Category Archives: Nicholas Pillai

Baking and Cooking Classes for June 2019

French Macaron Class

Thursday June 6th 2 to 5 pm (Holiday Class)

You will learn to make:


1. French Macarons
2. Chocolate Black Sesame Filling
3. Strawberry Cheese

Price Per Person: $150

Class will commence once there are 4 students

Nasi Lemak Class

Saturday June 8th 2.30 to 5.30

You can never get enough of it.  You will learn;

  1. Nasi Lemak
  2. Chicken Rendang
  3. Sambal
  4. Sotong Sambal

Price Per Person: RM150

Old Style Butter Cakes

Sunday June 9th 11 to 1 pm

These Butter Cakes never go out of style. You will learn;

  1. Old Style Orange Butter Cake
  2. Triple Chocolate Butter Cake

Price Per Person: RM120

This is a hand s on class.

Beriani Meal

Saturday 15th 2.30 to 5.30

Learn to prepare a complete Beriani Meal

  1. Vegetable Beriani
  2. Oven Roasted Spicy Chicken Pieces
  3. Dhall (Lentil) Curry
  4. Pickle

Price Per Person: RM150

 

Pasta Class

Sunday 16th 2.30 to 5 pm

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

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 – Complete Meal

Saturday 22nd 2 pm to 5 pm

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

You will learn;

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

Price Per Person: RM175

(Class will commence once there are 4 students)

If you wish to take home a whole leg of lamb Price Per Person is RM250

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Baking and Cooking Classes for May 2019

Nasi Beriani Class

Saturday May 11th 10 to 1 pm

Learn to prepare a complete Beriani Meal

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  1. Vegetable Beriani
  2. Oven Roasted Spicy Chicken Pieces
  3. Broccoli and Cauliflower Dhall
  4. Pickle

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Price Per Person: RM150

 

Puff Pastry Class

Saturday May 11th 2.30 to 5.30

I’ve been postponing this class a few times so here goes.

Learn to prepare Puff Pastry from scratch.  You will be taught;

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  1. The art of preparing Puff Pastry
  2. Spinach and Cheese Puffs
  3. Tuna Puffs
  4. Sausage Rolls

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Price Per Person: RM150

This is a fully hands on session.

 

Swirly Curry Puff and Crispy Hawker Curry Puff

Sunday May 12th 2.30 to 5 pm

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Learn to prepare these teatime hawker delights.  You will learn;

  1. Swirly Pastry (Karipap Putar)
  2. Crispy Curry Puff
  3. Chicken and Potato Filling

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Price Per Person: RM130

This is a fully hands on class

 

Moist Eggless Chocolate Cake

Saturday May 18th 11 to 1 pm

Learn to prepare this moist chocolate eggless cake complete with a Chocolate Ganache Topping.

You need to book this class ONE WEEK in advance so that cakes can be prepared.

Messy cake 1

Each person will take a cake home.

You will learn;

  1. Moist Eggless Chocolate Cake
  2. Water Ganache
  3. Assembling the cakeMessy Cake 3

 

Price Per Person: RM150

Each person takes home a whole cake. This is a hands on class.

 

Satay and Ayam Panggang Class

Saturday May 25th 2.30 to 5.30  pm

I’ve always been doing this as a private class but never in a group setting.  So here goes, you will learn;

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  1. Chicken Satay
  2. BBQ Chicken Wings
  3. Peanut Sauce
  4. Dipping Sauce for Chicken Wings

Price Per Person: RM150

This is a fully hands on and an outdoor class. Be prepared to BBQ the meats on the day.

 

Please whatsapp me at 0166827465 to book your place.

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

 

 

July 2018 Baking and Cooking Classes

This month has been a month full of Private Classes so hence the lateness in posting.

CHEQUERED CAKE

Saturday July 21st 11 to 2 pm
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An old English style tea cake which is always a favorite. You will learn to make;
1. Orange Cake
2. Mocha Butter Cake
3. Butter Cream
4. Chocolate Butter Icing
Please bring a high container to take home your piece of cake. This is a fully hands on class.

Price Per Person: RM140

 

Kek Lapis Durian

Sunday July 22nd 2 to 5 pm

A Durian Lovers Class!

Learn the fundamentals of making a Durian Layer Cake. We will be using fresh durian. With the sudden glut of Durians, I thought why not have some fun with it.

This is a fully hands on session from mixing the cake to baking it layer by layer.

We will be using Musang King Flesh.

Class will commence once there are 3 students.

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Price Per Person: RM150

Please book by Friday afternoon so I can get Durian flesh

A Mutton Class

Saturday July 28th 11 to 2 pm.

Learn to make two Mutton Curry Dishes.  One Malay and one Indian style.  You will learn;

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Mutton Rendang Tok

  1. Mutton Rendang Tok
  2. Mutton Mysore

Price Per Person: RM140

 

Please whatsapp me at 0166827465 to book your place. Classes are held at 70 Road 14/24 PJ.

Watch out for next months MOONCAKE CLASSES!

June 2018 Baking and Cooking Classes

Quick and Healthy Salmon Class

Saturday 2nd June 10 to 12 pm

Learn to prepare some quick meals.  You will learn;

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  1. Pan Fried Salmon
  2. Citrus Baked Salmon
  3. Curried Vegetable Salad
  4. Raw Sambal

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Price Per Person: RM150

 

Beriani Class

Saturday June 2nd 2.30 to 5.30

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

  1. Hyderabadi Mutton Beriani Dum
  2. Chicken Malabari Beriani

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Price Per Person: $140

 

Banana Butterscotch Cake with Salty Butter Scotch Sauce

Sunday 3rd  June 2.30 to 5.30 pm

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

Banana Caramel Cake

  1. Rich Banana Cake
  2. Butterscotch Frosting
  3. Salty Butter Scotch Sauce
  4. Assembling the cake

Each person will get a large piece to take home.

Price Per Person: RM120

 

Thosai and Idly – An Indian Breakfast

Saturday June 9th 10 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

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Price Per Person: RM125

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

 

Dim Sum Class

Saturday 9th June 2.30 to 5.30

Learn to prepare simple Dim Sum Dishes. You will learn;

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  1. Chicken Siu Mai
  2. Chicken Feet
  3. Woo Kok

Price Per Person: RM140

 

Nasi Kerabu Class

Sunday 10th 10 to 1 pm

I accidentally canceled this class last week thinking I didn’t have enough people. I am so sorry for those concerned.  So here goes.

I’ve had Nasi Dagang during the Ramadhan period and everything seems to be less. Less Flavor, Less Ingredients Less Quantity and Not really nice. So I’m doing a class. You will learn;

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  1. Nasi Kerabu
  2.  Oven Roasted Ayam Percik
  3. Sambal Kelapa with Shredded Fish
  4. Kuah Tumis

Price Per Person: RM140

 

Taiwanese Sponge Cakes

School Holiday Cooking Class

Wednesday June 13th 11 to 1 pm

Learn to make Taiwanese Fluffy Sponge Cake. You will learn;

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  1. Orange Sponge
  2. Cheese Sponge

Price Per Person: RM130

 

Nasi Lemak Class

Holiday Class

Friday June 15th 2 to 5 pm

Learn to prepare Malaysia’s National Food. Nasi Lemak. You will learn;

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  1. Nasi Lemak
  2. Ayam Goreng Berempah (Spicy Fried Chicken)
  3. Sambal
  4. Sotong Sambal
  5. Crispy Fried Fish

Price Per Person: RM150

 

Kuih Class 3

Sunday June 24th  11 to 2 pm

  1. Pulut Panggang
  2. Pulut Panggang Filling
  3. Pulut Tai Tai
  4. Kaya

Price Per Person: RM140

 

Hainanese Chicken Rice

Saturday June 30th  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: $130

Please whatsapp 0166827465 to book your classes.  Please check my facebook Cooking with Nicholas for updates or newer classes.

Classes are held at 70 Road 14/24 Petaling Jaya

March Baking and Cooking Classes

French Baguette – French Bread

March 10th 10 to 1.30

Bake two types of French Bread from scratch. You will learn;

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

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Price Per Person: $130

This is a fully hands on class. (class will commence once there are 4 students)

 

Old Fashion Butter Cake and Butter Icing Class

March 10th 3 to 5 pm

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.

 

 

Each student will get their own cake to decorate.

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

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

Students who wish to attend this class will have to pay their fees in full by the 8th as I need to bake a cake for each student to practice on.

 

Japanese Bread – Soft Bread

March 11th 10 to 1 pm

My favorite bread because I get to make stuff with it.  You will learn;

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  1. Soft Bread
  2. Polo Bun
  3. Coconut Rolls
  4. Bread Loaves

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

 

Pang Susi

March 11th 2.30 to 5 pm

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

You will learn;

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  1. Pang Susi Bread Dough
  2. Chicken Filling- non spicy
  3. Spicy Tuna and Sweet Potato Filling

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Price Per Person: RM100  (Class will commence once there are 5 students)

 

Rainbow Cake

Saturday March 17th 10 to 1 pm

Everyone ooohs and aaahhs when you cut a rainbow cake. The colors always make everyone excited.  Let’s learn how to make this cake.

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You will learn;

rainbowcake

  1. White Cake
  2. Swiss Butter Cream
  3. Assembling the Rainbow Cake

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

Please bring a square container to take a big piece of cake home.

 

Salted Egg Cheesecake

Saturday March 17th 2.30 to 5.30

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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

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

Chocolate Indulgence

Sunday March 18 th 10 am to 1 pm

 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

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Price Per Person: $140

(Class will commence once there are 5 students).

Please bring three containers to take home your goodies.

 

Pasta Class  – Make Pasta from Scratch

Sunday March 18th 2.30 to 5.30

Let’s make Pasta.  We will make the pasta from scratch and finish off preparing two family favorites.  These are foods that can be prepared and packed for school or for work. You will learn;

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  1. Pasta from scratch
  2. Double Mushroom Creamy Sauce
  3. Vegetable Lasagna

lasagna

Price Per Person: $140

Class can only commence once there are 5 or  6 students as we need the volume to prepare the pasta dishes.

French Macaron Class

Saturday March 24th 10 to 1 pm

Let’s make Macarons.

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You will learn to make:

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  1. Macarons
  2. Chocolate Black Sesame Filling
  3. Sour Lemon Cheese Filling

Price Per Person: $150

Class will commence once there are 3 students

Easter Class

Sunday 25th 10 to 1 pm

 

Learn to make Easter Goodies. You will learn to prepare;

  1. Hot Crossed Buns
  2. Almond Cake – Gluten Free

Price Per Person: $120 Class will commence once there are 3 students.

Curry without Coconut Milk 2

 

Sunday March 25th 2.30 to 5 pm

  1. Chicken Devil Curry
  2. Dry Mutton Curry
  3. A Hearty Vegetable Dhall Curry

Price Per Person: $150

(Class will commence once there are 5 students)

Please bring three containers to take your curries home.

Please whastapp 0166827465 to book your place.  Please book early.

Classes are held at PJ section 14

 

November and December 2017 Baking and Cooking Classes

I cannot believe how fast the year has gone by.   Soon it will be another new year.  This year I started the year doing a new recipe every month and well I have managed to do that.  I wonder what I will do next year?

I was told today to make sure my phone number was visible, so starting this month, I will put my phone number before I start the schedule so as my readers and students can whatsapp me.  My number is 0166827465.

 

Saturday 4th November 10 to 1 pm

Bread Saturday

Learn to make some easy breads

 

  1. Four Ingredient Cheese Flat Bread20171010_151155
  2. Challah or Egg Bread
  3. Raisin Bread

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Price Per Person: RM135

 

Saturday 4th November 2.30  to 5.30 pm

Mutton Curry Pies  and More

Pies have always been my favorite thing.  You will learn,

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  1. Creamy Mutton Curry Pie
  2. Apple Pie
  3. Short Crust Pastry for pies
  4. Potato Topping

Price Per Person: $145

 

Sunday 5th November 10 to1 pm

Kek Lapis

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This cake cost RM200 for a tray.  It is a lot of work, but truly well worth it.  You will learn;

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  1. Original Kek Lapis (Specook)
  2. Lapis Prune

 

Price Per Person: RM150 (4 persons required for this class to go on)

 

Saturday 11th November 10 to 1 pm

Nasi Dagang with Kerutuk Kambing

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My good friend sent me a kilo of Beras Dagang from Kota Bahru, so we will be learning to prepare;

  1. Nasi Dagang
  2. Kurutuk Kambing
  3. Gulai Ikan Tongkol
  4. Sayur Loteh

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Price Per Person: RM145

 

Saturday 11th November 2.30 to 5.30

Nasi Lemak

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Learn to prepare this Nations favorite dish. You will learn;

 

  1. Nasi Lemak
  2. Chicken Rendang
  3. Sambal
  4. Sambal Sotong

nasi lemak sotong sambal

Price Per Person: RM140

 

Sunday 12th November 10 to 1 pm

Pineapple Tarts

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

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Rolled Pineapple Tarts

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

Please look at the photos to see the kind of tarts you will me preparing.

Price Per Person: $125

 

PANDAN BUTTER CAKE WITH GULA MELAKA BUTTER CREAM TOPPED WITH A COCONUT BUTTER SCOTCH

Sunday 12th November 2.30 to 5.30 

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This took me some time to perfect.  Results were well worth it.  You will learn;

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  1. Pandan Butter Cake
  2. Gula Melaka Butter Cream
  3. Coconut Butterscotch
  4. Assembling the cake

Price Per Person: RM145

 

Saturday 18th November 10 to 1

Puff Pastry

Learn to make Puff Pastry from scratch.  It is quite easy once you get the hang of it.  You will learn;

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  1. Puff Pastry
  2. Sausage Rolls – the real ones
  3. Cheese and Spinach Foldoers
  4. Old Fashioned Sardine Rolls

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Price Per Person: $140

 

Saturday 18th November 2.30 to 5.30

High Tea Class

I’ve always like a good English High Tea with the little bitsy pieces of sandwiches and warm scones, and something fried and then that piece of cake or pie.

You will learn;

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  1. Boxing Chicken
  2. Watercress Sandwiches
  3. Cucumber Sandwiches
  4. Devonshire Scones
  5. Baked Mutton Curry Puffs

Price Per Person: $140

 

 

Fruit Cakes

Sunday 19th November 10 to 1 pm

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Christmas is near, get those fruits and start soaking it.  You will learn;

  1. English Traditional Fruit Cake
  2. Chunky Fruit Cake

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Price Per Person: RM150

Sujee Cake and Love Cake

Thursday 23rd November 2 to 5 pm

December 11th 2.30 to 5.30 _ Selangor Public Holiday Class.

 

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 weddings.  I learnt mine from the famous Mrs Foenander.

You will learn;

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

 

Price Per Person: RM145

 

Yule Log

December 3rd 2.30 to 5 pm

Learn to Decorate your own Yule log and take it home.

You will learn;

  1. Chocolate Sponge Cake
  2. Butter Cream Filling
  3. Chocolate Butter Icing

Each student will have their own cake to decorate and take home

Price Per Person: RM150

 

Christmas Treats

December 9th 10 to 1 pm

Christmas Goodies are usually pricy. Why not learn to make some of them. You will learn;

  1. Stollen with Marzipan
  2. Fruit Minced Pies – Pastry and Fruit Mince Filling from scratch

Price Per Person: RM140

 

Vegetarian Christmas

December 9th 2.30 to 5.30

As I have not been eating meat now for 9 months and still counting, I thought I should include this class just for those celebrating Christmas or any other celebration and can never have anything interesting.  So here goes, you will learn:

 

  1. Cheese and Spinach Roulade on Bruschetta
  2. Choux Pastry filled with Mushrooms and Port
  3. Apple and Fruit Mince Strudel

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

 

 

Christmas Dinner Favorites

December 10th 10 to 1.30

Christmas delights are always different than other festivities here in Malaysia.  These were foods we had for Christmas. You will learn,

  1. Eurasian Chicken Pie
  2. Eurasian Oxtail Soup
  3. Eurasian Saffron Rice

Price Per Person: RM140

 

Roasted Lamb Class

December 10th 2.30 to 5.30

This Christmas, show off to everyone your new found skills.  Learn to prepare;

roasted lamb

  1. Roasted Leg of Lamb
  2. Fresh Mint Sauce
  3. Roasted Vegetables
  4. Christmas Pudding
  5. Brandy Butter Sauce

 

Price Per Person: $165

 

Roast Turkey Class

December 16th 2.30 to 5.30

It’s the yearly Turkey Class; learn to make my moist turkey and all the trimmings and accompaniments that go with it.

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  1. Roast Whole Turkey
  2. Chestnut stuffing
  3. Turkey gravy
  4. Dauphinoise Potatoes
  5. Christmas Pudding
  6. Butter custard sauce

Price Per Person: $175.

 

Please whatsapp me at 0166827465.  All classes need to be booked in advanced.

Classes are held at 70 Road 14/24 PJ.

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