For those of you who are interested in the Food Fame aspect of my activities, here's the latest proposal I just submitted, for a collaboration with an educational group in Malaysia. As an FYI it's doing this sort of stuff that allows us to travel back to Malaysia more than you would expect of someone who only runs one market stall a month and sells curry pastes online - https://drive.google.com/file/d/1FQG8PFMYMxTUn31twKFSGv4CrZHUcQZ4/view?usp=drive_link Happy to run a workshop on this if there's interest in the inner workings of this kind of stuff.

I received this enquiry this morning from a fellow Malaysian on Facebook (refer screenshot), who had "heard a lot" about my food. They're asking for basically 10 dishes to serve 13-15 people. I told them I don't do catering (except for massive events and where I dictate what I will cook). I suggested she ordered from a restaurant instead. I'll give my thoughts on this in this week's Zoom sessions.

Hey everyone, in this week's Open Kitchen Hour Zoom sessions, I plan to make - 1) Lemang (sticky rice rolls in bamboo leaves) 2) Cendol among other things. I look forward to seeing you Friday and Saturday, and optionally comment below what you plan to cook, if you've decided already.

I shared a clip of our team having fun making popiah skin at a hawker stall in Perak; you would know if you're in my Malaysian Hawker Pro course, that I do them wearing gloves but of course while in Malaysia and put on the spot you do it the way they do ie. glove-free. This was a comment on my post - I'm sharing it here to highlight the fact that trolling is par for the course if ever you put yourself out there - don't let it put you off from doing so (and yes you can debate my lowbrow replies but that's how I deal with these kinds of comments).

Okay I've created an account and I'm going to use it, @Cathy Raff !