In last night's Zoom session I had a go at making Kuih Talam based on tips I picked up from the Kuih Master in Perak whom we filmed - 1) using gula melaka as base instead of pandan 2) steaming on high heat I used a recipe from a Nyonya kueh cookbook and this was the result. What I learned from it - a) I accidentally stuffed up one of the layers by having some mung bean flour in it - but decided to go ahead and steam it anyway - and it still worked b) I didn't have enough gula melaka so I mixed it with brown sugar hence why the colour isn't as intense as I would have liked c) based on the final appearance it's obvious I overcooked the batters hence why they're a bit lumpy-looking d) the flavours and texture were great nonetheless so if you can overlook the poor appearance you'd enjoy it - though, for the first time ever, I do think it's a hint too sweet even to my liking (I usually find a lot of kuih recipes to be too bland). I've packed them in boxes and will be giving them away at church this morning. FYI photo on left is the original, on the right, is the touched-up one using AI

Lovely morning cookalong! Jackie was her usual whirlwind self, whipping up Lor Bak Go (raddish cake) and Kuih Talam. I was making Shanghai-style Redbean Pancake (tau sar wor bang) - inspired by Jackie, who made it during last week’s Zoom Cookalong with durian paste filling…some people are posh! 🤪 I filled mine with homemade Tau Sar (red bean paste) a friend gave me sometime ago. Mine turned out darker than planned - I was probably a bit generous with the filling and pan fried them a tad too long. Still, they were super tasty & very moreish!

Hi everyone I have a catering gig to do on (my) Saturday morning 14 March so I've rescheduled our usual Zoom cookalong 2 that takes place Saturday 7am session to 7pm (ie. + 12 hours). Please check the Calendar tab in this group to see the rescheduled time as it correlates to your local area and please let me know if any questions.

This was the result of the serimuka I made in yesterday's Open Kitchen Hour 2, testing the recipe supplied by the Kuih Master in Perak. For those who missed the session, I made it so I could take photos of the dish to go into the digital magazine I'll be publishing. I'll need to make more batches to get it right - you can see from the photo that despite the top being overcooked, the lower layer of custard was actually still a bit gooey.

Beancurd Skin Stirfry Another fantastic Cookalong with Jackie juggling multiple tasks - frying pieces of meat on bone cut out from chicken carscasses, frying prawn shells for prawn stock & shredding up a boiled chicken to make Gai Si Hor Fun. I adapted a vegetarian dish from YouTube using beancurd skin (fuchuk). After dipping the cut up fuchuk in an egg & cornstarch slurry & shallow frying, I cooked it with mushrooms, fungus (muk yee), carrots, tomatoes, green pepper & spring onions. It looked great, but tasted bland, so I doubled the soya sauce & oyster sauce - still not quite right. I know it’s a veggie dish, but I am not veggie, so I wasn’t worried reaching out for the chicken powder - Jackie will be proud! 🤭 Added that with a bit more water & braised it for a couple of minutes. Magic! 😊 The flavours came alive & it was delicious!