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!

Sorry, the "adjusted times" below were incorrect in my original message. Hi everyone, Noah's just come back from school and he seems to be unwell, so I'm going to reschedule our first cookalong of the week to 7am Saturday Aust EST instead, which is the usual time plus 12 hours. I hope it doesn't put you out too much and maybe it'll be an opportunity for others to join us, who are usually unable to do so. Here's the adjusted time - Sydney, Australia Sat, 21 Feb 2026 at 7:00 am AEDT London, United Kingdom Fri, 20 Feb 2026 at 8:00 pm GMT Vancouver, Canada Fri, 20 Feb 2026 at 12:00 noon PST

Hey everyone, just getting back to some of you who have indicated that you have trouble joining our cookalongs (ie. Open Kitchen Hours) due to scheduling conflicts. At the bottom of this post is a copy-paste of our current schedule; please indicate in the comments what would work better for you, eg: a) prefer start of week/midweek/late in week/weekend slot b) prefer morning/lunchtime/late afternoon/evening slot c) etc. etc. 1) Please include where you're based in your comments so I have context to work with. 2) As an fyi, I run two sessions not because I expect you to make both but so that you can hopefully fit at least one in. 3) Please also broadly indicate how regularly you intend to join these sessions when you comment - in other words, the assumption is that the current timeslots are the reason you haven't joined us so far. Current Open Kitchen Hour 1 - Sydney, Australia Fridays 7:00 pm AEDT Kuala Lumpur, Malaysia Fridays at 4:00 pm London, United Kingdom Fridays at 8:00 am GMT Vancouver, Canada Fridays at 12:00 midn PST Current Open Kitchen Hour 2 - Sydney, Australia Sundays at 7:00 am AEDT Kuala Lumpur, Malaysia Sundays at 4:00 am London, United Kingdom Saturdays at 8:00 pm GMT Vancouver, Canada Saturdays at 12:00 noon PST (note if you're based in the Northern Hemisphere, you will need to add two hours when daylight savings ends here in Australia in April and yours starts)

Hey everyone, just a quick reminder that we're resuming our cook-alongs today at the following time - Sydney, Australia Thu, 6 Feb 2025 at 7:00 pm AEDT London, United Kingdom Thu, 6 Feb 2025 at 8:00 am GMT Vancouver, Canada Thu, 6 Feb 2025 at 12:00 midn PST Jenny has sent her apologies ahead of time as she will be travelling to her retreat; I look forward to seeing everyone else :)

Hey everyone, we just got back home less than an hour ago; just thought I'd give you guys the heads-up. Give me a day or two to get on top of our stuff and I'll share all my new discoveries from this latest trip.