• A big handful of dried snow fungus, washed and soaked in water to soften
• Barley seeds
• Red dates
• Dried longan
• Rock sugar
• Pandan leaves

1. Clean and soak the dried snow fungus in some water. Don’t use too much as it expands into quite a bit! Once it’s soft, cut it up into small bite-sized pieces.
2. Put the barley seeds and pandan leaves to boil in about 1 medium sized pot of water. Skim the foam that collects at the top of the pot.
3. Throw in a handful of red dates for sweetness and taste.
4. Once it has boiled, turn the flame down to simmer and watch the barley seeds to make sure they don’t expand till they “explode”.
5. Add your rock sugar to taste.
6. When the barley seeds are cooked, add in your snow fungus and simmer just for a short while then turn off the flame.
7. Add your dried longan and stir it through.
8. And it’s ready to serve.

• 10 to 15 pieces ladies fingers (wash and slice off the upper stalk end)
• 4 cloves garlic (chopped finely)
• 3 tablespoons palm / peanut oil

• 1 tablespoon warm water
• 2 tablespoons light soya sauce
• 2 teaspoons oyster sauce
• a couple of dashes of white pepper powder

1. Fry chopped garlic in oil till golden brown. Remove garlic and set aside.
2. Mix 1 tablespoon of the oil (previously used to fry the garlic) with the rest of the sauce ingredients in a suitable bowl.
3. Place ladies fingers in steamer and steam for 3 minutes. Remove from steamer and place on a serving plate.
4. Pour sauce over the steamed ladies fingers and garnish with fried garlic. Serve hot.

Marinade:

• 1/4 tsp salt
• 1/4 tsp sugar
• 1/2 tsp light soy sauce

Directions :

1. Marinate chicken and set aside. Put rice and water in a double boiler.
2. Steam for about 30 minutes until porridge is cooked. Stir in chicken and spinach, and continue to steam for the next 30 minutes until chicken is tender.
3. Remove porridge from the double-boiler. Leave aside.
4. Puree the porridge in a liquidiser, scoop out and feed your toddler right away.

• 1 packet agar-agar
• 1 cup water
• 4 cups cendul
• 1 cup sugar
• 3/4 cup brown sugar (gula melaka)
• 4 eggs
• 3 cups santan

1. Boil agar-agar together with 1 cup water and 1 cup sugar.
2. Melt 3/4 cup brown sugar (gula melaka) with little bit water, then add into 3 cups santan.
3. Bet the 4 eggs then add into the santan and mixed well.
4. Combined santan with agar-agar and put to boil then pour into small cute cup and let it cold.

• 糯米--500克
• 粘米粉--250克
• 薯粉--約50克
• 糖--300克
• 椰漿--200毫升
• 水--（放入蒸鍋後，稍微蓋過糯米）適量
• 班蘭汁--900毫升
• 鹽--少許

1. 首先，把糯米、鹽及100毫升的班蘭汁攪勻，再放入鍋內蒸30分鐘，至有關材料成為糯米飯團。
2. 然後，把糯米飯團平鋪在容器內，作為糯米青糕的低層。
3. 接下來，把剩餘的材料混合煮濃，再倒入容器內和之前的糯米飯團一起蒸約35分鐘就可以了。把蒸好的糯米青糕攤涼，即可切塊享用。）

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.