Indonesian layer cake has been a favorite of mine since I was young. My aunt who used to own a cake shop would give my mom a square of this layer cake every Chinese New Year and it would be gone in no time (thanks to me :P). This cake has a lot of eggs and butter in it and therefore it’s very rich and moist. I never thought of baking this cake until my bestie, Mei asked me if I could make it as she loves it too. She did warn me that the process is extremely tedious and truthfully, IT IS. My advise is, do not attempt this if you do not have a whole afternoon to yourself. The cake needs to be grilled layer by layer and it’ll take at least 2 hours to complete. No doubt it is very time consuming but extremely rewarding in the end. 😀 This cake not only tastes delicious, it looks impressive as well. Hence, Mr. D and I decided to bake this cake to give it to our dearest neighbor and friends as a Christmas gift.
There are many different recipes available on the internet, each using different quantities of egg yolks and egg whites. Some of the layer cake recipes have condensed milk in them. After going through all of the recipes that I’ve gathered, I finally decided on Poh’s version as hers has the least number of egg yolks. Furthermore, I’m a fan of her cooking. I love watching her cooked in MasterChef Australia Season 1 and after that, she has her own cook show which shares a lot of great recipes. Her Indonesian layer cake recipe calls for five spice powder but I was not too comfortable using it in cake as five spice powder is normally used in savory dishes especially to season meat. Hence, I replaced it with all spice powder.
Our first attempt failed as we over beat the egg whites and under beat the butter causing the layers to delaminate due to incorrect batter consistency. We tried baking it again this afternoon making sure that we followed every step carefully. And, we were glad that it worked out well this time. We were extremely pleased and proud of the end result. The cake is just stunningly good, both flavor and appearance!
This cake consists of 9 simple ingredients.
Last week has been hectic and exhausting. I had very little motivation to cook yet both of us did not feel like eating out. So, I whipped up a simple chicken curry puff for dinner using instant Malaysian curry paste from A1 Best One. A1 Best One instant curry paste is very famous in Malaysia and it is sold in most overseas asian groceries stores . The reasons behind its popularity are its wonderful aroma and flavorful taste. Please take note that there is another instant curry paste sold in the stores that has almost similar name as A1 Best One and it is known as A1 ActionOne instant curry paste. Initially, I thought that they are both from the same company but later found out that they were different. I prefer A1 Best One’s curry paste over A1 ActionOne as the latter taste a bit dull.
Ingredients you need.
Quick Chicken Curry Puff (Serves 5)
- 1 packet of instant curry paste
- 1 medium red onion (chopped)
- 2 potatoes (peeled and cubed)
- 4 chicken thigh fillets
- 300 ml water
- 1 tbs oil
- Wash the chicken thigh fillets and pat them dry with a paper towel. Cut the fillets into cubes.
- Heat the oil in a large pot over medium heat. Add in the chopped onions and fry until translucent.
- Add in the instant curry paste and stir-fry for 2 min or until aromatic.
- Add in the cubed chicken thigh fillets and potatoes and stir fry for 3 min.
- Pour in 300 ml of water. Cover the lid, lower the heat and let the curry simmer until the chicken is done and potatoes are tender (30-45 min).
- Let it cool.
For me, it’s important to obtain good quality cheese and pasta when cooking Mac & Cheese because these two are the heroes of the dish. I enjoy Barilla’s pasta more than San Remo’s as Barilla’s pasta has nice bitey texture and shorter cooking time. As for the cheese, I used Bega’s vintage cheddar and Mainland’s Gruyere. This recipe by Neil Perry calls for the addition of smoked paprika and Dijon mustard into the cream mixture. The flavor is rather interesting and all of them goes hand in hand together. I usually give it a generous sprinkle of breadcrumbs over the top and slowly grill it for better crunch and fragrance. I can assure you that you’ll be sticking to this recipe after you try it as it’s so easy, quick, and most importantly, DELICIOUS. I was pleasantly surprised at how light this dish is despite the amount of cream and cheese used in this recipe. This recipe is definitely a keeper!
These are what you need. Missing breadcrumbs as I forgot to take it out from the cabinet.
I have been dying to try my ice-cream bowl which I got it free when I purchased the Breville stand mixer. Before that, I need to decide on the type; ice-cream, gelato, sorbet or granita. According to Breville’s booklet, ice-cream has the highest percentage of fat among them. It consists of a combination of milk, cream, sugar and eggs. There are also ice-cream recipes that do not require any eggs. Gelato is a milk based ice that is lower in fat compared to French and American-style ice-cream and are usually flavored with fresh fruits, syrups or coffee. Sorbet is a frozen dessert typically flavored with fruit while granita is an ice-based dessert. It took me forever to decide on both the type and flavor because being an ice-cream freak, I love almost every flavor that are out there. After a long long thought, I finally settled on dark chocolate ice-cream, a classic flavor.
I was busy with my work yesterday and I have to use up my opened bottle of cream ASAP. Mr. D kindly offered to help me to prepare the ice-cream mixture. Making your own ice-cream is not difficult at all especially when you have an ice-cream maker. It’s superbly fun and rewarding (in terms of taste). I am extremely delighted with the end result. Our homemade ice-cream is super creamy and I love the crunchy bits of roasted almonds in the ice-cream. The dark chocolate flavor is so intense that it feels like chocolate fireworks explosions in your mouth. This easily beats any ice-cream sold in the supermarkets.
Chopped dark chocolate
Such great fun churning your own ice-cream!
Tadaa…Yippie! ＼（＾ ＾）／
Are you a fan of claypot chicken rice? I know I AM! For those of you who have no idea what it is, allow me to enlighten you. 🙂 Basically, it is a combination of marinated chicken pieces, shitake mushrooms, and rice cooked in a claypot over high flames and right before it is served, an egg is cracked over the rice and sprinkled with salted fish. I’m feeling hungry already by just describing it. Haha, greedy me! 😛
Claypot chicken rice is easily obtainable anywhere in Penang, Malaysia. Unfortunately, this is not the case in Australia especially in Geelong. But that won’t stop me from enjoying my favorite food. If I crave it, cook it I shall!
Cooking the dish in a claypot will produce a layer of crispy bits at the bottom of the pan and this gives the dish a great charred flavor. This charred flavor together with the egg and fragrant salted fish are just amazing! (Mmm!~~ ) Sadly, I do not have a claypot so I’ll just have to make do with what I’ve got, a microwavable pot or a rice cooker. Although cooking it this way does not give you the amazing crispy charred bits, it still taste delicious especially when serving with good quality salted fish. This dish is a great one pot dish for those lazy days as it is very simple to cook. It is important to get the right balance of saltiness in this dish. After some trial and error, this is the final recipe that I’m happy with.
Salted fish brought in from Penang by Mr. D’s mom. Salted fish sold in asian groceries stores in Melbourne is super expensive and not as fresh looking as the ones back home.
Soaked shitake musrooms. Do not throw away the soaking liquid as it is used to enhance the rice flavor.
Golden brown salted fish.
Make sure to stir fry the rice and all of the ingredients evenly in the wok before transferring to the rice cooker or microwavable pot.
Mr. D and I love lemony desserts. One day I was searching for new recipes to try and came across lemon yogurt cake. We haven’t eaten yogurt cake before. So, I decided to try baking it and put a cupcake spin to it. I must say it tasted divine as it’s so moist, light and lemony. If you do not like frosting on your cake, you can eat it plain. I definitely love it with cream cheese frosting. They go extremely well together!