Orange Sunquick Lemon Chiffon Cake

 

Orange Sunquick Lemon Chiffon Cake
Ingredient - Egg Mixture
5 egg yolk
60ml corn oil
60ml milk
100g Superfine cake flour
1 tbsp Orange Sunquick
1 tsp orang emulco
1/2 squeeze lemon

Meringue 

5 egg whites
80 g Castor sugar

Method.

Direction - Preparing Egg Mixture

• Heat up a saucepan add in oil till lightly warm.
• Add in milk combine until both well incorporated
• Add in cake flour combine until smooth texture and allow to cool down
• Mixed egg yolk and castor sugar combine well .
• Add in orange sunquick, emulco and lemon. Combine then set aside to rest. 

Note:

Preheat Oven 160 c for 15 minutes

I am using 18 cm tube pan

Bake at lowest rack at 160C estimate 50-60 mins.
Using - Steambath method.

Direction preparing Meringue

⦁ In a mixing bowl whisk egg white using electric hand mixer

⦁ Add in cream of tartar continue to whisk for 2 minutes. When you notice big bubbles,....

⦁ Add in castor sugar in 3 stages until firm peak.

⦁ Add meringue to egg mixture in 3 stages until fully combine no streaks.

⦁ Transfer the batter into a 18 cm tube pan gently tapping 3 times.

⦁ Place cake pan into oven. Bake in oven temp to 160 c  50-60 minutes 

Pandan Sponge Cake

 

Pandan Sponge Cake

Ingredients A
6 Egg yolks
20 g Castor sugar
130 g Superfine cake flour 
20 g thick Pandan paste juice
60 g coconut santan 
60 ml corn oil

Meringue
6 eggs white
1/4 tsp Cream of tartar.
60 g Castor sugar

Method:
Preparing Egg Mixture 

• Warm up a small sauce pan add in corn oil till lightly warm with tiny bubbles, immediately switch off the heat. 
• Sieve in flour, combine well. 
• Add in  *egg yoke with sugar mixture as above combine well 
• Add in  pandan juice smooth no lumps. Set aside we are going preparing meringue. 

Preparing Meringue.

• In a mixing bowl, add cream of tartar into egg white, beat till soft foamy.
• Gradually add in castor sugar in 3 batches n beat till  firm  peak formed.
• Fold meringue into yolk batter in 3 batches using a hand whisk until no streak.
• Softly pour meringue into round baking pan, using a chopstick gently stir swirl round the batter softly so they are even spread inside then give the pan few tap on a table top.
• This will eliminate and reduce air bubbles.

Ready for Baking 

• Preheat 160c for 15 minutes upper and lower knob
• Set timer upper and lower to 170 c to 70 minutes.
• Place the baking round pan in the lowest rack using water bath. 
• Remove from oven, and let the cake cool in the pan for about 15 minutes.
• You may notice cake pulling away from the pan making it easy to unmould.
• Remove cake from the baking pan 

Cake Pan

• I am using 7"x  3" round baking pan.
• Lined with parchment paper only bottom portion, 
• without any greasing bottom or sides pan.
• I am using the water bath method

• Preheat Oven.
• Preheated oven 160c for 15 mins set to upper and lower heat before baking. 
• Bake 170 c -70 minutes or until bake. 
• (This depend on your oven cos every oven heat are diff)

Nyonya Tamarind Fish Soup/ Kong Assam Soup

 

Fish In Tamarind Soup / Kong Assam Fish

The soup is sweet, salty and spicy rich is lemongrass aromatic. This recipe will sure to help enhance your appetite for more! Sourish and spicy from the tamarind,chilly and nutrition from the fish meat, truely appetizing soup one may not want to miss. 

Fish In Tamarind Soup / Kong Assam Fish

Ingredient 

Ingredient 

5  Fish Kembong (Mackeral, patu fish ) 

6 pcs tamarind peels

6 dry chillies (Soak in hot water)

6 stalks lemongrass (smash)

100 grams shallot

1 piece shrimp paste 

1000 ml water 

1 tablespoon fish sauce 

1 tablespoon sugar 

1 tsp salt to taste

Method

1. Heat up a pot of boiling water, add in all the ingredients 

2. Add fish and let it simmer 10 min or until fish is cooked. 

3. Taste  sweet, salty and sourish as per prefence. Dish up.

Pickle Siamese Gourd

 

This recipe is amazing. After being inspired by Bull Bull Pickle Celtuce posting .  I am so excited  going all the way to give it a try since I really like canned pickle celtuce very much. But instead of using Celtuce since I cannot find in the market, I replace mine using Siamese Gourd and it taste as equivalent good. 
Using so simple and easy soy sauce based pickling ingredient for this pickling. It is so refreshingly crunchy and succulent vegetable that contrasts well with other ingredients in stir-fries and cold dishes because it keeps its crunchy texture even after cooking and marinating. 
Today I enjoy my pickle siamese gourd with plain porridge (not flavoured with stock or seasoning) and  instead I add on only with pickle siamese gourd in soy brine along with pork floss and crispy fried garlic are served to my porridge. Something that is very warm and comforting meals. 
Thank you Bull Bull for your generous sharing  recipe. 

Pickle Siamese Gourd

Ingredients:

• 2 fresh siamese gourd
• 2 teaspoons sea salt

Brining Liquid:

• 3 tablespoons of light soya sauce or to taste
• Dashes of dark soya sauce for a darker brine (if desired)
• 1/2 Cup Brown/White sugar or to taste /( I use 200 ml water)

Method:
1) Wash and sliced siamese gourd, Using the back of the nozzle press to shape into a circle.

2) Place cut siamese gourd into a mixing bowl. Mix thoroughly with salt and set aside for roughly 30 minutes for the osmosis process to set in.

3) Squeeze out excess liquid from the siamese gourd  (discard the liquid). Place into a clean and dry bottle jar.

To prepare the pickling brine.

4) Heat up a saucepan with roughly 200ml water to boil and add in sugar. Light soy sauce and dark soy sauce. Bring to a quick boil to until sugar dissolved. Switch off the heat immediately and allow to warm before pouring into jar. 

5)Slowly pour brine into bottle jar until full submerge and allow it to cool down before sealing . Store it in the fridge at least 48 hours before consume. 

Notes:
The degree of saltiness and sweetness is up to your own liking.
You may additionally add salt the during preparing brine to get a saltier pickle siamese gourd. 

Crown Coffee Chiffon Cake

 

                                                

 Watch in youtube 

Coffee Crown Chiffon Cake 
Ingredients: Egg Mixture
6 egg yolks ( @ 64gram with shells ) 115 grams 
60 g corn oil  
60 g Milk 
20 g brown castor sugar
110 g Superfine cake flour 
20 g corn flour 
1 tablespoon Coffee emulco 
1 tablespoon vanilla essence

Ingredient  Meringue Eggs white (205 grams) 60 g castor sugar  1/4 tsp cream of tartar

Method: Preparing Egg Mixture 

• Heat up a small saucepan using the lowest heat, add corn oil till lightly warm  immediately switch off the heat. 
• Add in milk stir until well combine. 
• Add in flour stir until well combine.
• Hand whisk egg yolk with castor sugar till dissolve and add in till well combine. 
• Add in vanilla essence and coffee emulco. mixed until well combine. 
•  Set aside we are going preparing meringue. 

Preparing Meringue.

• In a mixing bowl, add egg white and cream of tartar, 
• using electric hand mixer beat till soft frothy.
• Gradually add in castor sugar in 3 batches n beat till  firm peak formed.
• Fold meringue into egg mixture in 3 batches using a hand whisk until no white streak.
• Softly pour meringue into baking pan, evenly spread inside then give the pan few tap on a table top. This will eliminate and reduce air bubbles.

Ready for Baking 

• Set timer upper and lower heat to 170 c to 60 minutes.
• Place tube pan at the lowest rack using water bath method. 

• After 10 minutes or until the surface is formed and dry, use a sharp knife to slit.

• Put back into oven as quick as possible for another 40 minutes. (Use waterbath method)
• For the last 10 minutes remove baking pan from water bath pan and place it back to the rack continue to bake for another 10 minutes.

• Remove from the oven, invert the tube pan upside down and allow it to cool completely

  before un-mould.

• You may notice cake pulling away from the pan making it easy to un mould.
• Remove from the pan. 

Notes:
Cake Pan

• I am using 7" tube pan.
• No greasing is required.
• I am using the water bath method

• Preheat Oven.
• Prepare a bigger wider baking tray and add in estimate  1- 2 cm water.
• 1)Preheated oven heat to  160c  for 10 mins set to upper and lower heat before baking. 
• 2)Select 170c for 10 minutes /upper & lower heat . - Dry Bake method
• 3)Select 170c for 40 minutes /upper & lower heat . - Water Bath method
  4)Select 170c for 10 minutes /upper & lower heat . - Dry Bake method

• (This depend on your oven cos every oven heat setting are different you may refer to your Oven manual setting for better understanding of your oven.)

Crispy Sesame Donut Ball

 

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Cripsy Sesame Donut Ball

Ingredient A

• 160 g All purpose flour
• 50 Icing sugar or castor sugar 
• 80 grams milk ( I used 30 gram full cream powder milk + water until totality =80 grams)
• 1/2 teaspoon salt
• 3 gram Instant Dry Yeast
• 1 egg
• 20 grams Butter 

Ingredient B:
Sufficient sesame seed for coating
Sufficient cooking oil for deep frying

Ingredient C- Tapioca starch solution 
1 tablespoon tapioca flour 
4 tablespoon water

Direction 

• Mixed and knead for 5 minutes until well combine and set aside.
• It is easier to knead after leaving it for a 5 minutes rest cos it is sticky 
• After 5 minutes .
• 1st - Hand knead till it well mixed, soft and fluffy dough. Leave to proof for 40 minutes.
• 2nd - Hand knead after 40 minutes, you will feel the soft texture as you keep on kneading. 
• Knead until it doesn't stick to your palms. Roll into small balls until complete.
• Mixed water with tapioca starch for binding sesame seed purpose 
• Dip into tapioca starch solution and roll into sesame seeds until fully coated. 
• Ready for frying. Fry until golden even brown and that's it ready. 

Note:
Do not use saucepan cos the heat is high instead use wok.
Do not all too little yeast otherwise it wont ferment.
If the dough float when we place in the wok .. this the correct dough fluffy and soft.

If it sink it will not be fluffy. take note.

Durian Ice-Cream

 

Durian Ice-Cream
Ingredient - Milk Mixture

• 100 g full cream milk powder
• 100 ml warm water)
• 100 grams sugar
• 1 egg

• 150-200 g  fresh durian puree 
• 200 g whipping Cream (non dairy)

Direction

• Blend or mash durian into into a paste form. 
• Combine mixed milk, sugar and warm water until dissolve.
• Heat up a saucepan using lowest heat and pour in milk mixture to dissolve. 
• Once you notice tiny bubbles at the side of the saucepan, immediately switch off heat.
• Slowly pour in the egg yoke drop by drop while you keep stirring until well combine. 
• Set aside to cool down at room temperature. 
• Once it is cold put in the freezer for 30 minutes to solidified. or you may use it immediately. 

• In a mixing bowl whip whipping cream (from cold in fridge) until double. 
• Add in milk and durian paste continue to blend until well combine. 
• Transfer to a metal container bring to frozen.

• (1st: Freeze in freezer for 3 hours) then
•  2nd: Bring out to whip until double and frozen again best after 8 hours or overnight.
• There will be then ready to be serve.

Note:

• You may add yellow-lemon colour to enhance your durian ice cream (optional as per perference.
• How many grams durian purees to add are base on the quality of the durian as different durian has different level or aroma. 
• 2nd blend helps to dissolved any ice in the ice cream.

Fried Vermicelli with Dry Prawns Sambal

 

Fried Vermicelli with Dry Prawns Sambal 

Ingredient :

• 250 g Vermicelli
• 250 g Bean Sprout
• 3 eggs
• a few dashes white pepper
• 4 tablespoon cooking oil 

Ingredient : Seasoning 

• 1-2  tablespoon Dark Soy Sauce
• 3 tablespoon Light Soy Sauce
• 1 tbsp chicken granules powder
• 1/2 teaspoon salt 
• 1 1/2 tablespoon sugar
• 5 tablespoon plain water

Direction 

• Soak Vermicelli  for 30 minutes until soften. 
• Boil a pot of boiling water. When water boil switch off the heat and pour in Vermicelli 
• Dip a few times and drain away excessive water. 
• Carefully loosen Vermicelli apart so they don't get entangle and set aside.
• Beat 3 eggs add 1 tbsp of seasoning mixture with  few dashes white pepper powder.
• Heat up a wok and add in cooking oil. 
• Add in eggs mixture and stir fry eggs, add in vermicelli, seasoning. Stir fry.
• Add in 2 dessert spoon dry prawn sambal. 
• Add in bean sprout. Stir until evenly spread and combine. 
• Time to taste and ajust sweet and sour according to own preference. 
• Dish to serve. 
  
  

Dry Prawns Sambal 

Ingredient A: To Blend into a paste using blender.

• 200 grams chili paste  
• 3 cm lemongrass  (Using Upper white portion )
• 10 shallots
• 5 garlic 
• 3 tablespoon dry prawns 
• 3 cm shrimp paste
• 100 -150 ml water

Other Ingredient

• 1 tablespoon tamarind paste
• 2 teaspoon sugar
• 1 teaspoon salt 
• 1 tablespoon chicken granules
• 2 teaspoon sugar
• 1 teaspoon salt 
• 1 tablespoon dark soy sauce
• 1/2 cups cooking oil 

Direction 

• Heat oil in wok, add the blended paste and chili paste. 
• Stir occasionally to prevent burn. 
• Add tamarind, sugar,  salt and chicken granules. 
• (adjust taste as your preference if you wish) Stir fry until oil separates.
•  Dish up. Allow it to cool before keeping in a air tight container

Fried Chempedak

 

Fried Chempedak 

Ingredient A:  
Chempedak 
Sufficient cooking oil for deep frying  

Ingredient B: Batter 

• 150 g Wheat starch
• 1 tsp  Soda Bicarbonate 
• 1/2  tsp  baking powder
• 20 ml corn oil  
• 3/4 - 1 tsp salt

Ingredient C: Combine both and strained

a small pinch  Edible Calcium Carbonate / kapur 

150 ml water (+ and -)

Direction 

• Dipped cempedak into batter for few second until well coated.
• Heat up a saucepan with sufficient cooking oil. 
• Shake excessive batter and carefully dip  in hot oil. 
• Turning both sides or until banana half fried and lightly brown.
• Shake excessive oil and drain on a kitchen towel.

Notes:

• Ensure oil is hot by testing with a wooden chopstick
• Add water if the batter is too thick and or add wheat starch if the batter is to runny. 

Wheat starch brand that I used.

This is the brand I am using for edible calcium carbonate/kapur

Fried Crispy Chicken Wings with Curry Powder

 

Fried Crispy Chicken Wings with Curry Powder

Ingredient A:

• 6 Chicken Wings
• sufficient cooking oil

Ingredient B:

• 1 tablespoon sugar
• 1 teaspoon salt
• 2 tablespoon Chicken Curry powder
• 1 tablespoon chicken granules powder
• 1 tablespoon milk powder
• 1 dessert spoon dark soya sauce

Ingredient C:

• 150 grams tapioca flour
• 1 teaspoon baking powder

Direction 

• Mixed tapioca flour and and baking powder.
• Wash chicken wings and  marinate with pounded ingredient B.
• Marinate for 3-4 hours or even overnight
• Combine well and coat with marinated chicken wings before frying.
• Heat up sufficient cooking oil in a saucepan.
• Add in chicken wings for frying. Fry for 8-10 minutes or golden brown.
• Dish to serve 

Durian Sponge Cake

 

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Durian Sponge Cake

Ingredients: Egg Mixture

5 egg yolks 

60 g corn oil  
60 g Milk 
20 g castor sugar

85 g Superfine cake flour 

15 g corn flour
150 g Durian purees                                                                                                                                                                                  

Ingredient  Meringue

5 egg whites 

60 g castor sugar 
1/4 tsp cream of tartar

7 " x  7" x 3 " square baking pan

Method:
Preparing Egg Mixture 

• *Whisk egg yolk with castor sugar till dissolved and lightly fluffy and set aside.

• Heat up a small saucepan using the lowest heat, add corn oil till lightly warm. immediately switch off the heat. Add in milk stir until well combine. 
• Add in flour stir until well combine.
• Add in *egg yoke with sugar mixture as above combine well. 
• Add in durian purees mixed until well combine.
•  Set aside we are going preparing meringue. 

Preparing Meringue.

• In a mixing bowl, add egg white and cream of tartar, 
• using electric hand mixer beat till soft frothy.
• Gradually add in castor sugar in 3 batches n beat till  firm peak formed.
• Fold meringue into egg mixture in 3 batches using a hand whisk until no white streak.
• Softly pour meringue into baking pan, evenly spread inside then give the pan few tap on a table top. This will eliminate and reduce air bubbles.

Ready for Baking 

• Set timer upper and lower to 160 c to 70 minutes.
• Place the square baking pan the lowest rack using water bath. 
• For the last 10 minutes remove baking pan from water bath pan and place it back to the rack continue to bake for another 10 minutes.
• Remove from oven, and let the cake cool in the pan for about 10 minutes.
• You may notice cake pulling away from the pan making it easy to un mould.
• Remove from the pan and allow to cool completely on a wire rack.

Notes:
Cake Pan

• I am using 7"x 7"x 3" square baking pan.
• Lined with parchment paper only bottom portion, without greasing  pan.
• I am using the water bath method

• Preheat Oven.
• Prepare a bigger wider baking tray and add in estimate  1- 2 cm water.
• Preheated oven 160c for 15 mins set to upper and lower heat before baking. 
• Bake 160c -60 minutes remove from oven water bath tray and continue to dry bake for 10 minutes. 
• (This depend on your oven cos every oven heat setting are different you may refer to your Oven manual setting for better understanding of your oven.)

Caramel Corn

 

Caramel Corn                                            

Ingredient 
150 g Corn Kernels.
2 tablespoon salted butter 

Direction 

• Heat up a saucepan in medium heat add 1 tablespoon of butter and 70 gram of corn kernels. Wait for the butter to melt and it just take a few second. Cover the lids til  pops.
• Once you hear the sound of the popping slows down, Hold the lid tightly and shake is slowly cos some of the corn kernel may not fully pop. 
• Once the popping sound stops and it's ready. 

Ingredient - Caramel Syrup 

• 250 gram sugar
• 150 gram water
• 50 gram salted butter

Direction - Caramel Syrup

• Add in sugar, water, Let it melt naturally. swirl it slowly occasionally until thicken. 
• Pour the syrup when it is still warm. Using a spatula to combine as even as
• possible and we're ready to oven it. Be careful not to drip on your hands it's hot.
• Set temperature to 150c preheat for 5 minutes.
  Transfer popcorns to a baking tray layer with parchment paper spread the popcorns
• evenly and bake for 5 minutes. Watch out not to burn it.
• Remove from oven and leave to warm and when touchable breaking into piece to break clumps. Leave to complete cool.

Note:

Use a heavy bottom saucepan will be much preferred to prevent scorch bottom. 

Do not over burnt your caramel syrup otherwise it may taste slightly bitter.

Pineapple Fried Rice in Pineapple Bowl.

  

Pineapple Fried Rice in Pineapple Bowl. 

The secret to a perfect fried rice starts with a perfect cook rice, savoury ingredient from dry prawn, salted fish and Chinese sausage lastly but not least a fried rice that dance in the wok. 
Today I pair the sweetness of the diced pineapple to balance the savory taste. Last but not least I sprinkle my magic powder white pepper to enhance the aroma. 
So delicious and appertizing. 

Pineapple Fried Rice in Pineapple Bowl. 
Ingredient
1 bowl overnight rice.
2 tablespoon of cooking oil.

1 shallot
1 tsp dried prawns.
1 egg yoke.
a pinch of salt
a pinch of Chicken granules.
McCormick White Pepper

Ingredient to cut in chunks
Salted fish
Chinese sausage
Fresh pineapple

Method.

Pound shallot and dry shrimps.

Heat up a wok add 2 tablespoon cooking oil.

Add shallot and dried prawns to  saute.

Add small chunks of salted fish, Chinese sausage stir fry
Add in fresh chunk pineapple stir fry.
Add in rice, and salt and chicken granules and white pepper to taste.
Make a hole in the center and add in egg yoke.
Stir fried until the fried rice dance in the wok.

This indicate your fried rice is ready to dish up. Enjoy.

Note:
Optional to drizzle sesame oil
Over night rice are drier and less moist which makes the fry rice taste best. 

Pineapple balance the sweetness with the savory taste. 

Fried Crispy Shrimp with Mixed Herbs.

 

Cripsy Shrimp in mixed herbs. 

Ingredient

Prawns 300 grams 1/2 teapoon salt

a few dashes McCormick white pepper

Sufficient cooking oil

Direction

Clean shrimps, rinse them in cold water.

before de-shell and devining them.

Remove the head, tail and legs. 

wash pat dry with kitchen paper and coat shrimp with a little salt and white pepper

( I am using McCormick white pepper.

Set aside to marinate for 10 minutes.

Ingredient - Batter

• 100 gram Tapioca flour 
• 60 gram Corn flour 
• 30 gram cooking oil 
• 1 egg
• 1/2 tsp Chicken Granules powder 
• 1/2 tsp salt 
• sufficient water to blend into a paste mixture.
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda

Method 

• Mix batter ingredient until well combine lumps free.
• Heat cooking oil in a saucepan to 150 degree
• Turn to medium low heat and coat the shrimp with the batter. 
• Slowly dip into cooking oil fry till golden brown.
• Serve on a plate and sprinkle little mixed herbs and pepper for extra aroma. 
• Serve and enjoy! 
  

Ingredient - Broccoli 

• 200 grams of broccoli.
• 1/2 tsp salt
• 1 tsp cooking oil

Direction 

• Cut your broccoli and wash them clean. 
• Bring a saucepan of water to a boil. 
• add in a pinch of salt and 1 tsp cooking to a boil and add in broccoli and bring to a boil estimate 1 minutes counting from the moment the water is boiling. . 

Note: 

• When you heat it too high the it may cause the batter to bubble and or burn. 
• Shrimp will float up when it shows a sign it is cooked. 
• Too much coating will thicken then batter so shake excessive batter away. 
• Well this is simple but you may need practise to makes it fully phong phong all rounder. 

Bake Chicken Wing with Mixed Herbs

 

Bake Chicken Wing with Mixed Herbs
Ingredient :

• 8-10 chicken Wings
  (Cut into 2 parts Wingette an drumette)
• 1 tablespoon of Full Cream Milk powder
• 5 tablespoon tapioca flour 

Ingredient - Mixed Herbs seasoning 

• 2 tsp Mixed Herbs
• 1 tsp Cajun Seasoning
• 1 tsp paprika  
• 1 tsp sugar
• 1 tsp salt
• 1 tsp white pepper
• 1 tsp Chicken granules

Ingredient - For Glazing

• 2 tablespoon of tomato ketchup 
• 2 tsp honey
• 1 tsp butter 

Direction 

• Thoroughly rinse the outside and inside of the chicken wings (Cut into wingette & drumette)
• Gently pat dry with paper towels.
• Rub mixed herbs seasoning and milk powder until well combine. 
• Let it sit for at least 4 hours or overnight marinate to enable the absorb flavors.
• Next coat chicken just lightly with tapioca flour and baking powder.
• Preheat Oven 200 c for 5-10 minutes. 
• Spread chicken wings on a baking tray at the lowest/ bottom rack.(baking  40 minutes)
• Brush glazing ingredient both sides.. for the last 15 minutes. 
• Transfer back to the center rack . Bake until the chicken are evenly golden brown.

Imitation Sharkfins Soup

Chicken Carcass 

Chicken Broth 

• Ingredient A
• 200 g breast meat
• 1 whole fresh chicken carcass
• 2.5 liter of water 

• Direction 
• Wash chicken. Bring a saucepan of water to a boil.
• Add in chicken to a boil and skim away chicken impurities as it build up. 
• Add in sliced mushroom,  let it simmer for a 30 minutes and switch off the heat. 
• Remove the carcass. Our broth is ready. 

Ingredient B:

• 150-200 g shred chicken breast meat 
• 5 Crab filament stick 
• 2 soak dry scallops 
• 2 shredded shitake mushroom (soak overnight )
• 20-30 g  korean glass noodle.
• 1 dessert spoon ginger juice
• a few dashes of white pepper

Ingredient C 

• 1 tsp chicken stock 
• 2 tablespoon dark soy sauce
• 1 tablespoon of sesame oil 
• 2 pcs small rock sugar 
• 1 teaspoon of salt 
• 1 tablespoon oyster sauce. 
• 1-2 tablespoon abalone sauce 

Others 

• Potato starch solution (1 tablespoon of potato starch + 3 tablespoon of water)  
• 2 lightly beaten egg
• Coriander leaves for garnishing and aroma.
• Black vinegar ( To be serve separately or Optional to or not do with ...own preference)

Direction

• Bring chicken broth to a boil. 
• Add in scallop to simmer until soft. 
• Add in chicken breast meat, ginger juice, and seasoning, mixed until well combine. 
• Taste salty and sweetness as per own preference. 
• Add korean glass noodles and crab filament stick. simmer for another 5 minutes.
• Add in beaten eggs and finally potato starch solution for thickening give it a stir and switch off the heat immediately. 
• (add as per preference thicken)
• Dish to served and add on chinese black vinegar 

Notes:

• Chicken broth bring out the best broth flavours.
• You may substitute dry scallops or omit and substitude with abalone sauce.
• Dark soy sauce is to bring out the soup colour.
• Potato starch makes the soup more shinny instead of dull. 
• Korean glass noodles is more chewy and thicker vs normal glass noodle.
• You can either choose korean or normal glass noodles.  
• Do no add the glass noodles too early otherwise the will break and melt away.

Note: How to soak and prepare Korean glass noodles. 

• Boil a pot of hot water and add in korean glass noodles to boil for 7-8  minutes.
• (Until soft and pliable)
• Remove and drain under running water until it is cold, drain and set aside. 
• if your using normal glass noodles do not boil it but just to soak it until soft and pliable.