• 3 big stalks of Shanghai Siew Pak Choy(cut and wash
• 3 tbsp of garlic oil (how to make a bowl of garlic oil)
• 3 tbsp of oyster sauce

1. Arrange washed vegetables on a microwavable dish, the leaves in the center and the stalks around the sides of dish. Pour in garlic oil
2. Microwave on high covered with splatter or cling wrap (leave a vent) for 3 1/2 mins for crunchy vegetables and if you like softer vegetables, microwave another 1/2 min.
3. Add oyster sauce before serving.

1. In a microwavable bowl, put in 1/4 cup of chopped/minced garlic and 1/2 cup of cooking oil.
2. Microwave on high for 1 minute at a time, stir every minute and continue to microwave until garlic is slightly brown. The garlic will continue to brown. (This process should not be more than 3 minutes if you are having a microwave with 1000 - 1300 watts. Do no leave to answer the phone or door, watch the color of the garlic and open door of microwave if you find that they are slightly brown.)

• 1 plate of sliced brinjals (approximately 2 cm thick. The brinjals will shrink in size about 25% upon cooking)
• 30 grammes of dried prawns (pre-soaked)
• 4 cloves garlic (chopped)
• 2 red or bird’s eye chilli (remove seeds and chopped)
• 1/2 cup warm water
• Palm Oil (for pan frying and stir-frying)

• 3 teaspoons sugar or more
• 2 pinches of salt
• 3/4 tablespoon of dark soya sauce

1. Heat up a frying pan and pan-fry the brinjals in oil till the flesh is golden brown. Remove and set aside.
2. Heat up approximately 1 tablespoon oil in wok and saute dried prawns for about 30 seconds. Add garlic and chilli and continue to fry till aromatic. Return fried brinjals to the wok and add seasoning whilst stirring well to coat brinjals evenly. Sprinkle some warm water to keep the brinjals moist and to prevent burning.
3. Dish up and serve.

• 2 cups water
• 1 cup Splenda low-calorie sweetener
• 1 teaspoon ground ginger
• 1 1/2 teaspoons grated lemon peel
• 6 green tea bags
• 4 teaspoons fresh lemon juice

1. Add water, Splenda, ground ginger, and lemon peel to medium saucepan and bring to boil over medium heat. Reduce heat to where it sustains a gentle boil and cook for about 7-8 minutes. Remove from heat and add the green tea bags. Steep this tea mixture for 10 minutes, stirring or dunking the bags often.
2. Remove tea bags and stir lemon juice into the tea liquid. Cover and refrigerator for up to 1 to 2 weeks.
3. To make a cup of iced tea, pour 1/4 cup of the concentrated tea mixture into a tall glass and stir in 3/4 cup of sparkling or seltzer water or club soda. Add ice cubes and enjoy!

• 2 tomato (番茄 2只)
• 5 eggs (鸡蛋 5个)
• Onion (葱)

1. Beat eggs with 1/2 teaspoon salt and 1/2 teaspoon sugar till fluffy. (将鸡蛋敲入碗里，加小半勺盐和1勺糖，用打蛋器（或很细的筷子）打成颜色发淡蓬松为止)
2. Cut the tomato into pieces. (番茄洗净后去蒂后对半切开，然后切片)
3. Pour the eggs into hot wok, disperse then place in a bowl. (锅里油热后倒入鸡蛋大火滑散，然后放在碗里)
4. Put the tomato into the remaining hot oil, add a bit sugar fry for 2-3 minutes, then add in the eggs continues fry. Put some mince green onion before serving. (番茄片放入剩油里，略加糖大火翻炒2-3分钟，然后加入炒鸡蛋，继续大火翻炒，出锅前撒葱花)

• 1/2 cup butter
• 1/3 cup unsweetened cocoa powder
• 1/4 cup packed brown sugar
• 1/4 cup milk
• 3 1/2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 30 individually wrapped caramels, unwrapped
• 1 tablespoon water
• 2 cups salted peanuts
• 1/2 cup semisweet chocolate chips
• 1/2 cup milk chocolate chips

Directions :

1. Grease an 8x8 inch square baking pan.
2. In a microwave-safe bowl, combine butter, cocoa powder, brown sugar and milk. Microwave until mixture boils. Stir in confectioners' sugar and vanilla extract. Pour into prepared pan.
3. In a microwave-safe bowl, microwave caramels and water until caramels melt. Stir in peanuts. Spread mixture over chocolate layer.
4. In a small microwave-safe bowl, combine semisweet and milk chocolate chips; microwave until melted. Spread over caramel layer. Chill for 2 hours, or until firm.