It is all about COOKING!

Ingredients 200 grams pork belly 1 teaspoon dark soy sauce 1 teaspoon light soy sauce 1/2 teaspoon sugar Ingredients B 1 tablespoon Hoisin sauce 1 tablespoon dark soy sauce 1 teaspoon light soy sauce 1 tablespoon Shaoxing wine 1 piece crystal rock sugar 1/2 teaspoon salt 3 cups water 1 cinnamon stick 1 star anise 1 bulb garlic, with skin intact 1 hard-boiled egg  Instructions Marinate Ingredients A together on a plate.  Heat 1 tablespoon of oil in a wok over medium heat. Pan fry the pork belly untill golden brown.  Add Ingredients B to wok and mix well.  Bring it to a boil and cook over medium heat for 15-20 minutes untill the sauce thickens.  Turn off the heat. Cut the pork belly into strips before serving.   

  Ingredients 1 tomato, cut into small cubes  1/2 cup mixed peas 1 cup chicken seasoning powder 4 cups water 1 teaspoon salt 1/2 teaspoon pepper Egg Mixture 2 eggs, beaten 1/2 teaspoon light soy sauce Instructions In a pot, combine chicken seasoning powder and water, mix well and bring it to a boil.  Add tomato and mixed peas to cook for 10 minutes. Then, season it with salt and white pepper.  Remove the pot from heat. Pour in the egg mixture gradually and stir it untill the egg drop forms. Serve.

  Ingredients 1/2 cup rice noodles 10 spring roll wrappers 1/2 cup white onion, sliced 1/2 cup carrot, shredded 2 cups cabbage, shredded Salt 1 tablespoon soy sauce 1 tablespoon oyster sauce 1/2 teaspoon sugar 1 tablespoon garlic, minced 1/2 teaspoon chilli flakes 1 teaspoon cornstarch 1 tablespoon water 2 tablespoons corn flour 3 tablespoons warm water vegetable oil for frying Sweet chilli sauce (for serving) Instructions Cover the rice noodles with cold water and set it aside to soak. It should become soft and limp. Saute white onion for 2 minutes.  Add carrot and cabbage. Saute it for 5 minutes.  Mix the salt, soy sauce, oyster sauce, sugar, garlic and chilli flakes together.  Dissolve the cornstarch in the water (stir to combine). Add the cornstarch mixture to the vegetable filling.  Remove the rice noodles from water and place it in a colander to allow excess water to drain off. Chop the noodles in small pieces.  Add the chopped noodles to the vegetable filling. Allow it to cool d

Ingredients 1/2 lb broccoli florets  1/2 ib headless shrimps, shelled and deveined  2 tablespoons cooking oil 2 cloves garlic, minced Sauce 1 tablespoon soy sauce 1 tablespoon oyster sauce 1 teaspoon sesame oil 2 teaspoons sugar 1 teaspoon corn starch 1/4 cup cold water 3 dashes ground white pepper Instructions Combine all sauce ingredients in a bowl, whisk well and set it aside.  Wash and rinse the broccoli with running water. Heat up a pot of water and bring it to a boil. Cook the broccoli florets for 1 minute and transfer them to a bowl of ice-cold water. Cool it down for 5 minutes, drain and set it aside. Rinse and pat dry shrimps with paper towels. Heat the wok or skillet on high heat, and add the oil.  When the oil is heated, add the garlic and stir-fry it untill aromatic or when it becomes light brown.  Add the shrimps and stir it for a few times untill cooked through or turn pink.  Turn the heat to medium-low. Give the sauce a little bit of stir before adding it into the skille