INDEX

Steamed Yam Cake 芋头糕	Crispy Roast Pork 脆皮烧肉	Wonton Soup 云吞汤
Char Siu (Non Roast) 免烤叉烧	Kung Pao Chicken 宫保鸡丁	Papaya N Pork Ribs Soup 木瓜排骨汤

APPETIZERS
Bak Kwa (Chinese Pork Jerky) 自制肉干	Stuffed Fried Tofu 炸豆腐
ENTRÉES
Crispy Roast Pork 脆皮烧肉	Char Siu (Non Roast) 免烤叉烧	Kung Pao Chicken 宫保鸡丁
Red Fermented Bean Curd Fried Chicken 南乳炸鸡	Cantaloupe Seafood Bowl 哈密瓜海鲜盅	Kam Heong Lala 甘香啦啦
Spicy Assam Fish 亚参鱼
SIDE DISHES
Crispy Fried Anchovies 酥炸江鱼仔	Crispy Fried Shallots 酥炸葱头仔	Napa Cabbage Kimchi 大白菜泡菜
RICE + CONGEE
Lamma Island Fried Rice 南丫岛炒饭
NOODLES
Assam Laksa 亚参叻沙	Bitter Gourd Rice Vermicelli 苦瓜米粉	Char Kway Teow 炒粿条
Chee Cheong Fun 猪肠粉	Anchovy Flat Noodle Soup 面粉粿
SOUPS & STEWS
Wonton Soup 云吞汤	Papaya N Pork Ribs Soup 木瓜排骨汤	American Ginseng And Chicken Soup 花旗参炖鸡汤
Bak Kut Teh 肉骨茶
CONDIMENTS
Hainainese Chicken Rice Chili Sauce 海南鸡饭辣椒酱	Homemade Hae Ko 自制虾膏	Homemade Sweet Sauce 自制甜酱
DIM SUM / KUEH
Steamed Yam Cake 芋头糕	Chilled Mooncake 冰皮月饼	Dim Sum - Siu Mai 点心——烧卖
Bak Chang 咸肉粽	Puteri Ayu 香兰公主小蛋糕	Temosa (Fish Puffs) 椰丝鱼角

Cream of Mushroom Soup

Recipe: Cream of Mushroom Soup蘑菇浓汤

Serves: 2

Ingredients

1 TBSP butter ¼ sweet onion (50g, diced) 10 fresh baby bella / white button mushrooms (150g, sliced) 50ml + 450ml chicken broth 3 TBSP all-purpose flour 120ml half and half cream / fresh milk

Seasoning salt to taste pinch of pepper   Garnish cilantro / parsley croutons

Preparation
1. Put 3 TBSP all-purpose flour in a small bowl. Gradually stir in 50ml of the chicken broth. Mix well until no lumps.	2. Melt 1 TBSP butter in a saucepan over medium low heat.	3. Turn heat to medium high. Add the onions and saute for 2 minutes or until lightly colored.
4. Add mushrooms and continue saute for minutes over medium high heat.	5. Add chicken broth. Cover with lid and simmer for 3 minutes over med high heat. Turn heat to low, and continue to simmer for 5 more minutes.	6. Gradually pour flour mixture into the soup over low heat. Keep stirring the soup as you pour the mixture.
7. Turn heat to medium low and continue stirring until soup thicken.	8. Turn off the heat. Reserve some mushrooms slices to combine with blended soup later.	9. Let the pot of hot soup stand slightly cool in cold water bath.
10. Blend the soup until smooth by using a blender. Beware to hold down the lid very firmly when blending hot soup because the steam will conspire to blow the lid off.	11. Return soup to boil on medium heat until it starts bubble again.	12. Turn heat to low, stir in the cream or milk. Let simmer for 1 more minute over medium low heat then turn off the heat.
13. Season soup with salt and pepper. Divide the reserved mushrooms slices into serving bowls. Ladle soup to each serving bowl. Garnish with croutons and serve hot.

Notes

Avoid adding pepper when soup is boiling hot because it will cause lumps just like stirring milk powder in a cup of very hot water.