Saturday, July 4, 2009

Spekkoek Powder (or buy ready-made Rempah Lapis):

  • 2 teaspoons cinnamon powder;
  • 1 teaspoon ginger powder;
  • 1 teaspoon aniseed powder;
  • 1/2teaspoon nutmeg powder;
  • 1/2teaspoon cardamon powder;
  • 1/2teaspoon cloves powder
  • 2 tablespoons confectioners (icing) sugar
  • 150 gr flour
  • 225 gr butter, softened
  • 230 gr sugar
  • 10 large eggs, separated
  • pinch of salt

  • Cream butter and sugar together with an electric mixer.
  • Beat in eggs yolks a few at a time. In another bowl, using clean beaters, beat the egg whites with the salt until stiff.
  • Fold into yolk mixture.
  • Fold in sieved flour.
  • Divide batter between two bowls.
  • Add the spice mixture to one bowl and mix in well.
  • Line the bottom of a buttered 9" (25 cm) round cake pan (or springform pan) with wax paper and butter the wax paper.
  • Pour about 1/2 cup of the spice batter into the pan, spreading to form a thin (about pancake thickness) layer.
  • Place pan under a preheated broiler (oven grill) for 2 minutes, or until the layer is firm and very lightly browned.
  • Spread 1/2 cup of the plain batter over the top and broil until firm.
  • Repeat layering and broiling until all batter is used.
  • Let cake cool, then remove from pan.
  • Sprinkle top with confectioners sugar.
  • Make Slices, serve in plate accompanying tea or coffee or even hot choco milk

Rempeyek (Video)

Ayam Goreng Penyet

  • 6 large chicken legs or breast, deboned
  • 2 stalks lemon grass, crushed
  • 2 bay leaves (salam leaves)
  • 1 tbsp coriander seeds (ketumbar)
  • 1/2 tsp ground cumin (jintan manis)
  • 2 tbsp thick coconut milk
  • 1 tsp sugar
  • 1 tsp salt
  • 2 tbsp cooking oil

Ingredients to grind:
  • 3 cloves garlic
  • 1 red chilli, seeded
  • 2 cm knob tumeric
  • 120g lengkuas, peeled and sliced
  • 4 slices ginger
  • 3 candlenuts (bush keras)

How to:
  1. Fry coriander seeds over slow fire till fragrant then grind coarsely.
  2. Wash chicken and drain well. Prick chicken all over with a fork.
  3. In a mixing bowl, combine ground spices with ground cumin, coriander, salt, sugar, coconut milk and crushed serai. Add chicken and mix thoroughly. Leave to marinade for 30 minutes.
  4. Grease base of cooking pot with some cooking oil. Arrange chicken in pot, add crushed bay leaves. Cover pot and cook over moderate heat for 8 minutes. Turn chicken over, cover pot and continue to simmer for another 10 minutes or until almost dry. Remove chicken and drain off excess liquid.
  5. Grill or roast chicken on high heat, 250 deg Celcius until golden brown on both sides.

Melt & Mix Chocolate Cake

1 1/3 cups self-raising flour
1/3 cup plain flour
1/3 cup cocoa powder
1 tablespoon instant coffee powder
3/4 cup caster sugar
1/4 cup soft brown sugar
200g unsalted butter
1 tablespoon golden syrup
1/2 cup hot water
100g dark chocolate, coarsely chopped
2 eggs, lightly beaten
2 tablespoons cocoa powder
1 tablespoon icing sugar

Preheat oven to moderately slow 160C. Brush deep, 20cm round cake tin with melted butter or oil, line base and side aside with paper, grease paper.

1. Shift the flours, cocoa and coffee into a large mixing bowl. Make a well in the centre.

2. Combine sugars, butter, syrup, water and chocolate in a large pan. Stir over a low heat until the butter and chocolate are melted and the sugars dissolved, remove from heat.

3. Add butter mixture to the dry ingredients. Using a whisk, stir until just combined; add the eggs, mix well; do not overbeat.

4. Pour mixture into prepared tin. Bake for 1 hour 45 minutes or until skewer comes out clean when inserted in centre of cake.

Leave cake in tin for 1 hour before turning onto wire rack to cool. Dust cake with combined sifted cocoa and icing sugar.

Mango IceBox Cake (No bake)

6 large ripe mangoes (about 3kg/6lbs)
75 finger biscuits
500ml (2 cups) canned mango juice
3 x 225g (8oz) packs cream cheese
500ml (2 cups) double cream
375g (3 cups) powdered sugar

1. Peel mangoes and slice into wedges then set aside. Dip 25 of the finger biscuits one at a time, into the mango juice. Arrange in a 30 x 20 x 5cm (12 x 8 x 2 inch) cake tin, with the tops of the biscuits facing down.

2. In an electric mixer, beat together cream cheese and double cream. Gradually add sugar and beat until mixture is smooth. Divide the cream cheese mixture into three equal portions.

3. Spread a layer of the cream cheese mixture over the finger biscuits. Arrange one-third of the mango wedges over the cream cheese mixture. Dip 25 more finger biscuits, one at a time, in mango juice and layer over the mangoes. Spread another layer of the cream cheese mixer on the finger biscuits and arrange another layer of mangoes on top.

4. Dip remaining finger biscuits in mango juice an arrange on top of mangoes. Spread remaining cream cheese mixture on the finger biscuits. Arrange remaining mango wedges on top. Chill for 4-5 hours, or until firm, before serving.