• 4 Chinese soybean cakes
• ½ cup peanut or corn oil
• 1 clove garlic
• ¼ teaspoon pepper
• 1 teaspoon salt
• 2 tablespoons chopped onion
• 2 eggs, beaten
• ½ pound ground beef

• Fry the soy bean cakes in the oil about five to eight minutes, or until brown on both sides. Cut each cake diagonally into two triangles. Scoop out about two-thirds of the soft interior, and mash it. Set aside the outer shells.
• Crush the garlic, pepper, salt and onion into a paste. Add this to the mashed bean cake along with the eggs and ground beef. Mix well.
• Stuff the eight triangles with the mixture, and smooth over the surface. Seam over hot water in a Chinese-style steamer for fifteen minutes. The steamed cake can be eaten in a simple chicken broth or as a side dish with a condiment of Sambal Tomat.

Makes 4 to 8 servings, with other dishes.