It is all about COOKING!

Ingredients 50 grams glass noodles 100 grams chicken breast 1 egg, whisked and season with a pinch of salt  50 grams cabbage 1/2 carrot, cut into matchstick size 1/2 onion, cut into thin slices 1 clove garlic, minced 1/2 red bell pepper 1 to 1.5 tablespoon vegetable oil Stir Fry Sauce 1.5 tablespoon light soy sauce 0.75 teaspoon dark soy sauce 1 tablespoon oyster sauce 1/2 teaspoon sesame oil 1/2 tablespoon sugar Instructions First, soak the noodles in boiling water for 10 to 12 minutes. Rinse it with cold water. Drain it out. Then cut the long noodle strands into half and set it aside.  Mix all the stir fry sauce ingredients in a small bowl. Whisk it untill sugar dissolves and set it aside.  Cut the chicken into small pieces and season it with 2 teaspoons of stir fry sauce mixture.  Heat the pan on medium-high heat. Drizzle 1 tablespoon of oil. Pour the whisked egg. Let it set for a few seconds and then crumble it into small pieces.  Remove it from pan and set it aside.  Drizzle more

  Ingredients 1 kg pork short spare ribs 1/2 tablespoon vegetable oil 1/2  spring onions, cut into 4" batons 1/2 stick celery 1 slice ginger 1 tablespoon garlic, minced 1/2 carrot, chop it into thin strips 0.06 cup dark soy sauce 1/2 tablespoon light soy sauce 0.06 teaspoon black peppercorns 1 star anise 1/2 tablespoon apple cider vinegar 0.38 teaspoon salt 400 grams egg noodles 0.5 scallions, thinly sliced for garnish Instructions In a large deep pan, heat the oil untill hot. Fry the spare ribs for 2 to 3 minutes per side untill browned. Remove them from the pan.  Clean the pan and fill it with about 800ml of water. Bring it to a boil and then drop the spare ribs. Cook them over a rolling boil for 3 to 4 minutes to draw out the impurities. Drain the water and rinse the spare ribs.  Wipe clean the pan and add another 2 litres of water. Return the ribs to the pan. Add the spring onion, celery, ginger, garlic, carrot, soy sauces, black peppercorns, star anise and apple cider vinegar

  Ingredients 1 pack instant curry paste 3 peeled potatoes, cut into halves 2 chicken thighs, sliced into pieces 3 shallots, peeled and sliced thinly 2 stalks lemongrass (only the white parts) 1 tablespoon cooking oil 2 cups water 1/2 cup coconut milk 1 sprig curry leaves Instructions Heat up a deep pot and add the oil. Saute the sliced shallots untill aromatic or light brown in colour.  Add the curry paste into the pot and stir it untill aromatic.  Add the chicken meat and lemongrass.  Stir it for 1 minute before adding the water.  Cover the pot and lower the heat to medium. Bring the curry chicken to boil and then lower the heat.  Add the potatoes and allow it to simmer for 20 minutes or so or till the chicken becomes tender.  Add the coconut milk and bring it to a boil. Serve it with steamed rice.

  Ingredients for Scrambled Eggs 1 large egg 0.25 teaspoon corn flour 0.25 tablespoon water 0.06 teaspoon salt 12.5 grams dried scallops, soaked and shred into strips Ingredients for toppings 12.5 grams dried scallops, soaked and shred into strips 0.25 tablespoon garlic, minced 0.25 tablespoon cooking oil Other ingredients 0.15 carrot, cut into strips 0.5 stalk spring onion 15 grams fish golden slices 1 dried shiitake mushroom, soaked, drained and cut into strips    7.5 grams glass noodles, soaked till soft  Seasonings 0.25 teaspoon light soy sauce 0.06 teaspoon salt 0.06 teaspoon ground white pepper 0.25 teaspoon sesame oil 0.25 tablespoon shaoxing wine I n structions Soak dried scallop for 20 minutes till they soften. Then tear it into strips and set it aside.  Break the egg into a bowl. Add corn flour solution and salt. Mix together using a fork.  Then add in half of the soaked scallop and mix into the egg mixture.  Soak dried mushrooms and glass noodles in room temperature water ti