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" () 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.


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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 Pearl’s Centre, suggests frying them if you prefer an even more fragrant version (see recipe).

And of course, you can use this popular culinary herb for many other dishes – in pestos, salads, tomato sauce and vinegars.

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* For our latest class schedule, click here.


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

Dessert & Pastry” is one of the book that Mrs Lim published previously.



Stay tuned to this page for more photos, articles and recipes!


Warmest regards,

Qi Qi Cooking Class

"Passion in cooking comes to life!"