Herbal Drunken Prawns

Recipe for  Herbal Drunken Prawns

Ingredients:

• 2 pieces 玉竹 (Solomon's Seal Rhizome), cut into smaller pieces
• 5 pieces 川芎 (Szechwan Lovage Rhizome)
• 4-5 pieces 当归 (Angelica Sinensis)
• 1 small handful 枸杞子 (Wolfberries)
• 2 slices Ginger
• 10 medium prawns, antenna, feelers and legs (etc) trimmed

Marinade for Prawns:

• 1 tablespoon Sake or Chinese Cooking Wine
• a pinch of salt

Seasonings:

• 1 tablespoon Light Soy Sauce
• 2-3 tablespoon Sake or Chinese Cooking Wine
• 1/2 teaspoon Chicken Granules
• 1/2 teaspoon Fish Sauce
• Salt to taste

How to do it:

1. Soak all Chinese herbs except Wolfberries with 100ml hot water for about 3 hours or till they are fully hydrated and set aside.
2. Slit the back of the prawns.
3. Clean and dab dry.
4. Marinate prawns with sake and salt for 20 mins.
5. In a pot, add 400 -500ml water (depending how much soup you would like to have).
6. Add in the hydrated herbs, ginger and wolf berries and bring to a boil for a minute.
7. Add in the seasonings except for salt.
8. Add prawns into the soup and like it cook for about a minute or till all prawns are just done.
9. Add salt to taste.
10. Drizzle sesame oil and serve immediately.

Note:
If you want a stronger wine taste, you can add the cooking wine just before you season with salt.

as seen in https://instagram.com/p/7ILRywgdDL

Refreshing Lemongrass Drink

I made my favourite Lemongrass drink to go with cupcakes last Saturday.

This time, I sliced the lemongrass into small pieces so it's quicker to release its flavour.  I also added mint leaves, juice of 2 calamansi and sugar to sweeten it a little instead of using honey.

Now I can have one more cupcake. ;)

Miso Ramen

Few days ago, I made Miso Ramen served with added Lava Egg, Crabstick and Corn.  I shared it on Instagram and Facebook and had requests for the recipe.

So here's my simple recipe.

Ingredients:

• 2 litre Homemade Chicken or Pork Stock
• 1/2 tablespoon Instant Dashi Powder
• 1 tablespoon Mirin
• 1/2 tablespoon Light Soy Sauce
• 4 tablespoon Miso Paste

How to do it:

1. Bring stock to a simmer.
2. Add dashi powder, mirin and light soy sauce.
3. Add in the miso paste and dissolve it in the soup.
4. The soup is ready to be added to a separately cooked ramen.

Note:

• Cook ramen separately and pour the soup base over when it's done.
• I'm using homemade stock here. If you are using steady stock, please adjust the seasoning accordingly as steady stock are usually seasoned.
• The ingredients that are served with the ramen is up to individual. You can served it bare too.
  Check out the Shoyu Based Soup HERE.

Cream of Asparagus 芦笋奶油汤

I bought a pack of Asparagus not realising that I already have a pack at home. As I'm the one one eating it, I find turning it into soup is the fastest way to finish it.

I made this last Saturday for breakfast.  So glad that my daughter loves it.  Now I don't have to only make Mushroom Soup for her. There's another option and more to come, I come.  No luck with my son though even bacon was used. :/

It's an easy and yummy 'hulk' soup that you got to try. :)

Ingredients:

• 200g Asparagus, chopped into sections
• 1 small or 1/2 medium Onion (not shallot), diced
• 4 strips Streaky Bacon (optional), diced
• 1 Litre Chicken or Vegetable Stock
• 50ml Cooking Cream
• Salt and Pepper to taste

How to do it:

1. Fry streaky bacon till brown.
2. Remove the bacon bits leaving the oil in the pan.
3. Saute the onion till soft.
4. Add in the asparagus and cook for 5 mins (shorter time if you are using Thai Asparagus).
5. Add in the stock and bring to a simmer.
6. Continue cooking till the asparagus is tender.
7. Blend till it is smooth.
8. Add salt to taste.
9. Stir in cooking cream.
10. Thicken with some corn flour mixture if you like.
11. Serve.

Note:

• I'm using streaky bacon to try covering up some of the taste of asparagus to make it more acceptable for kids. You can use 1/2 tablespoon butter instead.
• If you do not wish to use corn flour to thicken the soup, you can use double cream instead of cooking cream.
• Cooking cream can be replaced with Whipping Cream too.

Braised Noodle aka Lor Mee 卤面

Lor Mee is my daughter's favourite local food. I love it to, especially with raw garlic, pickled green chilli and lots of black vinegar!

During the olden days, it has shark's meat it in. Nowadays, to make is simple, beaten egg white is used instead. The recipe I'm sharing is not authentic but it's good enough for my family.

I added crispy fried bean curd skin and ready made Ngoh Hiang to it too.

Ingredients:

• 600g Yellow (flatten) Noodles
• 300g Pork Belly
• 2 Hard Boiled Eggs
• 2 Egg White or 2 Whole Egg, beaten
• Some Bean Sprout

Braising Sauce:

• 500ml Water
• 3 clove Garlic, smashed with skin intact
• 1 tablespoon Light Soy Sauce
• 1 teaspoon Dark Soy Sauce

Soup Sauce:

• 1.5 litre Pork Bone Stock
• 1 Star Anise
• 1/2 tablespoon Chinese 5-spice Powder
• 1/2 tablespoon Oyster Sauce
• 1 tablespoon Sugar or to taste
• Salt to taste
• Cornflour Mixture (thickener)

How to do it:

1. Combine ingredients for braising sauce together in a pot enough to cover the pork.
2. Add in pork belly and hard boiled eggs.
3. Bring to a boil and reduce to a simmer.
4. Braise for an hour till the pork is tender.
5. Remove the pork and cut into smaller pieces.
6. Remove the eggs and half them.
7. Retain the braising sauce.
8. Bring the bone stock to  a boil.
9. Add in the braising sauce, star anise and 5-spice powder.
10. Season with sugar and salt.
11. Thicken with cornflour mixture.
12. Turn off the heat and gently stir in the beaten egg white.
13. The soup sauce is ready to be used.
14. Blanch some noodles and bean sprout.
15. Drain and pour into a serving bowl.
16. Pour hot soup sauce over and top with pork belly, egg and other ingredients.
17. Serve immediately.

Note：

• You can use chicken stock instead of pork bone stock.

Hor Fun 河粉

Hor Fun is one of the common local zichar food. My husband tried cooking for me once many years ago but the hor fun ended up in the trash bin.  LOL Shhhh .... don't tell him I told you. :P He hasn't cook anything since except maybe instant noodle and only once in a blue moon. :/

Too be fair to him, I did struggle with the frying of the kway tiow (hor fun) at first. You need to add enough oil and have to work fast otherwise it doesn't brown evenly and may get burn on some parts where other parts are still white.

Honestly, I think cooking Hor Fun is a lot harder than it looks especially at home with a small wok and fire. My tip for first timers, fry in small portion. If you can get thru frying the kway tiow, the rest is easy peasy. 

Ingredients:

• 300g Hor Fun aka Thick Flat Rice Noodles, separated
• 1/2 tablespoon Light Soy Sauce
• a few drop Dark Soy Sauce

Other Ingredients:

• 5 slices Loin Pork
• 4 Prawns, shelled and sliced on the back
• 1 Squid, cleaned and cut into smaller pieces
• 3 stalk Young Choy Sum
• 1 teaspoon Light Soy Sauce
• 1 teaspoon Cooking Wine
• 1 teaspoon Corn Flour
• 1/2 tablespoon Minced Garlic

Sauce:

• 500ml Chicken Stock
• 1 teaspoon Light Soy Sauce
• 1/2 teaspoon Fish Sauce
• 1 tablespoon Oyster Sauce
• Salt and Pepper to taste
• 2 Egg White or 1 Whole Egg, beaten
• Cornflour Mixture as thickener

How to do it:

1. Heat wok with a tablespoon oil.
2. Stir-fry Hor Fun tossed with light and dark soy sauce.
3. Continue frying till the hor fun are well blended with the sauces. The hor fun should be brown and a little charred at the sides.
4. Dish out and place in a serving plate to be used later.
5. Meanwhile, marinate the pork with light soy sauce, wine and corn flour. This is to make the pork velvety.
6. At the same time, blanch the choy sum in a pot of water with 1 teaspoon oil. This is to give the choy sum some shine.
7. Drain and place the choy sum with hor fun.
8. In the same wok used to stir-fry the hor fun, add 1 teaspoon oil.
9. Stir-fry garlic till fragrant but not brown.
10. Add in the pork and stir-fry till they are just done.
11. Dish and place on top of hor fun.
12. Pour stock in the wok and bring to a boil.
13. Add in the prawn and squid.
14. Add in all the seasoning for the sauce except for egg and cornflour mixture.
15. Gradually stir in the cornflour mixture to thicken the sauce to your desire consistency.
16. Turn off the heat then gently stir in the beaten egg. Stirring vigorously will break up the beaten egg and make the sauce cloudy.
17. Pour the sauce over the hor fun and serve.

Note:

• The use of "toppings" depends on your preference. You can use fish slices, fish cake, etc instead.
• Hor Fun is usually served with pickled green chilli.

Seafood Noodles Soup 海鲜面汤

This is my idea of a lazy meal. Everything can be prepared ahead to be served later.

For busy people out there, I suggest this preparing earlier and keep the soup stock hot in a thermal pot. Heat it up and at the same time blanch the cooked seafood in the stock to heat it up before serving.

Ingredients for Soup Stock:

• 2 litre Water
• 3 Chicken Carcass (2 if your chicken carcass is big), blanched
• 2 piece Dried Sole Fish 扁鱼干, deep fried till golden brown
• 1 tablespoon Mince Garlic
• 4 Shallot, chopped or sliced

Seasonings:

• 2 tablespoon Oyster Sauce
• 1 tablespoon Fish Sauce
• 1/2 teaspoon Sugar
• 1/2 teaspoon  Chicken Powder (optional)
• Salt and Pepper to taste

Additional Ingredients:

• 600g Flat Yellow Noodles, for 3 to 4 servings
• Seafood of your choice
• A bunch of Choy Sum, cut into sections.

How to do it:

1. Prepare all the seafood that you will be using by cleaning and/or cutting them into smaller pieces.
2. For prawns, peel the shells leaving the heads and tails intact if you like. Retain the shells for stock.
3. Have a small pot of water boiling.
4. Add a pinch of salt.
5. Blanch all seafood till just done. You can do it in batches; not all at once.
6. Do not not over cook the seafood.
7. Strain and set seafood aside.
8. Sieve the stock and set aside to be used later.
9. Add a tablespoon of oil in a pot.
10. Stir fry garlic and onion till fragrant.
11. Add in the prawn shells and stir fry till all turned red.
12. Pour in the reserved seafood stock, if using, chicken carcass, fried sole fish and water to make up 2 litres.
13. Bring stock to a boil before reducing to a simmer
14. Simmer for an hour.
15. Add in the the seasonings.
16. Stock is now ready to be used.
17. To serving, boil a pot of water.
18. Blanch some Choy Sum before blanching about 150g noodles.
19. Drain and place in a bowl.
20. Place previously prepare seafood over the noodles.
21. Pour hot soup stock over.
22. Serve with coriander and red cut chilli if desire.

Note:

• If you are not going to eat the vegetable stems, add them to the stock for simmering. They add sweetness to the stock too.
• If you want more soup, increase the amount of water used and adjust the seasonings to your taste.

{ Dinner Time: A personal serving of Hot and Spicy Soup } 简易酸辣汤

My husband travels once or twice a month for work. When he is away, I usually cook simple one-pot dinner for me and the kids.

During a day on his last trip, I decided to cook some dishes to go with rice, mainly because I found big short-neck clams selling at a mini mart, and they are the kids' favourite.

I had this terrible craving for Hot and Sour soup for days due to the hot weather. Hence, I cooked a small portion of it for myself. (Yes, I bothered to do that! :P)

There isn't soup for the kids, so I cooked the clams in broth, which I will be sharing the recipe. There is lots of sauce for the Steamed Cod too. So no problems for the kids to go with their rice. Then I realised, no greens! Opps!

This is a very simple cheat Hot and Spicy recipe that I'm sharing, just to curb my cravings. ;)

Ingredients:

• 500ml Chicken Broth
• 1 tablespoon Black Vinegar
• 1/2 tablespoon Light Soy Sauce
• 1 teaspoon Ground Black Pepper
• Salt to taste
• Cornflour Mixture (thickener)
• Chilli Oil

A small amount each of the followings:

• Chicken Breast meat, cooked and shredded
• Black Wood Ear aka Black Fungus, shredded
• Bamboo Shoots, shredded
• Carrot, shredded
• Shitake Mushroom, sliced
• Tofu, cut into strips

How to do it:

1. Bring broth to a boil.
2. Add in the ingredients except for the tofu.Put all the shredded ingredients in the broth.
3. Bring to a simmer.
4. Add the vinegar, light soy sauce and pepper.
5. Add salt to taste.
6. Add in the tofu and continue to simmer for a minute.
7. Gradually add in the cornflour mixture to achieve your desire thickness.
8. Add some chilli oil and serve.

Note:

• I usually use ground black pepper but I ran out of it so I used white pepper powder instead.
• Adjust the amount of black vinegar according to your liking.
• The ingredients used and the amount used for the soup are to your preference but Black Fungus, Bamboo Shoots and Mushrooms are a must for me. They add the crunch for the soup.

Assorted Mushroom in Clear Clam Soup 什菇蛤蜊清汤

This is one of my daughter's favourite soup. She loves mushrooms and clams. Okay, She loves the clams more than the mushroom.

I couldn't get short neck clam (花拉）so I got the regular white vienna clams (拉拉）instead. The fussy little eater could tell the difference and did a bit of complaining. =_=|||

Ingredients:

• 400ml Dashi Soup Stock or Water with 1 teaspoon instant Dashi Powder
• 300g Clams
• 3 slices Ginger, julienned
• 1 tablespoon Sake
• 1/4 teaspoon Salt
• Light Soy Sauce to taste
• Assorted Mushroom (I'm using Enoki, Shimeiji and Shitake Mushrooms)

How to do it:

1. Soak clams in salted water to let it 'spit' out sand.
2. Steam clams for 10 minutes or till are slightly opened.
3. Discard those that remain closed.
4. Remove clams and set aside
5. Sieve and reserve liquid from steaming the clams.
6. Meanwhile, bring water to a boil.
7. Add in the reserved clam juice and the rest of the ingredients, except salt and light soy sauce.
8. Bring it to a gentle boil.
9. Season with salt and light soy sauce.
10. Serve.

Note:

• I prefer using short neck clams (if available) than white vienna clams as the former is sweeter.
• Steaming the clams helps prevent having clams that are bad in the soup, thus having to throw the whole soup away. It also help filters any sand/dirt that was not expel out previously from the soaking.
• Amount of mushroom used depends on your liking.

Japanese Potato Salad 日式马铃薯沙拉

I was trying to clear my potatoes before the sprout. If they do, I would have to grow them. ;)

I never like potato salad till I had a chance to tried it a few years. Sometimes, I will make some and keep in the fridge and have it later when I'm hungry but too tired to cook again.

This is a rather easy recipe and it got easier with the help of a kitchen gadget. As you can see, I mashed the potato using the Bosch ErgoMixx Hand Blender that I received for review. I tell you, I'm getting lazier! :P

Ingredients:

• 300g Potato, scrubbed and washed
• 1/2 Japanese Cucumber, seeds removed (optional) and cut into strips
• 3 tablespoon Japanese Mayonnaise
• 1 teaspoon Apple Cider
• 1/4 teaspoon Sugar
• 1 teaspoon Olive Oil
• a pinch of Salt
• 2 slices Ham, cut into strips

How to do it:

1. Boil potato in salted water for 15 mins or till tender.
2. Drain, peel and set aside.
3. While potatoes are cooking, mix apple cider with sugar till sugar has melted.
4. While potatoes are still hot, mash potatoes with apple cider and sugar solution, salt and oil.
5. Set aside for the mashed potato to cool.
6. When mashed potato has cooled, mix in mayonnaise, ham and cucumber.
7. Chill in the fridge before serving.

Porridge with (Prawn and Pork) Meatballs 虾与肉圆粥

My daughter wasn't well in school yesterday and returned home earlier.

I changed the dinner menu and made some meatballs to go with porridge instead. The meatballs were springy and the kids like it so much, they kept asking for more.

I told them I will make meatball soup for them today.

Ingredients:

• 100g Minced Pork
• 130g Prawns Meat
• 1 Egg White
• 1/2 tablespoon Cooking Wine
• 1/2 teaspoon Garlic Powder
• 1 teaspoon Corn Flour
• 1 tablespoon Light Soy Sauce
• a pinch of salt
• a dash of pepper

How to do it:

1. Smash prawn and mince with knife till fine.
2. Mix minced prawn with minced pork.
3. Add in the rest of the ingredients.
4. Mix well with hands till mixture is sticky and paste-like.
5. Scoop some paste and drop into porridge or soup.
6. Cook till the float up to the surface.
7. Cook for another minute and they are done.

Note:

• Adjust the proportion of the meat on your preference.
• I prefer to just smash and mince the prawn so it's not too paste like. Then you will still be able to bite into bits of the prawns. Use a blender instead if you like.

{ Chicken Mayonnaise with Croissant } 美乃滋鸡肉牛角包

Last Tuesday, my husband had to work late and will not be having dinner at home. I decided to prepared some snack for him just in case he skipped dinner at work and was hungry when he return home.

I prepared the Chicken Mayo filling earlier and let it chill till it was ready to eat. I shared this recipe many years ago but I thought I'll just report it here again for new diners who didn't want to go thru old posts.

Ingredients:

• 1 Chicken Breast
• 1/4 teaspoon Salt or Chicken Powder (for more flavour)
• 500ml Water
• 5 tablespoon Mayonnaise
• Salt and Pepper to taste
• Bread of your choice
• Lettuce, Tomato and/or other vegetables

How to do it

1. Cook chicken breast in water seasoned with salt or chicken powder.
2. Remove when chicken is thoroughly cooked.
3. Set the chicken aside to cool and return water used to cook chicken.
4. Shred or cut chicken into pieces.
5. Mix well with mayonnaise and 4 tablespoon of the water used to cooked chicken earlier.
6. Season with salt and pepper.
7. Chill till ready to eat

Simple Sliced Fish Soup 鱼片汤

I'm doing less cooking lately due to the bad haze conditions. Even with the windows and door closed, we are still able to smell the smog.

PSI hits new all-time high of 401 yesterday and if I'm right, the reading was an average of 3 hours' readings. Which means, PSI should be higher. :o

I was a torture to cooked in an enclosed area. It was hot, stuffy and I had problems clearing the air at home after cooking without opening the windows. So, it was simple cooking for me for the last few days.

I'm glad the kids didn't complain too much. They do not want Bee Hoon or noodles so it was rice with Fish Soup.

Ingredients:

• 500g Snakehead aka Toman 生鱼, sliced.
• 2-3 slices Ginger, shredded
• Pepper and Salt to taste

Soup Stock:

• 150g Ikan Bilis, preferably split and heads removed as they will turned bitter if boiled too long
• 50g Soya Beans
• 1 piece Dried Sole Fish 扁鱼干
• 1.2 litre water.

How to do it:

1. Rinse and dry Ikan Bilis and Sole Fish.
2. Toast or deep fry Ikan Bilis and Sole Fish till lightly golden brown.
3. Remove and remove excess oil using paper towel.
4. All the toasted ikan bilis and sole fish with soya bean to the water.
5. Bring to a boil.
6. Reduce heat and continue to simmer for half an hour or till ikan bilis turned opaque.
7. Strain the soup stock and it's ready to be used.
8. Scoop some soup stock to a sauce pan.
9. Bring to a boil.
10. Add in a few slices of fish and some shredded ginger.
11. Cook for a minute.
12. Season with salt.
13. Add pepper, sesame oil and coriander if you like and serve.

Note:

• You can use Batang or Garoupa too if you like.
• You can add vegetables to it too. I have added canned button mushroom which is the kids' favourite.

Yellow Noodle Soup with Prawn 鲜虾面汤

During one of those days that I ran out of ideas on what to cook, this will be it. :P

My parents used to make this using chicken and dried shrimps as the soup base.  So it's Noodle Soup with Chicken. :P  My husband hates dried shrimps so my recipe omits that. Instead, I use chicken bones, prawns shells, Choy Sum stem (since noone except me likes it) and sometimes with a few dried scallops.

I usually make the soup stock first and keep it hot in the thermal pot. When we are ready to eat, just blanch the noodle then add in the soup. Easy. :)

Ingredients:

• 400g Flat Yellow Noodles
• a bunch of Choy Sum, cut into sections
• 8-10 medium Prawns; depending on how many prawns you want to serve withthe noodles

Soup Stock:

• 2 litre Water
• 2 Chicken Carcass, chopped into 2
• 2 clove Garlic, smashed

Seasonings:

• 1 tablespoon Oyster Sauce
• 1 tablespoon Light Soy Sauce
• Salt to taste

How to do it:

1. Saute the garlic with a little oil till fragrant.
2. Blanch chicken carcass to remove scum.
3. Add chicken carcass and garlic into a fresh pot of water.
4. Bring to a boil.
5. Add prawn and cook for 30 seconds.
6. Remove and shell the prawns.
7. Set the prawns aside and return the prawn heads and shells to the pot.
8. Continue to simmer for at least an hour.
9. Add in the choy sum stalks if you like.
10. Cook till stalks have softened.
11. Drain the soup stock.
12. Add seasonings to taste.
13. Keep in hot in a thermal pot if necessary.
14. When ready to eat, boil a pot of water.
15. Grab some noodles and blanch in boiling water.
16. Drain the noodles.
17. Place some choy sum in a bowl then pour the blanched noodle over.
18. Top with previously cooked prawns.
19. Pour over hot soup stock and serve.

Fried Potato Wedges with Paprika and Cheese 红椒粉与芝士粉调炸土豆角

I did this to go with Maltose Rib 2 weeks ago. It is really easy to do and there are so many ways to season it with.

Here, I seasoned it with truffle salt, paprika and pamensan cheese. It was so tasty that I had to control myself not to finish it. :P Try it with your preferred seasonings if you like.

Ingredients:

• 3-4 medium Potato, skin peeled and cut into chunks or wedges
• 1 teaspoon Paprika
• 2 tablespoon Shredded Parmesan Cheese
• 1-2 pinch Salt (I use Truffle Salt)
  Sprinkle of Dried Parsley (optional)
  Oil for frying

How to do:

1. Boil a pot of water seasoned with salt.
2. Place potatoes into the water to boil for 10-15 minutes or till tender.
3. Drain and pat dry the potato wedges.
4. Heat a pot of oil.
5. Shallow or deep fry the cooked potato wedges till lightly golden brown.
6. Remove and drain on paper towel.
7. Sprinkle shredded Parmesan cheese immediately.
8. Season with paprika and salt once the Parmesan cheese has stick to the potatoes.
9. Toss gently to mix well.
10. Serve immediately.

Note:

• You can also leave the potato skin on. Just scrub it clean before cooking it.
• The time needed to cook the potatoes depends on the type of potato used and the size it is cut into.
• The potato wedges are ready if it is easy to poke a toothpick in them.
• You have to spinkle the Parmesan cheese immediately when you remove the potato wedges from the oil, so the heat can melt the cheese and stick.
• However, it is better to let the oil drain away from the potato wedges before you add the paprika and salt so that the potato wedges will not be over covered with the seasonings.

Refreshing Lemongrass with Lemon Honey 香茅柠檬蜜清凉饮

I made this last week when the weather was unbearable. Usually, I'll just boil the lemongrass and sweeten it with sugar but I wanted the kids to drink it so I used honey instead this time.

Personally, I prefer sweetening it with sugar or rock sugar as honey sort of mask the smell and taste of the lemongrass.

My suggestion is, if you have a sore throat or suspect you are going to have one, you might want to use honey. It help soothe it. Use sugar instead if you just want to make yourself a refreshing drink,

Ingredients:

• 7 stalks Lemongrass, cleaned cut into 3 sections
• 1 litre Water
• Half a Lemon, slice
• Sugar, Rock Sugar or Honey to taste

How to do it:

1. Smash lemongrass to help release flavour during boiling.
2. Place lemongrass in a pot of water and bring to a boil.
3. Reduce heat to a simmer and continue to simmer for half an hour.
4. Drain and discard the lemongrass.
5. Sweeten with sugar, rock sugar or honey.
6. Serve it warm or chilled with lemon slices.

Note:
If you prefer a more tangy drink, squeeze some lemon juice before serving.

Cheesy Meatball Soup 芝士肉圆汤

I was clearing some cheese and decided to use it on meatballs. I usually fried the meatballs but I wanted to do minimum cleaning, hence, I used the meatballs to make soup instead.

I'm not sure if people are acceptable with having cheese 'in' soup. I'm odd I guess. I kinda like it.

Ingredients:

• 100g Minced Chicken
• 100g Prawn, shelled and minced
• 100g Fish Paste
• 3 slice Cheese, cut into 4 pcs each
• a tablespoon Cornflour
• Salt and Pepper to taste
• 1 litre Chicken Stock 
• Coriander and/or Spring Onions, chopped (optional)

How to do it:

1. Mix chicken, prawn and fish paste together.
2. Add chopped coriander to the paste if using
3. Season with pepper and salt.
4. Add cornflour and mix well.
5. Scoop about 2 tablespoons of paste onto your (clean) oiled palm.
6. Take a piece of cheese, cut it further into 4s and stack up.
7. Push cheese into the middle of the meat paste.
8. Fold in the paste so that it covers the cheese stack.
9. Shape it with your palms.  
10. Gently drop into boiling stock.
11. Bring soup to a simmer.
12. Cook till meat balls are well done.   
13. Add salt to taste.
14. Served with a dash of sesame oil.