Bitter Gourd With Drumstick Soup

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4 Chicken Drumsticks
1 Medium Size Bitter Gourd, 500g
1 Medium Carrot, cut into chunks
8 – 10 Red Dates(红枣)
1 honey date
1/2 Tablespoon Wolfberries(枸杞)
1.5 Litres of Water
1/2 Chicken Stock Cube, optional

1. Trim the fat and remove the skin from the drumsticks, rinse and set aside.
2. Bring a pot of water to boil, blanched the drumsticks for about 5 minutes in boiling water, removed and rinse again.
3. Add 1.5 Litres of water to the soup pot and bring it to boil.
3. While waiting for the water to boil, cut the bitter gourd length-wise into half, scraped off all the seeds and white pits in it then cut into 1″/1.5″ thick slices.
4. Place the bitter gourd slices in a big mixing bowl or so, add in 1 teaspoon of salt briefly rub it/massage together with the bitter gourd slices for a few seconds. (this is helps to reduce the bitterness of the bitter gourd)
5. Next, rinse it well and drop it into the boiling water together with all the above ingredients except the wolfberries.
6. When the soup mixture comes to boil again, reduce the heat to medium low and simmer it for about 30 – 40 minutes.
7. Add in the wolfberries in the last 5 minutes and you can season the soup with some salt or chicken stock cube to taste if you prefer.

Nonya Bakwan Kepiting (Minced meat and crab meat ball)

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Ingredients (A)
100 g fresh crabmeat or frozen
150 g minced chicken/pork
100 g minced prawns (optional)
1 tbsp cornflour
1 tbsp chopped spring onions
1/2 egg whites
Salt and pepper to taste

Ingredients (B)
100 g shredded bamboo shoots
100 g shredded turnip aka bangkuang/jicama
50 g tang hoon  – soaked
1.8 litre broth (from chicken bones and ikan billis)
1 tbsp fried shallots slices

Some coriander leaves for garnishing

1) Mix ingredients (A) in a mixing bowl till well combined. Shaped into small balls and drop into boiling broth. Cook till done/
2) Add in bamboo shoots and bangkuang, tang hoon, salt and pepper to taste. Bring to a boil again.
3) Serve in a deep soup bowls. Garnish with coriander leaves and fried shallots.

Fish Slice Beehoon Soup

Fish Slice Beehoon Soup

Fish Slice Beehoon Soup 1

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

250 g bee hoon (soaked for 15 minutes to soften)

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
Crispy garlics bit (minced 10 cloves garlics and deep fry till golden- drain and set aside)

1) Scald the beehoon in boiling water for 3 minutes or until cooked. Drain and put place in a deep serving bowl.
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 the hot soup over the beehoon and served with crispy garlics bits and chopped coriander leaves.
3) Serve hot with a small dish of chilli garlic dips.

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.



Egg Drops Soup

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1.5 litre chicken broth
3 tbsp  sweet potato flour /corn flour (mixed with 5 thsp water)

3 large eggs – beaten lightly
1 tube Egg tofu – cut into strips
150 g – shredded chicken meat

Seasoning ingredients
1 tsp sesame oil
Salt, pepper to taste

1 stalk spring onion – chopped

1) Pour chicken broth into a pot and bring to a boil. Add in shredded chicken meat, tofu, seasoning ingredients and simmer over low heat for 2 minutes. Taste accordingly and adjust to your preference.
2) Stir in sweet potato flour mixture, stir well to ensure that the mixture does not form lumps. When the soup boils again, drizzle in the beaten eggs and stir soup to distribute the egg.
3) Sprinkle with chopped spring onions and serve hot with black vinegar and chilli oil.

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.


Tomato Omelette La Mian Soup

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(serve 2-3  pax)

120 g Prima La Mian (Non-Fried Noodle)
1 stalk spring onion – finely chopped
2 cloves garlic – minced
100 g minced chicken meat – marinade with a bit of salt and corn flour
(make in small ball)
2 big tomato – cut into big chunks
1/4  carrot – sliced thinly
3 eggs – lightly beaten

1200 ml ikan billis broth – boil water with a handful of dried ikan billis and 2 pieces chicken bones/ 1 packet chicken broth

Sauce Ingredients
1 tbsp soy sauce
1/2 tsp each – oyster and abalone sauce
1/2 tsp sesame oil

1)  Heat a non stick pot with oil and saute garlic till fragrant, add in chopped tomatoes and stir fry till soft, add in 1/2 of the beaten eggs and stir to mix well with the tomatoes.
2) Add in stock and sauce ingredients, bring to a boil and simmer over low heat for 10 minutes. Taste accordingly and adjust to your preference.
3) While the soup is simmering, bring about 750 ml water in a pot to boil, add in the La Mian and cook according to the packet instructions. Drain the noodles well and add into the soup together with the meat ball and carrot.  Turn up the heat and let the soup come to a boil, add in the remaining beaten egg. Turn off the heat.
4) Ladle the soup and La Mian to serving boil, sprinkle with chopped spring onions and serve with Garlic Vinegar sauce and Chili padi soy sauce.

Crispy Egg Floss Omelette Soup

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Egg Floss
3 eggs – lightly beaten
1/2 tbsp corn flour mixed with 1/2 tbsp water
(Pour into  egg mixture)

Stock Ingredients
5 cups fresh chicken stock – boil chicken bones with ikan billis
1 tomato – quartered
3 tbsp chopped spring onions

2 eggs – beaten with fork

Seasoning Ingredients
Salt to taste
1 tbsp light soy sauce
1 tsp sesame oil
1/2 tsp chicken stock granules (optional)
1/2 tsp sugar

1) Heat oil in a wok till hot, swirl oil with a round ladle swiftly, slow;y sieve the egg mixture from high end into the hot oil. Continue to swirl the egg with the ladle and cook till crispy and golden brown. Remove egg floss from wok and place on kitchen paper to drain.
2) Put the stock in a large saucepan and bring to a boil, add in crispy egg floss and seasoning ingredients, taste accordingly and adjust to your preference.  Simmer for about 2 minutes.
3) Stir in the beaten eggs gradually in a slow thin stream using a fork to pull the egg across the surface of the soup into strands.
4) Sprinkle in spring onions and serve hot.



Creamy Mushroom Chicken Soup

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Creamy Mushroom Chicken Soup 1

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2 chicken legs – cut into bite size
1/2 cup chicken stock
1/2 carrot – cut into cube
1 big yellow onion – cut into small cube
2 potatoes – cut into cube
1 can button mushroom
1 tbsp oil
1 tsp mixed herbs
1 tsp black pepper
2 bay leaves
1 cup cooking cream
Salt to taste

1) In a pot, add enough water to cover the chicken and bring to a boil, lower heat and simmer till half cooked.
2) Add in potato, carrot and button mushroom, chicken stock and cooking cream, mixed herbs, bay leaves and black pepper.
3) Simmer till chicken and potato is cooked through, season with salt, taste accordingly and adjust to your preference.
4) Thicken with corn starch and serve hot with garlic bread and salad.

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 .