A decent one you try is Soto Betawi Idris Umar. Not hard to see this one shop. From the intersection Slipi, this shop is on the right, about 100 meters away from Hotel Santika.
It must be met, because ngejreng green banners bearing the name of this shop looks classy. So do not worry you will either get into stall betawi other.
As like the store, looks really simple. Just like the shop betawi most, there is no striking ornament. That there is a line of six long dining table, each surrounded by six seats.
Indeed, there is no waiter also welcome. So, if you come here, visitors are immediately stormed the table in the corner shop. There lay a variety of fried foods: beef, offal, tripe, as well as lung.
Finished selecting, the waiter would swiftly cut up the contents of soup options. Something wrong with the action, a moment later, the waiter will pour the contents of soup with a hot white sauce. Coupled with fried onions, celery, chips, and lemon juice.
Well ..., the aroma of soup wafted directly piercing the nerve of taste, making the buyer could not wait to eat it.
Unlike most soup betawi, Idris Omar Soto nil pieces of potato and tomato, lo. In fact, the sauce is not too thick. "This is what differentiates us from most betawi shop," said Budi Hanurawanto, the son of Umar Idris, who became the successor to the business. Understandably, though carrying the name betawi soto, family Umar Tegal true original. As a result, "We are combining a sense of betawi with dry," said Budi.
Even so, the flavor may be pitted. Watery sauce that does not reduce the savory taste that remains in the oral cavity. Blend of coconut milk and the milk in the right dose not even make gravy taste nauseated.
The more complete enjoyment while chewing a piece of meat. Tender and tasty! As a complementary flavor, you can add or meatball tempeh crisps are available at the dinner table. Crispy tempeh chips will make you not stop shaking the tongue to reaffirm a bowl of soup and a plate of white rice.
If you do not like beef or jeroannya snack, you can menjumput follows ati chicken gizzard as a replacement option. Shredded chicken meat is also tender and tasty. No less with the pieces of meat.
* Open from morning to morning again
Every day, the shop is officially open starting at 8 am. Budi almost opened the shop all day. He had closed shop during the morning pick up, or about 4 am the next day. Hence, the father of two children recently adopted system of alternating shift work alias for the 7 employees. "Half the entrance in the morning until the afternoon. The rest of the night until morning, "beber Budi.
However, at most shops are busy at lunch, which began at 11.00 to 14.00 noon. Many employees at the surrounding Slipi, Petamburan, Tanah Abang and invaded her bar. Meanwhile, the night before or at 19.00 till 20:00, the store was also busy. "Many employees stopped by before going home," said Budi.
When the night until early morning, the store becomes subscription people who like literate until dawn.
Budi not worry about going short supply of meat or offal is a mainstay wares. Suppliers in the number Tanah Abang ready to meet the needs of the store. "Materials are guaranteed fresh and choice, lo," he said promote.
Blow of the crisis is felt in fact participate Budi. "There are about 30% decline in visitors," said Budi who do not want to mention the number of visitors. To be sure, throughout the day, Budi insists beef up to 30 kg. Daily turnover that went into the pockets Budi approximately USD 4 million to $ 5 million.
If cut with production costs Rp 2.5 million per day, the money went into the pockets Budi live Rp 1.5 million to Rp 2.5 million. "That's not including salaries for employees, lo," Budi said hurriedly.
Banderolan little turnover because the menu prices at the shop is quite cheap. A piece of meat the size of two thumb fingers USD 2,000. Even so with the innards. A complete package with only rice for Rp 13,000.
Unfortunately, with unlimited open time, Budi only provides a menu: soup betawi. Drink was not much choice. There was only tea and oranges. After all, this shop has survived to 40 years!
ADDRESS 'Soto UMAR IDRIS':
Jl. KS Tubun 15 B Jakarta Pusat
Ph: 021-5367982
Source: umar idris-weekend.kontan.co.id
See also:
Wine
Sate
Selasa, 30 November 2010
Dim Sum Beruntung
Kalau kenal Dim Sum hanya bakpao, hakau dan siomai, berarti kini saatnya Anda menggali ilmu baru. Beragam variasi Dim Sum baru dari Hong Kong dan Shanghai bakal dibeberkan rahasia pembuatannya oleh sang chef. Anda berpraktek langsung dengan bimbingan sang Dim Sum chef, dan menggali dapat ilmu sebanyak mungkin. Kami hanya menyediakan 20 (dua puluh) tempat untuk pencinta Dim Sum sejati!!!
Dim Sum, penganan mungil yang berasal dari Cina Selatan dan populer di HongKong ini memang mengalami perkembangan yang dahsyat. Kini, dengan mudah kita sarapan Dim Sum baik dari kelas kaki lima sampai kelas resto khusus. Beragam Dim Sum juga ditawarkan dalam berbagai harga. Nah, jika Anda berniat memulai usaha baru dan berharap mendapatkan bisnis baru yang menjanjikan, Dim Sum bisa jadi pilihan. Mengingat penggemar Dim Sum pun makin lama makin luas dan banyak. Seperti tahun silam, tahun ini kami juga memilihkan materi cooking class dengan pilihan varian Dim Sum yang lebih beragam. Mulai dari Dim Sum yang dikukus, digoreng hingga yang dimatangkan dengan sedikit minyak (pan fried). Chef Lauw Pak Wai dari Tien Chao Restaurant, Hotel Gran Melia Jakarta, bersedia meluangkan waktu untuk membeberkan rahasia pembuatan Dim Sum yang enak, cantik dan tidak terlalu berlemak. Dim Sum jenis inilah yang digemari oleh banyak orang di dunia saat ini.
Secara khusus sang Dim Sum chef, memilihkan 5 (lima) jenis Dim Sum yaitu : Mixed Vegetable Dumpling, Fish Dumpling serta Minced Beef Dumpling. Tiga jenis dumpling ini memiliki bentuk yang unik dan cara pembuatan yang menarik. Bukan hanya itu isian dumpling pun memiliki variasi yang lebih menyehatkan. Kecuali dikukus juga memakai bahan sayuran dan ikan. Untuk 2 Dim Sum yang lain; Chicken Shrimp Dumpling yang dimatangkan dengan sedikit minyak dan Sesame Seed Seafood Roll yang renyah dan gurih karena digoreng. Kedua Dim Sum unik ini juga bakal menggoyang lidah karena lezatnya.
Cooking class ini memerlukan ketelitian maka kelas akan diadakan dengan sistem hands on alias praktek langsung. Karena itu pula kami hanya membuka 20 (dua puluh) tempat untuk mereka yang benar-benar berminat. Setelah berpraktek membuat dim sum, seperti biasa, acara akan ditutup dengan makan siang bermenu komplet dan bisa mencicipi makanan sepuas hati termasuk aneka sajian BBQ khas Cina.
Ada baiknya, catat dahulu waktunya agar Anda bisa mengatur; Sabtu, 26 Januari 2008, pukul 09.30-14.00 WIB, di Tien Chao Restaurant, Hotel Gran Melia Jakarta, lantai 1, Jl HR Rasuna Said, Jakarta Selatan. Agar tak kehabisan tiket, segera saja daftarkan diri Anda di sini! Kami hanya akan memberikan tempat bagi mereka yang benar-benar berminat. Karena itu setelah pendafaran, mohon segera membereskan urusan administrasi! (ely/Odi)
Sumber : Odilia Winneke - detikFood
Lihat juga:
Burger King
Sushi
Dim Sum, penganan mungil yang berasal dari Cina Selatan dan populer di HongKong ini memang mengalami perkembangan yang dahsyat. Kini, dengan mudah kita sarapan Dim Sum baik dari kelas kaki lima sampai kelas resto khusus. Beragam Dim Sum juga ditawarkan dalam berbagai harga. Nah, jika Anda berniat memulai usaha baru dan berharap mendapatkan bisnis baru yang menjanjikan, Dim Sum bisa jadi pilihan. Mengingat penggemar Dim Sum pun makin lama makin luas dan banyak. Seperti tahun silam, tahun ini kami juga memilihkan materi cooking class dengan pilihan varian Dim Sum yang lebih beragam. Mulai dari Dim Sum yang dikukus, digoreng hingga yang dimatangkan dengan sedikit minyak (pan fried). Chef Lauw Pak Wai dari Tien Chao Restaurant, Hotel Gran Melia Jakarta, bersedia meluangkan waktu untuk membeberkan rahasia pembuatan Dim Sum yang enak, cantik dan tidak terlalu berlemak. Dim Sum jenis inilah yang digemari oleh banyak orang di dunia saat ini.
Secara khusus sang Dim Sum chef, memilihkan 5 (lima) jenis Dim Sum yaitu : Mixed Vegetable Dumpling, Fish Dumpling serta Minced Beef Dumpling. Tiga jenis dumpling ini memiliki bentuk yang unik dan cara pembuatan yang menarik. Bukan hanya itu isian dumpling pun memiliki variasi yang lebih menyehatkan. Kecuali dikukus juga memakai bahan sayuran dan ikan. Untuk 2 Dim Sum yang lain; Chicken Shrimp Dumpling yang dimatangkan dengan sedikit minyak dan Sesame Seed Seafood Roll yang renyah dan gurih karena digoreng. Kedua Dim Sum unik ini juga bakal menggoyang lidah karena lezatnya.
Cooking class ini memerlukan ketelitian maka kelas akan diadakan dengan sistem hands on alias praktek langsung. Karena itu pula kami hanya membuka 20 (dua puluh) tempat untuk mereka yang benar-benar berminat. Setelah berpraktek membuat dim sum, seperti biasa, acara akan ditutup dengan makan siang bermenu komplet dan bisa mencicipi makanan sepuas hati termasuk aneka sajian BBQ khas Cina.
Ada baiknya, catat dahulu waktunya agar Anda bisa mengatur; Sabtu, 26 Januari 2008, pukul 09.30-14.00 WIB, di Tien Chao Restaurant, Hotel Gran Melia Jakarta, lantai 1, Jl HR Rasuna Said, Jakarta Selatan. Agar tak kehabisan tiket, segera saja daftarkan diri Anda di sini! Kami hanya akan memberikan tempat bagi mereka yang benar-benar berminat. Karena itu setelah pendafaran, mohon segera membereskan urusan administrasi! (ely/Odi)
Sumber : Odilia Winneke - detikFood
Lihat juga:
Burger King
Sushi
5 Most Delicious and Famous Ice cream in America
Who does not like to snack on this one? Almost all people in the world likes Ice cream. It was a diverse, delicate texture and enticing cold tongue. Here are some ice cream which is stated as the most delicious ice cream in America, as quoted by Forbes.
* Graeter's, Cincinnati, Ohio
Oprah Winfrey and Sarah Jessica Parker memfavoritkan ice cream sold here. Ice cream - made him as much as 2 gallons in a single process of cooling and then rotated in the tank, liquid chocolate and then poured to produce a frozen chocolate chip giant will keep you hooked once you try it.
* Ciao Bella Gelato, New York
What's interesting here is that you can get delicious gelato at a tiny shop in big cities like New York. Sense of ginger, lemon, lime with a sprinkling of hazelnut biscotti and kracker. Ciao Bella sorbet also offers a variety of flavors such as chocolate chunk gelato soft tangerine and pineapple rum.
* Margie's Candies, Chicago
Half a candy store, ice cream shop half again, Margie's Candies in operation since 1921. Taste taste their products and you will understand why people memfavoritkannya since 80 years ago! In addition to ice and candy, this place also sells milkshakes, rootbeer floats, and ice cream sundaes jumbo.
* Capogiro Gelato, Philadelphia
Purity and strength of feeling that makes ice cream - it has a competitive edge. This place is officially open December 2002. The result of the garden itself became the primary choice as a base for the ice maker. Besides the classical sense, innovation, new flavors they also did not compete like Rosemary Honey Goat's Milk, Mascarpone and Fig, and Honey Cumin Gelato.
* Glacier Ice Cream, Boulder, Colo.
This place always has a new sense of innovation in almost every month. Besides ice cream, there is gelato, sorbet, sundaes, smoothies and milkshakes as an alternative in this place. The most popular flavor of ice is the coffee caramel crunch, Death by Chocolate, pralines with cream. (Forbes / meg)
Source: kapanlagi.com
See also:
Hanamasa
Sour Sally
* Graeter's, Cincinnati, Ohio
Oprah Winfrey and Sarah Jessica Parker memfavoritkan ice cream sold here. Ice cream - made him as much as 2 gallons in a single process of cooling and then rotated in the tank, liquid chocolate and then poured to produce a frozen chocolate chip giant will keep you hooked once you try it.
* Ciao Bella Gelato, New York
What's interesting here is that you can get delicious gelato at a tiny shop in big cities like New York. Sense of ginger, lemon, lime with a sprinkling of hazelnut biscotti and kracker. Ciao Bella sorbet also offers a variety of flavors such as chocolate chunk gelato soft tangerine and pineapple rum.
* Margie's Candies, Chicago
Half a candy store, ice cream shop half again, Margie's Candies in operation since 1921. Taste taste their products and you will understand why people memfavoritkannya since 80 years ago! In addition to ice and candy, this place also sells milkshakes, rootbeer floats, and ice cream sundaes jumbo.
* Capogiro Gelato, Philadelphia
Purity and strength of feeling that makes ice cream - it has a competitive edge. This place is officially open December 2002. The result of the garden itself became the primary choice as a base for the ice maker. Besides the classical sense, innovation, new flavors they also did not compete like Rosemary Honey Goat's Milk, Mascarpone and Fig, and Honey Cumin Gelato.
* Glacier Ice Cream, Boulder, Colo.
This place always has a new sense of innovation in almost every month. Besides ice cream, there is gelato, sorbet, sundaes, smoothies and milkshakes as an alternative in this place. The most popular flavor of ice is the coffee caramel crunch, Death by Chocolate, pralines with cream. (Forbes / meg)
Source: kapanlagi.com
See also:
Hanamasa
Sour Sally
Steak Banjarmasin
Steak, menyebut masakan satu ini pasti yang terbayang adalah lezatnya daging panggang. Nah, bagi Anda penyuka steak, Aroma Steak adalah pilihan tepat menikmati steak di Banjarmasin.
Aneka menu steak dengan rasa dan aroma yang khas, dapat Anda pesan di tempat makan berlokasi di Jalan Haryono MT Banjarmasin, Kalsel. Menempati lokasi ini sejak 1 November 2010, sebelumnya di Jalan Brigjen H Hasan Basry, Kayutangi.
Di sini, tersedia sirloin steak, tenderloin steak, T-bone steak yakni tulang berbentuk 'T' yang dikelilingi daging di kedua sisinya, serta lamp chop (kambing) steak. Anda juga bisa memilih daging sapi lokal dari Surabaya atau impor dari New Zealand, namun kedua-duanya sama-sama berkualitas.
Apalagi begitu memasuki lokasi, Anda bakal langsung mencium lezatnya aroma steak. Dapurnya yang berkonsep terbuka, membuat Anda bisa menyaksikan langsung bagaimana steak pesanan Anda dimasak.
Cara memasak steak pun bisa dipilih, dengan chef yang khusus didatangkan dari Bali. Rare bagi yang menginginkan sebagian besar daging masih berwarna merah, atau medium bila suka bagian tengah masih berwarna merah dan sisinya berwarna merah muda. Namun bagi yang suka tidak memiliki warna merah, well done yang dipilih.
Memasaknya juga tidak menggunakan frypan (wajan), melainkan steak langsung digrill atau dibakar dengan arang, kemudian disiram dengan saus unggulan yang sebagian bahannya impor. Justru dengan cara ini, yang membuat aromanya begitu menggugah selera.
"Karena aromanya, itulah yang menginspirasi sehingga tempat makan ini diberi nama Aroma," beber owner Aroma Steak, Thomas Njo.
Menyantap steak, makin nikmat ditemani kentang goreng dan aneka sayur terdiri dari jagung pipilan, buncis, wortel, kembang kol, dan kacang kapri yang dimasak secara khusus dan menghasilkan rasa yang gurih. Namun bagi Anda yang kalau makan tidak lengkap tanpa nasi, juga tersedia nasi putih.
"Steak sudah menjadi makanan populer. Jika dulunya premium dan adanya di hotel, sekarang kita menyasar kelas menengah dan bawah, dan di Banjarmasin penikmatnya sangat antusias," ungkap Thomas.
Selain daging, pilihan steak juga tersedia lamb chop (kambing), sosis, ayam, hingga fillet ikan. Khusus fish steak, bahan bakunya ikan kakap, namun ke depan akan berbahan ikan dori yang didatangkan dari Vietnam. Variasi steak ini, membuatnya bisa dinikmati siapa saja.
Suasana tempat makan juga menyenangkan dan familiar laiknya di rumah sendiri. Di ruangannya yang luas, udara bebas keluar masuk sehingga menyegarkan di tengah cuaca siang hari yang panas.
Tetapi kalau Anda ingin bersantap cukup di rumah atau di kantor, Anda bisa menggunakan delivery service. Tinggal pesan ke nomor 081236474411 dengan Dyah, dan langsung diantar. Kualitasnya pun terjamin, selain masih fresh dan hot sampai ke tangan pemesan, juga tidak tercemar. Sebelum dikemas dalam wadah berbahan gabus, terlebih dahulu dibungkus dengan aluminium foil.
Tidak mengherankan, bila penikmatnya tak hanya orang lokal juga para turis mancanegara di antaranya dari negara tempat steak berasal. Uniknya, warga asal Belgia, Austria, Afrika Selatan hingga Australia yang sedang tugas atau berwisata ke Kalsel tersebut begitu menikmati steak racikan dari Aroma Steak.
Soal harga, juga tidak perlu khawatir karena steak dibanderol dengan harga tidak menguras kantong. Hanya dengan Rp 25 ribu, Anda sudah bisa menikmati sirloin steak lokal.
Tunggu apa lagi, segera saja menyambangi atau pesan menu favorit Anda ke Aroma Steak Jalan Haryono MT, Banjarmasin. (hay/*)
Sumber : Eka D-BANJARMASINPOST.CO.ID
Lihat juga:
Dim Sum
Aneka menu steak dengan rasa dan aroma yang khas, dapat Anda pesan di tempat makan berlokasi di Jalan Haryono MT Banjarmasin, Kalsel. Menempati lokasi ini sejak 1 November 2010, sebelumnya di Jalan Brigjen H Hasan Basry, Kayutangi.
Di sini, tersedia sirloin steak, tenderloin steak, T-bone steak yakni tulang berbentuk 'T' yang dikelilingi daging di kedua sisinya, serta lamp chop (kambing) steak. Anda juga bisa memilih daging sapi lokal dari Surabaya atau impor dari New Zealand, namun kedua-duanya sama-sama berkualitas.
Apalagi begitu memasuki lokasi, Anda bakal langsung mencium lezatnya aroma steak. Dapurnya yang berkonsep terbuka, membuat Anda bisa menyaksikan langsung bagaimana steak pesanan Anda dimasak.
Cara memasak steak pun bisa dipilih, dengan chef yang khusus didatangkan dari Bali. Rare bagi yang menginginkan sebagian besar daging masih berwarna merah, atau medium bila suka bagian tengah masih berwarna merah dan sisinya berwarna merah muda. Namun bagi yang suka tidak memiliki warna merah, well done yang dipilih.
Memasaknya juga tidak menggunakan frypan (wajan), melainkan steak langsung digrill atau dibakar dengan arang, kemudian disiram dengan saus unggulan yang sebagian bahannya impor. Justru dengan cara ini, yang membuat aromanya begitu menggugah selera.
"Karena aromanya, itulah yang menginspirasi sehingga tempat makan ini diberi nama Aroma," beber owner Aroma Steak, Thomas Njo.
Menyantap steak, makin nikmat ditemani kentang goreng dan aneka sayur terdiri dari jagung pipilan, buncis, wortel, kembang kol, dan kacang kapri yang dimasak secara khusus dan menghasilkan rasa yang gurih. Namun bagi Anda yang kalau makan tidak lengkap tanpa nasi, juga tersedia nasi putih.
"Steak sudah menjadi makanan populer. Jika dulunya premium dan adanya di hotel, sekarang kita menyasar kelas menengah dan bawah, dan di Banjarmasin penikmatnya sangat antusias," ungkap Thomas.
Selain daging, pilihan steak juga tersedia lamb chop (kambing), sosis, ayam, hingga fillet ikan. Khusus fish steak, bahan bakunya ikan kakap, namun ke depan akan berbahan ikan dori yang didatangkan dari Vietnam. Variasi steak ini, membuatnya bisa dinikmati siapa saja.
Suasana tempat makan juga menyenangkan dan familiar laiknya di rumah sendiri. Di ruangannya yang luas, udara bebas keluar masuk sehingga menyegarkan di tengah cuaca siang hari yang panas.
Tetapi kalau Anda ingin bersantap cukup di rumah atau di kantor, Anda bisa menggunakan delivery service. Tinggal pesan ke nomor 081236474411 dengan Dyah, dan langsung diantar. Kualitasnya pun terjamin, selain masih fresh dan hot sampai ke tangan pemesan, juga tidak tercemar. Sebelum dikemas dalam wadah berbahan gabus, terlebih dahulu dibungkus dengan aluminium foil.
Tidak mengherankan, bila penikmatnya tak hanya orang lokal juga para turis mancanegara di antaranya dari negara tempat steak berasal. Uniknya, warga asal Belgia, Austria, Afrika Selatan hingga Australia yang sedang tugas atau berwisata ke Kalsel tersebut begitu menikmati steak racikan dari Aroma Steak.
Soal harga, juga tidak perlu khawatir karena steak dibanderol dengan harga tidak menguras kantong. Hanya dengan Rp 25 ribu, Anda sudah bisa menikmati sirloin steak lokal.
Tunggu apa lagi, segera saja menyambangi atau pesan menu favorit Anda ke Aroma Steak Jalan Haryono MT, Banjarmasin. (hay/*)
Sumber : Eka D-BANJARMASINPOST.CO.ID
Lihat juga:
Dim Sum
Senin, 29 November 2010
The History of Sushi
The original type of Sushi, classified today as nare-zushi (馴れ寿司, 熟寿司), first developed somewhere in Southeast Asia, disseminating to Japan. Fish was salted and wrapped in fermented rice, a traditional lacto-fermented rice dish. Nare-zushi was made of this gutted fish stored in fermented rice for preservation. Nare-zushi was stored for fermentation for a few months then removed. The fermented rice was discarded and fish was the only part consumed. This early Sushi became a great source of protein.
The Japanese preferred to eat the fish with the rice, known as namanare or namanari (生成, なまなれ, なまなり). During the Muromachi period namanare was the most popular type of sushi. Namanare was partly raw fish wrapped in rice, consumed fresh, before it lost its flavor. This new way of consuming fish was no longer a form of preservation but rather a new dish in Japanese cuisine.
During the Edo era (the early modern period, 1603 to 1868 in Japan), a third type of Sushi was introduced, haya-zushi (早寿司, 早ずし). Haya-zushi was assembled so that both rice and fish could be consumed at the same time, and the dish became unique to Japanese culture. It was the first time that rice was not being used for fermentation. Rice was now mixed with vinegar. Fish, vegetables and dried preserved foods would be added. This type of sushi is still very popular today. Each region utilizes local flavors to produce a variety of Sushi that has been passed down for many generations.
When Tokyo was still being called Edo, at the beginning of the 19th century, mobile food stalls became the dominant food service. During this period nigiri-zushi (握り寿司) was introduced. Nigiri-zushi is the most common type of sushi in the todays Sushi restaurants. It is an oblong mound of rice with a slice of fish draped over it. After the Great Kanto earthquake in 1923, nigiri- Sushi chefs lost their jobs and spread throughout Japan and popularised the dish throughout the country.
Today the Sushi dish internationally known as "Sushi" (nigirizushi; Kantō variety) is a fast food invented by Hanaya Yohei (華屋与兵衛; 1799 - 1858) at the end of Edo period in today's Tokyo (Edo). People in Tokyo were living in haste even a hundred years ago. The nigirizushi invented by Hanaya was not fermented and could be eaten using the fingers or chopsticks. It was an early form of fast food that could be eaten at a road side or in the theater.
Funazushi
Funazushi is a rare type of nare-zushi still prepared near lake Biwa, Shiga Prefecture. Eighteen generations of the Kitamura family have been preparing the dish (with eggs intact) at Kitashina since 1619.
Fresh funa (crucian carp from the lake) are scaled and gutted through their gills keeping the body (and often the eggs) of the fish intact. The fish are then packed with salt and aged for a year before being repacked annually in rice for up to four years. The resulting fermented fish may be served sliced thin or used as an ingredient in other dishes.
Source : en.wikipedia
See also:
Dim Sum
Soto
The Japanese preferred to eat the fish with the rice, known as namanare or namanari (生成, なまなれ, なまなり). During the Muromachi period namanare was the most popular type of sushi. Namanare was partly raw fish wrapped in rice, consumed fresh, before it lost its flavor. This new way of consuming fish was no longer a form of preservation but rather a new dish in Japanese cuisine.
During the Edo era (the early modern period, 1603 to 1868 in Japan), a third type of Sushi was introduced, haya-zushi (早寿司, 早ずし). Haya-zushi was assembled so that both rice and fish could be consumed at the same time, and the dish became unique to Japanese culture. It was the first time that rice was not being used for fermentation. Rice was now mixed with vinegar. Fish, vegetables and dried preserved foods would be added. This type of sushi is still very popular today. Each region utilizes local flavors to produce a variety of Sushi that has been passed down for many generations.
When Tokyo was still being called Edo, at the beginning of the 19th century, mobile food stalls became the dominant food service. During this period nigiri-zushi (握り寿司) was introduced. Nigiri-zushi is the most common type of sushi in the todays Sushi restaurants. It is an oblong mound of rice with a slice of fish draped over it. After the Great Kanto earthquake in 1923, nigiri- Sushi chefs lost their jobs and spread throughout Japan and popularised the dish throughout the country.
Today the Sushi dish internationally known as "Sushi" (nigirizushi; Kantō variety) is a fast food invented by Hanaya Yohei (華屋与兵衛; 1799 - 1858) at the end of Edo period in today's Tokyo (Edo). People in Tokyo were living in haste even a hundred years ago. The nigirizushi invented by Hanaya was not fermented and could be eaten using the fingers or chopsticks. It was an early form of fast food that could be eaten at a road side or in the theater.
Funazushi
Funazushi is a rare type of nare-zushi still prepared near lake Biwa, Shiga Prefecture. Eighteen generations of the Kitamura family have been preparing the dish (with eggs intact) at Kitashina since 1619.
Fresh funa (crucian carp from the lake) are scaled and gutted through their gills keeping the body (and often the eggs) of the fish intact. The fish are then packed with salt and aged for a year before being repacked annually in rice for up to four years. The resulting fermented fish may be served sliced thin or used as an ingredient in other dishes.
Source : en.wikipedia
See also:
Dim Sum
Soto
Sate Jepang Enak
Sate termasuk salah satu makanan paling populer di Indonesia. Banyak daerah di Nusantara ini memiliki menu sate. Oleh karena itu Anda mengenal sate padang, sate madura, sate banjar, sate betawi, sate maranggi, sate blora, sate ponorogo, dan lain sebagainya. Jenis dagingnya pun beragam, dari ayam hingga penyu, dari kerang hingga torpedo. Sajian tersebut dapat Anda peroleh dengan mudah, dari warung pinggir jalan hingga restoran mewah.
Namun pernahkah Anda mendengar tentang sate Jepang? Sate Jepang yang juga disebut yakitori, tidak jauh berbeda dengan sate yang ada di Indonesia. Cara memasaknya juga dengan cara dibakar, dengan beraneka macam daging, tak beda dengan sate khas Indonesia.
Meskipun banyak memiliki kesamaan, perbedaan antara sate khas Indonesia dan yakitori juga cukup mencolok. Makanan di Jepang umumnya diolah dengan cara dan bahan yang sehat. Hal ini juga diterapkan dalam pembuatan yakitori. Jika sate yang biasa kita kenal adalah sate yang banyak mengandung kecap dan minyak, yakitori tidak banyak mengandung minyak dan lebih mengutamakan penggunaan garam.
Bahan dasar yakitori sendiri adalah ayam, sesuai makna kata tori yang artinya ayam. Semua bagian dari ayam, seperti paha, kulit, hati, dan lain sebagainya, bisa digunakan untuk yakitori. Di Jepang, sate ayam ini lalu dibakar di atas arang kayu. Kualitas arang kayu ini menentukan cita rasa satenya. Arang kayu yang keras dan aromatik menghasilkan sate yang lebih lezat, daripada arang kayu yang lebih murah, atau yang dipanggang di atas kompor gas dan pemanggang elektrik. Sebagian penjual yakitori menggunakan ayam buras (jidori), yang lebih alot daripada ayam biasa, tetapi lebih punya cita rasa.
Di negara asalnya, yakitori populer di kalangan pekerja kantoran kelas menengah sebagai jajanan sepulang kantor dalam perjalanan ke stasiun kereta. Yakitori banyak dijual di yakitori-ya, (restoran atau stan-stan makanan di pinggir jalan). Kerap kali selain dicelup dengan saus barbeque (sebelum dipanggang), daging ayam tersebut juga disiram dengan bir dingin. Wow... seperti apa, ya rasanya? Mereka mengakhiri hidangan tersebut dengan menenggak sake.
Sumber : Eka.D kompas.com - banjarmasinpost.co.id
Lihat juga:
Burger King
Wine
Namun pernahkah Anda mendengar tentang sate Jepang? Sate Jepang yang juga disebut yakitori, tidak jauh berbeda dengan sate yang ada di Indonesia. Cara memasaknya juga dengan cara dibakar, dengan beraneka macam daging, tak beda dengan sate khas Indonesia.
Meskipun banyak memiliki kesamaan, perbedaan antara sate khas Indonesia dan yakitori juga cukup mencolok. Makanan di Jepang umumnya diolah dengan cara dan bahan yang sehat. Hal ini juga diterapkan dalam pembuatan yakitori. Jika sate yang biasa kita kenal adalah sate yang banyak mengandung kecap dan minyak, yakitori tidak banyak mengandung minyak dan lebih mengutamakan penggunaan garam.
Bahan dasar yakitori sendiri adalah ayam, sesuai makna kata tori yang artinya ayam. Semua bagian dari ayam, seperti paha, kulit, hati, dan lain sebagainya, bisa digunakan untuk yakitori. Di Jepang, sate ayam ini lalu dibakar di atas arang kayu. Kualitas arang kayu ini menentukan cita rasa satenya. Arang kayu yang keras dan aromatik menghasilkan sate yang lebih lezat, daripada arang kayu yang lebih murah, atau yang dipanggang di atas kompor gas dan pemanggang elektrik. Sebagian penjual yakitori menggunakan ayam buras (jidori), yang lebih alot daripada ayam biasa, tetapi lebih punya cita rasa.
Di negara asalnya, yakitori populer di kalangan pekerja kantoran kelas menengah sebagai jajanan sepulang kantor dalam perjalanan ke stasiun kereta. Yakitori banyak dijual di yakitori-ya, (restoran atau stan-stan makanan di pinggir jalan). Kerap kali selain dicelup dengan saus barbeque (sebelum dipanggang), daging ayam tersebut juga disiram dengan bir dingin. Wow... seperti apa, ya rasanya? Mereka mengakhiri hidangan tersebut dengan menenggak sake.
Sumber : Eka.D kompas.com - banjarmasinpost.co.id
Lihat juga:
Burger King
Wine
Ice cream Susu Kedelai
Siapa sih yang tidak suka dengan Ice cream? Selain rasanya yang manis dan dingin, ice cream juga bisa membangkitkan mood jadi lebih baik loh. Kalau biasanya ice cream terbuat dari susu sapi, nah kali ini ice cream terbuat dari kedelai? Seperti apa ya rasanya?
Tidak pernah ada yang menolak jika ditawarkan dengan semangkuk ice cream, minuman dingin yang terbuat dari susu sapi dengan varian rasa ini banyak sekali penggenarnya baik tua maupun muda. Tapi apa jadinya jika ice cream ini terbuat dari kedelai? Hmm..awalnya saya sempat ragu, apakah rasa ice cream ini akan sama dengan rasa ice cream yang berbahan dasar susu sapi.
Setelah dicoba ternyata rasanya cukup enak loh! Susu sapi yang menjadi bahan utama digantikan dengan susu kedelai. Proses pembuatannya masih tetap sama hanya bahan utamanya saja yang berbeda. Tapi menurut si pengelola, ada sedikit keterbatasan. Ice cream dari susu kedelai ini hanya bisa dibuat menjadi tiga varian rasa saja, yaitu vanilla, strawberry dan juga cokelat.
Rasa yang lain masih dalam proses pencarian. Tekstur ice cream - nya sendiri cukup lembut tidak jauh berbeda dengan ice cream pada umumnya, tapi buat saya ice cream dari susu kedelai ini hampir mirip dengan es puter. Dan kalau di rasakan betul-betul aroma dan rasa kedelainya masih cukup terasa.
Tapi tidak mengecewakan. Ice cream susu kedelai atau banyak yang menyebutnya dengan istilah ice cream tahu ini bisa di jumpai di Warung Tahu yang berada di kawasan Kelapa Gading, Jakarta Utara. Selain itu, ice cream kedelai ini cocok buat mereka yang alergi susu sapi terutama anak-anak, juga buat mereka yang harus berdiet lemak. Bisa tetap makan ice cream, tapi tetap sehat. (eka/Odi)
Sumber : Eka Septia - detikFood
Lihat juga:
Sour Sally
Hanamasa
Tidak pernah ada yang menolak jika ditawarkan dengan semangkuk ice cream, minuman dingin yang terbuat dari susu sapi dengan varian rasa ini banyak sekali penggenarnya baik tua maupun muda. Tapi apa jadinya jika ice cream ini terbuat dari kedelai? Hmm..awalnya saya sempat ragu, apakah rasa ice cream ini akan sama dengan rasa ice cream yang berbahan dasar susu sapi.
Setelah dicoba ternyata rasanya cukup enak loh! Susu sapi yang menjadi bahan utama digantikan dengan susu kedelai. Proses pembuatannya masih tetap sama hanya bahan utamanya saja yang berbeda. Tapi menurut si pengelola, ada sedikit keterbatasan. Ice cream dari susu kedelai ini hanya bisa dibuat menjadi tiga varian rasa saja, yaitu vanilla, strawberry dan juga cokelat.
Rasa yang lain masih dalam proses pencarian. Tekstur ice cream - nya sendiri cukup lembut tidak jauh berbeda dengan ice cream pada umumnya, tapi buat saya ice cream dari susu kedelai ini hampir mirip dengan es puter. Dan kalau di rasakan betul-betul aroma dan rasa kedelainya masih cukup terasa.
Tapi tidak mengecewakan. Ice cream susu kedelai atau banyak yang menyebutnya dengan istilah ice cream tahu ini bisa di jumpai di Warung Tahu yang berada di kawasan Kelapa Gading, Jakarta Utara. Selain itu, ice cream kedelai ini cocok buat mereka yang alergi susu sapi terutama anak-anak, juga buat mereka yang harus berdiet lemak. Bisa tetap makan ice cream, tapi tetap sehat. (eka/Odi)
Sumber : Eka Septia - detikFood
Lihat juga:
Sour Sally
Hanamasa
Soto Bebek
Bosan dengan Soto ayam, tidak salahnya mencoba menu baru lainnya. Mungkin soto bebek bisa menjadi menu baru yang wajib untuk disantap.
Jika belum dan penasaran, datang saja ke Sentra Kuliner Indrapura di Jalan Indrapura, Surabaya. Dari puluhan stan yang ada, langsung saja menuju ke Soto Bebek Kwek yang dikelola pasutri Muafi dan Sufriyah.
Soto bebek ini dihidangkan terpisah dalam 3 wadah. Sebuah mangkuk berisi soto, sebuah piring berisi lontong dan sebuah cobek berisi jeruk nipis dan irisan cabai. Dari penampilannya, soto bebek tersebut sekilas mirip dengan kare kuahnya keruh berwarna oranye, berbeda dengan kuah soto kebanyakan yang berwarna kuning bening.
Setelah disantap, hmmmmm...perasaan amis dan alot dari daging bebek akan sirna seketika. Dagingnya sungguh empuk dan sama sekali tidak ada rasa amis. Bumbu rempahnya sungguh segar menyeruak di
dinding mulut.
Rasa pedas dari irisan cabe sangat halus dan sungguh nikmat, merata mengimbangi gurihnya kaldu soto. Lontong di piring pasti akan tandas dalam sekejap. Sesuai tradisi, lontong memang direkomendasikan disantap bersama soto bebek, tentunya selain nasi yang juga disediakan. Satu porsi soto bebek dihargai Rp 10 ribu. Jika ingin menambah jeroan, tambah juga uang Rp 7.500.
Muafi sedikit berbagi rahasia resep soto bebeknya. Secara umum, bumbu soto bebek sama seperti soto pada umumnya. Yang membedakan adalah kaldunya. Kaldu itu sendiri merupakan resep turun temurun dari nenek dari pihak keluarga istrinya, Sufriyah. Resep tersebut sempat mati 15 tahun sebelum dihidupkan kembali oleh Sufriyah. Dahulu, di Bangkalan, Madura, nenek Sufriyah sempat membuka warung soto bebek.
Karena tidak ada yang melanjutkan usaha tersebut ditambah usia nenek yang sudah lanjut, maka warung tersebut tutup. Melihat ada peluang usaha, Muafi langsung menyewa sebuah stand di sentra Kuliner Indrapura.
Bersama istrinya,bapak 3 anak itu mencoba menghidupkan kembali soto bebek. Menurut survei yang dilakukan Muafi, belum ada soto bebek di Surabaya, bahkan Jatim. Jikapun ada, resep dan bumbunya pasti berbeda.
"Ini dulu resep dari nenek istri saya. Sekarang saya lanjutkan lagi," ungkapnya saat berbincang dengan detiksurabaya.com, Senin (25/10/2010). (iwd/wln)
Sumber : Imam Wahyudiyanta - detikSurabaya
Lihat juga:
Dim Sum
Jika belum dan penasaran, datang saja ke Sentra Kuliner Indrapura di Jalan Indrapura, Surabaya. Dari puluhan stan yang ada, langsung saja menuju ke Soto Bebek Kwek yang dikelola pasutri Muafi dan Sufriyah.
Soto bebek ini dihidangkan terpisah dalam 3 wadah. Sebuah mangkuk berisi soto, sebuah piring berisi lontong dan sebuah cobek berisi jeruk nipis dan irisan cabai. Dari penampilannya, soto bebek tersebut sekilas mirip dengan kare kuahnya keruh berwarna oranye, berbeda dengan kuah soto kebanyakan yang berwarna kuning bening.
Setelah disantap, hmmmmm...perasaan amis dan alot dari daging bebek akan sirna seketika. Dagingnya sungguh empuk dan sama sekali tidak ada rasa amis. Bumbu rempahnya sungguh segar menyeruak di
dinding mulut.
Rasa pedas dari irisan cabe sangat halus dan sungguh nikmat, merata mengimbangi gurihnya kaldu soto. Lontong di piring pasti akan tandas dalam sekejap. Sesuai tradisi, lontong memang direkomendasikan disantap bersama soto bebek, tentunya selain nasi yang juga disediakan. Satu porsi soto bebek dihargai Rp 10 ribu. Jika ingin menambah jeroan, tambah juga uang Rp 7.500.
Muafi sedikit berbagi rahasia resep soto bebeknya. Secara umum, bumbu soto bebek sama seperti soto pada umumnya. Yang membedakan adalah kaldunya. Kaldu itu sendiri merupakan resep turun temurun dari nenek dari pihak keluarga istrinya, Sufriyah. Resep tersebut sempat mati 15 tahun sebelum dihidupkan kembali oleh Sufriyah. Dahulu, di Bangkalan, Madura, nenek Sufriyah sempat membuka warung soto bebek.
Karena tidak ada yang melanjutkan usaha tersebut ditambah usia nenek yang sudah lanjut, maka warung tersebut tutup. Melihat ada peluang usaha, Muafi langsung menyewa sebuah stand di sentra Kuliner Indrapura.
Bersama istrinya,bapak 3 anak itu mencoba menghidupkan kembali soto bebek. Menurut survei yang dilakukan Muafi, belum ada soto bebek di Surabaya, bahkan Jatim. Jikapun ada, resep dan bumbunya pasti berbeda.
"Ini dulu resep dari nenek istri saya. Sekarang saya lanjutkan lagi," ungkapnya saat berbincang dengan detiksurabaya.com, Senin (25/10/2010). (iwd/wln)
Sumber : Imam Wahyudiyanta - detikSurabaya
Lihat juga:
Dim Sum
Minggu, 28 November 2010
2 Jenis Wine
Wine memiliki dua jenis utama, yaitu anggur merah (red wine) dan anggur putih (white wine). Kedua jenis wine berasal dari jenis anggur yang digunakan. Warna wine tidak seperti warna jus anggur yang terlihat lebih bening. Kualitas warna minuman wine juga ditentukan beberapa hal lainnya.
Fermentasi menentukan warna wine. Walaupun red wine berasal dari anggur merah, warna merah wine diperoleh dari proses yang disebut perendaman (maceration). Red wine berasal dari anggur merah atau anggur hitam. Ratusan jenis buah anggur menghasilkan jenis minuman wine yang berbeda pula.
Jenis buah anggur sangat mempengaruhi rasa wine yang dihasilkan. White wine dapat difermentasi dari jenis anggur berwarna, dari anggur yang berwarna gelap hingga yang berwarna merah muda.
Salah satu jenis wine yang paling terkenal adalah cabaret sauvignon. Wine Cabaret sauvignon berasal dari wilayah Bordeaux, Prancis yang menghasilkan anggur merah. Red wine lain yang juga terkenal adalah Merlot wine.
Ada beberapa jenis wine dengan rasa cokelat dan cherry. Wine Grenache menjadi jenis anggur merah yang terkenal lainnya dari wilayah Burgundy Prancis. Grenache memiliki bahan dasar raspberries, mint dan cherry hitam. Jenis wine lain yang terkenal adalah Zinfandel yang dibuat di Eropa namun sebagian besar tanamannya tumbuh di wilayah California, Anerika Serikat.
Jenis white wine yang terkenal adalah Chardonnay. Wine ini mengandung vanila dan sedikit campuran buah. California menghasilkan jenis white wine Chenin Blancs. Chenin Blancs merupakan alternatif yang lebih murah dari Chardonnay. Chenin Blancs mengandung apel dan rempah-rempah lainnya. Jenis white wine lain adalah Pinot Gris. Pinot Gris berasal dari Oregon dan kaya aroma rempah-rempah. White wine Riesling berasal dari Jerman memiliki aroma buah.
White wine Zinfandel, merupakan jenis wine dengan rasa manis dari California. White Zinfandel diproses dari anggur merah Zinfandel yang dikupas kulitnya.
Sumber : Petti Lubis,Anda Nurlaila - vivanews.com
Lihat juga:
Sushi
Dim Sum
Fermentasi menentukan warna wine. Walaupun red wine berasal dari anggur merah, warna merah wine diperoleh dari proses yang disebut perendaman (maceration). Red wine berasal dari anggur merah atau anggur hitam. Ratusan jenis buah anggur menghasilkan jenis minuman wine yang berbeda pula.
Jenis buah anggur sangat mempengaruhi rasa wine yang dihasilkan. White wine dapat difermentasi dari jenis anggur berwarna, dari anggur yang berwarna gelap hingga yang berwarna merah muda.
Salah satu jenis wine yang paling terkenal adalah cabaret sauvignon. Wine Cabaret sauvignon berasal dari wilayah Bordeaux, Prancis yang menghasilkan anggur merah. Red wine lain yang juga terkenal adalah Merlot wine.
Ada beberapa jenis wine dengan rasa cokelat dan cherry. Wine Grenache menjadi jenis anggur merah yang terkenal lainnya dari wilayah Burgundy Prancis. Grenache memiliki bahan dasar raspberries, mint dan cherry hitam. Jenis wine lain yang terkenal adalah Zinfandel yang dibuat di Eropa namun sebagian besar tanamannya tumbuh di wilayah California, Anerika Serikat.
Jenis white wine yang terkenal adalah Chardonnay. Wine ini mengandung vanila dan sedikit campuran buah. California menghasilkan jenis white wine Chenin Blancs. Chenin Blancs merupakan alternatif yang lebih murah dari Chardonnay. Chenin Blancs mengandung apel dan rempah-rempah lainnya. Jenis white wine lain adalah Pinot Gris. Pinot Gris berasal dari Oregon dan kaya aroma rempah-rempah. White wine Riesling berasal dari Jerman memiliki aroma buah.
White wine Zinfandel, merupakan jenis wine dengan rasa manis dari California. White Zinfandel diproses dari anggur merah Zinfandel yang dikupas kulitnya.
Sumber : Petti Lubis,Anda Nurlaila - vivanews.com
Lihat juga:
Sushi
Dim Sum
Gindara Sirloin at Steak 21
At 21 Steak lovers can enjoy a variety of steak steak delicious nan. Starting from the chicken steak, beef, until the meat. Perfect marinated process produces a special feeling
ALREADY decided to break today? When tired of the daily meal, what if trying to break the fast with steik.Ada various options that can be obtained, from chicken to fish.
When breaking, the Indonesian people usually want utama. But rice as a dish, you can occasionally exchanging appetite by eating a steak as Iftar menu. Calculated to eliminate saturation course and enrich taste in this fasting month. As a recommendation, there is a Steak 21 are located in Pejaten Village, South Jakarta. While steak is a popular menu here, restaurants that specialize in providing this menu is still classified sedikit.Kebanyakan not specialize sell this dish alone. Well, one restaurant that actually specialized in providing steak menu include Steak 21.
According to Supervisor Steak 21 Dwi Apriliya, the owner of this restaurant steak menu is deliberately picked because knowing a lot of steak restaurants in Jakarta are not growing. "Therefore, he wanted to make this restaurant a steak restaurant that developed and many diminati.Ini well as a challenge," beber Dwi. Until recently, Steak 21 at least have 10 cabang.Apa advantages of this restaurant-style steak? According to Dwi, because processing the perfect flesh, resulting in tender meat and the spices to seep into. The secret lies in the marinated.
No half-hearted, spices are used to stain these meats, settling for eight hours. Or the night before the fire. In addition, results were also more juicy meat. Most visitors request is processed steak medium, so the results are more juicy. Some menus whiz Steak 21 is tenderloin steak, served tender meat and no fat. Different again with original sirloin, the meat is fatty and feels more solid because of all at once creamy butter dot is placed on the meat. Steak becomes more crisp and delicious of course. Who like fish should try gindara.Tekstur grill fish meat is very tender and not greasy.
Neither fish nor Gindara sirloin, served with mushroom sauce smeared on it. Crispy chicken is also worth a try. This is a chicken breast without the bone, and wrapped with crisp and tasty meal. Self-spice marinade smeared on his chest and left in place for up to two hours. Appearance of chicken meat is also very tempting. With chicken wrapped in flour and fried until crisp, surely will feel very crispy when bitten. Want to eat steak with rice, you can order rice with Gonzales.
Sirloin meat already cut into pieces and then pan-fried sweet and sour served on hot plate under which there is hot stone or coral rocks. The function of this coral is to retain heat longer. A plate of steak is guaranteed to have made kenyang.Apalagi, there are additional vegetables and fries. Well, for those who want to eat sparingly, Steak 21 has a combo package available in 10 choices, including one serving of sirloin steak and chicken steak, fries, and banana splits are only charged the price of Rp85.000.
One more thing that distinguishes Steak 21 with another restaurant. This restaurant provides bottled BBQ sauce. So, do not have to bother asking this home made sauce added if you wish. (Sri noviarni-Seputar Indonesia)
Source: id.openrice.com - sri noviarni-around Indonesia
See also:
Sate
Burger King
ALREADY decided to break today? When tired of the daily meal, what if trying to break the fast with steik.Ada various options that can be obtained, from chicken to fish.
When breaking, the Indonesian people usually want utama. But rice as a dish, you can occasionally exchanging appetite by eating a steak as Iftar menu. Calculated to eliminate saturation course and enrich taste in this fasting month. As a recommendation, there is a Steak 21 are located in Pejaten Village, South Jakarta. While steak is a popular menu here, restaurants that specialize in providing this menu is still classified sedikit.Kebanyakan not specialize sell this dish alone. Well, one restaurant that actually specialized in providing steak menu include Steak 21.
According to Supervisor Steak 21 Dwi Apriliya, the owner of this restaurant steak menu is deliberately picked because knowing a lot of steak restaurants in Jakarta are not growing. "Therefore, he wanted to make this restaurant a steak restaurant that developed and many diminati.Ini well as a challenge," beber Dwi. Until recently, Steak 21 at least have 10 cabang.Apa advantages of this restaurant-style steak? According to Dwi, because processing the perfect flesh, resulting in tender meat and the spices to seep into. The secret lies in the marinated.
No half-hearted, spices are used to stain these meats, settling for eight hours. Or the night before the fire. In addition, results were also more juicy meat. Most visitors request is processed steak medium, so the results are more juicy. Some menus whiz Steak 21 is tenderloin steak, served tender meat and no fat. Different again with original sirloin, the meat is fatty and feels more solid because of all at once creamy butter dot is placed on the meat. Steak becomes more crisp and delicious of course. Who like fish should try gindara.Tekstur grill fish meat is very tender and not greasy.
Neither fish nor Gindara sirloin, served with mushroom sauce smeared on it. Crispy chicken is also worth a try. This is a chicken breast without the bone, and wrapped with crisp and tasty meal. Self-spice marinade smeared on his chest and left in place for up to two hours. Appearance of chicken meat is also very tempting. With chicken wrapped in flour and fried until crisp, surely will feel very crispy when bitten. Want to eat steak with rice, you can order rice with Gonzales.
Sirloin meat already cut into pieces and then pan-fried sweet and sour served on hot plate under which there is hot stone or coral rocks. The function of this coral is to retain heat longer. A plate of steak is guaranteed to have made kenyang.Apalagi, there are additional vegetables and fries. Well, for those who want to eat sparingly, Steak 21 has a combo package available in 10 choices, including one serving of sirloin steak and chicken steak, fries, and banana splits are only charged the price of Rp85.000.
One more thing that distinguishes Steak 21 with another restaurant. This restaurant provides bottled BBQ sauce. So, do not have to bother asking this home made sauce added if you wish. (Sri noviarni-Seputar Indonesia)
Source: id.openrice.com - sri noviarni-around Indonesia
See also:
Sate
Burger King
Make Ice cream with this Tools at home
Like eating Ice cream? I have Ever tried to make yourself at home? If you want to make your own, this tool can be a tool you are looking for. Not only can you make ice cream fast and practical but can also be used to make a fro-yo. Curious?
Who does not like ice cream? Cold dessert with a soft texture with a sweet taste so it's always everybody's favorite. So also with frozen yogurt or a more popular by the term fro-yo. Various kinds of ice cream stores as well as fro-yo sprung up in Jakarta.
If you want to try to make yourself at home, why not? Cuisinart ® Supreme ™ Commercial Quality Ice Cream Maker will help you make ice cream and fro-yo is also good for the family at home. Cuisinart ® Supreme ™ Commercial Quality Ice Cream Maker is a tool consisting of compressor-freezer. So that ice cream can be consumed directly after processing.
No need to wait until the finished ice cream in the freezer, because ice cream can be served directly. Cuisinart ® Supreme ™ Commercial Quality Ice Cream Maker not only can be used to make ice cream only. But it can also be used to make frozen yogurt, or fro-yo, sorbet, smoothies, and other cold drinks.
If you want to add a fresh flavor, you can mix with a piece of fruit to get the results sluurrp, yummy! How to use this tool was fairly easy. Simply by entering all the ingredients in this tool and then turn the tool, and enough with a short time ice cream was ready to serve. Easy enough right?
The tool is designed with a very beautiful and elegant, perfect to beautify your kitchen. Cuisinart ® Supreme ™ Commercial Quality Ice Cream Maker can be obtained with the price of Rp 5.65 million, - in department stores in Jakarta or directly to Kitchenart Showroom, Central Park Mall 2nd Floor, # 208-209. Jl. S. Parman, Jakarta Barat.
Well, you waiting for? If you are an ice cream enthusiast, this tool could be a great friend when relaxed or when there are family gatherings at home. (Eka/Odi)
Source : Eka Septia Wulan - detikFood
See also:
Hanamasa
Sour Sally
Who does not like ice cream? Cold dessert with a soft texture with a sweet taste so it's always everybody's favorite. So also with frozen yogurt or a more popular by the term fro-yo. Various kinds of ice cream stores as well as fro-yo sprung up in Jakarta.
If you want to try to make yourself at home, why not? Cuisinart ® Supreme ™ Commercial Quality Ice Cream Maker will help you make ice cream and fro-yo is also good for the family at home. Cuisinart ® Supreme ™ Commercial Quality Ice Cream Maker is a tool consisting of compressor-freezer. So that ice cream can be consumed directly after processing.
No need to wait until the finished ice cream in the freezer, because ice cream can be served directly. Cuisinart ® Supreme ™ Commercial Quality Ice Cream Maker not only can be used to make ice cream only. But it can also be used to make frozen yogurt, or fro-yo, sorbet, smoothies, and other cold drinks.
If you want to add a fresh flavor, you can mix with a piece of fruit to get the results sluurrp, yummy! How to use this tool was fairly easy. Simply by entering all the ingredients in this tool and then turn the tool, and enough with a short time ice cream was ready to serve. Easy enough right?
The tool is designed with a very beautiful and elegant, perfect to beautify your kitchen. Cuisinart ® Supreme ™ Commercial Quality Ice Cream Maker can be obtained with the price of Rp 5.65 million, - in department stores in Jakarta or directly to Kitchenart Showroom, Central Park Mall 2nd Floor, # 208-209. Jl. S. Parman, Jakarta Barat.
Well, you waiting for? If you are an ice cream enthusiast, this tool could be a great friend when relaxed or when there are family gatherings at home. (Eka/Odi)
Source : Eka Septia Wulan - detikFood
See also:
Hanamasa
Sour Sally
Jumat, 26 November 2010
Wine and Bones
List benefits of drinking Wine (grape alcohol) the more surprising all the time. As we saw earlier that the Wine beneficial for heart health, building stronger memories, strengthen immunity, and help prevent bone loss, even lose weight. Now it increasingly benefits by the new discoveries on health.
In America, wine sales might beat France and Italy. The reason according to the analysis, a woman bought more than six of every ten bottles sold in the country.
Data health.com claims there are some wine for health benefits, among them:
1. Feed your head
Drinking Wine could preserve your memory. When researchers gave the 70-year-old woman, who drank one drink or more every day scored much better than those who drank less or not at all. Wine helps prevent clots and reduce blood vessel inflammation, both of which have been tested at the University of Arizona medical school. Alcohol also raise HDL, good cholesterol, which helps eliminate cork your arteries.
2. Keep the scale
Studies show that people who drink wine daily have lower body mass than those who rarely drank. Moderate wine drinkers have narrower waist and less fat than drinking liquor.
3. Immune Building
In one British study, people who drank one glass of wine a day reduced by 11% risk of infection by Helicobacter pylori bacteria, the main cause of gastritis, ulcers, and stomach cancer. Meanwhile, a Spanish study suggests that people who drank half a glass per day can be on guard against food poisoning caused by germs like salmonella when eating foods that are dirty.
4. Ovarian Patients Guard
When Australian researchers recently compared women with ovarian cancer and women without cancer, they found that roughly one glass of wine you drink per day can reduce the disease to 50%. Experts suspect caused by anti-oxidants or phytoestrogens have a counter-high levels of cancer in Wine.
5. Building better bones
On average, women who drink moderately have a higher bone mass than abstainers. Alcohol may raise estrogen levels. The hormone seems to slow the destruction of old bone more than it slows the production of new bone.
6. Rescuer Blood Sugar Problems
Pre-menopause Women who drank one or two glasses of wine per day can reduce about 40% typical of diabetes. While the reasons are not clear, Wine seems to reduce insulin resistance in diabetic patients. (Health / boo)
Source: kapanlagi.com
See also:
Dim Sum
In America, wine sales might beat France and Italy. The reason according to the analysis, a woman bought more than six of every ten bottles sold in the country.
Data health.com claims there are some wine for health benefits, among them:
1. Feed your head
Drinking Wine could preserve your memory. When researchers gave the 70-year-old woman, who drank one drink or more every day scored much better than those who drank less or not at all. Wine helps prevent clots and reduce blood vessel inflammation, both of which have been tested at the University of Arizona medical school. Alcohol also raise HDL, good cholesterol, which helps eliminate cork your arteries.
2. Keep the scale
Studies show that people who drink wine daily have lower body mass than those who rarely drank. Moderate wine drinkers have narrower waist and less fat than drinking liquor.
3. Immune Building
In one British study, people who drank one glass of wine a day reduced by 11% risk of infection by Helicobacter pylori bacteria, the main cause of gastritis, ulcers, and stomach cancer. Meanwhile, a Spanish study suggests that people who drank half a glass per day can be on guard against food poisoning caused by germs like salmonella when eating foods that are dirty.
4. Ovarian Patients Guard
When Australian researchers recently compared women with ovarian cancer and women without cancer, they found that roughly one glass of wine you drink per day can reduce the disease to 50%. Experts suspect caused by anti-oxidants or phytoestrogens have a counter-high levels of cancer in Wine.
5. Building better bones
On average, women who drink moderately have a higher bone mass than abstainers. Alcohol may raise estrogen levels. The hormone seems to slow the destruction of old bone more than it slows the production of new bone.
6. Rescuer Blood Sugar Problems
Pre-menopause Women who drank one or two glasses of wine per day can reduce about 40% typical of diabetes. While the reasons are not clear, Wine seems to reduce insulin resistance in diabetic patients. (Health / boo)
Source: kapanlagi.com
See also:
Dim Sum
Kamis, 25 November 2010
Kue Pernikahan Sushi
Jef dan Jin Yoon seperti Sushi - banyak. Kami merindukan pernikahan mereka, tetapi saya berjanji mereka kita akan memiliki sebuah resepsi meriah untuk mereka di Boston ketika mereka kembali dari bulan madu mereka. Jef diminta Sushi, yang tidak mengejutkan atau masalah. Aku ingin melakukan sesuatu yang berbeda, meskipun, dan sedikit lebih jelas pernikahan-y. Oleh karena itu, pernikahan Sushi kue.
Bahan:
* 6 c baku gabah pendek, dikukus, didinginkan, tetapi tidak siap dengan cuka sebagai untuk sushi (mendinginkan nasi vinegared menyebabkan tekstur untuk berubah dan menjadi tidak diinginkan)
* 1 1 / 4 £ Sushi - grade salmon, potong menjadi irisan nigiri gaya lama
* 1 £ Sushi - kuning kelas, 3 / 4 dari itu dipotong menjadi irisan nigiri-gaya lama, sisa cincang dan sisihkan
* 1 £ Sushi - tuna kelas, 3 / 4 dari itu dipotong menjadi irisan nigiri-gaya lama, sisa cincang dan sisihkan
* 3 / 4 c tobiko
* 1 / 2 c wasabi tobiko
* 1 c ikura
* 1 blok tamago, potong menjadi bintang, hati, dan crescent dengan pemotong Canape, memo disimpan dan cincang
* £ 1 udang matang, kupas, deveined, dan cincang
* 1 sdm cabai bubuk Korea panas
* 1 / 2 sdt gula
* 1 / 4 sdt garam
* 1 sdm berkualitas tinggi-minyak canola mayo
* 1 / 2 mentimun tanpa biji, sebagian dikupas dalam garis-garis dekoratif, lalu iris tipis ke perempat-dan semi-lingkaran
* 2 c longgar mache dikemas daun
* Acar jahe, dikeringkan dan ditekan menjadi bentuk kuncup bunga mawar
* 5 daun bawang, bagian hijau saja, cincang halus
* 1 c ketumbar, cincang halus
* 1 sdm minyak wijen
* 1 sdt kecap ikan
* 1 / 4 sdt garam
* 1 sdt gula
* 1 sdm inamona (kukui nut)
* 3 matang alpukat, semua kecuali satu setengah tumbuk; setengah reserved iris tipis jauh
* 1 sdt jus lemon
* 1 / 2 sdt garam
Peralatan:
* Satu 12-inci, satu 9-inch, dan satu panci kue 6-inci, standar wedding-cake ukuran, berjajar dengan bungkus plastik, dengan panjang bungkus plastik, hingga sisi
* Satu 9-inch dan satu putaran 6-inci kardus berat, yang tercakup dalam foil
* Satu putaran 3-inch ring cetakan
* Satu 14-inci atau lebih besar benar-benar datar piring, sebaiknya kokoh dan tidak rapuh
* Kaleng berat, stoples, atau materi lain untuk digunakan sebagai beban
* Kulkas ruang
* Pengantin dan kue pengantin toppers pilihan Anda
Arah untuk Tier 12-inch:
* Bentuk tier dari bawah ke atas, mengatur ketimun, potongan tamago, dan edamame hati-hati di bungkus plastik dalam wajan dalam pola yang menarik.
* Lay irisan salmon di atas, berhati-hati untuk tidak mengganggu lapisan pertama, seperti jari-jari roda. Biarkan datang sedikit salmon sampai sisi panci.
* Campurkan 1 / 2 dari nasi dengan tobiko dan tekan 1 / 2 dari campuran yang dihasilkan ke dalam panci, hati-hati untuk tidak mengacaukan salmon.
* Campur udang dengan bubuk cabai dan berikutnya tiga bahan. Lay udang pedas campuran pada beras.
* Tekan tersisa 1 / 2 beras tobiko pada udang.
* Lipat bungkus plastik lebih aman. Berat panci dan dinginkan selama 4-8 jam.
Arah untuk Tier 9-inch:
* Bentuk tier dari bawah ke atas, mengatur ketimun, potongan tamago, dan edamame hati-hati di bungkus plastik dalam wajan dalam pola yang menarik.
* Lay irisan tuna di atas, berhati-hati untuk tidak mengganggu lapisan pertama, seperti jari-jari roda. Biarkan tuna datang sedikit sampai sisi panci.
* Campur 2 / 3 dari sisa beras dengan tobiko wasabi dan tekan 1 / 2 dari campuran yang dihasilkan ke dalam panci, hati-hati untuk tidak mengacaukan tuna.
* Campur alpukat dihaluskan dengan berikutnya dua bahan. Campurkan dalam 1 / 2 dari cilantro itu. Lay campuran alpukat pada beras.
* Tekan tersisa 1 / 2 beras tobiko wasabi pada alpukat.
* Lipat bungkus plastik lebih aman. Berat panci dan dinginkan selama 4-8 jam.
Arah untuk Tier 6-inci:
* Bentuk tier dari bawah ke atas, mengatur ketimun, potongan tamago, dan edamame hati-hati di bungkus plastik dalam wajan dalam pola yang menarik.
* Baringkan (kuning) iris Hamachi di atas, berhati-hati untuk tidak mengganggu lapisan pertama, seperti jari-jari roda. Biarkan datang sedikit kuning atas sisi panci.
* Campurkan 1 / 2 beras dengan sisa tamago cincang dan tekan 1 / 2 dari campuran yang dihasilkan ke dalam panci, hati-hati untuk tidak mengacaukan kuning tersebut.
* Campur kuning cincang dengan daun bawang cincang. Lay Negi-campuran Hama pada beras.
* Tekan tersisa 1 / 2 beras tamago pada Negi-Hama campuran.
* Lipat bungkus plastik lebih aman. Berat panci dan dinginkan selama 4-8 jam.
Arah untuk Tier 3-inch:
* Campur cincang tuna dengan sisa 1 / 2 dari ketumbar dan berikutnya lima bahan. Masukkan ke dalam cetakan cincin di piring kecil dan dinginkan 4-8 jam.
Petunjuk untuk Majelis:
* Flip out 12-inch tier ke platter besar.
* Flip 9-inch dan tingkatan 6-inci keluar ke putaran foil yang tertutup.
* Pusat 9-inch tier, kardus bulat dan semua, pada tier 12-inci, kemudian pusat 6-inci tingkat di atas itu.
* Push campuran aduk (dalam cetakan ring) keluar ke pusat 6-inci tier.
* Hiasi dengan daun selada mache, edamame, bentuk tamago, gari kuntum bunga mawar, irisan alpukat, dan irisan ketimun. Tuangkan ikura selesai dalam beberapa air terjun dari atas ke bawah. Top dengan toppers kue. Sajikan dengan wasabi, kecap, dan saus jeruk-wasabi di samping.
Sumber: robertandchristina.com - homepage.mac.com
Lihat juga:
Ice cream
Hanamasa
Bahan:
* 6 c baku gabah pendek, dikukus, didinginkan, tetapi tidak siap dengan cuka sebagai untuk sushi (mendinginkan nasi vinegared menyebabkan tekstur untuk berubah dan menjadi tidak diinginkan)
* 1 1 / 4 £ Sushi - grade salmon, potong menjadi irisan nigiri gaya lama
* 1 £ Sushi - kuning kelas, 3 / 4 dari itu dipotong menjadi irisan nigiri-gaya lama, sisa cincang dan sisihkan
* 1 £ Sushi - tuna kelas, 3 / 4 dari itu dipotong menjadi irisan nigiri-gaya lama, sisa cincang dan sisihkan
* 3 / 4 c tobiko
* 1 / 2 c wasabi tobiko
* 1 c ikura
* 1 blok tamago, potong menjadi bintang, hati, dan crescent dengan pemotong Canape, memo disimpan dan cincang
* £ 1 udang matang, kupas, deveined, dan cincang
* 1 sdm cabai bubuk Korea panas
* 1 / 2 sdt gula
* 1 / 4 sdt garam
* 1 sdm berkualitas tinggi-minyak canola mayo
* 1 / 2 mentimun tanpa biji, sebagian dikupas dalam garis-garis dekoratif, lalu iris tipis ke perempat-dan semi-lingkaran
* 2 c longgar mache dikemas daun
* Acar jahe, dikeringkan dan ditekan menjadi bentuk kuncup bunga mawar
* 5 daun bawang, bagian hijau saja, cincang halus
* 1 c ketumbar, cincang halus
* 1 sdm minyak wijen
* 1 sdt kecap ikan
* 1 / 4 sdt garam
* 1 sdt gula
* 1 sdm inamona (kukui nut)
* 3 matang alpukat, semua kecuali satu setengah tumbuk; setengah reserved iris tipis jauh
* 1 sdt jus lemon
* 1 / 2 sdt garam
Peralatan:
* Satu 12-inci, satu 9-inch, dan satu panci kue 6-inci, standar wedding-cake ukuran, berjajar dengan bungkus plastik, dengan panjang bungkus plastik, hingga sisi
* Satu 9-inch dan satu putaran 6-inci kardus berat, yang tercakup dalam foil
* Satu putaran 3-inch ring cetakan
* Satu 14-inci atau lebih besar benar-benar datar piring, sebaiknya kokoh dan tidak rapuh
* Kaleng berat, stoples, atau materi lain untuk digunakan sebagai beban
* Kulkas ruang
* Pengantin dan kue pengantin toppers pilihan Anda
Arah untuk Tier 12-inch:
* Bentuk tier dari bawah ke atas, mengatur ketimun, potongan tamago, dan edamame hati-hati di bungkus plastik dalam wajan dalam pola yang menarik.
* Lay irisan salmon di atas, berhati-hati untuk tidak mengganggu lapisan pertama, seperti jari-jari roda. Biarkan datang sedikit salmon sampai sisi panci.
* Campurkan 1 / 2 dari nasi dengan tobiko dan tekan 1 / 2 dari campuran yang dihasilkan ke dalam panci, hati-hati untuk tidak mengacaukan salmon.
* Campur udang dengan bubuk cabai dan berikutnya tiga bahan. Lay udang pedas campuran pada beras.
* Tekan tersisa 1 / 2 beras tobiko pada udang.
* Lipat bungkus plastik lebih aman. Berat panci dan dinginkan selama 4-8 jam.
Arah untuk Tier 9-inch:
* Bentuk tier dari bawah ke atas, mengatur ketimun, potongan tamago, dan edamame hati-hati di bungkus plastik dalam wajan dalam pola yang menarik.
* Lay irisan tuna di atas, berhati-hati untuk tidak mengganggu lapisan pertama, seperti jari-jari roda. Biarkan tuna datang sedikit sampai sisi panci.
* Campur 2 / 3 dari sisa beras dengan tobiko wasabi dan tekan 1 / 2 dari campuran yang dihasilkan ke dalam panci, hati-hati untuk tidak mengacaukan tuna.
* Campur alpukat dihaluskan dengan berikutnya dua bahan. Campurkan dalam 1 / 2 dari cilantro itu. Lay campuran alpukat pada beras.
* Tekan tersisa 1 / 2 beras tobiko wasabi pada alpukat.
* Lipat bungkus plastik lebih aman. Berat panci dan dinginkan selama 4-8 jam.
Arah untuk Tier 6-inci:
* Bentuk tier dari bawah ke atas, mengatur ketimun, potongan tamago, dan edamame hati-hati di bungkus plastik dalam wajan dalam pola yang menarik.
* Baringkan (kuning) iris Hamachi di atas, berhati-hati untuk tidak mengganggu lapisan pertama, seperti jari-jari roda. Biarkan datang sedikit kuning atas sisi panci.
* Campurkan 1 / 2 beras dengan sisa tamago cincang dan tekan 1 / 2 dari campuran yang dihasilkan ke dalam panci, hati-hati untuk tidak mengacaukan kuning tersebut.
* Campur kuning cincang dengan daun bawang cincang. Lay Negi-campuran Hama pada beras.
* Tekan tersisa 1 / 2 beras tamago pada Negi-Hama campuran.
* Lipat bungkus plastik lebih aman. Berat panci dan dinginkan selama 4-8 jam.
Arah untuk Tier 3-inch:
* Campur cincang tuna dengan sisa 1 / 2 dari ketumbar dan berikutnya lima bahan. Masukkan ke dalam cetakan cincin di piring kecil dan dinginkan 4-8 jam.
Petunjuk untuk Majelis:
* Flip out 12-inch tier ke platter besar.
* Flip 9-inch dan tingkatan 6-inci keluar ke putaran foil yang tertutup.
* Pusat 9-inch tier, kardus bulat dan semua, pada tier 12-inci, kemudian pusat 6-inci tingkat di atas itu.
* Push campuran aduk (dalam cetakan ring) keluar ke pusat 6-inci tier.
* Hiasi dengan daun selada mache, edamame, bentuk tamago, gari kuntum bunga mawar, irisan alpukat, dan irisan ketimun. Tuangkan ikura selesai dalam beberapa air terjun dari atas ke bawah. Top dengan toppers kue. Sajikan dengan wasabi, kecap, dan saus jeruk-wasabi di samping.
Sumber: robertandchristina.com - homepage.mac.com
Lihat juga:
Ice cream
Hanamasa
Sate Kilogram
One of the recipes are typical Indonesian Sate. Varias Satay recipe menu is not only based on local characteristics, but adapula Sate renowned for its distinctiveness how its sales, such as the Sate kilogram. One of the favorites is Sate kilogram SMS in the number Cibubur, East Jakarta. Before burning, Sate first ordered to be weighed according to customer demand. What's typical?
You who claim to have heard sateholic PSK. ¡Sin prostitutes in a negative connotation but not in the stands dar Enthusiasts Sate kilogram. Cuisine type ¡ni is being loved in the community. Therefore ¡tu, no wonder if now many pop restaurants that offer services kilogram in selling his Sate recipe menu. One restaurant that adheres to the system are Sate kilogram SMS. Restaurant located at Jalan Alternative Cibubur, East Jakarta ¡ni very easy to find. Large signboard tertihat dar ¡distance of 100 meters. "Before we open near City Legend, Cibubur but Because of her contract expired, we finally moved. Incidentally currently own property, "said Lina, deputy manager of Sate kilogram SMS.
Sate Sate kilogram SMS takes flavor to the menu-style recipes Sate Tegal Goat and Other recipes to the menu such as prescription Tongseng Tongseng Goat and Chicken recipe using spices Solo-style recipes.
"The restaurant is a blend of cuisine Tegal and Solo", said Lina. Dar ¡kilogram Sate building designs also have a typical SMS. Ornaments and knick-knacks hut village typical combined-matching to be an attractive decoration. Historically, satay stall kilogram Ujang pioneered by Nasir, a resident of Babakan, Madang, Bogor, West Java. Called satay kilogram, because buyers do not buy tu ¡sate based jumiah satenya prick, but how much weight kilo.
Source: lintasberita.com
See also:
Steak
Dim Sum
You who claim to have heard sateholic PSK. ¡Sin prostitutes in a negative connotation but not in the stands dar Enthusiasts Sate kilogram. Cuisine type ¡ni is being loved in the community. Therefore ¡tu, no wonder if now many pop restaurants that offer services kilogram in selling his Sate recipe menu. One restaurant that adheres to the system are Sate kilogram SMS. Restaurant located at Jalan Alternative Cibubur, East Jakarta ¡ni very easy to find. Large signboard tertihat dar ¡distance of 100 meters. "Before we open near City Legend, Cibubur but Because of her contract expired, we finally moved. Incidentally currently own property, "said Lina, deputy manager of Sate kilogram SMS.
Sate Sate kilogram SMS takes flavor to the menu-style recipes Sate Tegal Goat and Other recipes to the menu such as prescription Tongseng Tongseng Goat and Chicken recipe using spices Solo-style recipes.
"The restaurant is a blend of cuisine Tegal and Solo", said Lina. Dar ¡kilogram Sate building designs also have a typical SMS. Ornaments and knick-knacks hut village typical combined-matching to be an attractive decoration. Historically, satay stall kilogram Ujang pioneered by Nasir, a resident of Babakan, Madang, Bogor, West Java. Called satay kilogram, because buyers do not buy tu ¡sate based jumiah satenya prick, but how much weight kilo.
Source: lintasberita.com
See also:
Steak
Dim Sum
Cicipi Usaha Soto
Kalau jenis masakan ini masuk dalam daftar favorit saya. Soto yang formulanya tidak terlalu heboh, tetapi mampu menggugah selera makan saya. Maklum, saya bukan termasuk orang yang hobi makan, nafsu makannya kurang, sehingga sering sekali lupa makan. Faktor utama adalah perokok, peminum kopi, sering begadang, jarang olahraga, yang akhirnya meningkatkan asam lambung. Nafsu makan ada ketika sudah sedikit olahraga untuk mengeluarkan keringat. Kelainan? mungkin.
Jika ditanya tentang favorit makanan, maka burger, pizza, dan sodara-sodaranya tidak masuk dalam daftar. Saya cenderung lebih senang dengan masakan lokal, seperti masakan padang, warteg, asem-asem jakarta, dan sejenisnya. Bukannya fanatik, idialis, atau anti terhadap produk luar negeri, khususnya amerika, tetapi memang dari dulu tidak suka dengan makanan tersebut, tentu disamping memang harganya yang mahal.
Soto, masakan ini juga mempunyai beberapa jenis, ada soto ayam, soto sapi, soto sulung, dan soto babat. Ini dibagi lagi dengan nama-nama daerah, seperti Soto Madura, Soto Kudus, Soto Betawi, Coto Makasar, dan masih banyak lagi. Untuk mengenal lebih banyak tentang soto, bisa membaca artikel yang Mak Nyuss dari Pak Bondan Winarno, si Raja kuliner disini.
Dari sekian banyak jenis soto, kita bisa memilih satu jenis saja, misalnya soto kudus. Tetapi jika tidak ingin memakai nama daerah, bisa berjualan tentang soto ayam dan soto sapi. Biasanya para penjual hanya mengkhususkan dirinya pada satu jenis saja, memilih soto ayam atau soto sapi. Dua-duanya memiliki penggemar yang fanatik, tetapi ada juga yang bukannya hobi, tetapi karena faktor kesehatan. Seperti orang tidak mau makan soto babat karena takut penyakit asam uratnya kambuh, dan alasan-alasan lainnya.
Untuk daerah jogja saya biasa menikmati soto di soto klebengan, soto pak marto, soto kadipiro, soto sabar menanti kalasan, soto bangkong, soto kudus, soto ayam dan sapi depan stasiun tugu.
Bagi yang tinggal dijogja, atau paling tidak pernah dijogja, jika sempat singgah ke soto klebengan pasti bisa cerita, bagaimana suasana disana. Jika ditanya lokasi, tempatnya didalam kampung, dan orang tidak akan menyangka disitu ada penjual soto yang laris, yang setiap harinya bisa menjual berapa ratus porsi, dan berapa ribu tempe goreng (mendoan), belum lagi minumannya. Kenapa bisa ramai? tidak tahu persis kenapa bisa ramai seperti itu. Dan jika dilihat, disana tanpa pemasaran sama sekali. Malah orang luar yang memasarkan produknya disana.
Blog tentang resep soto yang bisa anda kunjungi: Aneka Soto Nusantara
Sumber : bi.konblog.com
Lihat juga:
Burger King
Sour Sally
Jika ditanya tentang favorit makanan, maka burger, pizza, dan sodara-sodaranya tidak masuk dalam daftar. Saya cenderung lebih senang dengan masakan lokal, seperti masakan padang, warteg, asem-asem jakarta, dan sejenisnya. Bukannya fanatik, idialis, atau anti terhadap produk luar negeri, khususnya amerika, tetapi memang dari dulu tidak suka dengan makanan tersebut, tentu disamping memang harganya yang mahal.
Soto, masakan ini juga mempunyai beberapa jenis, ada soto ayam, soto sapi, soto sulung, dan soto babat. Ini dibagi lagi dengan nama-nama daerah, seperti Soto Madura, Soto Kudus, Soto Betawi, Coto Makasar, dan masih banyak lagi. Untuk mengenal lebih banyak tentang soto, bisa membaca artikel yang Mak Nyuss dari Pak Bondan Winarno, si Raja kuliner disini.
Dari sekian banyak jenis soto, kita bisa memilih satu jenis saja, misalnya soto kudus. Tetapi jika tidak ingin memakai nama daerah, bisa berjualan tentang soto ayam dan soto sapi. Biasanya para penjual hanya mengkhususkan dirinya pada satu jenis saja, memilih soto ayam atau soto sapi. Dua-duanya memiliki penggemar yang fanatik, tetapi ada juga yang bukannya hobi, tetapi karena faktor kesehatan. Seperti orang tidak mau makan soto babat karena takut penyakit asam uratnya kambuh, dan alasan-alasan lainnya.
Untuk daerah jogja saya biasa menikmati soto di soto klebengan, soto pak marto, soto kadipiro, soto sabar menanti kalasan, soto bangkong, soto kudus, soto ayam dan sapi depan stasiun tugu.
Bagi yang tinggal dijogja, atau paling tidak pernah dijogja, jika sempat singgah ke soto klebengan pasti bisa cerita, bagaimana suasana disana. Jika ditanya lokasi, tempatnya didalam kampung, dan orang tidak akan menyangka disitu ada penjual soto yang laris, yang setiap harinya bisa menjual berapa ratus porsi, dan berapa ribu tempe goreng (mendoan), belum lagi minumannya. Kenapa bisa ramai? tidak tahu persis kenapa bisa ramai seperti itu. Dan jika dilihat, disana tanpa pemasaran sama sekali. Malah orang luar yang memasarkan produknya disana.
Blog tentang resep soto yang bisa anda kunjungi: Aneka Soto Nusantara
Sumber : bi.konblog.com
Lihat juga:
Burger King
Sour Sally
Fish Cordon Blue at Oishii
Fillet Steak filled with pieces of red snapper mozzarella cheese, smoke beef, rolled, and rolled in the flour, eggs and flour PANIR. Once fried until golden brown, served with potatoes and vegetables lyonnese and barbeque sauce. Do not be surprised when going out to eat melted mozzarella cheese from the meat. Um ... yummy ....
This Fish Cordon Blue cheese or fish steaks. One of the menus available at Oishii Steak Jalan Pandu No. 5 Pajajaran. Oishii that has existed since 11 years ago Europe was indeed serves as the main menu, one of which is steak. According Adinata Suganda, owner of Oishii Steak, cheese steak was invented by his brother Yadi, owners of Steak Naripan in Jalan Progo.
Cheese steak or cordon blue fish are rarely found especially filled with cheese. Snapper soft texture will blend with mozzarella cheese melted on the inside. In addition to cheese steaks, there are also other steak menu that can be selected, for example Oishii typical steak and prime steaks at this place. Typical tenderloin served with egg, can be half-baked or cooked and the sauce is special.
For the sauce ingredients remain the same but are given a tasty mixture of marrow. Can be served with cheese potateoes, lynesse potatoes or french fries. For the price of steak is in the range of Rp 26,500-Rp 34 thousand.
To drink coffee concoction is typical Oishii kalose. Black koi that served cold and were given ice cream toppings.
Venue capacity of 120 of these ordinary people crowded in the afternoon until the evening. The place can be accessed from Jalan Pajajaran and only about 75 meters from Jalan Pandu. (Ema / tya)
Source: Ema Nur Arifah-detikBandung
See also:
Dim Sum
Wine
This Fish Cordon Blue cheese or fish steaks. One of the menus available at Oishii Steak Jalan Pandu No. 5 Pajajaran. Oishii that has existed since 11 years ago Europe was indeed serves as the main menu, one of which is steak. According Adinata Suganda, owner of Oishii Steak, cheese steak was invented by his brother Yadi, owners of Steak Naripan in Jalan Progo.
Cheese steak or cordon blue fish are rarely found especially filled with cheese. Snapper soft texture will blend with mozzarella cheese melted on the inside. In addition to cheese steaks, there are also other steak menu that can be selected, for example Oishii typical steak and prime steaks at this place. Typical tenderloin served with egg, can be half-baked or cooked and the sauce is special.
For the sauce ingredients remain the same but are given a tasty mixture of marrow. Can be served with cheese potateoes, lynesse potatoes or french fries. For the price of steak is in the range of Rp 26,500-Rp 34 thousand.
To drink coffee concoction is typical Oishii kalose. Black koi that served cold and were given ice cream toppings.
Venue capacity of 120 of these ordinary people crowded in the afternoon until the evening. The place can be accessed from Jalan Pajajaran and only about 75 meters from Jalan Pandu. (Ema / tya)
Source: Ema Nur Arifah-detikBandung
See also:
Dim Sum
Wine
Rabu, 24 November 2010
Jenis Utama Sushi
Apakah Anda ingin mencoba Sushi? Dengan kenaikan popularitas sushi di negara-negara barat Anda dapat diundang oleh teman-teman untuk bergabung dengan mereka di bar sushi lokal. Meskipun Anda mungkin cemas tentang prospek makan apa mentah, jangan khawatir, semua yang Anda butuhkan adalah sedikit informasi untuk mengambil kecemasan jauh dari pengalaman dan menikmati kelezatan indah.
Sushi adalah masakan yang sangat sederhana, meskipun pembuatan itu dianggap sebagai bentuk seni. The Itamae (koki sushi) tradisional perlu untuk melatih selama 10 tahun sebelum dipekerjakan untuk mempersiapkan sushi. Namun, popularitas sushi telah memaksa mempekerjakan koki hanya dengan pengalaman beberapa tahun.
Ada empat jenis utama sushi Anda dapat memesan:
Nigiri sushi: nigiri berarti "ambil". Ini adalah bola tangan dipres dari nasi dengan ikan mentah di atas dan sedikit wasabi antara ikan dan nasi.
Sashimi: iris baku ikan (teknis tidak sushi karena sushi merujuk pada beras dan sashimi tidak siap dengan beras ada).
Maki sushi: maki berarti "roll". Maki sushi yang digulung dengan tikar bambu. Tradisional rumput laut berada di luar; beras di luar disebut 'inside-out' (yaitu: California roll).
Temaki adalah versi manual dengan tangan dari Maki. Ini adalah berbentuk kerucut seperti kerucut es krim.
Sushi datang dalam berbagai kombinasi menakjubkan, namun Anda akan menemukan bahan-bahan umum atau hiasan dengan hampir setiap versi:
Kata sushi sebenarnya mengacu kepada The beras, juga disebut 'ketan'. Sushi beras berbutir pendek dan dimasak dengan rasio 1:1 dari air. Sushi cuka dan gula ditambahkan yang membuat beras baik manis dan tart.
Wasabi: horseradish Jepang. Seringkali menjabat sebagai pasta hijau di samping sushi Anda sebagai bumbu tambahan, sebuah kata hati-hati - wasabi SANGAT panas, jadi gunakan hemat sambil mengembangkan rasa untuk itu.
Gari: Iris iris, jahe acar juga disajikan dengan sushi. Beberapa menggunakannya sebagai hiasan, walau secara teknis untuk menyegarkan palet Anda di antara gigitan.
Nori: Lembaran rumput laut digunakan untuk roll beras untuk sushi.
Soya Sauce (Shoyu): digunakan sebagai saus. Para wasabi juga bisa dicampur dengan kecap bagi mereka yang menikmati rasa intens.
Sushi dapat dibuat dengan bahan tunggal atau beberapa. bahan tunggal meliputi alpukat, timun (kappa), tuna (Tekka atau maguro) atau salmon (sake - tapi bukan anggur beras). Ada kombinasi modern juga banyak yang dirancang untuk menyenangkan palet Amerika. Ini termasuk California roll dibuat dengan alpukat, kepiting, dan ketimun dan roll Philadelphia dibuat dengan salmon asap, keju krim, dan mentimun.
Seperti yang Anda lihat, meskipun tidak biasa presentasi Anda dapat dengan mudah menemukan kombinasi diidentifikasi dan lezat Anda yakin untuk menikmati. Meskipun apa yang Anda mungkin berpikir, nori (rumput laut) memiliki rasa sangat sedikit dan hampir tidak terdeteksi bila digabungkan dengan rasa sushi dan penambahan kecap atau wasabi. Bahkan, seperti mengkonversi lainnya, Anda mungkin hanya menemukan diri Anda kecanduan baru!
Sumber: HealthGuidance.org
Lihat Juga:
Dim Sum
Hanamasa
Sushi adalah masakan yang sangat sederhana, meskipun pembuatan itu dianggap sebagai bentuk seni. The Itamae (koki sushi) tradisional perlu untuk melatih selama 10 tahun sebelum dipekerjakan untuk mempersiapkan sushi. Namun, popularitas sushi telah memaksa mempekerjakan koki hanya dengan pengalaman beberapa tahun.
Ada empat jenis utama sushi Anda dapat memesan:
Nigiri sushi: nigiri berarti "ambil". Ini adalah bola tangan dipres dari nasi dengan ikan mentah di atas dan sedikit wasabi antara ikan dan nasi.
Sashimi: iris baku ikan (teknis tidak sushi karena sushi merujuk pada beras dan sashimi tidak siap dengan beras ada).
Maki sushi: maki berarti "roll". Maki sushi yang digulung dengan tikar bambu. Tradisional rumput laut berada di luar; beras di luar disebut 'inside-out' (yaitu: California roll).
Temaki adalah versi manual dengan tangan dari Maki. Ini adalah berbentuk kerucut seperti kerucut es krim.
Sushi datang dalam berbagai kombinasi menakjubkan, namun Anda akan menemukan bahan-bahan umum atau hiasan dengan hampir setiap versi:
Kata sushi sebenarnya mengacu kepada The beras, juga disebut 'ketan'. Sushi beras berbutir pendek dan dimasak dengan rasio 1:1 dari air. Sushi cuka dan gula ditambahkan yang membuat beras baik manis dan tart.
Wasabi: horseradish Jepang. Seringkali menjabat sebagai pasta hijau di samping sushi Anda sebagai bumbu tambahan, sebuah kata hati-hati - wasabi SANGAT panas, jadi gunakan hemat sambil mengembangkan rasa untuk itu.
Gari: Iris iris, jahe acar juga disajikan dengan sushi. Beberapa menggunakannya sebagai hiasan, walau secara teknis untuk menyegarkan palet Anda di antara gigitan.
Nori: Lembaran rumput laut digunakan untuk roll beras untuk sushi.
Soya Sauce (Shoyu): digunakan sebagai saus. Para wasabi juga bisa dicampur dengan kecap bagi mereka yang menikmati rasa intens.
Sushi dapat dibuat dengan bahan tunggal atau beberapa. bahan tunggal meliputi alpukat, timun (kappa), tuna (Tekka atau maguro) atau salmon (sake - tapi bukan anggur beras). Ada kombinasi modern juga banyak yang dirancang untuk menyenangkan palet Amerika. Ini termasuk California roll dibuat dengan alpukat, kepiting, dan ketimun dan roll Philadelphia dibuat dengan salmon asap, keju krim, dan mentimun.
Seperti yang Anda lihat, meskipun tidak biasa presentasi Anda dapat dengan mudah menemukan kombinasi diidentifikasi dan lezat Anda yakin untuk menikmati. Meskipun apa yang Anda mungkin berpikir, nori (rumput laut) memiliki rasa sangat sedikit dan hampir tidak terdeteksi bila digabungkan dengan rasa sushi dan penambahan kecap atau wasabi. Bahkan, seperti mengkonversi lainnya, Anda mungkin hanya menemukan diri Anda kecanduan baru!
Sumber: HealthGuidance.org
Lihat Juga:
Dim Sum
Hanamasa
Let's Eat at Sate Khas Senayan
This week I had the opportunity to try some of the dishes offered by the Sate Senayan Typical. This restaurant has been operating for over 30 years and has a menu which is a traditional Indonesian cuisine. By offering a wide selection of traditional department, various menus in the credits show the unique character of Indonesian cuisine. Incidentally they have just opened two stores at once in Kelapa Gading area. One booth Typical Sate Senayan Express model is located in Kelapa Gading Mall Food Court 3 and another one who figured Inkopal Full Dining is located in Kelapa Gading. I also gained immediately drove over there to try his own delicacy Typical dishes are offered Sate Senayan.
As the name implies, this restaurant is famous for its cuisine satenya. There are three types of satay they offer, Sate Ayam, Sate Ayam Bumbu Pedas Blra and Sate Kambing. I ordered a serving of Chicken Sate, this dish arrived at the table in a flat plate with peanut sauce mixed with soy sauce. Is this the same with chicken Sate dishes that we usually see everywhere? One big! For starters, the difference is there in peanut flavor. Peanuts have been processed so it was really soft and has a strong peanut flavor. Another uniqueness lies in the meat satenya. Unlike the usual chicken Sate dish where there are 3-4 pieces of meat on each tusuknya, Sate which they serve is one piece of meat intact. However, we will not experience difficulty eating because the meat is very easy to bite until broken down into small pieces. This is because the meat used in processing of chicken thighs that are the most tender part of a chicken.
The other links that I can try is Tongseng. Gravy a little thicker than most and have a meal tongseng a more concentrated flavor and savory. Meat goats are also very tender and easily separated from the bone. In addition, there are still some other dish that is no less delicious as Chicken Fried Kremes, Tail Soup, Tofu fan, and Lontong Gomeh Cap. They also have a variant that quite a lot of rice dishes. Some of them are Nas Langgi, Nasi Kuning, Nasi Begana, Uduk Rice, Rice and Rice Gudeg Kerawu.
For dessert, Sate Senayan Typical dishes have different kinds of traditional ice. There's Chocolate Peanut Ice Red, Ice Wedang Tape, Cincau Ice, Ice Mix, Ice Ice cendol and Pomegranate Red. I could feel his own sense of how the Red Ice pomegranates. Pomegranates sweet and tender, really fit on the tongue. Just additional info yes, Sate Senayan Typical offers two menu options, a la carte and combo. A la carte menu is a combo unit but offers a more complete meal and economical because it has to include rice.
Typical Sate Senayan is one restaurant that proves that traditional food still has its own place in society. From his first restaurant on the road Pakubuwono VI no. 6 to 18th branch in Inkopal Kelapa Gading, proved to never empty of visitors. They even have opened new service delivery. The delivery service they call Call Aja and is now serving requests from all corners of Jakarta.
Typical Sate Senayan
Jl. Pakubuwono VI No.6
(021) 7269032
Jl. Kebon Sirih 31A
(021) 31926238
Artha Gading Mall 1st Floor
(021) 45864090
Call Aja Service & Delivery
3500111
Source: Gege - WhatzUps.com
See also:
Burger King
Sour Sally
As the name implies, this restaurant is famous for its cuisine satenya. There are three types of satay they offer, Sate Ayam, Sate Ayam Bumbu Pedas Blra and Sate Kambing. I ordered a serving of Chicken Sate, this dish arrived at the table in a flat plate with peanut sauce mixed with soy sauce. Is this the same with chicken Sate dishes that we usually see everywhere? One big! For starters, the difference is there in peanut flavor. Peanuts have been processed so it was really soft and has a strong peanut flavor. Another uniqueness lies in the meat satenya. Unlike the usual chicken Sate dish where there are 3-4 pieces of meat on each tusuknya, Sate which they serve is one piece of meat intact. However, we will not experience difficulty eating because the meat is very easy to bite until broken down into small pieces. This is because the meat used in processing of chicken thighs that are the most tender part of a chicken.
The other links that I can try is Tongseng. Gravy a little thicker than most and have a meal tongseng a more concentrated flavor and savory. Meat goats are also very tender and easily separated from the bone. In addition, there are still some other dish that is no less delicious as Chicken Fried Kremes, Tail Soup, Tofu fan, and Lontong Gomeh Cap. They also have a variant that quite a lot of rice dishes. Some of them are Nas Langgi, Nasi Kuning, Nasi Begana, Uduk Rice, Rice and Rice Gudeg Kerawu.
For dessert, Sate Senayan Typical dishes have different kinds of traditional ice. There's Chocolate Peanut Ice Red, Ice Wedang Tape, Cincau Ice, Ice Mix, Ice Ice cendol and Pomegranate Red. I could feel his own sense of how the Red Ice pomegranates. Pomegranates sweet and tender, really fit on the tongue. Just additional info yes, Sate Senayan Typical offers two menu options, a la carte and combo. A la carte menu is a combo unit but offers a more complete meal and economical because it has to include rice.
Typical Sate Senayan is one restaurant that proves that traditional food still has its own place in society. From his first restaurant on the road Pakubuwono VI no. 6 to 18th branch in Inkopal Kelapa Gading, proved to never empty of visitors. They even have opened new service delivery. The delivery service they call Call Aja and is now serving requests from all corners of Jakarta.
Typical Sate Senayan
Jl. Pakubuwono VI No.6
(021) 7269032
Jl. Kebon Sirih 31A
(021) 31926238
Artha Gading Mall 1st Floor
(021) 45864090
Call Aja Service & Delivery
3500111
Source: Gege - WhatzUps.com
See also:
Burger King
Sour Sally
Let's Start Ice cream Business
Whether you're planning to start his own Ice cream business? If so, this article may be perfect for you. We will try to explain briefly about what you need to start an ice cream business.
Happiness Symbol
One thing you should remember about the ice cream business is all about happiness. Ice cream not just as a thirst in times of releasing heat or as a dessert. Ice cream is closely associated with the atmosphere of happiness in a person.
When people celebrate marriages, birthdays, or any other big celebration, it feels incomplete without the presence of Ice cream. Therefore, when starting a business ice cream, the element of happiness offered an ice cream you should be able to hold tightly.
This understanding is very useful as a basis for future marketing efforts Ice cream. Happiness is closely associated with sweetness and chocolate, or strowberi and vanilla.
You can also specify where the future marketing of ice cream. In the amusement park or playground. In fact, make an order reception service for wedding receptions or other large events.
Initial Capital
In any business, surely there are some initial costs should you spend. Ice cream in any business, there must surely Ice cream machine. Election machine depends on the type of ice cream would you sell later. You can make fried ice cream or ice cream mix three flavors, until the ice cream cones: Ice cream type most widely sold.
Ice cream equipment
For the purposes of making the kinds of ice cream you want, have available various types of ice cream machine. Each machine is different variations, ranging mixer Ice cream, fried ice cream maker, ice cream cone machine until ice cream mixer machine up to 3 flavors. Option price is different, the most expensive around 10 million to 55 million range.
In addition to ice cream machine, there are some other equipment you need to prepare, such as refrigerator Ice cream, Ice cream spoon scope, where ice cream or maybe an ice cream truck if you want to start a business around ice cream.
The initial capital to make the business a big Ice cream can be said. If you are lucky to get the exact location of the sale of so many people buy your ice cream, in less than 1 year, you can break even points. However, if you are lucky, the rest just depends on the unique marketing efforts and appropriate.
Source: www.anneahira.com
See also:
Soto
Wine
Happiness Symbol
One thing you should remember about the ice cream business is all about happiness. Ice cream not just as a thirst in times of releasing heat or as a dessert. Ice cream is closely associated with the atmosphere of happiness in a person.
When people celebrate marriages, birthdays, or any other big celebration, it feels incomplete without the presence of Ice cream. Therefore, when starting a business ice cream, the element of happiness offered an ice cream you should be able to hold tightly.
This understanding is very useful as a basis for future marketing efforts Ice cream. Happiness is closely associated with sweetness and chocolate, or strowberi and vanilla.
You can also specify where the future marketing of ice cream. In the amusement park or playground. In fact, make an order reception service for wedding receptions or other large events.
Initial Capital
In any business, surely there are some initial costs should you spend. Ice cream in any business, there must surely Ice cream machine. Election machine depends on the type of ice cream would you sell later. You can make fried ice cream or ice cream mix three flavors, until the ice cream cones: Ice cream type most widely sold.
Ice cream equipment
For the purposes of making the kinds of ice cream you want, have available various types of ice cream machine. Each machine is different variations, ranging mixer Ice cream, fried ice cream maker, ice cream cone machine until ice cream mixer machine up to 3 flavors. Option price is different, the most expensive around 10 million to 55 million range.
In addition to ice cream machine, there are some other equipment you need to prepare, such as refrigerator Ice cream, Ice cream spoon scope, where ice cream or maybe an ice cream truck if you want to start a business around ice cream.
The initial capital to make the business a big Ice cream can be said. If you are lucky to get the exact location of the sale of so many people buy your ice cream, in less than 1 year, you can break even points. However, if you are lucky, the rest just depends on the unique marketing efforts and appropriate.
Source: www.anneahira.com
See also:
Soto
Wine
Selasa, 23 November 2010
Ethics when Eat Sushi
In recent years, a restaurant serving Sushi increasingly moldy in Jakarta. Penyukanya was not small. In the hours eating, visitors queue was stretching in some prominent sushi outlets. In Jakarta, we can just find sushi restaurants in the mall that it felt quite relaxed and we even ate it with ease. Though there are some rules that should apply when eating food from the country of origin. Want to know?
Saying "Itadaki masu!"
Sentences Itadaki masu (itada ki mas) is the same as saying, "The food looks delicious!" or, "Bon appetite!". If you are around anyone Japanese, and you said this sentence before eating sushi, then they will really appreciate you.
Do not pour their own drinks
Usually, Japanese people will eat Japanese food while accompanied by drinks Kirin, Asahi or Sapporo. For this one thing, they are very glorify togetherness and sharing. If you take a drinks bottle, make sure you fill the glasses of other people who are on the desk, but do not fill your glass. Other people are watching you will immediately take the initiative to fill your glass.
Messages omakase
No matter how your knowledge will be sushi, the chef must know more. The chefs know what's more fresh and delicious to eat. Omakase is one way of ordering food menu. That is, you leave it to the chef for the menu you want to eat. Not only this will ensure you get freshes ingredients, the chef and make you feel happy and proud. But get ready to get sushi options whose contents are not unusual, yes.
Source: NAD - female.kompas.com
See also:
Dim Sum
Hanamasa
Saying "Itadaki masu!"
Sentences Itadaki masu (itada ki mas) is the same as saying, "The food looks delicious!" or, "Bon appetite!". If you are around anyone Japanese, and you said this sentence before eating sushi, then they will really appreciate you.
Do not pour their own drinks
Usually, Japanese people will eat Japanese food while accompanied by drinks Kirin, Asahi or Sapporo. For this one thing, they are very glorify togetherness and sharing. If you take a drinks bottle, make sure you fill the glasses of other people who are on the desk, but do not fill your glass. Other people are watching you will immediately take the initiative to fill your glass.
Messages omakase
No matter how your knowledge will be sushi, the chef must know more. The chefs know what's more fresh and delicious to eat. Omakase is one way of ordering food menu. That is, you leave it to the chef for the menu you want to eat. Not only this will ensure you get freshes ingredients, the chef and make you feel happy and proud. But get ready to get sushi options whose contents are not unusual, yes.
Source: NAD - female.kompas.com
See also:
Dim Sum
Hanamasa
Senin, 22 November 2010
Steak at Indonesia
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
Delicacies of Sate Mushroom
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.
Satay 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.
Satay 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
Varian terbaru Cold Stone
Menandai pembukaan outlet terbarunya yang berlokasi di Plaza Senayan lantai 3 food court area, Coldstone juga meluncurkan varian terbaru Ice cream -nya yakni Blueberry ice cream, sebuah kreasi baru yang akan memenangkan banyak penggemar baru.
Varian rasa terbaru ini menambah rangkaian rasa yang telah ada sebelumnya dan tetap pada komitmennya, Coldstone menghadirkan varian ice cream yang beragam dengan menggunakan bahan–bahan segar, produk susu dan pasta buah blueberry terbaik dan dibuat segar setiap harinya oleh tangan–tangan terampil para kru digerai Cold Stone.
"Setiap produk Cold Stone Creamery merupakan hasil karya yang unik, perpaduan berbagai rasa ice cream dan mix-in yang kami miliki, dapat menghasilkan lebih dari 4 juta kreasi ice cream. Kehadiran ice cream Blueberry tentunya semakin memperkaya," ujar Anggy S. Gustina, General manager PT. Sari Ice cream Indonesia.
Salah satu keistimewaan dari outlet ice cream Cold Stone ini adalah para kru yang memiliki cara menarik meracik ice cream Anda dengan melakukan atraksi jugling serta bernyanyi, menghadirkan manisnya ice cream favorit anda. Jangan lewatkan aksi lempar tangkap ice cream yang dilakukan para kru Cold Stone yang tangkas.
Saat lelah mulai menyapa, setelah cukup lama menghabiskan waktu untuk berbelanja, saatnya Anda memanjakan rasa dalam ragam varian ice cream yang begitu menggoda untuk dilewatkan.
Sumber : KapanLagi - wo/ana/bee
Lihat juga :
Sour Sally
Hanamasa
Varian rasa terbaru ini menambah rangkaian rasa yang telah ada sebelumnya dan tetap pada komitmennya, Coldstone menghadirkan varian ice cream yang beragam dengan menggunakan bahan–bahan segar, produk susu dan pasta buah blueberry terbaik dan dibuat segar setiap harinya oleh tangan–tangan terampil para kru digerai Cold Stone.
"Setiap produk Cold Stone Creamery merupakan hasil karya yang unik, perpaduan berbagai rasa ice cream dan mix-in yang kami miliki, dapat menghasilkan lebih dari 4 juta kreasi ice cream. Kehadiran ice cream Blueberry tentunya semakin memperkaya," ujar Anggy S. Gustina, General manager PT. Sari Ice cream Indonesia.
Salah satu keistimewaan dari outlet ice cream Cold Stone ini adalah para kru yang memiliki cara menarik meracik ice cream Anda dengan melakukan atraksi jugling serta bernyanyi, menghadirkan manisnya ice cream favorit anda. Jangan lewatkan aksi lempar tangkap ice cream yang dilakukan para kru Cold Stone yang tangkas.
Saat lelah mulai menyapa, setelah cukup lama menghabiskan waktu untuk berbelanja, saatnya Anda memanjakan rasa dalam ragam varian ice cream yang begitu menggoda untuk dilewatkan.
Sumber : KapanLagi - wo/ana/bee
Lihat juga :
Sour Sally
Hanamasa
Beaujolais Nouveau Festival at Jakarta
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
Another Kind of Dim Sum
Traditional Dim Sum includes steamed or fried dumplings, filled buns, rice rolls, and noodles. Ingredients include chicken, pork, beef, prawns, and a number of vegetarian options. Dim Sum restaurants often additionally offer plates of steamed green vegetables and desserts including pastries and fruity porridges. The assortment of dishes is truly a marvel, though certain staples will nearly always appear on the roster. 'Gow' is a standard of most Dim Sum bistros.
Dumplings wrapped in translucent rice-flour skin, 'Gow' allows a chef to draw attention to his artistry, as the dumplings are quite challenging to create.
'Chiu-chao' style dumplings resemble Thai dishes, containing peanuts, garlic chives, dried shrimp, shitake mushrooms, and served with a sharp chilli sauce. 'Potstickers', a familiar Chinese favourite, are sometimes included in a Dim Sum meal, though they are not categorised as a traditional element in the cuisine. A Northern Chinese style of dish, 'potstickers' are delicious dumplings stuffed with a filling of cabbage and meat.
Aside from dumplings, Cantonese varieties of buns comprise many Dim Sum specialties. Shanghai steamed buns are filled with meat, often seafood, and are distinguished by a hearty soup concealed within the bun. 'Bau' is another type of bun, served baked or steamed. A fluffy treat, 'bau' is filled with an assortment of meat and vegetables. Perhaps the most distinct and popular type of 'bau', 'cha siu baau' consists of Cantonses barbeque-flavoured pork, meat, and onions inside a light outer casing.
Many items within the Dim Sum catalogue don't fall as easily into the typical bun/dumpling category. Aforementioned phoenix talons (chicken feet), sesame seed balls, steamed spare ribs, lotus leaf rice, mango pudding, tofu desserts, spring rolls, egg tarts and fried squid are all potential features in a Dim Sum dining encounter. Some restaurants may offer up to one hundred different items on a particularly demanding day.
Source : bangkok.com - restaurant dining experiences
See also :
Steak
Sushi
Dumplings wrapped in translucent rice-flour skin, 'Gow' allows a chef to draw attention to his artistry, as the dumplings are quite challenging to create.
'Chiu-chao' style dumplings resemble Thai dishes, containing peanuts, garlic chives, dried shrimp, shitake mushrooms, and served with a sharp chilli sauce. 'Potstickers', a familiar Chinese favourite, are sometimes included in a Dim Sum meal, though they are not categorised as a traditional element in the cuisine. A Northern Chinese style of dish, 'potstickers' are delicious dumplings stuffed with a filling of cabbage and meat.
Aside from dumplings, Cantonese varieties of buns comprise many Dim Sum specialties. Shanghai steamed buns are filled with meat, often seafood, and are distinguished by a hearty soup concealed within the bun. 'Bau' is another type of bun, served baked or steamed. A fluffy treat, 'bau' is filled with an assortment of meat and vegetables. Perhaps the most distinct and popular type of 'bau', 'cha siu baau' consists of Cantonses barbeque-flavoured pork, meat, and onions inside a light outer casing.
Many items within the Dim Sum catalogue don't fall as easily into the typical bun/dumpling category. Aforementioned phoenix talons (chicken feet), sesame seed balls, steamed spare ribs, lotus leaf rice, mango pudding, tofu desserts, spring rolls, egg tarts and fried squid are all potential features in a Dim Sum dining encounter. Some restaurants may offer up to one hundred different items on a particularly demanding day.
Source : bangkok.com - restaurant dining experiences
See also :
Steak
Sushi
Sour Sally, Mix in Your Way
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 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
Sehatnya Wine
Apakah Wine Merah melindungi terhadap penyakit jantung? Mungkin. Banyak penelitian menyelidiki manfaat Wine Merah menyarankan bahwa jumlah moderat Wine merah (satu gelas sehari untuk wanita dan dua gelas sehari untuk pria) menurunkan resiko serangan jantung bagi orang-orang di usia pertengahan oleh ~ 30 sampai 50 persen. Hal ini juga menyarankan bahwa alkohol seperti anggur merah dapat mencegah serangan jantung tambahan jika Anda telah menderita dari satu. Studi lain juga menunjukkan bahwa anggur merah bisa meningkatkan kolesterol HDL (kolesterol baik) dan mencegah kolesterol LDL (kolesterol buruk) dari pembentukan. Wine merah dapat membantu mencegah pembekuan darah dan mengurangi kerusakan pembuluh darah yang disebabkan oleh timbunan lemak. Memang, penelitian menunjukkan bahwa orang-orang dari daerah Mediterania yang secara teratur minum Wine merah memiliki risiko yang lebih rendah dari penyakit jantung
Apa yang ada di Wine merah yang baik untuk jantung?
Anggur merah merupakan sumber sangat kaya antioksidan fenolat flavonoid, studi begitu banyak untuk mengungkap penyebab efek anggur merah telah berfokus pada konstituen fenolik, terutama resveratrol dan flavonoid. Resveratrol, yang ditemukan di kulit anggur dan biji-bijian, meningkatkan HDL kolesterol dan mencegah penggumpalan darah. Flavonoid, di sisi lain, menunjukkan sifat antioksidan membantu mencegah pembekuan darah dan pembentukan plak di arteri.
Haruskah saya memulai minum wine merah lebih sekarang?
Jawabannya adalah No Studi menunjukkan bahwa minum alkohol dapat meningkatkan trigliserida (lipid lain darah Buruk) dan mengakibatkan kenaikan berat badan karena kalori kosong. Studi lain juga menunjukkan bahwa konsumsi alkohol berhubungan dengan risiko kanker. Baca Alkohol dan Kanker. The American Heart Association memperingatkan orang-orang TIDAK untuk memulai minum jika mereka tidak minum alkohol sudah. Jika Anda sudah minum alkohol, melakukannya di moderasi. AHA merekomendasikan 1:59 minuman per hari untuk pria dan satu gelas per hari untuk wanita. (Minuman adalah salah satu 12 oz bir, 4 oz.. Anggur, 1.5 oz. 80-bukti roh, atau 1 oz roh 100-bukti..) (HealthCastle.com)
Lihat juga:
Dim Sum
Hanamasa
Apa yang ada di Wine merah yang baik untuk jantung?
Anggur merah merupakan sumber sangat kaya antioksidan fenolat flavonoid, studi begitu banyak untuk mengungkap penyebab efek anggur merah telah berfokus pada konstituen fenolik, terutama resveratrol dan flavonoid. Resveratrol, yang ditemukan di kulit anggur dan biji-bijian, meningkatkan HDL kolesterol dan mencegah penggumpalan darah. Flavonoid, di sisi lain, menunjukkan sifat antioksidan membantu mencegah pembekuan darah dan pembentukan plak di arteri.
Haruskah saya memulai minum wine merah lebih sekarang?
Jawabannya adalah No Studi menunjukkan bahwa minum alkohol dapat meningkatkan trigliserida (lipid lain darah Buruk) dan mengakibatkan kenaikan berat badan karena kalori kosong. Studi lain juga menunjukkan bahwa konsumsi alkohol berhubungan dengan risiko kanker. Baca Alkohol dan Kanker. The American Heart Association memperingatkan orang-orang TIDAK untuk memulai minum jika mereka tidak minum alkohol sudah. Jika Anda sudah minum alkohol, melakukannya di moderasi. AHA merekomendasikan 1:59 minuman per hari untuk pria dan satu gelas per hari untuk wanita. (Minuman adalah salah satu 12 oz bir, 4 oz.. Anggur, 1.5 oz. 80-bukti roh, atau 1 oz roh 100-bukti..) (HealthCastle.com)
Lihat juga:
Dim Sum
Hanamasa
Senin, 15 November 2010
Ice cream Argentina affordable
Argentina still has two other delicacies, namely Ice cream and empanada. Visiting Argentina without enjoying red wine and beef was in vain, but to visit Argentina without enjoying ice cream and empanada really unfortunate. Why Ice cream and Argentine empanada is considered equivalent to red wine and beef, to be one characteristic delicacy Argentina?
Not because it tastes so delicious that makes people like it, so make a habit of no day without ice cream and empanada.
Ice cream is very tasty Argentina
Ice cream first entered Argentina in Latin America thanks to Italian immigrants. Thus Argentine ice cream Ice cream-making techniques inherit the low-calorie Italian, low fat, using natural fruit and dairy products quality. Ice cream has become increasingly popular in the southern hemisphere and become the most preferred of Argentina. This product has become a commodity exports increase every year.
Delicious food at affordable prices
Actually what privileges Argentina Ice cream? Compared with American, Ice cream fresh cool taste of Argentina, full of fruit flavor, use high quality dairy products, ice cream flavor Argentina praised by everyone.
The price is also affordable, even in famous outlets, such as Freddo, Un Altra Volta, Chungo and others who are in Buenos Aires. Because of cheap and quality, many people buy bottled 1 kilogram, or one large glass filled to the brim, customers feel very satisfied. Loved by everyone
Most important, Argentina's Ice Cream has a unique local flavor, such as dulce de Leche (caramel flavor) that is typical of Latin American products, caramel flavor, is none other than milk plus sugar cooked to caramel, the caramel syrup that can be bought at all supermarkets in Latin America, also very delicious bread used for smearing in the morning.
Certainly the basic taste fruits are a delicious choice of materials, such as fruit-flavored raspberries, blueberries, strawberries and chocolate, there are still quality. In the Argentine ice cream stores, displayed a series of different flavors in ice cupboard transparent, a view which is really intriguing to make the heart want to taste one after all.
Ice cream is very tasty local
Ice cream outlets of the famous Argentine mostly concentrated in Buenos Aires, but is not thought of after leaving the capital city will not find a delicious ice cream, in other cities also have Ice cream stores with quality, then how to distinguish?
Look at the many outlets that visitors, who even have to queue, go definitely not the wrong choice. When I travel in Argentina, every day if you do not eat ice cream does not taste good, every time you arrive in a city will strive to find the best ice cream stores.
Ice cream delicious Argentine peculiarities do not seem to affect neighboring states, so out of the state border and into Chile, Bolivia or Brazil, it was difficult to find quality ice cream such as in Argentina, where to find it really possible that a product imported from Argentina. When you are in Argentina enjoy the best possible opportunity to eat delicious ice cream. (Erabaru.net)
See also:
Sate
Sushi
Not because it tastes so delicious that makes people like it, so make a habit of no day without ice cream and empanada.
Ice cream is very tasty Argentina
Ice cream first entered Argentina in Latin America thanks to Italian immigrants. Thus Argentine ice cream Ice cream-making techniques inherit the low-calorie Italian, low fat, using natural fruit and dairy products quality. Ice cream has become increasingly popular in the southern hemisphere and become the most preferred of Argentina. This product has become a commodity exports increase every year.
Delicious food at affordable prices
Actually what privileges Argentina Ice cream? Compared with American, Ice cream fresh cool taste of Argentina, full of fruit flavor, use high quality dairy products, ice cream flavor Argentina praised by everyone.
The price is also affordable, even in famous outlets, such as Freddo, Un Altra Volta, Chungo and others who are in Buenos Aires. Because of cheap and quality, many people buy bottled 1 kilogram, or one large glass filled to the brim, customers feel very satisfied. Loved by everyone
Most important, Argentina's Ice Cream has a unique local flavor, such as dulce de Leche (caramel flavor) that is typical of Latin American products, caramel flavor, is none other than milk plus sugar cooked to caramel, the caramel syrup that can be bought at all supermarkets in Latin America, also very delicious bread used for smearing in the morning.
Certainly the basic taste fruits are a delicious choice of materials, such as fruit-flavored raspberries, blueberries, strawberries and chocolate, there are still quality. In the Argentine ice cream stores, displayed a series of different flavors in ice cupboard transparent, a view which is really intriguing to make the heart want to taste one after all.
Ice cream is very tasty local
Ice cream outlets of the famous Argentine mostly concentrated in Buenos Aires, but is not thought of after leaving the capital city will not find a delicious ice cream, in other cities also have Ice cream stores with quality, then how to distinguish?
Look at the many outlets that visitors, who even have to queue, go definitely not the wrong choice. When I travel in Argentina, every day if you do not eat ice cream does not taste good, every time you arrive in a city will strive to find the best ice cream stores.
Ice cream delicious Argentine peculiarities do not seem to affect neighboring states, so out of the state border and into Chile, Bolivia or Brazil, it was difficult to find quality ice cream such as in Argentina, where to find it really possible that a product imported from Argentina. When you are in Argentina enjoy the best possible opportunity to eat delicious ice cream. (Erabaru.net)
See also:
Sate
Sushi
meat Soto from Solo
Many people selling Soto with tastes different. Well, Soto Serengan meat has a distinctive taste. How to cook in skillet with firewood. Remarkably, only a short time immediately sold out.
One night at Jln. Veterans, Serengan, Solo (Central Java), Soto looked a shop crammed with shoppers. Ten long and eight chairs plastic chairs already filled with people who eat deliciously. However, there are still many customers are willing to wait until the buyer finished eating. And shop which is located about 3 km from Kraton Solo is quite simple. Some buyers eat plastic tent roof and the other quite roofed sky.
It seems buyers Soto meat under a large tree that came from various walks of life. It is seen from a parked vehicle. Starting from the bicycle to a luxury car. The buyers do not lose your appetite but sometimes the road dust flying when a vehicle passed by. What the hell is Soto's distinctive taste? "Soto fresh here. Delicious eaten while still hot. It could cure a cold, you know" said Sugeng Santoso, customers who were eating.
Could be an expression of Sugeng want to make clear that Soto delicious eaten. Especially accompanied by side dishes are invited to taste. On the table is available lung fries, fried meat, chicken liver, kikil beef, tripe, eggs pindang a shiny brown. More fit again, Soto eaten with crackers character. Meanwhile, the shop owner Keman Kasno Mulyono (57) and three daughters, busy serve bowls of ordered Soto buyers. Sometimes they cut the side dish that was ordered the buyer.
KLIK - Detail "I was 30 years selling Soto. Previously I mutually jobs. Never sell ice around, then so hawkers who peddle newspapers and magazines. Since that time pornographic pictures, I often chased by the police," recalls Keman .
Feeling insecure, Keman also be a bus conductor changed jobs majors Solo-Semarang. When the bus conductor, Keman acquainted with the selling Ngatmi Solo dawet in the terminal. Once known for four years they were married. "When people first, not you, do not wear all kinds. Want to get married yes immediately," says Keman commemorate the marriage story. (Nostalgia.tabloidnova.com)
See also:
Hanamasa
Steak
One night at Jln. Veterans, Serengan, Solo (Central Java), Soto looked a shop crammed with shoppers. Ten long and eight chairs plastic chairs already filled with people who eat deliciously. However, there are still many customers are willing to wait until the buyer finished eating. And shop which is located about 3 km from Kraton Solo is quite simple. Some buyers eat plastic tent roof and the other quite roofed sky.
It seems buyers Soto meat under a large tree that came from various walks of life. It is seen from a parked vehicle. Starting from the bicycle to a luxury car. The buyers do not lose your appetite but sometimes the road dust flying when a vehicle passed by. What the hell is Soto's distinctive taste? "Soto fresh here. Delicious eaten while still hot. It could cure a cold, you know" said Sugeng Santoso, customers who were eating.
Could be an expression of Sugeng want to make clear that Soto delicious eaten. Especially accompanied by side dishes are invited to taste. On the table is available lung fries, fried meat, chicken liver, kikil beef, tripe, eggs pindang a shiny brown. More fit again, Soto eaten with crackers character. Meanwhile, the shop owner Keman Kasno Mulyono (57) and three daughters, busy serve bowls of ordered Soto buyers. Sometimes they cut the side dish that was ordered the buyer.
KLIK - Detail "I was 30 years selling Soto. Previously I mutually jobs. Never sell ice around, then so hawkers who peddle newspapers and magazines. Since that time pornographic pictures, I often chased by the police," recalls Keman .
Feeling insecure, Keman also be a bus conductor changed jobs majors Solo-Semarang. When the bus conductor, Keman acquainted with the selling Ngatmi Solo dawet in the terminal. Once known for four years they were married. "When people first, not you, do not wear all kinds. Want to get married yes immediately," says Keman commemorate the marriage story. (Nostalgia.tabloidnova.com)
See also:
Hanamasa
Steak
Delicacies of Dim Sum in Samudra
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
Delicacies of Sate Klatak
When visiting and staying in Yogyakarta, it would not hurt anyone filling dinner by eating Sate klatak, namely the typical goat Sate lined Market, Wonokromo, Pleret, Bantul, Yogyakarta. In the market there are a few stalls that open from the Sate klatak afternoon until evening.
Sate klatak being peddled in the market which is located about 12 km south of Yogyakarta is different from the Sate goats in general. Sate klatak dibaluri no seasoning as Sate goats in general.
If Sate goats in general dibaluri ketimbar herb seasoning, pecan, sour, and salt, to taste evocative aroma, it is not the case with the Sate klatak. Sate Kkatak were given only salt, so taste salty and savory.
Besides flavor that distinguishes Sate klatak with other goat was sliced meat, sliced meat klatak Sate of adult thumb and stabbed with steel bars of a bicycle, not a bamboo stick.
Sliced barbequed meat seasoning salt dibaluri iron bars were burned directly over the coals.
Having burned a few moments and ripe, Sate klatak presented on the plate is still with pierced metal spokes of a bicycle. Buyers should be careful when menggingit meat, so lips do not touch the iron is still hot.
A serving of Sate klatak contains two slices of meat skewer big enough and thick. Although the slices of meat big enough and thick, but it feels soft.
In the presentation, Sate klatak ditemeni ordinary plate of rice and a glass of hot tea which was given a sugar cube. You do not need the money reached in too deep, the price of one share of Sate klatak and rice around Rp. 8,000, - and the lack of Rp. 2000, -
To be able to enjoy the Sate klatak, buyers have to wait patiently for almost every night klatak Satay stalls packed buyers. On the night of the week, holiday or night, buyers who want to enjoy the uniqueness of Sate klatak more so must patiently wait their turn.
On the origins of the name of the Sate klatak, there are several versions of the developing world. Some say klatak is the metaphor of voice that appears when the meat was stabbed and burned an iron grate over the coals. However, the starch of unknown origin how Sate klatak to be given the name "klatak".
Although the origin of the name of the Sate klatak consists of several versions, but it has kekahasan goat Sate of Asama, the meat sliced thick and large, given the "seasoning salt", was stabbed with iron bars of a bicycle, baked in the coals, and served still with iron bars .
Sate Kekahsan klatak it can only be enjoyed in Yogyakarta lined Market. Culinary tour in Yogyakarta was still not complete if you do not enjoy kekahsan klatak Sate. (Dito Kirmantoro SMA N 5 Yogyakarta - learn history)
See also:
Dim Sum
Hanamasa
Sate klatak being peddled in the market which is located about 12 km south of Yogyakarta is different from the Sate goats in general. Sate klatak dibaluri no seasoning as Sate goats in general.
If Sate goats in general dibaluri ketimbar herb seasoning, pecan, sour, and salt, to taste evocative aroma, it is not the case with the Sate klatak. Sate Kkatak were given only salt, so taste salty and savory.
Besides flavor that distinguishes Sate klatak with other goat was sliced meat, sliced meat klatak Sate of adult thumb and stabbed with steel bars of a bicycle, not a bamboo stick.
Sliced barbequed meat seasoning salt dibaluri iron bars were burned directly over the coals.
Having burned a few moments and ripe, Sate klatak presented on the plate is still with pierced metal spokes of a bicycle. Buyers should be careful when menggingit meat, so lips do not touch the iron is still hot.
A serving of Sate klatak contains two slices of meat skewer big enough and thick. Although the slices of meat big enough and thick, but it feels soft.
In the presentation, Sate klatak ditemeni ordinary plate of rice and a glass of hot tea which was given a sugar cube. You do not need the money reached in too deep, the price of one share of Sate klatak and rice around Rp. 8,000, - and the lack of Rp. 2000, -
To be able to enjoy the Sate klatak, buyers have to wait patiently for almost every night klatak Satay stalls packed buyers. On the night of the week, holiday or night, buyers who want to enjoy the uniqueness of Sate klatak more so must patiently wait their turn.
On the origins of the name of the Sate klatak, there are several versions of the developing world. Some say klatak is the metaphor of voice that appears when the meat was stabbed and burned an iron grate over the coals. However, the starch of unknown origin how Sate klatak to be given the name "klatak".
Although the origin of the name of the Sate klatak consists of several versions, but it has kekahasan goat Sate of Asama, the meat sliced thick and large, given the "seasoning salt", was stabbed with iron bars of a bicycle, baked in the coals, and served still with iron bars .
Sate Kekahsan klatak it can only be enjoyed in Yogyakarta lined Market. Culinary tour in Yogyakarta was still not complete if you do not enjoy kekahsan klatak Sate. (Dito Kirmantoro SMA N 5 Yogyakarta - learn history)
See also:
Dim Sum
Hanamasa
Minggu, 14 November 2010
Ice cream causing Obesity?
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 and Chinese Food
Dim Sum is the name for a Chinese cuisine which involves a wide range of light dishes served alongside Chinese tea. Yum cha (literally “drinking tea”) is the term used to describe the entire dining experience, especially in contemporary Cantonese. It is usually served in the mornings until noon time at Chinese restaurants and at specialty Dim Sum eateries where typical dishes are available throughout the day. Dishes come in small portions and may include meat, seafood, and vegetables, as well as desserts and fruit. The items are usually served in a small steamer basket or on a small plate.
Dim Sum is usually linked with the older tradition of Yum Cha (drinking tea), which has its roots in travellers on the ancient Silk Road needing a place to rest. Thus teahouses were established along the roadside. Rural farmers, exhausted after working hard in the fields, would also go to teahouses for a relaxing afternoon of tea. At first, it was considered inappropriate to combine tea with food, because people believed it would lead to excessive weight gain. People later discovered that tea can aid in digestion, so teahouse owners began adding various snacks.
The unique culinary art of Dim Sum originated with the Cantonese in southern China, who over the centuries transformed Yum Cha from a relaxing respite to a loud and happy dining experience. In Hong Kong, and in most cities and towns in Guangdong province, many Chinese restaurants start serving Dim Sum as early as five in the morning. It is a tradition for the elderly to gather to eat Dim Sum after morning exercises, often enjoying the morning newspapers. For many in southern China, yum cha is treated as a weekend family day. Consistent with this tradition, Dim Sum restaurants typically only serve Dim Sum until mid-afternoon (right around the time of a traditional Western 3 o’clock coffee break), and serve other kinds of Cantonese cuisine in the evening. Nowadays, various Dim Sum items are even sold as take-out for students and office workers on the go.
Traditional Dim Sum includes various types of steamed buns such as cha siu baau, dumplings and rice noodle rolls china Dim Sum (cheong fun), which contain a range of ingredients, including beef, chicken, pork, prawns and vegetarian options. Many Dim Sum restaurants also offer plates of steamed green vegetables, roasted meats, congee porridge and other soups. Dessert dim sum is also available and many places offer the customary egg tart. Having a meal in a Chinese teahouse or a Dim Sum restaurant is known as yum cha , literally “drinking tea”, as tea is typically served with Dim Sum. Dim Sum can be cooked by steaming and frying, among other methods. The serving sizes are usually small and normally served as three or four pieces in one dish. It is customary to order family style, sharing dishes among all members of the dining party. Because of the small portions, people can try a wide variety of food. (bestchinesefoodmenu)
See also :
Hanamasa
Sour Sally
Dim Sum is usually linked with the older tradition of Yum Cha (drinking tea), which has its roots in travellers on the ancient Silk Road needing a place to rest. Thus teahouses were established along the roadside. Rural farmers, exhausted after working hard in the fields, would also go to teahouses for a relaxing afternoon of tea. At first, it was considered inappropriate to combine tea with food, because people believed it would lead to excessive weight gain. People later discovered that tea can aid in digestion, so teahouse owners began adding various snacks.
The unique culinary art of Dim Sum originated with the Cantonese in southern China, who over the centuries transformed Yum Cha from a relaxing respite to a loud and happy dining experience. In Hong Kong, and in most cities and towns in Guangdong province, many Chinese restaurants start serving Dim Sum as early as five in the morning. It is a tradition for the elderly to gather to eat Dim Sum after morning exercises, often enjoying the morning newspapers. For many in southern China, yum cha is treated as a weekend family day. Consistent with this tradition, Dim Sum restaurants typically only serve Dim Sum until mid-afternoon (right around the time of a traditional Western 3 o’clock coffee break), and serve other kinds of Cantonese cuisine in the evening. Nowadays, various Dim Sum items are even sold as take-out for students and office workers on the go.
Traditional Dim Sum includes various types of steamed buns such as cha siu baau, dumplings and rice noodle rolls china Dim Sum (cheong fun), which contain a range of ingredients, including beef, chicken, pork, prawns and vegetarian options. Many Dim Sum restaurants also offer plates of steamed green vegetables, roasted meats, congee porridge and other soups. Dessert dim sum is also available and many places offer the customary egg tart. Having a meal in a Chinese teahouse or a Dim Sum restaurant is known as yum cha , literally “drinking tea”, as tea is typically served with Dim Sum. Dim Sum can be cooked by steaming and frying, among other methods. The serving sizes are usually small and normally served as three or four pieces in one dish. It is customary to order family style, sharing dishes among all members of the dining party. Because of the small portions, people can try a wide variety of food. (bestchinesefoodmenu)
See also :
Hanamasa
Sour Sally
Langganan:
Komentar (Atom)