It is all about COOKING!

  Ingredients 1/2 tablespoon extra olive oil 6 oz red snapper fillet 0,13 teaspoon salt & pepper, to taste 1 tablespoon lemon juice 1 tablespoon butter 1/2 tablespoon parsley Instructions In a large skillet, add the extra virgin olive oil and place it over medium-high heat.  Pat the red snapper fillet dry with a kitchen towel and season it with salt and pepper.  Place the red snapper fillet into the hot skillet with the skin side down. Sear it for 5 minutes before carefully flipping it over and cook it for an additional 2 to 3 minutes. Remove it and place it on a warm plate. In the same skillet, add the lemon juice and butter. Whisk it untill the butter has fully melted. Drizzle the red snapper fillet with the lemon sauce and sprinkle it with chopped parsley. Serve immediately. 

Ingredients 1 litre chicken broth 200 grams fish maw 300 grams crab stick meat 1 egg 1/2 tablespoon salt, to taste 1/2 tablespoon chicken stock granule 3 tablespoons potato starch 1/2 cup water Instructions On the night before cooking fish maw soup, soak it in cool water to soften. It will float so place a lid on top to push it further down. Change the water once or twice throughout the night to decrease the fishy smell.  The next morning, drain away the water through a coriander and use scissors to cut the fish maw into smaller pieces.  Bring your chicken broth to boil. Then add the fish maw and crab stick meat.  Give it a stir and season it with salt and chicken stock granule.  Let it cook on a low-medium heat for 20 minutes. Combine the potato starch and water to make a slurry. As soon as the water touches the starch, it will harden so use a pair of chopsticks  or spoon to stir it untill it becomes runny with no lumps.  Slowly pour the slurry into the soup on a low heat and continue

  Ingredients 1 tofu 84 grams dried mushrooms, in boiling water for 1/2 hours and sliced 1/2 head cabbage Flavoring 3 cloves garlic. chopped 3 sprigs green onion, chopped 2 tablespoons canola / vegetable oil. divided 1 tablespoon light soy sauce Instructions Heat 1 tablespoon oil in your frying pan or wok. Add the tofu untill the edges are golden brown and crispy for 5 minutes. Set it aside.  Add the remaining 1 tablespoon oil to the pan with the chopped garlic and green onion. Stir to combine the aromatics with the tofu.  Add the sliced cabbage and combine.  Add the sliced mushrooms and soy sauce.  Combine the ingredients.  Add 2 tablespoons of water to the pan and cover it with the lid.  Allow the cabbage to steam untill cooked for 3 minutes.  Once the cabbage and mushrooms are softened and cooked through, remove the stir fry vegetables from the heat and serve it immediately.