Sticky Pork with Fresh Salad - Asian Cooking

Sometimes don't feel guilty to have a little fat. Life is too short not to enjoy it! Dinner is served.

Northern Thai Noodles Soup

Craving for something super spicy, sour, salty and hot soup which can melt and sweat you in this chilly winter? What I can think of is the superhot Khanom Jin Nam Ngiao – Northern Thai noodles soup dish. Seriously it tastes great and I once cooked it and could not stop eating it, mainly from breakfast till dinner. The broth dish is authentically made of simmer pork ribs, pork mince in mixtures of spices paste, tomatoes, chunk chicken blood (I left it out because it is hard to find in here), with very special dried flower called ‘kapok’. It may be new for you but if you have a chance, have a go, it may surprise you. 

Malaysian and Singaporean Cooking- Melbourne

Chicken Curry Laksa

Chinese Cooking Class, Melbourne

Cold weather in Melbourne. How about having few 'pao's for your morning tea.


More Chinese Cooking Classes details, please visit www.jeanasiancooking.com.au

Malaysian and Singaporean Cooking Class- Melbourne

Don't need to be perfect – daughter and mum school holiday project. My daughter asked me if her curry puffs look good? I said yes, and they don’t have to be perfect.  They simply look beautiful, natural and creative. The most important is you enjoy doing it. See, the picture – looks good.

Thai Cooking Class in Melbourne

Thai Cooking Class.
More information visit www.jeanasiancooking.com.au

Easy Asian Cooking- Stir-Fried Okra

What do you have for your lunch today? I am having the healthy, simple and quick stir-fry okra or lady’s fingers. Take less than 5 minutes to cook. If you like to try, this is the simple way….with 4 main ingredients - garlic, chilli, okra and soy sauce.

Heat 1 tablespoon of oil, add in 2 chopped cloves of garlic and 1 sliced chilli and stir fry until the garlic turn lightly brown. Add 200 g of sliced okra and keep stirring for few times. Add 1 tablespoon of soy sauce and stir fry for about 5 seconds. Cover with the lid for about 45 seconds (if you like the okra very soft then cover it for a minute with adding couple tablespoons of water). Serve hot with rice.

Secret tips:

-          Is not like old day you can trip the end of the okra to find it is young okra or not. So, look at the lightly green and small okra instead of dark green okra, this is the high chance to buy the young okra.

-          Sliced okra better not to stir-frying too long in order to avoid the mucilage because mucilage increases when heats it applied. That is the reason I try to cover with lid to slightly steam it to make the dish present to eat. 

  By Jean's Asian Cooking