Tag Archives: Cooking Classes in PJ and KL

October 2016 Cooking and Baking Classes

 

Japanese Bread

Sunday October 2nd 2 to 5 pm

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

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

Price Per Person: $110 (Class will commence once there are 6 students)

Fruit Cakes for Diwali

Monday October 3rd 2.30 to 5 pm

 

Learn to bake these other old fashion fruit cakes.  You will learn to bake;

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Chunky Fruit Cake

  1. Sri Lankan Fruit Cake
  2. Rich Chunky Fruit Cake

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

Chequered Cake

Sunday October 9th   10.30 to 1.30

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I made this Chequered cake for a private class a few months ago.  It is fun and easy and somehow it makes everyone excited when you cut it.  So we will bake and decorate;

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

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

Pineapple Tart Class

Saturday October 15th 10 to 1 pm

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A favorite of every festive 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

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

Price Per Person: $110 (Class will commence once there are 6 students)

 

Murukus and Sweet Spicy Cornflake Class

Saturday October 15th 2.30 to 4.30 pm

A lot of people have been grumbling about the prices of Murukku. So I think we should learn it.

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  1. Butter Murukku
  2. Potato Murukku
  3. Cornflake Mix

This is a fully hands on session.  Please bring 3 containers.

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

 

Puff Pastry Class

October 16th 2.30 to 5.30 pm

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

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  1. Puff Pastry
  2. Sausage Rolls – The real thing
  3. Spinach and Cheese Puffs
  4. Spicy Tuna Puffs

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Price Per Person: $120 (class will commence once there are six students)  Class will commence once there are 5 students. Maximum 6 students per class.

 

Curry Curry for Diwali!

Saturday 22nd 2.30 to 5 pm

  1. Kerala Fish Curry
  2. South Indian Prawn Curry
  3. Mutton Devil Curry

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

Class has to be booked and fully paid up by the 17th as I need to order the fish and prawns.

Please like my Facebook page – Cooking with Nicholas

 

Classes will be held at 70 Road 14/24 Petaling Jaya.  Please call 016 6827465 or email cookingwithnicholas@gmail.com to book and to make any enquiries. 

Please follow my blog www.nicholaspillai.wordpress.com

 

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January 2016 Cooking and Baking Classes

Saturday January 16th 10 to 1pm

School Recess Food

Nutrition is always an issue for school going kids.  Learn to make some easy fridgeable foods for school recess that withstands the heat and still looks good. This is even good for breakfast and also during breaks.

  1. Granola Bars
  2. Chicken and Cheese Muffins
  3. Mini Bread Fritatas

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

 

Saturday January 16th 2.30 to 5.30

Bak Kwa Class

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Learn to make Chicken Bak Kwa for Chinese New Year.

Parts of the class will be held outdoors so please wear something comfortable in case it gets hot.

Please bring a container to take your Bak Kwa home.

Price Per Person: $80. (Class will commence once there are six students)

 

Sunday January 17th 10 to 1 pm

Sweet and Fruity Bread Class and other old tea treats.

I like Fruity Breads, but not so much the sweet part, but at times it is nice.  You will learn to make to make a European Sweet and Fruity Bread, an two old fashioned tea favorites all using dried fruits.

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  1. Kugelhopf – only because I want to show off my new mould
  2. Florentines – the days when sugar was loved
  3. Eccles Cakes – Fruitiness Encased in Puff Pastry.

Price Per Person: $110 (Class will commence once there are 5 students)

 

Sunday January 17th 2.30 to 5.30

Sweet Little Teatime Treats

Sometime I just like nice pretty little things for Tea.  Learn to make;

Japanese Crepe

  1. Japanese Crepes
  2. Cream Puffs
  3. Butter Tarts

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

 

Saturday January 23rd 11 to 1 pm  

Heart Stopping Roti Jala Desserts

Roti Jala or Net Pancake is not only good with curries but also as a dessert.  Today you will learn two desserts using Roti Jala.

  1. Roti Jala Recipe
  2. Roti Jala with Durian – Serawa Durian
  3. Roti Jala with Sticky Rice and Mango

Price Per Person: $110 (Class will commence once there are 6 students)

 

Please like my Facebook page, Cooking with Nicholas

 

Classes will be held at 70 Road 14/24 Petaling Jaya.  Please call 016 6827465 or email cookingwithnicholas@gmail.com to book and to make any enquiries. 

Please follow my blog www.nicholaspillai.wordpress.com

                                                                

Fees are to be paid once you make a booking, if a class is canceled you will be refunded.  If fees are not paid, your name will be not be placed on the list.

 

 

 

 

Dutch Pancakes

It was a chance whatsapping with Fong Mei Leng about our Jelly Pursuits, and then she suddenly says she’s off to make her Dutch Pancakes.  Now I have vaguely heard of this but never ever made it in my life.  I don’t think I have eaten it as well.

So while whatsapping I googled it and came across a few recipes but the one that fitted my Samsung Screen properly was Martha Stewart’s Dutch Pancake Recipe.

You cannot imagine how quickly you can make this pancake. The longest part of this recipe it preheating the oven.

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So here goes….

Butter                                                2 tbsp + 1 tbsp – I used salted as always

Plain Flour                                      1/2 cup – loosely the way I do it, unlike Martha’s                                                                       who said to compact it.

Milk                                                   3/4 cup

Eggs                                                   3 large

Vanilla Essence                              1 tsp

Salt                                                      1/2 tsp

Sugar                                                  1 tbsp although Martha’s said 1/4 cup. I didn’t have                                                                castor sugar so I used normal sugar

Lemon Slice

Method:

  1. Preheat your oven to 180 or 200 C
  2. IMG-20151116-WA0014Place your Ovenproof Skillet or whatever you call this.  I bought this in India for something Indian and ended up making Dutch Pancakes
  3. Place all the ingredients except the Lemon Slice into the blender and whizz it for about a minute.
  4. In the meantime take the tray and skillet out of the oven and brush with butter.  Place it back in the oven again.
  5. Then in about two minutes, pour the batter into the mould.  Just till it slightly to the top.
  6. Pour out the rest onto the hot skillet.
  7. Bake for about 15 minutes and check.
  8. The ones in the mould should be lose enough.  one or two might erupt because of the heat and steaming process.
  9. Remove from oven. If the skillet is at the bottom shelf, place it on top now.
  10. Remove the Dutch Pancake Balls, and eat it like that or dust a little icing sugar on it and squeeze a little lemon juice.  Since I did not use much sugar, I had it with a bit of butter and I dusted some icing sugar so it would look a tad bit more photogenic.IMG-20151116-WA0017
  11. The Skillet one, once out of the oven made me realise we can do many things with it to make a complete meal.  By adding topping and for me CHEESE… it would be totally different.  This can be a wonderful breakfast carb as well.  IMG-20151116-WA0019

Fong Mei Leng’s Dutch Pancake were much more prettier then mine…  Looks more Spunky Dory don’t you think?

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She used a spunky dory machine as well and hers looked like this.IMG-20151116-WA0022

Gorgeous I might say!

Thank you Fong Mei Leng for mentioning Dutch Pancakes today.  I might have it tomorrow as well.

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

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

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

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

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

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

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

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

Recipe:

300 gm                        Lotus Seed – Skinless

120 to 150 ml              Peanut Oil

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

1 tbsp                          Maltose

Salt a pinch (Optional)

Water

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

So here goes my method in Photos.

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

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

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

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

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

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

So here is the food processed Lotus Seeds.

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

Now we start to cook the paste.

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

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

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

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

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

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

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

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

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

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

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

Biskut Arab or Ghee Cookies

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

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

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

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

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

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

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

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

Method:

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

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

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

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

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

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

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

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

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

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

Selamat Hari Raya everyone.

September 2014 Cooking and Baking Classes

Nasi Ulam Class
Monday September 1st 10 to 1 pm

Learn to prepare Nasi Ulam and some of its accompaniments. You will learn to make;

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1. Nasi Ulam
2. Ayam Goreng Berempah (Spicy Fried Chicken)
3. Brinjal Paceri
4. Fresh Sambal Belacan

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

Jelly Mooncake Class
Monday September 1st 2.30 to 5.30

Jelly Mooncakes are not too bad. After turning my nose up to it all these years, thinking it was quite blasphemous, I have changed. You will learn;

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1. Coconut Layered Agar Agar Mooncake
2. Yam and Double Egg yolk Agar Agar Mooncake

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

Nasi Lemak Kukus
Saturday September 6th 10 to 1 pm

Learn to make real Nasi Lemak Kukus along with all its accompaniments. You will learn:
1. Nasi Lemak (Coconut Rice) – steamed not boiled
2. Chicken Rendang
3. Sambal
4. Crispy Fried Fish

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

Pineapple Tarts
Sunday September 7th 2.30 to 5.30

What is life without pineapple tarts. 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 cookies

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

Indian Sweets 1
Saturday September 13th 10 to 1 pm

I learnt quite a few basic Indian Sweets when I was in Bangalore. These are the first three you will learn;

1. Mysore Pak
2. Jelebi – New Thinner Style
3. Rava Ladoo
Price Per Person: $90 (Class will commence once there are 6 students)

Chicken Curry Bread and a Margarita Pizza
Saturday September 13th 2.30 to 5.30

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I had Chicken Curry Bread (not chicken curried bread) one night when my brother brought it from Port Dickson. And at $40 a pop, I think you deserve to learn it and that too after you wait an hour in line.
That’s why you’re learning it today. You will also learn to make my favorite kind of Pizza, so it is a class of east and west!
1. Chicken Curry
2. Bread Dough
3. Pizza Dough
4. Margarita Topping

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

No Coconut Curry Class
Sunday September 14th 2.30 to 5.30

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

Price Per Person: $100 (Class will commence once there are six students)
Please bring three containers to take your curries home.

Beriani for Diwali Class
Tuesday September 16th 10 to 1 pm
Learn to make two types of Beriani. You will learn to make;

1. Hyderabadi Mutton Beriani Dum
2. Chicken Malabari Beriani

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

Eggless Cakes
Tuesday September 16th 2.30 to 5.30

I used to think Eggless cakes were a pain in the neck, so now I have created some easy ones that will always come out without much fear. You will learn to make;

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

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

Children’s Holiday Class
Pizza and Calzone Class
Thursday September 18th 2.30 to 4.30

Class for children aged 8 to 14. Your kids will learn to make Pizza and Calzone along with two toppings.
They will learn:

1. Pizza Dough
2. Calzone
3. Creamy Chicken and Mushroom
4. Uncooked Tomato Topping

Price Per Child: $90 Class will commence once there are 6 students.

Old Fashioned Butter Cake and Butter Icing Class
Saturday September 20th 10 to1 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.

This is a hands on class.

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

Malay Curries
Saturday September 20th 2.30 to 5.30

My favorite Malay curries, something I have not tackled as a class but often serve it to my customers.
1. Ayam Masak Merah
2. Ayam Kerutuk
3. Mutton Rendang

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

Butterless Cakes – Kasutera Cake Day
Sunday September 21st 2.30 to 5.30

As much as I love buttery cakes, this very old cake from Japan seems to be the rage in a few hotels and top notch bakeries around town. Let’s make the;

1. Nagasaki Castella Cake – a cake from the Portuguese that entered into Japan hundreds of years ago
2. Matcha Kasutera Cake
Both have no butter or oil.

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

Please like my Facebook page, Cooking with Nicholas

Classes will be held at 70 Road 14/24 Petaling Jaya. Please call 016 6827465 or email cookingwithnicholas@gmail.com to book and to make any enquiries.
Please check my blog http://www.nicholaspillai.wordpress.com

Fees are to be paid once you make a booking, if a class is canceled you will be refunded. If fees are not paid, your name will be not be placed on the list.

November Cooking Classes

 

A Nutty Cookie Class

Saturday November 9th 10 to 1 pm     

Learn to make 3 types of Nutty Cookies

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You will learn to make;

  1. Almond Biscotti
  2. Walnut Cookies
  3. Hazelnut Swirls

Price Per Person: $95 (Class will commence once there are 8 students)

Mille Crepe

Saturday November 9th 2.30 to 5.30

MyMille1

The art of Mille Crepe – Learn to make Mille Crepe from scratch. You will learn to make the crepes, the mille feuille (Cream) and assemble the crepe and take your share home.

Price Per Person: $95

Class will commence once there are 6 students.  This is a hands on session so please dress comfortably and bring a container.

Muffins Galore

Sunday November 10th 10 am to 1

Easy Peasy Muffins

Learn to make my favorite Banana Crumb Muffins, you will also learn;

  1. Banana Crumb Muffin
  2. Cranberry and Orange Muffins
  3. Carrot Nut Muffin
  4. Zucchini and Onion Muffins

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

Beef Steak and its Accompaniments

Sunday November 10th 2.30 to 5.30

steak

Learn to prepare a western meal. You will learn,

  1. Chicken Liver Pate
  2. Bruschetta with Vegetable and Cheese Topping
  3. Beef Fillet with gravy
  4. Roasted Vegetable Salad
  5. Spicy Potatoes

Price Per Person: $95 (Class will commence once there are 8 students)

Cakes – My Favorite Carrot Cake

Saturday November 16th 10 to 1 pm

Learn to make one of  my favorite cakes

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Carrot and Cranberry Cake with Italian Butter Cream and  Coconut Topping

You will learn:

  1. Nutty Carrot and Cranberry cake
  2. Italian Butter Cream
  3. Coconut Topping

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

Lamb Chop Class

Sunday November 17th 10 to 1 pm

lamb chop

Learn to prepare a western meal. You will learn

  1. Chicken Liver Pate
  2. Minestrone Soup
  3. Lamb Chops
  4. Pan Fried Egg Plants
  5. Pan Seared Cherry Tomatoes
  6. Mashed Potatoes

Price Per Person: $95 (Class will commence once there are 8 students)

Baking with Green Tea

Sunday November 17th 2.30 to 5.30

Learn to make Tea Time Favorites. You will learn;

  1. Green Tea Sponge roll with Green Tea Filling
  2. Green Tea Chiffon Cake with a Green Tea Butter Cream
  3. Green Tea Sable Cookies

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

Children’s Pizza and  Mac and Cheese Class

Wednesday November 20th 10 to 1 

Kids will learn to make Pizza and Mac and Cheese.

  1. Learn to make Pizza Dough
  2. Topping
  3. Macaroni and Cheese..

These are ideal snacks for school next year.

Price Per Child: $85 (Class will commence once there are 6 children)

Christmas Cake Class 1

Saturday November 23rd 10 to 1pm

Wednesday November 27th 2.30 to 5.30

 

It’s my favorite time of year when we make our Christmas Cake. You will learn to make two types of fruit cakes.

  1. Rich Rich Fruit Cake
  2. Semolina Fruit Cake

This is a semi hands on class where students will participate in making and baking the cake together.

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

A Rustic Christmas Roasting Class – Cooking with Lamb

Sunday November 24th 10 to 1 pm

This year’s recipes are all new, so why not come and try it all.

  1. Leg of Lamb Stuffed with Savory Rice
  2. Two Cheese Potato Pancakes– A Dish with many uses.
  3. Whole Baked Carrots
  4. Christmas Pudding
  5. Brandy Butter Custard

Price Per Person: $125 (Class will commence once there are 6 students)

 

Christmas Cake Class 2

Sunday November 24th 2.30 to 5.30

Learn to make English Classics that are oldies but goodies and seldom heard off around here.

Dundee Cake - Courtesy of World Receipes.blogspot.com

Dundee Cake – Courtesy of World Receipes.blogspot.com

  1. Dundee Cake
  2. Classic English Christmas Cake

Price Per Person: $95  (Class will commence once there are six students.

Classes will be held at 70 Road 14/24 Petaling Jaya.  Please call 016 6827465 or email cookingwithnicholas@gmail.com to book and to make any enquiries.  Please check my blog www.nicholaspillai.wordpress.com

 

Fees are to be paid once you make a booking, if a class is canceled you will be refunded.  If fees are not paid, your name will be not be placed on the list.