• 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.

• 65g arrowroot flour
• 1 tbsp green pea flour
• 200ml water

• 350ml unsweetened pineapple juice
• 150g sugar
• 2 pandan leaves. knotted
• 6 pieces water-chestnuts, diced

• 550ml general santan
• 2 1/2 tbsp green pea flour
• 1 1/4 tsp agar-agar powder
• 1/4 tsp salt

1. Prepare pandan leaf casings.
2. Bring pineapple juice, sugar and pandan leavesto a low boil. Gradually add in mixture (A) and keep stirring. add in water-chestnuts. When they turn transparent, remove fromheat. Spoon a heaped teaspoonful of filling into each pandan casing. Leave to set.
3. To make santan topping: Mix all the ingredients together and cookwell till blended and thick. Remove from fire.
4. Spoon one teaspoonful of topping ingredientover the pineapple layer. Leave to set. Chill well before serving.

• 5 unripe mangoes, peeled & shredded
• 600gm tuna, grilled and flaked
• 5 shallots peeled and sliced
• 500ml thick coconut thick milk
• 3 sliced chillies
• 3 sprigs fresh coriander, chopped
• Salt & pepper

1. Mix shredded mango with the salt.
2. Set aside for 10minutes. Squeeze to remove liquid.
3. Mix in tuna & all ingredients.
4. Chill and serve.

• 200 grammes white fish (sliced to not more than 1 cm thick, marinade lightly with salt for 10 minutes and dust with corn flour)
• 5 cm ginger (sliced thinly)
• 3 stalks spring onions (cut to about 5cm lengths)
• 4 cloves garlic (chopped finely)
• 150 ml hot water
• corn starch (prepare by mixing 1 teaspoon corn flour with 3 tablespoons water)
• 200 ml cooking oil

Seasoning :

• 1 teaspoon oyster sauce
• 1/4 teaspoon salt or to taste
• ¾ tablespoon of Chinese cooking wine
• a couple of dashes of white pepper powder

1. Heat oil in wok till smoking hot. Fry fish slices for about 30 seconds on each side taking care not to break them. Remove fried fish slices and set aside.
2. Remove oil, leaving approximately 1 tablespoon or lesser in the wok. Saute garlic and ginger till aromatic. Add spring onions next. Stir evenly before adding fried fish slices and hot water.
3. Add seasoning followed by a teaspoon or two of corn starch to thicken the gravy.
4. Dish out and serve hot with steamed white rice.

• 1 medium-size bitter gourd , halved, seeded and sliced thinly
• 1 tablespoon oil
• 2 eggs
• 1 salted duck egg
• salt and sugar for seasoning

1. Beat the egg and salted egg together. Cut the salted egg yolk into small pieces with a fork.
2. Heat the wok and add the oil.
3. When oil is hot, add in the egg. Toss in the sliced gourd when the egg mixture is still a little runny in texture. Mix thoroughly for about 1 minute.
4. Cover pan and cook for 2-3 minutes. Do not overcook - leave some crunch in the vegetable.
5. Season and dish out.

• 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.

• 3 cups white sugar
• 1 cup evaporated milk
• 1/4 cup cocoa
• 1/2 cup peanut butter
• 1 tablespoon butter

1. Butter one 9x9 inch pan.
2. Combine the sugar, evaporated milk and cocoa in saucepan. Stir over high heat until mixture comes to a rolling boil. Lower heat to medium and continue cooking to a soft ball stage.
3. Remove from heat, add peanut butter and margarine. Beat by hand until creamy; pour into prepared pan. Allow to cool and cut into squares.

• 500gm High Protein Flour
• 10gm Instant yeast

• 80gm Sugar
• 1 tsp Salt
• 25gm Milk Powder
• 1 tbsp Instant Coffee
• 1 tbsp Cocoa Powder
• 2 tbsp Honey
• 1 nos Egg
• 240gm Water

• 80gm Butter

• 100gm Walnut
• 100gm Raisin

• 1 nos Egg (for egg wash)
• 50gm Instant Custard
• 120gm Water

1. Mix A, flour and yeast, mix well.
2. Add in B, become dough then add in C butter.
3. Mix for another 15/20 minutes until dough becomes elastic.
4. Add in D.
5. Ferment for 40-60 minutes. Dough becomes double size.
6. Scale at 60gm each. Round up
7. Intermediate proof for 15 minutes. Put the dough in mould.
8. Final proof for 40-50 minutes.
9. Egg washes the dough.
10. Mix instant custard and water, than do decorating on the dough.
11. Bake at 210°C for 25-30 minutes until well baked.

• 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)

• 1 Asian pear
• 8g Chuan Bei
• 3 red dates
• rock candy to taste

1. Wash the Asian pear. Slice off the top of the pear. Scoop out the centre of the pear and soak it in hot water for 3 minutes.
2. Place water and other ingredients into the pear. Simmer for about 30 minutes, and it is ready to be served.* Chuan Bei is good for the lungs. It relieves cough, and hence this dessert is especially beneficial to those who suffer from chronic cough.