ONDE-ONDE Last night night’s Cookalong had the regular gang all busy in their kitchens. Jackie was doing a freezer clear-out and found some fish cutlets she had forgotten about. She fried a few & turned some into Ham Yue (salted fish). At my suggestion, she diced a piece of Ham Yue into very small pieces and fried them with rice. She said the rice turned out really good. Jenny was busy prepping for her gathering — Passion Fruit Curd, a tray bake cake and a crumble dessert. I cannot remember what was the filling in the crumble 😝. And Cathy was making Pasta Sauce for her mum. Everyone was on the go! I was making Onde-Onde for a lunch gathering we had been invited to. Since it was for next day, I took Jackie and Cathy’s advice and froze them on an open tray first. Early the next morning, I boiled them, then rolled them in desiccated coconut. They turned out beautiful — soft, chewy and the gula Melaka sugar filling just burst & melted in the mouth. They disappeared fast! Thank you Jackie and Cathy for the advice 🩷.

Loh Mai Gai (LMG) and Char Kwei Teow (CKT) This morning in the Cookalong, Jackie was cooking squids — lots of them! She made Squids with Salted Egg Yolk and Squids in Kam Heong Sauce, and they both look absolutely good. Watching her sampling them, I wished I was there to join in. Jackie made Loh Mai Gai (LMG) during last week’s Cookalong, and that inspired me to make it this week. She had actually taught me how to make LMG in Malaysian Street Food Academy four years ago, so I thought it was time to revisit the dish. We had the LMG for lunch and they were lovely. For John’s sake I also made the sauces to go with them and he lapped them all up! I also made Char Kwei Teow (CKT), so we had that for lunch too. I must be a glutton for hard labour. I picked a very hot day to make both LMG and CKT. I was melting! Lunch would have been even better if the weather wasn’t trying to cook me too.

Egg Curry I forgot to defrost meat, so we went vegetarian for lunch today. For this morning’s Cook along Jackie made Hakka Lui Cha while I did Egg Curry from the Thermomix Cookidoo recipe. Jackie’s Lui Cha was a thumbs up 👍 all round. My Egg Curry had too much tomato passata and not enough “curry” taste. Flavour was flat. Soon as we finished, I rescued it. I tossed the sauce back into the pan with 1 tsp curry powder, 2 tabsp coconut powder, 1/2 tsp sugar, pinch of salt, 1 tsp chicken powder (Jackie will be happy I used that), plus 20ml water. Simmered for 20 minutes till all added ingredients were fully mixed and the sauce was smooth. Finally tasted like curry! If I make this again, I will halve the tomato passata and probably use a different recipe.

Great to have you here, Nana, please let us know what you hope to get out of this club so we can plan our content!

This morning during the Cookalong, Jackie was making Lor Mai Gai and Braised Duck with Ginger and Chinese Mushrooms. I made Cur Badak (sweet potato dumplings) and Kuih Keria (sweet potato doughnuts). The inspiration came from Jackie who fried up both of them during a Cookalong a fortnight ago. All fried up jobs, just like hers! I made Cucur Badak a few years back, following one of Jackie’s MOMC demos l, so it felt like coming full circle. Today was my first time making Kuih Keria, and I am really pleased with how they turned out.