It is all about COOKING!

Ingredients 2-3 large chicken breasts / leg meat (cut into bit-size pieces) 1 tablespoon olive oil 1 tablespoon butter 1 medium onion (chopped) 1 medium cabbage (cored & chopped) 2 cloves garlic, minced 1 teaspoon sweet paprika powder Salt & pepper to taste Instructions Add the olive oil and chicken in a skillet. Sprinkle with salt & pepper.  Turn the burner to medium-high heat and saute it for about 7 minutes or untill the chicken is just cooked through.  Take the chicken out of the pan and set it aside.  Add the butter and onion to the pan and saute it for 3 minutes.  Add the cabbage to the pan and saute it for 10 to 15 minutes uncovered, stirring it fairly often untill it is nice and soft. The cabbage will start to wilt after a few minutes so it will become easier to stir it. The onion will also start to lightly brown and become more flavorful. Stir in the garlic and sweet paprika powder.  Add the chicken back in and cook untill it is heated through, stirring it fairly o

Ingredients 8 leaves of Chinese lettuce 1 fresh tomato 400ml soup stock Salt and pepper to taste Instructions Wash the Chinese lettuce and drain for use. Cutting the lettuce is optional. They will become very soft when cooked.  Cut the fresh tomato into small cubes.  Bring the 400ml soup to a boil.  Add the tomato cubes and cook it for a couple of minutes till they are soft.  Add the Chinese lettuce.  Once the lettuce softens, remove it from heat.  Season with salt and pepper. 

Ingredients 1 piece Chinese Cabbage 1 small dish fish balls 3 cloves garlic Some oil + salt Instructions Heat the pan with cold oil. Add garlic slices and stir-fry it.  Saute the minced garlic, add fishballs and stir-fry it.  Then add an appropriate amount of salt and stir-fry it evenly.  5. Add the greens into the pan. When they start to change colour, they can be put on the      plate.  6. Serve it immediately.

  Ingredients 10 ounces french beans 8 ounces sliced mushrooms 1 teaspoon butter 1/2 teaspoon garlic powder 1/4 teaspoon kosher salt 1/8 teaspoon black pepper Instructions In a large nonstick skillet, melt the butter over medium high heat. Add the mushrooms. Cook them till they start to soften, approximately 5 to 7 minutes.  Add the french beans, garlic powder, salt and pepper, then mix them well together.    Serve with white or steamed rice.

  Ingredients 1 pound broccoli, cut into 1 inch florets, stems peeled (if desired) 3 tablespoons extra-virgin olive oil, divided 8 ounces shiitake mushrooms, stems removed, caps sliced (1/2 inch thick)  1/4 teaspoon salt 2 large cloves garlic, minced 1 tablespoons balsamic vinegar 1 tablespoon reduced-sodium / light soy sauce 1 tablespoon butter 1/4 teaspoon crushed red pepper / ground chilli powder Instructions Cook broccoli in a pot of boiling water untill just tender, 3 to 4 minutes. Drain.  Heat 2 tablespoons oil in a large skillet over medium-high heat. Add shiitakes and sprinkle it with salt. Cook and stirring it often untill they turn deeply brown in spots for 5 to 8 minutes.  Reduce heat to medium, add garlic and the remaining 1 tablespoon oil and cook. Stir it for 30 seconds. Add vinegar and tamari and cook it for the next 30 seconds.  Remove it from heat; stir in butter. Add the broccoli and ground chilli powder. Gently toss to combine. 

Ingredients 600ml water 1 packet laksa premix 1 packet laksa paste (with laksa leaves) dry (62g) or fresh laksa (145g) noodles 1 packet sambal chilli 4 pieces frozen cooked prawns fishballs / golden slices (optional) 200ml coconut cream Instructions In a pot or wokpan, stir laksa premix with 600 ml water. Add laksa paste (with laksa leaves) and mix well. You can substitute it with some mint leaves and a few pinches of coriander powder. Do not cover pot. Allow it to boil on high heat.  For a more flavorful taste, you can add 200ml coconut cream.  Add the fishballs, golden slices and cooked prawns into the pot.  Add the laksa noodles in boiling water for 5 to 10 seconds. Or cook noodle according to the packet instructions. Shake off excess water and portion it into a bowl. Garnish the serving with the fishballs, golden slices and cooked prawns.  Stir the hot laksa gravy before pouring it over into the bowl. Add the sambal chilli.  Add a few pinches of basil leaves and it is ready to be s