Ingredients:

• 1 egg yolk
• 30g fresh milk
• 30g steamed Japanese sweet potato, mashed
• 3 slices of wholemeal bread (white ones are fine too)

1. Preheat oven to 150°C.
2. Cut the crust off from each slice of bread and flatten them with a rolling pin.
3. Cut a round shape on each slice of bread using a glass (A bigger glass or bowl will yield 2 tarts only) and place it into the muffin tray cup.
4. Mix egg yolk, mashed sweet potato and milk together. Strain the mixture through a sieve for 2-3 times to make it smooth.
5. Pour the mixture into the bread 'shell' til almost full. 

   Fill each 'shell' til almost full.

6. Bake in the preheated oven for 5 mins, then change to 125°C for another 10 mins, or til fully cooked. Use a toothpick to test. If it comes out clean, it's done.

Ingredients:

• 1 corn cob
• 1/2 cup milk
• 1/2 cup water
• 1/2 tbsp finely chopped yellow onion
• 1/4 tsp cornstarch, dissolved in 1 tbsp water
• Ground black pepper, for seasoning
• Olive oil, for sautéing 

1. Boil corn cob and remove kernels from the cob. Reserve some of the water used to boil the corn.
2. Blend the kernels with the reserved water to a smooth paste.
3. Heat oil and sauté onions til become soft and transparent. Add corn paste and stir.
4. Add milk and water, stir and bring the soup to a boil.
5. Season with black pepper, stir and simmer for 2-3 mins.
6. Add the cornstarch mixture slowly til you reach the desired consistency. Simmer for another 2-3 mins and serve.

• 2 large ripe bananas
• 1 1/2 cup all purpose flour 
• 75g butter, melted 
• 70g brown sugar (Use white sugar if you prefer a lighter color)
• 1 large egg, whisked
• 25g walnuts, lightly crushed
• 1 tsp baking soda
• 1/4 cup fresh milk and some extra if batter is too thick

1. Preheat oven to 170°C.
2. Line and grease a one pound (8.5 x 4.5-inch) loaf pan.
3. In a large bowl, mash bananas with a spoon. Add in melted butter and mix using a spatula.
4. Stir in sugar and egg. Add in 1/4 cup of milk first and combine well. If batter is too thick, add more and adjust as you go. 

   Stir in sugar and egg.

   Add milk.

5. Sprinkle baking soda into the mixture and stir in sifted floor, one third at a time. Fold to incorporate the ingredients thoroughly.
6. Lastly, fold in crushed walnuts. Do not over mix! 

   Add crushed walnuts and fold.

7. Pour batter into prepared loaf pan and bake in preheated oven for about 50-55 mins, or til the skewer comes out clean in the middle when tested. 

   Bake for about 50-55 minutes, or til thoroughly cooked.

8. Cool a few minutes before removing from the loaf pan and continue to cool on rack.

• 45g quick oats
• 50g butter, plus extra for greasing
• 50g all purpose flour 
• 1 tbsp maple syrup 
• 1/2 tsp baking soda
• 1/4 cup raisins

1. Preheat oven to 160°C. Line a baking tray with baking sheet and grease with some butter.
2. Melt butter in a small pan and stir in maple syrup. Remove from heat. 
3. Add baking soda to 1 tbsp of boiling water, then stir into the butter and syrup mixture.
4. Put oats and flour in a large bowl. Make a well in the middle and pour in the butter and syrup mixture. Stir gently to incorporate the dry ingredients. Fold in raisins.
5. Cover the mixture and place in refrigerator for about 10 mins to make handling easier as it is quite buttery.
6. Take tablespoonfuls of the mixture, roll into balls, flatten slightly and place them on the greased baking sheet. Put them at about 2 cm apart to allow room for spreading. 

   Leave some room for spreading.

7. Bake in the preheated oven for about 8-10 mins, or til golden brown. Transfer to a wire rack to cool.

• 85g porridge oat
• 85g desiccated coconut
• 100g plain flour
• 100g caster sugar
• 100g butter, plus extra butter for greasing
• 1 tbsp golden syrup
• 1 tsp baking soda

• 1 tbsp shredded
• 1 tbsp finely chopped spinach
• 1 tbsp minced chicken meat
• 1/2 tbsp fresh corn niblets
• 1/2 cup cooked rice
• 1/2 tsp cornstarch 
• Shredded cheddar cheese 
• Ground black pepper, for seasoning
• Oil, for pan-frying

1. Put carrot, spinach and corn to steam. Set aside.
2. Mix all ingredients together in a bowl and season with some ground black pepper.
3. Heat up oil and turn to low fire.
4. Form rice mixture into 4 small patties and pan-fry them til golden brown. Make sure the bottom side is brown before flipping. Serve.

• 50g banana, mashed
• 1/2 tbsp corn starch
• 1/2 egg 
• 75ml fresh milk

• 35g cake flour
• 25g castor sugar
• 20g fresh milk, at room temperature
• 2 eggs

1. Preheat oven to 180°C. Line two 8-inch square cake pan with baking paper.
2. In a mixing bowl, beat eggs and sugar with a whisk. Place the bowl over a pan of hot water. Melt sugar and warm the mixture to about 40°C.
3. Beat the egg mixture with an electric mixer on high speed for about 5 mins and then turn to low speed for another 2 mins.
4. Sift in cake flour. Fold with spatula for about 10 times.
5. Add in milk and fold for about 50 times. 

   Add milk and fold.

6. Divide and pour batter evenly into the 2 prepared pans.
7. Drop the pans lightly on the counter to get rid of the air bubbles.
8. Bake in preheated oven for about 8-9 mins or til fully cooked.
9. Remove from oven and drop the pans lightly on the counter to prevent shrinking. Place on wire rack to cool.

1. Cut both sponge cakes into 4 squares. 

   Cut into 4 squares
2. Place the cake on plastic wrap with brown side up. Pipe out the banana custard cream in the middle, roll and twist the ends like a candy. 

   Roll and twist the ends like candy.
3. Best served chilled.

• Cooked rice, according to personal appetite (Slightly more than 1/2 a cup for my LO)
• 1 large prawn, shell and vein removed
• 1/2 a long bean, chopped
• 3 florets of cauliflower, steamed
• 1 clove garlic, minced
• 1/2 tbsp butter
• Cheddar cheese, shredded 
• Some Italian herbs and ground black pepper for seasoning
• Olive oil, for stir frying

1. Preheat oven to 160°C.
2. Cut prawn into small pieces and marinade with some ground black pepper.
3. Heat up olive oil, stir-fry chopped long beans and prawn pieces til 80% cooked. Set aside.
4. Heat up butter and sauté garlic til fragrant. Stir in cooked rice and stir-fry til rice is fragrant and coated with butter.
5. Add in prawns, long beans and cauliflower. Season with Italian herbs and ground black pepper. Mix well.
6. Transfer half of the rice into an oven safe ramekin. Sprinkle some shredded cheese and mix well.
7. Add in remaining rice and top with shredded cheese. 

   You may sprinkle some olive oil and more herbs, if you like, before covering the rice with cheese.

8. Bake in preheated oven til cheese is melted but not golden brown. This way, you'll have a creamier cheese taste. Serve.

Ingredients:

• 2 green radish
• 1 carrot
• 2 potatoes
• 2 corns
• 4 honey dates
• 1 pc dried tangerine peel 
• 3 maces (Approx 11.3g) sweet almond 
• 2 maces (Approx 7.6g) bitter almond 
• Approx 300g lean meat

1. Soak tangerine peel til soft and scrape off the white pith. Set aside.
2. Scald lean meat in boiling water for 5 mins without cutting. Rinse and set aside.
3. Peel green radish, carrot, potatoes and corns. Rinse and cut into big pieces. Set aside.
4. Place all ingredients in a pot with 3000 ml water. Bring to a boil over high heat. Turn to low heat and simmer for 3 hours.

• 1 banana, mashed
• 1/2 cup fresh blueberries 
• 1 cup self raising flour 
• 3/4 cup milk 

1. Preheat oven to 180°C.
2. Lightly grease the muffin tray or line with paper cups.
3. Sift flour into a bowl. Stir in milk and lemon juice (if adding) til combined and smooth.
4. Add in banana and blueberries. Mix to combine.

   Mix to combine.

5. Spoon mixture evenly into the muffin tray. 

   Spoon evenly into the paper cups.

6. Bake in the preheated oven for 20-25 mins or til golden (Test with a toothpick. If it comes out clean, then it's fully cooked).
7. Allow to cool before eating :D

• 1 cup of all purpose flour 
• 1 1/2 tsp baking powder
• 1/4 tsp salt

• Approx 40g soybeans 
• 1 small green papaya
• Approx 20g white fungus
• Approx 150-200g pork ribs

1. Rinse white fungus thoroughly and soak til soft. Set aside.
2. Peel papaya, remove seeds and cut into big pieces.
3. Scald pork ribs in boiling water for 5 mins, rinse and set aside.
4. Place all ingredients, except white fungus, with 1500ml water into an electric double boiler. Set the timer to 3 hours. Add white fungus in during the last hour of simmering. Serve. 

Ingredients:

• 2 apples, rinsed, stems and cores removed
• 1 1/2 dried scallops, soaked and break into shreds
• Approx 10g white fungus/snow fungus, soaked and rinsed
• Approx 20g lily bulb, rinsed
• Approx 20g lotus seed, rinsed
• 1 pc dried tangerine peel
• Approx 150-200g lean pork

1. Soak dried tangerine peel til soft and scrape off the white pith. Set aside.
2. Scald lean pork in boiling water for 5 mins without cutting into pieces. Rinse and set aside.
3. Place all ingredients, except white/snow fungus, into an electrical pot with 1500ml water and set the timer to 3 hours. Add the white/snow fungus during the last one hour of simmering. Serve.

These ingredients help to nourish yin, moisten lungs and expel phlegm.