Saturday, December 12, 2020

Gingerbread Men

 Christmas is around the corner, my little girl enjoys baking gingerbread men to welcome Santa. 

Christmas voucher is available from now! Please visit our new website or contact us. 

125 g unsalted butter, soften

1/3 cup brown sugar

1 egg

1/4 cup golden syrup

1 teaspoon vanilla essence

2 ½ cups plain flour, sifted

1 tsp ginger powder 

2 teaspoons ground cinnamon

¼ teaspoon bicarbonate of soda

 

3/4 cup pure icing sugar

1 tablespoons boiling water

Any food colours (optional) 

1.    Preheat oven to 180°C. Brush 2 baking trays with melted butter to lightly grease.

2.    Use an electric beater to beat the butter, sugar and egg in a bowl until pale and creamy. Add the golden syrup and vanilla, beat until combined. Stir in the flour, ginger powder, ground cinnamon and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth. Cover with plastic wrap and place in the fridge for 30 minutes to rest.

3.    Place the dough between 2 sheets of baking paper and roll out until about ½ cm thick. Use a gingerbread man cutter to cut out shapes. Place on trays about 3cm apart. Repeat with any excess dough.

4.    Bake in oven for 10 -12 minutes or until brown. Remove from oven. Transfer to a rack to cool.

5.      To make the icing, sift the icing sugar into a medium bowl. Gradually add 15 ml (1 tablespoon) of the boiling water and mix until smooth. The icing should be a coating consistency. 

6.    Place the icings in small plastic bags. Cut a small hole in a corner of each bag. Pipe icing over gingerbread men to decorate. Finish with Smarties.


Sunday, December 6, 2020

Ipoh Keow Teow Soup (Kai Si Hor Fun)

Ipoh Keow Teow Soup (Kai Si Hor Fun)



 1 kg chicken bone

4 litres water

400 g prawn shells with heads on

150 g organic soy beans (soaked)

50 g dried anchovies, washed and drained (deep-fried)

30 g rock sugar or to taste

2 tsp white peppercorns

1 ½ tsp salt or to taste

2 kg fresh rice noodles (2 packs)

oil

Topping:

800 g chicken breast fillets

200 g prawns meat

200 g bean sprouts

80 g Chinese chives, cut into 5 cm lengths

Fried shallots (optional)

  • Discharge the fat part from the chicken bones. Soak the bones in very hot water for 10 minutes or longer and drain.
  • Bring 4 litres of water to the boil. Add chicken bones and bring the water to boil, then reduce the heat to simmer for about 30 minutes or an hour. Skimming off any foam that rises to the surface. 
  • While waiting for the chicken stock, stir-fried the prawn shells. Heat ¼ cup of oil in a fry-pan. Stir-fry the prawn shells until fragrant and orange and put aside. 
  • Deep fry the anchovies and put aside. 
  • After about 30 minutes, remove the chicken bones. Add prawn shells and oil, soy beans, anchovies, rock sugar, peppercorn and salt into the chicken stock. Bring it to the boil (simmer) for at least 30 minutes or longer. Remove the prawn shells. 
  • Add the prawn meat and chicken breast into the stock and let it cooked through. Remove the prawns (halved horizontally) and chicken (Shred the chicken), put all aside. 
  • Bring a pot of water to the boil. Blanch the rice noodles in the boiling water until soft. Drain and transfer the noodles into a few large bowls. 
  • Place some shredded chicken and prawns on top of the noodles. Pour the hot soup into the bowl, garnish with bean sprouts and Chinese chives. Serve hot.

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: https://www.jeanasiancooking.com/

Email: jeancookingclass@gmail.com

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!

 

Ingredients:

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. 


                                                                         Ingredients




                                                                   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.