It is all about COOKING!

Ingredients 7 slices bacon 2 russet potatoes, quartered and thinly sliced  1 tablespoon garlic Dash of pepper 1/2 yellow onion (sliced)  Instructions Fry the bacon in a large deep skillet over medium-high heat untill evenly browned and crisp.  Remove the bacon from the pan. Add the potatoes and onions to the bacon drippings.  Season with black pepper. Add 1 tablespoon of minced garlic.  Reduce the heat to medium and cook the potatoes for about 20 minutes, stirring occasionally untill it is tender and browned.  Throw in the cooked bacon into the potatoes and cook it together.  Garnish the plate with parsley or basil leaves  Ready to be served on the table.   

Ingredients 2 eggs 1/2 bittergourd 6 pieces shrimps (peeled and deveined) Salt Sugar Instructions Beat 2 eggs in a bowl. Stir with a pair of chopsticks.  Cut the 1/2 bittergourd into slices. Remove the seeds and white part first. Wash properly, cut and marinate it with salt and leave aside for half an hour. This is to tone down the bitter flavour. Thaw the shrimps if you are using frozen ones. Heat 1 tablespoon oil in the pan. When it is hot, pour the egg in, When the bottom starts to solidify, stir the egg with chopsticks till it is almost cooked. Set it aside.  Add a little more oil if needed. Fry the shrimps till pinkish. Set them aside.  Fry the bittergourd slices in the same pan. Stir fry for around 3 minutes.  Add the cooked egg and shrimps back into the pan.  Season with salt and a little sugar. Stirfry for another minute.  Ready to be served on the table!   

Ingredients 0.25 head iceberg lettuce 0.5 teaspoons soy sauce 0.5 tablespoons oyster sauce 0.06 teaspoon sesame oil 0.13 teaspoon salt 0.06 teaspoon sugar 0.5 tablespoon vegetable oil 0.25 slice ginger 0.25 clove garlic (chopped) ground white pepper (to taste) Instructions Take the lettuce and firmly hit it on the counter to remove the core Remove the outer layer of the lettuce of the lettuce and any discolored leaves to discard away. Tear the lettuce with your hands into 4 to 5 inch pieces. Place the lettuce in a large bowl of very cold water and give it a good stir.  Drain the lettuce in a colander and give it a good shake to remove the excess water from the surface of the lettuce.  Combine the soy sauce, oyster sauce, sesame oil, salt, sugar, white pepper into a small bowl and set aside.  Heat your wok over low heat and add 2 teaspoons of oil and the fresh ginger slice. Smash the ginger with the side of a knife to release the juices and flavors before u add it. Allow the oil to be i