Hi folks, I've mentioned this previously but here's my adapted recipe for natural yoghurt which 1) bypasses the need to heat up the milk and let it cool down 2) produces a milder (ie. not so sour) yoghurt, which is how I like it. https://cookidoo.com.au/created-recipes/public/recipes/en-AU/01KDV8RWF7E077GFAMXS7B39BK

These were what I made in today's Open Kitchen Hour 2 (OKH 1 takes place tomorrow per the reschedule) - 1) barramundi fillets from Woolworths with sauce made using garlic, chillies, fermented soy beans etc. 2) sliced shiitake mushrooms deep-fried, then stir-fried with garlic, chilli, onion & seasoning (read: chicken powder - though of course you could just use salt or mushroom powder) 3) chinese cabbage, tofu, and shiitake mushrooms fried with garlic, oyster sauce, etc. 4) I also test-fried another batch of dried red onions, this time without soaking them in water first (because I found it washed away a lot of the flavour), and I over-fried them a bit so they are a touch dark. I tossed some msg and sugar through them while still hot, the latter being a tip from Jenny from before, to help them crisp up.

Hi all, in view of the fact that it's Boxing Day and because Paul and I seem to have caught something from yesterday's Christmas gathering, I'm going to reschedule our Open Kitchen Hour 1 to Monday 7pm (Aust EDT) ie. same timeslot plus 3 days: Sydney, Australia Mon, 29 Dec 2025 at 7:00 pm AEDT London, United Kingdom Mon, 29 Dec 2025 at 8:00 am GMT Vancouver, Canada Mon, 29 Dec 2025 at 12:00 midn PST Sorry for the short notice and see you in Open Kitchen Hour 2 coming up this Sunday/Saturday depending on where you're located. Link to join - https://bit.ly/malaysianhawkerpro

Merry Christmas everyone! Hope you're all having a lovely and peaceful day!

This was what I made in yesterday's session (obviously with experimental tweaks) - in lieu of tuna (traditional option for Terengganu fish curry) I used fish collars (barramundi?) - and it worked out great. Will add pineapple chunks to the pickles when I get my hands on them. Also, cheated by using leftover cooked white rice (re-steaming it with glutinous rice that had been soaked in hot water) - that plus using coconut cream instead of coconut milk powder (ie. my original recipe) left the rice a bit starchy. Still tasted good though. Will share recipe in the Classroom tab once I get the notes transcribed etc.