Author Archives: Nicholas Pillai

It’s Mooncake Time – Let’s make Lotus Paste!

Today I did something I never thought I would do. I made Lotus Paste from scratch because I have a private class coming up and my student wants to learn it from scratch as the country she comes from, well, they don’t sell it like they do here.

So I trotted off to the market and bought all of Ah Leng’s  300 gm Lotus Seeds, while she looked at me suspiciously like I didn’t know what I was getting into or what I was buying.

“This is for mooncake cake,” she exclaimed. I nodded my head, because I was looking at the newly opened box of Russet Potatoes.

“You better ask your mummy,” she went on.  I gave her the look and her staff laughed.  Then she went on to tell them how I bought the wrong things once long ago and was asked to return it and she didn’t want to take it back and my mum came and told her off.  She took back the stuff after that.  I was 8.

This is what I hate about going to the market over here because they all know me since I was a kid and the still think I am a kid.

Ah Leng still thinks the 25 salted eggs bought last year was for my mums Mooncakes. Now what rot is that?  Mum can’t even make a Mooncake!

Anyhow, back to Lotus Paste Preparation.  Now be warned, this is hard work.  I have the aching right arm now to prove it.  So here is my simple recipe for basic Lotus Paste.

Recipe:

300 gm                        Lotus Seed – Skinless

120 to 150 ml              Peanut Oil

200 gm                        Sugar – More if you prefer it or to preserve the paste longer

1 tbsp                          Maltose

Salt a pinch (Optional)

Water

I bought skinless Lotus Seeds because I could not be bothered having to crack them opened but I am told the ones with the skin is tastier.

So here goes my method in Photos.

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Boil the lotus seeds for about 10 to 15 minutes. Please do not look down on my pot. This pot has been around since I was single digits and it was a second hand pot as well bought from some expat.  Serves me well and is the best compared to my Royal Doulton and all.  Once it is time.

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Notice the seeds are still whole. This is where the fun begins.  Cool the seeds down under running water and leave to drain properly.  Next job requires nimble fingers.

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Thank God for Yus nimble fingers. You have to remove this little green shoots because it is rather bitter.  I know.. I tried it just to see if this was true.  Very Bitter!

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Quite pretty in the orange basket.  So once this is done.  We boil the seeds again for about 45 minutes to an hour.

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Do check for softness. Some of my seeds were softer then the other so you need to check this properly.  Often a time I would pick up something really soft and next minute Yus would pick up something hard.  So do check as food processing it might be a problem.  Drain and leave to cool for about 1/2 hour.

Food Process the seeds little by little.  I used my Vitamix and it made such strange sounds and even had a burning rubber smell so I stopped.  Next time Food Processor.  Make sure it is fine or not you will have to run it through a sieve and that will be messy plus a pain in the you know where.

So here is the food processed Lotus Seeds.

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Yus had to use her hands to remove the rest as the Vitamix is rather narrow.  Real messy job I have to say.

Now we start to cook the paste.

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Heat the oil on low flame.  I only used a single flame Use only a bit of the oil.  Add in 1/3 cup or so of the sugar once the oil is slightly hot.

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Start stirring rather quickly and ensure it does not burn too quickly.  Fire has to be really small if you are a first timer.

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Now even this might be a tad bit dark for some but I decided to go ahead and add in the paste as it was not burning nor emitting any burnt smell.

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Add in the sugar as well and make sure you stir it through properly.  Hold the pan at all times when you are stirring as the wok or pot will move as well.  This is the hard part of preparing the paste.

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Use a spatula to scrape the sides from time to time.  Stir non stop till it thickens.  Then add in the oil little by little in perhaps four to five batches.

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Please notice there is a bit of oil at the bottom of the pan.  Pour in this amount  four or five times once the paste becomes like this.  Stir till the oil is well mixed and becomes a lump again.

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Once the oil is well mixed, add in the Maltose.  Stir this till it is well mixed.  Make sure there are no bits of maltose within the paste.  Carry on stirring till the paste becomes a dough and doesn’t stick very much.  Don’t forget to use a scrapper from time to time to clean the sides.

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This took roughly about an hour and a bit.  Note too I have a steady flame to work with.  Stirring all the time is a pain, thank God Yus was around to help me with the photo bits.

Do not rush to do this and never do it over a big flame.  I left it to cool and wrapped it up with cling wrap.

Let’s see if I am in the mood to try Pandan Lotus Paste next.

Happy Cooking and don’t say I didn’t warn you!

Biskut Arab or Ghee Cookies

20150718_214135The first time I ate Biskut Arab or Ghee Cookies was when I was invited for Hari Raya to my friend Abdul Rahman’s house.  I remember that day like it was only a few years ago.  Abdul Rahman lived quite faraway from where I lived but I remember he would pray at the mosque in my area which meant he had to leave  his part of town quite early in the morning to reach here in time (didn’t occur to me back then of course).  Thinking now, it was a big sacrifice for him.

So after prayers he would come to my house or I would wait somewhere and we would get on a bus.  I never took buses back then, so it was kind of an adventure for me.  It was so exciting I have to say.

I cannot even remember where he lived, because the bus ride was so exciting and we talked and talked so I really and truly cannot tell you where he lived but I am pretty sure it was like a long house.  Rows and rows of half wooden houses and we would get off the bus and I would plod along with him, through these rows and rows of houses and there his mother Mak Cik, would be there to happily greet me.

And then the cookie trays would come out and of course I have no shame at all, because I love home made cookies.

Long time ago, the Malays always made their cookies differently, it would as my mum would say a Malay Village smell, and Mak Cik’s cookies along with my Aunty Shina’s cookies.  You never get that scent or smell in Malay cookies anymore unless it comes from a village far away.  Only one other person came close and that was my other friend Muhammad Aidil.  His mother and sisters gave me cookies reminisce to the good old days only because he was from a village in Johore. The smell, the scent of each cookie was just indescribable.

I was told a few years ago, this smell was created because all the flour and sugar and anything dried that needed to go into the making of cookies were dried in the sun before the baking took place.   People do not do this nowadays.

So this year my friend Hafiq gives me a recipe book.  He made wonderful Rendang Tok and Peanut Sauce from this book.  And I, made this cookie.  I had to change a few things because somehow it would not come out right if I followed the recipe to a T, so here goes.  The end result was the closest I have ever tasted to Abdul Rahman’s mums Biskut Arab.  Still hers tasted better, probably because no one really bothered about sugar back then.

  • Plain Flour                                           2 cups + ½ cup
  • Ghee                                                    ½ cup
  • Castor Sugar                                       ½ cup
  • Icing Sugar                                          1/3 cup

Method:

1. Dry fry the flour for a few minutes in a non stick pan till it is a light light creamy brown.  Make sure it is on low flame. Leave to cool and Sieve it before use.

2.  Preheat Oven to 170 to 180 C.  Grease two cookie sheets.

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3.  In a bowl, mix in Ghee  with both sugars.  Gradually add in flour 1/2 cup by 1/2 cup till you are able to combine the dough and it is still soft but till in one piece. You may use up all the flour or a little more of less depending on the temperature of the day.

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4.  Make round balls, place on a greased tray and bake for about 20 minutes.  I always start at the lowest rung and work my way up every 5 minutes or so.

5.  Remove when it is done. Cookies might not be very brown of perhaps it is just me not liking brown cookies. Leave to cool and gently remove from tray. Cookies should melt in your mouth.

6. I place some in the fridge just so it will harden.

Cookies were just divine. sweet though, so you can cut some sugar but do be careful as cutting down too much sugar might affect the texture.

You may modernize these cookies with a bit of Maddons Salt Flakes to kill the sweetness.

All in all I loved it.  It made me think of Mak Cik and Abdul Rahman… and the late Aunty Shina.  By the way Mak Cik also made unforgettable Beriani.

You see food always brings us all together regardless of belief and creed.

Selamat Hari Raya everyone.

July 2015 Cooking and Baking Classes

Sunday July 5th 10 to 1 pm Thosai and Idly Class Learn to make Indian Breakfast delights. You will learn to make;

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

Price Per Person: $100 (Class will commence once there are 6 students) This is a hands on class.  Be prepared to work.

Sunday July 5th 2.30 to 5.30

Curry Bread

One of my favorite bread classes. This time we will make Chicken Curry Bread with a different curry.   Since it is Hari Raya and all I decided on a Chicken Rendang. You will learn to prepare;

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  1. Bread – Bread just for Curry Bread
  2. Chicken Rendang

Price Per Person: $85 (Class will commence once there are 6 students)

Saturday July 11th 10 to 12.30

Muffin Class

Double Cheese Muffin

Learn to make some quick and easy muffins. Once again, Muffins are not Cupcakes, and Cupcakes are not Muffins. You will learn to make;

  1. Banana Muffins with Streusel Topping
  2. Double Cheese Savory Muffins
  3. Cranberry and Apple Muffins

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

Saturday July 11th 2.30 to 5.30

Hawker Favorites Lor Mai Fun

These are some of my favorite Hawker foods.

  1. Lor Mai Fun
  2. Lor Bak – Chicken
  3. Pandan Kuih Kosui

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

Sunday July 12th 10 to 1 pm

Chequered Cake

I made this Chequered cake for a private class last month.  And forgot to take a photo. It is fun and easy and somehow it makes everyone excited when you cut it.  So we will bake and decorate;

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

Price Per Person: $100 (Class will commence once there are 4 students)

Sunday July 12th 2.30 to 5.30

French Macarons

Learn to make these little morsels that everyone seems to either hate or love.  You will learn the fundamentals of making; 20150425_161118

  1. French Macarons
  2. Chilly Cheese Filling
  3. Salty Green Tea Butter Icing Filling

Price Per Person: $100 (Class will commence once there are 3 students)

Friday July 17th 10 to 12.30

Buttercake and Butter Icing Class

20150426_160239 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. 20150426_160252 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. Each person takes home their own decorated buttercake.

Price Per Person: $95 (Class will commence once there are 5 students)

Friday July 17th 2.30 to 5.30

Puff Pastry Class

20150614_172209 Learn to make puff pastry from scratch.  You will learn;

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

11188185_797544140340818_6703444884094312691_n (1) Price Per Person: $100 (class will commence once there are six students)  Max 6 students in a class.

Saturday July 18th 2.30 to 5.30

Cupcakes

These new cupcakes leave a very different taste to the palate.  Almost never done here, so why not try it.  We often have left over Rosemary and Olive Oil around the house.  Peanut Butter is always there are well and that just leave the Chestnuts which you can buy fully peeled from MBG outlets. So you will learn to bake;

  1. Rosemary and Olive Oil Cupcakes with a Chestnut Puree
  2. Peanut Butter and Jam Cupcakes

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

Sunday July 19th 2.30 to 5 pm

Crumble Base Delights

Crumble is an easy and fast pastry where it can be quickly prepared without much skill needed, and it’s uses are numerous.  You will learn to prepare;

  1. Crumble Pastry
  2. Nutella Crumble Slice
  3. Jackfruit and Apple Crumble
  4. Crumble Cake

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

Saturday July 25th 2.30 to 5.30

Malaysian Noodle Soup Class

This was part of my Local Café class which I did last year.

  1. Fish Head Bee Hoon
  2. Prawn Mee
  3. Chilly Sambal
  4. 2 types of Stock

Price Per Person: $100 (Class will commence once there are 5 students)

Sunday July 26th 2.30 to 5.30

Cheesecake Class

chocolate peanut butter marbled cheesecake Learn to prepare two easy cheesecakes without fuss and mess.  You will learn;

  1. Marbled Peanut Butter and Chocolate Cheese Cake
  2. Apple Dump Cheesecake

Price Per Person: $95 (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 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.

Tormenting a Client – Questions Questions Questions… and why this Foodie does it?

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This is just a rant… It has happened more times this month then other months. Usually I might get 6 to 8 calls asking for classes to help teach them to cook for their future restaurant.  Some or most have zero cooking experience.  They come from different walks of life, anything from a Hair stylist to Lawyers and even Doctors.  This month to day as of today, I had 12 calls.

The problem with people or clients or should I say potential restaurateurs who call me to teach them to cook, is that they give me orders with no basis.    It is fine because that is what I do,  some will not tell me their motive, some will shoot me with a few dishes, some will give me a list of about three dishes and some will say they want to learn… for some reason Chicken Chop.  That’s it.  What is it for I will ask?  “I want to open a café”.

The conversation will go on..                                                             Man-With-Question-02

Me: What kind of café do you want to open?

Client: Western Café.

Me: So you only want to learn Chicken Chop?

Client: Yes, er maybe Spaghetti.

Me: (further probing) .. Where is your café going to be located?

Client: Penang.

Me: Penang has a lot of good food.  What is going to be special about your restaurant?

Client: I don’t know. Just a few types of food, Chicken Chop and Spaghetti is enough.

Me: Why don’t you email me your needs, also think properly what else you want to serve in your café.  You need a few more things actually, you cannot operate with so few things.

Client: Why cannot?

Me: Have you seen a restaurant or café menu with five or six items?

Client: No..

Me: Don’t  rush, just go and do a proper survey of the area and see what is lacking and fill that void.  Do you know how to do a simple SWOT analysis?

Client: What?  Why do you ask so many questions?

Me: Because you seem unaware and rushing into things.  And setting up a café is not cheap.   I don’t like to see my clients fail.

Client: ok ok I will think..                                                                        man with questions3

Almost 80 percent or even 90 percent of the time, they will never get back to me. Simply because I ask too many questions.

Why do I ask questions?  Because I know for a fact, most people do not check and learn the market they are going to operate in.  They just think about it and try to learn a few things and then possibly open a restaurant and 90 percent of the time.. FAIL!

I also ask questions to make sure we are on the same wavelength. We need to be because this is important as through the course we need to be able to discuss your strategies, your whole food chain in the café, and this means questions.

I ask a lot of questions because we need to develop a two way conversation.  When we cook together in class, we need to question each other more so on the clients side because they are learning.                                                    question chef

So there are lots of reasons why I ask questions.

And being the person who taught them to cook, it actually makes me look bad and worst still I will feel bad if they fail. And I do not like to feel bad!

I more often actually reject people who I do not feel will be right for the industry. And you may think, “How dare he?” “Does he think he is that good to map peoples future?”  Well so far.. knock wood, I have yet to be wrong.  I rather not take your money, teach you, and then let you fail.

Or worst still, take your money, watch you mess up, you open your place, further mess up and I will not hear the end of it with constant phone calls and messages of failing this and that.

And quite a few who I rejected and went off with other people come back to me to clean up the mess.  I do not clean mess.  It is not a good thing for me to do as it will mean I am discrediting the other person.

I could be quite well off earning close to 6 figures a year just by teaching people who want to open restaurants and that doesn’t include my normal classes and my other food activities.  Mind you my fees are not cheap because I know the work involved  and it takes a few hundred hours and the after sale service goes on for months.

The problem is, I develop friendships and relationships with my clients over the few weeks or months when they come to learn that. Their failure will be my failure.

So now you know why I ask a lot of questions!

Now with the trend to do Food Trucks… it gets worst!

June 2015 Baking and Cooking Classes

Thosai and Idly – An Indian Breakfast

Saturday June 6th 10 to 1 pm

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

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

Cookies and Cookies

Saturday June 6th 2.30 to 5.30

Learn to make 3 easy no nonsense cookies.  You will learn;

  1. Mocha Almond Chocolate Cookies
  2. Sujee Cashewnut
  3. Cranberry Almond

Price Per Person: $95 (Class will commence once there are 6 students.  This is a fully hands on class.

 

Pavlova and Meringue Roulade

Sunday June 7th 10 to 1 pm

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

  1. Pavlova
  2. Meringue Roulade – with a Berry Balsamic Reduction
  3. Decorating you Pavlova and Meringue Roulade

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

 

Curry Saturday

Saturday 13th 2.30 to 5.30

Learn to make different curries. You will learn to prepare;

  1. Malay Chicken Rendang
  2. Indian Mutton Paretal
  3. Nonya Vegetable Curry

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

 

Puff Pastry Class

Sunday  June 14th 2.30 to 5.30

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

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

Price Per Person: $100 (class will commence once there are six students)  Max 6 students in a class.

Banana Butterscotch Cake with Salty Butter Scotch Sauce

Saturday June 20th 10 to 1 pm

Banana Caramel Cake

A Big cake with a Long Name with an equally Big Taste. You will learn;

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  1. Rich Banana Cake
  2. Butterscotch Frosting
  3. Salty Butter Scotch Sauce

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

Hainanese Chicken Rice

Sunday June 21st 10 to 1 pm

Learn to make Hainanese Chicken Rice. You will learn to prepare;

  1. Silken Chicken
  2. Heong Fun
  3. Chilly Sauce
  4. Ginger Garlic Oil
  5. Sweet Soy

Price Per Person: $100 (Class will commence once there are 5 students)

Beriani Class

Saturday June 27th  10 to 1 pm

Learn to make two types of Beriani.  You will learn to make;

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  1. Hyderabadi Mutton Beriani Dum
  2. Chicken Malabari Beriani

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

Gluten Free Bread

Saturday June 27th 2.30 to 5.30

We will learn to make Gluten Free Bread. You will learn;

  1. Paleo Bread – Flourless Bread
  2. Gluten Free Loaf – Using Gluten Free Flour
  3. Gluten Free loaf with Xanthan Gum

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

Smoked Mutton Class

Sunday 28th 10 to 1pm

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;

  1. Smoked Mutton
  2. Oven Baked Naan Bread
  3. Egg Plant Burtha – Nice Smokey Brinjal Curry like dish

Price Per Person: $95 (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 cookingwithnicholas@gmail.com to book and to make any enquiries. 

Please check my blog www.nicholaspillai.wordpress.com

 

Baking and Cooking Classes for May 2015

It has been a blissful holiday.  What was meant to be eight days ended up being 14 days of bliss with a wonderful trip to Darwin thrown in. And I regret now for not  travelling to Darwin sooner, the only other state I have not visited besides Tasmania.  Darwin is just wonderful.  The markets, the people, the food, the peacefulness, the wonderful sunsets, the beaches and not forgetting the shocking AUD12 four pieces of Putumayam with chicken, brown sugar and veg!

So hence, class starts late this month.

Saturday May 16th 2.30 to 5.30

Indian Vegetarian Class

Learn to prepare an Indian Vegetarian Meal which is as wholesome and easy.  You will learn to prepare;

  1. Green Beriani
  2. Chick Pea Masala
  3. Vegetable Bharatha

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

 

Sunday May 17th 2.30 to 5.30

Eggplant Wonders – Cooking with Brinjals

Brinjals or Eggplants are one of the more versatile vegetables around and it is widely used in almost every food culture.  You will learn;

  1. Eggplant Sambal
  2. Eggplant Dip
  3. Eggplant Fritters

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

Saturday May 23rd 2.30 to 5.30

Raw Vegan Desserts

I had some nice raw vegan desserts in Bali and Darwin certainly set the standards to the variety of these kinds of desserts.  You will learn to make;

  1. Nutty Chocolate Brownie
  2. Raw Vegan Chocolate Cheesecake

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

Sunday May 24th 2.30 to 5.30

Nasi Lemak Kukus Class

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An all time favorite.  You will learn to prepare;

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

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

Saturday May 30th 10 to 1 pm

Friands – Little teacakes with a bit more class

I had Friands in Australia a few times many years ago.  I had it this time and it was so much  better that I went for  class. Friands are like little cupcake size cakes, suitable for little teaparties and even for kids to take to school.. and adults as well to take to work for a snack.  You will learn;

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  1. Coffee and Walnut Friands
  2. Lemon and Cranberry Friands
  3. Glace Icing

Price Per Person: $85

Sunday May 31st 10 to 1 pm

Pineapple Tarts for Raya

Learn to make traditional pineapple tarts.

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  1. Old Fashioned Opened Tarts
  2. Rolled Tarts
  3. Pineapple Jam

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

Please check my blog www.nicholaspillai@wordpress.com for updates.  Please call or whatsapp 0166827465 if you need any further clarification.

 All classes will be held at 70 Road 14/24 Petaling Jaya. 

April Baking and Cooking Classes 2015

Hainanese Chicken Rice

Saturday April 4th 10 to 1 pm

Learn to make Hainanese Chicken Rice. You will learn to prepare;

  1. Silken Chicken
  2. Heong Fun
  3. Chilly Sauce
  4. Ginger Garlic Oil
  5. Sweet Soy

Price Per Person: $100 (Class will commence once there are 5 students)

 

Ways with Eggs

Saturday April 4th 2.30 to 5.00

A simple class that is often requested and I always seem to ignore. This changed when I did a few private classes and realized many didn’t know how to do these eggs properly.  Eggs are Easy and Eggs can be eaten for Breakfast, Lunch and Tea and Dinner if you wish!

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You will learn;

  1. Scrambled Eggs
  2. Omelet – A Breakfast Omelet
  3. Baked Eggs – Seems to be a craze as a One-Bowl-Wonder!
  4. Poached Eggs – the hardest to do

This is a fully hands on session.  Each student will have their own set of eggs to work with.

Price Per Person: $95 (Class will commence once there are 5 students)

 

Soup Days

Sunday April 5th 2.30 to 5.30 pm

There are days when I just crave English style soups and broths.  Here are my favorite easy soups.

  1. Scotch Broth
  2. Potato and Leek Soup
  3. Old Style English Watercress Soup

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

Five Layered Strawberry Cake

Saturday April 11th 10 to 1 pm

This was a challenge. My friend gave me a photo of a very In Fashion now cake and I did it.  You will learn to make;

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  1. Strawberry Cake – using fresh strawberries
  2. Cream Cheese Topping – This is not so easy as I found out Twice… once because I was texting and the other, I was trying to multitask. Full concentration is needed.
  3. Assembling the cake

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

 

Chicken Chicken Chicken 2

Sunday April 12th 10 to 1 pm

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Another class of Chicken Snacks.  You will learn my favorite;

  1. Korean Fried Chicken
  2. Kam Heong Chicken
  3. Nam Yee Chicken

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

 

Puff Pastry Class

Sunday April 12th 2.30 to 5.30

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

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

Price Per Person: $100 (class will commence once there are six students)  Max 6 students in a class.

 

Ways with Fish

Saturday April 18th 10 to 1 pm

I’m fussy when it comes to fish, here are some of the fishy stuff that I like.

  1. Fish and Chips
  2. Rich Fish Pie
  3. Indian Style Fried Fish

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

 

Tiramisu oh Tiramisu

Saturday April 18th 2.30 to 5.30

Tiramisu is always an expensive favorite and we often feel we never get enough of it when we leave a restaurant.  Let’s change that.  Learn to make;

  1. Traditional Tiramisu
  2. Mixed Berry Tiramisu

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

Chicken Curry Bread

Sunday April 19th 10 to 1 pm

Learn to make a Malaysian only favorite.  People still line up for it each day.  You will learn;

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  1. Bread Dough – Specially for Chicken Curry Bread
  2. Chicken Curry

Price Per Person: $75 (Class will commence once there are 6 students)

English Tea Delights

Sunday April 19th 2.30 to 5.30

A day of all things English. These are ideal for breakfast or tea, or be like me… anytime of the day!

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You will learn;

  1. English Muffins
  2. Crumpets
  3. Pancakes

This is a fully hands on session.

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

 

 

Pao and Siew Pao Class

Saturday April 25th 10 to 1 pm

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

You will learn to make;

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

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

 

French Macarons

Saturday April 25th 2.30 to 5.30

Learn to make the little morsels that everyone seems to either hate or love.  You will learn the fundamentals of making;

  1. French Macarons
  2. Chilly Cheese Filling
  3. Salty Green Tea Butter Icing Filling

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

Japanese Bread

Sunday April 26th 10 to 1 pm

This will always be my most favorite bread class.  Hard work but it always pays off in the end.  You will learn;

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  1. Japanese Soft Bread
  2. Cheese and Onion Scrolls
  3. Bread Loaf
  4. Sausage Bread

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

 

Old Fashioned Butter Cake

Sunday April 26th 2.30 to 5.30

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)

 

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.