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.

Method
1. Wash the salmon under running water, pat dry with paper towels. Run your fingers over the flesh to check for pin bones. Pull them out and discard. Cut the fish into chunks.
2. Place the fish chunks in a small pot with the wine. Bring it to boil over medium heat, turn the heat off immediately. Keep the pot covered and leave it for about 5 minutes.
3. Pick the dill fronds off the stem, discard the stem and chop the fronds finely.
4. Peel the skin off the fish, discard. Remove the fish from the the wine and place it in the mixing bowl. Flake the fish apart with a fork, check for bones, discard if there is any.
5. Add 50g of the butter, the dill, lemon juice, sour cream, capers, gherkins and shallots. Mash the mixture up with a a fork. Add salt and pepper to taste.
6. Melt the remaining butter and pour over the mixtures.
8. Refrigerate for at least 4 hours or overnight.
9. Removed from the fridge and it is ready to serve with bread or crackers.

Method
1. Wash the red dates and remove the seeds.
2. Remove the shell of gingko and soak it in boiling water for 15 minutes, remove the skin and embryo.
3. Soak the bird’s nest in 800ml of water for an hour. Add red dates and gingko nuts and boil over a slow fire for 45 minutes.
4. Put the bird’s nest, gingko, red dates in a double boiler. Add in rock sugar, boil it in low heat until the rock sugar dissolved.

1/2 tsp Prawns 300 g Cucumber 1 Long beans 100 g Cook rice 8 cups Herb paste kaffin lime leaves 20 Tumeric leaves 2 Lily leaves 4 Sweet Thai Basil leaves 10 Laksa leaves 10 Shrimp paste (belacan) 1 tbsp (toasted) Oil 4 tbsp

1. Season fish with salt and steam it together with prawns for 15 minutes till cook. Remove fish skin and bones and remove the prawn shells.
2. Put all the herbs (leaves only) into the food processor with the shrimp paste and oil. Add a pinch of salt into it, blend it till a paste is form.
3. Cut cucumber into slices and long bean into dices.
4. Place cook rice in a large bowl, add in the flaked fish, diced vegetables and the herb paste, toss well.
5. Roast some prawns and coconut with a pinch of salt and some shredded lime leaves till it turns brown.
6. Top rice with cook prawns, brown prawns, brown coconuts and fried shallots.
7. Garnish it with sliced red chili or sambal balacan. Ready to serve.