Johor Delights At the Cooking House, With Chef Esa

I've forgotten how enjoyable it is to attend cooking classes, especially if you have friends attending together, and its at your favourite cooking venue. I had also not realised how DIFFICULT it is to attend a cooking class when your head is throbbing from a hangover due to excessive partying the night before.

When Wai Hoong asked me if there were any local dishes offered in any cooking classes, I immediately pointed him towards Cooking House's schedule, with Chef Esa. I myself have always been meaning to attend his class, as I had walked into one of his classes once and the aroma was breathtaking. Also, when Thamby did a photoshoot of the celebrity chef awhile back, I popped in to kaypoh, and thought to myself that Chef Esa looked liked a really nice chap. So, with this golden opportunity, I quickly signed up for the class.

The dishes to be taught that day were Laksa Johor (the raison d'etre why I was there), Otak Otak, Soto Ayam and Ikan Masak Pedas. Yum, I am salivating in a most undignified manner just recollecting the whole thing.

We have here the Chef in various poses, doing various things. All wholesome things, of course. He makes everything look so easy, with his easy going selamba style.



I always think Asian cooking is so complicated, with the myriad herbs and spices. No wonder its always such a hit in the west, just open a restaurant in Australia, and chuck in a whiff of lemongrass, galangal and tumeric, wah, sounds darn exotic and glamorous. Imagine, laksa johor, a fusion of east and west. A thick herb infused mackerel broth, with spices to tantalise the most jaded of palates, served with an aldente spaghetti. I dont know why, but the dizzying smells of sauteeing spices and herbs, like galangal, tumeric, fennel, chilli pastes, just makes me feel so comforted.


One of my favourite items I learnt in that class was how to make the potato cakes, bergedil. Absolutely yummy, meant to complement the soto ayam, but delicious eaten even just like that on its own. Nasi impit, not one of my favourite foods to begin with, was justifiably the instant ones from the packet. For me, its a highly optional item. (the nasi impit I mean) Nasi impit, to the non-golden chersonese lingua franca speaking people, is pressed or compressed rice, usually served with satay, or in this case, soto. Soto and Sate are not brothers and sister.



The great thing about these types of cooking class is the expecation of lunch that follows, getting to sample what has been put together from scratch, from raw onions, to a delectable scrumptious meal, of exotic johorean appeal. It's heart warming to see all the students chip in and doing their bit to set the table, so to speak. Some are shredding the chicken, some are rolling the otak otak, some are frying the bergedil, there's such a village communal feel to the whole thing. Almost makes me want to turn Amish.


Ah, my favourite! LAKSA JOHOR, assembled by me of course. Such a cornucopia of flavours and texture. The delicious complex fishy stock, the springiness of the pasta, the crunch of the raw long beans, the zing from the shallots, the fragrance of the laksa leaves, (daun kesum), the tanginess of the calamansi and the heat from the sambal belacan.

The asam pedas was delicious as well, with rice. But as that was the first thing to be served, in our hunger, I forgot to take pics. The otak otak is different from the nyonya or thai variey, and has more body and bounce.

I CANNOT wait to try out especially the Laksa Johor and Soto Ayam recipes. Anyone wants to be my guinea pigs? Ooops, politically incorrect word to use. Anyone wants to be my guinea fowl? Hmm, somehow, doesnt have the same meaning. Guinea Sow? Send me a slogan on why you should be invited. Cheelaka hor, who do I think I am!

Do check out the wonderful assortment of cooking classes, including by yours truly, at the COOKING HOUSE. So far, I've always enjoyed attending classes there.