Authentic Vietnamese Cooking
Sunday, July 28, 2013
Tuesday, July 23, 2013
A secret of cooking eggplant soft in 5 minutes
1 eggplant (450g)
1 cup water
1 teaspoon vegetable oil
Cut the eggplant into length pieces. Bring 1 cup of water to the boil in a fry-pan or wok with 1 teaspoon of vegetable oil, put the eggplant and cover it with a lid. Turn the fire into medium and let it cook for 5 minutes. The eggplant will cook until soft. Use it to prepare other dishes such as stir-fry, pan fry or salad (if you want it softer for salad, you can cook it for an extra 1 to 2 minutes).
Have a try, you will be surprised.
Monday, July 22, 2013
Green Curry Fried Rice
2 tablespoons vegetable oil
1 ½ - 2 tablespoons green curry paste
100 g chicken breast/pork/prawns, diced
2 kaffir lime leaves, thinly sliced
2 cups cooked rice (cold rice)
1 teaspoon palm sugar
1 ½ tablespoons fish sauce
½ cup green peas or Thai baby eggplants
A handful of sweet basil leaves (optional)
Heat the oil in a fry-pan or wok over medium-high. Add the green curry paste, stir fry until fragrant. Add meat or prawns and stir fry for 1-2 minutes or nearly cook.
Pour in kaffir lime leaves, rice, palm sugar, fish sauce and green peas, stir fry for 2-3 minutes or until the rice is heated through. Add sweet basil leaves and quickly mix through and serve hot.
Note: I used my own made fresh green curry paste
Posted by Jean's Asian Cooking at 3:34 PM
Monday, July 15, 2013
Monday, July 8, 2013
What do I need in my pantry to begin my Asian Cooking journey?
For a beginner, I suggest to buy at least three important ingredients to keep in your pantry. They are soy sauce (also called thin/light soy sauce), oyster sauce and garlic. (We will increase the ingredients slowly in coming weeks)
I assume you already have the basic ingredients such as salt, sugar, ground pepper, and oil in your pantry. Of course, don’t forget to get some rice.