Monthly Archives: September 2014

October Baking and Cooking Classes

Mutton Mania.  

Saturday 4th October 2.30 to 5.30

 It’s the month of Diwali, and Mutton is the “in meat” at most Indian households.  In fact Mutton these days is eaten by everyone.  There is no such thing as mutton smell if you buy good mutton and you use enough ingredients. And you do not need coconut milk at all!

You will learn;

  1. Mutton Vindaloo
  2. Mutton Kheema
  3. Mutton Kebabs – no stick needed

Price Per Person: $120 (class will commence once there are 6 students)

Butterless Cakes – Kasutera Cake and Green Tea Castella Cake

Sunday 5th October 10 am to 1pm

As much as I love buttery cakes, this very old cake from Japan seems to be the rage in a few hotels and top notch bakeries around town.  Let’s make the;

  1. Nagasaki Castella Cake – a cake from the Portuguese that entered into Japan hundreds of years ago
  2. Green Tea Castella Cake

Both have no butter or oil.  This is a hands on class.

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

Chicken Curry Bread and Pizza Margarita

Sunday 5th October 2.30 to 5.30


One of my favorite classes by far.

I had Chicken Curry Bread (not chicken curried bread) one night when my brother brought it from Port Dickson.   And at $40 a pop, I think you deserve to learn it and that too after you wait an hour in line.


That’s why you’re learning it today.  You will also learn to make my favorite kind of Pizza, so it is a class of east and west!

  1. Chicken Curry
  2. Bread Dough
  3. Pizza Dough
  4. Margarita Topping

Price per person:$100. Class will commence once there are 6 students.

Malay Curries

Monday 6th October 2.30 to 5.30

I am sorry I canceled this class last month thinking I didn’t have enough students. So here goes.

My favorite Malay curries, something I have not tackled as a class but often serve it to my catering customers.

  1. Ayam Masak Merah
  2. Ayam Kerutuk
  3. Mutton Rendang

Price Per Person: $120 (Class will commence once there are 6 students)

Green Beriani and Roasted Mutton Leg Class

Saturday 11th October 2.30 to 5.30

Green Beriani was a first for me when I was in India but it was really tasty and I ate it just like that.  So let’s do a complete meal for this class.

You will learn;

  1. Green Beriani
  2. Roasted Mutton Leg Pieces
  3. Dhal Tarka

Price Per Person: $110 (class will commence once there are 6 students)

Pineapple Tart Class

Sunday 12th October 10am to 1 pm


What is life without pineapple tarts.  Learn to make two types of pineapple tarts.

You will learn two types of pastries and the jam of course.

  1. Old Fashion Pineapple Tart – Opened Tarts
  2. Rolled Pineapple Tart
  3. Pineapple Jam

This is a hands on class, please bring containers to take home your cookies

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

Tempura and Donburi

Saturday 18th October 2.30 to 5.30

tempura veg

Learn the art of making Vegetable Tempura as well as Chicken Donburi. I learnt to make many Japanese recipes (the ones I like) but never got around doing it, because I thought it was a little too fiddly.  But it really isn’t.  This is a hands on class.  You will learn to make;

  1. Tempura Batter
  2. Tempura Sauce
  3. Chicken Katsu
  4. Donburi

Each student will have a portion of donburi to take home.

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

Green Tea Day – Cake, Cookies and Donuts

Sunday 19th October 2.30 to 5.30

 You will learn to make 3 easy recipes using green tea.  You will learn to make;

  1. Green Tea and White Chocolate Cookies
  2. Green Tea Donuts
  3. Green Tea Steamed Cake

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

Learn to make Pasta from Scratch

Saturday 25th October 10 to 1 pm

Cooking with Nicholas 3

Learn to make Pasta from scratch.  You will learn to make;

  1. Pasta Dough
  2. Lasagna
  3. Aglio ed Olio

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


Please like my Facebook page, Cooking with Nicholas

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.

Ode to Petai! – Minced Beef with Petai

Today I had to cook for Aunty Mary who is becoming increasingly fussy in her old age.  So I got some minced beef, and I thought I would do something Eurasian with the potatoes, onions and perhaps some green peas, but alas, as I started, I started adding more and more stuff and suddenly I sent Yus to the market to get Petai, which she willingly did because she too likes it. I even added some Chinese Mushrooms, which I had in a soup I slow cooked last week, so I threw in the soup and diced the mushrooms. So here is my simple recipe, as it took me all of 20 minutes to prepare and cook.  You might add some cubed carrots if you like. For non beef eaters, I think Minced Mutton would do well actually.



Minced Beef                              500 gm
Onions                                       1 Large – sliced thinly
Garlic                                         5 or 6 pips – minced
Chinese Black Mushrooms   5 or 6 – soaked, boiled and cut into cubes
Stock                                         2 or 3 cups – I had some soup in the fridge
Potatoes                                   4 – sliced – sounds a lot I know, but I like potatoes
PETAI                                      200 gm
Chilly Flakes                           1 tbsp
Belacan Powder                     2 tsp
Sugar                                       2 tsp or a little more
Salt and Pepper to taste


1. Heat oil and add in onions and garlic.
2. Saute till onions are limp, then add in minced beef and fry it with the onion garlic till it cooked.
3. Add in stock and leave to boil.
4. Add in potatoes and mushrooms.
5. Leave to simmer but don’t forget to add in Belacan Powder as well.
6. Cook till potatoes are done. Toss in the chilly flakes.
7. Season to taste.
8. I think tonight I will be eating RICE! 😦