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

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. 

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

Cooking Classes in Melbourne

Harvest time!

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

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.

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.

Spring Roll- Chinese Cooking Class Melbourne

Oriental Chinese