Bird's Nest Stewed with Pearl Powder

Ingredients:
- 45g bird's nest
- 30g Tremella
- 20g pearl powder infusion
- 10g rock sugar syrup
- 10g coconut milk

Method:
1. Place the soaked bird's nest and Tremella into the pot.
2. Add in rock sugar syrup and coconut milk.
3. Stew it for 15 minutes.
4. Add in the pearl powder into the pot.
5. Stew it for another 5 minutes.

Stewed Bird's Nest with Mushroom and Chicken Feet

Ingredients:
- 10g bird's nest
- 10 pieces chicken feet
- 5 mushrooms
- 2 garlic (minced)
- cooking wine
- 4 slices of old ginger
- tapioca flour and suitable amount of oil
- oyster sauce, salt and sugar

Method:
1. Cleanse chicken feet using hot water before straining.
2. Add some oyster sauce, salt and sugar for flavouring and marinate it for 2 hours.
3. Add some sugar to the mushrooms before cleansing and soaking it with water.
4. Soak bird’s nest (for approximately 45 minutes).
5. Fry the minced garlic in oil before adding in the ginger slices.
6. Fry the marinated chicken feet and mushrooms over a slow fire.
7. Add suitable amount of water, tapioca flour and cooking wine and stew it for one hour.
8. Add in the bird's nest and stew it for another 10 minutes.

Official bird's Nest in a Coconut

Ingredients:
- 50g bird's nest
- 1 coconut
- 100g egg white
- 100g fresh milk
- 20 coconut milk
- 30g sugar
- 15g vinegar.

Method:
1. Blend the egg white, fresh milk and sugar in a bowl.
2. Pour the blend into the coconut and seal it with polyethylene paper.
3. Steam it for 15 minutes before removing it.
4. Add the coconut milk into the coconut together with the bird's nest and steam it for 30 minutes.
5. Place the coconut on its base and it is ready for serving.

Swiftlet's nest with Ham and Mushroom

Ingredients
- 15 g swiftlet's nest
- 2 dried black mushrooms
- Suitable amounts of egg yolk shreds
- Suitable amounts of ham shreds
- Few pieces edamame

Method
1. Wash swiftlet's nest.
2. Soak until tender, then tear and wash it.
3. Drain the water.
4. Put it into a large bowl.
5. Soak mushrooms until tender.
6. Wash it and cut it into shreds.
7. Arrange mushroom shreds, ham shreds, and egg shreds on top of the swiftlet's nest.
8. Stewed the bowl with boiling water for 40 minutes.

Swiftlet's Nest with Pumpkin

Ingredients
- 113 g swiftlet's nest
- 300 g pumpkin (flesh only)
- Chinese parsley
- 3 cups stock
- 1/4 tsp salt
- 1 tsp caltrop starch
- 3 tbsp stock

Method
1. Bring 1 cup of stock to the boil.
2. Add swiftlet's nest and wait until it became tender.
3. Drain it.
4. Cut pumpkin into pieces and steam it until it became tender.
5. Put into a blender and wait until the mixture is smooth.
6. Pour pumpkin mixture into a pot.
7. Add stock and swiftlet's nest, salt and caltrop starch.

Swiftlet's Nest with Rock Sugar

Ingredients
- 113 g soaked swiftlet's nest
- 113 g rock sugar
- 3 1/2 cups of water

Method
1. Wash rock sugar.
2. Boil the 3 /12 cups of water and add the rock sugar.
3. Wait until it melted, then add syrup.
4. Stewed it for 20 minutes.
5. Add the swiftlet's nest and stewed it for another 10 minutes.

Swiftlet Nest with Crab Meat and Winter Melon Soup

Ingredients
- 113 g soaked swiftlet's nest
-  450 g winter melon
- 38 crab meat
- 2 cups stock
- 1 egg white
- 1 slice ginger
- 1/3 tbsp salt
- 1 tsp caltrop starch
- 2 tbsp stock

Method
1. Wash the swfitlet's nest and remove peel from winter melon.
2. Remove pith and cut it into pieces.
3. Bring stock to the boil.
4. Add ginger slice and melon.
5. Stew it for 10 minutes.
6. Cover for 10 minutes then discard the ginger slice.
7. Add winter melon to the blender and process it into winter melon puree.
8. Add swiftlet's nest to the winter melon puree and bring to the boil.
9. Add crab meat, salt, caltrop starch, stock and egg white.