It is all about COOKING!

Ingredients 1 Salmon steak (bones to be removed) Kosher salt Freshly ground black pepper 1 tablespoon extra-virgin olive oil 1 tablespoon butter 1 clove garlic, minced Juice of half a lemon 2 tablespoons honey 1/4 teaspoon crushed red pepper / chilli flakes Freshly chopped / ground parsley (for serving) Instructions Season salmon on both sides with salt and pepper.  In a large skillet over medium-high heat, heat oil and butter.  Add salmon and cook untill bottom turns golden in colour for 5 minutes, then flip it over.  Add garlic, lemon juice, honey and chilli flakes.  Cook untill the salmon is cooked through for another 5 minutes, spooning sauce over the dish.  Garnish with parsley or basil leaves before serving.

  Ingredients 1/2 a medium of white cabbage (finely shredded) 4 medium carrots (cut into matchstick-size or shredded) 4 cloves of garlic, minced 2 tablespoons of boiling water 1 tablespoon butter salt & pepper Instructions Shred the cabbage and cut the carrots into matchstick size. Heat a pan under medium heat with a tablespoon of butter and add the cabbage, carrots and garlic.  Stir and toss and then add hot water to it. Turn the heat down to low and place lid on pan.  4. Allow it to cook gently untill it becomes tender to your liking.     Best to cook it for around 6 to 7 minutes so that the vegetables will have a slight bite        to it.  Season it with salt & pepper and serve hot.

Ingredients 8 cups of water 2 tablespoons ground white pepper 1 tablespoon ground black pepper 2 teaspoons garlic powder 1 teaspoon salt 3 whole star anises 1 teaspoon ground cinnamon 20 garlic cloves 6 teaspoons dark soy sauce 2 pounds pork ribs (rinsed and drained), cut into 4 pieces Cooked rice for serving Instructions In a large pot, add all the ingredients except the pork ribs and bring it to a boil over high heat for about 15 minutes..  Add the pork ribs to the broth and bring it to a boil, then lower the heat to let it simmer on low for 1 hour 15 minutes, or untill the pork meat is tender.  Turn off the heat and cover the lid on it for 10 minutes.  Serve it hot with rice. 

Ingredients 2 eggs beaten Shrimps, peeled and deveined Chives, chopped Black sesame seeds Salt Carrots, diced into small pieces Instructions Add the carrots into a bowl together with the chopped chives, beaten eggs, salt & pepper.  Use a whisk to combine the ingredients together.  Whisk it untill smooth.  Place the shrimps on a pan over medium heat. Cook the shrimps for a few minutes.  Pour over the egg mixture.  Add black sesame seeds and cook.  Continue to let it cook untill the egg is no longer runny. You can garnish it with parsley flakes. Slice and serve!

Ingredients  1 package silken tofu 25 medium shrimps 2 tablespoons peanut / olive oil 2 slices ginger 2 tablespoons Shaoxing Rice wine 2 tablespoons light soy sauce 1/4 teaspoon salt 1/4 teaspoon sugar 1/2 cup chicken (with no MSG type) 2 teaspoons cornstarch Instructions Slice the tofu into 1/2" squares. Put it into a dish and cover with boiling water for 20 minutes at least.  Defrost by running it under water for about 5 minutes.  Heat your wok to high heat, add oil.  Slip in the 2 slices of ginger and stir a few times to release aromatics.  Add the shrimps and stir-fry them untill they start turning pink and opaque.  Add the chicken stock and turn the heat to medium low.    Add the rice wine, soy sauce, salt and sugar. Stir it around in the wok.  Drain your tofu in colander and pour into the wok, making sure tofu and shrimps are submerged in the stock.  Allow it to shimmer for 3 to 4 minutes.  Add enough water to the cornstarch to make mixture liquid when stirred and add it to