I made kuih bangkit from the Cookidoo recipe in today's cookalong. The recipe was way too dry so I added more coconut cream (I recommend putting aside more in case you need it). I added a little bit of pandan powder as I didn't have any leaves. I used some cat shaped chocolate moulds from Daiso that I had in a drawer and had some pink food colouring that I painted on with a toothpick. I baked them in an air fryer oven, which is hard to control and I think the pastry could have been a fraction wetter so they have cracks. But it tasted good - very fragrant, crumbly and melt in the mouth so overall, I think it was a success!

I'm going to make another batch of Hakka Lui Cha (aka Thunder Tea) tomorrow; still deciding on Session 2. How about you? Let me know if you're cooking anything!

In today's cook along, I made some biscuits with the pulp leftover from making soy milk for the egg doufu that I made in last week's cook along. For every 100g of soy bean pulp: 90g plain flour 40g sugar 5g pandan powder (Or equivalent extract) - optional 4 Tablespoons olive oil/other oil or butter A pinch of salt 1 tsp baking powder Bake on 160C for 30 mins or browned Recipe based on one from PeiseeKitchen on FB

@Cathy Raff came across this article today, thought about you 😆- https://www.wsj.com/real-estate/storage-unit-cleanout-962730ab?st=QjzXzP&reflink=desktopwebshare_permalink - just kidding!

Beancurd Skin Stirfry Another fantastic Cookalong with Jackie juggling multiple tasks - frying pieces of meat on bone cut out from chicken carscasses, frying prawn shells for prawn stock & shredding up a boiled chicken to make Gai Si Hor Fun. I adapted a vegetarian dish from YouTube using beancurd skin (fuchuk). After dipping the cut up fuchuk in an egg & cornstarch slurry & shallow frying, I cooked it with mushrooms, fungus (muk yee), carrots, tomatoes, green pepper & spring onions. It looked great, but tasted bland, so I doubled the soya sauce & oyster sauce - still not quite right. I know it’s a veggie dish, but I am not veggie, so I wasn’t worried reaching out for the chicken powder - Jackie will be proud! 🤭 Added that with a bit more water & braised it for a couple of minutes. Magic! 😊 The flavours came alive & it was delicious!