Tag Archives: cookingwithnicholas@gmail.com

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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Mei Wei Little Kitchen – 619, Jalan 17/10, Seksyen 17, 46400 Petaling Jaya, Selangor, Malaysia

I’ve been going to Mei Wei Little Kitchen a few years now right from the time they first opened.  I remember when it first opened and it was quite a struggle as being located in a not so affluent or crowded area in Petaling Jaya, it might have had many things going against it.

But now after all these years, Mei Wei Little Kitchen has come a long way. This is a no pretense place serving very nice Homey Chinese food in a not so exciting ambiance I have to say, but the crowds just throng the place like it’s food is going out of fashion.  Mei Wei would be something you see in little outer suburbs if you lived overseas, only things is, Mei Wei serves wonderful food.

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So here we are celebrating Poh Leng’s birthday and it was last minute because the gang was traveling and timing always meant someone would be missing so this little impromptu last minute plan ended up in my favorite place.   It might have been a hint to the Birthday Girl so I got my way.

I was first to be at the restaurant and only about 5 tables were taken.  Please note, you better book your table if you want to go there at any given night and  especially the weekends.  As usual, Chik the owner, boss, waitress and everything was fluttering from table to table as she always does taking orders and advising what we should eat so that our order complements each other. She does such a good job that years later, she still does it because none of the staff can do it the way she does.  And I might safely say, not many service people in this country can do it the way she does..everything with that bit of a personal touch.

So one by one they traipsed in and by now EVERY table was filled up and there was a crowd outside.  Poh Leng and Chik were colleagues a few years ago before Mei Wei opened, and the transformation  of Chik from an office person to a Restaurateur is beyond what you can imagine.  Poh Leng and I placed the orders while Chen Ming and “Harry” came in and we asked them if they wanted to add anything and then Chia Chen comes in and looks astonished at the crowd. The crowd was getting louder and louder.

So our food arrived.

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First was the Seafood and Home Made Bean Curd Soup.  This is just a light soup with an assortment of seafood like prawns, sea bass and I believe some squid.  Soup was not so strong with the seafood, as I really do not like that, so it sat fine on my palate and for everyone else as well.  Vegetables were still crunchy and green as you can see.  NO touch ups were done to the photos.  Now the Home Made Tofu is the clincher that always makes me order this.  It has a nice bite and not so strong in the tofu flavor that puts off a lot of people.  In fact, if Mei Wei sold their Tofu, I would buy it.  It’s that good.

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The next dish was the Glutinous Rice Wine Kampung Chicken (Free Range Chicken). I’m a ginger person, I just love anything ginger be it foods and biscuits up to cocktails.  This soup had the right amount of heat as it went down your gullet, you know that burning yet tasty sensation with the rice wine giving that most wonderful flavor.   Chia Chen reckoned it was for Post Natal Mothers, but We all loved it.  I did find the chicken bony whenever someone poured the soup into my bowl but that is the thing about Free Range Chickens but the most important part of this soup was the soup itself and the wonderful flavor, not really the chicken at all.    The flavor of the Moo Er or Wood Fungus with all the flavors trapped in it takes it to another level.  The usual tasteless wood fungus was filled with the ginger and wine taste.  The spiciness of the ginger is just a wonderful feeling… quite orgasmic so to speak.

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The Dish of the night and almost every night that we have been there is the Vietnamese Seafood Curry.  I still wonder if there is such a thing from Vietnam but this dish is always the best.  I took my friend over there last year, a real fussy pot he is too and I was just hoping everything would go well or not I would never hear the end of it, and so would Chik, and you should have seen his face when he took the first mouthful… Eyes brows raised and all.

Now I am not a fan of curry more so seafood, but I always make it a point to have it when I am there.  Again this is seafood and Mei Wei has actually changed my view on seafood in a big way.  Now the curry will come with glass noodles on it and it is still simmering and you have to mix everything up.  This can be a one meal dish as it has proteins, vegetables and Carbs all in that clay pot.  I drink it like a noodle soup.  All the flavors are well blended and nothing in that clay pot is over powering the other.  I could have taken more photos but I was more preoccupied with the food in front of me to bother.  I did try to take a video while Chen Ming was mixing everything but somehow it didn’t work.  This is a must order.

20160820_191221The Stir Fried Macadamia with Mixed Vegetable was just to please Poh Leng because she was watching what she ate.  Everything was cooked well and there was enough nuts to go around.  I remember as a child how little nuts Chinese restaurants put into their dishes.  Not anymore though.  Everything on that plate had a distinct taste, vegetables were crunchy and the mushrooms seem to have soaked in the flavors well although it looks like it is uncooked and just thrown in at the last moment.  This could have been a vegetarians delight.

20160820_191309Golden Oatmeal Mantis Shrimp was next.  Don’t get ideas that the word Oatmeal in the name means it is healthy.  It is not!  But it is so Nice and one just indulges.  This is a other dish I always order.  It is a nice picky picky dish while talking.  The mantis prawns were fresh and crisp not because it was fried, but it was crisp with freshness.  The curry leaves added a nice hint of curry fragrance.  This is a dish you don’t get fed up with.  There are other styles I have had here before like the Marmite Mantis.  Hmm might have to ask her for that when I am there next.

20160820_190941Mei Wei Special Beancurd has always been my favorite.  It is like a seafood tofu of sorts but unlike the bought nonsense, this one has a good amount of seafood in it without taking away the homemade tofu taste.  This was another good appetiser picky picky dish.  The next time I am there, I might just order all Mei Wei’s Homemade Tofu dishes just for tasting purposes.

While Mei Wei has room for a lot of growth not in improving food and all but more so to become bigger in size and get more recognition but I feel the owner Chik just likes it the way it is.  The appeal of the place is obvious.  It is not the most comfortable place to be, but when it’s good food, who really cares.  We’re Malaysians!

I have this craving to go there again in the next few days.  I hope I can muster a few people to go with me.

Please call to book your table.  If not you are going to be lining up outside or worst still, you might be there sitting at your table and watching everyone else get their food.

Lunch time is good, and less crowded.

 

 

 

 

 

 

September 2016 Cooking and Baking Classes

Nutty Old Fashioned Carrot Cake

Saturday September 10th 10 to 1 pm

You will learn: Learn to make one of my favorite cakes

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Carrot and Cranberry Cake with Italian Butter Cream and  Coconut

  1. Nutty Carrot and Cranberry cake
  2. Italian Butter Cream
  3. Assemble the cake as in the photo

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

 

Portioned Cheesecakes

September 11th  Sunday 2.30 to 5.30

Portioned Cheesecakes are easier to handle then a whole cheesecake.  You will learn to prepare;

  1. Mini Cheesecake Brulee
  2. Pumpkin Cheesecake
  3. Mini Salty Sweet Caramel Apple Cheesecake

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

 

Kluang Moon Cake

September 12th Monday 10.30  to  2 pm

You will learn;

plain kluang mooncake

  1. Kluang Moon Cake Pastry
  2. Kluang Moon Cake Pandan Pastry
  3. Home Made Lotus Paste
  4. Different Filling Using Lotus

pandan Kluang Mooncake

Price Per Person: $125 (Class will commence once there are 5 students)

This is a fully hands on class

 

 Children’s Holiday Class

September 14th  Wednesday 10 to 12.30 pm

Let’s Make Chocolate Cup Cakes and Decorate them

It’s been a while since I had a class for non grown ups.  We will be baking and decorating

  1. Chocolate Cupcakes
  2. Chocolate Ganache
  3. Chocolate Cream
  4. Chocolate Icing

Price Per Non Grown Up: $95 (Class will commence once there are 5 Non Grown Ups)

Each person will get 8 cupcakes to take home

 

French Macarons

September 16th Friday 10 to 1 pm

Learn to make these little morsels that everyone seems to either hate or love.  You will learn the fundamentals of making;

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  1. French Macarons
  2. Cheesy Sambal Filling
  3. Salty Green Tea Filling

Price Per Person: $100 (Class will commence once there are 3 students)

 

Japanese Kasutera Cake

September 16th   Friday 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 Castella Cake

Both have no butter or oil.

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

 

Murukus and Sweet Spicy Cornflake Class

September 17th Saturday 2 to 4.30 pm

A lot of people have been grumbling about the prices of Murukku some paid RM80 a tin and some pain RM100 a tin. So I think you should learn it.

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

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

Price Per Person: $100

 

 Hawker Favorites

September 18th Sunday 2 to 5 pm

These are some of my favorite Hawker foods.

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  1. Lor Mai Fun
  2. Lor Bak – Chicken
  3. Woo Tau Koh (Yam Kuih)

Lor Mai Fun

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

 

Eggless Cakes

September 24th Saturday 11 to 1.30

 

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

 

 

Vegetarian Beriani Class

September 25th Sunday 2 to 4.30 pm

Let’s do two Beriani’s this Diwali.  You will learn;

 

  1. Green Beriani
  2. Mutton Beriani

Price Per Person: $90

Class will commence once there are 5 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 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.

 

Dolly Dim Sum – LG43, NU Sentral, Kuala Lumpur

I’ve passed Dolly Dim Sum many a time when I am in that area but it is always after I have eaten or am carrying many things or as usual I might be all by myself, so I never ever ventured in.  Now I always notice a crowd especially during lunch time and so I guess it must be good.

I love Dim Sum.  I love any kind or morsely food and so Dim Sum tops the list followed by sushi, then followed by other foods that come in small portions.

So today I had a chance to go because I had a friend in town.  When we reached there it was still closed, well they were just arranging the place and preparing the tables and all, so we waited.  Now I didn’t realise Dolly Dim Sum was halal for some reason till I saw an employee with a Tudung rush in.

So finally they allowed us in.  I always like entering a restaurant that is not too full so I can be seated where I like, ie a point where I can see everything.  Menu came, and the lighting was a little bit dim to read the blue lettering, either that or I might be needing glasses soon, so I had to switch on the phone torch to see better.  Choices were made and so we waited.

20160618_111837We ordered a pot of Pu Er tea as always.  Now for some reason, the Pu Er was not the best I’ve tasted.  It was calming for  a cool day but didn’t leave that lingering taste on the palate.  Still it was nice to talk over a cup of tea before the foods started appearing.

20160618_112034First to arrive was the Crystal Prawn Dumpling.  The skin was ‘Crytally’ enough, the prawn and scallion filling ratio somehow wasn’t right because you tasted more scallion than prawn.  And the prawn used somehow wasn’t as big as I am used to.  Still the flavor was good.  Of course I had two pieces of it, because friend being from Kota Kinabalu is quite anti vegetables, so he only ate one piece.

20160618_111942Then the Salad Prawn Dumpling.  This was nicely fried, but badly presented on the plate.  No garnish and it looked like it was just chucked on the plate.  I actually had to arrange them so I would take a photo.  As I was half expecting them to come back and cut it into two, alas that didn’t happen.  Taste wise it was good.  You actually tasted prawn. I didn’t care much for the sauce.  For me a good Dim Sum should taste nice without any sauce.

20160618_111949Now the Prawn Cheong Fen………. long pause needed to describe it.  I feel this was not prepared by someone who is a Dim Sum Chef so to speak because this was the standard you would eat in an ordinary unair conditioned Dim Sum place around.  The Cheong Fen skin was thick and and you could hardly taste any prawns and the soy sauce that went with it hardly permeated through the Cheong Fen so even if you ate it together there were two distinct flavors.  The Dried Prawn and Chilly Concoction too couldn’t cover the Cheong Fen taste.  This is always my favorite and luckily I didn’t order two varieties.

20160618_112005The Pan Fried Radish cake was nice.  It was not overly powering and oily albeit a little bit smaller then usual.  It was nice enough I must say.  And it didn’t have that starchy after taste like some that I have tasted previously.  I was half expecting Loh Pak Koh but they didn’t have it.  Some times I don’t understand why they just cannot make it when they already have the main ingredients and all they need is Bean Sprouts, Eggs and Chives and a bit of Garlic and Prawns.

20160618_112052The Har Gao was nice although I did feel the skin was a tad thicker then usual.  Prawn was evident so that’s a plus.  One tiny problem I had was I felt the prawn was not really tasty, like it lacked a bit of marinade or something.  Still it was fresh so that’s important.

20160618_112105The hit for the morning was the Szechuan Dumpling.  Now this one was the BOMB!  It literally exploded in flavor once it entered your mouth and once you bit into it, the flavors would give you a nice burst to the senses.  It might have been a little spicy but it was a tasty nice spicy. We could have ordered another plate if we didn’t order all the rest.   This one we both liked.

20160618_112419The Sweet and Sour Bean Curd Roll was tasty and not over powering in sauce, but I also tended to feel that the sauce lacked a bit of boom.  You know when you put something sweet and sour into your mouth, you need to get that sweet and sour flavor before you bite into the meat that it is coating. The flavor of the bean curd roll was nice but just lacked that bit of oomph.

20160618_112424Siu Mai is the basic staple of any Dim Sum.  I found Dolly’s to be nice in flavor but very clumsily served with the fish roe all over as seen in the photo.  It also lacked a bit of shine or glisten, perhaps this was because of the lack of oil, as there is less oil in chicken meat then there would be in pork.  Flavorwise it was good.

20160618_112602Now the Golden Fish Cracker was something I totally unexpected.  Dolly’s doesn’t have photos in their menu so this was a total surprise. It wasn’t bad in flavor of anything, it was just not what I expected.  It was well received by the two of us I must say, but I have this thing about salted egg yolks and of late I find salted egg yolks are not as salty as before.  And this was the case. Now had it been more salty then this would have enhanced the flavor even more.   Still it was nice.  But do note, this has to be eaten while it is still hot.  Once it is cold, it will taste ordinary.  I don’t know but this is me, perhaps if the added a teaspoon of salted egg white, it might have given this dish some flavor.

20160618_114946After proclaiming how full we were, we ordered dessert.  We ordered the Mango Pudding with Sago and Pomelo and  A Coconut Pudding.

Now I have always had my Mango Pudding a little harder and you ate spoonfuls of it with a bit of the topping.  Dolly’s however, was very soft.  Like unset custard.  flavorwise it was good, just too soft.  The Coconut Pudding stole the show. It was light and flavorful and not overwhelmingly coconutty.  And the shredded coconut flesh took it to another level.  It was a refreshing feel to the palate.

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I was told the Dolly Dim Sum in Aevnue K is better.  Maybe I will venture there one of these days and check it out.  I don’t think that should be the case though, because you’re under one name, everything should be the same.

Do try Dolly’s when you are at Nu Sentral.  It’s pleasant and the ambiance is nice.

 

 

 

Welcome Seafood – GF, G-15 – G-18 , Asia City , Jalan Coastal, Kota Kinabalu

I seldom enjoy seafood unless it is sashimi. I am sure everyone who knows me or reads my blog knows that. So when the boys decided to take me for  seafood one night while in Kta Kinabalu. I cringed but smiled and said ok.  There were three of them anyhow so I guess I was outnumbered.

When we got there, I noticed there were many shops all lined up selling seafood.  This was not anywhere near the sea I can tell you that. I mean the sea was just walking distance, but still, I’d expect it to be near the sea.  So we walked pass many shops, some full to the brim, some quite full, some quite empty and Welcome Seafood was right at the end of the row. Why we parked right at the first shop still baffles me.

Looking around the restaurant while waiting for a server, it was nice to see all the different races sitting together and having a meal without any consequence.  The ambiance was pretty ordinary.  We were sitting outside and I don’t think there was an air conditioned section because that’s what I was told by three people who wanted to smoke.

Anyhow, they ordered since they knew best.  Looking around again, everyone seemed happy. There were some Koreans around as well and they seemed happy as well.  All in all everyone looked happy. I was just hoping everything would not be so fishy and prawny that I would be sick.

20160406_213958Soup arrived. I wanted Hum Choy Soup with seafood of course.  The soup looked refreshing so to speak and didn’t look like a bowl of boiled seafood.  I just didn’t want to taste anything fishy even though it was seafood.

The soup was really good.  They used Sea Bass and it was nice biteable pieces and not fishy at all.  The vegetables remained crunchy and still a tiny bit salty.  It was truly tasty and I could have had it on its own without anything else.  The slight tinge of sourness gave the soup that bit of kick.  I was hooked. I finished the soup when everyone stopped picking at it.

20160406_214143Next was the Clams.  Clams I don’t mind  but they need to be big because I have no patience fossicking through small clams and finding them empty.  It still baffles me how people eat those small clams you get around this side of Malaysia because it is a capital waste of time to me.

The clams had that bit of spiciness that was enough to want you to pick up the empty shells and lick it or suck it, whatever you might do in these situations.  I didn’t do any of those things of course, but I might have.  The sauce was good enough on its known and the freshness of the clams added to the just right flavor.  I think we could have ordered a bigger portion.

The Butter Prawns tasted nice. I didn’t pick at the prawns because I didn’t really like to mess up my fingers.  The sauce tasted nice with the rice.  Everyone sat and tucked in properly while I picked at the curry leaves.  It was tasty trust me.  I wouldn’t have minded if the prawns were peeled and perhaps a bigger size. These were just too small to mess around with.

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Ok I am fussy!

The fish was very good.  Although I am not one for fish with bones and all the rest, this was nicely fried and the fish was fresh. The Thai sauce that was poured all over it simply lifted it to another level.  This was enjoyable.  I cannot seem to remember what fish it was for some reason, but it would be something I would reorder.  Again I think the fish was a bit small, but it was crispy and tasty.  Size matters ok.

20160406_214534The slices of onions and bits of slivered mango and chilly, tossed into the sweet chilly garlicky sauce gave the flavor an uplift. The whole dish was polished clean.

20160406_214550I needed my Veggie fix.  Everyone I knew I Kota Kinabalu didn’t eat vegetables.  When I go out with any of them, I would be the one picking the vegetables from their plates and eating it.  This seafood and Siew Pak Choy medley was perfect for me.  At  least the prawns were peeled and the fish complemented the vegetables very well.  I ate all the vegetables because no one really wanted it.  I love my vegetables.

Then dessert came.  I was told this is only in Kota Kinabalu, but I am sure it is available here in West Malaysia as well.  This was a nice end to a rather heavy meal so late at night. This jellied coconut was just the right temperature and it was just nice sweetness. This I enjoyed as well.

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They remove the coconut water and jelly it with agar agar as well as adding some coconut milk before pouring it back, so the hot jelly mixture hardens and also gets infused with the coconut flesh inside.  The result is rather incredulous.

It was truly satisfying I must say of the whole meal.  I would still prefer to eat before 7 pm at the very latest but I don’t think I ever did when I was there.  Still it was a good experience.

I would go back for sure for seafood. These are many places there as well.  And strangely it was so close to where I stayed.  Everything can be so close in Kota Kinabalu and you only realize it when you drive around and suddenly you’re back home.

 

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.

 

 

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)

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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. 

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