I have several hobbies - cooking, reading  and making webpages are a few of them.  Top that with my current craze of milk expressing obsession, I came out with this page.   First, lemme introduce you to two very important guys who helped me made this page.  One is my 'food photographer wannabe', my eldest son, Jeff (13 yrs old) who helped me to take all the digital photographs.  The other one is the milk guzzler, baby Matthew (3 months) who is on total EBM (most of the days, anyway) since birth and I hope to carry on till he is over 6 months.  Shown here is a photo of them.  Of course, in between the two of them, there are 3 other sons whom I loved very much, i.e. Michael, David and Vincent.

2 stalks serai - bruised, a handful ikan bilis, a big chunk of ginger- bruised, 2 tablespoons fenugreek (biji halba, buy from sundry shops or in condiment section in supermarkets), 2 litre water.  Boil for 45mins to 1 hr and add in either fish or chicken slices to cook.  Add salt and pepper to taste.

1 bottle of sweetened vinegar, 2 tablespoon of sesame oil, 500 gms beef tendons, 6 dried chillies, large piece of ginger - bruised, 2 tablespoons of brown sugar, 50 gms of black fungus( large and thick variety). 

Heat sesame oil, stir fry ginger, add all the rest of the ingredients and simmer in slow cooker for at least 4 hours.  Note that I do not add water nor salt.  This dish taste best kept overnight.   In place of beef tendons,  use  gluten balls (sold in supermarket cold section, looking like playdough)  A healthier vegetarian food alternative.

1 white radish about 500 gm, half *cuttlefish cut into small pieces, 8 red dates, some chicken bones for stock, a few pips garlic, white pepper and salt to taste. 2 liter water.  Simmer in slow cooker overnight or for about 3-4 hours.

*According to the Cantonese, dried octopus (pat chow yee) is supposed to increase milk.

1/2 green papaya (ask from your neighbour or get the greenest you can find from the grocer), 300gm garoupa fish tail, garlic, black peppercorns crushed, ginger crushed.  Slow boil all the ingredients till the soup looks milky.

*Green papaya has sap which is used as a meat tenderiser.  It has something to do with the enzyme.  I know dentist normally give papase to reduce swelling after extraction.  The papaya that I used normally are rather ripe and orangey.  Never tried a totally green sappy papaya, so I won't dare to recommend to anyone.

3-4 pieces of salted fish bones, 2 pieces soft tofu (the white, square variety), some chicken bones, big piece of ginger crushed,  several pips of garlic.  2 litre water.  Pepper to taste. Cook the soup for about 1 hour.  Taste good when left overnight.