1. Whisk all ingredients in a bowl until well blended and smooth. Heat up the pan and grease it with some butter. Use a ladle to scoop up the batter and pour it onto the pan. Flip the pancake and cook it to light brown on both sides.
2. Serve hot with some butter.

• 50 gm chrysanthemum (甘菊50克)
• 50 gm jasmine (茉莉花50克)

1. Soak chrysanthemum and jasmine in hot boiling water for 30 minutes. (將甘菊和茉莉花用熱開水浸泡30秒左右)
2. Pour into cup or teapot. Ready to serve. (最后將甘菊和茉莉花茶倒入杯中或壺中即可飲用)

1. Heat wok with 2 tbsp oil and saute prawns and chicken meat until cooked. Add eggs and combine well. Mix in rice; add seasoning and blend well. Gradually drip in remaining oil.
2. Lastly, add pineapple and blend well. Add the chilli and chopped spring onions and coriander. Dish out and serve either in a pineapple boat or on individual serving plates.

(A)

• 125ml lukewarm water
• 1 tbsp sugar
• 1 tsp instant yeast

• 1 Chicken drumstick, skinned and chopped into bite sized pieces
• 200g Wintermelon
• 2 Dried scallops, crushed
• 1/2 tsp Rock sugar, coarsely blended
• 9 Chinese red dates, rinsed, seeded and slit to release flavor
• 1 tsp Dried longan flesh, rinsed
• 3 pcs Tong sum
• 9 slices Ginseng
• 1 tsp Kei chi
• 2 1/2 cups Fresh chicken stock
• 1 tsp Salt

1. Skin the melon, remove seeds and pith, cut into small cubes
2. Steam the dried scallops for 15 minutes or until soft.
3. Shred finely with your fingers and set aside.
4. Place all ingredients in a saucepot and bring to a boil.
5. Divide into 3 portions and place portions in bamboo cups till full.
6. Cover the cups with their lids.
7. Place in a steamer and steam over medium heat for 30-40 mins.
8. Serve soup in bowls.