Sambal Goreng Kacang Tolo

750 gr beef gravy/shin geef/rump steak
100 gr adzuka beans, washed
10 fried tofu, soak in a water for 5 minutes, squeeze out
1.5 lt water
450 ml coconut milk
10 bird’s eye chillies
2 bay leaves
2 cm galangal, smashed
2 kaffir lime leaves
1 tsp palm sugar, shredded
2 tsp salt
2 tbsp cooking oil

6 Asian shallots
3 cloves garlic
5 red chillies
3 cm peeled ginger
salt to taste


1. Cook adzuka bean until tender (I used pressure cooker, cook for 5-10 minutes), drained
2. Bring to boil 2 lt water, add the meat and cook until tender, remove the excess fat
3. Add the adzuka bean to the pan
4. Meanwhile heat oil in a small frying pan over high heat, stir fry the paste, galangal and bay leaves until fragrant
5. Add paste and coconut milk into the soup
6. Reduce the heat, cook for about 15 minutes, stirring occasionally
7. Add palm sugar, lime leaves, fried tofu and chilies
8. Simmer for a further 10 minutes
9. Ready to serve.

Mango Pudding

* 2 envelopes (1 tablespoon) unflavored gelatin
* 3/4 cup (175 mL) sugar
* 1 cup (250 mL) hot water
* 3 cups (750 mL) pureed fresh mangoes
* 1 cup (250 mL) 2 percent evaporated milk
* 8 ice cubes
* lime wedges, optional
* fresh mango slices for garnish, optional
* I think the conversions are right

1. Add gelatin and sugar to hot water and mix until dissolved and smooth.
2. In large bowl, mix mango puree, evaporated milk and ice cubes. Pour gelatin mixture into mango mixture and stir until ice cubes are melted.
3. Pour mixture into jelly mould and chill until set, at least 3 hours.
4. To serve, dip jelly mould briefly in hot water then turn pudding out onto platter.
5. Squeeze on some lime juice, garnish with mango slices if desired and serve.
6. (Best eaten within a day).

Mango Pudding


Moist German Chocolate Cake


* 1/3 cup butter
* 1/3 cup plain yogurt
* 4 (1 ounce) squares German sweet chocolate
* 1 cup cola-flavored carbonated beverage
* 2 cups all-purpose flour
* 1 1/3 cups white sugar
* 1 teaspoon baking soda
* 1/2 cup buttermilk
* 2 eggs
* 1 teaspoon vanilla extract


1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans.
2. In a medium saucepan, heat butter, yogurt, chocolate and cola until chocolate is completely melted.
3. In a large bowl, mix flour, sugar, and baking soda. Add chocolate mixture, buttermilk, eggs and vanilla. Beat until smooth. Pour batter into two 9 inch round pans.
4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean.


Dark Chocolate Cake


* 2 cups boiling water
* 1 cup unsweetened cocoa powder
* 2 3/4 cups all-purpose flour
* 2 teaspoons baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup butter, softened
* 2 1/4 cups white sugar
* 4 eggs
* 1 1/2 teaspoons vanilla extract


1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
3. Bake in preheated oven for 25 to 30 minutes. Allow to cool.

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