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

Papaya Salad- Thai Cooking Class Melbourne

Learn how to make papaya salad in traditional way in our coming Thai cooking class.

Fresh Garden Tomatoes- Cooking Class

Fresh and Juicy

Shrimp Paste- Malaysian Cooking Class

Shrimp Paste

Shrimp paste called 'Belacan' in Malay, 'Ka-pi' in Thai and Khmer.

Shrimp paste is one of the common ingredients in South-East Asian cooking. It is made from salted and fermented shrimps and has very strong smell. It is normally available in Asian grocery shops in a jar or in a tub.

It can be use straight, dry roasted or toasted in aluminium foil. The different is toasted shrimp paste produced stronger fragrant that the fresh one.

Note: Although it has a very strong smell, it bring very nice flavour in cooking.

Wet Market in Asia- Asian Cooking Class

Lady was busy selling fresh coconut milk in the market.

Fishwort- Vietnamese Cooking Class

Fishwort (Yuxing Cao)

It is a herb that has a strong fishy smell. It can be used to cook with fish and meat or eat fresh as commonly use in Vietnamese and Cambodian dishes.