Northern Thai Noodles Soup - Khanom Jin Nam Ngiao. We have been looking forward to cooking this dish especailly during the tomato season. It seriously tastes great and once cooked I could not stop eating it, from breakfast to dinner. The broth is authentically made of simmer pork ribs, pork mince, mixture of spice paste, tomatoes, chicken/pork blood (I left it out) and dried red cotton flower called ‘kapok’. It may be new for you but if you have a chance, have a go, you may be surprised.
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.
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.
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
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
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.
