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 private and online classes. Please contact us via contact details below for further information.
Please note our website is currently under construction. We apologise for any inconvenience caused.
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.
