Source: Adapted from Food.com
By ngibsonn

Ingredients:
2 ounces rice noodles
1 piece gingerroot
1 garlic clove, crushed
4 spring onions, chopped
3 tablespoons fish sauce
1 stalk lemongrass, chopped
3 pints low-fat chicken broth
4 ounces raw chicken, sliced in strips
1 red chili pepper, finely sliced
2 ounces bean sprouts, blanched in boiling water
1 ounce ginkgo nuts, crushed
2 tablespoons fresh coriander, chopped
1 lime

Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins

Directions:
1. Cook the noodles in boiling salted water for four minutes.
2. Strain and set aside.
3. Sauté the ginger on a low heat for 15 minutes.
4. Cool and slice.
5. Add the ginger, garlic, spring onions, fish sauce and lemon grass to the stock and simmer for 45 minutes.
6. Strain and reserve.
7. Add the chicken pieces to the strained stock and simmer for 10 minutes.
8. Reheat the noodles by pouring over boiling water.
9. Drain and divide the noodles between the soup bowls.
10. Pour over the soup.
11. Garnish each bowl with some of the sliced chili, bean sprouts, nuts, coriander and a wedge of lime.

Servings: 6

Source: Adapted from Food.com
By Chef Bliss

Ingredients:
3 -4 cups water
3 pandan leaves, tied in a knot
100 g barley
150 g winter melon, sugar strips
50 g dried bean sticks, soaked (fu chok)
100 g ginkgo nuts
agave syrup, to taste
10 quail eggs, hard-boiled & shelled

Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins

Directions:
1. In a pot, bring water & pandan leaves to boil.
2. Add other ingredients, except agave syrup & quail eggs. Bring to boil & lower fire to simmer for 1 1/2hrs until barley softens.
3. Add agave syrup & eggs and cook for 3 mins or until syrup is mixed well.
4. Serve hot or cold.

Servings: 5

Source: Adapted from Food.com
By LikeItLoveIt

Ingredients:
1 (2 lb) red snapper
salt and pepper
2 ounces finely chopped beef
1/2 square bean curd
2 mushrooms
pine nuts
1 teaspoon minced garlic
2 teaspoons chopped leeks
1 teaspoon salt
1 teaspoon salad oil
1 small cucumber
1/4 carrot
2 eggs
2 mushrooms
20 ginkgo nuts
flour

Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins

Directions:
1. Remove scales from red snapper.
2. Remove flesh from bones leaving two fish fillets and the skeletal bony piece.
3. Cut flesh in 2" pieces.
4. Slice each of these into thin pieces, salt and set aside.
5. Squeeze out excess moisture from bean curd and mix well with finely chopped beef and seasoning listed above.
6. Dip sliced fish in flour.
7. Cut cucumber into thin matchstick lengths and sprinkle with salt.
8. Press out the moisture and stir-fry in a little oil.
9. Cut the carrot into matchstick lengths; add a little salt and stir-fry.
10. Cool and slice into thin threads.
11. Slice the mushrooms in thin shreds, salt over low heat until they turn green.
12. Fry peeled gingko nuts in a little oil and salt over low heat until they turn green.
13. Add fish sandwiches, then arrange prepared vegetable, egg strips and nuts attractively.

Servings: 5