Hi guys, just a heads-up that I'll be making Nasi Dagang Terengganu in this weekend's (Friday evening/Sat morning Aust EST) sessions. Recipe is from a past masterclass I ran, which you can view/download here in case you want to cook along - https://drive.google.com/file/d/1wdYKpebje-EBXLYj_2cBq6EUnaLXPlaw/view?usp=sharing See you then - link to join is bit.ly/malaysianhawkerpro (type the url in your browser window and it will open up Zoom for you)

This morning’s Cookalong, Jackie was making Yong TauFu. Inspired by Jackie cooking it during last week’s Cookalong, I cooked Mee Siam today. I used all the ingredients she mentioned in the video, and sure enough, it was absolutely delicious! I must have caught Jackie’s multitasking task — I cooked another dish that needed a bit of preparation. I brought Italian to the table and made a high Lasagne with beef mince and fresh Lasagne sheets. We’ll have it for lunch tomorrow.

I cooked these along with spiral curry puffs for a small event for my sister-in-law - KL Hokkien Mee (using store-bought Udon noodles) and Mee Siam Kering. Recipe for KL Hokkien Mee at https://jackiem.com.au/2018/06/19/how-to-make-kl-hokkien-mee-with-homemade-noodles/ (which includes making the noodles from scratch). The Mee Siam Kering was made using my Handcrafted Dry Sambal Belacan Kit (available at Shop.JackieM.com.au) - with dried shrimp added, along with chopped fresh prawns, hard tofu, beansprouts, garlic chives, and some shredded cabbage (to add bulk because I was worried there wouldn't be enough noodles), egg omelette, and seasoning (dash of tamarind - not necessary, fish sauce, a little sugar, etc).

CHICKEN MINCE WELLINGTON This morning’s Cookalong Jackie was prepping ingredients for Mee Siam and Hokkien Mee for her catering gig. I was making Chicken Mince Wellington — an alternative to the classic beef version. Since the recipe calls for rice noodles (mai fun), I decided to give it a Chinese twist. So instead of dill, I used diced spring onions to cook the minced chicken, and Jackie was so pleased I added some of her highly recommended chicken powder. The cooked chicken mince was wrapped in puff pastry and baked for 40 minutes. It turned out lovely. We had it with salad, boiled egg and a few slices of meat loaf for lunch and it was so good. Thanks Jackie, your chicken powder made it. 😉😁