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200g/7oz dark chocolate (70% cocoa solids) 150g/5½oz unsalted butter, plus extra for greasing the tin 100g/3½oz milk or white chocolate, or a mix of both 125g/4½oz dark muscovado sugar 125g/4½oz golden caster sugar 4 free-range eggs, at room temperature 85g/3oz plain flour 2 tbsp cocoa powder, plus a little extra for dusting, if you like ¼ tsp fine salt Preparation method 1. 2. Preheat the oven to 180C/350F/Gas 4. Place a medium saucepan containing an inch of boiling water from the kettle onto the hob and bring to a simmer. 3. Meanwhile, use a little butter to grease the inside of a 23cm/9in square baking tin. Cut a square of baking parchment a bit bigger than your tin (roughly 27cm/11in). Snip a 5cm/2in cut diagonally from the corners toward the centre. Push the paper into the tin and ease the paper into the corners neatly - they will overlap slightly. Trim if needed. 4. Using a large sharp knife, chop the dark chocolate into small pieces (the smaller the pieces, the quicker it will melt). Place the chopped dark chocolate with the butter into a large mixing bowl that will sit on top of your pan of simmering water.

Using a large metal spoon. but quietly bubbling. cocoa powder and the salt into a separate bowl. Set the bowl over the pan of simmering water. until the chocolate is mostly melted. Set these aside. Let the brownies cool completely in their tin. and scatter the remaining chunks of chocolate on top. so keep an eye on them. chop the white (or white and milk) chocolate into bigger pieces . Bake the brownies for 20-25 minutes. . 10. Sift the flour. add the flour mix into the chocolate mixture a third at a time. Whisk the sugar into the melted chocolate.the water should not be boiling furiously underneath. Remove the bowl from the pan and set aside. Lift them out of the tin onto a board. and gently fold into the chocolate mixture until thoroughly combined. The residual heat in the chocolate will finish off the melting process. using the baking paper to help. then add the eggs and whisk together well until the mix is slightly bubbly. After a few minutes the chocolate and butter will start to melt. Sift over a little icing sugar or cocoa powder. 6. Store in an airtight tin. 9. While the chocolate is melting. making sure that the bottom of the bowl does not touch the water. Stir occasionally. Keep the heat low .5. 8. then cut into squares. rather than moist and fudgy.about the size of a penny. The brownies should still wobble slightly in the middle. Gently pour the batter into the prepared tin. 7. An over-baked brownie is dry and crumbly. as they will continue to cook for a little while when removed from the oven.

and chili flakes to a food processor and run until there are no clumps left and you have a smooth spice paste. shallots. coriander. smashed 4 kaffir lime leaves 1 inch galangal sliced into coins 2 packs freeze dried coconut cream rehydrated in 2 cups of warm water. or 1 can coconut milk  1 tablespoon palm sugar brown sugar can be substituted Instructions 1. Add all the salt.NAMA KELAS : : ANANG FIRMANSYAH X2 BEEF RENDANG Ingredients              1 teaspoon salt 1 teaspoon ground coriander seed 1/4 teaspoon ground turmeric 1 inch ginger roughly chopped 4 large cloves garlic roughly chopped 4 large shallots roughly chopped (about 7 ounces) chili pepper flakes to taste (I used about 3 tablespoons) 2 tablespoons vegetable oil 2 pounds beef shanks or shortribs cut into large cubes 2 stalks lemongrass white part only. . You'll need to scape the bowl down a few times. ginger. garlic. turmeric.

Transfer the browned beef to a bowl and repeat with the remaining meat. 6. At this point there should be quite a bit of oil in the pot from the meat so you're essentially frying the sauce and concentrating the flavors. 5. allowing each surface to brown before turning. Ideally you'll let this sit overnight for the flavors to evenly distribute into the meat. . Fry. Stir the rendang periodically and simmer for 3-4 hours until the meat is very tender. Add the oil to a heavy bottomed pot and heat over medium high heat until shimmering. If the paste starts burning. and then add the spice paste. and then return the beef and herbs to the pot. Add the coconut milk and palm sugar. stir to combine the turn the heat down to medium low and loosely cover with a lid (you want some steam to escape). leaving the oil in the pot. Turn down the heat to medium low. remove the lid and turn up the heat. but you want to evaporate as much liquid as you can without burning the meat. Add the lemongrass.2. You'll need to stir the mixture constantly to prevent it from burning. lime leaves and galangal to the hot oil and fry until fragrant. Once the meat is tender and most of the liquid has evaporated (about 4 hours). reduce the heat and add a bit of water. During this time. Transfer to the bowl with the browned beef. The rendang is done when there is almost no sauce left and the meat is dark brown. stirring constantly until very fragrant and most of the moisture has evaporated (about 10-15 minutes). Fry the beef in batches. Serve the beef rendang with steamed rice. the meat will turn chocolate colored and the flavors will deepen. 3. 4.