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If you are a “nuts-lover”, you will surely get crazy with a bite of these peanuts. Unlike those you get outside, this is made by a friend’s mom and I tell you, even “nuts-hater” like myself could not stop munching them.

Priced at only Rm12/jar, this peanuts are being deep fried with secret recipe. If you have a secret recipe like my friend’s mum, you can make this and sell it from home while waiting for an answer from your healthcare job search .

To order, just place a comment and I’ll see if I can help make deliver arrangement, only in Klang Valley.

In just another weeks, it will be CNY 2010. I love this time of the year best. I guess many of us are now preparing and deciding whether to buy or make our own Chinese New Year cookies. I think I will only make the pineapple tarts and shall be buying the rest from home baker friends. I love eating cookies and I am sure it will be hard to loose weight again. I just hope I would not get overheated with eating too much of cookies otherwise I will need to seek for exposed acne treatment system after the celebration!

Instead of making the very mini ones, I resort to make the medium size fried spring rolls (faster and tastier with lots of meat floss in each otf it). With 500g of meat floss, we manage to use 80pieces of the big popiah skin to wrap them. Each piece was cut into four instead of 9.

Not sure if our frying method is wrong, each of our spring rolls turned out very soft after awhile. Hence, instead of wasting all our effort, I put them all into my baking tray and baked for another 8 minutes (@ 160C degree) in my oven until golden brown.

Guess what, they turn out perfectly nice! And they stay crisp and crunchy until today!

In fact, I got so addicted to baking and cooking these days. I ought to sign up myself with the hotel management course from the college courses online to improve my cutlinary skill.

With a new oven this year, I guess I was over ambitious. I am tempted to try out all the recipes I know, making things I love to eat. Let me show you how DIY bak Kua is made from home, using just my new oven.

Ingredients:

• 500g meat
• 120g sugar
• 1tbsp dark soy sauce
• 1tbsp soy sauce
• 1 tbsp sau sing wine
• 1 1/2 tbsp fish sauce
• 1/4 tsp cooking oil

1. Mix all seasoning into mince meat, stir in one direction with a chopstick until gluey.
2. Best marinate a day before, say 24 hours.
3. Spread it out flat and evenly on the baking tray, on top of a baking paper.
4. Bake it at 130 C degree for 20 minutes. (estimation)
5. Take out and turn the other side.
6. Continue baking at 180C degree for 15 minutes. (estimation)

Well, how does that look? You think it can fetch a good price if I sell these? *you can see the price if you scan it with your barcode scanner *

Well, Audrey think they are delicious but I still prefer buying from the famous Dried Meat stalls during CNY.

With a dream to accomplish my mission, I am so proud of myself that I will be able to bake my own Chinese New Year cookies this year. Although QQ goes to the school in the morning, I still have two little 6 month babies to manage.

Each morning, my maid and I will feed them their morning cereal besides regular breastfeeding. After a short break, we will bath them and put them to nap. However when I have task to accomplish in those particular morning, they just would not sleep. *As if they know mummy is waiting for them to sleep*

I would not be able to bake if Audrey is not here to help me. Instead of doing everything with my own hands, she will gets hands-on while I only have to instruct the method to do it. I would prefer to keep my hands oil-free as I need to breastfeed the babies, and carry them occasionally when they cry. Just like what Chooi Peng said, I baked with my mouth!

This week we already accomplished 2 canisters of Egg Yolk Butter Cookies and 2 canisters of the Cashew Nut Cookies. We are now in the midst of making the Meat Floss Mini Spring Roll. We will take a break during this weekend for our last CNY shopping spree, I can’t wait to get my keen shoes. Next week we shall continue to do our Pineapple Tarts and if we still have time, we will try to make some Kok Chai (mini peanut puffs) and maybe even roast some Dry Pork Slice!

Bingo!! I got them so right again for the first trial. These delicious tarts even look so good my Rackmount monitor

Chinese New Year is around the corner again. And since I have a big oven now, surely must bake my own cookies this year, right? One delicacy that must not be missed during CNY is of course my favourite Pineapple Tart.

Using homemade pineapple jam by Miche’s mum, I try to bake some Nyonya Pineapple Tarts today. For the pastry I used only

• flour (150g)
• Planta (about 100g)
• 1 egg yolk (I added also some white)
• salt to taste

With the ingredients above, I could make about 20 tarts. Reason I bake so little is that I want to test my oven. I preheated my oven at 170C degree for 10mins and bake them (placing in the middle rack) for about 15mins.

Tomorrow I shall bake another batch. Guess what, I am going to add some lard into my pastry, hopefully able to get the original Nyonya taste Pineapple Tarts, just like how they did it during the olden days.