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February
Schedule
Schedule
Payment Method
Payment can be made via the following methods:
- Online transfer
- Cheque deposit via Maybank counter or ATM
- Cash deposit via Maybank counter or ATM
- Cash or cheque payment at The Cooking House
Account Details
Bank: Maybank
Bank Account No: 514721106299
Company's Name: The Cooking House Sdn Bhd
Kindly fax or email the transaction slip to 03-23001070 or thecookinghouse@gmail.com indicating your name, contact number and the classes that you are
registering.
The Cooking House goes GREEN!
In support of our Going Green campaign, we appreciate if you could bring along your own food containers and recycle bags for takeaways.
Payment can be made via the following methods:
- Online transfer
- Cheque deposit via Maybank counter or ATM
- Cash deposit via Maybank counter or ATM
- Cash or cheque payment at The Cooking House
Account Details
Bank: Maybank
Bank Account No: 514721106299
Company's Name: The Cooking House Sdn Bhd
Kindly fax or email the transaction slip to 03-23001070 or thecookinghouse@gmail.com indicating your name, contact number and the classes that you are
registering.
The Cooking House goes GREEN!
In support of our Going Green campaign, we appreciate if you could bring along your own food containers and recycle bags for takeaways.
MUMS & KIDS CORNER
Nyonya Delights
Whet your palate with these mouth-watering Nyonya dishes. A winning combination not to be missed by anyone who
enjoys authentic Nyonya food.
Kerabu Angle Beans
Sunkist Rice
Coriander Mutton
Sambal Chicken
20 February, Sunday 2.30pm – 6.00pm (Mrs Yong)
RM150
Whet your palate with these mouth-watering Nyonya dishes. A winning combination not to be missed by anyone who
enjoys authentic Nyonya food.
Kerabu Angle Beans
Sunkist Rice
Coriander Mutton
Sambal Chicken
20 February, Sunday 2.30pm – 6.00pm (Mrs Yong)
RM150
All Day Breakfast
Serve up scrumptious and impressive breakfast at the comfort of your kitchen. In this workshop, you will be making your
'Big Breakfast' from scratch, starting from baking your very own English muffins. Each participant is welcome to invite a
friend of family member to savour the fruit of labour at the end of the workshop.
Eggs Benedict served with freshly baked English muffins and homemade Hollandaise sauce
Grilled steak served with homemade Bernaise sauce and roasted cherry tomatoes
Triple stack pancake served with maple syrup and an assortment of St. Dalfour jams
Make from scratch: English muffins, Hollandaise sauce, Bernaise sauce, Homemade pancakes
Tips: preparing the perfect poached eggs, grilled steak and roasted cherry tomatoes
Bonus: food presentation - the importance of plating
20 February, Sunday 9.30am - 1.00pm (Chef Ryan Khang)
RM150 (Hands-on workshop)
Free 1 cup of Nespresso coffee (Cappuccino, Latte, Espresso or Long Black) on the house
Serve up scrumptious and impressive breakfast at the comfort of your kitchen. In this workshop, you will be making your
'Big Breakfast' from scratch, starting from baking your very own English muffins. Each participant is welcome to invite a
friend of family member to savour the fruit of labour at the end of the workshop.
Eggs Benedict served with freshly baked English muffins and homemade Hollandaise sauce
Grilled steak served with homemade Bernaise sauce and roasted cherry tomatoes
Triple stack pancake served with maple syrup and an assortment of St. Dalfour jams
Make from scratch: English muffins, Hollandaise sauce, Bernaise sauce, Homemade pancakes
Tips: preparing the perfect poached eggs, grilled steak and roasted cherry tomatoes
Bonus: food presentation - the importance of plating
20 February, Sunday 9.30am - 1.00pm (Chef Ryan Khang)
RM150 (Hands-on workshop)
Free 1 cup of Nespresso coffee (Cappuccino, Latte, Espresso or Long Black) on the house
Local Flavours
A journey of discovery to the distinctive flavours of local delicacies. Indulge in the cooking of fine
local cuisine and enjoy a sit-down lunch with other food enthusiasts at the end of the session.
Sang Har Mee (Fresh Water Prawns Noodle)
Fish Head Noodle
Popiah
Double Boiled Egg Dessert
23 February, Wednesday 9.30am - 12.30pm (Ms Chin)
RM150
A journey of discovery to the distinctive flavours of local delicacies. Indulge in the cooking of fine
local cuisine and enjoy a sit-down lunch with other food enthusiasts at the end of the session.
Sang Har Mee (Fresh Water Prawns Noodle)
Fish Head Noodle
Popiah
Double Boiled Egg Dessert
23 February, Wednesday 9.30am - 12.30pm (Ms Chin)
RM150
Dessert Cakes
Tantalize your senses with this array of fine dessert cakes that will certainly make your day. Watch
how our chef transform the little cakes into a celebration for the palate and the eyes.
Lindt Opera Cake (made with Swiss Lindt Chocolates)
Strawberry Gateau
Hazelnut Chocolate Torte
26 February, Saturday 2.30pm - 6.00pm (Chef Ryan Khang)
RM160
Tantalize your senses with this array of fine dessert cakes that will certainly make your day. Watch
how our chef transform the little cakes into a celebration for the palate and the eyes.
Lindt Opera Cake (made with Swiss Lindt Chocolates)
Strawberry Gateau
Hazelnut Chocolate Torte
26 February, Saturday 2.30pm - 6.00pm (Chef Ryan Khang)
RM160
Petite Cupcakes
Dainty cakes served in a little paper cups. Petite and elegant, each cupcake promises a unique character and
delicious bite. Come and learn how to whip up four types of sensational cupcakes as well as master the skills in
decorating with ganache and frosting.
Red Velvet Cupcake with cream cheese frosting
Moist Carrot and Walnut Cupcake
Chocolate Fudge Cupcake with dark chocolate ganache and chopped hazelnut
Classic Vanilla Cupcake with coffee buttercream
27 February. Sunday 2.30pm to 6.30pm (Ms Chin)
RM150 (hands-on workshop)
Dainty cakes served in a little paper cups. Petite and elegant, each cupcake promises a unique character and
delicious bite. Come and learn how to whip up four types of sensational cupcakes as well as master the skills in
decorating with ganache and frosting.
Red Velvet Cupcake with cream cheese frosting
Moist Carrot and Walnut Cupcake
Chocolate Fudge Cupcake with dark chocolate ganache and chopped hazelnut
Classic Vanilla Cupcake with coffee buttercream
27 February. Sunday 2.30pm to 6.30pm (Ms Chin)
RM150 (hands-on workshop)
Donburi Feast
Donburi remains one of the most popular rice dishes served in Japan today. Come and learn how to
make a variety of rice bowls that can be served as a quick lunch or a wholesome dinner.
You will learn how to prepare delicious tempura batter and its complementary radish dipping for
Tendon.
Gyudon
Tendon (you will learn how to make tempura and homemade radish dipping as accompaniment)
Oyako don
Chicken Katsu don
Bonus recipe: Agedashi Tofu
27 February, Sunday 10am - 1.30pm
RM135
Donburi remains one of the most popular rice dishes served in Japan today. Come and learn how to
make a variety of rice bowls that can be served as a quick lunch or a wholesome dinner.
You will learn how to prepare delicious tempura batter and its complementary radish dipping for
Tendon.
Gyudon
Tendon (you will learn how to make tempura and homemade radish dipping as accompaniment)
Oyako don
Chicken Katsu don
Bonus recipe: Agedashi Tofu
27 February, Sunday 10am - 1.30pm
RM135
Creative Sushi Worskhop
Here comes the well sought-after sushi workshop for kids! Kids and mums will have lots of fun rolling and moulding
sushi with different ingredients. Kids will learn creative sushi ideas using sushi mats and moulds while mums pick
up new ideas on how to incorporate the sushi into healthy lunch box for the children.
Hands-on workshop
19 February, Saturday 3pm – 5pm
RM100 per pair (adult + kid)
RM50 for extra kid
* Please bring along a container or lunch box
Here comes the well sought-after sushi workshop for kids! Kids and mums will have lots of fun rolling and moulding
sushi with different ingredients. Kids will learn creative sushi ideas using sushi mats and moulds while mums pick
up new ideas on how to incorporate the sushi into healthy lunch box for the children.
Hands-on workshop
19 February, Saturday 3pm – 5pm
RM100 per pair (adult + kid)
RM50 for extra kid
* Please bring along a container or lunch box
Wholesome Breads
Another not-to-be-missed bread making workshop for those who love to bake their own breads at home. Enjoy the
aroma of freshly baked breads while you discover the tricks in churning out healthy and wholesome breads without
any artificial conditioner or softener.
Brioche
Brown Rye Buns
Triple Chocolate Bread
Brown Rice Loaf
27 February, Sunday 2pm to 6pm (Chef Collin Edward Lim)
RM150 (Hands-on workshop)
Another not-to-be-missed bread making workshop for those who love to bake their own breads at home. Enjoy the
aroma of freshly baked breads while you discover the tricks in churning out healthy and wholesome breads without
any artificial conditioner or softener.
Brioche
Brown Rye Buns
Triple Chocolate Bread
Brown Rice Loaf
27 February, Sunday 2pm to 6pm (Chef Collin Edward Lim)
RM150 (Hands-on workshop)
