• Salmon fillet (defrosted, I used 3 fillets)
• 2 pieces of garlic (chopped)
• 2 Spring onion stalks (Chopped into 1-inch pieces)
• 2 tbsp of soy sauce
• 3-6 tbsp of rice wine (to your liking)
• 2 pinch of black pepper
• 1 tsp of sesame oil

What you need to do:-

1. Heat pan with vegetable oil at medium heat.
2. Fry the garlic until it comes to a shade of almost golden brown.
3. Fry the spring onions together with the garlic for about 1 minute.
4. Put in the salmon fillet and let cook for 2-3 minutes. Flip to the other side and do the same.
5. Put in soy sauce and sesame oil. Flip the fillet again and mix with the sauce.
6. Put in rice wine, flip the fillet and mix around. Flip for about 2 more times. Add in more rice wine if you want to, just not too much until you hinder the taste of the soy sauce.

Easy Peesy right? Enjoy~! (:

• 2-3 pieces of chopped garlic
• 1 cucumber (diced)
• 5-8 beef balls (halfed)
• 1 shallot (chopped)
• 1 and a 1/2 tbsp of oyster sauce
• 1 tbsp of water

What you need to do:-

1. Wash and dice the cucumber.
2. Cut the beef balls into halves.
3. Heat the pan with vegetable oil on med-high heat, when hot enough, put in chopped garlic and shallots. Fry this until aromatic or golden brown.
4. Put the beef balls in and stir fry together with the garlic and shallots for about 5 minutes.
5. Put in diced cucumbers. Sti-fry for 3-5 minutes. (Make sure the cucumbers are not too hard nor too soft)
6. Add in oyster sauce and water. Fry for another 3-5 minutes.
7. Plate and serve!

• 85g of Tofu
• 11oz of ground minced pork
• 2 tbsp of Sambal paste
• 2-3 stalks of spring onion (chopped)
• 2-3 pieces of garlic (chopped)
• 2 tsp of sesame oil
• 2 pinch of black pepper
• 1 pinch of salt

What you need to do:-

1. Mince the pork. Season with a pinch of salt and a pinch of pepper and a teaspoon of sesame oil. Mix well. Set aside.
2. Cut the tofu into slices. Thickness of tofu is up to your preference.
3. Heat vegetable oil in pan. Fry the garlic until you can smell it or until it's close to turning golden brown.
4. Put the minced pork in and break it apart with your spatula on the pan into small pieces. Cook pork for 8-10 minutes or until it's not red anymore.
5. Add in the spring onions. Stir fry the three of these for 5 minutes or so.
6. Add in the sliced tofu and mix with the rest of the ingredients for 10 minutes.
7. Add in the sambal paste, black pepper, sesame oil and salt to taste.
8. Stir-fry for another 5-10minutes.
9. Plate and serve!

Enjoy! (:

• 1 can of Campbell's Cream of Mushroom soup
• 16 oz of Bowtie pasta (or any type of pasta of your choice)
• 4 sausages
• 3/4 cup of frozen peas and carrots
• Half a can of button mushrooms
• Oregano flakes
• Black pepper
• A pinch of salt
• Chopped garlic (3 cloves)
• Chopped onions (1/2 of an onion)
• Olive oil

What you need to do:-

1. Boil pasta in a pot of water until cooked.
2. Heat pan with 3 tablespoons of extra virgin olive oil and fry chopped garlic and chopped onions.
3. Add in sausages and mushrooms and fry together with garlic and onion.
4. Add in peas and carrots.
5. Add in cream of mushroom. Dilute with abit of water. Keep stirring.
6. Add in cooked pasta. Mix together with ingredients and sauce. Add more water if needed but don't make it too watery.
7. Add in a dash of black pepper, oregano flakes and a pinch of salt to taste. Mix well and let it cook for another 5-10 minutes.
8. Ready to serve!

I hope you enjoy making and eating this. It's easy to cook and it's an all-in-one! carbs, protein, vitamins and minerals...I think! xD

• 5-7 big ripe bananas (the more the better!)
• 1 and 1/2 cup of flour
• 1 and 1/2 tablespoon of sugar
• 1 egg @ room temperature
• Water
• Vegetable oil

What you need to do:-

1. Break bananas into small pieces and place into a big mixing bowl.
2. Add in flour, egg and sugar.
3. Add in a bit of water, I would estimate about 1/4 cup of water. Not too much because you want the batter to be thick and not watery. So I would say add a little first.
4. Use a big wooden spoon to mix and stir until well blended. Add in more water if needed.
5. Heat up vegetable oil in wok.
6. When the oil is heated at medium-low heat, scoop up tablespoons of batter into the heated wok.
7. You can shape the batter anyway you want it to be. I didn't really care and just put it into the oil. It came out oval-like shape.
8. Deep fry until golden brown.

This soup is a really common soup in the Chinese restaurants in US. Usually it comes in a lunch set or you can order it on its own. I used to fancy ordering the egg drop soup until I actually made one myself. since then, I always request for Hot and Sour Soup instead of the Egg Drop Soup. I found a recipe for the Hot and Soup Soup but it requires more ingredients and as of now, I'm lazy to go scout for the ingredients! Otherwise, here's a fairly simple Egg Drop Soup recipe.

What you need:-

• 3 eggs, lightly beaten
• 6-7 cups of water
• 1/2 cube of Knorr's Chicken cube, diluted in 3 tbsp of water (chicken stock)
• 1/4 teaspoon of white pepper
• 1 cup of frozen peas and carrots
• 3 tbsp of corn starch, diluted in 1/2 cup of water
• 1/2 tsp of sesame oil
• salt to taste
• shredded chicken meat, tofu are optional ingredients

What you need to do:-

1. In a saucepan, heat chicken stock with water for about 1-2 minutes.
2. Add in white pepper, salt and sesame oil. Cook for another minute.
3. Stir in cornstarch and remove from the heat while still stirring.
4. Slowly pour in lightly beaten eggs and slowly stir with a fork in a clockwise direction to form the shreds of eggs.
5. Place back the pan on the stove.
6. Add in peas and carrots, chicken meat or tofu.
7. Cook until it comes to a slight boil.

Enjoy your homemade Egg Drop Soup! (:

• 300-500 g of shrimp
• 2 pieces of sliced Ginger (average sized)
• 3 stalks of spring onion (chopped)
• 2-3 pieces of chopped garlic
• 1/2 cup of rice wine
• 1-2 tbsp of osyter sauce
• 3 pinch of black pepper
• 2 tsp of sesame oil

What you need to do:-

1. Clean shrimp. De-shell. You can keep the shrimp tail on if you want to.
2. Heat pan. Fry garlic and ginger until it emits the aroma of both or till it's going golden brown.
3. Put in the shrimps with the garlic and ginger and stir-fry for about 5 minutes.
4. Add in the oyster sauce, rice wine, sesame oil and black pepper.
5. Add in more rice wine for your preference.
6. Add in the chopped spring onions and stir-fry for another 10 minutes.
7. Plate and serve!

• 1 Honeydew Melon
• 1 cup of Sago (Tapioca pearls)
• 1/2 - 1 cup of Sugar
• 1/2 cup of water
• 1 cup of Santan (coconut milk)
• 1/2 tsp salt
• 1 bunch of pandan (screwpine) leaves knotted together

What you need to do :-

1. Boil the sago for about 5 minutes. Drain it. Soak in cold water 1-2 minutes. Boil again. Repeat until transparent.
2. Cut the melon into small cubes. (Half a melon) Add 1/2-1 cup of water into the blender together with the melon cubes and blend until it's all liquid.
3. Dice the remaining half of the melon.
4. Combine the blended melon juice together with the diced melon from step 3.
5. Add in the 1 cup of santan.
6. Add in the cooled sago.
7. Pour in sugar syrup little by little. (To make the sugar syrup - put 1/2 cup of water and sugar into a small saucepan with pandan leaves and boil to make syrup)
8. Add salt to bring out the sweetness of the tong sui.

Enjoy the summer's cooling dessert! (: