It is all about COOKING!

Ingredients 1/6 tablespoon olive oil 2 oz Oriental Cocktail sausage 1/2 tablespoon unsalted butter 1/12 large onion, diced Medium head cabbage (shredded, 4 cups) 1 tablespoon tomato paste 1/2 tablespoon sweet paprika powder (to taste) 1/2 teaspoon salt Instructions Heat the oil in a large saute pan over medium-high heat. Add the sausage and cook it for 1-2 minutes per side untill it is browned and renders fat.  Transfer it to a bowl or plate, leaving the oil in the pan and cover it to keep warm.  Wipe down the pan and add the butter.  Reduce heat to medium-low. Add the onions to the pan and cook it for 8 to 10 minutes untill it turns soft and starting to brown.  Add the cabbage. Cover and cook it for 3 to 4 minutes, untill it is starting to wilt near the bottom of the pan.  Uncover it and stir. Cook it fo 1-2 minutes untill the cabbage is slightly wilted but a little crisp tender. Add the tomato paste, sweet paprika powder, salt and cooked sausage to the pan.  Increase the heat to medi

  Ingredients 300 grams large scallops 250 grams broccoli, cut into bite-size pieces  25 grams carrots, sliced  1 teaspoon minced garlic Sauce Mix 1 tablespoon Lee Kum Kee Premium Oyster Sauce 1 tablespoon Lee Kum Kee XO sauce (optional) (I substituted it with 1 teaspoon Hoisin sauce + 1 teaspoon sweet chilli sauce) 1 1/2 teaspoon corn flour 4 tablespoon water Instructions Blanch the scallops in boiling water for 30 seconds, Drain and set it aside.  Blanch broccoli and carrots in boiling water for 1 minute. Drain and set it aside.  Saute minced garlic in a hot wok with 1 tablespoon oil untill fragrant.  Add scallops, broccoli, carrot, and the sauce mix. Stir Fry the vegetables and the sauce mix together for 2 minutes untill heated through.  Serve it immediately. 

Ingredients 2 beaten eggs a dash of white pepper powder 1/2 teaspoon light soy sauce 1/2 tablespoon cooking oil 30 grams per fish cakes, diced 1 tablespoon chopped spring onions Instructions Combine the beaten eggs, white pepper and light soy sauce in a small bowl. Mix well.  Heat oil in wok and stir fry diced fish cakes for about a minute.  Pour the egg mixture over the fish cakes.  Gently tilt the wok to ensure the fish cake dices are well-coated in the egg.  Cook it for a few minutes on one side untill dry and nicely browned. Flip to the other side and do the same. Garnish the dish with chopped spring onions.   

  Ingredients 225 grams pork belly( thinly sliced into bite-sized pieces 0.06 teaspoon salt (plus 1/2 teaspoon, divided) 0.25 teaspoon light soy sauce (plus 1 tablespoon, divided) 0.5 teaspoon Shaoxing wine (plus 1 tablespoon, divided) 450 grams cauliflower 1/2 tablespoon cooking oil 2.5 cloves garlic  1 slice ginger (julienned) 0.13 red bell pepper (sliced) 0.25 teaspoon sesame oil 0.13 teaspoon white pepper 0.25 tablespoon oyster sauce 0.06 teaspoon sugar 0.13 cup water 0.75 scallions / cut spring onion Instructions Prepare the pork belly. Marinate it with 1/4 teaspoon salt, 1 teaspoon light soy sauce and 2 teaspoons Shaoxing wine. Set it aside.  Wash the cauliflower and cut it into bite-sized pieces.  Heat the oil in a wok set over medium heat. Cook the garlic cloves for a minute.  Add the ginger and cook it for 1 minute.  Add the pork. Turn up the heat and cook it untill the meat turns opaque.  Add the cauliflower and red bell peppers. Stir fry it for 1 minute.  Add 1/2 teaspoon sa