Cooking Class 1

29 Nov

Last Tuesday’s lunch:

Spare Ribs Cooked with Canned Peach Syrup,

Tacos Salad,

Bread stuffed with potato salad,

and Dessert: Pineapple&Blueberry Yogurt Cake.


Spare ribs dish ingredients:

 Bought at Cold Storage, at this time, we used 1.8kg priced about $52. This amount served about 7 people.


300ml of canned peach syrup (only used the syrup), 1 cut of garlic, 1 cut of ginger, 1/2 cup of soya sauce. These all are put into the pan, boil it for a minute, then put the spare ribs, simmer them together in small fire for 1 hour.

Tacos salad ingredients:

1/2 cabbage (shaved), 3-4 tomatoes (peel the skin, take out the seeds), Italian dressing for the cabbage,  Minced Pork/beef (100-200 g), 1 pack of Tacos seasoning (we used ‘Mild Taco’), cheddar cheese (grated), Doritos




Take out all the tomato seeds to prevent your salad having too much water excess. The salad tastes better too. Don’t forget to drain all water from your shaved cabbage. Mix the Italian dressing with the cabbage before puttting it to serving bowl.

Bread stuffed with potato salad ingredients:

7 potatoes, 1 medium size carrot, 1 small cucumber (shaved very thinly), Japanese mayonaise (100g), rice vinegar (100cc), salt and pepper as desired, 1 French bread.

Boil potatoes and carrot, once the are cooked, they are mashed and mixed with the mayonaise dressing.



Remove the crumbs inside the French bread to make a hole. Put the potato salad inside the hole, press them, be careful not to break the bread. Cover the stuffed bread with plastic wrap, put it inside the refrigerator for 1-2 hours (2 hours is the best). When it is firm enough, it is easy to cut the stuffed bread.

 Blueberry and Pineapple Yogurt Cake (serves 6 people)



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