Help me to welcome @Bee Lim , everyone! So good to see you here, and if you could please message me your email address, I'll grant you access to our Fresh Rice Noodles Course. Also, as a heads-up, our Open Kitchen Hours this week are at the following times; to join, just click on Bit.ly/malaysianhawkerpro :) Open Kitchen Hour 1 - Sydney, Australia Fri, 21 Nov 2025 at 7:00 pm AEDT London, United Kingdom Fri, 21 Nov 2025 at 8:00 am GMT Vancouver, Canada Fri, 21 Nov 2025 at 12:00 midn PST Kuala Lumpur, Malaysia Fri, 21 Nov 2025 at 4:00 pm Open Kitchen Hour 2 - Sydney, Australia Sun, 23 Nov 2025 at 7:00 am AEDT London, United Kingdom Sat, 22 Nov 2025 at 8:00 pm GMT Vancouver, Canada Sat, 22 Nov 2025 at 12:00 noon PST Kuala Lumpur, Malaysia Sun, 23 Nov 2025 at 4:00 am

I just got done experimenting with making Sambal Belacan Tumis in the Magimix - this was cooked for nearly 1 hour, initially on Stir Fry mode (160C x 2 x 7 mins), then on Expert mode (140C x 45 mins x variously Speed 3, Speed 1A, and Speed 2A). I think the Speed 1A setting caused it to burn a bit at the bottom of the bowl (for those who don't know, this is slow intermittent-stirring mode in the Magimix - something that the TM doesn't have). As you can see, if you've used my custom Cookidoo recipe for the sambal belacan tumis recipe - this result is a lot darker and drier than what's yielded from the TM - understandable because of the higher heat setting.

Hi folks, just to let you know the notes for Open Kitchen Hour 2 from the weekend have now been added to the Open Kitchen Hours resource in the Classroom tab here on Skool. For the first time ever, there are no notes for Open Kitchen Hour 1 because only Annie joined the session and we ended up just chatting (she was about to head out on holidays so she didn't cook anything; I kept busy making and filling orders for my Handcrafted Dry Curry Paste kits).

Hey everyone, please help me to welcome Lynn to our group - great to have you on board, Lynn, will get you up to speed on what we do here in a bit!

Here's the yong tau foo from Friday evening's Open Kitchen Hour using store-bought fish paste, served with chee cheong fun from this morning's lecture. As an FYI I bought some ling fillets at Woolies this morning which I'm going to test for more fish paste; I'll report back on that later. Videos & notes from the two sessions will be uploaded to the respective areas early next week :)