Sunday, December 9, 2012

Monday, December 3, 2012

Monday, November 26, 2012

Yam Bean- Chinese Cooking Class

Yam Bean

It is nearly summer in Australia. There are many kinds of 'unusual' tropical vegetables are around the corner at the fruits and vegetables shops. Last week when I was shopping at the shop. I was very happy to find yam bean in the market because it normally hard to find and even if I found it, it costs more expensive then meat during other seasons.

A couple of shoppers were looking at me while I was choosing this strange vegetable. They asked me about the yam bean and how to use it. I explained to them and quickly give them few easy tips to eat and cook. They really bought few of them and had a try. I hope they will like it.

What is yam bean? It calls bangkuang (Malay names), is a root vegetable, where also known as jicama. It is crunchy and white inside and beige skin that can easily to peel off. It is so good to eat raw with spicy dip like 'rojak' sauce (Malaysian shrimp paste mixed), or cooked until soft for making 'popiah' either Chinese popiah or Vietnamese version of 'Bo Bia' or Chinese buns; or just for simple stir fry with dried prawns and garlic. The taste of yam bean after cooked has its nature sweet and nice to eat.

Monday, August 6, 2012

Express Asian Recipes

Easy Asian Recipes

 ‘Easy Asian Recipes’ is also can call it ‘few ingredients,’ ‘easy cooking,’ or ‘few dollars meals’ as it bases on simple ingredients to create oriental meals. The most important principal is to use the natural flavour of each ingredient with the right combinations to maximise the taste. 

I hope those ideas/recipes may benefit everyone who loves to cook Asian food.

Enjoy your cooking!


Tuesday, June 12, 2012

Sunday, May 27, 2012

Measurement Utensil: Cooking Class Melbourne

Measurement utensil:

  •  A small kitchen scale, spoons, and cups for measuring.
  •  Standard cup and spoon measurement are level
1 cup = 250 ml
1 teaspoon = 5 ml
1 tablespoon = 15 ml

Sunday, May 6, 2012

Thai Cooking Class Melbourne-Pandan Leaf

Pandan Leaf

Pandan leaf also known as fragrant screwpine, it is a long and dark green leaf with the unique scent and flavour.  It is used over Southeast Asia and commonly uses to add into various cakes and desserts. It is also can be added into the rice (while cooking), where it imparts a beautifully subtle fragrance and flavour. You can buy it fresh or frozen from Asian groceries and keep in the freezer. Pandan essence can be used as a substitute in desserts. 

Learn how to use it in Thai cooking class on 23 June 2012 (Sat). More information find in the website. 

Sunday, April 29, 2012

Asian Cooking Class in Melbourne

Simple Fried Rice

This is the most easily fried rice that I can think about when I am in hurry. It contains carbohydrate, protein and vegetables, prefect nutrition for your lunch or kids’ school lunch.
1 tablespoon oil
1 cloves garlic, chopped
2 cups cold cooked rice (normally left over rice from last night)
1- 1 1/2 tablespoons light soy sauce
1/8 teaspoon sugar (optional)
1/4 cup fresh mixed carrot and corns or frozen green peas and corns
1 egg

Heat 1 tablespoon of oil in a fry-pan. Add garlic stir fry until lightly brown. Add rice, soy sauce, sugar and peas and stir fry for about 1 minute.

Push the rice to the side of the fry-pan and add egg, slightly break the egg and let the egg half cook and turn it over. Then, cover with rice and cook for 15 seconds. Keep stirring until well mix for another 1 minute.

Serve 1-2

Time: < 10 minutes

Monday, April 16, 2012

Cooking Classes in Melbourne

Harvest time!

Lady Finger Banana- Taste is good, fresh from the garden.

Tuesday, February 28, 2012

Dried Sambal- Malaysian and Singapoean Cooking Class

If you have too much fresh chillies, don't worry. Make dried sambal, it can stay in the fridge for many months.

Monday, February 20, 2012

Fresh & Hot Chilies- Cooking Class

Fresh chilies from the garden. There are too much to finish. I've decided to make chillies sambal which can be kept in the fridge for very long. Whenever I am busy, I can just put two tablespoons of it and stir-fry with prawns, lady fingers, kankung, fish and others.

Monday, February 6, 2012

Papaya Salad- Thai Cooking Class Melbourne

Learn how to make papaya salad in traditional way in our coming Thai cooking class.

Sunday, January 22, 2012

Shrimp Paste- Malaysian Cooking Class

Shrimp Paste

Shrimp paste called 'Belacan' in Malay, 'Ka-pi' in Thai and Khmer.

Shrimp paste is one of the common ingredients in South-East Asian cooking. It is made from salted and fermented shrimps and has very strong smell. It is normally available in Asian grocery shops in a jar or in a tub.

It can be use straight, dry roasted or toasted in aluminium foil. The different is toasted shrimp paste produced stronger fragrant that the fresh one.

Note: Although it has a very strong smell, it bring very nice flavour in cooking.

Monday, January 9, 2012

Wet Market in Asia- Asian Cooking Class

Lady was busy selling fresh coconut milk in the market.

Monday, January 2, 2012

Fishwort- Vietnamese Cooking Class

Fishwort (Yuxing Cao)

It is a herb that has a strong fishy smell. It can be used to cook with fish and meat or eat fresh as commonly use in Vietnamese and Cambodian dishes.