On Friday OKH morning Cookalong, I made Pajeri Nenas again, but this time I used fresh pineapples. Last week I didn’t have any fresh ones so I went with canned. There isn’t much difference between the 2 dishes — the canned version was just slightly sweeter, probably from the syrup. I also made Taufu during the session. My first attempt went really well and was very encouraging — Jackie even commented that it looked good! Sadly, when I turned it out of the container it broke apart because it got stuck at the base. I was told I should let the Taufu cool down completely before turning it out next time. Not wanting to waste it, I used the broken pieces to make Ma Po Taufu for our lunch. Then the evening Cookalong was Taufu galore. I wasn’t happy with my broken Taufu from the morning, so here I was again, in my element. It was great fun catching up with everyone — a lovely chatty evening, especially with Jenny popping in briefly. I got so engrossed in the chats that I forgot to cover the Taufu while steaming. So it ended up looking rough on top. Jackie said it was fine — just turn it over and no one will see the rough side!😅 Cathy was really encouraging too and said the roughness would disappear once the Taufu was deep fried. Still not satisfied, I had another go at making another batch. This time it was perfect! 👌

Hi everyone, I'm running an additional Zoom session this Sunday 8pm my (Sydney) time, on how to make Taufu Fah - - 8:00pm AEST (Sydney) - 6:00pm AWST (Perth) - 6:00pm MYT / SGT (Malaysia / Singapore) - 11:00am BST (UK) - 3:00am PDT (North America West Coast) It's FREE for you guys as members of this group though others may hop on who have bought tickets; and there will be a recording if you can't make it. If you know anyone else who would like to join, please ask them to get their tickets here - https://shop.jackiem.com.au/products/taufu-fah-thermocook-thermomix - the Early Bird deal is $25 and it ends tonight. After that, it's $50 AUD. Hope to see you then (it's been scheduled in the Classroom tab); same link to join as usual.

As mentioned in my previous post, I did make another batch of radish cake but this time it was too salty, so I'm not just pan-frying it before serving, I'm cutting it up and frying it with eggs (it's still too salty but I might add some veggies like beansprouts to it next fry-up). I also made a bunch of ad-hoc dishes using my Handcrafted Dry Curry Paste Kit range (Shop.JackieM.com.au) (I'll be sharing recipes and video clips of these once they're edited) - - fried chicken drummettes (using Kaffir Lime Curry Paste) - lamb stew (using Meat Curry Paste) And the following using the 5-Minute Sambal Belacan Paste kit - - sambal belacan tumis (fried sambal) - eggplant sambal - chilli prawns (a la chilli crab) - squid curry - sambal ikan bilis (dried anchovy sambal)

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