It is all about COOKING!

  Ingredients 1 pounds russet potatoes, quartered with skin (about 1 1/1 inch pieces) Kosher salt plus 1 teaspoon 3 pieces bacon (cut into 1-inch pieces) 1 to 2 tablespoons unsalted butter or oil 1 tablespoon chopped flat-leaf parsley leaves 1 large garlic cloves (minced) Freshly ground black pepper Instructions Put the potatoes and salt in a medium saucepan and cover it with cold water. Bring it to a boil over high-heat and simmer for 1 minute then drain it. Pat dry.  Put the bacon in a well-seasoned cast iron skillet or a saute pan over medium-low heat and cook untill all the fats have rendered and the bacon is crispy, aromatic and browned about 5 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel lined plate.  Add the 1 to 2 tablespoons butter or oil to the remaining bacon fat. Increase the heat to medium. Add the potatoes, positioning them in the pan so the cut sides are nice and brown about 15 minutes.  Stir in the parsley, garlic and bacon till fragrant

Ingredients 6 tablespoons butter 4 ounces fresh shiitake mushrooms (stemmed and caps sliced) 2 shallots chopped 2 garkic cloves, minced 1 pounds french beans 2/3 cup chicken broth Instructions Melt 3 tablespoons butter in a large nonstick skillet over medium-high heat. Add shiitake mushrooms and saute untill tender for about 5 minutes.  Transfer mushrooms to a medium bowl.  Melt the remaining 3 tablespoons of butter in the same skillet. Add shallots and garlic, saute them untill tender about 2 minutes. Add the French beans and toss to coat with butter.  Pour broth over the French bean mixture.  Cover and simmer untill liquid evaporates and french beans are crisp-tender about 10 minutes. Stir in shiitake mushrooms.  Season to taste with salt and pepper.   

Ingredients 1 tablespoon cooking oil 1/4 cup finely chopped green onion 1 garlic clove (minced) 1 shallot (finely sliced) 1 fresh hot red chilli, finely sliced 1/4 cup minced lemongrass / fresh ginger 1 tablespoon green curry paste 1 cup coconut milk 1/2 cup chicken stock 1 tablespoon fish sauce 3 kaffir lime leaves (torn into half) 1/4 teaspoon black pepper 1 teaspoon brown sugar 6 cherry tomatoes 10oz medium shrimps (peeled and deveined) parsley leaves (for garnish) Instructions Heat oil in a medium saucepan over medium-high heat. Add green onion, garlic, shallot, chilli, lemongrass and saute them untill fragrant for about 1 minute.  Reduce heat to medium. Add the green curry paste and stir-fry and stirring to break it up for about a minute.  Add coconut milk, chicken stock, fish sauce, lime leaves, black pepper and brown sugar. Bring it to a gentle boil.  Reduce heat to medium-low and bring it to a simmer. Add shrimps and simmer untill cooked through, about 3 minutes.  Dish out and

Ingredients 120 grams preserved radish (salted and minced) 2 eggs 100 grams minced meat 2 cloves garlic (minced) 1 teaspoon chicken stock granules 2 tablespoons oil Instructions Rinse preserved radish in running water. Then leave it to soak in water for about 15 minutes. Next, drain the soaked radish through a sieve and squeeze dry before use.  Break 2 eggs in a bowl. Whisk it evenly using a pair of chopsticks untill it runs pale, light and with bubbles.  First, saute chopped garlic in a wok with 1 tablespoon of oil.  Add in preserved radish, minced meat and seasoning. Stir fry it over medium low heat till the preserved radish is dry and fragrant.  Add the fried preserved radish mixture into the beaten egg and mix well. Heat up wok with 1 tablespoon oil. When it becomes hot, pour in the egg mixture and pan fry it over medium high heat till aromatic. Then flip it over and fry both sides till they are golden brown. 

Ingredients 5 leaves of Chinese long cabbage  1/2 teaspoon salt 1/2 can of pacific clams  1/2 cup of clam brine (from the can) 1/4 cup water 3/4 teaspoon cornstarch 1 tablespoon cooking oil Instructions Boil a pot of water. Add in salt.  Blanch the 5 pieces of cabbage for 1 minute. Drain and cut them into desired length.  Arrange on a serving plate.  Mix clam brine and water with cornstarch. Cook the mixture untill it boils.  Add in pacific clams, and simmer it for a few seconds. Off the fire and add in the cooking oil.  Dish up clams with gravy onto the dish.