Cooking Class - Cen Hervé

25/05/2026

Another lovely Char Kway Teow workshop done😍 I was totally underestimated this malaysian chinese dish. So many people love it and they got great passion to learn it!

Anyway, I was happy to sharing!! Happy stir fry🥢🥡

17/04/2026

Char Kway Teow Workshop

Char Kway Teow is a hokkien dialect, meaning ‘stir fry the flat rice noodles’, is a pretty popular street food in south east Asia.
This time, we try to copy it at home!! All the ingredients are easy to get since we live in Malaysia, however, that smoky wok hei (breath of the wok) is unique, you have to cook with a wok over high and intense heat, that distinct aroma is very difficult to get from a home kitchen…

Never mind, we did best we can. Everyone seemed very happy with their own made Char Kway Teow🤩

31/03/2026

Busy busy March

It was a pretty busy month in March, between managing the family visit and cooking classes.

We have continued another bao class, always satisfying!! Two Sichuan wonton classes were added since many people have demanded!! And a new cooking class on Vietnamese cuisine.

There were the fried nems and beef soup pho (forgot to take the photos) in the new menu, I realised later it’s quite a challenge…lots of work and time consuming…yet, it’s worth developing some new recipes in Vietnamese cuisine, after all, it’s one of ma favourite cuisines🥰

Coming up in April, I’ll join in a food tour in Penang, to try out their best street food☺️It should be yummy yummy, so excited🤩

04/02/2026

04/02/2026

First cooking class in the new year of 2026: Chinese Baos making. Three baos recipes in one class was challenging, however totally worth it!!

There are so many details on each ingredient: the right type of flours, the temperature of the yeast, the resting time etc, then there are the fillings…how to make the melting filling of salted egg yolk bao??

Well, following my instructions in this class, you will get the satisfying results at home easily!! Look at these fluffy baos that we had made🥰

Plus, the jackfruit bao bun got the surprisingly huge success!! Its meaty texture matched so well in the bao with the veggies and sauces, making it succulent😝

New session of Chinese Bao class in March:
the 3rd of March, still a few free slots.

Contact me if you are interested!!

12/01/2026

New year with new goals and new projects!!!

As for me, we kick off with a delicious Chinese Bao cooking class!!
Date: the 30th of January, 9:30-12:30 morning class
Still 2 free slots. PM if you are interested!

15/12/2025

The last cooking class of the year 2025 was the Malaysian signature cooking!

The ultimate rendang beef was the ⭐ !! We were thinking that the beef rendang is a malaysian dish. However, searching for it’s origin, I found out it’s from Minangkabau people of West Sumatra, Indonesia. Beef rendang has been mostly prepared as a ceremonial dish for important events, as we see often it served during Hari Raya Aidilfitri.

Rendang comes from the Minangkabau word merendang, meaning to cook until the liquid dries, creating a dark, flavorful, almost dry curry, which naturally preserved the meat, making it ideal for travel.

As a part of ceremonial dishes, rendang beef is often served with lemang rice, another traditional dish from Minangkabau people. It’s the glutinous rice cooked with coconut milk in a hollow bamboo tube.

Here, in a simplified version, we wrapped the rice in banana leaves, then grill on the stove or in the oven!! It’s still good😋

Slow cooked at least 3 hours, combining all the spices and coconut milk until almost dry, absorbing all the flavors, no doubt the beef rendang has been voted recently as the most delicious food in the world by CNN.

Sharing a piece of knowledge about this popular south east asian dish, I wish all Merry Christmas and Happy new year🎄🥳

What’s coming next in 2026 about our cooking classes? Hum, let me think🧐🤩