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 

Thai Cooking Class- Melbourne

More information of Thai cooking class in Melbourne, please visit www.jeanasiancooking.com.au

Asian Cooking Class, Melbourne

Hi, fried eggs again this week! Why? Well, continue to discover this simple and easy ingredient what can do beyond its nature. I am going to use fried eggs to make delicious Thai-styled salad. My both kids love this dish, especially the spicy and sour flavour.

Meanwhile frying the eggs, I run to the backyard to pick a few sprig of Chinese celery and coriander leaves and start making sauce and salad. It takes less than 10 minutes to make the salad. I hope you will enjoy it.

Crispy Fried Egg Salad (Yam Khai Dao)

2 large eggs, carefully cracked into a small bowl

1/3 cup vegetable oil

½ medium onion or 1 big shallot, sliced

2 sprig Chinese celery, coarsely chopped

2 sprig coriander leaves, coarsely chopped

Dressing:

1 bird’s eye chilli or small chilli

1 small clove garlic

1 ½ teaspoons palm sugar

1 tablespoon lime juice

1 tablespoon fish sauce

Heat the oil in a small fry pan or wok until very hot. Add the eggs to the fry pan and fry for about 1½ minutes (the egg white bubbles) or until the bottom of the eggs turns brown and crispy over medium heat. Carefully flip the eggs with spatula and keep frying for about 1 minute or golden brown. Remove the eggs and drain on a paper towel. Cut the eggs into bite seize or about 16 pieces in total. 

Pound the chilli, garlic and palm sugar with pestle in a small mortar. Add lime juice and fish sauce and mix well. Transfer the sauce into a large mixing bowl and add all the salad and eggs and toss well. Serve on a plate.

Note: If you don’t have mortar, simply chop the chilli and garlic into mince.