Ingredients:
225 gr butter, softened.
230 gr sugar.
10 large eggs, separated.
pinch of salt.
150 gr flour.
2 tablespoons confectioners (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 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 ½ 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. Serve in thin slices.
Showing posts with label Indonesia. Show all posts
Showing posts with label Indonesia. Show all posts
Sambal Goreng Buncis
Ingredients:
1 Onion
1 Clove Garlic
1 tsp ground ginger
1 tsp Sugar
1 tbs Sambal Ulek
1 tin tomatoes
1 ltr tin French beans
3 tbs Kecap Manis
1 tbs cooking oil
Preparation:
Dice the onion and crush the garlic. Fry in the oil for several minutes.Add the Ginger, Sugar and Sambal ulek and fry for a further minute. Dice the tomatoes and add with the juice to the onion mix. Bring to boil. Add drained Beans and Kecap Manis. Heath through and serve.
1 Onion
1 Clove Garlic
1 tsp ground ginger
1 tsp Sugar
1 tbs Sambal Ulek
1 tin tomatoes
1 ltr tin French beans
3 tbs Kecap Manis
1 tbs cooking oil
Preparation:
Dice the onion and crush the garlic. Fry in the oil for several minutes.Add the Ginger, Sugar and Sambal ulek and fry for a further minute. Dice the tomatoes and add with the juice to the onion mix. Bring to boil. Add drained Beans and Kecap Manis. Heath through and serve.
Beef Rendang - Indonesian Beef Curry
Ingredients:
500 gr. Rump steak.
2 Onions.
4 Garlic cloves.
3 Fresh red chillies.
2½ cm Ginger root.
1 teaspoon Turmeric.
1 tablespoon Paprika.
1 stalk Lemon grass.
3 Lime leaves.
600 ml Coconut milk.
75 ml water.
Preparation:
Put the Onions, Garlic, Chillies, Ginger, Paprika, Turmeric and Water in a food processor and make into a smooth paste.
Dice the meat and mix with half the paste. Set aside.
Put the other half of the paste into a heavy sauce pan and add the coconut milk, chopped lemon grass and lime leaves. Boil without the lid for about 30 min. until mixture is reduced to half. Add the meat mixture and return to boil. Reduce heat and simmer uncovered, stirring regulary, for a further hour till the steak is tender. Serve with boiled rice.
500 gr. Rump steak.
2 Onions.
4 Garlic cloves.
3 Fresh red chillies.
2½ cm Ginger root.
1 teaspoon Turmeric.
1 tablespoon Paprika.
1 stalk Lemon grass.
3 Lime leaves.
600 ml Coconut milk.
75 ml water.
Preparation:
Put the Onions, Garlic, Chillies, Ginger, Paprika, Turmeric and Water in a food processor and make into a smooth paste.
Dice the meat and mix with half the paste. Set aside.
Put the other half of the paste into a heavy sauce pan and add the coconut milk, chopped lemon grass and lime leaves. Boil without the lid for about 30 min. until mixture is reduced to half. Add the meat mixture and return to boil. Reduce heat and simmer uncovered, stirring regulary, for a further hour till the steak is tender. Serve with boiled rice.
Babi Panggang Sauce
Ingredients:
60 Gr. Dark Brown Sugar
2 teaspoons Ketjap Manis
60 ml. White Vinegar
60 ml. Chicken Stock
2 tablespoons Tomato paste
3 teaspoons Corn flour
2 cm. Fresh Ginger (shredded)
1 Small Onion (diced)
1 teaspoon Sambal Ulek or
1 fresh Chilli Pepper
2 tablespoons Oil
Preparation:
Soften the diced onion in the oil. Mix remaining ingredients and add to the onions. Slowly boil for 5 min. until sauce thickens. If needed sauce can be thinned down with water or pineapple juice.
60 Gr. Dark Brown Sugar
2 teaspoons Ketjap Manis
60 ml. White Vinegar
60 ml. Chicken Stock
2 tablespoons Tomato paste
3 teaspoons Corn flour
2 cm. Fresh Ginger (shredded)
1 Small Onion (diced)
1 teaspoon Sambal Ulek or
1 fresh Chilli Pepper
2 tablespoons Oil
Preparation:
Soften the diced onion in the oil. Mix remaining ingredients and add to the onions. Slowly boil for 5 min. until sauce thickens. If needed sauce can be thinned down with water or pineapple juice.
Babi Panggang - Tenderloin of Pork
Ingredients:
500 gr. Fillet of Pork (Tenderlion)
Half a White Cabbage
Marinade:
2 teaspoons Djahe (Ginger)
1 teaspoon Garlicpowder
1 teaspoon Laospowder (Lengkuas or Galangal)
1 teaspoon Onion powder
2 tablespoons Kecap Manis (sweet Indonesian soya sauce)
Pepper & Salt to taste
Preparation:
Clean the fillet of pork. Mix all the marinade ingredients and spread over the fillet. Leave for min. 1 hour.
Roast fillet in oven at 220 centigrade for about 30 min. until tender.
500 gr. Fillet of Pork (Tenderlion)
Half a White Cabbage
Marinade:
2 teaspoons Djahe (Ginger)
1 teaspoon Garlicpowder
1 teaspoon Laospowder (Lengkuas or Galangal)
1 teaspoon Onion powder
2 tablespoons Kecap Manis (sweet Indonesian soya sauce)
Pepper & Salt to taste
Preparation:
Clean the fillet of pork. Mix all the marinade ingredients and spread over the fillet. Leave for min. 1 hour.
Roast fillet in oven at 220 centigrade for about 30 min. until tender.
Ikan Pedis - Hot fish wrapped in cabbage leaf
Ingredients:
½ Green Cabbage
1 tbs Curry powder
1 strand Lemon grass
Pepper and Salt
2 fresh Mackerels
4 tbs Oil
6 diced Onions
4 Red Pepper, sliced
2 cloves Garlic, crushed
1 tsp Sambal Ulek
2 Lime leaves
2 Bay leaves
2 Curry leaves
3 tbs Lemon juice
1½ tbs Sugar
2 tbs Kecap Manis
2 cm Fresh Ginger, sliced
Preparation:
Bring a pan with water to boiling point and add pepper, salt, curry and lemon grass. Add the whole Cabbage leaves and boil for about 2 min. Drain and remove hard centre. Arrange half the leaves on the bottom of ovenproof dish.
Clean the fish,cut length wise, fold open and remove bones. Arrange fish, with skin on the underside, over the cabbage. Heat oil and fry Onions, garlic and peppers for 5 min. Add remaining ingredients and fry for a further 5 minutes.
Spread mixture over fish and cover with remaining cabbage leaves.
Place the fish in your steaming basket and fit closely over a wok or saucepan with boiling water, making sure no steam can escape on the side of the basket. Check the level of your water regulary. Steam for 30 minutes.
Alternatively cook the fish in an ovendish covered with tin foil and placed in centre of oven. Cook for about 30 minutes at 180 C .
½ Green Cabbage
1 tbs Curry powder
1 strand Lemon grass
Pepper and Salt
2 fresh Mackerels
4 tbs Oil
6 diced Onions
4 Red Pepper, sliced
2 cloves Garlic, crushed
1 tsp Sambal Ulek
2 Lime leaves
2 Bay leaves
2 Curry leaves
3 tbs Lemon juice
1½ tbs Sugar
2 tbs Kecap Manis
2 cm Fresh Ginger, sliced
Preparation:
Bring a pan with water to boiling point and add pepper, salt, curry and lemon grass. Add the whole Cabbage leaves and boil for about 2 min. Drain and remove hard centre. Arrange half the leaves on the bottom of ovenproof dish.
Clean the fish,cut length wise, fold open and remove bones. Arrange fish, with skin on the underside, over the cabbage. Heat oil and fry Onions, garlic and peppers for 5 min. Add remaining ingredients and fry for a further 5 minutes.
Spread mixture over fish and cover with remaining cabbage leaves.
Place the fish in your steaming basket and fit closely over a wok or saucepan with boiling water, making sure no steam can escape on the side of the basket. Check the level of your water regulary. Steam for 30 minutes.
Alternatively cook the fish in an ovendish covered with tin foil and placed in centre of oven. Cook for about 30 minutes at 180 C .
Peanut (Katjam) Sauce
Ingredients:
1 small Onion
3 tablespoons Peanutbutter
30 gr Dark Brown Sugar
20 ml Kecap Manis
1 teaspoon Coriander
½ teaspoon Cumin
1 stalk Lemon grass (crushed)
1 tablespoon Lemon juice
1 tablespoon groundnut oil
1 teaspoon Sambal Ulek
Coconut Milk or Water
Preparation:
Finely dice a small onion. Put the oil in a small saucepan and soften the onion, add all other ingredients except coconut milk/water.
Slowly heat on low flame adding liquid as required to make it into a smooth sauce.
Remove Lemongrass before serving.
1 small Onion
3 tablespoons Peanutbutter
30 gr Dark Brown Sugar
20 ml Kecap Manis
1 teaspoon Coriander
½ teaspoon Cumin
1 stalk Lemon grass (crushed)
1 tablespoon Lemon juice
1 tablespoon groundnut oil
1 teaspoon Sambal Ulek
Coconut Milk or Water
Preparation:
Finely dice a small onion. Put the oil in a small saucepan and soften the onion, add all other ingredients except coconut milk/water.
Slowly heat on low flame adding liquid as required to make it into a smooth sauce.
Remove Lemongrass before serving.
Sate Ajam (Chicken Sate)
Ingredients:
For the Sate's:
500 gr. of Beef, Pork or Chicken
For the marinade:
1 Onion
1 Garlic clove
30 ml Kecap Manis
1 teaspoon Coriander powder
1 teaspoon Cummin powder
1 stalk Lemon Grass (crushed)
1 teaspoon Sambal Ulek
1 glass red wine (optional)
30 ml water
Preparation:
Dice the meat in to 2 cm square cubes and put onto bamboo skewers(about 4 per stick).
Combine all the marinade ingredients , except the lemon grass, into a food processor and make into a smooth paste. Poor this over the prepared sate's, add the lemon grass, and leave to marinade for at least 2 hours.
Cook the sate's on the barbecue or under the grill for 5 -10 min. until done and serve with Sate dip or hot Peanut Sauce
For the Sate's:
500 gr. of Beef, Pork or Chicken
For the marinade:
1 Onion
1 Garlic clove
30 ml Kecap Manis
1 teaspoon Coriander powder
1 teaspoon Cummin powder
1 stalk Lemon Grass (crushed)
1 teaspoon Sambal Ulek
1 glass red wine (optional)
30 ml water
Preparation:
Dice the meat in to 2 cm square cubes and put onto bamboo skewers(about 4 per stick).
Combine all the marinade ingredients , except the lemon grass, into a food processor and make into a smooth paste. Poor this over the prepared sate's, add the lemon grass, and leave to marinade for at least 2 hours.
Cook the sate's on the barbecue or under the grill for 5 -10 min. until done and serve with Sate dip or hot Peanut Sauce
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