19d (edited) • General discussion
OKH Cookalong, Friday 26 June 26, morning session.
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.
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OKH Cookalong, Friday 26 June 26, morning session.
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