Author Archives: Nicholas Pillai

The Four Foodies – Taking on the Pearl of the Orient – Day 1

This much anticipated trip took place on Merdeka Day.  The four of us set off at around 5.30 am, anticipating we might reach there in the early afternoon, seeing that it was quite early and all.  Well that all changed the moment we reached the Sungai Buloh and realized maybe a thousand more people had the same thought and left the same time as us.

The traffic was still moving and as time went on it just got slower and slower and so the girl on waze suggested we take a detour which we did at Slim River.   Now truth be told I have not been to Penang in decades.  All these places I passed through with my parents when I was a wee kid and while I remember some things, Wow!!! Slim River had buildings everywhere.  All I remember of Slim River was a little bridge.  I didn’t even remember if we stopped by at Slim River but I’m told by mum that it has nice Pao.  Well… everything was closed as it was still not even 7 am yet.  So we drove by with food on our minds till we passed through Tanjung Malim and still shops were not opened.

I was rather enchanted to see some of the old Malay houses amidst modernity, and there was even morning mist.  We Kuala Lumpur and Petaling Jaya people see this in our area and it’s Haze.

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We were looking forward to reach Ipoh for a good dim sum breakfast but voice on Waze told us other wise.  So we decided on Bidor.  I remember Bidor as a place when my parents would stop and we’d buy biscuits like Chicken Biscuit, Shat Kek Mah, this Peang and that Peang, Pomeloes and all the knick knacks my parents grew up on.

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Then we went to the famous Pun Chun which sells Herbal Duck with Wonton Noodles.  It was around 9am or so and the place was chockers.  People were standing around waiting for tables with dirty looks on their face, something I really hate but since the others didn’t mind I had to play along and then I chanced on a table outside.  So we ordered.  Foodie Girl said I could not have the duck because I had a swollen ankle, with rolling eyes I agreed on some normal wonton noodles.

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No more old style porcelin cups.

The wait for the food was just as long.  Also I’d like to note that I had my first ever Kopi Kaw Kaw or really strong coffee.  I didn’t think it was all that.  It was not so flavorsome as I thought it would be.  The others said the same. 

While waiting we ordered Woo Kok which is Yam Puffs with Char Siew Filling.  Now these were really nice, it was piping hot and made up for the waiting. It was very crispy on the outside because it was just fried.  We also ordered fish balls and these were nice springy fish balls. I could have had a few more plates of these.  I don’t usually like fish balls but these were pure and nice.

Food arrived.  Everyone had a bowl of soup with a piece of duck hanging out of the bowl and won ton noodles and I was got mine a few minutes later.

I thought it would be a trite messy with the duck still on the bone but the meat just fell off.  The soup alone was slightly similar to a very light bak kut teh with dried longans and kei chee for sweetness. It was truly satisfying, I drank all the soup that was left behind.

My wonton noodles arrived and the noodles were a perfect al dente.  Still chewy and springy and not flat and soft like what I usually get.  The won tons were flavorsome and not fatty and the meat was nicely flavor and not so thick in taste.

Interestingly my grandfather used to go to Pun Chun in the 50s with my dad, and my parents took us as kids and next week my niece will be eating at Pun Chun as well.  Grandpa used to be friends with the old man I’m told.  Talk about history.

Walking around Bidor gives a sense of olden times.  No doubts it is packed with buses and cars, we almost didn’t even get a park, but even if it was decades long that I stepped into Bidor I still remembered it.

Mum says you should try eating at the market across from Pun Chun,  you will not miss it with all the umbrellas.

As we walked to the car, we saw a Mak Cik selling Nasi Lemak, and Indian man selling Appam and other Indian stuff then another Indian lady making Putu, and an Indian Muslim lady frying curry puffs which were very nice I might add, and cucur.  I didn’t take photos sadly.  I wished we spent a day or two here now.

So we’re off to Ipoh now hoping for some Dim Sum for lunch.

We took the trunk roads and the traffic was crawling so everyone decided to pay a visit to Kellie’s Castle.  Everything has changed in Batu Gajah. Mum is from Batu Gajah so I knew bits of this and that.  We reached Kellie’s Castle and there were so many people around and it started getting hot so the rest plodded on while I hung around.  While I was looking at stuff I spotted this wonderful looking antique pot but the person wanted RM450 which was a bit too steep even though he claimed it belonged to his grandmother.  It would have been an excellent decorative and a real show piece.  Alas.. one can’t have everything now can we?

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It was getting hotter and hotter and a trite uncomfortable when we finally reached Ipoh.  Traffic was crawling even at the trunk roads.  So when we reached Ipoh all in anticipation for Dim Sum, alas once again, we can’t have everything now can we? … because every dim sum shop we passed was closed, and the ones that were opened were crowded so we proceeded to Kong Heng Restaurant.

I had been here a few years ago with Seok Hean and Eddie and so I knew what to order.  As usual walking along the street, the lady selling Bak Chang was still there selling her Dumplings, and as much as I wanted to buy it, as usual I didn’t buy it.. so sad when you think too much sometimes.

Once again we had to wait for our table. I guess this was the training ground of what was in store for me in Penang.  I never have to wait for tables at a restaurant.  So this was all new and bothersome to me.  Two pet hates…waiting for a table and lining up for food!

So we went in and Foodie Boy 1 was sent to do the ordering.  We ordered Chee Cheong Fun with Curry Gravy  and Stuffed Chee Cheong Fun.  Pork Satay was on the list of course along with Sar Hor Fun and the quintessential Crème Caramel and Tau Fu Fa.

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I’ve never had stuffed chee cheong fun before although mum made it once last year, and this was stuffed with Jicama Bean (Sengkuang) cooked much like you would for popiah with bits of spring onions and with just the right amount of tim cheong and chilly sauce and a sprinkle of sesame seeds.  I hate my chee cheong fun drowned in tim cheong and chilly sauce but they got it just right.  I could have easily had two plates of it.

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The Chee Cheong Fun with the Curried sauce was as always just fantastic.  The lightness of the sauce was  perfect for the chee cheong fun unlike the thick ones we get here in PJ.  As Chee Cheong Fun is a soft rice noodle, the light curry gravy complements it perfectly.  They always get it right here.  The flavor although light was evident.  It wasn’t watered down curry.

The pork satay was nice and chunky but today it seemed to lack a bit more flavor unlike when I had it the last time.  It did go well with the sauce so it wasn’t so bad in the end, but for me before I dip something in sauce, I like to taste it as it is.

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Then the crème caramel as always was just a perfect ending.  Now don’t go and bag the Crème Caramel, it may not be the best of the best but eating in these conditions, this was really good.  A sweet ending. Always!

Sar Hor Fun never came! I doubt they even missed us when we walked passed them and left.

Now we headed to Concubine Lane.  This is a lane full on food and drinks and knick knacks galore.

I was standing away from the sun while the others walked around and this sweet little Chinese Girl asked me to try the something. I was a little hesitant but I did just because she was sweet and polite.  I bought a packet after that along with mini mooncakes. It was cheap and really pretty.

The Kaya Kok was what I tasted and it was baking in the oven, so while waiting we walked across to have some soy bean and tau fu fa.  Tau Fu fa was silken but a tad bit sweet.  I would have liked to sit around but the others wanted to walk around so we left.  I went across to collect my Kaya Kok but I had to wait as it was still not ready so I sat there and waited and took some photos of the unbaked product.

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The Kaya Kok was just wonderful.  A bit sweet but then hey Kaya should be sweet.  And they didn’t give you a thick piece of pastry to drown the kaya flavor but instead it was encased in a nice thin pastry.  It was perfection even though we ate it a few hours later in the massive traffic jam we had to go through on the highway.

There was so much to do in Concubine Lane but the heat and time was a factor. So we continued our journey.

Penang was still a long way to go and the traffic and the heat didn’t make it any easier and the accident that occurred started a jam kilometers before the tunnel and kilometers after that.  I’ve never been through a traffic jam like that in my life not even in India.  But when you’re with friends, it’s not too bad because everyone will laugh and make comments and it will pass.

All through the trip there were decade’s worth of changes.  Buildings, factories, houses, roads, everything and off course Tolls.

Soon Penang was in sight.  Now we were wide awake.  We decided to take the ferry into Penang, and guess what?  We had to wait!

Gone were the days when the ferries moved up and down every few minutes.  It was a 30 minute or so wait before we moved into a ferry.  I was most excited.

Surprisingly, there were more pedestrians on the ferry this time, a few cars and many many people either going to work or returning home from the mainland.  What a vast difference it was from the time I was last on the ferry.  First thing I did when I got out from the car was to count jelly fish just like when I was a kid with my sister. There wasn’t any.  I finally saw one when we were nearing the end of the ferry ride.  Everything changes I guess.

You can breathe the air of oldness in Penang.

So we drove through Penang town towards Batu Ferringhi. The last time I was in Penang, Batu Ferringhi was more forests than anything else.  Now it was as happening as Phuket and Seminyak Town or Kuta Town in Bali and the traffic was even worst.  I never realized how winding the roads were and a trite scary as well.  So now were going towards Teluk Bahang for a seafood dinner.  It was a long and winding road I tell you.  The traffic was on the other side so it was not so bad, but the sharp turns and the speed some of these cars were going was rather terrifying.  We were lucky Foodie Boy 1 was a cool and calm driver, because I would have been cursing every man, woman and child.

Finally after turning in a side road and through a muddy and sandy road we arrived at Fishing Village Seafood Restaurant.  It was a little shanty place from perhaps the early 80s or even the 70s, nothing looked new, in fact some parts did look down right rotten, but the sight of the expensive cars parked nearby said something else.

We were really hungry, so we ordered.

Food took a while and we were forewarned so we had to just wait because there were three tables before us who were waiting as well.

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The first was the Fried Calamari.  It was nice and crispy and certainly not a let down.  It was nice to pick as we waited for the next few dishes and it stayed crispy to the very end.

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Then the Oysters topped with Roux and cheese came.  We only ordered four oysters and after eating it, I think we should have ordered more.  While it was suppose to be western it still had a nice kick to it so the flavors came out better.  The Oysters remained just right despite the cheese being a nice golden.  It was good. The crispy friend garlic gave it a nice flavor.

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The fish arrived.  We had a Snapper cooked Thai style.  The stock was a nice light Tom Yam Flavor and it enhanced the flavor of the fish that was alive a few minutes earlier.  No fishy smell, the meat was easy to get to without much bones.  The Tom Yam Stock was a nice soup as well.  I always love the garnishing.

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Tofu with Seafood was next.  I liked the flavor of this and there was enough Seafood in it to deem it Tofu with seafood.  They were not stingy with their seafood and it was nice comfort food.

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Since Foodie Girl always like healthy stuff we ordered Bitter Gourd with Salted Egg.  Now I have had this in other places and there was never ever enough salted egg to mask the evilness or bitter gourd.  Not here.  There was enough salted egg and it gave  this usually punishment vegetable a nice flavor.  The Bitter Gourd remained crunchy but well cooked and didn’t look oily.

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The salted fish fried rice came last.  Hmmm… it was nice with a lot of prawns and for some reason seafood stick, but there was hardly any salted fish.  Salted Fish fried rice should give you that sudden shock of salted fish but this was seriously lacking.  And when you did bite into a piece of salted fish, it was soft and not crispy.  A bit of a let down, but four hungry people still devoured it.  Perhaps if it was the first dish, we would not have been so picky because by now we were quite full.

There was Lobster and Crabs, and other seafood as well.  Almost every table took lobster.  Maybe if we ever go back, we’d get a lobster

Price wise it was ok.  Food was nice and comforting.  Ambience was a bit out but seeing the old rich flock there, so there must have been some allurement to the place, because the next table were Penangites who were back from Australia for holidays.  Big ears was listening.

So we drove back through the traffic passing by the myriad restaurants and night markets as careening through those tight turns and reached our abode for the next four days.  It was quite high up as well.

Before we went to bed, Foodie Boy 2 gave us a rundown of tomorrow’s happenings.

 

To be continued.

 

 

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September 2017 Cooking and Baking Classes

Love Cake and Sujee Cake

Saturday September 9th 10 to 1

This Sujee Cake Recipe is more than 100 years old.  This was my parents wedding cake and the person who made the cake passed on a few years ago well into her 90s and this recipe belonged to her mother.

This Love Cake is slightly less heavy then the ones you find in Sri Lanka which is full of sugar that no one eats it at wedding.  I learnt mine from the famous Mrs Foenander.

You will learn;

  1. Old Fashioned Sujee Cake – Semolina Cake
  2. Love Cake

Price Per Person: RM140

 

Vegetarian Cakes

Saturday September 9th 2.30 to 5.30

 

 

Learn to make Vegetarian Cakes, you will learn to prepare;

  1. Vegetarian Red Velvet Cake
  2. Date and Walnut Cake
  3. Dulce de Leche Topping

Price Per Person: RM135

Cotton Soft Doughnuts

Sunday September 10th 10 to 1 pm

I love Doughnuts. I like it at its simplest form.  You will learn to prepare;

 

 

  1. Cotton Soft Doughnuts
  2. Sausage Doughnuts
  3. Doughnut Malaysia – with Ikan Bilis sambal
  4. Chocolate and Peanut Butter

Price Per Person: RM135

 

Curry Day

Sunday September 10th 2.30 to 5.30

These curries do not contain coconut so they can stand our open house concept.  So this Diwali let’s prepare;

  1. Devil Mutton Curry
  2. Chicken Varuvel

Price Per Person: RM140

 

Old Fashioned Butter Cake and Butter Icing Class

Saturday September 16th 2.30 to 5 pm

 

 

You will learn to make the Old Fashioned Butter Cake by hand and then do basic decoration with Old Fashioned Butter Icing.  Each person will get a butter cake fully iced to take home.

Please make your bookings by the 12th of September so there will be enough cakes for everyone.

This is a hands on class.

Price Per Person: $125

 

Shanghai and Kluang Mooncake

Sunday September 17th 2 to 5.30

I find Shanghai Mooncake much easier to make.  So here goes.  You will learn;

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  1. Shanghai Pastry
  2. Kluang Moon Cake
  3. Shanghai Mooncake
  4. Walnut Mooncake
  5. Lotus Paste recipe will be provided and explained.

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Step by Step Photos are available in my blog.

Price Per Person: RM150

 

Traditional Moon Cake

Friday September 22nd 2 pm to 5.30

Learn to make Traditional Baked Moon Cake.  You will learn;

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  1. Pastry
  2. Mixed Nuts
  3. Various uses of Lotus Pate with Salted Egg, and other ingredients.

Price Per Person: RM150

Fish Head and Assam Fish Curry

Saturday September 23rd 2.30 to 5 pm

One Indian Style One Nonya Style..

Please Book Early.  Only Paid Bookings will be entertained.

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You will learn;

  1. Assam Fish Curry
  2. Fish Head Curry

Price Per Person: RM140

Booking to be made by the 18th September as I need to order Fish Heads.

 More photos will be uploaded later.

Masala Raan

Sunday September 24th 2.30 to 5.30

This is an Indian style roasted Leg of Lamb rather ideal for Diwali or even for a small get together.  You will learn;

  1. Masala Raan
  2. Spicy Roasted Vegetables
  3. Palak Paneer
  4. Each person will make their own Paneer

Price Per Person: RM 150

 

Jelly Mooncake

Sunday September 30th 10 to 1 pm

Jelly Moon Cakes might be blasphemous but it is still enjoyed by many.  You will learn to prepare;

 

 

  1. Chocolate Oreo Jelly Mooncake
  2. Jelly Mooncake with Egg and Yam filling

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Price Per Person: $130

 

Please email me at cookingwithnicholas@gmail.com or whatsapp me at 0166827465 to book your place.

Classes are held at 70 Road 14/24 Petaling Jaya.

 

 

August 2017 Baking and Cooking Classes

Chocolate Dessert Class

Saturday August 12th 10 to 1 pm

Learn to make;

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  1. Chocolate Tart
  2. Chocolate Lava Cake
  3. Chocolate Mousse

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Price Per Person: $135 (Class will commence once there are 5 students)

 

Lemon Desserts

Saturday August 12th 2.30 to 5.30

I like sweetish sourish desserts, so you will learn;

Lemon Slice

Lemon Slice

  1. Lemon Meringue Cupcake – Totally Butter Free Cupcake
  2. Lemon Slice
  3. Lemon Short Bread

This is a fully hands on class.  Class will commence once there are 6 students.

Price Per Person: $135

 

Pineapple Tarts

Sunday August 13th 2.30 to 5.30

A favorite of every festive or any time in Malaysia.

Learn to make two types of pineapple tarts.

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

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  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 tarts.

Price Per Person: $120 (Class will commence once there are 5 students)

 

Hainanese Chicken Rice

Saturday August 19th 2.30 to 5.30

A favorite everywhere, any time…

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  1. Chicken Rice (Heong Fun)
  2. Silken Chicken
  3. Ginger Gravy
  4. Chilly Sauce
  5. Chicken Stock

Price Per Person: $125 (Class will commence once there are 4 students)

 

Indian Style Chicken Class

Sunday August 20th 10 to 1pm

 

I haven’t had this class in a while, because the last time I was quite flustered.  I learnt this in India and when it is not my recipe and I am teaching it, it can get difficult.  So now I’ve refined it and let’s do it again.  You will learn;

  1. Chicken Tandoori
  2. Chicken Malai Tikka
  3. Chicken Lollipop

Price Per Person: RM145 (Class will commence once there are 4 students)

 

 

Fruit Cake

Sunday August 20th 2.30 to 5pm

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Fruitcakes can be made months in advance and nurtured with brandy every week till the big day arrives.  Learn to make;

  1. English Fruit Cake
  2. Rich Chunky Fruit Cake

Price Per Person: RM150 (Class will commence once there are 5 students)

 
Laksa Class

SUNDAY August 27th 2.30 to 5.30

Learn to prepare quick and easy Laksa favorites.  You will learn to prepare;

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  1. Curry Laksa
  2. Assam Laksa

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Price Per Person: RM135 (Class will commence once there are 5 students)

Children’s Bread Class – School Holiday Class

Tuesday August 29th 11 to 2 pm

  1. Bread
  2. Sausage Bread
  3. Chocolate Bread Rolls
  4. Mini Bread Loaves

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Price Per Person: RM120 (Class will commence once there are 5 students)

 

Retro Cakes – Cakes from the 80s

Wednesday August 30th 2 to 4.30 pm

Learn to bake two types of cakes from the 80s.  You will learn;

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  1. Coconut Cake
  2. Tangy Coconut Topping
  3. Butter Cheesecake
  4. Glazed Topping

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Price Per Person: RM140 (Class will commence once there are 4 students)

Please call or Whatsapp 016 6827465 or email cookingwithnicholas@gmail.com

All Classes will be held at 70 Jalan 14/24 Petaling Jaya.

June 2017 Cooking and Baking Classes

 

Chicken Curry Bread

SUNDAY JUNE 4TH 10 to 1 pm

You will learn to prepare;

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  1. Bread
  2. Chicken Curry
  3. And Assembling the whole Chicken Curry Bread

Price Per Person: RM120

 

Chequered Cake

SUNDAY JUNE 4TH 2.30 to 5.30

Old fashioned Chequered Cake

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  1. Orange Cake
  2. Rich Chocolate Butter Cake
  3. Chocolate Butter Cream
  4. Chocolate Orange Butter Cream

Price Per Person: $130  (Class will commence once there are 6 students)

Please state your attendance by Thursday as I need to have enough cakes.

Please bring a high container so you can take your portion home.

 

Biskut Raya – Let’s Bake for Hari Raya

June 10th 2.30 to 5.30

  1. Chocolate Chip Cookies
  2. Almond London
  3. Butter Cookies

Price Per Person: $125 (Minimum 4 in a class) This is a fully hands on class.

 

Puff Pastry Class

Sunday June 11th 2.30 to 5.30 pm

Learn to make puff pastry from scratch.  You will learn;

Tuna Pinwheels

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  1. Puff Pastry
  2. Spinach and Cheese Puffs
  3. Spicy Tuna Puffs

Price Per Person: $125  Class will commence once there are 5 students. Maximum 6 students per class.

WE NEED THE NUMBERS BECAUSE WE NEED ENOUGH PASTRY TO MAKE THE PRODUCTS.

Monday June 12th Public Holiday Class  

10 to 1 pm

Pasta Class

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Learn to make Pasta from scratch.  You will also learn to make a good Rich Vegetable Lasagna and Fettuccini Carbonara Cake

This is a Vegetarian Class but there will be use of Eggs

Price Per Person: $120 Class will commence once there are six students. This is a hands on class

 

Roasted Leg of Lamb Class

Monday June 12th Public Holiday Class  2.30 to 5.30

Learn to roast a Leg of Lamb along with its accompaniments for a complete meal.

roasted lamb

You will learn;

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  1. Roasting a Leg of Lamb
  2. Yorkshire Pudding – goes well with lamb
  3. Stuffed Roasted Capsicum
  4. Spicy Sweet Potatoes

Price Per Person: RM145 (Class will commence once there are 6 students)

 

Japanese Bread

Saturday June 17th 2.30 to 5.30

One of my favorite classes.  Learn to make soft bread from scratch.  You will learn;

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  1. Bread Loaves
  2. Cheese and Onions Scrolls
  3. Polo Bun
  4. ??

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Price Per Person: $130 (Class will commence once there are 5 students)

Thosai and Idly Class

Sunday June 18th 10 am to 1 pm

Learn to make Indian Breakfast delights. You will learn to make;

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  1. Idly
  2. Thosai
  3. Masala Thosai
  4. Potato Masala
  5. Coconut Chutney

Price Per Person: $120 (Class will commence once there are 5 students)

This is a hands on class.  Be prepared to work.

 

Smoked Mutton Class

Sunday June 18th 2.30 to 5.30

The wafting aroma of Smoked Mutton when you open it at the table for your family and friends will leave everyone in awe.  Always does at class anyhow.  You will learn;

I never seem to be able to find my photos for this class.

  1. Smoked Mutton
  2. Oven Baked Naan Bread
  3. Smoked Brinjal

Price Per Person: $130 (Class will commence once there are 6 students)

New Recipe for the Month of June

Saturday 24th 10 to 1 pm

Pandan Butter Cake with Gula Melaka Butter Cream topped with a Coconut Butter Scotch.
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Took me a while to create this and you will be quite surprised with the filling.

You will learn to make;

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  1. Pandan Butter Cake
  2. Gula Melaka Butter Cream
  3. Coconut Butterscotch

Price Per Person: RM135 (Class will commence once there are 5 students)

Salted Egg and Century Egg Cheesecake

Sunday June 25th 11 to 2 pm

This was a chance tasting and I was hooked.  And it is not even difficult.  The Topping was one of a kind as well, so you will be learning;

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  1. Salted Egg Cheesecake
  2. Century Egg Cheesecake (Pei Tan)
  3. Spicy Savory Topping
  4. New Easy Base

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Price Per Person: $150 (Class will commence once there are 5 students)

 

Hainanese Chicken Rice 

Monday 26th 11 to 2 pm

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A favorite everywhere, any time…

  1. Chicken Rice (Heong Fun)
  2. Chicken
  3. Ginger Gravy
  4. Chilly Sauce
  5. Chicken Stock

Price Per Person: $130 (Class will commence once there are 5 students)

 

Please call 016 6827465 or email cookingwithnicholas@gmail.com

All Classes will be held at 70 Jalan 14/24 Petaling Jaya.

 

All classes are to be paid for in advance before a seat is confirmed.

For more information, do refer to my blog, http://www.nicholaspillai.wordpress.com

Baking and Cooking Classes for May 2017

Rainbow Mille Crepe

Wednesday 10th May – 10 to 1 pm

Learn to make Rainbow Mille Crepe.

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This is a fully hands on session where you will learn to prepare;

  1. Crepes
  2. Crème Anglaise
  3. Assembling the Mille Crepe

Price Per Person: RM125 – Class will commence once there are 5 students.

 

Pineapple Tarts for Hari Raya

Wednesday May 10th  2.30 to 5.30

 

A favorite of every festive or any time in Malaysia.

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 tarts.

Price Per Person: $120 (Class will commence once there are 5 students)

 

Pasta Class

Saturday May 13th  10 to 1pm

Learn to make Pasta from scratch.  You will also learn to make a good Lasagna and Fettuccine Carbonara Cake

spaghetti Cake

Price Per Person: $120 Class will commence once there are six students. This is a hands on class

 

Pavlova and Meringue

Saturday  May 13th 2.30 to 5.30

 

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

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  1. Pavlova – Good old Pav topped with fruits
  2. Meringue Roulade – Meringue with a mixture of berries and basil drizzled with a balsamic reduction
  3. Decorating your Pavlova and Meringue Roulade

Price Per Person: $130 (Class will commence once there are 6 students

 

Tea Time Favorites 3

Saturday May 20th 10 to 1 pm

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

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  1. Onion Quiche
  2. Walnut Pie
  3. Fruit Tartlets
  4. Pastry

Price Per Person: $135 (Class will commence once there are 6 students)

 

Prawn Mee – New Recipe for the Month

Sunday May 21st 1.30 pm to 5.30 pm

Learn the art of preparing Penang Prawn Mee

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You will learn to prepare;

  1. Two Prawn Broths require for the preparation of the soup
  2. Chilly Paste
  3. Prawn Soup
  4. Other Accompaniments

Price Per Person: RM120 (Class will commence once there are 4 students)

 

 

Mutton Beriani Dum and Fish Beriani

Saturday 27th May 11.30 to 2.30 pm

I learnt this in India and Malaysianised the cooking method simply because I found it difficult for myself and also for my students.  So now you will learn no hassle Beriani Dum and Fish Beriani.

 

This is ideal for Hari Raya as well.

  1. Mutton Beriani Dum
  2. Fish Beriani – Boneless

Price Per Person: RM125 (Class will commence once there are 5 students)

 

Please call 016 6827465 or email cookingwithnicholas@gmail.com

All Classes will be held at 70 Jalan 14/24 Petaling Jaya.

 

All classes are to be paid for in advance before a seat is confirmed.

For more information, do refer to my blog, http://www.nicholaspillai.wordpress.com

April 2017 Cooking and Baking Classes

Saturday April 8th  10 to 1

Rainbow Cake

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We will learn to make a big rainbow cake and cut it into slices instead of what we always see in photos.  You will learn to make;

  1. White Cake
  2. Swiss Buttercream
  3. Assembling your cake

Price Per Person: $130 (Class will commence once there are 4 students)

This class involves a bit of work.

 

Saturday April 8th 2.30 to 5.30

Chicken Curry Class

 Learn to prepare 3 types of Chicken Curries and it’s coconut milk free.

  1. Chicken Paretal
  2. Devil Chicken Curry
  3. Chicken Kurma

Price Per Person: RM150 (Class will commence once there are 5 students)

Sunday April 9th 10 to 1 pm

Cake Lapis – Indonesian Layer Cake or Speckoek

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Learn the art of preparing the Indonesian Layer Cake.  You will learn;

  1. Indonesian Layer Cake
  2. Almond Layer Cake

Price Per Person: $125 (Class will commence once there are 4 students)

 

Sunday April 9th  2 pm to 5.30 pm

Monday May 1st 2pm to 5.30 pm

New Class for the Month!

New  Eggless Macarons

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I’ve finally done it. Eggless Macarons.  We cannot call it French anymore.  Be one of the first people to learn this.  You will learn;

  1. Eggless Macarons
  2. Strawberry Chocolate Filling
  3. Passion Fruit Cheese Filling

Price Per Person: RM150 (Class will commence once there are 3 students)

Please note the time. This class may take a little longer as the process is slightly longer than normal macarons.

 

Saturday April 15th  2.30 to 5.30

Roast Beef with Yorkshire Pudding Complete Meal

roast beef

  1. Roast Beef
  2. Yorkshire Pudding
  3. Stir Fried Lemon Potatoes
  4. Broccoli with Caramelized Onions and Nuts
  5. Rich Bread and Butter Pudding

Price Per Person: $165 (Class will commence once there are 5 students)

 

Sunday April 16th 2.30 to 5.30

Drip Cake

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Each person will get their own cake to decorate and to take home.

You will learn to coat the cake and learn to drip chocolate dripping over your cake.

Please bring your favorite kinds of toppings that you might like to place on your cake, that way you can take home a cake everyone will enjoy.

Cake is around 7 inches wide and about 8 inches high

You will learn;

  1. Black Chocolate Cake
  2. Butter Cream
  3. Pouring Chocolate

Price Per Person: $180 (Class will commence once there are 4 students)

Students attending the class will have to book and pay in full by the 13th of March as I need to prepare your cakes.

 

Saturday April 22nd         2.30 to 5 pm

Salted Egg and Century Egg Cheesecake

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This was a chance tasting and I was hooked.  And it is not even difficult.  The Topping was one of a kind as well, so you will be learning;

 

  1. Salted Egg Cheesecake
  2. Century Egg Cheesecake (Pei Tan)
  3. Spicy Savory Topping
  4. New Easy Base

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Price Per Person: $150 (Class will commence once there are 5 students)

 

Sunday April 23rd  11 to 2 pm

Pineapple Tarts

A favorite of every festive or any time in Malaysia.

Learn to make two types of pineapple tarts.

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

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  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 tarts.

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

 

Monday April 24th 11 to 2 pm – Public Holiday Class

Tea Time Delights

Learn to make Hum Ching Peng and Siew Pao.

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You will learn;

  1. Siew Pao Pastry
    2. Siew Pao Filling
    3. Hum Ching Peng
    4. Glutinous Rice Hum Ching Peng

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Price Per Person: $125 (Class will commence once there are 3 or 4 students)

 

Saturday April 29th 2.30 to 5.30

Chocolate Indulgence

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

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

Price Per Person: $130  (Class will commence once there are 4 students). Please bring three containers to take home your goodies.

 

Sunday 30th  2.30 to 5 pm

Bready Sunday

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Pang Susi – Savory Meat Buns

Learn this age old recipe which has always been a tea time favorite with the Eurasians and Cristang people.

You will learn;

  1. Pang Susi
  2. Chicken Filling
  3. Spicy Tuna and Sweet Potato Filling

Price Per Person: RM95 (Class will commence once there are 5 students)

 

Monday May 1st  10 to 1 pm

Hainanese Chicken Rice 10 to 1 pm

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A favorite everywhere, any time…

  1. Chicken Rice (Heong Fun)
  2. Chicken
  3. Ginger Gravy
  4. Chilly Sauce
  5. Chicken Stock

Price Per Person: $125 (Class will commence once there are 4 students)

 

Please call 016 6827465 or email cookingwithnicholas@gmail.com

All Classes will be held at 70 Jalan 14/24 Petaling Jaya.

 

All classes are to be paid for in advance before a seat is confirmed.

For more information, do refer to my blog, http://www.nicholaspillai.wordpress.com

 

 

 

March 2017 Baking and Cooking Classes

Sunday March 5th 10 to 1pm

Salted Egg Cream Puffs

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This started out Japanese, then I decided to make it a bit different by adding Salted Egg Crème Chantilly.

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You will learn;

  1. Choux Paste
  2. Almond Croquant Topping
  3. Salted Egg Crème Chantilly

Price Per Person: RM120 (Class will commence once there are five students)

This is a hands on class

Sunday March 5th 2.30 to 5.30

Curry Puff

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Learn to make Swirly Curry Puff and Crispy Curry Puffs.  This is a fully hands on class.

You will learn;

  1. Crispy Curry Puff Pastry
  2. Curry Puff Pusing
  3. Curry Puff Filling

Price Per Person: RM120 (Class will commence once there are 5 students)

This is a hands on class

 

Saturday March 11th 10 to 1

Old Fashioned Butter Cake and Butter Icing Class

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An oldie but a goodie, learn to make Butter Cake and decorate your own cake with butter icing.  You will be taught to decorate with basic icing nozzles.

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  1. Butter Cake
  2. Butter Icing
  3. Spreading Butter Icing
  4. Piping the sides
  5. Stars and Blobs

Price Per Person: RM120 (Class will commence once there are 4 to 5 students)

Students who wish to attend this class will have to pay their fees in full by the 7th as I need to bake a cake for each student to practice on.

Saturday March 11th 2.30 to 5.30

Nasi Lemak Kukus

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Learn to make Nasi Lemak Kukus from scratch.  You will learn;

  1. Nasi Lemak Kukus
  2. Spicy Fried Chicken
  3. Sambal
  4. Sambal Sotong
  5. Crispy Fried Fish

Price Per Person: RM135 (Class will commence once there are 6 students)

 

Sunday March 12th 2.30 to 5.30

Salted Egg Dishes

I love all things Salted Egg… these are my favorites which you will learn;

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  1. Salted Egg Calamari
  2. Salted Egg Pizza Margarita
  3. Salted Egg Mac

Price Per Person: RM145 (Class will commence once there are 5 students)

Saturday March 18th 2.30 to 5.30

Meat Loaf Class

Meat Loaf is a very versatile dish to have around because one loaf can be made into a myriad dishes without anyone knowing. It is excellent for packed lunches no matter what age you might be.  You will learn to prepare;

026 virginia meatloaf

  1. Meat Loaf
  2. Vegetarian ‘Meat Loaf’
  3. Two different uses of Meat Loaf

Price Per Person: RM125 (Class will commence once there are 5 students)

 

Sunday March 19th 2.30 to 5.30

Salted Egg and Century Egg Cheesecake

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This was a chance tasting and I was hooked.  And it is not even difficult.  The Topping was one of a kind as well, so you will be learning;

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  1. Salted Egg Cheesecake
  2. Century Egg Cheesecake
  3. Spicy Savory Topping

Price Per Person: RM150 (Class will commence once there are 5 students)

 

Tuesday March 21st 10.30  to 1.30 pm

Drip Cake

Each person will get their own cake to decorate and to take home.

You will learn to coat the cake and learn to drip chocolate dripping over your cake.

 

Please bring your favorite kinds of toppings that you might like to place on your cake, that way you can take home a cake everyone will enjoy.

Cake is around 7 in wide and about 8 inches high

You will learn;

20161012_114342

  1. Black Chocolate Cake
  2. Butter Cream
  3. Pouring Chocolate

Price Per Person: RM180 (Class will commence once there are 4 students)

Students attending the class will have to book and pay in full by the 16th of March as I need to prepare your cakes.

 

Thursday March 23rd 11 to 2 pm

School Holiday Class

Let the young people loose in the kitchen.  They will learn;

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  1. Chocolate Brownies
  2. Chocolate Muffins
  3. Chocolate Chip Cookies

Price Per Young Person: RM120 (Class will commence once there are 5 students)

Saturday March 25th 2.30 to 5.30

French Bread / Baguette

I haven’t had this class for a while now, so here goes;

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  1. French Bread/ Baguette/ Bahn Mi
  2. Easy French Bread

Price Per Person: RM120 (Class will commence once there are 5 students)

This is a hands on class.

 

 

Sunday March 26th 2.30 to 5.30

Nasi Dagang Meal

We will be preparing a complete meal comprising

 

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

Price Per Person: RM135 (Class will commence once there are 6 students)

Please bring a container to take your food home.

 

Classes will be held at 70 Road 14/24 Petaling Jaya.  Please call 016 6827465 or email cookingwithnicholas@gmail.com to book and to make any enquiries.  Please check my blog www.nicholaspillai.wordpress.com

 

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.