Asian Cooking Class, Melbourne

Mango salad

Christmas Gift Voucher - Hands-on Cooking Class, Melbourne

Value Christmas Gift with hands-on cooking class in Melbourne. More detail, please visit www.jeanasiancooking.com.au

or email: jeancookingclass@gmail.com

Thai Cooking Class, Melbourne

Thai Steam Fish Curry (Hok Mok Pla)

Asian Cooking Class- Melbourne

Our organic herbs, mints & vegetables which we use often in our cooking class.

Thai Cooking Class, Melbourne

Thai Green Seafood Curry

2013 Christmas Gift Voucher

2013 Christmas Gift Voucher for Cooking Class
Contact: jeancookingclass@gmail.com

Chinese Cooking Class- Melbourne

Making dumpling

Chinese Cooking Class, Melbourne

Roast Pork

Christmas Gift Voucher 2013

Christmas gift voucher is available now! Buy your loved ones or friend a special and cooking class gift voucher for Christmas.

Please contact Jean by jeancookingclass@gmail.com

Christmas gift voucher is valid until 30 June 2014

Thai Cooking Class, Melbourne

Pad Thai

Malaysian & Singaporean Cooking Class- Melbourne

Make the curry noodles paste from scratch

Thai Green Curry Fried Rice- Thai Cooking Class

Green curry paste is not just use for curry but also can be used to cook mouth-watering green curry fried rice.  

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

Classic Thai Cooking Class, Melbourne

Pumpkin in Coconut Milk

Pumpkins are plentiful and relatively cheap. There are many Asian pumpkin recipes that you can find and I’m going to share with you a simple desert recipe – Asian pumpkin in coconut milk. You can serve it hot or cold depending on the weather or the way you like.

Ingredients

500 g pumpkin, peeled and cut into pieces (1.5 cm- 2 cm)
2 cups water
2 cups coconut milk
80 g palm sugar or to taste
¼ teaspoon salt

Bring pumpkin, water, coconut and palm sugar to the boil. When it starts boiling, turn to medium and continue to boil for 8 minutes or until the pumpkin is soft and add the salt. Serve hot in winter or cold with ice cubes in summer.

Serve 4

Note: I like to use jap pumpkin in this recipe because it is easy to cook. You can use sugar instead of palm sugar if you don’t have it.

More details of Classic Thai Cooking Class visit www.jeanasiancooking.com.au

Stir-fried Bean Sprouts-Quick Chinese Cooking

FAQ: After using bean sprouts for stir-fried noodles, what am I going to do with the left over?

Answer: Turn it into healthy vegetarian dish with less than 5 minutes preparation and cooking time.

Stir-Fried Bean Sprouts

1 tablespoon vegetable oil

1 clove garlic, finely chopped

½ half long red chili, thinly sliced (optional)

1 spring onion, cut into 5 cm (2 inch) length (optional)
150 g bean sprouts, washed and drained

1/8 teaspoon salt or to taste

½ tablespoon soy sauce

Heat oil in a fry-pan until hot and add garlic and stir fry until lightly brown. Pour chili, spring onion, bean sprouts, salt and soy sauce into the fry-pan and stir fry for about 20 seconds (with this amount of bean sprouts or if you like it a bit wilt, you can cook longer but not more than 30 seconds). Serve immediately.

Tip: This dish needs to cook in the high heat quickly. Serve hot immediately for the crunchiness of the bean sprouts. 

Thai Cooking Class, Melbourne

Classic Thai Cooking

Green Chicken Curry

Father's Day Gift Voucher- Asian Cooking Class, Melbourne

Thinking about giving a wonderful gift voucher for Father's Day? Take advantage of this special gift voucher* offer ($10 off of the original price) for Father's Day Gift Voucher. Use voucher code: Father 2013

Condition* - this offer is not conjunction with other offers. Offer end 2 September 2013.

Asian Cooking Class

Stir-fried chicken mince with eggplant

This is just a perfect dish for lunch or dinner with steamed rice.

 450g (1lb) eggplant

200g (7oz) chicken mince

2 tablespoons vegetable oil

2 cloves garlic, finely chopped

1 teaspoon cornstarch, dissolved with left over water from the fry-pan or wok (or 1/4 cup of water if you don’t have left over water)

Soy Mixture:

1½ tablespoons oyster sauce

1½ tablespoons light soy sauce

1 teaspoon dark soy sauce (optional)
salt to taste (optional)

Garnish: diagonally-sliced spring onion

Marinate the chicken mince with soy mixture and set aside.

Cook the eggplant soft, follow our method posted a week ago, keep the water from the fry-pan or wok. Cut the eggplant into bite-size pieces.

Heat the oil in a clean fry-pan and stir-fry garlic until lightly brown, add the chicken mince and stir-fry for about 2 minutes. Add the eggplant and stir fry for another 2 minutes. Add dissolved cornstarch, mix well and cook for about one minute. Serve it hot and garnish it with spring onion.

Note: Standard spoon measurement is level

1 tablespoon = 15 ml

1 teaspoon = 5 ml

Vietnamese Cooking Class- Melbourne

Authentic Vietnamese Cooking

Vietnamese Salad

Chinese Cooking Class, Melbourne

A secret of cooking eggplant soft in 5 minutes

                                                       

Ingredients:

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.

Enjoy cooking!

Thai Cooking Class, Melbourne

Use the left over green curry paste to cook green curry fried rice with baby eggplants, yumm!

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

Thai Cooking Class- Melbourne

Baby Thai Eggplants or Pea Eggplants

The egglants are  small, slightly bitter, grow in bunches and are used in curries and stir-fries.

Asian Cooking Class, Melbourne

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. 

Thai Cooking Class in Melbourne

Galangal- Is part of the ginger family. It has peppery and sweet taste. There is no real substitute for its unique flavour. 

Ginger

Different between galangal and ginger

Samlor Kor Ko- Cambodian Vegetables & Pork Stew

Green Chillies for Thai Green Curry

Green Chillies for Thai Green Curry

Basics Asian for Beginners Cooking Class-Melbourne

Chinese, Malaysian and Singaporean Cooking Class - Melbourne

                                 

Sticky Rice Dumpling

Thai Cooking Class, Melbourne

Classic Thai Cooking Class

Green Chillies for Thai Green Curry

Green curry, as the name says, needs a lot of green chillies to get natural green colour. Some might misunderstand that all green chillies can be used in the green curry but in order to get authentic and traditional flavours you need the right variety.

The above picture is the green chilli plant grows in my garden in Melbourne. The plant does not grow as big as in tropical region, due to the cold weather conditions, and the chillies aren’t as long as grown in warm climate (I’ll put the picture on when is available). 

From my cooking experiences, getting the right ingredients is crucially important to get original and authentic flavours.

  

Vietnamese Cooking Class, Melbourne

Pho Bo

Thai Cooking Class, Melbourne

Make your own fresh curry paste

Vietnamese Cooking Class - Melbourne

Vietnamese Paper Rolls

Vietnamese Cooking Class in Melbourne

HAPPY MOTHER'S DAY

Holy Basil- Thai Cooking Class, Melbourne

Holy Basil

Chinese Sausage Omelette

Jean’s Chinese Style Sausage Omelette

Lightly fry the sausage to increase the flavour of sausage before adding into egg can make the original way of cooking omelette much better.

2 eggs

1 tablespoon soy sauce

Vegetable oil/ olive oil

2 Chinese sausages soak in water for one minute and thinly sliced

½ small onion, thinly sliced (optional)

Break eggs into a bowl and lightly beat them with soy sauce.

Heat 1 tablespoon of oil in a fry-pan, stir fry the sausages for one minute, add onion and stir fry for another minute. Remove and mix all in the bowl.

Add 1 tablespoon of oil in the fry-pan, and pour the egg mixture, swirling quickly to coat well. Let it cook over medium heat for 2 minutes or until golden, turn over and cook for 1-2 minutes and serve hot.

Prep & cooking time: 10 minutes                                                          

Serve 1- 2

Thai Cooking Class, Melbourne

Galangal (Thai: kha or Chinese: lan jiang)

Galangal has a sharper, more peppery flavour than ginger. The fresh root can be stored in the fridge for several weeks or frozen until needed. 

After harvesting from garden

Beef and Onion with Japanese Soy Sauce (One-Pot)

Easy Asian Recipes

Beef and Onion with Japanese Soy Sauce (One-Pot)

With a little express preparation and about 5 minutes cook, the wine flavour from the soy sauce with the rest of the combination makes the taste just unique and very nice. 

200 g (7 oz) beef, tender loin/scotch fillet, thinly sliced

1 onion, sliced

1 tablespoon sugar

3 tablespoons Japanese soy sauce

1 long red chili, sliced (optional)

1 small carrot, cut into chunks

1 tablespoon vegetables oil/olive oil

Mix all the ingredients except oil in a bowl and marinate for 5-10 minutes.

Heat the oil in a pot until very hot. Add the mixture and stir fry about 5 minutes or until the water has been slightly absorbed. Serve hot with rice.

Serve 2