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.

Hi guys, I'm working on the next issue of my Truly Malaysian magazine; here's one of the recipes it will feature. Thought I might share it as a sneak peek.

Here's the dried shrimp sambal from last night's cook-along - based on Chef Azzam from Authentique Restaurant's recipe, adapted for the Thermomix. Tastes fabulous, though I will blitz the dried shrimp into a finer texture (like his) next batch.

Kuih Loyang An interesting Cookalong with Jackie trying out cooking 3 different Fish Heads dishes which she adapted from one of the cookbooks she brought back from her recent trip to Malaysia. So whilst everyone was having a break, I’ve been busy whipping up Chinese New Year’s treats. During the Cookalong I was making Kuih Loyang (those yummy Rose Cookies) one of my favourite childhood snacks. I started early, so I was already on my last 3 when the Cookalong started!

Hi, anyone has tried the manufactured Popiah skin, Tee Yih Jia brand, from Singapore ?