A delightful Cookalong with Jackie unfolded across morning & evening sessions, showcasing a blend of Vietnamese & Shanghai culinary delights. The morning began with the preparation of Bo La Lot, a traditional Vietnamese dish featuring betel leaves, accompanied by Shanghai style Red Bean Paste Pancakes, innovatively made with durian pulp instead of the traditional red bean paste. The evening session revisited these dishes, adding a seafood twist with the inclusion of crispy deep-fried prawns and calamari, rounding off a day of gastronomic exploration. A couple of years ago, under Jackie’s expert guidance in MSFA, I acquired the skills to create Bo La Lot, adapting the recipe by substituting betel leaves with Choi Sum, a fiddly, but clever alternative addressing the unavailability of the traditional ingredient. In the morning session while Jackie expertly crafted Vietnamese & Shanghai delecacies, I focused on baking Butterfly Cupcakes, a typical British treat intended as a gift for a friend. A butterfly Cupcake or cake is a typical British dessert featuring a sponge cake with top cut off, split in half and angled into buttercream or jam to resemble wings. I opted for a lemon icing treats, adding a personal touch to the traditional design. In the evening, I took a break and joined Cathy and later Jenny, in watching Jackie work her culinary magic. 🥢 Butterfly Cup Cakes

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.

Hey everyone, sorry for the radio silence - as you would know, I've been travelling in Malaysia and won't be back until after 1 Feb, and our Zoom regulars have very kindly suggested we put our cook-alongs on hold for the duration. I'll make up for it once I'm back. In the meantime you can, of course, reach me here or on WhatsApp (+61 425 797718) with any of your cooking questions :)

Hi folks, I've mentioned this previously but here's my adapted recipe for natural yoghurt which 1) bypasses the need to heat up the milk and let it cool down 2) produces a milder (ie. not so sour) yoghurt, which is how I like it. https://cookidoo.com.au/created-recipes/public/recipes/en-AU/01KDV8RWF7E077GFAMXS7B39BK

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