It is all about COOKING!

  Ingredients  2 large eggs 1/2 teaspoon Shaoxing wine 1 teaspoon oyster sauce 1/2 teaspoon of ground black pepper 2 ounces shrimps, peeled and deveined 1/2 cup chicken broth 1 green onion, thinly sliced on the diagonal 1/8 teaspoon salt 2 tablespoons oil (to be divided) Instructions Wash the shrimps thoroughly and pat dry with paper towels. In a medium bowl, beat the eggs lightly.  Add into the eggs the chicken broth, salt, pepper, Shaoxing wine, oyster sauce and green onions. Quickly stir it well until all is well incorporated. Preheat a wok or heavy-bottomed skillet on medium-high heat.  Add 1 tablespoon of oil into the preheated wok. When the oil is very hot, add the shrimps.  Briefly stir-fry the shrimps untill they turn pink. Remove and drain excess oil on paper towels.  Add the remaining tablespoon of oil into the wok and turn the heat on high. When the oil is very hot, add the egg mixture.  Scramble it gently for about 1 minute and add in the shrimps.  Continue scrambling it un

Ingredients 1 tablespoon extra-virgin olive oil 1 tablespoon minced garlic 1 tablespoon thinly-sliced fresh ginger 4 baby Qing Bai, cut crosswise into 1-inch wide ribbons 1 carrot, peeled and shaved into ribbons Salt Instructions In a large wok, heat the oil over medium-heat. Add the garlic and ginger and saute it for 30 seconds, or untill fragrant and tender.  Add the baby qing bai and carrots and stir them for 5 to 10 minutes, or untill the green parts of the qing bai have wilted and the white parts are crisp-tender.  Season to taste with salt. 

Ingredients   2 eggs 1 cup of warm water 2 green onions 1/2 teaspoon salt 1/2 teaspoon chicken broth / bouillon 1/2 tablespoon cooking oil white pepper to taste Instructions Chop the green onions, to be added as garnish at the end. Boil water in the wok and place your bowl on top of the rack. Ideally, your bowl should have enough clearance. Pour enough water so that the bowl is about a third or halfway submerged in the wok. This will help with more effective heat transfer. Take the bowl out and place the lid on the wok. Set the stove to high heat and let the water come to boil. Crack the eggs into a bowl and add salt, chicken broth and oil.  Start mixing the eggs with a fork or a chopstick.  Add 1 cup of warm water to the egg mixture, mix it well untill bubbles start to foam at the top.  Once the water starts boiling, you can remove the lid and carefully place the bowl inside. Pour the egg & water mixture into the bowl and cover the wok.  After the wok is covered, leave the stove o

Ingredients 1/2 kg chicken drumettes and winglets wings 1 1/2 tablespoon shrimp sauce 1 - 1 1/2 teaspoon sugar 1 tablespoon sesame oil 1 1/2 tablespoon Shaoxing wine 1/2 teaspoon white pepper For Batter  40grams plain flour  40grams corn flour 1/2 teaspoon bicarbonate of soda 1/2 teaspoon baking powder 1 egg 50 ml of water Preparation In a large mixing bowl, combine shrimp sauce, sugar, sesame oil, Shaoxing wine & white pepper. Add chicken pieces and mix till it is well-coated with marinade. In a separate bowl, mix all the batter ingredients and stir it with a spoon or whisk untill smooth and free of lumps.  Add this to the chicken in marinade and stir untill well-combined. Cover it with cling wrap and set aside to be refrigerated for at least 8 hours.  Fill a wok or skillet with cooking oil to a depth of 1 to 1 1/2 inches. Heat oil to 175 - 180 deg C. Fry the chicken pieces. After about half a minute, separate the pieces with wooden chopsticks or tongs to prevent stickiness togeth

Ingredients 3 medium or 2 large eggs 2 spring onions 1/2 red chilli 1/2 cup grated cheese 1 tablespoon olive oil Instructions Lightly whisk the eggs in a bowl. Season with salt and pepper.  Finely chop the spring onions and chilli. Grate the cheese and set aside. Heat the oil in a small frying pan. Add the spring onion and chilli and fry for a few seconds.  Add the egg mixture, letting it spread out. Cook for about 5 minutes untill the egg is almost set.  Sprinkle over the cheese, then carefully fold the omelette with a spatula. Let the cheese melt completely then serve immediately. 

Ingredients (for the soup) 600 grams Chinese cabbage 1/2 carrot 500ml chicken broth 500ml water 2 tablespoons thinly sliced scallion beef meatballs 4-5 slices ginger To add more flavor to the cabbage soup, you can include the following: Shiitake Mushrooms (Optional) Sweet corn (Optional) Potatoes (Optional) Daikon (Optional) Other Ingredient Cooking oil to pan-fry the beef meatballs Instructions For the vegetables: Cut the Chinese cabbage lengthwise into four quarters. Chop off the part near the stem. Cut the bulb (the white part) into half-inch length crosswise Separate the leaves and rinse with water to clean and remove any dirt. Drain in a colander Cut the carrot into thin slices. To make the soup: Bring the chicken broth and water to a boil.  Add the white part (the stalk) of the Chinese cabbage and let it boil for 5 minutes.  After 5 minutes, add the leafy part of the cabbage and the carrot pieces. Continue simmer for another 3 minutes.  Add in the sliced shittake mushrooms.  Pan-