Tau tentang shabu-shabu nggak? Shabu shabu itu adalah makanan Jepang yang isinya irisan daging sapi tipis yang dicelup ke dalam panci yang isinya kaldu panas. Setelah itu daging itu dimakan bersama saus yang mengandung wijen yang disebut ponzu.
Waktu dateng ke ke Mall Central Park, beberapa waktu yang lalu gue sama temen-temen gue nemuin restoran yang khusus menyajikan menu shabu shabu yaitu Shabu Shabu Express.
Waktu kemaren dateng, pas banget waktu makan malam jadinya restoran itu udah penuh dipenuhi sama pengunjung. Akhirnya harus nunggu sebentar deh. Dan untungnya, nggak lama ada meja kosong juga. Langsung deh kita kalap liat menu nya.
Di Shabu-shabu ini 5 set menu yaitu beef, seafood, salmon, snapper (kakap) & vegetable. Semua set mendapat sepiring vegetable & nasi, plus kaldu dan 2 macam saus. Yang dimaksud dengan vegetable adalah aneka sayuran, tahu, jamur, udon & bihun. Kaldunya bisa milih loh. Ada chicken soup, chicken herbal soup, soy soup, tom yum soup & miso soup. Sausnya sendiri ada 3 pilihan, yaitu saus wijen, special house sauce & thai style suki sauce. Harga set menu yang paling mahal, kurang lebih sekitar Rp 89.500 untuk seafoodnya. Untuk sayuran, yang paling murah sekitar Rp 65.00.
Kalau emang nggak mau yang set menu, ada pilihan menu ala carte, isinya ada beef, salmon, snapper, cumi, udang, sama perut ikan. Untuk makanan pelengkapnya, tersedia berbagai macam aneka fish ball & fish cake (baso seafood), dumpling, jamur, sayuran, tahu, telur & mi.
Selasa, 07 Desember 2010
Kamis, 02 Desember 2010
Muted because of Ice cream
We never know when calamity strikes. Begitun happened to Rachel Devine while on vacation with her boyfriend in Turkey, mid last year. Because eating Ice cream made from goat's milk, this 25-year-old girl eventually becomes paralyzed and mute.
At that time, this Irish girl was walking around with and her boyfriend, Chris Mee. Both went out and bought ice cream to cool the thirst. just one mouthful, Rachel suddenly felt something wrong with her body. Her lips swelled immediately, and it became difficult to breathe.
Apparently Rachel elergi of goat's milk ice cream contained in it. At that time, with the remaining strength, she tried to solve the problem with taking medication for his asthma inhaler. However, to no avail. Rachel also had injected adrenalin EpiPen always carried if you have a serious shock cases. But, it also did not work.
Rachel fell unconscious at the scene and immediately rushed to the hospital. Rachel's doctors suspect a heart attack but after diagnosis of brain Rachel turns out he had a lack of oxygen. Rachel was convicted in a coma.
Rachel received intensive treatment in Turkey and found the swelling of the brain. After eight days of treatment, he was flown by medical jet to the hospital their home country. However, upon arriving in Belfast, Ireland, doctors who handle more pessimistic and told his family to get ready for the worst.
Because the experience of states, some coma patients who have little hope to live again. Miraculously, after four weeks of coma, Rachel finally realized. Rachel thinks he admitted when realized the plane crashed en route to Turkey. Although his brain survived, but she was unable to walk and difficulty speaking.
Although in that condition, she was determined to recover by following a rehabilitation program. Slowly, she began to say a few words and could stand. Rachel claimed to want a return to normal.
Doctors say Rachel is very lucky because of the rare and extreme allergy attack can membunuhnya.Gejala someone has a food allergy skin started itching and difficulty breathing.
If classified as severe allergic reactions are dangerous is the start narrowing the airways so that the heart can not pump air very well. As a result, the body does not get enough oxygen. When the body lacks oxygen, the brain function decreases. If the rescue was too late, can cause death.
Source: TRIBUNNEWS.COM
See also:
Dim Sum
At that time, this Irish girl was walking around with and her boyfriend, Chris Mee. Both went out and bought ice cream to cool the thirst. just one mouthful, Rachel suddenly felt something wrong with her body. Her lips swelled immediately, and it became difficult to breathe.
Apparently Rachel elergi of goat's milk ice cream contained in it. At that time, with the remaining strength, she tried to solve the problem with taking medication for his asthma inhaler. However, to no avail. Rachel also had injected adrenalin EpiPen always carried if you have a serious shock cases. But, it also did not work.
Rachel fell unconscious at the scene and immediately rushed to the hospital. Rachel's doctors suspect a heart attack but after diagnosis of brain Rachel turns out he had a lack of oxygen. Rachel was convicted in a coma.
Rachel received intensive treatment in Turkey and found the swelling of the brain. After eight days of treatment, he was flown by medical jet to the hospital their home country. However, upon arriving in Belfast, Ireland, doctors who handle more pessimistic and told his family to get ready for the worst.
Because the experience of states, some coma patients who have little hope to live again. Miraculously, after four weeks of coma, Rachel finally realized. Rachel thinks he admitted when realized the plane crashed en route to Turkey. Although his brain survived, but she was unable to walk and difficulty speaking.
Although in that condition, she was determined to recover by following a rehabilitation program. Slowly, she began to say a few words and could stand. Rachel claimed to want a return to normal.
Doctors say Rachel is very lucky because of the rare and extreme allergy attack can membunuhnya.Gejala someone has a food allergy skin started itching and difficulty breathing.
If classified as severe allergic reactions are dangerous is the start narrowing the airways so that the heart can not pump air very well. As a result, the body does not get enough oxygen. When the body lacks oxygen, the brain function decreases. If the rescue was too late, can cause death.
Source: TRIBUNNEWS.COM
See also:
Dim Sum
Rabu, 01 Desember 2010
Eat Sushi with Elegant
Sushi was originally fast food, sold at roadside stalls on the train and can eat anywhere, "said Warren Ransom sushi fan, the founder www.sushifaq.com." Eating with chopsticks is considered by many Japanese sushi chefs as bad etiquette, and only really performed in the Western world. "Strange, because we often do this. Here is the proper way according to Ransom:
* How to get it:
Take a piece of sushi using rice and then carefully turn it over or overturned to the side. Taking fish with rice will help to keep your hand does not smell of fish.
* Dip
Dip fish in soy sauce. Do not dip the rice part, this will eliminate the taste of soy and rice will make a mess of sauce.
Open Your Mouth Wide-width
Place the sushi in your mouth so that the topping of sushi (fish parts) on your tongue first. Taste of fish is certainly a reason for you to eat sushi. In addition, you definitely do not want to lose your appetite by making the first cooked rice soft on your tongue.
* Eating in Two Bites
Eat sushi in two bites. Not polite to put back half a piece of sushi go back to your plate.
* Get pickles
Clean your tongue with a piece of pickle before moving to other sushi menu. Or beer, if you pleased.
Source: menshealth.co.uk
See also:
Sate
Steak
* How to get it:
Take a piece of sushi using rice and then carefully turn it over or overturned to the side. Taking fish with rice will help to keep your hand does not smell of fish.
* Dip
Dip fish in soy sauce. Do not dip the rice part, this will eliminate the taste of soy and rice will make a mess of sauce.
Open Your Mouth Wide-width
Place the sushi in your mouth so that the topping of sushi (fish parts) on your tongue first. Taste of fish is certainly a reason for you to eat sushi. In addition, you definitely do not want to lose your appetite by making the first cooked rice soft on your tongue.
* Eating in Two Bites
Eat sushi in two bites. Not polite to put back half a piece of sushi go back to your plate.
* Get pickles
Clean your tongue with a piece of pickle before moving to other sushi menu. Or beer, if you pleased.
Source: menshealth.co.uk
See also:
Sate
Steak
Enjoy Soto Golak
You are a true connoisseu for Soto, soto golak could be included in the row list soto culinary tour. In addition to unique, now it's been very difficult to find a soup that is served with fried golak.
Golak is complementary snacks made from cassava raw material. Snacks berkuah complement this dish mostly found along the KALIWIRO until Wadaslintang. But to enjoy soto golak, you do not have to bother to region, a distance of about 30-45 kilometers from downtown Wonosobo.
Just come on Jl Dieng 59, or about 100 meters from the fountain roundabout Bugangan, soto stall golak Mba Asih easily found. Stall that measures just 4x10 m this looks pretty simple. There was only one wagon and three long rows of tables, and kitchen space without partition constraints make the customer can know exactly how the soup is served.
A serving of soup made golak Sukiasih (33) contains, among other cuts of meat, a sprinkling of peanuts that have been fried glass noodles and noodles.
Met in his busy serving customers, which is familiarly called Asih Sukiasih said, the soup recipe golak who became one of the typical foods that are mixed Wonosobo own. "Taste the difference tauco soto soto golak compared with other types. Also a thick broth soup golak progressively increased enjoyment," he said.
Soto served golak Asih indeed quite the appetite. Served hot, along with a serving of fried small plates golak able to satiate the stomach. Though the soup is not added to rice cake or rice.
Not only soup menu Asih golak are sold, but also there ongklok noodles and beef satay, meatballs meatballs and beef ribs. A serving of soup golak, Asih fix the price of Rp.6,000, while the other menus, mi ongklok Rp.3,000, Rp.5,000 and meatballs meatballs beef ribs Rp.10,000.
Each day stalls are open from 09:00 to 19:00 o'clock. Golak homemade soup menu Asih, was already familiar to the tongue of city officials in this cool temperate, reason, almost every Lebaran menu served in an open house activities regent together with the community. (Hartatik/CN13)
Source: suaramerdeka.com
See also:
Sour Sally
Dim Sum
Golak is complementary snacks made from cassava raw material. Snacks berkuah complement this dish mostly found along the KALIWIRO until Wadaslintang. But to enjoy soto golak, you do not have to bother to region, a distance of about 30-45 kilometers from downtown Wonosobo.
Just come on Jl Dieng 59, or about 100 meters from the fountain roundabout Bugangan, soto stall golak Mba Asih easily found. Stall that measures just 4x10 m this looks pretty simple. There was only one wagon and three long rows of tables, and kitchen space without partition constraints make the customer can know exactly how the soup is served.
A serving of soup made golak Sukiasih (33) contains, among other cuts of meat, a sprinkling of peanuts that have been fried glass noodles and noodles.
Met in his busy serving customers, which is familiarly called Asih Sukiasih said, the soup recipe golak who became one of the typical foods that are mixed Wonosobo own. "Taste the difference tauco soto soto golak compared with other types. Also a thick broth soup golak progressively increased enjoyment," he said.
Soto served golak Asih indeed quite the appetite. Served hot, along with a serving of fried small plates golak able to satiate the stomach. Though the soup is not added to rice cake or rice.
Not only soup menu Asih golak are sold, but also there ongklok noodles and beef satay, meatballs meatballs and beef ribs. A serving of soup golak, Asih fix the price of Rp.6,000, while the other menus, mi ongklok Rp.3,000, Rp.5,000 and meatballs meatballs beef ribs Rp.10,000.
Each day stalls are open from 09:00 to 19:00 o'clock. Golak homemade soup menu Asih, was already familiar to the tongue of city officials in this cool temperate, reason, almost every Lebaran menu served in an open house activities regent together with the community. (Hartatik/CN13)
Source: suaramerdeka.com
See also:
Sour Sally
Dim Sum
Wine and Heart Disease
During his stay in London, England, Anna Chintia, 28, has a new habit. To get around the cold weather, he so often drink alcohol, especially Wine. "Making our body warmer," says single people who have recently returned to the country after the course for three months in London.
However, this practice does not make her into an alcoholic. He was conscious to not drink until you dizzy head or drunk. "Just one small glass anyway, which is important to keep warm," he said.
In addition to make a warm body, he continued, the discovery of some articles in the virtual world, drinking wine in a certain dose efficacious to health, among others, could reduce the risk of heart disease.
On this, he, among others, refer to the research of University of Rochester Medical Center (URMC) in New York. Researchers from UMRC, Eileen Redmond, explained that small amounts of alcohol can hold molecules that can create plaque in the arterial wall so that it can reduce the risk of cardiovascular disease.
Molecule called Notch protein helps control the muscles that regulate blood flow in arteries. When stimulated Notch molecule, for example with high cholesterol levels and smoking habits, plaque will grow and develop in the arteries.
But when the muscles that can create plaque in the arteries is affected by alcohol, according to Redmond, Notch molecules are prevented and the cells in the arterial wall will not grow and thicken. "Drink (Wine) in small amounts on a regular basis have the best effect in the prevention of heart disease," said Redmond told MyHealthNewsDaily.
Nutritionist Rachel Djuwita Hatma justify the conclusion that research. Among the several types of beverages that contain alcohol, according to him, red wine (red wine) was the one who can best prevent heart disease. "There plafonoid content that may lower the risk of heart disease," said the lecturer at the Faculty of Public Health University of Indonesia when asked for confirmation Tempo yesterday.
But Rachel cautioned, a good dose of alcohol to reduce the risk of heart disease is in small amounts. "A sip (one sip) of alcohol alone," says this bespectacled woman.
In addition, because the climate in Indonesia in general is very different from Europe or other countries that recognize the winter, Ratna rate of alcohol consumption to health can not be done in Indonesia. Moreover, alcohol consumption in Indonesia is prohibited by religion (Islam).
Riani naturopathy expert Susan recognizes that fermented wine does have a good antioxidant. Antioxidants contained in the wine obtained from fermentation process of wines that have unique things. "This is what makes wine consumption can reduce heart disease risk," says the founder of Healthy Choice outlets this.
Nevertheless, he agrees with Rachel to not recommend drinking wine as an effort to prevent heart disease. "Wine is not a drug," said Riani. Therefore, Wine can not simply be consumed.
During this time the population of France and Italy are known rare heart disease. However, Riani said, this is not just caused solely by the habit of drinking wine. "It must be remembered, the Italians and the French consume a lot of foods that are boiled and do not eat fried food like us," said a graduate of Southern College of Arkansas, United States, this.
In France and Italy too, said Riani, people liked to walk to get from one place to another. In addition, air pollution has not been as severe there as in Indonesia. Conversely, the trend of urban communities in Indonesia are even more stylish everywhere sitting in the car. Fanny Febiana | LIVE SCIENCE
Source: tempointeraktif.com
See also:
Hanamasa
Burger King
However, this practice does not make her into an alcoholic. He was conscious to not drink until you dizzy head or drunk. "Just one small glass anyway, which is important to keep warm," he said.
In addition to make a warm body, he continued, the discovery of some articles in the virtual world, drinking wine in a certain dose efficacious to health, among others, could reduce the risk of heart disease.
On this, he, among others, refer to the research of University of Rochester Medical Center (URMC) in New York. Researchers from UMRC, Eileen Redmond, explained that small amounts of alcohol can hold molecules that can create plaque in the arterial wall so that it can reduce the risk of cardiovascular disease.
Molecule called Notch protein helps control the muscles that regulate blood flow in arteries. When stimulated Notch molecule, for example with high cholesterol levels and smoking habits, plaque will grow and develop in the arteries.
But when the muscles that can create plaque in the arteries is affected by alcohol, according to Redmond, Notch molecules are prevented and the cells in the arterial wall will not grow and thicken. "Drink (Wine) in small amounts on a regular basis have the best effect in the prevention of heart disease," said Redmond told MyHealthNewsDaily.
Nutritionist Rachel Djuwita Hatma justify the conclusion that research. Among the several types of beverages that contain alcohol, according to him, red wine (red wine) was the one who can best prevent heart disease. "There plafonoid content that may lower the risk of heart disease," said the lecturer at the Faculty of Public Health University of Indonesia when asked for confirmation Tempo yesterday.
But Rachel cautioned, a good dose of alcohol to reduce the risk of heart disease is in small amounts. "A sip (one sip) of alcohol alone," says this bespectacled woman.
In addition, because the climate in Indonesia in general is very different from Europe or other countries that recognize the winter, Ratna rate of alcohol consumption to health can not be done in Indonesia. Moreover, alcohol consumption in Indonesia is prohibited by religion (Islam).
Riani naturopathy expert Susan recognizes that fermented wine does have a good antioxidant. Antioxidants contained in the wine obtained from fermentation process of wines that have unique things. "This is what makes wine consumption can reduce heart disease risk," says the founder of Healthy Choice outlets this.
Nevertheless, he agrees with Rachel to not recommend drinking wine as an effort to prevent heart disease. "Wine is not a drug," said Riani. Therefore, Wine can not simply be consumed.
During this time the population of France and Italy are known rare heart disease. However, Riani said, this is not just caused solely by the habit of drinking wine. "It must be remembered, the Italians and the French consume a lot of foods that are boiled and do not eat fried food like us," said a graduate of Southern College of Arkansas, United States, this.
In France and Italy too, said Riani, people liked to walk to get from one place to another. In addition, air pollution has not been as severe there as in Indonesia. Conversely, the trend of urban communities in Indonesia are even more stylish everywhere sitting in the car. Fanny Febiana | LIVE SCIENCE
Source: tempointeraktif.com
See also:
Hanamasa
Burger King
Steak yang Empuk
Steak yang enak dan empuk sangat bergantung dari daging dan teknik memasaknya. Untuk hasil steak yang empuk, sebaiknya memakai daging yang khusus dijual untuk steak biasanya merupakan produk impor.
Namun kita bisa juga memakai daging sapi lokal, pilih bagian has dalam (tenderloin), has luar (sirloin), dan top side. Ada beberapa tip supaya steak yang kita buat jadi empuk dan enak;
1. Irisan daging untuk steak harus melintang serat (serat daging tidak boleh membujur). Daging dengan irisan seperti ini akan cepat empuk dibandingkan bila seratnya diiris membujur. Bisa juga dengan membubuhkan bahan pengempuk daging (meat tenderizer) yang bisa dibeli di toko bahan pangan.
2. Selalu me-marinade atau merendam daging dalam cairan bumbu selama 1,5-2 jam di dalam chiller. Balik daging sekali-sekali supaya bumbu bisa terserap dengan sempurna.
3.Setelah cukup di marinade, lumuri permukaan daging dengan bumbu ketika akan di matangkan.
4. Jangan memasak steak terlalu lama, karena daging yang terlalu matang akan menjadi liat.
Daging yang terlalu matang akan kehilangann gurihnya.
5.Bila ingin mudah, Anda tinggal membeli saus steak siap pakai. Bumbu ini bisa dibeli di pasar swalayan pada gerai bumbu kering. Ini adalah saus steak siap pakai yang mudah di gunakan.
Sumber : kosmo.vivanews.com
Lihat juga:
Dim Sum
Namun kita bisa juga memakai daging sapi lokal, pilih bagian has dalam (tenderloin), has luar (sirloin), dan top side. Ada beberapa tip supaya steak yang kita buat jadi empuk dan enak;
1. Irisan daging untuk steak harus melintang serat (serat daging tidak boleh membujur). Daging dengan irisan seperti ini akan cepat empuk dibandingkan bila seratnya diiris membujur. Bisa juga dengan membubuhkan bahan pengempuk daging (meat tenderizer) yang bisa dibeli di toko bahan pangan.
2. Selalu me-marinade atau merendam daging dalam cairan bumbu selama 1,5-2 jam di dalam chiller. Balik daging sekali-sekali supaya bumbu bisa terserap dengan sempurna.
3.Setelah cukup di marinade, lumuri permukaan daging dengan bumbu ketika akan di matangkan.
4. Jangan memasak steak terlalu lama, karena daging yang terlalu matang akan menjadi liat.
Daging yang terlalu matang akan kehilangann gurihnya.
5.Bila ingin mudah, Anda tinggal membeli saus steak siap pakai. Bumbu ini bisa dibeli di pasar swalayan pada gerai bumbu kering. Ini adalah saus steak siap pakai yang mudah di gunakan.
Sumber : kosmo.vivanews.com
Lihat juga:
Dim Sum
Selasa, 30 November 2010
Lezatnya Wine Halal
AMSTERDAM (Berita SuaraMedia) – Taner Tabak (35) telah berusaha memperoleh sertifikat Wine putih halal selama dua tahun, dan kini ia telah berhasil. "Kevserhelalwine" miliknya lolos tes dan mendapat sertifikat halal dari Kontrol Kualitas Halal (Halal Quality Control – HQC).
Pencarian Tabak akan anggur dengan kadar alkohol 0% dilakukan atas permintaan kaum Muslim. Pada pertemuan setiap hari Jumat, mereka tidak dapat minum bersama kolega dan teman-teman dan sebuah "Wine halal" dapat menjadi solusi bagi persoalan itu.
Tabak mempelajari proses pembuatan Wine bebas alkohol. Melalui sebuah proses teknis baru, yang membuatnya mendapatkan hak paten, Tabak, bekerjasama dengan sebuah perusahaan Jerman, berhasil membuat Wine bebas alkohol. Tabak mengatakan memang telah ada minuman Wine yang dikatakan bebas alkohol, namun mereka tidak lolos tes halal HQC karena masih mengandung sedikit alkohol.
HQC memiliki banyak syarat sebelum mereka memberikan sebuah sertifikat pada suatu produk. Sebuah permintaan tambahan untuk memperoleh sertifikat contohnya adalah peraturan higienis. Mereka mengerjakannya di bawah konsultasi dengan HQC. Tabak mengatakan, "Wine halal tidak dibuat begitu saja!"
Kelompok sasaran Tabak bukan hanya kaum Muslim, melainkan lebih luas lagi. "Yang juga menjadi sasaran saya adalah para wanita hamil, mereka yang terkena diabetes, mereka yang harus menyetir setelah menghadiri sebuah pesta dan karena itu tidak bisa minum alkohol dan sebagainya."
Di antara koleksi Tabak adalah Wine merah, putih, dan mawar, juga Wine yang berat. Ia yakin akan kelezatan rasa Wine nya dan baru-baru ini menantang seorang ahli Wine Nicolaas Klei untuk datang dan mencicipi anggurnya.
Nama kevser merujuk pada sebuah surat di Al Quran, jelas Tabak. Surat itu berbicara tentang Wine halal.
Tabak tidak khawatir akan penjualan Wine - nya. Negara-negara seperti Malaysia, Azerbaijan, Dubai, dan bahkan Arab Saudi telah menunjukkan ketertarikannya, ujar Tabak dengan antusias.
Tabak menjual Kevserhelalwine melalui perusahaan miliknya, Talay Wine Company, dengan harga rata-rata 6-7 euro (Rp. 90.000 – 100.000).
"Kami telah mengubah yang haram menjadi halal. Wine yang berasa seperti Wine tapi benar-benar bebas alkohol, dan kami memproduksinya," ujar Tabak.
Wine halal buatan Tabak bukan satu-satunya minuman beralkohol yang tidak mengandung alkohol. Tahun lalu, di Perancis diproduksi Chamalal, sampanye halal. Seperti sampanye pada umumnya, minuman ini juga terbuat dari Wine dan bergelembung, namun bebas alkohol.
Diluncurkan pada bulan September, tepat menjelang bulan suci Ramadhan tahun 2008, Chamala terbukti berhasil diterima di negara asal sampanye itu. Tidak ada satu acara pun yang akan lengkap tanpa kehadirannya.
Versi halal gelembung sampanye ini dijual dengan harga sekitar 60 euro (Rp. 900.000) per botol di beberapa restoran, namun jauh lebih murah jika membelinya di supermarket.
Penemu Chamalal, Rachid Gacem, mengatakan bahwa ia melihat adanya celah dalam pasar minuman beralkohol.
"Ketika saya datang ke pesta dan semua orang meminum alkohol, seperti sampanye, mereka seringkali menanyakan apakah saya mau minum satu gelas. Tapi kami (Muslim) tidak minum alkohol. Karena saya ingin menjadi bagian dari pesta, saya ingin meminum sesuatu yang seperti sampanye, tapi bukan sampanye."
Menanggapi minuman tersebut, tak semua Muslim lantas setuju. Beberapa di antara pemeluk Islam mempertanyakan bahkan meragukan kandungan isi Cham'alal. Seperti komentar-komentar di situs berita online yang menulis tentang peluncuran Cham'alal, yang salah satunya berbunyi, "Apakah itu benar-benar minuman Wine berkarbonasi?". (rin/iie/itn/fw/rpk/at) Dikutip oleh www.suaramedia.com
Sumber : suaramedia.com
Lihat juga:
Sate
Soto
Pencarian Tabak akan anggur dengan kadar alkohol 0% dilakukan atas permintaan kaum Muslim. Pada pertemuan setiap hari Jumat, mereka tidak dapat minum bersama kolega dan teman-teman dan sebuah "Wine halal" dapat menjadi solusi bagi persoalan itu.
Tabak mempelajari proses pembuatan Wine bebas alkohol. Melalui sebuah proses teknis baru, yang membuatnya mendapatkan hak paten, Tabak, bekerjasama dengan sebuah perusahaan Jerman, berhasil membuat Wine bebas alkohol. Tabak mengatakan memang telah ada minuman Wine yang dikatakan bebas alkohol, namun mereka tidak lolos tes halal HQC karena masih mengandung sedikit alkohol.
HQC memiliki banyak syarat sebelum mereka memberikan sebuah sertifikat pada suatu produk. Sebuah permintaan tambahan untuk memperoleh sertifikat contohnya adalah peraturan higienis. Mereka mengerjakannya di bawah konsultasi dengan HQC. Tabak mengatakan, "Wine halal tidak dibuat begitu saja!"
Kelompok sasaran Tabak bukan hanya kaum Muslim, melainkan lebih luas lagi. "Yang juga menjadi sasaran saya adalah para wanita hamil, mereka yang terkena diabetes, mereka yang harus menyetir setelah menghadiri sebuah pesta dan karena itu tidak bisa minum alkohol dan sebagainya."
Di antara koleksi Tabak adalah Wine merah, putih, dan mawar, juga Wine yang berat. Ia yakin akan kelezatan rasa Wine nya dan baru-baru ini menantang seorang ahli Wine Nicolaas Klei untuk datang dan mencicipi anggurnya.
Nama kevser merujuk pada sebuah surat di Al Quran, jelas Tabak. Surat itu berbicara tentang Wine halal.
Tabak tidak khawatir akan penjualan Wine - nya. Negara-negara seperti Malaysia, Azerbaijan, Dubai, dan bahkan Arab Saudi telah menunjukkan ketertarikannya, ujar Tabak dengan antusias.
Tabak menjual Kevserhelalwine melalui perusahaan miliknya, Talay Wine Company, dengan harga rata-rata 6-7 euro (Rp. 90.000 – 100.000).
"Kami telah mengubah yang haram menjadi halal. Wine yang berasa seperti Wine tapi benar-benar bebas alkohol, dan kami memproduksinya," ujar Tabak.
Wine halal buatan Tabak bukan satu-satunya minuman beralkohol yang tidak mengandung alkohol. Tahun lalu, di Perancis diproduksi Chamalal, sampanye halal. Seperti sampanye pada umumnya, minuman ini juga terbuat dari Wine dan bergelembung, namun bebas alkohol.
Diluncurkan pada bulan September, tepat menjelang bulan suci Ramadhan tahun 2008, Chamala terbukti berhasil diterima di negara asal sampanye itu. Tidak ada satu acara pun yang akan lengkap tanpa kehadirannya.
Versi halal gelembung sampanye ini dijual dengan harga sekitar 60 euro (Rp. 900.000) per botol di beberapa restoran, namun jauh lebih murah jika membelinya di supermarket.
Penemu Chamalal, Rachid Gacem, mengatakan bahwa ia melihat adanya celah dalam pasar minuman beralkohol.
"Ketika saya datang ke pesta dan semua orang meminum alkohol, seperti sampanye, mereka seringkali menanyakan apakah saya mau minum satu gelas. Tapi kami (Muslim) tidak minum alkohol. Karena saya ingin menjadi bagian dari pesta, saya ingin meminum sesuatu yang seperti sampanye, tapi bukan sampanye."
Menanggapi minuman tersebut, tak semua Muslim lantas setuju. Beberapa di antara pemeluk Islam mempertanyakan bahkan meragukan kandungan isi Cham'alal. Seperti komentar-komentar di situs berita online yang menulis tentang peluncuran Cham'alal, yang salah satunya berbunyi, "Apakah itu benar-benar minuman Wine berkarbonasi?". (rin/iie/itn/fw/rpk/at) Dikutip oleh www.suaramedia.com
Sumber : suaramedia.com
Lihat juga:
Sate
Soto
Five Dim Sum and Lucky
If you know only Dim Sum buns, hakau and siomai, means now is the time you dig the new science. Incredible variety of new Dim Sum from Hong Kong and Shanghai will be revealed the secret of the making by the chef. Your direct practice with the guidance of the Dim Sum chef, and can dig up as much knowledge as possible. We only provide 20 (twenty) places for lovers of authentic Dim Sum!
Dim Sum, little snacks that originated from South China and popular in Hong Kong is indeed experiencing tremendous growth. Now, with our easy breakfast better Dim Sum from class to class resto pavement special. A variety of Dim Sum are also offered in a variety of prices. Well, if you intend to start a new venture and hope to get a promising new business, Dim Sum can be an option. Given any fan of Dim Sum increasingly widespread and more. Like years past, this year we also choose the materials cooking class with a choice of Dim Sum variants are more diverse. Starting from the Dim Sum steamed, fried until that matured with a little oil (pan fried). Chef Lauw Pak Wai from Tien Chao Restaurant, Hotel Gran Melia Jakarta, willing to take the time to reveal the secret manufacture of Dim Sum is delicious, beautiful and not too fatty. Dim Sum is the type favored by many people in the world today.
In particular, the Dim Sum chef, choose 5 (five) kinds of Dim Sum is: Mixed Vegetable Dumpling, Fish and Minced Beef Dumpling Dumpling. Three types of dumplings had a unique and interesting ways of making. Not only that stuffing dumplings also has a variety of more healthful. Unless steamed vegetables also use materials and fish. Dim Sum For 2 others; Chicken Shrimp Dumpling that matured with a little oil and Sesame Seed Roll Seafood for fried crispy and tasty. Second Dim Sum is also unique because it will destabilize the delicious tongue.
Cooking class requires thoroughness, the class will be held with hands-on system aliases direct practice. That's why we only opened 20 (twenty) places for those who are truly interested. After practicing to make dim sum, as usual, the event will close with lunch bermenu complete and could taste the food your heart's content offerings include a variety of typical Chinese BBQ.
It is better, record the first time so you can manage; Saturday, January 26, 2008, at 09:30 to 14:00 am, at Tien Chao Restaurant, Hotel Gran Melia Jakarta, 1st floor, Jl HR Rasuna Said, South Jakarta. So as not to run out of tickets, just register yourself right here! We will only provide a place for those who are truly interested. Therefore, after pendafaran, please immediately finalize paperwork! (Ely / Odi)
Source: Odilia Winneke - detikFood
See also:
Burger King
Sushi
Dim Sum, little snacks that originated from South China and popular in Hong Kong is indeed experiencing tremendous growth. Now, with our easy breakfast better Dim Sum from class to class resto pavement special. A variety of Dim Sum are also offered in a variety of prices. Well, if you intend to start a new venture and hope to get a promising new business, Dim Sum can be an option. Given any fan of Dim Sum increasingly widespread and more. Like years past, this year we also choose the materials cooking class with a choice of Dim Sum variants are more diverse. Starting from the Dim Sum steamed, fried until that matured with a little oil (pan fried). Chef Lauw Pak Wai from Tien Chao Restaurant, Hotel Gran Melia Jakarta, willing to take the time to reveal the secret manufacture of Dim Sum is delicious, beautiful and not too fatty. Dim Sum is the type favored by many people in the world today.
In particular, the Dim Sum chef, choose 5 (five) kinds of Dim Sum is: Mixed Vegetable Dumpling, Fish and Minced Beef Dumpling Dumpling. Three types of dumplings had a unique and interesting ways of making. Not only that stuffing dumplings also has a variety of more healthful. Unless steamed vegetables also use materials and fish. Dim Sum For 2 others; Chicken Shrimp Dumpling that matured with a little oil and Sesame Seed Roll Seafood for fried crispy and tasty. Second Dim Sum is also unique because it will destabilize the delicious tongue.
Cooking class requires thoroughness, the class will be held with hands-on system aliases direct practice. That's why we only opened 20 (twenty) places for those who are truly interested. After practicing to make dim sum, as usual, the event will close with lunch bermenu complete and could taste the food your heart's content offerings include a variety of typical Chinese BBQ.
It is better, record the first time so you can manage; Saturday, January 26, 2008, at 09:30 to 14:00 am, at Tien Chao Restaurant, Hotel Gran Melia Jakarta, 1st floor, Jl HR Rasuna Said, South Jakarta. So as not to run out of tickets, just register yourself right here! We will only provide a place for those who are truly interested. Therefore, after pendafaran, please immediately finalize paperwork! (Ely / Odi)
Source: Odilia Winneke - detikFood
See also:
Burger King
Sushi
Ice cream, and Your Character
Ice cream flavor you like what? Not just delicious, but my favorites to show your character.
* Ice cream chocolate
Lovers of chocolate ice cream flavor is described as a cautious person, shy, and relaxed. They are good listeners, so that he can become a reliable friend when you have a problem.
His interest focused on art, indie rock, TV and movie audiences snapper class.
* Vanilla Ice Cream
Fans of vanilla ice cream is a person who dare to take risks and are highly motivated in the workplace. They taste a classic, like hearing classical music, and watching documentaries. They also do not easily turn into something trendy, have a stance.
* Strawberry Ice Cream
You are fond of strawberry ice cream was a shy and loyal. If translated in the work environment, you are a dedicated employee and work seriously. You are also ambitious, high standards, and maintain a healthy relationship with your boss.
When relaxed, strawberry lovers enjoy surfing the internet, listening to music R & B, hip hop too.
If you love all flavors? Please select the character that comes closest. (IVillage / Photo Ist)
Source: astaga.com
See also:
Hanamasa
Sour Sally
Let's Eat Steak at Banjarmasin
Steak, called the cuisine is definitely the one pictured is a delicious pot roast. Well, for you who like steak, Steak Aroma is the right choice to enjoy a steak in Banjarmasin.
Assorted steak menu with a distinctive flavor and aroma, can you message on where to eat located at Jalan MT Haryono Banjarmasin, South Kalimantan. Occupying this location since November 1, 2010, previously at Jalan Brig H Hasan Basry, Kayutangi.
Here, available sirloin steak, tenderloin steak, T-bone steak that is bone-shaped 'T' that surrounded the meat on both sides, and the lamp chop (goat) steak. You also can select the local beef from Surabaya or import from New Zealand, but both are equally qualified.
Moreover, upon entering the location, you will immediately smell the delicious aroma of steak. The kitchen is open concept, you can see directly how your order steak cooked.
How to cook a steak can be selected, with a special chef imported from Bali. Rare for those who want most of the meat is still red, or medium if like the middle is still red and pink sides. But for those who prefer not to have a red color, well done you selected.
Cook it also does not use frypan (skillet), but directly digrill steak or grilled with charcoal, then doused with a sauce of some excellent imported material. Precisely in this way, which makes the aroma is so tempting.
"Because the scent, so that's what inspired dining is named Aroma," beber Steak Aroma owner, Thomas Njo.
Eating steak, accompanied by the delicious fried potatoes and various vegetables consisting of corn, beans, carrots, cauliflower, and snow peas are cooked specifically and produces a savory flavor. But for you that if meal is not complete without rice, white rice is also available.
"Steak has become a popular food. If once the premium and the presence in the hotel, we are now targeting the middle class and below, and in Banjarmasin very enthusiastic audience," said Thomas.
Besides meat, choice steak, lamb chop is also available (goat), sausage, chicken, until the fillets of fish. Special steak fish, snapper fish raw material, but the future will be made dori fish imported from Vietnam. Variations of this steak, making it can be enjoyed by anyone.
Dining atmosphere is also pleasant and familiar Like the house itself. In the spacious room, free air in and out so refreshing in the middle of the hot weather during the day.
But if you want to eat enough at home or at work, you can use a delivery service. Stay message to the number 081236474411 with Dyah, and direct transfer. Quality is guaranteed, in addition to fresh and hot until the buyer's hand, also not contaminated. Before packaged in containers made from cork, first wrapped in aluminum foil.
Not surprisingly, when the audience not only local people are also among foreign tourists from countries where steaks come from. Uniquely, the citizen from Belgium, Austria, South Africa to Australia which is a task or a trip to South Kalimantan are so enjoying mixing of an Aroma Steak steak.
About the price, also do not need to worry because steak is not priced to drain the bag. Only Rp 25 thousand, you can enjoy local sirloin steak.
Wait what's more, soon visited or message to the aroma of your favorite menu Steak MT Haryono Street, Banjarmasin. (Hay / *)
Source: Eka D-BANJARMASINPOST.CO.ID
See also:
Dim Sum
Assorted steak menu with a distinctive flavor and aroma, can you message on where to eat located at Jalan MT Haryono Banjarmasin, South Kalimantan. Occupying this location since November 1, 2010, previously at Jalan Brig H Hasan Basry, Kayutangi.
Here, available sirloin steak, tenderloin steak, T-bone steak that is bone-shaped 'T' that surrounded the meat on both sides, and the lamp chop (goat) steak. You also can select the local beef from Surabaya or import from New Zealand, but both are equally qualified.
Moreover, upon entering the location, you will immediately smell the delicious aroma of steak. The kitchen is open concept, you can see directly how your order steak cooked.
How to cook a steak can be selected, with a special chef imported from Bali. Rare for those who want most of the meat is still red, or medium if like the middle is still red and pink sides. But for those who prefer not to have a red color, well done you selected.
Cook it also does not use frypan (skillet), but directly digrill steak or grilled with charcoal, then doused with a sauce of some excellent imported material. Precisely in this way, which makes the aroma is so tempting.
"Because the scent, so that's what inspired dining is named Aroma," beber Steak Aroma owner, Thomas Njo.
Eating steak, accompanied by the delicious fried potatoes and various vegetables consisting of corn, beans, carrots, cauliflower, and snow peas are cooked specifically and produces a savory flavor. But for you that if meal is not complete without rice, white rice is also available.
"Steak has become a popular food. If once the premium and the presence in the hotel, we are now targeting the middle class and below, and in Banjarmasin very enthusiastic audience," said Thomas.
Besides meat, choice steak, lamb chop is also available (goat), sausage, chicken, until the fillets of fish. Special steak fish, snapper fish raw material, but the future will be made dori fish imported from Vietnam. Variations of this steak, making it can be enjoyed by anyone.
Dining atmosphere is also pleasant and familiar Like the house itself. In the spacious room, free air in and out so refreshing in the middle of the hot weather during the day.
But if you want to eat enough at home or at work, you can use a delivery service. Stay message to the number 081236474411 with Dyah, and direct transfer. Quality is guaranteed, in addition to fresh and hot until the buyer's hand, also not contaminated. Before packaged in containers made from cork, first wrapped in aluminum foil.
Not surprisingly, when the audience not only local people are also among foreign tourists from countries where steaks come from. Uniquely, the citizen from Belgium, Austria, South Africa to Australia which is a task or a trip to South Kalimantan are so enjoying mixing of an Aroma Steak steak.
About the price, also do not need to worry because steak is not priced to drain the bag. Only Rp 25 thousand, you can enjoy local sirloin steak.
Wait what's more, soon visited or message to the aroma of your favorite menu Steak MT Haryono Street, Banjarmasin. (Hay / *)
Source: Eka D-BANJARMASINPOST.CO.ID
See also:
Dim Sum
Senin, 29 November 2010
FunaZushi
Jenis asli Sushi, hari ini diklasifikasikan sebagai nare-Zushi (馴れ 寿司, 熟 寿司), pertama kali dikembangkan di suatu tempat di Asia Tenggara, menyebarkan ke Jepang. Ikan asin dan dibungkus dengan padi fermentasi, hidangan nasi tradisional lacto-fermentasi. Nare-Zushi terbuat dari ikan ini memusnahkan disimpan dalam padi fermentasi untuk pengawetan. Nare-Zushi disimpan selama fermentasi selama beberapa bulan kemudian dihapus. Beras difermentasi dibuang dan ikan adalah bagian hanya dikonsumsi. Sushi awal ini menjadi sumber protein.
Orang Jepang lebih suka makan ikan dengan beras, dikenal sebagai namanare atau namanari (生成, なまなれ, な ま なり). Selama periode Muromachi namanare adalah jenis yang paling populer sushi. Namanare adalah sebagian ikan mentah terbungkus beras, dikonsumsi segar, sebelum hilang rasa nya. Cara baru mengkonsumsi ikan tidak lagi menjadi bentuk pelestarian melainkan hidangan baru dalam masakan Jepang.
Selama era Edo (awal periode modern, 1603-1868 di Jepang), jenis ketiga Sushi diperkenalkan, haya-Zushi (早 寿司, 早 ずし). Haya-Zushi dihimpun sehingga baik nasi dan ikan bisa dikonsumsi pada saat yang sama, dan hidangan menjadi unik untuk budaya Jepang. Ini adalah pertama kalinya bahwa beras tidak digunakan untuk fermentasi. Beras sekarang dicampur dengan cuka. Ikan, sayuran dan makanan kering diawetkan akan ditambahkan. Jenis sushi masih sangat populer saat ini. Setiap daerah memanfaatkan rasa lokal untuk menghasilkan berbagai Sushi yang telah diwariskan selama beberapa generasi.
Ketika Tokyo masih dipanggil Edo, pada awal abad ke-19, warung makan mobile menjadi layanan makanan dominan. Selama periode Zushi nigiri-(握り 寿司) diperkenalkan. Nigiri-Zushi adalah jenis yang paling umum sushi di restoran Sushi todays. Ini adalah gundukan oblong beras dengan sepotong ikan tersampir di atasnya. Setelah gempa bumi Great Kanto pada tahun 1923, nigiri-Sushi koki kehilangan pekerjaan dan tersebar di seluruh Jepang dan mempopulerkan hidangan di seluruh negeri.
Hari ini piring Sushi internasional dikenal sebagai "Sushi" (nigirizushi; varietas Kanto) adalah makanan cepat saji ditemukan oleh Hanaya Yohei (华 屋 与 兵卫; 1799-1858) pada akhir periode Edo di hari ini di Tokyo (Edo). Orang-orang di Tokyo tinggal tergesa-gesa bahkan seratus tahun yang lalu. nigirizushi ini ditemukan oleh Hanaya tidak difermentasi dan dapat dimakan menggunakan jari atau sumpit. Itu adalah bentuk awal dari makanan cepat saji yang dapat dimakan di sisi jalan atau di teater.
Funazushi
Funazushi adalah jenis langka nApakah-Zushi masih siap dekat danau Biwa, Shiga Prefektur. Delapan belas generasi dari keluarga Kitamura telah mempersiapkan piring (dengan telur utuh) di Kitashina sejak 1619.
Segar Funa (ikan mas crucian dari danau) adalah skala dan memusnahkan melalui insang mereka menjaga tubuh (dan sering telur) ikan utuh. ikan ini kemudian dikemas dengan garam dan berusia selama setahun sebelum dikemas ulang setiap tahun di beras hingga empat tahun. Ikan yang difermentasi yang dihasilkan dapat dilayani diiris tipis atau digunakan sebagai bahan dalam masakan lainnya.
Sumber: en.wikipedia
Lihat juga:
Dim Sum
Soto
Orang Jepang lebih suka makan ikan dengan beras, dikenal sebagai namanare atau namanari (生成, なまなれ, な ま なり). Selama periode Muromachi namanare adalah jenis yang paling populer sushi. Namanare adalah sebagian ikan mentah terbungkus beras, dikonsumsi segar, sebelum hilang rasa nya. Cara baru mengkonsumsi ikan tidak lagi menjadi bentuk pelestarian melainkan hidangan baru dalam masakan Jepang.
Selama era Edo (awal periode modern, 1603-1868 di Jepang), jenis ketiga Sushi diperkenalkan, haya-Zushi (早 寿司, 早 ずし). Haya-Zushi dihimpun sehingga baik nasi dan ikan bisa dikonsumsi pada saat yang sama, dan hidangan menjadi unik untuk budaya Jepang. Ini adalah pertama kalinya bahwa beras tidak digunakan untuk fermentasi. Beras sekarang dicampur dengan cuka. Ikan, sayuran dan makanan kering diawetkan akan ditambahkan. Jenis sushi masih sangat populer saat ini. Setiap daerah memanfaatkan rasa lokal untuk menghasilkan berbagai Sushi yang telah diwariskan selama beberapa generasi.
Ketika Tokyo masih dipanggil Edo, pada awal abad ke-19, warung makan mobile menjadi layanan makanan dominan. Selama periode Zushi nigiri-(握り 寿司) diperkenalkan. Nigiri-Zushi adalah jenis yang paling umum sushi di restoran Sushi todays. Ini adalah gundukan oblong beras dengan sepotong ikan tersampir di atasnya. Setelah gempa bumi Great Kanto pada tahun 1923, nigiri-Sushi koki kehilangan pekerjaan dan tersebar di seluruh Jepang dan mempopulerkan hidangan di seluruh negeri.
Hari ini piring Sushi internasional dikenal sebagai "Sushi" (nigirizushi; varietas Kanto) adalah makanan cepat saji ditemukan oleh Hanaya Yohei (华 屋 与 兵卫; 1799-1858) pada akhir periode Edo di hari ini di Tokyo (Edo). Orang-orang di Tokyo tinggal tergesa-gesa bahkan seratus tahun yang lalu. nigirizushi ini ditemukan oleh Hanaya tidak difermentasi dan dapat dimakan menggunakan jari atau sumpit. Itu adalah bentuk awal dari makanan cepat saji yang dapat dimakan di sisi jalan atau di teater.
Funazushi
Funazushi adalah jenis langka nApakah-Zushi masih siap dekat danau Biwa, Shiga Prefektur. Delapan belas generasi dari keluarga Kitamura telah mempersiapkan piring (dengan telur utuh) di Kitashina sejak 1619.
Segar Funa (ikan mas crucian dari danau) adalah skala dan memusnahkan melalui insang mereka menjaga tubuh (dan sering telur) ikan utuh. ikan ini kemudian dikemas dengan garam dan berusia selama setahun sebelum dikemas ulang setiap tahun di beras hingga empat tahun. Ikan yang difermentasi yang dihasilkan dapat dilayani diiris tipis atau digunakan sebagai bahan dalam masakan lainnya.
Sumber: en.wikipedia
Lihat juga:
Dim Sum
Soto
Yakitori, Japanese Sate
Sate is one of the most popular food in Indonesia. Many areas in this archipelago have sate menu. Therefore you know the sate padang, sate madura, banjo sate, sate betawi, maranggi sate, sate Blora, sate ponorogo, and so forth. Types of meat also varied, from chicken to turtles, from clams to torpedo. The dish can you get with ease, from street stalls to fancy restaurants.
But have you ever heard of the sate of Japan? Japanese sate also called yakitori, sate is not much different in Indonesia. How to cook it as well by burning, with a wide range of meat, no different than the typical Indonesian satay.
Although many have similarities, the differences between typical Indonesian satay and yakitori are also quite striking. Food in Japan are generally treated with a healthy manner and materials. It is also applied in the manufacture of yakitori. If the usual sate skewers we know is that many contain soy sauce and oil, yakitori not contain a lot of oil and prefer the use of salt.
The basic ingredients are chicken yakitori own, according to the meaning of the word tori which means chicken. All parts of chicken, such as thighs, skin, liver, etc., can be used for yakitori. In Japan, the chicken sate was then burned on the wood charcoal. This determines the quality of wood charcoal taste satenya. Hardwood charcoal and aromatic produce a more delicious satay, rather than a cheaper wood charcoal, or a grilled over a gas stove and electric grill. Some sellers use free-range chicken yakitori (jidori), which is more tough than regular chicken, but rather have a taste.
In their home country, yakitori popular among middle-class office workers as a snack after work on the way to the train station. Yakitori are sold at the yakitori-ya, (restaurant or food stalls on the roadside). Often times other than dyed with barbeque sauce (before baking), chicken meat was also doused with cold beer. Wow ... like what, ya feel? They end the meal with a swig of sake.
Source: Eka.D kompas.com - banjarmasinpost.co.id
See also:
Burger King
Wine
But have you ever heard of the sate of Japan? Japanese sate also called yakitori, sate is not much different in Indonesia. How to cook it as well by burning, with a wide range of meat, no different than the typical Indonesian satay.
Although many have similarities, the differences between typical Indonesian satay and yakitori are also quite striking. Food in Japan are generally treated with a healthy manner and materials. It is also applied in the manufacture of yakitori. If the usual sate skewers we know is that many contain soy sauce and oil, yakitori not contain a lot of oil and prefer the use of salt.
The basic ingredients are chicken yakitori own, according to the meaning of the word tori which means chicken. All parts of chicken, such as thighs, skin, liver, etc., can be used for yakitori. In Japan, the chicken sate was then burned on the wood charcoal. This determines the quality of wood charcoal taste satenya. Hardwood charcoal and aromatic produce a more delicious satay, rather than a cheaper wood charcoal, or a grilled over a gas stove and electric grill. Some sellers use free-range chicken yakitori (jidori), which is more tough than regular chicken, but rather have a taste.
In their home country, yakitori popular among middle-class office workers as a snack after work on the way to the train station. Yakitori are sold at the yakitori-ya, (restaurant or food stalls on the roadside). Often times other than dyed with barbeque sauce (before baking), chicken meat was also doused with cold beer. Wow ... like what, ya feel? They end the meal with a swig of sake.
Source: Eka.D kompas.com - banjarmasinpost.co.id
See also:
Burger King
Wine
Let's Find Out about Ice cream
Have you ever eat Ice cream? It must mostly have been yes? But did you know the origin of that delicious ice cream? Ice cream has been started since 3000 years ago. The emperors of China were the first people who tasted the ice cream snow lucky. Chef they take the snow and ice from the mountains. Mix it with fruit, wine, and honey. Then menghidangkannya as a snack for the emperors. There is also a story that says that the Italians who created the ice cream. Year 62 AD, Emperor Nero is reported to send his slaves to the mountains to bring snow and ice. Nero chefs also mix the ice and snow with fruit and honey.
For ice cream recipe, there are also some stories that represent:
1. 1295, Marco Polo returned from China. He brings a new recipe on how to make snow ice cream. In a written prescription mixing yak milk into the snow. Since then the rich people in Italy began to enjoy the frozen milk.
2. In 1533, Catherine de Medici of Florence, Italy became Queen of France. One was carrying to France is a recipe to make frozen milk. Not long after, all the chefs in France makes it a light meal. One of the French chef opened a store to sell them. He was the first chef to add a variety of flavors such as chocolate and strawberry milk into the freezing.
3. When Charles I of England visited France in 1600's, he served with frozen milk. I was so liked, Charles I asked the French chef sells her frozen milk recipe. Since the recipe is in the hands of the king of England, all the rich people there began to enjoy a delicious dessert.
4. Year 1700, Governor Bladen of Maryland, British, serve ice cream to his guests. Seventy-six years later, the first ice cream shop in the United States opened. Its location in the City of New York.
Wow, interesting adventures of ice cream until it becomes more delicious and famous yes. I'm not a big fan of ice cream, but I quite enjoy ice cream with chocolate and chips - chocolate chips in it, that's my favorite ice cream. What about you?
Source: www.kidnesia.com - Joanna-citrawanita.com
See also:
Hanamasa
Sour Sally
For ice cream recipe, there are also some stories that represent:
1. 1295, Marco Polo returned from China. He brings a new recipe on how to make snow ice cream. In a written prescription mixing yak milk into the snow. Since then the rich people in Italy began to enjoy the frozen milk.
2. In 1533, Catherine de Medici of Florence, Italy became Queen of France. One was carrying to France is a recipe to make frozen milk. Not long after, all the chefs in France makes it a light meal. One of the French chef opened a store to sell them. He was the first chef to add a variety of flavors such as chocolate and strawberry milk into the freezing.
3. When Charles I of England visited France in 1600's, he served with frozen milk. I was so liked, Charles I asked the French chef sells her frozen milk recipe. Since the recipe is in the hands of the king of England, all the rich people there began to enjoy a delicious dessert.
4. Year 1700, Governor Bladen of Maryland, British, serve ice cream to his guests. Seventy-six years later, the first ice cream shop in the United States opened. Its location in the City of New York.
Wow, interesting adventures of ice cream until it becomes more delicious and famous yes. I'm not a big fan of ice cream, but I quite enjoy ice cream with chocolate and chips - chocolate chips in it, that's my favorite ice cream. What about you?
Source: www.kidnesia.com - Joanna-citrawanita.com
See also:
Hanamasa
Sour Sally
Various Kinds of Dim Sum
Who does not know Dim Sum? In Indonesia we often associate with somay. Although actually, dim sum is not always somay. Dim sum itself is a typical Cantonese food, PRC. Dim sum is usually served in small portions in a bamboo steamer or on a small plate.
Originally dim sum is served at the tea shop for silk road traders who are resting. Dim sum is present only when it is known that tea has properties good for digestion. So the shop owner started serving dim sum as a friend to drink tea and relieving fatigue. A popular tea to accompany dim sum is usually the Pu-erh tea, Chrysanthemum tea, Green tea, Oolong tea, or tea aroma.
Traditional dim sum is usually composed of a variety of buns, dumplings (dumplings), or a kind of spring rolls. Fields traditional dim sum ranging from chicken, beef, pork, shrimp or vegetables.
Dim sum can also be composed of variations of soup and porridge. How to cook it was not just steamed, but can also be fried, or baked.
Various kinds of dim sum:
Gao (Dumpling / dumplings)
Gao made with stuffing wrapped with a skin made of rice flour or wheat flour. If in Indonesia but more a kind of thin dumpling skin again. There are several types of Gao.
* Har Gao (Shrimp Dumpling) - Steamed Dumpling with minced shrimp stuffing.
* Fun Gao (Chiu-chao style dumplings) - Dumpling typical Chaozhou prefecture. The contents consist of beans, chives, garlic, pork, dried shrimp, and mushrooms. Covered with skin from sticky rice flour and served with chili oil.
* Jiaozi - The contents are the meat and cabbage, steamed, then fried.
* Shaomai - Indonesian Language Somay. The contents are usually pork, or shrimp with a little topping of crab eggs or mushrooms.
Bau (dumplings)
Dumplings can be cooked by steaming or baking. Made from wheat flour with a stuffing of meat, vegetables, pasta or beans.
* Char siu baau - The contents are the barbecue pork. Can be steamed or baked.
* Shanghai Steamed Buns - typical Shanghai dumplings with meat or seafood stuffing and gravy.
Rice Noodle Roll
Wide noodles made from rice flour, steamed, then rolled. Can be filled or may not. Sometimes also fried. Served with sweet soy sauce or gravy.
Phoenix Talons
Chicken Feet aka claw. Fried, boiled, and soaked in seasoning sauce when served dikukus.Warnanya Douchi then dark red.
Steamed Meatball
Steamed beef balls are served with tofu skins / beancurd underneath.
Spare Ribs
Steamed ribs with chili sauce and pieces douchi.
Lotus Leaf Rice
Glutinous rice wrapped in lotus leaf. The contents are egg yolks, scallops, mushrooms, chestnuts, and meat. Cooked by steaming.
Congee
Porridge with a wide selection of stuffing.
Source: resepdunia.blogspot.com
See also:
Soto
Originally dim sum is served at the tea shop for silk road traders who are resting. Dim sum is present only when it is known that tea has properties good for digestion. So the shop owner started serving dim sum as a friend to drink tea and relieving fatigue. A popular tea to accompany dim sum is usually the Pu-erh tea, Chrysanthemum tea, Green tea, Oolong tea, or tea aroma.
Traditional dim sum is usually composed of a variety of buns, dumplings (dumplings), or a kind of spring rolls. Fields traditional dim sum ranging from chicken, beef, pork, shrimp or vegetables.
Dim sum can also be composed of variations of soup and porridge. How to cook it was not just steamed, but can also be fried, or baked.
Various kinds of dim sum:
Gao (Dumpling / dumplings)
Gao made with stuffing wrapped with a skin made of rice flour or wheat flour. If in Indonesia but more a kind of thin dumpling skin again. There are several types of Gao.
* Har Gao (Shrimp Dumpling) - Steamed Dumpling with minced shrimp stuffing.
* Fun Gao (Chiu-chao style dumplings) - Dumpling typical Chaozhou prefecture. The contents consist of beans, chives, garlic, pork, dried shrimp, and mushrooms. Covered with skin from sticky rice flour and served with chili oil.
* Jiaozi - The contents are the meat and cabbage, steamed, then fried.
* Shaomai - Indonesian Language Somay. The contents are usually pork, or shrimp with a little topping of crab eggs or mushrooms.
Bau (dumplings)
Dumplings can be cooked by steaming or baking. Made from wheat flour with a stuffing of meat, vegetables, pasta or beans.
* Char siu baau - The contents are the barbecue pork. Can be steamed or baked.
* Shanghai Steamed Buns - typical Shanghai dumplings with meat or seafood stuffing and gravy.
Rice Noodle Roll
Wide noodles made from rice flour, steamed, then rolled. Can be filled or may not. Sometimes also fried. Served with sweet soy sauce or gravy.
Phoenix Talons
Chicken Feet aka claw. Fried, boiled, and soaked in seasoning sauce when served dikukus.Warnanya Douchi then dark red.
Steamed Meatball
Steamed beef balls are served with tofu skins / beancurd underneath.
Spare Ribs
Steamed ribs with chili sauce and pieces douchi.
Lotus Leaf Rice
Glutinous rice wrapped in lotus leaf. The contents are egg yolks, scallops, mushrooms, chestnuts, and meat. Cooked by steaming.
Congee
Porridge with a wide selection of stuffing.
Source: resepdunia.blogspot.com
See also:
Soto
Minggu, 28 November 2010
Combine Wine and Dish
How do I combine different types of Wine with food thus improving the taste and enjoyment of a meal? There are some basic things in combining food and various variants of these alcoholic beverages.
Avoid some foods that damage the wine taste like the spices, garlic, vinegar (white wine that can be replaced), and fresh fruits.
You also must avoid the combination of red meat with sweet wine (sweet wine) .. Avoid combination of diet in the form of fish, fresh vegetables and cheese from goat with red wine that will make the wine taste is lost pleasures. In order not to turn off flavor, replace the wine with a fruity Gamay or Pinot cold.
Another thing to avoid is a combination of desserts, Foie Gras, and cheese with a strong aroma (Munster, blue cheese), with the Loire Cabernet wine, pink wine, or crisp white (such as the Loire, Champagne, or Vinho Verde).
Food and Wine Combinations
The right wine will enhance the taste of food. Almost all types of food can be combined with various wines. People have different tastes and desires that affect different combinations of fusion food and beverages.
For example, you can use the cheese with a kind of white wine. Cheese can be eaten with a mild cheese with Chardonnay and Sauvignon Blanc.
In order to obtain solid-match experience interesting, there are a few suggestions that should be followed namely:
- Use ornaments to beautify the appearance of wine
- Wine yan old age is suitable to be presented and paired with food. Use the right glass in a presentation
Sweet food or a little further strengthen the sense of bitter foods and tannic acid from the wine. But avoid using strong-scented wine with sweet food. Conversely, salty or sour foods served with wine matches with a sweet taste that provides fresh flavor.
There are many other references in the solid-match wines and foods. You should enjoy the process and experience. The combination of food and beverages will be easier if the types of wine do you have more diverse and balanced.
Source : Petti Lubis, Anda Nurlaila- VivaNews
See also:
Dim Sum
Sushi
Avoid some foods that damage the wine taste like the spices, garlic, vinegar (white wine that can be replaced), and fresh fruits.
You also must avoid the combination of red meat with sweet wine (sweet wine) .. Avoid combination of diet in the form of fish, fresh vegetables and cheese from goat with red wine that will make the wine taste is lost pleasures. In order not to turn off flavor, replace the wine with a fruity Gamay or Pinot cold.
Another thing to avoid is a combination of desserts, Foie Gras, and cheese with a strong aroma (Munster, blue cheese), with the Loire Cabernet wine, pink wine, or crisp white (such as the Loire, Champagne, or Vinho Verde).
Food and Wine Combinations
The right wine will enhance the taste of food. Almost all types of food can be combined with various wines. People have different tastes and desires that affect different combinations of fusion food and beverages.
For example, you can use the cheese with a kind of white wine. Cheese can be eaten with a mild cheese with Chardonnay and Sauvignon Blanc.
In order to obtain solid-match experience interesting, there are a few suggestions that should be followed namely:
- Use ornaments to beautify the appearance of wine
- Wine yan old age is suitable to be presented and paired with food. Use the right glass in a presentation
Sweet food or a little further strengthen the sense of bitter foods and tannic acid from the wine. But avoid using strong-scented wine with sweet food. Conversely, salty or sour foods served with wine matches with a sweet taste that provides fresh flavor.
There are many other references in the solid-match wines and foods. You should enjoy the process and experience. The combination of food and beverages will be easier if the types of wine do you have more diverse and balanced.
Source : Petti Lubis, Anda Nurlaila- VivaNews
See also:
Dim Sum
Sushi
21 Steak Lovers
At 21 Steak lovers can enjoy a variety of steak steak delicious nan. Starting from the chicken steak, beef, until the meat. Perfect marinated process produces a special feeling
ALREADY decided to break today? When tired of the daily meal, what if trying to break the fast with steik.Ada various options that can be obtained, from chicken to fish.
When breaking, the Indonesian people usually want utama.Namun rice as a dish, you can occasionally exchanging appetite by eating a steak as Iftar menu. Calculated to eliminate saturation course and enrich taste in this fasting month. As a recommendation, there is a Steak 21 are located in Pejaten Village, South Jakarta. While steak is a popular menu here, restaurants that specialize in providing this menu is still classified sedikit.Kebanyakan not specialize sell this dish alone. Well, one restaurant that actually specialized in providing steak menu include Steak 21.
According to Supervisor Steak 21 Dwi Apriliya, the owner of this restaurant steak menu is deliberately picked because knowing a lot of steak restaurants in Jakarta are not growing. "Therefore, he wanted to make this restaurant a steak restaurant that developed and many diminati.Ini well as a challenge," beber Dwi. Until recently, Steak 21 at least have 10 cabang.Apa advantages of this restaurant-style steak? According to Dwi, because processing the perfect flesh, resulting in tender meat and the spices to seep into. The secret lies in the marinated.
No half-hearted, spices are used to stain these meats, settling for eight hours. Or the night before the fire. In addition, results were also more juicy meat. Most visitors request is processed steak medium, so the results are more juicy. Some menus whiz Steak 21 is tenderloin steak, served tender meat and no fat. Different again with original sirloin, the meat is fatty and feels more solid because of all at once creamy butter dot is placed on the meat. Steak becomes more crisp and delicious of course. Who like fish should try gindara.Tekstur grill fish meat is very tender and not greasy.
Neither fish nor Gindara sirloin, served with mushroom sauce smeared on it. Crispy chicken is also worth a try. This is a chicken breast without the bone, and wrapped with crisp and tasty meal. Self-spice marinade smeared on his chest and left in place for up to two hours. Appearance of chicken meat is also very tempting. With chicken wrapped in flour and fried until crisp, surely will feel very crispy when bitten. Want to eat steak with rice, you can order rice with Gonzales.
Sirloin meat already cut into pieces and then pan-fried sweet and sour served on hot plate under which there is hot stone or coral rocks. The function of this coral is to retain heat longer. A plate of steak is guaranteed to have made kenyang.Apalagi, there are additional vegetables and fries. Well, for those who want to eat sparingly, Steak 21 has a combo package available in 10 choices, including one serving of sirloin steak and chicken steak, fries, and banana splits are only charged the price of Rp85.000.
One more thing that distinguishes Steak 21 with another restaurant. This restaurant provides bottled BBQ sauce. So, do not have to bother asking this home made sauce added if you wish. (Sri noviarni-Seputar Indonesia)
Source: id.openrice.com - sri noviarni-around Indonesia
See also:
Sate
Burger King
ALREADY decided to break today? When tired of the daily meal, what if trying to break the fast with steik.Ada various options that can be obtained, from chicken to fish.
When breaking, the Indonesian people usually want utama.Namun rice as a dish, you can occasionally exchanging appetite by eating a steak as Iftar menu. Calculated to eliminate saturation course and enrich taste in this fasting month. As a recommendation, there is a Steak 21 are located in Pejaten Village, South Jakarta. While steak is a popular menu here, restaurants that specialize in providing this menu is still classified sedikit.Kebanyakan not specialize sell this dish alone. Well, one restaurant that actually specialized in providing steak menu include Steak 21.
According to Supervisor Steak 21 Dwi Apriliya, the owner of this restaurant steak menu is deliberately picked because knowing a lot of steak restaurants in Jakarta are not growing. "Therefore, he wanted to make this restaurant a steak restaurant that developed and many diminati.Ini well as a challenge," beber Dwi. Until recently, Steak 21 at least have 10 cabang.Apa advantages of this restaurant-style steak? According to Dwi, because processing the perfect flesh, resulting in tender meat and the spices to seep into. The secret lies in the marinated.
No half-hearted, spices are used to stain these meats, settling for eight hours. Or the night before the fire. In addition, results were also more juicy meat. Most visitors request is processed steak medium, so the results are more juicy. Some menus whiz Steak 21 is tenderloin steak, served tender meat and no fat. Different again with original sirloin, the meat is fatty and feels more solid because of all at once creamy butter dot is placed on the meat. Steak becomes more crisp and delicious of course. Who like fish should try gindara.Tekstur grill fish meat is very tender and not greasy.
Neither fish nor Gindara sirloin, served with mushroom sauce smeared on it. Crispy chicken is also worth a try. This is a chicken breast without the bone, and wrapped with crisp and tasty meal. Self-spice marinade smeared on his chest and left in place for up to two hours. Appearance of chicken meat is also very tempting. With chicken wrapped in flour and fried until crisp, surely will feel very crispy when bitten. Want to eat steak with rice, you can order rice with Gonzales.
Sirloin meat already cut into pieces and then pan-fried sweet and sour served on hot plate under which there is hot stone or coral rocks. The function of this coral is to retain heat longer. A plate of steak is guaranteed to have made kenyang.Apalagi, there are additional vegetables and fries. Well, for those who want to eat sparingly, Steak 21 has a combo package available in 10 choices, including one serving of sirloin steak and chicken steak, fries, and banana splits are only charged the price of Rp85.000.
One more thing that distinguishes Steak 21 with another restaurant. This restaurant provides bottled BBQ sauce. So, do not have to bother asking this home made sauce added if you wish. (Sri noviarni-Seputar Indonesia)
Source: id.openrice.com - sri noviarni-around Indonesia
See also:
Sate
Burger King
Tools to Make Ice cream
Like eating Ice cream? I have Ever tried to make yourself at home? If you want to make your own, this tool can be a tool you are looking for. Not only can you make ice cream fast and practical but can also be used to make a fro-yo. Curious?
Who does not like ice cream? Cold dessert with a soft texture with a sweet taste so it's always everybody's favorite. So also with frozen yogurt or a more popular by the term fro-yo. Various kinds of ice cream stores as well as fro-yo sprung up in Jakarta.
If you want to try to make yourself at home, why not? Cuisinart ® Supreme ™ Commercial Quality Ice Cream Maker will help you make ice cream and fro-yo is also good for the family at home. Cuisinart ® Supreme ™ Commercial Quality Ice Cream Maker is a tool consisting of compressor-freezer. So that ice cream can be consumed directly after processing.
No need to wait until the finished ice cream in the freezer, because ice cream can be served directly. Cuisinart ® Supreme ™ Commercial Quality Ice Cream Maker not only can be used to make ice cream only. But it can also be used to make frozen yogurt, or fro-yo, sorbet, smoothies, and other cold drinks.
If you want to add a fresh flavor, you can mix with a piece of fruit to get the results sluurrp, yummy! How to use this tool was fairly easy. Simply by entering all the ingredients in this tool and then turn the tool, and enough with a short time ice cream was ready to serve. Easy enough right?
The tool is designed with a very beautiful and elegant, perfect to beautify your kitchen. Cuisinart ® Supreme ™ Commercial Quality Ice Cream Maker can be obtained with the price of Rp 5.65 million, - in department stores in Jakarta or directly to Kitchenart Showroom, Central Park Mall 2nd Floor, # 208-209. Jl. S. Parman, Jakarta Barat.
Well, you waiting for? If you are an ice cream enthusiast, this tool could be a great friend when relaxed or when there are family gatherings at home. (Eka/Odi)
Source : Eka Septia Wulan - detikFood
See also:
Hanamasa
Sour Sally
Who does not like ice cream? Cold dessert with a soft texture with a sweet taste so it's always everybody's favorite. So also with frozen yogurt or a more popular by the term fro-yo. Various kinds of ice cream stores as well as fro-yo sprung up in Jakarta.
If you want to try to make yourself at home, why not? Cuisinart ® Supreme ™ Commercial Quality Ice Cream Maker will help you make ice cream and fro-yo is also good for the family at home. Cuisinart ® Supreme ™ Commercial Quality Ice Cream Maker is a tool consisting of compressor-freezer. So that ice cream can be consumed directly after processing.
No need to wait until the finished ice cream in the freezer, because ice cream can be served directly. Cuisinart ® Supreme ™ Commercial Quality Ice Cream Maker not only can be used to make ice cream only. But it can also be used to make frozen yogurt, or fro-yo, sorbet, smoothies, and other cold drinks.
If you want to add a fresh flavor, you can mix with a piece of fruit to get the results sluurrp, yummy! How to use this tool was fairly easy. Simply by entering all the ingredients in this tool and then turn the tool, and enough with a short time ice cream was ready to serve. Easy enough right?
The tool is designed with a very beautiful and elegant, perfect to beautify your kitchen. Cuisinart ® Supreme ™ Commercial Quality Ice Cream Maker can be obtained with the price of Rp 5.65 million, - in department stores in Jakarta or directly to Kitchenart Showroom, Central Park Mall 2nd Floor, # 208-209. Jl. S. Parman, Jakarta Barat.
Well, you waiting for? If you are an ice cream enthusiast, this tool could be a great friend when relaxed or when there are family gatherings at home. (Eka/Odi)
Source : Eka Septia Wulan - detikFood
See also:
Hanamasa
Sour Sally
Jumat, 26 November 2010
Wine and Immune Building
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
The Wedding Sushi Cake
Jef and Jin Yoon like Sushi -- a lot. We missed their wedding, but I promised them we'd have a festive reception for them in Boston when they got back from their honeymoon. Jef requested Sushi, which was neither a surprise nor a problem. I wanted to do something different, though, and a little more obviously wedding-y. Hence, the wedding Sushi cake.
Ingredients:
* 6 c raw short-grain rice, steamed, cooled, but not prepared with vinegar as for sushi (refrigerating the vinegared rice causes the texture to change and become undesirable)
* 1 1/4 pounds Sushi - grade salmon, cut into long nigiri-style slices
* 1 pound Sushi - grade yellowtail, 3/4 of it cut into long nigiri-style slices, the rest chopped and set aside
* 1 lb Sushi - grade tuna, 3/4 of it cut into long nigiri-style slices, the rest chopped and set aside
* 3/4 c tobiko
* 1/2 c wasabi tobiko
* 1 c ikura
* 1 block tamago, cut into stars, hearts, and crescents with canape cutters, scraps saved and minced
* 1 lb cooked shrimp, peeled, deveined, and minced
* 1 tbsp Korean hot pepper powder
* 1/2 tsp sugar
* 1/4 tsp salt
* 1 tbsp high-quality canola-oil mayo
* 1/2 seedless cucumber, partially peeled in decorative stripes, then sliced thinly into quarter- and semi-circles
* 2 c loosely packed mache leaves
* pickled ginger, drained and pressed into rosebud shapes
* 5 scallions, green parts only, finely chopped
* 1 c cilantro, finely chopped
* 1 tbsp sesame oil
* 1 tsp fish sauce
* 1/4 tsp salt
* 1 tsp sugar
* 1 tbsp inamona (kukui nut)
* 3 ripe avocadoes, all but one half mashed; reserved half thinly sliced the long way
* 1 tsp lemon juice
* 1/2 tsp salt
Equipment:
* one 12-inch, one 9-inch, and one 6-inch cake pan, standard wedding-cake sizes, lined with plastic wrap, with lengths of plastic wrap extending over the sides
* one 9-inch and one 6-inch round of heavy cardboard, covered in foil
* one 3-inch round ring mold
* one 14-inch or larger completely flat plate, preferably sturdy and not fragile
* heavy cans, jars, or other items to use as weights
* refrigerator space
* bride and groom cake toppers of your choice
Directions for 12-inch Tier:
* Form the tier from the bottom up, arranging cucumbers, tamago pieces, and edamame carefully on the plastic wrap in the pan in an attractive pattern.
* Lay the salmon slices on top, being careful not to disturb the first layer, like spokes of a wheel. Let the salmon come slightly up the sides of the pan.
* Mix 1/2 of the rice with the tobiko and press 1/2 of the resulting mixture into the pan, careful not to disarrange the salmon.
* Mix shrimp with hot pepper powder and next three ingredients. Lay spicy shrimp mixture on rice.
* Press remaining 1/2 of tobiko rice on shrimp.
* Fold plastic wrap over securely. Weight pan and chill for 4-8 hours.
Directions for 9-inch Tier:
* Form the tier from the bottom up, arranging cucumbers, tamago pieces, and edamame carefully on the plastic wrap in the pan in an attractive pattern.
* Lay the tuna slices on top, being careful not to disturb the first layer, like spokes of a wheel. Let the tuna come slightly up the sides of the pan.
* Mix 2/3 of the remaining rice with the wasabi tobiko and press 1/2 of the resulting mixture into the pan, careful not to disarrange the tuna.
* Mix mashed avocadoes with next two ingredients. Mix in 1/2 of the cilantro. Lay avocado mixture on rice.
* Press remaining 1/2 of wasabi tobiko rice on avocado.
* Fold plastic wrap over securely. Weight pan and chill for 4-8 hours.
Directions for 6-inch Tier:
* Form the tier from the bottom up, arranging cucumbers, tamago pieces, and edamame carefully on the plastic wrap in the pan in an attractive pattern.
* Lay the hamachi (yellowtail) slices on top, being careful not to disturb the first layer, like spokes of a wheel. Let the yellowtail come slightly up the sides of the pan.
* Mix 1/2 of the rice with the minced tamago scraps and press 1/2 of the resulting mixture into the pan, careful not to disarrange the yellowtail.
* Mix chopped yellowtail with chopped scallions. Lay negi-hama mixture on rice.
* Press remaining 1/2 of tamago rice on negi-hama mixture.
* Fold plastic wrap over securely. Weight pan and chill for 4-8 hours.
Directions for 3-inch Tier:
* Mix chopped tuna with remaining 1/2 of cilantro and next five ingredients. Pack into ring mold on a small plate and chill 4-8 hours.
Directions for Assembly:
* Flip 12-inch tier out onto big platter.
* Flip 9-inch and 6-inch tiers out onto foil-covered rounds.
* Center 9-inch tier, cardboard round and all, on 12-inch tier, then center 6-inch tier on top of that.
* Push poke mixture (in ring mold) out onto center of 6-inch tier.
* Garnish with mache lettuce leaves, edamame, tamago shapes, rosebud gari, avocado slices, and cucumber slices. Pour ikura over in a few cascades from top down. Top with cake toppers. Serve with wasabi, soy sauce, and a citrus-wasabi sauce on the side.
Source : robertandchristina.com - homepage.mac.com
See also:
Ice cream
Hanamasa
Ingredients:
* 6 c raw short-grain rice, steamed, cooled, but not prepared with vinegar as for sushi (refrigerating the vinegared rice causes the texture to change and become undesirable)
* 1 1/4 pounds Sushi - grade salmon, cut into long nigiri-style slices
* 1 pound Sushi - grade yellowtail, 3/4 of it cut into long nigiri-style slices, the rest chopped and set aside
* 1 lb Sushi - grade tuna, 3/4 of it cut into long nigiri-style slices, the rest chopped and set aside
* 3/4 c tobiko
* 1/2 c wasabi tobiko
* 1 c ikura
* 1 block tamago, cut into stars, hearts, and crescents with canape cutters, scraps saved and minced
* 1 lb cooked shrimp, peeled, deveined, and minced
* 1 tbsp Korean hot pepper powder
* 1/2 tsp sugar
* 1/4 tsp salt
* 1 tbsp high-quality canola-oil mayo
* 1/2 seedless cucumber, partially peeled in decorative stripes, then sliced thinly into quarter- and semi-circles
* 2 c loosely packed mache leaves
* pickled ginger, drained and pressed into rosebud shapes
* 5 scallions, green parts only, finely chopped
* 1 c cilantro, finely chopped
* 1 tbsp sesame oil
* 1 tsp fish sauce
* 1/4 tsp salt
* 1 tsp sugar
* 1 tbsp inamona (kukui nut)
* 3 ripe avocadoes, all but one half mashed; reserved half thinly sliced the long way
* 1 tsp lemon juice
* 1/2 tsp salt
Equipment:
* one 12-inch, one 9-inch, and one 6-inch cake pan, standard wedding-cake sizes, lined with plastic wrap, with lengths of plastic wrap extending over the sides
* one 9-inch and one 6-inch round of heavy cardboard, covered in foil
* one 3-inch round ring mold
* one 14-inch or larger completely flat plate, preferably sturdy and not fragile
* heavy cans, jars, or other items to use as weights
* refrigerator space
* bride and groom cake toppers of your choice
Directions for 12-inch Tier:
* Form the tier from the bottom up, arranging cucumbers, tamago pieces, and edamame carefully on the plastic wrap in the pan in an attractive pattern.
* Lay the salmon slices on top, being careful not to disturb the first layer, like spokes of a wheel. Let the salmon come slightly up the sides of the pan.
* Mix 1/2 of the rice with the tobiko and press 1/2 of the resulting mixture into the pan, careful not to disarrange the salmon.
* Mix shrimp with hot pepper powder and next three ingredients. Lay spicy shrimp mixture on rice.
* Press remaining 1/2 of tobiko rice on shrimp.
* Fold plastic wrap over securely. Weight pan and chill for 4-8 hours.
Directions for 9-inch Tier:
* Form the tier from the bottom up, arranging cucumbers, tamago pieces, and edamame carefully on the plastic wrap in the pan in an attractive pattern.
* Lay the tuna slices on top, being careful not to disturb the first layer, like spokes of a wheel. Let the tuna come slightly up the sides of the pan.
* Mix 2/3 of the remaining rice with the wasabi tobiko and press 1/2 of the resulting mixture into the pan, careful not to disarrange the tuna.
* Mix mashed avocadoes with next two ingredients. Mix in 1/2 of the cilantro. Lay avocado mixture on rice.
* Press remaining 1/2 of wasabi tobiko rice on avocado.
* Fold plastic wrap over securely. Weight pan and chill for 4-8 hours.
Directions for 6-inch Tier:
* Form the tier from the bottom up, arranging cucumbers, tamago pieces, and edamame carefully on the plastic wrap in the pan in an attractive pattern.
* Lay the hamachi (yellowtail) slices on top, being careful not to disturb the first layer, like spokes of a wheel. Let the yellowtail come slightly up the sides of the pan.
* Mix 1/2 of the rice with the minced tamago scraps and press 1/2 of the resulting mixture into the pan, careful not to disarrange the yellowtail.
* Mix chopped yellowtail with chopped scallions. Lay negi-hama mixture on rice.
* Press remaining 1/2 of tamago rice on negi-hama mixture.
* Fold plastic wrap over securely. Weight pan and chill for 4-8 hours.
Directions for 3-inch Tier:
* Mix chopped tuna with remaining 1/2 of cilantro and next five ingredients. Pack into ring mold on a small plate and chill 4-8 hours.
Directions for Assembly:
* Flip 12-inch tier out onto big platter.
* Flip 9-inch and 6-inch tiers out onto foil-covered rounds.
* Center 9-inch tier, cardboard round and all, on 12-inch tier, then center 6-inch tier on top of that.
* Push poke mixture (in ring mold) out onto center of 6-inch tier.
* Garnish with mache lettuce leaves, edamame, tamago shapes, rosebud gari, avocado slices, and cucumber slices. Pour ikura over in a few cascades from top down. Top with cake toppers. Serve with wasabi, soy sauce, and a citrus-wasabi sauce on the side.
Source : robertandchristina.com - homepage.mac.com
See also:
Ice cream
Hanamasa
Enaknya Sate Kiloan
Salah satu resep masakan khas Indonesia adalah Sate. Varias¡ menu resep Sate tak hanya berdasarkan ciri khas daerahnya, namun adapula Sate yang terkenal karena kekhasan cara penjualannya, seperti Sate Kiloan. Salah satu yang favorit adalah Sate Kiloan SMS di bilangan Cibubur, Jakarta Timur. Sebelum dibakar, Sate yang dipesan harus ditimbang dulu sesuai permintaan pelanggan. Apa ciri khasnya?
Anda yang mengaku sateholic pasti pernah mendengar PSK. PSK di sin¡ bukan dalam konotasi negatif tapi singkatan dar¡ Penggemar Sate Kiloan. Kuliner jenis ¡ni memang sedang digandrungi di masyarakat. Oleh karena ¡tu, tak heran jika kini banyak bermunculan rumah makan yang menawarkan servis kiloan dalam menjual menu resep Sate-nya. Salah satu rumah makan yang menganut sistem tersebut adalah Sate Kiloan SMS. Rumah makan yang terletak di Jalan Alternatif Cibubur, Jakarta Timur ¡ni sangat mudah ditemukan. Papan nama besar tertihat dar¡ kejauhan 100 meter. “Sebelumnya kita buka di dekat Kota Legenda, Cibubur tapi Lantaran kontraknya habis, akhirnya kita pindah. Kebetulan yang sekarang ini milik sendiri,” tegas Lina, wakil manager Sate Kiloan SMS.
Sate Kiloan SMS mengambil citarasa Sate ala Tegal untuk menu resep Sate Kambing dan untuk menu resep Lainnya seperti resep Tongseng Kambing dan resep Tongseng Ayam menggunakan bumbu rempah ala resep masakan Solo.
“Rumah makan ini perpaduan antara masakan khas Tegal dan Solo”, tandas Lina. Dar¡ desain bangunannya Sate Kiloan SMS juga punya ciri khas. Ornamen gubuk dan pernak-pernik khas pedesaan dipadu-padankan hingga menjadi hiasan yang menarik. Menurut sejarah, warung sate kiloan dirintis oleh Ujang Nasir, warga Babakan, Madang, Bogor, Jawa Barat. Disebut sate kiloan, karena pembeli sate ¡tu tidak membeli berdasarkan jumiah tusukan satenya, melainkan berapa berat kilonya.
Sumber : lintasberita.com
Lihat juga:
Steak
Dim Sum
Anda yang mengaku sateholic pasti pernah mendengar PSK. PSK di sin¡ bukan dalam konotasi negatif tapi singkatan dar¡ Penggemar Sate Kiloan. Kuliner jenis ¡ni memang sedang digandrungi di masyarakat. Oleh karena ¡tu, tak heran jika kini banyak bermunculan rumah makan yang menawarkan servis kiloan dalam menjual menu resep Sate-nya. Salah satu rumah makan yang menganut sistem tersebut adalah Sate Kiloan SMS. Rumah makan yang terletak di Jalan Alternatif Cibubur, Jakarta Timur ¡ni sangat mudah ditemukan. Papan nama besar tertihat dar¡ kejauhan 100 meter. “Sebelumnya kita buka di dekat Kota Legenda, Cibubur tapi Lantaran kontraknya habis, akhirnya kita pindah. Kebetulan yang sekarang ini milik sendiri,” tegas Lina, wakil manager Sate Kiloan SMS.
Sate Kiloan SMS mengambil citarasa Sate ala Tegal untuk menu resep Sate Kambing dan untuk menu resep Lainnya seperti resep Tongseng Kambing dan resep Tongseng Ayam menggunakan bumbu rempah ala resep masakan Solo.
“Rumah makan ini perpaduan antara masakan khas Tegal dan Solo”, tandas Lina. Dar¡ desain bangunannya Sate Kiloan SMS juga punya ciri khas. Ornamen gubuk dan pernak-pernik khas pedesaan dipadu-padankan hingga menjadi hiasan yang menarik. Menurut sejarah, warung sate kiloan dirintis oleh Ujang Nasir, warga Babakan, Madang, Bogor, Jawa Barat. Disebut sate kiloan, karena pembeli sate ¡tu tidak membeli berdasarkan jumiah tusukan satenya, melainkan berapa berat kilonya.
Sumber : lintasberita.com
Lihat juga:
Steak
Dim Sum
Enaknya 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 Steak
Fillet Steak filled with pieces of red snapper mozzarella cheese, smoke beef, rolled, and rolled in the flour, eggs and flour PANIR. Once fried until golden brown, served with potatoes and vegetables lyonnese and barbeque sauce. Do not be surprised when going out to eat melted mozzarella cheese from the meat. Um ... yummy ....
This Fish Cordon Blue cheese or fish steaks. One of the menus available at Oishii Steak Jalan Pandu No. 5 Pajajaran. Oishii that has existed since 11 years ago Europe was indeed serves as the main menu, one of which is steak. According Adinata Suganda, owner of Oishii Steak, cheese steak was invented by his brother Yadi, owners of Steak Naripan in Jalan Progo.
Cheese steak or cordon blue fish are rarely found especially filled with cheese. Snapper soft texture will blend with mozzarella cheese melted on the inside. In addition to cheese steaks, there are also other steak menu that can be selected, for example Oishii typical steak and prime steaks at this place. Typical tenderloin served with egg, can be half-baked or cooked and the sauce is special.
For the sauce ingredients remain the same but are given a tasty mixture of marrow. Can be served with cheese potateoes, lynesse potatoes or french fries. For the price of steak is in the range of Rp 26,500-Rp 34 thousand.
To drink coffee concoction is typical Oishii kalose. Black koi that served cold and were given ice cream toppings.
Venue capacity of 120 of these ordinary people crowded in the afternoon until the evening. The place can be accessed from Jalan Pajajaran and only about 75 meters from Jalan Pandu. (Ema / tya)
Source: Ema Nur Arifah-detikBandung
See also:
Dim Sum
Wine
This Fish Cordon Blue cheese or fish steaks. One of the menus available at Oishii Steak Jalan Pandu No. 5 Pajajaran. Oishii that has existed since 11 years ago Europe was indeed serves as the main menu, one of which is steak. According Adinata Suganda, owner of Oishii Steak, cheese steak was invented by his brother Yadi, owners of Steak Naripan in Jalan Progo.
Cheese steak or cordon blue fish are rarely found especially filled with cheese. Snapper soft texture will blend with mozzarella cheese melted on the inside. In addition to cheese steaks, there are also other steak menu that can be selected, for example Oishii typical steak and prime steaks at this place. Typical tenderloin served with egg, can be half-baked or cooked and the sauce is special.
For the sauce ingredients remain the same but are given a tasty mixture of marrow. Can be served with cheese potateoes, lynesse potatoes or french fries. For the price of steak is in the range of Rp 26,500-Rp 34 thousand.
To drink coffee concoction is typical Oishii kalose. Black koi that served cold and were given ice cream toppings.
Venue capacity of 120 of these ordinary people crowded in the afternoon until the evening. The place can be accessed from Jalan Pajajaran and only about 75 meters from Jalan Pandu. (Ema / tya)
Source: Ema Nur Arifah-detikBandung
See also:
Dim Sum
Wine
Rabu, 24 November 2010
Come to Eat Sushi! Come!
Would you like to try Sushi? With the rise in popularity of sushi in western countries you may be invited by friends to join them at the local sushi bar. While you may be anxious about the prospect of eating anything raw, don't worry, all you need is a little bit of information to take the anxiety away from the experience and enjoy this wonderful delicacy.
Sushi is a very simple dish, although the making of it is considered an art form. The Itamae (sushi chef) traditionally needs to train for 10 years before being hired to prepare sushi. However, the popularity of sushi has forced the hiring of chefs with only a few years experience.
There are four main types of sushi you can order:
Nigiri sushi: nigiri means "grab". These are hand pressed balls of rice with raw fish on top and bit of wasabi between the fish and rice.
Sashimi: sliced raw fish (technically not sushi since the term sushi refers to the rice and sashimi is not prepared with any rice).
Maki sushi: maki means "roll". The maki sushi is rolled with bamboo mats. Traditionally the seaweed is on the outside; rice on the outside is called 'inside-out' (ie: California roll).
Temaki is a hand rolled version of Maki. It is cone shaped like an ice cream cone.
Sushi comes in an amazing variety of combinations, however you'll find these common ingredients or garnishes with nearly every version:
The word sushi actually refers to The rice, also called 'sticky rice'. Sushi rice is short grained and cooked with a 1:1 ratio of water. Sushi vinegar and sugar is added which makes the rice both sweet and tart.
Wasabi: Japanese horseradish. Often served as a green paste alongside your sushi as an additional condiment; a word of caution - wasabi is VERY hot, so use it sparingly while developing a taste for it.
Gari: Thinly sliced, pickled ginger is also served with sushi. Some use it as a garnish although it is technically to refresh your palette between bites.
Nori: The seaweed sheets used to roll rice for sushi.
Soya Sauce (Shoyu): used as a dipping sauce. The wasabi can also be mixed with the soya sauce for those who enjoy the intense flavor.
Sushi can be made with a single ingredient or several. Single ingredients include avocado, cucumber (kappa), tuna (tekka or maguro) or salmon (sake - but not the rice wine). There are also many modernized combinations designed to please American palettes. These include the California roll made with avocado, crab, and cucumber and the Philadelphia roll made with smoked salmon, cream cheese, and cucumber.
As you can see, despite the unusual presentation you can easily find identifiable and delicious combinations you are sure to enjoy. Despite what you may think, the nori (seaweed) has very little flavor and is nearly undetectable when combined with the flavors of the sushi and the addition of soya sauce or wasabi. In fact, like many other converts, you may just have found yourself a new addiction!
Source: HealthGuidance.org
Lihat juga:
Dim Sum
Hanamasa
Sushi is a very simple dish, although the making of it is considered an art form. The Itamae (sushi chef) traditionally needs to train for 10 years before being hired to prepare sushi. However, the popularity of sushi has forced the hiring of chefs with only a few years experience.
There are four main types of sushi you can order:
Nigiri sushi: nigiri means "grab". These are hand pressed balls of rice with raw fish on top and bit of wasabi between the fish and rice.
Sashimi: sliced raw fish (technically not sushi since the term sushi refers to the rice and sashimi is not prepared with any rice).
Maki sushi: maki means "roll". The maki sushi is rolled with bamboo mats. Traditionally the seaweed is on the outside; rice on the outside is called 'inside-out' (ie: California roll).
Temaki is a hand rolled version of Maki. It is cone shaped like an ice cream cone.
Sushi comes in an amazing variety of combinations, however you'll find these common ingredients or garnishes with nearly every version:
The word sushi actually refers to The rice, also called 'sticky rice'. Sushi rice is short grained and cooked with a 1:1 ratio of water. Sushi vinegar and sugar is added which makes the rice both sweet and tart.
Wasabi: Japanese horseradish. Often served as a green paste alongside your sushi as an additional condiment; a word of caution - wasabi is VERY hot, so use it sparingly while developing a taste for it.
Gari: Thinly sliced, pickled ginger is also served with sushi. Some use it as a garnish although it is technically to refresh your palette between bites.
Nori: The seaweed sheets used to roll rice for sushi.
Soya Sauce (Shoyu): used as a dipping sauce. The wasabi can also be mixed with the soya sauce for those who enjoy the intense flavor.
Sushi can be made with a single ingredient or several. Single ingredients include avocado, cucumber (kappa), tuna (tekka or maguro) or salmon (sake - but not the rice wine). There are also many modernized combinations designed to please American palettes. These include the California roll made with avocado, crab, and cucumber and the Philadelphia roll made with smoked salmon, cream cheese, and cucumber.
As you can see, despite the unusual presentation you can easily find identifiable and delicious combinations you are sure to enjoy. Despite what you may think, the nori (seaweed) has very little flavor and is nearly undetectable when combined with the flavors of the sushi and the addition of soya sauce or wasabi. In fact, like many other converts, you may just have found yourself a new addiction!
Source: HealthGuidance.org
Lihat juga:
Dim Sum
Hanamasa
Lezatnya Sate Khas Senayan
Minggu ini saya berkesempatan untuk mencoba beberapa hidangan yang ditawarkan oleh Sate Khas Senayan. Restoran ini telah beroperasi selama lebih dari 30 tahun dan memiliki menu yang merupakan hidangan tradisional khas Indonesia. Dengan menawarkan beragam pilihan serba tradisional, aneka menu di SKS menunjukkan karakter yang unik dari masakan Indonesia. Kebetulan mereka baru saja membuka dua buah gerai sekaligus di area Kelapa Gading. Satu gerai Sate Khas Senayan dengan model Express terletak di Food Court Mal Kelapa Gading 3 dan satu lagi yang bercorak Full Dining terletak di Inkopal Kelapa Gading. Sayapun segera meluncur ke sana untuk mencoba sendiri kelezatan hidangan yang ditawarkan Sate Khas Senayan.
Sesuai dengan namanya, restoran ini memang terkenal dengan hidangan satenya. Ada tiga jenis sate yang mereka tawarkan, Sate Ayam, Sate Ayam Bumbu Pedas Blra dan Sate Kambing. Saya memesan satu porsi Sate Ayam, hidangan ini tiba di meja di sebuah piring datar dengan bumbu kacang yang dicampur kecap. Apakah ini sama dengan hidangan sate ayam yang biasa kita temui di mana-mana? Salah besar! Sebagai permulaan, perbedaannya ada pada bumbu kacangnya. Kacangnya telah diproses sehingga benar-benar lembut dan memiliki rasa kacang yang pekat. Keunikan lainnya terletak pada daging satenya. Berbeda dengan hidangan sate ayam biasa di mana terdapat 3-4 potong daging pada setiap tusuknya, sate yang mereka hidangkan merupakan satu potong daging utuh. Meskipun demikian, kita tidak akan mengalami kesulitan saat memakannya karena dagingnya sangat mudah untuk digigit hingga terurai menjadi potongan kecil. Ini dikarenakan daging yang digunakan diolah dari paha ayam yang memang merupakan bagian paling empuk dari seekor ayam.
Menu lain yang sempat saya coba adalah Tongseng. Kuahnya sedikit lebih pekat daripada hidangan tongseng kebanyakan dan memiliki rasa yang lebih pekat dan gurih. Daging kambingnya juga sangat empuk dan gampang dipisahkan dari tulangnya. Selain itu, masih ada beberapa hidangan lain yang tidak kalah lezatnya seperti Ayam Goreng Kremes, Sop Buntut, Tahu Kipas, dan Lontong Cap Gomeh. Mereka juga memiliki varian hidangan nasi yang cukup banyak. Beberapa di antaranya adalah Nas Langgi, Nasi Kuning, Nasi Begana, Nasi Uduk, Nasi Gudeg dan Nasi Kerawu.
Untuk hidangan penutup, Sate Khas Senayan memiliki rupa-rupa hidangan es tradisional. Ada Es Coklat Kacang Merah, Es Wedang Tape, Es Cincau, Es Campur, Es Cendol dan Es Merah Delima. Saya sempat merasakan sendiri bagaimana rasa dari Es Merah Delimanya. Delimanya terasa manis dan empuk, benar-benar pas di lidah. Sekedar info tambahan ya, Sate Khas Senayan menawarkan dua pilihan menu, a la carte dan combo. A la carte merupakan menu satuan tetapi combo menawarkan hidangan yang lebih lengkap dan ekonomis karena telah menyertakan nasi.
Sate Khas Senayan adalah salah satu restoran yang membuktikan bahwa makanan tradisional tetap memiliki tempat tersendiri di masyarakat. Dari restoran pertamanya di jalan Pakubuwono VI no. 6 sampai cabang ke-18nya di Inkopal Kelapa Gading, terbukti tidak pernah sepi pengunjung. Mereka bahkan telah membuka layanan baru yaitu delivery. Layanan delivery tersebut mereka namakan Call Aja dan saat ini telah melayani permintaan dari seluruh pelosok Jakarta.
Sate Khas Senayan
Jl. Pakubuwono VI no.6
(021) 7269032
Jl. Kebon Sirih 31A
(021) 31926238
Mal Artha Gading Lt.1
(021) 45864090
Call Aja Service & Delivery
3500111
Sumber : Gege - WhatzUps.com
Lihat juga:
Burger King
Sour Sally
Sesuai dengan namanya, restoran ini memang terkenal dengan hidangan satenya. Ada tiga jenis sate yang mereka tawarkan, Sate Ayam, Sate Ayam Bumbu Pedas Blra dan Sate Kambing. Saya memesan satu porsi Sate Ayam, hidangan ini tiba di meja di sebuah piring datar dengan bumbu kacang yang dicampur kecap. Apakah ini sama dengan hidangan sate ayam yang biasa kita temui di mana-mana? Salah besar! Sebagai permulaan, perbedaannya ada pada bumbu kacangnya. Kacangnya telah diproses sehingga benar-benar lembut dan memiliki rasa kacang yang pekat. Keunikan lainnya terletak pada daging satenya. Berbeda dengan hidangan sate ayam biasa di mana terdapat 3-4 potong daging pada setiap tusuknya, sate yang mereka hidangkan merupakan satu potong daging utuh. Meskipun demikian, kita tidak akan mengalami kesulitan saat memakannya karena dagingnya sangat mudah untuk digigit hingga terurai menjadi potongan kecil. Ini dikarenakan daging yang digunakan diolah dari paha ayam yang memang merupakan bagian paling empuk dari seekor ayam.
Menu lain yang sempat saya coba adalah Tongseng. Kuahnya sedikit lebih pekat daripada hidangan tongseng kebanyakan dan memiliki rasa yang lebih pekat dan gurih. Daging kambingnya juga sangat empuk dan gampang dipisahkan dari tulangnya. Selain itu, masih ada beberapa hidangan lain yang tidak kalah lezatnya seperti Ayam Goreng Kremes, Sop Buntut, Tahu Kipas, dan Lontong Cap Gomeh. Mereka juga memiliki varian hidangan nasi yang cukup banyak. Beberapa di antaranya adalah Nas Langgi, Nasi Kuning, Nasi Begana, Nasi Uduk, Nasi Gudeg dan Nasi Kerawu.
Untuk hidangan penutup, Sate Khas Senayan memiliki rupa-rupa hidangan es tradisional. Ada Es Coklat Kacang Merah, Es Wedang Tape, Es Cincau, Es Campur, Es Cendol dan Es Merah Delima. Saya sempat merasakan sendiri bagaimana rasa dari Es Merah Delimanya. Delimanya terasa manis dan empuk, benar-benar pas di lidah. Sekedar info tambahan ya, Sate Khas Senayan menawarkan dua pilihan menu, a la carte dan combo. A la carte merupakan menu satuan tetapi combo menawarkan hidangan yang lebih lengkap dan ekonomis karena telah menyertakan nasi.
Sate Khas Senayan adalah salah satu restoran yang membuktikan bahwa makanan tradisional tetap memiliki tempat tersendiri di masyarakat. Dari restoran pertamanya di jalan Pakubuwono VI no. 6 sampai cabang ke-18nya di Inkopal Kelapa Gading, terbukti tidak pernah sepi pengunjung. Mereka bahkan telah membuka layanan baru yaitu delivery. Layanan delivery tersebut mereka namakan Call Aja dan saat ini telah melayani permintaan dari seluruh pelosok Jakarta.
Sate Khas Senayan
Jl. Pakubuwono VI no.6
(021) 7269032
Jl. Kebon Sirih 31A
(021) 31926238
Mal Artha Gading Lt.1
(021) 45864090
Call Aja Service & Delivery
3500111
Sumber : Gege - WhatzUps.com
Lihat juga:
Burger King
Sour Sally
Bisnis Ice cream Yuk
Apakah Anda sedang berencana untuk memulai usaha Ice cream sendiri? Jika ya, artikel ini mungkin cocok untuk Anda. Kami akan mencoba menjelaskan secara singkat mengenai apa saja yang Anda perlukan untuk memulai sebuah usaha Ice cream.
Simbol Kebahagiaan
Satu hal yang harus Anda ingat mengenai usaha Ice cream adalah mengenai kebahagiaan. Ice cream bukan hanya sebagai pelepas dahaga di kala panas ataupun sebagai makanan pencuci mulut. Ice cream sangat erat kaitannya dengan suasana kebahagiaan dalam diri seseorang.
Ketika orang merayakan perkawinan, ulang tahun, ataupun perayaan besar lainnya, rasanya tidak lengkap tanpa kehadiran Ice cream. Oleh karena itu, ketika memulai usaha Ice cream, unsur kebahagiaan yang ditawarkan sebuah Ice cream haruslah bisa Anda pegang dengan erat.
Pemahaman ini sangat berguna sebagai dasar pemasaran usaha Ice cream nantinya. Kebahagiaan sangat erat kaitannya dengan rasa manis dan coklat, ataupun strowberi dan vanilla.
Anda dapat pula menentukan tempat pemasaran Ice cream nantinya. Di taman hiburan atau taman bermain. Bahkan, membuat layanan penerimaan pesanan untuk acara resepsi perkawinan ataupun acara besar lainnya.
Modal Awal
Dalam setiap usaha, pastinya ada beberapa biaya awal yang harus Anda keluarkan. Dalam setiap usaha Ice cream, pastinya harus ada mesin Ice cream. Pemilihan mesin sangat bergantung pada jenis Ice cream yang akan Anda jual nantinya. Anda dapat membuat Ice cream goreng ataupun Ice cream campur 3 rasa, hingga Ice cream cone: jenis Ice cream yang paling banyak dijual.
Peralatan Ice cream
Untuk keperluan membuat jenis Ice cream yang Anda inginkan, telah tersedia berbagai tipe mesin Ice cream. Setiap mesin berbeda variasi, mulai mesin pencampur Ice cream, mesin pembuat Ice cream goreng, mesin Ice cream cone sampai mesin pengaduk es krim hingga 3 rasa. Pilihan harganya pun berbeda, yang paling murah sekitar 10 juta hingga kisaran 55 juta.
Selain mesin Ice cream, ada beberapa perlengkapan lain yang harus Anda persiapkan, seperti kulkas Ice cream, sendok scope Ice cream, tempat Ice cream atau mungkin juga sebuah truk Ice cream apabila Anda ingin memulai usaha Ice cream keliling.
Modal awal membuat usaha Ice cream bisa dikatakan besar. Apabila Anda beruntung mendapatkan lokasi penjualan tepat sehingga banyak orang membeli Ice cream Anda, dalam kurun waktu kurang lebih 1 tahun, Anda sudah dapat break even points. Namun, apabila Anda kurang beruntung, selebihnya hanyalah bergantung pada usaha pemasaran yang unik dan tepat.
Sumber : www.anneahira.com
Lihat juga:
Soto
Wine
Simbol Kebahagiaan
Satu hal yang harus Anda ingat mengenai usaha Ice cream adalah mengenai kebahagiaan. Ice cream bukan hanya sebagai pelepas dahaga di kala panas ataupun sebagai makanan pencuci mulut. Ice cream sangat erat kaitannya dengan suasana kebahagiaan dalam diri seseorang.
Ketika orang merayakan perkawinan, ulang tahun, ataupun perayaan besar lainnya, rasanya tidak lengkap tanpa kehadiran Ice cream. Oleh karena itu, ketika memulai usaha Ice cream, unsur kebahagiaan yang ditawarkan sebuah Ice cream haruslah bisa Anda pegang dengan erat.
Pemahaman ini sangat berguna sebagai dasar pemasaran usaha Ice cream nantinya. Kebahagiaan sangat erat kaitannya dengan rasa manis dan coklat, ataupun strowberi dan vanilla.
Anda dapat pula menentukan tempat pemasaran Ice cream nantinya. Di taman hiburan atau taman bermain. Bahkan, membuat layanan penerimaan pesanan untuk acara resepsi perkawinan ataupun acara besar lainnya.
Modal Awal
Dalam setiap usaha, pastinya ada beberapa biaya awal yang harus Anda keluarkan. Dalam setiap usaha Ice cream, pastinya harus ada mesin Ice cream. Pemilihan mesin sangat bergantung pada jenis Ice cream yang akan Anda jual nantinya. Anda dapat membuat Ice cream goreng ataupun Ice cream campur 3 rasa, hingga Ice cream cone: jenis Ice cream yang paling banyak dijual.
Peralatan Ice cream
Untuk keperluan membuat jenis Ice cream yang Anda inginkan, telah tersedia berbagai tipe mesin Ice cream. Setiap mesin berbeda variasi, mulai mesin pencampur Ice cream, mesin pembuat Ice cream goreng, mesin Ice cream cone sampai mesin pengaduk es krim hingga 3 rasa. Pilihan harganya pun berbeda, yang paling murah sekitar 10 juta hingga kisaran 55 juta.
Selain mesin Ice cream, ada beberapa perlengkapan lain yang harus Anda persiapkan, seperti kulkas Ice cream, sendok scope Ice cream, tempat Ice cream atau mungkin juga sebuah truk Ice cream apabila Anda ingin memulai usaha Ice cream keliling.
Modal awal membuat usaha Ice cream bisa dikatakan besar. Apabila Anda beruntung mendapatkan lokasi penjualan tepat sehingga banyak orang membeli Ice cream Anda, dalam kurun waktu kurang lebih 1 tahun, Anda sudah dapat break even points. Namun, apabila Anda kurang beruntung, selebihnya hanyalah bergantung pada usaha pemasaran yang unik dan tepat.
Sumber : www.anneahira.com
Lihat juga:
Soto
Wine
Selasa, 23 November 2010
Etika Waktu Makan Sushi
Beberapa tahun belakangan ini, restoran yang menyajikan Sushi makin berjamur di Jakarta. Penyukanya pun tidak sedikit. Di jam-jam makan, antrean pengunjung sudah memanjang di beberapa gerai sushi terkemuka. Di Jakarta, kita bisa saja menemukan restoran sushi di mal yang kesannya cukup santai dan kita pun memakannya dengan santai. Padahal ada beberapa aturan yang seharusnya berlaku saat menyantap makanan dari negeri asalnya. Mau tahu?
Mengucapkan "Itadaki masu!"
Kalimat itadaki masu (itada ki mas) sama seperti mengucapkan, "Makanannya terlihat enak!" atau, "Selamat makan!". Jika di sekitar Anda ada orang Jepang, dan Anda mengatakan kalimat ini sebelum makan sushi, maka mereka akan sangat menghargai Anda.
Jangan menuang minuman sendiri
Biasanya, orang Jepang akan mengkonsumsi makanan Jepang sambil ditemani minuman Kirin, Asahi, atau Sapporo. Untuk hal yang satu ini, mereka sangat mengagungkan kebersamaan dan saling berbagi. Jika Anda mengambil botol minuman, pastikan Anda mengisi gelas orang-orang lain yang ada di meja, tapi jangan mengisi gelas Anda. Orang lain yang memerhatikan Anda pasti akan langsung mengambil inisiatif untuk mengisi gelas Anda.
Pesan omakase
Seberapa besar pun pengetahuan Anda akan sushi, sang koki pasti tahu lebih banyak. Sang koki lebih tahu apa yang segar dan enak untuk disantap. Omakase adalah salah satu cara pemesanan menu makanan. Artinya, Anda menyerahkan kepada si koki untuk menu yang akan Anda santap. Tak hanya ini akan memastikan Anda mendapat bahan tersegar, Anda sekaligus membuat si koki merasa senang dan bangga. Tapi siap-siap mendapat pilihan sushi yang isinya tidak biasa, ya.
Sumber : NAD - female.kompas.com
Lihat juga:
Dim Sum
Hanamasa
Mengucapkan "Itadaki masu!"
Kalimat itadaki masu (itada ki mas) sama seperti mengucapkan, "Makanannya terlihat enak!" atau, "Selamat makan!". Jika di sekitar Anda ada orang Jepang, dan Anda mengatakan kalimat ini sebelum makan sushi, maka mereka akan sangat menghargai Anda.
Jangan menuang minuman sendiri
Biasanya, orang Jepang akan mengkonsumsi makanan Jepang sambil ditemani minuman Kirin, Asahi, atau Sapporo. Untuk hal yang satu ini, mereka sangat mengagungkan kebersamaan dan saling berbagi. Jika Anda mengambil botol minuman, pastikan Anda mengisi gelas orang-orang lain yang ada di meja, tapi jangan mengisi gelas Anda. Orang lain yang memerhatikan Anda pasti akan langsung mengambil inisiatif untuk mengisi gelas Anda.
Pesan omakase
Seberapa besar pun pengetahuan Anda akan sushi, sang koki pasti tahu lebih banyak. Sang koki lebih tahu apa yang segar dan enak untuk disantap. Omakase adalah salah satu cara pemesanan menu makanan. Artinya, Anda menyerahkan kepada si koki untuk menu yang akan Anda santap. Tak hanya ini akan memastikan Anda mendapat bahan tersegar, Anda sekaligus membuat si koki merasa senang dan bangga. Tapi siap-siap mendapat pilihan sushi yang isinya tidak biasa, ya.
Sumber : NAD - female.kompas.com
Lihat juga:
Dim Sum
Hanamasa
Senin, 22 November 2010
Steak dimanapun, kapan pun
Steak atau yang populer disebut bistik oleh orang Indonesia kini tak lagi menjadi makanan langka. Para penggemar daging yang dipanggang ini bisa mendapatinya di mana saja, dengan harga yang bervariasi pula. Mau mahal ada, yang relatif murah pun ada.
Dulu, steak hanya bisa ditemui di tempat-tempat mahal, seperti hotel-hotel berbintang atau restoran-restoran berpenampilan mewah. Tapi kini, seiring krisis ekonomi yang pernah melanda Indonesia yang hingga kini belum pulih, steak tidak lagi menjadi sajian yang mahal. Banyak kedai-kedai kecil dan bahkan tenda-tenda kaki lima yang menyajikan menu daging ini. Kalau sudah begini, kualitas dan harga pun menjadi beragam.
Salah satu tempat yang menawarkan hidangan steak dengan harga yang relatif terjangkau adalah Jalan Biak nomor 23, Jakarta Pusat. Steak Factory, demikian namanya, berkonsep low profile dalam penampilan. Tapi, pemiliknya berani rasa yang ditawarkan pasti berbeda dari tempat lain, termasuk memasukkan cita rasa Indonesia.
Kenneth Chen, sang pemilik, mengemas restoran bistik ini dengan desain yang nyaman dan menarik. Ruko dua lantai berkapasitas 100 orang ini, menurut Yoke—Direktur Operasional—didesain sedemikian rupa sehingga orang pun bisa merasa rileks dan disambut pemilik. ”Penggemar steak, baik itu datang bersama keluarga maupun rekan kerja bisa merasa nyaman apalagi dengan pelayanan yang ramah,” ujar Yoke tentang resto yang dikelolanya dengan jam buka 11.00 hingga 22.00 WIB tersebut.
Menurut Yoke, warung tenda di sepanjang Jalan Biak Jakarta Pusat itu sudah banyak. Bahkan Chen menegaskan kalau resto-resto di sana sudah buka puluhan tahun silam. Karenanya, bisnis yang dikelola di atas bangunan milik pribadi itu dikemas agak berbeda. Di samping jualannya beda, tempatnya pun punya keunikan tersendiri. Cat dinding warna merah terang agak oranye tua mendominasi seluruh ruangan. Sementara untuk lebih menarik lagi, dindingnya diberi tambahan sejenis bahan asbes yang ditempel melengkung. Bahannya sederhana tapi hasilnya cukup artistik. Warna ruangan yang menyala pun seolah merepresentasikan panasnya steak dari panggangan. Boleh jadi suasana seperti ini menambah selera makan bagi pengunjung.
Perkara lokasi memang sudah dipikirkannya. Tempat yang kini dipilihnya termasuk kawasan sibuk. Satu lagi, di sana tidak ada usaha sejenis yang bisa menjadi pesaingnya.
”Selalu mencoba sesuatu yang baru untuk hidangan dan menawarkan paket-paket promosi,” jelas Chen tentang segelintir kiat-kiat yang dijalankannya.
Sumber : SH/sally piri - sinarharapan.co.id
Lihat juga:
Dim Sum
Wine
Dulu, steak hanya bisa ditemui di tempat-tempat mahal, seperti hotel-hotel berbintang atau restoran-restoran berpenampilan mewah. Tapi kini, seiring krisis ekonomi yang pernah melanda Indonesia yang hingga kini belum pulih, steak tidak lagi menjadi sajian yang mahal. Banyak kedai-kedai kecil dan bahkan tenda-tenda kaki lima yang menyajikan menu daging ini. Kalau sudah begini, kualitas dan harga pun menjadi beragam.
Salah satu tempat yang menawarkan hidangan steak dengan harga yang relatif terjangkau adalah Jalan Biak nomor 23, Jakarta Pusat. Steak Factory, demikian namanya, berkonsep low profile dalam penampilan. Tapi, pemiliknya berani rasa yang ditawarkan pasti berbeda dari tempat lain, termasuk memasukkan cita rasa Indonesia.
Kenneth Chen, sang pemilik, mengemas restoran bistik ini dengan desain yang nyaman dan menarik. Ruko dua lantai berkapasitas 100 orang ini, menurut Yoke—Direktur Operasional—didesain sedemikian rupa sehingga orang pun bisa merasa rileks dan disambut pemilik. ”Penggemar steak, baik itu datang bersama keluarga maupun rekan kerja bisa merasa nyaman apalagi dengan pelayanan yang ramah,” ujar Yoke tentang resto yang dikelolanya dengan jam buka 11.00 hingga 22.00 WIB tersebut.
Menurut Yoke, warung tenda di sepanjang Jalan Biak Jakarta Pusat itu sudah banyak. Bahkan Chen menegaskan kalau resto-resto di sana sudah buka puluhan tahun silam. Karenanya, bisnis yang dikelola di atas bangunan milik pribadi itu dikemas agak berbeda. Di samping jualannya beda, tempatnya pun punya keunikan tersendiri. Cat dinding warna merah terang agak oranye tua mendominasi seluruh ruangan. Sementara untuk lebih menarik lagi, dindingnya diberi tambahan sejenis bahan asbes yang ditempel melengkung. Bahannya sederhana tapi hasilnya cukup artistik. Warna ruangan yang menyala pun seolah merepresentasikan panasnya steak dari panggangan. Boleh jadi suasana seperti ini menambah selera makan bagi pengunjung.
Perkara lokasi memang sudah dipikirkannya. Tempat yang kini dipilihnya termasuk kawasan sibuk. Satu lagi, di sana tidak ada usaha sejenis yang bisa menjadi pesaingnya.
”Selalu mencoba sesuatu yang baru untuk hidangan dan menawarkan paket-paket promosi,” jelas Chen tentang segelintir kiat-kiat yang dijalankannya.
Sumber : SH/sally piri - sinarharapan.co.id
Lihat juga:
Dim Sum
Wine
Nikmatnya Sate Jamur
Sate jamur, kuliner satu ini mungkin masih asing bagi masyarakat. Namun sate jamur memang menjadi menu favorit baru di kota Banyuwangi. Warung makan yang menyediakan menu ini adalah Warung Ibu Tina yang terletak Jl. Raya Kepiting Banyuwangi. Lokasi warung milik Agustini, (49) warga Lingkunngan Stendo, kelurahan tukang kayu ini berada di kantor lama Partai Kebangkitan Bangsa (PKB).
Bagi anda yang belum pernah merasakan nikmatnya sate jamur, anda akan menyangka sate yang anda makan adalah sate ayam. Karena memang kelezatannya mirip dengan sate ayam. Meski demikian rasa khas jamur yang gurih dan sedikit kenyal tetap bisa di rasakan.
Dipadukan dengan kacang pada bumbu satenya menambah kenikmatan sate jamur. “Tentu saja ada bumbu rahasia dalam sate buatan saya,” aku Agustini yang di kenal dengan panggilan Tina, Senin (26/7/2010).
Untuk menikmati kelezatan sate jamur milik ini kita tidak perlu mengeluarkan uang yang besar. Hanya dengan Rp 10 ribu saja, kelezatan 10 tusuk sate jamur sudah bisa kita nikmati. Jika ingin memakannya dengan nasi atau lontong kita hanya perlu menambah uang Rp 2 ribu saja. Warung sate jamur Tina buka sejak pukul 10.00 WIB pagi hingga pukul 21.00 WIB.
Setiap harinya, setidaknya Tina menghabiskan 7 kg jamur tiram sebagai bahan baku. Jumlah itu menurutnya terus bertambah seiring dengan bertambahnya peminat sate jamur. Menurut Tina, setiap kg jamur tiram rata-rata bisa dibuat menjadi 60 tusuk sate jamur.
Sate jamur, selain sedap juga rendah kolesterol. Sehingga bagi mereka yang punya masalah kolesterol tidak perlu takut untuk makan sate yang satu ini. Sate jamu juga menjadi makanan alternative bagi para Vegetarian. Tidak sedikit vegetarian yang memilih sate jamur sebagai makanan pengganti sate.
“Biasanya kalau saya ingin makan sate khusus vegetarian saya harus ke Bali, sekarang tidak lagi,” ujar Wiriyanto, seorang vegetarian penikmat sate jamur.
Sumber : jurnalbesuki.com - jae/mm/jb2
Lihat juga:
Soto
Burger King
Bagi anda yang belum pernah merasakan nikmatnya sate jamur, anda akan menyangka sate yang anda makan adalah sate ayam. Karena memang kelezatannya mirip dengan sate ayam. Meski demikian rasa khas jamur yang gurih dan sedikit kenyal tetap bisa di rasakan.
Dipadukan dengan kacang pada bumbu satenya menambah kenikmatan sate jamur. “Tentu saja ada bumbu rahasia dalam sate buatan saya,” aku Agustini yang di kenal dengan panggilan Tina, Senin (26/7/2010).
Untuk menikmati kelezatan sate jamur milik ini kita tidak perlu mengeluarkan uang yang besar. Hanya dengan Rp 10 ribu saja, kelezatan 10 tusuk sate jamur sudah bisa kita nikmati. Jika ingin memakannya dengan nasi atau lontong kita hanya perlu menambah uang Rp 2 ribu saja. Warung sate jamur Tina buka sejak pukul 10.00 WIB pagi hingga pukul 21.00 WIB.
Setiap harinya, setidaknya Tina menghabiskan 7 kg jamur tiram sebagai bahan baku. Jumlah itu menurutnya terus bertambah seiring dengan bertambahnya peminat sate jamur. Menurut Tina, setiap kg jamur tiram rata-rata bisa dibuat menjadi 60 tusuk sate jamur.
Sate jamur, selain sedap juga rendah kolesterol. Sehingga bagi mereka yang punya masalah kolesterol tidak perlu takut untuk makan sate yang satu ini. Sate jamu juga menjadi makanan alternative bagi para Vegetarian. Tidak sedikit vegetarian yang memilih sate jamur sebagai makanan pengganti sate.
“Biasanya kalau saya ingin makan sate khusus vegetarian saya harus ke Bali, sekarang tidak lagi,” ujar Wiriyanto, seorang vegetarian penikmat sate jamur.
Sumber : jurnalbesuki.com - jae/mm/jb2
Lihat juga:
Soto
Burger King
Sensasi Ice cream
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 es krim dan mix-in yang kami miliki, dapat menghasilkan lebih dari 4 juta kreasi es krim. Kehadiran es krim Blueberry tentunya semakin memperkaya," ujar Anggy S. Gustina, General manager PT. Sari Icecream 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 es krim 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 es krim 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 es krim dan mix-in yang kami miliki, dapat menghasilkan lebih dari 4 juta kreasi es krim. Kehadiran es krim Blueberry tentunya semakin memperkaya," ujar Anggy S. Gustina, General manager PT. Sari Icecream 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 es krim 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 es krim yang begitu menggoda untuk dilewatkan.
Sumber : KapanLagi - wo/ana/bee
Lihat juga :
Sour Sally
Hanamasa
Festival Wine La Piazza
Pencinta Wine Indonesia berkumpul dalam Festival Beaujolais Nouveau bertempat di La Piazza Kelapa Gading, Kamis (18/11/2010). Acara yang diadakan oleh Summarecon Kelapa Gading dan Indonesia Sommelier Association (ISA) ini merupakan acara tahunan dan tahun ini merupakan acara untuk kedua kalinya.
Menurut Soegianto Nagaria, President of Indonesia Sommelier Association, festival ini merupakan pemanasan untuk acara "Wine and Cheese Expo" yang akan diselenggarakan pada bulan Mei 2011. Festival Beaujolais Nouveau sendiri merupakan adaptasi dari tradisi di wilayah Beaujolais, Perancis. Daerah ini menghasilkan wine Beaujolais Nouveau. Jepang dengan sukses mengadaptasi Festival Beaujolais Nouveau dan kini Indonesia pun turut serta menyelenggarakan festival unik ini.
Selain itu, dalam festival ini sekaligus memperkenalkan Indonesia Sommelier Association. Soegianto menjelaskan bahwa sommelier ahli dalam menyuguhkan wine.
"Sommelier harus menentukan wine yang cocok saat makan," kata Soegianto.
Seni penyuguhan wine ini memang tidak hanya sekadar mengetahui mana yang cocok, tetapi harus mengenal karakteristik wine sampai asal-usulnya. Sommelier juga memegang peran penting dalam pariwisata Indonesia. Soegianto menerangkan, sering kali sommelier Indonesia bertanding di luar negeri dengan membawa nama Indonesia.
"Untuk turis luar negeri saat mereka datang ke Indonesia akan merasa akrab jika mendapatkan sommelier yang mengerti wine," katanya. Karena itu asosiasi ini dibentuk agar sesama sommelier bisa saling mendukung dan berbagi pengetahuan serta pengalaman.
Dalam acara ini juga diperkenalkan wine Beaujolais Nouveau. Jenis wine ini sebenarnya sudah terkenal di luar negeri, tetapi masih jarang ditemukan di Indonesia.
"Wine ini dari anggur Gamay yang berasal dari daerah Beaujolais. Beaujolais Nouveau sendiri berarti Beaujolais yang baru. Karena wine ini berasal dari anggur yang berumur 6 minggu sudah dibotolkan dan difermentasikan dengan cepat memakai ragi khusus," jelas Soegianto.
Ragi khusus ini mengantarkan rasa cherry dan pisang dalam wine. Warnanya ungu muda dengan semburan merah muda. Rasa manis selintas dengan dominan asam dan kesan pahit setelah meminumnya. Wine ringan yang cocok untuk teman makan sambil berbincang santai dengan teman-teman.
"Wine ini sangat simple, terkenalnya karena tanpa vintage, jadi dalam dua bulan harus habis," kata Soegianto. Vintage merupakan tahun produksi dari wine, umumnya semakin tua dibuat, rasa wine semakin kaya dan harganya pun semakin mahal.
"Minum wine ini serasa berada di Perancis yang suasana cukup dingin, makan masakan nenek yang panas, minum wine dengan nikmat bersama teman-teman yang mau enjoy hari ini. Ini merupakan gambaran vivid untuk wine ini," tutur Soegianto.
Salah satu pengunjung, Benny Subroto, yang memang pencinta wine, selalu hadir dalam acara Festival Beaujolais Nouveau dan sangat menikmati acara ini.
"Suasananya meriah dan friendly. Jadi orang-orangnya tidak terlalu formil. Acara ini bagus, supaya lebih memasyarakatkan wine," tutur Benny.
Selain wine, festival ini juga dimeriahkan dengan kuliner dan budaya Perancis. Pengunjung dapat menyaksikan lagu dan tarian khas Perancis di panggung yang tersedia. Kesenian khas Perancis pun tampil, seperti Mime & Magician, Happening Arts, Street Accordion Player, dan masih banyak lainnya.
Sementara itu, lidah pengunjung dimanjakan menu prasmanan. Semua hidangan merupakan khas Perancis, seperti Duck Balotine "Confit", Fish Broth, Crepe, dan aneka menu lainnya. Ada lebih dari 20 menu yang disuguhkan untuk para penggemar budaya Perancis.
Jika Anda terlewatkan acara ini, maka nantikan Festival Beaujolais Nouveau tahun depan yang biasa diadakan pada minggu ketiga bulan November.
Sumber : Ni Luh Made Pertiwi F - travel.kompas.com
Lihat juga:
Dim Sum
Hanamasa
Menurut Soegianto Nagaria, President of Indonesia Sommelier Association, festival ini merupakan pemanasan untuk acara "Wine and Cheese Expo" yang akan diselenggarakan pada bulan Mei 2011. Festival Beaujolais Nouveau sendiri merupakan adaptasi dari tradisi di wilayah Beaujolais, Perancis. Daerah ini menghasilkan wine Beaujolais Nouveau. Jepang dengan sukses mengadaptasi Festival Beaujolais Nouveau dan kini Indonesia pun turut serta menyelenggarakan festival unik ini.
Selain itu, dalam festival ini sekaligus memperkenalkan Indonesia Sommelier Association. Soegianto menjelaskan bahwa sommelier ahli dalam menyuguhkan wine.
"Sommelier harus menentukan wine yang cocok saat makan," kata Soegianto.
Seni penyuguhan wine ini memang tidak hanya sekadar mengetahui mana yang cocok, tetapi harus mengenal karakteristik wine sampai asal-usulnya. Sommelier juga memegang peran penting dalam pariwisata Indonesia. Soegianto menerangkan, sering kali sommelier Indonesia bertanding di luar negeri dengan membawa nama Indonesia.
"Untuk turis luar negeri saat mereka datang ke Indonesia akan merasa akrab jika mendapatkan sommelier yang mengerti wine," katanya. Karena itu asosiasi ini dibentuk agar sesama sommelier bisa saling mendukung dan berbagi pengetahuan serta pengalaman.
Dalam acara ini juga diperkenalkan wine Beaujolais Nouveau. Jenis wine ini sebenarnya sudah terkenal di luar negeri, tetapi masih jarang ditemukan di Indonesia.
"Wine ini dari anggur Gamay yang berasal dari daerah Beaujolais. Beaujolais Nouveau sendiri berarti Beaujolais yang baru. Karena wine ini berasal dari anggur yang berumur 6 minggu sudah dibotolkan dan difermentasikan dengan cepat memakai ragi khusus," jelas Soegianto.
Ragi khusus ini mengantarkan rasa cherry dan pisang dalam wine. Warnanya ungu muda dengan semburan merah muda. Rasa manis selintas dengan dominan asam dan kesan pahit setelah meminumnya. Wine ringan yang cocok untuk teman makan sambil berbincang santai dengan teman-teman.
"Wine ini sangat simple, terkenalnya karena tanpa vintage, jadi dalam dua bulan harus habis," kata Soegianto. Vintage merupakan tahun produksi dari wine, umumnya semakin tua dibuat, rasa wine semakin kaya dan harganya pun semakin mahal.
"Minum wine ini serasa berada di Perancis yang suasana cukup dingin, makan masakan nenek yang panas, minum wine dengan nikmat bersama teman-teman yang mau enjoy hari ini. Ini merupakan gambaran vivid untuk wine ini," tutur Soegianto.
Salah satu pengunjung, Benny Subroto, yang memang pencinta wine, selalu hadir dalam acara Festival Beaujolais Nouveau dan sangat menikmati acara ini.
"Suasananya meriah dan friendly. Jadi orang-orangnya tidak terlalu formil. Acara ini bagus, supaya lebih memasyarakatkan wine," tutur Benny.
Selain wine, festival ini juga dimeriahkan dengan kuliner dan budaya Perancis. Pengunjung dapat menyaksikan lagu dan tarian khas Perancis di panggung yang tersedia. Kesenian khas Perancis pun tampil, seperti Mime & Magician, Happening Arts, Street Accordion Player, dan masih banyak lainnya.
Sementara itu, lidah pengunjung dimanjakan menu prasmanan. Semua hidangan merupakan khas Perancis, seperti Duck Balotine "Confit", Fish Broth, Crepe, dan aneka menu lainnya. Ada lebih dari 20 menu yang disuguhkan untuk para penggemar budaya Perancis.
Jika Anda terlewatkan acara ini, maka nantikan Festival Beaujolais Nouveau tahun depan yang biasa diadakan pada minggu ketiga bulan November.
Sumber : Ni Luh Made Pertiwi F - travel.kompas.com
Lihat juga:
Dim Sum
Hanamasa
Minggu, 21 November 2010
Racikan Yogurt Sour Sally
Dengan tampilan ikon yang lucu, butik yogurt Sour Sally menawarkan kesegaran yogurt rasa plain original dan green tea, dengan pilihan 20 jenis topping yang segar, ringan, lezat, dan sehat, mulai dari aneka buah sampai cereal. Selain yogurt, tersedia juga Smoothies dan Shaved Ice.
"Kami ngebebasin setiap orang untuk memilih, mencampur dan memenuhi selera masing-masing atau menyesuaikan mood saat itu. Mau yang bikin adem di saat hari panas atau bikin semangat di saat bete," ungkap Donny Pramono, pemilik Sour Sally kepada Inilah.com.
Yang pasti, racikan yogurt yang tersedia di Sour Sally memang tidak cuma hanya buah-buahan yang umumnya sering digunakan seperti stroberi, dan kiwi.
Tapi juga diracik dengan olahan buah khas Indonesia lainnya seperti mangga, nangka, dan lainnya.
Sereal yang biasa dimakan sebagai sarapan pagi seperti corn flakes dan chocolate chips juga jadi bagian racikan yogurt yang lezat.
"Kalau topping-topping ini ditabur di atas yogurt, terus scoop-nya di suap ke dalam mulut, kamu bakal ngerasain perpaduan rasa manis dan kecut dengan sensasi rasa yang hmmmh.... Istimewa banget!" jelasnya.
Sour Sally Fro-Yo merupakan asli merek Indonesia kendati bahan-bahan yang digunakan masih diimpor dari Amerika.
Untuk menjaga kesegarannya, sangat disarankan untuk langsung mengkonsumsi yogurt di tempat, dan tidak menyimpan yogurt dalam lemari es.
Hadir di Senayan City dan Kemang, Sour Sally Fro-Yo Boutique bisa didapat dengan harga terjangkau, yakni berkisar Rp17.500-Rp49.500. [L1]
Sumber : Liana Garcia - Inilah.com
Lihat juga :
Ice cream
Burger King
"Kami ngebebasin setiap orang untuk memilih, mencampur dan memenuhi selera masing-masing atau menyesuaikan mood saat itu. Mau yang bikin adem di saat hari panas atau bikin semangat di saat bete," ungkap Donny Pramono, pemilik Sour Sally kepada Inilah.com.
Yang pasti, racikan yogurt yang tersedia di Sour Sally memang tidak cuma hanya buah-buahan yang umumnya sering digunakan seperti stroberi, dan kiwi.
Tapi juga diracik dengan olahan buah khas Indonesia lainnya seperti mangga, nangka, dan lainnya.
Sereal yang biasa dimakan sebagai sarapan pagi seperti corn flakes dan chocolate chips juga jadi bagian racikan yogurt yang lezat.
"Kalau topping-topping ini ditabur di atas yogurt, terus scoop-nya di suap ke dalam mulut, kamu bakal ngerasain perpaduan rasa manis dan kecut dengan sensasi rasa yang hmmmh.... Istimewa banget!" jelasnya.
Sour Sally Fro-Yo merupakan asli merek Indonesia kendati bahan-bahan yang digunakan masih diimpor dari Amerika.
Untuk menjaga kesegarannya, sangat disarankan untuk langsung mengkonsumsi yogurt di tempat, dan tidak menyimpan yogurt dalam lemari es.
Hadir di Senayan City dan Kemang, Sour Sally Fro-Yo Boutique bisa didapat dengan harga terjangkau, yakni berkisar Rp17.500-Rp49.500. [L1]
Sumber : Liana Garcia - Inilah.com
Lihat juga :
Ice cream
Burger King
Sate Anggrek
Ini dia salah satu Sate legendaris dari Bandung: Sate Anggrek. Warung sate kaki lima yang berlokasi di persimpangan Jl. Anggrek dan Jl. Riau ini sudah ada sejak beberapa tahun silam dan menjadi salah satu makanan yang banyak dicari. Saking banyak peminatnya, kalau sedang ramai, sehari si penjual sate bisa menjual sampai dua ribu tusuk sate. Bahkan, kalau ada yang ingin memesan seratus atau dua ratus tusuk sate untuk acara makan-makan tidak perlu memesan beberapa hari sebelumnya. Langsung datang di hari H - asal masih sore - pasti kebagian.
Sepintas sate ini kalau dilihat tidak ada bedanya dengan sate-sate lain yang banyak dijajakan di pinggir jalan. Menunyapun standar saja : sate kambing dan sate ayam, ditambah menu tambahan soto ayam. Tapi kalau lebih diperhatikan lagi, potongan daging di Sate Anggrek ini agak lebih besar dibanding sate kebanyakan. Dan kalau sudah masuk mulut, baru terasa benar perbedaannya. Dagingnya empuk dan bumbunya yang khas benar-benar meresap. Jangan lupa ditambah bumbu kacangnya yang kental dan manis serta sedikit kecap agar rasanya benar-benar sempurna.
Dijual Rp. 900,- per tusuk, Sate Anggrek memang bisa menjadi salah satu pilihan untuk menghilangkan rasa lapar. Kalau memang kebelet ingin segera menikmati sate ini, datanglah sekitar pukul empat atau lima sore. Karena kalau datang sedikit saja lewat magrib, Anda harus menghadapi antrian yang cukup panjang.
Sumber : Asti Rahman - langsung enak.com
Lihat juga :
Soto
Hanamasa
Sepintas sate ini kalau dilihat tidak ada bedanya dengan sate-sate lain yang banyak dijajakan di pinggir jalan. Menunyapun standar saja : sate kambing dan sate ayam, ditambah menu tambahan soto ayam. Tapi kalau lebih diperhatikan lagi, potongan daging di Sate Anggrek ini agak lebih besar dibanding sate kebanyakan. Dan kalau sudah masuk mulut, baru terasa benar perbedaannya. Dagingnya empuk dan bumbunya yang khas benar-benar meresap. Jangan lupa ditambah bumbu kacangnya yang kental dan manis serta sedikit kecap agar rasanya benar-benar sempurna.
Dijual Rp. 900,- per tusuk, Sate Anggrek memang bisa menjadi salah satu pilihan untuk menghilangkan rasa lapar. Kalau memang kebelet ingin segera menikmati sate ini, datanglah sekitar pukul empat atau lima sore. Karena kalau datang sedikit saja lewat magrib, Anda harus menghadapi antrian yang cukup panjang.
Sumber : Asti Rahman - langsung enak.com
Lihat juga :
Soto
Hanamasa
Selasa, 16 November 2010
Wine Merah dan Sehat
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
Tasty Ice cream from Argentina
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
Delicacies of Soto Meat
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
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