Menyebut tempat wisata kuliner Kota Semarang, pastilah Toko Ice cream Oen yang berada di jalan Pemuda menjadi restoran paling awal disebutkan. Toko yang sudah bertahan tiga generasi itu, dengan khas menyajikan menu-menu andalannya yang bahan maupun rasa terjaga secara turun temurun dan diyakini rasanya tidak pernah berubah dari dulu.
Toko Oen Semarang berdiri sejak tahun 1933, saat ini pemiliknya Yenni Kalalo merupakan generasi ketiga dari toko tersebut. Konsep restoran satu ini pun khas, dengan bangunan kunonya. Kalaupun ada penyegaran pada interiornya saja.
Toko Oen bagaikan ikon Semarang, setiap wisatawan khususnya dari Belanda yang berkunjung ke Semarang selalu mampir sejenak ke toko ini.
Saat ini Toko Oen bukan lagi identik dengan orang tua, saat kami datang dan ingin menikmati makanan di restoran tersebut ada beberapa anak muda datang di restoran yang didirikan oleh Liem Gien Nio, istri dari Oen Tjoen Hok itu.
Kebanyakan anak muda ini datang menikmati berbagai ice cream yang ada di Toko Oen, menurut Antok Liem pengurus Toko Oen ice cream yang paling banyak digemari ice cream Oen Simphony dan Tutty Fruity.
Kedua ice cream ini disajikan dengan bentuk yang sangat unik, untuk Oen Simphony ada permainan warna dalam penyajiannya dari ice cream rasa coklat yang ditaruh paling bawah, ditingkat selanjutnya ada ice cream rasa vanila, serta tidak ketinggalan roti lidah kucing.
Yang lebih menarik lagi ternyata resep pembuatan ice cream ini sama dengan saat Toko Oen berdiri, Antok mengungkapkan resep yang dibuat sejak generasi pertama itu sengaja dipertahankan untuk menjaga rasa ice cream tersebut.
"Dulu pernah diuji coba untuk beberapa bahan pembuat ice cream dikurangi, ternyata rasa yang dihasilkan sangat berbeda. Sehingga sampai saat ini oleh generasi penerus Toko Oen tetap menggunakan resep ice cream yang lama tanpa mengurangi sedikitpun komposisi bahan pembuatnya," ungkap Antok.
Resep ice cream yang telah bertahan puluhan tahun itu ternyata memang sangat nikmat, ice cream - nya lumer dan lembut dimulut. Untuk rasa dari ice cream itu sendiri sangatlah nikmat, tentunya ice cream Oen Simphony seharga Rp 17.500 itu tidaklah mahal dan sepadan dengan rasa ice cream itu sendiri.
Antok menambahkan menikmati ice cream di Toko Oen sangatlah nikmat kalau diselingi nyemil beberapa roti khas buatan TOKO Oen seperti kaastengel (kue keju kering) dan kattetonge (kue lidah kucing). (Wisanggeni/CN13)
Sumber : suaramerdeka.com
Lihat juga:
Dim Sum
Kamis, 02 Desember 2010
Rabu, 01 Desember 2010
Pemilik Restoran Sushi
Bekerja sebagai seorang waiter, helper, hingga asisten chef pernah dilakoni oleh pria yang kini menjadi Sushi chef sekaligus pemilik sebuah resto sushi ini. Siapa sangka belajar memasak dari sang oma dan rasa ingin tahu yang besar justru merupakan modal terbesarnya menjadi sukses!
Bernama lengkap Toar Christopher atau yang akrab disapa Itoph, sushi chef dan salah satu pemilik Poké Sushi ini mengaku tak pernah menyangka akan menjadi seorang chef apalagi seorang sushi chef. Cita-citanya semasa SMA adalah menjadi seorang arsitek untuk mengikuti jejak sang ibu. Bahkan ia pun sempat mengecap pendidikan arsitek di Universitas Parahiangan, Bandung.
"Saya dulu bandel sekali, sehingga baru beberapa semester saya pun drop out akibat sering tidak masuk kuliah," ujarnya sambil terkekeh geli mengenang masa lalu. Hampir putus asa akhirnya sang ibu memutuskan untuk mengirimnya ke USA dan mengambil jurusan IT. Hijrah ke USA justru menjadi titik balik dari kehidupan Itop yang tak pernah bisa diduganya.
Pengalaman pertama bekerja part time dilakoninya di sebuah restoran bernama 'Little Tokyo'. Menjadi seorang waiter hingga kesulitan berkomunikasi dengan bahasa Inggris juga pernah dialami oleh Itop. Akhirnya saat terjadi krisis moneter di Indonesia pada tahun 1998 memaksanya bekerja total untuk membiayai kuliah.
Setelah menjalani training di Tennesee, USA selama 3 bulan akhirnya bapak dari seorang putri berusia 12 tahun ini ditempatkan di sebuah restoran Cina. Disinilah ia mulai mendapatkan ketrampilan dasar untuk menjadi seorang chef. Mulai dari menjadi seorang waiter, hingga kemudian menjadi seorang 'helper' di dapur. Menguliti ayam, mengangkat barang, hingga berdiri berjam-jam sudah merupakan makanan sehari-hari yang dijalani Itoph dengan tekun dan penuh kesabaran.
Tak sia-sia, ketika perusahaan tempat ia bekerja ingin membuka sebuah restoran Jepang di ia pun mendapatkan tawaran untuk mendalami sushi. Sebulan penuh ia mempelajari dan menghapalkan menu hingga diterima sebagai 'helper' seorang sushi chef. "Belajar menjadi sushi chef tidak mudah karena kita tidak diajarkan secara langsung. Kita harus pandai-pandai berlatih sendiri dan memperhatikan teknik sang chef, sebab sushi chef memang biasanya terkenal pelit berbagi ilmu" terangnya.
Setelah setahun, akhirnya Itop memperoleh kepercayaan dari sang chef untuk membuat maki dan nigiri sushi. Dalam tahap sebelumnya Itoph bahkan menjalani training mengasah pisau, mencuci, menyiapkan sayuran hingga memotong sayuran.
"Yang tersulit dari membuat sushi kita harus bergerak cepat sementara hasilnya tak hanya enak namun harus cantik," ujar Itoph. Cekatan dan kedisiplinan Itoph membuat sang guru terkesan dan merekomendasikan dirinya untuk memperdalam 'speed' membuat sushi pada teman sang guru di Atlanta. Ia pun sempat berguru di Atlanta selama 3 bulan, sebelum akhirnya kembali ditarik di perusahaan tempatnya bekerja dulu.
Perjalanan menjadi seorang corporate sushi chef pun dimulai, ia pun dipercaya memberi pelatihan outlet-outlet sushi perusahaan yang tersebar di seluruh Amerika. Namun tak lama, pekerjaan tersebut membuatnya bosan ia pun melamar bekerja di sebuah resto Jepang 'Ohana'. Pengalaman membuatnya diangkat menjadi sushi chef Ohana dan bekerja disana hampir 2 tahun lamanya.
Setelah pulang ke Indonesia, berkat dorongan dan ajakan teman-teman ia pun berani membuka sebuah restoran sushi bernama Poké Sushi Dharmawangsa yang menjadi cikal bakal tumbuhnya outlet-outlet Poké Sushi lainnya di Jakarta. Restoran berkonsep 'Japanese American Fusion' ini memang memiliki spesialisasi sushi berbentuk roll. Namun jika ditanya soal makanan favoritnya, "Sebenarnya makanan favorit saya bukan Jepang melainkan Bruine Bonen Soep buatan oma saya," ujarnya.
Tak pelit berbagi ilmu, ia pun memberikan resep membuat Caterpillar Unagi Roll bagi pembaca detikfood khususnya mereka pencinta sushi. Sushi ini merupakan salah satu menu favorit pengunjung Poké Sushi yang hmm... oishii desu ne!
Caterpillar Unagi Roll
Untuk 8 potong
Bahan:
80 g Nasi sushi
?? lembar nori ukuran 10x20 cm
10 g tobiko
80 g daging alpukat, iris tipis
10 g kyuri/mentimun hijau, iris tipis
50 g unagi, siap beli
10 ml saus unagi/teriyaki
Taburan:
1 sdt tobiko
Cara membuat:
* Sebarkan nasi sushi secara merata dengan menyisakan 5 mm bagian memanjang nori tanpa nasi. (Sebelumnya, basahi tangan dengan air).
* Balikkan ke atas makisu (gulungan bambu) yang sudah dilapisi plastik sehingga bagian nasi ada di luar. Susun di atas nori; tobiko, unagi dan kyuri.
* Gulung sambil padatkan hingga rapi dan lurus.
* Susun irisan alpukat segar di atasnya, tekan kembali dengan makisu hingga
* salmon melekat.
* Perciki dengan saus unagi/teriyaki dan taburi tobiko
* Potong melintang menjadi 8 bagian. Lapisi plastik, tekan-tekan kembali.
* Susun di atas piring, sajikan segera.
Tips:
* Untuk alpukat, pilih alpukat lokal Sukabumi yang besar dan tua. Ketika dipegang rasanya ‘kekar’, keras tetapi tidak terlalu lembut.
* Agar alpukat tidak kecokelatan warnanya, potong-potong sesaat akan disajikan atau digunakan.
* Unagi dapat dibeli di supermarket yang menjual produk import seperti Ranch Market, Sogo, dll.
* Pilih unagi yang besar, dagingnya lebih enak dan lebih lembut.
* Jika masih tersisa, unagi dapat disimpan di chiller.
"Kalau orang lain bisa, maka saya juga harus bisa," demikian tuturnya saat ditanya tentang motto hidupnya dan kegigihannya dalam menjalani hidup. (dev/Odi)
Sumber : Devita Sari - detikFood
Lihat juga:
Sate
Steak
Bernama lengkap Toar Christopher atau yang akrab disapa Itoph, sushi chef dan salah satu pemilik Poké Sushi ini mengaku tak pernah menyangka akan menjadi seorang chef apalagi seorang sushi chef. Cita-citanya semasa SMA adalah menjadi seorang arsitek untuk mengikuti jejak sang ibu. Bahkan ia pun sempat mengecap pendidikan arsitek di Universitas Parahiangan, Bandung.
"Saya dulu bandel sekali, sehingga baru beberapa semester saya pun drop out akibat sering tidak masuk kuliah," ujarnya sambil terkekeh geli mengenang masa lalu. Hampir putus asa akhirnya sang ibu memutuskan untuk mengirimnya ke USA dan mengambil jurusan IT. Hijrah ke USA justru menjadi titik balik dari kehidupan Itop yang tak pernah bisa diduganya.
Pengalaman pertama bekerja part time dilakoninya di sebuah restoran bernama 'Little Tokyo'. Menjadi seorang waiter hingga kesulitan berkomunikasi dengan bahasa Inggris juga pernah dialami oleh Itop. Akhirnya saat terjadi krisis moneter di Indonesia pada tahun 1998 memaksanya bekerja total untuk membiayai kuliah.
Setelah menjalani training di Tennesee, USA selama 3 bulan akhirnya bapak dari seorang putri berusia 12 tahun ini ditempatkan di sebuah restoran Cina. Disinilah ia mulai mendapatkan ketrampilan dasar untuk menjadi seorang chef. Mulai dari menjadi seorang waiter, hingga kemudian menjadi seorang 'helper' di dapur. Menguliti ayam, mengangkat barang, hingga berdiri berjam-jam sudah merupakan makanan sehari-hari yang dijalani Itoph dengan tekun dan penuh kesabaran.
Tak sia-sia, ketika perusahaan tempat ia bekerja ingin membuka sebuah restoran Jepang di ia pun mendapatkan tawaran untuk mendalami sushi. Sebulan penuh ia mempelajari dan menghapalkan menu hingga diterima sebagai 'helper' seorang sushi chef. "Belajar menjadi sushi chef tidak mudah karena kita tidak diajarkan secara langsung. Kita harus pandai-pandai berlatih sendiri dan memperhatikan teknik sang chef, sebab sushi chef memang biasanya terkenal pelit berbagi ilmu" terangnya.
Setelah setahun, akhirnya Itop memperoleh kepercayaan dari sang chef untuk membuat maki dan nigiri sushi. Dalam tahap sebelumnya Itoph bahkan menjalani training mengasah pisau, mencuci, menyiapkan sayuran hingga memotong sayuran.
"Yang tersulit dari membuat sushi kita harus bergerak cepat sementara hasilnya tak hanya enak namun harus cantik," ujar Itoph. Cekatan dan kedisiplinan Itoph membuat sang guru terkesan dan merekomendasikan dirinya untuk memperdalam 'speed' membuat sushi pada teman sang guru di Atlanta. Ia pun sempat berguru di Atlanta selama 3 bulan, sebelum akhirnya kembali ditarik di perusahaan tempatnya bekerja dulu.
Perjalanan menjadi seorang corporate sushi chef pun dimulai, ia pun dipercaya memberi pelatihan outlet-outlet sushi perusahaan yang tersebar di seluruh Amerika. Namun tak lama, pekerjaan tersebut membuatnya bosan ia pun melamar bekerja di sebuah resto Jepang 'Ohana'. Pengalaman membuatnya diangkat menjadi sushi chef Ohana dan bekerja disana hampir 2 tahun lamanya.
Setelah pulang ke Indonesia, berkat dorongan dan ajakan teman-teman ia pun berani membuka sebuah restoran sushi bernama Poké Sushi Dharmawangsa yang menjadi cikal bakal tumbuhnya outlet-outlet Poké Sushi lainnya di Jakarta. Restoran berkonsep 'Japanese American Fusion' ini memang memiliki spesialisasi sushi berbentuk roll. Namun jika ditanya soal makanan favoritnya, "Sebenarnya makanan favorit saya bukan Jepang melainkan Bruine Bonen Soep buatan oma saya," ujarnya.
Tak pelit berbagi ilmu, ia pun memberikan resep membuat Caterpillar Unagi Roll bagi pembaca detikfood khususnya mereka pencinta sushi. Sushi ini merupakan salah satu menu favorit pengunjung Poké Sushi yang hmm... oishii desu ne!
Caterpillar Unagi Roll
Untuk 8 potong
Bahan:
80 g Nasi sushi
?? lembar nori ukuran 10x20 cm
10 g tobiko
80 g daging alpukat, iris tipis
10 g kyuri/mentimun hijau, iris tipis
50 g unagi, siap beli
10 ml saus unagi/teriyaki
Taburan:
1 sdt tobiko
Cara membuat:
* Sebarkan nasi sushi secara merata dengan menyisakan 5 mm bagian memanjang nori tanpa nasi. (Sebelumnya, basahi tangan dengan air).
* Balikkan ke atas makisu (gulungan bambu) yang sudah dilapisi plastik sehingga bagian nasi ada di luar. Susun di atas nori; tobiko, unagi dan kyuri.
* Gulung sambil padatkan hingga rapi dan lurus.
* Susun irisan alpukat segar di atasnya, tekan kembali dengan makisu hingga
* salmon melekat.
* Perciki dengan saus unagi/teriyaki dan taburi tobiko
* Potong melintang menjadi 8 bagian. Lapisi plastik, tekan-tekan kembali.
* Susun di atas piring, sajikan segera.
Tips:
* Untuk alpukat, pilih alpukat lokal Sukabumi yang besar dan tua. Ketika dipegang rasanya ‘kekar’, keras tetapi tidak terlalu lembut.
* Agar alpukat tidak kecokelatan warnanya, potong-potong sesaat akan disajikan atau digunakan.
* Unagi dapat dibeli di supermarket yang menjual produk import seperti Ranch Market, Sogo, dll.
* Pilih unagi yang besar, dagingnya lebih enak dan lebih lembut.
* Jika masih tersisa, unagi dapat disimpan di chiller.
"Kalau orang lain bisa, maka saya juga harus bisa," demikian tuturnya saat ditanya tentang motto hidupnya dan kegigihannya dalam menjalani hidup. (dev/Odi)
Sumber : Devita Sari - detikFood
Lihat juga:
Sate
Steak
Bakso Miad
Lokasi warung bakso yang mirip Soto daging sapi Putri Mi’ad Pemalang ini mungkin relatif jauh dari Jalur Pantura Pemalang, namun walau berada di pinggir jalan alternatif Pemalang-Comal, pengunjung Bakso yang berdiri sejak tahun 1965 ini tak pernah sepi pengunjung.
Berada persis di sebelah selatan Tugu Desa Jebed Utara, lokasi warung bakso ini berjarak sekitar 10 km dari pusat kota Pemalang.
Dengan interior yang masih sederhana tak membuat para pengunjung warung milik Kusyati (47) ini berkurang. Dengan tata letak kursi yang memanjang seperti khasnya orang hajatan, banyak pengunjung yang datang merasa menikmati bakso seperti di rumah sendiri.
Menurut Kusyati sertidaknya dia membutuhkan daging sapi 18 Kg dalam sehari.
Sejak tahun 1965
Bakso yang sejak tahun 1965 terkenal dengan nama bakso Miad ini awalnya berada di desa Banjaran. Namun seiring jaman, usai meninggalnya Pak Miad, Kusyati memindah lokasi sejak tahun 2000 ke pertigaan Jebed Utara yang lokasinya lebih strategis.
Aroma daging sapi rebusan sudah kental terasa saat hendak memasuki warung tersebut karena letak gerobag permanen yang diletakkan di depan warung. Bakso yang ada disini bukanlah bakso gilingan seperti yang sering kita jumpai. Tetapi masih dalam bentuk daging yang dipotong kecil. dimasak dengan bumbu sederhana, merica, kemiri dan bawang putih.
Lebih mirip soto malahan dibandingkan bakso yang sering kita jumpai sehari-hari. Daging yang empuk juga menjadikan bakso ini dikunjungi pejabat maupun masyarakat dari luar kota. Dan cukup dengan tujuh ribu rupiah, anda bisa menyantap semangkuk bakso daging.
Racikan Khusus
Penikmat bakso Miad boleh saja meminta racikan khusus, semisal meminta tambahan tomat atau kerupuk wuwur. Kesegaran kuah bakso dengan tomat segar menjadikan Rina (26) pengunjung dari Watukumpul sering mampir ke warung tersebut.
"Segarnya kuah dan tomat mentah membuat ingin kembali kesini" ucapnya saat ditemui di warung yang buka dari jam 10 pagi ini pada hari biasa tutup pukul tujuh malam.
Hidangan lain sebagai pelengkap di warung ini adalah buah jeruk sebagai penutup makanan. (Makhjudin Zein/CN13)
Sumber : suaramerdeka.com
Lihat juga:
Dim Sum
Sour Sally
Berada persis di sebelah selatan Tugu Desa Jebed Utara, lokasi warung bakso ini berjarak sekitar 10 km dari pusat kota Pemalang.
Dengan interior yang masih sederhana tak membuat para pengunjung warung milik Kusyati (47) ini berkurang. Dengan tata letak kursi yang memanjang seperti khasnya orang hajatan, banyak pengunjung yang datang merasa menikmati bakso seperti di rumah sendiri.
Menurut Kusyati sertidaknya dia membutuhkan daging sapi 18 Kg dalam sehari.
Sejak tahun 1965
Bakso yang sejak tahun 1965 terkenal dengan nama bakso Miad ini awalnya berada di desa Banjaran. Namun seiring jaman, usai meninggalnya Pak Miad, Kusyati memindah lokasi sejak tahun 2000 ke pertigaan Jebed Utara yang lokasinya lebih strategis.
Aroma daging sapi rebusan sudah kental terasa saat hendak memasuki warung tersebut karena letak gerobag permanen yang diletakkan di depan warung. Bakso yang ada disini bukanlah bakso gilingan seperti yang sering kita jumpai. Tetapi masih dalam bentuk daging yang dipotong kecil. dimasak dengan bumbu sederhana, merica, kemiri dan bawang putih.
Lebih mirip soto malahan dibandingkan bakso yang sering kita jumpai sehari-hari. Daging yang empuk juga menjadikan bakso ini dikunjungi pejabat maupun masyarakat dari luar kota. Dan cukup dengan tujuh ribu rupiah, anda bisa menyantap semangkuk bakso daging.
Racikan Khusus
Penikmat bakso Miad boleh saja meminta racikan khusus, semisal meminta tambahan tomat atau kerupuk wuwur. Kesegaran kuah bakso dengan tomat segar menjadikan Rina (26) pengunjung dari Watukumpul sering mampir ke warung tersebut.
"Segarnya kuah dan tomat mentah membuat ingin kembali kesini" ucapnya saat ditemui di warung yang buka dari jam 10 pagi ini pada hari biasa tutup pukul tujuh malam.
Hidangan lain sebagai pelengkap di warung ini adalah buah jeruk sebagai penutup makanan. (Makhjudin Zein/CN13)
Sumber : suaramerdeka.com
Lihat juga:
Dim Sum
Sour Sally
Tingginya Pajak Wine
Pemerintah diminta memberikan kemudahan kepada para eksportir minuman Wine dengan menurunkan pajaknya yang saat ini mencapai 150 persen sehingga mempersulit bagi para eksportir untuk mengimpor minuman tersebut dari luar negeri.
Para eksportir minuman anggur (wine) merasa pajak yang dikenakan pemerintah sangat besar yang membuat mereka kesulitan untuk membawa minuman anggur itu ke dalam negeri karena pajak yang dikenakan pemerintah sangat mahal, kata Wakil Presiden Sommellier Asociation, Alexander H. Effendie, kepada pers di Jakarta, kemarin.
Alexander H. Effendie mengatakan, pajak pemerintah terhadap wine sangat besar kalau dibandingkan di Singapura hanya 70 dolar Singapura per liter, bahkan, di Thailand pajak mengenai pameran minuman asing hanya ditetapkan nol persen.
Hal ini yang menghambat eksportir minuman anggur untuk mengimpor minuman anggur itu ke pasar domestik, ucapnya
Pemerintah, lanjut dia, harus menurunkan pajak minuman anggur itu secara perlahan-lahan tapi pasti sehingga memudahkan eksportir minuman tersebut dapat mengimpor lebih banyak lagi.
'Kami optimis pemerintah akan merubah kebijakannya melihat minat masyarakat membeli minuman itu cukup besar, ' katanya.
Minum anggur, menurut dia, bukan seperti minum air putih sekaligus diminum, namun minumnya dilakukan secara bertahap sedikit demi sedikit karena tubuh akan menjadi hangat dan segar dan memberikan kesehatan erutama bagi orang tua yang sudah lanjut.
Apalagi, potensi pasar di dalam negeri sangat besar kalau melihat jumlah penduduknya yang mencapai 230 juta orang, katanya.
Menurut Alexander, pasar minuman anggur pada tahun ini diperkirakan akan tumbuh sebesar 20 persen lebih tinggi dibanding tahun lalu.(Zaz/At/Kl)
Sumber : berita8.com
Lihat juga:
Hanamasa
Burger King
Para eksportir minuman anggur (wine) merasa pajak yang dikenakan pemerintah sangat besar yang membuat mereka kesulitan untuk membawa minuman anggur itu ke dalam negeri karena pajak yang dikenakan pemerintah sangat mahal, kata Wakil Presiden Sommellier Asociation, Alexander H. Effendie, kepada pers di Jakarta, kemarin.
Alexander H. Effendie mengatakan, pajak pemerintah terhadap wine sangat besar kalau dibandingkan di Singapura hanya 70 dolar Singapura per liter, bahkan, di Thailand pajak mengenai pameran minuman asing hanya ditetapkan nol persen.
Hal ini yang menghambat eksportir minuman anggur untuk mengimpor minuman anggur itu ke pasar domestik, ucapnya
Pemerintah, lanjut dia, harus menurunkan pajak minuman anggur itu secara perlahan-lahan tapi pasti sehingga memudahkan eksportir minuman tersebut dapat mengimpor lebih banyak lagi.
'Kami optimis pemerintah akan merubah kebijakannya melihat minat masyarakat membeli minuman itu cukup besar, ' katanya.
Minum anggur, menurut dia, bukan seperti minum air putih sekaligus diminum, namun minumnya dilakukan secara bertahap sedikit demi sedikit karena tubuh akan menjadi hangat dan segar dan memberikan kesehatan erutama bagi orang tua yang sudah lanjut.
Apalagi, potensi pasar di dalam negeri sangat besar kalau melihat jumlah penduduknya yang mencapai 230 juta orang, katanya.
Menurut Alexander, pasar minuman anggur pada tahun ini diperkirakan akan tumbuh sebesar 20 persen lebih tinggi dibanding tahun lalu.(Zaz/At/Kl)
Sumber : berita8.com
Lihat juga:
Hanamasa
Burger King
Enaknya Steak dengan Saus
Anda bisa mencoba resep Steak yang mudah, sederhana, namun rasanya enak dengan menggunakan saus Steak siap pakai.
Bahan:
2 potong daging Steak (±225 gram per potong)
50 ml saus Steak siap pakai
3 sdm margarine/ minyak goreng
1 sdt bubuk merica
1 sdm kecap asin (bila suka)
2 sdm minyak (untuk menumis)
2 siung bawang bombay, cincang
½ butir bawang putih, cincang
1 sdt tepung terigu
½ bah paprika, potong dadu
60 ml kaldu daging
Cara Membuat:
- Lumuri daging Steak dengan saus siap pakai kemudian simpan selama 15-2 jam di dalam chiller sambil sesekali di balik.
- Panaskan grill pan dengan margarin. Panggang daging sambil dibalik-balik sampai tada kematangan yang diinginkan. Angkat.
- Panaskan minyak, tumis bawang bombay dan bawang putih sampai layu dan harum. Msukkan tepung terigu sambil diaduk sampai kecokelatan.
- Beri sisa bumbu perendam steak, bubuk merica, kecap asin, paprika dan kaldu daging. Aduk-aduk sampai mendidih dan kental. Angkat.
Sajikan bersama Steak.
*Cara yang sama bisa diterapkan dengan saus teriyaki siap pakai.
Sumber : kosmo.vivanews.com
Lihat juga:
Dim Sum
Bahan:
2 potong daging Steak (±225 gram per potong)
50 ml saus Steak siap pakai
3 sdm margarine/ minyak goreng
1 sdt bubuk merica
1 sdm kecap asin (bila suka)
2 sdm minyak (untuk menumis)
2 siung bawang bombay, cincang
½ butir bawang putih, cincang
1 sdt tepung terigu
½ bah paprika, potong dadu
60 ml kaldu daging
Cara Membuat:
- Lumuri daging Steak dengan saus siap pakai kemudian simpan selama 15-2 jam di dalam chiller sambil sesekali di balik.
- Panaskan grill pan dengan margarin. Panggang daging sambil dibalik-balik sampai tada kematangan yang diinginkan. Angkat.
- Panaskan minyak, tumis bawang bombay dan bawang putih sampai layu dan harum. Msukkan tepung terigu sambil diaduk sampai kecokelatan.
- Beri sisa bumbu perendam steak, bubuk merica, kecap asin, paprika dan kaldu daging. Aduk-aduk sampai mendidih dan kental. Angkat.
Sajikan bersama Steak.
*Cara yang sama bisa diterapkan dengan saus teriyaki siap pakai.
Sumber : kosmo.vivanews.com
Lihat juga:
Dim Sum
Selasa, 30 November 2010
Delicacies of Halal Wine
AMSTERDAM (Reuters CAIRO) - Taner Tabak (35) have attempted to obtain a white Wine kosher certificate for two years, and now he has succeeded. "Kevserhelalwine" passed his test and get halal certification from the Quality Control Halal (Halal Quality Control - HQC).
Search Tabak will wine with alcohol content of 0% done at the request of the Muslims. At a meeting every Friday, they can not drink with colleagues and friends and a "Wine kosher" can be a solution for the problem.
Tabak study the process of making alcohol-free wine. Through a new technical process, which made him get a patent, Tabak, in cooperation with a German company, managed to make alcohol-free wine. Tabak said it had no drinks alcohol-free wine is said, but they do not pass the test HQC kosher because it still contains some alcohol.
HQC has a lot of requirements before they give a certificate to a product. An additional request to obtain such a certificate is hygienic regulations. They work under the consultation with the HQC. Tabak said, "Wine is not made kosher with it!"
Tabak target group not only Muslims, but more broadly. "What I was also targeted pregnant women, those who are affected by diabetes, they who have to drive after attending a party and therefore can not drink alcohol and so on."
Among the collection Tabak is red wine, white, and roses, too heavy wine. He was convinced of his delicacy of taste wine and recently challenged a Nicolaas Klei Wine expert to come and taste the wine.
Kevser name refers to a letter in the Qur'an, clearly Tabak. The letter speaks of kosher wine.
Tabak was not worried about the sale of wine - his. Countries like Malaysia, Azerbaijan, Dubai, and even Saudi Arabia have shown interest, Tabak said with enthusiasm.
Tabak Kevserhelalwine sells through his company, Talay Wine Company, with an average price of 6-7 euros (IDR 90000-100000).
"We've changed the haram into halal. Wine that tastes like wine but it is completely free of alcohol, and we produce it," says Tabak.
Tabak-made kosher wines are not the only alcoholic beverages that contain no alcohol. Last year, in France produced Chamalal, champagne kosher. Like champagne in general, this drink is also made from wine and bubbly, but alcohol-free.
Launched in September, just before the holy month of Ramadan in 2008, proved successful Chamala accepted in the country of origin of champagne. No single event will ever complete without his presence.
Champagne bubble kosher version is sold at a price about 60 euros (Rp 900,000) per bottle in some restaurants, but much cheaper if bought at the supermarket.
Inventors Chamalal, Rachid Gacem, said he saw a gap in the market for alcoholic beverages.
"When I came to the party and everyone drank alcohol, such as champagne, they often ask if I want to drink one glass. But we (Muslims) do not drink alcohol. Because I want to be part of the party, I want to drink something like champagne, but not the champagne. "
Responding to these drinks, not all Muslims necessarily agree. Some of the Muslims even questioned the dubious content Cham'alal content. As the comments in an online news site that writes about the launch Cham'alal, one of which reads, "Does it truly Wine carbonated beverage?". (Rin / Iie / ITN / fw / RPK / at) Cited by www.suaramedia.com
Source: suaramedia.com
See also:
Sate
Soto
Search Tabak will wine with alcohol content of 0% done at the request of the Muslims. At a meeting every Friday, they can not drink with colleagues and friends and a "Wine kosher" can be a solution for the problem.
Tabak study the process of making alcohol-free wine. Through a new technical process, which made him get a patent, Tabak, in cooperation with a German company, managed to make alcohol-free wine. Tabak said it had no drinks alcohol-free wine is said, but they do not pass the test HQC kosher because it still contains some alcohol.
HQC has a lot of requirements before they give a certificate to a product. An additional request to obtain such a certificate is hygienic regulations. They work under the consultation with the HQC. Tabak said, "Wine is not made kosher with it!"
Tabak target group not only Muslims, but more broadly. "What I was also targeted pregnant women, those who are affected by diabetes, they who have to drive after attending a party and therefore can not drink alcohol and so on."
Among the collection Tabak is red wine, white, and roses, too heavy wine. He was convinced of his delicacy of taste wine and recently challenged a Nicolaas Klei Wine expert to come and taste the wine.
Kevser name refers to a letter in the Qur'an, clearly Tabak. The letter speaks of kosher wine.
Tabak was not worried about the sale of wine - his. Countries like Malaysia, Azerbaijan, Dubai, and even Saudi Arabia have shown interest, Tabak said with enthusiasm.
Tabak Kevserhelalwine sells through his company, Talay Wine Company, with an average price of 6-7 euros (IDR 90000-100000).
"We've changed the haram into halal. Wine that tastes like wine but it is completely free of alcohol, and we produce it," says Tabak.
Tabak-made kosher wines are not the only alcoholic beverages that contain no alcohol. Last year, in France produced Chamalal, champagne kosher. Like champagne in general, this drink is also made from wine and bubbly, but alcohol-free.
Launched in September, just before the holy month of Ramadan in 2008, proved successful Chamala accepted in the country of origin of champagne. No single event will ever complete without his presence.
Champagne bubble kosher version is sold at a price about 60 euros (Rp 900,000) per bottle in some restaurants, but much cheaper if bought at the supermarket.
Inventors Chamalal, Rachid Gacem, said he saw a gap in the market for alcoholic beverages.
"When I came to the party and everyone drank alcohol, such as champagne, they often ask if I want to drink one glass. But we (Muslims) do not drink alcohol. Because I want to be part of the party, I want to drink something like champagne, but not the champagne. "
Responding to these drinks, not all Muslims necessarily agree. Some of the Muslims even questioned the dubious content Cham'alal content. As the comments in an online news site that writes about the launch Cham'alal, one of which reads, "Does it truly Wine carbonated beverage?". (Rin / Iie / ITN / fw / RPK / at) Cited by www.suaramedia.com
Source: suaramedia.com
See also:
Sate
Soto
Crazy Whooper at Japan
Burger King Japan is bringing global warming home this summer... home for dinner! Hot on the heels of the wildly successful Angry Whopper, the fast food giant is set to roll out a burger that makes the AW seem as cute as Hello Kitty. It's called the "Crazy Whopper", and anyone crazy enough to try it can do so starting on Friday, July 23rd of 2010.
What's so crazy about the Crazy Whopper? The peppers are the point. The Angry Whopper gets its heat from green Jalapeno chili peppers, which rate about 5,000 on the Scoville scale. That sounds pretty high but so's the scale: pure Capsaicin scores 15 to 16 million.
Habanero peppers rate up to 500,000 and topping the list for cultivated peppers is India's Bhut Jolokia, the dreaded Ghost Chili. The Guinness World Records folks certified Bhut Jolokia as the world's hottest pepper in 2007, rating some cultivars at a searing 1,000,000 Scoville units! Now that's hot... fries with that?
No one assumes Burger King Japan will be layering slices of Ghost Chili peppers onto their whoppers come July 23rd. Instead, it's likely that some unspecified amount of Bhut Jolokia extract will be infused into a sauce that, while certainly peppery, won't be sending patrons into convulsions or causing them to spontaneously combust.
All BK-J will say for the time being is that the Crazy Whopper will be 30 times spicier than the Angry Whopper. Get your 570 yen (about $6.35) ready and bring LOTS of water. (via Japan Today, JPABC.net and Chokoball Cafe)
Sumber : Steve Levenstein-inventorspot.com
Lihat juga:
Dim Sum
Sushi
What's so crazy about the Crazy Whopper? The peppers are the point. The Angry Whopper gets its heat from green Jalapeno chili peppers, which rate about 5,000 on the Scoville scale. That sounds pretty high but so's the scale: pure Capsaicin scores 15 to 16 million.
Habanero peppers rate up to 500,000 and topping the list for cultivated peppers is India's Bhut Jolokia, the dreaded Ghost Chili. The Guinness World Records folks certified Bhut Jolokia as the world's hottest pepper in 2007, rating some cultivars at a searing 1,000,000 Scoville units! Now that's hot... fries with that?
No one assumes Burger King Japan will be layering slices of Ghost Chili peppers onto their whoppers come July 23rd. Instead, it's likely that some unspecified amount of Bhut Jolokia extract will be infused into a sauce that, while certainly peppery, won't be sending patrons into convulsions or causing them to spontaneously combust.
All BK-J will say for the time being is that the Crazy Whopper will be 30 times spicier than the Angry Whopper. Get your 570 yen (about $6.35) ready and bring LOTS of water. (via Japan Today, JPABC.net and Chokoball Cafe)
Sumber : Steve Levenstein-inventorspot.com
Lihat juga:
Dim Sum
Sushi
Lezatnya Rujak Ice cream Yogya
Di kota kelahiran saya, Yogyakarta, makanan yang satu ini gampang ditemukan, Rujak Ice cream. Racikan menu khas kota gudeg ini sebenarnya sederhana. Sepiring rujak berisi berbagai macam buah seperti mangga, bengkoang, pepaya, dan mentimun. Lalu, di atasnya di taruh Ice cream. Jangan dibayangkan ice cream - nya selembut es krim Walls atau Campina. Ice cream di atas rujak ini sekelas es puter. Tapi, rasanya mantap. Enak dan segar.
Manis gula jawa dan pedas dari bumbu rujak, bercampur dengan manis dari rasa susu ice cream, ditambah rasa asam dari mangga muda dan buah-buahan lainnya. Benar-benar merupakan paduan yang unik. Apalagi dinikmati saat cuaca panas. Hmm..bikin ketagihan!
Di Yogyakarta, Rujak ice cream ini biasa dijajakan dengan gerobak dorong dan mudah ditemui ditempat-tempat yang dekat dengan komplek sekolah, perkantoran atau perumahan.
Di antara sekian banyak penjaja rujak ini, ada satu penjual yang menjadi langganan saya. Letaknya di Pogung Baru Jalan Kaliurang km 4. Kalau dari arah selatan (dari arah bundaran UGM ), gang terakhir sebelum pompa bensin Jalan Kaliurang Km.4, masuk sekitar 500 meter.
Meski hanya warung sederhana, namun cukup nyaman. Sebab, disediakan gubuk bambu yang teduh dengan meja-meja pendek. Rujaknya juga baru dibikin setelah ada pesanan.
Di samping itu, pembeli bisa menentukan sendiri kadar kepedasannya. Mau cabai satu, tiga, sepuluh, bebas saja. Harganya juga murah kok. Cukup dengan Rp 2.500 per porsi, sepiring rujak es krim siap dinikmati.
Warung ini terbilang laris. Pada jam-jam tertentu, seperti jam makan siang atau jam 16.00 WIB,pembeli juga harus rela mengantri. Saya yakin rujak ice cream bisa menjadi salah satu alternatif pilihan makanan yang dicoba (Mmm...sayangnya tidak bisa dijadikan oleh-oleh!)
Sumber : Marcella Chandra Wijayanti - Kompas
Lihat juga:
Sour Sally
Hanamasa
Manis gula jawa dan pedas dari bumbu rujak, bercampur dengan manis dari rasa susu ice cream, ditambah rasa asam dari mangga muda dan buah-buahan lainnya. Benar-benar merupakan paduan yang unik. Apalagi dinikmati saat cuaca panas. Hmm..bikin ketagihan!
Di Yogyakarta, Rujak ice cream ini biasa dijajakan dengan gerobak dorong dan mudah ditemui ditempat-tempat yang dekat dengan komplek sekolah, perkantoran atau perumahan.
Di antara sekian banyak penjaja rujak ini, ada satu penjual yang menjadi langganan saya. Letaknya di Pogung Baru Jalan Kaliurang km 4. Kalau dari arah selatan (dari arah bundaran UGM ), gang terakhir sebelum pompa bensin Jalan Kaliurang Km.4, masuk sekitar 500 meter.
Meski hanya warung sederhana, namun cukup nyaman. Sebab, disediakan gubuk bambu yang teduh dengan meja-meja pendek. Rujaknya juga baru dibikin setelah ada pesanan.
Di samping itu, pembeli bisa menentukan sendiri kadar kepedasannya. Mau cabai satu, tiga, sepuluh, bebas saja. Harganya juga murah kok. Cukup dengan Rp 2.500 per porsi, sepiring rujak es krim siap dinikmati.
Warung ini terbilang laris. Pada jam-jam tertentu, seperti jam makan siang atau jam 16.00 WIB,pembeli juga harus rela mengantri. Saya yakin rujak ice cream bisa menjadi salah satu alternatif pilihan makanan yang dicoba (Mmm...sayangnya tidak bisa dijadikan oleh-oleh!)
Sumber : Marcella Chandra Wijayanti - Kompas
Lihat juga:
Sour Sally
Hanamasa
Senin, 29 November 2010
Enaknya Abuba Steak
Hampir dua tahun saya tidak mencicipi Steak favorit ini. Akhirnya minggu lalu, saya pun berangkat untuk kembali mencicipi menu favorit satu ini, rasanya waow...... tetap tidak berubah meski saya sudah menjadi pelanggan tetapnya selama 13 tahun....! Rasanya tetap aduhai..... apalagi dengan campuran sayuran dan kentang gorengnya. Jangan tanya deh.... saya bisa egois makan sendiri !. hmmmhhh........
Seperti biasa saya memesan menu favorit Sirloin Steak, sementara suami saya memesan Tenderloin Steak.
Seingat saya terakhir kali makan di Abuba itu sudah sangat lama sekali, sekitar setahun lalu, jadi ketika makanan datang, kami langsung menyantapnya, dan rasa steak-nya masih sama seperti yg dulu, bahkan lebih enak menurut saya. Mak Nyuss sekali rasanya, seperti kata Bondan Winarno.
Daging yang dimasak sudah sangat matang dan dihidangkan dengan pembakaran yang sempurna. Berhubung pelanggan setia, nggak usah minta dibakar seperti apa. Rasanya yah...... memang sangat empuk sekali. Kuah dan bumbu yang disiramkan di atas Steak juga sangat pas di lidah. Dengan sayuran dan kentang yang lumayan banyak, untuk saya Abuba Steak memang tetap cihuy....!!
Satu kelebihan Abuba steak adalah tersedianya berbagai macam saos dan sambal botolan, yang memungkinkan anda untuk meracik sendiri menu saos yang pas untuk steak anda. Jangan lupa ada juga mustard, kecap asin dan kecap manis, lengkap deh semua.
Harganya lumayan nggak mahal lah untuk ukuran steak. Mulai dari Rp. 40.000 hingga Rp. 80.000 untuk daging Amerika, sedang untuk daging lokal hanya sekitar 20 ribu an, harga yang sebanding dengan rasa dan sajian dari sebuah steak.
Yang pasti, di lidah saya sekarang sudah terbayang kembali bumbu dan steak yang saya makan kemarin. Waduh..... Steak Abuba memang selalu membuat kita nagih untuk selalu datang kesana. Mak Nyuss tenan memang !
Abuba Steak
Jl. Cipete Raya no. 6 Cipete
Jakarta Selatan
Sumber : Lily-liburan.info
Lihat juga:
Dim Sum
Seperti biasa saya memesan menu favorit Sirloin Steak, sementara suami saya memesan Tenderloin Steak.
Seingat saya terakhir kali makan di Abuba itu sudah sangat lama sekali, sekitar setahun lalu, jadi ketika makanan datang, kami langsung menyantapnya, dan rasa steak-nya masih sama seperti yg dulu, bahkan lebih enak menurut saya. Mak Nyuss sekali rasanya, seperti kata Bondan Winarno.
Daging yang dimasak sudah sangat matang dan dihidangkan dengan pembakaran yang sempurna. Berhubung pelanggan setia, nggak usah minta dibakar seperti apa. Rasanya yah...... memang sangat empuk sekali. Kuah dan bumbu yang disiramkan di atas Steak juga sangat pas di lidah. Dengan sayuran dan kentang yang lumayan banyak, untuk saya Abuba Steak memang tetap cihuy....!!
Satu kelebihan Abuba steak adalah tersedianya berbagai macam saos dan sambal botolan, yang memungkinkan anda untuk meracik sendiri menu saos yang pas untuk steak anda. Jangan lupa ada juga mustard, kecap asin dan kecap manis, lengkap deh semua.
Harganya lumayan nggak mahal lah untuk ukuran steak. Mulai dari Rp. 40.000 hingga Rp. 80.000 untuk daging Amerika, sedang untuk daging lokal hanya sekitar 20 ribu an, harga yang sebanding dengan rasa dan sajian dari sebuah steak.
Yang pasti, di lidah saya sekarang sudah terbayang kembali bumbu dan steak yang saya makan kemarin. Waduh..... Steak Abuba memang selalu membuat kita nagih untuk selalu datang kesana. Mak Nyuss tenan memang !
Abuba Steak
Jl. Cipete Raya no. 6 Cipete
Jakarta Selatan
Sumber : Lily-liburan.info
Lihat juga:
Dim Sum
Har Gao Dim Sum
Dim Sum refers to a type of Chinese meal that serves mostly bite-sized portions pushed around in tin carts by aggressive Chinese ladies who shove food on your table as if you were their long lost sister’s neighbor’s second nephew.
Every once in a while a craze comes along that takes us by storm: Furbies, The Gin Blossoms, dead baby jokes. Each is by now long gone. Along with the Joey Lawrence “Woah” and the waist-tied flannel, the early ’90s is also marked by Boston’s fling with the tapas bar.
For those of you who don’t know, a meal at a tapas bar is an entire Spanish meal made up of many small dishes. Think of an entire meal made up of appetizers. Now, just change the country. Meet the Chinese cousin of tapas: dim sum.
My mom says that back in the day, the emperor wanted everything, and the imperial cooks would search far and wide for the most exotic dishes. But like most men of power, the emperor got greedy, so he wanted a conflagration of many flavors in his mouth with every meal. So each dish had to be small, so he couldn’t get full on a single flavor.
Today’s dim sum is the regular joe’s version of an imperial dining experience. Below, I have listed your most basic of dishes. If the dim sum restaurant doesn’t do the following dishes right, spit on the waiter, make fun of his mother, and march out of the room singing “I’m Too Sexy.” You’ll never be able to return, but who would want to ?
The rough English names are listed, followed parenthetically by an inaccurate but nevertheless affective pseudo-ping ying pronunciation in first Cantonese (because dim sum is from mainland China), then Mandarin (because that’s what I speak).
Har Gao (Ha Gao/Ha Gao) -- my favorite of all dim sum dishes. Unless you dislike shrimp (which makes you dumb) this is for you. Encased in a dumpling-like skin should be two shrimp with tiny pieces of bamboo. This dish is steamed, so the shrimp should be fairly plump (have you ever wondered how to explain the Taiwanese word “kew kew” to a white person?) and can be eaten with soy sauce or, my personal favorite, black vinegar.
Shu Mai (Shiu-Mai/Sau-Mai) -- another standard dumpling-like dish. It is a pork dumpling with an egg/wonton skin. If the restaurant knows what they’re doing, they’ll also garnish each with a slice of sweet pork sausage or maybe hide a piece of shrimp inside. Again, the use of a little soy sauce or black vinegar would not result in stare-downs from the natives.
Pork Spare Ribs (Pai Gwat/Pai Gu) -- tiny little pieces of pork ribs with black bean sauce. This dish is very tame, and also difficult to do wrong (ergo, vis-À-vis, concordantly). If they screw this one up, revisit above for instructions.
Shrimp in Rice Noodles (Cheng Fun/Tsang Fun) -- if you’ve ever had beef chow-fun, it’s that same rice noodle wrapped around pieces of shrimp. The dish also comes with sauce and comes in other varieties, including beef and pork. Hence, the cho fun shouldn’t be super squishy or slimy. Again shrimp should be plump, people. Plump.
Lotus Wrapped Sticky Rice (Gnow Mai Gai/Gnow Mi Gee) -- the name is pretty self-explanatory. Take some sticky rice, wrap it in a lotus leaf, steam, and serve. Inside the sticky rice could be some dried mushrooms, a piece of Chinese sweet sausage, a tiny quail egg, or some pieces of pork.
Sesame Balls (Jin Doie/Tsi Ma Cho) -- dessert. Personally I’m not a big fan, but I can picture myself having pieces of bamboo shoved under my fingernails if I left this out. These sweet sesame shells are filled with either red or green bean paste. The shell should be crunchy on the outside, slightly chewy in the middle, and have the consistency of refried beans on the inside. Americans simply need to learn about the glory that is bean paste.
Egg tarts (Dan Ta/Dan Ta) -- dessert number two. As a little kid I used to take a spoon and only eat out the custard filling. However now I am a firm believer that the flaky crust is just as important. You may want to consider not ordering from the dim sum place and going to a bakery across the street for this one. But if you’re desperate, by all means surrender to the pushy cart-lady. General guideline: they should be the size of a coaster, not a large mushroom. Also, the filling should taste almost like flan.
Steamed BBQ Pork Buns (Cha Siu Bao/Tsa Sau Bau) -- So you know the red colored BBQ pork that’s always served at a Cantonese style restaurant? The white puffy skin should be soft and fluffy, not soggy. If they’re soggy, they’ve been left in the cart too long. Also, be careful to take off the tiny piece of wax paper on the bottom. Some people do forget and end up hating dim sum for some “mysterious reason.”
Remember, these were very basic and tame dishes. Next week, we dive into the realm of more hardcore dim sum. Until then, as Phoebe’s psychiatrist boyfriend “Rodge” once said, “easy on those cookies, OK? Remember they’re just food, they’re not love.”
Source :Mark Y. Liao-/tech.mit.edu
See also:
Sushi
Soto
Every once in a while a craze comes along that takes us by storm: Furbies, The Gin Blossoms, dead baby jokes. Each is by now long gone. Along with the Joey Lawrence “Woah” and the waist-tied flannel, the early ’90s is also marked by Boston’s fling with the tapas bar.
For those of you who don’t know, a meal at a tapas bar is an entire Spanish meal made up of many small dishes. Think of an entire meal made up of appetizers. Now, just change the country. Meet the Chinese cousin of tapas: dim sum.
My mom says that back in the day, the emperor wanted everything, and the imperial cooks would search far and wide for the most exotic dishes. But like most men of power, the emperor got greedy, so he wanted a conflagration of many flavors in his mouth with every meal. So each dish had to be small, so he couldn’t get full on a single flavor.
Today’s dim sum is the regular joe’s version of an imperial dining experience. Below, I have listed your most basic of dishes. If the dim sum restaurant doesn’t do the following dishes right, spit on the waiter, make fun of his mother, and march out of the room singing “I’m Too Sexy.” You’ll never be able to return, but who would want to ?
The rough English names are listed, followed parenthetically by an inaccurate but nevertheless affective pseudo-ping ying pronunciation in first Cantonese (because dim sum is from mainland China), then Mandarin (because that’s what I speak).
Har Gao (Ha Gao/Ha Gao) -- my favorite of all dim sum dishes. Unless you dislike shrimp (which makes you dumb) this is for you. Encased in a dumpling-like skin should be two shrimp with tiny pieces of bamboo. This dish is steamed, so the shrimp should be fairly plump (have you ever wondered how to explain the Taiwanese word “kew kew” to a white person?) and can be eaten with soy sauce or, my personal favorite, black vinegar.
Shu Mai (Shiu-Mai/Sau-Mai) -- another standard dumpling-like dish. It is a pork dumpling with an egg/wonton skin. If the restaurant knows what they’re doing, they’ll also garnish each with a slice of sweet pork sausage or maybe hide a piece of shrimp inside. Again, the use of a little soy sauce or black vinegar would not result in stare-downs from the natives.
Pork Spare Ribs (Pai Gwat/Pai Gu) -- tiny little pieces of pork ribs with black bean sauce. This dish is very tame, and also difficult to do wrong (ergo, vis-À-vis, concordantly). If they screw this one up, revisit above for instructions.
Shrimp in Rice Noodles (Cheng Fun/Tsang Fun) -- if you’ve ever had beef chow-fun, it’s that same rice noodle wrapped around pieces of shrimp. The dish also comes with sauce and comes in other varieties, including beef and pork. Hence, the cho fun shouldn’t be super squishy or slimy. Again shrimp should be plump, people. Plump.
Lotus Wrapped Sticky Rice (Gnow Mai Gai/Gnow Mi Gee) -- the name is pretty self-explanatory. Take some sticky rice, wrap it in a lotus leaf, steam, and serve. Inside the sticky rice could be some dried mushrooms, a piece of Chinese sweet sausage, a tiny quail egg, or some pieces of pork.
Sesame Balls (Jin Doie/Tsi Ma Cho) -- dessert. Personally I’m not a big fan, but I can picture myself having pieces of bamboo shoved under my fingernails if I left this out. These sweet sesame shells are filled with either red or green bean paste. The shell should be crunchy on the outside, slightly chewy in the middle, and have the consistency of refried beans on the inside. Americans simply need to learn about the glory that is bean paste.
Egg tarts (Dan Ta/Dan Ta) -- dessert number two. As a little kid I used to take a spoon and only eat out the custard filling. However now I am a firm believer that the flaky crust is just as important. You may want to consider not ordering from the dim sum place and going to a bakery across the street for this one. But if you’re desperate, by all means surrender to the pushy cart-lady. General guideline: they should be the size of a coaster, not a large mushroom. Also, the filling should taste almost like flan.
Steamed BBQ Pork Buns (Cha Siu Bao/Tsa Sau Bau) -- So you know the red colored BBQ pork that’s always served at a Cantonese style restaurant? The white puffy skin should be soft and fluffy, not soggy. If they’re soggy, they’ve been left in the cart too long. Also, be careful to take off the tiny piece of wax paper on the bottom. Some people do forget and end up hating dim sum for some “mysterious reason.”
Remember, these were very basic and tame dishes. Next week, we dive into the realm of more hardcore dim sum. Until then, as Phoebe’s psychiatrist boyfriend “Rodge” once said, “easy on those cookies, OK? Remember they’re just food, they’re not love.”
Source :Mark Y. Liao-/tech.mit.edu
See also:
Sushi
Soto
Enaknya Sate Kambing Jantan
Selalu ada banyak alasan untuk kangen dengan hidangan Sate kambing jantan jalan Kedung Doro Surabaya. Tapi kok namanya sate kambing jantan ? apa gak cukup dengan sate kambing aja ? hehehe namanya juga tukang tembak kata kunci, jadi sayang kalau postingan gak berbau keyword populer. Ok deh lanjut seputar sate kambing jantan yang terkenal di jalan Kedung Doro Surabaya.
Depot ini ramai diserbu para penikmat sate kambing karena kualitas daging sate yang mamang sangat baik. Murni daging yang tidak bercampur dengan lemak. Karena itu tidak heran jika dari awal buka hingga tutup jam 02.00 depot ini selalu saja ramai pengunjung dan rata-rata yang datang membawa mobil pribadi. Memang ada sisi negatif dengan ramainya pengunjung didepot itu jika banyak mobil yang berdatangan karena memang wilayah Kedung Doro tidak menyediakan parkir khusus untuk itu namanya juga warung pinggir jalan.
Harga yang dipatok pun bisa terjangkau semua kalangan. Per 10 tusuk sate cukup mengeluarkan uang 15 rb. Jadi untuk sekedar makan rutin tiap awal bulan pas gajian tiba masih sangat mungkin untuk dilakukan. Sate Kambing jantan Kedung Doro memang sudah terkenal sejak lama. Banyak pengunjung yang datang dari luar kota pada akhir pekan hanya khusus sekedar mencicipi resep masakan sate kambing jantan di kedung doro. Namun ada 'gangguan kecil' yang masih saja terus hadir atau sudah menjadi trade mark bahwa kita harus banyak menyediakan uang recehan untuk pengamen-pengamen yang banyak sekali berdatangan disela-sela kita menikmati kelezatan sate kambing jantan. Sebagai gambaran, dalam waktu 1/2 jam mungkin ada sekitar 5-10 pengamen yang datang dan pergi menyapa kita dengan suara dan alat musik apa adanya.
Namun itulah gambaran wajah kota Surabaya dimalam hari khususnya dijalan Kedung Doro. Toh para pengamen juga manusia yang butuh untuk makan dan diperhatikan. BTW untuk anda yang ingin menikmati kelezatan sate kambing jantan atau sedang ber wisata ke Surabaya, maka depot sate kambing Kedung Doro bisa menjadi referensi resep masakan yang ok punya.
Sumber : topikremaja
Lihat juga:
Burger King
Wine
Depot ini ramai diserbu para penikmat sate kambing karena kualitas daging sate yang mamang sangat baik. Murni daging yang tidak bercampur dengan lemak. Karena itu tidak heran jika dari awal buka hingga tutup jam 02.00 depot ini selalu saja ramai pengunjung dan rata-rata yang datang membawa mobil pribadi. Memang ada sisi negatif dengan ramainya pengunjung didepot itu jika banyak mobil yang berdatangan karena memang wilayah Kedung Doro tidak menyediakan parkir khusus untuk itu namanya juga warung pinggir jalan.
Harga yang dipatok pun bisa terjangkau semua kalangan. Per 10 tusuk sate cukup mengeluarkan uang 15 rb. Jadi untuk sekedar makan rutin tiap awal bulan pas gajian tiba masih sangat mungkin untuk dilakukan. Sate Kambing jantan Kedung Doro memang sudah terkenal sejak lama. Banyak pengunjung yang datang dari luar kota pada akhir pekan hanya khusus sekedar mencicipi resep masakan sate kambing jantan di kedung doro. Namun ada 'gangguan kecil' yang masih saja terus hadir atau sudah menjadi trade mark bahwa kita harus banyak menyediakan uang recehan untuk pengamen-pengamen yang banyak sekali berdatangan disela-sela kita menikmati kelezatan sate kambing jantan. Sebagai gambaran, dalam waktu 1/2 jam mungkin ada sekitar 5-10 pengamen yang datang dan pergi menyapa kita dengan suara dan alat musik apa adanya.
Namun itulah gambaran wajah kota Surabaya dimalam hari khususnya dijalan Kedung Doro. Toh para pengamen juga manusia yang butuh untuk makan dan diperhatikan. BTW untuk anda yang ingin menikmati kelezatan sate kambing jantan atau sedang ber wisata ke Surabaya, maka depot sate kambing Kedung Doro bisa menjadi referensi resep masakan yang ok punya.
Sumber : topikremaja
Lihat juga:
Burger King
Wine
Ice cream Lada
Cendra (25), mengaku sengaja datang ke Sub Zero Frozen karena penasaran dengan Ice cream rasa black peppernya. Cendra yang saat ditemui detikbandung di kedai ice cream Sub Zero Frozen ini tampaknya begitu asyik menikmati ice cream lada hitam yang baru pertama kali ia cicipi.
"Rasanya enak, ice cream - nya pedas, dingin tapi ke tenggorokannya hangat," jelas Cendra. Menurutnya, Ice cream di Sub Zero Frozen ini tidak kalah dengan ice cream - ice cream yangg sudah ada di pasaran.
Menurut Budi Dwi Harsono, chefnya Sub Zero Frozen mengatakan meski bukan yang banyak difavoritkan konsumen, ice cream lada hitam ini memiliki daya tarik yang lebih tinggi karena unik.
Lada hitam yang dicampurkan pun benar-benar berasal dari butiran lada hitam asli. Tak ketinggalan, Budi memperlihatkan bagaimana cara membuat ice cream black pepper ini. Selain bahan standar seperti susu, krim, stabilizer dan gula, tidak lupa butiran-butiran lada hitam yang siap ditumbuk.
Menurut Budi perpaduan proses memasaknya pun paduan antara tradisional dan modern. Boleh saja untuk mesin pendingin atau pemutar ice cream - nya modern, tapi untuk tumbuk-menumbuk lada hitam ini masih menggunakan penumbuk tradisional yang terbuat dari batu.
"Kita campuran tradisional dan modern," ujar lulusan NHI yang sudah 12 tahun berkeliling ke negara-negara barat sebagai chef ini.
Pembuatan ice cream menurut Budi bisa memakan waktu selama dua hari. Ada sekitar 10 tahapan untuk pembuatan ice cream ini yang ditempelkan dengan jelas di dapur resepnya Sub Zero Frozen. Menurut pengakuan Budi biar bisa dilihat jelas oleh anak-anak sekolah yang juga biasa berkunjung untuk melihat pembuatan ice cream. Sehingga Budi cs juga terbuka memberikan edukasi pada konsumennya.
Tentunya dimulai dengan persiapan bahan-bahan yang kebanyakan masih menggunakan produk lokal biar taste lokalnya lebih terasa. Untuk membuat ice cream lada hitam, Budi membuat esens lada hitamnya terlebih dahulu.
Lada hitam ditumbuk sampai halus benar lalu dicampurkan dengan susu cair. Setelah itu masak di atas api sampai aroma lada hitam kuat.
Lalu esen ini nantinya dicampurkan dengan bahan-bahan ice cream - nya, seperti susu, krim, stabiliser juga gula dan dimasak di atas api. Lalu setelah itu ke proses pendinginan, lalu disaring untuk agar tidak menyertakan ampas lada hitam yang besar-besar.
Setelah itu, ice cream diistirahatkan selama 12 jam di dalam freezer. Setelah itu memasuki proses churning, yaitu ice cream dimasukan ke dalam mesin pengolahan. Selesai dichurning, masukan ice cream ke dalam freezer agar beku. Ice cream pun siap disajikan.
Tak hanya ice cream lada hitam yang menggunakan esens asli, tapi rasa lain pun menggunakan esens yang alami. Misalnya untuk ice cream buah, digunakan jus buah cita rasa impor. Di dalamnya juga terdapat potongan-potongan buah sesuai dengan menu ice cream - nya.
Karena campurannya adalah buah asli, ice cream rasa buah ini tergolong low fat. Jadi cocok dikonsumsi untuk orang yang takut gemuk. "Untuk yang asem-asem memiliki kandungan yang rendah lemak," tegas Budi.
Satu scoop ice cream dijual Rp 6.500, sedangkan dua scoop lebih murah Rp 11 ribu. Kalau ingin rasa yang lengkap pilih saja paket seharga Rp 27.500 yang di dalamnya ada 6 rasa ice cream.
Jika ingin ditambahkan topping, bebas memilih sebanyak 18 topping yang
disediakan dari mulai choco chip, biskuit, cokelat warna-warni, kismis dan lain-lain. Semua topping harganya rata yaitu Rp 1.500 saja.(ema/dip)
Sumber : Ema Nur Arifah - detikBandung
Lihat juga:
Sour Sally
Hanamasa
"Rasanya enak, ice cream - nya pedas, dingin tapi ke tenggorokannya hangat," jelas Cendra. Menurutnya, Ice cream di Sub Zero Frozen ini tidak kalah dengan ice cream - ice cream yangg sudah ada di pasaran.
Menurut Budi Dwi Harsono, chefnya Sub Zero Frozen mengatakan meski bukan yang banyak difavoritkan konsumen, ice cream lada hitam ini memiliki daya tarik yang lebih tinggi karena unik.
Lada hitam yang dicampurkan pun benar-benar berasal dari butiran lada hitam asli. Tak ketinggalan, Budi memperlihatkan bagaimana cara membuat ice cream black pepper ini. Selain bahan standar seperti susu, krim, stabilizer dan gula, tidak lupa butiran-butiran lada hitam yang siap ditumbuk.
Menurut Budi perpaduan proses memasaknya pun paduan antara tradisional dan modern. Boleh saja untuk mesin pendingin atau pemutar ice cream - nya modern, tapi untuk tumbuk-menumbuk lada hitam ini masih menggunakan penumbuk tradisional yang terbuat dari batu.
"Kita campuran tradisional dan modern," ujar lulusan NHI yang sudah 12 tahun berkeliling ke negara-negara barat sebagai chef ini.
Pembuatan ice cream menurut Budi bisa memakan waktu selama dua hari. Ada sekitar 10 tahapan untuk pembuatan ice cream ini yang ditempelkan dengan jelas di dapur resepnya Sub Zero Frozen. Menurut pengakuan Budi biar bisa dilihat jelas oleh anak-anak sekolah yang juga biasa berkunjung untuk melihat pembuatan ice cream. Sehingga Budi cs juga terbuka memberikan edukasi pada konsumennya.
Tentunya dimulai dengan persiapan bahan-bahan yang kebanyakan masih menggunakan produk lokal biar taste lokalnya lebih terasa. Untuk membuat ice cream lada hitam, Budi membuat esens lada hitamnya terlebih dahulu.
Lada hitam ditumbuk sampai halus benar lalu dicampurkan dengan susu cair. Setelah itu masak di atas api sampai aroma lada hitam kuat.
Lalu esen ini nantinya dicampurkan dengan bahan-bahan ice cream - nya, seperti susu, krim, stabiliser juga gula dan dimasak di atas api. Lalu setelah itu ke proses pendinginan, lalu disaring untuk agar tidak menyertakan ampas lada hitam yang besar-besar.
Setelah itu, ice cream diistirahatkan selama 12 jam di dalam freezer. Setelah itu memasuki proses churning, yaitu ice cream dimasukan ke dalam mesin pengolahan. Selesai dichurning, masukan ice cream ke dalam freezer agar beku. Ice cream pun siap disajikan.
Tak hanya ice cream lada hitam yang menggunakan esens asli, tapi rasa lain pun menggunakan esens yang alami. Misalnya untuk ice cream buah, digunakan jus buah cita rasa impor. Di dalamnya juga terdapat potongan-potongan buah sesuai dengan menu ice cream - nya.
Karena campurannya adalah buah asli, ice cream rasa buah ini tergolong low fat. Jadi cocok dikonsumsi untuk orang yang takut gemuk. "Untuk yang asem-asem memiliki kandungan yang rendah lemak," tegas Budi.
Satu scoop ice cream dijual Rp 6.500, sedangkan dua scoop lebih murah Rp 11 ribu. Kalau ingin rasa yang lengkap pilih saja paket seharga Rp 27.500 yang di dalamnya ada 6 rasa ice cream.
Jika ingin ditambahkan topping, bebas memilih sebanyak 18 topping yang
disediakan dari mulai choco chip, biskuit, cokelat warna-warni, kismis dan lain-lain. Semua topping harganya rata yaitu Rp 1.500 saja.(ema/dip)
Sumber : Ema Nur Arifah - detikBandung
Lihat juga:
Sour Sally
Hanamasa
Minggu, 28 November 2010
Dua jenis Wine
Wine memiliki dua jenis utama, yaitu anggur merah (red wine) dan anggur putih (white wine). Kedua jenis wine berasal dari jenis anggur yang digunakan. Warna wine tidak seperti warna jus anggur yang terlihat lebih bening. Kualitas warna minuman wine juga ditentukan beberapa hal lainnya.
Fermentasi menentukan warna wine. Walaupun red wine berasal dari anggur merah, warna merah wine diperoleh dari proses yang disebut perendaman (maceration). Red wine berasal dari anggur merah atau anggur hitam. Ratusan jenis buah anggur menghasilkan jenis minuman wine yang berbeda pula.
Jenis buah anggur sangat mempengaruhi rasa wine yang dihasilkan. White wine dapat difermentasi dari jenis anggur berwarna, dari anggur yang berwarna gelap hingga yang berwarna merah muda.
Salah satu jenis wine yang paling terkenal adalah cabaret sauvignon. Wine Cabaret sauvignon berasal dari wilayah Bordeaux, Prancis yang menghasilkan anggur merah. Red wine lain yang juga terkenal adalah Merlot wine.
Ada beberapa jenis wine dengan rasa cokelat dan cherry. Wine Grenache menjadi jenis anggur merah yang terkenal lainnya dari wilayah Burgundy Prancis. Grenache memiliki bahan dasar raspberries, mint dan cherry hitam. Jenis wine lain yang terkenal adalah Zinfandel yang dibuat di Eropa namun sebagian besar tanamannya tumbuh di wilayah California, Anerika Serikat.
Jenis white wine yang terkenal adalah Chardonnay. Wine ini mengandung vanila dan sedikit campuran buah. California menghasilkan jenis white wine Chenin Blancs. Chenin Blancs merupakan alternatif yang lebih murah dari Chardonnay. Chenin Blancs mengandung apel dan rempah-rempah lainnya. Jenis white wine lain adalah Pinot Gris. Pinot Gris berasal dari Oregon dan kaya aroma rempah-rempah. White wine Riesling berasal dari Jerman memiliki aroma buah.
White wine Zinfandel, merupakan jenis wine dengan rasa manis dari California. White Zinfandel diproses dari anggur merah Zinfandel yang dikupas kulitnya.
Sumber : Petti Lubis,Anda Nurlaila - vivanews.com
Lihat juga:
Sushi
Dim Sum
Fermentasi menentukan warna wine. Walaupun red wine berasal dari anggur merah, warna merah wine diperoleh dari proses yang disebut perendaman (maceration). Red wine berasal dari anggur merah atau anggur hitam. Ratusan jenis buah anggur menghasilkan jenis minuman wine yang berbeda pula.
Jenis buah anggur sangat mempengaruhi rasa wine yang dihasilkan. White wine dapat difermentasi dari jenis anggur berwarna, dari anggur yang berwarna gelap hingga yang berwarna merah muda.
Salah satu jenis wine yang paling terkenal adalah cabaret sauvignon. Wine Cabaret sauvignon berasal dari wilayah Bordeaux, Prancis yang menghasilkan anggur merah. Red wine lain yang juga terkenal adalah Merlot wine.
Ada beberapa jenis wine dengan rasa cokelat dan cherry. Wine Grenache menjadi jenis anggur merah yang terkenal lainnya dari wilayah Burgundy Prancis. Grenache memiliki bahan dasar raspberries, mint dan cherry hitam. Jenis wine lain yang terkenal adalah Zinfandel yang dibuat di Eropa namun sebagian besar tanamannya tumbuh di wilayah California, Anerika Serikat.
Jenis white wine yang terkenal adalah Chardonnay. Wine ini mengandung vanila dan sedikit campuran buah. California menghasilkan jenis white wine Chenin Blancs. Chenin Blancs merupakan alternatif yang lebih murah dari Chardonnay. Chenin Blancs mengandung apel dan rempah-rempah lainnya. Jenis white wine lain adalah Pinot Gris. Pinot Gris berasal dari Oregon dan kaya aroma rempah-rempah. White wine Riesling berasal dari Jerman memiliki aroma buah.
White wine Zinfandel, merupakan jenis wine dengan rasa manis dari California. White Zinfandel diproses dari anggur merah Zinfandel yang dikupas kulitnya.
Sumber : Petti Lubis,Anda Nurlaila - vivanews.com
Lihat juga:
Sushi
Dim Sum
At 21 Steak Lovers
At 21 Steak lovers can enjoy a variety of steak steak delicious nan. Starting from the chicken steak, beef, until the meat. Perfect marinated process produces a special feeling
ALREADY decided to break today? When tired of the daily meal, what if trying to break the fast with steik.Ada various options that can be obtained, from chicken to fish.
When breaking, the Indonesian people usually want utama.Namun rice as a dish, you can occasionally exchanging appetite by eating a steak as Iftar menu. Calculated to eliminate saturation course and enrich taste in this fasting month. As a recommendation, there is a Steak 21 are located in Pejaten Village, South Jakarta. While steak is a popular menu here, restaurants that specialize in providing this menu is still classified sedikit.Kebanyakan not specialize sell this dish alone. Well, one restaurant that actually specialized in providing steak menu include Steak 21.
According to Supervisor Steak 21 Dwi Apriliya, the owner of this restaurant steak menu is deliberately picked because knowing a lot of steak restaurants in Jakarta are not growing. "Therefore, he wanted to make this restaurant a steak restaurant that developed and many diminati.Ini well as a challenge," beber Dwi. Until recently, Steak 21 at least have 10 cabang.Apa advantages of this restaurant-style steak? According to Dwi, because processing the perfect flesh, resulting in tender meat and the spices to seep into. The secret lies in the marinated.
No half-hearted, spices are used to stain these meats, settling for eight hours. Or the night before the fire. In addition, results were also more juicy meat. Most visitors request is processed steak medium, so the results are more juicy. Some menus whiz Steak 21 is tenderloin steak, served tender meat and no fat. Different again with original sirloin, the meat is fatty and feels more solid because of all at once creamy butter dot is placed on the meat. Steak becomes more crisp and delicious of course. Who like fish should try gindara.Tekstur grill fish meat is very tender and not greasy.
Neither fish nor Gindara sirloin, served with mushroom sauce smeared on it. Crispy chicken is also worth a try. This is a chicken breast without the bone, and wrapped with crisp and tasty meal. Self-spice marinade smeared on his chest and left in place for up to two hours. Appearance of chicken meat is also very tempting. With chicken wrapped in flour and fried until crisp, surely will feel very crispy when bitten. Want to eat steak with rice, you can order rice with Gonzales.
Sirloin meat already cut into pieces and then pan-fried sweet and sour served on hot plate under which there is hot stone or coral rocks. The function of this coral is to retain heat longer. A plate of steak is guaranteed to have made kenyang.Apalagi, there are additional vegetables and fries. Well, for those who want to eat sparingly, Steak 21 has a combo package available in 10 choices, including one serving of sirloin steak and chicken steak, fries, and banana splits are only charged the price of Rp85.000.
One more thing that distinguishes Steak 21 with another restaurant. This restaurant provides bottled BBQ sauce. So, do not have to bother asking this home made sauce added if you wish. (Sri noviarni-Seputar Indonesia)
Source: id.openrice.com - sri noviarni-around Indonesia
See also:
Sate
Burger King
ALREADY decided to break today? When tired of the daily meal, what if trying to break the fast with steik.Ada various options that can be obtained, from chicken to fish.
When breaking, the Indonesian people usually want utama.Namun rice as a dish, you can occasionally exchanging appetite by eating a steak as Iftar menu. Calculated to eliminate saturation course and enrich taste in this fasting month. As a recommendation, there is a Steak 21 are located in Pejaten Village, South Jakarta. While steak is a popular menu here, restaurants that specialize in providing this menu is still classified sedikit.Kebanyakan not specialize sell this dish alone. Well, one restaurant that actually specialized in providing steak menu include Steak 21.
According to Supervisor Steak 21 Dwi Apriliya, the owner of this restaurant steak menu is deliberately picked because knowing a lot of steak restaurants in Jakarta are not growing. "Therefore, he wanted to make this restaurant a steak restaurant that developed and many diminati.Ini well as a challenge," beber Dwi. Until recently, Steak 21 at least have 10 cabang.Apa advantages of this restaurant-style steak? According to Dwi, because processing the perfect flesh, resulting in tender meat and the spices to seep into. The secret lies in the marinated.
No half-hearted, spices are used to stain these meats, settling for eight hours. Or the night before the fire. In addition, results were also more juicy meat. Most visitors request is processed steak medium, so the results are more juicy. Some menus whiz Steak 21 is tenderloin steak, served tender meat and no fat. Different again with original sirloin, the meat is fatty and feels more solid because of all at once creamy butter dot is placed on the meat. Steak becomes more crisp and delicious of course. Who like fish should try gindara.Tekstur grill fish meat is very tender and not greasy.
Neither fish nor Gindara sirloin, served with mushroom sauce smeared on it. Crispy chicken is also worth a try. This is a chicken breast without the bone, and wrapped with crisp and tasty meal. Self-spice marinade smeared on his chest and left in place for up to two hours. Appearance of chicken meat is also very tempting. With chicken wrapped in flour and fried until crisp, surely will feel very crispy when bitten. Want to eat steak with rice, you can order rice with Gonzales.
Sirloin meat already cut into pieces and then pan-fried sweet and sour served on hot plate under which there is hot stone or coral rocks. The function of this coral is to retain heat longer. A plate of steak is guaranteed to have made kenyang.Apalagi, there are additional vegetables and fries. Well, for those who want to eat sparingly, Steak 21 has a combo package available in 10 choices, including one serving of sirloin steak and chicken steak, fries, and banana splits are only charged the price of Rp85.000.
One more thing that distinguishes Steak 21 with another restaurant. This restaurant provides bottled BBQ sauce. So, do not have to bother asking this home made sauce added if you wish. (Sri noviarni-Seputar Indonesia)
Source: id.openrice.com - sri noviarni-around Indonesia
See also:
Sate
Burger King
This Tools can make Ice cream
Like eating Ice cream? I have Ever tried to make yourself at home? If you want to make your own, this tool can be a tool you are looking for. Not only can you make ice cream fast and practical but can also be used to make a fro-yo. Curious?
Who does not like ice cream? Cold dessert with a soft texture with a sweet taste so it's always everybody's favorite. So also with frozen yogurt or a more popular by the term fro-yo. Various kinds of ice cream stores as well as fro-yo sprung up in Jakarta.
If you want to try to make yourself at home, why not? Cuisinart ® Supreme ™ Commercial Quality Ice Cream Maker will help you make ice cream and fro-yo is also good for the family at home. Cuisinart ® Supreme ™ Commercial Quality Ice Cream Maker is a tool consisting of compressor-freezer. So that ice cream can be consumed directly after processing.
No need to wait until the finished ice cream in the freezer, because ice cream can be served directly. Cuisinart ® Supreme ™ Commercial Quality Ice Cream Maker not only can be used to make ice cream only. But it can also be used to make frozen yogurt, or fro-yo, sorbet, smoothies, and other cold drinks.
If you want to add a fresh flavor, you can mix with a piece of fruit to get the results sluurrp, yummy! How to use this tool was fairly easy. Simply by entering all the ingredients in this tool and then turn the tool, and enough with a short time ice cream was ready to serve. Easy enough right?
The tool is designed with a very beautiful and elegant, perfect to beautify your kitchen. Cuisinart ® Supreme ™ Commercial Quality Ice Cream Maker can be obtained with the price of Rp 5.65 million, - in department stores in Jakarta or directly to Kitchenart Showroom, Central Park Mall 2nd Floor, # 208-209. Jl. S. Parman, Jakarta Barat.
Well, you waiting for? If you are an ice cream enthusiast, this tool could be a great friend when relaxed or when there are family gatherings at home. (Eka/Odi)
Source : Eka Septia Wulan - detikFood
See also:
Hanamasa
Sour Sally
Who does not like ice cream? Cold dessert with a soft texture with a sweet taste so it's always everybody's favorite. So also with frozen yogurt or a more popular by the term fro-yo. Various kinds of ice cream stores as well as fro-yo sprung up in Jakarta.
If you want to try to make yourself at home, why not? Cuisinart ® Supreme ™ Commercial Quality Ice Cream Maker will help you make ice cream and fro-yo is also good for the family at home. Cuisinart ® Supreme ™ Commercial Quality Ice Cream Maker is a tool consisting of compressor-freezer. So that ice cream can be consumed directly after processing.
No need to wait until the finished ice cream in the freezer, because ice cream can be served directly. Cuisinart ® Supreme ™ Commercial Quality Ice Cream Maker not only can be used to make ice cream only. But it can also be used to make frozen yogurt, or fro-yo, sorbet, smoothies, and other cold drinks.
If you want to add a fresh flavor, you can mix with a piece of fruit to get the results sluurrp, yummy! How to use this tool was fairly easy. Simply by entering all the ingredients in this tool and then turn the tool, and enough with a short time ice cream was ready to serve. Easy enough right?
The tool is designed with a very beautiful and elegant, perfect to beautify your kitchen. Cuisinart ® Supreme ™ Commercial Quality Ice Cream Maker can be obtained with the price of Rp 5.65 million, - in department stores in Jakarta or directly to Kitchenart Showroom, Central Park Mall 2nd Floor, # 208-209. Jl. S. Parman, Jakarta Barat.
Well, you waiting for? If you are an ice cream enthusiast, this tool could be a great friend when relaxed or when there are family gatherings at home. (Eka/Odi)
Source : Eka Septia Wulan - detikFood
See also:
Hanamasa
Sour Sally
Jumat, 26 November 2010
Wine and for Bones
List benefits of drinking Wine (grape alcohol) the more surprising all the time. As we saw earlier that the Wine beneficial for heart health, building stronger memories, strengthen immunity, and help prevent bone loss, even lose weight. Now it increasingly benefits by the new discoveries on health.
In America, wine sales might beat France and Italy. The reason according to the analysis, a woman bought more than six of every ten bottles sold in the country.
Data health.com claims there are some wine for health benefits, among them:
1. Feed your head
Drinking Wine could preserve your memory. When researchers gave the 70-year-old woman, who drank one drink or more every day scored much better than those who drank less or not at all. Wine helps prevent clots and reduce blood vessel inflammation, both of which have been tested at the University of Arizona medical school. Alcohol also raise HDL, good cholesterol, which helps eliminate cork your arteries.
2. Keep the scale
Studies show that people who drink wine daily have lower body mass than those who rarely drank. Moderate wine drinkers have narrower waist and less fat than drinking liquor.
3. Immune Building
In one British study, people who drank one glass of wine a day reduced by 11% risk of infection by Helicobacter pylori bacteria, the main cause of gastritis, ulcers, and stomach cancer. Meanwhile, a Spanish study suggests that people who drank half a glass per day can be on guard against food poisoning caused by germs like salmonella when eating foods that are dirty.
4. Ovarian Patients Guard
When Australian researchers recently compared women with ovarian cancer and women without cancer, they found that roughly one glass of wine you drink per day can reduce the disease to 50%. Experts suspect caused by anti-oxidants or phytoestrogens have a counter-high levels of cancer in Wine.
5. Building better bones
On average, women who drink moderately have a higher bone mass than abstainers. Alcohol may raise estrogen levels. The hormone seems to slow the destruction of old bone more than it slows the production of new bone.
6. Rescuer Blood Sugar Problems
Pre-menopause Women who drank one or two glasses of wine per day can reduce about 40% typical of diabetes. While the reasons are not clear, Wine seems to reduce insulin resistance in diabetic patients. (Health / boo)
Source: kapanlagi.com
See also:
Dim Sum
In America, wine sales might beat France and Italy. The reason according to the analysis, a woman bought more than six of every ten bottles sold in the country.
Data health.com claims there are some wine for health benefits, among them:
1. Feed your head
Drinking Wine could preserve your memory. When researchers gave the 70-year-old woman, who drank one drink or more every day scored much better than those who drank less or not at all. Wine helps prevent clots and reduce blood vessel inflammation, both of which have been tested at the University of Arizona medical school. Alcohol also raise HDL, good cholesterol, which helps eliminate cork your arteries.
2. Keep the scale
Studies show that people who drink wine daily have lower body mass than those who rarely drank. Moderate wine drinkers have narrower waist and less fat than drinking liquor.
3. Immune Building
In one British study, people who drank one glass of wine a day reduced by 11% risk of infection by Helicobacter pylori bacteria, the main cause of gastritis, ulcers, and stomach cancer. Meanwhile, a Spanish study suggests that people who drank half a glass per day can be on guard against food poisoning caused by germs like salmonella when eating foods that are dirty.
4. Ovarian Patients Guard
When Australian researchers recently compared women with ovarian cancer and women without cancer, they found that roughly one glass of wine you drink per day can reduce the disease to 50%. Experts suspect caused by anti-oxidants or phytoestrogens have a counter-high levels of cancer in Wine.
5. Building better bones
On average, women who drink moderately have a higher bone mass than abstainers. Alcohol may raise estrogen levels. The hormone seems to slow the destruction of old bone more than it slows the production of new bone.
6. Rescuer Blood Sugar Problems
Pre-menopause Women who drank one or two glasses of wine per day can reduce about 40% typical of diabetes. While the reasons are not clear, Wine seems to reduce insulin resistance in diabetic patients. (Health / boo)
Source: kapanlagi.com
See also:
Dim Sum
Kamis, 25 November 2010
Kue Pernikahan dengan campuran Sushi
Jef dan Jin Yoon seperti Sushi - banyak. Kami merindukan pernikahan mereka, tetapi saya berjanji mereka kita akan memiliki sebuah resepsi meriah untuk mereka di Boston ketika mereka kembali dari bulan madu mereka. Jef diminta Sushi, yang tidak mengejutkan atau masalah. Aku ingin melakukan sesuatu yang berbeda, meskipun, dan sedikit lebih jelas pernikahan-y. Oleh karena itu, pernikahan Sushi kue.
Bahan:
* 6 c baku gabah pendek, dikukus, didinginkan, tetapi tidak siap dengan cuka sebagai untuk sushi (mendinginkan nasi vinegared menyebabkan tekstur untuk berubah dan menjadi tidak diinginkan)
* 1 1 / 4 £ Sushi - grade salmon, potong menjadi irisan nigiri gaya lama
* 1 £ Sushi - kuning kelas, 3 / 4 dari itu dipotong menjadi irisan nigiri-gaya lama, sisa cincang dan sisihkan
* 1 £ Sushi - tuna kelas, 3 / 4 dari itu dipotong menjadi irisan nigiri-gaya lama, sisa cincang dan sisihkan
* 3 / 4 c tobiko
* 1 / 2 c wasabi tobiko
* 1 c ikura
* 1 blok tamago, potong menjadi bintang, hati, dan crescent dengan pemotong Canape, memo disimpan dan cincang
* £ 1 udang matang, kupas, deveined, dan cincang
* 1 sdm cabai bubuk Korea panas
* 1 / 2 sdt gula
* 1 / 4 sdt garam
* 1 sdm berkualitas tinggi-minyak canola mayo
* 1 / 2 mentimun tanpa biji, sebagian dikupas dalam garis-garis dekoratif, lalu iris tipis ke perempat-dan semi-lingkaran
* 2 c longgar mache dikemas daun
* Acar jahe, dikeringkan dan ditekan menjadi bentuk kuncup bunga mawar
* 5 daun bawang, bagian hijau saja, cincang halus
* 1 c ketumbar, cincang halus
* 1 sdm minyak wijen
* 1 sdt kecap ikan
* 1 / 4 sdt garam
* 1 sdt gula
* 1 sdm inamona (kukui nut)
* 3 matang alpukat, semua kecuali satu setengah tumbuk; setengah reserved iris tipis jauh
* 1 sdt jus lemon
* 1 / 2 sdt garam
Peralatan:
* Satu 12-inci, satu 9-inch, dan satu panci kue 6-inci, standar wedding-cake ukuran, berjajar dengan bungkus plastik, dengan panjang bungkus plastik, hingga sisi
* Satu 9-inch dan satu putaran 6-inci kardus berat, yang tercakup dalam foil
* Satu putaran 3-inch ring cetakan
* Satu 14-inci atau lebih besar benar-benar datar piring, sebaiknya kokoh dan tidak rapuh
* Kaleng berat, stoples, atau materi lain untuk digunakan sebagai beban
* Kulkas ruang
* Pengantin dan kue pengantin toppers pilihan Anda
Arah untuk Tier 12-inch:
* Bentuk tier dari bawah ke atas, mengatur ketimun, potongan tamago, dan edamame hati-hati di bungkus plastik dalam wajan dalam pola yang menarik.
* Lay irisan salmon di atas, berhati-hati untuk tidak mengganggu lapisan pertama, seperti jari-jari roda. Biarkan datang sedikit salmon sampai sisi panci.
* Campurkan 1 / 2 dari nasi dengan tobiko dan tekan 1 / 2 dari campuran yang dihasilkan ke dalam panci, hati-hati untuk tidak mengacaukan salmon.
* Campur udang dengan bubuk cabai dan berikutnya tiga bahan. Lay udang pedas campuran pada beras.
* Tekan tersisa 1 / 2 beras tobiko pada udang.
* Lipat bungkus plastik lebih aman. Berat panci dan dinginkan selama 4-8 jam.
Arah untuk Tier 9-inch:
* Bentuk tier dari bawah ke atas, mengatur ketimun, potongan tamago, dan edamame hati-hati di bungkus plastik dalam wajan dalam pola yang menarik.
* Lay irisan tuna di atas, berhati-hati untuk tidak mengganggu lapisan pertama, seperti jari-jari roda. Biarkan tuna datang sedikit sampai sisi panci.
* Campur 2 / 3 dari sisa beras dengan tobiko wasabi dan tekan 1 / 2 dari campuran yang dihasilkan ke dalam panci, hati-hati untuk tidak mengacaukan tuna.
* Campur alpukat dihaluskan dengan berikutnya dua bahan. Campurkan dalam 1 / 2 dari cilantro itu. Lay campuran alpukat pada beras.
* Tekan tersisa 1 / 2 beras tobiko wasabi pada alpukat.
* Lipat bungkus plastik lebih aman. Berat panci dan dinginkan selama 4-8 jam.
Arah untuk Tier 6-inci:
* Bentuk tier dari bawah ke atas, mengatur ketimun, potongan tamago, dan edamame hati-hati di bungkus plastik dalam wajan dalam pola yang menarik.
* Baringkan (kuning) iris Hamachi di atas, berhati-hati untuk tidak mengganggu lapisan pertama, seperti jari-jari roda. Biarkan datang sedikit kuning atas sisi panci.
* Campurkan 1 / 2 beras dengan sisa tamago cincang dan tekan 1 / 2 dari campuran yang dihasilkan ke dalam panci, hati-hati untuk tidak mengacaukan kuning tersebut.
* Campur kuning cincang dengan daun bawang cincang. Lay Negi-campuran Hama pada beras.
* Tekan tersisa 1 / 2 beras tamago pada Negi-Hama campuran.
* Lipat bungkus plastik lebih aman. Berat panci dan dinginkan selama 4-8 jam.
Arah untuk Tier 3-inch:
* Campur cincang tuna dengan sisa 1 / 2 dari ketumbar dan berikutnya lima bahan. Masukkan ke dalam cetakan cincin di piring kecil dan dinginkan 4-8 jam.
Petunjuk untuk Majelis:
* Flip out 12-inch tier ke platter besar.
* Flip 9-inch dan tingkatan 6-inci keluar ke putaran foil yang tertutup.
* Pusat 9-inch tier, kardus bulat dan semua, pada tier 12-inci, kemudian pusat 6-inci tingkat di atas itu.
* Push campuran aduk (dalam cetakan ring) keluar ke pusat 6-inci tier.
* Hiasi dengan daun selada mache, edamame, bentuk tamago, gari kuntum bunga mawar, irisan alpukat, dan irisan ketimun. Tuangkan ikura selesai dalam beberapa air terjun dari atas ke bawah. Top dengan toppers kue. Sajikan dengan wasabi, kecap, dan saus jeruk-wasabi di samping.
Sumber: robertandchristina.com - homepage.mac.com
Lihat juga:
Ice cream
Hanamasa
Bahan:
* 6 c baku gabah pendek, dikukus, didinginkan, tetapi tidak siap dengan cuka sebagai untuk sushi (mendinginkan nasi vinegared menyebabkan tekstur untuk berubah dan menjadi tidak diinginkan)
* 1 1 / 4 £ Sushi - grade salmon, potong menjadi irisan nigiri gaya lama
* 1 £ Sushi - kuning kelas, 3 / 4 dari itu dipotong menjadi irisan nigiri-gaya lama, sisa cincang dan sisihkan
* 1 £ Sushi - tuna kelas, 3 / 4 dari itu dipotong menjadi irisan nigiri-gaya lama, sisa cincang dan sisihkan
* 3 / 4 c tobiko
* 1 / 2 c wasabi tobiko
* 1 c ikura
* 1 blok tamago, potong menjadi bintang, hati, dan crescent dengan pemotong Canape, memo disimpan dan cincang
* £ 1 udang matang, kupas, deveined, dan cincang
* 1 sdm cabai bubuk Korea panas
* 1 / 2 sdt gula
* 1 / 4 sdt garam
* 1 sdm berkualitas tinggi-minyak canola mayo
* 1 / 2 mentimun tanpa biji, sebagian dikupas dalam garis-garis dekoratif, lalu iris tipis ke perempat-dan semi-lingkaran
* 2 c longgar mache dikemas daun
* Acar jahe, dikeringkan dan ditekan menjadi bentuk kuncup bunga mawar
* 5 daun bawang, bagian hijau saja, cincang halus
* 1 c ketumbar, cincang halus
* 1 sdm minyak wijen
* 1 sdt kecap ikan
* 1 / 4 sdt garam
* 1 sdt gula
* 1 sdm inamona (kukui nut)
* 3 matang alpukat, semua kecuali satu setengah tumbuk; setengah reserved iris tipis jauh
* 1 sdt jus lemon
* 1 / 2 sdt garam
Peralatan:
* Satu 12-inci, satu 9-inch, dan satu panci kue 6-inci, standar wedding-cake ukuran, berjajar dengan bungkus plastik, dengan panjang bungkus plastik, hingga sisi
* Satu 9-inch dan satu putaran 6-inci kardus berat, yang tercakup dalam foil
* Satu putaran 3-inch ring cetakan
* Satu 14-inci atau lebih besar benar-benar datar piring, sebaiknya kokoh dan tidak rapuh
* Kaleng berat, stoples, atau materi lain untuk digunakan sebagai beban
* Kulkas ruang
* Pengantin dan kue pengantin toppers pilihan Anda
Arah untuk Tier 12-inch:
* Bentuk tier dari bawah ke atas, mengatur ketimun, potongan tamago, dan edamame hati-hati di bungkus plastik dalam wajan dalam pola yang menarik.
* Lay irisan salmon di atas, berhati-hati untuk tidak mengganggu lapisan pertama, seperti jari-jari roda. Biarkan datang sedikit salmon sampai sisi panci.
* Campurkan 1 / 2 dari nasi dengan tobiko dan tekan 1 / 2 dari campuran yang dihasilkan ke dalam panci, hati-hati untuk tidak mengacaukan salmon.
* Campur udang dengan bubuk cabai dan berikutnya tiga bahan. Lay udang pedas campuran pada beras.
* Tekan tersisa 1 / 2 beras tobiko pada udang.
* Lipat bungkus plastik lebih aman. Berat panci dan dinginkan selama 4-8 jam.
Arah untuk Tier 9-inch:
* Bentuk tier dari bawah ke atas, mengatur ketimun, potongan tamago, dan edamame hati-hati di bungkus plastik dalam wajan dalam pola yang menarik.
* Lay irisan tuna di atas, berhati-hati untuk tidak mengganggu lapisan pertama, seperti jari-jari roda. Biarkan tuna datang sedikit sampai sisi panci.
* Campur 2 / 3 dari sisa beras dengan tobiko wasabi dan tekan 1 / 2 dari campuran yang dihasilkan ke dalam panci, hati-hati untuk tidak mengacaukan tuna.
* Campur alpukat dihaluskan dengan berikutnya dua bahan. Campurkan dalam 1 / 2 dari cilantro itu. Lay campuran alpukat pada beras.
* Tekan tersisa 1 / 2 beras tobiko wasabi pada alpukat.
* Lipat bungkus plastik lebih aman. Berat panci dan dinginkan selama 4-8 jam.
Arah untuk Tier 6-inci:
* Bentuk tier dari bawah ke atas, mengatur ketimun, potongan tamago, dan edamame hati-hati di bungkus plastik dalam wajan dalam pola yang menarik.
* Baringkan (kuning) iris Hamachi di atas, berhati-hati untuk tidak mengganggu lapisan pertama, seperti jari-jari roda. Biarkan datang sedikit kuning atas sisi panci.
* Campurkan 1 / 2 beras dengan sisa tamago cincang dan tekan 1 / 2 dari campuran yang dihasilkan ke dalam panci, hati-hati untuk tidak mengacaukan kuning tersebut.
* Campur kuning cincang dengan daun bawang cincang. Lay Negi-campuran Hama pada beras.
* Tekan tersisa 1 / 2 beras tamago pada Negi-Hama campuran.
* Lipat bungkus plastik lebih aman. Berat panci dan dinginkan selama 4-8 jam.
Arah untuk Tier 3-inch:
* Campur cincang tuna dengan sisa 1 / 2 dari ketumbar dan berikutnya lima bahan. Masukkan ke dalam cetakan cincin di piring kecil dan dinginkan 4-8 jam.
Petunjuk untuk Majelis:
* Flip out 12-inch tier ke platter besar.
* Flip 9-inch dan tingkatan 6-inci keluar ke putaran foil yang tertutup.
* Pusat 9-inch tier, kardus bulat dan semua, pada tier 12-inci, kemudian pusat 6-inci tingkat di atas itu.
* Push campuran aduk (dalam cetakan ring) keluar ke pusat 6-inci tier.
* Hiasi dengan daun selada mache, edamame, bentuk tamago, gari kuntum bunga mawar, irisan alpukat, dan irisan ketimun. Tuangkan ikura selesai dalam beberapa air terjun dari atas ke bawah. Top dengan toppers kue. Sajikan dengan wasabi, kecap, dan saus jeruk-wasabi di samping.
Sumber: robertandchristina.com - homepage.mac.com
Lihat juga:
Ice cream
Hanamasa
Eat Sate Kilogram
One of the recipes are typical Indonesian Sate. Varias ¡Satay recipe menu is not only based on local characteristics, but adapula Sate renowned for its distinctiveness how its sales, such as the Sate kilogram. One of the favorites is Sate kilogram SMS in the number Cibubur, East Jakarta. Before burning, Sate first ordered to be weighed according to customer demand. What's typical?
You who claim to have heard sateholic PSK. ¡Sin prostitutes in a negative connotation but not in the stands dar ¡Enthusiasts Sate kilogram. Cuisine type ¡ni is being loved in the community. Therefore ¡tu, no wonder if now many pop restaurants that offer services kilogram in selling his Sate recipe menu. One restaurant that adheres to the system are Sate kilogram SMS. Restaurant located at Jalan Alternative Cibubur, East Jakarta ¡ni very easy to find. Large signboard tertihat dar ¡distance of 100 meters. "Before we open near City Legend, Cibubur but Because of her contract expired, we finally moved. Incidentally currently own property, "said Lina, deputy manager of Sate kilogram SMS.
Sate Sate kilogram SMS takes flavor to the menu-style recipes Sate Tegal Goat and Other recipes to the menu such as prescription Tongseng Tongseng Goat and Chicken recipe using spices Solo-style recipes.
"The restaurant is a blend of cuisine Tegal and Solo", said Lina. Dar ¡kilogram Sate building designs also have a typical SMS. Ornaments and knick-knacks hut village typical combined-matching to be an attractive decoration. Historically, satay stall kilogram Ujang pioneered by Nasir, a resident of Babakan, Madang, Bogor, West Java. Called satay kilogram, because buyers do not buy tu ¡sate based jumiah satenya prick, but how much weight kilo.
Source: lintasberita.com
See also:
Steak
Dim Sum
You who claim to have heard sateholic PSK. ¡Sin prostitutes in a negative connotation but not in the stands dar ¡Enthusiasts Sate kilogram. Cuisine type ¡ni is being loved in the community. Therefore ¡tu, no wonder if now many pop restaurants that offer services kilogram in selling his Sate recipe menu. One restaurant that adheres to the system are Sate kilogram SMS. Restaurant located at Jalan Alternative Cibubur, East Jakarta ¡ni very easy to find. Large signboard tertihat dar ¡distance of 100 meters. "Before we open near City Legend, Cibubur but Because of her contract expired, we finally moved. Incidentally currently own property, "said Lina, deputy manager of Sate kilogram SMS.
Sate Sate kilogram SMS takes flavor to the menu-style recipes Sate Tegal Goat and Other recipes to the menu such as prescription Tongseng Tongseng Goat and Chicken recipe using spices Solo-style recipes.
"The restaurant is a blend of cuisine Tegal and Solo", said Lina. Dar ¡kilogram Sate building designs also have a typical SMS. Ornaments and knick-knacks hut village typical combined-matching to be an attractive decoration. Historically, satay stall kilogram Ujang pioneered by Nasir, a resident of Babakan, Madang, Bogor, West Java. Called satay kilogram, because buyers do not buy tu ¡sate based jumiah satenya prick, but how much weight kilo.
Source: lintasberita.com
See also:
Steak
Dim Sum
Let's do Soto Business
If this type of cuisine on the list of my favorites. Soto that formula is not too excited, but was able to arouse my appetite. Understandably, I am not among those who like to eat, his appetite is less, so very often forget to eat. The main factor is a smoker, coffee drinker, often stayed up late, rarely exercise, which ultimately increases stomach acid. Appetite is there when it was a little exercise to sweat. Abnormalities? possible.
When asked about favorite foods, then the burgers, pizza, and Sodara-sodaranya not included in the list. I tend to be more pleased with the local cuisine, such as food waste, warteg, tamarind, tamarind jakarta, and the like. Instead of fanatics, idialis, or anti against foreign products, especially Americans, but indeed from the first did not like the food, besides of course the price is expensive indeed.
Soto, this dish also has some kind, there is chicken soup, beef soup, soto firstborn, and tripe soup. It was divided again with the names of areas, such as Soto Madura, Soto Kudus, Soto Betawi, Coto Makassar, and much more. To know more about the soup, can read the article from Mr. Mak Nyuss Bondan Winarno, the culinary king here.
Of the many kinds of soup, we can choose one type only, such as soto holy. But if you do not want to use the name of the region, could sell about chicken soup and beef soup. Usually the seller is only specialized in one kind only, choose chicken soup or beef soup. Both have rabid fans, but instead there is also a hobby, but due to health factors. As people do not want to eat tripe soup for fear of disease recurrence uratnya acid, and other reasons.
For the areas I used to enjoy jogja soto soto on klebengan, soto pak Marto, kadipiro soto, soto wait Kalasan, Bangkong soto, soto holy, chicken and beef soup front of the station monument.
For those who live dijogja, or at least once dijogja, if you could drop into soup can definitely klebengan story, how the atmosphere there. When asked the location, its place in the village, and people will not think there is a seller selling soup, that every day could sell several hundred servings, and how many thousands of fried tempe (mendoan), not to mention the drink. Why be crowded? do not know exactly why it can be crowded. And when seen, there are no marketing at all. In fact, an outsider who market their products there.
Blog about soup recipe you can visit: Aneka Soto Nusantara
Source: bi.konblog.com
See also:
Burger King
Sour Sally
When asked about favorite foods, then the burgers, pizza, and Sodara-sodaranya not included in the list. I tend to be more pleased with the local cuisine, such as food waste, warteg, tamarind, tamarind jakarta, and the like. Instead of fanatics, idialis, or anti against foreign products, especially Americans, but indeed from the first did not like the food, besides of course the price is expensive indeed.
Soto, this dish also has some kind, there is chicken soup, beef soup, soto firstborn, and tripe soup. It was divided again with the names of areas, such as Soto Madura, Soto Kudus, Soto Betawi, Coto Makassar, and much more. To know more about the soup, can read the article from Mr. Mak Nyuss Bondan Winarno, the culinary king here.
Of the many kinds of soup, we can choose one type only, such as soto holy. But if you do not want to use the name of the region, could sell about chicken soup and beef soup. Usually the seller is only specialized in one kind only, choose chicken soup or beef soup. Both have rabid fans, but instead there is also a hobby, but due to health factors. As people do not want to eat tripe soup for fear of disease recurrence uratnya acid, and other reasons.
For the areas I used to enjoy jogja soto soto on klebengan, soto pak Marto, kadipiro soto, soto wait Kalasan, Bangkong soto, soto holy, chicken and beef soup front of the station monument.
For those who live dijogja, or at least once dijogja, if you could drop into soup can definitely klebengan story, how the atmosphere there. When asked the location, its place in the village, and people will not think there is a seller selling soup, that every day could sell several hundred servings, and how many thousands of fried tempe (mendoan), not to mention the drink. Why be crowded? do not know exactly why it can be crowded. And when seen, there are no marketing at all. In fact, an outsider who market their products there.
Blog about soup recipe you can visit: Aneka Soto Nusantara
Source: bi.konblog.com
See also:
Burger King
Sour Sally
Fish Cordon Blue at Oishii Steak
Fillet Steak filled with pieces of red snapper mozzarella cheese, smoke beef, rolled, and rolled in the flour, eggs and flour PANIR. Once fried until golden brown, served with potatoes and vegetables lyonnese and barbeque sauce. Do not be surprised when going out to eat melted mozzarella cheese from the meat. Um ... yummy ....
This Fish Cordon Blue cheese or fish steaks. One of the menus available at Oishii Steak Jalan Pandu No. 5 Pajajaran. Oishii that has existed since 11 years ago Europe was indeed serves as the main menu, one of which is steak. According Adinata Suganda, owner of Oishii Steak, cheese steak was invented by his brother Yadi, owners of Steak Naripan in Jalan Progo.
Cheese steak or cordon blue fish are rarely found especially filled with cheese. Snapper soft texture will blend with mozzarella cheese melted on the inside. In addition to cheese steaks, there are also other steak menu that can be selected, for example Oishii typical steak and prime steaks at this place. Typical tenderloin served with egg, can be half-baked or cooked and the sauce is special.
For the sauce ingredients remain the same but are given a tasty mixture of marrow. Can be served with cheese potateoes, lynesse potatoes or french fries. For the price of steak is in the range of Rp 26,500-Rp 34 thousand.
To drink coffee concoction is typical Oishii kalose. Black koi that served cold and were given ice cream toppings.
Venue capacity of 120 of these ordinary people crowded in the afternoon until the evening. The place can be accessed from Jalan Pajajaran and only about 75 meters from Jalan Pandu. (Ema / tya)
Source: Ema Nur Arifah-detikBandung
See also:
Dim Sum
Wine
This Fish Cordon Blue cheese or fish steaks. One of the menus available at Oishii Steak Jalan Pandu No. 5 Pajajaran. Oishii that has existed since 11 years ago Europe was indeed serves as the main menu, one of which is steak. According Adinata Suganda, owner of Oishii Steak, cheese steak was invented by his brother Yadi, owners of Steak Naripan in Jalan Progo.
Cheese steak or cordon blue fish are rarely found especially filled with cheese. Snapper soft texture will blend with mozzarella cheese melted on the inside. In addition to cheese steaks, there are also other steak menu that can be selected, for example Oishii typical steak and prime steaks at this place. Typical tenderloin served with egg, can be half-baked or cooked and the sauce is special.
For the sauce ingredients remain the same but are given a tasty mixture of marrow. Can be served with cheese potateoes, lynesse potatoes or french fries. For the price of steak is in the range of Rp 26,500-Rp 34 thousand.
To drink coffee concoction is typical Oishii kalose. Black koi that served cold and were given ice cream toppings.
Venue capacity of 120 of these ordinary people crowded in the afternoon until the evening. The place can be accessed from Jalan Pajajaran and only about 75 meters from Jalan Pandu. (Ema / tya)
Source: Ema Nur Arifah-detikBandung
See also:
Dim Sum
Wine
Rabu, 24 November 2010
Itamae, koki Sushi
Apakah Anda ingin mencoba Sushi? Dengan kenaikan popularitas sushi di negara-negara barat Anda dapat diundang oleh teman-teman untuk bergabung dengan mereka di bar sushi lokal. Meskipun Anda mungkin cemas tentang prospek makan apa mentah, jangan khawatir, semua yang Anda butuhkan adalah sedikit informasi untuk mengambil kecemasan jauh dari pengalaman dan menikmati kelezatan indah.
Sushi adalah masakan yang sangat sederhana, meskipun pembuatan itu dianggap sebagai bentuk seni. The Itamae (koki sushi) tradisional perlu untuk melatih selama 10 tahun sebelum dipekerjakan untuk mempersiapkan sushi. Namun, popularitas sushi telah memaksa mempekerjakan koki hanya dengan pengalaman beberapa tahun.
Ada empat jenis utama sushi Anda dapat memesan:
Nigiri sushi: nigiri berarti "ambil". Ini adalah bola tangan dipres dari nasi dengan ikan mentah di atas dan sedikit wasabi antara ikan dan nasi.
Sashimi: iris baku ikan (teknis tidak sushi karena sushi merujuk pada beras dan sashimi tidak siap dengan beras ada).
Maki sushi: maki berarti "roll". Maki sushi yang digulung dengan tikar bambu. Tradisional rumput laut berada di luar; beras di luar disebut 'inside-out' (yaitu: California roll).
Temaki adalah versi manual dengan tangan dari Maki. Ini adalah berbentuk kerucut seperti kerucut es krim.
Sushi datang dalam berbagai kombinasi menakjubkan, namun Anda akan menemukan bahan-bahan umum atau hiasan dengan hampir setiap versi:
Kata sushi sebenarnya mengacu kepada The beras, juga disebut 'ketan'. Sushi beras berbutir pendek dan dimasak dengan rasio 1:1 dari air. Sushi cuka dan gula ditambahkan yang membuat beras baik manis dan tart.
Wasabi: horseradish Jepang. Seringkali menjabat sebagai pasta hijau di samping sushi Anda sebagai bumbu tambahan, sebuah kata hati-hati - wasabi SANGAT panas, jadi gunakan hemat sambil mengembangkan rasa untuk itu.
Gari: Iris iris, jahe acar juga disajikan dengan sushi. Beberapa menggunakannya sebagai hiasan, walau secara teknis untuk menyegarkan palet Anda di antara gigitan.
Nori: Lembaran rumput laut digunakan untuk roll beras untuk sushi.
Soya Sauce (Shoyu): digunakan sebagai saus. Para wasabi juga bisa dicampur dengan kecap bagi mereka yang menikmati rasa intens.
Sushi dapat dibuat dengan bahan tunggal atau beberapa. bahan tunggal meliputi alpukat, timun (kappa), tuna (Tekka atau maguro) atau salmon (sake - tapi bukan anggur beras). Ada kombinasi modern juga banyak yang dirancang untuk menyenangkan palet Amerika. Ini termasuk California roll dibuat dengan alpukat, kepiting, dan ketimun dan roll Philadelphia dibuat dengan salmon asap, keju krim, dan mentimun.
Seperti yang Anda lihat, meskipun tidak biasa presentasi Anda dapat dengan mudah menemukan kombinasi diidentifikasi dan lezat Anda yakin untuk menikmati. Meskipun apa yang Anda mungkin berpikir, nori (rumput laut) memiliki rasa sangat sedikit dan hampir tidak terdeteksi bila digabungkan dengan rasa sushi dan penambahan kecap atau wasabi. Bahkan, seperti mengkonversi lainnya, Anda mungkin hanya menemukan diri Anda kecanduan baru!
Sumber: HealthGuidance.org
Lihat Juga:
Dim Sum
Hanamasa
Sushi adalah masakan yang sangat sederhana, meskipun pembuatan itu dianggap sebagai bentuk seni. The Itamae (koki sushi) tradisional perlu untuk melatih selama 10 tahun sebelum dipekerjakan untuk mempersiapkan sushi. Namun, popularitas sushi telah memaksa mempekerjakan koki hanya dengan pengalaman beberapa tahun.
Ada empat jenis utama sushi Anda dapat memesan:
Nigiri sushi: nigiri berarti "ambil". Ini adalah bola tangan dipres dari nasi dengan ikan mentah di atas dan sedikit wasabi antara ikan dan nasi.
Sashimi: iris baku ikan (teknis tidak sushi karena sushi merujuk pada beras dan sashimi tidak siap dengan beras ada).
Maki sushi: maki berarti "roll". Maki sushi yang digulung dengan tikar bambu. Tradisional rumput laut berada di luar; beras di luar disebut 'inside-out' (yaitu: California roll).
Temaki adalah versi manual dengan tangan dari Maki. Ini adalah berbentuk kerucut seperti kerucut es krim.
Sushi datang dalam berbagai kombinasi menakjubkan, namun Anda akan menemukan bahan-bahan umum atau hiasan dengan hampir setiap versi:
Kata sushi sebenarnya mengacu kepada The beras, juga disebut 'ketan'. Sushi beras berbutir pendek dan dimasak dengan rasio 1:1 dari air. Sushi cuka dan gula ditambahkan yang membuat beras baik manis dan tart.
Wasabi: horseradish Jepang. Seringkali menjabat sebagai pasta hijau di samping sushi Anda sebagai bumbu tambahan, sebuah kata hati-hati - wasabi SANGAT panas, jadi gunakan hemat sambil mengembangkan rasa untuk itu.
Gari: Iris iris, jahe acar juga disajikan dengan sushi. Beberapa menggunakannya sebagai hiasan, walau secara teknis untuk menyegarkan palet Anda di antara gigitan.
Nori: Lembaran rumput laut digunakan untuk roll beras untuk sushi.
Soya Sauce (Shoyu): digunakan sebagai saus. Para wasabi juga bisa dicampur dengan kecap bagi mereka yang menikmati rasa intens.
Sushi dapat dibuat dengan bahan tunggal atau beberapa. bahan tunggal meliputi alpukat, timun (kappa), tuna (Tekka atau maguro) atau salmon (sake - tapi bukan anggur beras). Ada kombinasi modern juga banyak yang dirancang untuk menyenangkan palet Amerika. Ini termasuk California roll dibuat dengan alpukat, kepiting, dan ketimun dan roll Philadelphia dibuat dengan salmon asap, keju krim, dan mentimun.
Seperti yang Anda lihat, meskipun tidak biasa presentasi Anda dapat dengan mudah menemukan kombinasi diidentifikasi dan lezat Anda yakin untuk menikmati. Meskipun apa yang Anda mungkin berpikir, nori (rumput laut) memiliki rasa sangat sedikit dan hampir tidak terdeteksi bila digabungkan dengan rasa sushi dan penambahan kecap atau wasabi. Bahkan, seperti mengkonversi lainnya, Anda mungkin hanya menemukan diri Anda kecanduan baru!
Sumber: HealthGuidance.org
Lihat Juga:
Dim Sum
Hanamasa
Let's Go Eat at Sate Khas Senayan
This week I had the opportunity to try some of the dishes offered by the Sate Senayan Typical. This restaurant has been operating for over 30 years and has a menu which is a traditional Indonesian cuisine. By offering a wide selection of traditional department, various menus in the credits show the unique character of Indonesian cuisine. Incidentally they have just opened two stores at once in Kelapa Gading area. One booth Typical Sate Senayan Express model is located in Kelapa Gading Mall Food Court 3 and another one who figured Inkopal Full Dining is located in Kelapa Gading. I also gained immediately drove over there to try his own delicacy Typical dishes are offered Sate Senayan.
As the name implies, this restaurant is famous for its cuisine satenya. There are three types of satay they offer, Sate Ayam, Sate Ayam Bumbu Pedas Blra and Sate Kambing. I ordered a serving of Chicken Sate, this dish arrived at the table in a flat plate with peanut sauce mixed with soy sauce. Is this the same with chicken Sate dishes that we usually see everywhere? One big! For starters, the difference is there in peanut flavor. Peanuts have been processed so it was really soft and has a strong peanut flavor. Another uniqueness lies in the meat satenya. Unlike the usual chicken Sate dish where there are 3-4 pieces of meat on each tusuknya, Sate which they serve is one piece of meat intact. However, we will not experience difficulty eating because the meat is very easy to bite until broken down into small pieces. This is because the meat used in processing of chicken thighs that are the most tender part of a chicken.
The other links that I can try is Tongseng. Gravy a little thicker than most and have a meal tongseng a more concentrated flavor and savory. Meat goats are also very tender and easily separated from the bone. In addition, there are still some other dish that is no less delicious as Chicken Fried Kremes, Tail Soup, Tofu fan, and Lontong Gomeh Cap. They also have a variant that quite a lot of rice dishes. Some of them are Nas Langgi, Nasi Kuning, Nasi Begana, Uduk Rice, Rice and Rice Gudeg Kerawu.
For dessert, Sate Senayan Typical dishes have different kinds of traditional ice. There's Chocolate Peanut Ice Red, Ice Wedang Tape, Cincau Ice, Ice Mix, Ice Ice cendol and Pomegranate Red. I could feel his own sense of how the Red Ice pomegranates. Pomegranates sweet and tender, really fit on the tongue. Just additional info yes, Sate Senayan Typical offers two menu options, a la carte and combo. A la carte menu is a combo unit but offers a more complete meal and economical because it has to include rice.
Typical Sate Senayan is one restaurant that proves that traditional food still has its own place in society. From his first restaurant on the road Pakubuwono VI no. 6 to 18th branch in Inkopal Kelapa Gading, proved to never empty of visitors. They even have opened new service delivery. The delivery service they call Call Aja and is now serving requests from all corners of Jakarta.
Typical Sate Senayan
Jl. Pakubuwono VI No.6
(021) 7269032
Jl. Kebon Sirih 31A
(021) 31926238
Artha Gading Mall 1st Floor
(021) 45864090
Call Aja Service & Delivery
3500111
Source: Gege - WhatzUps.com
See also:
Burger King
Sour Sally
As the name implies, this restaurant is famous for its cuisine satenya. There are three types of satay they offer, Sate Ayam, Sate Ayam Bumbu Pedas Blra and Sate Kambing. I ordered a serving of Chicken Sate, this dish arrived at the table in a flat plate with peanut sauce mixed with soy sauce. Is this the same with chicken Sate dishes that we usually see everywhere? One big! For starters, the difference is there in peanut flavor. Peanuts have been processed so it was really soft and has a strong peanut flavor. Another uniqueness lies in the meat satenya. Unlike the usual chicken Sate dish where there are 3-4 pieces of meat on each tusuknya, Sate which they serve is one piece of meat intact. However, we will not experience difficulty eating because the meat is very easy to bite until broken down into small pieces. This is because the meat used in processing of chicken thighs that are the most tender part of a chicken.
The other links that I can try is Tongseng. Gravy a little thicker than most and have a meal tongseng a more concentrated flavor and savory. Meat goats are also very tender and easily separated from the bone. In addition, there are still some other dish that is no less delicious as Chicken Fried Kremes, Tail Soup, Tofu fan, and Lontong Gomeh Cap. They also have a variant that quite a lot of rice dishes. Some of them are Nas Langgi, Nasi Kuning, Nasi Begana, Uduk Rice, Rice and Rice Gudeg Kerawu.
For dessert, Sate Senayan Typical dishes have different kinds of traditional ice. There's Chocolate Peanut Ice Red, Ice Wedang Tape, Cincau Ice, Ice Mix, Ice Ice cendol and Pomegranate Red. I could feel his own sense of how the Red Ice pomegranates. Pomegranates sweet and tender, really fit on the tongue. Just additional info yes, Sate Senayan Typical offers two menu options, a la carte and combo. A la carte menu is a combo unit but offers a more complete meal and economical because it has to include rice.
Typical Sate Senayan is one restaurant that proves that traditional food still has its own place in society. From his first restaurant on the road Pakubuwono VI no. 6 to 18th branch in Inkopal Kelapa Gading, proved to never empty of visitors. They even have opened new service delivery. The delivery service they call Call Aja and is now serving requests from all corners of Jakarta.
Typical Sate Senayan
Jl. Pakubuwono VI No.6
(021) 7269032
Jl. Kebon Sirih 31A
(021) 31926238
Artha Gading Mall 1st Floor
(021) 45864090
Call Aja Service & Delivery
3500111
Source: Gege - WhatzUps.com
See also:
Burger King
Sour Sally
How To Start Ice cream Business
Whether you're planning to start his own Ice cream business? If so, this article may be perfect for you. We will try to explain briefly about what you need to start an ice cream business.
Happiness Symbol
One thing you should remember about the ice cream business is all about happiness. Ice cream not just as a thirst in times of releasing heat or as a dessert. Ice cream is closely associated with the atmosphere of happiness in a person.
When people celebrate marriages, birthdays, or any other big celebration, it feels incomplete without the presence of Ice cream. Therefore, when starting a business ice cream, the element of happiness offered an ice cream you should be able to hold tightly.
This understanding is very useful as a basis for future marketing efforts Ice cream. Happiness is closely associated with sweetness and chocolate, or strowberi and vanilla.
You can also specify where the future marketing of ice cream. In the amusement park or playground. In fact, make an order reception service for wedding receptions or other large events.
Initial Capital
In any business, surely there are some initial costs should you spend. Ice cream in any business, there must surely Ice cream machine. Election machine depends on the type of ice cream would you sell later. You can make fried ice cream or ice cream mix three flavors, until the ice cream cones: Ice cream type most widely sold.
Ice cream equipment
For the purposes of making the kinds of ice cream you want, have available various types of ice cream machine. Each machine is different variations, ranging mixer Ice cream, fried ice cream maker, ice cream cone machine until ice cream mixer machine up to 3 flavors. Option price is different, the most expensive around 10 million to 55 million range.
In addition to ice cream machine, there are some other equipment you need to prepare, such as refrigerator Ice cream, Ice cream spoon scope, where ice cream or maybe an ice cream truck if you want to start a business around ice cream.
The initial capital to make the business a big Ice cream can be said. If you are lucky to get the exact location of the sale of so many people buy your ice cream, in less than 1 year, you can break even points. However, if you are lucky, the rest just depends on the unique marketing efforts and appropriate.
Source: www.anneahira.com
See also:
Soto
Wine
Happiness Symbol
One thing you should remember about the ice cream business is all about happiness. Ice cream not just as a thirst in times of releasing heat or as a dessert. Ice cream is closely associated with the atmosphere of happiness in a person.
When people celebrate marriages, birthdays, or any other big celebration, it feels incomplete without the presence of Ice cream. Therefore, when starting a business ice cream, the element of happiness offered an ice cream you should be able to hold tightly.
This understanding is very useful as a basis for future marketing efforts Ice cream. Happiness is closely associated with sweetness and chocolate, or strowberi and vanilla.
You can also specify where the future marketing of ice cream. In the amusement park or playground. In fact, make an order reception service for wedding receptions or other large events.
Initial Capital
In any business, surely there are some initial costs should you spend. Ice cream in any business, there must surely Ice cream machine. Election machine depends on the type of ice cream would you sell later. You can make fried ice cream or ice cream mix three flavors, until the ice cream cones: Ice cream type most widely sold.
Ice cream equipment
For the purposes of making the kinds of ice cream you want, have available various types of ice cream machine. Each machine is different variations, ranging mixer Ice cream, fried ice cream maker, ice cream cone machine until ice cream mixer machine up to 3 flavors. Option price is different, the most expensive around 10 million to 55 million range.
In addition to ice cream machine, there are some other equipment you need to prepare, such as refrigerator Ice cream, Ice cream spoon scope, where ice cream or maybe an ice cream truck if you want to start a business around ice cream.
The initial capital to make the business a big Ice cream can be said. If you are lucky to get the exact location of the sale of so many people buy your ice cream, in less than 1 year, you can break even points. However, if you are lucky, the rest just depends on the unique marketing efforts and appropriate.
Source: www.anneahira.com
See also:
Soto
Wine
Selasa, 23 November 2010
Ethics When You Eat Sushi
In recent years, a restaurant serving Sushi increasingly moldy in Jakarta. Penyukanya was not small. In the hours eating, visitors queue was stretching in some prominent sushi outlets. In Jakarta, we can just find sushi restaurants in the mall that it felt quite relaxed and we even ate it with ease. Though there are some rules that should apply when eating food from the country of origin. Want to know?
Saying "Itadaki masu!"
Sentences Itadaki masu (itada ki mas) is the same as saying, "The food looks delicious!" or, "Bon appetite!". If you are around anyone Japanese, and you said this sentence before eating sushi, then they will really appreciate you.
Do not pour their own drinks
Usually, Japanese people will eat Japanese food while accompanied by drinks Kirin, Asahi or Sapporo. For this one thing, they are very glorify togetherness and sharing. If you take a drinks bottle, make sure you fill the glasses of other people who are on the desk, but do not fill your glass. Other people are watching you will immediately take the initiative to fill your glass.
Messages omakase
No matter how your knowledge will be sushi, the chef must know more. The chefs know what's more fresh and delicious to eat. Omakase is one way of ordering food menu. That is, you leave it to the chef for the menu you want to eat. Not only this will ensure you get freshes ingredients, the chef and make you feel happy and proud. But get ready to get sushi options whose contents are not unusual, yes.
Source: NAD - female.kompas.com
See also:
Dim Sum
Hanamasa
Saying "Itadaki masu!"
Sentences Itadaki masu (itada ki mas) is the same as saying, "The food looks delicious!" or, "Bon appetite!". If you are around anyone Japanese, and you said this sentence before eating sushi, then they will really appreciate you.
Do not pour their own drinks
Usually, Japanese people will eat Japanese food while accompanied by drinks Kirin, Asahi or Sapporo. For this one thing, they are very glorify togetherness and sharing. If you take a drinks bottle, make sure you fill the glasses of other people who are on the desk, but do not fill your glass. Other people are watching you will immediately take the initiative to fill your glass.
Messages omakase
No matter how your knowledge will be sushi, the chef must know more. The chefs know what's more fresh and delicious to eat. Omakase is one way of ordering food menu. That is, you leave it to the chef for the menu you want to eat. Not only this will ensure you get freshes ingredients, the chef and make you feel happy and proud. But get ready to get sushi options whose contents are not unusual, yes.
Source: NAD - female.kompas.com
See also:
Dim Sum
Hanamasa
Senin, 22 November 2010
Steak at Central Jakarta
Steak, popularly called by the people of Indonesia are now no longer a scarce food. Fans of grilled meat can find it anywhere, with varying prices as well. Want to expensive there, there was relatively cheap.
First, the steak can be found only in expensive places, such as five-star hotels or fancy-looking restaurants. But now, as the economic crisis that has hit Indonesia, which until now has not been recovered, the steak is no longer an expensive dish. Many small shops and even street vendors tents serving this meat. If you have this, quality and price becomes diverse.
One of the places that offer steak dish with a relatively affordable price is Biak number 23, Central Jakarta. Steak Factory, as the name suggests, the concept of low profile appearance. But, the owner must offer bold flavor that is different from other places, including entering the taste of Indonesia.
Kenneth Chen, the owner, pack this steak restaurant with a comfortable and attractive design. Office for two floors with a capacity of 100 people, according to Director of Operations-Yoke-designed so that people can feel relaxed and greeted the owner. "Fans of steak, both come with family or coworkers can feel comfortable especially with friendly service," Yoke said about the restaurant which is managed with the opening hours are 11:00 until 22.00 pm.
According to Yoke, tent stalls along Jalan Biak had been a lot of Central Jakarta. Even Chen asserted that the resto-resto there had opened dozens of years ago. Therefore, the business is managed on a privately owned building was packed a little differently. In addition to the different wares, the place also has its own uniqueness. Paint the walls a bright red color rather dark orange dominate the room. As for more interesting, the walls are given an additional type of asbestos material affixed to curved. The material is simple but the result is quite artistic. The color of the room is lit even though the heat represents the steak from the grill. Perhaps this atmosphere increase appetite for visitors.
Case locations are already thinking. Places are now chosen, including the area busy. One again, there was no similar business that could become competitors.
"Always try something new to dish and offering promotional packages," explained Chen about a handful of tips that executable.
Source: SH/sally piri - sinarharapan.co.id
See also:
Dim Sum
Wine
First, the steak can be found only in expensive places, such as five-star hotels or fancy-looking restaurants. But now, as the economic crisis that has hit Indonesia, which until now has not been recovered, the steak is no longer an expensive dish. Many small shops and even street vendors tents serving this meat. If you have this, quality and price becomes diverse.
One of the places that offer steak dish with a relatively affordable price is Biak number 23, Central Jakarta. Steak Factory, as the name suggests, the concept of low profile appearance. But, the owner must offer bold flavor that is different from other places, including entering the taste of Indonesia.
Kenneth Chen, the owner, pack this steak restaurant with a comfortable and attractive design. Office for two floors with a capacity of 100 people, according to Director of Operations-Yoke-designed so that people can feel relaxed and greeted the owner. "Fans of steak, both come with family or coworkers can feel comfortable especially with friendly service," Yoke said about the restaurant which is managed with the opening hours are 11:00 until 22.00 pm.
According to Yoke, tent stalls along Jalan Biak had been a lot of Central Jakarta. Even Chen asserted that the resto-resto there had opened dozens of years ago. Therefore, the business is managed on a privately owned building was packed a little differently. In addition to the different wares, the place also has its own uniqueness. Paint the walls a bright red color rather dark orange dominate the room. As for more interesting, the walls are given an additional type of asbestos material affixed to curved. The material is simple but the result is quite artistic. The color of the room is lit even though the heat represents the steak from the grill. Perhaps this atmosphere increase appetite for visitors.
Case locations are already thinking. Places are now chosen, including the area busy. One again, there was no similar business that could become competitors.
"Always try something new to dish and offering promotional packages," explained Chen about a handful of tips that executable.
Source: SH/sally piri - sinarharapan.co.id
See also:
Dim Sum
Wine
Sate Mushrom for Veggies
Sate mushrooms, culinary one may still alien to the community. But the Sate mushrooms has become a new favorite menu in the city of Banyuwangi. Food stalls that provide this menu is located Warung Ibu Tina Jl. Crab Feast Banyuwangi. Location Agustini's food stall, (49) Environment Stendo residents, village carpenter is in the old office of the National Awakening Party (PKB).
For those of you who have never enjoyed a mushroom Sate, Sate you will think that you eat is chicken Sate. Because it is similar to the delicious chicken Sate. Yet the typical mushroom flavor is tasty and slightly chewy still can be felt.
Coupled with nut on satenya add pleasure sate seasoning mushrooms. "Of course there is the secret ingredient in artificial sate me," I Agustini are in the know with Tina a call on Monday (7/26/2010).
To enjoy the delights of this mushroom Sate we do not need to spend big money. Only Rp 10 thousand, 10 sticks of Sate mushroom delicacy is we can enjoy. If you want to eat it with rice or rice cake we just need to add money Rp 2 thousand only. Tina mushroom Sate stall is open from 10.00 am in the morning until around 21:00 pm.
Every day, at least Tina spent 7 kg oyster mushrooms as raw material. The number continues to grow, according to him along with increased interest in Sate mushrooms. According to Tina, each kg of an average oyster mushrooms can be made into 60 mushroom skewers.
Sate mushrooms, in addition to savory is also low in cholesterol. So for those who have a cholesterol problem should not be afraid to eat Sate on this one. Sate jamu also become food for the vegetarian alternative. Not a few who choose the vegetarian Sate skewers mushrooms as a food substitute.
"Usually when I want to eat vegetarian special Sate I had to go to Bali, not anymore," said Wiriyanto, a vegetarian Sate mushroom lovers.
Source: jurnalbesuki.com - jae/mm/jb2
See also:
Soto
Burger King
For those of you who have never enjoyed a mushroom Sate, Sate you will think that you eat is chicken Sate. Because it is similar to the delicious chicken Sate. Yet the typical mushroom flavor is tasty and slightly chewy still can be felt.
Coupled with nut on satenya add pleasure sate seasoning mushrooms. "Of course there is the secret ingredient in artificial sate me," I Agustini are in the know with Tina a call on Monday (7/26/2010).
To enjoy the delights of this mushroom Sate we do not need to spend big money. Only Rp 10 thousand, 10 sticks of Sate mushroom delicacy is we can enjoy. If you want to eat it with rice or rice cake we just need to add money Rp 2 thousand only. Tina mushroom Sate stall is open from 10.00 am in the morning until around 21:00 pm.
Every day, at least Tina spent 7 kg oyster mushrooms as raw material. The number continues to grow, according to him along with increased interest in Sate mushrooms. According to Tina, each kg of an average oyster mushrooms can be made into 60 mushroom skewers.
Sate mushrooms, in addition to savory is also low in cholesterol. So for those who have a cholesterol problem should not be afraid to eat Sate on this one. Sate jamu also become food for the vegetarian alternative. Not a few who choose the vegetarian Sate skewers mushrooms as a food substitute.
"Usually when I want to eat vegetarian special Sate I had to go to Bali, not anymore," said Wiriyanto, a vegetarian Sate mushroom lovers.
Source: jurnalbesuki.com - jae/mm/jb2
See also:
Soto
Burger King
Proses Pembuatan Ice cream
Proses pembuatan Ice cream terdiri dari: 1) pencampuran, 2) pasteurisasi, 3) homogenisasi, 4) pendinginan, 5) aging atau penuaan, 6) freezing atau pembekuan, 7) hardening atau pengerasan, dan 8) penyimpanan (Arbuckle, 1986).
Pencampuran dilakukan dengan memanaskan terlebih dahulu bahan cair dalam bejana pencampur sampai kira-kira 40-50°C, kemudian bahan-bahan kering seperti gula, bahan pengemulsi dan bahan penstabil ditambahkan dan dicampur supaya larut dengan baik.
Pasteurisasi dilakukan dengan tujuan untuk membebaskan adonan dari bakteri patogen, membantu melarutkan bahan, memperbaiki flavour dan mutu simpan. Pasteurisasi adonan dilakukan pada suhu 68,3°C selama 30 menit atau pada suhu 71°C selama 30 detik. Proses homogenisasi biasanya dilakukan pada suhu 62,8-76,7°C. Proses ini bertujuan untuk mencegah globula lemak bersatu, untuk mengurangi waktu yang diperlukan bagi proses aging campuran itu dan untuk mempengaruhi kekentalan sehingga tekstur dan body Ice cream menjadi lebih baik.
Setelah proses homogenisasi, adonan harus cepat didinginkan sampai 0-4°C agar tekstur Ice cream menjadi halus, kekentalan berkurang dan pertumbuhan mikroba menjadi lambat. Proses aging diperlukan untuk memberi kesempatan bahan penstabil bekerja. Selama proses ini berlangsung, terjadi perubahan-perubahan antara lain penggabungan bahan penstabil dengan air, pengerasan lemak dan peningkatan viskositas. Setelah itu proses pembekuan harus dilakukan dengan cepat untuk mencegah pembentukan kristal es yang kasar. Pengerasan Ice cream umumnya dilakukan dalam suhu -45°C sampai -23°C selama 24 jam (Arbuckle dan Marshall, 1996).
Sumber : freshicecream.blogspot.com
Lihat juga :
Sour Sally
Hanamasa
Pencampuran dilakukan dengan memanaskan terlebih dahulu bahan cair dalam bejana pencampur sampai kira-kira 40-50°C, kemudian bahan-bahan kering seperti gula, bahan pengemulsi dan bahan penstabil ditambahkan dan dicampur supaya larut dengan baik.
Pasteurisasi dilakukan dengan tujuan untuk membebaskan adonan dari bakteri patogen, membantu melarutkan bahan, memperbaiki flavour dan mutu simpan. Pasteurisasi adonan dilakukan pada suhu 68,3°C selama 30 menit atau pada suhu 71°C selama 30 detik. Proses homogenisasi biasanya dilakukan pada suhu 62,8-76,7°C. Proses ini bertujuan untuk mencegah globula lemak bersatu, untuk mengurangi waktu yang diperlukan bagi proses aging campuran itu dan untuk mempengaruhi kekentalan sehingga tekstur dan body Ice cream menjadi lebih baik.
Setelah proses homogenisasi, adonan harus cepat didinginkan sampai 0-4°C agar tekstur Ice cream menjadi halus, kekentalan berkurang dan pertumbuhan mikroba menjadi lambat. Proses aging diperlukan untuk memberi kesempatan bahan penstabil bekerja. Selama proses ini berlangsung, terjadi perubahan-perubahan antara lain penggabungan bahan penstabil dengan air, pengerasan lemak dan peningkatan viskositas. Setelah itu proses pembekuan harus dilakukan dengan cepat untuk mencegah pembentukan kristal es yang kasar. Pengerasan Ice cream umumnya dilakukan dalam suhu -45°C sampai -23°C selama 24 jam (Arbuckle dan Marshall, 1996).
Sumber : freshicecream.blogspot.com
Lihat juga :
Sour Sally
Hanamasa
Wine Lovers at Beaujolais Nouveau Festival
Indonesian Wine lovers gathered in the Beaujolais Nouveau Festival held at La Piazza Kelapa Gading, Thursday (11/18/2010). The event was organized by Summarecon Kelapa Gading and Indonesia sommelier Association (ISA) is an annual event and this year's event for the second time.
According Soegianto Nagaria, President of Indonesia sommelier Association, this festival is the warm-up for the show "Wine and Cheese Expo" which will be held in May 2011. Beaujolais Nouveau Festival itself is an adaptation of the tradition in the Beaujolais region, France. This region produces wines Beaujolais Nouveau. Japan successfully adapted the Beaujolais Nouveau Festival and now Indonesia also participated and organized this unique festival.
In addition, in this festival as well as introducing Indonesia sommelier Association. Soegianto explained that experts in serving wine sommelier.
"Sommelier must determine a suitable wine at dinner," said Soegianto.
Art of serving this wine does not just know what works, but must recognize the characteristics of wine to its origin. Sommelier also plays an important role in Indonesia's tourism. Soegianto explained, often sommelier Indonesia to compete in foreign countries and bringing the name of Indonesia.
"For foreign tourists when they come to Indonesia will feel familiar if you get the sommelier who understand wine," he said. Therefore, this association was formed for fellow sommelier can support each other and share knowledge and experiences.
In this event also introduced Beaujolais Nouveau wine. Type of wine is already well known abroad, but still rare in Indonesia.
"This wine from Gamay grapes from the Beaujolais region. Beaujolais Nouveau Beaujolais itself means new. Because this wine comes from grapes aged 6 weeks already bottled and fermented quickly using a special yeast," explained Soegianto.
This particular yeast deliver cherry and banana flavor in the wine. The color is light purple with pink bursts. Taste sweet and sour briefly with the dominant impression of a bitter after drinking it. Wine light suitable for friends eat while talking casually with friends.
"Wine is very simple, famous for without the vintage, so within two months have gone," said Soegianto. Vintage is the year of wine production, made generally getting older, richer taste wine and the price is more expensive.
"Drink this wine seemed to be in France a pretty cool atmosphere, eat a hot grandmother cuisine, drinking wine with delicious with friends who want to enjoy today. This is a vivid illustration to this wine," said Soegianto.
One visitor, Benny Subroto, who are lovers of wine, always present in the Beaujolais Nouveau Festival and really enjoyed the event.
"The atmosphere is festive and friendly. So people are not too formal. This event is good, in order to introduce wine," said Benny.
In addition to wine, this festival is also celebrated with a culinary and cultural France. Visitors can see the typical French songs and dances on stage are available. Typical of French art was displayed, such as Mime & Magician, Arts Happening, Street Accordion Player, and many more.
Meanwhile, the tongue pampered guests a buffet menu. All meals are typically French, such as Balotine Duck "Confit", Fish Broth, Crepe, and various other menus. There are more than 20 menus that are served for fans of French culture.
If you missed this event, so look forward to next year's Nouveau Beaujolais Festival usually held on the third week of November.
Source: Ni Luh Made Pertiwi F - travel.kompas.com
See also:
Dim Sum
Hanamasa
According Soegianto Nagaria, President of Indonesia sommelier Association, this festival is the warm-up for the show "Wine and Cheese Expo" which will be held in May 2011. Beaujolais Nouveau Festival itself is an adaptation of the tradition in the Beaujolais region, France. This region produces wines Beaujolais Nouveau. Japan successfully adapted the Beaujolais Nouveau Festival and now Indonesia also participated and organized this unique festival.
In addition, in this festival as well as introducing Indonesia sommelier Association. Soegianto explained that experts in serving wine sommelier.
"Sommelier must determine a suitable wine at dinner," said Soegianto.
Art of serving this wine does not just know what works, but must recognize the characteristics of wine to its origin. Sommelier also plays an important role in Indonesia's tourism. Soegianto explained, often sommelier Indonesia to compete in foreign countries and bringing the name of Indonesia.
"For foreign tourists when they come to Indonesia will feel familiar if you get the sommelier who understand wine," he said. Therefore, this association was formed for fellow sommelier can support each other and share knowledge and experiences.
In this event also introduced Beaujolais Nouveau wine. Type of wine is already well known abroad, but still rare in Indonesia.
"This wine from Gamay grapes from the Beaujolais region. Beaujolais Nouveau Beaujolais itself means new. Because this wine comes from grapes aged 6 weeks already bottled and fermented quickly using a special yeast," explained Soegianto.
This particular yeast deliver cherry and banana flavor in the wine. The color is light purple with pink bursts. Taste sweet and sour briefly with the dominant impression of a bitter after drinking it. Wine light suitable for friends eat while talking casually with friends.
"Wine is very simple, famous for without the vintage, so within two months have gone," said Soegianto. Vintage is the year of wine production, made generally getting older, richer taste wine and the price is more expensive.
"Drink this wine seemed to be in France a pretty cool atmosphere, eat a hot grandmother cuisine, drinking wine with delicious with friends who want to enjoy today. This is a vivid illustration to this wine," said Soegianto.
One visitor, Benny Subroto, who are lovers of wine, always present in the Beaujolais Nouveau Festival and really enjoyed the event.
"The atmosphere is festive and friendly. So people are not too formal. This event is good, in order to introduce wine," said Benny.
In addition to wine, this festival is also celebrated with a culinary and cultural France. Visitors can see the typical French songs and dances on stage are available. Typical of French art was displayed, such as Mime & Magician, Arts Happening, Street Accordion Player, and many more.
Meanwhile, the tongue pampered guests a buffet menu. All meals are typically French, such as Balotine Duck "Confit", Fish Broth, Crepe, and various other menus. There are more than 20 menus that are served for fans of French culture.
If you missed this event, so look forward to next year's Nouveau Beaujolais Festival usually held on the third week of November.
Source: Ni Luh Made Pertiwi F - travel.kompas.com
See also:
Dim Sum
Hanamasa
Minggu, 21 November 2010
Macam JJenis Dim Sum
Tradisional Dim Sum termasuk dikukus atau pangsit goreng, diisi roti, roti beras, dan mie. Bahan termasuk ayam, daging babi, sapi, udang, dan sejumlah pilihan vegetarian. Dim Sum restoran sering juga menawarkan piring sayuran hijau kukus dan kue-kue dan makanan penutup termasuk bubur buah. Berbagai macam hidangan benar-benar suatu keajaiban, meskipun kokot tertentu akan hampir selalu muncul di daftar. 'Gow' adalah suatu standar yang paling Dim Sum bistro.
Pangsit dibungkus kulit tepung beras bening, memungkinkan 'Gow' koki untuk menarik perhatian pada kesenian nya, sebagai pangsit yang cukup menantang untuk membuat.
pangsit gaya 'Chiu-chao' mirip masakan Thailand, yang mengandung kacang tanah, daun bawang bawang putih, udang kering, jamur shitake, dan disajikan dengan saus sambal tajam. 'Gyoza', favorit Cina akrab, kadang-kadang dimasukkan dalam makan Dim Sum, meskipun mereka tidak dikategorikan sebagai unsur tradisional dalam masakan tersebut. Sebuah gaya Cina Utara piring, 'gyoza' adalah pangsit lezat diisi dengan mengisi kubis dan daging.
Selain kue, varietas Kanton terdiri dari banyak roti khas Dim Sum. Shanghai dikukus roti yang diisi dengan daging, sering makanan laut, dan dibedakan oleh sup tersembunyi di dalam roti. 'Bau' adalah jenis lain bun, disajikan dipanggang atau dikukus. A mengobati mengembang, 'bau' dipenuhi dengan berbagai macam daging dan sayuran. Mungkin jenis yang paling berbeda dan populer dari 'bau', 'cha Siu baau' terdiri dari Cantonses barbeque rasa daging babi, daging, dan bawang di dalam casing luar cahaya.
Banyak item dalam katalog Dim Sum tidak jatuh dengan mudah ke dalam roti khas / kategori pangsit. phoenix cakar tersebut (kaki ayam), bola biji wijen, dikukus iga babi, beras daun teratai, puding mangga, makanan penutup tahu, lumpia, kue tar telur dan cumi goreng semua fitur potensial dalam pertemuan makan Dim Sum. Beberapa restoran mungkin menawarkan sampai seratus item yang berbeda pada hari yang sangat menuntut.
Sumber: bangkok.com - restoran pengalaman bersantap
Lihat juga:
Steak
Sushi
Pangsit dibungkus kulit tepung beras bening, memungkinkan 'Gow' koki untuk menarik perhatian pada kesenian nya, sebagai pangsit yang cukup menantang untuk membuat.
pangsit gaya 'Chiu-chao' mirip masakan Thailand, yang mengandung kacang tanah, daun bawang bawang putih, udang kering, jamur shitake, dan disajikan dengan saus sambal tajam. 'Gyoza', favorit Cina akrab, kadang-kadang dimasukkan dalam makan Dim Sum, meskipun mereka tidak dikategorikan sebagai unsur tradisional dalam masakan tersebut. Sebuah gaya Cina Utara piring, 'gyoza' adalah pangsit lezat diisi dengan mengisi kubis dan daging.
Selain kue, varietas Kanton terdiri dari banyak roti khas Dim Sum. Shanghai dikukus roti yang diisi dengan daging, sering makanan laut, dan dibedakan oleh sup tersembunyi di dalam roti. 'Bau' adalah jenis lain bun, disajikan dipanggang atau dikukus. A mengobati mengembang, 'bau' dipenuhi dengan berbagai macam daging dan sayuran. Mungkin jenis yang paling berbeda dan populer dari 'bau', 'cha Siu baau' terdiri dari Cantonses barbeque rasa daging babi, daging, dan bawang di dalam casing luar cahaya.
Banyak item dalam katalog Dim Sum tidak jatuh dengan mudah ke dalam roti khas / kategori pangsit. phoenix cakar tersebut (kaki ayam), bola biji wijen, dikukus iga babi, beras daun teratai, puding mangga, makanan penutup tahu, lumpia, kue tar telur dan cumi goreng semua fitur potensial dalam pertemuan makan Dim Sum. Beberapa restoran mungkin menawarkan sampai seratus item yang berbeda pada hari yang sangat menuntut.
Sumber: bangkok.com - restoran pengalaman bersantap
Lihat juga:
Steak
Sushi
Sour Sally Fro-Yo Boutique
With a view funny icons, boutique yogurt Sour Sally offers freshness taste plain yogurt and green tea original, with a choice of 20 types of toppings are fresh, light, delicious, and healthy, from a variety of fruit to cereal. Besides yogurt, available also Smoothies and shaved ice.
"We free each person to choose, mix and meet individual taste or adjust the mood of the moment. Either that make cool on hot days or when the spirit of the moment goes down," said Donny Pramono, owner of the Inilah.com Sour Sally.
To be sure, blend yogurt is available in Sour Sally is not just only fruits that are commonly used such as strawberries, and kiwi.
But it is also formulated with typical Indonesian processed fruits such as mango, jackfruit, and others.
Commonly eaten cereal for breakfast like corn flakes and chocolate chips also become part of a delicious concoction of yogurt.
"If topping-topping is sown on top of yogurt, continued to scoop her at the graft into the mouth, you'll ngerasain blend of sweet and sour taste with taste sensations hmmmh Special .... really!" he explained.
Sour Sally Fro-Yo is a native brand of Indonesia in spite of the materials used are imported from America.
To maintain freshness, it is advisable to immediately consume yogurt in place, and do not keep yogurt in the refrigerator.
Present at Senayan City and Kemang, Sour Sally Fro-Yo Boutique can be obtained with reasonable price, which ranges from Rp17.500-Rp49.500. [L1]
Source: Liana Garcia - Inilah.com
See also:
Ice cream
Burger King
"We free each person to choose, mix and meet individual taste or adjust the mood of the moment. Either that make cool on hot days or when the spirit of the moment goes down," said Donny Pramono, owner of the Inilah.com Sour Sally.
To be sure, blend yogurt is available in Sour Sally is not just only fruits that are commonly used such as strawberries, and kiwi.
But it is also formulated with typical Indonesian processed fruits such as mango, jackfruit, and others.
Commonly eaten cereal for breakfast like corn flakes and chocolate chips also become part of a delicious concoction of yogurt.
"If topping-topping is sown on top of yogurt, continued to scoop her at the graft into the mouth, you'll ngerasain blend of sweet and sour taste with taste sensations hmmmh Special .... really!" he explained.
Sour Sally Fro-Yo is a native brand of Indonesia in spite of the materials used are imported from America.
To maintain freshness, it is advisable to immediately consume yogurt in place, and do not keep yogurt in the refrigerator.
Present at Senayan City and Kemang, Sour Sally Fro-Yo Boutique can be obtained with reasonable price, which ranges from Rp17.500-Rp49.500. [L1]
Source: Liana Garcia - Inilah.com
See also:
Ice cream
Burger King
Delicacies of Sate Bandung
Here's one of the legendary Sate of Bandung: Sate Orchid. Warung sate sidewalk located at the intersection of Jl. Orchids and Jl. Riau has been there since a few years ago and became one of the foods that are sought. I was so much demand, if you're busy, the day the satay seller can sell up to two thousand skewers. In fact, if anyone wants to order a hundred or two hundred skewer meals for events do not need to order a few days earlier. Direct came on the day - if still early - definitely miss out.
At first glance this sate judging is no different than any other sate-sate being sold on the roadside. Menunyapun standard course: lamb and chicken satay skewers, plus an additional menu of chicken soup. But if more attention again, pieces of meat in the Sate Orchid is a bit bigger than most of the sate. And when it entered the mouth, we feel the true difference. Soft flesh and a distinctive marinade completely absorbed. Do not forget the added spice of the thick peanut and sweet and a little soy sauce to taste absolutely perfect.
For Sale Rp. 900, - per stick, Orchid Satay can indeed be one option to eliminate hunger. If it's dying wish to immediately enjoy this sate, there came about four or five in the afternoon. Because if you come just a little past sunset, you have to face a long queue.
Source: Asti Rahman - langsung enak.com
See also :
Soto
Hanamasa
At first glance this sate judging is no different than any other sate-sate being sold on the roadside. Menunyapun standard course: lamb and chicken satay skewers, plus an additional menu of chicken soup. But if more attention again, pieces of meat in the Sate Orchid is a bit bigger than most of the sate. And when it entered the mouth, we feel the true difference. Soft flesh and a distinctive marinade completely absorbed. Do not forget the added spice of the thick peanut and sweet and a little soy sauce to taste absolutely perfect.
For Sale Rp. 900, - per stick, Orchid Satay can indeed be one option to eliminate hunger. If it's dying wish to immediately enjoy this sate, there came about four or five in the afternoon. Because if you come just a little past sunset, you have to face a long queue.
Source: Asti Rahman - langsung enak.com
See also :
Soto
Hanamasa
Selasa, 16 November 2010
Wine Chile
In March of this year I reviewed a few Carmenere Wine from Chile and although they were not that bad, they still were not wines I personally would order when dining out or even buy as an everyday table wine. That left me still searching for some Chilean wines to add to my growing list of favorites. Now, thanks to Banfi Vintners, I have added three very nice red wines from Emiliana Vineyards of Valle del Maipo, Chile.
*Disclaimer: I received this wine as a sample from the PR folks at Banfi Vintners.
A few weeks ago I received three red wines, an Eco-Balance Carmenere, Merlot and Cabernet Sauvignon. The first opened was the Carmenere, a blend of 85% Carmenere and 15% Cabernet Sauvignon. It was time to try again as my daughter Pam just used the last of my Banfi Chianti Reserva to make a special tomato sauce for our Sunday evening dinner. The sauce is made from the residue of tomatoes used to make paste. Shirley just canned about 12 containers of tomato paste which leaves enough for a few gallons of tomato juice and a pot full of juicy pulp for a sauce. Pam's main additional ingredient is marjoram. She also added meatballs made from ground turkey and Italian meatballs made from beef, pork and veal. I opened the Carmenere for just an afternoon sip, but after a few swallows I knew I'd keep this one on the table for dinner.
Aromas of cherry and plum with hints of chocolate and not as smokey as the earlier reviewed Carmeneres were pleasant. The Eco-Balance was smoother, well balanced and finished long with a little pepper. It was amazingly great with the sauce and the Italian meatballs. This Carmenere was a hit and now a new favorite on my list.
A few nights later with a meal of pork chops, whipped potatoes and sauerkraut I opened the Merlot, a blend of 89% Merlot and 11% Syrah. Again the aromas were very nice. Lots of berry aromas with some clove or green pepper and a hint of vanilla leading to a smooth flavor filled taste and a very long smooth finish. Excellent pairing with the pork, but not so much with the kraut, but then again I have yet to find any wine I like with kraut. I also had some left that I poured the next night after work and found it to be fantastic. Definitely the best Chilean wine I have had to date.
Finally, this week, after work, I opened the Cabernet Sauvignon, a blend of 85% Cabernet Sauvignon and 15% Syrah. This was not opened for any food, but just to enjoy as I wind down from a day at work. I did have a bowl of 'fat free' chocolate ice cream along with the wine which was a nice match.
The aromas were very typical Cab/Sauv dark fruit, plum, some pepper and clove with a touch oak. It was a good wine at a good price ($9), but not comparable to what I found in California or French Cab/Sauv's. Still it was a nice wine for sipping and I would not be against trying with a beef roast or a beef stew.
Eco-Balance is a collection of high quality, sustainably farmed wines created for relaxed everyday enjoyment.
Healthy grapes, beautiful vineyards teeming with life, thoughtful packaging and an earth-friendly ethos are the source of inspiration behind Eco-Balance from Emilian, the worlds single largest source of estate grown organic wines. All Eco-Balance wines originate in sustainably farmed vineyards in transition to full organic status. Synthetic pesticides and herbicides are shunned in favor of natural remedies that inspire life and biodiversity.
Eco-Balance wines are available in major metropolitan markets throughout the U.S. and are projected to retail for an affordable $9 a bottle. (why wine blog)
See also :
Dim Sum
Hanamasa
*Disclaimer: I received this wine as a sample from the PR folks at Banfi Vintners.
A few weeks ago I received three red wines, an Eco-Balance Carmenere, Merlot and Cabernet Sauvignon. The first opened was the Carmenere, a blend of 85% Carmenere and 15% Cabernet Sauvignon. It was time to try again as my daughter Pam just used the last of my Banfi Chianti Reserva to make a special tomato sauce for our Sunday evening dinner. The sauce is made from the residue of tomatoes used to make paste. Shirley just canned about 12 containers of tomato paste which leaves enough for a few gallons of tomato juice and a pot full of juicy pulp for a sauce. Pam's main additional ingredient is marjoram. She also added meatballs made from ground turkey and Italian meatballs made from beef, pork and veal. I opened the Carmenere for just an afternoon sip, but after a few swallows I knew I'd keep this one on the table for dinner.
Aromas of cherry and plum with hints of chocolate and not as smokey as the earlier reviewed Carmeneres were pleasant. The Eco-Balance was smoother, well balanced and finished long with a little pepper. It was amazingly great with the sauce and the Italian meatballs. This Carmenere was a hit and now a new favorite on my list.
A few nights later with a meal of pork chops, whipped potatoes and sauerkraut I opened the Merlot, a blend of 89% Merlot and 11% Syrah. Again the aromas were very nice. Lots of berry aromas with some clove or green pepper and a hint of vanilla leading to a smooth flavor filled taste and a very long smooth finish. Excellent pairing with the pork, but not so much with the kraut, but then again I have yet to find any wine I like with kraut. I also had some left that I poured the next night after work and found it to be fantastic. Definitely the best Chilean wine I have had to date.
Finally, this week, after work, I opened the Cabernet Sauvignon, a blend of 85% Cabernet Sauvignon and 15% Syrah. This was not opened for any food, but just to enjoy as I wind down from a day at work. I did have a bowl of 'fat free' chocolate ice cream along with the wine which was a nice match.
The aromas were very typical Cab/Sauv dark fruit, plum, some pepper and clove with a touch oak. It was a good wine at a good price ($9), but not comparable to what I found in California or French Cab/Sauv's. Still it was a nice wine for sipping and I would not be against trying with a beef roast or a beef stew.
Eco-Balance is a collection of high quality, sustainably farmed wines created for relaxed everyday enjoyment.
Healthy grapes, beautiful vineyards teeming with life, thoughtful packaging and an earth-friendly ethos are the source of inspiration behind Eco-Balance from Emilian, the worlds single largest source of estate grown organic wines. All Eco-Balance wines originate in sustainably farmed vineyards in transition to full organic status. Synthetic pesticides and herbicides are shunned in favor of natural remedies that inspire life and biodiversity.
Eco-Balance wines are available in major metropolitan markets throughout the U.S. and are projected to retail for an affordable $9 a bottle. (why wine blog)
See also :
Dim Sum
Hanamasa
Senin, 15 November 2010
Tasty Ice cream from Argentina in Latin America
Argentina still has two other delicacies, namely Ice cream and empanada. Visiting Argentina without enjoying red wine and beef was in vain, but to visit Argentina without enjoying ice cream and empanada really unfortunate. Why Ice cream and Argentine empanada is considered equivalent to red wine and beef, to be one characteristic delicacy Argentina?
Not because it tastes so delicious that makes people like it, so make a habit of no day without ice cream and empanada.
Ice cream is very tasty Argentina
Ice cream first entered Argentina in Latin America thanks to Italian immigrants. Thus Argentine ice cream Ice cream-making techniques inherit the low-calorie Italian, low fat, using natural fruit and dairy products quality. Ice cream has become increasingly popular in the southern hemisphere and become the most preferred of Argentina. This product has become a commodity exports increase every year.
Delicious food at affordable prices
Actually what privileges Argentina Ice cream? Compared with American, Ice cream fresh cool taste of Argentina, full of fruit flavor, use high quality dairy products, ice cream flavor Argentina praised by everyone.
The price is also affordable, even in famous outlets, such as Freddo, Un Altra Volta, Chungo and others who are in Buenos Aires. Because of cheap and quality, many people buy bottled 1 kilogram, or one large glass filled to the brim, customers feel very satisfied. Loved by everyone
Most important, Argentina's Ice Cream has a unique local flavor, such as dulce de Leche (caramel flavor) that is typical of Latin American products, caramel flavor, is none other than milk plus sugar cooked to caramel, the caramel syrup that can be bought at all supermarkets in Latin America, also very delicious bread used for smearing in the morning.
Certainly the basic taste fruits are a delicious choice of materials, such as fruit-flavored raspberries, blueberries, strawberries and chocolate, there are still quality. In the Argentine ice cream stores, displayed a series of different flavors in ice cupboard transparent, a view which is really intriguing to make the heart want to taste one after all.
Ice cream is very tasty local
Ice cream outlets of the famous Argentine mostly concentrated in Buenos Aires, but is not thought of after leaving the capital city will not find a delicious ice cream, in other cities also have Ice cream stores with quality, then how to distinguish?
Look at the many outlets that visitors, who even have to queue, go definitely not the wrong choice. When I travel in Argentina, every day if you do not eat ice cream does not taste good, every time you arrive in a city will strive to find the best ice cream stores.
Ice cream delicious Argentine peculiarities do not seem to affect neighboring states, so out of the state border and into Chile, Bolivia or Brazil, it was difficult to find quality ice cream such as in Argentina, where to find it really possible that a product imported from Argentina. When you are in Argentina enjoy the best possible opportunity to eat delicious ice cream. (Erabaru.net)
See also:
Sate
Sushi
Not because it tastes so delicious that makes people like it, so make a habit of no day without ice cream and empanada.
Ice cream is very tasty Argentina
Ice cream first entered Argentina in Latin America thanks to Italian immigrants. Thus Argentine ice cream Ice cream-making techniques inherit the low-calorie Italian, low fat, using natural fruit and dairy products quality. Ice cream has become increasingly popular in the southern hemisphere and become the most preferred of Argentina. This product has become a commodity exports increase every year.
Delicious food at affordable prices
Actually what privileges Argentina Ice cream? Compared with American, Ice cream fresh cool taste of Argentina, full of fruit flavor, use high quality dairy products, ice cream flavor Argentina praised by everyone.
The price is also affordable, even in famous outlets, such as Freddo, Un Altra Volta, Chungo and others who are in Buenos Aires. Because of cheap and quality, many people buy bottled 1 kilogram, or one large glass filled to the brim, customers feel very satisfied. Loved by everyone
Most important, Argentina's Ice Cream has a unique local flavor, such as dulce de Leche (caramel flavor) that is typical of Latin American products, caramel flavor, is none other than milk plus sugar cooked to caramel, the caramel syrup that can be bought at all supermarkets in Latin America, also very delicious bread used for smearing in the morning.
Certainly the basic taste fruits are a delicious choice of materials, such as fruit-flavored raspberries, blueberries, strawberries and chocolate, there are still quality. In the Argentine ice cream stores, displayed a series of different flavors in ice cupboard transparent, a view which is really intriguing to make the heart want to taste one after all.
Ice cream is very tasty local
Ice cream outlets of the famous Argentine mostly concentrated in Buenos Aires, but is not thought of after leaving the capital city will not find a delicious ice cream, in other cities also have Ice cream stores with quality, then how to distinguish?
Look at the many outlets that visitors, who even have to queue, go definitely not the wrong choice. When I travel in Argentina, every day if you do not eat ice cream does not taste good, every time you arrive in a city will strive to find the best ice cream stores.
Ice cream delicious Argentine peculiarities do not seem to affect neighboring states, so out of the state border and into Chile, Bolivia or Brazil, it was difficult to find quality ice cream such as in Argentina, where to find it really possible that a product imported from Argentina. When you are in Argentina enjoy the best possible opportunity to eat delicious ice cream. (Erabaru.net)
See also:
Sate
Sushi
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