Blogs
#2 Chef Ha's Handy Hint
How to store spices and how long they will last are most frequent questions being asked in our cooking classes.
Most of our spices are imported, shipped and shelved before we get them. Our recommendation is store them in a cool and dark place. So do not store above your stove as you might think of a perfectly access for your cooking. Heat, humidity and light will cause the spices loose their beautiful oil and flavour.
Be a great cook to use your spices within six months or 12 months. They will loose their flavour over the time but you still can use them.
Only Asian country that the French brought with them in: the baguette. The Vietnam takes it to a different level depending whether you are in the South or the North. In the north, you will have the basic elements of bread, meat and sauces. In the south you will have colourful combination of cold meets, pickled vegetables, sausage, fried egg, fresh coriander, fresh chilli and hot chilli sauce.
Learn few simple cooking skills of steaming, stewing, frying and rolling... with few great Vietnamese recipes that are fully transferable to your own kitchen. In no time you will have mastered quick and tasty dishes to wow your friends and family. Move over Masterchef – there’s a new culinary star in town!
Traditional and modern Food of Vietnam is admired for its freshest ingredients, minimal use of oil, and accompaniment of herbs and vegetables. With the balance between fresh herbs and meats and a selective use of spices to reach a refined taste, Vietnamese food is considered one of the healthiest cuisines.
Cevich is a dish popular in the coastal countries such as The pacific and America. Nowadays, place like Phu Quoc Island, Vietnam also feature this dish. we made this dish for friends and they did enjoy the no fishy smell of fish in a salad. The recipes is made from fresh catch raw fish cured in lemon or lime and spiced chili peppers and coconut milk. Additional ingredients can be added are onions, salt, and herbs.
The fish is not cooked with heat so it must be made from trusted sources of 100% fresh fish. The fish shall be bought from reliable fish shop and chill at all time until eaten as raw fish carry high risk of food poisoning.
