INDONESIAN LAYER CAKE

I followed this recipe from: 

 Poh's Kitchen

6 egg whites

1 tsp vanilla essence

250g icing sugar, sifted

15 egg yolks

390g unsalted butter, room temperature, softened and beaten

120g plain flour

½ tsp baking powder

2 tsp five spice powder

2 tbsp brandy

Method

Whisk whites and vanilla to soft peak.

Gradually add icing sugar till stiff peaks form.

Add egg yolks one at a time, beating well between each yolk.

Add butter and beat till well incorporated.

Sift the flour, baking powder and spice powder together.

Fold in the flour, baking powder, Five spice powder in three batches.

Then stir in the brandy.

Grease a 20-22 cm square cake tin with a lift-up base and line the outside of the tin with foil so batter does not leak through any gaps. Turn the oven to grill function.

Put about a third of a cup of the cake mixture onto the base of the cake tin and spread it evenly over the base.

Put the tin under the grill for about five minutes or the top is a golden brown.

Remove from oven and scoop the same amount of batter for the second layer. (There is no need to wait for the cake to cool between layers). Repeat the same process. Keep going until you have finished all the batter.

SPICY MUTTON & DRUMSTICK CURRY WITH CURD

500 gm mutton cut into pieces

2 potatoes medium size cut

2 drum sticks cut

2 tomatoes medium cut

2-3 tbsp curd

Chopped coriander leaves

Salt to taste

Oil for cooking
1/2 tsp garam masala

A:

¼ tsp mustard seeds

1 tbsp mixed spice ( Cinnamon, cloves

cardamom, star anise)

B:

1 onion big sliced

2 green chills sliced

Curry leaves

C:

2 tbsp ginger & garlic paste

3 tbsp chilly powder

¼ tsp meat curry powder

¼ tsp kurmah powder

( mix into paste with little water)

METHOD:

Heat up oil fry A, then B, fry until light

brown, add in C stir-fry for few minutes.

Add mutton pieces, potatoes, salt &

little water, cover & cook.

Once it is almost cooked add drumstick,

tomatoes continue to cook until done.

Add water to this dish accordingly how

thick gravy you need.

Add garam masala, curd & mix well, 
sprinkle with chopped coriander leaves.

Serve with any types of rice, breads etc…etc

CHOCOLATE MARBLE CAKE

250 gm butter

225 gm castor sugar

5 no eggs

1 tsp vanilla essence

225 gm self-raising

5 tbsp milk

1 tbsp coco powder (add with 2

tbsp hot water & mix into paste)

METHOD:

Put butter & sugar into a mixing bowl &

beat until light.

Add in egg one by one & beat well after

each addition.

Add vanilla & mix well.

Add flour little by little & mix well.

Finally add milk & mix until well-combined.

Keep ¼ portion of cake mixture & mix in coco paste.

Pour remainder portion cake mixture into

baking pan.

Add in coco cake mixture on top & use a knife

to draw lines vertically to get marble effect.

Bake in pre-heated oven at 180°C for 45 minutes.

Remove from oven & cool before cut.

GRILLED EGGPLANT WITH COCONUT GRAVY

A:

1 eggplant medium size

With a fork, pierce skin of eggplant in 4-5

places to prevent the eggplants from bursting

while on the grill.

Lightly coat the eggplant with cooking oil & grill

in medium flame, by turning it on every side,

until eggplant become soft.

  

Remove from heat and allow to cool.

Remove the skin & cut into pieces, keep aside

B:

3 shallots chopped

1 medium tomato chopped

1 green chilly chopped

2-3 bird’s eye chilly chopped

Curry leaves

Salt to taste

C:

½ cup thick coconut milk

METHOD:

In a pan add some water & B, cook until tomato is soft.

Add in grilled eggplant pieces, coconut milk & stir

until tiny bubbles form on side of the pan.

Remove from heat & serve.