1 white radish peal the skind and cut into blocks
600 gr pork ribs
2-3 carot cut into blocks.
dried cuttle fish (or fish sauce)
Salt and pepper

How to:
1. boil a pot of water, put all ingredients and boil them together for 10-15 mins.
2. lower down the flame and let it cook for 2 hours or until radish and carrot soften.
3. season the sup with fish sauce, salt and pepper.

1 Medium size white pomfret

4-5 slice of ginger
salted preserved vegetable sliced
2-3 shitake mushroom sliced (soak till soften)
dash of white pepper
1 table of light soysauce

How to:
1. Clean the fish, cut of fin and tail and make 2 slit on both side of the body.
2. stir fry ginger with 2 table spoon oil until fragrance.
3. add shitake mushroom and salted preserved vegetable, add light soysauce and sprinkle dash of salt and pepper. continue stir fry for a minute.