Thai Chilli Jam (Nahm Prik Pao)

Thai Chilli Jam(Nahm Prik Pao) Like this recipe? You’ll love my online Thai cooking class inspired by David Thompson! Chef David Thompson taught me to make this Thai chilli jam (nahm prik pao), which is a great addition to any stir-fry. He also taught me that it’s much easier to snip dried chillies open with […]

Vietnamese Pickled Vegetables (Do Chua)

Vietnamese Pickled Vegetables(Đồ Chua) Like this recipe? You’ll love my online Vietnamese cooking class! Vietnamese pickled vegetables, called do chua (đồ chua) in Vietnamese, are super easy to make and delicious served alongside any southeast Asian dishes. Traditionally vegetables were pickled during the warmer months when they were abundant, so they could be enjoyed during […]

Ginger & Garlic Paste

Ginger & Garlic Paste Like this recipe? You’ll love my online Thai cooking class inspired by David Thompson! Ginger and garlic paste is a base for many Indian and south east Asian dishes. This recipe is inspired by the Thai version which also includes coriander root. You can buy ginger and garlic paste already made […]

Dashi Soy Sauce

Dashi Soy Sauce Like this recipe? You’ll love my online Japanese cooking class! While you can serve plain soy sauce alongside sushi, it can be quite salty. Master Sushi Chef Hideo Dekura introduced me to this more subtly flavoured dashi soy sauce blend (see video below). Dashi soy sauce is delicious as a dipping sauce […]

How To Make Sushi Rice

How To Make Sushi Rice Like this recipe? You’ll love my online Japanese cooking class! Rice is fundamental to Japanese cuisine and, as such, is treated with great respect. The preparation of sushi rice is almost a ritual using traditional implements including a large flat-bottomed wooden tub (called a hangiri) and a fan to cool […]

How To Make Secondary Dashi

How To Make Secondary Dashi Like this recipe? You’ll love my online Japanese cooking class! Rather than discard the kelp and bonito used to make primary dashi, it can be reused to make secondary dashi. Secondary dashi  is lighter in flavour than primary dashi and ideal in fuller-flavoured braised dishes and miso soups. Makes about […]

How To Make Dashi

How To Make Dashi Like this recipe? You’ll love my online Japanese cooking class! Dashi is the stock that forms the cornerstone of Japanese cooking – and it’s one of the easiest stocks to make. Although the most common dashi is made with thinly shaved dried bonito (katsuo-bushi), vegetarian dashi made from shiitake is also […]

How To Cook Prawns for Sushi

How To Cook Prawns for Sushi Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Ever wondered how to cook prawns for sushi so that they sit flat across the rice? Normally, when prawns are boiled they curl. But prawns used for sushi need to be straight. Here’s how to […]

How To Hand-Pull Noodles

How To Hand-Pull Noodles Master More Chinese Recipes & Kitchen Basics with My Online Chinese Cooking Class Ever stood outside a Chinese noodle shop and watched the noodle maker winding the dough around his wrists like yarn then banging the strands onto the bench to stretch them? I have and, while I’ve wondered how to […]

How To Slice Fish For Sushi & Sashimi

How To Slice Fish For Sushi & Sashimi Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Sushi and sashimi are two of Japan’s most popular seafood dishes. But what’s the difference between sushi and sashimi? Sashimi is raw fish without rice, whereas sushi always contains rice. In Japan a […]

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