Mee Sua Prawn Omelette Soup

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Mee Sua
10 medium prawns – shelled and chop coarsely
2 eggs – lightly beaten and season with a bit of salt, pepper and 1 tsp light soy sauce
2 tbsp Crispy ikan billis
Chopped Spring onion for topping
1 tbsp sesame oil
1 tbsp ginger strips

800 ml chicken stock

Seasoning Ingredients
1 tsp light soy sauce
Dash of pepper
2-3 tsp of sesame oil
Salt to taste

1) Heat wok with sesame oil and saute ginger till aromatic and crisp, discard ginger, add in prawns and stir fry till pinkish.
2) Pour in egg mixture over the prawns to make omelette. When it is cooked on both sides, break it roughly with a spatula, add in the chicken broth and bring to a boil. Simmer over low heat for about 8 minutes and add in seasoning ingredients. Taste accordingly and adjust to your preference.
3) Blanch the mee sua in boiling water, drain and transfer to serving bowl. Ladle the omelette soup over it and topped with Crispy Ikan Billis and chopped spring onions.
4) Serve hot.


Fish Maw With Crabmeat Amd Enoki Mushroom Soup

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1 small piece fish maw (soak in hot water till soft and cut into bite size)
100 g crabmeat (I use frozen one)
4 crabstick – cut into strips
3 dried scallops – soaked and shredded
150 g chicken breast meat (poached and shredded)
3 pieces shitake mushroom (soaked till soft and sliced) = retain the water
3-4 pieces black fungus – sliced thinly
2 eggs – beaten lightly
1 packet enoki mushrooms (trimmed off the ends)
3 cloves garlic – minced
2 packets CP chicken broth (add water to makes 1.8 litre )

3-4 tbsp sweet potato starch (mixed with 5 tbsp water)

Salt to taste
1 tsp white pepper
1 tsp Hua Tio Jiu
1 tsp sesame oil

Side Condiments
Black Vinegar
Chilli oil (optional)
Coriander leaves – chopped


1) Bring chicken broth, scallops and mushroom water to boil in a deep pot. When it boils, add in the mushrooms, fish maw, crabsticks, crabmeat, shredded scallops, black fungus, shredded chicken meat and garlics. Let is simmer for 10-15 minutes over low heat.
2) When the soup is about to be ready, add in enoki mushroom and boil for 3 minutes. Season with salt, pepper, hua tia jiu and sesame oil. Taste accordingly and adjust to your preference.
3) Thicken the soup with potato starch to your preference and slowly pour the eggs while stirring the soup.
4) Ladle soup to bowl and sprinkle with chopped coriander leave, vinegar and chilli oil. Serve hot.

Prosperous Bloom Of the Divine Chrysanthemum

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3 pieces dried scallops or crab meat
2 eggs – to make egg sheet

Fillings Ingredient
1/2 carrot – cut into matchstick
4 pieces shitake mushroom – soaked till soft and into strips
1/4 cup shredded bangkwang (sweet turnip)
1/4 cup shredded carrot
1/2 cup shredded chicken ham

Minced Ingredient
50 g small prawns
150 g chicken breast meat/pork
A pinch of salt
A pinch of pepper
Dash of sesame oil
1/2 tbsp corn flour
1 tbsp water
1 tsp egg white
(mixed everything together and set aside)

Stock ingredients
A packet of CP chicken broth
300 ml of water
Salt to taste
Dash of pepper
1 tsp light soy sauce

1) Soak the scallops and steam for 1/2 hour, drain and tear into shreds.
2) Lightly oil a medium size heatproof soup bowl. Line the bowl with the egg sheet (the bowl will be inverted later). Place the scallops or crabmeat in the center. Neatly arrange ham, carrot, mushroom, bangkwang in a decorative pattern around the the scallops or crabmeat. Place the minced meat mixture on top of the lined ingredients  and pack securely.
3) Steam over high heat for about 30-40 minutes. Remove the bowl and drain the liquid. Place a serving bowl on top of the steaming bowl and invert bowl. Remove steaming bowl and make 8 diagonal cuts across the egg sheet, stopping 1 inch from the edge of the egg sheet.
4) Bring stock ingredients to a boil, taste accordingly and adjust to your preference and pour into the serving bowl. Carefully lift the pointed ends of the egg sheet to open the “petals” and serve hot.

To make egg sheets
Heat a small frying pan, lightly oil it and turn heat to low, add the beaten eggs, swirl slowly to form a pancake like sheet. When it is firm, flip over and cook the other side .

Slice Fish Soup


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Fish slice (Batang Fish)
2 tbsp. corn flour
1 .5 litre icy water
1 tsp salt

Soup Base
1.5 litre broth (boil fish bones & ikan billis for 1 hour)
8 slices Sichuan vegetable (soaked in hot water)
1 tsp white pepper
1 tsp Hua Tiao Jiu
1 tsp sesame oil
6 slices ginger
1 tomato – quartered

Iceberg lettuce
Chopped coriander leaves

1) In a mixing bowl, add in icy water, corn flour and salt, mix evenly and add in fish slices and soak for about 5-8 minutes before cooking in the broth.
2) In a deep saucepan, add in broth and bring to a boil, slowly add in fish slices and let it boil for 1-2 minutes. Pour into a soup bowl with lettuce and topped with chopped coriander leaves.
3) Serve hot with hot rice.

Chicken Mushroom Soup

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1 Kampong Chicken – cut into big chunks
12-14 small dried mushrooms – soak for 15 minutes
8 red dates
1 handful of wolfberries
4 slices danggui
4 pieces chuan xiong (sichuan lovage rhizome)
1-2 piece fish maw – (optional)
2 litre water
A pinch if salt

1) Bring water to a boil in a pot. Add in mushrooms, danggui, chuan xiong and red dates. Bring to a boil, cover and simmer over low heat for 20 minutes.
2) Add in chicken chunks, wolfberries and continue to stew over low heat for a further 30 minutes. Season with a pinch of salt and serve hot.

Shark’s Fin Melon Soup

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500-700 g shark’s fin melon
1/2 chicken – washed and cut into big pieces (blanch in boiling water for 5 minutes, drained and set aside)
1500 ml water

2 pieces honey date
10 red dates
1 sweet corn – cut into chunks
1 small carrot – cut into chunks
1 tsp bitter almond
1 tbsp wolfberries
Salt to taste
1 tsp Knorr Chicken powder
Dash of white pepper

1) Cut and discard the skin of melon. Scoop the seeds using a spoon and cut the melon into big chunks.
2) Bring water to a boil in a pot, add in the chicken, melon, honey and red dates, carrot. Bring to a boil over high heat for 5 minutes. Reduce heat to low, covered and simmer for about 30-40 minutes. Add in wolfberries, sweet corn and continue to simmer for a further 5 minutes.
3) Season with salt, chicken powder and a dash of white pepper.

White Carrot & Dried Cuttlefish Soup

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1 white carrot – peeled and cut into big chunks
1 red carrot – peeled and cut into big chunks
200 g chicken  – cut into big pieces
2 pieces small dried cuttlefish – roasted
1 tbsp wolfberries
10 red dates
1 tsp roughly crushed white peppercorns
Salt to taste
1 Knorr Chicken cube
1200 ml water

1) Trimmed off excess fat on chicken and blanch into hot water for 1 minute, drained and set aside.
2) Put water in a deep pot and bring to a boil. Add in chicken meat, chicken cube, dried cuttlefish, red date, white and red carrots, crushed peppercorns. Bring to a rapid boil, covered and simmered over how heat for 30-40 minutes or till carrots is soft.
3) Add wolfberries and continue to simmer for 10 minutes. Season with salt, taste accordingly and adjust to your preference. Serve hot.
** You can add in sweet corn for extra sweetness.

****This is a cooling soup and it also helps in cleansing and detoxifying our digestive systems.


White Bee Hoon Crab Soup

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2 mud crabs/flower crabs – cut into 2
400 g bee hoon – soaked till soft and blanched in hot water for 2 minutes. Drained and set aside.
2 tbsp unsalted butter
1 tbsp corn oil
4 cloves garlic
5 -6 slices ginger
1500 ml chicken stock
1/2 cup evaporated milk (optional)
A cup of chye xin
1/2 cup of bean sprout
2 tbsp Hua Tiao Jiu
1/2 tsp fish sauce/soy sauce
Salt & pepper to taste
Chopped coriander leaves

Chicken Stock
3 chicken carcasses – cleaned and chop into 2
3 tbsp soy bean- washed
Prawns shells and head (optional)
3 tbsp ikan billis
4 slices old ginger
3 cloves garlic
1 tbsp white peppercorn – pounded coarsely (Sarawak peppercorns)
2.5 litre water
(Place all ingredients in a deep pot and simmer for 21/2 hours until stock reduced to 4 cups. Strain and discard ingredients.

1) Heat 1 tsp of oil in a wok and toss bee hoon with 1 tsp light soy sauce for 1-2 minutes. Set aside.
2) Heat oil in a wok and saute ginger and garlics till fragrant, add in crabs and drizzle the hua tiao jiu around the wok, stirring a few times over high heat.
3) Add in strained stock, evaporated milk, butter and fish sauce/light soy sauce. Simmer over low heat for 5 minutes.
4) Meanwhile, heat a claypot till hot and transfer wok ingredients into it. Add bee hoon and bring to a boil. Cover claypot with lid and simmer for 1 minute. Add vegetables and season with salt and pepper to taste. Bring to a quick boil and off heat.
5) Top with coriander leaves and serve hot with sambal belacan or cut red & green chillies.

Foochow Tofu Soup (Gor Tau Hu)

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1 block soft tofu(roughly mashed)
100 g chicken/pork meat – sliced thinly & season with salt and corn flour
80 g medium prawns – shelled and deveined
1 piece medium squid – cut into rings
3 sticks crabsticks – shredded
1 piece fish cake – sliced
4 fish balls  – sliced
5 stalks cai xin – cut
1/2 carrot – sliced
Salt & pepper to taste
1 tsp sesame oil
1.2-1.5 ml chicken/ikan billis stock
3 cloves garlic – minced
31/2 tbsp sweet potato flour (mixed with 5 tbsp water)
2 eggs – beaten lightly

1) Heat oil in deep pot and saute garlic till fragrant, add chicken/ikan billis stock and bring to a boil. Add chicken meat, prawns, fish ball, fish cake, crab stick and bring to a slow boil for 5 minutes.
2) Add tofu, squid, carrot, cai xin and season with salt & pepper, simmer for 3 minutes then stir in strained sweet potato flour mixture  and stir in the beaten eggs. Finally stir in sesame oil.
3) Serve hot.

*** Add more sweet potato flour mixture as gravy for mui fen, hor fen or noodles.

Salted Vegetable (Kiam Chye) Tofu Soup

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60 g salted vegetable (kiam chye) washed and cut into strips
2 tomatoes – quartered
1/2 carrot – cut into big dice
5 slices old ginger
1 box tofu – cut into big cube
4 pieces baby corns – sliced
1 stalk spring onion – chopped
1.5 litre chicken broth
Salt and pepper to taste

1) Boil chicken broth with ginger slices for 20 minutes. Add in salted vegetables and carrots and cook for 10 minutes. Add in baby corns and tomatoes , simmer for a further 5 minutes.
2) In the last minute, add in tofu and let it simmer before serving. Season with salt and pepper. Add in spring onion and serve hot.