Express Asian Recipes

Easy Asian Recipes

 ‘Easy Asian Recipes’ is also can call it ‘few ingredients,’ ‘easy cooking,’ or ‘few dollars meals’ as it bases on simple ingredients to create oriental meals. The most important principal is to use the natural flavour of each ingredient with the right combinations to maximise the taste. 

I hope those ideas/recipes may benefit everyone who loves to cook Asian food.

Enjoy your cooking!

Jean

Malaysian & Singaporean Cooking Class

Satay

Father's Day Gift Vouchers- Asian Cooking Class

A Special Gift for Your Dad- Cooking Class Vouchers

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.