Ingredients:

1 tablespoon cooking oil

3 cloves garlic, crushed

1 piece onion small, crushed

¼ kg shrimps, medium, boiled, shelled, sliced
10 pieces fish balls
4 cups water
2 pieces Shrimp Broth Cubes
½ kg lomi noodles
¼ kg pechay Baguio, sliced
½ cup carrots, slice thinly
2 tbsp cornstarch, dissolved in 3 tablespoons water
1 pc egg, beaten

Preparation :

- In a deep sauce pan, saute garlic, onion and shrimp in hot oil.
- Add fish balls, water and Shrimp Broth Cubes.
- Add noodles and pechay.
- Cook until noodles are tender.
- Slowly pour cornstarch mixture while constantly.
- Add egg and serve hot.

What you’ll need :

1 pound fresh mushrooms (button)
1/4 cup butter
4 green onions, thinly sliced
3 cloves garlic, chopped
1 teaspoon chopped fresh thyme
2 tablespoons all-purpose flour
4 cups beef stock
1 cup light cream
salt and pepper to taste
1 sprig fresh thyme leaves
1 tablespoon chopped fresh chives

Preparation :

- Thinly slice the mushroom caps, discarding the stalks.

- Melt the butter in a heavy-based pan and cook the spring onion, garlic and lemon thyme, stirring, for 1 minute, or until the garlic is golden. Add the mushroom and salt and white pepper. Cook for 3 to 4 minutes, or until the mushroom just softens. Add flour and cook, stirring for 1 minute.

- Remove from the heat and add the stock, stirring continuously. Return to the heat and bring to the boil, stirring. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.

- Whisk the cream into the soup, then reheat gently, stirring. Do not allow the soup to boil. Season to taste with salt and pepper, and garnish with the chopped chives and thyme.