Parents and Friends Association

PFA End of Year Dinner

Thankfully, we are approaching the end to yet another very different and challenging year.  We are almost at the end of 2021 and gratefully ending it on a good note.  The PFA committee finally managed to meet each other over dinner a few days back. We would like to share our merriment with the school community.  We bid farewell to two very precious members of our committee (Boon and Julie) as their children leave school this year.  As we bid farewell to some, we hope to welcome many new parents from the school community into our committee and look forward to seeing many new faces in the new year.

Next Meeting:

The PFA will hold its next monthly meeting in the new year.   Please look out for the date in the first newsletter of 2022.  If any members of the school community would like to join in please email Aban at aban2309@yahoo.com and we will very happily add you on to our distribution list.

Support your favourite cause. Buy your Membership & your fundraiser East Doncaster Secondary College PFA receives 20% of the purchase.

https://www.entbook.com.au/1863x41

All Member offers are subject to terms and conditions. Check individual offers on the Entertainment Membership App or www.entertainment.com.au for more information. For all dining offers, it is optional for participating businesses to accept your Entertainment Memberships on all official Australian and New Zealand public holidays, Mother’s Day, Father’s Day and Valentine’s Day.© 2021 Entertainment Group.

Pad Ga Prao (Minced Pork stir fry with Holy Basil)

Thermomix version   Courtesy:   Pearl Chow

Ingredients:

Pork 500g, cut into large pieces, about 5cm

Thai Holy basil 1 bunch of about 20-30 leaves, shredded

Kaffir lime 2 to 3 pcs. leaves torn into pieces

lemongrass, 1 pc. cut into sections

Fried garlic 1-2 tsp. 

(You can use TM6 high temperature stir-fry mode in advance)

Garlic 15gm

Dried shallots 4pcs.

Thai chili paste: 2 tsp

Thai chili powder: 1 tablespoon (you can substitute 1 thai chili)

1 tbsp fish sauce

1 lime (Peel and juice and set aside) 

 Pork Marinade:

 A pinch of pepper

 1 tbsp fish sauce

 1 tsp sugar

 1 tbsp cooking wine

Method:

1. Cut the meat to about 5cm in size, place it into the simmering basket and run water for 10 mins/50oC/speed 4, rinse and freeze for 1 hour. Place into the mixing bowl use 2sec X 2 to 3 times to chop. Add the marinade for 10 sec/speed 2 and marinate for 15 minutes. Clean the mixing bowl and wipe dry.
2. Put the garlic, shallots, and lemongrass into the mixing bowl 2 sec/turbo. Add 10-15 grams of oil for 3 mins/120/, stir fry until fragrant.  
3. Add minced meat for 5 mins/varoma/stir fry, add spicy sauce, fish sauce, holy basil and lemon leaves for 1 min/varoma/rev speed 1. Finally, add the lime juice and zest, pour out gently with a spatula, and serve.  

Serve with hot rice and top with a fried egg.

Parents & Friends Association