Jen's Homegrown Cooking Academy

REAL AUTHENTIC MALAYSIAN STYLE (SEAFOOD) LAKSA LATE LUNCH - 23rd NOV and 30th NOV, 2024

Is Laksa one of your most favourite dish of all time AND have you always secretly dream of one day finding the best one ever??? OR…better still, learn to make the BESTEST one so you can finally QUIT dreaming and searching?Well, you’re in luck! Come and join my Laksa Masterclass this November.

Don on your apron and explore the 4 basic steps of your dream LAKSA.

1. Make your base (Many people believe that the base is all about the rempah but in this class you will discover a step that starts even before that.
2. Make your soup (Learn all about UMAMI, savoury and gritty flavours)
3. Master what goes in your soup (Know what’s delicious and amazing in a Laksa, how you treat them and prep them)
4. Master what goes on your soup (How to make your prawn oil, a secret sambal and finally a sambal belacan)

The final Step? We end with a long late Saturday lunch feast of all our delicious cooking. What’s more? Go home with a bottle of rempah and a a bottle of our famous secret sambal sauce!!!

Limited spots available, quickly make your bookings and confirm. Reservations are now officially opened. ♥️✌️Jen

SHEPHERD’S PIE - HACHIS PARMENTIER

A couple of weeks ago, Anya (my granddaughter) requested me to help her make a French dish for a Sunday dinner. She chose a Hachis Parmentier.

Hachis (the “h” and the “s” are silent) PARMENTIER is a classic French dish usually made from leftover beef stew and topped with creamy mashed potatoes. In this instance, we used ground beef instead of leftovers. It was perfect for a cold winter’s night.

This reminded me of the days when I used to give cooking tutorials to kids. I truly believe in empowering and encouraging children as early as possible this life skills. I believe the first person we have to take care of is ourselves. As you grow into an adult, you will discover that you have to cook everyday (like brushing your teeth) whether you like it or not OR you have to pay a heavy price of getting someone to do the job for you.

I remember some Parents commissioned me at the last minute, just before they send off their kids to universities overseas. As a teacher, there is nothing more sad than a helpless child who has no idea of what lies ahead and the skills they have to learn for a happier life. Believe me, I’ve went through all of that myself. Life doesn’t have to be a kitchen disaster and you can get over your laziness! 😂😂😂

SO, I’ve decided to revive my cooking classes for kids when I get back home to Malaysia, specifically for ages 8 to 12 years. We will start with a set of 4 holiday classes in December where I will be teaching some French classics. We will cover Le petit déjeuner, Le déjeuner, Le dîner and Le dessert. From savoury dishes like Omelettes, Croque-Monsieurs and Steak Frites to sweet treats like Profiteroles, Madeleines and Crème Brûlée, it’s a great big holiday project! It’s a start.

Of course, one could hardly ignore “the baguette” (pain Francois facile) and croissants so we might have to add an introduction to the series. We will see as we go along…..

Holiday classes are now officially opened for enrolment! As always, first come, first served ya. no last minute intakes. Thank You.

♥️✌️Jen!

Lactobacillus L.reuteri superfood yogurt is extremely delicious, you will love it. What’s more, it’s nutritious and the benefits are spectacular. The list is long.

It’s yummy with roasted or fresh salads and you don’t need to add any other vinaigrettes. Fantastic with curries and amazing to use for whipping up desserts.

I especially love to have it with fruits, nuts and seeds anytime I might get hungry so it’s my go to snack.

Easy to eat, easy to love. 💜💜💜 Do watch to hear about the benefits.

Lactobacillus L.reuteri superfood yogurt is extremely delicious, you will love it. What’s more, it’s nutritious and the benefits are spectacular. The list is long.

It’s yummy with roasted or fresh salads and you don’t need to add any other vinaigrettes. Fantastic with curries and amazing to use for whipping up desserts.

I especially love to have it with fruits, nuts and seeds anytime I might get hungry so it’s my go to snack.

Easy to eat, easy to love. 💜💜💜 Do watch to hear about the benefits.

Lactobacillus L.reuteri superfood yogurt is extremely delicious, you will love it. What’s more, it’s nutritious and the benefits are spectacular. The list is long.

It’s yummy with roasted or fresh salads and you don’t need to add any other vinaigrettes. Fantastic with curries and amazing to use for whipping up desserts.

I especially love to have it with fruits, nuts and seeds anytime I might get hungry so it’s my go to snack.

Easy to eat, easy to love. 💜💜💜 Do watch to hear about the benefits.

Jen’s How to - L.reuteri - Superfood Yogurt Lactobacillus L.reuteri superfood yogurt is extremely delicious, you will love it. What’s more, it’s nutritious and the benefits are spectacular. The list is...

Hey everyone!

By special request, here it is!

An impromptu, uncut video of my daily routine on how to make Milk Kefir for good health at home. How to do your 1st and 2nd fermentations and then finally how your grains will grow so you can share this super food with more family, friends and your neighbours. Let's share the love.

♥️✌️

Jen’s How to - Milk Kefir By special request. An impromptu, uncut video of my daily routine on how to make Milk Kefir for good health at home. How to do your 1st and 2nd fermentations...

6 reasons why Ginger Scallion Oil is a must have in your kitchen!

1. A powerful and aromatic condiment to add to your repertoire.
2. A must have accompaniment for Chicken Rice and ClayPot Chicken Rice.
3. Delicious marinade for Steam Fish, Steam Chicken.
4. A shortcut for any dish that requires GINGER as an ingredient.
5. Easy to make.
6. Easy to love. 💜

Ginger Scallion Oil A powerful and aromatic condiment to add to your repertoire. A must have accompaniment for Chicken Rice and ClayPot Chicken Rice. Delicious marinade for Stea...

Good morning…..fresh off the stove!

A wonderful condiment to have at hand anytime you want to add a warm and mellow flavour to your dish. perfect for sautéing vegetables, for hummus, dips, bruschettas, salads and so much more. Enjoy! 💜💜💜

Garlic Confit Oil A wonderful condiment to have at hand anytime you want to add a warm and mellow flavour to your dish. Perfect for sautéing vegetables, for hummus, dips, brus...

Hey Everyone!

This is from my How to series. The mastery of the little steps in between.
Thank you for subscribing and sharing and do like and comment so we can get connected. 💜✌️

Jen’s How to - SALSA I learnt the base of this Salsa from my sister long long time ago. After trying it with all kinds of herbs and vegetables, coriander and all sorts of cherry ...

Hey Everyone,

This is it, my first video, my 1st attempt! I’m so glad that this page is still alive and here. When I closed my school I didn’t see any reason to continue this page but it was still a channel for tourists to get in touch with me for my tourist classes and also for some other private classes from time to time. Then COVID happened!!! 😅

Today, as I look back and see all the beautiful photos of the beautiful people that I’ve met and taught a thing or two, my heart swells up with so much gratitude and love. This was what I loved to do and I missed it so much. I also know that many of you are doing well and are continuing your culinary journey with lots of favourable results.

I want to thank all of you for being a part of my life and sharing this emotional connection for food. Food is such a big part of me and my life so I know how hard it can get to continue to churn out yummy food everyday with a smile.

With my YouTube channel, I look forward to continue to bring our culinary journey to the next level. My plan is to launch a couple of series as I go along. Here, some of you might remember, the Butter Cake comes from my Fundamentals of Cooking, hence the title “Mother of all Cakes. The next 2 that are coming up are Beef Pot Roast (Delicious Food) and Cassava Bibingka (Cake and Coffee). Do follow me and I will post them here as well.

Meantime, I’ve also come up with a “How to series” where my videos are raw, uncut, unfiltered (no face, just voice and techniques) but there - you can pick up all the baby steps, secrets and tips that you learn if you go to culinary school. These are the important steps to know, learn and practice so you can churn out delicious and yummy food 99.9999% consistently over time. I will alert you when they get uploaded this week ya.

Meantime, so so happy to be back, happy to be here, please do subscribe, share, comment, like and tell everyone about my free classes k.

Have a great week! Love to all! ♥️♥️♥️

Mother Of All Cakes: Butter Cake # # # Instructions for Baking a Cake1. **Prepare Wet Ingredients:** - Break the eggs into a bowl. - Add vanilla extract to the eggs. - Set the bowl aside...

https://youtu.be/8bZ9DSEbi8I?si=KewTwGpheHVG6FfD

Coffee, Cake & Cook with Me 🤍

https://www.thenextlvl.co/p/rendang-masterclass

Rendang Master Class You will master how to make the best Rendang components such as kerisik, chilli boh, root paste and spice rub, all of which you can use for cooking other amazing dishes.

Hey everyone, kindly take note that today is the last booking day for these Makmur. For those who have sent in your orders, thank you so much for choosing to get these wonderful and delicious cookies from me.❤️ Currently, I have 20 more tubs up for grabs.

You know, I have a deep love and pride of these Makmurs. During Raya, when I make them, I think of my Nenek who was my Dad’s mom. My childhood memories make up of waking up to Raya and I know that I will be going to see this old lady who lived in a house built on water, in the sea. On this day, I will be holding on to my Dad’s hand tightly and walking on a long bridge towards the house where this lady will be eagerly happy to see us. Today, I will also see my father cry and blowing his nose into a really big handkerchief. 😅 Somehow I knew in my heart that all will be well because it will get better and lighter every time - WHEN the Makmur comes out onto the table. 😀

My recipe doesn’t come from my Nenek, I don’t even think that this cookie comes from her tradition. The recipe is built and developed simply from memories and my personal desire to keep them eternal.

Imagine eating Makmur in the midst of the salty breeze of the sea? ❤️❤️❤️