Marcus' Rhubarb Cake

(Editor's note: We have tasted his cake, and it was so delicious and simple that we asked for the recipe. )

Mix the following first:

1 stick of butter melted

1 cup of brown sugar

½ cup of regular sugar

1 egg

1 tsp vanilla

The add the following and continue mixing:

2 rounded cups of thinly sliced rhubarb

½ cup of apple sauce

½ cup of raisins (soaked in water at least one hour)

1 tsp cinnamon

1 tsp baking soda

1 cup each of whole wheat flour and regular all purpose flour

Preheat oven to 375 degrees

Bake for at least 30 minutes or until desired brownness

RECIPE: Serena's Mochi Recipe

Ingredients

* 1 1/2 cups mochiko (glutinous rice flour)
* 3/4 cup white sugar
* 1 1/2 cups water
* Green OR Red Food coloring (a few drops-up to you)
* 2 drops distilled white vinegar
* 1/2 cup potato starch
* 1/4 teaspoon salt
* 1 can of Red Bean paste (buy the Korean brand taste better. Don’t get those from China-not very good)

Directions

1. In a medium bowl, mix together the mochiko, sugar, coloring and water until well blended. Mix in the 2 drops of vinegar to soften. Pour into a microwave-safe dish, and loosely cover with plastic. Microwave for 8 to 10 minutes on HIGH (sometimes I used 3 mins medium, 6 mins High depending on your microvawe). Remove, and let cool until cool enough to handle.
2. Turn the mochi out onto the plastic, and cut into pieces using a plastic or wooden knife. Metal knives tend to stick too much. The pieces need to be big enough to wrap red bean paste (can use ground peanuts mixed with sugar too).
3. Put some potato starch on your hands then flattens the mochi and start wrapping red bean paste and roll the mochi until round. If too sticky put a bit more potato starch.

RECIPE: Foolproof (and YUMMY!) Beef Rendang

5 lbs beef roast cut into 1 in cube.

In a blender, blend the following ingredients.
4 stalk of lemon grass – Use only the white parts.
10 dried chilies
10 fresh chilies (can subs with dried)
2 in blue ginger
10 shallots

In a heavy pot add the above ingredients, and
2 tsp cumin powder
2 tsp anise powder
2 cinnamon sticks
5 cardamon pods
2 star anise
5 asam jawa (can subs with lemon or lime juice)
2 cans of coconut milk (use just the cream; otherwise it will take longer time for the liquid to reduce)
2 tbs brown or palm sugar
2 pandan leaves tied into a knot
S&P to taste

Simmer until almost dry (about 1 - 1 1/2 hrs)
Add ½ c of desiccated coconut (kerisik).
Add 3 thinly sliced kaffir lime leaves (optional)
Adjust salt as needed here.

Voila! You are done.