Rice sticks in Herbal Soup

Ingredients

1 packet of rice sticks - soaked

2 packets of herbal soup (any type)

water

1 canned button mushroom

a handful of bamboo fungus - soaked

some konnyaku stuff

Method

1. Soaked the 2 packets of herbal (pre-packed) for about 1 hour. Put to boil.

2. In another small pot, bring water to cook. Blanched some rice sticks and scoop up with a slotted spoon. Put into a bowl, topped with ingredients and add herbal soup over. Serve hot.

Bittergourd soup

Ingredients

1 medium size bittergourd

a handful of wolfberries

some deep fried 'mian pao'

water

seasoning

Method

1. Wash and cut the bittergourd into half, deseed and sliced.

2. Add some hot water into the bowl of mian pao to remove as much oil as possible. Drain and keep aside.

3. In a pot of water, add in the sliced bittergourd and wolfberries. Bring the soup to boil, then add in the soaked mian pao and seasoning. Off fire and simmer for a few minutes.

4. Serve hot and garnish.

Chestnut Porridge

Ingredients

a handful of canned chestnuts

rice

Method

1. Washed and soaked the rice over the night. The very next day, crushed the rice into bits. Add enough water and bring the rice to cook. As the porridge started to bubble, add in the canned chestnut. Stir the porridge on and off to avoid sticking.

2. When the porridge begins to boil, off fire and simmer.

3. Half hour before serving, pour in some water and bring the porridge to boil again. Stir constantlly. Break out lumps as much as possible.

4. Scoop to individual serving bowl and garnish.