Lapis Legit

Lapis is translated as layers while legit means very yummy, tasty delicious.
LAPIS LEGIT also known as KUE SPEKKOEK because it uses spekkoek spice mixed such as cinnamon, nutmeg etc.
This is one of the cake that takes forever to make, not only it's very time consuming but also requires some talent and extra patient, that's why not somany Indonesian knows how or willing to try to make this cake. But once you have confidence and understand all the steps I think anybody can make it.
This Dutch influenced cake is very popular among Indonesian. Good lapis legit should have at least 12 layers or more and because of the richness of the cake it tends to serve in a very small size usually thin slice.

LAPIS LEGIT (Thousand layer spice cake)


INGREDIENTS
A :
500 gr butter
1 can of condense milk
2 tbs golden syrup or honey (I skipped it)

B :
25 egg yolk
150 gr powdered sugar
1/2 tsp vanilla essence

C :
5 white eggs
pinch of cream of tartar

D :
170 gr all purpose flour
2,5 tsp spekkoek spice mix*

*Spekkoek spice mix recipe :
Mix all these ingredients together :
4 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
1/4 tsp white pepper
1/2 tsp ginger
1/4 tsp cardamom
1 tsp mace
1 tsp star anise
1 tsp coriander

METHOD :

Mixed all the A ingredients and cream it until light and fluffy with high speed, set aside
Whisk the D ingredients, set aside
Mixed all the B ingredients until pale and fluffy with high speed mixer.
Meanwhile in a separated bowl whip white eggs into stiff peaks.
Preheat the oven to 350F, prepare a 8.5 X 8.5 X 5 pan layer it with parchment paper with butter
Now mix all the A, B, C batters with D ingredients with the lowest speed mixer for real quick mix then continue using spatula, don't overdo this step.
Layer about 1/2 cup of the batter into the bottom of the pan, then bake it for 3 minutes, then turn on the oven into broil/grill (so only using the top heat from now on). Bake it again for about 1 to 2 minutes until the surface is golden brown.
Gently press the surface with the bottom of a flat glass to make sure the cake is evenly flat for the next layers.
Ladle about the same or less amount of a batter to the top the first layer, bake it for 3 to 4 minutes until the surface is golden brown, then gently press it and flattened again ready for the next layer.
Repeat this steps till the batter is done.
Turn the oven to 300F or lower then bake the whole cake for another 10 minutes, to make sure all layers are done.
Let it cool and covered, once it cool you can slice it to 1 cm thick, serve it with tea or coffee.

Kimchi

I always adore Korean food, I love the spiciness, the aroma of sesame oil combined with some other ingredient and the simplicity of Korean cooking, it's just so delish!! 
The first time I ate kimchi was years ago (late 90's) when I am still living in Indonesia, a good friend of mine took me to a nice Korean restaurant in town. I loooooooove the bulgogi so much!! but kimchi??? to be quite honest the first impression wasn't so good, maybe I wasn't really familiar with it or kimchi is an acquired taste food. 
But I always give another try, so we went again the second time and I start to enjoy the kimchi, more and more and more. I don't know why but whenever I think of Korean food it always make me think of kimchi.

Back then when the information was nothing like nowadays! we did not have easy access to internet and I just could not find any Korean cooking book. I once tried to make some and it was a total disaster!! kimchi came out very watery and nothings like the one I ate at the restaurant *BLECH*. 
I did not know that you must soak the napa cabbage in salt water for hours! *DUH*
So I always depended on the store bought kimchi and honestly the price is pretty expensive. 


Ever since I wasn't dare to try every again until last week when I stumbled upon this blog and I encouraged myself to give another try. So I did it!!! and the result?? WOW!! I was so pleased with the taste, the texture, the spiciness and everything. Thank you to whoever own that blog, all the pictures and directions is pretty easy to follow. 
Please note that this recipe yield for a lot of kimchi, it's best to make together with some friends and share the result!

The trick is first, the cabbage needs to soaked and salted. Second, the marinade has to be prepared. Lastly, the cabbage is combined with the marinade and left to ferment for 3 weeks. Here's the recipe :

Tong Baechu Kimchi (Whole Napa Cabbage Kimchi)

For Napa cabbage

• 2 heads Napa cabbage
• 2 cups sea salt
• 8 cups water

For kimchi marinade

• 1 cup sweet rice powder
• 5 cups water
• 1 cup coarse Taeyangcho red chili pepper powder
• 5 ounces garlic
• 10 ounces Asian pear, peeled and quartered
• 9 ounces onions, peeled and quartered
• 1 ounce ginger, peeled
• 4 ounces Fresno chilies
• 2 pounds radish, julienned
• 4 ounces minari
• 4 ounces red mustard greens
• 4 ounces Korean chives
• 4 ounces green onions
• 1/4 cup Korean anchovy fish sauce
• 3/4 cup Korean salted shrimp sauce
• 4 ounces fresh shrimp, chopped
• 4 ounces Korean salted shrimp

METHOD :

Prepare Napa cabbage—Trim the cabbage by removing any brown leaves on the outer layers. Slice the center of the cabbage’s stem 2 inches deep. Using your thumbs and hands, pull the cabbage into two sections through the slit. Repeat for the remaining cabbage.

Soak the cabbage sections in salted water (8 cups water to 1 cup sea salt) for 20 minutes. After 20 minutes, remove the cabbage from the salt water and sprinkle the remaining 1 cup of salt between each of the cabbage leaves.

Return the cabbage to the salted water with the cut side facing up. Rotate the cabbage every two hours, bringing the cabbage on the bottom of the container to the top and vice versa.

After 5-6 hours, the texture of the cabbage will be properly rubbery. Wash the cabbage thoroughly and gently. Drain the cabbage in a colander, squeezing as much water from the leaves as possible. Set aside.

Prepare kimchi marinade—Combine the water with the sweet rice powder and whisk until smooth. Heat the water and rice powder mixture on the stove on medium-high heat, stirring occasionally to prevent it from sticking to the bottom of the pan. When bubbles start to form, reduce the heat and continue to stir. Once the mixture thickens and becomes translucent (approximately 10 minutes), take it off the heat. Cool the mixture completely.

Once the rice powder mixture has cooled completely, transfer it to a large bowl. Add the red chili pepper powder to the rice powder mixture and combine well.

Place the onions, pear, garlic, ginger, and Fresno chilies in a food processor and pulse until finely minced. Set aside.

Add the pureed chili mixture, along with the radish, minari, red mustard greens, chives, and green onions to the rice powder mixture. Combine the mixture thoroughly, making sure that the greens are incorporated completely.

Lastly, add in the anchovy fish sauce, salted shrimp sauce, and fresh and salted shrimp. Once again, combine the mixture very well. If mixing with your hands, be sure to wear rubber gloves to avoid chili burn.

Prepare the kimchi—Take the cabbage and stuff the marinade mixture between the leaves, working from outside in, starting with the largest leaf to the smallest. Do not overstuff, but make sure the marinade mixture adequately fills the leaves.

When entire cabbage is stuffed, take one of the larger leaves and wrap it tightly around the rest of the cabbage. Divide the cabbage among jars, pressing down firmly to remove any air bubbles. Only fill the jar 80 percent  full because the kimchi will expand as it ferments. Keep the jar tightly sealed and refrigerated for at least 20 days.

Mocha Cake with buttercream frosting

OMG! I am spending so much time updating my BENTO blog I neglecting this one :P ... I have made several dishes that I'd love to share here, but let me start with this birthday cake!

I made this simple birthday cake for my 2nd son's 7th Birthday and it was a total hit!! I'd definitely make it again! I did not have a chance to take any picture of the sliced one, it was gone right away.

The original recipe is actually for cup cakes, I got it HERE.
I modified it a little bit by adding one more yolk and using heavy cream instead of whole milk, just because I have some in the fridge and I do not like to waste food :D

INGREDIENTS :

1-1/3 all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup whole milk (I used heavy cream)
½ cup strong brewed coffee
1½ teaspoons espresso powder
1 teaspoon vanilla extract
½ cup (1 stick) unsalted butter, at room temperature
½ cup granulated sugar
½ cup light brown sugar
1 egg, at room temperature ( + 1 yolk)

METHOD

1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.

2. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.

3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt.

4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.

5. Bake for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.

Buttercream Frosting

1 cup (2 sticks) unsalted butter, at room temperature
1½ cups powdered sugar
1 Cup powdered milk
1½ teaspoons vanilla extract

1. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add vanilla and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.

Alton Brown's Overnight Cinnamon Rolls

I did not plan to post this on my blog until I saw the result, then I regretted I did not make any step by step pictures during the process, that's so typical me!!

But anyway, I'll definitely keep this recipe for future reference since my family love it so much. But for now I have lots of BIG sizes rolls that we have to finish.
YES! this recipe makes 12 BIG sizes of rolls, I have 3 boys but my 2 older sons who are 9 and 6 could not finish 1 piece, is that BIG! even me can hardly finished it :P the only person who can finish 1 piece is my dear hubby ... lol.
So next time I make it, I'll divided into 2 batches, bake one batch and freeze one up for some other time.

OVERNIGHT CINNAMON ROLLS
Alton Brown - Food Network

Ingredients

Dough:

• 4 large egg yolks, room temperature
• 1 large whole egg, room temperature
• 2 ounces sugar, approximately 1/4 cup
• 3 ounces unsalted butter, melted, approximately 6 tablespoons
• 6 ounces buttermilk, room temperature
• 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
• 1 package instant dry yeast, approximately 2 1/4 teaspoons
• 1 1/4 teaspoons kosher salt
• Vegetable oil or cooking spray

Filling:

• 8 ounces light brown sugar, approximately 1 cup packed
• 1 tablespoon ground cinnamon
• Pinch salt
• 3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons

Icing:

• 2 1/2 ounces cream cheese, softened, approximately 1/4 cup
• 3 tablespoons milk
• 5 1/2 ounces powdered sugar, approximately 1 1/2 cups

Directions

For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.

Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.

Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 350 degrees F.

When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.

While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

Mantou (Chinese Steamed Buns)

I've always been wanting to make Chinese steamed bun from scratch since long long time ago, but never push or challenge myself to do it, until today!! this is my first attempt and I succeeded!! I was so happy I did a happy dance right after :P

My family love love love Chinese steam buns stuffed with chicken. I always bought the frozen one from Asian market, and it cost about $4 for like 10 small pieces. It's very convenience but now I know how to make the fresh one from scratch I don't think I'd ever buy the frozen one anymore!

I always thought its so complicated to make Mantou, but today I found out its quite simple and very easy! WOW did I just said easy??

Okay enough talking, let me share the recipe including some pictures and let you decide how easy it is.

MANTOU - Chinese Steamed Buns

(Makes 8 big sizes of mantou)

Recipe is adopted from : http://almostbourdain.blogspot.com/

INGREDIENTS :

7 gr dried yeast (1 sachet)

260 ml lukewarm water 

25 gr sugar

500 gr flour (I am using unbleached all purpose flour)

1 tbsp oil (original recipe 1 tsp)

METHOD :

Dissolve the dried yeast in the water, then put together with all the rest of ingredients in a mixing bowl.

Using dough hook turn the mixer in a low speed and mix it for about 10 minutes.

Take the dough out and let it rest in a slightly floured surface of cutting board

Flatten the dough with rolling pin and make a rectangular shape, then make a three-fold like pictured below :

Flatten the dough again to approximately 45 cm by 25 rectangular shape, then using a pastry brush slightly brush the surface with water.

Then roll out the dough tightly by the length side to form a log like this :

Cut the dough into 8 pieces 

Prepare 8 square pieces of parchment paper, a bit larger than the bun 

Lay each bun on top of square parchment paper

Prepare the steamer pot and lay the buns inside the steamer, but do not turn the stove on. Cover the pot and let them rest and rise for about 20 minutes.

After 20 minutes :

(It really enlarging, I ended up steam it in 2 batches)

Steam the buns until cooked for about 20 minutes :

Ready to serve.

You can deep fry the buns and serve it with some condense milk but my family love to have it with some chicken stuffed inside, like I have posted some time ago HERE

The cool thing about this is that you can freeze up the leftovers and just simply steam it whenever you want to. Mater of fact I am making more batches tomorrow and will freeze it so I wont buy frozen mantou anymore!!

(TIPS) Vanilla Flavored Sugar

This is not really a recipe, but I love this idea so much that I'd love to share it with you.
I knew this long time ago from a dear friend of mine who live in Canada, during a 1 week visit we were enjoying lots of cup a teas, and I love the sugar she served the tea with, I instantly scented vanilla in it. It wasn't too overwhelming but just enough to flavor the tea we enjoyed.
Then I asked her what kind of sugar she uses, she said it's just a regular sugar but she put a couple of vanilla pods in it, when the sugar is finished she just simply added more into the jar.

I remember I couldn't wait to go home to make own vanilla sugar right away! which I really DID!
And I was thinking this is such a great idea, not only good for tea but also coffee, chai, latte etc, it can also be used for cookies, cakes or whatever sweet dish that needed sweet vanilla favor like flan, creme brulee etc.

I love vanilla beans so much, I use it a lot! one pod can go along the way. I'd rather use vanilla beans over vanilla essence. So after taking its magical seeds off of the pods, I save the skin and just simply put them inside my vanilla sugar jar. Love it!!!

So there you go folks, home made vanilla flavored sugar!

Chicken Ragout Puff Pastry

I was actually going to make some chicken risoles to bring to the potluck, but was running out of time, and thanks GOD I kept some store bought puff pastry in the freezer, it really coming handy! and it can either be used for a sweet or savory dish, LOVE IT!!

So what I did was layered the ragout in a cookie sheet evenly then topped it off with puff pastry, bake it in 360F oven halfway then cut it into mini squares then bake it again until done.

CHICKEN RAGOUT PUFF PASTRY

INGREDIENTS :

1 package of puff pastry

2 pcs of chicken breast, boil until cook and shredded or you can use ground chicken.

1 big size of yellow onion, finely chopped

5 cloves of garlic, minced

5 celery stalks, chopped

2 - 3 pcs of carrots cut into little cubes 

1 cup of peas (you can use frozen peas and carrots)

3/4 cup of milk

1/2 cup of flour 

Salt and white pepper to taste

1/4 tsp nutmeg

3 tbsp cooking oil

1 egg mixed with 2 tbsp of milk for egg wash 

METHOD :

Heat the cooking oil then saute garlic and onion until fragrant. Add the shredded chicken, carrots, peas and celery, stir until mixed.

Cook the chicken until done if using ground chicken then add all the vegetables in.

Pour in the milk, keep stirring and add salt, pepper and nutmeg.

When it's boiling add in the flour and stir quickly to make sure everything is well mixed. Remove from the heat  and transfer it into a cookie sheet that layered with parchment paper.

Using spatula spread it all the mixture evenly

Then layer the puff pastry on top of the mixture then brush it with some egg wash

Bake it in 360F oven for about 15 minutes 

Take it out and cut it into little squares (so it would be much easier to cut later when it's done) 

Bake it again for another 15 minutes or until the puff are golden brown

Let it cool and ready to serve