Monthly Archives: April 2014

May Cooking and Baking Classes 2014

Old Fashioned Butter Cake and Butter Icing Class

Thursday May 1st 10 to 12 pm (Public Holiday Class)

Let’s make Old Fashioned Butter Cake and Butter Icing

You will also learn to do some basic decoration like spreading icing, piping the sides and covering borders on your own cake.

This is a hands on session. The old fashion way to make this is by using a spoon.  So we will be doing it the traditional way.

Price Per Person: $95 (Class will commence once there are 6 students)


French Baguette Class

Thursday May 1st  1 to 4.30pm

Learn to make two types of French Bread.  The last class was just wonderful.

You will learn to bake from scratch the French Method with the crusty finish and the American Method which is slightly crusty.


The last class was just wonderful.

This is a fully hands on class.


  1. French Baguette (Bahn Min – Vietnamese)
  2. American Baguette

Price Per Person: $90 (Class will commence once there are 6 students)



 Nasi Dagang Class

Saturday May 3rd  10 to 1 pm

Learn to make Nasi Dagang and its accompaniments.

You will learn to prepare;

  1. Nasi Dagang
  2. Ayam Percik
  3. Sayur Loteh – A wonderful spicy sweet salad
  4. Gulai Ikan Tongkol

Price Per Person : $110 Class will commence once there are 6 students


Pao Pao Class

Saturday May 3rd  2.30 to 5.30

Learn to make Steamed Pao and Siew Pao. Learn to make the two different Paos from scratch.

You will learn to make;


  1. Steam Pao
  2. Siew Pao
  3. Vegetarian Char Siew Filling

Price Per Person: $90 Class will commence once there are 6 students




Cheesecake Class

Sunday May 4th 10 to 1 pm

chocolate peanutbutter cheesecake

The much awaited cheesecake class is here, learn to make;

  1. Coffee Cheese Cake
  2. Baked Cinnamon Apple Cheesecake
  3. Peanut Butter Chocolate  Cheesecake

Price Per Person: $110 (Class will commence once there are six students)


Nasi Lemak Kukus

Sunday May 4th 2.30 to 5.30

 Learn to make real Nasi Lemak Kukus along with all its accompaniments.  You will learn:

  1. Nasi Lemak (Coconut Rice) – steamed not boiled
  2. Chicken Rendang
  3. Sambal
  4. Sotong Sambal
  5. Crispy Fried Fish

Price Per Person: $110 per person (Class will commence once there are 6 students)


 Cream Puff and Churros

Sunday May 11th 10 to 1 pm

Learn to make Cream Puffs and Churros.  You will learn;

cream puff2

  1. Choux Paste
  2. Lemon Filling
  3. Chocolate Elairs
  4. Churros

Price Per Person: $95 (Class will commence once there are 6 students)


Mille Crepe

Sunday May 11th 2.30 to 5.30

The art of Mille Crepe – Learn to make Mille Crepe from scratch. You will learn to make the crepes, the mille feuille (Cream) and assemble the crepe and take your share home.


Price Per Person: $95

Class will commence once there are 6 students.  This is a hands on session so please dress comfortably and bring a container.


Chocolate Indulgence 2

Tuesday May 13th 10 to 1 pm

A class for all Chocoholics. Learn to make easy favorite Chocolate Delights.  You will learn to make


  1. Chocolate Marbled Brownie
  2. Chocolate Truffle Tart
  3. Chocolate Muffins

Price Per Person: $100 (Class will commence once there are 8 students). Please bring three containers to take home your goodies.



Pavlova and Meringue

Tuesday May 13th 2.30 to 5.30


Learn to make Pavlova and Meringue.  You will learn to make;


  1. Pavlova
  2. Meringue Roulade
  3. Decorating you Pavlova and Meringue Roulade

Price Per Person: $90 (Class will commence once there are 6 students)


Noodle Class

Saturday May 17th 10 to 1 pm

Let’s learn to make some hawker favorites.  You will learn

  1. Mamak Mee – Original Penang Style
  2. Hokkien Mee
  3. Char Koay Teow

Price Per Person: $95 Class will commence once there are 6 students

Please bring three containers to take your foods home and please dress comfortably.


Yeast Free Bread

Saturday May 17th 2.30 to 5.30

Learn to make your own cultured rising agent.  This can be kept in the fridge for a long long time and reused from time to time.  You will learn;

  1. Yeast Free Rising Agent
  2. Honey Loaf or Rolls
  3. Rustic Bread
  4. Charcoal Seed

Each person will get their yeast free culture to take home to practice.

Class has to be booked at least two weeks in advance and fully paid so that each person can get their raising culture on the day.

Price Per Person: $95 (Class will commence once there are six students)


Roast Beef and Yorkshire Pudding Class

Sunday May 18th 2.30 to 5.30


You will learn to prepare Roast Beef and a few accompaniments. You will learn to prepare;

  1. Roast Beef
  2. Yorkshire Pudding
  3. Broccoli with Caramelized Onions and Pinenuts

Price Per Person: $100 (Class will commence once there are 6 students)


Tea Time Favorites 3

Saturday May 24th 10 to 1 pm

Learn to make more tea time favorites.  You will learn to make;

  1. Chicken and Mushroom Quiche
  2. Apple Pie
  3. Fruit Tartlets
  4. Pastry

Price Per Person: $95 (Class will commence once there are 6 students)

Beef Beef Beef

Saturday May 24th 2.30 to 5.30

Learn to make three of my favorite beef dishes;

  1. Oxtail Soup
  2. Beef Stroganoff
  3. Beef Pie
  4. Pastry

Price Per Person: $120 – Class will commence once there are six students


Hum Ching Peng and Yau Char Kway

Sunday May 25th 2 to 5.30

I have been practicing these recipes for a while now and putting on a lot of weight in the process because of all the tasting. I used to pay AUD2 for a Yau Char Kway in Australia more than 10 years ago and it was FROZEN!

I am doing this because they do not sell this where I live anymore and the nearest would be Paramount which I find always leaves an after taste and a bad throat.  And they seem to only sell it in the morning when I am least interested to eat it.

Believe it or not Yau Char Kway tastes wonderful with Indian Coconut Chutney and Heavenly with Melted Chocolate… just saying!



  1. Yau Char Kway (Youtiau)
  2. Hum Ching Peng
  3. Pulut Hum Ching Peng


Price Per Person: $90 (Class will commence once there are 6 students)

Please note the time.




Tea Time Favorites

Saturday May 31st 2.30 to 5.30

Learn to make these easy treats that we like so much and often never get enough when we eat it at restaurants. You will learn to make


  1. Spring Rolls
  2. Spring Roll Filling
  3. Pie Tee
  4. Pie Tee Filling
  5. Chilly Sauce

This class is suitable for Vegetarians.

Price Per Person: $90 (Class will commence once there are 6 students)



Another Tea Time Favorite

Sunday June 1st 2.30 to 5.30

Today is tea time favorite day.  You will learn to make;

  1. Chicken Curry
  2. Pulut Kuning
  3. Roti Jala

Price Per Person: $90 (Class will commence once there are 6 students)

Classes will be held at 70 Road 14/24 Petaling Jaya.  Please call 016 6827465 or email to book and to make any enquiries. 

Please check my blog


Fees are to be paid once you make a booking, if a class is canceled you will be refunded.  If fees are not paid, your name will be not be placed on the list.



Lakshmi Bhavan – Jalan Maarof, Bangsar

I have not blogged in ages, I seem to procrastinate and so I have numerous half stories and hundreds of photos in my computer.

Well Lakshmi Bhavan  was one of my Friday sojourns with my friend Selvi.  She wanted Chinoz at Bangsar Shopping Centre but I said I wanted something Indian, big difference, but the body knows what it wants sometimes.

So at 10 am, there I was in the restaurant.  Now last visit in December, they were  vegetarian, but this time I noticed they also sold meat. I guess it is fine, since Saravana Bhawan is just a few shops down.  This is another calamity in Malaysia, same shops selling almost same foods all in a row.  Why I never understand.

Anyhow Lakshmi delivered the goods and it is more relaxing then other Indian places which are usually noisy and boisterous and Saravana is never known for a place to relax and chat. Lakshmi on the other hand is sheer relaxation and slow paced and we actually sat and chatted for three hours the last time.

20140321_101340So we ordered.  The first was Onion Bhaji.  I half didn’t know what to expect because in my mind I thought it would be minced onions all bhajied up much like our Malaysian Cucur Bawang.  So knowledgeable I am about Indian food, I was quite taken aback to see a kind of thickish chion slice in the middle of each Bhaji that was served with I feel a little too little Coconut Chutney.  Expecting to eat a really raw onion, I was wrong.  It was cooked at the right temperature and the amount of time that the onion still looked fresh and yet was cooked right through.  It was a burst of flavor amidst the rather powdery tasting bhaji batter, but it complemented each other well. 20140321_101358Somehow, I feel the onions could have been smaller so the flavor would explode in your mouth when you take the first bite.  I doubt children would like this because of the size of the onion.


Then our Rawa Masala Dosa came.  I have always had Rawa Dosa but never Rawa Masala Dosa.  Now Selvi had a story where she ate Masala Dosa at a restaurant a few shops down, no names mentioned and the filling was stone cold.  20140321_101951So she was half expecting that till we took a mouthful and frankly speaking I never saw Selvi eat like that before.  It was either she was really hungry or it was damn nice.  I believe it was the latter.   The crispiness of the Dosa was still maintained even though we ate the Onion Bhaji first.  And the filling was extremely nice.  It was just what the doctor ordered, for two people who have had to put up with the haze, and water situation and all the other problems our country is facing at the moment.  We just polished the plate.


Next was out Bhaturas.  Now I do make quite a good Bhatura, but I am ashamed to say this one was very nice as well.  It was not oily, yet if was fluffy and had a nice rich taste to it.  No substitutions of a cheaper flour and the potato curry or Potato Sambar was truly delightful.  It complemented the Bhaturas very well.  I wish I could have had more potato curry actually.  The Dhall Curry was very tasty as well, not the thick kind I make, but it went well and as for me, I like my Dhall Curry as a soup so I would eat it just like that…which I did.

The atmosphere of Lakshmi Bhavan is not intrusive.  What I do not like is waiters coming to sell their curries and all and if you were to ask them something, they’d look at you blankly.  This does not happen here.  The waiter is presentable and well spoken and he will even tell you not to order this and that if he feels the food might taste the same.  That is what I like when I go out to eat.


Selvi decided to order the Chilly Bhajis.  Once again I thought it would be slices of chilly cooked in a vegetable puff kind of way.  Well as you can see I was once again wrong.  I think my lack of knowledge on Indian Food is quite shocking and embarrassing.  I should do something about it.  Now first bite, this was simply wonderful. Yes there was a bit of spiciness, but the bhaji mix complemented the chilly very well.  Even better then the onion one I feel.

Selvi and I also learnt that, chilly is spicier at the stem rather than the tip.  So there you go, you learn something new all the time.

20140321_102732 The we had Mini Idly (Yours truly pronounced it Italy and got looks of death). These were mini sized Idly in a bowl with the same Dhall that came with the Bhatura.  It was nice. Frankly I do not like sauce all over my food so I would have preferred it separate. The tanginess of the gravy with its vegetables as well as the tanginess from the Idly was not over powering for some reason.  If I ordered it again, I would tell them to separate the gravy.

Finally we ordered dessert. It was a Gulab of some sort which I cannot 20140321_105615remember.  Now expecting something Gheelike and milky in sugar. We were fine with the sudden burst of sugar. Alas, it was sort of a disappointment.  I cannot describe it but it was like eating paneer balls in sugar syrup.  Probably that what it was. Maybe by now too we were getting full so hence these little things become a problem

I am sure their other desserts are fine though.

While lazily sipping our Masala Tea, I am sure we could have stayed a lot longer and ordered more stuff if I had not had to rush home for an order.

I think finding an Indian Restaurant that is quiet and clean, and also enables one to sit and talk is quite rare.  Service wise, It is pretty good, except the waiter could be a tad bit more on the ball.  His gentility was very much obliged, but sometimes, to get his attention, one had to do a song and a dance so to speak.

If I lived in the Bangsar area, I would certainly visit Lakshmi Bhavan a lot more, just to sit there and absorb the atmosphere and of course the nice food.  I will certainly go there again.