Category Archives: Restaurant and Food Reviews by Nicholas Pillai

October 2019 Baking and Cooking Classes

The Art of Prawn Mee / Penang Hokkien Mee

Sunday October 6th 1 to 4 pm

I was asked to repeat this class, it was well received the last time. So here goes. You will learn;

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

PRICE PER PERSON – RM150

 

Pie Making Class

Tuesday October 8th 11 to 2 pm

We’ve been planning this class for a while now and finally I have a group.  We will learn everything from scratch. You will learn;

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  1. Short Crust Pastry
  2. Potato Topping
  3. Creamy Chicken and Mushroom Filling
  4. Beef Filling

Price Per Person: RM150

 

Essential Oil in Baking

Saturday October 12th 2 to 5 pm

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We hear so much about the good of essential oils and many uses, but seldom in anything baked or cooked. This class will be conducted by Joe Bell who is a Diamond Leader of doTerra Essential oils. You will learn;

  1. Apple Cobbler
  2. Chocolate Brownies

Price Per Person: RM100.

There will be a question and answer session after the class, so you can further learn about the uses of essential oils.

Cakes for Diwali

Sunday October 13th 11 to 2 pm

Learn to make Sujee Cake and Fruit Cake for Diwali.  The fruit cake is something new I was toying with the other day.

You will learn;

  1. Traditional Sujee Cake
  2. Semi Rich Fruit Cake

Fruit Cake contains alcohol.

Price Per Person: RM150

 

Indian Sweet Class

Saturday 19th October  11 to 2 pm

Learn to prepare three Indian Sweets.  I learnt this in India and had to perfect it before teaching it again. You will be using pure ghee for this class.

You will learn;

 

  1. Rava Ladoo
  2. Palkova
  3. Jelebi

Price Per Person: RM180

Indonesian Layer Cake – Kek Lapis

Sunday 20th September 2 to 5 pm

A class many will term as tedious but then enjoy the fruits of their labor.  You will learn to prepare this cake from scratch.

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Each student will get their own cake.  Only THREE Students in a class.

Price Per Person: RM180

 

Please whatsapp 0166827465 to book your place.

Classes are held at 70 Road 14/24 PJ 46100.

 

 

 

 

 

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Cooking with Nicholas July 2019 Classes

Carrotcake Class

Saturday July 13th 2.30 to 5 pm

 Learn to bake and assemble this all time favorite.  I’m not doing the usual cheese topping.  You will learn;

 

  1. A Nutty Carrot Cake
  2. Butter Cream
  3. Assembling

Each person will take home their own cake.

Price Per Person: RM150

 

Lamb Shank Class

Sunday July 14th 2.30 to 5.30

 A good meal for lunch or dinner when the whole family is together.  You will learn;

 

  1. Fried Lamb Shank
  2. Rich Lamb Shank Stew
  3. Roasted Garlic Mashed potatoes
  4. Roasted Vegetables

Price Per Person: RM160

Each Person takes home 2 Lamb Shank

 

Swirly Curry Puff and Crispy Hawker Curry Puff
Sunday July 20th 10.30 to 1 pm

 

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

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

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Price Per Person: RM130

 

Nasi Ulam

Sunday July 21st  2.30 to 5.30

Nasi Ulam is a very healthy meal on its own.  Then we add the other good stuff. You will learn;

 

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  1. Nasi Ulam
  2. Roasted Ayam Percik
  3. Sambal Kelapa
  4. Kuah Tumis

Price Per Person: RM150

This is a hands on class. Please bring your containers.

 

One Sambal – Three Dishes

Saturday July 27th 2.30 to 5.30

The versatility of the simple sambal is often over looked.  Sambals can be kept and used with many types of foods. For this class you will learn;

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  1. Basic Sambal
  2. Fried Noodles – Malacca’s Mee Bodoh with the fried Egg
  3. Nasi Goreng
  4. Baked Fish

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Price Per Person: RM150

This is a hands on Class.

Please bring containers

 

Moon Cake

Sunday July 28th 11 am to 2 pm

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This year let’s make Bamboo Charcoal Moon Cakes, you will learn;

  1. Baked Bamboo Charcoal Moon Cake
  2. Traditional Moon Cake
  3. Superior Mixed Nuts
  4. Lotus Paste with different fillings
  5. Salted Egg Filling
  6. Lotus Paste recipe will be provided and explained as this takes too long.
Charcoal Baked Moon Cake

a Borrowed Photo

Price Per Person: RM180

Please bring large air tight containers.

 

Pang Susi

Tuesday July 30th 2.30 to 5.30

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

Price Per Person: RM120

Please bring containers

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

Please whatsapp 0166827465 to book your place.

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

May 2018 Cooking and Baking Classes

Messy Cake Class

Tuesday May 1st 10 to 1 pm

Learn to make Messy Cake.  This is a cake where timing is precise. A more Molten Cake will be baked on the day.

Ideal for Vegetarians!

Eggless and Molten!

Each student will get to take their own cake home.

You will learn;

  1. EGGLESS Chocolate Molten Mud Cake
  2. Milk Chocolate Topping
  3. Assembling the cake

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

Everything will be provided.

 

Pineapple Tart Class

Tuesday May 1st 2.30 to 5.30

Learn to make 2 types of pineapple tarts and pineapple jam.  You will learn;

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  1. Traditional Open Tarts
  2. Rolled Pineapple Tart or Pineapple Short Cake
  3. Pineapple Jam

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

 

Cream Puff and Churros

Sunday May 6th 2 to 5 pm

Learn to make Cream Puffs and Churros.  You will learn;

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  1. Choux Paste
  2. Creme Anglaise
  3. Chocolate Elairs
  4. Churros

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Price Per Person: RM140 (Class will commence once there are 5 students)

 

QUICHE QUICHE QUICHE

Saturday May 12th  10 to 1 pm

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

  1. Lightly Spiced Creamy Chicken Quiche
  2. Spinach, Tomato and Capsicum Quiche
  3. Crustless Vegetable Quiche
  4. Short Crust Pastry

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Price Per Person: $150 (Class will commence once there are 6 students)

 

Puff Pastry Class

Sunday May 13th 2.30 to 5.30

Learn to make your own Puff Pastry along with Sausage Rolls and Chicken Pie.

You will learn to make:

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  1. Puff Pastry
  2. Sausage Rolls – The real one
  3. Creamy Chicken with Three Mushroom Filling

Price Per Person: RM140  (Class will commence once there are 6 students)

This is a hands on class, please bring your containers to take your pies and sausage rolls home.  PLEASE DRESS COMFORTABLY.

 

Kuih Kuih 2

Sunday May 20th 11 to 2 pm

Second Class in the series.  You will learn to make;

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  1. Woo Tau Ko (Yam Cake)
  2. Teem Cheong
  3. Chilly Sauce
  4. Kuih Serimuka
  5. Onde Onde

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Price Per Person: RM140 (Class will commence once there are 3 students)

 More Classes will be added.

Please whatsapp 0166827465 to book your place.

Please check Cooking with Nicholas on Facebook to get more updates.

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

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

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

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

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

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

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No more old style porcelin cups.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

You can breathe the air of oldness in Penang.

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

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

We were really hungry, so we ordered.

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

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

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

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

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

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

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

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

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

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

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

 

To be continued.

 

 

September 2017 Cooking and Baking Classes

Love Cake and Sujee Cake

Saturday September 9th 10 to 1

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

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

You will learn;

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

Price Per Person: RM140

 

Vegetarian Cakes

Saturday September 9th 2.30 to 5.30

 

 

 

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

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

Price Per Person: RM135

Cotton Soft Doughnuts

Sunday September 10th 10 to 1 pm

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

 

 

 

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

Price Per Person: RM135

 

Curry Day

Sunday September 10th 2.30 to 5.30

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

  1. Devil Mutton Curry
  2. Chicken Varuvel

Price Per Person: RM140

 

Old Fashioned Butter Cake and Butter Icing Class

Saturday September 16th 2.30 to 5 pm

 

 

 

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

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

This is a hands on class.

Price Per Person: $125

 

Shanghai and Kluang Mooncake

Sunday September 17th 2 to 5.30

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

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

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Step by Step Photos are available in my blog.

Price Per Person: RM150

 

Traditional Moon Cake

Friday September 22nd 2 pm to 5.30

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

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

Price Per Person: RM150

Fish Head and Assam Fish Curry

Saturday September 23rd 2.30 to 5 pm

One Indian Style One Nonya Style..

Please Book Early.  Only Paid Bookings will be entertained.

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You will learn;

  1. Assam Fish Curry
  2. Fish Head Curry

Price Per Person: RM140

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

 More photos will be uploaded later.

Masala Raan

Sunday September 24th 2.30 to 5.30

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

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

Price Per Person: RM 150

 

Jelly Mooncake

SATURDAY  September 30th 10 to 1 pm

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

 

 

 

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

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Price Per Person: $130

 

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

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

 

 

August 2017 Baking and Cooking Classes

Chocolate Dessert Class

Saturday August 12th 10 to 1 pm

Learn to make;

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

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

 

Lemon Desserts

Saturday August 12th 2.30 to 5.30

I like sweetish sourish desserts, so you will learn;

Lemon Slice

Lemon Slice

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

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

Price Per Person: $135

 

Pineapple Tarts

Sunday August 13th 2.30 to 5.30

A favorite of every festive or any time in Malaysia.

Learn to make two types of pineapple tarts.

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

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

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

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

 

Hainanese Chicken Rice

Saturday August 19th 2.30 to 5.30

A favorite everywhere, any time…

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

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

 

Indian Style Chicken Class

Sunday August 20th 10 to 1pm

 

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

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

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

 

 

Fruit Cake

Sunday August 20th 2.30 to 5pm

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

  1. English Fruit Cake
  2. Rich Chunky Fruit Cake

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

 
Laksa Class

SUNDAY August 27th 2.30 to 5.30

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

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  1. Curry Laksa
  2. Assam Laksa

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

Children’s Bread Class – School Holiday Class

Tuesday August 29th 11 to 2 pm

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

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

 

Retro Cakes – Cakes from the 80s

Wednesday August 30th 2 to 4.30 pm

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

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

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

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

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