tag:blogger.com,1999:blog-28326815010681076482024-03-05T16:31:22.820-08:00Jean's Asian Cooking
A Journey Through Food Finds HappinessUnknownnoreply@blogger.comBlogger178125tag:blogger.com,1999:blog-2832681501068107648.post-59308708723686035432021-06-12T03:07:00.005-07:002021-06-12T03:44:10.838-07:00Roast Duck Noodle Soup<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihmHwCnj_XlN2WRstRqKoIDmUiT3LhyX4kNvmJ74Y1yAVz45PiIuCVhoDmsSDSRXNzICk4VbXO4fM7zF9N2TzWRRxahmOjSEJTrO3RjbUJVq3AK-uS8tryv-PA7ykCK4v1PPbRxfeOPdw/s2048/20210607_181933.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1560" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihmHwCnj_XlN2WRstRqKoIDmUiT3LhyX4kNvmJ74Y1yAVz45PiIuCVhoDmsSDSRXNzICk4VbXO4fM7zF9N2TzWRRxahmOjSEJTrO3RjbUJVq3AK-uS8tryv-PA7ykCK4v1PPbRxfeOPdw/w488-h640/20210607_181933.jpg" width="488" /></a></div><p class="MsoNormal"><span style="line-height: 24px;"><span style="font-size: medium;">I didn’t know that this simple soup, may look complicated to some, would be so popular until so many people have been asking for its recipe. So, I’ve decided to put it into writing to tell you how easy it is to cook it at home. Firstly, you need a courage to ask…why I said that? Nothing is really free but if you ask you have a 50% chance of getting it … I was shy to ask too, but at my favourite roast duck shop I simply ask if I could get leftover duck heads when I bought a roast duck. The shop lady is very nice and she gives me, a regular customer, duck heads and bones for free, by the way some shops charge 50 cent for each duck head – not a big deal.</span></span></p><p class="MsoNormal"><span style="line-height: 24px;"><span style="font-size: medium;">So, to cut it short, that day I was very lucky, the shop lady gave me a lots and said she had a big roast duck order, normally she doesn’t have that many in the morning. She actually gave me two big bags, about 6-7 duck heads and frames, even though I was asking for only one bag. What a nice lady she was, she made my day!! Couldn’t wait to get home to cook.</span></span></p><p class="MsoNormal"><span style="line-height: 24px;"><span style="font-size: medium;">Wait … next I had to get two packs of fresh egg noodles and some bok choi (sometimes I use choi sim) to add to my soup.<o:p></o:p></span></span></p><p class="MsoNormal"><span style="font-size: medium;">Got home, I brought a big pot of water to the boil, add the duck heads and bones, add a carrot (cut into four pieces), an onion, one stick of celery (cut into 3-4cm lengths), a few cloves of garlic and salt to taste. When the water starts boiling, after adding the duck bones and vegetables, turn the heat to low and simmer for a couple of hours (if you are in hurry, you can turn to medium heat). </span></p><p class="MsoNormal"><span style="line-height: 24px;"><span style="font-size: medium;">However, if you only have only 2-3 duck heads and frames you have to do something to make you stock tastier. I mean you need a big “makeup” for your soup – you need to add extra ingredients in the stock- a couple of star anises, 1-2 cinnamon sticks, a bit of five spices (optional), few black peppercorns, ½ bulb of garlic, a bit of soy sauce and 1-2 slices of ginger. Those extra ingredients are normally used to make roast duck, so they should help adding the right flavour to your soup.</span></span></p><p class="MsoNormal"><span style="line-height: 24px;"><span style="font-size: medium;">The rest is easy: blanch the bok choi in salty boiling water for 1-2 minutes and drained (it depends on how soften you want the green leaves to be). Boil the egg noodles until just tenderly soft but not over cooked because you are going to add boiling duck stock to the noodle before served. Add duck meat on top of the noodles soup and garnish with chopped spring onions (optional).<o:p></o:p></span></span></p><p class="MsoNormal"><span style="line-height: 24px;"><span style="font-size: medium;"> </span></span></p><p class="MsoNormal"><span style="line-height: 24px;"><span style="font-size: medium;">Finally, Bon Appetit! A nice hot roast duck noodle soup is ready. Enjoy!!<o:p></o:p></span></span></p><p class="MsoNormal"><span style="line-height: 24px;"><span style="font-size: medium;"> </span></span></p><p class="MsoNormal"><span style="line-height: 24px;"><span style="font-size: medium;">Jean </span></span></p><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2832681501068107648.post-74386044585303216852021-02-24T16:01:00.000-08:002021-02-24T16:01:57.524-08:00Northern Thai Noodles Soup<p>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.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilQUogX1MuvBv6P0i6j5lAm9uXqcw0qzHWy3gLFZQerBC32KHGahSr36AkzFseY_FCAFx5rhLbGbH4YIiLSHcVpBDi2epgxXKGbBrfPm9uhu5VTpgEiKEtr61-4h0v9T9dDo5oob9x2eY/s2048/20201121_152323.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilQUogX1MuvBv6P0i6j5lAm9uXqcw0qzHWy3gLFZQerBC32KHGahSr36AkzFseY_FCAFx5rhLbGbH4YIiLSHcVpBDi2epgxXKGbBrfPm9uhu5VTpgEiKEtr61-4h0v9T9dDo5oob9x2eY/w480-h640/20201121_152323.jpg" width="480" /></a></div><br /><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2832681501068107648.post-23681438125587377722021-02-24T15:57:00.003-08:002021-02-24T15:57:33.029-08:00Happy Lunar New Year<p> Happy Lunar New Year- Yee Sang</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe1bZ-wkWef37aw5QULesrCZ-2ojA5vJ6LBUudSPwVcS7_4kNmabGs6z_Ib-Mwo8j1XxGC99mNuPWpERD03iHLJFzyZmNi9z55pbvQuiPt9PGwPuSZm5EurAt0h_IdMGxd3ml9Wyh0Pro/s2048/20210131_175901.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe1bZ-wkWef37aw5QULesrCZ-2ojA5vJ6LBUudSPwVcS7_4kNmabGs6z_Ib-Mwo8j1XxGC99mNuPWpERD03iHLJFzyZmNi9z55pbvQuiPt9PGwPuSZm5EurAt0h_IdMGxd3ml9Wyh0Pro/w480-h640/20210131_175901.jpg" width="480" /></a></div><br /><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2832681501068107648.post-83837872671127941792020-12-12T13:15:00.002-08:002020-12-13T02:01:02.405-08:00Gingerbread Men <p> Christmas is around the corner, my little girl enjoys baking gingerbread men to welcome Santa. </p><p>Christmas voucher is available from now! Please visit our new website or contact us. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEpf49nFZnU_s6kkZRVh2JRzS_DaTXU008Do-NNeXYwZMwHn4ClO-ghhkE87R-D9cnxRB_WGRsdmZiuPWYEGz3jY3gCucFlqzB3mzE37WqNtjgQPWf1Pb0fiYmPDCrIM_Xkm7cTKDAmn0/s2048/IMG_7772.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEpf49nFZnU_s6kkZRVh2JRzS_DaTXU008Do-NNeXYwZMwHn4ClO-ghhkE87R-D9cnxRB_WGRsdmZiuPWYEGz3jY3gCucFlqzB3mzE37WqNtjgQPWf1Pb0fiYmPDCrIM_Xkm7cTKDAmn0/w640-h426/IMG_7772.JPG" width="640" /></a></div><p></p><p class="MsoNormal"><span lang="EN-AU" style="font-size: 12pt; line-height: 150%; mso-ansi-language: EN-AU;">125 g unsalted butter, soften<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-AU" style="font-size: 12pt; line-height: 150%; mso-ansi-language: EN-AU;">1/3 cup brown sugar<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-AU" style="font-size: 12pt; line-height: 150%; mso-ansi-language: EN-AU;">1 egg<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-AU" style="font-size: 12pt; line-height: 150%; mso-ansi-language: EN-AU;">1/4 cup golden syrup<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-AU" style="font-size: 12pt; line-height: 150%; mso-ansi-language: EN-AU;">1 teaspoon vanilla essence<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-AU" style="font-size: 12pt; line-height: 150%; mso-ansi-language: EN-AU;">2 ½ cups plain flour, sifted <o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-AU" style="font-size: 12pt; line-height: 150%; mso-ansi-language: EN-AU;">1 tsp ginger powder </span></p>
<p class="MsoNormal"><span lang="EN-AU" style="font-size: 12pt; line-height: 150%; mso-ansi-language: EN-AU;">2 teaspoons ground cinnamon <o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-AU" style="font-size: 12pt; line-height: 150%; mso-ansi-language: EN-AU;">¼ teaspoon bicarbonate of soda<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-AU" style="font-size: 12pt; line-height: 150%; mso-ansi-language: EN-AU;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span lang="EN-AU" style="font-size: 12pt; line-height: 150%; mso-ansi-language: EN-AU;">3/4 cup pure icing sugar<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-AU" style="font-size: 12pt; line-height: 150%; mso-ansi-language: EN-AU;">1 tablespoons boiling water <o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-AU" style="font-size: 12pt; line-height: 150%; mso-ansi-language: EN-AU;">Any food colours (optional) <o:p></o:p></span></p>
<div style="background: white; border-bottom: solid #F3F2F0 1.5pt; border: none; margin-left: 18pt; margin-right: 0cm; mso-element: para-border-div; padding: 0cm 0cm 15pt;">
<p class="MsoListParagraphCxSpFirst" style="background: white; border: none; line-height: 19.5pt; margin-left: 18pt; mso-add-space: auto; mso-border-bottom-alt: solid #F3F2F0 1.5pt; mso-list: l0 level1 lfo1; mso-padding-alt: 0cm 0cm 15.0pt 0cm; padding: 0cm; text-indent: -18pt;"><!--[if !supportLists]--><span style="color: #393434; font-size: 12pt; mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #393434; font-size: 12pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Preheat oven to 180°C.
Brush 2 baking trays with melted butter to lightly grease.<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="background: white; border: none; line-height: 19.5pt; margin-left: 18pt; mso-add-space: auto; mso-border-bottom-alt: solid #F3F2F0 1.5pt; mso-list: l0 level1 lfo1; mso-padding-alt: 0cm 0cm 15.0pt 0cm; padding: 0cm; text-indent: -18pt;"><!--[if !supportLists]--><span style="color: #393434; font-size: 12pt; mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #393434; font-size: 12pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">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. <o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="background: white; border: none; line-height: 19.5pt; margin-left: 18pt; mso-add-space: auto; mso-border-bottom-alt: solid #F3F2F0 1.5pt; mso-list: l0 level1 lfo1; mso-padding-alt: 0cm 0cm 15.0pt 0cm; padding: 0cm; text-indent: -18pt;"><!--[if !supportLists]--><span style="color: #393434; font-size: 12pt; mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #393434; font-size: 12pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">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.<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="background: white; border: none; line-height: 19.5pt; margin-left: 18pt; mso-add-space: auto; mso-border-bottom-alt: solid #F3F2F0 1.5pt; mso-list: l0 level1 lfo1; mso-padding-alt: 0cm 0cm 15.0pt 0cm; padding: 0cm; text-indent: -18pt;"><!--[if !supportLists]--><span style="color: #393434; font-size: 12pt; mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #393434; font-size: 12pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Bake in oven for 10 -12 minutes or until brown. Remove from oven. Transfer to a rack to cool.<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="background: white; border: none; line-height: 19.5pt; margin-left: 18pt; mso-add-space: auto; mso-border-bottom-alt: solid #F3F2F0 1.5pt; mso-list: l0 level1 lfo1; mso-padding-alt: 0cm 0cm 15.0pt 0cm; padding: 0cm; text-indent: -18pt;"><!--[if !supportLists]--><span style="color: #393434; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">5.<span style="font: 7pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #393434; font-size: 12pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">T</span><span style="color: #1b2024; font-size: 12pt; mso-bidi-font-family: Arial;">o 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. </span></p><p class="MsoListParagraphCxSpMiddle" style="background: white; border: none; line-height: 19.5pt; margin-left: 18pt; mso-add-space: auto; mso-border-bottom-alt: solid #F3F2F0 1.5pt; mso-list: l0 level1 lfo1; mso-padding-alt: 0cm 0cm 15.0pt 0cm; padding: 0cm; text-indent: -18pt;"><span lang="EN-AU" style="font-size: 12pt; text-indent: -18pt;">6.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><span style="color: #393434; font-size: 12pt; text-indent: -18pt;">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.</span></p>
</div><br /><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2832681501068107648.post-30324072645605249482020-10-30T19:07:00.003-07:002020-10-30T19:08:46.453-07:00One pot fragrant pumpkin rice<p>Happy Halloween!! This is a dish that we cook when we have a big pumpkin- One pot fragrant pumpkin rice. </p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 3.0pt;"><span style="color: #3d3d3d; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Mix all ingredients below into a bowl
to marinade: <o:p></o:p></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 3.0pt;"><span style="color: #3d3d3d; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">150 g chicken thigh fillet or pork,
cut into small pieces <o:p></o:p></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 3.0pt;"><span style="color: #3d3d3d; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">2 tablespoon soy sauce<o:p></o:p></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 3.0pt;"><span style="color: #3d3d3d; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">2 tablespoon oyster sauce <o:p></o:p></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 3.0pt;"><span style="color: #3d3d3d; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">¼ teaspoon white pepper<o:p></o:p></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 3.0pt;"><span style="color: #3d3d3d; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">½ teaspoon salt or to taste <o:p></o:p></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 3.0pt;"><span style="color: #3d3d3d; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"> </span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 3.0pt;"><span style="color: #3d3d3d; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">2 tablespoons vegetables oil<o:p></o:p></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 3.0pt;"><span style="color: #3d3d3d; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">1/3 cup dried shrimp, soaked into hot
water for 5 minutes, drained <o:p></o:p></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 3.0pt;"><span style="color: #3d3d3d; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">2 cloves garlic, chopped<o:p></o:p></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 3.0pt;"><span style="color: #3d3d3d; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">2 cm ginger, shredded<o:p></o:p></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 3.0pt;"><span style="color: #3d3d3d; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">150 g pumpkin flesh, diced<o:p></o:p></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 3.0pt;"><span style="color: #3d3d3d; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"> </span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 3.0pt;"><span style="color: #3d3d3d; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">2 cups basmati rice, washed and
drained <o:p></o:p></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 3.0pt;"><span style="color: #3d3d3d; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">3 ¼ cups water (for normal rice, 2
cups of rice with 3 cup water)<o:p></o:p></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 3.0pt;"><span style="color: #3d3d3d; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"> </span></p><p class="MsoListParagraphCxSpFirst" style="background: white; line-height: normal; margin-bottom: 3.0pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="color: #3d3d3d; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;">1.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span style="color: #3d3d3d; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Marinate the chicken with the rest of the ingredients into
a bowl and set aside for at least 10 minutes.</span></p><p class="MsoListParagraphCxSpMiddle" style="background: white; line-height: normal; margin-bottom: 3.0pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="color: #3d3d3d; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;">2.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span style="color: #3d3d3d; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">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.</span></p><p class="MsoListParagraphCxSpMiddle" style="background: white; line-height: normal; margin-bottom: 3.0pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="color: #3d3d3d; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;">3.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span style="color: #3d3d3d; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Add rice and water and into the rice cooker and let it
cooks.</span></p><p class="MsoListParagraphCxSpLast" style="background: white; line-height: normal; margin-bottom: 3.0pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="color: #3d3d3d; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;">4.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span style="color: #3d3d3d; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Serve hot and garnish with sliced spring onion or
coriander leaves. <o:p></o:p></span></p><p>
</p><p class="MsoNormal"><span lang="EN-AU"> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigDyIJFegsa75_eg4Iyoy49ncoP5Q10BCKpWR8MAfXdMYEXnnHN-214xn9IgaczyR7EotITdA81klRAOajTHohEW6_6aWrJhfs0cT7pwQbtFxLpk5GAgwY3rM9tuuAuugjTC9k85Zkmww/s2048/20201031_120138.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigDyIJFegsa75_eg4Iyoy49ncoP5Q10BCKpWR8MAfXdMYEXnnHN-214xn9IgaczyR7EotITdA81klRAOajTHohEW6_6aWrJhfs0cT7pwQbtFxLpk5GAgwY3rM9tuuAuugjTC9k85Zkmww/w480-h640/20201031_120138.jpg" width="480" /></a></div><br /><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2832681501068107648.post-39564742351468308042020-10-17T18:06:00.002-07:002020-11-01T18:59:17.494-08:00Jean's Asian Cooking class in Melbourne<p> Dear valuable customers,</p><p>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. </p><p>Our new website: https://www.jeanasiancooking.com/</p><p>Email: jeancookingclass@gmail.com</p><p>Phone: 0434 895 893</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQl8txvZm1T-pH9z-O7N-b8I7qOK-5Jh-tEiij-syCcDBX5JwButJJJMqCOYI95367uQPjs9fekMGFbMT2plQXbNKNHRRLPu9kUrEZ30OinQ84CkJTVNMree7Zjbjd0ZpLER9of831KOg/s1079/20201014_195853+-+Copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1079" data-original-width="756" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQl8txvZm1T-pH9z-O7N-b8I7qOK-5Jh-tEiij-syCcDBX5JwButJJJMqCOYI95367uQPjs9fekMGFbMT2plQXbNKNHRRLPu9kUrEZ30OinQ84CkJTVNMree7Zjbjd0ZpLER9of831KOg/w448-h640/20201014_195853+-+Copy.jpg" width="448" /></a></div><br /><br /><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2832681501068107648.post-15123104971880481152020-10-09T01:29:00.003-07:002020-10-09T01:58:12.450-07:003 Flavours Tofu<p> 3 Flavours
Tofu</p>
<p class="MsoNormal"><span lang="EN-AU">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 m</span>um 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!</p>
<p class="MsoNormal"><span lang="EN-AU"> </span></p>
<p class="MsoNormal"><span lang="EN-AU">Ingredients:<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-AU">450 g semi-firm
tofu (half box), cut into cubes or rectangles<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-AU">2 cloves
garlic, chopped<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-AU">2 tbsp
dried shrimps, soaked in water for 5 minutes and drained<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-AU">2 kaffir
lime leaves, thinly sliced<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-AU">2-3 tbsp
ginger flowers, chopped<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-AU"> </span>¾ cup sweet
chilli sauce or to taste</p>
<p class="MsoNormal"><span lang="EN-AU">A pinch of
salt (optional)<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-AU"> </span></p>
<p class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]--><span lang="EN-AU">1.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span lang="EN-AU">Shallow fry the tofu until golden
colour. <o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]--><span lang="EN-AU">2.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span lang="EN-AU">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. <o:p></o:p></span></p>
<p class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]--><span lang="EN-AU">3.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span lang="EN-AU">Add fried tofu. Stir fry until the
tofu is coasted with the sauce. Serve hot. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDowHNZ8kQw8VJhM2q_yBwPr-2F1JWHAzbU9bHk5Vbmsv5OoMxamqiJa2WanlSEkR11C_7nmhzuSgq7qxIvn3eeSJnrqli1V_jvn02UpCWsRtg-yMcb2c7gtOMlPt3kyysmHkU9iLy6w0/s2048/20201009_192607.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1848" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDowHNZ8kQw8VJhM2q_yBwPr-2F1JWHAzbU9bHk5Vbmsv5OoMxamqiJa2WanlSEkR11C_7nmhzuSgq7qxIvn3eeSJnrqli1V_jvn02UpCWsRtg-yMcb2c7gtOMlPt3kyysmHkU9iLy6w0/w578-h640/20201009_192607.jpg" width="578" /></a></div><br /><p> Ingredients</p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCs3G__G6v6kz6yRDfoQetztFbEy7z8dsvvybR0TwoSQ4Jcm2jHHnNhAdVNILCHuZ7BQbSUE0-CB9d6x5Sr5nudDDC4qbkx8uEW7s0LhFh9beST6blj_e40XWGBPqhZ6qa6uMNK42epnc/s2048/20201009_153421.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCs3G__G6v6kz6yRDfoQetztFbEy7z8dsvvybR0TwoSQ4Jcm2jHHnNhAdVNILCHuZ7BQbSUE0-CB9d6x5Sr5nudDDC4qbkx8uEW7s0LhFh9beST6blj_e40XWGBPqhZ6qa6uMNK42epnc/w480-h640/20201009_153421.jpg" width="480" /></a></div><br /><p> 3 flavours tofu</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2832681501068107648.post-62230774480618293532020-08-23T00:19:00.003-07:002020-08-23T00:21:01.629-07:00Colourful Summer Rolls<p>Colourful Summer Rolls</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheOrmZNOJgDT_9XWojQZx0iFII-xfzKCUZI8p9vf8HBRNm8Z1eO8eemye6zCVdydFEFJy4yOe7FJ_N9vohPSYWCMzXP4BL297nEkzx3Ugns07WiCRwHtKOQy-xSydqIQ9-RvmcyupOTT0/s2048/20200820_214834.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheOrmZNOJgDT_9XWojQZx0iFII-xfzKCUZI8p9vf8HBRNm8Z1eO8eemye6zCVdydFEFJy4yOe7FJ_N9vohPSYWCMzXP4BL297nEkzx3Ugns07WiCRwHtKOQy-xSydqIQ9-RvmcyupOTT0/s640/20200820_214834.jpg" /></a></div><p></p><p>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.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2832681501068107648.post-78174561081137919972020-07-08T23:57:00.002-07:002020-08-21T18:25:04.131-07:00Old Style Char Siew<span face="" style="background-color: white; color: #050505; font-family: "segoe ui historic", "segoe ui", helvetica, arial, sans-serif; font-size: 15px; white-space: pre-wrap;">This time I cooked in the air fryer (200C) but you can cook in the oven. It will be quicker to cook in the air fryer. Turn over the meat once half way of cooking. This is not a very sweet Char Siew, if you like it sweet, please increase the quatity of Maltose.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMSBjONaW9oawmHcwlvrPqSemVAtC5an7JIhtYtxJ5MDOwXZhGYW6xSjjV5hBhXkkaHV8_4Z2daMdT4CEjlFZCoHSGAgQRi2lEMacX51KVbdAfFt7boKmWyLCL34bZLdrMz4b1P8O13fE/s1600/20200707_081938.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1204" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMSBjONaW9oawmHcwlvrPqSemVAtC5an7JIhtYtxJ5MDOwXZhGYW6xSjjV5hBhXkkaHV8_4Z2daMdT4CEjlFZCoHSGAgQRi2lEMacX51KVbdAfFt7boKmWyLCL34bZLdrMz4b1P8O13fE/s640/20200707_081938.jpg" width="480" /></a></div>
<div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; font-family: "segoe ui historic", "segoe ui", helvetica, arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;">
<div dir="auto" style="font-family: inherit;">
<span style="font-family: inherit;">500 g pork belly (skinless, strip) or pork shoulder</span><br />
<span style="font-family: inherit;">Char Siew mixture (in a small bowl):</span><br />
20 g fermented red beancurd/Nam Yu<br />
1/2 tbsp Nam Yu water/sauce (in the same jar)<br />
1 tbsp oyster sauce<br />
1/2 tbsp soy sauce<br />
2 tbsps Maltose/Malt sugar or more<br />
3/4 tsp five spices powder<br />
1 1 /2 tbsps Shaoxing wine or rose wine<br />
<div dir="auto" style="font-family: inherit;">
Marinate the pork with the Char Siew mixture overnight. Bake it in the preheat oven at 200C for about 20 minutes. Turn over the other side and continue to cook for another 10-20 minutes or until cooked (It depends on how thick the meat is). </div>
<span style="font-family: inherit;">Keep the remaining mixture sauce in the small pot and bring it to the boil until absorbed and thick. Pour the sauce on top of the Char Siew.</span><br />
<br /></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2832681501068107648.post-79008500458590279812020-07-08T23:36:00.002-07:002020-07-13T04:13:27.403-07:00Simple Keow Teow SoupSimple Keow Teow Soup<br />
<div dir="auto" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; white-space: pre-wrap;">
<br /></div>
<div dir="auto" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; white-space: pre-wrap;">
I often cook a quick Keow Teow noodles soup at home if I have leftover noodles. So, few days ago, I cooked this dish with kids. It is a very simple dish. I made only 2 portions because I only had 1/2 pack of noodles left.</div>
<div dir="auto" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; white-space: pre-wrap;">
I boiled about 430g chicken breast in 1.5 L water, 2 tsp salt, a bit of pepper and 4 instant cuttlefish nuggets. Boiled the noodles in a separate pot until just soft. Kids helped to chop 2 cloves of garlic and spring onions. Sarah fried the garlic to make garlic oil. Peeled or sliced the cooked chicken breast...tatata...our breakfast is ready. Have a nice day everyone and keep safe!</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0lOnYtwCjBt0Q2-wcwYPQcu9fMuGWWS8dAE5PBun5BShKDX0TCHO-jQ81QIMjx0qTWSokAltotLRBSiJ8EfAZxzIApYZv8lgpMbXAd_g5yfFclLbbkKj2xK3KZlz47vfDetoWOcKmpHI/s1600/20200709_104100.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0lOnYtwCjBt0Q2-wcwYPQcu9fMuGWWS8dAE5PBun5BShKDX0TCHO-jQ81QIMjx0qTWSokAltotLRBSiJ8EfAZxzIApYZv8lgpMbXAd_g5yfFclLbbkKj2xK3KZlz47vfDetoWOcKmpHI/s640/20200709_104100.jpg" width="480" /></a></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2832681501068107648.post-11713337675302366062020-06-28T22:39:00.002-07:002020-07-13T04:12:31.968-07:00Black Pepper Pork Ribs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwioMpMSKS49yCS34AfyBB9KcCVAPBmGqbZg0os1NEzMaddpI3Tu4wbrEc0f03Zr32sS3aZb-tRTVPQluhXBi_IHiKuoiau7URZk9ikzrK16QmgkVikcn2-1J9Jva4kKJJYRDv34sG3vc/s1600/20200629_134945.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwioMpMSKS49yCS34AfyBB9KcCVAPBmGqbZg0os1NEzMaddpI3Tu4wbrEc0f03Zr32sS3aZb-tRTVPQluhXBi_IHiKuoiau7URZk9ikzrK16QmgkVikcn2-1J9Jva4kKJJYRDv34sG3vc/s640/20200629_134945.jpg" width="480" /></a></div>
<br />
<br />
<div class="MsoNormal" style="margin-left: 18.0pt;">
<span lang="EN-AU">1 kg (2 lb 4 oz)
pork ribs, cut into pieces</span></div>
<div class="MsoNormal" style="margin-left: 18.0pt;">
<span lang="EN-AU">6 cloves garlic</span></div>
<div class="MsoNormal" style="margin-left: 18.0pt;">
<span lang="EN-AU">1 teaspoon whole
black pepper </span></div>
<div class="MsoNormal" style="margin-left: 18.0pt;">
<span lang="EN-AU">4 tablespoons
sugar or palm sugar</span></div>
<div class="MsoNormal" style="margin-left: 18.0pt;">
<span lang="EN-AU">1 teaspoon salt</span></div>
<div class="MsoNormal" style="margin-left: 18.0pt;">
<span lang="EN-AU">3 tablespoons
fish sauce</span></div>
<div class="MsoNormal" style="margin-left: 18.0pt;">
<br /></div>
<div class="MsoNormal" style="margin-left: 36.0pt;">
<span lang="EN-AU">Place the garlic
and black pepper in a mortar, and use a pestle to grind to paste. Add sugar,
salt and fish sauce into the mortar and mix well.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="margin-left: 36.0pt;">
<br /></div>
<div class="MsoNormal" style="margin-left: 36.0pt;">
<span lang="EN-AU">Marinate pork
rips with the garlic and black pepper mixed sauce for 2 hours or overnight in
the refrigerator.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="margin-left: 36.0pt;">
<br /></div>
<div class="MsoNormal" style="margin-left: 36.0pt;">
<span lang="EN-AU">Preheat the
grill on </span><span lang="EN-AU" style="mso-bidi-language: KHM; mso-fareast-font-family: Calibri;">220</span><span lang="EN-AU" style="font-family: "cambria math" , "serif"; mso-bidi-font-family: "Cambria Math"; mso-bidi-language: KHM; mso-fareast-font-family: Calibri;">⁰</span><span lang="EN-AU" style="mso-bidi-language: KHM; mso-fareast-font-family: Calibri;">C</span><span lang="EN-AU">. Grill the ribs 20 minutes or
until cooked through or cook in the air fryer. </span></div>
<div class="MsoNormal" style="margin-left: 36.0pt;">
<br /></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2832681501068107648.post-83109423368147698422020-06-25T03:29:00.001-07:002020-07-13T04:13:50.407-07:00Hokkien Char (Fried yellow noodles)<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; text-align: justify;">Hokkien Char- This is our simple way of cooking Hokkien noodles (yellow noodles) without lard. It is simple and delicious! hope you like it too!</span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN9LgU69niTN634vNBpNwOIWFccOKbdfnO9XhrLm87SkN4r3O_M65pylnhqlhIpEz64G4pwIzokbiUZ20iE5HgpQywIqxK4O-LCqqkQfmKSJtZb-4HZ93HluFRzLcV6S-Sv1u9alBzVDk/s1600/20200625_142053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1259" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN9LgU69niTN634vNBpNwOIWFccOKbdfnO9XhrLm87SkN4r3O_M65pylnhqlhIpEz64G4pwIzokbiUZ20iE5HgpQywIqxK4O-LCqqkQfmKSJtZb-4HZ93HluFRzLcV6S-Sv1u9alBzVDk/s640/20200625_142053.jpg" width="502" /></a></div>
<br />
<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; text-align: justify;">Ingredients:</span><br />
<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; text-align: justify;">2 tbsps vegetables oil</span><br />
<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; text-align: justify;">2 cloves garlic</span><br />
<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; text-align: justify;">5-6 prawns - preferred skin-on</span><br />
<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; text-align: justify;">500 g yellow noodles</span><br />
<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; text-align: justify;">150 g choi sim or more</span><br />
<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; text-align: justify;"><br /></span><span style="background-color: white; color: #333333; font-family: "helvetica neue light" , , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; text-align: justify;"></span><span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; text-align: justify;">Soy mixture (mix in a bowl):</span><br />
<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; text-align: justify;">2-3 tbsps dark soy sauce</span><br />
<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; text-align: justify;">2-3 tbsps oyster sauce</span><br />
<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; text-align: justify;">1 tbsp soy sauce</span><br />
<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; text-align: justify;">1 tsp raw sugar or to taste</span><br />
<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; text-align: justify;">A bit of black ground pepper</span><br />
<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; text-align: justify;">1/4 tsp salt (optinal)</span><br />
<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; text-align: justify;">2 cups water</span><br />
<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; text-align: justify;"><br /></span>
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<div class="MsoNormal" style="margin-left: 18.0pt;">
<span lang="EN-AU">Heat the oil in
a wok or big fry-pan and stir fry the garlic until lightly brown. Add prawn
cook for 1 minute, or until coloured. Add noodle and stir fry for 1 minute.
Pour the soy mixture and let it boil for 5 minutes. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 18.0pt;">
<br /></div>
<div class="MsoNormal" style="margin-left: 18.0pt;">
<span lang="EN-AU">Add choi sim
into the noodle, stirring couple of times. Cover the wok with lid on and let it boil for
another 5 minutes or thicken. Serve hot. <o:p></o:p></span></div>
<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; text-align: justify;"></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2832681501068107648.post-20647997541014771702020-05-15T20:53:00.001-07:002020-05-15T20:53:22.037-07:00Thai Grilled Fish Wrap in Leaves- Miang Pla PaoMiang Pla Pao<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2832681501068107648.post-32072862527196737412020-05-15T20:25:00.001-07:002020-05-15T20:26:01.947-07:00<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">Hello especially for all from Europe and Australia that used to attend the classes, I hope you all are cooking delicious food in your kitchen. Today, I am going to post something that many asked me to teach before but normally I would said no. The reason is it takes time to prepare, hmmm...actually not, it needs time for resting the dough. But I can show you a simple video how to make it and you can do it at your home. So, what it is? It is roti canai!! Happy cooking. Enjoy the video. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIEIflER3kGy8VBUQV5MMyCE909Fei3P91UT1qeAzVmHwsYDmb01FS_AgiSEHML4TOvQF_cYMbOM9t4vzmRkff9HGTPM9-m5ZV9UVlJ4QgvpYqLo458RxhTWOsVQdM0MQZgqfzPYKsKk4/s1600/IMG_5335.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIEIflER3kGy8VBUQV5MMyCE909Fei3P91UT1qeAzVmHwsYDmb01FS_AgiSEHML4TOvQF_cYMbOM9t4vzmRkff9HGTPM9-m5ZV9UVlJ4QgvpYqLo458RxhTWOsVQdM0MQZgqfzPYKsKk4/s640/IMG_5335.JPG" width="426" /></a></div>
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<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"> Round roti, egg with onion roti and square roti. </span><br />
<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"><br /></span>
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/dTNu2pS0H7c/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/dTNu2pS0H7c?feature=player_embedded" width="320"></iframe></div>
<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"> Making roti canai</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2832681501068107648.post-32410987464985767322020-04-29T20:40:00.002-07:002020-05-15T20:26:31.986-07:00Homemade crispy Pork My little girl loves crispy pork very much. It is our regular meal at home, she never tired of it. It is not difficult to cook at all. You need to have patient to wait for couple of day. Good food always need time to process. Hope you will like it. Happy cooking!<br />
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<div class="separator" style="clear: both; text-align: center;">
A quick video of cooking crispy pork</div>
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<br /></div>
<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/ECBxHCymXN0/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/ECBxHCymXN0?feature=player_embedded" width="320"></iframe>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2832681501068107648.post-51473369303391286192020-04-28T03:52:00.000-07:002020-04-28T03:52:02.025-07:00Bean sprouts challenge week<div class="separator" style="clear: both; text-align: center;">
Last week was a bean sprouts week. Why I said that? Because it was my first time to make green bean sprouts by myself and turn out they over grown. One cup of green beans turned out massive bean sprouts. Thus, I had to cook whatever dishes that I could think of using bean sprouts. Of course I missed out some ingredients especially the Khmer Laksa that show on the middle top picture, it almost just laksa soup with bean sprouts. What a bean sprouts week, don't you think? </div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2832681501068107648.post-85573162170749766462020-04-26T21:45:00.002-07:002020-04-26T21:48:40.371-07:00Chocolate birthday cake for hubby<div class="separator" style="clear: both; text-align: center;">
I made a birthday cake for hubby few days ago. I felt a safe to have homemade cake during the pandemic. It turned out nice and delicious. I used our garden produces to decorate the topping. I was happy with the result. </div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2832681501068107648.post-464081749218178512020-02-10T21:10:00.003-08:002020-02-10T21:10:27.545-08:00Lotus flowers<div class="separator" style="clear: both; text-align: center;">
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2832681501068107648.post-28511683575928049122020-02-10T21:05:00.000-08:002020-02-10T21:06:45.762-08:00Jean's food stylist <div class="separator" style="clear: both; text-align: center;">
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2832681501068107648.post-56877383785905217682019-05-21T03:16:00.001-07:002019-05-21T03:16:19.890-07:00Jean's food stylist <div class="separator" style="clear: both; text-align: center;">
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2832681501068107648.post-49428573901343123562019-01-30T02:50:00.000-08:002019-05-21T03:19:21.416-07:00Wet market vs night market- Southeast Asia<div class="separator" style="clear: both; text-align: center;">
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2832681501068107648.post-86451495082755454222018-10-30T18:10:00.002-07:002018-10-30T18:10:19.723-07:00Library Cooking Workshop Library Cooking Workshop<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2832681501068107648.post-61013229513293353122018-07-16T03:59:00.000-07:002018-07-16T04:07:07.786-07:00Jean Food Stylist <div class="separator" style="clear: both; text-align: center;">
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2832681501068107648.post-59441872404604246362018-02-15T17:48:00.003-08:002018-02-15T17:48:51.080-08:00Steamed Nian Gao with Coconut<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: 12.0pt; line-height: 150%;">Steamed Nian Gao with Coconut<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 150%;">2 tbsps
water<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 150%;">1/8 tsp salt<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 150%;">1 cup grated dried coconut<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 150%;">1 -2 big
nian gao, cut into bite size pieces<o:p></o:p></span></div>
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<span style="font-size: 12pt; text-indent: -0.25in;">1. Mix 2 tablespoons water and salt with
coconut and steam for about 8 minutes. Remove and set aside.</span></div>
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<span style="font-size: 12pt; text-indent: -0.25in;">2. Steam the nian gao for about 8
minutes.</span></div>
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<span style="font-size: 12pt; text-indent: -0.25in;">3. Coat the nian gao with grated
coconut. You can make it into small ball and served into pandan leave cup or
with banana leave.</span></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2832681501068107648.post-83052336249290245412017-12-20T12:55:00.000-08:002017-12-20T13:04:39.960-08:00Merry Christmas<h2>
Merry Christmas</h2>
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Time flies, I can’t believe Christmas is just around the corner and another year has almost gone by. Festive season are always my favorite. I was growing up in a very big family with 49 cousins then, now about triple in size, and festive seasons have been the best time to get together. We normally enjoy cooking, eating, sharing and celebrating. After married abroad and travelling and living few years in different countries, there are more and more celebrations to enjoy in life.<br />
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Since moving to Melbourne, things are a bit quiet, sometimes both our parents have to remind us or send us photos to show what they celebrate. It makes me miss them so much for the good times we used to have. Well, I have to face it. I am not quietly sitting and tearing missing. In here I try to catch up as much as possible and teach my children what Australian festivals have to offer. Of course, one of the best festivals ever is Christmas. I am very grateful we are surrounded by nice and friendly neighbors. We have already celebrated the big event together, one day with the back neighbor and the next with few front neighbors. Our tables were full of different food from different origins: European, Aussie and Asian. What more can I ask for? Friends and neighbors are the closest ‘relative’ we have here. Thanks for their supports and friendship for so many years. Thank you.<br />
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For all of you who are reading, I wish you and your entire family a Merry Christmas and a very Happy New Year!<br />
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