Finely chop the iceberg lettuce and spinach.

Chop fresh green onions and grate the peeled carrots.

Deep fry chinese rice noodles and set aside to drain.

Place one handful each of the lettuce and spinach into a bowl.

Add the green onions and grated carrots.

Add the diced chicken meat and the fried noodles.

Add chinese salad dressing and toss together (be careful the dressing has a strong flavor).

Garnish the salad with toasted cashews, a cocktail umbrella and chopsticks.

Place the dragon fruits and bananas into a blender. Add warm water to blend until the banana and dragon fruit mixture is mushed. Pour the juice into a glass.

Heat pot. Add sugar. Once sugar caramelised, add meat and coat it with caramelised sugar to lock juices in.

Add water, garlic, chinese dried mushrooms and seasoning. (This is also the time to add hard boiled eggs and / or tau pok if you wish to have more ingredients)

Once start to boil, close lid, reduce heat and simmer for 1 hour. Then add tau ki and simmer for a further 30 minutes. Add boiling water is stew becomes too dry.

Place flour into a suitable bowl for kneading. Add salt. Gradually add water as you knead the flour into a dough and let it stand for 2 hours covered by a piece of moist cloth.

With the dough resting in a bowl, place bowl in kitchen sink and turn on the tap. Allow water from tap (medium flow) to run into the bowl and start kneading dough in the running water. Yes, keep kneading and washing the dough. The water will turn milky as the starch will be washed away but keep kneading. The dough will eventually shrink to about 20% its original size and it will feel rubbery. Keep kneading till the water becomes clear. Remove and drain.

Heat oil in wok. Pinch a piece of washed dough (it’s like rubber) about 2cm x 2cm and fry it till it puffs up and turns golden brown. Manage the heat from the stove so that the oil does not over heat. Dish up and place on kitchen napkins to absorb excess oil.

Heat 3 tablespoons of oil in wok (medium heat) and saute sambal belacan ingredients by brisk stirring. Saute till aromatic and beginning to brown. The oil should be absorbed upon frying.

Add baby corns and stir well. Increase heat to high and sprinkle some water water occasionally to prevent burning. To hasten cooking, cover with lid but check often to make sure it does not burn. Continue with sprinkling of water and cooking until baby corn is cooked to your desired softness. Add some sugar if you find it a tad salty.

Heat the wok over medium heat, add 2 tbsps of oil. Stir-fry the shrimp meat and minced pork on a moderate flame for about 8-10 minutes, until fragrant. Remove and set aside.

Heat 1 tbsp of oil, pour in 3 large spoonful of eggs, switch to small flame and cook till eggs become half-cooked.

While the eggs are still half-cooked, place 1 tbsp of the pre-prepared meat at the center, and then fold the eggs in half. Slowly fry to golden brown and then remove. Cook the remaining ingredients using the same procedure.

Heat oil in wok and fry the prawns for 30 seconds till shell completely turned to red or cooked. Dish out and set aside. Remove oil from wok leaving approximately 2 teaspoons of oil in the wok.

Saute the onions and ginger till fragrant. Return prawns to wok, add seasoning and water. Stir well to coat the prawns. Sprinkle spring onions onto the prawns before dishing out.

For variety, you might want to add cubed cucumbers, pineapples and / or capsicum when you saute the onions.

Put all materials in a large bowl, add in mayonnaise mix evenly, keep in the refrigeration before serve (將所有的材料放入大碗，加入美乃滋拌勻冷藏即可)

Bring water to boil. Add bony pork parts and allow to boil for 1 to 2 minutes. Skim off scum which appears on surface of water. Remove pork parts and set aside. Throw away the water.

Bring to boil 1 litre of water in a clean pot. Return pork parts and add honey and red dates. Once water begins to boil again, reduce heat to low and simmer for 2 to 3 hours to enable the ingredients to impart its full flavour.

15 minutes before serving, increase heat to high, add watercress and boil it for about 5 minutes. Then reduce to medium heat and boil for another 10 minutes before serving. Add salt to taste prior to serving. Usually a pinch of salt would do.