It is all about COOKING!

  Ingredients 160 grams or 1 tube egg tofu, cut into equal discs Oil for deep frying Gravy  1 onion or shallot, sliced 1 teaspoon garlic, minced 1 teaspoon ginger, minced 100 grams minced beef 5 prawns, peeled 2 tablespoons oyster sauce 1 tablespoon light soy sauce 1 teaspoon dark soy sauce 1 cup of water or chicken stock 5 baby corn 1/2 a carrot, sliced a handful of baby bok choy cornstarch slurry (1 tablespoon cornstach + 3 tablespoons water  1 teaspoon sesame oil 1/4 teaspoon ground white pepper Hotplate  2 eggs, beaten Instructions Cut the egg tofu tube in half. Gently squeeze out the tofu. Slice the egg tofu into equal discs and lightly blot on paper towels to remove excess moisture.  Fill a pan with enough oil to deep fry the egg tofu discs. Allow it to get hot over medium-high heat. Lower the egg tofu gently into the oil and fry untill golden brown. Remove and drain it on paper towels.  Making the gravy While the egg tofu is deep frying, make the gravy. Add the oil to the wok or

  Ingredients 3 cups of long grain rice, cooked and chilled 2 tablespoons vegetable oil 2 eggs beaten 4 garlic cloves, finely chopped 1 knob ginger (thumb-sized), finely chopped 1 tablespoon fermented chilli bean paste (substituted with black bean paste) 1 tablespoon light soy sauce 1 tablespoon sesame oil 1 teaspoon light brown sugar 1 pinch of salt, to taste 2 spring onions, finely chopped for garnishing Eight Treasures 40 grams dried shrimps (soaked in warm water for 30 minutes) 50 grams Chinese sausage, finely sliced 100 grams shiitake mushrooms, thickly sliced 1 red bell pepper, diced to 5mm 50 grams sugar snap peas (substituted with snow peas) 50 grams frozen peas 40 grams cashew nuts, roasted 1 handful toasted white sesame seeds Instructions Break up the cooked, chilled rice as much as possible to separate the grains. Set it aside. Heat a wok over high heat. Add a tablespoon oil and then pour in the beaten eggs. Swirl it around the pan and scramble it till it is softly set and

  Ingredients 2 sausages 1 tablespoon olive oil 350 grams fresh spinach 2 cloves garlic a pinch of salt Instructions Add the oil to a large pan and heat it on medium-high. Slice the sausages into 1 to 1/4 inch slices. Once the oil is hot, add the garlic and sliced sausages to the pan in one layer. Fry the sausages for 2 to 3 minutes on each side untill they are cooked through..  Then remove the cooked sausages from the pan and set it aside.  Turn down the heat to medium-low and add the garlic. Saute it for 30 seconds, the add the fresh spinach.  Toss the the spinach in the oil and garlic to coat. Do make sure that the garlic doesn't burn. Keep tossing the spinach untill it has fully wilted. Add the cooked sausages back into the pan and toss everything together. Add in a pinch of salt.  Remove it from the pan immediately and serve it hot. The longer the spinach sits in the hot pan, the more water it will release.