Simple Recipe to Make Bika Ambon Cake at Home

Dream - Sahabat Dream, do you like Bika Ambon cake snacks? This typical Medan cake has a chewy, soft texture and looks like a nest.

The sweet taste makes Bika Ambon cake popular among Indonesian people. You can make this bee's nest-like cake yourself at home, let's note the recipe.

Santan Dough Ingredients:

How to Make

1. Mix the coconut milk dough, cook over medium heat until boiling. Stir constantly, then strain the dough when it is cooked. Set aside.
2. Then, mix all the yeast ingredients and set aside.
3. Mix the cake dough, coconut milk dough, and yeast, stir evenly. Cover the dough with a cloth, let it rest for 2 hours.
4. Prepare a baking pan, grease it with oil and pour the mixed dough into the pan. Bake at 25 degrees Celsius with the lower heat for 40 minutes.
5. Soft Medan Bika Ambon cake is ready to be served.

(Source: Diadona)

Unique Recipe for Teriyaki Goat Meat, Let's Try

Dream - Do you still have leftover goat meat from the sacrifice? If you're tired of making it into satay or curry, maybe it's time to try serving it as a new menu.

Goat meat is one of the favorite ingredients in Indonesian cuisine. Besides being made into satay, many also cook this meat into curry or tongseng.

Now is the time for Sahabat Dream to present a menu from this meat by making teriyaki goat meat.

Without further ado, here is the recipe and how to make teriyaki goat meat summarized from Diadona.

Ingredients:

• 250 grams of goat meat
• 1 onion
• 3 cloves of garlic
• 1 sachet of Saori teriyaki sauce
• Sweet soy sauce, to taste
• Ground pepper, to taste
• Salt and seasoning, to taste
• Red curly chili and jablay chili, according to taste

How to Make Teriyaki Goat Meat

1. First, marinate the meat that has been briefly boiled and stored overnight in the refrigerator with teriyaki sauce, soy sauce, and ground pepper.
2. Slice the onion and chili, then chop the garlic, and sauté in hot oil.
3. Once fragrant, add the marinated goat meat. Stir until well combined.
4. Add enough water, then add salt and seasoning. Cook until the liquid reduces.
5. Adjust the taste and serve while warm.

(Source: Diadona)

Delicious and Durable Wet and Dry Dendeng Recipe

Dream - There are many types of dishes made from beef such as rawon, steak, rendang, and dendeng. For Sahabat Dream who wants a long-lasting beef dish, dendeng is the answer.

Dendeng is thinly sliced beef seasoned with various spices. Dendeng has 2 types, wet and dry.

Dry dendeng has a dry texture, made by thinly slicing the beef and then sun-drying or frying it. Dry dendeng lasts longer because it contains less water that bacteria like.

On the other hand, wet dendeng has a little sauce. And of course, it doesn't last as long as dry dendeng. Both are equally delicious and can be a choice of beef dishes ready to be enjoyed anytime.

Want to make it at home? Here's the recipe.

Wet Dendeng

Ingredients:

• ½ kg beef

Ground spices:

• 4 shallots
• 3 cloves of garlic
• 2 kaffir lime leaves
• 2 slices of palm sugar
• 1 tbsp coriander
• 1 tsp cumin
• 1 piece of turmeric
• Salt and sugar, to taste
• Seasoning, to taste

How to Make Wet Dendeng:

1. Slice the beef thinly, then pound the sliced meat with a pestle without crushing it.
2. Then, prepare a pan, sauté coriander and cumin until fragrant. Then grind the ground spices and mix them with the meat.
3. Arrange the seasoned meat on the pan one by one, then add water and palm sugar.
4. Add salt, sugar, and seasoning, then wait until it boils and taste it until it suits your taste.
5. Wait until the water evaporates and oil comes out.
6. Once done, remove from heat and drain the wet dendeng.
7. Wet dendeng is ready to be served!

Dry Dendeng

Ingredients:

• 1 kg beef

Ground spices:

• 5 candlenuts
• 250 grams palm sugar
• 50 grams coriander
• 1 tbsp tamarind
• ½ tsp nutmeg
• Water, as needed
• Salt, as needed
• Seasoning, as needed

How to Make Dry Dendeng:

1. Slice the beef thinly.
2. Prepare boiling water and cook the beef.
3. Then, grind the palm sugar, tamarind, candlenuts, coriander, nutmeg, pepper, salt, and add a little of the beef broth and seasoning.
4. Marinate the beef with the ground spices and let it sit for 3 hours in the refrigerator.
5. Then take out the beef from the refrigerator and sun-dry it until crispy.
6. Then fry it in hot oil.
7. Once done, remove and drain the dry dendeng.
8. Dry dendeng is ready to be served!

(Source: Diadona)