Hi all, I plan to make Pasembur in this week's Zoom sessions coming up at 7pm Friday and 7am Saturday Aust EST (pls check the Classroom tab for your local times). I'll likely tweak the recipe so instead of my usual one, I might make it more mamak-style; we'll see.

Hi all, here's the recording (with some light editing) of last week's Acar session on Zoom - https://youtu.be/bDgza9hbRNU And here's the recipe (the non-Thermomix version is at the back) - https://drive.google.com/file/d/1OLKG9tBFXm69jcdSGevjtNPTgJzzWDYY/view?usp=drive_link

Session 1 - Acar (recording will be available later this week) and Fa Sang Wu (peanut sweet soup), inspired by Annie making the same. Session 2 - Fridge Clearout Session: a) using leftover boiled eggs from my corporate event, I made Chocolate Mousse, Mayonnaise, and I fried some to add to a vegetable curry b) using leftover Laksa Soup, I tweaked it with some curry paste and turned it into a vegetable curry using leftover vegetables - carrots, cabbage & snake beans. Thanks to all the participants esp. Jenny & Cathy who gave ideas on how to use up the hardboiled eggs; the chocolate mousse in particular was so good everyone else now wants to have a go at it. I also made some Kaya using my shortcut of baking the blended ingredients before transferring back into the blender (my Thermomix) to blend to a smooth texture at the end. I've included a photo of how it looked when it came out of the oven, and also how it looked post-blending. The kaya was was for some orders placed by my family members, as was the acar, fyi.

This morning’s Cookalong was all about clever shortcuts. Jackie showed us how to make Achar using some leftover spices and other ingredients from her catering gig the day before. Great way to use up ingredients and still get that lovely tangy flavour. I was making Fah Sun Wu (Chinese Peanut Paste Sweet Soup Dessert). I used the Thermomix Cookidoo recipe for Zhi Ma Hu, but swapped the black sesame seeds for roasted peanuts. I had made Fah Sun Wu last year and it turned out nice, but I thought it was a little too pale. This time I roasted the peanuts for an extra 5 minutes and that did the tricks, much better brown colour this time round. When Jackie heard that I was making Fah Sun Wu, she decided to make it too since she had lots of roasted peanuts left over from catering. My Fah Sun Wu turned out really nice — sweet and creamy with a lovely nutty fragrance. We had it for dessert after lunch and it went down a treat.

Hi guys, on this week's Zoom sessions, I'll be making Acar and Kaya and I'll be trying to come up with creative ways to use up a bunch of boiled eggs left over from my gig earlier today. See you then!