Hee peow soup (Nyonya fish maw soup)

Step 1: Blanch 1 ⅛ lb pork bones and 1 ⅛ lb chicken wings or carcass in boiling water for 5 minutes, then drain and rinse off the scum.

Step 2: Put them in a large pot with 10 ½ cups water, 1 dried squid and 6 cloves garlic, bring to the boil, then simmer on a low heat, uncovered, for 1 hour, skimming now and then, until the broth is golden and savoury.

Step 3: Meanwhile, soak 2 ⅛ oz dried fried fish maw in warm water for 30 minutes, until soft and spongy. Squeeze it out, then soak and squeeze in two more changes of clean water. Common mistake: only soaking once, which leaves a greasy, stale-oil taste in the soup.

Step 4: Cut the squeezed maw into 4 cm pieces.

Step 5: Mix 10 ½ oz pork mince, 3 ½ oz raw prawns, 1 tbsp cornflour, ½ tsp ground white pepper and 1 tsp sesame oil, stirring in one direction for 2–3 minutes until sticky, then roll into 2.5 cm balls with wet hands.

Step 6: Strain the broth into a clean pot, discarding the bones, chicken and squid, and season with 1 ½ tsp salt and 1 tbsp light soy sauce.

Step 7: Bring the broth to a simmer, add 1 carrot and 3 ½ oz bamboo shoots and cook for 5 minutes, then add 14 oz napa cabbage and cook for 5 minutes more, until the cabbage stems turn translucent.

Step 8: Lower in the pork meatballs and simmer gently for 6 minutes, until they float and reach 160°F in the centre.

Step 9: Add 9 oz fish balls and the fish maw and simmer for 4–5 minutes, until the fish balls are puffed and hot right through and the maw has soaked up the broth.

Step 10: Ladle into bowls and top with 2 tbsp fried shallots, 1 handful fresh coriander and 2 spring onions.