1) yong tau foo using fish paste made from two different types of fish - barramundi and basa (with tweaks including adding egg white to make the barramundi more "sticky") 2) homemade steamed tofu (half of which was later deep-fried). FYI I used my latest toys ie. the silicone moulds with lids for steaming the tofu in, and they worked great. The silicone moulds were bought from Temu, and I was inspired to get them thanks to Cathy. ps. I also experimented with making "tofu fish" blending some leftover fish paste with more tofu batter and steaming it that way - they didn't taste as interesting as I had expected, and the fish texture was noticeable and not smoothly-blended into the tofu. The tofu was made using 500ml unsweetened soy drink (I used Hoa Hung brand) + 7 eggs + pepper and chicken powder (sub: salt).

In this morning’s Cookalong Jackie tested out a different type of fish for the paste to stuff her Yong Tau Fu. While she was frying and tasting the Yue Bang paste, I tried making Nasi Minyak — which she cooked during last week’s Cookalong. I like to try the dishes she teaches as soon as I can, while the tutorials are still fresh in my head. We ate the Nasi Minyak with the vegetable curry I made a couple of days ago. The rice paired well with the curry, but the rice itself wasn’t as flavoursome as I had hoped despite even with all the spices. I can almost hear Jackie whispering in my ear to add more chicken powder 🤭. And yes, I definitely will next time I make this rice.

Hi all, this is the first draft of the Daging Masak Hitam recipe from our previous Zoom session. I'll provide a final version soon. FYI this was the recipe I was referencing during the cook-along - https://resepichenom.com/resepi/daging-masak-hitam Daging Masak Hitam (Black Beef) INGREDIENTS: 500 g beef (rump or any slow-cook cut), sliced into bite-sized pieces 2-3 TBSP oyster sauce (for marinade) 3-4 TBSP kicap manis1-2 TBSP chilli sauce (bottled)1-2 TBSP thick soy sauce (or adjust with cooking caramel for colour) 1 large onion, blended or finely chopped3-4 red shallots (or substitute with more onion)1-inch ginger 1-2 TBSP sugar (adjust to taste)Salt, to taste Water, as needed Oil, for cooking METHOD: Marinate the beef with the oyster sauce and set aside while you prepare the rest of the ingredients. Blend or pound the onion, shallots and ginger into a paste. If you do not have shallots, just use more onion. Heat some oil in a pan and cook the blended paste until fragrant and the oil starts to separate. This is important for building the base flavour. Add the beef along with any marinade. Stir to coat and let it cook until it starts to firm up. Add kicap manis and chilli sauce. These give the dish its characteristic dark, slightly sweet and spicy profile. Pour in a bit of water, just enough to help the beef cook through. Bring to a boil, then lower the heat and let it simmer. Cook until the beef is tender. This will depend on the cut you are using. As it reduces, adjust the seasoning with sugar, salt and additional kecap manis if needed. For colour, add thick soy sauce or a little cooking caramel if required. I tend to adjust this towards the end once I can see how dark it is naturally. Continue cooking until the gravy thickens and coats the beef. It should be dark, glossy and quite reduced rather than saucy. Taste and adjust before serving.

Hi everyone, I ran out of time to produce this recipe so here's a draft of it in the meantime which I've not yet checked properly. I'll edit and supply the final version when I get a minute. This draft is pulled from a combination of the recipe I was referencing during our session - https://resepichenom.com/resepi/pajeri-nenas-baru - and from my verbal cues in the recording (using AI) PAJERI NENAS SERVES 4 TOTAL TIME: ~40–45 MINS INGREDIENTS - 1 small pineapple, peeled, cored and cut into chunks Blend or mix into a paste: - 1 onion (or equivalent dried onion) - 3 - 4 cloves garlic (or garlic granules) - 3 - 4 cm ginger (or ginger powder) - 2 - 3 TBSP curry powder - Water, as needed - 1 small cinnamon stick - 1 - 2 star anise - 1 sprig curry leaves - 1 - 2 TBSP dried shrimp - 200 ml coconut cream - 1 - 2 TBSP toasted shredded coconut (in place of kerisik) - 2 TBSP sugar - Salt, to taste - Oil, for cooking METHOD Heat oil in a pan and add the blended paste. Cook over medium heat until most of the moisture evaporates, then add a bit more oil and continue frying until the oil separates. Add the cinnamon, star anise and curry leaves and fry briefly until fragrant, then add the dried shrimp and stir through. Add the pineapple pieces and mix well, followed by a splash of water if needed to get things moving. Pour in the coconut cream and bring to a simmer, then add the toasted coconut, sugar and salt. Stir to combine and adjust seasoning as it cooks. Continue simmering until the pineapple is slightly softened and the gravy thickens to a curry-like consistency, then remove from heat and serve. If you want the next iteration, I can tighten the phrasing further so it maps even more closely to the rhythm of your ayam masak merah write-up.