Tag Archives: Cooking Classes

Cooking and Baking Classes for June 2016

Rolled Pineapple Tarts

Sunday June 5th  2 pm to 5 pm

I’m doing two types of Rolled Tarts now  only because I have a nice recipe. You will learn two types of Rolled Tarts.  Please look at the photos.

You will learn;

  1. Two types of Pastries
  2. Two types of Rolled Tarts
  3. Pineapple Jam

This is a fully hands on class.  Please expect to do some work.

Price Per Person: $95 (Class will commence once there are 5 students)

 

Sunday June 12th 2 pm to 5 pm

Zaku Zaku Croquant Puff with Salted Egg Crème

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I was asked to do this class for a student who had tasted this in Japan.  I made it and he loved it and all but I didn’t think much of it. So I decided to take it to different heights.

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So here it is.  Come learn to prepare Zaku Zaku Croquant Puff and the Salted Egg Crème.

 

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

 

Puff Pastry

Saturday June 18th  2 to 5 pm

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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Sausage Rolls

  1. Puff Pastry
  2. Sausage Rolls – the real ones
  3. Tuna Foldovers
  4. Old Fashioned Sardine Rolls

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

 

Nasi Dagang Class

Wednesday June 22nd 2.30 to 5.30

Learn to make Nasi Dagang and its accompaniments.

You will learn to prepare;

  1. Nasi Dagang
  2. Ayam Percik
  3. Sayur Loteh – A wonderful spicy sweet salad
  4. Gulai Ikan Tongkol

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

Please email cookingwithnicholas@gmail.com to book a place or whatsapp 0166827465.  Classes are held in 70 Road 14/24 Petaling Jaya.

 

 

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Extra Extra Holiday Class

Hello everyone. I will be holding two classes on the 25th January 2016 as it is a public holiday.  I will be holding the Bak Kwa Class and the Fruity Sweet Class

January 25th 10 to 1 pm – Bak Kwa Class

Learn to prepare Chicken Bak Kwa from scratch.  Please be prepared to work outside as this involves BBQing.

chicken bak kwa and Bak hu

Homemade Bak Kwa and Bak Hu ( Chicken Floss)

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

Please CONFIRM by Saturday January 23rd as I need to order the ingredients. 

January 25th 2.30 to 5.30 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.

I have not had good Florentines for ages, hence this class. Got my hands on this old old recipe.

florentines2

  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.

kugelhopf

Please note, the above is a borrowed photo. But I got the same mould.

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

Please call 0166827465 or

email me at cookingwithnicholas@gmail.com

 

 

December 2015 Cooking and Baking Classes

This month will be a very heavy month with work for my big my KK Restaurant project.  Next week I have my young chefs coming in for training.  A Motley Crew of Cooks who I handpicked from many candidates.   So this month after nearly 9 years of Christmas classes, I can only hold two or three sessions.

The first will be my Fruit Cake Class which I will hold twice and a Roast Turkey Class just a week or so before Christmas.

 

Sunday December 6th  and  Wednesday 16th  10 to 1 pm

Fruit Cakes and Fruit Cakes 1

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Learn to bake these old fashion cakes from scratch.  You will learn to bake;

  1. Dundee Cake
  2. Old English Rich Fruit Cake

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

 

Sunday December 6th  and Wednesday 16th 2.30 to 5.30 pm

Fruit Cakes and Fruit Cakes 2

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

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

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

Saturday  December 19th 10 to 1.30 pm

Christmas Turkey Class

Learn to Roast a perfectly Moist Turkey and learn to prepare a nice little Christmas Lunch or Dinner complete with Christmas Pudding/ You will learn to prepare;

turkey roast

  1. Roast Turkey
  2. Turkey Stuffing
  3. Green Bean Casserole
  4. Maple Glazed Sweet Potatoes
  5. Christmas Pudding
  6. Brandy Butter Sauce

christmas pudding

Price Per Person: $145 (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

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.

Baking and Cooking Classes for May 2015

It has been a blissful holiday.  What was meant to be eight days ended up being 14 days of bliss with a wonderful trip to Darwin thrown in. And I regret now for not  travelling to Darwin sooner, the only other state I have not visited besides Tasmania.  Darwin is just wonderful.  The markets, the people, the food, the peacefulness, the wonderful sunsets, the beaches and not forgetting the shocking AUD12 four pieces of Putumayam with chicken, brown sugar and veg!

So hence, class starts late this month.

Saturday May 16th 2.30 to 5.30

Indian Vegetarian Class

Learn to prepare an Indian Vegetarian Meal which is as wholesome and easy.  You will learn to prepare;

  1. Green Beriani
  2. Chick Pea Masala
  3. Vegetable Bharatha

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

 

Sunday May 17th 2.30 to 5.30

Eggplant Wonders – Cooking with Brinjals

Brinjals or Eggplants are one of the more versatile vegetables around and it is widely used in almost every food culture.  You will learn;

  1. Eggplant Sambal
  2. Eggplant Dip
  3. Eggplant Fritters

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

Saturday May 23rd 2.30 to 5.30

Raw Vegan Desserts

I had some nice raw vegan desserts in Bali and Darwin certainly set the standards to the variety of these kinds of desserts.  You will learn to make;

  1. Nutty Chocolate Brownie
  2. Raw Vegan Chocolate Cheesecake

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

Sunday May 24th 2.30 to 5.30

Nasi Lemak Kukus Class

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An all time favorite.  You will learn to prepare;

  1. Nasi Lemak Kukus
  2. Spicy Fried Chicken
  3. Sambal
  4. Sotong Sambal

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

Saturday May 30th 10 to 1 pm

Friands – Little teacakes with a bit more class

I had Friands in Australia a few times many years ago.  I had it this time and it was so much  better that I went for  class. Friands are like little cupcake size cakes, suitable for little teaparties and even for kids to take to school.. and adults as well to take to work for a snack.  You will learn;

Friands lemon

  1. Coffee and Walnut Friands
  2. Lemon and Cranberry Friands
  3. Glace Icing

Price Per Person: $85

Sunday May 31st 10 to 1 pm

Pineapple Tarts for Raya

Learn to make traditional pineapple tarts.

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  1. Old Fashioned Opened Tarts
  2. Rolled Tarts
  3. Pineapple Jam

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

Please check my blog www.nicholaspillai@wordpress.com for updates.  Please call or whatsapp 0166827465 if you need any further clarification.

 All classes will be held at 70 Road 14/24 Petaling Jaya. 

Padang Jaya Nasi Padang – Jln Dhyana Pura, Seminyak, Bali – Corner shop

I have been visiting this restaurant every time I have come to Bali.  I am never one to venture into places that sell foods like this in Malaysia, I don’t know why but I will always find a reason no to enter the shop, but I was introduced to this place by a Balinese person and he told me it was the best around and he was sooo right.

I have been to a few Nasi Padang shops which I might add is opened 24 hours a day except during Nyepi, a celebration in March where everything is closed even the airports.

So here I am, the moment I land in Bali, I run to my leather shop because I threatened Widodo that if he closed shop I would be very angry and so I rush to the leather shop which is a bout 18 shops away from Padang Jaya Nasi Padang, order what I need, argue with him because he was being smart, and the fact that I forgot my phone was another issue because I could not download my photos so here I was lugging my lappy all around to show him what I needed.

So leather goods ordered, I march with proudness to my favorite Nasi Padang shop and enter in, also note this is not a posh shop, the reason you won’t see photos is because it looks worst then some of our little stalls around here which I for one would never enter.  But I am on holiday…. so there you go!

I enter in and some of the foods were piping hot… ohh what yumminess, and then guess what???? I left my camera in the hotel on the bed! Just like I left my mobile phone in Malaysia on the Bed!

Well I was not going to worry about it now, I ordered my food, now once again this is a person who will not even eat Mixed Rice in Malaysia,  I even ordered fish, why because it did not look like fish, was boneless, resembled nice pieces of steak and was skinless.  It was local Tuna so I was told.  I ate all my food, rice included and vowed I’d be back in the next few days.  I was satisfied, I left the shop with a smile in my heart.

Now be warned, you may be put off by some off the foods, it may not look like a very sanitized place but it was comfort food.  No amount of flies was going to deter me although having said that, this time around there was not one fly around.  So there you go…

Next visit was with Brian, fussy pot, but he succumb to temptations.  Danny should have been around because then we would have ordered everthing.

Corn Fritters - I was so so with this one, I think it was tasteless and didn't taste corny enough.

So here are the photos taken on the last day I was in Bali.

This is how Nasi Padang is presented all over Bali

Just look at the fish fillets, now that is exactly how I like my fish.  It does not even look like fish nor tastes like it because it is cooked and served with a curry gravy.  By Australia’s Masterchef standard, it would be considered overcooked but to me it was perfectly done to suit my palate.  The fried chicken was nice too although Eda does a more fantastic job.  This was probably because it was not piping hot. I have a variety of piping hot fried chicken when Eda cooks.

At the bottom, we have Fried Cow Lungs (How ever do you translate it into English without it sounding strange).  I didn’t have it this time as I had too many fried things on my plate, but I know it is nice,I had it a few years ago.

Now it must be stressed, I ate here the first time four years ago and once after that, and till today the food still tastes the same.

Daging Dengdeng - fried till dry beef steaks, another type of fried chicken and hidden in the corner Tempe

Now I would not say everything is nice , but to each his own, I do not like certain things and one thing is floating oil.  Now that is a no no to me and I would never ever touch anything that has oil floating in it be it the most virginal of olive oils, so I did stay away from some things.

one of the no no's till I tasted it.

Now I have to admit, this was a turn off and when he wanted to put it in my plate, I told him no, but he did it without touching the oil, and I must say, it was nice, in fact it was so nice and me not liking spicy chilly food, I thought I would like it with rice, and a fried egg.  It complemented the whole meal even though I thought I would keel over and die with the oil.  Didn’t happen!

Another no no and this time I didn't ask for it.

Now this Idid not touch, the oil was off putting and when I tried to ask him what it was he mumbled something. Now one has to know the people in Padang Jaya Nasi Padang don’t talk, they don’t smile, they don’t say anything not even between staff.  They ask you if you want a drink, rice and you show them what you want, you may ask them what is what and that’s it.  So don’t expect convivial chatter.  Service here is a big ZERO… food however is a good 8 and a bit out of 10.  I never found out what this dish was, but I am sure I will.

These are the gravies they may pour over the fish or the fried chicken, The one with Tempe is nice. Goes fantastically well with the fish.

Sambal Jering - not to be eaten if you are going clubbing to pick up... Dhyana Pura Road is the clubbing district of Bali

I cannot for the life of me remember what this was called but it consisted of offal and muscle and I am sure I will keep guessing tonight while I am sleeping, rather nice too..but then I love offal.

Daun Singkong is about the only green you will find in the shop, it is actually tapioca leaves. Nice eaten with sambal, bitter on it's own.

Omelets, I don't make nice omelets, these were fluffy even though it was cold, and it had a nice hint of something spicy in it...

A close up of my fish dish, I am salivating looking at this, now whoever knows me would be surprised because fish never tempts me unless it is sashimi. This one was orgasmic!

So there you go, my trip to my favorite food place in Bali.  Try it, because I surely will when I go back there again.

Today I made Murukku

I love Murukku…

All my life I’ve always wanted to try to make Murruku and I think I have tried once or twice and it was always a big failure because I never had a clue how to do it. Eda my helper did make it once or twice but she had her own version which was nice but not really Murukku.

Murruku if anyone out there does not know seeing that I do get the odd person from overseas is an Indian savory crispy mildly spicy crisp. This is my own definition  and I am sure there are better ones out there.  So today is history.

I made Murruku or at least I tried to do it and I must say I was not good at all, because my neighbor was just being nice to me because I was insistent and they were quite excited that I came over to try.

It was bloody hard!!!! Trying to squeeze the dough out of the mould was so difficult, my shoulders looked like it was drilling a road.  Sarojini on the other hand did it like it was nothing at all.

I watched her from my kitchen window and was caught by her mother and sisters and so I sheepishly asked is I could help out.  And so off I went.  She just did it like she was  Murukku Machine.

Step 1

Hold the Murukku Mould or Achi it is called and press firlmly. Start with a constant flow.

 

Step 2

Move the Achi or the Murukku Mould round and ensure there is no overlapping pull away the excess.

Step 3

A Perfect Pressed Murukku ready for frying.

So I did about 20 murukkus, ate about 40 and in the end just stood there watching and talking about neighbors.

Murukkus turning golden in the frying pan... a true sight to behold.

I did learn a few things so I will try to make it myself. What I wanted to learn more was to pipe the murrukku and to remove from the paper or the tray to be fried.  It is a two person perhaps three person job though.  They made enough to fill six or seven big tins.

Truly Scrumptious!

Also if you notice, a 1 sen coin is thrown into the pan of hot oil. This I was told was to ensure the murukkus were not oily.  It is something their ancestors from India did because Sarojini’s mother is from India.

Myth or Fact - let's find out

This seemed to be the case with Sarojini’s murukku that day, it was practically oil less. So again this is something I will try. I did ask them if this worked for all things fried crispy…. Sadly it does not.

Anyhow it was dark by the time I ‘finished’, I got a plastic container full of murukku for my good deed.