It is all about COOKING!

  Ingredients 1/2 broccoli, cut into small florets 1 tablespoon vegetable oil 2 garlic cloves, minced 100grams fried fish cakes, thinly sliced 1/2 teaspoon chicken stock powder 25 ml water Instructions Heat up oil in a pan over medium high heat. Throw in garlic and cook it untill fragrant for about 1 minute.  Add fish cake slices and stir fry it for about 1 minute.  Put in broccoli florets and stir fry it for 1 minute. Add chicken stock powder and water.  Continue to stir fry it untill the broccoli starts to soften slightly.  Dish out and serve it with steamed rice. 

  Ingredients 1 piece chicken fillet 4 pieces large prawns, peeled and deveined 60 grams dried egg noodles 3 tablespoons oil, divided 1 egg Salt 1/2 small onion, peeled and diced 0.25 carrot, peeled and julienned 1 clove garlic, peeled and minced 0.25 yellow bell pepper, sliced Freshly chopped coriander for garnish Sauce 1 tablespoon lime juice / white wine 1 tablespoon light soy sauce 1/2 tablespoon fish sauce 1 teaspoon sugar 0.25 tablespoon sriracha or five spice powder 0.25 tablespoon dark soy sauce, for colour - optional Instructions Bring a small pot of water to boil and add in a generous pinch of salt. Add in chicken breasts. Turn the heat down to a simmer. Cover it and poach it for 5 to 7 minutes untill it is fully cooked. Remove the chicken and set it aside. Add in the prawns. Poach it for one minute and remove it from the saucepan.  Add in the egg noodles and cook it untill soft. Reserve 1/2 cup of the cooking water and drain the noodles. Rinse the noodles under cold water to

Ingredients 1/2 scallions or spring onion (cut into 2-inch long pieces with the white and green parts separated) 1 tablespoons minced garlic 1 sliced ginger (1/4 inch thick) 1 tablespoon vegetable oil 680grams boneless chicken thighs or breasts 1/2 shallot 1 teaspoon Shaoxing wine 0.25 cup low sodium chicken stock 1 teaspoon light brown sugar 1/2 tablespoon light soy sauce 1/2 teaspoon dark soy sauce 1 teaspoon ground white pepper 1 teaspoon oyster sauce (optional) 1/2 tablespoon cornstarch (mix with 1 tablespoon cold water) Instructions Spread the vegetable oil around the perimeter of the pan and heat it untill it starts smoking hot. Add the ginger slice and fry it for 15 seconds. Add in the scallions, garlic and shallots. Stir-fry them over high-heat to mix together for another 30 seconds.  Spread the chicken pieces in a single layer in the pan. Sear it for 45 seconds. Flip them and fry the other side for another 30 seconds.  Add the Shaoxing wine and stir-fry it for 20 seconds. Add

Ingredients 3-4 pieces streaky bacon, cut into 1-inch pieces 4 stalks of celery, thinly sliced 3 cloves garlic 2 tablespoons of roasted peanuts 2 tablespoons of cooking oil Instructions Cook the bacon with the oil in a non-stick skillet over high heat untill it is lightly brown.  Stir in the garlic for another minute.  Stir in the celery for 2 minutes untill it becomes tender.  Sprinkle the peanuts on top of the serving.   

Ingredients 5 oz spaghetti 1 tablespoon kosher salt 1 salmon fillet salt and fresh ground black pepper 1 tablespoon olive oil 1 shallot - finely chopped 1 clove garlic, minced 1/4 cup dry white wine 1/2 cup whipping / heavy cream 1 lemon 3 tablespoons coarsely chopped parsley Lemon wedge to serve To Cook Pasta Bring a large pot of water to boil and add in the salt. Add the spaghetti and cook untill al dente. When the pasta is cooked, reserve 2 cups of the cooking water and drain it.  Whilst the pasta is boiling, cook the salmon and sauce. Season the top of the salmon fillet evenly with salt.  Rub the salmon fillet with olive oil. Place a large nonstick frying pan or skillet over medium-high heat.  Add salmon. Saute it for 3 minutes. Flip it and cook for a further 2 minutes. Then flip it into each side and sear for a minute.  Transfer it to a warm plate on top of a piece of baking paper. Set it aside. Add the chopped shallot to the skillet and add in the butter. Gently fry it untill it