Tom Kha Soup

Ingredients:
  1 liter        Broth
50 g            Tom Kha Paste
  2 tbsp       Chili Oil
  5 no          Small Red Onion
  5 no          Birds Eye Chili
  8 pc          Lime Leaves
  2 pc          Lemon Grass
  5 slices     Galangal
  1 stalk       Parsley
  2 pc          Chicken Thigh - Boneless
 15 pc         Prawn
   2 no        Tomatoes
1/2 no        Cabbage or Cauliflower
1/3 no        Carrot
200 g         Mushroom
250 ml        Coconut Milk
   2 no         Lime Juice
   1 tbsp      Sugar
   1 tsp        Salt
For Garnishing:
Chopped Parsley & Chopped Spring Onion

Bean Curd Ginkgo Pork Tripe & Chicken Soup腐竹白果猪肚煲鸡汤

Ingredients:

1 no             Pork Tripe
1 no             Whole Kampong Chicken - Skin Out
2 tbsp           White Peppercorn
3 pcs            Dry Bean Curd - Wash & Soak It Till Soft & Cut In 2
100 g            Ginkgo
 3 lit             Water

Method:

  1)  Wash pork tripe with salt and vinegar.
  2)  Wash chicken and boil with water for 1 minute, rinse the chicken set aside.
  3)  Stuff 2 tbsp of white peppercorn inside the chicken.
  4)  Tie the one side of the pork tripe with string.
  5)  Stuff in whole chicken into the pork tripe and tie it up the other side with string again.
  6)  Fill water into the pot and place the whole pork tripe stuffed with chicken, ginkgo and bean curd.
  7)  Bring to boil, then lower the frame to continue to boil for 3 hours.
  8)  Take out the whole pork tripe stuffed with chicken and cut into small pieces.
  9)  Put back into the soup and bring to boil again.
10)  Serve it with rice.

鸡丝鱼翅汤 Sharkfin Soup

Ingredients:
Chicken Broth
Chicken Breast - Rinse, pat dry and sliced it.
                              - Manaride With soy sauce sauce, pepper powder, rice wine & corn flour.
Dry Mushroom - Rinse the mushroom and soak it overnight.
                             - Save the soak mushroom water.
                             - Sliced it.
Sharkfin - Rinse it & boil with ginger for a minute. Set aside.
Crab Stick - Sliced it.
Crab Claw Meat - Rinse it.
Egg - Beat & set aside.
Salt
Chicken Stock Powder
Soy Sauce
sesame Oil
Real Abalone Sauce
Chinese Rice Wine
White Pepper Powder
Cornstarch Mixture : Corn flour & water
Method:
1)  Bring to boil chicken broth & soak mushroom water.
2)  Add in mushroom & chicken boil for 15 minutes.
3)  Add in sharkfin, crab stick & crab claw meat.
4)  Season with sesame oil, salt, chicken stock powder, soy sauce, real abalone sauce, Chinese rice wine & white pepper powder
5)  Once bring to boil again thicken the soup with cornstarch mixture.
6)  Off fire and stir in egg.

灵芝花胶土鸡汤

Lingzhi
Fish Maw
Chicken
Mixed Chinese Herbal

Cream Of Mushroom Soup

鱼漂羹Fish Maw Soup

冬荫功Tom Yum Goong

年糕湯Rice Cake Soup

韩式豆腐哈利汤Korean Bean Curd Clam Soup

Chai Boey/Chap Chai

Ingredients: 
 2 pcs                Whole Roasted Pork Trotter
  6 bundles          Baby Mustard Plant (大芥菜) - wash & cut in big pieces
   3 nos                Carrot - Peel, cut in big pieces
   1 pkt                 Shitake Mushroom
   1 box                 Cherry Tomatoes
   1 in                   Sliced Ginger
    5 pcs               Dried Chili
    5 nos               Chili Padi
    1 pc                 Palm Sugar
 1/2 cup               Seedless Tamarind Paste
    5 pcs               Tamarind Skin
500 ml                 Water
Salt & Tomato Paste to taste
Method:
1.  Place all the above ingredients in a big non-stick pot and bring to boil.
2.  Slow down the frame to simmer for 45 minutes to 1 hour.
3.  Stir occasionally for better cooking.
4.  Add salt & tomato sauce to taste (Add tamarind juice if not enough sour).
5.  Serve warm.

鱼漂鱼翅羹Fish Maw Shark Fin Thick Soup

酸辣鱼漂羹Hot And Sour Fish Maw Soup

Ingredients:

Fish Maw
Carrot
Red, Yellow Pepper Bell
Sliced Bamboo Shoot
Minced Red Chili
Minced Garlic
Minced Ginger
Minced Meat
Egg
Parsley

Seasoning：

Chicken Broth
Chili Sauce
Tomato Sauce
Plum Sauce
Vinegar
Salt
Sugar
Chicken Stock Powder
Corn Flour & Water Mixture

花胶玉竹炖鸡汤Fish Maw Yu Zhu Chicken Soup

海鲜羹Seafood Soup

鸡蛋蔬菜鸡汤Egg & Vegetable In Chicken Soup