#Ingredients:	#Marinade:
350 g Beef (brisket or flank) Some frying oil 20 g Dry chillies 1/2 tbsp Minced garlic 1 tsp Shredded ginger 2-3 stalk Scallions 1 tsp Szechuan peppercorns, ground 1 tbsp Roasted sesame seeds	1 tsp Szechuan peppercorns 200 ml Water 1-2 tsp Cumin powder 1/2 tsp Chicken bouillon 1/2 tbsp Jiafan rice wine 1 tsp Caster sugar 2 tsp Cornstarch 1 tsp Dark soya sauce 3/4 tbsp Light soya sauce

1. 
   Clean the beef brisket (or flank), cut into 4cm pieces and pound them into rectangular strips, about 3 mm thick. Chop the scallion and cut the dry chillies into smaller sections. Place water and Szechuan peppercorns into a pot. Cook for 10 minutes over medium fire. Remove and let cool.
   
2. 
   Set the beef strips in a large bowl and add in Szechuan peppercorn water and the rest of the marinade ingredients. Mix them until well combined. Place them in the refrigerator and let marinate overnight. Skewer the beef strips with toothpicks. Heat up a frying pan with oil until very hot and fry the beef until they are just cooked. Drain.
   
3. 
   Stir-fry chillies, gingers, scallions and garlic until fragrant. Return the beef to the pan, then sprinkle ground Szechuan peppercorn and roasted sesame seeds over. Stir-fry until all ingredients are thoroughly combined.

#Ingredients:	#Marinade:
250 g Chicken breast 15 g Cornstarch 45 g All-purpose flour Some frying oil	1 tbsp Egg, beaten 1 pc Fermented tofu (sesame oil flavoured) 1 tsp Light soya sauce 1/3 tsp Sugar 1/2 tbsp Jiafan rice wine 1/4 tsp White pepper powder

1. 
   Blend starch and flour together in a bowl to yield a mixture for coating. Stir all the marinade ingredients in a bowl. Rinse and pat the chicken dry. Cut into inch-sized pieces and pour in prepared marinade. Stir and let marinate for 1 hour until chicken dices fully absorb the sauce.
   
   
   
2. 
   Heat up a pan with oil until hot. Coat the chicken with flour mixture and deep them until golden brown and crispy. Drain and serve with a dish of juice of fermented tofu or peanut sauce.

A small portion of fine DARK chocolate(at least 70% cocoa)
angiesrecipeseveryday keeps the doctor away. Cocoa is a rich source of antioxidants including the epicatechin and catechin. Flavonoids help relax blood pressure through the production of NO(Nitric Oxide)to reduce the blood pressure.


Well, besides the health benefits, dark chocolate tastes good and serve not only as anti-depressant, but also a stimulant. But heh, avoid eating those sugary nougat or milk chocolate and just go for the REAL DARK Chocolate! Find How To Taste Dark Chocolate here and A Dark Chocolate a Day Keeps the Doctor Away by Daniel J. DeNoon

250 g Dark chocolate, chopped 170 g Butter, unsalted 10 g Espresso powder 1 tbsp Cachaca liquor (brandy or rum) 60 g Castor sugar

120 g Almond, ground 5 Eggs, large 1/4 tsp Salt 1/3 tsp Lemon juice 100 g Icing sugar, sifted

1. 
   Grease a 24-or 26-cm springform pan with 20 grams of butter and line with baking paper. Position a rack in the middle of the oven and preheat to 180C/350F.
   
   
   
2. 
   Beat the whites slowly with salt until they are frothy, then add in lemon juice to the foam. Salt and acid will help stabilize the foam. Gradually add in sifted icing sugar and continue beating the whites until firm peaks form.
   
   
   
3. 
   Gently heat the chocolate and 150 grams of butter in a bowl over boiling water, stirring constantly, until melted. Whisk in espresso powder, ground almond and liquor. Beat egg yolks together with caster sugar and add into the chocolate mixture.
   
4. 
   Fold egg whites into chocolate batter in three additions until completely incorporated. Turn the mixture into the prepared pan and smooth the surface. Bake for 25-30 minutes until a thin crust has formed on the surface. Remove from springform, cool completely on a wire rack. To serve, sieve the cake lightly with icing sugar and drizzle with vanilla sauce if desired.

#Ingredients:	#Marinade:	#Seasoning:
200 g Beef rump steak 1 tbsp Szechuan peppercorns A few of dried chillies Some salad oil 1/2 tsp Cooked sesame seeds	1 tsp Salt 2 tsp Jiafan rice wine 1 stalk Spring onion, chopped 1 tsp Ginger paste 1/2 tbsp Cornstarch	1 tsp Five-spiced powder 1 tsp Sugar 1 tsp Water 2 tsp Chilli powder 3 tsp Cumin powder 1 tsp Chilli oil 1/3 tsp Chicken powder 1 tsp Sesame oil

1. 
   Wash and pat dry beef. Thinly slice the beef and mix in the marinade. Let stand for about 20 minutes.
   
   
   
2. 
   Heat up a wok or skillet with enough oil over the medium heat. Add in the marinated beef and blanch until cooked. Dish off and drain.
   
   
   
3. 
   Leave a little of oil in the wok and add in pepper corns and chillies. Stir until fragrant and return the beef slices to the wok. Add in the seasoning and continue stirring until the sauce has dried. Dish off and sprinkle with sesame seeds.

500 g Banana (not too ripe) Frying oil 30 g All-purpose flour 20 g Cornstarch

1 Egg, beaten 1 tsp Water 150 g Granulated sugar 5 g Corn oil

1. 
   In a bowl combine the egg, AP-flour, 10 grams cornstarch and water to form a smooth batter. Heat a frying pan half filled with oil till 180C/350F. Prepare a serving plate lightly greased with oil or butter.
   
2. 
   Peel bananas, cut into 3 to 4 diagonal chunks and roll in 10 grams of cornstarch to coat. Dip into the batter, making sure each piece is evenly coated. Low the coated banana pieces into the heated oil and deep fry them until golden in color. Remove and drain.
   
3. 
   Heat 5 grams of oil in another clean skillet, add sugar and stir fry over low heat until the sugar dissolves and turns into a syrup. Turn off the heat and return the fried bananas into the syrup. Quickly and carefully mix them and plunge into the prepared serving plate.