• Approx 350g yacon
• 1 corn, cut into sections
• 1 carrot, peeled and cut into pieces
• 6 red dates, pits removed
• Approx 150 - 200g pork ribs
• 1500ml water

1. Scald pork ribs in boiling water for 5 mins. Rinse and set aside. 
2. Peel the yacon and cut it into chunks. Note: It will oxidize, but at a slow rate.
3. Put all ingredients together with water into a pot. Bring to a boil over high heat. Turn to low heat and simmer for 2 hours. Serve. 

This classic Italian dish is fast, easy and customizable!

Ingredients:

• 1 large egg
• 1 tbsp corn kernels
• 1 tbsp chopped long beans
• 1 tbsp finely chopped yellow onion
• 1 tbsp shredded carrot
• 1 tbsp shredded zucchini, squeeze out the water/liquid 
• 1 1/2 tbsp shredded cheddar cheese
• Ground black pepper and mixed Italian herbs, for seasoning
• Olive oil, for panfrying 

1. Sauté the veggies over medium heat for a few minutes to precook them and to remove any excess water. 
2. In a bowl, beat egg only enough to blend the whites and yolks. Add the pre cooked veggies and cheese. Season with some black pepper and mixed Italian herbs. Give it a quick stir to combine them. 
3. Pour egg mixture into a small skillet pan and cook til edges start to pull away from the pan. Tilt the pan to allow uncooked egg run to the bottom of the pan. When the egg is almost set, flip to allow the bottom to cook completely. Cut and serve. 

Ingredients:

• 5 maces (Approx 18.9g) fleece flower root
• 1 tael (Approx 37.5g) black bean
• 6 red dates, pits removed
• 3 maces (Approx 11.3g) dried longan
• Approx 15g astragalus root/Huang qi 
• 1/2 chicken

1. Dry-fry black beans in a pan til the skin cracks. Remove from heat, rinse and set aside. *This method is to remove the smoky smell from the beans and make them turn soft quicker.
2. Scald chicken in boiling water for 5 mins. Cut into large pieces, rinse and set aside. 
3. Rinse all other ingredients for a few times. Drain and set aside. 
4. Place all ingredients in an electric double boiler together with 1500ml water. Set timer to 3 hours. Serve. 

• 1 ripe banana, cut into small cubes
• 1/2 tsp honey (or maple syrup)
• 3 sheets of 10cm x 9.5cm frozen square puff pastries, thawed
• A pinch of caster sugar, for sprinkling 
• A pinch of ground cinnamon, for sprinkling 
• Some fresh or whole milk, for brushing

1. Preheat oven to 200°C and line a baking tray with baking paper. 
2. Mix banana cubes and honey in a bowl. 
3. Spoon banana mixture into the center of the square puff pastries. Fold the corners to the center over fillings and twist tightly to seal. Place the filled pastries onto the prepared tray. 

   Spoon banana mixture in the center, fold and twist.

4. Stir sugar and ground cinnamon in a bowl. Brush pastries with milk and sprinkle with the sugar mixture. 

   Brush with milk.

   Sprinkle with the cinnamon-sugar mixture.

5. Bake in preheated oven for 15-20 mins, or til pastries are golden brown. Remove from tray and let cool on wire rack for 10 mins before eating.

• 3 maces (Approx 11.3g) dried rose
• 1 tael (Approx 37.5g) lotus seed
• 1 tael (Approx 37.5g) lily bulb
• 5 maces (Approx 18.9g) dried longan 
• 5 maces (Approx 18.9g) white fungus, rinsed and soaked
• 10 red dates, pits removed
• 1/2 a chicken, skin removed and cut into large pieces

1. Scald chicken pieces in boiling water for 5 mins. Rinse and set aside. 
2. Rinse dried rose, lotus seeds, lily bulbs and dried longan. Set aside. 
3. Put all ingredients in a pot together with 3000ml water. Bring to a boil over high heat. Turn to low heat and simmer for 3 hours. Serve. 

• 1 carrot, peeled and cut into pieces
• Approx 300g lotus root
• 5 maces (Approx 18.9g) euryale seed/qian shi
• 5 maces (Approx 18.9g) job's tear
• 5 maces (Approx 18.9g) lily bulb
• 5 maces (Approx 18.9g) lotus seed
• 5 dried figs
• Approx 300g pork rib
• 2500ml water

1. Wash lotus root clean and cut into pieces. 
2. Scald pork ribs in boiling water for 5 mins. Rinse and set aside. Rinse remaining ingredients. 
3. Put all ingredients and water in a pot. Bring to a boil over high heat. Turn to low heat and simmer for 3 hours. Serve. 

• 1/2 cup all purpose flour, minus 1/2 tbsp
• 1/2 tbsp unsweetened cocoa powder 
• 1 tsp baking powder 
• 1 egg
• 2 tbsp fresh milk
• 2 tbsp honey
• 1 tbsp virgin coconut oil 

1. Bring water to boil in a steamer and line the mini muffin tray holes with paper cups. 
2. Mix the dry ingredients (flour, cocoa powder and baking powder) in a bowl. 
3. In another bowl, whisk egg, milk, honey and coconut oil using a fork til well combined. 
4. Add the wet ingredients into the dry ingredients. Use a spatula to mix them til well combined. Do not overmix. 
5. Divide and pour the batter into the prepared mini muffin tray.

   Ready for steaming!

   Steam for about 10 mins, or til toothpick comes out clean when tested.