A) Ingredients for vegan roasted sesame dressing:
10g whole white sesame seeds (roasted) 
20g grinded white sesame seeds (roasted) 
3 tbsp sesame oil 
15g chia seed 
2 tbsp honey 
1 tbsp tamari soy sauce (Gluten-free) 
2 tsp lemon juice 
3 tbsp boiled warm water/ distilled water 
3 tbsp organic "eggless" mayonnaise 

Steps:

1. Add in all ingredients and whisk until smooth.
2. Season with salt to taste.

B) Ingredients for falafel: 

Steps:

1. Using a food processor, blend all wet ingredients until a grainy texture is achieved. To note: do not over blend into a puree. 
2. Mix all dry ingredients evenly into the blended ingredients.
3. Put mixture into the chiller for about an hour for easy shaping. Remove mixture from the chiller and shape them using hand or use a falafel scoop to mold. You can prepare the mixture in advance and freeze it for further use. 
4. For immediate consumption, preheat in an air fryer at 180°C and cook it for 8-10mins.

C) Ingredients for silken tofu mixed salad:
80g fresh silken tofu 
Fresh greens of your choice, i.e. romaine lettuces 
A handful of cherry tomatoes 
Purple cabbage 
Rockets/ arugula 

Step:
Place all vegetables in a bowl with the silken tofu and top it off with the cooked falafel. Drizzle the dressing generously on all ingredients and serve.

Ingredients:
1kg chicken bones / joint or parts 
500g chicken feet 
1 large onion 
1 stick celery
1 large carrot 
50ml apple cider vinegar 
1 tsp black pepper
1 tsp sea salt

Steps:

1. Roast all the chicken parts for 30 minutes at 200 degrees in the oven, until caramelised.
2. Place bones and vegetables into a large stock pot and add water to the brim. 
3. Simmer on low heat for 8-12 hours or use a pressure cooker and set it for 2 hours with natural release of pressure.
4. Strain the broth through a fine mesh and let it cool to room temperature and serve. 
   PS: The fats will float to the top, leaving the gelatine and collagen at the bottom. Remove fats before consuming, if desired.

5. For storage, you may refrigerate up to 3 days or freeze the broth for up to 2 months.

A) Ingredients for smoked duck salad:
100g smoked duck
40g mesclun salad
½ avocado, diced into cubes

Steps:
1. Sear the skin side of the smoked duck till slightly charred.
2. Slice the smoked duck into 0.5cm thick slices (or to your preference).
3. In a salad bowl, toss the mesclun salad and diced avocado lightly until incorporated.
4. Place smoke duck slices on the salad mixture and set aside. 

B) Ingredients for spinach omelette:
2 eggs
20g spinach (fresh or frozen)
A pinch of salt and pepper to season

Steps:
1. For fresh spinach, submerge the leaves in a large bowl of cold water. Swirl the spinach leaves with your hands to dislodge any dirt. Drain and repeat until the leaves are clean. 
2. Slice the fresh spinach leaves into thin slices and set it aside.
3. For frozen spinach, defrost 20g of spinach and set it aside. 
4. In a bowl, beat the eggs until yolk and egg whites are combined.
5. Add spinach into the beaten eggs and mix till incorporated.
6. Place the frying pan over a medium heat and add in a drizzle of cooking oil (recommend to use olive oil).
7. Add in your egg and spinach mixture and let the egg cook till it is less runny (Do lower the heat to prevent the bottom from burning).
8. Once the mixture is slightly set, fold the omelette into half and let it cook through.
9. Once fully cooked, remove from heat and plate it up to serve. 

Ingredients:
4 pieces of chinese cabbage
Cake flour, as needed
100g minced chicken 
A pinch of salt and black pepper, to season
50g soft tofu
5g minced ginger
80g minced onion
1 tsp soy sauce
400cc soy milk
1 tsp consommé
40g chopped carrot
50g chopped broccoli

Preparation:

1. Trim off the cabbage core. Spread the cabbage on a cling wrap, wrap it gently and microwave at 500W for 3-4 minutes.
2. Wrap tofu with a kitchen towel and place it in a heat-resistant bowl. Microwave at 500W for 1 minute.

Steps:

1. Add minced chicken, salt and black pepper into a bowl. Mix well until a sticky mixture is achieved.
2. Tear tofu up into rough pieces and add in minced ginger and onion, soy sauce into mixture. Mix well.
3. Spread a piece of cabbage on a plate and sift some flour onto the cabbage. 
4. Divide the mixture into 4 equal portions. Place 1 portion onto the piece of cabbage. Fold both edges and roll it up. Repeat for the remaining ingredients.
5. In a pot, add in soy milk and consommé. Heat it up just before boiling. Next, add in all the cabbage rolls and simmer until cooked through.
6. Add in chopped carrot and broccoli and cook under medium heat for 1 minute. 
7. Plate and sprinkle a dash of black pepper to serve.

Ingredients:
250gm RedMan bread flour 
½ tsp RedMan Fine Sugar
6gm RedMan yeast
1 tsp salt
50gm RedMan wholemeal flour
10gm RedMan shortening
180g water
30gm RedMan walnut, chopped

Steps:

1. Add all ingredients into a mixing bowl except the salt, shortening and chopped walnuts. Mix well into a dough.
2. Add in salt and shortening into the dough.
3. Next, mix in the chopped walnuts into the dough. Take out the dough mixture and let it rest for 30 minutes.
4. Divide the dough into two parts and shape it into a boule. Leave the dough to rest for another 20 minutes. 
5. Flatten the dough and roll it.
6. Shape the flattened dough into a rounded loaf and put it on the baking tray. 
7. Proof it to double its size and bake at 200^oC for 25-30 minutes. 
8. Take it out and put on the rack to cool.