Category Archives: Soup Tales – My Endeavour to consume more soups and vegetables

June 2017 Cooking and Baking Classes

 

Chicken Curry Bread

SUNDAY JUNE 4TH 10 to 1 pm

You will learn to prepare;

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

Price Per Person: RM120

 

Chequered Cake

SUNDAY JUNE 4TH 2.30 to 5.30

Old fashioned Chequered Cake

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

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

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

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

 

Biskut Raya – Let’s Bake for Hari Raya

June 10th 2.30 to 5.30

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

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

 

Puff Pastry Class

Sunday June 11th 2.30 to 5.30 pm

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

Tuna Pinwheels

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

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

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

Monday June 12th Public Holiday Class  

10 to 1 pm

Pasta Class

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

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

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

 

Roasted Leg of Lamb Class

Monday June 12th Public Holiday Class  2.30 to 5.30

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

roasted lamb

You will learn;

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

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

 

Japanese Bread

Saturday June 17th 2.30 to 5.30

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

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

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

Thosai and Idly Class

Sunday June 18th 10 am to 1 pm

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

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

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

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

 

Smoked Mutton Class

Sunday June 18th 2.30 to 5.30

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

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

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

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

New Recipe for the Month of June

Saturday 24th 10 to 1 pm

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

You will learn to make;

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

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

Salted Egg and Century Egg Cheesecake

Sunday June 25th 11 to 2 pm

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

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

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

 

Hainanese Chicken Rice 

Monday 26th 11 to 2 pm

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A favorite everywhere, any time…

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

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

 

Please call 016 6827465 or email cookingwithnicholas@gmail.com

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

 

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

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

My Chynnis inspired soup recipe – Fish Maw Soup

I have not found a group to go with me to Chynnis, my currently favorite Chinese Restaurant at SSTwo Mall  again because every weekend I’m either doing a class, or my friends are away and getting a few people together seems quite difficult.

And I certainly cannot go there just for a bowl of soup!!!

So I had to resort to my own devices for some nice soup hence my Chynnis Inspired Fish Maw Soup.  This is not Chynnis the Restaurants Soup, it is my own interpretation of what I ate and I think it is pretty close in flavor and all, but most importantly it was simply delicious and it was what I needed that day.

 

So here goes:

Dried Scallops                                            10 to 15 pieces – rinsed

Black Shitake Mushrooms                   4 or 5 – Soaked and stem removed

Silken Tofu                                                 1 piece – to be sliced

Ginger                                                          2 or 3 slices

Homemade Chicken Stock                 5 cups

Fish Maw                                                    roughly 200 gm or more  (I forgot to weigh it)

Chinese Rice Wine                             1 1/2 cups – use more if you like

Salt and Pepper to taste

Sugar                                                       1/2 tsp

Method:

1.  Boil stock, dried scallops, ginger and mushrooms till scallops are torn apart and mushroom is soft enough. You may use more mushrooms if you like, but then the flavor could be too strong.  This boiling should take at least an hour.  Simmer on low flame. Season to taste.

2.  Add in Wine.  You may add more or less depending on the strength of the taste, I like it stronger.

3.  Simmer for about 30 minutes, and then add in fish maw. Do not over boil the fish maw. 25 minutes tops (Singapore’s Kitchen Goddess – Teoh Seok Hean told me so  through sms when I was boiling the soup)

4.  Season to taste again if necessary.

5.  Lastly add in the tofu and do not stir as the tofu will break up. Serve hot.

Today’s Soup – Everything in the Fridge Soup

Today I felt like soup, having another of my moments so soup it was. And this time I wanted it done in the slow cooker which I bought last year I think, and only used it once. In fact for a while I could not find the cooker at all, as my wonderful maid Eda left the box somewhere else. So today I found it. I really did not know what I wanted so I checked the fridge and found a lots of odds and ends, thanks to Yustina’s method of storing. So here is what I found.

Barley Pearls 1/2 cup or a little more – to be soaked

Ginger 3 slices

Garlic 4 cloves

Onion 1 to be quartered

Carrot 1 small – to be sliced

Dried Chinese Mushrooms 6 or 7 to be soaked and stem removed

Celery 1 stick – sliced Chinese Cabbage a few leaves Water 2 or 3 cups Peanuts 2 tbsp

Salt and pepper to taste

Method:

1. Pour all the stuff above except the Chinese Cabbage into the crock pot.

2. Add water. I even added in some of the water I soaked the mushrooms in.

3. Boil on high.

4. I am still boiling it now it is 10 hours and still the peanuts are a little hard.

(after 6 hours of boiling)

5. So lets see how it will be 12 or 14 hours time.

6. Flavor to taste.

I am giving part of the soup away to a friend who has the cough for a few weeks now, hopefully it will help him.

Soup Day 16 – Today I need light soup

Yesterday was a rich kind of soup, then I ate a bit of nonsense… ok maybe too much nonsense, so today I feel like eating something light and easy and no fuss but must be tasty since the last few days I have been having tasty soups.

I was looking for the Tau Foo Fa man last night, the one who cheated me off RM1 the other day. I will tell him off just you see, but I needed Tau Foo Fa but he was not there.  I am sure he will be there later.

Today I want to make a soup using Tau Foo Fa because it is a lot smoother then then soft tofu, and it will be with a green vegetable which I have not picked, and I was thinking of adding some Nam Yee (Fremented Bean Curd Paste) just for some kick.  Nam Yee is nice, it stinks and can make you sick as is most Asian foods that we all like but its versatility in Asian cooking is yet to be untapped.  You can make wonderful fried chicken, even in prawn dishes, a light coating mixed with this and that and fried like fritters is simply wonderful.  It can be added to vegetables as well, so dull insipid veggies is given a new life.  It can be used to make interesting dips as well.  Well enough said, here is today’s recipe.

Green Veggies with Silken Bean Curd

Green Vegetable Preferably Leafy                     1 bunch

Tau Foo Fa                                                      1 bowl

Nam Yee                                                         1 tiny bit according to your taste

Garlic                                                               1 clove – to be minced

Pepper to taste

A little Water

Method:

  1. Boil Water and Garlic, add in Vegetables.
  2. Once Veggies are soft, add in Nam Yee and gradually add in Tau Foo Fa without adding the water.
  3. Do not stir too much or the Tau Foo Fa will break up. Season and leave to simmer gently for about 2 minutes.
  4. Eat immediately.



Soup Day 15 – Lumpy Spicy Pumpkin Soup

After yesterdays Spicy Vegetable Soup, to day I feel like something a little bit similar so  I’ll go with pumpkin, Just a piece of pumpkin not a big one.  Pumpkin is a versatile vegetable both in the east and in the west.

Mashed pumpkin made exactly like mash potatoes is really nice and rich and has a nice sweetness.  Pumpkin made into a pie is just as good; in fact I have a few orders already lined up to Thanksgiving this year.  Then Pumpkin cooked as a thick curry and without coconut milk as it thickens itself is really so so nice. That is the base of my soup today actually.

Pumpkin is also used as a dessert in Thailand.  So its versatility is boundless.  You could make a cream of pumpkin soup with this recipe by just adding some cream to it later, but today I am going to have lumpy pumpkin soup because I really cannot be bothered taking out the food processor and all as I have a few cakes to make today and lots of preparations to organize for orders on Friday and Saturday as I have two classes on Saturday so I have to make sure the girls can organize the staff.

I am talking so much about the good of pumpkin and just a few years ago I would not even touch it because I hated it, it was punishment food to me…. I suppose when you’re younger your appreciation to food is different and anything that looks orange and in pieces is yucky.  But not anymore…. I can just eat pumpkin curry on its own, as long as it’s not too spicy.

Spicy Pumpkin Soup

Pumpkin                                   ¼ piece depending on size

Green Peas                               ¼ cup

Onion                                       1 to be blended

Garlic                                       2 – to be blended

Curry Powder                          ½ tsp or a little more

Salt and Pepper to taste

Water                                       1 cup or so

Method:

  1. Boil onions, garlic and pumpkin together till pumpkin is soft.  You may need more water, but don’t add too much.
  2. Add in curry powder and seasoning. Simmer on low flame till pumpkin is soft and pulpy.
  3. Lastly add in Green Peas.  Serve hot.

Easy isn’t it. And it will be tasty for sure.

Photos will follow later today

Soup Day 14 – A Curried Soup

Today I felt like something different, maybe not a heavy soup or a light one but one that had to be just right.  I did not want something bland, or something that was too heavy and too tasty, but I wanted something that would give my taste buds a tiny bit of sensation.  So while digging through the fridge I found a Brinjal. Now a Brinjal could be curried and when cooked it would be quite mushy yet tasty as well.  So out came the Brinjal and a Tomato and I also found nice nicely diced onions, and I found a left over cabbage. So this was the beginning of my soup.

So here goes, Water  Sautéing Onions.  I will describe each photo.  First you boil a little water in a pot, not too much, not to little about ½ cup or so. Leave the water to boil and then toss in the onions.

Then toss the onions around either with a spoon or by jostling the pot around to move the onions.  Let it cook on steady heat.  By now the water would have lessened.

Have a cup of water ready. Toss the onions around, and watch them get brown.  Don’t let it burn, they can brown really fast so keep moving it around so it will not burn,

When it is brown enough and by now it should be totally dry, add in the cup of water. The color will be an instant brown.  So there you go, next time you want to sauté something try this method.

So now we can begin with our soup

Curried Vegetable Soup

Round Brinjal                                       1 – to be cut into large cubes

Tomato                                                1 medium – to be roughly chopped

Cabbage Leaves                                   2 or 3 – randomly torn

Curry Powder                                      ½ tsp or a little more if you wish

Chicken Powder                                   ½ tsp

Salt                                                      to taste

Method:

  1. Once you have sautéed the onions as explained below, add in the brinjals and tomatoes.  Let it simmer till the Brinjal is soft and almost not visible.
  2. Season and add in the curry and chicken powder.  Add in the Cabbage Leaves.
  3. Once Cabbage leaves are soft,  remove from heat and serve. 

I found this soup to be really nice and tasty and my brother who has been turning his nose up to my soups of late actually ate most of it.  So I only had half a bowl of soup today and nothing much else.  Shocking right?

Soup Day 13 – Still Souping Away

Today’s soup is a little overdue. I was busy yesterday and I am sure you can notice from the blog what I was up to, so today I will be uploading two soups I made today.  Its hard to believe this is Day 13, and I am still plodding along.

Today’s soup is well, as usual rather simple. Its just broccoli and Kei Chee soup.  Kei Chee gives out such a nice flavor to anything you add it to and a very rich color as you will notice in the photo.

I am only using three ingredients for this gloriously light soup, and as quickly as it simmers, you will notice the richness in its color.

Broccoli and Kei Chee Soup

Broccoli                                   1 small cut into florets

Kei Chee                                  3 tbsp

Garlic                                       1 clove – to be sliced

Water                                       1 cup

Salt

Method:

  1. Boil water with Kei Chee and Garlic. Leave to simmer for about 20 minutes so a nice rich color of strong tea will appear.
  2. Add in Broccoli, leave this a little longer as in soups broccoli should be a little bit softer.
  3. Add salt, serve hot.