200 g All-purpose flour 110 g Mung bean starch angiesrecipes 1/2 tsp Baking soda 1 cup Castor sugar

1 Egg 150 g Corn oil Some pecan kernels, angiesrecipescoarsely chopped 1 Egg yolk for brushing

1. 
   Preheat the oven to 200C/400F. Combine sugar, corn oil and egg in a bowl and mix well. Sift the all purpose flour, mung bean starch and baking soda into the liquid mixture. Mix all ingredients very gently with hands until a smooth paste forms. Do not over mix it or the crumbling and crispy texture will be ruined.
   
   
   
2. 
   
   Divide the paste evenly into 12-14 portions. Form each into a round disc and place them in a baking tray lined with baking paper. Brush the top with beaten egg yolk. Press in the pecan and bake in the preheated oven for about 18 minutes.

#Ingredients:	#Marinade:	#Sauce:
300 g Chicken breast 150 g Pineapple(preferable fresh) 40 g Bell pepper 3 pcs Dried chillies 1 stalk Spring onion 4 g Minced garlic 20 g Egg Cornstarch Frying oil	10 g Cornstarch 1 g Chicken bouillon 1 g Salt 10 g Egg 6 ml Jiafan rice wine	10 ml White vinegar 20 g Ketchup 35 g Sugar 3 g Salt Pinch of white pepper powder

1. Cut the chicken breast into slices. Mix with marinade for 20 minutes. Cut the bell pepper into pieces.
   
2. In a sauce bowl, combine the ingredients for the sauce and set aside. Heat up a wok half filled with frying oil, dip the chicken slices into the egg, then coat with corn starch. Deep fry them until crispy and lightly golden in colour.
   
3. Heat oil in skillet or wok to 180C/355F. Add in garlic, dried chillies and spring onion, stir until fragrant. Add in pineapple and bell pepper, pour in the prepared sauce and stir briefly. Add in fried chicken and stir to blend thoroughly.

The Sweet Woodruff, a little aromatic plant growing in woods and near shady spots. In Germany, one of the specially delightful drinks---- White Wine Punch/Maibowle (or Waldmeisterbowle, or Maiwein, or Maitrank) is prepared by steeping the fresh sweet woodruff and peppermints in white wine. They are drunk and enjoyed usually in May.

#Crust:	#Filling:	#Jelly Topping:
150 g Oat cookies 70 g Margarine, softened	8 sheet Gelatin 400 g Whipping cream 500 g Quark, low-fat 300 g Philadelphia cream cheese 100 g Sugar 1 pack / 8 g Vanilla sugar 100 ml Milk	150 g Fresh blueberries, angiesrecipesrinsed and drained 1 pack Sweet Woodruff jelly powder angiesrecipes 80-100 g Sugar 500 ml Water

1. Combine cookies and softened margarine, then press into the bottom of a 26-cm baking pan with a removable bottom. Chill crust
   angiesrecipes 30 minutes. Beat whipping cream until stiff peaks form and store in the fridge until ready.
   
2. Soak gelatin sheets in cold water for 5 minutes until softened. Gently squeeze out excess water. Melt it in a heat proof bowl placed over simmering water until dissolved. Combine first 4 tablespoons of cheese mixture with the melted gelatin, then blend with the rest of cheese mixture until smooth. Fold in the whipped cream and until fully incorporated. Pour the cheese mixture over the crust and arrange the blueberries on top. Cover and refrigerate several hours or overnight.
   
3. Whisk together sugar and jelly powder in a medium pot. Pour in the water and cook over the slow heat until the sugar is dissolved. Remove and turn the heat off. Pour 1/3 of the jelly into a square shallow dish. Press and push a cookie mould into the set jelly to create the “heart”. Pour the rest of cool jelly over the cheesecake. Place some heart-shaped jelly over if desired. To serve, loosen cheesecake and place it on a serving plate. Decorate the side with heart-shaped jelly.

#Ingredients:	#Dressings:
150 g Fresh cucumber 50 g Black fungus, soaked Carrot, thinly shredded (optional)	2 clove Garlic, minced 10 g Vinegar 3 g Sesame oil 1/4 tsp Salt 1/3 tsp Sugar 5 g Light soya sauce 1 stalk Dried hot chilli (optional)

1. Rinse and crush unpeeled cucumbers
   angiesrecipes , by pounding decisively with the side of a cleaver. Tear the cucumber into the smaller chunks and place them on a serving plate. Wash the black fungus and blanch with boiled water. Drain and place cucumber (and shredded carrots, if used) over the cucumbers.
   
2. Combine all the ingredients for the dressing in a sauce bowl. Pour over the cucumber and toss. Chill for 20 minutes before serving.

Rice might be the most important staple food in China, but noodles are often served as a single-dish meal for lunch, or as part of a banquet dinner. Especially in the northern regions, where noodles often replace rice in a meal. The long strands symbolize longevity, and because of that, they're part of many celebrations, like Chinese New Year and birthday parties. The texture and taste of fresh noodles is rich and distinct.

500 g Bread flour 225 g Cool water (spinach or carrot juice)

25 g Salt 2 tbsp Semolina (or Cornstarch)

1. 
   Whisk flour and salt in a large mixing bowl. Add in water with one hand while mixing with the other. Turn out the mixture and knead on a work surface until smooth. Cover with a plastic wrap and allow it to rest for 1 hour.
   
   
   
2. 
   
   Roll the dough out into a thin rectangle of an even thickness throughout. Sprinkle the semolina or cornstarch over. Wind the rectangle round the rolling pin and roll the dough into a 3mm sheet. Fold and cut into noodles of a desired width. Separate the noodles with the help of a little bit of flour. Cook the noodles in a pot of boiling water.