Gado Gado Like this recipe? You’ll love my online Indonesian cooking class! Indonesia’s popular salad, gado gado, is made with the same delicious peanut sauce as satay (see video below). Gado gado translates as ‘jumbled’ and can be as simple or elaborate as you like, so add some lontong (compressed rice), boiled potato, boiled eggs, […]
Indonesian Potato Omelette Like this recipe? You’ll love my online Indonesian cooking class! Omelettes are popular in Indonesia for breakfast, a light lunch, snack or part of any meal. Telur means ‘egg’ and dadar refers to an omelette or pancake. Kerak telor, a spicy omelette made with coconut and glutinous rice, is a specialty of […]
Chicken Mee Goreng Like this recipe? You’ll love my online Singaporean cooking class! Mee goreng is pure Singapore! The name means fried noodles in Malay, but it has its roots in the Indian community. Noodles aren’t common in Indian food, but this is the Singaporean Indians’ take on the stir-fried noodles of their Chinese compatriots […]
Deep-Fried Tofu with Shallots & Cumin Like this recipe? You’ll love my online Thai cooking class inspired by David Thompson! This delicious deep-fried tofu with shallots and cumin is my vegetarian take on Thailand’s popular deep-fried chicken, which originated in the southern city of Haat Yai and is now found all over the country. Deep-fried […]
Rice Noodles with Silken Tofu (Vegan Rad Na) Like this recipe? You’ll love my online Thai cooking class inspired by David Thompson! Rad na (also written raat na or rad nar), literally meaning ‘topping’, is a classic Thai dish of Chinese origin. Stir-fried wide rice noodles (hor fun in Chinese) are served with a topping […]
Nuoc Mam Cham Like this recipe? You’ll love my online Vietnamese cooking class inspired by Mark Jensen! https://youtu.be/aQCp4u3QVGo Fish sauce is the essential condiment in Vietnamese cooking, as salt and pepper are in the west. A bottle sits on the table at every meal and at its simplest it’s poured straight from that bottle. A […]
Sambal Goreng (Fried Chilli Paste) Like this recipe? You’ll love my online Singaporean cooking class! https://youtu.be/IHdQF4za4nw I love having good condiments on hand to add flavour to quick and easy meals. In Southeast Asia that’s often a sambal, and sambal goreng is one of the easiest and tastiest. Sambal means ‘chilli’ and goreng means ‘fried’ […]
Stir-fried Bean Sprouts & Garlic Chives Like this recipe? You’ll love my online Singaporean cooking class! I love the crunch of bean sprouts scattered over many dishes, from char kway teow to laksa, but I find that whenever I buy a bag I always waste more than half of them as I’m using just a […]
Nyonya Curry Paste Like This Nyonya Curry Paste Recipe?? You’ll love my online Singaporean cooking class! My Singaporean friend, Audra Morrice, taught me to make this classic Nyonya curry paste. She explained that it can be tricky making curry pastes in a smaller quantity than this, so it’s best to make the full amount then, […]
How To Toast Shrimp Paste Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes https://youtu.be/i73fGDS0TXQ Fermented shrimp paste is used widely throughout Southeast Asia to add depth and savouriness to dishes. It’s called belacan in Malay, terasi in Indonesian, and gapi in Thai. There are minor variations between the different […]
