fryer, set at 165°C, air fried it for 3 mins to remove excess oil.

Cool on rack completely before storing.


Thursday, 19 January 2017

Crispy Sugar Roll

When I first tasted this Crispy Sugar Roll, it was at my aunt's house many years ago.  She told me that it is easy to make these at home.  All this years, I procrastinated but since I wanted to make things different for this year, I told myself this will be my first priority.

I got tip from a forum group but I can't recall her name.   Unlike many methods out there that uses egg white, hers uses whole egg which I totally love since I already have lots of egg whites in the freezer.  She also suggested adding butter into the egg so that the roll taste better.  For me, I can't tell now since I have never make those without butter.

Findings: I used two satay sticks to gripe the popiah edge and roll twice before I brush on the egg mixture.

You need to cool the fried rolls to light warm before coating with icing sugar to prevent the icing from melting.

Since I fried it really thoroughly, it is very crispy.

For the next round, I will try using snow sugar rather than icing sugar as our humidity is high and I hope this icing sugar won't melt down till CNY.

What you need:

550g Popiah Skin
2 eggs
2 tsp melted butter

Icing sugar (I strongly suggest using snow sugar instead of icing sugar)


Beat the egg with melted butter.

Lay one piece of the popiah skin on a clean board.

Brush the whole piece of popiah skin with the egg mixture

Using two wooden skewers, start rolling firmly into a roll.

Cut the popiah roll diagonally into small pieces.

Heat oil and lower heat to small to medium and fry until light golden brown.

Increase the heat to high and fry to golden brown.

Remove and drain.

Let it cool down to light warm before tossing with icing sugar.

Cool on kitchen towel to bloat off excess oil.

Toss more icing sugar before storing in air tight container.


Wednesday, 18 January 2017

Cornflake walnut cookie

Next on my CNY goodie list will be this Cornflakes walnut cookie.  Cornflakes cookie has always been a favorite in my family as it taste yummy.

This year, I attempt another version and this really add to another dimension.  The addition of walnut really heighten the crunch of the cornflakes as well as flavour.   Walnut is actually good for the brain and my kids are not big fan of it.  Now I can happily "hide" this and they will be willingly munching on these.  Win win situation.

Bare with me on this pathetic 6 pieces because I was actually doing a trial to see whether this will stick to the cookie liner as I recall during one year, my batch of cornflakes does stick to the liner.

Now I can confirmed that this recipe will not stick and will definitely looks better baking it in such liner.

What you need:
yield: 78 pcs

160g butter
100g castor sugar
2 eggs
1 tsp vanilla essence
220g plain flour
1 tsp baking powder
80g corn flakes
80g walnut
100g raisins


Cream butter and sugar until light and fluffy.

Beat in eggs and vanilla essence.

Sift in plain flour and baking powder.

Fold in walnut, raisins and cornflakes

Chill for 30 mins and then using a small ice cream scoop, form dough into a ball and place onto a paper liner.

Preheat oven to 160°C.

Bake on a lined pan for 20 - 25mins or until golden brown.

Cool on pan slightly before transferring to cooling rack to cool completely before storing.