If you lazy to cook.. this one will never fail ......
I like my steak medium well, cook with garlic steak seasoning and
Mushroom sauce
add some salad and Potato Baked..
YUMMY....

500 gr of beef shank
hot chili bean paste
dark soy sauce
soy sauce
sesame oil
garlic
ginger
green onions
tomatoes
star anise
shao xing rice wine
sugar
salt
pepper
dried flour noodles

Garnish

green onions
cilantro
bok choy, ching on tsai or spinach

(1) Try your best to separate the muscle fibers of the beef shank. Place in a pot of water and bring to boil to remove blood and impurities. Remove and set aside.

(2) Add oil to the pot and fry garlic and ginger to flavor the oil. Add the beef shank back into the pot and brown the meat. Then add hot chili bean paste, dark soy sauce, soy sauce, salt, white pepper, shao xing rice wine and sesame oil.

(3) Fill up the pot with water and add tomatoes, green onions and star anise. Bring to a boil and lower the heat to a simmer for1- 2 hours. After 2 hours, the meat will be tender - take it out and place it in the fridge. Cooling it will harden the meat and make it much easier for you to slice.

(4) Add salt/white pepper/sugar to your liking. When you're ready to eat, cut up the beef shank into 1/4" - 1/2" cuts and serve over noodles.

I was tempted to try this sticky date pudding when I was
watching the Masterchef competition couple months ago.
Me, myself. try this pudding once in Melbourne before..
It was a warm, moist and smooth in texture.
I am not a big fan of Dates, but this recipe is worth to try

180g dates, pitted and roughly chopped
1¼ cups (310ml) water
½ tsp bicarbonate of soda
¾ cup (165g) firmly packed brown sugar
60g butter, softened chopped
2 eggs
1 cup (150g) self-raising flour

Butterscotch sauce
50g butter
1 cup (220g) brown sugar
1 cup (250ml) cream
1 tsp vanilla extract

Makes 8

1. Preheat oven to 180˚C (160˚C fan-forced). Lightly grease eight (½ cup capacity) metal dariole moulds.

2. Place dates and water in a saucepan and bring to the boil over a high heat. Remove from the heat. Add bicarbonate of soda, stir until dates start to break down, set aside to cool, stirring occasionally.

3. Beat butter and sugar in a bowl using a hand beater, gradually add eggs one at a time, beat until light and fluffy.

4. Add date mixture, stir to combine. Carefully fold through sifted flour, divide mixture evenly between the eight moulds, until 2/3 full.

5. Place moulds in a baking tray, carefully pour water in tray until it comes up 1/3 of the side of the moulds. Bake in oven for 40 minutes or until golden and skewer comes out clean.

6. For the butterscotch sauce, combine butter, sugar, cream and vanilla in small saucepan over low heat until butter melts and sugar dissolves. Bring sauce to the boil, reduce heat and cook for 5-6 minutes or until sauce thickens slightly.

7. To serve, invert the hot pudding onto a serving plate, top with butterscotch sauce