Now Open Again for Chinese New Year Orders!

Every year for the past 3 years, Chinese New Year has meant three things: sleep deprivation, loss of sanity and an odd warm thrill of satisfaction and accomplishment when the last order is shipped. Handmaking hundreds of intricate bitesize cookies from scratch, one by one, in a tiny kitchen unfit for such purposes is simultaneously fulfilling and ridiculously stressful: I'm thrilled to help homesick Malaysians with CNY cravings get a taste of home, but I turn into a total zombie in the process. Until yesterday I was actually contemplating cancelling my mini-tradition and relaxing for a change, but then a friend sent me this message: "Are you selling cny cookies this year?? Pleaseee!"

I've never thought about it but I guess my little traditional cookies actually mean something to people, especially those away from home like myself. So I've decided. Game on, the Chinese New Year baking frenzy begins! :)

Some nitty-gritty: for New Yorkers, cash upon receipt is the easiest method of payment and delivery/collection can be arranged anywhere within the MTA subway system. For everyone else, shipping is possible (including outside the US) and payment will be made via Paypal. Please drop me a line at bakecookeat@gmail.com for details.

Please get your orders in by January 31st in order to guarantee receipt by February 10th.

All proceeds go towards funding school and my living expenses in NYC. The prices stated below are exactly what you will pay, unless shipping is required. There is no service charge and a tip is not necessary, but if you do want to I won't say no of course :) 

All cookies come in clear plastic deli-style tubs, either small or large depending on the type of cookie. If you're ordering them as a gift, let me know and pretty tins/festive packaging can be arranged.

Happy eating this year of the Snake of course, and Gong Hei Fatt Choy! :)

Kuih Nastar (Rolled Pineapple Jam Tarts)- $20 per tub of 25 pcs

Homemade jam slow-cooked from fresh whole pineapples and aromatic spices, encased in a hand-shaped all butter crumbly pastry

Fah Sang Peng (Peanut Cookies)- $20 per tub of 30 pcs

Extremely addictive, be warned! Fragrant, crumbly and deliciously nutty, made the

proper way with ground whole peanuts (none of this peanut butter business)

Kuih Bangkit (Tapioca Coconut Cookies)- $20 per tub of 40 pcs
Handmade traditionally shaped little cookies with a crisp bite and powdery melt-in-the-mouth texture. Aromatic and tasty with the definitive flavours of tapioca, pandan and coconut.

Open-Faced Pineapple Jam Tarts- $28 per tub of 36 pcs

Made with the same blobs of scrumptious homemade jam as the Kuih Nastar,

only sunny side up with a patterned pastry base

Almond London- $28 per tub of 34 pcs

One for the chocoholics- a whole roasted almond encased in a butter cookie, topped

with melted dark chocolate and chopped nuts

Crispy Beehive Cookies (Kuih Ros/ Kuih Loyang)- $15 per tub of 15 pcs

Large and pretty honeycomb/rosette shaped crunchies, deep-fried until satisfyingly crisp

from a batter of coconut milk and rice flour. Fragrant, lightly sweet, very addictive.

Buttery Coconut Cornflake Crunchies- $15 per tub of 25 pcs

A version of the family favourite Mum taught me growing up! :) A crunchy and

fragrant blend of dessicated coconut and crushed cornflakes

with the added bite of sweet raisins

Mini Honey Cornflake Cups- $15 per tub of 30 pcs

Delectable little bitesize bundles of cornflakes coated in a buttery honey caramel, then baked

until crunchy. Exceedingly moreish- expect to eat a whole box in one sitting.

Bakkwa/Rougan (Chinese Dried Pork Jerky)- sold by weight, $39/lb

Free of the colouring and preservatives usually present in mass-produced versions, this delicious favourite of Malaysians (also known in Cantonese as "yoke gon" or "long yoke")is home-marinated and grilled until the perfect sticky-sweet-salty flavour and texture is achieved. A Chinese New Year staple!

Chunky Avocado Toast

Hello again foodies!

Firstly, I'm SORRY. I know it's been HALF A YEAR since my last post. I am a useless, inconsiderate, irresponsible food blogger :(

By way of explanation, since my post in June 2012 it's been an incredibly busy summer of long rehearsals to dance in the London Olympics closing ceremony, after which I flew straight back to New York to launch into a busy second year. September to November were two stressful months spent juggling school with apartment hunting, followed by the slog of packing, renting a U-Haul truck, and slogging across town with heavy furniture when we finally found one. This trend of most apartments coming unfurnished in NYC? Really not a fan.

ANYWAY, now that I'm finally settled in a little cosy home in Harlem and am on winter break, hello!

Now on to the dish at hand. My fiance Ari, a self-confessed avocado hater before tasting this at the lovely Leather Lane branch of Prufrock Coffee in London, made the following for me in no time at all earlier today. 

Four ingredients, a few minutes and voila: a delectable combination of creamy avocado, crunchy buttery toast, refreshing lime juice, hints of spice and salt to bring it all together. The easiest, yummiest brunch ever!

Chunky Avocado Toast

Serves 2

Ingredients:

4 slices wholegrain bread

Butter

1 large ripe avocado (you know it's ripe if it's soft enough to yield to pressure)

Half a lime

Salt

Chilli flakes, or red pepper flakes, or torn up dried chillies

Toast and butter the bread.

Slice up the avocado and pile equally on each slice of toast. *If you are an avocado virgin, please see "Easy Twisty Way of Cutting an Avocado" below. 

Top each slice with a generous squeeze of lime juice. Sprinkle with salt and chilli flakes.

Stuffyourfacenomnomnom!

Easy Twisty Way of Cutting An Avocado

Cut lengthwise all the way around (working around the seed) and twist the two halves apart.

Tap the blade of your knife so that it's wedged into the seed, and twist to remove.

Score the avocado into strips with your knife.
Spoon the flesh out with a spoon.