AMSTERDAM (Berita SuaraMedia) – Taner Tabak (35) telah berusaha memperoleh sertifikat Wine putih halal selama dua tahun, dan kini ia telah berhasil. "Kevserhelalwine" miliknya lolos tes dan mendapat sertifikat halal dari Kontrol Kualitas Halal (Halal Quality Control – HQC).
Pencarian Tabak akan anggur dengan kadar alkohol 0% dilakukan atas permintaan kaum Muslim. Pada pertemuan setiap hari Jumat, mereka tidak dapat minum bersama kolega dan teman-teman dan sebuah "Wine halal" dapat menjadi solusi bagi persoalan itu.
Tabak mempelajari proses pembuatan Wine bebas alkohol. Melalui sebuah proses teknis baru, yang membuatnya mendapatkan hak paten, Tabak, bekerjasama dengan sebuah perusahaan Jerman, berhasil membuat Wine bebas alkohol. Tabak mengatakan memang telah ada minuman Wine yang dikatakan bebas alkohol, namun mereka tidak lolos tes halal HQC karena masih mengandung sedikit alkohol.
HQC memiliki banyak syarat sebelum mereka memberikan sebuah sertifikat pada suatu produk. Sebuah permintaan tambahan untuk memperoleh sertifikat contohnya adalah peraturan higienis. Mereka mengerjakannya di bawah konsultasi dengan HQC. Tabak mengatakan, "Wine halal tidak dibuat begitu saja!"
Kelompok sasaran Tabak bukan hanya kaum Muslim, melainkan lebih luas lagi. "Yang juga menjadi sasaran saya adalah para wanita hamil, mereka yang terkena diabetes, mereka yang harus menyetir setelah menghadiri sebuah pesta dan karena itu tidak bisa minum alkohol dan sebagainya."
Di antara koleksi Tabak adalah Wine merah, putih, dan mawar, juga Wine yang berat. Ia yakin akan kelezatan rasa Wine nya dan baru-baru ini menantang seorang ahli Wine Nicolaas Klei untuk datang dan mencicipi anggurnya.
Nama kevser merujuk pada sebuah surat di Al Quran, jelas Tabak. Surat itu berbicara tentang Wine halal.
Tabak tidak khawatir akan penjualan Wine - nya. Negara-negara seperti Malaysia, Azerbaijan, Dubai, dan bahkan Arab Saudi telah menunjukkan ketertarikannya, ujar Tabak dengan antusias.
Tabak menjual Kevserhelalwine melalui perusahaan miliknya, Talay Wine Company, dengan harga rata-rata 6-7 euro (Rp. 90.000 – 100.000).
"Kami telah mengubah yang haram menjadi halal. Wine yang berasa seperti Wine tapi benar-benar bebas alkohol, dan kami memproduksinya," ujar Tabak.
Wine halal buatan Tabak bukan satu-satunya minuman beralkohol yang tidak mengandung alkohol. Tahun lalu, di Perancis diproduksi Chamalal, sampanye halal. Seperti sampanye pada umumnya, minuman ini juga terbuat dari Wine dan bergelembung, namun bebas alkohol.
Diluncurkan pada bulan September, tepat menjelang bulan suci Ramadhan tahun 2008, Chamala terbukti berhasil diterima di negara asal sampanye itu. Tidak ada satu acara pun yang akan lengkap tanpa kehadirannya.
Versi halal gelembung sampanye ini dijual dengan harga sekitar 60 euro (Rp. 900.000) per botol di beberapa restoran, namun jauh lebih murah jika membelinya di supermarket.
Penemu Chamalal, Rachid Gacem, mengatakan bahwa ia melihat adanya celah dalam pasar minuman beralkohol.
"Ketika saya datang ke pesta dan semua orang meminum alkohol, seperti sampanye, mereka seringkali menanyakan apakah saya mau minum satu gelas. Tapi kami (Muslim) tidak minum alkohol. Karena saya ingin menjadi bagian dari pesta, saya ingin meminum sesuatu yang seperti sampanye, tapi bukan sampanye."
Menanggapi minuman tersebut, tak semua Muslim lantas setuju. Beberapa di antara pemeluk Islam mempertanyakan bahkan meragukan kandungan isi Cham'alal. Seperti komentar-komentar di situs berita online yang menulis tentang peluncuran Cham'alal, yang salah satunya berbunyi, "Apakah itu benar-benar minuman Wine berkarbonasi?". (rin/iie/itn/fw/rpk/at) Dikutip oleh www.suaramedia.com
Sumber : suaramedia.com
Lihat juga:
Sate
Soto
Selasa, 30 November 2010
Dim Sum and Lucky
If you know only Dim Sum buns, hakau and siomai, means now is the time you dig the new science. Incredible variety of new Dim Sum from Hong Kong and Shanghai will be revealed the secret of the making by the chef. Your direct practice with the guidance of the Dim Sum chef, and can dig up as much knowledge as possible. We only provide 20 (twenty) places for lovers of authentic Dim Sum!
Dim Sum, little snacks that originated from South China and popular in Hong Kong is indeed experiencing tremendous growth. Now, with our easy breakfast better Dim Sum from class to class resto pavement special. A variety of Dim Sum are also offered in a variety of prices. Well, if you intend to start a new venture and hope to get a promising new business, Dim Sum can be an option. Given any fan of Dim Sum increasingly widespread and more. Like years past, this year we also choose the materials cooking class with a choice of Dim Sum variants are more diverse. Starting from the Dim Sum steamed, fried until that matured with a little oil (pan fried). Chef Lauw Pak Wai from Tien Chao Restaurant, Hotel Gran Melia Jakarta, willing to take the time to reveal the secret manufacture of Dim Sum is delicious, beautiful and not too fatty. Dim Sum is the type favored by many people in the world today.
In particular, the Dim Sum chef, choose 5 (five) kinds of Dim Sum is: Mixed Vegetable Dumpling, Fish and Minced Beef Dumpling Dumpling. Three types of dumplings had a unique and interesting ways of making. Not only that stuffing dumplings also has a variety of more healthful. Unless steamed vegetables also use materials and fish. Dim Sum For 2 others; Chicken Shrimp Dumpling that matured with a little oil and Sesame Seed Roll Seafood for fried crispy and tasty. Second Dim Sum is also unique because it will destabilize the delicious tongue.
Cooking class requires thoroughness, the class will be held with hands-on system aliases direct practice. That's why we only opened 20 (twenty) places for those who are truly interested. After practicing to make dim sum, as usual, the event will close with lunch bermenu complete and could taste the food your heart's content offerings include a variety of typical Chinese BBQ.
It is better, record the first time so you can manage; Saturday, January 26, 2008, at 09:30 to 14:00 am, at Tien Chao Restaurant, Hotel Gran Melia Jakarta, 1st floor, Jl HR Rasuna Said, South Jakarta. So as not to run out of tickets, just register yourself right here! We will only provide a place for those who are truly interested. Therefore, after pendafaran, please immediately finalize paperwork! (Ely / Odi)
Source: Odilia Winneke - detikFood
See also:
Burger King
Sushi
Dim Sum, little snacks that originated from South China and popular in Hong Kong is indeed experiencing tremendous growth. Now, with our easy breakfast better Dim Sum from class to class resto pavement special. A variety of Dim Sum are also offered in a variety of prices. Well, if you intend to start a new venture and hope to get a promising new business, Dim Sum can be an option. Given any fan of Dim Sum increasingly widespread and more. Like years past, this year we also choose the materials cooking class with a choice of Dim Sum variants are more diverse. Starting from the Dim Sum steamed, fried until that matured with a little oil (pan fried). Chef Lauw Pak Wai from Tien Chao Restaurant, Hotel Gran Melia Jakarta, willing to take the time to reveal the secret manufacture of Dim Sum is delicious, beautiful and not too fatty. Dim Sum is the type favored by many people in the world today.
In particular, the Dim Sum chef, choose 5 (five) kinds of Dim Sum is: Mixed Vegetable Dumpling, Fish and Minced Beef Dumpling Dumpling. Three types of dumplings had a unique and interesting ways of making. Not only that stuffing dumplings also has a variety of more healthful. Unless steamed vegetables also use materials and fish. Dim Sum For 2 others; Chicken Shrimp Dumpling that matured with a little oil and Sesame Seed Roll Seafood for fried crispy and tasty. Second Dim Sum is also unique because it will destabilize the delicious tongue.
Cooking class requires thoroughness, the class will be held with hands-on system aliases direct practice. That's why we only opened 20 (twenty) places for those who are truly interested. After practicing to make dim sum, as usual, the event will close with lunch bermenu complete and could taste the food your heart's content offerings include a variety of typical Chinese BBQ.
It is better, record the first time so you can manage; Saturday, January 26, 2008, at 09:30 to 14:00 am, at Tien Chao Restaurant, Hotel Gran Melia Jakarta, 1st floor, Jl HR Rasuna Said, South Jakarta. So as not to run out of tickets, just register yourself right here! We will only provide a place for those who are truly interested. Therefore, after pendafaran, please immediately finalize paperwork! (Ely / Odi)
Source: Odilia Winneke - detikFood
See also:
Burger King
Sushi
Ice cream and Character
Ice cream flavor you like what? Not just delicious, but my favorites to show your character.
* Ice cream chocolate
Lovers of chocolate ice cream flavor is described as a cautious person, shy, and relaxed. They are good listeners, so that he can become a reliable friend when you have a problem.
His interest focused on art, indie rock, TV and movie audiences snapper class.
* Vanilla Ice Cream
Fans of vanilla ice cream is a person who dare to take risks and are highly motivated in the workplace. They taste a classic, like hearing classical music, and watching documentaries. They also do not easily turn into something trendy, have a stance.
* Strawberry Ice Cream
You are fond of strawberry ice cream was a shy and loyal. If translated in the work environment, you are a dedicated employee and work seriously. You are also ambitious, high standards, and maintain a healthy relationship with your boss.
When relaxed, strawberry lovers enjoy surfing the internet, listening to music R & B, hip hop too.
If you love all flavors? Please select the character that comes closest. (IVillage / Photo Ist)
Source: astaga.com
See also:
Hanamasa
Sour Sally
Steak Aroma at Banjarmasin
Steak, called the cuisine is definitely the one pictured is a delicious pot roast. Well, for you who like steak, Steak Aroma is the right choice to enjoy a steak in Banjarmasin.
Assorted steak menu with a distinctive flavor and aroma, can you message on where to eat located at Jalan MT Haryono Banjarmasin, South Kalimantan. Occupying this location since November 1, 2010, previously at Jalan Brig H Hasan Basry, Kayutangi.
Here, available sirloin steak, tenderloin steak, T-bone steak that is bone-shaped 'T' that surrounded the meat on both sides, and the lamp chop (goat) steak. You also can select the local beef from Surabaya or import from New Zealand, but both are equally qualified.
Moreover, upon entering the location, you will immediately smell the delicious aroma of steak. The kitchen is open concept, you can see directly how your order steak cooked.
How to cook a steak can be selected, with a special chef imported from Bali. Rare for those who want most of the meat is still red, or medium if like the middle is still red and pink sides. But for those who prefer not to have a red color, well done you selected.
Cook it also does not use frypan (skillet), but directly digrill steak or grilled with charcoal, then doused with a sauce of some excellent imported material. Precisely in this way, which makes the aroma is so tempting.
"Because the scent, so that's what inspired dining is named Aroma," beber Steak Aroma owner, Thomas Njo.
Eating steak, accompanied by the delicious fried potatoes and various vegetables consisting of corn, beans, carrots, cauliflower, and snow peas are cooked specifically and produces a savory flavor. But for you that if meal is not complete without rice, white rice is also available.
"Steak has become a popular food. If once the premium and the presence in the hotel, we are now targeting the middle class and below, and in Banjarmasin very enthusiastic audience," said Thomas.
Besides meat, choice steak, lamb chop is also available (goat), sausage, chicken, until the fillets of fish. Special steak fish, snapper fish raw material, but the future will be made dori fish imported from Vietnam. Variations of this steak, making it can be enjoyed by anyone.
Dining atmosphere is also pleasant and familiar Like the house itself. In the spacious room, free air in and out so refreshing in the middle of the hot weather during the day.
But if you want to eat enough at home or at work, you can use a delivery service. Stay message to the number 081236474411 with Dyah, and direct transfer. Quality is guaranteed, in addition to fresh and hot until the buyer's hand, also not contaminated. Before packaged in containers made from cork, first wrapped in aluminum foil.
Not surprisingly, when the audience not only local people are also among foreign tourists from countries where steaks come from. Uniquely, the citizen from Belgium, Austria, South Africa to Australia which is a task or a trip to South Kalimantan are so enjoying mixing of an Aroma Steak steak.
About the price, also do not need to worry because steak is not priced to drain the bag. Only Rp 25 thousand, you can enjoy local sirloin steak.
Wait what's more, soon visited or message to the aroma of your favorite menu Steak MT Haryono Street, Banjarmasin. (Hay / *)
Source: Eka D-BANJARMASINPOST.CO.ID
See also:
Dim Sum
Assorted steak menu with a distinctive flavor and aroma, can you message on where to eat located at Jalan MT Haryono Banjarmasin, South Kalimantan. Occupying this location since November 1, 2010, previously at Jalan Brig H Hasan Basry, Kayutangi.
Here, available sirloin steak, tenderloin steak, T-bone steak that is bone-shaped 'T' that surrounded the meat on both sides, and the lamp chop (goat) steak. You also can select the local beef from Surabaya or import from New Zealand, but both are equally qualified.
Moreover, upon entering the location, you will immediately smell the delicious aroma of steak. The kitchen is open concept, you can see directly how your order steak cooked.
How to cook a steak can be selected, with a special chef imported from Bali. Rare for those who want most of the meat is still red, or medium if like the middle is still red and pink sides. But for those who prefer not to have a red color, well done you selected.
Cook it also does not use frypan (skillet), but directly digrill steak or grilled with charcoal, then doused with a sauce of some excellent imported material. Precisely in this way, which makes the aroma is so tempting.
"Because the scent, so that's what inspired dining is named Aroma," beber Steak Aroma owner, Thomas Njo.
Eating steak, accompanied by the delicious fried potatoes and various vegetables consisting of corn, beans, carrots, cauliflower, and snow peas are cooked specifically and produces a savory flavor. But for you that if meal is not complete without rice, white rice is also available.
"Steak has become a popular food. If once the premium and the presence in the hotel, we are now targeting the middle class and below, and in Banjarmasin very enthusiastic audience," said Thomas.
Besides meat, choice steak, lamb chop is also available (goat), sausage, chicken, until the fillets of fish. Special steak fish, snapper fish raw material, but the future will be made dori fish imported from Vietnam. Variations of this steak, making it can be enjoyed by anyone.
Dining atmosphere is also pleasant and familiar Like the house itself. In the spacious room, free air in and out so refreshing in the middle of the hot weather during the day.
But if you want to eat enough at home or at work, you can use a delivery service. Stay message to the number 081236474411 with Dyah, and direct transfer. Quality is guaranteed, in addition to fresh and hot until the buyer's hand, also not contaminated. Before packaged in containers made from cork, first wrapped in aluminum foil.
Not surprisingly, when the audience not only local people are also among foreign tourists from countries where steaks come from. Uniquely, the citizen from Belgium, Austria, South Africa to Australia which is a task or a trip to South Kalimantan are so enjoying mixing of an Aroma Steak steak.
About the price, also do not need to worry because steak is not priced to drain the bag. Only Rp 25 thousand, you can enjoy local sirloin steak.
Wait what's more, soon visited or message to the aroma of your favorite menu Steak MT Haryono Street, Banjarmasin. (Hay / *)
Source: Eka D-BANJARMASINPOST.CO.ID
See also:
Dim Sum
Senin, 29 November 2010
Haya-Zushi
Jenis asli Sushi, hari ini diklasifikasikan sebagai nare-Zushi (馴れ 寿司, 熟 寿司), pertama kali dikembangkan di suatu tempat di Asia Tenggara, menyebarkan ke Jepang. Ikan asin dan dibungkus dengan padi fermentasi, hidangan nasi tradisional lacto-fermentasi. Nare-Zushi terbuat dari ikan ini memusnahkan disimpan dalam padi fermentasi untuk pengawetan. Nare-Zushi disimpan selama fermentasi selama beberapa bulan kemudian dihapus. Beras difermentasi dibuang dan ikan adalah bagian hanya dikonsumsi. Sushi awal ini menjadi sumber protein.
Orang Jepang lebih suka makan ikan dengan beras, dikenal sebagai namanare atau namanari (生成, なまなれ, な ま なり). Selama periode Muromachi namanare adalah jenis yang paling populer sushi. Namanare adalah sebagian ikan mentah terbungkus beras, dikonsumsi segar, sebelum hilang rasa nya. Cara baru mengkonsumsi ikan tidak lagi menjadi bentuk pelestarian melainkan hidangan baru dalam masakan Jepang.
Selama era Edo (awal periode modern, 1603-1868 di Jepang), jenis ketiga Sushi diperkenalkan, haya-Zushi (早 寿司, 早 ずし). Haya-Zushi dihimpun sehingga baik nasi dan ikan bisa dikonsumsi pada saat yang sama, dan hidangan menjadi unik untuk budaya Jepang. Ini adalah pertama kalinya bahwa beras tidak digunakan untuk fermentasi. Beras sekarang dicampur dengan cuka. Ikan, sayuran dan makanan kering diawetkan akan ditambahkan. Jenis sushi masih sangat populer saat ini. Setiap daerah memanfaatkan rasa lokal untuk menghasilkan berbagai Sushi yang telah diwariskan selama beberapa generasi.
Ketika Tokyo masih dipanggil Edo, pada awal abad ke-19, warung makan mobile menjadi layanan makanan dominan. Selama periode Zushi nigiri-(握り 寿司) diperkenalkan. Nigiri-Zushi adalah jenis yang paling umum sushi di restoran Sushi todays. Ini adalah gundukan oblong beras dengan sepotong ikan tersampir di atasnya. Setelah gempa bumi Great Kanto pada tahun 1923, nigiri-Sushi koki kehilangan pekerjaan dan tersebar di seluruh Jepang dan mempopulerkan hidangan di seluruh negeri.
Hari ini piring Sushi internasional dikenal sebagai "Sushi" (nigirizushi; varietas Kanto) adalah makanan cepat saji ditemukan oleh Hanaya Yohei (华 屋 与 兵卫; 1799-1858) pada akhir periode Edo di hari ini di Tokyo (Edo). Orang-orang di Tokyo tinggal tergesa-gesa bahkan seratus tahun yang lalu. nigirizushi ini ditemukan oleh Hanaya tidak difermentasi dan dapat dimakan menggunakan jari atau sumpit. Itu adalah bentuk awal dari makanan cepat saji yang dapat dimakan di sisi jalan atau di teater.
Funazushi
Funazushi adalah jenis langka nApakah-Zushi masih siap dekat danau Biwa, Shiga Prefektur. Delapan belas generasi dari keluarga Kitamura telah mempersiapkan piring (dengan telur utuh) di Kitashina sejak 1619.
Segar Funa (ikan mas crucian dari danau) adalah skala dan memusnahkan melalui insang mereka menjaga tubuh (dan sering telur) ikan utuh. ikan ini kemudian dikemas dengan garam dan berusia selama setahun sebelum dikemas ulang setiap tahun di beras hingga empat tahun. Ikan yang difermentasi yang dihasilkan dapat dilayani diiris tipis atau digunakan sebagai bahan dalam masakan lainnya.
Sumber: en.wikipedia
Lihat juga:
Dim Sum
Soto
Orang Jepang lebih suka makan ikan dengan beras, dikenal sebagai namanare atau namanari (生成, なまなれ, な ま なり). Selama periode Muromachi namanare adalah jenis yang paling populer sushi. Namanare adalah sebagian ikan mentah terbungkus beras, dikonsumsi segar, sebelum hilang rasa nya. Cara baru mengkonsumsi ikan tidak lagi menjadi bentuk pelestarian melainkan hidangan baru dalam masakan Jepang.
Selama era Edo (awal periode modern, 1603-1868 di Jepang), jenis ketiga Sushi diperkenalkan, haya-Zushi (早 寿司, 早 ずし). Haya-Zushi dihimpun sehingga baik nasi dan ikan bisa dikonsumsi pada saat yang sama, dan hidangan menjadi unik untuk budaya Jepang. Ini adalah pertama kalinya bahwa beras tidak digunakan untuk fermentasi. Beras sekarang dicampur dengan cuka. Ikan, sayuran dan makanan kering diawetkan akan ditambahkan. Jenis sushi masih sangat populer saat ini. Setiap daerah memanfaatkan rasa lokal untuk menghasilkan berbagai Sushi yang telah diwariskan selama beberapa generasi.
Ketika Tokyo masih dipanggil Edo, pada awal abad ke-19, warung makan mobile menjadi layanan makanan dominan. Selama periode Zushi nigiri-(握り 寿司) diperkenalkan. Nigiri-Zushi adalah jenis yang paling umum sushi di restoran Sushi todays. Ini adalah gundukan oblong beras dengan sepotong ikan tersampir di atasnya. Setelah gempa bumi Great Kanto pada tahun 1923, nigiri-Sushi koki kehilangan pekerjaan dan tersebar di seluruh Jepang dan mempopulerkan hidangan di seluruh negeri.
Hari ini piring Sushi internasional dikenal sebagai "Sushi" (nigirizushi; varietas Kanto) adalah makanan cepat saji ditemukan oleh Hanaya Yohei (华 屋 与 兵卫; 1799-1858) pada akhir periode Edo di hari ini di Tokyo (Edo). Orang-orang di Tokyo tinggal tergesa-gesa bahkan seratus tahun yang lalu. nigirizushi ini ditemukan oleh Hanaya tidak difermentasi dan dapat dimakan menggunakan jari atau sumpit. Itu adalah bentuk awal dari makanan cepat saji yang dapat dimakan di sisi jalan atau di teater.
Funazushi
Funazushi adalah jenis langka nApakah-Zushi masih siap dekat danau Biwa, Shiga Prefektur. Delapan belas generasi dari keluarga Kitamura telah mempersiapkan piring (dengan telur utuh) di Kitashina sejak 1619.
Segar Funa (ikan mas crucian dari danau) adalah skala dan memusnahkan melalui insang mereka menjaga tubuh (dan sering telur) ikan utuh. ikan ini kemudian dikemas dengan garam dan berusia selama setahun sebelum dikemas ulang setiap tahun di beras hingga empat tahun. Ikan yang difermentasi yang dihasilkan dapat dilayani diiris tipis atau digunakan sebagai bahan dalam masakan lainnya.
Sumber: en.wikipedia
Lihat juga:
Dim Sum
Soto
Sate from Japan
Sate is one of the most popular food in Indonesia. Many areas in this archipelago have sate menu. Therefore you know the sate padang, sate madura, banjo sate, sate betawi, maranggi sate, sate Blora, sate ponorogo, and so forth. Types of meat also varied, from chicken to turtles, from clams to torpedo. The dish can you get with ease, from street stalls to fancy restaurants.
But have you ever heard of the sate of Japan? Japanese sate also called yakitori, sate is not much different in Indonesia. How to cook it as well by burning, with a wide range of meat, no different than the typical Indonesian satay.
Although many have similarities, the differences between typical Indonesian satay and yakitori are also quite striking. Food in Japan are generally treated with a healthy manner and materials. It is also applied in the manufacture of yakitori. If the usual sate skewers we know is that many contain soy sauce and oil, yakitori not contain a lot of oil and prefer the use of salt.
The basic ingredients are chicken yakitori own, according to the meaning of the word tori which means chicken. All parts of chicken, such as thighs, skin, liver, etc., can be used for yakitori. In Japan, the chicken sate was then burned on the wood charcoal. This determines the quality of wood charcoal taste satenya. Hardwood charcoal and aromatic produce a more delicious satay, rather than a cheaper wood charcoal, or a grilled over a gas stove and electric grill. Some sellers use free-range chicken yakitori (jidori), which is more tough than regular chicken, but rather have a taste.
In their home country, yakitori popular among middle-class office workers as a snack after work on the way to the train station. Yakitori are sold at the yakitori-ya, (restaurant or food stalls on the roadside). Often times other than dyed with barbeque sauce (before baking), chicken meat was also doused with cold beer. Wow ... like what, ya feel? They end the meal with a swig of sake.
Source: Eka.D kompas.com - banjarmasinpost.co.id
See also:
Burger King
Wine
But have you ever heard of the sate of Japan? Japanese sate also called yakitori, sate is not much different in Indonesia. How to cook it as well by burning, with a wide range of meat, no different than the typical Indonesian satay.
Although many have similarities, the differences between typical Indonesian satay and yakitori are also quite striking. Food in Japan are generally treated with a healthy manner and materials. It is also applied in the manufacture of yakitori. If the usual sate skewers we know is that many contain soy sauce and oil, yakitori not contain a lot of oil and prefer the use of salt.
The basic ingredients are chicken yakitori own, according to the meaning of the word tori which means chicken. All parts of chicken, such as thighs, skin, liver, etc., can be used for yakitori. In Japan, the chicken sate was then burned on the wood charcoal. This determines the quality of wood charcoal taste satenya. Hardwood charcoal and aromatic produce a more delicious satay, rather than a cheaper wood charcoal, or a grilled over a gas stove and electric grill. Some sellers use free-range chicken yakitori (jidori), which is more tough than regular chicken, but rather have a taste.
In their home country, yakitori popular among middle-class office workers as a snack after work on the way to the train station. Yakitori are sold at the yakitori-ya, (restaurant or food stalls on the roadside). Often times other than dyed with barbeque sauce (before baking), chicken meat was also doused with cold beer. Wow ... like what, ya feel? They end the meal with a swig of sake.
Source: Eka.D kompas.com - banjarmasinpost.co.id
See also:
Burger King
Wine
Ice cream with Soy Bean
Who does not like Ice cream? In addition to the sweet taste and cold, ice cream can also generate a better mood so loh. If ice cream is usually made from cow's milk, well this time ice cream made from soy? Like what ya like?
No one ever refused if offered with a bowl of ice cream, cold drinks made from cow's milk with a variant of this feeling a lot penggenarnya both young and old. But what happens if the ice cream is made from soy? Hmm .. first I hesitated whether ice cream flavor it would be equal to flavor ice cream is made from cow's milk.
After trying it turns out it's quite nice loh! Cow's milk is a main ingredient was replaced with soy milk. The manufacturing process remains the same only the main ingredients are different. But according to the manager, there are few limitations. Ice cream from soy milk can only be made into a sense of just three variants, namely vanilla, strawberry and chocolate.
Sense of others are still in the search process. The texture of ice cream - his own gentle enough not much different from ice cream in general, but for me ice cream from soy milk is similar to ice puter. And if the feeling really smell and taste of soybean is still quite pronounced.
But it did not disappoint. Ice cream or lots of soy milk that have called out this ice cream can be encountered in the Public Know located in Kelapa Gading, North Jakarta. In addition, soy ice cream is suitable for those who are allergic to cow's milk, especially children, also for those who have fat diet. Can still eat ice cream, but still healthy. (Eka / Odi)
Source: Eka Septia - detikFood
See also:
Sour Sally
Hanamasa
No one ever refused if offered with a bowl of ice cream, cold drinks made from cow's milk with a variant of this feeling a lot penggenarnya both young and old. But what happens if the ice cream is made from soy? Hmm .. first I hesitated whether ice cream flavor it would be equal to flavor ice cream is made from cow's milk.
After trying it turns out it's quite nice loh! Cow's milk is a main ingredient was replaced with soy milk. The manufacturing process remains the same only the main ingredients are different. But according to the manager, there are few limitations. Ice cream from soy milk can only be made into a sense of just three variants, namely vanilla, strawberry and chocolate.
Sense of others are still in the search process. The texture of ice cream - his own gentle enough not much different from ice cream in general, but for me ice cream from soy milk is similar to ice puter. And if the feeling really smell and taste of soybean is still quite pronounced.
But it did not disappoint. Ice cream or lots of soy milk that have called out this ice cream can be encountered in the Public Know located in Kelapa Gading, North Jakarta. In addition, soy ice cream is suitable for those who are allergic to cow's milk, especially children, also for those who have fat diet. Can still eat ice cream, but still healthy. (Eka / Odi)
Source: Eka Septia - detikFood
See also:
Sour Sally
Hanamasa
Delicacies of Duck Soto Yummy
Bored with chicken Soto, does not hurt to try other new menu. Perhaps the duck soup could be a new menu which is obliged to eat.
If not, and curious, just come to the Center Culinary Indrapura Indrapura Street, Surabaya. Of the dozens of stands that are there, just go to Soto-managed Dewey Duck and Sufriyah Muafi couples.
Duck soup is served separately in 3 containers. A bowl of soup, a plate of rice cake and a mortar containing lime and chili slices. From appearances, it briefly looked like a duck soup with curry gravy orange turbid, in contrast with most of the soup broth yellow nodes.
Once eaten, Hmmmmm ... feeling fishy and tough from duck meat would disappear instantly. The meat was tender and there was absolutely no fishy taste. Seasonings rempahnya really fresh burst in
Spicy flavor of chili sliced very fine and so delicious, evenly offset the delicious broth soup. Rice cake on a plate would be demolished in an instant. Following tradition, it is recommended rice cake soup eaten with duck, of course, in addition to rice which is also provided. A serving of duck soup valued USD 10 thousand. If you want to add offal, also added money to Rp 7,500.
Muafi bit shared secret recipe duck soup. In general, the same as duck soup seasoning soup in general. The difference is kaldunya. The broth itself is a recipe handed down from grandmother of the wife's family, Sufriyah. The recipe had died 15 years before revived by Sufriyah. Previously, in Bangkalan, Madura, Sufriyah grandmother had open stalls duck soup.
Since no one is to continue the business plus grandmother who had advanced age, the shop is closed. Seeing no business opportunity, direct Muafi rented a booth in the center of Culinary Indrapura.
Together with his wife, father of 3 children were trying to revive the duck soup. According to a survey conducted Muafi, there is no duck soup in Surabaya, East Java and even. Even if there is, recipes and ingredients will be different.
"This was a recipe from my wife's grandmother. Now I go again," he said while talking to detiksurabaya.com, Monday (10/25/2010). (IWD / wln)
Source: Imam Wahyudiyanta - detikSurabaya
See also:
Dim Sum
If not, and curious, just come to the Center Culinary Indrapura Indrapura Street, Surabaya. Of the dozens of stands that are there, just go to Soto-managed Dewey Duck and Sufriyah Muafi couples.
Duck soup is served separately in 3 containers. A bowl of soup, a plate of rice cake and a mortar containing lime and chili slices. From appearances, it briefly looked like a duck soup with curry gravy orange turbid, in contrast with most of the soup broth yellow nodes.
Once eaten, Hmmmmm ... feeling fishy and tough from duck meat would disappear instantly. The meat was tender and there was absolutely no fishy taste. Seasonings rempahnya really fresh burst in
Spicy flavor of chili sliced very fine and so delicious, evenly offset the delicious broth soup. Rice cake on a plate would be demolished in an instant. Following tradition, it is recommended rice cake soup eaten with duck, of course, in addition to rice which is also provided. A serving of duck soup valued USD 10 thousand. If you want to add offal, also added money to Rp 7,500.
Muafi bit shared secret recipe duck soup. In general, the same as duck soup seasoning soup in general. The difference is kaldunya. The broth itself is a recipe handed down from grandmother of the wife's family, Sufriyah. The recipe had died 15 years before revived by Sufriyah. Previously, in Bangkalan, Madura, Sufriyah grandmother had open stalls duck soup.
Since no one is to continue the business plus grandmother who had advanced age, the shop is closed. Seeing no business opportunity, direct Muafi rented a booth in the center of Culinary Indrapura.
Together with his wife, father of 3 children were trying to revive the duck soup. According to a survey conducted Muafi, there is no duck soup in Surabaya, East Java and even. Even if there is, recipes and ingredients will be different.
"This was a recipe from my wife's grandmother. Now I go again," he said while talking to detiksurabaya.com, Monday (10/25/2010). (IWD / wln)
Source: Imam Wahyudiyanta - detikSurabaya
See also:
Dim Sum
Minggu, 28 November 2010
Delicacies of 2 kinds of Wine
Wine has two main types, namely red wine (red wine) and white wine (white wine). Both types of wine come from the type of grape used. The color of wine is not like the color of grape juice that looks more clear. The quality of drinks wine color is also determined a few other things.
Determine the color of wine fermentation. Although red wine from red grapes, red wine obtained from a process called soaking (maceration). Red wine from red grapes or black grapes. Hundreds of types of grapes to produce wines of different kinds of beverages as well.
Types of grapes so affect the taste of wine produced. White wine can be fermented from grapes type of color, from dark-colored wine until pink.
One of the most famous type of wine is cabaret sauvignon. Wine Cabaret sauvignon comes from the region of Bordeaux, France that produces red wine. Red wine is also another famous wine is Merlot.
There are several types of wine with the taste of chocolate and cherry. Grenache Wine become the kind of red wine that other famous Burgundy region of France. Grenache has the basic ingredients raspberries, mint and black cherry. Another famous type of wine is a Zinfandel that is made in Europe but most of the crops grown in California, Anerika States.
Type the famous white wine is Chardonnay. Wine contains a mixture of vanilla and a little fruit. California produces kinds of white wine Chenin Blancs. Chenin Blancs are a cheaper alternative than Chardonnay. Chenin Blancs contains apples and other spices. Other types of white wine is Pinot Gris. Pinot Gris from Oregon and the rich aroma of spices. White wine Riesling from Germany has the aroma of fruit.
White Zinfandel wine, a type of wine with a sweet taste of California. White Zinfandel Zinfandel red wines are processed from the peeled skin.
Source: Lopez Petti, you Nurlaila - vivanews.com
See also:
Sushi
Dim Sum
Determine the color of wine fermentation. Although red wine from red grapes, red wine obtained from a process called soaking (maceration). Red wine from red grapes or black grapes. Hundreds of types of grapes to produce wines of different kinds of beverages as well.
Types of grapes so affect the taste of wine produced. White wine can be fermented from grapes type of color, from dark-colored wine until pink.
One of the most famous type of wine is cabaret sauvignon. Wine Cabaret sauvignon comes from the region of Bordeaux, France that produces red wine. Red wine is also another famous wine is Merlot.
There are several types of wine with the taste of chocolate and cherry. Grenache Wine become the kind of red wine that other famous Burgundy region of France. Grenache has the basic ingredients raspberries, mint and black cherry. Another famous type of wine is a Zinfandel that is made in Europe but most of the crops grown in California, Anerika States.
Type the famous white wine is Chardonnay. Wine contains a mixture of vanilla and a little fruit. California produces kinds of white wine Chenin Blancs. Chenin Blancs are a cheaper alternative than Chardonnay. Chenin Blancs contains apples and other spices. Other types of white wine is Pinot Gris. Pinot Gris from Oregon and the rich aroma of spices. White wine Riesling from Germany has the aroma of fruit.
White Zinfandel wine, a type of wine with a sweet taste of California. White Zinfandel Zinfandel red wines are processed from the peeled skin.
Source: Lopez Petti, you Nurlaila - vivanews.com
See also:
Sushi
Dim Sum
Sate Jamur Di Dieng, Wonosobo
Sate Jamur Dieng - Para pemudik yang masih memanfaatkan suasana libur Lebaran bisa datang ke Wonosobo, Jawa Tengah. Di salah satu sudut jalan di kota ini terdapat rumah makan yang menjual sate jamur Dieng. Masakan buatan Tina Mustikowati itu disukai pengunjung karena kelezatannya. Tak heran, almarhum mantan Presiden Soeharto menjadikannya sebagai makanan favorit.
Sate jamur Dieng khas Wonosobo sudah ada sejak 27 tahun silam. Sate ini menjadi andalan para pejabat bila mereka mengadakan kunjungan kerja ke Wonosobo. Menurut Tina selaku pemilik, rasa satenya memang unik. Harga yang ditawarkan pun terjangkau, Rp 2.500 per sunduk atau Rp 10 ribu per porsinya.
Dalam sebuah kesempatan, Tina bercerita kalau ide membuat rumah makan jamur ini berasal dari suaminya. Kala itu dirinya sempat menolak karena tidak percaya kalau jamur bisa dijadikan sate. Namun pada 1982, Tina mencoba resep sate jamur yang tak kalah dengan rasa ayam. Siapa mengira, sate jamur di rumah makan yang buka pukul 09.00 hingga 22.00 WIB ini kini laku keras.(OMI/LUC)
Sumber : Yon Daryono - Liputan6.com
Lihat juga:
Steak
Hanamasa
Sate jamur Dieng khas Wonosobo sudah ada sejak 27 tahun silam. Sate ini menjadi andalan para pejabat bila mereka mengadakan kunjungan kerja ke Wonosobo. Menurut Tina selaku pemilik, rasa satenya memang unik. Harga yang ditawarkan pun terjangkau, Rp 2.500 per sunduk atau Rp 10 ribu per porsinya.
Dalam sebuah kesempatan, Tina bercerita kalau ide membuat rumah makan jamur ini berasal dari suaminya. Kala itu dirinya sempat menolak karena tidak percaya kalau jamur bisa dijadikan sate. Namun pada 1982, Tina mencoba resep sate jamur yang tak kalah dengan rasa ayam. Siapa mengira, sate jamur di rumah makan yang buka pukul 09.00 hingga 22.00 WIB ini kini laku keras.(OMI/LUC)
Sumber : Yon Daryono - Liputan6.com
Lihat juga:
Steak
Hanamasa
Many Types of Ice cream at Coromoto
You might imagine a store that sells Ice cream to the type of feeling in the world are in Italy or in the United States, but it turns out there are in Merida, a city in Venezuela. His name, Coromoto store.
Neon lights outside that reads "Guinness Book of Records" pink become one of the unique features of the store, but once opened the door it became clear that other stores from the other.
Inside there is a refrigerator containing ice cream looks bright and tempting to eat. Flavor
ice cream are sold as chili, tomatoes, onions, mushrooms in wine, garlic and cream of crab.
Coromoto founded in 1980 by an immigrant from Portugal, Manuel da Silva Oliveira. The owner does not often appear and now the store is managed by Jose Ramirez.
Seasonal
Jose was clearly visible as manager of an ice cream shop. Men's 40-year-old friendly when found wearing a white shirt and purple, and black mustache. "Oliveira tired of working for a large ice cream company," said Jose, "and decided he could make an interesting ice cream flavor."
The first experiment is the avocado. "To get a sense of right requires hard work, because avocados are very rich in flavor," said Jose. "Oliveira dispose of about 50 kg of ice cream to experiment to get the perfect taste."
Coromoto sold about 60 taste every day, but change the taste of ice cream in accordance with the seasons. In addition to the standard ice cream taste like chocolate and rum and raisins, lots of exotic fruit flavors such as guava, papaya, mango and passion fruit kind.
Some other flavors included in the 860 types of ice cream flavor is: eggs, macaroni and cheese and sardines, are examples of the weird ice cream flavor. And also there are many strange flavor names such as British Airways, Andean Kisses and I'm Sorry, Darling. One of the sense that, given the name Viagra Hope, like a bright blue Viagra pill.
I have to ask what the ingredients, and natural ingredients to make ice cream: the honey and all natural: honey and pollen. "Different people like different things," said store manager.
"Personally I like the taste of fruit but many buyers who choose the flavor that contains alcohol such as Cointreau, cognac or vodka-and-pineapple. Of course, as people are added venezuela lot of rum."
Ice cream flesh
"Sense of ice cream what is special for the store?" asked me to Jose. With a laugh, Jose said "pabellon criollo" - Venezuela's traditional food made from meat, rice, bananas, cheese and black beans, which imitated by Coromoto to flavor ice cream.
Jose fetch an ice cream scoop of each flavor-and it's really like ice cream meat sold in Coromoto.
Source: Krisman - republika.co.id
See also:
Sour Sally
Hanamasa
Neon lights outside that reads "Guinness Book of Records" pink become one of the unique features of the store, but once opened the door it became clear that other stores from the other.
Inside there is a refrigerator containing ice cream looks bright and tempting to eat. Flavor
ice cream are sold as chili, tomatoes, onions, mushrooms in wine, garlic and cream of crab.
Coromoto founded in 1980 by an immigrant from Portugal, Manuel da Silva Oliveira. The owner does not often appear and now the store is managed by Jose Ramirez.
Seasonal
Jose was clearly visible as manager of an ice cream shop. Men's 40-year-old friendly when found wearing a white shirt and purple, and black mustache. "Oliveira tired of working for a large ice cream company," said Jose, "and decided he could make an interesting ice cream flavor."
The first experiment is the avocado. "To get a sense of right requires hard work, because avocados are very rich in flavor," said Jose. "Oliveira dispose of about 50 kg of ice cream to experiment to get the perfect taste."
Coromoto sold about 60 taste every day, but change the taste of ice cream in accordance with the seasons. In addition to the standard ice cream taste like chocolate and rum and raisins, lots of exotic fruit flavors such as guava, papaya, mango and passion fruit kind.
Some other flavors included in the 860 types of ice cream flavor is: eggs, macaroni and cheese and sardines, are examples of the weird ice cream flavor. And also there are many strange flavor names such as British Airways, Andean Kisses and I'm Sorry, Darling. One of the sense that, given the name Viagra Hope, like a bright blue Viagra pill.
I have to ask what the ingredients, and natural ingredients to make ice cream: the honey and all natural: honey and pollen. "Different people like different things," said store manager.
"Personally I like the taste of fruit but many buyers who choose the flavor that contains alcohol such as Cointreau, cognac or vodka-and-pineapple. Of course, as people are added venezuela lot of rum."
Ice cream flesh
"Sense of ice cream what is special for the store?" asked me to Jose. With a laugh, Jose said "pabellon criollo" - Venezuela's traditional food made from meat, rice, bananas, cheese and black beans, which imitated by Coromoto to flavor ice cream.
Jose fetch an ice cream scoop of each flavor-and it's really like ice cream meat sold in Coromoto.
Source: Krisman - republika.co.id
See also:
Sour Sally
Hanamasa
Jumat, 26 November 2010
Wine and Toxic
Wine - Cancer patients who will undergo radiation therapy may need to take a sip of wine (Wine) before doing the treatment. Because, according to a study in women with breast cancer found that drinking wine can help to limit the toxic effects of radiation on the skin.
Known, some components of wine can protect against the harmful effects of radiation. These components include polyphenols and tannins.
In this study, Dr Gabriella Macchia, from Catholic University, Campobasso, Italy, and colleagues examined the protective effect of wine consumption of 348 women who underwent radiation therapy after breast cancer surgery. Risk of suffering toxic effects from radiation were to reach 38.4 per cent of them do not drink wine, amounting to 31.8 percent in women who drank half a glass every day, and 13.6 percent in the drinker one glass of wine a day, and 35 percent on their who drank two glasses each day.
Researchers found that women who drank only one glass of wine a day had a much lower risk of suffering from the effects of radiation therapy. In particular, they risk exposure to toxins the skin from radiation around 75 percent less than those not drinking.
Source: liputan6.com - klipberita.com
Known, some components of wine can protect against the harmful effects of radiation. These components include polyphenols and tannins.
In this study, Dr Gabriella Macchia, from Catholic University, Campobasso, Italy, and colleagues examined the protective effect of wine consumption of 348 women who underwent radiation therapy after breast cancer surgery. Risk of suffering toxic effects from radiation were to reach 38.4 per cent of them do not drink wine, amounting to 31.8 percent in women who drank half a glass every day, and 13.6 percent in the drinker one glass of wine a day, and 35 percent on their who drank two glasses each day.
Researchers found that women who drank only one glass of wine a day had a much lower risk of suffering from the effects of radiation therapy. In particular, they risk exposure to toxins the skin from radiation around 75 percent less than those not drinking.
Source: liputan6.com - klipberita.com
Kamis, 25 November 2010
Ice cream Culinary
Ice cream - Calling culinary tour of Semarang, surely Toko Oen Youth who are on the road into the earliest restaurants mentioned. Stores that have survived three generations, with the typical presenting its flagship menu or taste the material preserved from generation to generation and believed it was never changed from the first.
Toko Oen, Semarang stood since 1933, current owner Yenni Kalalo represents the third generation of the store. The concept of this one was a typical restaurant, with its ancient buildings. Even if there is a refresher course on the interior.
Toko Oen, Semarang like icons, all tourists, especially from the Netherlands who visited Semarang always stop for a moment into this store.
Currently Toko Oen is no longer synonymous with parents, when we arrived and wanted to enjoy the food at the restaurant there are some young kids come in the restaurant founded by Liem Gien Nio, wife of Oen Hok Tjoen it.
Most of these young people come to enjoy a variety of ice cream in Toko Oen, according Antok Liem Oen ice cream shop manager of the most popular ice cream Oen Simphony and Tutty Fruity.
Both Ice cream is served with a very unique shape, to Oen Simphony is a game of color in the presentation of chocolate ice cream flavor is placed at the bottom, the next level there is a sense of vanilla ice cream, and do not miss bread cat tongue.
Even more interesting was making ice cream recipe is the same as when Toko Oen stand, Antok reveals recipes made since the first generation was deliberately maintained to keep the flavor Ice cream.
"It was never tested for several materials maker Ice cream is reduced, the resulting flavor was very different. So that to this day by the next generation Toko Oen still using the old Ice cream recipes without reducing the bit composition of the author," said Antok.
Ice cream recipes that have survived decades of it was indeed very enjoyable, its melted ice cream and soft in the mouth. To think of eIce cream itself is very delicious, of course Ice cream Oen Simphony worth Rp 17,500 is not expensive and well worth the flavor ice cream itself.
Antok add enjoy ice cream at Toko Oen is very enjoyable if interspersed nyemil some typical bread made STORES Oen like kaastengel (dry cheese cake) and kattetonge (cat's tongue cookies). (Wisanggeni/CN13)
Source: suaramerdeka.com
See also:
Sushi
Hanamasa
Toko Oen, Semarang stood since 1933, current owner Yenni Kalalo represents the third generation of the store. The concept of this one was a typical restaurant, with its ancient buildings. Even if there is a refresher course on the interior.
Toko Oen, Semarang like icons, all tourists, especially from the Netherlands who visited Semarang always stop for a moment into this store.
Currently Toko Oen is no longer synonymous with parents, when we arrived and wanted to enjoy the food at the restaurant there are some young kids come in the restaurant founded by Liem Gien Nio, wife of Oen Hok Tjoen it.
Most of these young people come to enjoy a variety of ice cream in Toko Oen, according Antok Liem Oen ice cream shop manager of the most popular ice cream Oen Simphony and Tutty Fruity.
Both Ice cream is served with a very unique shape, to Oen Simphony is a game of color in the presentation of chocolate ice cream flavor is placed at the bottom, the next level there is a sense of vanilla ice cream, and do not miss bread cat tongue.
Even more interesting was making ice cream recipe is the same as when Toko Oen stand, Antok reveals recipes made since the first generation was deliberately maintained to keep the flavor Ice cream.
"It was never tested for several materials maker Ice cream is reduced, the resulting flavor was very different. So that to this day by the next generation Toko Oen still using the old Ice cream recipes without reducing the bit composition of the author," said Antok.
Ice cream recipes that have survived decades of it was indeed very enjoyable, its melted ice cream and soft in the mouth. To think of eIce cream itself is very delicious, of course Ice cream Oen Simphony worth Rp 17,500 is not expensive and well worth the flavor ice cream itself.
Antok add enjoy ice cream at Toko Oen is very enjoyable if interspersed nyemil some typical bread made STORES Oen like kaastengel (dry cheese cake) and kattetonge (cat's tongue cookies). (Wisanggeni/CN13)
Source: suaramerdeka.com
See also:
Sushi
Hanamasa
Sate Kilogram ala Tegal
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.
Despite its name Sate Kambing, but the menu is served restaurant recipe is made dar ¡mutton, goat meat is not dar ¡. Reason Lina because lamb has a finer fiber than goat meat. Also the smell of mutton is also more friendly than meat goat's More prengus.
If you want menikrnati Sate Kambing in sin ¡, meat goats will be weighed first to order. For a quarter kilograms of satay, a 12-pin, you can simply spend Rp 38 thousand dollars. As for the one kilogram was pegged at Rp 152 thousand dollars. You can also buy the portion sizes, ¡the 10 sticks of USD 32 thousand. So very flexible.
Compared to processed meat goat, the color of his Sate cokiat not blackish like Sate in general but reddish brown. Seasoning recipe is complementary pieces of tomato, green chili, red onion, fried onions, soy sauce and a little spray. ¡Ni complementary seasoning recipe with seasoning recipe which used complementary to the recipe Sate Tegal, which is a mixture of soy sauce recipe red onion, tomato, chilli, soy sauce and do not miss.
Reddish brown color is produced dar ¡spread a little margarine and soy sauce while the meat was burned so that the meat does not easily burn. Membakarannya process using coconut shell charcoal, burning embers so much longer and not offering a lot of dust. The meat was so soft because of the sheep used oieh this restaurant is a sheep aged between 7-10 months. Mutton part used is not specified must dar ¡thigh or chest.
What is unique is the additional samin oil that is applied after the combustion process Sate. Additional samin oil makes sense Satay with savory blend gurihnya margarine. "Nita was deliberately using oil samin to Satay more tasty," said Lina.
Her recipes taste really fit, there is the sensation of sweet taste dar ¡Sate Solo recipes with savory sensation samin oil. In closing setequk Sweet Orange Ice is very refreshing. In addition there are options and Softdrink juice. Assorted fruit juice used as a form of star fruit, oranges, mango, avocado, guava, tomato, juice combination dar ¡serte mix some fruit. The range of food price first dar ¡¡Rp 16 thousand to USD 800 thousand for Goat Guling, and fresh drinks dar¡ Rp 3 thousand to Rp 10.5 thousand.
Curious how the difference in the diner Sate Kambing ¡ni with other places. Note the opening hours dar ¡puku1 9 am to 10 pm .***
Source: lintasberita.com
See also:
Dim Sum
Steak
"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.
Despite its name Sate Kambing, but the menu is served restaurant recipe is made dar ¡mutton, goat meat is not dar ¡. Reason Lina because lamb has a finer fiber than goat meat. Also the smell of mutton is also more friendly than meat goat's More prengus.
If you want menikrnati Sate Kambing in sin ¡, meat goats will be weighed first to order. For a quarter kilograms of satay, a 12-pin, you can simply spend Rp 38 thousand dollars. As for the one kilogram was pegged at Rp 152 thousand dollars. You can also buy the portion sizes, ¡the 10 sticks of USD 32 thousand. So very flexible.
Compared to processed meat goat, the color of his Sate cokiat not blackish like Sate in general but reddish brown. Seasoning recipe is complementary pieces of tomato, green chili, red onion, fried onions, soy sauce and a little spray. ¡Ni complementary seasoning recipe with seasoning recipe which used complementary to the recipe Sate Tegal, which is a mixture of soy sauce recipe red onion, tomato, chilli, soy sauce and do not miss.
Reddish brown color is produced dar ¡spread a little margarine and soy sauce while the meat was burned so that the meat does not easily burn. Membakarannya process using coconut shell charcoal, burning embers so much longer and not offering a lot of dust. The meat was so soft because of the sheep used oieh this restaurant is a sheep aged between 7-10 months. Mutton part used is not specified must dar ¡thigh or chest.
What is unique is the additional samin oil that is applied after the combustion process Sate. Additional samin oil makes sense Satay with savory blend gurihnya margarine. "Nita was deliberately using oil samin to Satay more tasty," said Lina.
Her recipes taste really fit, there is the sensation of sweet taste dar ¡Sate Solo recipes with savory sensation samin oil. In closing setequk Sweet Orange Ice is very refreshing. In addition there are options and Softdrink juice. Assorted fruit juice used as a form of star fruit, oranges, mango, avocado, guava, tomato, juice combination dar ¡serte mix some fruit. The range of food price first dar ¡¡Rp 16 thousand to USD 800 thousand for Goat Guling, and fresh drinks dar¡ Rp 3 thousand to Rp 10.5 thousand.
Curious how the difference in the diner Sate Kambing ¡ni with other places. Note the opening hours dar ¡puku1 9 am to 10 pm .***
Source: lintasberita.com
See also:
Dim Sum
Steak
Makan Sehat di Burger King
Bagaimana cara makan yang sehat di Burger King? Jika Anda di jalan dan terdesak waktu, Anda mungkin tergoda untuk meniup diet sehat Anda dengan memesan burger dekaden dengan semua bahan-bahan perlengkapan di sebuah restoran fast food seperti Burger King. Jika Anda kelaparan dan perlu menggigit cepat untuk makan, pergi ke depan dan tarik ke tempat parkir Burger King. Dengan sedikit perencanaan anda bisa makan sehat di Burger King Restaurant. Berikut adalah cara makan yang sehat di Burger King.
Petunjuk
1. Setelah Anda memasukkan restoran, Anda akan ingin menghindari menggoda oleh bau yang berlebihan dari kentang goreng yang baru saja dibuat. Jika Anda ingin menghindari rasa bersalah dan suku arteri Anda pada saat yang sama, tinggal jauh dari ini serta Whopper ganda dengan keju yang jam dalam dengan jumlah kalori sekitar 1.070 bersama dengan 70 gram lemak kekalahan. Ini hampir cara yang pasti untuk meniup maksud baik Anda makan sehat. The Whopper asli dengan keju tidak jauh lebih baik dalam 800 kalori dan 50 gram lemak.
2. Jika anda melihat sedikit lebih bawah menu, Anda akan melihat beberapa sehat Burger King pilihan yang tidak akan pukulan hari senilai kalori. Salah satu pilihan akan memerintahkan Junior Whopper tanpa mayones yang hanya akan menempatkan Anda kembali sedikit lebih dari 300 kalori dan 13 cukup masuk akal gram lemak. Ini mengasumsikan bahwa Anda menolak godaan untuk memesan kentang goreng yang baru saja dibuat. Untuk mengganti mayones dan memberikan Junior Whopper Anda beberapa bumbu tambahan, minta tambahan atau saus mustard di Junior Whopper Anda.
3. Pilihan lain yang sehat yang sempurna untuk vegetarian di Anda adalah BK Veggie Burger. Muncul dengan mayones lemak berkurang dan memiliki 340 kalori dan 10 gram lemak yang merupakan alternatif yang masuk akal untuk burger daging kalori tinggi berbasis untuk makan siang cepat. Pilihan makan sehat dari semua di Burger King mungkin sandwich Api-Ayam Panggang dengan dressing bebas lemak yang hanya akan membuat Anda kembali 240 kalori belaka dan memberikan sekitar 22 gram meningkatkan metabolisme protein. Yang satu ini adalah pemenang meskipun mungkin tidak tersedia di semua lokasi.
4. Jika Anda ingin makan sehat di Burger King, menunda minuman ringan yang sarat gula dan memilih untuk minum es teh dengan sedikit pemanis tanpa kalori. Jangan ragu untuk menambahkan salad ke salah satu pilihan sehat. Hanya pastikan untuk mengatakan jauh dari perban sarat kalori.
5. Setelah Anda meninggalkan restoran, Anda bisa memberi selamat diri Anda untuk memilih pilihan makan yang sehat di Burger King. Ini meyakinkan untuk mengetahui bahwa restoran fast food masih merupakan pilihan bahkan jika Anda berkomitmen untuk makan sehat.
Sumber : Kristie Leong M.D - ehow.com
Lihat juga:
Soto
Sour Sally
Petunjuk
1. Setelah Anda memasukkan restoran, Anda akan ingin menghindari menggoda oleh bau yang berlebihan dari kentang goreng yang baru saja dibuat. Jika Anda ingin menghindari rasa bersalah dan suku arteri Anda pada saat yang sama, tinggal jauh dari ini serta Whopper ganda dengan keju yang jam dalam dengan jumlah kalori sekitar 1.070 bersama dengan 70 gram lemak kekalahan. Ini hampir cara yang pasti untuk meniup maksud baik Anda makan sehat. The Whopper asli dengan keju tidak jauh lebih baik dalam 800 kalori dan 50 gram lemak.
2. Jika anda melihat sedikit lebih bawah menu, Anda akan melihat beberapa sehat Burger King pilihan yang tidak akan pukulan hari senilai kalori. Salah satu pilihan akan memerintahkan Junior Whopper tanpa mayones yang hanya akan menempatkan Anda kembali sedikit lebih dari 300 kalori dan 13 cukup masuk akal gram lemak. Ini mengasumsikan bahwa Anda menolak godaan untuk memesan kentang goreng yang baru saja dibuat. Untuk mengganti mayones dan memberikan Junior Whopper Anda beberapa bumbu tambahan, minta tambahan atau saus mustard di Junior Whopper Anda.
3. Pilihan lain yang sehat yang sempurna untuk vegetarian di Anda adalah BK Veggie Burger. Muncul dengan mayones lemak berkurang dan memiliki 340 kalori dan 10 gram lemak yang merupakan alternatif yang masuk akal untuk burger daging kalori tinggi berbasis untuk makan siang cepat. Pilihan makan sehat dari semua di Burger King mungkin sandwich Api-Ayam Panggang dengan dressing bebas lemak yang hanya akan membuat Anda kembali 240 kalori belaka dan memberikan sekitar 22 gram meningkatkan metabolisme protein. Yang satu ini adalah pemenang meskipun mungkin tidak tersedia di semua lokasi.
4. Jika Anda ingin makan sehat di Burger King, menunda minuman ringan yang sarat gula dan memilih untuk minum es teh dengan sedikit pemanis tanpa kalori. Jangan ragu untuk menambahkan salad ke salah satu pilihan sehat. Hanya pastikan untuk mengatakan jauh dari perban sarat kalori.
5. Setelah Anda meninggalkan restoran, Anda bisa memberi selamat diri Anda untuk memilih pilihan makan yang sehat di Burger King. Ini meyakinkan untuk mengetahui bahwa restoran fast food masih merupakan pilihan bahkan jika Anda berkomitmen untuk makan sehat.
Sumber : Kristie Leong M.D - ehow.com
Lihat juga:
Soto
Sour Sally
Yummy Tongue Steak Nyam
Steak or biefstuk is one dish which is still used as colonial mainstay of many restaurants. Dutch-influenced culinary dish is indeed made from cow's tongue. Peeled and boiled beef tongue until completely tender.
If you want a little pampering with a special meal this afternoon, let alone taste the food of this colonial style. Tasty tender slices of cow tongue with a splash of fragrant sauce. Added potatoes and vegetables, be a delicious lunch and steady!
Furthermore steak with a sauce flavored English, a little soy sauce, cloves, nutmeg and pepper. Because it feels a bit sweet with a fragrant aroma of spices. Some restaurants serve steak with brown sauce or tongue blackpepper sauce so that the view becomes more modern.
Complementary beefsteak tongue is French fries or boiled, a few pieces of lettuce and vegetables setup. Because of that portion of beefsteak tongue will not only make full but also nutritionally complete. Taste delicious tender beef tongue will be stroking the tongue with a fragrant sauce dressing. Hmm .. really delicious!
If you are ready to shake up the tongue with tongue steak, quickly select a restaurant below.
RM Miranda (TanGoei)
Jl. Besuki, Menteng
Central Jakarta
Kusuma Sari Café & Catering
Jl. KH Ahmad Dahlan 12
Kebayoran Baru
South Jakarta
RM Bu Endang
Jl. Wijaya I No. 28.
South Jakarta
Indo Dutch Restaurant Ny.Han
Jalan Raya Serpong Km 7 No. 8 C
Serpong, Tangerang
Phone: 021-5396808
Star Cafe
Jl. Arterial Kedoya Raya No.20
West Jakarta
Kitchen Babah
Jl. Veteran I / 17-19
Central Jakarta
Phone: 021-7060 2256; 021-385 5653 (dev / Odi)
Source: Odilia Winneke-detikFood
See also:
Dim Sum
Hanamasa
If you want a little pampering with a special meal this afternoon, let alone taste the food of this colonial style. Tasty tender slices of cow tongue with a splash of fragrant sauce. Added potatoes and vegetables, be a delicious lunch and steady!
Furthermore steak with a sauce flavored English, a little soy sauce, cloves, nutmeg and pepper. Because it feels a bit sweet with a fragrant aroma of spices. Some restaurants serve steak with brown sauce or tongue blackpepper sauce so that the view becomes more modern.
Complementary beefsteak tongue is French fries or boiled, a few pieces of lettuce and vegetables setup. Because of that portion of beefsteak tongue will not only make full but also nutritionally complete. Taste delicious tender beef tongue will be stroking the tongue with a fragrant sauce dressing. Hmm .. really delicious!
If you are ready to shake up the tongue with tongue steak, quickly select a restaurant below.
RM Miranda (TanGoei)
Jl. Besuki, Menteng
Central Jakarta
Kusuma Sari Café & Catering
Jl. KH Ahmad Dahlan 12
Kebayoran Baru
South Jakarta
RM Bu Endang
Jl. Wijaya I No. 28.
South Jakarta
Indo Dutch Restaurant Ny.Han
Jalan Raya Serpong Km 7 No. 8 C
Serpong, Tangerang
Phone: 021-5396808
Star Cafe
Jl. Arterial Kedoya Raya No.20
West Jakarta
Kitchen Babah
Jl. Veteran I / 17-19
Central Jakarta
Phone: 021-7060 2256; 021-385 5653 (dev / Odi)
Source: Odilia Winneke-detikFood
See also:
Dim Sum
Hanamasa
Let's Eat at Dim Sum's Restaurant
You rush off to work and no time for breakfast? Or you the type who can not eat carbs in the morning? If so, try to eat Dim Sum!
Dim sum is a kind of snack food is nutritious enough to satiate your stomach. The tradition originated from the Cantonese Dim Sum, Chinese Dim Sum which is always presented as a friend to tea. Starting from teahouses to the pilgrims, Dim Sum is always presented in the morning as they journey.
In development now, in some countries such as Hong Kong, Dim Sum is served in the morning as a breakfast dish and is usually only sold until noon only. According to experts, Dim Sum is very healthful and nutritious. Now many people who choose to consume healthy because in addition to Dim Sum is also practical.
Dim sum has a variety of types, there are steamed Dim Sum (steamed), such as dumplings, hakau (shrimp), Cheong fun (rice flour), siomai. While the fries, including shrimp spring rolls, fried taro, or fried dumplings.
If you want to try Dim Sum, just sharing, here are some Chinese restaurants that have a variety of dim sum which I think worth a try:
1. Ocean Restaurant
Various kinds of dim sum is available here. Ocean is always crowded when the weekend arrives, so you must be willing to queue in order to enjoy the menu here. Menu recommendations: Cheong fun and chicken siomai.
2. Huang Ting Restaurant
Restaurant Chinese food also has many variations of dim sum. At weekends, dim sumnya more complete collection than regular days. Menu recommendations: shrimp dumplings mayonnaise and siomai.
3. Ta Wan Restaurant
Although variations on dim sum menus here tend to be small, shrimp spring rolls from Ta Wan still worth a try! In addition, the restaurant is also famous for its variation that is not less tempting porridge.
4. Daniang Dumpling
The unique thing of this restaurant is presenting his kitchen in front so that it can be seen all fresh food cooked by the chef directly. Menu that I recommend is Xiao lung bao, which is shaped bao dumplings, which contain meat and berkuah. In addition you can also try Sui Kiau, the steamed dumplings containing meat or vegetables.
5. Din Tai Fung
The most popular menu of Din Tai Fung is the Xiao Lung Bao (a type of flour dough that contains meat) and puree. Although relatively expensive, but for those of you who enjoyed Xiao Lung Bao, this is where the most delicious.
Talking about Dim Sum, stomach I was suddenly rumbling. Hmm ... Are you also begin to be tempted by the tiny?
Source: viola-urbanesia.com Kurniawati
See also:
Hanamasa
Sushi
Dim sum is a kind of snack food is nutritious enough to satiate your stomach. The tradition originated from the Cantonese Dim Sum, Chinese Dim Sum which is always presented as a friend to tea. Starting from teahouses to the pilgrims, Dim Sum is always presented in the morning as they journey.
In development now, in some countries such as Hong Kong, Dim Sum is served in the morning as a breakfast dish and is usually only sold until noon only. According to experts, Dim Sum is very healthful and nutritious. Now many people who choose to consume healthy because in addition to Dim Sum is also practical.
Dim sum has a variety of types, there are steamed Dim Sum (steamed), such as dumplings, hakau (shrimp), Cheong fun (rice flour), siomai. While the fries, including shrimp spring rolls, fried taro, or fried dumplings.
If you want to try Dim Sum, just sharing, here are some Chinese restaurants that have a variety of dim sum which I think worth a try:
1. Ocean Restaurant
Various kinds of dim sum is available here. Ocean is always crowded when the weekend arrives, so you must be willing to queue in order to enjoy the menu here. Menu recommendations: Cheong fun and chicken siomai.
2. Huang Ting Restaurant
Restaurant Chinese food also has many variations of dim sum. At weekends, dim sumnya more complete collection than regular days. Menu recommendations: shrimp dumplings mayonnaise and siomai.
3. Ta Wan Restaurant
Although variations on dim sum menus here tend to be small, shrimp spring rolls from Ta Wan still worth a try! In addition, the restaurant is also famous for its variation that is not less tempting porridge.
4. Daniang Dumpling
The unique thing of this restaurant is presenting his kitchen in front so that it can be seen all fresh food cooked by the chef directly. Menu that I recommend is Xiao lung bao, which is shaped bao dumplings, which contain meat and berkuah. In addition you can also try Sui Kiau, the steamed dumplings containing meat or vegetables.
5. Din Tai Fung
The most popular menu of Din Tai Fung is the Xiao Lung Bao (a type of flour dough that contains meat) and puree. Although relatively expensive, but for those of you who enjoyed Xiao Lung Bao, this is where the most delicious.
Talking about Dim Sum, stomach I was suddenly rumbling. Hmm ... Are you also begin to be tempted by the tiny?
Source: viola-urbanesia.com Kurniawati
See also:
Hanamasa
Sushi
Rabu, 24 November 2010
Delicious Sate Torpedo
Sate - Surya Saputra didaulat as host of the show 'Whole Joint Bango Sacrifice' at Masjid Raya Pondok Indah, South Jakarta. He got a new experience when tasted Sate torpedo.
"It feels good but if asked to choose, I prefer to broil the meat instead of torpedoes," Surya said when met at the sidelines of the event, Friday, November 27, 2009.
Sate torpedo is a dish prepared from cow or goat sex organ. Myth, sate torpedo efficacious as a tonic male or enhance sexual arousal. "The effect is dangerous, but lets get that myth," he said.
Although not too much like the taste, Surya did not give up to try it again. The reason, sate torpedo is one of the typical menu that is served in Indonesian culinary. "That includes preserving," he said.
Source: Tri Pipiet Noorastuti, Gestina Rachmawati-showbiz.vivanews.com
See also:
Sour Sally
Burger King
"It feels good but if asked to choose, I prefer to broil the meat instead of torpedoes," Surya said when met at the sidelines of the event, Friday, November 27, 2009.
Sate torpedo is a dish prepared from cow or goat sex organ. Myth, sate torpedo efficacious as a tonic male or enhance sexual arousal. "The effect is dangerous, but lets get that myth," he said.
Although not too much like the taste, Surya did not give up to try it again. The reason, sate torpedo is one of the typical menu that is served in Indonesian culinary. "That includes preserving," he said.
Source: Tri Pipiet Noorastuti, Gestina Rachmawati-showbiz.vivanews.com
See also:
Sour Sally
Burger King
Mixed Ice cream
Last one year, chose Ice cream was more confusing. Confused because the more diverse flavors offered. Not to mention all the 'accessories' additions that can be mixed in it.
Ice cream culinary development to form an increasingly 'complex' is most easily seen in shopping centers. Ice cream restaurant and home-based businesses, too, improvise.
If you have this, there is no other way to know the greatness of culinary development jajal Ice cream in addition to direct. In addition, the appearance of Ice cream are increasingly 'complex' challenge the sense of taste.
One of the interesting try is Cold Stone Creamery. Ice cream from Arizona, USA, this is on some central shopping area of South Jakarta.
From the pictures at the booth can be seen ice cream categorized as 'complicated' earlier. Ice cream is rising in the cup of dried wafle wavy until like a volcano erupting.
However vomit stone alternated with chocolate, nuts, and even some bananas, crackers, and chunks of chocolate cake. There are 21 ice cream flavors and 43 mix (mix-in) other provided.
If you have not dared to explore, select the signature ice cream is a safe way to get a delicious creations. One of the flagship stores Devotion ie it is chocolate ice cream mixed with chocolate brown granules and brownies. Sensation on the tongue seems equivalent. Although porous, ice cream was soft. Viscosity shows high levels of milk.
Mixed grain of chocolate make this meal feels crowded in the mouth. Maybe a little bit inconvenient because some sticky brown teeth. Even so sweet keep fit, it is probably because the ice cream base that is not too sweet.
Ice cream mixed style is also already entered the hotel buffe. Shangri-La Hotel, one of them. Although not seberagam at the booth, in the form of chocolate biscuits, bars, cylinders, or strawberry are also available. "Because the bottom line is be creative as you please. That's what made people love ice cream. While not bad, still prefer for your own creations," said Executive Pastry Chef Shangri-La, Guillaume Bonnety.
Men's French vanilla ice cream assess the best basis for mixing. "Because not too sweet," said Bonnety who called the style of ice cream as tepanyaki, referring to the table where the mixing of ice cream.
This table also become an additional attraction is ice cream. On the table are similar to refrigerated granite table tepanyaki processing, the ice cream mix, chopped, to be compressed again. Even so, the ice cream does not melt.
Italian gelato ice cream (gelati-plural) are also increasingly found in Indonesia. Ice cream contains fruit and low fat content of milk.
That way, gelati feel lighter than regular ice cream. Alessandro Santi, Italian chef at the Shangri-La, said gelati functioning wash the taste of food in advance and provide a sense of fresh afterwards.
Source: Dok.mi/OL-5 - Star Krisanti - Media Indonesia
See also:
Soto
Wine
Ice cream culinary development to form an increasingly 'complex' is most easily seen in shopping centers. Ice cream restaurant and home-based businesses, too, improvise.
If you have this, there is no other way to know the greatness of culinary development jajal Ice cream in addition to direct. In addition, the appearance of Ice cream are increasingly 'complex' challenge the sense of taste.
One of the interesting try is Cold Stone Creamery. Ice cream from Arizona, USA, this is on some central shopping area of South Jakarta.
From the pictures at the booth can be seen ice cream categorized as 'complicated' earlier. Ice cream is rising in the cup of dried wafle wavy until like a volcano erupting.
However vomit stone alternated with chocolate, nuts, and even some bananas, crackers, and chunks of chocolate cake. There are 21 ice cream flavors and 43 mix (mix-in) other provided.
If you have not dared to explore, select the signature ice cream is a safe way to get a delicious creations. One of the flagship stores Devotion ie it is chocolate ice cream mixed with chocolate brown granules and brownies. Sensation on the tongue seems equivalent. Although porous, ice cream was soft. Viscosity shows high levels of milk.
Mixed grain of chocolate make this meal feels crowded in the mouth. Maybe a little bit inconvenient because some sticky brown teeth. Even so sweet keep fit, it is probably because the ice cream base that is not too sweet.
Ice cream mixed style is also already entered the hotel buffe. Shangri-La Hotel, one of them. Although not seberagam at the booth, in the form of chocolate biscuits, bars, cylinders, or strawberry are also available. "Because the bottom line is be creative as you please. That's what made people love ice cream. While not bad, still prefer for your own creations," said Executive Pastry Chef Shangri-La, Guillaume Bonnety.
Men's French vanilla ice cream assess the best basis for mixing. "Because not too sweet," said Bonnety who called the style of ice cream as tepanyaki, referring to the table where the mixing of ice cream.
This table also become an additional attraction is ice cream. On the table are similar to refrigerated granite table tepanyaki processing, the ice cream mix, chopped, to be compressed again. Even so, the ice cream does not melt.
Italian gelato ice cream (gelati-plural) are also increasingly found in Indonesia. Ice cream contains fruit and low fat content of milk.
That way, gelati feel lighter than regular ice cream. Alessandro Santi, Italian chef at the Shangri-La, said gelati functioning wash the taste of food in advance and provide a sense of fresh afterwards.
Source: Dok.mi/OL-5 - Star Krisanti - Media Indonesia
See also:
Soto
Wine
Selasa, 23 November 2010
Kinds of Sushi at Sushi World
Sushi fans will do anything to get their favorite food. Even if necessary, stand in line and did not mind paying a high price. But for this one is guaranteed you will not need to queue. The price is very affordable. Understandably, student price.
Sushi World deserve to be one where a fitting choice for those who like sushi. In this restaurant guests can taste a variety of fusion sushi that is loved by young people. Fusion sushi has a different taste, because it has undergone little change, by combining existing materials.
Basically, sushi is a Japanese food consisting of rice which is formed with side dishes of seafood, meat, raw or cooked vegetables. The origins of the word sushi is the adjective for the sour taste of sushi written in kanji.
At first, sushi, written with the kanji is the term for one type of fish called gyosho preservation, ie, smear the fish with salt, powdered yeast or the dregs of sake.
"If fusion sushi coupled with new materials such as mayonnaise, avocado, mango, cucumber, and even cayenne pepper. Sushinya can be fried," said Rahandari (23) aka Riri, one of the owners of Sushi World.
A variety of sushi served with a very attractive and tempting. One of the flagship dragon roll. The depth is filled with fried shrimp and mayonnaise and sprinkled with tempura flour and given the avocado on top. This menu also includes popular at many other sushi restaurants.
Although the terms of the same species, but from the content and presentation is made differently. Most importantly, the price can be half the price of well-known sushi restaurant. Dragon roll was pegged to the price of Rp 35,000.
Riri is also suggested to try volcano. Sushi is delicious smeared with red sauce made of baby octopus and mayo sauce. The sushi rolls filled with crab meat, mayonnaise, and avocado. For those who like the spicy taste, it is advisable to dare to try kalimantan. Sushi contains sisamo fish, mayonnaise, watercress, and cayenne pepper.
"Quite often there is also a consumer who advise us to be made of certain types of sushi ever tried at other restaurants. Had it fits, it is possible to be included in the menu," says Riri again.
There is also a type of sushi called Gunkan, the rice is rolled up and given a topping of raw fish, eggs, fish or eel on top, and wrapped in nori around it. Another type is nigiri sushi, the sushi is on it were given slices of fish and then tied with nori.
As a friend to eat sushi, the most fit combined with wasabi. Typical Japanese condiment that is unique. Because the material instead of chili sauce that we usually eat, but made from Japanese horseradish that would arise if taste spicy enough to sting the nose.
Visitors who can not stand feeling of spiciness can mix wasabi with Shoyu, which is a type of Japanese soy sauce that tastes salty and sweet. Also equipped with handcuffs, a kind of pink ginger.
For information, sushi with fish that have been through the process of cooking it a good nutritional value, low-calorie, and low in fat. Sushi salmon contain vitamin D, and sticky material in sushi provides a good carbohydrate for energy.
Based on research by Dr Iain Brownlee of the University of Newscastle, sushi is also popular as a weight loss diet.
Elements that provide such benefits is nori, dried seaweed used to wrap sushi. British researchers say that the nori has the potential to reduce the retention of body fat to 75 percent.
Source: wartakotalive.com - megapolitan.kompas.com
See also:
Hanamasa
Dim Sum
Sushi World deserve to be one where a fitting choice for those who like sushi. In this restaurant guests can taste a variety of fusion sushi that is loved by young people. Fusion sushi has a different taste, because it has undergone little change, by combining existing materials.
Basically, sushi is a Japanese food consisting of rice which is formed with side dishes of seafood, meat, raw or cooked vegetables. The origins of the word sushi is the adjective for the sour taste of sushi written in kanji.
At first, sushi, written with the kanji is the term for one type of fish called gyosho preservation, ie, smear the fish with salt, powdered yeast or the dregs of sake.
"If fusion sushi coupled with new materials such as mayonnaise, avocado, mango, cucumber, and even cayenne pepper. Sushinya can be fried," said Rahandari (23) aka Riri, one of the owners of Sushi World.
A variety of sushi served with a very attractive and tempting. One of the flagship dragon roll. The depth is filled with fried shrimp and mayonnaise and sprinkled with tempura flour and given the avocado on top. This menu also includes popular at many other sushi restaurants.
Although the terms of the same species, but from the content and presentation is made differently. Most importantly, the price can be half the price of well-known sushi restaurant. Dragon roll was pegged to the price of Rp 35,000.
Riri is also suggested to try volcano. Sushi is delicious smeared with red sauce made of baby octopus and mayo sauce. The sushi rolls filled with crab meat, mayonnaise, and avocado. For those who like the spicy taste, it is advisable to dare to try kalimantan. Sushi contains sisamo fish, mayonnaise, watercress, and cayenne pepper.
"Quite often there is also a consumer who advise us to be made of certain types of sushi ever tried at other restaurants. Had it fits, it is possible to be included in the menu," says Riri again.
There is also a type of sushi called Gunkan, the rice is rolled up and given a topping of raw fish, eggs, fish or eel on top, and wrapped in nori around it. Another type is nigiri sushi, the sushi is on it were given slices of fish and then tied with nori.
As a friend to eat sushi, the most fit combined with wasabi. Typical Japanese condiment that is unique. Because the material instead of chili sauce that we usually eat, but made from Japanese horseradish that would arise if taste spicy enough to sting the nose.
Visitors who can not stand feeling of spiciness can mix wasabi with Shoyu, which is a type of Japanese soy sauce that tastes salty and sweet. Also equipped with handcuffs, a kind of pink ginger.
For information, sushi with fish that have been through the process of cooking it a good nutritional value, low-calorie, and low in fat. Sushi salmon contain vitamin D, and sticky material in sushi provides a good carbohydrate for energy.
Based on research by Dr Iain Brownlee of the University of Newscastle, sushi is also popular as a weight loss diet.
Elements that provide such benefits is nori, dried seaweed used to wrap sushi. British researchers say that the nori has the potential to reduce the retention of body fat to 75 percent.
Source: wartakotalive.com - megapolitan.kompas.com
See also:
Hanamasa
Dim Sum
Senin, 22 November 2010
Steak, Grilled Meat
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 Mushroom from Banyuwangi
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
Bagaimana Membuat 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
Beaujolais Nouveau Festival at La Piazza
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
Dim Sum Tradisional Enak
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
Freshness of Sour Sally
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
Sate Anggrek from 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 from 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
Ice cream Tradisional
Siapa yang tak kenal dengan Ice cream? hmm… pasti semua pernah mencobanya, anak-anak sampai orang tua semua suka Ice cream, apalagi disajikan dalam kondisi cuaca yang panas siang hari, lebih-lebih kalau Ice cream gratis…
Usai meeting bersama teman-teman, saya sempatkan mampir ke sebuah tempat Ice cream bernama Ragusa, tempatnya ada di Jalan Veteran, dekat Masjid Istiqlal Jakarta Pusat. Konon katanya Ice cream disini (Ragusa) enak dan beda dengan es krim lainnya, karena katanya Ice cream tradisional tanpa pengawet, dan yang lebih seru adalah makan ditempat.
Tanpa pikir panjang kami pun memesan beberapa jenis Ice cream yang tersedia. Sambil menunggu Ice cream, pelayan memberikan segelas air mineral, dan tak berapa lama Ice cream yang kami pesan disajikan. Ice cream disajikan ke mangkuk aluminium, mumpung Ice cream masih dalam kondisi “mulus” saya pun tak lupa untuk mem-fotonya
Ice cream Ragusa ternyata memang beda dari Ice cream yang lain, punya khas tersendiri, dan memang fresh. Namun kita tak dapat berlama-lama menikmati Ice cream tersebut, karena tempat Ragusa tidak difasilitas pendingin ruangan (AC) hanya kipas angin (karena tradisional mungkin), dan ini membuat Ice cream cepat mencair, dan akan beda rasanya jika dinikmati, bukan Ice cream lagi, tapi air krim. (Imam Mahmudi - wisata.kompasiana.com)
Lihat juga :
Sate
Sushi
Usai meeting bersama teman-teman, saya sempatkan mampir ke sebuah tempat Ice cream bernama Ragusa, tempatnya ada di Jalan Veteran, dekat Masjid Istiqlal Jakarta Pusat. Konon katanya Ice cream disini (Ragusa) enak dan beda dengan es krim lainnya, karena katanya Ice cream tradisional tanpa pengawet, dan yang lebih seru adalah makan ditempat.
Tanpa pikir panjang kami pun memesan beberapa jenis Ice cream yang tersedia. Sambil menunggu Ice cream, pelayan memberikan segelas air mineral, dan tak berapa lama Ice cream yang kami pesan disajikan. Ice cream disajikan ke mangkuk aluminium, mumpung Ice cream masih dalam kondisi “mulus” saya pun tak lupa untuk mem-fotonya
Ice cream Ragusa ternyata memang beda dari Ice cream yang lain, punya khas tersendiri, dan memang fresh. Namun kita tak dapat berlama-lama menikmati Ice cream tersebut, karena tempat Ragusa tidak difasilitas pendingin ruangan (AC) hanya kipas angin (karena tradisional mungkin), dan ini membuat Ice cream cepat mencair, dan akan beda rasanya jika dinikmati, bukan Ice cream lagi, tapi air krim. (Imam Mahmudi - wisata.kompasiana.com)
Lihat juga :
Sate
Sushi
Profesi Penjual Soto
Sekian tahun berumah tangga, istri tercinta tak setuju Keman meneruskan profesinya. Alasannya, jadi kondektur bus sering pulang malam. Tahun 1970, Keman memilih jualan Soto, sekaligus meneruskan profesi ayahnya yang jual soto secara keliling. Ia sering membantu ayahnya jualan setelah putus sekolah. "Saya hanya sampai kelas 5 SR. Orang tua sudah tak mampu membiayai sekolah atau membeli pakaian," kenang Keman seraya mengatakan, saat itu ibunya menjadi abdi di kraton Solo.
Seperti ayahnya, Keman juga memulai usaha dengan cara berkeliling. Dari rumah kontrakannya, ia memikul angkring sampai Kampung Baluwarti di dekat Kraton Solo. Setiap hari, ia berangkat pukul 07.00 dan sampai di rumah pukul 10.00. "Jika dagangan masih, saya melanjutkan jualan di rumah dibantu istri. Kalau pagi, istri saya sibuk mengurusi anak sekolah."
Keman berkeliling sampai tahun 1989. Akhirnya Keman memilih tempat jualan di Jln. Veteran. "Saya tak lagi jualan soto pada siang hari. Pengalaman mengajarkan, dagang malam hari lebih banyak pembelinya," lanjut Keman. Tentu saja bukan hanya karena faktor malam hari soto Keman diminati pembeli. Ia mempunyai resep jitu. Salah satunya, aroma kuah soto terasa lain.
KLIK - Detail Apa resepnya? "Saya memasaknya menggunakan kuali. Sudah gitu, harus pakai kayu bakar. Nah, agar lebih mantap, saya tetap pakai daging sapi. Sebagai pelengkap, saya tambah tauge, seledri, dan tomat," kata Keman. Resep ini ternyata laris manis.
"Sekarang, tiap malam saya butuh air 1,5 kuali. Satu kuali kira-kira berisi 2,5 ember."
Begitu larisnya, usaha Keman jauh lebih sukses ketimbang ayahnya. Ia sanggup menabung dan tahun 1990 ia mampu membeli tanah dengan harga Rp 300 ribu per meter di Serengan. Beberapa tahun kemudian, ia sanggup membangun rumah di atas tanah berukuran 6 x 17 meter itu. "Sangat bahagia bisa punya rumah," lanjut Keman.
Keman membayangkan betapa sulitnya ketika masih kontrak rumah. "Dulu bingung kalau rumah tidak boleh diperpanjang kontraknya. Saya, kan, harus nyari rumah lain. Pokoknya, sekarang sudah tenang. Lebih senang lagi, dari hasil jualan soto, saya bisa menyekolahkan lima anak saya," jelas Keman bangga. (Nostalgia.tabloidnova.com)
Lihat juga :
Hanamasa
Steak
Seperti ayahnya, Keman juga memulai usaha dengan cara berkeliling. Dari rumah kontrakannya, ia memikul angkring sampai Kampung Baluwarti di dekat Kraton Solo. Setiap hari, ia berangkat pukul 07.00 dan sampai di rumah pukul 10.00. "Jika dagangan masih, saya melanjutkan jualan di rumah dibantu istri. Kalau pagi, istri saya sibuk mengurusi anak sekolah."
Keman berkeliling sampai tahun 1989. Akhirnya Keman memilih tempat jualan di Jln. Veteran. "Saya tak lagi jualan soto pada siang hari. Pengalaman mengajarkan, dagang malam hari lebih banyak pembelinya," lanjut Keman. Tentu saja bukan hanya karena faktor malam hari soto Keman diminati pembeli. Ia mempunyai resep jitu. Salah satunya, aroma kuah soto terasa lain.
KLIK - Detail Apa resepnya? "Saya memasaknya menggunakan kuali. Sudah gitu, harus pakai kayu bakar. Nah, agar lebih mantap, saya tetap pakai daging sapi. Sebagai pelengkap, saya tambah tauge, seledri, dan tomat," kata Keman. Resep ini ternyata laris manis.
"Sekarang, tiap malam saya butuh air 1,5 kuali. Satu kuali kira-kira berisi 2,5 ember."
Begitu larisnya, usaha Keman jauh lebih sukses ketimbang ayahnya. Ia sanggup menabung dan tahun 1990 ia mampu membeli tanah dengan harga Rp 300 ribu per meter di Serengan. Beberapa tahun kemudian, ia sanggup membangun rumah di atas tanah berukuran 6 x 17 meter itu. "Sangat bahagia bisa punya rumah," lanjut Keman.
Keman membayangkan betapa sulitnya ketika masih kontrak rumah. "Dulu bingung kalau rumah tidak boleh diperpanjang kontraknya. Saya, kan, harus nyari rumah lain. Pokoknya, sekarang sudah tenang. Lebih senang lagi, dari hasil jualan soto, saya bisa menyekolahkan lima anak saya," jelas Keman bangga. (Nostalgia.tabloidnova.com)
Lihat juga :
Hanamasa
Steak
Dim Sum at Samudra indeed reliable
Samudra already has a famous name, especially for Dim Sum on weekends. Popularity Samudra makes it must open branches in some locations. Now there is one in central Jakarta, and two in West Jakarta. Originally ever even have a branch in Kuningan Plaza, but had long been closed. The place is now used by Decanter Wine House. Of the three outlets, the largest and most comprehensive (full-fledged restaurant and Dim Sum are on the BRI II Center Park. Two others are more focused on serving suki or steamboat.
Dim Sum at Samudra indeed reliable. The price is relatively affordable (Rp 13-21 thousand), and the taste and quality may be thumbs up. At busy times - breakfast at weekends and during lunch-time - the steam trains containing Dim Sum and down over the tables of guests. Likewise, Dim Sum cart containing cooking and baking. What you see what you get! Just choose what fits, and move portions of it to the table. In the quiet hours, Dim Sum can be ordered from the menu card.
In addition to Dim Sum, Samudra also offers a variety of Chinese cuisine, especially processed seafood. One of the popular ones are steamed tiger grouper (Rp 48 thousand per 100 grams). Mak nyuss!
Crab dishes are popular here is the crab a la Singapore (like a desert sauce, spicy sour taste, Rp 12,600 per 100 grams). Meanwhile, many shrimp dishes ordered were drunk grilled shrimp (small portions of Rp 124 thousand). Frankly, I never have the heart to order this one dish.
To attract guests coming to dinner - remember this is more crowded restaurant at lunchtime because of the high office building nearby - at night buffet dinner held at Rp 115,000 per person (excluding drinks). It is only in the flagship Samudra located in BRI II. Actually, the term dinner buffet here is less precise because the 80 items of food must be ordered (among other things: corn soup, prawn mayonnaise, crab Singapore, beef black pepper, etc.). More correctly called all you can eat.
What I am really disappointed in this restaurant is that the menu is still listed in the list of mouse grouper (sold live) in the list menu. In fact, the restaurant at the Samudra should know that these fish species have been protected because it has reached the level of scarcity. (Bondan Winarno - detikfood)
See also:
Sour Sally
Burger King
Dim Sum at Samudra indeed reliable. The price is relatively affordable (Rp 13-21 thousand), and the taste and quality may be thumbs up. At busy times - breakfast at weekends and during lunch-time - the steam trains containing Dim Sum and down over the tables of guests. Likewise, Dim Sum cart containing cooking and baking. What you see what you get! Just choose what fits, and move portions of it to the table. In the quiet hours, Dim Sum can be ordered from the menu card.
In addition to Dim Sum, Samudra also offers a variety of Chinese cuisine, especially processed seafood. One of the popular ones are steamed tiger grouper (Rp 48 thousand per 100 grams). Mak nyuss!
Crab dishes are popular here is the crab a la Singapore (like a desert sauce, spicy sour taste, Rp 12,600 per 100 grams). Meanwhile, many shrimp dishes ordered were drunk grilled shrimp (small portions of Rp 124 thousand). Frankly, I never have the heart to order this one dish.
To attract guests coming to dinner - remember this is more crowded restaurant at lunchtime because of the high office building nearby - at night buffet dinner held at Rp 115,000 per person (excluding drinks). It is only in the flagship Samudra located in BRI II. Actually, the term dinner buffet here is less precise because the 80 items of food must be ordered (among other things: corn soup, prawn mayonnaise, crab Singapore, beef black pepper, etc.). More correctly called all you can eat.
What I am really disappointed in this restaurant is that the menu is still listed in the list of mouse grouper (sold live) in the list menu. In fact, the restaurant at the Samudra should know that these fish species have been protected because it has reached the level of scarcity. (Bondan Winarno - detikfood)
See also:
Sour Sally
Burger King
Sate Madura itu apa?
Sate Madura umumnya adalah Sate ayam yang diberi sambal berupa saus kacang. Namun di Madura sendiri kadangkala yang dipakai bukanlah saus kacang namun saus atau sambal kemiri. Selain itu seringkali arang pembakaran Sate ini sering ditaburi dengan jeruk limau.
Untuk meraup lebih banyak keuntungan, pedagang Sate sering mencampur bumbu kacang dengan nasi kering yang telah dihaluskan. Nasi kering ini, dalam bahasa Bali disebut senggauk, merupakan nasi sisa yang dijemur di bawah terik matahari. Di beberapa daerah di Jawa, seperti pesisir utara, sepanjang pantura (pantai utara) meliputi daerah Indramayu, Brebes, nasi semacam itu disebutnya nasi aking. Umumnya dimakan orang-orang miskin yang tidak mampu membeli beras yang termurah sekalipun.
Sate Madura biasanya terbuat dari ayam. Madura selain terkenal sebagai pulau garam, juga terkenal dengan Sate-nya. Sate madura sudah terkenal di seluruh Nusantara, Sate Madura dapat ditemukan hampir di semua daerah khususnya di kota besar seperti Medan, Jakarta, Bandung, dan Surabaya. Konon di Madura sendiri Sate susah dicari. Tetapi selain ayam sebagai bahan utama Sate juga ada yang menggunakan kambing yang ditandai dengan digantungnya bagian kaki belakang si kambing di rombong sang penjual Sate. Bumbunya adalah campuran kacang yang ditumbuk halus petis dan sedikit bawang merah. Memanggangnya dengan api dari batok kelapa yang dihanguskan lebih dulu yang disebut dengan arang batok kelapa. Rasanya gurih tapi dipantangkan kepada mereka yang berkolesterol tinggi dan yang pengidap asam urat akut.
Sate Madura umumnya adalah Sate ayam yang diberi sambal berupa saus kacang. Namun di Madura sendiri kadangkala yang dipakai bukanlah saus kacang namun saus atau sambal kemiri. Selain itu seringkali arang pembakaran Sate ini sering ditaburi dengan jeruk limau.
Untuk meraup lebih banyak keuntungan, pedagang Sate sering mencampur bumbu kacang dengan nasi kering yang telah dihaluskan. Nasi kering ini, dalam bahasa Bali disebut senggauk, merupakan nasi sisa yang dijemur di bawah terik matahari. Di beberapa daerah di Jawa, seperti pesisir utara, sepanjang pantura (pantai utara) meliputi daerah Indramayu, Brebes, nasi semacam itu disebutnya nasi aking. Umumnya dimakan orang-orang miskin yang tidak mampu membeli beras yang termurah sekalipun. (wapedia.mobi)
Lihat juga :
Dim Sum
Hanamasa
Untuk meraup lebih banyak keuntungan, pedagang Sate sering mencampur bumbu kacang dengan nasi kering yang telah dihaluskan. Nasi kering ini, dalam bahasa Bali disebut senggauk, merupakan nasi sisa yang dijemur di bawah terik matahari. Di beberapa daerah di Jawa, seperti pesisir utara, sepanjang pantura (pantai utara) meliputi daerah Indramayu, Brebes, nasi semacam itu disebutnya nasi aking. Umumnya dimakan orang-orang miskin yang tidak mampu membeli beras yang termurah sekalipun.
Sate Madura biasanya terbuat dari ayam. Madura selain terkenal sebagai pulau garam, juga terkenal dengan Sate-nya. Sate madura sudah terkenal di seluruh Nusantara, Sate Madura dapat ditemukan hampir di semua daerah khususnya di kota besar seperti Medan, Jakarta, Bandung, dan Surabaya. Konon di Madura sendiri Sate susah dicari. Tetapi selain ayam sebagai bahan utama Sate juga ada yang menggunakan kambing yang ditandai dengan digantungnya bagian kaki belakang si kambing di rombong sang penjual Sate. Bumbunya adalah campuran kacang yang ditumbuk halus petis dan sedikit bawang merah. Memanggangnya dengan api dari batok kelapa yang dihanguskan lebih dulu yang disebut dengan arang batok kelapa. Rasanya gurih tapi dipantangkan kepada mereka yang berkolesterol tinggi dan yang pengidap asam urat akut.
Sate Madura umumnya adalah Sate ayam yang diberi sambal berupa saus kacang. Namun di Madura sendiri kadangkala yang dipakai bukanlah saus kacang namun saus atau sambal kemiri. Selain itu seringkali arang pembakaran Sate ini sering ditaburi dengan jeruk limau.
Untuk meraup lebih banyak keuntungan, pedagang Sate sering mencampur bumbu kacang dengan nasi kering yang telah dihaluskan. Nasi kering ini, dalam bahasa Bali disebut senggauk, merupakan nasi sisa yang dijemur di bawah terik matahari. Di beberapa daerah di Jawa, seperti pesisir utara, sepanjang pantura (pantai utara) meliputi daerah Indramayu, Brebes, nasi semacam itu disebutnya nasi aking. Umumnya dimakan orang-orang miskin yang tidak mampu membeli beras yang termurah sekalipun. (wapedia.mobi)
Lihat juga :
Dim Sum
Hanamasa
Minggu, 14 November 2010
Ice cream Causing Cold?
Due to its composition which is full of energy, protein, and fat, especially saturated fat, Ice cream is often blamed as the culprit causing obesity or obesity.
In fact, the energy contribution of ice cream per serving (one cup) about only 10 percent of total energy requirements and fat contribute about 15 percent of total daily fat requirement. This amount is small, so that less fit when ice cream was accused as a ringleader of the causes of overweight or obese.
Obesity is more precisely caused by poor eating habits, especially the excessive energy and fat and lack of physical activity. Obesity is caused by hereditary factors. Risk of obese children when one of her parents' obesity was 30 percent. The risk increased to 70 percent if both parents were obese.
This assumption is wrong about the ice cream also occur in pregnant women. Public opinion that pregnant women should not consume ice, including ice cream. It is feared is the birth of infants with body weights that are too large (oversized baby). Ice cream is consumed as a snack food. Therefore, it will not add too much energy if consumed properly. Total consumption of natural ice cream is two to three cups per week.
Causes of Cough Colds
Many community members think Ice cream as a cause of cough and cold. This is simply not true. Because, when it entered the mouth, Ice cream will melt immediately. Ice cream melting rapidly driven by the influence of body temperature, so when the ice cream into the esophagus temperature is not as cold as ice water.
Different things happen when someone is eating ice-orange. Cold water does not necessarily increase the temperature at admission to the mouth. The increase in water temperature occurs more slowly so that, so when the ice water into the esophagus, its temperature is still very low. This is what actually causes coughing or runny nose. In these countries the four seasons, Ice cream actually consumed during the winter. This is done because the high-energy ice cream that are believed to help maintain body temperature to keep warm.
Ice cream is also used as a cold medicine. This is done because a person suffering from colds required to consume large amounts of fluids to avoid dehydration. Ice cream that also contains water can be used as a provider of body fluids, especially the taste and texture is preferred by patients, so that consumption will greatly assist healing.
Nevertheless, Ice cream should be avoided by people with sore throat, tonsillitis, or asthma. All three diseases can recur if induced by cold temperatures. (Eurekaindonesia)
See also:
Wine
Soto
In fact, the energy contribution of ice cream per serving (one cup) about only 10 percent of total energy requirements and fat contribute about 15 percent of total daily fat requirement. This amount is small, so that less fit when ice cream was accused as a ringleader of the causes of overweight or obese.
Obesity is more precisely caused by poor eating habits, especially the excessive energy and fat and lack of physical activity. Obesity is caused by hereditary factors. Risk of obese children when one of her parents' obesity was 30 percent. The risk increased to 70 percent if both parents were obese.
This assumption is wrong about the ice cream also occur in pregnant women. Public opinion that pregnant women should not consume ice, including ice cream. It is feared is the birth of infants with body weights that are too large (oversized baby). Ice cream is consumed as a snack food. Therefore, it will not add too much energy if consumed properly. Total consumption of natural ice cream is two to three cups per week.
Causes of Cough Colds
Many community members think Ice cream as a cause of cough and cold. This is simply not true. Because, when it entered the mouth, Ice cream will melt immediately. Ice cream melting rapidly driven by the influence of body temperature, so when the ice cream into the esophagus temperature is not as cold as ice water.
Different things happen when someone is eating ice-orange. Cold water does not necessarily increase the temperature at admission to the mouth. The increase in water temperature occurs more slowly so that, so when the ice water into the esophagus, its temperature is still very low. This is what actually causes coughing or runny nose. In these countries the four seasons, Ice cream actually consumed during the winter. This is done because the high-energy ice cream that are believed to help maintain body temperature to keep warm.
Ice cream is also used as a cold medicine. This is done because a person suffering from colds required to consume large amounts of fluids to avoid dehydration. Ice cream that also contains water can be used as a provider of body fluids, especially the taste and texture is preferred by patients, so that consumption will greatly assist healing.
Nevertheless, Ice cream should be avoided by people with sore throat, tonsillitis, or asthma. All three diseases can recur if induced by cold temperatures. (Eurekaindonesia)
See also:
Wine
Soto
Dim Sum dan Makanan Cina
Dim Sum adalah nama untuk sebuah masakan Cina yang melibatkan berbagai hidangan ringan disajikan bersama teh Cina. Yum cha (harfiah "minum teh") adalah istilah yang digunakan untuk menjelaskan seluruh pengalaman bersantap, terutama di Kanton kontemporer. Hal ini biasanya disajikan di pagi hari sampai tengah hari waktu di restoran Cina dan di restoran-restoran Dim Sum khusus di mana hidangan khas tersedia sepanjang hari. Hidangan datang dalam porsi kecil dan mungkin termasuk daging, seafood, dan sayuran, serta makanan penutup dan buah. Item biasanya disajikan dalam keranjang kapal kecil atau di piring kecil.
Dim Sum biasanya dikaitkan dengan tradisi yang lebih tua dari Yum Cha (minum teh), yang berakar pada wisatawan di Jalan Sutra kuno membutuhkan tempat untuk beristirahat. Jadi kedai-kedai teh berdiri di sepanjang pinggir jalan. petani Pedesaan, kelelahan setelah bekerja keras di ladang, juga akan pergi ke rumah minum teh untuk bersantai sore teh. Pada awalnya, itu dianggap pantas untuk menggabungkan teh dengan makanan, karena orang percaya hal itu akan menyebabkan kenaikan berat badan yang berlebihan. Orang-orang kemudian menemukan bahwa teh dapat membantu dalam pencernaan, sehingga pemilik kedai teh mulai menambahkan berbagai makanan ringan.
Seni kuliner unik Dim Sum berasal dengan Kanton di Cina bagian selatan, yang selama berabad-abad berubah Yum Cha dari tangguh santai untuk pengalaman bersantap yang keras dan bahagia. Di Hong Kong, dan di sebagian besar kota-kota di provinsi Guangdong, Cina banyak restoran Dim Sum mulai menjabat sebagai seawal lima pagi. Ini adalah tradisi bagi orang tua untuk berkumpul untuk makan Dim Sum setelah latihan pagi, sering menikmati koran pagi. Bagi banyak di Cina selatan, yum cha diperlakukan sebagai hari keluarga akhir pekan. Konsisten dengan tradisi ini, restoran Dim Sum biasanya hanya melayani Dim Sum sampai sore hari (kanan sekitar waktu istirahat 3 jam kopi tradisional Barat), dan melayani jenis lain masakan Kanton di malam hari. Saat ini, berbagai item Dim Sum bahkan dijual sebagai take-out untuk siswa dan pekerja kantor di perjalanan.
Tradisional Dim Sum termasuk berbagai jenis roti dikukus seperti baau Siu cha, kue dan nasi mie gulungan china Dim Sum (menyenangkan Cheong), yang berisi berbagai bahan, termasuk daging sapi, ayam, babi, udang dan pilihan vegetarian. Banyak restoran Dim Sum juga menawarkan piring sayuran hijau dikukus, daging panggang, bubur bubur dan sup lainnya. dim sum Dessert juga tersedia dan banyak tempat menawarkan telur adat tart. Setelah makan di warung teh Cina atau restoran Dim Sum dikenal sebagai yum cha, secara harfiah "minum teh", seperti teh biasanya disajikan dengan Dim Sum. Dim Sum bisa dikukus dan digoreng, di antara metode lain. Melayani ukuran biasanya kecil dan biasanya menjabat sebagai potongan tiga atau empat dalam satu piring. Ini adalah adat dengan gaya urutan keluarga, piring berbagi di antara semua anggota partai makan. Karena porsi kecil, orang bisa mencoba berbagai macam makanan. (Bestchinesefoodmenu)
Lihat juga:
Hanamasa
Sour Sally
Dim Sum biasanya dikaitkan dengan tradisi yang lebih tua dari Yum Cha (minum teh), yang berakar pada wisatawan di Jalan Sutra kuno membutuhkan tempat untuk beristirahat. Jadi kedai-kedai teh berdiri di sepanjang pinggir jalan. petani Pedesaan, kelelahan setelah bekerja keras di ladang, juga akan pergi ke rumah minum teh untuk bersantai sore teh. Pada awalnya, itu dianggap pantas untuk menggabungkan teh dengan makanan, karena orang percaya hal itu akan menyebabkan kenaikan berat badan yang berlebihan. Orang-orang kemudian menemukan bahwa teh dapat membantu dalam pencernaan, sehingga pemilik kedai teh mulai menambahkan berbagai makanan ringan.
Seni kuliner unik Dim Sum berasal dengan Kanton di Cina bagian selatan, yang selama berabad-abad berubah Yum Cha dari tangguh santai untuk pengalaman bersantap yang keras dan bahagia. Di Hong Kong, dan di sebagian besar kota-kota di provinsi Guangdong, Cina banyak restoran Dim Sum mulai menjabat sebagai seawal lima pagi. Ini adalah tradisi bagi orang tua untuk berkumpul untuk makan Dim Sum setelah latihan pagi, sering menikmati koran pagi. Bagi banyak di Cina selatan, yum cha diperlakukan sebagai hari keluarga akhir pekan. Konsisten dengan tradisi ini, restoran Dim Sum biasanya hanya melayani Dim Sum sampai sore hari (kanan sekitar waktu istirahat 3 jam kopi tradisional Barat), dan melayani jenis lain masakan Kanton di malam hari. Saat ini, berbagai item Dim Sum bahkan dijual sebagai take-out untuk siswa dan pekerja kantor di perjalanan.
Tradisional Dim Sum termasuk berbagai jenis roti dikukus seperti baau Siu cha, kue dan nasi mie gulungan china Dim Sum (menyenangkan Cheong), yang berisi berbagai bahan, termasuk daging sapi, ayam, babi, udang dan pilihan vegetarian. Banyak restoran Dim Sum juga menawarkan piring sayuran hijau dikukus, daging panggang, bubur bubur dan sup lainnya. dim sum Dessert juga tersedia dan banyak tempat menawarkan telur adat tart. Setelah makan di warung teh Cina atau restoran Dim Sum dikenal sebagai yum cha, secara harfiah "minum teh", seperti teh biasanya disajikan dengan Dim Sum. Dim Sum bisa dikukus dan digoreng, di antara metode lain. Melayani ukuran biasanya kecil dan biasanya menjabat sebagai potongan tiga atau empat dalam satu piring. Ini adalah adat dengan gaya urutan keluarga, piring berbagi di antara semua anggota partai makan. Karena porsi kecil, orang bisa mencoba berbagai macam makanan. (Bestchinesefoodmenu)
Lihat juga:
Hanamasa
Sour Sally
Bentuk Logo Burger King
Burger King bentuk salah satu rantai makanan terkemuka di seluruh dunia. Logo Burger King memulai debutnya pada tahun 1967, dan masih hampir apa yang digunakan untuk melihat seperti sebelumnya. Itu dimulai basisnya di Amerika Serikat sebagai Insta Burger King oleh James McLamore dan David Edgerton. Logo Burger King memiliki penampilan yang melingkar dengan sedikit memiringkan font, ditambah digabungkan dengan warna-warna cerah. Desain logo terdiri dari bagian bun dengan font di tengah. Perjalanan dari logo Burger King tetap halus di seluruh. Logo awal adalah dengan roti oker warna dengan disiram biru kusam yang berubah menjadi biru terang dan akhirnya ke yang membosankan lagi. Logo Burger King terakhir hampir melingkar dengan font burgundy.
Elemen Desain Logo Burger King:
Logo Burger King mengilustrasikan gambaran menggoda dan berbuih dari rantai makanan cepat saji, cocok untuk budaya makanan cepat saji di kalangan pemuda. Warna-warna hidup yang digunakan cukup menarik untuk menarik orang.
Bentuk logo Burger King:
Logo burger King datang sebagai sebuah lingkaran miring dengan belahan sanggul di kedua sisi logo dan font yang muncul di tengah, bersama dengan pusaran menggarisbawahi rancangan lengkap. Ini benar-benar mencerminkan sifat dinamis dari rantai makanan.
Warna logo Burger King:
Ketiga warna yang digunakan di logo Burger King berwarna merah, kuning dan biru. Keindahan dari tiga warna primer bentuk motif yang eye-catching cukup untuk menarik semua kelompok umur dengan kasih yang pernah hijau untuk makanan cepat saji.
Font logo Burger King:
Font dari logo Burger King adalah salah satu yang sederhana sekalipun. Berwarna merah, topi-terkunci digabungkan dengan bentuk, logo sangat menonjol serta menarik. Ukuran font dari 'raja' adalah sedikit lebih besar dari 'burger' itu, memuji desain di hampir semua cara.
Logo Burger King, selain menjadi tengara dalam pengakuan rantai makanan cepat saji, juga merupakan salah satu dari beberapa logo yang mampu mempertahankan keseragaman mereka cukup luas dengan berlalunya waktu. Desain, sederhana namun populer adalah diakui di seluruh di antara semua kelompok usia dan juga menjaga kualitas dan reputasi dari rantai makanan. (Famous Logos)
See also :
Sushi
Steak
Elemen Desain Logo Burger King:
Logo Burger King mengilustrasikan gambaran menggoda dan berbuih dari rantai makanan cepat saji, cocok untuk budaya makanan cepat saji di kalangan pemuda. Warna-warna hidup yang digunakan cukup menarik untuk menarik orang.
Bentuk logo Burger King:
Logo burger King datang sebagai sebuah lingkaran miring dengan belahan sanggul di kedua sisi logo dan font yang muncul di tengah, bersama dengan pusaran menggarisbawahi rancangan lengkap. Ini benar-benar mencerminkan sifat dinamis dari rantai makanan.
Warna logo Burger King:
Ketiga warna yang digunakan di logo Burger King berwarna merah, kuning dan biru. Keindahan dari tiga warna primer bentuk motif yang eye-catching cukup untuk menarik semua kelompok umur dengan kasih yang pernah hijau untuk makanan cepat saji.
Font logo Burger King:
Font dari logo Burger King adalah salah satu yang sederhana sekalipun. Berwarna merah, topi-terkunci digabungkan dengan bentuk, logo sangat menonjol serta menarik. Ukuran font dari 'raja' adalah sedikit lebih besar dari 'burger' itu, memuji desain di hampir semua cara.
Logo Burger King, selain menjadi tengara dalam pengakuan rantai makanan cepat saji, juga merupakan salah satu dari beberapa logo yang mampu mempertahankan keseragaman mereka cukup luas dengan berlalunya waktu. Desain, sederhana namun populer adalah diakui di seluruh di antara semua kelompok usia dan juga menjaga kualitas dan reputasi dari rantai makanan. (Famous Logos)
See also :
Sushi
Steak
Jumat, 12 November 2010
Calories in Wine
Want to know how many calories in a glass of Wine? Red wine, white wine, dessert wine are some of the most popular types of wine. Calories in these and some more types of wines are discussed below. Read on to know average calories in a glass of wine.
Wine is considered as the perfect drink when it comes to celebrating some special moments. The alcohol content of wine varies from 10% to 14%. It is easy to understand that higher the alcohol content, higher will be the calories in a glass of wine. Wine makers collect the grapes, crush them and add yeast to them which activates the process of fermentation. Yeast is the medium used to convert the sugar and oxygen in the grape juice into ethyle alcohol. The final product obtained is known as 'wine' which is nothing but a mixture of water, alcohol and grape flavors. Water contains zero calories. Grape flavor constitutes a very small percentage of the whole wine. Therefore, if the question 'how many calories in a glass of wine' is lingering in your mind, you need to check the wine alcohol content. Here is the required information regarding calories in wine.
Average Calories in a Glass of Wine
The quantity of wine in a glass may vary according to the types of wine glasses, therefore standard measurements are used to describe the calories in wine. The following table describes red wine calories per glass.
Note: 1 glass of wine = 5 fl. oz. And 115 ml. = 4 fl. oz.
If the question 'how many calories in a large glass of wine' is haunting you, then the answer is, "a large glass of wine will contain approximately double calories." For example, if a normal glass (4 oz. or 115 ml.) of sweet red wine contains 100 calories, then a large glass of red wine (approx. 8 oz.) would contain approximately 200 calories. Similarly, the answer of the question 'how many calories in a cup of wine' will depend upon the size of the cup. It is better to consider calories in given milliliters or ounces of wine than to think about 'how many calories in a glass of wine or cup of wine'.
Wine nutrition facts may vary according to the types. It is difficult to explain the exact number of calories present in innumerable types of wines. Therefore I have mentioned average calories in some popular types of wines. I hope you find the above information regarding 'how many calories in a glass of wine' helpful. (Leena Palande - buzzle)
See also:
Dim Sum
Hanamasa
Wine is considered as the perfect drink when it comes to celebrating some special moments. The alcohol content of wine varies from 10% to 14%. It is easy to understand that higher the alcohol content, higher will be the calories in a glass of wine. Wine makers collect the grapes, crush them and add yeast to them which activates the process of fermentation. Yeast is the medium used to convert the sugar and oxygen in the grape juice into ethyle alcohol. The final product obtained is known as 'wine' which is nothing but a mixture of water, alcohol and grape flavors. Water contains zero calories. Grape flavor constitutes a very small percentage of the whole wine. Therefore, if the question 'how many calories in a glass of wine' is lingering in your mind, you need to check the wine alcohol content. Here is the required information regarding calories in wine.
Average Calories in a Glass of Wine
The quantity of wine in a glass may vary according to the types of wine glasses, therefore standard measurements are used to describe the calories in wine. The following table describes red wine calories per glass.
Note: 1 glass of wine = 5 fl. oz. And 115 ml. = 4 fl. oz.
If the question 'how many calories in a large glass of wine' is haunting you, then the answer is, "a large glass of wine will contain approximately double calories." For example, if a normal glass (4 oz. or 115 ml.) of sweet red wine contains 100 calories, then a large glass of red wine (approx. 8 oz.) would contain approximately 200 calories. Similarly, the answer of the question 'how many calories in a cup of wine' will depend upon the size of the cup. It is better to consider calories in given milliliters or ounces of wine than to think about 'how many calories in a glass of wine or cup of wine'.
Wine nutrition facts may vary according to the types. It is difficult to explain the exact number of calories present in innumerable types of wines. Therefore I have mentioned average calories in some popular types of wines. I hope you find the above information regarding 'how many calories in a glass of wine' helpful. (Leena Palande - buzzle)
See also:
Dim Sum
Hanamasa
Langganan:
Komentar (Atom)