How To Make Spekkoek (Lapis Legit)-RECIPE & TIPS ON THE INDONESIAN LAYERED CAKE

If you love traveling and eating, I am sure this question has crossed your mind. Why does the same food in one place taste different in another? And I’m not talking about variation of one food, but the exact same food. Having lived in Vancouver for several years, which is arguably one of the most multi-cultural city in the world, I often hear my friends complain, “Nah, the Korean food here is nothing compared to the Korean food in Korea” or something along those lines.

Now of course, there could be many reasons for that, to name a few: The cooks’ expertise, taste assimilation, alterations made intentionally to cater to the locals, accessibility to certain ingredients etc.

I always attributed the main reason to be the competency of a chef… until my one-month stay in Jakarta with Grandma just this past month (I’m half Indonesian.. and half Singaporean). Since I began baking, the supermarkets and grocery stores have become my “Happy Place”. Visiting the Indonesian grocery stores made me realize one thing. Everything is so drastically different! The flour is different, the butter is different, and even the EGGS are different! But come to think of it, I would probably find it more bizarre if they were the same. After all, if people from one place differ so much from another, I’m sure chicken and eggs would too! Perhaps this factor contributes to why some things will never taste the same in other places.

Ingredients:

• 225 gr butter, softened.
• 230 gr sugar.
• 10 large eggs, separated.
• pinch of salt.
• 150 gr flour.
• 2 tablespoons icing sugar.

Spice mixture:

• 2 teaspoons cinnamon.
• 1 teaspoon ginger.
• 1 teaspoon aniseed.
• ½ teaspoon nutmeg.
• ½ teaspoon cardamon.
• ¼ teaspoon cloves.

( all spices are ground )

Preparation:

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 ½ cup of the spiced 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 ½ cup of the plain batter over the top and broil until firm. Repeat layering and broiling until all batter is used. Leave cake to cool, then remove from pan. Sprinkle top with icing (confectioners) sugar. Serve in thin slices.

Avocado Poppy Seed Cake Recipe

This recipe I found when I did a little fun with Pinterest me where I collect interesting idea with some of the material in which I have a special name board "Avocado Idea"

To elaborate on this cake, the cake is as moist as banana cake. You will need a little more butter as avocado has a soft texture. I made the first batch on Saturday and I do not have a poppy seed or almond flour so I replaced toasted black sesame seeds and raw cashew peanut. The result was really good. Then I created a second wave is on Sunday where I had all the ingredients that should be in accordance with the original recipe. However, I try to avoid at all costs so that the butter a good thing I kept avocado oils useful in my kitchen.

St Patrick's Day are denoted with everything green. So today March 17th is St. Patrick's Day and I brought the cake to the office that my co-worker really enjoyed it. Thou I do not celebrate one. I love the color green :)

Avocado Poppy Seed Cake

Adapted from J'veux être bonne

Ingredients:

2 medium avocados

2 tablespoons lemon juice (about 2 lemons depending on how big and juicy lemon is)

180 grams of sugar

50 grams of avocado oil (original recipe used butter)

Flour 100 grams

4 large eggs

50 grams of poppy seeds

50 grams of almond flour (ground almonds)

pinch of salt

Avocado Icing

1 medium avocado

1 tablespoon lemon juice (about 1 lemon)

100 to 150 grams icing sugar (original recipe using 200 grams icing sugar)

Directions:

1. Separate the egg white and yellow when they are still cold because it is easier to separate the temperature. Cover and let them sit at room temperature until they are ready for use.

2. Pre-heat oven to 325 degrees F (160 degrees C). In a food processor, puree the avocado and lemon juice until smooth and creamy. Set the side.

3. In a food processor, combine the avocado oil (or butter) and sugar until well blended. Add pureed avocado lemon inside. Mix the egg yolks one at a time. Pour the flour and baking soda on top and stir until well. Transfer this mixture to a bowl. Add poppy seeds and almond flour; fold them gently.

4. With mixer, beat the egg whites and salt. Then transfer to a bowl mix the avocado. Fold them gently to mix well.

5. Pour the batter into the pan or round bread pan. Bake for 45 to 50 minutes.

6. While you are waiting for the cake to be baked, you can make the icing avocado. Blend the avocado with lemon and add the icing sugar. Process until all blended.

7. Once the cake is ready you can spread the icing evenly over the avocado.

How to Make Potato Donuts Delicious And Soft

Donat is a kind of snack that is favored by many people, from children to the Elderly. Donat now have many choices of flavors, whether it's a sense in the topping on the cake alone or taste it, for example, cake donuts potatoes, For Reviews those of you WHO already know how to make cake donuts may Easily follow the recipe and how to the make the following potato donuts. The function of the potato itself here is useful to make a donut texture softer and more tender sure.

Materials Donat potatoes:

1. 500 grams of potatoes, peeled, cut into pieces
2. 150 grams of sugar
3. 3 egg yolks
4. 500 grams of cake flour
5. 1 packet (11 g) instant yeast
6. 2 tablespoons of full cream milk
7. 100 grams of butter, melted
8. Cooking oil
9. 100 grams of sugar donuts

Before further into how to make it, you must first prepare the equipment, do not let one prepare equipment.. Directly below into the weave.

Potato Doughnut Making way:

First, Steamed potatoes until tender. Lift, while the hot mashed potatoes. Then whisk the sugar and eggs until sugar dissolves. After that add the potatoes, yeast, flour and milk powder. Stir until completely blended. And add the melted butter, stir until completely smooth. After really dull and let stand for 45 minutes until fluffy. Furthermore kempiskan dough, cut call now weighing 40 g. Once cut into pieces and Round the dough, form a ring. Let stand for 15 minutes.

You continue to fry in hot oil until golden brown medium. Then, remove and drain. And sprinkle with sugar donuts and serve.

Tips Potato Doughnuts:

1. Size or large donut can be adjusted to taste.
2. When frying donuts sure enough oil to donuts submerged and use a medium heat so that the donuts cooked inside.
3. Decorate donut with okelat or cheese to taste.
4. If you are saved, let donuts in plain unadorned state.

How To Make Rempeyek Kacang

How To Make Rempeyek Kacang-A Indonesian peanut snack which is delicious as a treat with your aperative as well as a small accomplicement with your meal. It looks like a small thin "cookie" and is prepared much in the same way as American pancakes.

This recipe was provided by Marry & Henk Zylstra. Thanks !!

Ingredients:

• 200 gr. Rice Flour
• ½ Tsp. Baking powder
• 250 ml. Coconut milk
• ½ Tsp. Coriander (ground)
• ½ Tsp. Salt
• 1 Clove Garlic (chopped)
• Pinch of Cummin (ground)
• Pinch of Turmeric (ground)
• 1 Candle Nut (grated)
• 100 gr. Raw Peanuts
• Oil for frying

Preparation:

Mix the Rice flour with baking powder and coconut milk, then add Coriander, Cummin, Turmeric, Garlic and Candle nut. Mix well. Now add the slightly crushed Peanuts and Stir well. This will give you a slightly runny batter mix. Heat oil in shallow pan and fry batter by the tablespoon. drain on absorbent paper. Slamat Makan.(indochef)