Kiwi Knife Asian Cleaver

When it comes to Asian household, everyone will have one of these. Cheap and Cheerful. The cleaver is mostly used to slice boneless meats, chop, slice. It is an excellent tool for smashing garlic and ginger and also use it to transfer food from cutting board to wok or frying pan. You can use for cut meat such as chicken, beef for making minced meats. It is multi-purpose kitchen knives. This Thai cleaver looks much like the butcher cleavers familiar in butcher shops in the west, but thinner. Made from high quality stainless steel. The blade is around 20 cm long, 28 cm height and 15 cm wood handle. Product of Thailand.

Buy On Amazon Fr $33.92

Japanese Santoku Knife

Santoku means three virtues is a blade-style perfect for chopping, mincing and dicing vegetables. This  16.5 cm Wasabi Black is the handy knife you'll turn to again and again in your kitchen. This Wasabi line of knives is made in the traditional Japanese blade styling. To reduce food sticking, the blades are sharpened on a single side or sometimes being slotted. Although it has a traditional blade-style, it is paired with a uniquely modern handle material, polypropylene blended with bamboo powder, and impregnated with an agent for super clean food preparation.

Buy On Amazon Fr $48.97

Cut Resistant Gloves

The cut resistant gloves let you handle your grater, knives, and mandolin slicer while worrying less about bandaging a finger or worse. Great for the kids too.
Made of food-safe ultra-high molecular weight polyethylene, glass fibre and Spandex, these gloves have been designed to resist cuts from even the sharpest blades. We use these gloves for clients to make a salad so they don't cut themselves. Different Size.

NoCry Cut Resistant Gloves with Secure-Grip Microdots and Level 5 Cut Protection. Comfort-Fit. Food Grade, Size Medium. Includes Free eCookbook!" style="-webkit-font-smoothing: antialiased; color: rgb(46, 145, 252);">Buy On Amazon Fr $16.99

 Whetstone 

When your kitchen knives are being used during every service you'll need to revive the blade to keep it sharp.

Just a few minutes using the 400 grit side and you'll restore dull blades. A few more minutes on the 1000 grit side and that edge will be sharper than before.

Wet the whetstone's surface to float away from the swarf. The silicone base keeps the whetstone in place, so you can keep a consistent angle.

Buy On Amazon from $26.99

Do you have a jar of garam masala in your kitchen? This blend of fragrant spices is common in Indian food. You can blend yourself one or you can buy in. If you decided to do it then you might have all the spices. But what is garam masala? 

Gas vs Charcoal 

The age-old debate over which grilling method is ‘better’ involves multiple variables, from flavour to cost and convenience. While no studies prove that either is healthier, gas does burn cleaner. From a taste perspective though, many people prefer the smokier, richer taste of food cooked on a charcoal grill.

Whether they’re behind the counter of a major supermarket or running their own business, find a fishmonger who cares about cooking, eating and selling seafood. Wherever you are, don’t buy seafood in the same way you’d buy frozen meat or vegetables. Make it an occasion and try to eat it the same day if possible. Fish and seafood aren’t commodities you want to buy and eat the following week!

If you’ve ever been unsure of what fish sauce to buy for a particular recipe, or just wanted to stock your kitchen with some good quality fish sauce, then read on for our fish sauce guide.

Is there a difference between 'Dim Sim' and 'Dim Sum'?

A 'Dim Sim' is traditionally made with pork and cabbage wrapped in a delicate, pastry skin. It is lightly seasoned and delivers a delicious meaty crunch with each bite. 'Dim Sum' is an umbrella term and refers to a whole range of small dishes and parcels served at Yum Cha. Dim sum is a traditional Chinese meal made up of small plates of dumplings and other snack dishes and is usually accompanied by tea. Similar to the way that the Spanish eat tapas, the dishes are shared among family and friends. Typically, dim sum is consumed during brunch hours, late morning to early afternoon.

A couple of our dishes this week require you to cook a dough-based recipe using two different methods. The Spring onion pancakes are made using an unleavened dough and fried on the stove in a pan. The bao buns are created using a leavened (raising agent added) dough. They need to prove (rise) twice before being steamed into a soft, fluffy bread which will hold your sticky braised pork.

Steaming is one of the three main cooking techniques used in Chinese cuisine, alongside stir-frying and deep-frying. It is a healthy cooking method that allows the ingredients to truly shine without adding oils. It doesn't require mixing or stirring so it’s the preferred cooking method for delicate foods that might otherwise break apart.

Chillies were brought to China around 300 years ago and quickly found a home in the Sichuan province. The combination of Sichuan peppercorns (ma) and dried chilies (la) is perhaps the most known flavours of Sichuan cuisine. Ma denotes the sensation of pins and needles and la refers to spice and heat. When these two flavour profiles come together, you get ‘ma la’, literally meaning ‘numbing hot’. All the humidity makes Sichuan an exceptional chilli-growing region. It grows prolifically throughout this area of China. The reason the Sichuan province embraced chilli with such open arms - monsoonal weather. Oppressively hot and steamy summers give way to freezing, wet winters.

It doesn't take long for tourists to Thailand to realise that street food is practically a way of life there. Considering that many houses aren't equipped with proper kitchens, (and raw ingredients can cost more than prepared meals), it's no surprise that eating out is more common than eating in.

The best Thai curries are created using fresh pastes made from punchy aromatics and spices. Whether you bought a packaged curry paste (designed for more than one use), or you’ve made a large batch yourself, there’s no way you want to waste a single bit of that delicious flavour bomb!

A mortar and pestle is one of the simplest tools in any culinary arsenal, it’s just better at what it does than anything else. Whether you're getting hardcore about making a curry paste or simply mushing up some herbs to spread over a roast chicken, a mortar and pestle just improves the quality of your meal. It does the work better than your sharpest knife, fastest blender, or heavy-duty food processor. Here’s why we think you need this old-school tool.

Balancing flavour is an art based on training, intuition and experience. Luckily, you don’t need to go to culinary school to learn how to do this!

Sweet, salty, sour, bitter and umami are five taste elements that build our overall perception of flavour. When each part is perfectly balanced, our eating experiences are lifted above and beyond. Understanding how flavours become balanced starts with knowing the basic rules behind preparing each component. Remember that adding salt to a dish does more than just making it salty - it enhances or counteracts other flavours within the dish.

Slow cooking is an economical way to turn a basic cut of meat or poultry into something memorable and delicious! By following the principle of ‘low and slow’, you can create meltingly tender curries, braises, stews, roasts and soups. Cooking the right cuts of meat at low temperature for an extended period of time can be the key to turning something good into something great.

Many vegetables are ideal for steaming, as is fish, duck, chicken and many types of shellfish. The steaming process locks in and enhances the vibrant colours of vegetables.

Indonesian cuisine is one of the most exotic and colourful in the world, full of intense and vibrant flavours. There are many different food regions in Indonesia, sixteen in total! Some include Jakarta, Java, Madura, Bali, Aceh, Sumatra, Sulawesi, Nusa Tenggara, Maluku and Papua. 

One popular spice mix is garam masala, a powdered blend that typically has five or more dried spices. These can include cardamom, black pepper, coriander, cumin, cinnamon, nutmeg and clove. Each culinary region (even household) has a distinctive garam masala blend and individual chefs will also have their own. This spice blend has so many uses.

Chaat Masala is sprinkled on top of Indian snacks for a real flavour kick!

Pressure cooking is the process of cooking food at high pressure, by using a liquid (usually water, stock, wine or a combination) in a specialty cooking pot called a pressure cooker. Just about any ingredient that can be steamed or has the ability to be cooked with liquids, can be pressure cooked.

One popular spice mix is garam masala, a powdered blend that typically has five or more dried spices. These can include cardamom, black pepper, coriander, cumin, cinnamon, nutmeg and clove. Each culinary region (even household) has a distinctive garam masala blend and individual chefs will also have their own. This spice blend has so many uses.

Chaat Masala is used in cooking and sprinkled on top of Indian snacks for a real flavour kick!

Flatbreads are one of the simplest forms of bread to make at home. They make an all-purpose accompaniment to any meal, which is why most cultures around the world have their own version. Their uses range from sandwiches and wraps, to mopping up stews, soups, curries and sauces. Here are our 4 favourite varieties of flatbread from the Indian subcontinent!

Ayurveda is a system of medicine with historical roots in the Indian subcontinent. Modernised practices derived from this ancient tradition are considered a type of alternative medicine. In Ayurveda, the emphasis is on a Sattvic diet for healthy living, particularly for keeping minds clear, happy and at peace. The original Sattvic diet was devised for the development of higher consciousness.

What's The Difference?

Generally, they refer to the same group of foods, but there are a few minor differences. The word ‘pulse’ describes crops harvested for their dry grains, such as lentils or chickpeas. Pulses are part of the legume family, but the name ‘pulse’ refers only to the dried inner seed. The term ‘legume’ includes those dry grains, as well as fresh peas, beans and crops such as soya beans and peanuts. Think of legumes as the plants whose fruit is enclosed in a pod. Variances between the two terms are small, so it’s easy to see how use them interchangeably. Legumes and pulses come in a variety of shapes, sizes and colours and can be consumed in many forms including whole or split, ground into flours or separated into fractions such as protein, fibre and starch.

Ghee

Ghee gives the rich and distinctive flavour to Indian foods. Ghee is made from clarified butter and has high burning point. You can make your own by adding a block of butter to a saucepan. Heat it up until it begins to look foamy. You’ll notice the milk solids will sink in the bottom of the pan. Drain the clear butter off the top and discard the remaining solids. You will need to pour the ghee through a cheese cloth (or clean chux) to strain. Store at room temperature for up to 3 months.  

Indian food is so incredibly varied and is well known for producing unbelievable flavour combinations. Some being tangy, spicy, creamy, rich, subtle, pungent, mild or hot and more! Some of us might associate Indian food as "curry", but the fact is it incorporates a range of dishes made up of different combinations of spices and herbs. It encompasses a broad category that contains a lot of different cultural and historical points. So, let's clarify what's going on with this whole myth of curry!

The term ‘noodles’ was manufactured the west, describing foods that are long and stringy. However, in China, a noodle is not called a ‘noodle’, it is called ‘miàn’ or ‘mein’.  Miàn is not related to the shape of the food, but the fact it is made from flour in a liquid. Funnily enough in this sense, dumplings and tortellini are both are miàn! The Malaysian word ‘mee’ is derived from the Chinese name.

Rice is one of the most used grains on the planet. It’s a staple food for a large portion of the world’s population with hundreds of varieties. When selecting rice, enthusiasts will look carefully for the colour, fragrance, flavour and texture.

Stir-frying is a method of cooking where ingredients are fried in a small amount of very hot oil while being stirred. This technique originated in China but has spread into other parts of Asia and the West. To traditionally stir-fry, the most obvious tool you need is a good wok and spatula. However, if you don’t have a wok, that shouldn’t stop you! Simply use a large, wide frying pan with some other basic pantry ingredients. You’ll soon be able to whip up the most delicious stir-fry recipes.

Soy Sauce 

 We can’t talk about Chinese cuisine without mentioning soy sauce! It is foundational to so many Chinese dishes we have grown to love. It’s also used across an array of other Asian countries who use it as a staple for cooking, dipping sauces, marinades and dressings.

Chinese food has influenced many other cuisines, catering to local palates for many years. Food staples are rice, soy sauce, noodles, tea and tofu. Many day-to-day utensils such as chopsticks, woks and rice cookers can now be found in kitchens globally. China has many ethnic backgrounds which have their own preference for seasoning and cooking techniques.

A substance called capsaicin gives chillies their distinctive hot, peppery taste. The chemical stimulates areas of your skin and tongue that normally sense heat and pain, fooling your brain into thinking they are burning! Capsaicin has been found to repel or poison mammals but not birds, according to BBC. These are some main fresh and dried varieties available in Australia.

It’s not that you've formed an emotional bond to your food, 'onion tears' are just caused by a gas called Propanethiol S-oxide. When mixed with an onion’s enzymes, they create a sulphur gas that irritates your eyes.

Our salads have come a long way from a sad bowl of a few leaves of lettuce, onion and unripe tomatoes. These days a salad can be an entire meal with interesting ingredients, textures and flavours! They are a great way to use up excess produce lurching in the depths of your crisper and are an ideal for bulking up your fruit and veg intake too. A delicious salad can transform ordinary ingredients into something exciting and colourful. The use of nuts, meats, pulses and even seafood are great additions. Combining a mixture of raw and cooked fruits and vegetables provides contrast in visual appeal and taste. For every salad you create, there is a perfect dressing!

Thai food is popular all over the world, and the vast assortment of Thai curries are some of the most beloved. Usually served with steamed jasmine rice, yellow, green and red Thai curries can be cooked with all kinds of vegetables, meat or seafood. They’re so versatile that these pastes, made from fresh herbs, spices and aromatics can also be used to marinate, add to soups or give a flavour kick to noodles or rice dishes. The difference between each of these colourful curries may be confusing at first, but we’ll be running through their different core ingredients and flavour profiles to help you find your favourite!

Typically speaking, Thai food uses many of the same core ingredients as other South East Asian countries (chilli, garlic, ginger, lemongrass, fish sauce, palm sugar and lime juice). However, it manages to retain an entirely unique flavour of its own. The essence of Thai cuisine is all about balance. The perfect harmony between sweet, sour, hot and salty is the foundation of any Thai dish. Flavourful aromatics, such as galangal and lemongrass, tone down overpowering spices, while salty sauces are mellowed with sugars and offset by acids, such as tamarind and lime. 

Having a good stock or broth is important in producing the best soups, stews, sauces and other dishes. It’s the foundation, or base layer, where you can begin to build flavour and umami. Obviously making your own is time consuming, but a quality homemade stock far surpasses a store bought one.

Fresh and dried aromatics, spices and herbs are vital components when cooking authentic Vietnamese food. They are what give the nations cuisine it’s iconic flavour and freshness. Vietnamese dishes use common ingredients such as salt, sugar, pepper, onion and garlic, but use herbs more liberally than any other cuisine. Herbs are used not only as garnishes in Vietnamese cooking, but as the vegetables themselves as bases for soups, stir fries, salads and stews. Here is a list of common aromatics, herbs and spices you might find in Vietnamese recipes.

Vietnamese cuisine is one of the most diverse and vibrant in the world. It uses an enchanting mix of food from colonial visitors, native ingredients and traditional cooking techniques. Many aspects of climate, trade, history and immigration has influenced the food of Vietnam we know today.

You have plenty of options when it comes to choosing which type of oil to pan fry, stir fry or drizzle with. Which oil is right for you? That depends largely on the type of cooking you’re doing. An oil’s smoke point, which is the point when oil starts burning and smoking, is one of the most important things to consider. If you heat an oil past its smoke point, it not only harms the flavour, but many of the nutrients in the oil degrade and the oil will release harmful compounds called free radicals. We have selected some of the most used oils in our kitchen below.

Woks

If I had to choose one all-inclusive cooking tool, I would choose a wok. A wok is a traditional Asian pan used for cooking quickly at high temperatures. Typically, it gets used for stir-frying, boiling, braising, deep-frying and steaming. You can also do most of this with a regular pan or skillet, however a wok is thin and large, making it very heat efficient and easier to use when cooking Asian foods.

Each year millions of people get sick from foodborne illnesses which can cause you to feel like you have the flu. They can also cause serious health problems and affect the immune-compromised the most. Good personal hygiene can help prevent food poisoning. Bacteria that cause food poisoning can be on everyone, even healthy people. You can spread bacteria from yourself to the food if you touch your nose, mouth, hair or your clothes, and then onto food.

Follow these four steps to help keep you and your family safe.

Whether you are new to cooking or experienced in your kitchen, mastering knife skills is not only important for keeping you safe but will make your recipes that much better.

Are you struggling to manage a busy lifestyle and eat right? Menu planning may be the answer. You’ll find it easier to eat nutritious meals, save money and become more efficient in the kitchen. Here are some steps to help you plan meals and menus throughout the week.

A well-stocked pantry is the best way to ensure you have everything necessary to make a delicious, filling dinner any day of the week. Classic pantry staples such as tinned tomatoes, canned beans, sugar salt, pasta, varieties of flours, noodles and rice can provide the foundations to make something tasty, when there isn’t much left in the vegetable crisper! Flavour boosting convenience items like spices, dried herbs, sauces, pickles, oils, vinegars and stock are paramount to keeping your home kitchen ready to whip up a yummy meal at short notice. 

As you might already know, we can waste a lot of food if we don't plan well. Groceries are one of our biggest expenses and you want to make sure you never short on food. Also, cooking your own food is much less expensive than eating out however you don't want to lose time and energy for unnecessary steps. 

Getting organised is the first step towards making cooking an enjoyable experience. Just like in a professional kitchen, all the elements of a home kitchen must work in an orchestrated flow to make staying organised and cleaning easier, which will give you more time to focus on the fun stuff. 

What Is Blanching?

Blanching is a cooking process in which food is immersed in boiling water (or sometimes oil) and removed after a brief time. It is then plunged into an iced water bath or positioned under cold running water. This term is known as ‘shocking’ or ‘refreshing’, which immediately stops the cooking process. Reasons to blanch vegetables might be to soften them, loosen the skin to make peeling easier, or simply to brighten the colour. 

The term ‘noodles’ was manufactured in the west, describing foods that are long and stringy. However, in China, a noodle is not called a ‘noodle’, it is called ‘miàn’ or ‘mein’. Miàn is not related to the shape of the food, but the fact it is made from flour in a liquid. Funnily enough in this sense, dumplings and tortellini are both are miàn! The Malaysian word ‘mee’ is derived from the Chinese name.

To know how to best store your herbs, fist you have to determine if they are classed as tender or hard. Tender (or soft) herbs have soft stems and leaves found in herbs like coriander, parsley, basil, mint and tarragon. Hard (aka firm, hardy or woody) herbs have a woody stem such as rosemary, sage, thyme and oregano.

Pressure cooking is the process of cooking food at high pressure, by using a liquid (usually water, stock, wine or a combination) in a specialty cooking pot called a pressure cooker. Just about any ingredient that can be steamed or has the ability to be cooked with liquids, can be pressure cooked.

One popular spice mix is garam masala, a powdered blend that typically has five or more dried spices. These can include cardamom, black pepper, coriander, cumin, cinnamon, nutmeg and clove. Each culinary region (even household) has a distinctive garam masala blend and individual chefs will also have their own. This spice blend has so many uses.

Chaat Masala is used in cooking and sprinkled on top of Indian snacks for a real flavour kick!

Flatbreads are one of the simplest forms of bread to make at home. They make an all-purpose accompaniment to any meal, which is why most cultures around the world have their own version. Their uses range from sandwiches and wraps, to mopping up stews, soups, curries and sauces. Here are our 4 favourite varieties of flatbread from the Indian subcontinent!

Generally, legumes and pulses refer to the same group of foods, but there are a few minor differences. The word ‘pulse’ describes crops harvested for their dry grains, such as lentils or chickpeas. Pulses are part of the legume family, but the name ‘pulse’ refers only to the dried inner seed. The term ‘legume’ includes those dry grains, as well as fresh peas, beans and crops such as soya beans and peanuts. Think of legumes as the plants whose fruit is enclosed in a pod. Variances between the two terms are small, so it’s easy to see how use them interchangeably. Legumes and pulses come in a variety of shapes, sizes and colours and can be consumed in many forms including whole or split, ground into flours or separated into fractions such as protein, fibre and starch.

Cooking Oils

• Coconut oil
• Vegetable oil
• Mustard oil

Peanut, sunflower, rice bran, grape seed or canola oil can be used in your kitchen as alternatives.

Ayurveda is a system of medicine with historical roots in the Indian subcontinent. Modernised practices derived from this ancient tradition are considered a type of alternative medicine. In Ayurveda, the emphasis is on a Sattvic diet for healthy living, particularly for keeping minds clear, happy and at peace. The original Sattvic diet was devised for the development of higher consciousness.

What Is Tofu?

Tofu is made from soybean milk; not from fuzzy green edamame pods but from mature, white soybeans. They are boiled, curdled, and pressed in a similar fashion to dairy cheese. The soybeans are soaked and ground with warm water and strained to become soy milk. This milk is combined with a coagulant (traditionally nigari) and simmered until curds and whey form. The curds are then placed into cloth-lined moulds and pressed until the whey drains out. The longer it's pressed, the more whey is released and the firmer the finished product will become.

Much of the food that exists in Korea today and the customs surrounding it have come from royal cuisine and the complex customs of the ancient court. The food is so well balanced, with careful consideration given to temperature, spiciness, colour and texture and presentation.

Starting with ritual bowls of rice and soup, the main meal is built around numerous shared dishes selected to complement each other. These multiple side dishes, known as banchan, traditionally accompany cooked short grain rice, noodles, vegetables and other dishes. The number of sides may vary from two to a dozen or even more!  Everyday shared meals include at least a few accompaniments served all at once, rather than in courses. The abundant plates of food are cooked using a wide range of techniques including steaming, simmering, frying, stewing, fermenting and leaving some items raw.

Rice is a staple of the Korean household and forms the backbone of almost every meal, although it is sometimes replaced with noodles. Other common aromatics and spices seen in Korean cuisine include sesame and sesame oil, garlic, ginger and chilli pepper flakes. Korean food tends to be intensely flavoured, pungent and often really spicy.

Miso is highly affiliated with the flavour sensation known as umami. The thick paste is deeply savoury, with a nutty, funky and salty/sweet richness. This source of umami forms the base of many delicious Japanese meals.

Have you ever eaten something only to have a hard time describing the yummy taste? What you may have been unable to describe is umami. Biologically speaking, your taste buds are equipped to experience four basic flavours: sweet, salty, sour and bitter. After many years of eating and research, cooks and chefs now add umami to dishes, the (almost mythical) fifth taste of glutamates and nucleotides. 

Dashi is an incredibly simple and delicious stock. It forms one of the culinary cornerstones of Japanese cooking and it’s made with just three ingredients: water, kombu (dried kelp), and bonito (fish) flakes. The Vegan version can replace the bonito flakes with umami rich shiitake mushrooms. The resulting broth has a rich aroma and tastes like the essence of the sea. Dashi can be used to make a warming bowl of miso soup or ramen, in dipping sauces, or to add savoury flavour to any number of Japanese dishes.

Here, the ultimate guide that is essential for Japanese recipes, from staples to intensely flavourful condiments and hot chillies.

All around the world, Japanese cuisine is appreciated, respected and most of all enjoyed.

When it comes to food, the Japanese are among the most passionate of any race. For many Japanese travelling to any region in Japan, food is often one of the main reasons for them to go. Many towns and cities in Japan are known for their local speciality, whether a type of sweet, noodle, seaweed or even tofu.     

Japanese foods are well known for their excellence in preparation and presentation. Food is an art form and even the simplest dishes are often prepared by chefs who have trained and worked in the field for many years.

Stir-frying is a method of cooking where ingredients are fried in a small amount of very hot oil while being stirred. This technique originated in China but has spread into other parts of Asia and the West. To traditionally stir-fry, the most obvious tool you need is a good wok and spatula. However, if you don’t have a wok, that shouldn’t stop you! Simply use a large, wide frying pan with some other basic pantry ingredients. You’ll soon be able to whip up the most delicious stir-fry recipes.

Many vegetables are ideal for steaming, as is tofu and many types of pulses. The steaming process enhances the vibrant colours of food.

Fermented foods are rich in probiotic bacteria. Consuming fermented foods adds beneficial bacteria and enzymes to your overall intestinal flora, improving the health of your gut microbiome and digestive system and boosting the immune system. Some experts say that every small 1/2 cup serving of fermented food can contain up to 10 trillion probiotic organisms.  Not only are fermented foods good for you, but they also add a new depth of flavour and umami to (often bland) vegetables. They can be tangy, savoury, salty and delicious! Sauerkraut, kimchi, yoghurt, wine, chocolate and cheese are all classic examples of fermented ingredients that pack a punch.

Fermenting is a simple, tasty way to preserve food with added health benefits. Chances are you’ve been eating fermented foods your whole life, maybe without even realising it! So many of the everyday staples we take for granted (like wine, tea, bread and chocolate) are made using different fermentation processes.

Korean Chilli Paste (Gochujang)

Gochujang is probably one of the most famous Korean condiments. This fermented red pepper paste is used in an array of dishes and adds colour and a huge flavour kick! It’s made from fine Korean chilli powder, glutinous rice, fermented soybeans and salt. While it’s known for being spicy, it also has subtle sweet notes. Keep in the fridge after opening and use within 3 months. The top of the paste may become darker or dry out, but it’s still edible.

Seasonal and slow cooked. There’s no denying the magic that South Korean monks bring to their food. A cuisine made from more than just culinary skills, but from the heart and soul. Traditionally, food offered to religious entities before being offered to humans was considered ‘temple food’. In the Western world it is typically associated with the food of Buddhist monks. As Buddhism spread, the monks gradually made the switch from begging for alms to preparing their own meals, and thus was born the temple cuisine, ‘sachal eumsik’.

Indian food is so incredibly varied and is well known for producing unbelievable flavour combinations. Some being tangy, spicy, creamy, rich, subtle, pungent, mild or hot and more! Some of us might associate Indian food as "curry", but the fact is it incorporates a range of dishes made up of different combinations of spices and herbs. It encompasses a broad category that contains a lot of different cultural and historical points. So, let's clarify what's going on with this whole myth of curry!

"Curry" is not a word in India. No Indian would ever really refer to an Indian dish with gravy or sauce as a "curry," because the word isn’t even in the language. Curry to most people is a rich, flavourful gravy which has vegetables or meat. British culture generically labelled the term used to describe any dish in Indian cuisine. Curry powder, which doesn’t exist in Indian cooking, is equally a part of that narrative.

There are a few specific dishes in India whose names sound like "curry." One is "Kadhi," and another is "Kari." Both of them are sauce like dish with a gravy. Allegedly the British did not grasp these were names for those specific dishes, assuming all dishes containing gravy were referred to as "curries." This created an entire new category of Indian cuisine. As a result, Westerners were introduced to the idea that all dishes with a sauce from India were referred to that way.

Indian cuisine reflects an 8,000-year history of various groups and cultures interacting with the subcontinent, leading to diversity of flavours and regional cuisines. Foreign invasions, trade relations and colonialism have played a role in introducing certain foods to the country. For instance, potatoes and cauliflower were brought to India by the British. The Portuguese introduced chillies and breadfruit. Indian cuisine has shaped the history of international relations; the spice trade between India and the rest of the world was paramount in shaping what we now eat today.

You alway wonder how much you need to by when you cater for a home party? The reason is whatever cut you get, you will loose some of the weight and volume of the meats when cooking them. Keep reading!

Meat and other animal proteins such as poultry and fish do shrink when you cook them. Here's are some tips and tricks for you to work out.

How To Work Out Meat Shrinkage or Yield When Cooking

Do you always wonder how much you need to buy when you cater for a home party?

The reason is whatever cut you get, you will lose some of the weight and volume of the meats when cooking them. Keep reading!

Excellent quality meat is important to attain the most delicious dishes you desire for your family and guests during special occasions. These days you can get quality beef from an online butcher nowadays, which means that you can conveniently order online and have it delivered right into your home. However, even high-quality meat shrinks during cooking.

Meat and other animal proteins such as poultry and fish do shrink when you cook them.

Here are some tips and tricks for you to work out.

1.     What Causes Meat To Shrink?

When the protein or meat is heated, it releases juices that cause the protein to shrink. The amount the protein-containing food shrinks depends upon how fatty it is and how much moisture it contains. For example, you can pork belly and beef tenderloin; you will lose a lot more for the beef as it is lean, especially when you want a well-done piece of meat. It also depends on how long the food is cooked and at what temperature.

2.     How Do You Keep Meat From Shrinking?

Typically, higher cooking temperatures result in greater shrinkage, so cooking the meats at a lower temperature can reduce moisture loss to some extent. You may also use a quick fry method such as a 2-minute steak.

3.     How Much Does Meat Shrink When Cooked?

 Meat, poultry and fish will generally shrink about 25 percent when cooked. Make sure to consider the shrinkage when purchasing raw meat. If you want to end up with 200g  slices of meat per person, for example, you’ll need to buy 250g of raw meat.

4.     Does Meat Shrink In A Slow Cooker?

Any time an animal protein is heated, it changes form and releases liquid. But since higher heat typically causes more shrinkage, it may shrink less in a slow cooker. What's more, because slow-cooker meats sit in the liquid they release, they may come out tasting juicier. However, lean proteins like chicken breasts are an exception; they could end up drying out in a slow cooker.

5.     How Can You Lock Moisture In Meat?

You can use plum ingredients, a natural and cost-neutral option, to lock moisture in meat as phosphates do. Different options are available depending on the cooking application, such as using fresh plum concentrate in marinades. Fresh plum concentrates are made from the juice of prune plums.

6.     How Can You Keep The Meat Moist During Reheating?

Pour a small amount of water on the meat. This step will help retain moisture in meat when heating. Cover the meat dish with a microwave-safe lid and reheat for two minutes in the microwave.

Takeaway

You’re now more knowledgeable of the best ways to work out meat shrinkage when cooking. High temperatures result in the loss of moisture in meats. Hence, quick steak frying at a low temperature can help prevent shrinkage. Slow cooking releases the animal protein liquid in meat, making it juicy. In addition, you can apply some natural ingredients to bind moisture in the meat, as plum concentrates.

Australian food today is vibrant with many cultures around the world however the food culture of Aboriginal peoples and Torres Strait Islanders. We explore other cuisines but we can also learn about Aboriginal culture and cuisine so we can have deep understanding of Australian landscape and its indigenous food. And cook, share and celebrate our native ingredient experience. For the the first people of Australia, food isn’t just about nutrition, it’s a social activity that brings people together.

From Italian and Mexican to Vietnamese and Indian, there are so many different flavours that have made their way into contemporary Australian cuisine. But along the way, we have often forgotten our own indigenous flavours that take inspiration from our diverse landscapes, unique flora and fauna, and cultivates the notion of sharing food with others. For the indigenous inhabitants of Australia, food isn’t just about nutrition – it’s a social activity that brings people together. 

Choosing Pots and Pans to Improve Your Cooking? Rather than having a rack filled with pots and pans of all shapes and sizes, owning a few pieces will give you the flexibility to cook whatever you want and the performance you need to cook it better.

One popular spice mix is garam masala, a powdered blend that typically has five or more dried spices. These can include cardamom, black pepper, coriander, cumin, cinnamon, nutmeg and clove. Each culinary region (even household) has a distinctive garam masala blend and individual chefs will also have their own. This spice blend has so many uses.

Chaat Masala is must have in your pantry sprinkled on top of Indian snacks for a real flavour kick!

The Knives We Use? Whether you are new to cooking or experienced in your kitchen, mastering knife skills is not only important for keeping you safe but will make your recipes that much better. Ingredients that are cut uniformly cook at the same rate and result in a dish that is cooked properly throughout. Since each piece of food is cut in the same fashion, the finished dish will have a nice presentation. 

Many of us have overstocked essentials and thus we must learn the art of storing food with an extended shelf life thus minimizing food waste. Here are the tips which can help keep your food fresh for an extended period of time.

 A stocked pantry is the best way to ensure you'll have everything you need to make a healthy and flavorful meal every day. A combination of classic pantry staples such as tin tomatoes, chicken broth and tin beans and flavour-boosting convenience items like herb mixes, soy sauce and jarred pesto are key to keeping your kitchen dinner-ready. 

Plan A Weekly Menu? Are you struggling to manage a busy lifestyle and eat right? Menu planning may be the answer. You’ll find it easier to eat well, save money and get tasty meals to the table faster. Which of these steps can help you to plan better?

Food Hygiene & Safety At Home? Each year millions of people get sick from food born illnesses which can cause you to feel like you have the flu. They can also cause serious health problems and affect the immune-compromised the most. Good personal hygiene can help prevent food poisoning. Bacteria that cause food poisoning can be on everyone, even healthy people. You can spread bacteria from yourself to the food if you touch your nose, mouth, hair or your clothes, and then onto food. Follow these four steps to help keep you and your family safe or you can try out master classes

Otao kitchen has curated a variety of Online Asian Cooking Classes perfect for celebrating home cooking at home with Asian foods beyond Melbourne cooking studio. Guests can choose from a collection of options that allow you to connect with family and friends virtually and find meaningful ways to celebrate the food and people you love from a distance. Regardless of where your friends and families are living, Online Cooking Experiences make it easy to create lasting memories and design a special day just for "cook and connect". 

Have you ever gone to the supermarket to pick up something and you ended up walking out with other things you think you'll need? If so, keep reading. Supermarkets and groceries have secrets to get us to buy items we weren’t planning to buy. Here are the secrets you should know before your next grocery trip.

#1 Spraying Produce with Water

Once fresh produce is picked, they begin to lose its natural moisture so fruits and vegetables dry out. Spraying water on fresh produce helps keep it hydrated so that it maintains moisture and letting it taste fresher for longer. Plump produce also looks fresh and you are more likely to buy food that looks good.

#2 Milk Fridge In The Back of the Store

Few people said that milk needs to be refrigerated otherwise it goes off so when deliveries are made at the back of grocery stores so having milk fridges there would be the best location. However, the real reason is that people come to the supermarket to buy milk, placing the milk fridge in the back forces visitors to walk through the entire store to find it. The result is that you end up seeing interesting products and likely you will buy more than you planned.

#3 Music Encourages You to Linger

Many supermarket play music with a rhythm that’s slower than the average heartbeat, which encourages you to move slower, making you spend more time in the supermarket. 

#4 Supporting Local Causes

Supermarkets often have budgets laid out for supporting local causes. If the organisation is having a fundraiser, asking your local grocery store for a donation is a great place to start. 

#5 Price at the Unit Pricing

When buying everyday items like rice or pasta sauce, it can be tempting to reach for the item that’s $4.50, instead of the one that’s $5.99. If you look closely at the price tag and you’ll notice the price per unit. Usually, it’s the smaller, lighter and cheaper bags that end up costing you more.

#6 Fresh Produce Entrance

Having flowers, fruits and vegetables be the first thing you see when you enter a grocery store, gives your brain the impression that you’re entering a place that’s natural and fresh. Supermarkets know that this zen entry is not only welcoming but it also makes you feel good about shopping at the store.

#7 Almost Expired Produce Used in Prepared Foods

Ever wondered where all that excess meats and produces goes once it's on its last legs? Many stores give it one last appeal in the prepared foods section - marinaded meats, cooked pies, prepared sausages and so on.

You might stress out of finding something to do on Valentine day? Going out or staying at home? For sure, you might find more romantic than going out to eat on Valentine’s Day and that is cooking for someone at home. Whether you cook together or create a culinary masterpiece to surprise your love, step out of your comfort zone and try your hand at these Asian recipes to really set the mood for love.

#1 Vietnamese Spring Rolls 

It's really easy to make restaurant-quality spring rolls at home. This little spring rolls can be frozen and cook straight from frozen in the oven or better at home to shallow fry them!

Check out the recipe here 

#2 Thai Glass Noodle

Glass noodle salad belonged to my favourites. Like in the majority of Thai salads, it is a great mix of flavours like spicy, sweet and sour. You can garnish with peanuts however in the class we may not provide peanut as someone might have an allergy. 

Check out the recipe here 

#3 Green Papaya Salad

If you visit Thailand on the streets of Bangkok, food vendors pound together this combination of green papaya, chillies, fish sauce and lime. Make this salad as tradition dictates with a large mortar and pestle to create the unique flavours of Thailand. More Green Curry and Red Curry Making as a base for your dishes.

Check out the recipe here

#4 Making dumplings 

 It's easy to prepare, budget-friendly and great-tasting, so what's not to love about dumplings! We've got chicken, pork, beef, vegetarian and more dumplings to make. You can use the ready-made wrapper.

Check out the recipe here

#5 Chinese Custard Tart

Egg tart made with Chinese puff pastry is one of the best Chinese desserts among the dim sum spread in Cantonese cuisine

Check out the recipe here

You can make a pizza party at home and pizzas can be as tasty as some of the best on the planet. With little planning and practice, you will become good at it, we are here to help though.

It has been almost 20 years since I finished Chef school in Wellington. I have worked in restaurant kitchen, catering company, my own cafe, luxury hiking lodge and now with Otao Kitchen. Quite often, people invest a lot of time, money and efforts into cooking and then when you taste the food you start to wonder how to make your cooking easier. I have few tips i can share with you:

It doesn’t matter if you are a professional chef or a home cook, we all have bad days in the kitchen where you accidentally put too much salt in your stew or overcook your pasta. In this blogpost, we would like to share some cooking tips that will save your dinner on one of those bad days!

Healthy eating goes beyond just consuming nutritious food. The way you prepare your food is equally important. If you had been eating out lesser and cooking at home more often, kudos to you!! That’s a great start to healthy eating! Now, let’s take a step further by using these tips to cook healthier meals at home!

It's always good to be a little saucy, especially when it comes to food! Sauces play an important role in maximising flavours, adding juiciness and improving the mouth feel of a dish. For instance, if you’re having a BBQ party at home, having a delicious sauce to slather over your BBQ meat will make a world of difference.

There is only couple of weeks to go until Christmas and while you are working you head might be planning for a Christmas lunch or dinner ideas. Whether you are guests or hosting, here are some tips to make things run as smoothly as possible.

Rice is a staple food in many Asian countries. If you’re travelling in Asia, it is common to see the locals having rice at every meal, including breakfast! Different countries have different ways of eating and cooking rice. And yes, it is more than just white rice and dishes! We are thrilled to share some of our favourite rice recipes with you!

If you’re thinking about eating healthy on a budget, beans and lentils are your perfectsolution. Beans and lentils are not just rich in fibre and B vitamins, they are also a greatsource of protein for vegetarians. Visit (https://www.healthline.com/nutrition/healthiest-beans-legumes) to find out what are the healthiest beans and legumes you can introduce toyour diet!

With the huge variety of beef cuts available in the market, it is easy to be overwhelmed when it comes to choosing the right cut. For the most of us, we’ll end up purchasing the more popular cuts such as the rib-eye, sirloin, fillet or rump steak. However, it is important to note that each cut has a unique texture and flavour that suits certain cooking methods and recipes. With this infographic from BBC Good Food, you’ll get to know a thing or two about these popular cuts. There are a few tips and tricks on how to cook the perfect steak regardless of which cut you’ve purchased.

“Winner winner, chicken dinner!” A catchphrase that most Australians will be familiar with! In this post, we’ll be sharing three different methods to cook a whole chicken, from the perfect basic chicken roast to Indian, and Malaysian/Singaporean recipes. This chicken recipes will make you feel like a champion after making it, and even more so after eating it!

It is a well-known fact that fruits and vegetables are nutrition-packed food and is a crucial part of a healthy diet. But did you know that the way you prepare and consume them can boost those nutrients further so that your body absorbs the most out of it?

Family life is so busy these days. Between work, school, after school activities, homework, social commitments and more busy stuffs. Putting a healthy freshly made meal on the table can be complex tasks. While most most of us value family meals and understand the benefits of family eating together. There is so much dinner is not just a meal it is an opportunity to connect, cook, eat, share and feel good stories. Here we have tips for you to get you better at getting the family meals and everyone can enjoy!

Quite often after cooking nice dinner we felt overwhelm with cleaning the kitchen! Here we show you some tips to clean the kitchen and get optimised the the use of your kitchen and cut down time to clean your kitchen. 

Having tasted everything Thai cooking in the restaurant would be amazing things for most of us. Imagine the points you’ll rack up if you can make the easy Thai recipes and dishes to shout your friends at home party. If you are looking to explore Thai Cooking then you might start to see limes, fish sauce, peanuts and rice noodles for your path to create your first Thai meal. Over the time you may see Thai cooking is complex. And the good news is we have this great tips and tricks for should know before they get out the wok or a jar of pad thai sauce.

You can make homemade dipping sauce with flavours you like. We have 3 easy sauces for you to pair with potstickers, dumplings, and wontons, regardless of filling.

There’s no question this city loves a good Vietnamese bánh mì sandwich - a weekly staple, it’s on almost everyone’s list of failsafe, on-the-go lunch options. 

Ever wanted to learn how to make your own at home? Join the good folks at OTAO kitchen for a hands-on workshop, where you’ll learn just how to create those crusty, French-inspired baguettes, and get the low-down on exactly how to whip up that tender, BBQ pork filling. 

Making this beautiful salad for the summer. 

Ingredients

• 200g chicken fillets
• 2 cup of (Chinese or Ordinary cabbage) finely shredded
• 1 carrots, peeled, cut into matchsticks
• 1 cup fresh Vietnamese mint, Thai Basil and Coriander
• 1/2 cup Vietnamese dressing (mix well 1/2 table spoon of fish sauce, 1/2 table spoon of rice vinegar, 1/4 limes and 1 table spoon of sugar, 2 table of hot water, 1 garlic clove -chopped and 1 small chilli chopped)
• 2 table spoons of roasted peanuts, chopped

Methods

1. Make dressing: Whisk lime juice, fish sauce, chilli and sugar together in a jug until sugar has dissolved.
2. Place chicken in a large saucepan. Cover with cold water. Bring to the boil over medium heat. Reduce heat to low. Cover. Simmer, turning once, for 5 minutes or until cooked through. Remove from pan. Chill. Shred.
3. Place cabbage, carrot, mint, coriander and chicken in a large bowl. Drizzle with dressing. Toss to combine. Sprinkle with peanuts. Serve.

Eating Yu Sheng or Chinese New Year Prosperity Salad during the Chinese New Year is a cultural activity for Chinese residents in Singapore and Malaysia. To make the salad you will need over 20 ingredients and they are shredded white and green radish and carrots, ginger slices, onion slices, crushed peanuts, pomelo, pepper, essence of chicken, oil, salt, vinegar, sugar and more. 

If you’ve wondered how to make homemade ramen noodles, there’s a simple to make ramen noodles from scratch. You will need some plain flour, egg, salt, soda and some water. 

A Christmas lunch with all the trimmings can be a daunting prospect for many home cooks, sending them into panic mode leading up closer to the 25th December lunch for their family. The idea of working over a baking oven might be less than appealing for many, as Australia starts heat up during Summer sun and your thoughts of visiting a pool while refresher. Take the stress out of Christmas Day and opt to make fresher, healthier and simpler affairs. However you choose to celebrate, the most important aspect is spending time with family, loved ones and friends.

Here’s a few ideas on how to have a great Christmas Lunch.

ENTREE

• Selection of Seafood
• Vietnamese Summer Rolls
• Selection of BBQ skewers

MAIN

• Cold Turkey Salad
• Thai Beef Salad
• Glazed Ham and Asian Apple Salad
• Japanese Cold Soba Noodle 

DESSERT

• Mango and Sticky Rice
• Palova, Cream, Berries and Kiwi
• Summer Fruit With Coconut 

Vinh Ky Restaurant 

114 Victoria Street, Richmond

This is my friend's favourite restaurants serving similar Chinese fare on bustling Victoria street Richmond for many years. I always get the prawn wonton soup and it never fails to delight my tastebuds. It’s cheap and cheerful but the flavours are authentic and sensational.

Din Tai Fung

M002/4 Emporium Melbourne 287 Lonsdale Street 

This is Taiwanese type of dumpling restaurant started in Taiwan in 1974 and now having restaurants cross different continents. Their Emporium venue got me with their spicy pork and prawn dumplings special delights in a ginger and Sichuan pepper sauce.

Hu Tong

14–16 Market Ln Melbourne

This Shanghai style soup dumplings, the xiao long bao or shao long bao, with their pork and soup filling deserve their best place on their menu. You will saddle up your spoon with ginger and black vinegar, nibble a hole and slurp away these yummy super hot xiao long bao.

ShanDong MaMa

Mid City Arcade, Shop 7 200 Bourke St Melbourne

This city small restaurant is no secrete to many Melbourne favourite dumpling place. Here I go for the fish dumplings with mince of oily mackerel, ginger, coriander and chives.

If you've mastered classic French tarts to Australia Palova, perhaps it's time to add some new flavours into your dessert. From Vietnam to Japan and Thailand, traditional Asian desserts are as varied as the cultures and peoples from which they come. With the former, a diversity of Japanese and Japanese cultures has yielded a wealth of ingredients used in desserts such as mochi, glutinous rice, and red beans. In the canon of Thai desserts, find a complex array of confectionary building blocks that range from pandan to cassava root and coconut.

It would be overwhelming to try to master such a vast collection of cuisines, but we've rounded out some of our favourites to help you get a taste. From Thailand's khanom chan to a Vietnamese ca phe sua  inspired ice cream and a Japanese mochi, here are some of the best Asian dessert recipes to try this weekend.

Freshly made rice paper rolls packed with prawn, rice noodles, carrots, cucumber and herbs, with a sweet chilli dipping sauce.

INGREDIENTS 

For the dipping sauce

• 2 garlic cloves, finely chopped
• 1 small red chilli, finely chopped, remove seed if want less spicy
• 1 tbsp caster sugar
• 3 tbsp fish sauce
• juice 1 lime 

For the rolls

• 100g vermicelli rice noodle or bean thread noodles
• 12 x 20cm rice papers
• 1 bunch of mint
• 18 cooked medium prawn cut in half lengthways
• 2-3 large iceberg lettuce leaves, torn into 12 pieces
• 1 medium carrot cut into thin batons
• a handful coriander
• a handful Thai basil 
• a handful long chives
• 50g bean sprouts

METHODS 

1. Make the dipping sauce by chopping the garlic, chilli together then stir in the fish sauce and lime juice. 

2. Boil a pot of water and add the rice noodle and cook the noodle for 5-7 mins and then drain well. Please check the package for instruction first.

3. When you are ready to make the rolls, dip one of the rice papers in a bowl of hot water, moving it around until the whole wrapper is soft about 3 secs then drain on a tea towel or use one of mat to stop them sticking on the the surface.

4. Place a rice paper wrapper on a board and at one edge of the wrapper, add a few mint leaves, then 2 prawn halves.

5. Place some lettuce on top of the prawns, followed by some noodles, a few strips of carrot and cucumber, some more herbs and finally some beansprouts. Don’t overfill or they will be hard to roll.

6. Lift the edge of the rice paper wrapper nearest to you over the filling and, holding the filling in position with your fingers, start rolling up tightly.

7. When you’re about halfway, fold the ends of the rice paper in and over the filling so that it is completely enclosed.

8. Keep on rolling tightly until the whole rice paper wrapper is rolled up. 

A special step in becoming a good home cook is to have a good set of kitchen knives and learn to sharpen your kitchen knives at your own home.

You might be curious to know what is included in a basic kitchen knife set. There are four styles of chef’s knives and how we would tell you to determine which kitchen chef’s knife is right for you.  Because out of all of your kitchen knives, your kitchen chef’s knife will be your most used tool in your home. 

Even though the market is filled with various styles of kitchen knives, it all comes down to finding a chef kitchen knife that fits your own hand – for it will be the kitchen knife that will take your cooking to much higher levels.

If you are a home cook or a chef, it can be overwhelming knowing what to look for in a kitchen knife with shapes, handles, blades, knife set, sizes, steels and finishes. Choosing a kitchen knife is not as hard you might think, it just seems like it because of all the choices available. The cost and the fear of getting it wrong can be stressful but don't worry, we're here to help you figure it all out and get you a knife so sharp your onions will cry in fear.

Let's cover one the biggest fears first - a good knife can cost a lot of money and it's sometimes scary hovering over at the kitchen store or online. When you buy a kitchen knife in Australia, you're buying something you should be able to use for the rest of your life if you look after it. When a chef decides to buy knives they look for something to use daily and for his and his cooking career because they learn how they can look after their kitchen knives.

It's not the most efficient way to use your knife on a tomato, capsicum or eggplant.  It's a great demonstration of the sharpness of kitchen knives. If your current knife can't manage this, it might be time for you to think about sharpen your kitchen knives or upgrade to something better.

We often get asked for a recommendation and we nearly always give the same answer if a customer doesn't have a specific style in mind or they're after a general use chef knife and that's to buy something from the range. They have it all - beauty, sharpness, a quality edge and hard wearing carbon steel and an excellent price tag. 

If you're after a little more then we recommend heading to the homepage and browsing all our ranges where we've written about and reviewed each knife and and there's a good selection to choose from to cater to all tastes and budgets. 

It's worth bearing in mind that because nearly all of the knives on the site are handmade in small forges by one or two blacksmiths and as such supply is not guaranteed and when a knife has sold out it can sometimes take months to restock. 

If you're keen on a particular knife don't leave it too long to buy it because it might be gone and in the case of some ranges for several months or more.

Read more here as we will guide 7 steps for you how to choose the best kitchen knife for your home. 

8 Vietnamese sauces for your everyday’s pantry

Banh Xeo is Vietnamese for ‘sizzling cake’ which is the delicious sound when pouring the pancake batter into a hot pan.

Banh Xeo is a favourite dish in Vietnam which is mostly enjoyed as a lunch or dinner meal. Banh Xeo has now become a popular dish in Australian Vietnamese Restaurants.

If you love Banh Xeo as much as we do, or even if you have never tried it before, this recipe is easy and fun to make yourself at home.

Best fish sauces are the umami of Southeast Asian foods. We know the magic it holds, but which brand is the best? Thailand and Vietnam have fish sauce brands sold in Australia, the US or the UK. Is the Vietnamese nuoc mam really superior to Thailand’s nam pla? Here we have some best fish sauces advice for you.

#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. 

Here on Paleo diet and Google Trend... but do you know?