With a trace of herbs (Chinese angelica is to tonify blood and tangshan root to strengthen Qi), this wholesome beef noodle soup tastes fresh and delightful. Perfect for the cold winter! In China, beef noodle is typically eaten as one and whole meal in a LARGE bowl filled with stewed beef, vegetables and noodles. In the West, this food may be served in a small portion as a soup.

300 g Beef briskets 1 tbsp Oil 3-4 slice Ginger root 1 stalk Scallion 3 clove Garlics 3 Dried chilliesangiesrecipes 1/3 tsp Szechuan peppercornsangiesrecipes 1 tbsp Jiafan rice wine

1/2 tbsp Caramelized sugarangiesrecipes 1/2 tbsp Maggi sauce 2 slice Chinese angelica root / Dang guiangiesrecipes 2 section Radix codonopsi / Dang shenangiesrecipes 3 cup Beef or chicken stock 3/4 tsp Salt Noodles ( spaghetti or egg noodle) Seasonal vegetables and chopped scallion

1. Wash and cut the beef briskets into smaller pieces. Blanch in boiling water and rinse in cold water. Heat up a pan with a tablespoon of oil. Add in ginger slices, scallions, garlic cloves, chillies and Szechuan peppercorns. Stir until aromatic. Add in beef briskets, rice wine, caramelized sugar, and maggi sauce. Stir until well combined.
   
   
2. Transfer the beef into a large pot, add in tangshan root and Chinese angelica root. Pour in stock and bring it to a boil on high heat. Turn down the heat to low and simmer the beef until tender, about 30 minutes. Season with the salt.
   
   
3. Meanwhile, cook noodles in a pot of boiling water until tender. Drain noodles well in a colander and place them in a soup bowl. Add in vegetables and beef briskets. Ladle broth over and sprinkle the chopped scallions on top. Serve hot.

Curry Puff, a snack filled with curried mixture of meat, onion, and potato, is commonly found in Malaysia, Singapore and Thailand. Alternatively puff pastry (homemade or readymade) can be used. To fry or to bake them is not the question, because they both taste very good.

#Puff Dough:	#Curry Filling: angiesrecipes
270 g German #550 flour 1/2 tsp Salt 60 g Ghee angiesrecipes 1 Egg, lightly beaten 5-6 tbsp Water	250 g Minced meat (beef or chicken) 100 g Potatoes, finely diced 100 g Sweet bell pepper, finely diced 1 Onion, finely chopped 2 tbsp Curry powder 1tbsp Chilli powder 1/2 tbsp Worcestershire sauce angiesrecipes 2 tbsp Water 1 tbsp Cooking oil 240 ml Water 2/3 tbsp Sugar Salt and pepper to taste

1. In a bowl, combine curry powder, chilli powder and Worcestershire sauce. Stir in 2 tablespoons of water to make a thick paste. Heat oil on high and stir fry onions and curry paste for 2 minutes. Add in minced meat, diced potatoes and bell peppers. Cook until the meat has turned browned. Pour in water and let simmer on slow-heat for approximately 20 minutes until potatoes are soft. Stir in sugar, and season the mixture with salt and pepper. Continue to cook until it is about dry. Transfer to a bowl and leave aside to cool.
   
   
   
   
   
2. To make dough, sift together the flour, salt and baking soda in a mixing bowl. Rub ghee into the flour mixture until it resembles breadcrumbs. Add water gradually and press into a ball. Knead the dough by pushing away, using the heel of your hand until smooth. Wrap in plastic film and let it rest for half an hour.
   
   
   
   
   
3. On a lightly floured work surface roll out the dough thinly. Cut into circles, 8 cm in diameter. Flatten each round with a rolling pin, fill with a tablespoonful of the filling. Fold pastry over to make a half circle and crimp at edges. Alternatively fill one pastry circle with 2 tablespoons of filling, top with another circle, then seal and crimp at edges. Deep fry in hot oil until golden. If you prefer them baked, brush the tops of each curry puff with the egg wash and bake in the 180C/350F hot oven for 25 minutes.
   
   

The wonton, also spelled wantan, wanton, or wuntun, is made with a thin wheat wrapper filled with minced meat.

#Soup:	#Filling:
50 pcs Wonton wrappers 2 bowl Stock 1/2 tsp Sesame oil angiesrecipes Pinch of salt 1/8 tsp White pepper 1 tsp Preserved cabbage angiesrecipes 1 tbsp Seaweed Some chopped spring onion and carrot jullien	200 g Ground beef 1 Egg 40 g Finely chopped spring onion 5 g Cumin powder 1/2 tsp Chicken bouillon 2 tbsp Light soya sauce 10 g Sesame oil 1/2 tsp Ginger paste angiesrecipes 2 tbsp Water

1. 
   For filling, combine all ingredients except water in a bowl. Gradually add in water and mix with chopsticks until all the ingredients are well-blended and smooth.
   
2. 
   Position wonton skin with one point towards you. Spoon 1 rounded teaspoon of filling just below center of skin. Fold bottom point of skin over the filling. Roll up skin and filling, leaving 1 inch at the top of skin. Moisten the edges of the triangle and bring both points of the triangle base towards the center to form a wonton shape.
   
3. 
   Bring some water to boil. Drop 20 wontons one at a time. Simmer, uncovered about 3 minutes until the wonton float. Wrap and freeze remaining.
   
4. 
   At the same time, bring the broth, salt and carrot jullien to boiling in a saucepan. Divide wonton in 2 bowls and add in preserved cabbage, seaweed and green onion. Ladle the soup into bowls and drizzle with sesame oil. Enjoy!
   

A simple mixture of mayonnaise, buttermilk,(or sour cream) and herbs to liven up your salad or use as a dipping sauce for the French fries, fried chicken and other fried stuff. Click here for the history of Hidden Valley Ranch Dressing.

4 tbsp Homemade mayonnaise 4 tbsp Buttermilk angiesrecipes 2 tbsp 3.5% Plain yoghurt angiesrecipes

1/3 tsp Garlic powder angiesrecipes Salt and freshly ground black pepper 1 tbsp Fresh parsley, chopped

1. 
   Put mayonnaise, buttermilk and yoghurt in a medium jar with a tight-fitting lid. Sprinkle with a little salt and lots of freshly ground black pepper.
   
2. Add parsley and garlic powder, put lid on and shake vigorously for 30 seconds. Taste and adjust seasoning. Refrigerate for 2 hours before serving. Store the dressing in the refrigerator for a few days and it will keep longer without herbs.