Crab Bee Hoon Soup by Choo Helen

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Cod Fish Crisp (Oil-free) by Esther Tho

This time coated with grated ginger, icing sugar and egg white!!!
Taste super yummy and crispy!!!

Method
1 tbsp Grated fresh ginger
2 tbsp Icing sugar
1 egg white (I used balance egg white from pineapple tarts so is estimated.)

Whisk the above ingredients till well combine.
Brush it on one side of the Cod Fish slice then cut them to your desire size.
Lay them on a tray (do not overlay them, cos they will stick)
Bake at preheated oven at 150deg for 12-15mins.
Store them in an airtight containers when cool.
Done and enjoy!

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Pen Cai by Zann Teo

Stock base :
Chicken breast
Ikan bilis
Yellow beans
Boiled for few hrs .
Discard the ingredients . 

Add dried oyster , dried mushroom to cook this ingredients till soft . Take this out leave aside for arrangement .

Now, we can add seasoning to the soup base add the canned abalone water to the base too . Salt n pepper to taste thicken slightly with potato starch .
Transfer this base to your preferred pot. Add all the ingredients on top .

Rest of the ingredients need to boiled .
Brocoli
Carrot
Quail egg
Scallop
Prawns
Leave aside .
Fry yam . Leave aside to arrange
Roast pork belly ,buy from stall
Roast chicken , buy from stall

I am using a steamboat pot . After arrange all the ingredients, bring to boil.
Serve and enjoy!

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Minced pork tofu by Meishan Lin

Saute shallots till fragrant (can put onions too)
Add mince pork or chicken. (I used pork this time)
Add oyster sauce (no exact measurement, jus add to taste) & little pepper.
Fry till cooked. Pour sauce over steamed tofu. Garnish w chilli, spring onion or fried shallots.

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