Friday, October 30, 2020

One pot fragrant pumpkin rice

Happy Halloween!! This is a dish that we cook when we have a big pumpkin- One pot fragrant pumpkin rice. 

Mix all ingredients below into a bowl to marinade:

150 g chicken thigh fillet or pork, cut into small pieces

2 tablespoon soy sauce

2 tablespoon oyster sauce

¼ teaspoon white pepper

½ teaspoon salt or to taste


2 tablespoons vegetables oil

1/3 cup dried shrimp, soaked into hot water for 5 minutes, drained

2 cloves garlic, chopped

2 cm ginger, shredded

150 g pumpkin flesh, diced


2 cups basmati rice, washed and drained

3 ¼ cups water (for normal rice, 2 cups of rice with 3 cup water)


1.    Marinate the chicken with the rest of the ingredients into a bowl and set aside for at least 10 minutes.

2.    Heat oil into the fry-pan or wok, fry the dried shrimps until fragrant. Add garlic and ginger, fry until the garlic lightly brown. Add pumpkin and chicken and keep stir fry until the chicken nearly cooked. Pour it into rice cooker.

3.    Add rice and water and into the rice cooker and let it cooks.

4.    Serve hot and garnish with sliced spring onion or coriander leaves.


Saturday, October 17, 2020

Jean's Asian Cooking class in Melbourne

 Dear valuable customers,

Finally, we are open our cooking classes in Melbourne as restrictions have been eased. For the safety of our customers and community, we are only open for online classes. Please contact us via contact details below for further information. 

Our new website:


Phone: 0434 895 893

Friday, October 9, 2020

3 Flavours Tofu

 3 Flavours Tofu

This is one of my childhood favourite dishes. Sarah also loves this dish very much, she always complains why I only cook half a box 😁. My mum normally uses Japanese eggs tofu but I use whatever tofu that I can find in the market. It is so simple to cook apart from frying the tofu. Happy cooking!



450 g semi-firm tofu (half box), cut into cubes or rectangles

2 cloves garlic, chopped

2 tbsp dried shrimps, soaked in water for 5 minutes and drained

2 kaffir lime leaves, thinly sliced

2-3 tbsp ginger flowers, chopped

 ¾ cup sweet chilli sauce or to taste

A pinch of salt (optional)


1.    Shallow fry the tofu until golden colour.

2.    Heat 2 tbsp of oil in a frying pan or wok, saute dried shrimps until fragrant. Add garlic and stir fry until slightly brown. Add kaffir time leaves and ginger flowers, stir for another minute. Add sweet chilli sauce and bring to the boil.

3.    Add fried tofu. Stir fry until the tofu is coasted with the sauce. Serve hot. 


                                                                   3 flavours tofu

Sunday, August 23, 2020

Colourful Summer Rolls

Colourful Summer Rolls

We harvested some of our fresh herbs and flowers from the garden and had fun with decorating our summer rolls. It was a simple cooking, boiled pork, prawns and noodles. The rest were fresh vegetables and rice paper. Served with fresh homemade dipping sauce (lime juice, chilli, water, fish sauce, sugar and garlic) or hoisin sauce. A plate of beautiful summer rolls are ready. Credit to Sarah.

Wednesday, July 8, 2020

Old Style Char Siew

This time I cooked in the air fryer (200C) but you can cook in the oven. It will be quicker to cook in the air fryer. Turn over the meat once half way of cooking. This is not a very sweet Char Siew, if you like it sweet, please increase the quatity of Maltose.

500 g pork belly (skinless, strip) or pork shoulder
Char Siew mixture (in a small bowl):
20 g fermented red beancurd/Nam Yu
1/2 tbsp Nam Yu water/sauce (in the same jar)
1 tbsp oyster sauce
1/2 tbsp soy sauce
2 tbsps Maltose/Malt sugar or more
3/4 tsp five spices powder
1 1 /2 tbsps Shaoxing wine or rose wine
Marinate the pork with the Char Siew mixture overnight. Bake it in the preheat oven at 200C for about 20 minutes. Turn over the other side and continue to cook for another 10-20 minutes or until cooked (It depends on how thick the meat is).
Keep the remaining mixture sauce in the small pot and bring it to the boil until absorbed and thick. Pour the sauce on top of the Char Siew.

Simple Keow Teow Soup

Simple Keow Teow Soup

I often cook a quick Keow Teow noodles soup at home if I have leftover noodles. So, few days ago, I cooked this dish with kids. It is a very simple dish. I made only 2 portions because I only had 1/2 pack of noodles left.
I boiled about 430g chicken breast in 1.5 L water, 2 tsp salt, a bit of pepper and 4 instant cuttlefish nuggets. Boiled the noodles in a separate pot until just soft. Kids helped to chop 2 cloves of garlic and spring onions. Sarah fried the garlic to make garlic oil. Peeled or sliced the cooked chicken breast...tatata...our breakfast is ready. Have a nice day everyone and keep safe!

Sunday, June 28, 2020

Black Pepper Pork Ribs

1 kg (2 lb 4 oz) pork ribs, cut into pieces
6 cloves garlic
1 teaspoon whole black pepper
4 tablespoons sugar or palm sugar
1 teaspoon salt
3 tablespoons fish sauce

Place the garlic and black pepper in a mortar, and use a pestle to grind to paste. Add sugar, salt and fish sauce into the mortar and mix well. 

Marinate pork rips with the garlic and black pepper mixed sauce for 2 hours or overnight in the refrigerator. 

Preheat the grill on 220C. Grill the ribs 20 minutes or until cooked through or cook in the air fryer.