Category Archives: Cooking Classes by Chef Nicholas Pillai in PJ, Cooking Malaysian Food by Nicholas Pillai, Nicholas Pillai Cooking School

The Four Foodies – Taking on the Pearl of the Orient – Day 2

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Day 2 began rather early because we were suppose to go for breakfast at the famous Nasi Lemak Stall at Paya Terubong.  It was a misty rainy morning a wonderful day to stay indoors and do nothing but the four of us fought fatigue and went in search of this Best Nasi Lemak.  Traffic was almost nil… it being Hari Raya Haji as well as no one in their right mind would be out so early so we reached our destination in record time.

 

So I got it wrong.  It is Paya Terubong Nasi Lemak at Ayer Itam.  It is a stall outside the Sin Teong Nam Café.  We got parking just next to the shop so it was not a problem.  It was not easy to get photos of the stall because of the rain.  There are many variations and dishes to choose from and it is sold in different sets.

 

From a distance I saw fish, quite large prawns, various chicken dishes and a few others dishes which I couldn’t make out because it was covered to protect it from the rain.

 

The stall operates from 4.30 am to 10 am and often finishes by 7 am.   Hence the reason we were rather early.

 

So we ordered basic which came with fish.  I half though it was the fried ikan selar but of course it was not.

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We ordered four plates.  I believe Foodie Boy 3 had chicken but I cannot seem to find the photos.

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Coffee was ordered, my second cup of Kopi Kaw Kaw.

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Ok taste testing time.  Don’t get your hopes up if you go there.  The rice was wet and had no coconut flavor at all.  Maybe that’s the way they make Nasi Lemak over there we didn’t check.  Now the sambal which is the second most important dish in any nasi lemak… well let’s just say it was nothing much at all.  This was the verdict by all four of us.  It is not often that we agree, but that was it.

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We ordered our first plate of Char Koay Teow.  It came.  Now I’ve not had this in decades and it was a time I probably didn’t like it because I don’t remember how it tasted.  The usual good size prawns and sliced lup cheong was evident.  First taste, wok hei was a tad bit strong.  I’ve never tasted it this strong before.  It was nice, but to me a tiny bit burnt but bearable.  It still had a nice flavor.

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Then we ordered Loh Pak Koh.  Now this was nice. It was  perfectly cooked with the bean sprouts still crunchy.  The ‘carrot cake’ tasted nice. It was nice and soft and not hard like what I usually eat when I’m at home.  Now this was unexpected, we didn’t plan to order this and just because Foodie Boy 1 walked around and saw it and so we ordered it.  Now this I could have had two plates.

 

Next stop.. Penang Hill or Bukit Bendera.  Now this place I haven’t been since I was a small boy.  I remember the solid open window trains that took a while to get up and moved so slowly that you could pluck the leaves as you passed by. Well not any more.

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The sight up there was captivating.  So different from before, maybe the skyline of Penang has changed so much that.  Just look at the photos.  The lush greenery amidst the mist was most enchanting.

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Also what was free last time now cost money so if you are there to try out stuff be prepared to pay.  Still it was a nice walk especially after it rained.  I didn’t join the rest because I had a bad ankle so I sat down in one of the cafes drinking hot chocolate and looking at people.

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They even have someone to fry Char Koay Teow there and I noticed three girls ordered one plate and in the end had three plates.  I was quite tempted but I knew the rest would be carrying on on their foodie tour so I practiced some self control.

While I was sitting there, and almost running out of battery, I took this most captivating photo… to me anyhow.

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By the time we came down, it was hot!  Real Hot!

Next destination.. Ayer Itam Market Assam Laksa.

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This was where I had a taste of waiting for food.  Pissed off faces around you, people rushing to finish their meal, you jumping onto tables full of remnants from the last customer. These were all no no’s for me, but in Penang it was normal.  I couldn’t take it, so I moseyed around while the others waited and chanced upon this luscious Hum Ching Peng.  Oh my gosh. So I bought some for the rest.

I’m not a fan of Red Bean, in fact I never ever buy it, so I took a chance here, and the red bean was just right, it was not a big gluggy lump like you get in most places, this was wet and almost molten.  A true joy.

Never have I eaten such silky soft Hum Ching Peng.  I make the damn thing for heavens sakes and it is not that soft.    The other thoroughly loved it accept for Foodie Girl who went off at us for eating piping hot foods and all… well we didn’t keep any for her.

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By the time I got the Hum Ching Peng, we had a table.  Funny though because the table was not cleaned, a few groups came around us to book the table thinking the remains were ours.  We ordered and waited. In the meantime Foodie Boy 1 went around somewhere and came back with Lorbak and Fried Spring Rolls.

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The Fried Spring Rolls were for dipping into the Assam Laksa soup.

I thoroughly enjoyed the Lorbak.  The smell and the taste reminded me of the Penang I once knew.  It was reminiscent of an era where my parents ordered everything and we ate it and if we enjoyed it more was ordered.

 

Now we were still waiting for our Laksa.  We signaled and ordered again.  We carried on sampling the rest of the food and still no food.  Those hanging around us probably thought we got a place and bought other stuff, so this time Foodie Girl walked up and ordered again.  Finally it came.

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Four bowls of over flowing soup with bits of food hanging off the bowl,  soup spilling on the table was like a normal occurrence.  You just sit and eat and get lost.

 

Now after stirring the soup to mix up all the condiments which I must say consisted of a lot of cucumber, there was hardly any fragrance of Hei Koh or of fish and most importantly the aroma of sourness before you even taste the soup.  There was nothing!  It was flat and tasted more of cucumber than anything else.  There was no tang of the tamarind.  Even the torch ginger did not give it that kick.

 

The spring roll was just as flat, and dipping it into the Assam Laksa soup didn’t yield much excitement to us all.

 

We were all quite disappointed.  I am sure this is because of the vast crowd that day that this happened.  I couldn’t believe the hype and the waiting and then flat Assam Laksa.  I believe this stall easily prepares about 800 bowls a day.

 

Funnily enough, my family had it a week later and said it was fine.  It was sour enough with all the niceties.  So we were just unlucky.  But to me, the cooks should taste what they are dishing out!  No excuse.

Because it was the long weekend, there were thousands of tourists in Penang, we were one of them.

Next Stop was the Temple of the Goddess Kwan Yin.  No photos, I was just tired of the heat and walking around so I sulked in a corner.   Foodies Boys bought another lot of Hum Ching Peng… what bliss!

After almost an hour we came down, might I say thank God we drove up because someone suggested we walk up, and I would have been an annoyed sod to deal with.

By now the heat was getting to me, fatigue as well from the previous days lack of sleep.  We were now heading to Balik Pulau to visit various places like someone’s school, and just going through little back lanes of these places, we realized there were a lot of villages that still exists on that always busy island.

Then we happened to be walking around Jalan Sungai Air Putih and suddenly we noticed an Assam Laksa Stall which was on one of the blogs called Kim Laksa.  Just like that it was in front of us.

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So we ordered Assam Laksa’s all round.  We didn’t have to linger around tables, as a group was already leaving.  Assam Laksa came in  a flash and this had that fragrance that I was used to.

First mouthful, and it was better than Ayer Itam, but it still lacked that tang.  The difference here is that you could taste all the ingredients.  Ok, PJ still tastes better we all agreed.

Then off we drove around to look for Durians.

We turned into a lot of nooks and crannies and suddenly we were going up a steep hill and right in front of us was Ghee Hup Nutmeg Factory.  Without batting an eyelid oncoming traffic, Foodie Boy 1 shot across the road and went down a steep hill.  Trust me it was nothing much of a place, but when you taste their nutmeg, you will realize that what you’ve been missing all this time.

 

The owner is a very passionate man and will entertain any questions pertaining to his factory.  I didn’t have my phone now because the battery was dying like no tomorrow, damn thing always does that.  But the place has liniments and ointments, balms and nut meg pods, and even plants and sliced nutmeg I have never tasted before.

The nutmeg was succulent and wet unlike the drying ones we eat that gives a funny coating to ones tongue. This was really good.  I have photos of some of the products because my parents were there a week later.  I couldn’t get photos of the preserved nutmeg because everyone ate it rather quickly.

Then we went on searching for Durian which proved futile because it was almost off season and what was available was just too expensive and silly to purchase.

Then we chanced upon a fruit place which I believe was the Tropical Fruit Farm.  It was a steep hill to drive up to, but I can tell you it was truly worth it.  It was filled with flora and fauna I’ve never seen before as well as fruits like the Giant Passion Fruit.  The photos speak for it self.  I am told it is a homestay of sorts for those who want to get away from the city and it is well known for its fruit buffets which was not on when we got there.  It was getting late as well, so there was no activities going on.

 

We came down and drove till we reached one of the beaches.  While the rest walked around, I took photos of a rather nice sunset.  I watched all the people and their antics, I even rescued a Lily Bulb of some sort and brought it back home and it seems to be growing quite well.

Then we proceeded to Dinner.  Dinner was at Long Beach, a Glutton Square with lots of food and beer ladies pushing the sale of beer.

So we ordered, starting with Fried Spring Rolls.  Now I must say that these Spring Rolls came piping hot and was very nice.  I would go as far as to say one of the best Spring Rolls I have ever had.  It had different vegetables like carrots, spring onions and cabbage with meat of some sort.  We actually enjoyed it the most. It was crunchy and it was thoroughly enjoyable.  This would be one of the highlights of this food tour I should say.  I cannot remember the stall name, but you won’t miss it for sure.

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The Prawn Mee arrived.  The soup wasn’t so tasty and it lacked ingredients.  Even the boiled egg didn’t look very pretty.  The soup lacked sweetness and prawn flavor.  The Chilly Sauce only covered the flavors with spiciness. Prawns must have been expensive that day as well, there was hardly any!

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The must order dish when in Penang, Or Chien.  I have to say the Oysters were fresh and plump.  It was also quite plentiful judging from the size of the plate.  One gripe.. it was not crispy and tended to be oily because of that.  It was such a waste to have nice oysters served with flat, soggy eggs and rice flour mix.  If it was fried a tad bit longer, it would have been a stand out as well.  I also think the crowd that night made things a bit busy for good cooking to take place.  I still prefer the one in PJ cooked by this girl I call Bloody Mary at Paramount.

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The Char Koay Teow, started with one in the morning and ended with one at night.  Verdict.. the Wok Hei was once again wokked too much that it almost tasted burnt.  And Fish Cake for heaven’s sake!  How can you do this???

 

Everyone is so taken about the prawns and all but what if I do not want prawns or any meat in my Char Koay Teow? How would it taste then?  Because that is how I usually like mine, just with egg and undercooked bean sprouts and chives and maybe with extra cockles.  can this be done in Penang?

The Lorbak and the Squid came from the same stall.  Foodie Boy one was forced to buy it, or as he said he was really hard selling the squid.  I believe this would have tasted better if they had a different sauce, something with a bit of lime in it instead of the same chilly sauce that came with the lorbak which was a bit dry and one bit was a tiny bit off.  I deem the squid a Dish of Nothingness.

Once again, it was quite disappointing save the Spring Rolls and perhaps the Or Chien.  So much for bloggers saying all the places we went would be good.  Let’s hope Day Three will be more of an adventure.

We were all sweaty and bothered, I was anyhow, so we went back to the apartment.

TO BE CONTINUED

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October 2017 Cooking and Baking Classes

 

 

Saturday October 7th 10 to 1 pm

Nasi Tomato

Tomato Rice has always been difficult because for as long as I’ve done it , it always doesn’t cook so well. Now it does!

  1. Nasi Tomato
  2. Mutton Kurma
  3. Achar Jelatah

Price Per Person: RM135

Saturday October 7th 2.30 to 5.30

Sujee Cake and Love Cake

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

 

Sunday October 8th 10 to 1 pm

Indian Style Chicken Class

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;

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Malai Tikka

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

Price Per Person: RM145

 

Sunday October 8th 2.30 to 5.30

Smoked Mutton Class

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. Smoked Brinjal

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

 

Saturday 14th 10 to 1 pm

Mutton Beriani Dum and Fish Beriani

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.

 

  1. Mutton Beriani Dum
  2. Fish Beriani – Boneless
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Fish Beriani

Price Per Person: RM140

 

Saturday 14th 2.30 to 5.30 pm

Mutton Mania.  

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. Making stuff with Mutton Keema

Price Per Person: $140 (class will commence once there are 6 students)

 

Sunday 15th 10 to 1 pm

Butterless Cakes – Kasutera Cake and Japanese Ogura Cake

As much as I love buttery cakes, these are butter free.

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

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Price Per Person: RM140

 

Sunday 15th 2.30 to 5.30 pm

Prawn Mee 

Learn the art of preparing Penang Prawn Mee

You will learn to prepare;

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

Price Per Person: RM130 (Class will commence once there are 4 students)

 

French Macarons

Holiday Class

Wednesday 18th 2 to 5

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

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  1. French Macarons
  2. Cheesy Sambal Filling
  3. Cranberry Ganache

Price Per Person: $150 (Class will commence once there are 3 students)

 

Mutton Curry Bread

OCTOBER 21st 10 to 1 pm

Learn to make Mutton Curry Bread.

You will learn to prepare;

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  1. Bread
  2. Mutton Curry
  3. Assembling and baking the Mutton Curry Bread

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Price Per Person: RM140

Fruit Cakes Again

October 22nd 2.30 to 5.30

Learn to make;

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  1. Sri Lankan Fruit Cake (Semolina Fruit Cake)
  2. Dundee Cake

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Price Per Person: RM150

 

Chocolate Indulgence

Saturday 28th 2.30 to 5.30

Let’s make some Decadent Chocolate Flavors, you will learn to make;

 

  1. Rich Chocolate Brownies
  2. Decadent Chocolate Chip Cookies
  3. Chocolate Lava Cake

Price Per Person: $135

This is a hands on class.

Vegetarian Class

Sunday October 29th 10 to 1

I was once a vegetarian.  These were some of my favorite foods

  1. Angel Hair Kerabu
  2. Home Made Cheese Crackers
  3. Carrot and Chickpea Salad
  4. Vegetable Cutlets

Price Per Person: $140

 

Salted Egg Cream Puffs

Sunday October 29th 2.30 to 5.30

Learn to make Salted Egg Cream Puffs with Almond Topping

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Learn to make;

  1. Choux Paste
  2. Salted Egg Filling
  3. Almond Topping

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Price Per Person: RM135

 

Please whatsapp 0166827465 to book your classes.

Classes are held at 70 Jalan 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.

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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

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  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