Seafood Vermicelli Soup

Ingredients
1 mud crab, cleaned and chopped
1/2 kg large prawns
1 kg clams
800g thick vermicelli, blanced
Vegetables (wong bok or cai xin)
8 sliced ginger
2 bulbs garlic with skin, halved 
50-75g unsalted butter
1/4 cup evaporated milk

Seasonings
1.5 tbsp fish sauce
1 tbsp brown sugar
1/4 cup hua tiao wine
Pepper

The Garnishing
Chopped spring onion
Coriander

The Broth
2-3L water
300g chicken carcass
10 chicken feet
500g big pork bones
1 dried sole fish
1/2 cup anchovies
1/4 cup soya beans
1 onion, wedged
Salt
Pepper

Method
1. Blanch chicken carcass, chicken feet and pork bones. Rinse with water and set aside.
2. Bring 2-3L of water to boil then add the blanched bones, feet and all the other ingredients. 
3. Cook the soup over high fire for 45 minutes. Turn to medium fire and continue to simmer for another 2-3 hours, season with salt and pepper.
4. In a wok or big pot, heat up 2 tbsp of oil. Saute ginger and garlic till fragrant. Pour the broth and bring it to boil. 
5. Add evaporated milk and butter. 
6. Season with fish sauce, sugar, pepper and hua tiao wine.
7. Add the crab. When the crab is almost cooked, add some prawns and vegetables. Lastly, add the clams, cover the wok/pot and cook for 3-5 minutes.
8. Combine the thick vermicelli into the seafood soup.
9. Garnish with spring onion and coriander. Serve hot.

SzeChuan Hot and Sour Soup

Ingredients (All to be shredded)
2 large pieces of black fungus
1 small bowl lean pork
1 carrot
1 box tofu
4 dried mushrooms
1 bamboo shoot

1.5 tbsp minced garlic
1 beaten egg white
1.5 L of water/chicken stock/soup broth (I used homemade soup broth)
1/2 small bowl potato starch for thickening (mix with 3 tbsp of water)

Seasonings (to taste)
Salt
2 tbsp oyster sauce (LKK)
2-3 tbsp black vinegar
White pepper
Sesame oil
Sugar

1 tsp Thick black soya sauce for colouring (optional)

Method
1. In a pot, heat 1 tbsp sesame oil with 1 tsp cooking oil. Stir fry garlic till fragrant, add the shredded lean pork until its half cooked follow by the shredded dried mushrooms, black fungus and carrot. Add bamboo shoot and fry for a while.
2. Pour 1.5 L of water or soup broth into the pot and cook until it's boiled and simmer for 15 minutes. Add all the seasonings to taste. 
3. Stir in the potato starch water gradually to thicken the soup (add and stir the soup at the same time to prevent lumpy). 
4. Add in the shredded tofu and mix it gently. Lastly, pour some egg white and stir it at the same time (to make the shredded effect). Serve hot with some coriander.

Childhood One Pot Dish (Knorr-Haochi Campaign Dish)

The soup
1-2 chicken carcass
5-8 chicken feet
1/2 cup dried anchovies
1/4 cup soya bean
1-2 ltr of water

The vegetable ingredients
4 potato (cut chunks)
1 carrot (cut chunks)
1/4 cabbage (cut roughly)
2 glass noodles (to be soaked)
A bunch of chinese parsley (cut into a few sections)
Fried shallot/garlic

Soup seasonings to taste
1/2 tbsp Haochi seasonings
1 tsp salt
Fish sauce
Sesame oil
Pepper

The meatballs
300g minced pork
1 dried squid (chopped)
1/4 chopped spring onion
1/2 tsp Haochi seasonings
1/4 fish sauce
1/4 sugar
Pepper
Sesame oil
1 tbsp corn flour

Method
1. Mix all the meatballs ingredients in a big mixing bowl until the paste become gluey. Shape it round like balls. Set aside.

2. Blanch chicken carcass and feet. 
3. Cook 1-2 L of water to boil. 
4. Add the blanched chicken carcass, feet and other soup ingredients into the boiling water, use medium low fire and simmer for 30 minutes to 1 hour. 
5. Cook the potato and carrot in the soup until soft. Add the meatballs followed by the cabbage, chinese parsley and lastly add the glass noodles to cook.
6. Add the soup seasonings to taste.
7. Garnish with some fried shallot/garlic. Serve hot with steamed rice.

Thai Tom Yam Goong

Ingredients
10 large prawns
1 squid
1 packet oyster mushrooms
1 canned button mushrooms (halved)
2 large tomatoes (cut eight)
3 bird eye chillies
Thumbsize galangal (sliced)
3 lemongrass (cut slantly)
8-10 lime leaves
coriander for garnishing
1-2L water

Seasonings
1/4 cup Thai chilli paste
100 ml coconut milk
Lime juice squeezed out from 4-5 fresh lime
Thai fish sauce to taste
Palm sugar to taste

Method
1. Bring 1-2L water to boil, add bird eye chillies, galangal, lemongrass, lime leaves and cook for 10 minutes.
2. Add all the seasonings to taste and simmer for 15 minutes.
3. Put the rest of the ingredients into the soup until its all cooked.
4. Garnish with some coriander, serve hot with steamed rice.

*Note: Please adjust the amount of the seasonings to your own liking as I didn't measure to cook. It is strongly recommended to use the lime juice from the fresh lime as it tastes and smells more authentic*

Braised Shark Fin Soup with Crab Meat, Shredded Chicken and Egg Whites

**This soup has to be prepared 2 days in advanced**

Ingredients
A handfull of sharkfin
Fresh or frozen crabmeat
Shredded chicken from 1 chicken breast

2 egg whites (beaten)
Pork and chicken broth

Seasonings

Some salt to taste
Some pepper to taste
2 tbsp Hua tiao wine
2 tbsp oyster sauce (Lee Kum Kee)

Thickening mixture
1/3 cup of potato starch mix with 1/2 of water.
(thickening is depends on your preferences, if you would like to have it more watery, don't put too much of the thickening mixture, vice versa)

🌟Most important🌟
Pork with chicken broth
3 packets pork big bones
2 packets chicken feet
2 packets chicken bones

30g Chinese Ham

1 yellow onion (cut half)

Water (water level should cover all the ingredients)

1 tbsp rice vinegar
Salt and pepper to taste
Method
1. Blanch all the pork and chicken broth ingredients.
2. In a huge pot, fill the water until half to 3/4 full and add in all the broth ingredients except the seasonings.
3. Bring it to boil and simmer for 2 days (I cooked it for 22 hours in 2 days).
4. Add vinegar, salt and pepper to taste. The soup should be turned out creamy.
5. Transfer the broth into another big pot, remove the bones and scums.
6. Bring the broth to boil again, add in shredded chicken follow by the shark fins and crab meat. Slowly pour the egg whites and stir it quickly while pouring it.
7. Add the seasonings to taste.
8. Lastly, add in the thickening mixture gradually and stir it at the same time.
9. Garnish with some coriander, serve with white pepper and red/black vinegar.