Monday, December 26, 2011
Wednesday, November 16, 2011
Here is the banana flower in the tree from the garden.
When it is ready in few more days, I'll cut it out and make a beautiful banana blossom salad. You can buy in the market as well especially in this season.
Tuesday, November 15, 2011
Morning Glory also called water spinach and kankung (Malay). The leaves and tender tips are usually for stir-fried.
You can buy morning glory at the asian market/grocery shop during spring and summer in Melbourne.
Wednesday, October 19, 2011
Lemongrass, one of the signature flavours of Southeast Asian cuisines. It is a tall, clumping grass, white to light green colour. Before use, remove the tough, outer layers, starting from the hard root end. About 10cm -15cm of the tender inner stalk can be used. If whole stalk to be used, need to smash the bulb to release its flavour, the stalk should be removed before serving. When making a spice or herbal paste, lemongrass should go into mortar first to break down the fibres, making it easier for the rest of the process.
Friday, October 14, 2011
Curry sounds to be difficult to cook from scratch but I highly recommend to have a go as it is simpler than expected and the aroma from the fresh ingredients is simply mouth watering.
Time: 10am to 1pm
Saturday, September 10, 2011
Few basic herbs and vegetables that you need to know in the Thai kitchen such as lemongrass (Ta-krai), kaffir lime (ma-krood), ginger (Khing), galangar (Kha), shallot (Hom-dang), garlic (Kra-tiam), mint (Sa-ra-ne), Sweet basil (Horapha), bird chilli (Prik-khi-noo), coriander, lime and coconut.