Lim Bian Yam and Y3K Recipes Issue no.20

Welcome To The Tiny-Tots Cooking Classes
Family Recipes For Success

Y3K Recipes Issue no.20 (Sept - Oct 2004)

Teaching children to be independent are the best-laid plans. It is a pity many kids of today pursue computer games so much or become a couch potato, grabbing a quick meal watching TV for the whole day. What happens when they leave home and the comfort zone to study abroad? Can they manage to cook for themselves a decent meal? Many parents were happy to start off their young ones with cookery classes under expert help from Master Lim Bian Yam. This is a good holiday scheme, enriching the children’s leisure. It helps to build their self-confidence and teaches everyone what teamwork is. Getting children involved in preparing recipes for a meal can instil a sense of discipline in them and promote ideas of sharing.

Lim Bian Yam and Y3K Recipes Issue no.19

A Magician’s Wand
Simple or Exotic Sauces

Y3K Recipes Issue no.19 (July- August 2004)

In most Western cooking, sauces, dressings and accompaniments are considered to be the finishing touch to any main dish. These little extras demonstrated flair and taste. Colours do differ but nevertheless, each tastes great. In past issues of no.7, 17 and 18, Master Lim and other chefs have had demonstrated the cooking of different sauces. They are the Bolognese sauce, béchamel sauce, soubise sauce, young ginger dressing, French dressing, black pepper sauce, thousand island dressing, curry mayonnaise sauce, white wine sauce, white cream sauce, Hollandaise sauce.

In this article, we continue with more wonders of sauces. These can certainly add depth of nice flavour to the range of Western cooking. Try the recipes and taste the difference. Any of our printed sauces’ recipe will raise a dish from ordinary to superb!

Some tips from Master Lim:
Worcestershire sauce (L&P sauce) enhances all flavours of the meat. It also acts as a tenderizer for beef or meat.

Many Chinese dry noodles may goes very well with any form of steak.
Yellow olive oil is for cooking. Green olive oil is used for salads.

Lim Bian Yam and Y3K Recipes Issue no.18

A winner and his trophy

Y3K Recipes Issue no.18 (May-June 2004)
Last March, 2004, Master Lim Bian Yam, his assistant Vincent Chee and a couple of his students travelled to Hong Kong. Master Lim was strongly encouraged to enter a contest known as the ‘2004 Hong Kong Flower Show’ by his Hong Kong residing students. They came out in full support and had sponsored his trip.

Master Lim with his creative skill had exhibited a floral theme featuring tropical plants and flowers. This magnificent display beat 19 other exhibits arranged by masters from Japan, Italy, France, America, Australia and various other countries. It was an eye-opener as only tropical flowers were used.

Floral arrangement has always been his passionate love. He has been recognised internationally for his skills and has three books printed on the subject. They are The Eye of The Flower Arrangement (Collingredge, 1967) , Floral Creation (Federal Publications, 1977) and Inspirations (Lim Bian Yam, 1996). If you like to do a course on floral arrangement, do contact the master.

Lim Bian Yam and Y3K Recipes Issue no.17

Lim Bian Yam and Y3K Recipes Issue no.16

Raise Your Glasses
Toast To Spring
Raise The Lanterns
New Year’s Here

Y3K Recipes Issue No.16 (Jan - Feb 2004)

In the Chinese community, traditional customs of presenting gifts before the Lunar New Year to family members, close friends and associates have existed for a long time. Ours is a society who would present a whole range of auspicious items as gifts, all steeped in beliefs and symbolism. This can be considered doubly good to those who receive them as it convey good wishes for the year ahead. Waxed ducks, cured meats, Chinese sausages are all air-dried in the cold winds from China.

These are snapped up by consumers opposed to those that are machine-dried locally. But surprisingly, many homemakers have no knowledge of dealing with these delicacies apart from the normal norm of frying with simple ingredients or plain steaming them. Probably it’s difficult to be adventurous with cooking when you simply don’t have the know how.

Yearly, a group of Master Lim Bian Yam’s students play hosts to their culinary mentor by inviting him to Hong Kong for the festival celebrations. This travel couldn’t come as a more timely boost as chefs in the island are noted for dishing up fanfares of exquisite specialities using the waxed delicacies. After several eat-outs, Master Lim decided to have his own concoctions. Recipes were developed and tested in his cooking studio and later presented to us for print. This is probably the best gift from the master to his students and our loyal readers.

It was certainly generous of him to cook three Australian lobsters for the lobster noodle dish during the food review. Needless to say, every recipe indicated their tasty taste. Let tradition play on as we welcome a new year. May it brings you all wonderful tidings.

Lim Bian Yam and Y3K Recipes Issue no.15

Eat with gratitude

Y3K Recipes Issue no. 15 (Nov - Dec 2003)

I am truly amazed at the number of dishes Master Lim is able to introduce to us, using the basic ingredient, dhall. Master Lim has delved into the fulcrum of it as he experimented with the lentils and used fish, prawn, vegetable and rice to accompany. But in doing so, harmonious blend of taste, colours and nutritional values are not forgotten.

Food should be consumed in natural balance and he does not believe in putting too much restrictions on oneself. Born with a sweet tooth, this 70 years old Master Lim still likes to consume sugar in a moderate amount. Eat what you need as nature has its way of balancing the requirements.

His slogan for the day begins with, "Count your blessings and eat with gratitude". I will listen to his words of wisdom.

Lim Bian Yam and Y3K Recipes Issue no.14

Statement extracts from students

Y3K Recipes issue no.14 ( Sept - Oct 2003)

Mr. Lim Bian Yam is a supreme master of the culinary art. A highly dedicated and professional teacher, he takes pains to carry out research before formulating any recipes. His demonstrations always provide many useful tips and the finer points of cooking.
Mrs. Goon (Student of 30 years)

The combination of artistic and scientific world with love and positive vibration as the main ingredients are the secrets to Mr. Lim's culinary art.
Mrs. Muhammad (Student of 2 years)

Mr. Lim Bian Yam is certainly a Master in Culinary Art, whose class we should never miss. I am very fortunate to be accepted as one of his students, and I am enjoying every moment of my cooking class under his tuitiliage.
Angeline Lee (Student of 2 weeks)

I have been learning under Mr. Lim for twenty years since the early eighties, when Mr. Lim set up a base in K. Lumpur and found him to be a truly wonderful teacher, so much so that I attended most of his classes whenever I could, be it cooking or flower arrangement. As a teacher, he never holds back any secrets from his pupils, passing on any tips he knew to us. As long as he is around, I will continue to attend his classes & enjoy myself doing so.
Mrs. Woo (Student of 23 years)

The International School of Home Cookery is a 'One Stop' school that has served as a platform to nurture students to explore the world of culinary art and flower designing.
Mr. Lim Bian Yam, the master who has been very generous and selfless in sharing his expertise and most importantly, the fienesse in the art.
His passion, ceaseless effort in the research & development and innovative ideas has gained reputation and received overwhelming support by students from local and abroad.
Chew Lam Choo (Student of several years)

I have benefited a lot from Mr. Lim Bian Yam's teaching of extraordinary dishes and flower arrangements. His is a very creative and dedicated teacher.
Datin Lin Tan (Student of several years)

Master Lim Bian Yam, a master of culinary arts is very meticulous and thorough when imparting knowledge to his students. I was under his tutelage for many years and have learnt not only the Art of cooking but also the Art of food presentation. Bravo to the Master!
Patricia Fair (Student of several years)

1. Master Lim Bian Yam is that rare combination of a talented chef and inspiring teacher.
2. Through his encouragement and teaching, I have gained an insight into our local cuisine. Truly he has raised the status of Nyonya cuisine into a national heritage, and his famous Penang Assam Laksa and Hokkien Prawn Mee are classics in their own right.
3. Always inventive and creative, he has been a source of inspiration for his many students throughout the span of his 40-over years of teaching in Penang and Kuala Lumpur. His Penang roots are evident in his Nyonya cuisine, especially the Hawker Food courses. He is also adept in Indian, Thai, Chinese and Western cuisine, and his many improvisations give new meaning to the word 'fusion' which springs from years of dedicated research. As the Japanese writer, Yukio Mishima once said: 'To be truly international one has to be national'
In this Master Lim will always be the foremost ambassador of Malaysian cuisine as many of his students would attest. He has stamped Malaysian cuisine with a truly universal appeal. This transcendent quality of his all-Malaysian recipes earns him the deserving accolade of a master chef if not a national treasure.
4. Thanks to him, my congregation in Ipoh will get to taste a more rounded cuisine. Famous as Ipoh is for her tasty and economical hawker food, Master Lim's recipes will still manage to startle, challenge and please the most jaded palate. In this respect he has been such a blessing to me and many others, revealing a glimpse of 'foodie heaven' this side of paradise.
Ps. Christopher Choo (Student of several years)

1. I have known Mr. Lim Bian Yam for more than 15 years. I regard him as my master (sifu) and consultant.
2. He has come to be a very good friend to me, one who constantly inspires me. He is a wealth of knowedge and I have learnt so much from him over the years.
3. On the personal side, Mr. Lim is a very sincere and kind person, always putting his students' interest first. He has a wonderful sense of humour.
4. He taught me not to be selfish but always share my knowledge with others sincerely.
5. I wish him much joy in all his doings.
Florence Tan (Student of 15 years)