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Malaysian Hawker Pro

11 members • $9/m

6 contributions to Malaysian Hawker Pro
Open Kitchen Hour 1 Reschedule
Hi everyone, as mentioned in my previous post, I lost my voice early this week and unfortunately I still can't speak without breaking into a ridiculous cough, as I found out today working at my market stall. Can I suggest we reschedule our Open Kitchen Hour 1 Zoom cook-along from Friday (ie. tomorrow) to Monday evening my (Sydney) time at 7pm instead? I'm going to assume I'll be okay by Sunday morning for Open Kitchen Hour 2, so no change there. This means this week's sessions will look like this - Open Kitchen Hour 1 - Sydney, Australia Mon, 3 Nov 2025 at 7:00 pm AEDT London, United Kingdom Mon, 3 Nov 2025 at 8:00 am GMT Vancouver, Canada Mon, 3 Nov 2025 at 1:00 am PDT Open Kitchen Hour 2 - Sydney, Australia Sun, 2 Nov 2025 at 7:00 am AEDT London, United Kingdom Sat, 1 Nov 2025 at 8:00 pm GMT Vancouver, Canada Sat, 1 Nov 2025 at 1:00 pm PDT Tagging the usual attendees and the new members just in case you miss this, and sorry for this late change - @Annie Thomson @Cathy Raff @Jenny Wijesinghe @Carol Kuok @Christine Loh @Swee Low
1 like • Oct 31
Get well soon Jackie. Drink lots of water.
This Week's Sessions
Hi all, today's a public holiday in Australia and Noah is home with us so I've not managed to get the transcripts and course notes uploaded yet from our two Open Kitchen Hour sessions, but I will do so by tomorrow. Apart from the shortened work week, Noah also has a cardiology appointment at Westmead Hospital this Wednesday which will take up most of our day, PLUS Paul is no longer able to edit our Malaysian Hawker Pro videos due to his schedule, so it'll take me a bit more time to do them myself. With all these factors combined AND with my observations from our Popiah cook-alongs over the last couple of days, I'd like to focus on additional instructions on nailing the popiah skin this coming week. This means that instead of a new dish, this week's Masterclass slot will cover the topic of popiah skin that will hopefully help make it less steep of a learning curve. I will aim to shoot more video footage and either upload them to the Popiah Masterclass course area, or if you'd like to hop on Zoom during our usual fortnightly lecture slot I'd be happy to present it Live then as well.
1 like • Oct 22
Thanks Annie. Will have another go at the skin this weekend. 😜. Yes. Tak mau frozen ones!
2 likes • Oct 25
@Jackie Tang Had another go at making the popiah skin. This time I used half AP and half bread flour with the other flours being the same. My water to flour ratio is almost 1:1, with water a little bit more. It turned out pretty good. I did let the dough rest overnight in the fridge before making the skin. With regards to the pan used. Haha. The non-stick pan is dismal, the dough just lifts off the pan. Very good nonstick but useless for my purpose. I tried using another nonstick baking pan from ‘Our place’. It out performed my chapati pan. The skin sticks when it should and lifts off amazingly well. Very happy! Managed to get the skin nice and thin. Thanks Jackie. Another great recipe. So glad my first successful attempt is not a fluke. 🙏❤️😋
Help me welcome Cathy to our group!
Hey Cathy, and everyone else - post your comments under my current posts and Like each other's comments until you get enough points to create your own posts! @Cathy Raff @Annie Thomson @Jenny Wijesinghe @Paul Gray
3 likes • Sep 23
Hello Cathy!
First Member Welcome!
Welcome to our Malaysian Hawker Pro community, @Annie Thomson - you're the first person in - woot!!!
2 likes • Sep 23
Hi Annie, the best Jackie’s Top student!!! ❤️❤️❤️
Welcome to @Jenny Wijesinghe !
! As part of our MHP coaching programme I've given you immediate access to our 24 issues of MOMC eMag - you can find them in the Classroom section of this community!
1 like • Sep 23
Hi Jenny!!!
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Stella Ho
2
2points to level up
@stella-ho-2628
Lover of great food!

Active 37d ago
Joined Sep 23, 2025