Double-boiled snow fungus in a coconut

Ingredients
1 pandan coconut (you can get this pre-prepared in the market)
1 tsp rock sugar
1 fresh sea coconut, shredded
1/2 rice bowl soaked snow fungus

Method
1. Pour out a third of the coconut juice. Use some of it to melt the rock sugar in a saucepan.

2. Pour it back into the coconut, together with sea coconut and pre-soaked snow fungus. (Buy snow fungus that softens easily.)

3. Double-boil over a medium fire for three hours.

Braised fungus with bamboo pith and mushrooms

Ingredients
50gm cloud fungus (wan yee)
50gm snow fungus (suet yee)
100gm pea sprouts (tau miu)
10 black mushrooms (soaked)
10 fat Australian asparagus tips
10 pc bamboo pith (soaked)
2 tbsp oyster sauce
1/2 tsp sugar

Method
1. Soak cloud and snow fungus. Cut asparagus into 10 cm lengths. Blanch together with bamboo pith in boiling water one minute. Remove. Stick asparagus tips into bamboo pith.

2. Stir-fry pea sprouts one minute. Arrange in circle on plate. Stir-fry cloud and snow fungus in oyster sauce for two minutes (if preferred, do them separately) and arrange in middle of pea-sprout circle.

3. Braise asparagus and mushrooms in oyster sauce for two minutes.

4. Remove and arrange round pea sprouts. Add 2 tbsp water, sugar and cornflour to oyster sauce and pour over vegetables.

Orange Sea-Coconut and White Fungus Soup

Original Recipe by Amy Beh

25g white fungus, soaked to soften and trimmed into small florets
1 canned sea-coconut, well drained
2 oranges, grated finely for the rind and squeezed for juice
220g rock sugar
2 screwpine leaves, shredded and knotted
2 litres water

Put rock sugar, water, white fungus, orange rind and screwpine leaves in a pot.

Bring to a boil until sugar is completely dissolved.

Discard screwpine leaves and add orange juice and seacoconut.

Dish out and serve in individual bowls. Serve hot or cold.