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!

I didn't take any photos but here's what I made in our two most recent Zooms on Friday evening/Saturday morning - - squid rings with kam heong sauce - squid rings with salted egg yolk sauce - squid rings with kam heong sauce again, but without first drenching the squid in flour and flash-frying them (turned out different, like a saucy pseudo curry; tasted fine but I won't be making it again) - homemade salted fish (using old fish fillets I dug out from the freezer) - fried rice using the salted fish - yong tau foo Recipes to follow for the kam heong sauce and salted egg yolk sauce seafood

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!

Here's my video on how to make Hakka Lei Cha; recipe and blog post will follow shortly - https://youtu.be/K8SLFh1h4H8?si=TJqnwMkxtoTz8BKy