It is all about COOKING!

  Ingredients 1 bunch of watercress - ends trimmed and washed  300 grams pork ribs  6 to 8 dried red dates 1 carrot - peeled and cut into large chunks  3 tablespoons goji berries 2 honey dates 6 cups of water salt to taste Instructions Blanch the pork ribs in a pot of boiling water for 5 minutes to remove the surface scum. It will give a much clearer soup to drink. Remove, rinse them and set it aside.  Transfer all the ingredients into a soup pot and bring it to a boil. Once it is boiling, reduce it to the lowest heat and allow it to simmer for about 1 1/2 to 2hours. Or untill the pork ribs are soft.  Season it with salt to taste.  Serve it immediately. 

  Ingredients 10 tofu puffs 200 grams minced meat 100 grams assam fish paste 20 grams dried scallops Seasonings 1 tablespoon light soy sauce 1 tablespoon oyster sauce 1 tablespoon Shaoxing wine 1/2 teaspoon ground white pepper 1 tablespoon cornstarch 1 teaspoon sesame oil Instructions Cut each tofu puff with am insertion using a pair of scissors. Using both hands, turn each tofu puff skin inside out. Set aside while we prepare the filling.  Have the meat, fish paste and dried scallops to make the fillings. Rehydrate the cleaned dried scallops by soaking it in water for about 30 minutes untill they soften. Drain and retain the liquid. Using a fork, break the softened scallops into strips.  Hand-mince the meat. First, cut the meat into thin slices on both sides. Then rotate it and dice it into small pieces. Lastly, chop to minced the meat and put it into a mixing bowl.  Prepare the seasonings to marinate the minced meat.  Place the minced meat, rehydrated scallop strips and assam fish pa

  Ingredients 1 tablespoon toasted sesame oil 1/4 cup shaoxing rice wine or water 1 onion, sliced 4 cloves garlic, sliced 1 medium head napa cabbage, leaves halved lengthwise and thinly sliced 1/2 pound stemmed and sliced shiitake mushrooms 1 to 2 tablespoons light soy sauce Pepper to taste Instructions Heat the sesame oil in a large wok or pan over medium-fire. Add the onion, garlic and mushrooms. Stir-fry it for about 4 to 5 minutes.  Add the cooking wine and cabbage.  Stir-fry it over medium-high heat untill the cabbage is tender-crisp and the mushrooms tender for about 6 to 8 minutes.  Add the light soy sauce and pepper. Serve it immediately. 

  Ingredients 8 pieces shrimps (peeled, deveined & tails off) Oil (for deep-frying) White sesame seeds (for garnishing) Frying Batter 1 tablespoon all-purpose flour 1 tablespoon corn starch 1/2 teaspoon salt 1/2 teaspoon ground white pepper 1 egg 1 tablespoon water Sauce 1 tablespoon light soy sauce 1 tablespoon apple cider vinegar 2 tablespoons sugar 2 teaspoons corn starch 1/3 cup of water Instructions Rinse and pat the shrimps dry with paper towels. Set it aside. Combine all sauce ingredients into a bowl. Set it aside. Mix all the frying batter ingredients in a bowl. Whisk the batter untill you can see lumps no more and it is smooth.  Add the shrimps into the batter and coat them evenly.  Heat the pan with 2 to 3 inches of oil for deep-frying. Gently drop the shrimps into the oil one at a time. Loosen them up immediately with a pair of chopsticks or tongs to avoid them sticking together.  Deep-fry the shrimps to golden brown on both sides. Remove them from the oil with a straine

Ingredients 1 roll fried egg noodles 12.5 grams minced meat  0.25 piece fishcake, sliced into pieces 0.5 stalk sio peck chye / chye sim, cut into segments 1.25 pieces dried shiitake mushrooms, rehyrdrate and slice them 0.25 teaspoon sugar 1.25 pieces button mushrooms, cut into thin slices  0.25 carrot, cut into florets 0.75 cloves garlic, chopped Marinade (Meat) 0.25 teaspoon light soy sauce 0.13 teaspoon sesame oil 0.25 teaspoon cornstarch Seasoning for Egg noodles 0.25 teaspoon oyster sauce 0.25 teaspoon light soy sauce 0.25 teaspoon sesame oil 0.25 teaspoon dark soy sauce 0.06 teaspoon ground white pepper Gravy for Egg Noodle s 0.25 can mushrooms soup (Campbell brand) 0.06 teaspoon salt 0.06 teaspoon  ground white pepper 0.25 teaspoon dark sauce 0.25 teaspoon cornstarch (for thickening gravy) 0.25 tablespoon water (for thickening gravy) Instructions Marinate the meat with light soy sauce, sesame oil and cornstarch.for 15 minutes. Cut fishcake into thin slices Wash the green vegetabl