Seasoning :

• 1 teaspoon of light soya sauce
• A couple of dashes of white pepper powder
• Salt to taste
• A pinch of msg (optional)

Directions :

1. Bring ikan bilis stock to boil. When boiling rapidly, add fish balls and allow it to cook till the fishballs float to surface.
2. As soon as the first fishball floats to surface, add the vegetables. Add seasoning.
3. Dish up when all fishballs have floated to surface. Sprinkle chinese salted vegetable before serving. If you prefer, you can drizzle a teaspoon of shallot oil.

• 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.

• Pig bone 2lbs (猪骨2lbs)
• Corn 5 roots (玉米5根)
• Carrot 3 roots (胡萝卜3根)
• Tomato 2 (番茄2个)
• Ginger 4 pieces (姜4片)
• Salty 2 soupspoon (盐2勺)

1. Cut and slice the pig bone into small pieces, clean and soak in the water for a while to remove away bloody water, clean the corn then with your hand breaks off into 3 sections, clean the carrot skins and cuts into uneven slice, clean the tomato then all cut into two pieces. (猪骨切块洗净在水里浸泡一会儿去掉些血水，玉米洗净后用手掰成3段，胡萝卜洗净去皮后切滚刀块，番茄洗净后一切二)
2. When the water boiled, put in the pig bone, skim off floats end, then put in the corn, carrot, tomato and the ginger piece. Use high flame till boil then transfer praises for 3 hours to the medium, lastly put the salt to blend flavors. (锅里水烧开后放入猪骨，撇去浮末，然后放入玉米，胡萝卜，番茄和姜片，先大火烧开再转至中小火褒3小时，临出锅时放盐调味)

• 1 1/2 litres water
• 1 chicken carcass, cleaned
• 2 stalks spring onions
• 1 tsp white peppercorns
• 2 cloves garlic
• 100g deboned chicken meat, sliced
• 50g carrot, cut into small wedges
• 50g green capsicum
• 50g button mushrooms, diced
• 50g maccheroni (pasta), cook till al dente

• 1 tsp sugar
• 1/2 tsp salt

• Chopped spring onions

Directions :

1. Bring water to a boil. Add chicken carcass, spring onions, peppercorns and garlic. Cook to a boil again and simmer over gentle heat for 30 minutes until soup turns clear .
2. Strain soup. Add chicken meat, carrot, capsicum and button mushrooms to soup. Boil until meat and vegetables are soft and tender.
3. Add cooked pasta and seasoning. Dish out soup and serve with garnishing in individual bowls together with the puffs. It makes a wholesome meal.

• 5 to 10 pieces of salted mustard leaves (kiam chye)
• 2 large tomatoes (quartered)
• 1 piece beancurd (soft type, approximately 6 inches x 2 inches x 2 inches - LxWxD, cut into 8 pieces)
• 2 bowls of stock (prepared using 2 1/2 bowls of water used to boil belly pork)

1. Bring stock to boil and add tomatoes and salted mustard leaves. Simmer for 1 hour or more.
2. 3 minutes before intended serving, bring back to boil and add beancurd.
3. Serve steaming hot.

• 300 grammes of spinach (rinsed and plucked at the stems. Discard old or thick stems)
• 10 grammes of wolfberries (about 20 to 30 pieces)
• 100 grammes of minced meat (we use pork)
• 50 grammes of ikan bilis
• 3 soup bowls

• 2 teaspoons light soya sauce
• a dash of white pepper powder

• Salt to taste
• 2 teaspoons light soya sauce

1. Boil ikan bilis in water for 30 minutes to make stock. Remove ikan bilis when done. Meanwhile, marinade minced meat.
2. Bring stock to boil again after removing ikan bilis. Scoop minced meat into meat balls using a teaspoon and add into the stock. Cook till all meat balls float to surface. Add spinach and wolfberries and bring back soup to boil. Add seasoning to taste and serve immediately.

• Spareribs 500 grams (排骨500克)
• Lotus root cutted into pieces 200 grams (藕片200克)
• Carrot 2 roots (胡罗卜2根)
• Onion and ginger little bit (葱姜少许)
• Salt 1/2 soup spoon (盐1/2调羹)

1. Cut the spareribs into small pieces, then put to boils for 3 minutes (将排骨切块，用开水煮3分钟捞出)
2. Adds 1 liter water into all the materials, boils up together, then use slow cooks for 45 minutes (把所有材料加1公升水放在一起煮开后，小火炖45分钟)
3. Finally puts in the salt (最后放入盐)

• 400 grammes of plucked watercress shoots with leaves intact
• 150 grammes of bony pork parts
• 3 pieces honey dates
• 7 pieces red dates
• Salt to taste
• Water to boil pork parts
• 1 litre water (for soup)

1. Bring water to boil. Add bony pork parts and allow to boil for 1 to 2 minutes. Skim off scum which appears on surface of water. Remove pork parts and set aside. Throw away the water.
2. Bring to boil 1 litre of water in a clean pot. Return pork parts and add honey and red dates. Once water begins to boil again, reduce heat to low and simmer for 2 to 3 hours to enable the ingredients to impart its full flavour.
3. 15 minutes before serving, increase heat to high, add watercress and boil it for about 5 minutes. Then reduce to medium heat and boil for another 10 minutes before serving. Add salt to taste prior to serving. Usually a pinch of salt would do.

• 1 medium-sized kampung chicken
• 5 bowls of water
• 1 1/2 rice bowls soaked snow fungus
• 2 Tbsps kei chee
• 2 Tbsps seedless red dates
• 3 Tbsps dried soyabeans (soaked overnight)
• 2 tsps sea salt or to taste

1. Put chopped, skinless chicken into a claypot. Bring to a boil and skim off the scum and oil that float up.
2. Add the soyabeans and red dates. Let the soup simmer for an hour before adding the snow fungus, kei chee and salt.
3. Keep the soup simmering for at least another hour.

• 400 gms medium prawns
• 200 gms squid (cut into rings)
• 150 gms oyster mushrooms
• 100 gms baby corn (quarter-cut lengthwise)
• 3 tomatoes (quartered)
• 4 cups prawn / chicken stock
• Salt and sugar to taste
• 2 stalks lemon grass, bruised
• 4 kaffir lime leaves
• 4 fresh birds-eye chillies (cili padi)
• Lime juice to taste
• 2 tbsp chopped coriander leaves
• 2 onions cut into rings
• 2 tablespoon tom yam paste

1. Shell and devein prawns. (The heads and shells can be boiled to make prawn stock)
2. Bring to boil 5 cups prawn / chicken stock. Add all the above ingredients (except prawns, squid, lime juice & coriander leaves) and simmer till baby corn and mushroom are cooked.
3. Add prawns and squid and simmer for three minutes, or just until prawns and squid are cooked.
4. Stir in lime juice to taste, making it nicely piquant. Serve sprinkled with coriander leaves.

• 50g green peas
• 1 cup soup stock
• 1 cup soymilk

• 1/2 tsp salt
• 1/2 tsp sugar
• black pepper as required

1. Wash the green peas, pour them into the soup stock and mix. Blend the mixture in a blender, then strain through a sieve.
2. Heat the soymilk and creamed green peas in a saucepan and bring to the boil. Season and serve.

• 200 to 300 grammes of meat (pork ribs or suitable cuts or chicken parts)
• 2 medium sized potatoes (washed, skin removed and cubed in big chunks)
• 1 carrot (cut in big pieces)
• 2 large tomatoes (quartered)
• 2 large onions (quartered)
• 1 piece szechuan vegetable (washed and sliced)
• 2 bowls of water (approximately 800 ml to 1 litre)

1. Bring water to boil. Add meat and let water reboil. Remove layer of scum from surface of water.
2. Add the rest of the ingredients, bring to boil again for 5 minutes and then lower heat to simmer for at least 1 hour or longer.
3. You don’t really need to add any seasoning to this soup as the various ingredients will impart its taste.

• 4 cups seasoned chicken broth
• 1/2 cup frozen green peas
• 1 egg beaten
• 2-3 green onions finely diced

1. Bring broth and peas to boil in large saucepan. Slowly add egg to boiling broth, stirring constantly. Sprinkle with onions. Serve hot.