Online Cooking Classes Menu and Ingredients

ONLINE CLASSES

 

Zoom link on the day https://zoom.us/j/8697696969 and If you want to learn more about how to join Zoom meeting here. The link for a private and corporate class may be different because some organisers use your company Zoom, Microsoft or other corporate account. 

 

HOW WE RUN THE CLASS?

 
Learning by doing! You can start cooking at your own pace before the actual zoom class because you would have ingredient list, recipes and video. We will answer your question pre and post-class by email or telephone.

We recommend you to watch the pre-recorded the video below to understand the recipe before you start making and cooking. We know it might be not easy to find ingredients, and it is better to build up the pantry slowly.

We recommend for you to measure and put all the ingredients on a dish/tray to be ready to cook. This way, you can enjoy yourself while connecting to others. If you tell us about your dietary requirement, we can suggest some substitute ideas. We will do our best to help you to cook the dishes on the menu.

In this online cooking class, you are welcome to BYO your wine and beer. However, for safety, please focus on cooking, and enjoy your beverages at the end of class.

 

SPECIAL DIET NOTES 

 
Gluten-free - replace soy 
Vegetarian/ Vegan - you can replace all our meats with tofu, mushroom or seitan meal. 
Dairy-free - This menu has no dairy product
Low sodium. Use less salt, fish sauce and soy
Kosher. You can use the recipes as a base but use your own version of meats beef or chicken
Halal. Our meats are not halal. You can replace with halal versions.
No nuts. This has peanut and candle nut. 


EQUIPMENT

 
Sharp knife and cutting board 
Sturdy sauté pans, a large pot with a steamer setup
A set of small bowls for your organizing your ingredients and a few bowls for mixing
A rolling pin, spatula, tong, and tablespoons
Measuring cups, measuring spoons, and a digital scale

 

 



 

 

Dumpling making class

 

Traditional steam and panfried Vegetarian or Pork dumplings


Dough

 
160g baker or white wings flour  + 80g boiling water

 

Fillings

 
Meat options: 180g pork, chicken or beef mince

 
Vegan/Vegetarian: 180g of precooked mushrooms or 2 cups of crush supermarket frozen vegetables.

 
Vegetables: 1 leaf of wombok Chinese cabbage, chopped finely (can use 1 cup chopped cabbage) + 1 baby king oyster mushroom or button mushroom minced + 1 spring onion, minced + 1 clove of garlic, minced + 1 clove of ginger, minced 

Seasoning

 
2 tsp soy sauce  + 1 tsp Shaoxing (Chinese rice wine)  + 1 tsp vegetable oil + ¼ tsp sesame oil + ¼ tsp salt + ¼ tsp sugar 

Dipping sauce

 
1 tbsp soy + 1 tbsp black vinegar or just any vinegar + few drops of chilli oil
Cost from $5.2 

 

Vietnamese cooking 

 

Nuoc Cham - Fish sauce dip 
Chả giò - Spring rolls - Vegetarian or Pork  
Pho Ga Traditional Chicken Noodle Soup  

 

Nuoc Cham - Fish sauce dip 

 
2 tablespoons fish sauce
2 tablespoons rice vinegar
2 tablespoons white sugar
1-2 garlic cloves, finely chopped
1 red birds-eye chilli, finely chopped
2 tablespoons lime juice

 

Chả giò - Spring rolls - Vegetarian or Pork  
 

Filling

120 g Pork mince, chicken mince, prawn mince, dried shrimps or mixture of these
1 pcs spring onion sliced and chopped
2 shitake mushroom, 1 pcs wood ear mushroom, 2 water chestnut, 2cm carrot diced, glass noodle - all finely chopped
1/2 egg beaten optional to bind
1 tablespoon of fish sauce, 1 teaspoon of sugar, a pinch of salt, pepper and chicken stock powder optional
1 package of frozen spring roll pastry defrost 1-2 hours before you make it. 

Garnish 

 
Iceberg and mint
Nuoc Cham - Dipping Sauce

Pho Ga Traditional Chicken Noodle Soup 
 

The broth
 

2cm ginger, 2 white onions, 5 toasted spices of (1/2 teaspoon coriander & fennel seeds, 1-2 pcs black cardamom, 3-5 pcs clove and one whole cinnamon)

Meats


1.5 kg whole chicken bird organic or free-range 

 

Noodles


1kg fresh flat noodles or two packs of dry Pho noodles

Garnish

 
2 spring onion, 2 coriander leaf, 2 tablespoons fried onions, bean sprout, Thai basil, lime wedges and thinly chilli slices, hoisin sauce. 

Seasoning

 
6 tablespoons Fish sauce, 2 tablespoons of sugar, 1 teaspoon salt and 1/2 teaspoon of pepper

Cost from $27.9 
 

 


 

Thai cooking 


Kaeng- Thai curry paste
Nam Tok- 'waterfall' beef salad
Kaeng Khiao Wan-Thai green curry

 

Kaeng- Thai curry paste

 
2-8 chillies
3 large garlic cloves
2 shallots or 1 small red onion, minced
2 coriander stems (roots attached), washed well
1 stalk lemongrass, white part only, minced
3 kaffir lime leaves, minced
2cm galangal, peeled & minced optional
2cm ginger, minced
1/4 lime, zested (optional)

1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
1 tsp raw sugar
2-3 TBL vegetable oil, if using a blender or food processor
 

Nam Tok- 'waterfall' beef salad

 
The salad

 
1 Lebanese cumber, julienned
1 spring onion, sliced diagonally
1 tomato, sliced
1 TBL vegetable oil
200g beef rump, sliced
1 small red onion, sliced
6 green or 2 snake beans, sliced diagonally
1/2 carrot, julienned
1/2 yellow capsicum, sliced

The sauce

 
1 tsp fish sauce
1 TBL raw sugar 
1 TBL soy sauce
chilli paste or fresh chilli, to taste

Garnish optional

 
lime juice
lettuce leaves or sliced wombok
roasted peanuts
crispy shallots herbs such as mint, coriander or Thai basi

 

Kaeng Khiao Wan-Thai green curry

 
1-2 TBL vegetable oil
2 TBL curry paste (made in previous recipe)
1 tsp each ground cumin, turmeric & coriander (optional)
1 tsp salt

400-500ml coconut milk
1/2 eggplant, largely diced
200-300ml water, more if necessary
1.5 cups pumpkin, largely diced

500g chicken thigh or breast, sliced
100g green beans, stems removed & cut into 3cm batons
1/2 capsicum, largely diced

2 tsp fish sauce
2 tsp raw sugar

steamed rice for serving

Optional Garnishes


Thai basil
coriander sprigs
lime juice 

Cost from $28.3

 

 

 


 

 

Chinese cooking



Hun Tun Tang- Wonton Soup 
Mee- Stir-Fried Noodles with Bok Choy 
Chao Fan- Cantonese Fried Rice

 


Hun Tun Tang- Wonton Soup 


10-15 Wonton wrappers

The Filling


100g chicken or pork mince
1 spring onion, finely chopped
1 garlic clove, minced
2cm knob ginger, minced
2 tsp soy sauce

1 tsp Chinese rice wine
¼ tsp sesame oil
a pinch of salt & sugar

The Broth


1 TBL vegetable oil
1/2 tsp garlic, minced
1/2 tsp ginger, minced
500ml chicken stock
2 broccoli florets, sliced
2 baby king oyster mushrooms, sliced (or other mushroom)
1 TBL soy sauce
salt & sugar to taste
sliced spring onions & chilli to serve (optional)


Mee- Stir-Fried Noodles with Bok Choy 

 


1 TBL vegetable oil
100g pork belly, sliced
½ carrot, thinly sliced
1-2 broccolini stems, sliced into 3cm chunks
1 bok choy, cut diagonally into 2cm pieces
1 bird's eye chilli, minced
1 garlic clove, crushed
200g packaged Hokkien mee (noodles), blanched & drained

Sauce


1 TBL oyster sauce
1 TBL soy sauce
1 TBL dark soy sauce
½ tsp sesame oil

 

Chao Fan- Cantonese Fried Rice


2 TBL vegetable oil
100g bacon, sliced
1 garlic clove, minced
1 egg, lightly beaten
200g cooked cold jasmine rice (either 'day old' or spread out and cooled on a tray for 3 hours)
40g mixed frozen vegetables (e.g. carrots, peas, corn, broccoli)
2 spring onions, thinly sliced
1 TBL soy sauce
¼ tsp salt
¼ tsp Pepper

Cost from $21.2

 

 


 


Indian cooking


Naan - Indian Flatbread  
Prawn or Chicken Masala  
Aloo Gobi - Potato & Cauliflower Curry 

 


Naan - Indian Flatbread  


90g bakers flour, plus extra for dusting

1/4 tsp dry yeast 
1/4 tsp salt 
1/4 tsp sugar

2 tsp greek yoghurt, room temperature  
2 tsp melted ghee

50ml milk, room temperature

 

Prawn or Chicken Masala  

 


75g prawns, tails on & shells removed
½ tsp turmeric
¼ tsp salt
2 TBL vegetable oil or ghee
½ brown onion, diced
1 garlic clove, minced
2cm ginger, minced
1 chilli, diced 
1 tomato, largely diced
1/2 cup water
chopped coriander for garnish 

Spice Blend


½ tsp garam masala
½ tsp kashmir chilli
½ tsp ground cumin
½ tsp ground coriander
¼ tsp black pepper

 


Aloo Gobi - Potato & Cauliflower Curry 

 


2-3 TBL ghee or butter
¼ cauliflower, sliced into thick florets 
1 large potato, sliced into thick batons
½ red onion, sliced
1 garlic clove, minced 
2cm ginger, minced 
½ tomato, diced 

¼ tsp cumin seeds 
¼ tsp ground turmeric
¼ tsp Kashmiri chilli powder
¼ tsp salt
pinch asafoetida 
50-100ml water

½ lemon, juiced 
chopped coriander to serve

Cost from $14.2

 

 


 

Indonesian cooking

 

 

Bumbu Merah - Red Spice Paste 
Satay Ayam - Chicken Skewers with Peanut Sauce 
Pepes Ikan - Indonesian Steamed Fish
Nasi Kunning - Yellow Rice with Coconut & Turmeric

 


Bumbu Merah 


3 garlic cloves, crushed
1 Asian shallot, finely diced
4cm ginger, minced
4cm galangal, peeled & minced
2 kaffir lime leaves, minced
1 stalk lemongrass (white part only), finely minced

1 tsp ground turmeric
1 tsp raw sugar
1tsp salt 

2-3 TBL vegetable oil, if using a food processor

 

Satay Ayam - Chicken Skewers with Peanut Sauce

 


Marinade

160-200g chicken thigh, largely diced
1 TBL bumbu merah* (recipe in previous lesson)
1 TBL coconut cream or milk 
½ tsp fish sauce 

½ tsp ground turmeric
½ tsp ground coriander 

Peanut Sauce


4 TBL (70g) roasted peanuts 
2 TBL coconut cream or milk
1 TBL kecap manis (sweet soy sauce)
2 tsp raw sugar
1 tsp tamarind paste
1 tsp fish sauce
¼ lime, juiced

Optional Garnishes
lime wedges
Thai basil leaves
plain or turmeric rice

 

Pepes Ikan - Indonesian Steamed Fish


3 or 4 x 100g pieces white fish
Thai basil leaves


Marinade


1-2 TBL bumbu mereh* (recipe in previous lesson)
1 tsp tamarind paste
1 tsp fish sauce, or to taste


For Serving (Optional)


plain or turmeric rice
stir fried or steamed vegetables

Nasi Kunning - Yellow Rice with Coconut & Turmeric

500g jasmine rice
1 tsp ground turmeric
1 tsp salt
650g water
2 TBL coconut milk
2 kaffir lime leaves

Cost from $32.3

 

 


 

Japanese cooking


Kinoko Miso Shiru- Mushroom Miso Soup 
Okonomiyaki - Japanese Pancake
Kyuri Sunomono- Cucumber with Ginger Dressing 
Shake Teriyaki- Salmon or Chicken Teriyaki

 


Kinoko Miso Shiru- Mushroom Miso Soup 


700ml cold water
3x3 cm kombu (optional)
2 dried shiitake mushrooms (13g)
75g mixed mushrooms

1 spring onion, sliced thinly
80g soft tofu, diced
2 TBL red (aka) miso

 


Okonomiyaki - Japanese Pancake


1 rasher bacon (50g), sliced into large chunks
1 tsp vegetable oil

Batter


50g cabbage, diced
30g flour 
50ml dashi stock* (recipe in previous lesson)
1 egg
1 TBL pickled ginger (beni shoga), or 1 tsp freshly grated ginger
2 TBL rice bubbles (optional)
¼ tsp baking powder
pinch of salt


Optional Toppings
beni shoga (red pickled ginger)
katsuobushi (bonito flakes)
sliced spring onion
Japanese (kewpie) mayonnaise 
okonomi sauce (Japanese BBQ sauce)
ao noriko (seaweed powder)
fried egg
sliced nori (seaweed paper) 
 
 
Kyuri Sunomono- Cucumber with Ginger Dressing 


11 Lebanese cucumber, sliced thinly
½ tsp salt
3g wakame, rehydrated in cold water for 30 seconds
1 TBL toasted sesame seeds

Dessing


3 TBL rice wine vinegar
2 TBL raw sugar
1 TBL soy sauce
1 tsp grated ginger

Shake Teriyaki- Salmon or Chicken Teriyaki

T1 TBL vegetable oil
2x 150-200g salmon fillets

2 TBL cooking sake (substitute option: 2 TBL mirin & omit the sugar)
2 TBL mirin
2 TBL Japanese soy sauce
1 tsp raw sugar

sesame seeds for garnish 

Cost from $26.2

 

 


 

Korean cooking


Samgyeopsal - Grilled Pork Belly Lettuce Wraps
Japchae - Sweet Potato Noodle Stir-Fry

 

Samgyeopsal - Grilled Pork Belly Lettuce Wraps


300g pork belly, cut into 2cm strips
cos or iceberg lettuce for serving

Korean Barbecue Sauce (Ssamjang)
1 garlic clove, minced
2 spring onions, minced
40g doenjang (Korean soy bean paste)
50 gochujang (Korean chilli bean paste) 
2 tsp honey
2 TBL sesame oil
2 TBL sesame seeds

Optional Fillings & Garnishes
perilla leaves
betel leaves 
sliced spring onions
steamed short grain rice
kimchi
cucumber slices
shredded carrot
sesame seeds

 

Japchae - Sweet Potato Noodle Stir-Fry

 


180g dangmyeon (sweet potato glass noodles)
1-2 TBL vegetable oil
2 tsp sesame oil

1/2 brown onion, sliced
1/2 carrot, julienned
2 dried shiitake mushrooms, rehydrated & sliced
1/2 capsicum, julienned

2 tsp sugar
2 TBL soy sauce

1 TBL toasted sesame seeds, plus extra for garnish
1/4 bunch enoki mushrooms, base removed & cut in half
small bunch garlic chives, cut into 3cm batons
40g bean sprouts, rinsed

Cost from $18.1

 



 
Street food of Vietnam

 


Bun Cha - Vietnamese Pork BBQ
Chạo Tôm - Prawn & Sugarcane Skewers

 


Đồ chua (pickled vegetables)

75g Carrot, sliced thinly using a mandoline 
75g kholrabi or daikon radish, sliced thinly using a mandoline

Seasoning
1 tsp sugar
½ tsp rice wine vinegar
¼ tsp salt

 

Bún Chả Vietnamese Pork BBQ


200g pork neck, thinly sliced
160g pork mince

Seasoning split
2 tsp dark soy sauce
2 tsp fish sauce
1 tsp sugar
2 tsp lemongrass, finely minced
½ shallot, minced
2 cloves of garlic, finely minced
2 pinches of black pepper

Vegetarian Substitution: 
80g ground, fried tofu
1.5 tbsp cornstarch
½ tsp vegan fish sauce
½ tsp cooking caramel

Garnish
Bun - 200g rice noodle boiled and drain with cold water, nước chấm, coriander, shiso,  rau răm (hot mint), mint, thai basi

 

Nước Chấm (Fish Sauce Dressing)

4 tbsp water
2 tbsp fish sauce
1-2  tbsp sugar
2 tbsp rice wine vinegar
¼ lime, juiced
1 clove of garlic, minced
1/2 -⅓ Thai bird’s eye chili, minced

Chạo Tôm - Prawn & Sugarcane Skewers

400g prawns, shelled & de-veined
50g pork back fat (or fatty bacon), finely diced
2 spring onions, minced
2cm ginger, minced 

1 egg
2 tsp tapioca flour
2 tsp fish sauce 
1/2 tsp salt
1/2 tsp sugar

1 TBL annatto oil* (recipe in previous lesson) or vegetable oil
sugarcane, cut into 10 cm batons
vegetable oil as needed

Optional Garnishes
lettuce leaves
fresh herbs
nuoc cham dipping sauce* (recipe in previous lesson)

 

Dầu Màu Điều - Annatto Seed Oil  (for the sugar cane prawn)

2 TBL annatto seeds, ground
4 TBL vegetable oil 
1 TBL Shaoxing (Chinese rice wine) 
1 tsp soy sauce 

Cost from $25.9

 



 
Street food of Thailand

 


Nam Phrik Kaeng Daeng - Red Curry Paste
Thai fish cake with sweet sour dipping sauce
Pad thai stir fry noodle with chicken and prawn

 

Nam Phrik Kaeng Daeng - Red Curry Paste

8 dried Thai red chillies, rehydrated & sliced
3cm galangal, peeled and minced
2 kaffir lime leaves, minced 
3cm lemongrass (white part only), minced
1 tsp salt
3-4 cloves garlic, minced
2-3 shallots, diced 
3 coriander roots, washed thoroughly & sliced

1 tsp shrimp paste
2-3 TBL vegetable oil (if using a food processor)

Nam Prik Pla - Thai Fish Sauce Dressing

1 green chilli, sliced 
1 garlic clove, minced 
2 TBL fish sauce
2 TBL palm sugar syrup*
½ lime, juiced 

 

Tod Mun Pla - Red Curry Fish Cakes

400g firm white fish, diced 
1 egg
1 TBL fish sauce
1 tsp cornstarch
2 TBL kaeng daeng* - red curry paste (recipe in previous lesson) 
2 snake beans, finely chopped
handful Thai basil leaves, chopped
700ml-1L vegetable oil for frying

To Serve (Optional)
4 TBL nam prik pla* (recipe in previous lesson)
cos lettuce leaves
coriander sprigs

 

Pad thai stir fry noodle with chicken and prawn

150 g rice noodles soak in water for an hour to make them soft
1 cup mix vegetable – sliced capsicum, sliced carrot, slice mushroom
1 pcs egg
200 g shrimp
200 g lean chicken, beef or pork thinly sliced