Pepes Ikan Woku Daun (Aromatic Fish in Banana Leaf Parcel)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 2 ekor (800 gr) Ikan, 1 Jeruk nipis-peras
• 2 Sereh-geprek, 2 Pandan-potong 2, Garam
• 30 Daun kemangi, 8 Daun jeruk-iris halus
• 2 Daun bawang-iris2, Minyak secukupnya
• 2 Jeruk limau, 1 st Gula, 2 Daun pisang
• 2 batang Daun kunyit, 4 Daun salam (opsional)

Haluskan:

• 1 Sereh-putihnya saja, 3 cm Kunyit
• 8 Bawang merah, 3 cm Jahe, 4 Kemiri
• 8 Cabai merah & 2 Cabai hijau
• 1 cm Lengkuas & 2 Bawang putih (opsional)

Cara membuat

• Tumis bumbu halus hingga wangi. Beri gula & garam, angkat, campur dng daun jeruk iris.
• Belah perut ikan & bersihkan. Kerat2 badan ikan, lumuri dengan air nipis & garam, biarkan 5 menit. Lalu balur ikan (termasuk bagian dalamnya) dengan bumbu halus, biarkan 15 menit.
• Susun daun2an & sereh dengan jumlah sama banyak di masing2 daun pisang. Letakkan ikan berbumbu di atasnya. Bungkus rapat & semat dengan tusuk gigi. Kukus selama 35-40 menit (sampai matang, tergantung ukuran ikan). Bakar/panggang pepes sejenak sebelum dihidangkan (opsional). Buka lapisan daun pisangnya lalu kucuri dengan air jeruk limau. Jika suka, dapat ditambah taburan daun bawang dan atau tomat iris setelah daun dibuka.
• Hidangkan pepes dengan nasi hangat & hidangan pendamping seperti Urap Sayuran, Jukut Kacang Panjang, Tumis Kangkung, Tumis Putren Jamur ataupun Orak Arik Sayuran (klik pada link untuk resep2nya).

Ingredients

• 2 (800 gr) Fish, 2 Lemongrass-bruised
• 30 Lemon basil leaves, 2 Banana leaves
• 1 tsp Sugar, 2 Pandan leaves-halved, 1 Lime
• 8 Kaffir lime leaves-thinly sliced, enough Salt
• 2 Green onion-sliced, 2 Kaffir lime, Frying oil
• 2 stalk Turmeric leaf, 4 Bay leaves (optional)

Grind into a paste:

• 4 Candlenuts, 3 cm Turmeric, 3 cm Ginger
• 8 Red chilies & 2 Green chilies *
• 8 Shallots, 1 Lemongrass-white part only
• 1 cm Galangal & 2 Garlic cloves (optional)

Directions

• Sauté the spices paste until fragrant. Add in sugar & enough salt. Remove from the heat & then mix it with sliced kaffir lime leaves.
• Slit the fish stomach & clean the fish. Make shallow slashes in the thickest part of the flesh. Rub fish with some salt & lime juice; let it stand for 5 minutes. Rub all parts of the fish (including the inside part) with sautéed paste; let it stand for 15 minutes.
• Place an even amount of leaves ingredients & lemongrass in 2 banana leaves. Place the fish & sauteed paste on top of it. Wrap them up tightly & pin with tooth picks. Steam for 35-40 minutes (until done-depends on the fish size). You could also than grill the wrapped fish for awhile before serving (optional). Unwrap the banana leaves & squeeze kaffir lime over the fish. Sprinkle more sliced green onion and or tomato after you unwrapped the banana leaves
• * Discard chili seeds & membranes if you want the dish to be less spicy.
• Serve the aromatic fish with warm steamed rice & vegetable dish such as Vegetable Salad with grated Coconut, Balinese Creamy Long Bean Salad, Sautéed Water Spinach, Sautéed Baby Corn & Mushroom or Scrambled Vegetables & Egg (click on the link for the recipes).

Pelalah Manuk/Ayam Khas Lombok (Spicy Bruised Chicken à la Lombok)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 1 Ayam kampung muda & kecil (750-850 gr)-potong2 *
• 4 Bawang putih, 1 st Lada, 2 cm Jahe, 1 Jeruk nipis
• 150 ml Santan, 2 Daun salam, 2 Jeruk limau, Minyak
• 5 cm Lengkuas & 1 Sereh-geprek, 1 st Garam

Haluskan:

• 4 Kemiri, 8 (80 gr) Bawang merah, 4 Bawang putih
• 4 Cabai merah, 4 Cabai keriting/rawit, Garam
• 1 st Terasi, 1 sm Gula jawa sisir, 2 cm Kencur

Cara membuat

• Kerat potongan ayam di beberapa bagian daging yang tertebal. Haluskan bawang putih, jahe, lada & garam. Campurkan dengan air jeruk nipis lalu lumuri pada ayam. Diamkan 25-30 menit.
• Bakar/panggang ayam hingga 3/4 matang, angkat lalu geprek daging ayam hingga memar saja.
• Tumis bumbu halus, lengkuas, sereh & salam hingga wangi & matang. Tuangi santan, masak sambil diaduk2 sampai mendidih. Kecilkan api, masukkan ayam, aduk & masak hingga ayam matang. Kucuri air jeruk limau & aduk rata. Angkat, hidangkan dengan nasi & Beberuk Terong atau Pelecing Kangkung (klik pada link untuk resep2nya).
• * Ayam kecil dapat diganti dengan 800 gr fillet dada ayam atau setengah ayam biasa

Ingredients

• 1 Spring Chicken (750-850 gr)-cut *, 2 Kaffir lime
• 4 Garlic cloves, 1 tsp Pepper, 2 cm Ginger, 1 tsp Salt
• 5 cm Galangal & 1 Lemongrass-bruised, frying Oil
• 150 ml Coconut milk, 2 Bay leaves, 1 Lime

Grind into a paste:

• 4 Candlenuts, 1 tbsp shaved Coconut sugar
• 1 tsp Shrimp paste, 2 cm Lesser galangal
• 4 Red chilies, 4 Cayenne peppers, Salt
• 4 Garlic cloves, 8 (80 gr) Shallots

Directions

• Make some deep slashes on the chicken thickest part. Grind garlic, ginger, pepper & salt into a paste. Mix it with lime juice & then smear chicken with the mixture. Let it stand for 25-30 minutes.
• Grill the chicken until almost cooked. Remove them from the grill & then slightly bruise the meat.
• Sauté the spices paste, galangal, lemongrass & bay leaves until fragrant. Pour in the coconut milk; bring it to a boil. Stir it constantly. Reduce the heat to low. Add in the chicken & cook; stirring in between. After the chicken cooked, squeeze in kaffir lime juice. Serve the chicken with warm rice & Eggplant Salad or Spicy Vegetable Salad (click on the link for the recipes).
• * You could substitute the chicken with 800 gr chicken breast fillet or half a normal chicken.

Pizza Pan Tanpa Oven (Stove Top Skillet Pizza)

Stove Top Skillet Bufala Pizza

Stove Top Skillet Capriccio Pizza

Stove Top Skillet Diavola Pizza

Stove Top Skillet Prosciutto e Funghi Pizza

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 125 gr Terigu serba guna+ekstra, 7 gr Ragi
• 450 gr Terigu protein rendah (Type 00)
• 2½ st Gula, 3 st Garam, Minyak secukupnya
• 350 ml Air suam2 kuku, 1 st Bawang putih bubuk
• 2 sm Olive oil+ekstra, Mentega secukupnya
• 1 Bawang merah-cincang, 1 Bawang putih-cincang
• 100 gr Saus tomat, 500 gr Puree tomat
• 1 st Oregano kering, ½ st Basil kering
• 1 Daun salam, sejumput Lada bubuk
• Cabai bubuk seckpnya, 1 st Air nipis

Topping: (sesuai selera, lihat juga contoh2 pizza)

• Keju mozzarella kering serut/keju cepat leleh lain
• Serpihan keju parmesan, Parmesan parut
• Mozzarella bola besar, Mozzarella bola2 kecil
• Jamur, Buah olive, Tomat besar, Tomat cherry
• Jalapeño-iris2, Irisan zucchini panggang
• Bawang bombay, Artichoke kalengan, Daun basil segar
• Saus pesto basil, Oregano, Salami pedas
• Daging asap/Ham, Sosis/Daging cincang
• Udang, Ikan salmon, dll

Cara membuat

• Persiapan: Bila memakai bahan mentah atau bahan spt baw.bombay, sosis, daging cincang atau jamur, maka bahan2 tsb hrs dimasak lebih dulu seblm menyusun pizza. Iris2 panjang baw.bombay, tumis dng mentega sampai mulai kecoklatan. Daging, irisan jamur & sosis juga ditumis sendiri2. Sisihkan topping.
• Campur 1½ st gula dng air, aduk sampai gula larut. Masukkan ragi kedalamnya, aduk sedikit & diamkan 5-10 menit (sampai berbusa & naik). Di wadah besar, campur rata terigu, baw. putih bbk & 2 st garam. Beri 2 sm olive oil, campur. Tuangi campuran ragi, uleni sampai kalis. Tutup wadah adonan dng lap lembab, ltkkan di tempat yg hangat sampai adonan mengembang 2 kalinya (± 30 mnt-waktu bervariasi).
• Saus: Tumis baw.merah & bawang putih cincang dng mentega secukupnya hingga layu. Mskkan tomat puree, saus tomat, air nipis, salam, lada, oregano, cabai bbk & 1 st garam. Masak di api kecil selama ± 10 mnt, aduk sesekali.  Beri basil & 1 st gula. Masak lagi selama ± 10 menit. Angkat & sisihkan.
• Bagi adonan menjadi 4. Taburi terigu lalu bulatkan adonan. Kerjakan adonan hingga menjadi pizza satu persatu. Ambil 1 bola adonan, ltkkan sisanya di wadah & tutup lagi adonan dng lap lembab. Taburi meja kerja dng terigu, kmd giling adonan menjadi lingkaran berdiameter lbh kecil dari ukuran pan (saya pakai pan 22 cm, diameter pizza 21 cm).
• Siapkan saus, keju parut & semua topping dalam jangkauan, di dekat kompor anda. Panaskan pan besi berdasar tebal/stainless steel/teflon dng panas sedang-tinggi. Olesi pan dng 1-2 st minyak. Ltkkan adonan di dalam pan, rapikan bentuk tepian adonan dng tangan. Tusuk2 adonan dng garpu. Masak hingga dasar pizza berbercak2 coklat.
• Kecilkan api ke sedang-rendah. Balik adonan dng spatula. Tuang ¾ sendok sayur saus pizza di tengah permukaan adonan. Ratakan saus ke seluruh permukaan adonan dng punggung sendok sayur. Taburi dng 150-200 gr mozzarella serut (kecuali bila hendak membuat pizza Bufala). Atur topping sesuai selera (lihat pilihan jenis pizza di bawah). Tuang olive oil secukupnya mengelilingi sisi luar adonan. Tutup pan kmd masak hingga keju meleleh & pizza crispy (5-7 mnt) tetapi tidak gosong. Angkat pizza & hias bila diperlukan. Lanjutkan dng memasak adonan berikutnya.
• Contoh pilihan topping & posedur selanjutnya setelah pemasakan sesuai dng jenis pizza:

1. Margherita-tak diperlukan topping lain selain keju mozzarella parut: Setelah matang, angkat dari pan kmd taburi dng sejumput oregano.
2. Bufala (untuk 1 pizza)-Topping: 1 Mozzarella bola besar-iris jadi 8, ½ Tomat besar-iris bulat jadi 4 kmd belah 2 (4 tomat cherry-belah 2), 4 lbr daun basil. Atur irisan mozzarella mengelilingi pizza (setelah pemberian saus). Ltkkan irisan tomat di atas mozzarella. Setelah matang, angkat & potong pizza jadi 4. Letakkan daun basil segar di tiap potongan pizza.
3. Capriccio (untuk 1 pizza)-Topping: 2 Artichoke-belah 4, 8 buah olive, jamur, 1 daging asap atau ham-ptg 4, saus pasto basil. Susun artichoke, olive, daging asap/ham & jamur mengelilingi pizza. Setelah matang, angkat dari pan lalu potong pizza. Hias dng saus pesto basil (opsional).
4. Prosciutto e Funghi (untuk 1 pizza)-Topping: 1 Daging asap/ham-sobek/iris2 & 2 Champignon-iris tipis. Susun daging & jamur mengelilingi pizza lalu masak. Tak ada prosedur lanjutan
5. Diavola (untuk 1 pizza)-Topping: 6 lembar Salami pedas, 2 Jalapeño-iris2, sejumput oregano, keju parmesan parut, 4 lembar daun basil segar. Susun salami & jalapeño mengellingi pizza. Taburi dng sejumput oregano. Setelah matang, angkat dari pan lalu taburi keju parmesan parut. Potong2 & letakkan daun basil segar di tiap potongan pizza.
6. Sosis, Bawang & Jalapeño Pizza (untuk 1 pizza)-Topping: 1-2 Sosis Italy-iris, ¼ Baw.bombay kecil-iris panjang, 2 Jalapeño-iris2, keju parmesan parut. Susun sosis, baw.bombay & jalapeño mengellingi pizza. Setelah matang, angkat dari pan lalu taburi keju parmesan parut.

Resep untuk membuat sendiri saus pesto, silakan klik pada link: Saus Pesto Daun Basil

Ingredients

• 125 gr All-purpose flour+extra, 7 gr Yeast
• 450 gr Low protein flour (Type 00)
• 2½ tsp Sugar, 3 tsp Salt, enough Oil
• 350 ml lukewarm Water, 1 tsp Garlic powder
• 2 tbsp Olive oil+extra, enough Butter
• 1 Shallot-minced, 1 clove Garlic-minced
• 100 gr Tomato sauce, 500 gr Tomato puree
• 1 tsp dried Oregano, ½ tsp dried Basil
• 1 Bay leaf, pinch of ground Pepper
• enough Chili flakes, 1 tsp Lime juice

Topping: (to your liking; see also pizza examples)

• shredded dry Mozzarella/Other quick melt cheese
• Parmesan flakes, grated Parmesan
• Mozzarella ball, Mozzarella small balls
• Mushroom, Olives, Tomato, Cherry tomato
• Onion, Jalapeño-sliced, sliced grilled Zucchini
• Artichoke hearts, fresh Basil leaves
• Basil pesto sauce, Oregano, spicy Salami
• Smoked beef/Ham, Sausages/Ground meat
• Shrimps, Salmon, etc

Directions

• Preparation: If you will use raw toppings or ingredients such as onion, sausage, meat or mushrooms, then you should cook them before assembling the pizza. Sauté slice onion with butter to caramelize it. Sauté also the meat, sliced mushrooms & sausages separately. Set aside all toppings.
• Combine 1½ tsp of sugar with water; stir to dissolve the sugar. Add in the yeast, stir a bit & let it stand for 5-10 min (until foamy). In a big bowl, combine all flour, garlic powder & 2 tsp of salt. Stir in 2 tbsp of olive oil. Pour in the yeast mixture; knead the mixture until the dough smooth. Cover the bowl with damp cloth & let it stand in a warm place until dough has doubled in bulk (~ 30 minutes; rising time may vary).
• Sauce: Sauté minced shallot & garlic with enough butter until wilted. Put in the tomato puree, tomato sauce, lime juice, bay leaf, pepper, oregano, chili flakes & 1 tsp of salt. Cook over low heat for ~ 10 min; stirring one in a while.  Add in dried basil & 1 tsp of sugar. Cook for another 10 min. Set aside.
• Divide the dough into 4 equal parts. Sprinkle some flour & then form them into balls. Working with one piece of the dough at a time. Take 1 ball & put the rest of dough balls back in the bowl, cover with damp cloth. Lightly flour the working space. Roll out the dough into a circle slightly smaller than your pan size (I use a 22 cm pan, pizza diameter 21 cm).
• Arrange the sauce, shredded cheese & other toppings within easy reach of your stove. Heat an iron cast/stainless steel/nonstick pan over medium-high heat. Spread 1-2 tsp of cooking oil on the pan base. Lay the circled dough into the pan; use your hand to make the edges neater. Pierce the dough with a fork in several places. Cook the dough until the underside shows golden brown spots.
• Decrease the heat to medium-low. Use a spatula to flip the dough over. Put ¾ of a ladle full of pizza sauce in the centre of the dough surface. Spread the sauce evenly with the ladle back side. Sprinkle 150-200 gr of shredded dry mozzarella over the dough (unless you want to make Bufala pizza). Pile on all of your toppings (see also the examples of pizza below). Drizzle enough olive oil around the dough base. Put on the pan lid & cook until the cheese melted & the dough crisp but not burn (5-7 min). Remove from the pan & garnish if needed. Continue to cooking the next pizza.
• Example of toppings & next procedures after the cooking finished (depends of the kind of pizza):

1. Margherita-no other topping than shredded dry mozzarella: After it cooked, remove pizza from the pan & sprinkle a pinch of dried oregano around the pizza.
2. Bufala (for 1 pizza)-Topping: 1 Mozzarella ball-slice into 8, ½ Tomato-round slice into 4 & then halve (4 cherry tomato-halve), 4 basil leaves. Arrange sliced mozzarella around the dough (right after spreading the pizza sauce). Put sliced tomato above the mozzarella slices. After it cooked, remove pizza from the pan & cut it into 4. Lay 1 fresh basil leaves in each pizza slices.
3. Capriccio (for 1 pizza)-Topping: 2 Artichoke-cut into 4, 8 Olives, Mushrooms, 1 smoked beef/ham-slice into 4, basil pesto sauce. Arrange artichoke, olives, smoke beef/ham & mushroom around the dough. After it cooked, remove pizza from the pan & cut it into 4. Garnish with basil pesto sauce (optional).
4. Prosciutto e Funghi (for 1 pizza)-Topping: 1 smoked beef/ham-tear/slice & 2 Champignon-thinly slice. Arrange the smoked beef/ham & champignon around the dough. Cook & cut it. No further procedure.
5. Diavola (for 1 pizza)-Topping: 6 slice of hot/spicy Salami, 2 Jalapeño-slice, pinch of dried oregano, grated parmesan, 4 fresh basil leaves. Arrange salami & jalapeño around the dough. Sprinkle dried oregano on top. After it cooked, remove pizza from the pan & sprinkle grated parmesan around. Cut it into 4 & then lay 1 fresh basil leaves in each pizza slices.
6. Sausages, Onion & Jalapeño Pizza (for 1 pizza)-Topping: 1-2 Italian sausages-slice, ¼ small onion-slice, 2 Jalapeño-slice, grated parmesan. Arrange sausage, onion & jalapeño around the dough. After it cooked, remove pizza from the pan & sprinkle grated parmesan on top.

For the recipe on how to make a homemade pesto sauce, please click on the recipe: Basil Pesto Sauce

Ikan Gabus Masak Cabai Hijau (Snakehead Fish in Green Chili Paste)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

Untuk ikan:                                                               

• 750 gr Ikan gabus tanpa kepala, Minyak
• Air Jeruk nipis/lemon & Garam secukupnya
• 250-300 ml Air hangat

Haluskan:

• 20 gr (4) Bawang putih, 1 sm Ketumbar
• 35 gr (4) Bawang merah, ½ st Gula
• ½ st Lada, 2 cm Kunyit

Untuk sambal cabai hijau:

• 4 Daun jeruk-iris halus, 2 Daun salam
• 4 cm Lengkuas, 1 st Air jeruk nipis
• 1 Tomat hijau/2 Belimbing wuluh-potong2
• 4 Bawang merah-iris2 tipis, 2 Kemiri
• 10 Cabai hijau, 2 Bawang putih, 6 Rawit
• 1 st Gula, Minyak & Garam secukupnya

Cara membuat

• Cuci ikan gabus dengan air mengalir. Potong2 ikan melintang setebal 1-1½ cm. Balur ikan dengan air jeruk nipis/lemon & garam secukupnya. Larutkan bumbu halus utk ikan dng air hangat. Lumuri ikan dng bahan tsb & diamkan selama 15 mnt. Tiriskan lalu goreng di minyak panas yang banyak hingga kecoklatan. Angkat, tiriskan & sisihkan.
• Kukus/Rebus cabai2 sampai layu, tiriskan. Ulek halus bawang putih, kemiri, rawit & garam secukupnya. Beri cabai hijau, bawang mrh & gula. Ulek kasar kmd cicipi rasanya.
• Tumis daun jeruk, daun salam, lengkuas & sambal dng minyak panas secukupnya hingga harum. Beri tomat/belimbing, masak hingga mulai layu. Kucuri air nipis lalu masukkan ikan. Aduk hingga ikan tersaput bumbu dng merata. Sajikan.

Ingredients

For the fish:                                                         

• 750 gr Snakehead fish (without the head)
• enough Lime/Lemon juice & Salt
• 250-300 ml warm Water, Frying oil

Grind into a paste:

• 20 gr (4) Garlic cloves, ½ tsp Sugar
• 35 gr (4) Shallots, 2 cm Turmeric
• ½ tsp Pepper, 1 tbsp Coriander

For the green chili paste:

• 2 Bay leaves, 1 tsp Sugar, 2 Candlenuts
• 4 cm Galangal, 1 tsp Lime juice, Salt
• 1 Green tomato/2 Bilimbi fruit-sliced
• 4 Shallots-thinly sliced, 2 Garlic cloves
• 10 Green chilies, 6 Bird’s eye chilies
• 4 Kaffir lime leaves-thinly sliced, frying Oil

Directions

• Rinse the fish under running water. Slice fish vertically into ~ 1-1½ cm thickness. Rub them with enough lime/lemon juice & salt. Mix spices paste with warm water. Marinade the fish in the mixture for ~ 15 min. Take fish from the marinade out; deep fry them in hot frying oil until the color becomes golden brown. Remove from the heat; drain & set aside.
• Steam/Boil all chilies until wilted; drain. Finely grind garlic, candlenuts, bird’s eye chilies & enough salt. Add in green chilies, shallots, sugar & then roughly grind them. Check the taste.
• Sauté ground chili, galangal, kaffir lime & bay leaves with enough hot oil until fragrant. Add in the green tomato/bilimbi fruit; cook until it's wilted. Put in lime juice & then fried fish. Stir to combine them well. Remove from the heat & serve.

Chiffon Cake Lapis Surabaya (Layer Chiffon Cake Surabaya Style)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 6 Telur & 1 Putih telur-suhu ruang, ½ st Garam
• 180 gr Terigu, 25 gr Maizena, Pewarna kuning
• ½ st Cream of tartar, 180 ml Air, 1 st Vanili
• 1 sm Baking powder, 1 sm Kulit jeruk parut
• 250 gr Gula halus, 120 ml Minyak sayur
• Selai strawberry-untuk olesan

Bahan Lapisan Coklat:

• 3 Telur & 1 Putih telur-suhu ruang, ½ st Garam
• 60 ml Minyak sayur, 1 st Pasta coklat (opsional)
• 100 gr Terigu, 25 gr Coklat bubuk, ½ st Vanili
• ½ st Cream of tartar, 2 st Baking powder
• 90 ml Susu/Air, 140 gr Gula halus

Cara membuat

• Pnskan oven 170°C, nyalakan fan oven. Ltkkan rak oven di posisi kedua dari bawah. Alasi dasar 2-3 buah loyang persegi ukuran 29x23x4 cm dng kertas perkamen. Bila loyang hanya 1, pada pembuatan adonan kuning, buat setengah resep dulu krn adonan tak bisa menunggu selama itu. Bila memiliki 2 loyang, itu tidak masalah.
• Untuk kedua jenis lapisan: Kerjakan terpisah antara adonan yang coklat & kuning

1. Pisahkan telur antara putih & kuningnya. Mskkan pth telur extra dng putih tlr yg lain.
2. Kocok putih telur dng mixer sampai berbusa saja. Mskkan cream of tartar & kocok sampai mulai kaku. Secara bertahap mskkan 50 gr gula & kocok lagi hingga kaku. Sisihkan.

• Untuk adonan kuning:

1. Aduk rata kuning telur dng minyak sayur & pewarna, sisihkan. Campur terigu, maizena, 200 gr gula, bak.pwd, garam, vanili & klt jeruk.
2. Tuang campuran telur ditengah2 campuran terigu, aduk rata. Tuangi air, kocok dng mixer/whisk sampai lembut tak bergumpal.

• Untuk adonan coklat:

1. Aduk rata kuning telur dng minyak sayur & pasta coklat, sisihkan. Campur terigu, coklat bubuk, 90 gr gula, bak.pwd, garam & vanili.
2. Tuang campuran telur ditengah2 campuran terigu, aduk rata. Tuangi susu/air, kocok dng mixer/whisk sampai lembut tak bergumpal.

• Untuk kedua jenis lapisan: Kerjakan terpisah antara adonan yang coklat & kuning

1. Mskkan 1/3 adonan pth telur kedlm adonan kuning/coklat sambil diaduk perlahan dng spatula dng gerakan melipat2 searah, tambahkan sisanya sedikit2 sampai habis. Aduk sampai menyatu saja (jangan terlalu lama).
2. Tuang adonan kuning, masing2 setengahnya kedlm 2 loyang & adonan coklat ke loyang ke 3, ratakan permukaannya. Panggang selama 10-15 mnt (sampai cake mengembang). Matikan fan oven, nyalakan api atas. Tutup loyang dng alu-foil. Panggang selama 25-30 mnt (sampai tusuk gigi yg ditusukkan ditengah cake bersih saat diangkat keluar).
3. Keluarkan dari oven & balikkan loyang di atas rak kawat berkaki. Biarkan dalam posisi tsb sampai cake mencapai suhu ruang. Balik loyang, jelujuri melingkar di bagian tepi cake dlm loyang dng spatula/sisi tumpul pisau (sekali jalan) agar cake terlepas dari perlekatannya. Keluarkan cake dari pan, kupas kertas perkamennya.

• Peyelesaian: Letakkan 1 buah cake kuning ditengah piring saji dng sisi bawah kue menghadap ke atas. Oles rata seluruh sisi atas cake dng selai strawberry. Tumpuk dng cake coklat di atasnya, olesi lagi merata dng selai strawberry. Letakkan cake kuning yg kedua di atasnya dng sisi dasar kue menghadap ke bawah. Tekan tumpukan cake perlahan2 utk memadatkannya.

Ingredients

• 6 Eggs & 1 Egg white-room temperature, 180 ml Water
• 180 gr Flour, 25 gr Corn starch, ½ tsp Cream of tartar
• 1 tbsp Baking powder, ½ tsp Salt, Yellow food colouring
• 120 ml Vegetable oil, 250 gr Sugar, Strawberry jam
• 1 tsp Vanilla extract, 1 tbsp grated Lemon zest

Chocolate layer ingredients:

• 3 Eggs & 1 Egg white-room temperature, 100 gr Flour
• 90 ml Milk/Water, 140 gr Sugar, ½ tsp Vanilla extract
• 1 tsp Chocolate paste (optional), ½ st Cream of tartar
• 60 ml Vegetable oil, 2 tsp Baking powder, ½ tsp Salt
• 25 gr unsweetened Cocoa powder

Directions

• Preheat oven to 170°C, turn oven fan mode on. Place oven rack in the second lowest position. Line the bottom side of 2-3 square pans (29x23x4 cm) with parchment paper. If you only have 1 pan, then you should only make half of the yellow layer recipe first because the batter can’t wait that long. It is ok if you have 2 pans.
• For both kind of layers: Do it separately between the yellow & chocolate layer

1. Separate eggs white & yolk. Add 1 extra egg white into the other egg whites.
2. Beat egg whites with a mixer until foamy. Beat in cream of tartar until soft peaks form. Gradually add in 50 gr of sugar; beat until stiff peaks form. Set it aside.

• For the yellow layers:

1. Stir eggs yolk & food coloring into the vegetable oil; set it aside. Mix flour, corn starch, 200 gr of sugar, baking powder, salt, vanilla extract & lemon zest.
2. Make a well in the center of the mixture; pour in egg yolks mixture; combine well. Add in water; beat with a mixer/whisk until the batter smooth, with no lumps.

• For the chocolate layer:

1. Stir eggs yolk & chocolate paste into the vegetable oil; set it aside. Mix the flour, cocoa powder, 90 gr of sugar, baking powder, salt & vanilla extract.
2. Make a well in the center of the mixture; pour in egg yolks mixture; combine it well. Add in water; beat with a mixer/whisk until the batter smooth with no lumps.

• For both kind of layers: Do it separately between the yellow & chocolate layer

1. Add 1/3 parts the egg whites mixture into the yellow/chocolate batter. With a spatula, gently fold egg whites mixture in one direction. Fold in remaining egg whites, just until it blended.
2. Divide the yellow batter evenly & then gently pour them among 2 pans. Pour the chocolate batter into the third pan. Smooth the top. Bake for 10-15 min (until the cake rose). Turn the oven fan mode off, turn on upper heat & then cover up the pan with aluminium foil. Bake again for 25-30 min (until a toothpick inserted in the center of the cakes comes out clean).
3. Remove the pan from oven & turn the pan upside down on a wire rack. Let the cake cool down to room temperature. Turn the pan over. Run a blunt side of a knife, with one movement, between the sides of the cake & the pan. Remove cake from pans & peel the parchment paper.

• To assemble the cake: Place first yellow cake layer in the middle of a cake plate, bottom side up. Spread strawberry jam over the top of the cake evenly. Stack the chocolate cake; spread the jam evenly & then top with second yellow cake layer, bottom side down. Gently pressing the stacked cake to compact.