taste-o-meter: 7/10
yields to: one loaf of cake

This is the indonesian culinary experts (Yasa Boga) interpretation of Ontbijtkoek. A cake that is originally from The Netherlands. I have to admit, I am a bit dissapointed with this recipe. It may be partly due to the fact that I live in the Netherlands. Ontbijtkoek-s here tasted way different that this recipe will give you. But, it is a good start. And, I certanly will continue to search for more ontbijtkoek recipes.

Ontbijtkoek
Adapted from : Kue-Kue Indonesia. Yasa Boga-PT Gramedia Jakarta. 2007.
125 g palm sugar
5 egg yolks
3 egg whites

combine the following:
125 flour
1 tsp (peres) ground cinnamon
1/2 tsp ground nutmeg
1/4 ground cloves

50 gr sliced almonds (I forgot to use it :D)

Direction:
-Preheat oven at 160 - 180 degrees celsius (depending on your oven)
-Beat palm sugar and eggs together until creamy.
-Sift in the flour mixture
-Pour into a bread loaf tin/mold.
-Bake for 20 minutes, cover the surface with almond slices, continue baking until it an inserted tootpick comes out clean.

So, how does this recipe measures up the the taste-o-meter ? 7/10. I like the softness of the cake when it comes out of the oven. It does get pretty rubbery the next day. But, that can be fixed by heating it up in the microwave. However, the taste just does not work for me. Probably because I’m used to eat store-bought ontbijtkoek, which tasted better.

Indonesian

Onbitjkoek
Sumber: Kue-Kue Indonesia. Yasa Boga-PT Gramedia Jakarta. 2007.

125g gula palem/gula merah
5 kuning telur
3 putih telur

campur rata 125g tepung terigu, 1 sdt peres kayumanis bubuk, ½ sdt pala bubuk, ¼ sdt cengkih bubuk

50g kenari, iris tipis

Cara
Kocok kuning telur dan putih telur, gula palem sampai kental dan naik. Masukkan campuran tepung ke dalam kocokan telur, aduk rata. Tuang ke dalam loyang roti (loaf) yang sudah dialas dengan lapisan kertas yang sudah diolesi mentega dan ditaburi tepung. Panggang kurang lebih 20 menit (setengah matang). Taburi irisan kenari. Panggang terus sampai matang, angkat. Potong menurut selera.

Ayam Bakar Rica

taste-0-meter: 7.5/10
servings: 10 pcs of chicken

I certainly believe that electric oven is one of man’s greatest inventions. It’s rank is certainly high up there along with the internet and silicone baking mold. You start out with raw ingredients, turn on the oven knob, run around the house minding your other thoughts, and just wait for the “ding” sound your oven makes. Magic happens. Your food is done. Even though, the smells is inferior compared to its open-flame grilling fellow. But, the convenience has won me over.

I was visiting the blog of one of Indonesian food-master, mas Budi, and was intrigued by one of his recipe. Well, it actually said that he got the recipe from one of Indonesian actress, Feby Febiola XD. I never try out any famous person’s recipes before. It looked pretty simple. So I gave it a go.

Coming from the West Sumatra, I am intrigued by the difference between “rica” and “balado”. Rica is more light compared to balado. I think it has something to do with the differences in the ratio between the tomatoes and the chilies that are used.

Ayam Bakar Rica

adapted from: Budy boga and Febby Febiola

Ingredients:
10 pieces of chicken
1 tsp salt
juice from 1 lime

chop and mash coarsely the following ingredients:
6 shallots
14 chillies + 5 bird eyes chilies
1 cm ginger
4 tomatoes
2 stalks of lemon grass (leave out the outer part)
2 lime leaves
2 tsp salt

Direction
-Marinate chicken with salt and lime juice. Let it sit for awhile.
-Bake chicken pieces until they are done. Take out from the oven.
-Saute all the leftover spices until fragrant.
-Transfer the sauted spices on top of the chicken. Make sure that they all covered with the spices sauce.
-Bake at 190 degrees Celsius until golden brown.

So, how does this recipe measures up on our taste-o-meter? 7.5/10. I like the freshness of lime juice against tomatoes and chilies. But, it was not spicy (read: spicy hot) enough for me. Maybe, put more chilies next time?