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 all, this is the cendol from this morning's session, based on my own recipe (from my restaurant days) - and cooked on the stove top because cooking in a Thermomix didn't give me the control I needed in terms of cooking it until it was just done and not overly so. The initial failed batch in the Thermomix was overcooked after 15 mins at Speed 3/100C so that it turned into a dough rather than batter, and I couldn't push it through the mould. (15 mins is actually only half what was suggested online in Thermomix communities, where they said to cook for 30 mins.) Here's the recipe (inc. how we used to serve it at my restaurant) - https://jackiem.com.au/2014/03/18/how-to-make-cendol/

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.