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