It is all about COOKING!

Ingredients A can of luncheon meat 9 baby potatoes or 4 large potatoes Olive oil Tomato Ketchup Oyster Sauce Instructions Peel the potatoes and cut them into chunks. Do the same for the luncheon meat too and cut them about the same size.  Heat about 3 tablespoons of oil in a pan  / wok. Fry the potatoes over high-heat, constantly stirring it so that it doesn't burn.  Then when the potatoes start to brown, you can add the luncheon meat to fry. Continue frying it untill you can smell it.  Add a tablespoon of Oyster sauce and 3 tablespoons of tomato ketchup. Continue to stir it.  Immediately add some water to it to prevent the sauce from drying up. Continue to fry it for about 5 to 7 minutes over medium heat.  Once it is ready, you can serve it on the table.   

Ingredients 250 grams macaroni (Cook the macaroni untill al dente according to the instructions on the packaging)  1/2 tablespoon salt 1 sunny-side-up egg  200ml clear chicken broth salt and pepper to season the chicken broth (to taste) cooked chicken breast (cut into strips or cubes)  2 tablespoons frozen mixed peas Spring onions to garnish  Instructions Bring the amount of broth you need to boil.  Add 2 tablespoons of the frozen peas.  Place the macaroni in a bowl. Ladle the chicken broth over it.  Put a sunny-side-up egg and cooked chicken breast into the bowl.  Garnish it with sliced spring onion and serve.   

  Ingredients 4 slices bacon, cooked and chopped 1 tablespoon olive oil 1 small onion, chopped 16 oz. spinach, chopped  Salt & pepper, to taste Instructions Cook bacon, chop it and set it aside.  Add the onion and cook it for about 5 minutes, untill it becomes translucent.  Add the garlic and cook it for another minute untill fragrant.  Stir in the spinach and cook it untill it wilts and turns bright green.  Season to taste with salt and pepper.  Add in the cooked bacon and toss it into the spinach together. Serve, 

Ingredients 6 medium shrimps (remove veins and with tails on)  3 celery stalks, outer skin removed with a vegetable peeler (sliced diagonally and thinly)  1 tablespoon cooking oil a few thin slices ginger, minced 2 garlic cloves, minced 1/8 teaspoon garlic powder 1 tablespoon Shaoxing wine Instructions Heat oil in a wokpan. Add ginger and garlic. Stir fry it briefly untill aromatic.  Add celery and stir fry it for about a minute.  Add shrimps and garlic powder.  Drizzle Shaoxing wine along the hot walls of the wokpan during the last 15 seconds of cooking.  Serve the dish immediately.   

  Ingredients 100 grams boneless chicken breasts 1 teaspoon light soy sauce (for chicken seasoning) 2 cups cooked rice 2 eggs 1 clove garlic (finely chopped) 0.25 cup carrots (small diced) 0.25 cup onion (small diced) 0.17 cup frozen green peas 0.17 cup frozen sweet corn 1 to 1.5 spring onion (cut into thin slices) 1.5 to 2 tablespoons vegetable or sunflower oil Preparation of Sauce 1.5 tablespoon light soy sauce 1 tablespoon oyster sauce 0.5 teaspoon sesame oil 0.13 teaspoon white or black pepper 0.25 teaspoon dark soy sauce Instructions Dice the chicken into small cubes. Season the chicken pieces with 2 teaspoons of light soy sauce. Mix it well and set aside.  Cut the carrot and onion into small dices. Finely chop the garlic cloves. Cut spring onion into thin slices. In a small mixing bowl, add all the sauce ingredients. Mix well and set it aside.  Whisk 2 eggs and set it aside.  Heat 1 tablespoon oil in a wok or pan.  Pour the egg in. Once the egg is almost set, break it into small