It is all about COOKING!

Ingredients  broccoli 1/2 piece carrot, sliced as matchsticks 8 pieces fishball, cut into half , then sliced 1 egg to make omelette, then slice them thinly and set aside  spring onion, sliced chopped onion chopped garlic salt white pepper 1.5 cm ginger oyster sauce soy sauce (kecap manis) if you like 2 tablespoons olive oil Instructions Saute garlic, onion and ginger in 2 tablespoons olive oil. Stir it untill it smells good.  Add fishballs and stir it for 1 minute.  Add carrot and broccoli and stir them for 3 minutes.  Add salt, white pepper, oyster sauce and soy sauce.  Put some thin slices of omelette as garnish. 

  Ingredients (Serves 3-4) 700 grams Big prawns 500 grams tofu 400 ml water 10 grams corn flour 3 tablespoons oil 1 packet Singlong Chilli crab sauce Instructions Remove shells & slit along back of prawns to remove veins. Heat 3 tablespoons of oil in frying pan and add the prawns.  Fry the prawns till they turn red. Pour in SINGLONG Chilli crab sauce.  Mix 10 grams corn flour to 400 ml of water in a small bowl.  Add the solution into the pan.  Add tofu and stir fry it on high heat till fragrant.  Turn off the heat and mix in an egg for an added texture. 

Ingredients 8 slices bacon 1 large head broccoli 2 cloves garlic, minced 1/2 teaspoon chilli flakes salt to taste Instructions Dice the bacon into bite-sized pieces and add it to a large skillet over medium heat. Fry the bacon untill it starts to crisp about 5 minutes and stirring it often.  While the bacon is cooking, chop the broccoli into small florets. Add the broccoli and garlic to the skillet with bacon, stirring it frequently untill the broccoli is tender about 8 minutes.  Season with chilli flakes and salt. Serve it hot. 

  Ingredients 2 tablespoons olive oil 8 ounces shiitake mushrooms (stems discarded, caps thinly sliced)  Coarse salt and ground pepper 10 ounces baby spinach (7 cups)  1 to 2 teaspoons white-wine vinegar (Or 2 teaspoons pure white wine) Instructions Heat 1 tablespoon oil over medium. Add mushrooms; season with salt and pepper.  Cook, stirring occasionally untill browned, about 8 to 10 minutes.  Transfer to a plate (reserve skillet).  Heat the remaining tablespoon oil in the skillet. Add as much spinach as it fits; season with salt and pepper.  Toss spinach, adding more to skillet as room becomes available. Cook untill tender about 2 minutes. Remove from heat, drain off any excess liquid and stir in vinegar. Top spinach with mushrooms and serve.

Ingredients   2 salmon steaks 1/2 teaspoon sea salt 1/4 teaspoon black pepper 1/2 teaspoon dried sage (or rosemary) 1 tablespoon unsalted butter Instructions Sprinkle, then rub both sides of the salmon steaks with salt, pepper and dried sage (or rosemary).  Melt the butter in a large nonstick skillet over medium-high heat. Swirl to coat.  When foaming subsides, add the salmon steaks. Fry the salmon steaks 3 minutes on the first side. Turn to the other side, lower the heat to medium and cook untill the steaks are cooked through, about 3 more minutes.  Transfer the salmon steaks to plates, spoon the pan juices on top and serve

Ingredients 2 teaspoons extra virgin olive oil 1 teaspoon butter 1/4 teaspoon ground coriander 1/4 teaspoon ground fennel 1/8 teaspoon ground cumin 1 medium onion. chopped (about 1 1 /4 cups 1 small green cabbage, sliced 1/4 inch 1 teaspoon salt (more or less, depending on the saltiness of your stock) 1 can whole peeled tomatoes 2 cups chicken stock freshly ground pepper Instructions Heat olive oil and butter in a thick-bottomed pot on medium heat.  Add the chopped onion and stir in the ground spices.  Cook untill the onions have softened about 5 minutes.  Add the sliced cabbage to the pot and stir to mix the cabbage with the onions. Note if you are using unsalted stock, sprinkle the cabbage with 1/2 teaspoon of salt. Add the canned whole tomatoes, with their juices to the pot. Stir to combine.  Add chicken stock to the pot. Bring it to a simmer and taste for salt. Add more salt to taste. Lower the heat and cover the pot.  Let simmer for 20 to 25 minutes or untill the cabbage is thorou