It is all about COOKING!

  ingredients 300 grams boneless chicken leg / breasts 1 thumb ginger (cut into thin strips) 3-4 spring onion cut 2" pieces Separate the white and green onions 1/2 onion (i used shallots instead) 3-4 cloves garlic, finely chopped 1 red chilli pepper (I used ground chilli powder) 2-3 tablespoons vegetable oil Chicken Marinade 2 tablespoons light soy sauce 1 teaspoon sesame oil 1 teaspoon sugar 1/4 teaspoon white pepper 1/2 teaspoon baking soda 1 teaspoon corn flour Sauce 2 tablespoons oyster sauce 1 tablespoon light soy sauce 1 teaspoon Shaoxing wine 2 teaspoons sugar 1/4 white pepper 1 teaspoon sesame oil 1 teaspoon corn flour Instructions First, season the chicken slices with corn flour, sesame oil, sugar, baking soda, soy sauce and white pepper. MIx it well and marinate it for 15 minutes.  Add all the stir fry sauce ingredients in a small bowl. MIx it well and set it aside. Heat the large pan over medium-high heat. Drizzle 2 tablespoons of oil, add marinated chicken slices and s

Ingredients 300-350 grams king prawns 1/2 sweet onions, cut into small cubes 1/2 red bell pepper, cut into small squares Spring onions for garnish 1 teaspoon salt 1/4 teaspoon black pepper 1 egg white Coating Flour Mix 1 cup corn flour 1/2 cup plain flour 1/4 teaspoon baking soda Preparation of Sweet and Sour Prawn Sauce 3 tablespoons ketchup 3 tablespoons sugar 3 tablespoons white vinegar 1 tablespoon tomato puree 1/2 cup chicken stock or water 1 teaspoon corn flour 1/2 teaspoon salt Instructions First of all, pat dry the prawns with paper towels and season them with salt and fresh ground black pepper.  Break 1 egg white in, mix it well and set aside.  In a mixing bowl, add corn flour, plain flour, and baking soda. Mix well to combine all ingredients evenly.  Prepare the vegetables by roughly chop the garlic cloves and cut the onions and pepper in small cubes.  Dredge the prawns in the flour mix and dip gently to coat each prawn evenly. Transfer the coated prawns on the tray or plate.

Ingredients 1 small head cauliflower  2 tablespoons oil 2 slices of ginger 1/4 teaspoon sea salt 3/4 cup chicken stock (use without MSG) 1/2 cup of spring onion, chopped 1 tablespoon sesame oil Instructions Wash & cut cauliflower into florets. Shake as much water as you can from the cauliflower.  Heat work at medium high untill it starts smoking.  Add oil and swirl to coat the pan.  Right away, add ginger slices and stir them briefly to infuse ginger essence into oil.  Add the cauliflower and coat them with oil. Add salt to it. Keep stirring it untill the florets starts to show some brown spots (about 2 minutes). Turn down the heat to a low flame.  Add the chicken stock and cover it, stirring it occasionally.  Allow it to simmer for 2 to 3 minutes or untill 1/4 cup of stock (sauce) is left in the pan.  Add spring onions. Give everything a toss in the pan and turn off the heat.  Add sesame oil. mix and serve.