It is all about COOKING!

Ingredients 18oz chicken breast / chicken thigh 1/2 sweet onion, sliced 1/2 bell pepper 1 cup green peas spring onions, chopped (for garnish) 3 tablespoons vegetable oil 1/2 tablespoon garlic, chopped Chicken seasonings 1 1/2 tablespoon light soy sauce 1/2 teaspoon white pepper Curry Sauce Ingredients 2.25 cup low sodium chicken stock 1 1/2 tablespoon curry powder 1/2 teaspoon Chinese 5 spice powder 0.75 teaspoon Tumeric powder 0.75 teaspoon chilli powder or paprika powder 0.75 teaspoon salt 1/2 teaspoon sugar 1/2 teaspoon corn starch 1/2 tablespoon plain flour Instructions Cut the chicken breast into thin strips. Season it with a tablespoon of light soy sauce and 1/4 teaspoon white pepper. Mix it well and set it aside. Prepare the ingredients by cutting up the onion and bell peppers into small cubes. Finely chop the garlic cloves.  In a medium pot, add chicken stock, tumeric + curry powder, 5 spices, chilli / paprika powder, corn starch and plain flour.  Add salt and sugar to taste. W

Ingredients 375 grams prawns 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 2.25 tablespoon extra virgin olive oil 2.25 teaspoon finely chopped garlic cloves Garlic butter sauce 30 grams unsalted butter 1/4 cup dry white wine 1 tablespoon lemon juice 1 tablespoon parsley, finely chopped for garnishing Instructions Marinate the prawns with 1 tablespoon olive oil and black pepper. Gently toss them together and set it aside for 20 minutes.  Heat tablespoon olive oil in a large non-stick frying pan or wok over high heat.  Place half the prawns in the pan. Sear each side for just 45 seconds, using a pair of tongs. Bring all the prawns back into the pan. Add in the garlic and stir it for 30 seconds.  Add the dry white wine. Stir it around the pan. Scrape the bottom of the pan untill the wine evaporates for around 30 seconds.  Scatter butter across the pan and add in the lemon juice. Swirl the butter around it untill it melts. Transfer the prawns and all the butter sauce onto a serving pl