Cooking School | Asian Cooking

I attended my first ever cooking class last night , the theme for 6 weeks is Asian Cuisine.

For those who know me
A – I love cooking and baking (yes there is a difference ^_^)
B – I love Asian Cuisine (it is so flavoursome)

Tonight we cooked beef stir fry with sweet chilli sauce and fresh vegetables, carrot and onion salad and egg omelette.

Below are some pictures of Monica serving up our yummy meal served with freshly brewed green tea

Top tips I learnt from my first Asian cooking class

– You can make onion and carrot into a salad just add 2 tablespoons of vinegar (the acid in the vinegar will cook the onion when left to marinade for 20 mins) and add 2 tablespoons of sugar, mix and stand for 20 mins… enjoy

– Blanching is when you cook or steam green beans (or any other fresh vege) for 10 or so minutes until they are a little crunchy, take them out of the steamer and put them into a bowl of cold water filled with ice – it stops the cooking process and keeps the veges slightly crunchy

I will keep you updated after next weeks cooking lesson

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The discovery of a new dish does more for the happiness of mankind than the discovery of a star.
Anthelme Brillat-Savarin

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