Vegan Kimchi
Never at any point in my life, up until the creation of this post, did I ever see a post like this coming. Life is AMAZING. When I held my community potluck party called The Foodie Food Club in November 2019, so many beautiful people…
Never at any point in my life, up until the creation of this post, did I ever see a post like this coming. Life is AMAZING. When I held my community potluck party called The Foodie Food Club in November 2019, so many beautiful people…
This recipe would not have been published 3 years ago. In fact, in my mind I didn’t even consider anything with less than 3 ingredients to be a recipe at all. I just assumed that people would not be interested in something so simple. “Are…
For years I’ve been making pesto sauce, and it’s been a winner every time with friends and family. My personal go-to recipe included broccoli, oregano and soft tofu in the list of ingredients. Pesto was a joy to make. Pesto was my thing. Until… I…
APA KHABAR!
I’m Davina Goh, a performer and plant-based lifestyle advocate.
I’m based in Malaysia, and “Apa Khabar?” means “How are you?” in Bahasa. Welcome to my page!
I had previously been using social media to post pictures of the food I was making. My friends, excited about my creations, began to bug me to get a blog going. So here it is, finally! This is my space to share recipes, green living tips, and places to find great plant-based food in the Klang Valley, where I live, and aim to expand this to other countries I get to travel to.
This recipe would not have been published 3 years ago. In fact, in my mind I didn’t even consider anything with less than 3 ingredients to be a recipe at all. I just assumed that people would not be interested in something so simple.
“Are you kidding me?” a friend exclaimed incredulously. “People LIVE for this stuff! Heck, if it was a ONE ingredient recipe they would be on it!”
Thankfully, I have eventually realized this too. So here is a record broken on my blog for recipe with fewest ingredients!
Seaweed Crackers entered the giddy realm of Chinese New Year snacks relatively recently in Malaysia; my ballpark guess is that it has been about 15 years, around the same time that Nga Ku (Arrowroot Chips) became an honorary traditional festive snack.
Don’t let its constitution fool you into thinking that the making of it is just as straightforward.
It requires a fair amount of labour, and you’re going to quickly understand why it is priced as competitively as other CNY snacks if you buy it ready-made.
But out of all the snacks, it is still one of the most accessible to make at home. Nori and Spring Roll Skin are both easy to find in supermarkets, you probably already have a frying pan, and the fanciest tool you’ll need is a pastry brush.
Tip for those who are looking for gluten-free options: this recipe works with rice paper too! Feel free to cut the paper to better complement the square shape of the nori sheet.
Pre-fried rice paper nori crackers are sticky to the touch, and are sticky in the frying pan too. They may also soak up more oil. Try to your pre-fried crackers apart even while frying them, and get your paper towels ready to soak up as much oil as possible. On the left here is crackers with rice paper; on the right is crackers with spring roll skin.
Even though I’m presenting this as a Chinese New Year delight, Seaweed Crackers are versatile and generic enough to be enjoyed at any time of the year. Sprinkle them onto salads, fried rice and congee! I first cooked them to replace fried anchovies in the nasi lemak I served to the crew of Greenpeace’s campaign sailing ship The Rainbow Warrior.
If you’d like to level up your crackers for movie night, I’ve also come up with two different seasonings. They don’t contain salt as I find these crackers to be salty enough on their own, but you are welcome to add a pinch. The measurements are for 3-4 servings, so feel free to double or triple up the measurements to sprinkle over an entire batch. What you see here is my curry seasoning, tripled.
Warning: Because they are so light and paper thin, a container of seaweed crackers can go VERY fast. Without self-restraint, a whole container can be emptied by one person in one sitting. Keep tabs on yourself! If you’re really good at it, you can store these crackers in an airtight container for up to a week.
During this second round of Movement Control Order, I know the celebrative mood is not exactly at an all-time high. But I hope this little recipe will bring simple pleasures and a pinch of festive spirit into your home. Wishing everyone happiness and prosperity of the heart this Chinese New Year.
Addictively crispy, these Chinese New Year-inspired crackers are enjoyable all year round, easy to assemble, but maybe not so easy to share!
A flavour originating from the North American state of Louisiana, this smokey, herby seasoning adds a unique twist to seaweed crackers and any other savoury snack.
If you love a good curry kick, this enticing seasoning is for you! Adds a South Asian twist to seaweed crackers and any other savoury snack.
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