Ayam Goreng Jogja

Ingredients

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Indonesian Street Food Secrets
Indonesian Flavors
Singaporean, Malaysian & Indonesian Cuisine

1 large fresh chicken cut in 8 pieces
2 cups water
oil for deep-frying


Spice mix
1 tablespoon coriander
3 tablespoons of crushed garlic
2 tablespoons of dried turmeric
2 tablespoons sugar
3 tablespoons of ginger
2 tablespoon oil
Oil for deep frying.

Directions

Grind the coriander, garlic, turmeric, ginger and sugar together to make a fine paste. Heat the oil in a large pan or wok.

Once hot add the spice mix and the bay leaves and cook for 3 minutes until fragrant. Add the chicken pieces and coat well once the skin is brown add the water and simmer uncovered until chicken is almost cooked. The water should have evaporated by now and the chicken should have a brown spicy skin.

Allow the chicken to dry a little then heat oil for deep frying.

Add the chicken to the hot oil and cook for a few moments until golden brown and the chicken is cooked through.

Serve with sliced cucumber and thin carrot strips as a garnish

Rempeyek Kacang

A Indonesian peanut snack which is delicious as a snack 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.
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.

source : indochef

Besengek Daging

Spicy Beef dish cooked in coconut milk.
Use a lean, whole cut of beef like "topside" or "silverside".
Ingredients:

500 gr Beef.
1 onion.
1 teaspoon trassi.
1 red chilli pepper.
½ teaspoon black pepper.
1 teaspoon coriander (ground).
½ teaspoon turmeric.
30 ml tamarind water.
250 ml beef stock.
500 ml coconut milk.
2 teaspoons sugar.
salt to taste.
oil for frying.
Preparation:

Place the beef in enough water to cover the joint and boil until tender (about 1 hour). Remove from stock and slice after cooling. Chop the onions and fry with the trassi in the oil until soft. Add chilli, pepper, coriander, turmeric, tamarind, sugar and salt. saute for a further ½ minute then add the beef and stock. Cover pan and simmer for a further 5 minutes. Uncover pan and add the coconut milk. Continue cooking until the sauce thickens.
Can be served on its own with rice or as part of a "rijsttafel".

Otak-Otak Bandeng

Ingredients:
1 whole bandeng (milkfish) or substitute sea bass or mackerel (about 700 g)
6 tbs. grated coconut, fried in a dry pan until golden brown and pounded till fine
100 ml thick coconut milk from � coconut
2 eggs, beaten
banana leaves, or substitute foil

Spice-paste
2 tsp. coriander seeds
6 shallots
3 cloves garlic
4 candlenuts
1 cm fresh gangale (lengkuas)
2 tsp. sugar
salt to taste
Instructions:
Scale and gut the fish through the gills. Wash the fish inside and out and dry thoroughly with kitchen towel paper.
Carefully pound the fish with the flat of a large knife. Massage it hard all over in order to release the meat from the skin.
Remove the backbone of the fish but leave tail and head in place: bend the tail towards the head until you feel the bone snap. Carefully pull out the bone through the gill-opening. Take care not to break the skin anywhere.
Press out all the meat through the gill-opening by pressing the fish with a spoon from the tail-end towards the head.
Turn over the skin by pushing the tail towards the head. Remove the bones then push the tail back through the head opening. Flake the meat and fry in a dry pan for a few minutes, then remove all the tiny bones from the meat. Mix the meat with the grated coconut, coconut milk, beaten eggs and the pounded Spice-paste. Blend till smooth. The consistency should be like soft butter.
Put the stuffing back inside the fish through the gill-opening. Sew up the opening after stuffing the fish. Wrap in a banana leaf and secure the ends. Steam until done, approximately 15-20 minutes. Unwrap and grill over a barbecue or in the oven until brown before serving.

Note: Choose a freshly caught milkfish, because the skin would tear easily in a fish that has been lying around for a while.

Makes 3-4 servings.

Aromatic Chicken

information
Magadip is best cooked ahead so that the flavours permeate the chicken flesh making it even more delicious. A cool cucumber salad is a good accompaniment. Add a large piece of bruised ginger and a small onion to the chicken stock to ensure a good flavour.

ingredients
1.5 kg (3 - 3 1/2 lb) chicken, cut in quarters, or 4 chicken quarters
5 ml (1 tsp) sugar
30 ml (2 tbsp) coriander seeds
10 ml (2 tsp) cumin seeds
6 whole cloves
2.5 ml (1/2 tsp) ground nutmeg
2.5 ml (1/2 tsp) ground turmeric
1 small onion
2.5 cm (1 in) fresh root ginger, peeled and sliced
300 ml (1/2 pint) 1 1/4 cups) chicken stock or water
salt and freshly ground black pepper
boiled rice and Deep-fried Onions, to serve

method
1. Cut each chicken quarter in half to obtain eight pieces. Place in a flameproof casserole, sprinkle with sugar and salt and toss together. This helps release the juices in the chicken. Use the backbone and any remaining carcass to make chicken stock for use later in the recipe, if you like.

2. Dry-fry the coriander, cumin and whole cloves until the spices give off a good aroma. Add the nutmeg and turmeric and heat briefly. Grind in a food processor or a pestle and mortar.

3. If using a processor, process the onion and ginger until finely chopped. Otherwise, finely chop the onion and ginger and pound to a paste with a pestle and mortar. Add the spices and stock or water and mix well.

4. Pour over the chicken in the flameproof casserole. Cover with a lid and cook over a gentle heat until the chicken pieces are really tender, about 45—50 minutes.

5. Serve portions of the chicken, with the sauce, on boiled rice, scattered with crisp Deep-fried Onions.

Ayam Kalio

Hot and Tasty chicken in coconut sauce.

Ingredients:
1 Chicken
16 Shallots
4 Cloves of Garlic
12 Red Peppers
4 cm Turmeric root
2 cm Ginger root
3 cm Galingale root
4 tsp Coriander
1 Coconut
2 Turmeric leaves
4 Kaffir Lime leaves
2 strands Lemon grass
salt to taste
Preparation:

Divide chicken into 8 pieces and set aside.
Grate the Coconut flesh and add to 1 ltr. of hot water and puree in your blender.
Chop Shallots, Garlic, Peppers, Turmeric, Ginger and Galingale and puree in blender.
Add this mix to the coconut milk and bring slowly to boil. Add the Chicken, Turmeric, Lime leaves and bruised Lemon grass and simmer for about 1 hour. Lift the lid from your pan for the last 15 min. of boiling. Remove the leaves and Lemon grass before serving.

Soto madura

80g Chicken; boiled and shredded
20g Cabbage; shredded
20g Carrot; shredded
12g Leek; shredded
10g Celery; chopped finev For
20ml Oil
12g Ginger
12g Onion
12g Garlic
4g Turmeric
A pinch of coriander powder
8g Candlenut paste; (may be substituted
; with a paste made
; from equal parts of
; cashewnut and
; charmagar)
Salt and pepper to taste
2 Cardamoms
4sm Slic laos; (or substitute
; ginger)
2 Stalks lemon grass
2 Lemon leaves
2 Salam leaves
2 Turmeric leaves
1¼ l Strong chicken stock
A small piece of nutmeg; crushed
1 1 1/2 cm pie cinnamon
1 Onion; sliced and fried
; (50 g)
1 Potato; sliced and fried
; (60 g)

THE PASTE FOR THE GARNISHING HEAT oil in a wok. Add about 50 g of the paste (as per recipe). Saut‚ with whole cardamom, laos (or ginger), lemon grass, lemon leaves, salam leaves, turmeric leaves (as per recipe). Add the strong chicken stock. Add nutmeg and cinnamon. Simmer for five minutes or till the soup no longer smells raw. Strain out the whole herbs and condiments. Season with salt and pepper. Add the boiled, shredded chicken. Serve hot, garnished with fried onion and fried sliced potato.

Satay Sauce

8 Tb. crunchy peanut butter
1 1/2 cups water
3 tsp. garlic salt
3 tsp. dark brown sugar
Tamarind juice to taste
Coconut milk (see ingredients list) or additional water


Put peanut butter and water in a saucepan and stir over gentle heat until mixed.

Remove from heat and add all other ingredients except coconut milk or additional water. Use coconut milk or water to make sauce thick yet pouring consistency. Check seasonings and add more salt and tamarind juice if needed.

Satay Ayam

Serves approximately six people, 10 to 12 as part of a rijsttafel

Satay, quick-grilled over a roadside fire, is popular street food today in Malaysia, Singapore, Thailand and Cambodia, but its home is Indonesia. Tuti Taylor-Weber of Oakland, California's Dutch East Indies Restaurant provides us with her version.

2 lbs. boneless, skinless chicken breast or thigh meat
1 clove garlic, crushed
1 tsp. ground ginger
2 tsp. dark soy sauce
2 tsp. tamarind juice (see ingredients list)

Cut chicken into cubes of approximately 3/4" on a side. Mix together remaining ingredients and marinate chicken for two hours. Soak bamboo skewers in water for approximately 20 minutes.

Thread chicken onto skewers, four or five to a skewer, and grill over glowing coals or under preheated grill four minutes to a side or until chicken is brown on all sides.

Serve satay with peanut sauce and a fiery sambal to satisfy your need for heat.

Ikan Pedis

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 .

Sambal

2 large tomatoes
2 large Spanish onions
1 tsp. terasi (see ingredients list)
Several cloves of garlic
1/2 cup sambal oelek (raw chili paste) (see ingredients list)
1/4 cup oil
Salt and pepper to taste

Blend together in a food processor the tomatoes, onions, terasi, garlic and sambal oelek until slightly chunky. Do not
overblend.

Place mixture in a pot, preferable with a non stick surface with the oil, salt and pepper and lightly boil until no water surfaces. The sambal is done when the consistency is constant and it no longer seperates.

(For Sambal Manis - Sweet Sambal -- a very common variation on the theme, add 1/4 cup of Kecap Manis when the sambal is almost done.)

Semur Daging

Serves 3 or 4, more for a rijstaffel

1 lb. beef roast, thinly sliced
2 shallots, sliced
1 clove garlic, finely chopped
2 Tb. kecap manis (sweet soy sauce)
2 Tb. butter
2 hard-boiled eggs, halved
2 potatos, thinly sliced
2 tomatos, peeled and chopped
4 scallions, chopped
Salt and pepper to taste
Pinch of nutmeg
Thinly sliced fried onion

Fry shallots and garlic in butter until lightly browned. Add meat and potato slices, and saute briefly. Add the tomato, soy sauce, salt, pepper, and nutmeg. Mix well.

Cover and cook for 5 minutes. Add eggs and cook for 5 minutes more. Add scallions just prior to serving and garnish with fried onions. Serve with white rice.

Fish Curry

Serves 4 people, more for a rijsttafel

No sampling of Indonesian dishes would be complete without seafood or a curry. Syamsul and Beverley Bachri, owners of
Bachri's in Pittsburgh, Pennsylvania provide us with the perfect marriage, a fish curry, and a simple one at that.

1 Tb. oil
1 onion, sliced
1 tsp. grated fresh ginger
8 kemiri ground
1 tsp. curry powder
2 tsp. kecap manis (sweet soy sauce)
2 tsp. lemon juice
1 cup water
4 fish fillets
2 scallions, chopped

Heat oil in a wok, add sliced onion, and stir-fry until tender. Add ginger, kemiri, and curry powder, and stir-fry over low
heat for 3 minutes.

Add kecap manis, lemon juice, and water, and bring to a boil. Reduce heat and simmer for about 3 minutes.

Add fish fillets in a single layer in the wok. Cover and simmer for 5 minutes on each side or until the fish is done. Place on a platter, sprinkle with chopped scallions, and serve with sambal and sliced cucumber salad along with white rice.

Fish Curry

Sambal Balado

Ingredients:
-----------

2 lbs beef round steak or boneless chuck
2 cups water
7 tbs peanut or corn oil
1 cup thinly sliced onions
10 cloves garlic, peeled and sliced thin
3 tbs red hot 'Sambal Oelek' chili paste (available at Oriental markets)
or use hot chili sauce
Salt to taste
1 cup cubed ripe tomatoes

Instructions:
------------

1. Place beef in water in a 4-quart pot. Bring to a boil, then reduce
heat to low and simmer for 20 minutes. Discard water and cool beef
until it can be handled. Slice beef as thin as possible, then cut
into 2-inch squares. Let drain in a colander for about 10 minutes
before drying with paper towels.

2. Heat 4 tbs. oil in a 12-inch skillet set over medium-high heat.
Add beef slices and fry for 5 minutes, or until beef is brown and
dry. Remove and set aside.

3. Heat remaining 3 tbs. oil in same skillet. Fry onions and garlic
for 3 minutes. Add chili paste, salt and tomatoes. Cook for 5 mins.
more. Add beef anf stir-fry for 5 mins to coat slices and
distribute flavors.

4. Serve immediately with rice (to reduce spiciness) and a cucumber/
vinegar salad.

Serve 4 as a main dish or 8 as a side dish.

Es Cendol

Ingredients: (6 servings)
------------
One pack (12 oz.) of frozen "BANH LOT" (available at oriental store)
One can of coconut milk, preferrably one made for dessert
1/4 lb. of Coconut sugar or "Gula Jawa" (brownish colored)
Ice cubes
Cold Water

Instructions:
-------------
1. Thaw the 'Banh Lot' in cold water, rinse once or twice afterwards

2. Boil the coconut milk with coconut sugar until they are completely
mixed together

3. In an individual serving glass (or dessert bowl), put in:
- 3 to 4 tbs. of Banh Lot
- 4-5 tbs of the mixing of coconut milk and coconut sugar
- add cold water (1 tbs) and ice cubes (can be crushed, if wanted)

4. Serve immediately, more of the ingredients can be added to taste.


---------------------

Banh Lot is a Vitnamese food (but I found it taste similar to
the 'cendol' of Indonesian. It is a frozen product, hence found in
the freezer section. In the US, it is made by "Sincere Orient Foods Co."
in El Monte, Calif.

The coconut milk & coconut sugar can also be found at Oriental markets.

Juice Alpokat

Ingredients & Directions
------------------------

5 T Sugar

5 T ;Water

2 Avocado, med

1/2 c Milk, cold

1 c Chocolate milk
Ice; crushed

Make simple syrup by combine sugar and water in small saucepan over medium- high heat. Stir until clear. Remove from heat and let cool. Spoon out avocado pulp and place in blender. Add syrup and blend to mix, then add cold milk and blend. Divide between 2 tall glasses. Top each serving with

1/2 cup chocolate milk (to form separate layer) and crushed ice.
per Shelley Rodgers

Yellow Rice

* Exported from MasterCook *


Serving Size : 4 Preparation Time :0:00
Categories : Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Freshly Grated Coconut Or
-Desiccated Coconut
3 c Water
1 t Tumeric
1/4 ts Salt
1 Bouillon Cube
2/3 c Water
2 1/2 c Long Grain Rice
Strips Of Red Pepper
Thin Slices Of Cucumber
Fried Onion Rings
Strips Of Flat Omelette
-(Recipe Below)

Soak the coconut in the 3/4 litre of water overnight. Strain the water
from the coconut; bring to a boil. Add the tumeric, salt and stock cube,
dissolved in 2/3 Cup of water. Add the rice to the liquid and cook slowly
until all the liquid has been absorbed. If the rice is not cooked, add
more liquid and continue cooking, slowly, until done. Decorate with the
pepper, onion rings, cucumber and omelette strips.

FLAT OMELETTE:

Heat the oil in a small frying pan. Beat the eggs and add the salt and
pepper. Cover the bottom of the pan with a thin layer of egg. Cook slowly
for 2 to 3 minutes. Turn out onto a warm plate and keep it warm. Continue
to cook until all of the egg mixture is used up. When done cut each
omelette into 1/4-inch strips and use for a garnish.

From How To Cook Good Curries by Helen Lawson Copyright 1973


source : recipesource

Opor Solo

Ingredients:
1 chicken, 4 cups of coconut milk, 6 pieces of shallots, 3 pieces of garlic, 120 gram candle nut, 10 gram corriander, 5 gram jintan, 3 helai bay leaves, 1 batang daun sereh, 100 gr lengjuas, salt and pepper.

Instructions:
* Cut chicken into pieces
* Grind shallots, garlic, candle nut, corriander, and jintan
* Brown for a little bit.
* Boil chicken with 2 cups of coconut milk, put in sereh and galanga.
* When chicken is about done, put in more coconut milk along with the spice mix above. Add salt and pepper to taste

Tahu Telor

Ingredients:
* 1 lb. purple eggplants
* 1 Tbs. lime juice
* 15 Tbs. vegetable oil

Spice Paste Ingredients:
* 100 gram red chilies
* ½ tsp. salt
* 1 tomato
* ½ tsp. shrimp paste
* 7 small-sized shallots

Instructions:
* Cut each eggplant in half and cut again in 2 or 4 pieces.
* Heat 10 Tbs. oil and deep fry the eggplant pieces. Cover the wok and let it stand for a while.
* Open cover and turn the eggplants side to side until soft and well cooked.
* Put eggplant pieces onto a serving platter.
* Combine all spice paste ingredients and grind coarsely.
* Heat 5 Tbs. oil over medium high heat and sauté the spice paste for about 2 minutes. Pour the lime juice over the spice paste.
* Then, lastly pour the sauted spice paste onto the eggplant pieces and ready to serve.

Makes 5-6 servings.

Indonesian Banana Pancakes

Indonesian Banana Pancakes Veg HT DP Indonesian 30mins plus standing


From Sulawesi

Ingredients
1 teasp Active Dry Yeast
2 tbsp Sugar
1/4 teasp Salt
240ml/8fl.oz. Warm Water
3 Ripe Bananas
150g/+5oz Rice Flour
Vegetable Oil

Instructions
1. Place the yeast, sugar, salt and water in a large mixing bowl and stir to dissolve.

2. Peel the bananas, place in a shallow dish and to a smooth consistency.

3. Add the mashed banana and flour to the yeast mixture and mix well to form a batter. Set aside to stand 30 minutes.

4. Preheat the oven to low. Brush a frying pan with oil and heat until hot. Pour in about 90ml/3fl.oz. of the batter and cook over a medium heat until just set.

5. Turn the pancake and continue to cook over a medium/low heat until golden and risen.

6. Transfer to the oven to keep warm whilst you cook the remaining pancakes. Serve warm with Golden or Maple Syrup.

Indonesian Fish Cakes

Ingredients
2 teasp Coriander Seeds
1 teasp Cumin Seeds
2 small dried Chilies
2 teasp Ground Lemon Grass or
1 stalk Lemon Grass, chopped
½ Onion, finely chopped
3 Garlic Cloves, chopped
1 teasp freshly grated Root Ginger
50g/2oz Chopped Unsalted Cashew Nuts or Peanuts
2 tbsp Lime Juice
1 Egg White
Salt
400g/14oz firm White Fish, cubed (e.g. Cod, Monkfish)
Vegetable Oil for frying

Instructions
1. Place the coriander, cumin, chillies, shallots, garlic, cashew nuts, lime juice and fresh or ground lemon grass in a food processor and process until quite until finely chopped. Set aside.

2. Place the fish in a mixing bowl, add the spice mixture, toss to coat well then cover with clingfilm and refrigerate for 1-4 hours.

3. At the end of the marinating time, place the fish and its marinade in a food processor together with the egg white and salt and pulse for a few seconds until the mixture forms a chunky paste.

4. Heat the oil in a large frying pan then drop tablespoonfuls of the mixture into the hot oil flattening each one as it cooks to form little patties. You may have to do this in batches. Fry for 3 minutes on each side then drain on kitchen paper and keep warm whilst you fry the remaining mixture. Serve hot.

* Denotes spices contained in the Cuisine Select Spice/herb Packs if using

Banana Fritters

INGREDIENTS
5/8 cup all-purpose flour
1 pinch salt
1 teaspoon baking powder
6 ripe bananas
3 tablespoons white sugar
oil for frying

DIRECTIONS
1. Heat oil in a deep fryer or heavy bottomed pan to 375 degrees F (190 degrees C).
2. Sift the flour, salt, and baking powder into a medium bowl.
3. In a separate bowl, mash together the bananas and sugar. Gradually mix flour mixture into mashed bananas, stirring until well combined.
4. Drop batter by spoonfuls into hot oil, and cook, turning once, until browned, 2 to 8 minutes. Drain on paper towels.

Kopi Tubruk

Kopi Tubruk, identically of Indonesian strong and sweet coffee, let's attention this simple recipes: You will need some very finely ground coffee, sugar, hot water and a tall glass, strong enough to withstand the heat.

Put a tablespoon of coffee in the glass. Add sugar according to taste and pour a bit of hot water on, like you would to prepare hot chocolate. Stir carefully and continue to gently add hot water. Cover the glass and leave the drink for a few minutes so that the coffee can slowly settle on the bottom of the glass.

Snacks to complement the coffee include fried banana (pisang goreng), fried fermented tofu (kripik tempe), steamed bread (kue mangkok or bolu kukus) or your favorite cakes or cookies.

Source & Picture from Indonesian OK.

Kue Lapis

SERVINGS: Makes 1 (7-inch) cake

INGREDIENTS:
7 egg yolks
150gm (5oz) castor sugar (superfine or granulated sugar)
1 tsp. vanilla essence or extract
150gm (5oz) butter, softened at room temperature
1 tbsp. brandy
90gm (3oz) plain flour (all-purpose flour)
1 tsp. mixed spice (pumpkin pie spice may be substituted for the mixed spice)
7 egg whites

INTRUCTIONS:
Grease the base and sides of a 17cm (7-inch) square cake tin and line base with greased greaseproof paper.

Whisk egg yolks with sugar and vanilla essence until creamy. Beat in butter and brandy and stir in flour and mixed spice.

Whisk egg whites until just stiff. Pour egg yolk mixture into egg whites and fold gently.

Heat grill (or broiler in top part of oven) to moderate and place the prepared tin under grill (broiler in top part of oven) for 1 minute. Remove the tin from grill (broiler) and put in a ladleful of batter. Spread batter evenly by tilting tin, and grill (brown under broiler) for 5 minutes, or until lightly brown. Repeat until batter is used up.

Turn out and cool on a wire rack. Cut the cake only when it is completely cooled.

Makes 1 (7-inch) layer cake.

Durian Cake

Ingredients :
1 x Durian
6 oz Butter (3/4 cup)
5 oz Sugar (2/3 cup)
4 x Egg, separated
6 oz Flour (3/4 cup)

Method :
* Preheat oven to 350 F.
* Remove flesh from the durian and discard the seeds. Puree the flesh in a food processor. Beat butter and sugar together until smooth, then beat in the egg yolks. Sift flour and beat it into the butter mixture. Beat in the durian pulp.
* Whip egg whites into stiff peaks and fold them into the mixture. Bake cake in a greased, 8" cake pan for 1 hour, or until cake is done when tested with a toothpick.
* Yield: 8 to 10 servings.

Bongko Nagasari

Nagasari is a steamed cake containing bananas , which is commonly eaten as a snack in Indonesia.

Ingredients:
1 cup rice flour
i tbsp corn flour
4½ coconut milk
Salt and sugar to taste
250 gm bananas (half peeled and cut into pieces)
Banana leaves (for wrapping)

Method:
• Put rice flour, corn flour, coconut milk and salt into a pot and mix evenly.
Add sugar to taste.
• Heat the mixture on medium heat, constantly stirring until the mixture turns 'custard like' (very thick).
• Put a tablespoon of the mixture into cupcakes (or banana leaves) and top the mixture with a slice of banana. Steam for 10 minutes.

Urap Krawu

Urap is Javanese Mixed Vegetables with Spiced Coconut, I found two version: from Central Javanese and West javanese.

URAP (CENTRAL JAVANESE VERSION)
2 onions, chopped medium fine
3 cloves garlic, smashed
2 tomatoes, coarsely chopped
2-3 fresh chilis, finely minced
several daun salam
vegetable oil

Fry ingredients in oil until soft.
1 stalk sereh, lemon grass, pounded or 1 Tb. shredded dried lemon grass
1 tsp. powdered laos
1/2 tsp. kencur/ kentjur
1/2 tsp. black pepper
1/2 tsp turmeric
1 tsp. salt
1 tsp. brown sugar

green beans
carrot sticks
bamboo shoots - fresh are better than canned. If using canned, rinse them well first.
green cabbage, shredded
Swiss chard, shredded
bean sprouts

Add additional ingredients to frying seasonings. Stir well. Cook until barely tender, they should still be crisp.

1/4 to 1/2 cup grated coconut - fresh or soaked dried

Add to vegetables off fire, toss, and serve.

Lemon Cider ( Hot lemon cider)

(4 servings)
Ingredients:
1 quart apple cider
juice of 2 lemons
4 cablespoons sugar
lemon peel for garnish

method:
Pour cider and lemon juice a large saucepan over medium heat.
Add sugar,
Stirring occasionally until dissolved.
Garnish with lemon peel.

Ikan Kembung Rica-Rica

Ingredients:
3 mackerel
2 tomatoes
3 salam leaves
2 jeruk purut / kaffir lime leaves
1 tsp palmsugar (gula jawa)
2 tbsp rice vinager
1/2 tsp salt
6 tbsp oil


Refined, spice bellow:
3 shallots
3 cloves garlic
2 red lomboks (large chilies)
3 cm laos (galangal)
4 cm jahe (ginger)

Preperation/method:
Pound or grind the ingredients for the bumbu into a paste. Cut the tomatoes in thin slices. Heat in a wok the oil and fry the fish brown and done. Put the fish on a plate. Add the bumbu and fry it for 3 minutes. Then add the salam, the jeruk purut, the tomatoes, the palmsugar, the salt and the rice vinager and let it simmer slowly for 5 minutes. Pour the sauce over the fish and serve.

Bananas kolak

Kolak pisang or braised banana with palm sugar and coconut gravy is a local dessert that is already familiar throughout this vast archipelago. Some hotels put this sweet dessert on their menu list. The filler may vary from one region to another. The fragrant leaf of a type of pandanus sometimes known as fragrant screwpine, this is tied in a knot and used to flavor desserts and cakes.

Ingredients:
1 pandan leaf (screwpine leaf)
2 big cubes of Gula Jawa (Javanese Palm Sugar)
1 can of Kolang-Kaling (Toddy Palm Fruit)
3 large cassava
15 bananas
5 large sweet potato
1 can of coconut milk, add 2 cup of water
1 1/2 cup of sugar
1/2 teaspoon of salt


Directions:
- Peel skin from sweet potato and cassava, wash clean, cut into small cubes, place in a boiling pan
- Peel the banana skin, make small cuts and place in the boilin pan along with sweet potato and cassava
- Cut half each kolang-kaling if desire, if not, leave it as its natural round, put into the boiling pan as well (without the water)
- Tie knot the screwpine leaf and add it into the pan
- Add sugar, salt, palm sugar, coconut milk, and the water into the pan
- Bring to boil everything inside the pan until cassava and sweet potato become tender, taste the soup if its sweet enough for you, turn off the stove.

Tips:
- Serve warm or cold as desired
- Usually its hard to fine Javanese Sugar (Gula Jawa) in Western countries eventho Gula Java means Palm Sugar, yet it is differ from the Palm Sugar in the Western Market, however, you can use Palm Sugar, as desired. Gula Jawa is mostly used to make this dessert nice attractive brownish in color.
- In some countries, Kolang-Kaling is well knows as Kolang Kaling/Buah Atap/Atap Seed/Kaong/Tropical Food/Toddy Palm Fruit.

Angsle is Very Nice Hot drink Wedang Angsle

Ingredients:
• 8 pieces jackfruit, diced into 1-cm cubes
• 100 grams mung beans, cooked until soft
• 200 grams fermented cassava (tape), diced into 2-cm cubes
• 200 grams fried peanuts
• 8 pieces of Putu Mayang, optional

Ginger Sauce:
• 750 cc water
• 100 grams ginger, bruised
• 2 pandan leaves, shredded and tied into knots
• 200 grams brown sugar
• 2 tablespoons granulated sugar

Coconut Milk Sauce:
• 350 cc coconut milk
• 1 pandan leaf, cut into 5-cm pieces salt

Preparations:
• Ginger Sauce: boil all ingredients until the sugar is dissolved
• Coconut Milk Sauce: boil coconut milk with pandan leaf and salt
• To Serve: arrange all ingredients in a bowl, pour hot ginger sauce and coconut milk sauce on top and serve immediately.

Chicken Porridge Bubur Ayam

Serves 6

Ingredients:
* 300g chicken meat
* 200g rice
* 1 liter water
* salt
* 1/2 tsp pepper
* fried shallot
* green onions, finely chopped

Directions:
1 Boil water and put some salt, put chicken meat and cook until softened. Reserve the soup for later use
2 Heat oil in a frying pan, pan-fry the chicken until it's golden brown. Take out the chicken and split the meat into small pieces.
3 Wash rice and cook in 1 liter water until the rice softened. Add 2 liter of the reserved soup and bring to boil.
4 Put 3 into a serving bowl, put chicken meat, chopped green onions, fried shallots on top.

Indonesian Chicken Breasts Dada Ayam Goreng Bumbu

Ingredients:
1/2 cup fresh-squeezed orange juice
1/4 cup peanut butter
2 cloves garlic, minced
2 teaspoons best quality curry powder
1/4 cup shredded coconut
4 boneless, skinless chicken breast halves, about 1 pound
1 medium red bell pepper, cut in half

Instructions:
1. Make a marinade out of the first 5 ingredients. Pour it over the chicken and refrigerate for several hours, turning it occasionally to make sure every part of the chicken get coated with it.
2. Heat the grill and remove the chicken from the marinade. Grill the chicken and the bell pepper for about 15 minutes, using the leftover marinade as you do so.
3. To serve, cut chicken and the pepper diagonally into 1-inch slices.

Serves 4.

Shrimp Soup, Sop udang

Ingredients

1/4 cup rice sticks, broken up

2 Tablespoons peanut oil

6 shallots (or an onion) thinly sliced

3 cloves garlic, crushed

2-inch piece of fresh ginger, grated

1 teaspoon ground coriander

1 teaspoon tumeric

2 cups fish stock

1 cup coconut milk

1 cup shrimp, cleaned, peeled, and split

1/2 cup bean sprouts

salt and pepper to taste

Garnish: 4 scallions, chopped

Directions

Break the rice sticks into a pan and cover with boiling water for 5 minutes--then strain. Reserve.

Fry the shallots and garlic for a few minutes in the oil, then add the ginger, coriander, and tumeric. Pour in the stock, bring to a boil, then reduce heat and simmer for 30 minutes. When ready to serve, add the rice sticks and the coconut milk and bring to a simmer for about 5 minutes. (If you bring the coconut milk to a boil, you'll use the coconut taste.) Toss in the shrimp and bean sprouts and simmer for 5 more minutes. Adjust the seasoning, ladle into bowls, and garnish with chopped scallions.

Indonesian Spareribs Iga bumbu

Ingredients:
3 pounds spareribs
3/4 teaspoon hickory smoked salt
1/4 teaspoon black pepper
1 tablespoon coriander seed, crushed
1 tablespoon cumin seed, crushed
1 tablespoon instant minced onion
1 teaspoon MSG
1/2 teaspoon ginger
1/4 cup vegetable oil
1 tablespoon brown sugar
1/4 cup soy sauce
1/4 cup lime or lemon juice

Directions:
Cut spareribs into serving-size pieces. Place on rack in shallow pan. Combine remaining ingredients, mixing well. Spoon or brush sauce over ribs to coat all sides. Bake at 325 degrees F for 1 1/2 hours or until ribs are tender and browned, basting with sauce several times.

Cucur Cakes

Ingredients
500 g newly pounded rice flour
1 tsp soda
1 tsp salt
500 cc santan from 1/2 a coconut
500 g palm sugar or subtitute
brown sugar
vegetable oil

Instructions
- sift the rice flour together with the salt
- Cook the santan together with the palm sugar until sugar has dissolved. Strain.
- pour the sugar mixture slowly into the flour mixture and stir until blended and smooth. Knead the mixture until smooth and elastic for about 10 or 15 minutes.
- Let stand for an hour until dough rises.
- Heat the oil on a medium heat. Put a tablespoonful of the dough in the oil and keep ladling the oil over the dough until it swells up. Keep pricking the center of the cake so that it be done evemtly. Remove and serve.

About 25 cakes.

Sambal Uleg Chilli sauce ulege

Ingredients:
2 1/4 lb Red chillis
3 ts Salt

Instructions:
• The ulek-ulek is the implement you use to crush candlenuts, chillis, etcetera in a cobek.
• Sambal Ulek is made of chillis that have been crushed this way.
• This is a very basic sambal, which is useful to keep in quantity, so that you can use it for quite a lot of recipes which specify red chillis as one of the ingredients.
• As this sambal can be stored for at least 2 weeks in the refrigerator, it is worth while making quite a lot of it.
• But to crush the chillis in a cobek with the ulek-ulek is very laborious.
A food processor is a great help here.
• Seed and chop the red chillis roughly, then put all these into a saucepan and half-fill the saucepan with boiling water.
• Boil the chillis for 8 minutes.
• Drain, and put them into the food processor, using the blade for mincing meat.
Let the machine run for a minute or so.
• For Sambal Ulek you don't want the chilli paste to be too smooth.
• Put this sambal into a jar, stir in the salt, cover the jar tightly and keep in the refrigerator.

Nyummy Tumis Tahu Sayur

Ingredienten:
- 150 gr. tahu
- 75 gr. tauge
- 75 gr. peultjes
- couple of brushwood selderie
- bit leek
- 2 eetlepels shredded onion
- 2 shredded teentjes garlic
- 2 eetlepels of ketjap
- oil

Construction:
Dry the tahu with kitchen paper and cut it in cubes of 1 cm. Barge them slightly brown in, approx. 5 minus clears oil on high fire. Obtain them from the pan. By the leek and selderie. Fruit onion, garlic and leek 2 minutes in a beetje oil. A cup does water the tahu and the peultjes. It lets cook 5 minutes softly. Joint then selderie, tauge, ketjap and salts to taste and cook once more 2 minutes. Let cool down the Court and at least a half hour to stand.

Sambel Bajak

Ingredients :
8 x red chilies seeded and sliced
1 tsp dried shrimp paste (terasi) toasted
1/4 tsp grated nutmeg
3 x garlic cloves peeled and sliced
6 x shallots peeled and sliced
1 tsp salt
1 1/2 tsp chopped palm sugar
2 tbl oil
2 x salam leaves
2 x lemongrass stalks bruised
1/2 x inch galangal (laos) peeled and sliced
4 tbl tamarind juice

Method :
Grind with a mortar and pestle or blend the first 7 ingredients very finely.
Heat the oil over medium-high heat. Saute the ground ingredients along with salam leaves, lemongrass and galangal. Stir it frequently until the mixture changes color and becomes very fragrant.
Lastly, pour the tamarind juice and let it simmer for about a minute and then leave to cool.
Remove salam leaves, lemongrass and galangal before serving.
Keeps up to 1 week or longer if refrigerated.

Indonesian Egg Sambal

Serves 4-6
Ingredients:
4 eggs
3 tablespoons peanut oil
1 onion, finely chopped
1 teaspoon crushed garlic
1/2 teaspoon dried shrimp paste
1 tablespoon sambal ulek or chopped red chillies
1 teaspoon finely chopped galangal, fresh or bottled
6 candle nuts or macadamia nuts, finely grated or pounded
2 teaspoons palm sugar
125 ml/4 fl oz/1/2 cup coconut milk
salt to taste
2 tablespoons lime or lemon juice


Directions:
Have eggs at room temperature or gently warm them in tepid water before cooking them.

Stir for the first few minutes so yolks are centred, then simmer for 8 minutes. Cool in a bowl of cold water. Shell eggs and halve lengthways.

Heat oil and fry onion and garlic until onion is soft and golden. Add shrimp paste, sambal, galangal and nuts and fry, stirring, until fragrant. Add palm sugar, coconut milk, salt and lime juice and simmer, stirring frequently, until oil shines on surface. Put in eggs, spooning sauce over.

Oxtail Soup Sop Buntut

Ingredients :
1 kg Oxtail / beef tail, cut into serving pieces
1/2 tablespoon Chopped ginger
1/2 Nutmeg, bruised
1 Spring onion, cut into 2-3 pieces
1 tablespoon Margarine
200 g Carrots, cut into 3 cm piece, then halved or quartered
250 g Potatoes, cut into 4-6 pieces, Salt to taste



Spice (ground)
6 Shallots
3 cloves Garlic
1 teaspoon Peppercorns

Garnishing
Fried shallots
Spring onions
Chopped Chinese parsley


Method :
- Put oxtail in a pan with 2 liters water and bring to the boil.
- Carefully scoop off and discard the scum floating on the surface.
- Discard the stock and replace with 2 liters clean water.
- Add chopped ginger, nutmeg and spring onion.
- Cover the pan and simmer over low heat until tender.
- Remove the tail, reserving 1 1/2 liters stock.
- Bring the stock to the boil, then add oxtail.
- Heat margarine and fry ground spices until fragrant.
- Add to the boiling stock, then add carrots and potatoes.
- Bring to the boil until the ingredients are thoroughly cooked.
- Garnish with fried shallots, spring onions, and Chinese parsley.
- Serve hot.

Pindang Bandeng

Ingredients:
3 sliced Shallots
3 slices Garlic cloves
2 tsp. (10g) Tamarind (soaked in 1/4 cup hot water)
2 cups (500g) Water
1 bruised Lemon grass
2 tbsp. (30g) Oil
salt (as needed)
1/4 cup (62ml) Sweet soy sauce
1 Salam leaf
3 Holland red peppers (cut into 1/4" rings)
10 birdseye chilis
1/2 inch Galangal
3 lbs. Milk fish (or 2 whole)


Instructions:
1. Cut each fish into 2 crosswise.
2. Rub each piece with salt and some tamarind juice and let them marinate for 15 minutes.
3. Heat in a wide saucepot, add oil. Saute shallots and garlic until shallots are softened.
4. Add birdseye chilis, Holland red peppers, lemon grass, salam leaf, and galangal.
5. Stir for a minute then add water, sweet soy sauce, tamarind juice, and milk fish pieces.
6. Simmer until fish pieces are cooked and tender.
7. Serve hot with rice.

Martabak Telor

Ingredients:
450g plain flour
175cc water
1/2 tsp salt
120cc oil
4 cloves garlic
750g minced beef
2 shallots
1 onion
2 tbs chopped chinese celery leaves
1 tbs curry powder
4 eggs
1 leek, halved lengthwise and sliced
1 tsp salt
1/2 tsp pepper

Method:
1. Mix all the dough ingredients and knead them into an oily elastic dough.
2. Cover in a plastic wrap and leave in room temperature for 2 hours.
3. Divide the dough into four and roll each piece into a ball. Roll them out with lightly oiled rolling pin to make a large thin circle.
4. Heat the oil, fry garlic and shallot until fragrant, add minced beef and saute over high heat until the meat browns..
5. Add onion, celery leaf and curry powder stirring until well mixed.
6. Put aside to cool it.
7. Add 3 eggs, leek and pepper to 3 and mixed thoroughly.
8. Heat 2 tbs oil, spread one rolled dough, put 1/4 of filling on the center of the dough circle and, fold in the sides and ends to comletely enclose the filling.
9. Fry until browns, flip and fry the other side.
10. Cut into pieces and serve.

Black Rice Dessert Bubur Pulu Hitam

In indonesian i called "Bubur Pulu Hitam"

Ingredients:
240 g Black glutinous rice
(washed & drained)
60 g White glutinous rice (pulut)
(washed & drained)
7 c Water
2 Pandan leaves, knotted
1/2 c Sugar
Pinch of salt
1/2 T Tapioca flour or cornflour
Combined with 2 Tbs water to
Form a paste
1/2 c Thick cocnut milk
Pinch of salt

Directions:
Put rice in pot with water and pandan leaves and bring to a boil. Reduce heat to low, remove pandan leaves and simmer for 45 minutes until liquid is thick. Add sugar and simmer for 10 minutes. Add salt and thickening. Remove from heat.

Serve in small bowls topped with 1-2 tablespoons thick cocnut milk.

Kare Ayam Recipes

Ingredients:
1 whole free range chicken, cut into 8 pieces
2 cm galangal, smashed
2 bay leaves
250 ml cocounut cream (450 ml light coconut milk)
2 tbsp chicken stock powder
1/2 tsp white sugar

Paste:
5 Asian shallots or 1/2 small red onion
3 cloves garlic
1 tsp coriander ground
1/2 tsp turmeric ground
1 tsp salt



Directions:
- Boil chickens until are just tender, discard the excess fat
- Heat 2 tbsp cooking oil in small fry-pan, stir fry paste until fragrant
- Add paste, galangal and bay leaves into the soup
- Add chicken stock and salt, adjust the taste
- Cook for another 10 minutes, stirring occasionally
- Remove from heat

Garnish:
- Cabbage, thinly slice
- Bean sprouts, soak in hot water about 30 seconds, drained
- Emping crackers
- Spring onion, thinly chopped
- Celery leaves, thinly chopped

Chili Sauce :
5 red chillies and 1/2 big tomato, cook in boiling water for 1 minute
using food blender, process until smooth (mortar and pestle will do the best)
add a little bit hot water, 1/2 tsp vinegar and 1 tbsp sweet soy sauce (ketjap manis)
stir well, ready to serve.

Serving Suggestion:
- Put veggies into serving bowl
- Sprinkle with spring onion and celery
- Spoon chicken and soup into the bowl
- Serve with emping crackers and chili sauce

Besengek Ayam

Ingredients:
1 broiler or fryer
2 tsp salt
3 tbsp vegetables oil or margarine
2 clove garlic, chopped finely
2 red chilies, crushed
1 tsp ground coriander
pinch of ground cumin
1 tsp ground laos
2 candlenuts, grated
1/2 tsp shrimp paste
2 tbsp coconut, desiccated or freshly grated
2 cup coconut milk from 1 coconut
1 tsp brown sugar
1 tbsp tamarind juice

Method:
1. Cut chicken into serving portions. Wash thoroughly. Rub thoroughly with salt and fry in oil until light golden brown.
2. Add onion and garlic to chicken and fry until onion turns medium brown.
3. Now add chili, coriander, cumin and laos and fry again for about 1 minute. Add candlenuts to mixture and stir well. Add shrimp paste and grated coconut. Fry an additional minute. Then add coconut milk and brown sugar. Simmer over low heat for about 30 minutes. Finally add in tamarind juice. Serve.

Ikan Asam Padeh

Ingredients:
1 1/2 pounds Fish Fillet
2 Shallots
Ginger 1 piece
2 Thai Chiles
1/2 tsp Turmeric
1/2 tsp Tamarind
2 tsp Soy Sauce (Dark)
2 tbsp Oil
Salt to taste
Pepper, black to taste


Method:
1. Remove all skin from fish fillets, ensure that no bones remain and cut into serving-size pieces.
2. Chop very finely the shallots, ginger, garlic and chiles, and pound these together with the turmeric powder, tamarind and soy sauce (or use a food processor).
3. Heat the oil in a shallow pan and stir-fry the spice-paste for four to five minutes, then add the fish, cover with approximately one cup of cold water and bring to a boil.
4. Lower heat, season to taste with salt and freshly ground black pepper and cook over a very low heat until the fish is done.
5. Serve with fresh vegetables and rice.

Ayam Panggang Bumbu Kuning

Ingredients:
1 whole chicken, cut up into 2-4 pieces
500 cc thick coconut milk
1 stalk lemongrass, bruised
3 kaffir lime leaves
2 cloves
2 cardamom, bruised
1 Tbs. tamarind juice
3 Tbs. vegetable oil

Spice Paste Ingredients:
3 cloves garlic
8 small shallots
5 candlenuts, dryly fried
3 tsp. coriander seeds
1 tsp. pepper
¼ tsp. aniseeds
½ tsp. cumin seeds
½ tsp. nutmeg
¼ Tbs. galangal
2 tsp. ginger
2 tsp. ground turmeric
1 Tbs. salt

Instructions:
- Stir fry the spice paste over medium heat with 3 Tbs. vegetable oil for a minute or two and then add the lemongrass, kaffir lime leaves, cloves and cardamom until fragrant.
- Add the chicken pieces and stir well until the chicken is half done.
- Pour in the coconut milk and tamarind juice.
- Cook it until the chicken is almost done and the sauce is thickened, remove.
- On a barbeque grill or in an oven over moderate heat, grill the chicken until done while brushing it with the spices.
- Ready to serve.
- Makes 3-4 servings.

Top Pindang Fish in Soya Sauce

Although i am happy that i get to see my siblings, relatives especially cousins who i seldom see when i was staying in Malaysia, and friends but it is so sad to see my mom, who is 84 and not well. She is in the hospital with tubes and drips, all attached to her and i know she is in good care. My mom has gone through alot bringing up 7 children and she has never requested or demanded anything from her children. Even now, in this situation, she will try to visit the restroom without asking for help. When we were young, mom had to feed us with limited resources and frying fish and just sprinkling on soya sauce was the staple.

Ingredients:

Fish - cleaned and rub with salt
Oil for shallow frying
Soya sauce

Method:

Heat wok/skillet (if it is teflon coated - do not heat), add oil and when oil is shimmering, slowly lower fish into oil. Fry until brown before flipping over to brown the other side. If fish should resist to dislodge, sprinkle a little salt oil into the oil and this will help. Fish getting stuck is due to putting in the fry before the oil is hot enough. Use medium heat to fry fish if the fish is big and thick.

When fish is browned on both sides, remove to serving plate and sprinkle a tablespoon or two of soya sauce.

Serve warm or room temperature with white rice.

Kuih Pandan Lapis Batavia

I was left home alone one day, the silence was killing me. There were no one to bug me and knowing me, cannot sit still and do nothing - my sister said that 'it must be the catholic schooling' in us - we feel guilty if we are not doing something.' So, what a good time it was to stand in front of the oven and layer away. This is a scale down from Kuih Lapis Batavia, not by choice but necessity, cos i had only a dozen eggs. I have increased the sugar and egg white slightly thus making the batter lighter and the layers browned faster with the addition of a little baking powder and the batter was sweeter.



Ingredients:

250g butter at room temperature
60g fine granulated sugar

12 egg yolks
60g fine granulated sugar
1 tbsp brandy
2 tbsp condensed milk

80g cake flour
1 tsp mixed spice
1/4 tsp baking powder

4 egg whites
30g sugar
1/2 tsp cream of tartar

1/2 tsp pandan paste


Method:

1. Preheat oven to 350f . Line a 6 inch square baking pan with greaseproof paper, making sure that it fits exactly the base.Grease only the base of pan and greaseproof paper only. Do not grease the sides of pan..
2. Cream butter with 60g sugar till creamy.

3. Beat egg yolk with 60g sugar till thick. Stir in brandy and condensed milk.

4. Sieve flour, baking powder and mixed spice.

5. Mix butter and egg yolk mixture well. Fold in flour mixture by thirds and mix well.

6. Whisk egg white with medium speed till foamy, add in cream of tartar and continue to whisk till white in colour then add in sugar and whisk until thick, soft stiff peak.

7. Fold egg white into egg yolk mixture and mix well. Add pandan paste to 1/3 of the batter and leave the other 2/3 plain.
8. Spread 3 heap tbsp of batter evenly and bake for 10 minutes. Turn on the top fire only and brown the top of the first layer. For the second layer, spoon 2 heap tbsp batter into baking pan. Spread the batter evenly, put to grill . Grill till brown.(time for browning depends on your oven and how close the baking pan is placed near the grilling elements) Remove from oven, use a cake tester or toothpick to prick holes on the top of cake. For the third layer, use the pandan paste batter. Repeat the layering, 2 layers plain and 1 layer pandan, till batter finish. (Use the same type of spoons for the plain and pandan batter so that the layers will be even)

9. Unmould cake immediately and turn on to wire rack to cool.