Method
1. Wash the mushrooms and slice off the stems. Cut it into cubes.
2. Peel the onion and chop it finely.
3. In a frying pan, heat 70 g of the butter over medium heat. When it has melted, add the mushrooms and saute it for 4 to 5 minutes. Turn off the heat and set it a side.
4. In a medium pot, heat the remaining 50 g of butter over medium heat. When it has melted, add in the onions and saute it quickly for about 30 sec. Turn the heat down to medium low and let it cook for another 8 minutes.
5. Add flour to the pot, mix well with the onions and butter, cook over medium heat for 3 minutes. Keep breaking the clump if there are any with a whisk. Remove the pot from the stove.
6. Heat 250 ml of the milk in a saucepan until bubbles form at the edge.
7. Pour the hot milk into the pot in step 5 (mixture of flour, butter and onions). Whisk the mixture thoroughly. Add in the remaining 500 ml milk and the chicken stock, continue to whisk the mixture thoroughly. Place the pot back to the stove. Continue to cook the mixture for 10 minutes over medium heat. Whisk it often.
8. Add in cooked mushroom. Continue cooking the soup for another 15 minutes on medium low heat.
9. Add in salt and pepper to taste.
10. Ladle into bowls, top with chopped chives, serve with warm bread.

Blueberry Fillings Method
1. Stir in 2 tablespoons of water into the cornflour.
2. Put blueberries, water and sugar into a heated wok. Stir it till the sugar is melted completely.
3. Transfer it into a bowl. Add in the cornflour mixture (step 1). Blend the mixture completely. Leave it aside.

Pancake Batter Methods
1. Sift the flour, salt and baking powder into a mixing bowl. Add in sugar.
2. Mix milk, egg and melted butter in a jug.
3. Make a well in the dry ingredients (step 1), pour in step 2 mixture slowly. Stir the mixtures till it blended completely.

Blueberries Pancake
1. Heat the wok in medium heat. Spread some butter on it.
2. Ladle in the batter, spread it till it reaches the edge of the wok.
3. Heat the batter for a few minutes till you see bubbles appears on the it, add about 4 tablespoon of blueberries.
4. When the underside of the pancake turn golden brown, flip half of it up. Transfer it to a plate. Repeat the process till the blueberries and batter is used up.

You may also use bananas or strawberries to fill the pancakes!

Method
1. Put the dried mushrooms in a bowl cover with boiling water. Leave to soak for 20 minutes.
2. Heat the oil and butter in a frying pan. Add the onion, stir fry till golden brown. Stir in celery, carrot, fresh mushroom and garlic, cook for 15 minutes. Mix in flour, win and stock. Stir in mustard, pepper and a little salt. Simmer for about 10 minutes, add in dried mushrooms and the soaking liquid. Bring to boil.
3. Pour mushroom mixtures into the slow cooker and cook ‘low’ for 6 hours. Ready to serve.

Coconut Rice Method
1. Rinse rice with water twice.
2. Knot the padan leaves.
3. Put rice, water, coconut milk, salt, ginger and pandan leaves in an electric rice cooker. Mix well and cook.
4. Serve coconut rice with roasted peanuts, fried ikan billies or fish with slice cucumbers.