It is all about COOKING!

  Ingredients 680grams pork ribs 0.33 tablespoon oil 0.67 slices ginger 0.17 tablespoon Shaoxing wine 0.33 tablespoon light soy sauce 0.5 tablespoon Balsamic vinegar 0.67 tablespoon sugar 0.83 tablespoon water Instructions Preheat a wok untill it starts to smoke lightly. Add 2 tablespoons oil, along with the ginger slices.  Over medium heat, fry the ginger for 1 minute. Add the ribs, turn up the heat to high.  Take a few minutes to brown both sides of the pork ribs.  Turn down the heat and add in 1 tablespoon Shaoxing wine, 2 tablespoons light soy sauce, 3 tablespoons balsamic vinegar, 4 tablespoons sugar and lastly, 5 tablespoons of water.  Stir and mix everything well. Turn up the heat to bring it to a boil.  Once boiling, cover and reduce the heat to medium/low. Allow it to simmer for 20 minutes.  Halfway through the process, check to make sure the liquid is not drying up. If do, reduce the heat further and add a little more water (if needed). 

  Ingredients 300 grams pork ribs 1 bittergourd, 450grams 1 medium carrot, skinned and cut into 1 inch thick rings 10 red dates, pitted  1 tablespoon wolfberries, soaked in cold water untill fluffy.  2000ml water 1 tablespoon salt, to taste Instructions Blanch pork ribs in boiling water for about 5 minutes to remove the scum to ensure a clear soup base. Cut the bittergourd in half lengthwise. Use a spoon to scrape out the seeds. Then rub a small amount of salt on the bittergourd. Slice it into thin slices and then rinse it off the salt with water to reduce the bitterness of the bittergourd. Set it aside. Add the blanched pork ribs, pitted red dates, carrots and sliced bittergourd pieces followed by 2 litres of water into a large soup pot.  Bring it to a boil for 45 to 60 minutes. 10 minutes before you turn off the flame, add the soaked wolf berries. Season it with salt to taste. Serve. 

  Ingredients 1 lb shelled and deveined shrimp, tails off 2 tablespoons cooking oil 3 cloves garlic, minced chopped scallions white sesame seeds Sweet and Sour Sauce 3 tablespoons ketchup 1 teaspoon Thai sweet chilli sauce 1 1/2 tablespoon soy sauce 1 1/2 tablespoon sugar 5 tablespoons water 1 teaspoon corn flour Instructions Rinse and drain the shrimps. Mix all the ingredients for the sweet and sour sauce together, Stir and combine it well. Set it aside.  Heat up a skillet with the cooking oil on high heat. When it is heated, add the garlic. Stir fry it untill it turns light brown. Add in the shrimps and stir fry them untill the surface turns white.  Add in the sweet and sour sauce. Let it cook for 1 minute or untill the shrimps are cooked through.  Add more water to loosen the sauce if it dries up or becomes too thick.  Garnish with chopped scallions and white sesame seeds. Serve it immediately. 

Sauce Ingredients 1/2 tablespoon water 1/2 tablespoon soy sauce 0.25 tablespoon vegetarian oyster sauce 0.25 teaspoon sugar 0.06 teaspoon ground black pepper 0.13 teaspoon sesame oil To make a slurry 0.25 tablespoon corn flour 0.5 tablespoon water Stir Fry Ingredients 450 grams baby bok choy, cut to large bite-size pieces pinch of salt 0.63 tablespoons peanut / sunflower oil 450 grams brown mushrooms, halved (or quartered if the size is too big) 1 dried red pepper flakes 0.5 garlic cloves, minced 0.25 thumb ginger, minced 0.5 green onions, sliced Instructions Mix the sauce ingredients in a small bowl and set it aside. Add the slurry ingredients in a small bowl. Stir to mix it well. Heat 1/4 water in a large skillet over medium high heat untill hot. When the water starts to boil, add the baby bok choy and sprinkle it with a pinch of salt.  Cover the pan and let it steam for 30 seconds. Uncover the pan and stir the bok choy untill it has softened. Transfer it to a big platter. Wipe the

  Ingredients 2 tablespoons corn flour 3 tablespoons water 1 3/4 cups chicken broth 1 1/2 cup water 6 oz chicken breasts, cut into bite-size 1 can creamy sweet corn  3 dashes white pepper 1/2 teaspoon salt 4 beaten eggs  cilantro (to garnish) Instructions Mix corn flour and water in a small bowl. Stir it well and set it aside.  Add chicken broth and water to a soup pot and bring it to a boil.  Lower the heat to medium. Add the chicken breasts into the soup. (If you are using ground chicken, break it up into small pieces with a fork before cooking.) Skim off the foam on the surface. Continue cooking the chicken pieces for 3 to 5 minutes untill it is cooked through. Add the creamy corn, white pepper, salt and thicken the soup with the cornstarch mixture. Gently stir the cornstarch mixture before adding it to the soup.  Stir the soup with a ladle and turn off the heat. Swirl the beaten eggs into the soup and immediately stir it a few times with a pair of chopsticks.  Cover the pot with a