ONDE-ONDE Last night night’s Cookalong had the regular gang all busy in their kitchens. Jackie was doing a freezer clear-out and found some fish cutlets she had forgotten about. She fried a few & turned some into Ham Yue (salted fish). At my suggestion, she diced a piece of Ham Yue into very small pieces and fried them with rice. She said the rice turned out really good. Jenny was busy prepping for her gathering — Passion Fruit Curd, a tray bake cake and a crumble dessert. I cannot remember what was the filling in the crumble 😝. And Cathy was making Pasta Sauce for her mum. Everyone was on the go! I was making Onde-Onde for a lunch gathering we had been invited to. Since it was for next day, I took Jackie and Cathy’s advice and froze them on an open tray first. Early the next morning, I boiled them, then rolled them in desiccated coconut. They turned out beautiful — soft, chewy and the gula Melaka sugar filling just burst & melted in the mouth. They disappeared fast! Thank you Jackie and Cathy for the advice 🩷.

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

Loh Mai Gai (LMG) and Char Kwei Teow (CKT) This morning in the Cookalong, Jackie was cooking squids — lots of them! She made Squids with Salted Egg Yolk and Squids in Kam Heong Sauce, and they both look absolutely good. Watching her sampling them, I wished I was there to join in. Jackie made Loh Mai Gai (LMG) during last week’s Cookalong, and that inspired me to make it this week. She had actually taught me how to make LMG in Malaysian Street Food Academy four years ago, so I thought it was time to revisit the dish. We had the LMG for lunch and they were lovely. For John’s sake I also made the sauces to go with them and he lapped them all up! I also made Char Kwei Teow (CKT), so we had that for lunch too. I must be a glutton for hard labour. I picked a very hot day to make both LMG and CKT. I was melting! Lunch would have been even better if the weather wasn’t trying to cook me too.

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!