Jia Lei Domestic Class
This is what I had learnt from Jia Lei yesterday. Kueh Lapis, Durian Egg Tarts & Durian Mini Rolls. Quite disappointed I guess I wouldn’t attend their class again.
There’s are 11 of us, 9 trainees, 1 trainer and 1 assistant. Recording to Miss Bong (the trainer) said, her sister wasn’t around to help her today so she got one assistant to helps her out in the kitchen. Miss Bong she started with Kueh Lapis first, that is the main reason why I attended her class.
We’ve been told Kueh Lapis has to be finish baking within an hour or else the cake will be over bake. And while Miss Bong she is concentrate on baking her kueh lapis and her assistant teaches us how to make the Durian Egg Tarts (I thought we are paying them and Miss Bong is the one who teaches us?!). Last the Mini Durian Rolls teach by her assistant too.
Every trainee took 1 small portion of Kueh Lapis, 3 Durian egg tarts and 2 Mini Durian Rolls home. Frankly speaking I don’t think her Kueh Lapis looks (if you see the way she bake) and taste good. The Durian Egg Tarts the filling was good but the crust was terrible wasn’t melt in mouth. And last the Mini Durian Rolls is chewy might be that piece of sponge cake in between.
Kueh Lapis
Durian Egg Tart
Mini Durian Roll
There’s are 11 of us, 9 trainees, 1 trainer and 1 assistant. Recording to Miss Bong (the trainer) said, her sister wasn’t around to help her today so she got one assistant to helps her out in the kitchen. Miss Bong she started with Kueh Lapis first, that is the main reason why I attended her class.
We’ve been told Kueh Lapis has to be finish baking within an hour or else the cake will be over bake. And while Miss Bong she is concentrate on baking her kueh lapis and her assistant teaches us how to make the Durian Egg Tarts (I thought we are paying them and Miss Bong is the one who teaches us?!). Last the Mini Durian Rolls teach by her assistant too.
Every trainee took 1 small portion of Kueh Lapis, 3 Durian egg tarts and 2 Mini Durian Rolls home. Frankly speaking I don’t think her Kueh Lapis looks (if you see the way she bake) and taste good. The Durian Egg Tarts the filling was good but the crust was terrible wasn’t melt in mouth. And last the Mini Durian Rolls is chewy might be that piece of sponge cake in between.
Kueh Lapis
Durian Egg Tart
Mini Durian Roll
posted by Jasmine Riko at 11/10/2005 05:02:00 PM
10 Comments:
The Kueh Lapis looks quite good actually. How did it taste?
I am tempted to try baking this if not for the fact that I saw my mom baking it before eon years ago (which she did fantastically, she even used XO in the batter). So tedious and time-consuming as she had to sit in from of the oven all the time...In fact, I actually asked her for the recipe recently but she told me she had forgotten it. Oh well....
Mycoffee,
When come to Kueh Lapis I’m fussy. :P I got very high hope when it said, she (the trainer) is formally graduated from various cooking institution from different countries and she has diplomas include cake making.
Taste wise, very bland maybe because she only added in cinnamon not the mixed spices. Yah she did added XO in her Kueh Lapis. The aroma is good while it baking in the oven. Frankly I still find it no different from the cake shop those sold from $1 to $1.40 per slice.
But then she said Kueh Lapis needs to “return oil”. And she suggest spray hard liquor on the surface wrap it with aluminum foil for 2 days.
Yah, very tiring and time consuming you might want to visit their website? They got the recipe of kueh lapis. I always wanted a kueh lapis recipe using egg yolk. Went to SeaDragon’s blog saw his kueh lapis recipe I’m tempted to try his recipe. but I’m afraid the cake turn out like crust or kueh again.
Actually I’m quite confusing about the baking part. First layer of the cake they use “bake” (upper and lower heat) follow by the 2nd layer onward the use “grill” (upper heat) and the final layer use ‘bake” (upper and lower heat). And I’m using those convert microwave oven the heat come from the side no upper and lower heat. Frustrated! LOL
yummy! nice tart too. Hope ur kuih lapis is not as sweet as our Indonesian counterpart.
at least you got to try out making it. maybe you can improvise and do better!
Foodcrazee,
The egg filling was good very smooth doesn’t has the durian fiber. Sadly the tart casings are slightly hard. Nah, her kueh lapis was okay wasn’t too sweet but frankly I still prefer the Indonesia kueh lapis. Heehee
DH used to work in a bakery shop owns by the Indonesian though DH does the mixing of the kueh lapis mixture. And the kueh lapis is bake by the Indonesia ladies. I swear that is best kueh lapis I ever had.
Rachel,
Previously I try to bake them and sadly wasn’t successful. Twice the cakes turn out “dry” like crust. And another 1 turns out like
"kueh". I nearly give up trying. LOL
This comment has been removed by a blog administrator.
I attended her classes couple of times, but I was very disappointed with the last one, like yourself she asked her assistant to teach and then later she was supposed to teach the chee cheong fun, it ended up not showing at all, her kitchen staff actually was cooking it at the back of the kitchen, everybody was puzzled. Didn't know what was happening. And everytime I attend her classes, I asked lots of questions, I end up being teased, some comments are not very pleasant.
I was also been criticized for asking questions and when ask why her books did not mentioned the important points and do you know what she said : "That's why you have to come for classes" so unprofessional!
Me too, I had signed up for Professional Bread Making Course but was taught by the boss's maid most of the time.
Well , the maid I can admit that she was also professionally trained in everything.
Post a Comment
<< Home