Classes I have taken at ABC Cooking Studio previously:
Bread Basic Course: Graham Nuts
Heard good reviews about this bread. Made from wheat flour and bread flour with pecan, walnut and cheddar cheese kneaded in.
Looking good? This bread has a slight baguette feel to it – hard on the outside and soft on the inside. It is well-received by my family! Heated it up in the oven for breakfast and my girls loved it. This is their favourite bread from those I have learnt so far.
World Cuisine, Malaysia: Spiced Korean Feast
Attended in Kuala Lumpur (paid RM190 for this lesson)
I was attracted to the dakgalbi and pajeon in this menu!
Hamuel Pajeon consisting of chives, spring onion and prawns. I have tried recipes from the internet previously, while my Korean pancakes came out crispy, they have never stayed intact. Happy to pick up the way to cook pajeon properly through this lesson!
ABC Studio’s take on namul. Rather surprised to see ‘huai san’ being used here. I’m not a fan of sesame oil (the dressing used for these dishes), hence I didn’t really enjoy these.
Cheese dakgalbi. The usual portion is for 2 pax. I had a “private lesson” (I had a 1-1, as no one else booked the slot), hence the frying pan looks rather empty. This is yummy!
Whole-meal Cooking (Nov): One-Pot Meal
The website introduced the dishes as blue crab pasta, croquette – say no more, I’m taking this class! A delightful surprise, I initially thought the crab would be crab stick of some sort but it turned out to be half a crab.
Beautiful plating by instructor Bryan at Funan Mall. Half of the pasta noodle is made from thinly cut carrot. The croquette is my favourite! It consists of minced meat layer followed by sweet potato layer. The salad features burdock, lotus root and yellow bell pepper. Due to a simple neat trick, they have a delightful crunch to it. I love that cooking classes at ABC studio tend to use a wide variety of vegetables in their different classes. This increases my exposure to different vegetables and methods of preparation.
Basic Cake Course: Mille Crepe
My husband described this as a pile of pratas stacked together, LOL. Guys… I booked this class to learn how to cook the crepe layers as I previously failed terribly on my popiah skin attempt.
Oops, unintended. Looks like Halloween food without a clean cut. There are raspberries in 2 of the layers. The cream cheese filling is yummy. Best served cold.
Basic Bread Course: Coffee Walnut Loaf
Cute swirl pattern composed of plain and coffee bread dough, with walnuts as the topping and filling.
The menu picture is nicer, isn’t it? LOL. The flavour can be improved as the bread is mainly bitter (from the coffee). Love the crunch provided by the walnut. Happy to learn how to bake bread loaf!
Basic Bread Course: Baked Meat Curry
Chicken curry filling wrapped in crouton-coated dough
It’s yummy! The filling is made pretty interesting and fragrant. Highly recommend going for this if you like savoury bun. This recipe is flexible as the filling can be easily replaced with anything from egg mayo to cream cheese cranberry.
Basic Bread Course: Maple Almond
Chose this menu mainly based on the photo, haha.
It is interesting how all 4 of us at the table are doing different bread. Got to see how the olive and onion bread was braided. Also spotted a menu I want to do next. And this should be the last sweet bread I’m taking, discovered my family and I prefer savoury bread.
ABC Best Selection, Malaysia: Japanese Hospitality with Colourful Temarizushi
Attended in Kuala Lumpur (using ABC passport)
Scored another free lesson using my ABC passport. Since I got a chance to visit Kuala Lumpur’s ABC Cooking Studio in July, I picked this ‘Best Selection’ menu. I was attracted by the temari sushi.
Surprisingly, it was the chicken and kailan mizore soup which won me over. I was surprised and amazed by the flavour and taste. Also appreciate the use of vegetables seldom used in my home, namely kailan and white radish.
Have replicated their recipe countless times at home. My 9 year-old loves this soup.
Basic Cake Course: Macaron
Macaron! It’s hard to find someone who doesn’t like macaron. ABC Cooking Studio uses the traditional French methods and techniques to make these pretty ones.
The 14 pieces of macaron were gone in 2 days, mainly by my kids who proclaim they could not stop eating it. And now… to practise it at home.
Whole-meal Cooking (March): Late dinner under 500 calories
Oops, left the clam soup out of my photo. The main highlight in this is the sweet spicy beef, pickled cabbage and ginger mushroom. I love colourful meals. This certainly looks like something I’ll make again!
Japanese Home Cooking (January): The Essential Sukiyaki
Can be done in steamboat too, just what I needed to hear. Made this at home and the kids loved it.
Best Selection (December): Weekend Speedy Cooking in 90 Minutes
Makes for a great low-carb meal and also great as starters and appetisers when hosting friends over
World Cuisine (October): Classic Spanish Meal
yums… I enjoyed this paella class (there’s also carpaccio and ajillo)
Seafood+vegetable overload paella made at home
Taipei SOGO branch (using ABC passport): Halloween
Booked a free cooking lesson using the ABC passport when I went Taipei for a holiday. Thought it would turn out lame – just some fried stuff and mashed potato. Honestly, I was most interested in the popcorn.
BUT… I was wrong, wrong, wrong. The bell pepper rice was delicious. It was quite a bit of work as we had to fry the rice first and make the camembert cheese sauce. Every single dish was great, luckily I chose this menu!
Photo and food display is really not my forte. Recreated the fried rice, popcorn and mash potato at home and they were a hit.
World Cuisine (September) : Taiwanese Delicacies (sheng jian bao, seafood stew)
Love that seafood stew (please pardon the photo). Too lazy to make sheng jian bao at home
Japanese Home Cooking (August) : Takoyaki and Yakisoba
Takoyaki making in progress. So fun that I was tempted to buy a Bruno. But at close to $180, I’m hesitating.
Takoyaki maker from Taobao under S$20. It had smaller and less holes than Bruno. Very time-consuming. Felt like buying a Bruno hotplate after using this.
Recreated at home. The takoyaki was polished in no time at all!
Ingredients! Tried and tested, Kewpie brand mayonnaise, that lady face Takoyaki sauce, seaweed powder (from Isetan I think) and bonito flakes (just make sure it looks like the type you see on takoyaki)
Best Selection (June 2018) : A Stylish Picnic Lunch to Impress
My first cooking class with ABC! I love the picnic photo. You can totally tell my love for pretty-looking things. The sushi roll is yummy on its own as it has danmuji and is wrapped in teriyaki-coated grilled bacon. The salad is yummy too, with toasted bacon and a light yoghurt sauce.
Got to try cake classes, thanks to the lesson tickets I received:
Basic Cake Course: Paris Brest
Haha wondering why you’re seeing a cake item? I had a cake ticket, had an agonising time deciding which class to go for.
Settled on this pretty ‘Paris Brest’ in the end. Thought it would be good, as I have never done choux pastry before.
I thought it looks really good! This is one pretty tartlet. It’s filled with lemon curd that’s sweet and sour at the same time. Learnt the technique to make shortcrust pastry and curd cooking in this class.
Makes me really want to top-up for 6 cake lessons! (/edit: I did! haha…)
p.s: Join me for a trial lesson at ABC Cooking Studio (at $28/pax).
Check out this post on trial lesson.
Email me at firstname.lastname@example.org if you’re keen 🙂 (put ‘ABC trial’ as the title of your email)