Duang's Master Cooking Classes | Kitchen/Cooking

Duang's Master Cooking Classes

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24.01.2022 I am afraid I have a confession to make. I have a life long addiction to Farmers Markets. Since I left the weekly Wednesday Market in Castlemaine early this month my energy has been going down despite being back in my hometown in northern Thailand. There are many serious health issues a few members of my family are facing at once and I have just been so involved in all of it. Today it dawned on me that I had to get to the daily farmers market where as a child I was a vendor. ...The market was buzzing with fresh energy and vitality. Walking around there for nearly an hour taking in the vibrant sights and the jolly atmosphere with every thing freshly picked or prepared. I was rejuvenated. There is nothing to compare the feeling you get from buying food from the person who grows or makes it. The pride, the happy proud smiles of the farmers and cooks lifted my spirit and I am completely high from the experience. Two thumbs up for Farmers ‘ markets around the world. May we all unite in healing the world and the humans in it. See more

23.01.2022 Tomorrow Castlemaine Weekly Farmers Market will be at the Ray Bradley building because of the 40 degree temperatures. However there will be no paella. I have had so much fun cooking, serving and chatting with customers. Thank you for your continued support. You truely make living here pleasurable. When the market returns on Wednesday 8th January and throughout the summer you will find scrumptious fresh Rice Paper Rolls, delicious and healthy salads instead of Paella. What do you think? Any additional requests anyone??? MERRY CHRISTMAS EVERYONE. HAVE FUN and Be safe. See you in 2020

23.01.2022 What is better than one awesome Chef’s Table type dining experience? The answer is TWO Chef’s Table! I have certainly been spoiled in the food department. My wo...rld class gastronome nephew Pop Trairak was in Chiangmai for an evening and treated me to this exceptional local but equal to Michelin Star eatery. The chef designed each dish using only what can be sourced locally even using some foraged vegetables found just metres away. I am more inspired to think carefully and create foods from the abundance of what is available within reach. See more

23.01.2022 Castlemaine Farmers Market was a great place to start my Sunday. The weather was perfect. Shoppers were courteous and friendly respecting social distancing rule...s while enjoying the vast offer of all things food plus more! Among many treats for the kitchen and pantry, I bought organic eggs from The Good Life and heritage carrots from Sandors Harvest. Then came back to admire my own home grown Asian Greens! Ahhh these fresh veggies and eggs will be the foundation of Nasi Goreng this coming Wednesday at the weekly farmers market. Nasi Goreng is an Indonesian version of Fried Rice. It has a good balance of savoury with sweet and a hint of spice. Each serve is topped with sliced omelette and lime. Choices of protein include Australia Prawns from Fish N Shells, free range chicken from Cliffords and organic tofu. Order on line by noon on Tuesday please. www.duangscooking.com.au/shop See more

23.01.2022 Being at the Castlemaine Farmers’ Market today was the highlight of the week. All vendors and customers had big broad smiles enjoying being out and about on a p...erfect autumn day amongst beautiful fresh produce from our own region. Now I can hardly wait for Wednesday to come when I return to the weekly market with my home cooked meals. This is my first week back since the social distancing guidelines were put in place. The market admins, vendors and customers have adhered to this guidelines and beyond. One of the guidelines states that cooked food must be pre-packaged and must be ‘takeaways’ only. Because of this I need to ask that you preorder and prepay. Details are on my website www.duangscooking.com.au/shop. I can take orders up to 5 pm on Tuesday. If you cannot preorder you can risk showing up at the market. I will make extra but there are no guarantees there will be any left. I am offering Nasi Goreng or Indonesian fried rice this Wednesday. There are two options; chicken or tofu for vegetarians. There are also two sizes. See website for details.

21.01.2022 Carol Angove and I had the pleasure of sharing our first Dumplings class yesterday with fun loving and talented group of friends from Maryborough. Thank you Rachael Raven for organising and for the opportunity. Carol and I had a lot of fun and hope you did too.

17.01.2022 A large part of my heart has always been reserved for Hmong people who have migrated from south China to Thailand, Laos and Vietnam. Many Hmong people live in Australia, the US and around the world after they became refugees from the war in Vietnam. Today I had the privilege of learning how to make TOFU from scratch from a wonderfully talented Hmong matriarch queen of tofu. She learned the art of anything soybean from her great grandparents who grew soybean in the hills of n...orthern Thailand and Laos and made tofu as a staple protein for the families. It’s a time consuming task full of opportunities to be creative which is the part I most love about cooking. The way I was taught today was the best and most organic way using no chemical or any kind of preservatives. The experience of sharing the passion of making food today will last me my life time. Ahhh, you are right - keep an eye out for a tofu making class coming up perhaps in May 2020. Check www.duangscooking.com.au Sorry folks I have photos taken on my phone but they won’t sync so have to try to send photos separately.

17.01.2022 There are 2 spots left on Saturday 4th April class on Asian Fusion featuring classic Burmese Curry, Two awesome salads including Green Mango Salad, Buddha bowls with unique dressings and a Thai dessert. Get in quick by visiting www.duangscooking.com.au

16.01.2022 Duang's Master Cooking Classes February welcomes a newly revised website with brand new classes. Please visit www.duangscooking.com.au and take a read. My new classes will include other Southeast Asian cuisines using a lot of ingredients easily available here in central Victoria. You can now book classes on line. Please feel free to contact me by email [email protected] with comments or questions. I will do my best to get back to you as soon as I can. It may seem a b...it cheeky of me to fly to Thailand right after posting new classes. This month long trip is focussed on families. One of my siblings is gravely ill and sitting with her in time of need feels like a privilege and an honour. On the other hand there are two munchkin grandchildren with whom I want to spend some quality time. Rest assured I will also indulge in street food and fine Thai cuisine so I can bring back more ideas, enthusiasm, tricks of trade to share in my up coming classes. I look forward to your company and sharing the love of food. See more

14.01.2022 First cooking class in 2020 coming up in four weeks. This will be a perfect blend of southeast Asian cooking including Thai, Vietnamese, Burmese and a sweet surprise. End of summer and early autumn is abundant with fresh vegetables and herbs at their peak. See www.duangscooking.com.au for list of classes and booking detail. This is a newly revised website where I say why I do what I do and what you can expect to gain from the classes. In the past when classes became available they filled up quickly. Only eight people capacity for each class and you get all the personal attention and answers to your question. Please book soon to secure your place. You can do this directly on the website www.duangscooking.com.au I am so excited to be sharing my cooking again. Hope you are too. See you soon.

13.01.2022 I would love to use green jackfruit in one of the upcoming classes.

13.01.2022 What will you find at this Wednesday's market from 3.30 to 6.30? How about - fresh vegetables from Gung Hoe Growers and Metcalfe Mini-Farm - Garlic from Two Goo...d Acres and Nuggetty Garlic - fresh and preserved fruit from Tellurian Fruit Gardens - fresh pastured milk from Sellar Farmouse Creamery - wine from Peerick Wines - flowers from Rose & Abraham - pastured eggs from Madelaine's eggs - hemp oil and hemp dukkah from Bunjil Farm - raw honey and honey/beeswax products from Argyle Apiary - bread from Blumes Historic Bakery - and a whole bunch of random great backyard and hand made stuff from the @Ma LETS stall. If you're after dinner or a snack, Duang's Master Cooking Classes paella is great, with meat or vegan options; and Gorgeous George Probiotics has his range of pro-biotic dips and drinks See more

12.01.2022 Here are photos of tofu making taught by the Queen of anything soy. So far this was the most enjoyable day and I love knowing that I can now make the most natural and organic tofu while being creative and produce tofu with interesting flavours such as toasted sesame, turmeric, ginger or even cinnamon for tofu pudding!!!

10.01.2022 It was about this time last year when I started cooking at the weekly Wednesday Castlemaine Farmers Market. At first I cooked Spanish Paella at the market. Then... COVID19 came upon us and we had to change to precooked and prepackaged food. The Paella pans have been resting and waiting to be put back to use. So this coming Wednesday 28th October its a full on paella day with two pans. There will be chicken and chorizo paella and vegan paella on offer. Carol Angove, a seasoned local chef will be cooking with me beginning this week. We plan to offer street foods from around the world and the menu will change from week to week depending on what ingredients we can obtain locally. I have always believed that good food starts with good ingredients therefore I am proud to credit this week’s paella to Barfold Olives, Gung How Growers, B&B Basil, Bundura Berkshire, Cliffords and my own garden. With produce from these fine local farmers the paella should be tasty. Last summer we also offered Rice Paper Rolls and regardless of how many we made they sold out. Well, they are coming back and Nok from Nartchanok Jansri McHaffie will be making them. Options include chicken and marinated tofu (vegan). As we will be cooking at the market we are not able to accommodate preorders. Please come early so you don’t miss out. We hope to have food cooked and ready by 3:30 and we are obliged to serve it in sealed takeaway containers. If you would like to bring your own, please make sure you bring sealable containers. This is very exciting for me to be back cooking at the market with Carol stirring the 100cm and 70cm paella pans and serving you Spanish street food.

09.01.2022 How I wish my wonderful Market customers could see the preparation in progress. I have started to prepare some of the components for the RPR and salads. Freshly picked lettuce and mint delivered from Gung Hoe Growers. Thank you Sas and Mel. My own garden is producing gorgeous basil right now both Italian and Thai. Both of them will find their way into the foods tomorrow at the Wednesday weekly market. The sauces and salad dressing are in the works. Hope to see you there soon after 3:30 tomorrow (Wednesday) in Castlemaine.

08.01.2022 During this COVID19 crisis the only actions is to cancel all posted classes and suspend classes until this situation is behind us. I have sadly notified all the lovely people who have signed up for April classes. Thank you from my heart and the heart of my kitchen for your interest and support. My love of cooking will be stronger than ever and I will spend more time writing about food. Please check the www.duangscooking.com.au for new blogs about growing, cooking and adventures about you. Swaddee and Kob Koon Kha

06.01.2022 My Thai friends have known all about this flower for ages. So I want to share this with my international friends. This bluebell vine or blue pea grow wild i...n Asia. Its delicate flowers are intense bluish purple and can be used to make tea. It has many proven medicinal properties; high in Vit C, helps to promote elimination of toxic substances in the body and other health related issues. It’s appetising to look at, has no taste of its own but emits a mild pleasant aroma. Massage therapists usually offers this tea to their clients before and after massages to help get rid of built up lactic acid. See more

05.01.2022 I wrote this little column for my local newspaper. Please read when you have a few minutes. Thinking about folks in Italy. Trombocino It was in April 2011, whi...le visiting Preston Market that I first met this handsome vegetable. An Italian farmer was selling autumn seedlings and he had a few mature Trombocinos on display. I remember walking around and around wondering what the heck I was looking at. Trombocino, signora the man said in his loud and beautiful tenor voice. Trombocino..., I repeated. What are they? Can you eat them? The farmer replied, oh yes, they are delicious like butternut pumpkin. When they are young and green we call them Zucchetta, but when they mature and turn a gold colour they are called Trombocino. I wanted to buy one to take home, but he refused my money. He very kindly gifted me the biggest and best looking Trombocino to take home and enjoy. It wasn’t straight, but beautifully and artfully curved like a trombone. When I got home, I was thrilled to cut it up and discover that more than onemeter of it was all flesh. It felt like I had won the lotto! All the seeds were in the bulb like end. I saved all these seeds, dried them in the sun and kept them until the following September. I have been growing trombocinos every year ever since. When matured Trombocino is similar to butternut pumpkin, but it has a much milder taste. I have only used it to make soups and have also combined other orange vegetables such as carrots, sweet potato and pumpkin with it for taste. Trombocino acts as a filler and one of these exotic looking veggies can easily make ten or more serves of ‘pumpkin’ soup. Growing trombocino is one of the easiest in the garden. They love to climb and if a fruit sets at a good height, it will grow straight and can be very long. The longest trombocino I have grown was more than two metres. If they don’t have a trellis to climb on, the fruit will curve like a free form artistic sculpture. They are such a sight to behold. If you decide to plant one, the best time to get started is in spring or early summer. Remember to give them plenty of height or room to grow. If you want them to grow in random curves, don’t use a trellis. If you like your veggies straight, then give them a nice tall trellis to climb on. The longer and the warmer the nights, the faster they will spread and there is no stopping them. They are prolific too. This year, from just three seeds, I have at least 15 fruits and no two are alike. Give this Italian treasure a go next season. You will have weeks and months to marvel at their uniqueness and beauty as they develop and grow. They are definitely a great veggie to share with your family and friends. Cooking with love... from Duang

02.01.2022 I feel so full of excitement and energy that my newly revised website is up and running. There are new cooking classes on offer as well as the weekly meal at Castlemaine Farmers Market. Duangscooking.com.au is now available to view, book and pay all in one place thanks to the incredibly talented and peerless Erica Masters. Thank you Erica, you make me look good and make it user friendly for food friends to visit. The new cooking classes will be extra special and fun because ...I have now joined forces with Carol Angove. Carol loves to cook and is a master in the kitchen having worn all types of chef hats before. She and I will be co-teaching all the classes. Our belief in food is exactly the same and both of us have fun together. We will be sanitising the kitchen and all equipment before each class and will provide adequate social distancing and follow health department guidelines and protocols. Come cook with us in our warm and friendly kitchen. See website for details. We look forward to cooking with you.

02.01.2022 Introducing the Buddha Bowl It must have been thirty years ago when I first met a Buddha Bowl in Seattle. My reaction was how could one dish be this vibrant, ...healthy, delicious and satisfying all at the same time. Since then I have had countless number of Buddha bowls and made quite a few myself. Not two bowls are the same but they carry similar common denominators: 1. Vibrant colours and texture 2. Fresh seasonal ingredients 3. Balanced taste 4. Complete nutrition, low in fat 5. A filling one dish meal 6. Always topped off with a complementary dressing The concept of a Buddha bowl originated in SE Asia where Buddhist monks walk the streets to give opportunities to people in the neighbourhood to ‘give’ at daybreak in preparation to ‘receive’ during the day. Typically that first ‘gift’ is the best food each family can make with the best ingredients available to them. When the monks get back to the monasteries they share whatever they have each received in their bowls. When I create Buddha bowls my inspiration comes from what is available at the time. Fortunately the local farmers markets make this almost too easy. For the next few weeks as Spring and Summer bring an abundance of fresh produce you can find Buddha Bowls at my market stall every Wednesday at the Castlemaine Farmers Market. They will be different each week dependent on what shows up as the best choices that week. For this Wednesday 23rd September there are two options: complete vegetarian and one with chicken. In both types of bowls you will find spinach, rocket, sweet potatoes, carrots, beetroots, snow peas or green beans, mixed micro greens and herbs and brown rice. Two dressings for the week are (1) peanut, sesame and lemon, (2) yogurt, honey and fresh herbs. You don’t need to choose as you will get a container of each with your bowl. I am proud to thank Sellar Dairy, Sandors Harvest, Nut Fusion and B&B Basil for making this week’s bowls exceptional. To preorder please visit www.duangscooking.com.au/shop or you can walk up to my market stall. First come best dressed. See you at the market.