It is all about COOKING!

Ingredients 1/2 lb. pork tenderloin, cut into bite size pieces    1/2 green bell pepper and cut into pieces  1/2 red bell pepper and cut into pieces  2 stalks scallions only the white part, cut into 2 inch length 1 piece fresh / canned pineapple ring, cut into small pieces  1 clove garlic, finely chopped oil for frying Marinade 1 teaspoon light soy sauce 1/2 teaspoon corn starch / flour 1/2 teaspoon rice wine or apple cider vinegar Frying batter 2 oz. all-purpose flour 1 oz. corn starch 1/2 teaspoon baking powder 1 egg 1/2 cup water 1 teaspoon cooking oil 1 pinch salt Sweet and Sour sauce 1 1/2 tablespoons tomato ketchup 1 teaspoon plum sauce 1/8 teaspoon Chinese apple cider vinegar 1/2 teaspoon Lea & Perrins Worcestershire sauce 1 teaspoon oyster sauce 1 teaspoon corn flour 1 teaspoon sugar 2 tablespoons water Instructions Cut the pork tenderloin into pieces and marinate with the ingredients for 15 to 20 minutes.  Mix the sweet and sour sauce ingredients well and set it aside.  St

  Ingredients 150 grams chicken breast meat 1 teaspoon light soy sauce 1/4 teaspoon salt 2 cloves garlic 2 bird's eye chillies 1 tablespoon Thai chilli paste  (I used 1/2 tablespoon shrimp sauce & a little lime juice) 1/2 teaspoon chilli flakes 1/2 onion, sliced 1 cup left-over rice 1 tablespoon ground basil leaves 1 egg vegetable or sunflower oil for frying For Stir-fry Sauce 1 tablespoon oyster sauce 1 tablespoon light soy sauce 1 tablespoon fish sauce 1 teaspoon sugar 1 tablespoon of water Instructions Cut the chicken breast meat into thin slices about 1.5 inches in length.  Marinate the chicken meat for 30 minutes with light soy sauce and salt.  Stir-fry the chicken with some oil in the pan untill it turns lightly golden. Cut off the stem of the bird's eye chillies. Remove the seeds.  Grind the garlic and chilli together, using a food processor.  To fry an egg, add sufficient oil into the wok enough to cover it. Heat the oil to medium heat. Crack it and place it gently

Ingredients 3 pieces Indian mackerel 5 shallots, peeled and thinly sliced  3 cloves garlic, peeled and thinly sliced  2 cm ginger, peeled and thinly sliced 1 lemongrass stalk, remove the outer layers, bruised and cut into 3 cm pieces 3 kaffir lime leaves 1 salam (bay) leaf 1 tomato, chopped  10 bird's eye chillies, remove the stalk (if you like it spicy) salt to taste 4 tablespoons kecap manis (sweet soy sauce) 200 ml water Enough cooking oil for deep frying and sauteing Instructions Gut and clean the fish thoroughly. Then marinate in a little bit of salt and lime juice or vinegar for 15 minutes.  Wash the fish one more time over running water to remove the lime juice and excess salt. Pat dry with a paper towel.  Heat enough oil for deep frying in a pan or wok over medium heat.  Deep fry the fish untill golden brown for around 10 to 15 minutes and set it aside.  Remove the oil from the deep frying and clean the wok. Put 1 tablespoon oil in the pan and heat it over medium high heat.