Ice cream related to sore throat?

Ice cream would be anyone's favorite foods, especially children. However, these foods secretly created many problems for some audience. For example, there are people who become ill head as she felt the cold sensation of ice cream. There is also a throat so sore after eating ice cream. Or, still remember when your mother forbids you to eat ice cream and say, "Do not eat ice was yes, you're more cough?"

Is it true that ice cream is the cause of it all? What are the phenomena caused by ice cream?

Headache and sore throat

An issue of Harvard Women's Health Watch in 2009 had explained that cold temperatures cause blood pressure to shrink, and quickly enlarged again. Nearby pain receptors will then trigger the trigeminal nerve as pain signals. One way to restore the pain is to arch the tongue, then pressed on the palate. Or, eat it slowly.
When you are finished coughing after eating ice cream (or other cold drinks), this is likely to be caused by changes in temperature caused. As a result, the airways become irritated. Another possibility, because dairy products typically affect Lius water, and this can cause a thick mucus, which can irritate the back of the throat. That's when you feel like coughing.

However, the opposite of what you think, according to pediatricians ice cream it can reduce pain in the throat. However, it should be known in advance, if sore throat is caused by a viral infection, or bacterial infection? If the cause is viral infection, the pain will go away by itself. While if the cause is bacterial infection, you need antibiotics to cure it.

Well, according to Russell Steele, MD, professor and vice chairman of the Department of Pediatrics at Louisiana State University School of Medicine, New Orleans, if you're experiencing is inflammation due to viral infection, ice cream works better than any food to relieve the pain.

Often, sore throat occurs because your immune system is disturbed. At a time like this, you need to eat foods that are freshly cooked, nutritious food that will give you the strength to fight the infection. You also need to avoid foods that can irritate the throat, like chocolate or candy (when swallowed). Likewise, acidic foods like lemon juice, cranberry juice, or pickled cucumbers. Sometimes, spicy foods are also useful, thanks to his capcaisin content. However, its effect on every person is different. You may be less suited to spicy food.

The recommended food is soft, like chicken soup, and of course ice cream earlier. Lucinda Halstead, MD, assistant professor in the Department of Otolaryngology and Communicative Sciences at the Medical University of South Carolina in Charleston, suggested to mute the first ice cream at room temperature several minutes before serving.

"Anything that is too cold, can be uncomfortable when swallowed," he said. Except, if you or your child can tolerate the cold.

Source: Shine-kesehatan.kompas.com

See also:
Dim Sum

Ootoya Restaurant

This home-style Japanese menu: a bowl of organic rice and dishes okazu lauknya form or kind of sea fish mackerel, salmon, or tuna grilled or fried with miso sauce, dashi, or Japanese soy sauce.

To complement, there are pickles, soup, and vegetables. Or you can also try a similar dish with grilled mackerel served with grated Japanese radish.

Why, why the dish was no different with a home-based cuisine of Indonesia, yes? What's Sushi, sashimi, and sukiyaki is a worldwide unique to Japan? Whoa, there are interesting stories from Ootoya restaurant, where home-style food is served Sakura Affairs.

"It's the home of Japanese cuisine is actually not much different from the cuisine of Indonesia. Most fish dishes are distinguished only by the flavor and type of fish," said Shienny Lie, Restaurant Operations Manager Ootoya, in Plaza Indonesia, on Thursday last week.

Set dish okazu, according Shienny, is the most common home-based cuisine throughout the Japanese archipelago. While not all Japanese people eat sushi, sashimi or sukiyaki every day.

"Sushi, sashimi, and sukiyaki is a special menu of Japanese food at a certain time," said Shienny. Sushi and sashimi is usually served at official dinners. While the sukiyaki is a dish enjoyed on the coldest day of the year in the country's four seasons.

Besides okazu, noodles dishes (to Rui) is often consumed in everyday Japanese society. One of them Nikumi Miso Udon. For this menu, Toyokazu Ikeda, head chef at Restaurant Ootoya, explaining how to manufacture.
"Udon cooked using two kinds of miso paste. Then boiled with caisim, shitake, grilled chicken, scallions, carrots, tofu, Chinese cabbage, and decorated with soft-boiled eggs on it," he said. It's like, hmm ... typical Japanese noodles with sweet-sour sauce.

There is also a cuisine style donburi (a rice bowl topped with vegetables and side dishes). Chicken Katsu Tojidon provided in a bowl of rice with fried chicken doused with a mixture of flour sauce, onions, and eggs. Among all the Tempo menu to try, the menu is similar to fried rice seems to be best suited for the tongue of Indonesia.

Nabe dish (steam) and yaki (grilled and fried) such as is available. According Shienny, the Japanese people eat foods that are relatively simple in their activities. "But it is carefully prepared in terms of nutrition or the amount of food calories. It is so superior Japanese cuisine," he said.

Ootoya Restaurant was founded by Mitsumori Eiichi Subway Ikebukuro Station, Tokyo, in 1958. This franchise has grown to 250 outlets spread across Asia this year, three of them in Indonesia, located in Senayan City, Pacific Place Mall, and Plaza Indonesia.

Although Ootoya a restaurant franchise, the presentation is different from other franchise restaurants. "New cuisine cooked after ordered, made to order. So the cuisine will remain fresh when served," said Shienny.

Recently, Ootoya also provides a menu of sushi and sashimi to customers. "Sushi and sashimi are not a daily menu of the Japanese. But, because of the many requests, we provide this menu," said Shienny. On price, Ootoya Restaurant food official peg their USD 30-70 thousand. | AMANDRA Mustika MEGARANI

Vs Sushi Sashimi

The specialty sushi and sashimi is located on the technique of cutting and freshness of the fish. Toyokazu Ikeda, head chef at Restaurant Ootoya, show cooking demos sushi and sashimi in a media gathering last week.
"The difference between sushi and sashimi is located on the rice. Sushi is always paired with rice, while sashimi can be directly enjoyed by vinegar or wasabi," Ikeda said in the Indonesian language is quite eloquent.

Another difference lies in the thick pieces of fish. "For sashimi, cut is 50 millimeters, while the sushi was no more than 5 millimeters." Ootoya provide sashimi and kaisendon (seafood mix) who served with wasabi, vinegar, and sauces.

There are various types of sushi. Ootoya provide the type nigiri sushi and maki. Nigirizushi is a piece of sushi meat that was stuck on top of fish. Makizushi The meat is made by rolling sushi and rice with the help of dried seaweed (nori) and bamboo mats.

Meat sushi and sashimi all kinds: from shrimp, tuna, squid, salmon, pomfret pearl, until the octopus. "Especially for octopus, should not be eaten raw. It must be cooked properly," says Ikeda. If not cooked, the flesh octopus - which is said to be useful to make a mighty man - can make the body itching. | AMANDRA MM

Source: tempointeraktif.com

See also:
Sate
Steak

Sushi cepat Saji

Sushi pada awalnya merupakan makanan cepat saji, dijual di kedai kereta di pinggir jalan dan dapat makan di mana saja," ujar penggemar sushi Warren Ransom, pendiri www.sushifaq.com. "Makan dengan sumpit dianggap oleh banyak koki sushi Jepang sebagai etiket buruk, dan hanya benar-benar dilakukan di dunia Barat." Aneh, karena kita seringkali melakukan hal ini. Berikut adalah cara yang tepat menurut Ransom:

* Cara Mengambilnya :
Ambil sepotong sushi menggunakan beras kemudian dengan hati-hati balikkan atau dibalikkan ke samping. Mengambil ikan dengan nasi akan menolong agar tangan Anda tidak berbau ikan.

* Celupkan
Celupkan ikan dalam kecap. Jangan ikut mencelupkan nasinya, hal ini akan menghilangkan rasa kedelai dan membuat nasi akan berantakan pada kecap.
Buka Mulut Anda Lebar-lebar

Tempatkan sushi di mulut Anda sehingga topping dari sushi(bagian ikan) mengenai lidah Anda terlebih dahulu. Rasa dari ikan tentu merupakan alasan Anda untuk makan sushi. Selain itu, Anda pasti tidak ingin menurunkan selera makan Anda dengan membuat nasi terlebih dahulu lunak di lidah Anda.

* Makan dalam Dua Gigitan
Makanlah sushi dalam dua gigitan. Tidak sopan untuk meletakkan kembali setengah potongan sushi kembali ke piring Anda.

* Dapatkan acar
Bersihkan lidah Anda dengan sepotong acar sebelum pindah ke menu sushi lainnya. Atau bir, jika Anda berkenan.

Sumber : menshealth.co.uk

Lihat juga:
Sate
Steak

Soto Golak

BAGI Anda penikmat Soto sejati, soto golak bisa dimasukkan dalam deretan daftar wisata kuliner soto. Selain unik, sekarang ini sudah sangat sulit menemukan soto yang disajikan bersama gorengan golak.

Golak merupakan camilan pelengkap yang dibuat dari bahan baku singkong. Camilan pelengkap hidangan berkuah ini banyak ditemui di sepanjang Kaliwiro hingga Wadaslintang. Tapi untuk menikmati soto golak, Anda tidak perlu repot menuju wilayah yang berjarak sekitar 30-45 kilometer dari pusat kota Wonosobo.

Cukup datang di Jl Dieng 59, atau sekitar 100 meter dari bunderan air mancur Bugangan, warung soto golak Mba Asih mudah dijumpai. Warung yang hanya berukuran 4x10 m ini terlihat cukup sederhana. Hanya ada satu gerobak dan tiga buah meja deret panjang, serta ruang dapur tanpa sekat pembatas membuat pelanggan bisa tahu persis bagaimana soto tersebut disajikan.

Satu porsi soto golak buatan Sukiasih (33) antara lain berisi potongan daging, taburan kacang tanah yang sudah digoreng, serta mi soun.

Ditemui di sela kesibukannya melayani pelanggan, Sukiasih yang akrab disapa Asih menuturkan, resep soto golak yang menjadi salah satu makanan khas Wonosobo itu diramu sendiri. "Cita rasa tauco yang membedakan soto golak dibanding dengan jenis soto lainnya. Selain itu kuah kaldu yang kental semakin menambah kenikmatan soto golak," ungkapnya.

Soto golak yang dihidangkan Asih memang cukup menggugah selera. Disajikan panas, beserta seporsi piring kecil golak goreng mampu mengenyangkan perut. Padahal dalam soto tersebut tidak ditambahkan lontong maupun nasi.

Tak hanya menu soto golak saja yang dijual Asih, tapi juga ada mie ongklok dan sate sapi, bakso daging dan bakso iga sapi. Satu porsi soto golak, Asih mematok harga Rp 6.000, sedangkan menu lainnya, mi ongklok Rp 3.000, bakso daging Rp 5.000 dan bakso iga sapi Rp 10.000.

Tiap hari warung tersebut buka sejak pukul 09.00-19.00. Menu soto golak bikinan Asih, ternyata sudah tak asing di lidah sejumlah pejabat di kota berhawa sejuk ini, Pasalnya, hampir tiap Lebaran menu tersebut dihidangkan dalam kegiatan open house bupati bersama dengan masyarakat. (Hartatik/CN13)

Sumber : suaramerdeka.com

Lihat juga:
Sour Sally
Dim Sum

Components of Wine Glass

Apparently, each type of Wine glass shape on their own. A good wine is distinguished from the taste, odor and physical appearance when it played in the glass. All this of course will be supported by proper selection of glasses. In fact there are few wines that can show feeling best only when they are presented in the proper glass.

Wine glass has three main components:
Primary (base): is a major supporter of the glass, and maintain the upright position.
Stem (stem): where you hold the glass so it will not move to the Wine your body heat and also prevent you from leaving marks on the surface of the glass.
Body (body): a place that caters to all taste the drink served.

All wine glasses are designed for wine can be enjoyed in a way that fits. The design of these glasses are not made haphazardly. In general, there are four types of wine glasses are often used, although in special cases this rule can be slightly changed.

Red Wine Glasses
Shape glass for red wine is more rounded than other wine glasses. Stems are also smaller because a lot of people who tend to hold the body while enjoying a glass of this beverage. Glass body parts are also made more broadly so that the wine will be more in contact with air so that makes it to emit a bold aroma and flavor. The complex flavor of red wine becomes softer when in contact with air.

White Wine Glasses
Glass for white wine has a sleek shape with a long stem. This glass body shape resembling the letter U, so that the aroma channeled appropriately and Wine are set to stay cold for a long time. The slim shape will cause people to hold the glass rod, so that white wine is very sensitive to temperature will not be disturbed by body heat peminumnya.

Wine glass white lips form this will distribute wine to the sides and front of the mouth, so that the sweet taste of white wine will actually stroked peminumnya tongue. Variants of this white wine glass a lot, because it depends on the sense of Wine, which is presented. Kerenyahan, Wine age young or old, even the power of white wine will affect the type of glass.

Glass of sparkling wine
Glasses for similar types of sparkling white wine glasses. The difference is, his body a little longer. Forms like this will help when the wine is poured, and hold carbonation in the wine to stay awake as much as possible. Long stalks used for reducing the contact with the body because the type of sparkling wine, like champagne, is very sensitive to changes in temperature or heat the body of the drinker.

Wine glass dessert
Known also as an aperitif glass (alcohol trigger appetite). Usually used to present the port, sherry, liquers and various other types aperitif. Wine is the standard size is 120 ml, the goal is to form a body that is small enough so that the wine will be sent to the rear of the oral cavity, and the sweetness of this dessert wine will not turn off taste in the mouth of peminumnya. Wine of this type typically have a high alcohol content, so the small cups will be perfect for the presentation of dessert wine.

Source: Ade Jayadireja-SendokGarpu.com

See also:
Burger King
Sour Sally

Steak dengan Saus Mangga yang Menggoda

Mungkin Tenderloin Steak biasa jadi menu andalan di restoran, cafe atau hotel. Biasanya tenderloin steak disajikan dengan saus barbeque, mushroom atau black pepper. Lalu bagaimana ya rasanya jika Tenderloin Steak disajikan dengan Mango Sauce atau Saus Mangga?

Sensasi rasa manis segar itulah sepertinya yang coba disuguhkan Hotel Savoy Homann dengan menu andalan terbarunya Pan Grill Tenderloin Steak with Mango Sauce.

"Sekarang kan lagi musim mangga, jadi kita memanfaatkan bahan yang sedang banyak tersedia untuk dikreasikan dalam menu yang ada," ujar Chef Yayan Suryana.

Mangga yang digunakan adalah jenis Mangga Arum Manis yang rasanya menurut Yayan bisa masuk kemanapun. "Mangga Arum Manis taste-nya masuk kemana saja," tuturnya.

Untuk membuat Manggo Sauce yang segar itu, Yayan memblender Mangga lalu menambahkan krim dan susu kemudian dipanaskan sambil menambahkan butter. Ditambahkannya butter disebut Yayan untuk membuat saus lebih mengkilat dan menggoda lidah.

Pan Grill Tenderloin Steak with Mango Sauce ini disajikan bersama Vegetable Timbale, yang terdiri kentang, wortel dan brokoli yang telah dihancurkan dan diolah. Kemudian disusun dalam tumpukan sehingga hasilnya berwarna-warni.

"Biasanya teman steak itu kentang, kali ini diganti dengan Vegetable timbali dari beberap sayuran," jelas Yayan yang telah berpengalaman menjadi chef selama 32 tahun itu.

Satu porsi Pan Grill Tenderloin Steak with Mango Sauce terdiri dari sekitar 180 gram daging has dalam pilihan yang telah diolah dengan bumbu dan dipanggang di grill. Tak lupa, Rainbow Paprika dan Chesee Stick ikut mempercantik menu ini.

Main course seharga Rp 50.000 ini sangat cocok untuk menu dinner Anda. Selamat mencicipi sensasi rasa Pan Grill Tenderloin Steak with Mango Sauce!(tya/avi)

Sumber : Tya Eka Yulianti - detikBandung

Lihat juga:
Dim Sum

Soto Betawi Yummy

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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