03 December 2009
01 December 2009
06 November 2009
09 October 2009
18 August 2009
15 August 2009
22 July 2009
30 June 2009
Class schedule from 1 Jul 09 to 23 Jul 09
Class schedule from 1 Jul 09 to 23 Jul 09.
* Kindly click on the thumbview to see the enlarged picture.
Warmest regards,
Qi Qi Cooking Class
"Passion in cooking comes to life!"
19 May 2009
Class Schedule : 22 May 09 to 13 Jun 09
For the class schedule from 22 May 09 to 13 Jun 09.
* Kindly click on the picture below to see an enlarged view.
Warmest regards,
Qi Qi Cooking Class
"PASSION in cooking comes to life!"
11 May 2009
Three Cups Chicken (三杯鸡)
This dish known as "Three Cups Chicken" (三杯鸡) was contributed by Qi Qi Cooking Class to the Cook It section of The Straits Times newspaper. See below for the recipe and commentary by Ms Thng Lay Teen.
* Click on the photo to see the enlarge view.
Serving: 6 persons.
Ingredients:
- 450g chicken drumsticks
- 80g old ginger (remove skin and slice)
- 60g garlic (sliced)
- 2 chillies (remove seeds and cut into big pieces)
- 40g basil leaves (fry in hot oil for about 1 minute or use them fresh)
- 50g (1/4 Cup) sesame oil
Seasoning:
- 1/2 cup glutinous rice wine
- 1/4 cup Kimlan soy sauce (available from First Emporium & Supermarket in People's Park Complex)
- 1 Tbs Kimlan soy paste (can also use good quality dark soy sauce)
- 1 1/2 Tbs sugar
- 1 Tbs oyster sauce
- 1 Tbs light soy sauce
- 150 ml water
For marinating chicken: 1 Tbs potato starch and 1 tsp light soy sauce
Method:
1. Wash and chop chicken drumstick into smaller pieces. Marinate with 1 Tbs potato starch and 1 tsp light soy sauce for about 30 minutes. Deep fry till golden brown.
2. Heat sesame oil in wok. Put in ginger and garlic and fry well.
3. Put in chicken, fry briefly and add wine, followed b seasoning. Continue cooking till it boils.
4. Heat up a claypot and transfer chicken into it. Let it cook till sauce dries up a little.
5. Put in chilli and basil leaves, mix well and serve.
====
Take A Leaf From Basil
Commentary by Ms Thng Lay Teen
(as published in The Straits Times)
The basil plant I bought recently has grown so well that it is sprouting more leaves than I need.
But basil likes to be appreciated, and the more you make use of it, the better it will grow.
In fact, it is important to prune the plant regularly to get the best flavour fro the leaves.
I could dry the leaves and store them in the freezer, but I prefer to use them fresh as they yield the best flavour.
Then I thought: Why not make “three cups chicken” (三杯鸡), a Taiwanese dish which makes use of lots of basil leaves?
The original recipe for the sauce reportedly calls for a cup of wine, sesame oil and soy sauce, hence its name.
Another story on its origin has it that one cup each of soy sauce, rice wine and sesame old were placed in an earthenware pot on low heat at dawn.
When the farmers returned at dusk, the dish had simmered to become a delightful stew flavoured with basil.
The dish goes well with either rice or congee.
While the recipe uses fresh basil leaves, Mrs Lim-Koh Mui Luan of Qi Qi Cooking Class, a culinary studio in
And of course, you can use this popular culinary herb for many other dishes – in pestos, salads, tomato sauce and vinegars.
===
Warmest Regards,
Qi Qi Cooking Class
"PASSION in cooking comes to life!"
06 May 2009
Class Activity on 2 May 2009 - Kueh Kueh
Mrs Lim conducted a class on 2 May 2009, teaching how to make Ang Ku Kueh and Aw Ku Leaf Ku Kueh. Both are local delights of Singapore.
Kueh, is a traditional dish of the Singapore Peranakans. Most of the Aw Ku Leaf Ku Kueh selling in the market are made using artificial dark colouring. The traditional Aw Ku Leaf Ku Kueh uses a special type of leaves to obtain the dark colouring, creating an aura of fragrance and is also healthier than artificial colouring.
Click on the photos below to see enlarge views. Enjoy.
Warmest regards,
Qi Qi Cooking Class
"PASSION in cooking comes to life!"
04 May 2009
“Dessert & Pastry” Cook Book by Mrs Lim
Stay tuned to this page for more photos, articles and recipes!
Warmest regards,
Qi Qi Cooking Class
"Passion in cooking comes to life!"
27 April 2009
MoonStruck! Mid-Autumn Celebrations, 2 to 18 Sep 2005
Mrs Lim was invited to be one of the judge in the "Mooncake 72 Changes" Competition, a segment of the MoonStruck! Mid-Autumn Celebrations held @ Pasir Ris Whitesand Shopping Mall, Singapore, from 2 Sep 05 to 18 Sep 05.
* Click on the images for larger image view.
Warmest Regards,
Qi Qi Cooking Class
"PASSION in cooking comes to life!"
Class Schedule: 28 Apr 09 to 21 May 09
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26 April 2009
Mrs Lim - Koh Mui Luan, Principal Teacher
Mrs Lim-Koh Mui Luan, or commonly known as Mrs Lim to her students, has been in the F&B industry since 1986. Armed with 23 years of valuable experience in cooking, she is currently teaching as the Principal Teacher at Qi Qi Cooking Class.
Mrs Lim started the cooking business in taking orders for preparing small scale home-bakeries and local delights for families, schools and during festive seasons. As her number of fans increased after tasting her cooking, they encouraged her to conduct classes to share her skills with keen learners.
With the support from the People’s Association, Mrs Lim started teaching in cooking classes at the community centres in 1989. Her passion in cooking resonated through her classes and her students. Her student base expanded over the next 11 years. With strong support from her students, Mrs Lim left the community centre arena and opened her own cooking class, Qi Qi Cooking Class, in year 2000.
With more than two decades of cooking and teaching experience and coupled with her passion for cooking, Mrs Lim has been very creative to create numerous new dishes to share with her students. Knowing how creative Mrs Lim can be, several cook book publishers approached Mrs Lim to partner her in delivering such books to the broader market. Mrs Lim published her first cooking book, “Dessert & Pastry”, in Jun 2001. Over the years, Mrs Lim has also contributed numerous articles to F&B related magazines and our local papers, The Straits Times. This earned her the reputation to qualify as a Judge in numerous cooking competitions held by the People’s Association, community centres and local TV and radio stations. One such competition was the “Moon Cake 72 Changes” Competition hosted by our local renowned Radio DJ Huang Di Chong @ Pasir Ris White Sands Shopping Centre.
Mrs Lim believes that,
“A good dish can be prepared by anyone but,
a great dish must be prepared with a passionate heart”.
Qi Qi Cooking Class (奇奇烘焙室)
To date, the class has covered cooking lessons covering the following categories of dishes:
- Western, Chinese and Thai cuisines
- High tea cakes, bakeries, dim sum and desserts
- Hawker delights
- Family-style dishes
On special request, Qi Qi Cooking Class may also create new speciality dishes to compliment the businesses of F&B restaurants owners, caterers and hawkers.
For the benefits of sharing, on occasions, Qi Qi Cooking Class may also introduce great kitchen appliances, cooking utensils and ingredients to the students in classes.
Class schedules are published in the local English and Mandarin newspapers, on the notice corner outside the classroom and distributed via mail to a base of more than 600 students.
Qi Qi Cooking Class is located at:
100 Eu Tong Sen Street,
Pearl's Centre, #04-10,
Singapore 059812.
Click here to see the map.
For enquiries, please call +65-6323-2248.
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