My Chinese New Year Weakness: Seaweed Beancurd Skin Crackers February 7, 2013
Posted by misscraftyfingers in Cooking, Recipe, Singapore.Tags: Chinese New Year, cooking, Recipe, Singapore, snacks
3 comments
Every year during Chinese New Year, we would buy or prepare lots and lots of goodies to eat. My neighbour, an aunty who is a really good vegetarian cook, always made this particular snack and give us a jar every year. The jar would not last beyond a day. 
I would finish the savoury snack even before anyone else sees it.
I googled around the internet for a recipe but couldn’t find any. Most people use wanton or popiah (springroll) skin but I like the taste of beancurd skin better. So I adapted the recipe using eggwhite wash, but it didn’t quite work out, too salty! Today, my neighbour came by my place when I was attempting the recipe and she taught me her method & tricks on the spot! I was so grateful! 
She said she is very happy that someone else likes her recipe!
Here’s my neighbour’s recipe! Fast and easy!
Seaweed Beancurd Skin Crackers (suitable for vegetarians)
Ingredients
- 1 large piece of beancurd (tofu) skin (the kind used for making dim sum)
- 6 sheets of nori (large sheets of Japanese seaweed)
- Flour paste – some plain flour mixed with water seasoned with some sugar and/or mushroom granules Note: just a small amount of paste is enough – about 1/2 a ricebowl, it’s used for sticking the seaweed to the beancurd skin.
- Vegetable oil for frying
Method
1. open up the beancurd skin. Wipe beancurd skin with damp paper towels on both sides. Tip: Store bought beancurd skin is salty, wiping it with paper towels will prevent the results from being too salty.
2. Lay out the whole piece of beancurd skin on your kitchen table. Tip: you can wrap your table top with cling wrap for cleanliness.
3. Brush half of the beancurd skin with the flour paste.
4. Lay the seaweed sheets on one side of the beancurd skin.
5. Brush the seaweed with the rest of the flour paste.
6. Fold the other side of the beancurd skin over to cover the seaweed.
7. Cut into smaller sheets. Leave in fridge for about 15 minutes for the flour paste to dry up a little.
8. With medium heat, deep fry the strips quickly until light golden brown. Remember to keep stirring as they brown very fast. Tip: If the oil is too hot (ie, the crackers turn dark brown very fast), add some more oil to bring down the temperature.
9. Drain and cool on paper towels.
10. Store in air tight containers immediately after cooling to retain crispiness.
Enjoy the crispy crackers!
GONG XI FA CAI!
Easy Baking: Soft baked Chocolate Chip with Oats Cookies September 11, 2010
Posted by misscraftyfingers in Baking, Blog, Recipe.Tags: Baking, Cookies, Recipe
6 comments
I’ve been trying to bake the best chocolate chip cookies for a few years now (“best” as in the way I like my cookies to be ). I think I may finally have got it today. 
I adjusted a recipe I had copied down from somewhere (I forgot where) to make it less sweet and less buttery. The cookies from this recipe yields soft-baked cookies (not crispy) ones as I prefer soft chewy cookies. This recipe contains oats, so if you do not like oats in your cookies, sorry.
Easy Baking: Soft baked Chocolate Chip with Oats Cookies
Preparation time: approx 15 minutes
Baking time: approx 10 minutes (per batch in oven)
Yields: approx 30 cookies
Ingredients
1/2 cup of unpacked sugar (brown gives more flavour I think, but white is fine too)
2/3 cup of butter, softened at room temperature
1 egg
1 teaspoon of vanilla essence
2 cups of quick cooking oats
1 1/2 cup of flour
1 teaspoon of baking soda
1/4 of teaspoon of salt
1 cup of semi-sweet chocolate chips
Method
1. Pre heat your oven at 175 degree Celsius.
2. With an electric mixer, mix the softened butter with sugar until well blended.
3. Add vanilla essence and egg to the mix and mix till light and fluffy.
4. Add in oats, flour, baking soda and salt. (sift in the flour together with baking soda and salt) and mix with a wooden spoon or spatula.
5. Add chocolate chips and mix till even.
6. Make a ball of cookie dough (about a spoonful). Place the ball of cookie dough onto a cookie sheet. Pat it down to smooth it.
7. Bake cookies at 175 degrees Celsius for about 10 minutes or until golden brown.
8. Let cookies cool on rack before storing away.
I can bake up to 12 cookies at one go as these cookies do not spread out when baked. If you like chewier and sweeter, I guess you can add more sugar but I wouldn’t recommend it. The original recipe used 1 1/2 cups of sugar! I only used 1/2. If you like more butter taste, you can add up to 1 cup of butter.
Now I shall go eat my cookies. ONOMNOMNOMNOMNOMNOM!
