Chinese New Year is just around the corner, which means it's time to get productive in the kitchen and whip up some of our favourite CNY snacks.
Making my favourite snack, salted egg yolk cornflakes, is now easier and more convenient than ever. Using salted egg yolk powder, I can skip a few steps and besides I can get the powder easily at the supermarket or online (during CNY, salted eggs can be pretty scarce).
These took me about 20 minutes in total to make, super easy! Once you start munching on them, it's hard to put the tub down - they're super addictive!
Salted Egg Yolk Cornflakes (Using Powder)
Recipe by Baby Sumo
Preparation time: 2-3 minutes
Cooking time: 15 minutes
Makes 3 tubs
Ingredients
275g cornflakes
150g salted butter
20g curry leaves, washed and removed from stalks
5 cili padi, seeds removed and finely chopped
50g caster sugar
1/2 cup + 2 tbsp salted egg yolk powder (buy here)
1. In a large wok, melt the butter over medium heat. Once melted, add the curry leaves, chopped chillies and sugar and allow to cook, stirring frequently, for about 2 minutes, until sugar has dissolved.
2. Add the salted egg yolk powder and stir well.
3. Add the cornflakes, and use two spatulas to mix well, ensuring the cornflakes are coated well with the salted egg yolk-butter mixture.
4. Preheat oven to 180°C (no fan). Divide the cornflakes onto two trays and place into preheated oven and bake for 6-10 minutes, until golden brown and crisp. Please keep an eye as you do not want to overbake it.
5. Allow to cool for about 10 minutes, and then place immediately into airtight containers.
Preparation time: 2-3 minutes
Cooking time: 15 minutes
Makes 3 tubs
Ingredients
275g cornflakes
150g salted butter
20g curry leaves, washed and removed from stalks
5 cili padi, seeds removed and finely chopped
50g caster sugar
1/2 cup + 2 tbsp salted egg yolk powder (buy here)
1. In a large wok, melt the butter over medium heat. Once melted, add the curry leaves, chopped chillies and sugar and allow to cook, stirring frequently, for about 2 minutes, until sugar has dissolved.
2. Add the salted egg yolk powder and stir well.
3. Add the cornflakes, and use two spatulas to mix well, ensuring the cornflakes are coated well with the salted egg yolk-butter mixture.
4. Preheat oven to 180°C (no fan). Divide the cornflakes onto two trays and place into preheated oven and bake for 6-10 minutes, until golden brown and crisp. Please keep an eye as you do not want to overbake it.
5. Allow to cool for about 10 minutes, and then place immediately into airtight containers.
This is the brand of salted egg powder that I used. You can buy here.
*****
If you prefer to make this using salted egg yolks, refer to this recipe or YouTube step-by-step tutorial.
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