It is all about COOKING!

  Ingredients 300 grams mid-joint chicken wings (or drumlets) 2 tablespoons olive or vegetable oil For marinade (A) 1 tablespoon prawn or shrimp paste 3/4 teaspoon sugar 1 teaspoon sesame oil 1 teaspoon ginger juice 1/2 teaspoon shaoxing wine Instructions In a bowl, combine the marinade ingredients (A) untill a paste is formed.  Marinate chicken with the sauce for at least an hour or overnight. Just before deep-frying, add corn flour to the marinade chicken.  Stir to coat evenly, shaking off excess flour on the chicken. Preheat air fryer at 180'C (356'F) for 5 minutes.  Lightly brush chicken pieces with olive oil.  Arrange chicken one layer on the fryer basket and slide the basket into the airfryer.  Set timer and air fry for 8 minutes.  Pull out the tray, use tongs to turn chicken pieces over and set timer for another 7 minutes.  Drain cooked chicken on paper towels before serving.\

Main Ingredients (3-4 Servings) 1.5kgs chicken or mid-joint wings 2 lemon (sliced and wedged for garnish) if you prefer. Marinade 1 jar laksa paste 1 tablespoon sesame oil 1 tablespoon honey / maple syrup 1 tablespoon ginger juice  Instructions Mix marinade by using a food processor.  How to make ginger juice a) Peel the ginger b) Chop up the ginger bits c) Blend it with some water Marinate the chicken wings and set aside in fridge for 2 hours.  Place the chicken wings on an aluminium tray and grill them for 20 minutes.  Brush the remainder of the marinade onto the chicken wings. And grill both sides till they are cooked evenly.  Squeeze lemon juice and add 1 tablespoon over the chicken wings as desired. 

Ingredients 2 eggs 5 shrimps 1/2 broccoli 1 tofu Instructions Cut the tofu into pieces.  Remove the shrimp and devein the shrimp line. Cut the broccoli into small florets. Stir the eggs evenly, add a spoonful of water, add a little salt (to taste) and stir it again.  Boil the broccoli in water for 3 minutes and remove the shrimps from the boiling water in 1 minute. Use a plate or mixing bowl and place the cut tofu on the bottom. Pour in the egg liquid, then add in the broccoli.  Finally, add in the shrimps into the mixing bowl.  Wrap a layer of transparent film around the mixing bowl. Poke a few small holes with a toothpick.  Place the mixing bowl into a steamer and steam it over low heat for 8 to 10 minutes.  Upon removing the lid, sprinkle a little soy sauce over the dish. Serve it immediately.

Ingredients 400 grams thick rice noodles Hor Fun 150 grams chicken breasts 4 pieces prawns, deveined 3 cloves garlic, minced 6 stalks baby Shanghai green vegetables 1 egg Sauce Mixture 1 teaspoon dark soy sauce 2 teaspoons light soy sauce 1 1/2 teaspoons corn starch (mixed with 2 tablespoons water) 1 1/2 teaspoons fish sauce 500ml chicken stock Instructions Mix all the sauces together.  Heat pan / wok till slightly smoky. Add in oil, then add the hor fun noodles and 1 tablespoon of light soy sauce. Fry it untill it turns brown on the edges.  Remove the noodles.  In the same pan, add cooking oil and chicken pieces. Add chopped garlic, followed by the prawns.  Add in the chicken stock and bring it to boil.  Add the baby green vegetables and stir in the corn starch solution.  Let it simmer for approximately 2 minutes.  Add cooked hor fun noodles and mix with the gravy. Add in the egg (optional) Serve it immediately.