Ice cream pasti menjadi makanan favorit siapa saja, terutama anak-anak. Tetapi, makanan ini diam-diam menimbulkan banyak problem bagi sebagian penikmatnya. Misalnya, ada orang yang jadi sakit kepala saat merasakan sensasi dingin dari ice cream. Ada juga yang tenggorokan jadi perih setelah makan ice cream. Atau, masih ingat ketika ibu Anda melarang Anda makan ice cream dan mengatakan, "Jangan makan es dulu ya, kamu kan lagi batuk?"
Benarkah ice cream adalah penyebab itu semua? Apa saja fenomena yang ditimbulkan oleh ice cream?
Sakit kepala dan tenggorokan perih
Sebuah edisi Harvard Women's Health Watch tahun 2009 pernah menjelaskan bahwa suhu dingin menyebabkan tekanan darah mengerut, dan cepat membesar kembali. Reseptor nyeri di dekatnya lalu akan memicu saraf trigeminal sebagai sinyal rasa sakit. Salah satu cara untuk memulihkan rasa sakit itu adalah dengan melengkungkan lidah, lalu menekannya di langit-langit mulut. Atau, makan saja perlahan-lahan.
Bila Anda jadi terbatuk-batuk setelah makan ice cream (atau minuman dingin lainnya), kemungkinan hal ini disebabkan oleh perubahan suhu yang ditimbulkan. Akibatnya, saluran pernafasan jadi teriritasi. Kemungkinan lainnya, karena produk olahan susu biasanya mempengaruhi air lius, dan hal ini bisa menyebabkan lendir yang kental, yang bisa mengiritasi bagian belakang tenggorokan. Saat itulah Anda merasa ingin batuk.
Namun, kebalikan dari apa yang Anda kira, menurut para dokter anak ice cream ternyata bisa mengurangi nyeri pada tenggorokan. Namun perlu diketahui lebih dulu, apakah radang tenggorokan tersebut disebabkan oleh infeksi virus, atau infeksi bakteri? Jika penyebabnya infeksi virus, rasa nyeri itu akan hilang dengan sendirinya. Sedangkan bila infeksi bakteri penyebabnya, Anda butuh antibiotik untuk menyembuhkannya.
Nah, menurut Russell Steele, MD, profesor dan wakil ketua Department of Pediatrics di Louisiana State University School of Medicine, New Orleans, bila yang Anda alami adalah radang akibat infeksi virus, ice cream bekerja lebih baik daripada makanan apa pun untuk meredakan nyeri tersebut.
Seringkali, radang tenggorokan terjadi karena sistem kekebalan Anda sedang terganggu. Pada saat seperti ini, Anda perlu makan makanan yang baru dimasak, makanan bergizi yang akan memberikan Anda kekuatan untuk memerangi infeksi tersebut. Anda juga perlu menghindari makanan yang bisa mengiritasi tenggorokan, seperti cokelat atau permen (saat ditelan). Begitu juga makanan yang asam seperti jus lemon, jus cranberry, atau acar timun. Kadang-kadang, makanan pedas juga berguna, berkat kandungan capcaisin-nya. Namun, efeknya pada setiap orang berbeda. Anda bisa saja kurang cocok dengan makanan pedas.
Makanan yang disarankan adalah yang lunak, seperti sup ayam, dan tentunya ice cream tadi. Lucinda Halstead, MD, asisten profesor di Department of Otolaryngology and Communicative Sciences di Medical University of South Carolina in Charleston, menyarankan untuk mendiamkan dulu ice cream dalam suhu ruangan beberapa menit sebelum menyajikannya.
"Apa pun yang terlalu dingin, bisa tidak nyaman ketika ditelan," katanya. Kecuali, bila Anda atau si kecil bisa mentoleransi rasa dingin tersebut.
Sumber : Shine- kesehatan.kompas.com
Lihat juga:
Dim Sum
Tampilkan postingan dengan label dim sum. Tampilkan semua postingan
Tampilkan postingan dengan label dim sum. Tampilkan semua postingan
Kamis, 02 Desember 2010
Rabu, 01 Desember 2010
Goose Soto
Soto is a lot of foods preferred by the public. Many variations of the soup, like beef soup or chicken soup, but whether you ever tried to goose meat soup. Looks like the goose soup should be a menu alternative, at the time of fasting and later when widths. Creators goose soup, Chef Budi Prasetyo said the company deliberately chose to alternatives because of goose meat, rarely used as a cooking ingredient.
"If the meat is cooked and is felt no less tasty with chicken." Budi said which is also the Head Chef in the hotel Lor ins. Budi added, to make the necessary soto goose flesh goose which weighed between 1.5 to 1.7 kg. "With between 4-5 months old goose," he said when met in the kitchen Timlo.net Lor In. As for the marinade itself is very easy to obtain, such as tomatoes, celery, green onion.
How to cook the goose soup is quite easy, after the swan goose cleaned boiled for 4-5 hours on a medium heat. The texture of the meat is different so it takes some time. While waiting for meat to cook, prepare supplementary materials such as diamond, salted egg, berkedel, crackers, orange juice, and green sauce.
Budi added, goose soup menu is prepared to welcome Eid this year. "I purposely avoid a food that uses coconut milk." Budi said. In the meantime, can you taste the soup in Sasono Budjono a price of Rp 65 thousand per serving, or maybe you want to make yourself at home by adding other creations. Please try.
Source: Henderson / Timlo.net
See also:
Dim Sum
Sour Sally
"If the meat is cooked and is felt no less tasty with chicken." Budi said which is also the Head Chef in the hotel Lor ins. Budi added, to make the necessary soto goose flesh goose which weighed between 1.5 to 1.7 kg. "With between 4-5 months old goose," he said when met in the kitchen Timlo.net Lor In. As for the marinade itself is very easy to obtain, such as tomatoes, celery, green onion.
How to cook the goose soup is quite easy, after the swan goose cleaned boiled for 4-5 hours on a medium heat. The texture of the meat is different so it takes some time. While waiting for meat to cook, prepare supplementary materials such as diamond, salted egg, berkedel, crackers, orange juice, and green sauce.
Budi added, goose soup menu is prepared to welcome Eid this year. "I purposely avoid a food that uses coconut milk." Budi said. In the meantime, can you taste the soup in Sasono Budjono a price of Rp 65 thousand per serving, or maybe you want to make yourself at home by adding other creations. Please try.
Source: Henderson / Timlo.net
See also:
Dim Sum
Sour Sally
Selasa, 30 November 2010
Lezatnya Steak Saus Mangga
Mungkin Tenderloin Steak biasa jadi menu andalan di restoran, cafe atau hotel. Biasanya tenderloin steak disajikan dengan saus barbeque, mushroom atau black pepper. Lalu bagaimana ya rasanya jika Tenderloin Steak disajikan dengan Mango Sauce atau Saus Mangga?
Sensasi rasa manis segar itulah sepertinya yang coba disuguhkan Hotel Savoy Homann dengan menu andalan terbarunya Pan Grill Tenderloin Steak with Mango Sauce.
"Sekarang kan lagi musim mangga, jadi kita memanfaatkan bahan yang sedang banyak tersedia untuk dikreasikan dalam menu yang ada," ujar Chef Yayan Suryana.
Mangga yang digunakan adalah jenis Mangga Arum Manis yang rasanya menurut Yayan bisa masuk kemanapun. "Mangga Arum Manis taste-nya masuk kemana saja," tuturnya.
Untuk membuat Manggo Sauce yang segar itu, Yayan memblender Mangga lalu menambahkan krim dan susu kemudian dipanaskan sambil menambahkan butter. Ditambahkannya butter disebut Yayan untuk membuat saus lebih mengkilat dan menggoda lidah.
Pan Grill Tenderloin Steak with Mango Sauce ini disajikan bersama Vegetable Timbale, yang terdiri kentang, wortel dan brokoli yang telah dihancurkan dan diolah. Kemudian disusun dalam tumpukan sehingga hasilnya berwarna-warni.
"Biasanya teman steak itu kentang, kali ini diganti dengan Vegetable timbali dari beberap sayuran," jelas Yayan yang telah berpengalaman menjadi chef selama 32 tahun itu.
Satu porsi Pan Grill Tenderloin Steak with Mango Sauce terdiri dari sekitar 180 gram daging has dalam pilihan yang telah diolah dengan bumbu dan dipanggang di grill. Tak lupa, Rainbow Paprika dan Chesee Stick ikut mempercantik menu ini.
Main course seharga Rp 50.000 ini sangat cocok untuk menu dinner Anda. Selamat mencicipi sensasi rasa Pan Grill Tenderloin Steak with Mango Sauce!(tya/avi)
Sumber : Tya Eka Yulianti - detikBandung
Lihat juga:
Dim Sum
Sensasi rasa manis segar itulah sepertinya yang coba disuguhkan Hotel Savoy Homann dengan menu andalan terbarunya Pan Grill Tenderloin Steak with Mango Sauce.
"Sekarang kan lagi musim mangga, jadi kita memanfaatkan bahan yang sedang banyak tersedia untuk dikreasikan dalam menu yang ada," ujar Chef Yayan Suryana.
Mangga yang digunakan adalah jenis Mangga Arum Manis yang rasanya menurut Yayan bisa masuk kemanapun. "Mangga Arum Manis taste-nya masuk kemana saja," tuturnya.
Untuk membuat Manggo Sauce yang segar itu, Yayan memblender Mangga lalu menambahkan krim dan susu kemudian dipanaskan sambil menambahkan butter. Ditambahkannya butter disebut Yayan untuk membuat saus lebih mengkilat dan menggoda lidah.
Pan Grill Tenderloin Steak with Mango Sauce ini disajikan bersama Vegetable Timbale, yang terdiri kentang, wortel dan brokoli yang telah dihancurkan dan diolah. Kemudian disusun dalam tumpukan sehingga hasilnya berwarna-warni.
"Biasanya teman steak itu kentang, kali ini diganti dengan Vegetable timbali dari beberap sayuran," jelas Yayan yang telah berpengalaman menjadi chef selama 32 tahun itu.
Satu porsi Pan Grill Tenderloin Steak with Mango Sauce terdiri dari sekitar 180 gram daging has dalam pilihan yang telah diolah dengan bumbu dan dipanggang di grill. Tak lupa, Rainbow Paprika dan Chesee Stick ikut mempercantik menu ini.
Main course seharga Rp 50.000 ini sangat cocok untuk menu dinner Anda. Selamat mencicipi sensasi rasa Pan Grill Tenderloin Steak with Mango Sauce!(tya/avi)
Sumber : Tya Eka Yulianti - detikBandung
Lihat juga:
Dim Sum
Lucky Dim Sum
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
Steak Aroma
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
Nare Zushi = Sushi
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 nare-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 nare-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
Duck Soto
Bored with chicken Soto, does not hurt to try other new menu. Perhaps the duck soup could be a new menu which is obliged to eat.
If not, and curious, just come to the Center Culinary Indrapura Indrapura Street, Surabaya. Of the dozens of stands that are there, just go to Soto-managed Dewey Duck and Sufriyah Muafi couples.
Duck soup is served separately in 3 containers. A bowl of soup, a plate of rice cake and a mortar containing lime and chili slices. From appearances, it briefly looked like a duck soup with curry gravy orange turbid, in contrast with most of the soup broth yellow nodes.
Once eaten, Hmmmmm ... feeling fishy and tough from duck meat would disappear instantly. The meat was tender and there was absolutely no fishy taste. Seasonings rempahnya really fresh burst in
Spicy flavor of chili sliced very fine and so delicious, evenly offset the delicious broth soup. Rice cake on a plate would be demolished in an instant. Following tradition, it is recommended rice cake soup eaten with duck, of course, in addition to rice which is also provided. A serving of duck soup valued USD 10 thousand. If you want to add offal, also added money to Rp 7,500.
Muafi bit shared secret recipe duck soup. In general, the same as duck soup seasoning soup in general. The difference is kaldunya. The broth itself is a recipe handed down from grandmother of the wife's family, Sufriyah. The recipe had died 15 years before revived by Sufriyah. Previously, in Bangkalan, Madura, Sufriyah grandmother had open stalls duck soup.
Since no one is to continue the business plus grandmother who had advanced age, the shop is closed. Seeing no business opportunity, direct Muafi rented a booth in the center of Culinary Indrapura.
Together with his wife, father of 3 children were trying to revive the duck soup. According to a survey conducted Muafi, there is no duck soup in Surabaya, East Java and even. Even if there is, recipes and ingredients will be different.
"This was a recipe from my wife's grandmother. Now I go again," he said while talking to detiksurabaya.com, Monday (10/25/2010). (IWD / wln)
Source: Imam Wahyudiyanta - detikSurabaya
See also:
Dim Sum
If not, and curious, just come to the Center Culinary Indrapura Indrapura Street, Surabaya. Of the dozens of stands that are there, just go to Soto-managed Dewey Duck and Sufriyah Muafi couples.
Duck soup is served separately in 3 containers. A bowl of soup, a plate of rice cake and a mortar containing lime and chili slices. From appearances, it briefly looked like a duck soup with curry gravy orange turbid, in contrast with most of the soup broth yellow nodes.
Once eaten, Hmmmmm ... feeling fishy and tough from duck meat would disappear instantly. The meat was tender and there was absolutely no fishy taste. Seasonings rempahnya really fresh burst in
Spicy flavor of chili sliced very fine and so delicious, evenly offset the delicious broth soup. Rice cake on a plate would be demolished in an instant. Following tradition, it is recommended rice cake soup eaten with duck, of course, in addition to rice which is also provided. A serving of duck soup valued USD 10 thousand. If you want to add offal, also added money to Rp 7,500.
Muafi bit shared secret recipe duck soup. In general, the same as duck soup seasoning soup in general. The difference is kaldunya. The broth itself is a recipe handed down from grandmother of the wife's family, Sufriyah. The recipe had died 15 years before revived by Sufriyah. Previously, in Bangkalan, Madura, Sufriyah grandmother had open stalls duck soup.
Since no one is to continue the business plus grandmother who had advanced age, the shop is closed. Seeing no business opportunity, direct Muafi rented a booth in the center of Culinary Indrapura.
Together with his wife, father of 3 children were trying to revive the duck soup. According to a survey conducted Muafi, there is no duck soup in Surabaya, East Java and even. Even if there is, recipes and ingredients will be different.
"This was a recipe from my wife's grandmother. Now I go again," he said while talking to detiksurabaya.com, Monday (10/25/2010). (IWD / wln)
Source: Imam Wahyudiyanta - detikSurabaya
See also:
Dim Sum
Minggu, 28 November 2010
Two types of Wine
Wine has two main types, namely red wine (red wine) and white wine (white wine). Both types of wine come from the type of grape used. The color of wine is not like the color of grape juice that looks more clear. The quality of drinks wine color is also determined a few other things.
Determine the color of wine fermentation. Although red wine from red grapes, red wine obtained from a process called soaking (maceration). Red wine from red grapes or black grapes. Hundreds of types of grapes to produce wines of different kinds of beverages as well.
Types of grapes so affect the taste of wine produced. White wine can be fermented from grapes type of color, from dark-colored wine until pink.
One of the most famous type of wine is cabaret sauvignon. Wine Cabaret sauvignon comes from the region of Bordeaux, France that produces red wine. Red wine is also another famous wine is Merlot.
There are several types of wine with the taste of chocolate and cherry. Grenache Wine become the kind of red wine that other famous Burgundy region of France. Grenache has the basic ingredients raspberries, mint and black cherry. Another famous type of wine is a Zinfandel that is made in Europe but most of the crops grown in California, Anerika States.
Type the famous white wine is Chardonnay. Wine contains a mixture of vanilla and a little fruit. California produces kinds of white wine Chenin Blancs. Chenin Blancs are a cheaper alternative than Chardonnay. Chenin Blancs contains apples and other spices. Other types of white wine is Pinot Gris. Pinot Gris from Oregon and the rich aroma of spices. White wine Riesling from Germany has the aroma of fruit.
White Zinfandel wine, a type of wine with a sweet taste of California. White Zinfandel Zinfandel red wines are processed from the peeled skin.
Source: Lopez Petti, you Nurlaila - vivanews.com
See also:
Sushi
Dim Sum
Determine the color of wine fermentation. Although red wine from red grapes, red wine obtained from a process called soaking (maceration). Red wine from red grapes or black grapes. Hundreds of types of grapes to produce wines of different kinds of beverages as well.
Types of grapes so affect the taste of wine produced. White wine can be fermented from grapes type of color, from dark-colored wine until pink.
One of the most famous type of wine is cabaret sauvignon. Wine Cabaret sauvignon comes from the region of Bordeaux, France that produces red wine. Red wine is also another famous wine is Merlot.
There are several types of wine with the taste of chocolate and cherry. Grenache Wine become the kind of red wine that other famous Burgundy region of France. Grenache has the basic ingredients raspberries, mint and black cherry. Another famous type of wine is a Zinfandel that is made in Europe but most of the crops grown in California, Anerika States.
Type the famous white wine is Chardonnay. Wine contains a mixture of vanilla and a little fruit. California produces kinds of white wine Chenin Blancs. Chenin Blancs are a cheaper alternative than Chardonnay. Chenin Blancs contains apples and other spices. Other types of white wine is Pinot Gris. Pinot Gris from Oregon and the rich aroma of spices. White wine Riesling from Germany has the aroma of fruit.
White Zinfandel wine, a type of wine with a sweet taste of California. White Zinfandel Zinfandel red wines are processed from the peeled skin.
Source: Lopez Petti, you Nurlaila - vivanews.com
See also:
Sushi
Dim Sum
Jumat, 26 November 2010
Wine dan Efek Radiasi Kulit
Wine - Pasien kanker yang akan menjalani terapi radiasi mungkin perlu menyesap minuman anggur (Wine) sebelum melakukan pengobatan tersebut. Sebab, berdasarkan penelitian pada wanita pengidap kanker payudara ditemukan bahwa meminum wine dapat membantu membatasi efek racun akibat radiasi pada kulit.
Diketahui, beberapa komponen wine dapat melindungi dari efek berbahaya radiasi. Komponen-komponen ini mencakup polifenol dan tanin.
Dalam penelitian ini, Dr Gabriella Macchia, dari Catholic University, Campobasso, Italia, dan rekannya meneliti efek perlindungan dari konsumsi wine terhadap 348 wanita yang menjalani terapi radiasi setelah melakukan operasi kanker payudara. Risiko menderita efek racun akibat radiasi ternyata mencapai 38,4 persen pada mereka tidak meminum wine, sebesar 31,8 persen pada wanita yang minum setengah gelas setiap hari, dan 13,6 persen pada peminum satu gelas wine tiap hari, serta 35 persen pada mereka yang minum dua gelas setiap harinya.
Peneliti menemukan bahwa wanita yang minum hanya satu gelas wine sehari memiliki risiko jauh lebih rendah menderita efek terapi radiasi. Secara khusus, risiko mereka terkena racun kulit akibat radiasi sekitar 75 persen lebih sedikit daripada yang tidak minum.
Sumber : liputan6.com - klipberita.com
Lihat juga:
Dim Sum
Diketahui, beberapa komponen wine dapat melindungi dari efek berbahaya radiasi. Komponen-komponen ini mencakup polifenol dan tanin.
Dalam penelitian ini, Dr Gabriella Macchia, dari Catholic University, Campobasso, Italia, dan rekannya meneliti efek perlindungan dari konsumsi wine terhadap 348 wanita yang menjalani terapi radiasi setelah melakukan operasi kanker payudara. Risiko menderita efek racun akibat radiasi ternyata mencapai 38,4 persen pada mereka tidak meminum wine, sebesar 31,8 persen pada wanita yang minum setengah gelas setiap hari, dan 13,6 persen pada peminum satu gelas wine tiap hari, serta 35 persen pada mereka yang minum dua gelas setiap harinya.
Peneliti menemukan bahwa wanita yang minum hanya satu gelas wine sehari memiliki risiko jauh lebih rendah menderita efek terapi radiasi. Secara khusus, risiko mereka terkena racun kulit akibat radiasi sekitar 75 persen lebih sedikit daripada yang tidak minum.
Sumber : liputan6.com - klipberita.com
Lihat juga:
Dim Sum
Kamis, 25 November 2010
Sate Kiloan ala Sate Tegal
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.
Walau namanya Sate Kambing, namun menu resep yang disajikan rumah makan ini terbuat dar¡ daging domba, bukan dar¡ daging kambing. ALasan Lina karena daging domba memiliki serat lebih halus dibandingkan daging kambing. Selain itu aroma daging domba juga lebih bersahabat ketimbang daging kambing yang Lebih prengus.
Jika ingin menikrnati Sate Kambing di sin¡, daging kambing akan ditimbang dulu sesuai pesanan. Untuk seperempat kilogram sate, berisi 12 tusuk, Anda cukup merogoh kocek sebesar Rp 38 ribu rupiah. Sedangkan untuk satu kilogram dipatok seharga Rp 152 ribu rupiah. Anda juga bisa membeli dalam ukuran porsi, ¡si 10 tusuk Rp 32 ribu. Jadi sangat fleksibel.
Dibandingkan olahan daging kambing, warna Sate-nya tidak cokiat kehitaman seperti Sate pada umumnya namun coklat kemerahan. Bumbu resep pelengkapnya ada potongan tomat, cabe rawit hijau, bawang merah, bawang goreng, dan sedikit siraman kecap manis. Bumbu resep pelengkap ¡ni sama dengan bumbu resep pelengkap yang digunakan pada resep Sate Tegal, yaitu Sambal Kecap berupa campuran resep bawang merah, tomat, cabe rawit, serta tak ketinggalan kecap manis.
Warna coklat kemerahan dihasilkan dar¡ olesan sedikit margarin dan kecap manis saat daging dibakar sehingga daging tak mudah hangus. Proses membakarannya menggunakan arang batok kelapa, sehingga nyala bara lebih lama dan debu bakaran tidak banyak. Dagingnya terasa begitu empuk karena domba yang digunakan oieh rumah makan ini adalah domba yang berusia antara 7-10 bulan. Bagian daging domba yang digunakan tidak ditentukan harus dar¡ bagian paha atau dada.
Yang unik adalah tambahan minyak samin yang dioleskan setelah proses pembakaran Sate. Tambahan minyak samin membuat rasa Sate gurih berbaur dengan gurihnya margarin. “Nita memang sengaja menggunakan minyak samin agar Sate lebih gurih,” ujar Lina.
Citarasa resep-nya memang benar-benar klop, ada sensasi manis dar¡ citarasa resep Sate Solo yang dengan sensasi gurih minyak samin. Sebagai penutup setequk Es Jeruk Manis sangat menyegarkan. Selain ¡tu ada pilihan Jus dan Softdrink. Aneka buah yang dijadikan Jus berupa belimbing, jeruk, mangga, alpukat, jambu, tomat, serte jus kombinasi dar¡ campuran beberapa buah. Kisaran harga makanannya mula¡ dar¡ Rp 16 ribu sampai dengan Rp 800 ribu untuk Kambing Guling, dan minuman segar dar¡ Rp 3 ribu sampai dengan Rp 10,5 ribu.
Penasaran bagaimana bedanya Sate Kambing di rumah makan ¡ni dengan tempat lainnya. Catat jam bukanya dar¡ puku1 9 pagi sampai 10 malam.***
Sumber : lintasberita.com
Lihat juga:
Dim Sum
Steak
“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.
Walau namanya Sate Kambing, namun menu resep yang disajikan rumah makan ini terbuat dar¡ daging domba, bukan dar¡ daging kambing. ALasan Lina karena daging domba memiliki serat lebih halus dibandingkan daging kambing. Selain itu aroma daging domba juga lebih bersahabat ketimbang daging kambing yang Lebih prengus.
Jika ingin menikrnati Sate Kambing di sin¡, daging kambing akan ditimbang dulu sesuai pesanan. Untuk seperempat kilogram sate, berisi 12 tusuk, Anda cukup merogoh kocek sebesar Rp 38 ribu rupiah. Sedangkan untuk satu kilogram dipatok seharga Rp 152 ribu rupiah. Anda juga bisa membeli dalam ukuran porsi, ¡si 10 tusuk Rp 32 ribu. Jadi sangat fleksibel.
Dibandingkan olahan daging kambing, warna Sate-nya tidak cokiat kehitaman seperti Sate pada umumnya namun coklat kemerahan. Bumbu resep pelengkapnya ada potongan tomat, cabe rawit hijau, bawang merah, bawang goreng, dan sedikit siraman kecap manis. Bumbu resep pelengkap ¡ni sama dengan bumbu resep pelengkap yang digunakan pada resep Sate Tegal, yaitu Sambal Kecap berupa campuran resep bawang merah, tomat, cabe rawit, serta tak ketinggalan kecap manis.
Warna coklat kemerahan dihasilkan dar¡ olesan sedikit margarin dan kecap manis saat daging dibakar sehingga daging tak mudah hangus. Proses membakarannya menggunakan arang batok kelapa, sehingga nyala bara lebih lama dan debu bakaran tidak banyak. Dagingnya terasa begitu empuk karena domba yang digunakan oieh rumah makan ini adalah domba yang berusia antara 7-10 bulan. Bagian daging domba yang digunakan tidak ditentukan harus dar¡ bagian paha atau dada.
Yang unik adalah tambahan minyak samin yang dioleskan setelah proses pembakaran Sate. Tambahan minyak samin membuat rasa Sate gurih berbaur dengan gurihnya margarin. “Nita memang sengaja menggunakan minyak samin agar Sate lebih gurih,” ujar Lina.
Citarasa resep-nya memang benar-benar klop, ada sensasi manis dar¡ citarasa resep Sate Solo yang dengan sensasi gurih minyak samin. Sebagai penutup setequk Es Jeruk Manis sangat menyegarkan. Selain ¡tu ada pilihan Jus dan Softdrink. Aneka buah yang dijadikan Jus berupa belimbing, jeruk, mangga, alpukat, jambu, tomat, serte jus kombinasi dar¡ campuran beberapa buah. Kisaran harga makanannya mula¡ dar¡ Rp 16 ribu sampai dengan Rp 800 ribu untuk Kambing Guling, dan minuman segar dar¡ Rp 3 ribu sampai dengan Rp 10,5 ribu.
Penasaran bagaimana bedanya Sate Kambing di rumah makan ¡ni dengan tempat lainnya. Catat jam bukanya dar¡ puku1 9 pagi sampai 10 malam.***
Sumber : lintasberita.com
Lihat juga:
Dim Sum
Steak
Tongue Steak
Steak or biefstuk is one dish which is still used as colonial mainstay of many restaurants. Dutch-influenced culinary dish is indeed made from cow's tongue. Peeled and boiled beef tongue until completely tender.
If you want a little pampering with a special meal this afternoon, let alone taste the food of this colonial style. Tasty tender slices of cow tongue with a splash of fragrant sauce. Added potatoes and vegetables, be a delicious lunch and steady!
Furthermore steak with a sauce flavored English, a little soy sauce, cloves, nutmeg and pepper. Because it feels a bit sweet with a fragrant aroma of spices. Some restaurants serve steak with brown sauce or tongue blackpepper sauce so that the view becomes more modern.
Complementary beefsteak tongue is French fries or boiled, a few pieces of lettuce and vegetables setup. Because of that portion of beefsteak tongue will not only make full but also nutritionally complete. Taste delicious tender beef tongue will be stroking the tongue with a fragrant sauce dressing. Hmm .. really delicious!
If you are ready to shake up the tongue with tongue steak, quickly select a restaurant below.
RM Miranda (TanGoei)
Jl. Besuki, Menteng
Central Jakarta
Kusuma Sari Café & Catering
Jl. KH Ahmad Dahlan 12
Kebayoran Baru
South Jakarta
RM Bu Endang
Jl. Wijaya I No. 28.
South Jakarta
Indo Dutch Restaurant Ny.Han
Jalan Raya Serpong Km 7 No. 8 C
Serpong, Tangerang
Phone: 021-5396808
Star Cafe
Jl. Arterial Kedoya Raya No.20
West Jakarta
Kitchen Babah
Jl. Veteran I / 17-19
Central Jakarta
Phone: 021-7060 2256; 021-385 5653 (dev / Odi)
Source: Odilia Winneke-detikFood
See also:
Dim Sum
Hanamasa
If you want a little pampering with a special meal this afternoon, let alone taste the food of this colonial style. Tasty tender slices of cow tongue with a splash of fragrant sauce. Added potatoes and vegetables, be a delicious lunch and steady!
Furthermore steak with a sauce flavored English, a little soy sauce, cloves, nutmeg and pepper. Because it feels a bit sweet with a fragrant aroma of spices. Some restaurants serve steak with brown sauce or tongue blackpepper sauce so that the view becomes more modern.
Complementary beefsteak tongue is French fries or boiled, a few pieces of lettuce and vegetables setup. Because of that portion of beefsteak tongue will not only make full but also nutritionally complete. Taste delicious tender beef tongue will be stroking the tongue with a fragrant sauce dressing. Hmm .. really delicious!
If you are ready to shake up the tongue with tongue steak, quickly select a restaurant below.
RM Miranda (TanGoei)
Jl. Besuki, Menteng
Central Jakarta
Kusuma Sari Café & Catering
Jl. KH Ahmad Dahlan 12
Kebayoran Baru
South Jakarta
RM Bu Endang
Jl. Wijaya I No. 28.
South Jakarta
Indo Dutch Restaurant Ny.Han
Jalan Raya Serpong Km 7 No. 8 C
Serpong, Tangerang
Phone: 021-5396808
Star Cafe
Jl. Arterial Kedoya Raya No.20
West Jakarta
Kitchen Babah
Jl. Veteran I / 17-19
Central Jakarta
Phone: 021-7060 2256; 021-385 5653 (dev / Odi)
Source: Odilia Winneke-detikFood
See also:
Dim Sum
Hanamasa
Rabu, 24 November 2010
Dim Sum bergizi
Anda terburu-buru berangkat kerja dan tak sempat sarapan? Atau anda tipe yang tidak bisa makan karbohidrat di pagi hari? Kalau begitu, cobalah makan Dim Sum!
Dim sum adalah sejenis makanan camilan yang bergizi yang cukup untuk mengenyangkan perut anda. Tradisi Dim Sum berawal dari Kanton, Cina dimana Dim Sum selalu disajikan sebagai teman minum teh. Berawal dari kedai-kedai teh bagi para pengembara, Dim Sum selalu disajikan pada pagi hari sebagai bekal perjalanan mereka.
Pada perkembangannya sekarang, di beberapa negara seperti Hongkong, Dim Sum disajikan pada pagi hari sebagai hidangan sarapan dan biasanya hanya dijual hingga tengah hari saja. Menurut para ahli, Dim Sum sangatlah menyehatkan dan bergizi. Kini banyak orang yang memilih mengkonsumsi Dim Sum karena selain sehat juga praktis.
Dim sum memiliki beragam jenis, ada yang steamed Dim Sum (kukus) seperti bakpao, hakau (udang), cheong fun (dari tepung beras), siomai. Sedangkan yang goreng, antara lain lumpia udang, talas goreng, atau pangsit goreng.
Jika Anda ingin mencoba Dim Sum, sekedar sharing, berikut beberapa restoran Chinese yang memiliki macam-macam dim sum yang menurut Saya patut dicoba:
1. Samudera Restoran
Berbagai macam dim sum tersedia disini. Samudera selalu ramai dikunjungi jika weekend tiba sehingga Anda harus rela mengantri untuk dapat menikmati menu di sini. Menu rekomendasi: cheong fun dan siomai ayam.
2. Huang Ting Restoran
Restoran Chinese food ini juga punya banyak variasi dim sum. Saat weekend, koleksi dim sumnya lebih lengkap dari hari-hari biasa. Menu rekomendasinya: pangsit udang mayonaise dan siomai.
3. Ta Wan Restaurant
Walaupun variasi menu dim sum di sini cenderung sedikit, lumpia udang dari Ta Wan tetap patut dicoba! Selain itu, restoran ini juga terkenal dengan variasi buburnya yang tak kalah menggoda.
4. Daniang Dumpling
Yang unik dari restoran ini adalah penyajian dapurnya di depan sehingga bisa terlihat semua makanannya fresh langsung dimasak oleh sang koki. Menu yang saya rekomendasikan adalah Xiao lung bao, yaitu pangsit yang berbentuk bao, dalamnya berisi daging dan berkuah. Selain itu Anda juga bisa mencoba Sui Kiau, yaitu pangsit kukus yang berisi daging maupun sayuran.
5. Din Tai Fung
Menu yang paling populer dari Din Tai Fung adalah Xiao Lung Bao (sejenis adonan tepung yang berisi daging) dan bubur. Walaupun harganya relatif mahal, namun bagi anda yang menggemari Xiao Lung Bao, di sinilah tempat yang paling enak.
Ngomongin Dim Sum, perut Saya tiba-tiba jadi keroncongan. Hmm...Apakah Anda juga mulai tergoda oleh si mungil?
Sumber : viola kurniawati-urbanesia.com
Lihat juga:
Hanamasa
Sushi
Dim sum adalah sejenis makanan camilan yang bergizi yang cukup untuk mengenyangkan perut anda. Tradisi Dim Sum berawal dari Kanton, Cina dimana Dim Sum selalu disajikan sebagai teman minum teh. Berawal dari kedai-kedai teh bagi para pengembara, Dim Sum selalu disajikan pada pagi hari sebagai bekal perjalanan mereka.
Pada perkembangannya sekarang, di beberapa negara seperti Hongkong, Dim Sum disajikan pada pagi hari sebagai hidangan sarapan dan biasanya hanya dijual hingga tengah hari saja. Menurut para ahli, Dim Sum sangatlah menyehatkan dan bergizi. Kini banyak orang yang memilih mengkonsumsi Dim Sum karena selain sehat juga praktis.
Dim sum memiliki beragam jenis, ada yang steamed Dim Sum (kukus) seperti bakpao, hakau (udang), cheong fun (dari tepung beras), siomai. Sedangkan yang goreng, antara lain lumpia udang, talas goreng, atau pangsit goreng.
Jika Anda ingin mencoba Dim Sum, sekedar sharing, berikut beberapa restoran Chinese yang memiliki macam-macam dim sum yang menurut Saya patut dicoba:
1. Samudera Restoran
Berbagai macam dim sum tersedia disini. Samudera selalu ramai dikunjungi jika weekend tiba sehingga Anda harus rela mengantri untuk dapat menikmati menu di sini. Menu rekomendasi: cheong fun dan siomai ayam.
2. Huang Ting Restoran
Restoran Chinese food ini juga punya banyak variasi dim sum. Saat weekend, koleksi dim sumnya lebih lengkap dari hari-hari biasa. Menu rekomendasinya: pangsit udang mayonaise dan siomai.
3. Ta Wan Restaurant
Walaupun variasi menu dim sum di sini cenderung sedikit, lumpia udang dari Ta Wan tetap patut dicoba! Selain itu, restoran ini juga terkenal dengan variasi buburnya yang tak kalah menggoda.
4. Daniang Dumpling
Yang unik dari restoran ini adalah penyajian dapurnya di depan sehingga bisa terlihat semua makanannya fresh langsung dimasak oleh sang koki. Menu yang saya rekomendasikan adalah Xiao lung bao, yaitu pangsit yang berbentuk bao, dalamnya berisi daging dan berkuah. Selain itu Anda juga bisa mencoba Sui Kiau, yaitu pangsit kukus yang berisi daging maupun sayuran.
5. Din Tai Fung
Menu yang paling populer dari Din Tai Fung adalah Xiao Lung Bao (sejenis adonan tepung yang berisi daging) dan bubur. Walaupun harganya relatif mahal, namun bagi anda yang menggemari Xiao Lung Bao, di sinilah tempat yang paling enak.
Ngomongin Dim Sum, perut Saya tiba-tiba jadi keroncongan. Hmm...Apakah Anda juga mulai tergoda oleh si mungil?
Sumber : viola kurniawati-urbanesia.com
Lihat juga:
Hanamasa
Sushi
Selasa, 23 November 2010
Sushi World, tempat makan Sushi Murah
Penggemar Sushi akan melakukan apa saja untuk mendapatkan makanan favoritnya. Bahkan kalau diperlukan, antre dan membayar mahal pun tidak keberatan. Tapi untuk yang satu ini dijamin Anda tidak perlu antre. Harganya pun sangat terjangkau. Maklum, harga mahasiswa.
Sushi World layak menjadi salah satu tempat pilihan yang pas bagi penyuka sushi. Di restoran ini pengunjung bisa mencicipi aneka fusion sushi yang sedang digandrungi oleh kaum muda. Fusion sushi ini memiliki cita rasa yang beda, karena sudah mengalami sedikit perubahan, dengan cara memadukan bahan-bahan yang ada.
Pada dasarnya sushi merupakan makanan Jepang yang terdiri dari nasi yang dibentuk bersama lauk berupa makanan laut, daging, sayuran mentah atau sudah dimasak. Asal-usul kata sushi adalah kata sifat untuk rasa masam yang ditulis dengan huruf kanji sushi.
Pada awalnya, sushi yang ditulis dengan huruf kanji merupakan istilah untuk salah satu jenis pengawetan ikan yang disebut gyosho, yakni membaluri ikan dengan garam dapur, bubuk ragi atau ampas sake.
"Kalau fusion sushi ditambah dengan bahan baru seperti mayones, alpukat, mangga, timun, bahkan cabai rawit. Sushinya pun bisa digoreng," ujar Rahandari (23) alias Riri, salah satu pemilik Sushi World.
Aneka ragam sushi disajikan dengan tampilan yang sangat menarik dan menggugah selera. Salah satu andalannya dragon roll. Dalamnya diisi dengan udang yang digoreng dan mayones lalu ditaburi dengan tepung tempura dan diberi alpukat di atasnya. Menu ini juga termasuk populer di banyak restoran sushi lainnya.
Meski dari segi jenis sama, namun dari isi dan penyajiannya dibuat berbeda. Paling penting, harganya bisa separuh dari harga restoran sushi ternama. Dragon roll ini dipatok dengan harga Rp 35.000.
Riri juga menyarankan untuk mencoba volcano. Sushi ini dilumuri saus merah lezat yang terbuat dari baby octopus dan saus mayo. Dalam gulungan sushi diisi dengan daging kepiting, mayones, dan alpukat. Bagi yang suka dengan rasa pedas, disarankan untuk berani mencoba kalimantan. Sushi ini berisi ikan sisamo, mayones, selada air, dan cabai rawit.
"Tak jarang juga ada konsumen yang memberi masukan kepada kami untuk dibuatkan jenis sushi tertentu yang pernah dicobanya di restoran lain. Kalau sekiranya cocok, tidak tertutup kemungkinan dimasukkan ke dalam daftar menu," ujar Riri lagi.
Ada pula jenis sushi yang disebut dengan gunkan, yakni nasi yang digulung lalu diberi topping ikan mentah, telur ikan atau belut di atasnya, dan dibungkus dengan nori sekelilingnya. Jenis lain adalah nigiri sushi, yakni sushi yang di atasnya diberi irisan ikan kemudian diikat dengan nori.
Sebagai teman makan sushi, paling klop dipadukan dengan wasabi. Sambal khas Jepang itu memang unik. Pasalnya, bahan sambal bukan dari cabai yang biasa kita makan, melainkan terbuat dari lobak Jepang yang apabila dicicipi akan muncul rasa pedas yang cukup menyengat di hidung.
Pengunjung yang tidak tahan rasa pedasnya bisa mencampur wasabi dengan shoyu, yaitu sejenis kecap jepang yang rasanya asin dan manis. Dilengkapi pula dengan gari, sejenis jahe berwarna merah muda.
Sebagai informasi, sushi dengan ikan yang telah melalui proses masak justru bernilai gizi baik, rendah kalori, dan rendah lemak. Sushi salmon mengandung vitamin D, dan bahan ketan pada sushi memberikan karbohidrat yang baik untuk tenaga.
Berdasarkan penelitian yang dilakukan Dr Iain Brownlee dari University of Newscastle, sushi juga populer sebagai makanan penurun berat badan.
Elemen yang memberikan manfaat tersebut adalah nori, rumput laut kering yang digunakan untuk membungkus sushi. Para peneliti Inggris mengatakan bahwa nori berpotensi mengurangi retensi lemak tubuh hingga 75 persen.
Sumber : wartakotalive.com - megapolitan.kompas.com
Lihat juga:
Hanamasa
Dim Sum
Sushi World layak menjadi salah satu tempat pilihan yang pas bagi penyuka sushi. Di restoran ini pengunjung bisa mencicipi aneka fusion sushi yang sedang digandrungi oleh kaum muda. Fusion sushi ini memiliki cita rasa yang beda, karena sudah mengalami sedikit perubahan, dengan cara memadukan bahan-bahan yang ada.
Pada dasarnya sushi merupakan makanan Jepang yang terdiri dari nasi yang dibentuk bersama lauk berupa makanan laut, daging, sayuran mentah atau sudah dimasak. Asal-usul kata sushi adalah kata sifat untuk rasa masam yang ditulis dengan huruf kanji sushi.
Pada awalnya, sushi yang ditulis dengan huruf kanji merupakan istilah untuk salah satu jenis pengawetan ikan yang disebut gyosho, yakni membaluri ikan dengan garam dapur, bubuk ragi atau ampas sake.
"Kalau fusion sushi ditambah dengan bahan baru seperti mayones, alpukat, mangga, timun, bahkan cabai rawit. Sushinya pun bisa digoreng," ujar Rahandari (23) alias Riri, salah satu pemilik Sushi World.
Aneka ragam sushi disajikan dengan tampilan yang sangat menarik dan menggugah selera. Salah satu andalannya dragon roll. Dalamnya diisi dengan udang yang digoreng dan mayones lalu ditaburi dengan tepung tempura dan diberi alpukat di atasnya. Menu ini juga termasuk populer di banyak restoran sushi lainnya.
Meski dari segi jenis sama, namun dari isi dan penyajiannya dibuat berbeda. Paling penting, harganya bisa separuh dari harga restoran sushi ternama. Dragon roll ini dipatok dengan harga Rp 35.000.
Riri juga menyarankan untuk mencoba volcano. Sushi ini dilumuri saus merah lezat yang terbuat dari baby octopus dan saus mayo. Dalam gulungan sushi diisi dengan daging kepiting, mayones, dan alpukat. Bagi yang suka dengan rasa pedas, disarankan untuk berani mencoba kalimantan. Sushi ini berisi ikan sisamo, mayones, selada air, dan cabai rawit.
"Tak jarang juga ada konsumen yang memberi masukan kepada kami untuk dibuatkan jenis sushi tertentu yang pernah dicobanya di restoran lain. Kalau sekiranya cocok, tidak tertutup kemungkinan dimasukkan ke dalam daftar menu," ujar Riri lagi.
Ada pula jenis sushi yang disebut dengan gunkan, yakni nasi yang digulung lalu diberi topping ikan mentah, telur ikan atau belut di atasnya, dan dibungkus dengan nori sekelilingnya. Jenis lain adalah nigiri sushi, yakni sushi yang di atasnya diberi irisan ikan kemudian diikat dengan nori.
Sebagai teman makan sushi, paling klop dipadukan dengan wasabi. Sambal khas Jepang itu memang unik. Pasalnya, bahan sambal bukan dari cabai yang biasa kita makan, melainkan terbuat dari lobak Jepang yang apabila dicicipi akan muncul rasa pedas yang cukup menyengat di hidung.
Pengunjung yang tidak tahan rasa pedasnya bisa mencampur wasabi dengan shoyu, yaitu sejenis kecap jepang yang rasanya asin dan manis. Dilengkapi pula dengan gari, sejenis jahe berwarna merah muda.
Sebagai informasi, sushi dengan ikan yang telah melalui proses masak justru bernilai gizi baik, rendah kalori, dan rendah lemak. Sushi salmon mengandung vitamin D, dan bahan ketan pada sushi memberikan karbohidrat yang baik untuk tenaga.
Berdasarkan penelitian yang dilakukan Dr Iain Brownlee dari University of Newscastle, sushi juga populer sebagai makanan penurun berat badan.
Elemen yang memberikan manfaat tersebut adalah nori, rumput laut kering yang digunakan untuk membungkus sushi. Para peneliti Inggris mengatakan bahwa nori berpotensi mengurangi retensi lemak tubuh hingga 75 persen.
Sumber : wartakotalive.com - megapolitan.kompas.com
Lihat juga:
Hanamasa
Dim Sum
Senin, 22 November 2010
Steak - Factory
Steak as if synonymous with the land of Uncle Sam because it is one of the highest quality beef. No wonder the line of the type of beef imported from there as U.S. T-Bone Streak, U.S. Beef Ribs, Tenderloin U.S., U.S. Sirloin and so forth. Inipula types are available at Factory Steak restaurant owned by Kenneth Chen. It may be practically most people think of steak comes from the U.S..
In fact, it is said was originally not the case. Beef is not exactly popular as part of the diet choice in the U.S. before the Civil War. According to a site, its history is not even real beef from the U.S.. Precisely who introduced cattle to the new world of the Spaniards to Mexico in 1540.
Then, in the 18th century by the Spanish Colonial and French began to raise cows. As railways developed at the time, they use trains to transport cattle from San Antonio, Texas to New Orleans. But this industry then fell due to a terrible winter when the herd of cows gone up to 90 percent.
But along with the development of the age at the time, beef production increased again since 1871. Even after World War II, aka beef beef became a symbol of American prosperity.
This symbol eventually became famous all over the world while also providing inspiration to the interpreter-cook. Thus, aka steak steak menu also managed to become a kitchen mainstay. Resto-special steak restaurants also appear. In order to be different and gain profit, each restaurant also has a uniqueness of each with a different strategy. This, too, who carried out the Steak Factory, opened in the region that there is no special restaurant steak. In addition it is still not forgotten the taste of Indonesian cuisine in membubui beef imports. Through the concept of a low profile and local, Steak Factory is ready to spread to other cities in the future.
"Whose name is not only a shop building in Jakarta alone but in the region too, meaning Steak Factory can open in other areas also," that Chen hopes the expansion plan forward. Selling may be steak, but the Steak Factory still not forget the spice native to Indonesia!
Source: SH / sally approached - sinarharapan.co.id
See also:
Dim Sum
Wine
In fact, it is said was originally not the case. Beef is not exactly popular as part of the diet choice in the U.S. before the Civil War. According to a site, its history is not even real beef from the U.S.. Precisely who introduced cattle to the new world of the Spaniards to Mexico in 1540.
Then, in the 18th century by the Spanish Colonial and French began to raise cows. As railways developed at the time, they use trains to transport cattle from San Antonio, Texas to New Orleans. But this industry then fell due to a terrible winter when the herd of cows gone up to 90 percent.
But along with the development of the age at the time, beef production increased again since 1871. Even after World War II, aka beef beef became a symbol of American prosperity.
This symbol eventually became famous all over the world while also providing inspiration to the interpreter-cook. Thus, aka steak steak menu also managed to become a kitchen mainstay. Resto-special steak restaurants also appear. In order to be different and gain profit, each restaurant also has a uniqueness of each with a different strategy. This, too, who carried out the Steak Factory, opened in the region that there is no special restaurant steak. In addition it is still not forgotten the taste of Indonesian cuisine in membubui beef imports. Through the concept of a low profile and local, Steak Factory is ready to spread to other cities in the future.
"Whose name is not only a shop building in Jakarta alone but in the region too, meaning Steak Factory can open in other areas also," that Chen hopes the expansion plan forward. Selling may be steak, but the Steak Factory still not forget the spice native to Indonesia!
Source: SH / sally approached - sinarharapan.co.id
See also:
Dim Sum
Wine
Dim Sum Handalan
Dim Sum menjadi menu yang dijagokan resto fast food oriental, Oenpao, mengingat awal mula resto ini berasal dari kedai dim sum yang berlokasi di kawasan Bumi Serpong Damai. Nama Oenpao pun akhirannya diambil dari kata ”bakpao”.
Dim sum yang disajikan jenisnya beragam. Cobalah hakkau oleh Anda yang menyukai udang. Udangnya sangat garing ketika dikunyah. Ada pula smoked beef and cheese. Dari namanya sudah ketahuan ini adalah dim sum isi daging dan keju yang spesial. Daging dan kejunya diselipkan tepat di tengah-tengah. Lainnya ada fried crab dumpling, lumpia ayam, lumpia udang, dan udang mayones.
Menariknya, ada mini pao sweet yang menawarkan isi keju, kacang merah, pandan, kacang hijau, cokelat, dan susu. Cocok bagi penyuka dim sum yang mungkin sudah jenuh dengan isi dim sum seafood atau daging.
Oenpao juga menyediakan aneka bubur. Oenpao spesial adalah bubur dengan isi bebek dan ayam panggang ditambah ayam char siew. Boleh pula mencicipi bubur seafood yang terdiri atas daging ikan kakap, cumi, bakso ikan, dan udang.
Bila ingin menikmati hidangan ”berat”, pilih saja nasi hainan di antara sajian menu yang ada. Ada nasi hainan mix grill yang berupa daging bebek dan ayam panggang, ayam char siew, dan pok choy. Nasi yang agak kecokelatan ini pulen dan mempunyai taste tersendiri. Potongan daging ayam dan bebek yang disediakan dalam satu porsi, juga lumayan banyak.
Nasi ini dihidangkan dengan semangkuk kuah dan tiga jenis pilihan sambal. Ada sambal botol, plum sauce, dan sambal Oenpao yang terbuat dari cabai kering dengan minyak khusus. Jangan kira sambal ini tidak pedas. Yang membuat pedas justru minyaknya. Acara makan pun bisa semakin bergairah.
Ada lagi nasi hainan ayam jamur tausi. Nasi ini disajikan dengan bumbu tauco. Menu lainnya, terdapat nasi bebek spesial dan nasi hainan pangsit shanghai.
Masakan Asia kurang lengkap tanpa hidangan mi. Pilihan menu mi yang bisa Anda nikmati di sini antara lain mi pangsit shanghai. Ukuran mi ini kecil-kecil, tidak seperti mi pada umumnya. Dalam satu mangkuk, di samping ayam dan daun pok choy, ada pula dua buah pangsit shanghai yang memiliki isi. Char siew wonton noodle merupakan menu mi lain yang ditawarkan.
Juga ada deretan sup dan kari. Sebut saja tom yam noodle soup yang porsinya cukup besar. Chicken curry noodle, wonton soup, dan swekiau kuah adalah menu lainnya. Yang terakhir ini merupakan kulit pangsit dengan daging ayam.
Di musim penghujan ini, untuk menghangatkan tubuh, Anda bisa memesan seafood curry noodle. Mi yang lagi-lagi porsinya cukup banyak dan kaya akan seafood ini enak disantap selagi hangat. Dijamin sangat segar.
Masih bernuansa hidangan laut, Anda bisa mencoba bubur oenpao spesial. Ayam char siew, tofu, cumi, udang, dan jamur akan menemani acara bersantap Anda. Jangan lupa menambahkan kulit pangsit, tongcay, dan irisan daging ayam yang juga disediakan. Tambahkan sambal jika ingin agak pedas.
Jangan lewatkan pula kesempatan menjajal ceker ayam yang menjadi favorit para tamu. Dalam satu porsi disediakan tiga buah ceker. Jika merasa kurang, tinggal angkat tangan Anda dan panggillah pelayan. Sebab, rasanya seporsi memang belum cukup untuk menuntaskan rasa puas dan penasaran Anda.
Menemani makanan, ada pilihan minuman di antaranya aneka jus, shake, dan smoothies. Ada pula teh tarik. Jika ingin yang hangat dan tidak manis, pesanlah teh tawar. Teh ini merupakan teh China dan yang pasti rasanya berbeda dengan teh tawar kebanyakan. Penasaran bukan? Datang saja langsung ke resto ini!
Sumber : Koran SI/Koran SI/ftr - okefood
Lihat juga :
Wine
Hanamasa
Dim sum yang disajikan jenisnya beragam. Cobalah hakkau oleh Anda yang menyukai udang. Udangnya sangat garing ketika dikunyah. Ada pula smoked beef and cheese. Dari namanya sudah ketahuan ini adalah dim sum isi daging dan keju yang spesial. Daging dan kejunya diselipkan tepat di tengah-tengah. Lainnya ada fried crab dumpling, lumpia ayam, lumpia udang, dan udang mayones.
Menariknya, ada mini pao sweet yang menawarkan isi keju, kacang merah, pandan, kacang hijau, cokelat, dan susu. Cocok bagi penyuka dim sum yang mungkin sudah jenuh dengan isi dim sum seafood atau daging.
Oenpao juga menyediakan aneka bubur. Oenpao spesial adalah bubur dengan isi bebek dan ayam panggang ditambah ayam char siew. Boleh pula mencicipi bubur seafood yang terdiri atas daging ikan kakap, cumi, bakso ikan, dan udang.
Bila ingin menikmati hidangan ”berat”, pilih saja nasi hainan di antara sajian menu yang ada. Ada nasi hainan mix grill yang berupa daging bebek dan ayam panggang, ayam char siew, dan pok choy. Nasi yang agak kecokelatan ini pulen dan mempunyai taste tersendiri. Potongan daging ayam dan bebek yang disediakan dalam satu porsi, juga lumayan banyak.
Nasi ini dihidangkan dengan semangkuk kuah dan tiga jenis pilihan sambal. Ada sambal botol, plum sauce, dan sambal Oenpao yang terbuat dari cabai kering dengan minyak khusus. Jangan kira sambal ini tidak pedas. Yang membuat pedas justru minyaknya. Acara makan pun bisa semakin bergairah.
Ada lagi nasi hainan ayam jamur tausi. Nasi ini disajikan dengan bumbu tauco. Menu lainnya, terdapat nasi bebek spesial dan nasi hainan pangsit shanghai.
Masakan Asia kurang lengkap tanpa hidangan mi. Pilihan menu mi yang bisa Anda nikmati di sini antara lain mi pangsit shanghai. Ukuran mi ini kecil-kecil, tidak seperti mi pada umumnya. Dalam satu mangkuk, di samping ayam dan daun pok choy, ada pula dua buah pangsit shanghai yang memiliki isi. Char siew wonton noodle merupakan menu mi lain yang ditawarkan.
Juga ada deretan sup dan kari. Sebut saja tom yam noodle soup yang porsinya cukup besar. Chicken curry noodle, wonton soup, dan swekiau kuah adalah menu lainnya. Yang terakhir ini merupakan kulit pangsit dengan daging ayam.
Di musim penghujan ini, untuk menghangatkan tubuh, Anda bisa memesan seafood curry noodle. Mi yang lagi-lagi porsinya cukup banyak dan kaya akan seafood ini enak disantap selagi hangat. Dijamin sangat segar.
Masih bernuansa hidangan laut, Anda bisa mencoba bubur oenpao spesial. Ayam char siew, tofu, cumi, udang, dan jamur akan menemani acara bersantap Anda. Jangan lupa menambahkan kulit pangsit, tongcay, dan irisan daging ayam yang juga disediakan. Tambahkan sambal jika ingin agak pedas.
Jangan lewatkan pula kesempatan menjajal ceker ayam yang menjadi favorit para tamu. Dalam satu porsi disediakan tiga buah ceker. Jika merasa kurang, tinggal angkat tangan Anda dan panggillah pelayan. Sebab, rasanya seporsi memang belum cukup untuk menuntaskan rasa puas dan penasaran Anda.
Menemani makanan, ada pilihan minuman di antaranya aneka jus, shake, dan smoothies. Ada pula teh tarik. Jika ingin yang hangat dan tidak manis, pesanlah teh tawar. Teh ini merupakan teh China dan yang pasti rasanya berbeda dengan teh tawar kebanyakan. Penasaran bukan? Datang saja langsung ke resto ini!
Sumber : Koran SI/Koran SI/ftr - okefood
Lihat juga :
Wine
Hanamasa
Minggu, 21 November 2010
Steak di Cipete
Abuba Steak adalah salah satu tempat makan steak yang nge-top dan ramai dikunjungi di Jakarta. Outlet pertamanya adalah yang terletak di Jalan Cipete Raya, kemudian disusul dengan outlet-outlet berikutnya di daerah Kelapa Gading, Pluit Indah Raya dan Wahid Hasyim Jakarta dan segera akan menyusul di Bandung yang menurut kabarnya akan dibuka tanggal 1 Mei 2008. Alamatnya di Jalan Prabudi Muntur No 12 (Dago Area), Bandung.
Yang saya ingin ceritakan adalah perubahan tampilan outlet yang terletak di Jalan Cipete Raya. Abuba yang sekarang sudah pindah lokasi, dari tempat yang penuh dengan asap (kata orang-orang) dan parkiran yang susah tapi tetap saja ramai (kata orang-orang lagi) ke tempat yang lebih nyaman dan interior masa kini (ini bukan kata orang, tapi kata saya). Lokasinya masih di Jalan Cipete Raya. Soal parkiran gak usah kuatir, apalagi soal tempat duduk (buanyak banget). Mau yang saling tatap-tatapan ada, mau yang lagi 'musuhan' dan duduk berdampingan saja dengan pembatas meja juga ada.
Menu yang disajikan masih sama. Mulai dari steak daging lokal hingga steak daging impor, ada juga steak ayam, steak salmon, steak kakap, grill sosis, grill beef burger dan steak daging goreng. Bagi yang gak doyan makan kentang jangan kuatir tersedia juga nasi putih. Harga steak berkisar dari Rp 32,000.- sampai Rp 80,000.- Ada juga menu yang sekarang lagi nge-trend yaitu daging Wagyu Australia yang dijual sekitar Rp 135,000.-
Minuman mulai dari air mineral, soft drink, hingga milo dan lemonade. Teh hangat juga gak ketinggalan. Harga minuman dari Rp 1,000.- sampai Rp 7,000.- Semua harga di atas belum termasuk Ppn 10 %.
Sumber : Meidy - wikimu.com
Lihat juga:
Dim Sum
Sushi
Yang saya ingin ceritakan adalah perubahan tampilan outlet yang terletak di Jalan Cipete Raya. Abuba yang sekarang sudah pindah lokasi, dari tempat yang penuh dengan asap (kata orang-orang) dan parkiran yang susah tapi tetap saja ramai (kata orang-orang lagi) ke tempat yang lebih nyaman dan interior masa kini (ini bukan kata orang, tapi kata saya). Lokasinya masih di Jalan Cipete Raya. Soal parkiran gak usah kuatir, apalagi soal tempat duduk (buanyak banget). Mau yang saling tatap-tatapan ada, mau yang lagi 'musuhan' dan duduk berdampingan saja dengan pembatas meja juga ada.
Menu yang disajikan masih sama. Mulai dari steak daging lokal hingga steak daging impor, ada juga steak ayam, steak salmon, steak kakap, grill sosis, grill beef burger dan steak daging goreng. Bagi yang gak doyan makan kentang jangan kuatir tersedia juga nasi putih. Harga steak berkisar dari Rp 32,000.- sampai Rp 80,000.- Ada juga menu yang sekarang lagi nge-trend yaitu daging Wagyu Australia yang dijual sekitar Rp 135,000.-
Minuman mulai dari air mineral, soft drink, hingga milo dan lemonade. Teh hangat juga gak ketinggalan. Harga minuman dari Rp 1,000.- sampai Rp 7,000.- Semua harga di atas belum termasuk Ppn 10 %.
Sumber : Meidy - wikimu.com
Lihat juga:
Dim Sum
Sushi
Dim Sum's Varieties
Traditional Dim Sum includes steamed or fried dumplings, filled buns, rice rolls, and noodles. Ingredients include chicken, pork, beef, prawns, and a number of vegetarian options. Dim Sum restaurants often additionally offer plates of steamed green vegetables and desserts including pastries and fruity porridges. The assortment of dishes is truly a marvel, though certain staples will nearly always appear on the roster. 'Gow' is a standard of most Dim Sum bistros.
Dumplings wrapped in translucent rice-flour skin, 'Gow' allows a chef to draw attention to his artistry, as the dumplings are quite challenging to create.
'Chiu-chao' style dumplings resemble Thai dishes, containing peanuts, garlic chives, dried shrimp, shitake mushrooms, and served with a sharp chilli sauce. 'Potstickers', a familiar Chinese favourite, are sometimes included in a Dim Sum meal, though they are not categorised as a traditional element in the cuisine. A Northern Chinese style of dish, 'potstickers' are delicious dumplings stuffed with a filling of cabbage and meat.
Aside from dumplings, Cantonese varieties of buns comprise many Dim Sum specialties. Shanghai steamed buns are filled with meat, often seafood, and are distinguished by a hearty soup concealed within the bun. 'Bau' is another type of bun, served baked or steamed. A fluffy treat, 'bau' is filled with an assortment of meat and vegetables. Perhaps the most distinct and popular type of 'bau', 'cha siu baau' consists of Cantonses barbeque-flavoured pork, meat, and onions inside a light outer casing.
Many items within the Dim Sum catalogue don't fall as easily into the typical bun/dumpling category. Aforementioned phoenix talons (chicken feet), sesame seed balls, steamed spare ribs, lotus leaf rice, mango pudding, tofu desserts, spring rolls, egg tarts and fried squid are all potential features in a Dim Sum dining encounter. Some restaurants may offer up to one hundred different items on a particularly demanding day.
Source : bangkok.com - restaurant dining experiences
See also :
Steak
Sushi
Dumplings wrapped in translucent rice-flour skin, 'Gow' allows a chef to draw attention to his artistry, as the dumplings are quite challenging to create.
'Chiu-chao' style dumplings resemble Thai dishes, containing peanuts, garlic chives, dried shrimp, shitake mushrooms, and served with a sharp chilli sauce. 'Potstickers', a familiar Chinese favourite, are sometimes included in a Dim Sum meal, though they are not categorised as a traditional element in the cuisine. A Northern Chinese style of dish, 'potstickers' are delicious dumplings stuffed with a filling of cabbage and meat.
Aside from dumplings, Cantonese varieties of buns comprise many Dim Sum specialties. Shanghai steamed buns are filled with meat, often seafood, and are distinguished by a hearty soup concealed within the bun. 'Bau' is another type of bun, served baked or steamed. A fluffy treat, 'bau' is filled with an assortment of meat and vegetables. Perhaps the most distinct and popular type of 'bau', 'cha siu baau' consists of Cantonses barbeque-flavoured pork, meat, and onions inside a light outer casing.
Many items within the Dim Sum catalogue don't fall as easily into the typical bun/dumpling category. Aforementioned phoenix talons (chicken feet), sesame seed balls, steamed spare ribs, lotus leaf rice, mango pudding, tofu desserts, spring rolls, egg tarts and fried squid are all potential features in a Dim Sum dining encounter. Some restaurants may offer up to one hundred different items on a particularly demanding day.
Source : bangkok.com - restaurant dining experiences
See also :
Steak
Sushi
Senin, 15 November 2010
3Dim Sum Naomi
Yore Dim Sum is served only for tea in the morning until noon. Even the presentation is limited until around 15.00. But in its development, dim sum can be enjoyed anytime.
This reality also makes Lea Naomi Naomi Risamasu or often greeted Molukas ventured to make dim sum shops with names 3 Dim Sum. Store is made with a colleague Anga Kusuma Wijaya at Mid-point region, Senayan, Jakarta Selatan.Persiapan uncuk open his place of business is indeed quite short. Only within a month he prepares everything. Moreover, the selection of the place began when he used to hang out in the region. At that time he saw the place was always a lot of people who come just to chat and drink
"Finally I saw there was one empty counter and I make a food business whose goal as a friend to chat they are hanging out," ucapnya.Untuk all ingredients dim sum. according Naomi, his cooperation with the supplier. He took all the material that has become to sell. Supplier partners are taken as coming from the region of Jakarta Kedoya Barat.Naomi added, this effort was simply an additional course. But it is possible with time he hopes his business will flourish and have cabang.Setidaknya there are 16 menu offered at her bar which is still relatively simple. Although simple Naomi believes strongly in this place a lot of people ogled.
Moreover, the target of people who come just hanging out or meeting in the place. "If the meeting or hanging out usually does not require a heavy meal. So I offer a snack or a delicious light menu," ungkapnya.Kedai 3Dim Sum does not provide much seating . Nevertheless six employees have professional skills in presenting and serve dim sum. Proven although not open no more than two weeks. customers who come already fairly decent. Every day the store is able to sell no less than 20 servings? existing items.
Upon the success of this effort is not just simply a very strategic factor. But it's also relatively affordable price offered. For all the servings on offer priced at Rpl2.000. All these can be said halal menu and it was very tasty. Store itself began to open from 13.00 until 24.00.Selain serve direct buyers who directly enjoy the place. Store 3Dim Sum also serve the order among the forms of catering. (Bataviase.co.id)
See also:
Burger King
Sour Sally
This reality also makes Lea Naomi Naomi Risamasu or often greeted Molukas ventured to make dim sum shops with names 3 Dim Sum. Store is made with a colleague Anga Kusuma Wijaya at Mid-point region, Senayan, Jakarta Selatan.Persiapan uncuk open his place of business is indeed quite short. Only within a month he prepares everything. Moreover, the selection of the place began when he used to hang out in the region. At that time he saw the place was always a lot of people who come just to chat and drink
"Finally I saw there was one empty counter and I make a food business whose goal as a friend to chat they are hanging out," ucapnya.Untuk all ingredients dim sum. according Naomi, his cooperation with the supplier. He took all the material that has become to sell. Supplier partners are taken as coming from the region of Jakarta Kedoya Barat.Naomi added, this effort was simply an additional course. But it is possible with time he hopes his business will flourish and have cabang.Setidaknya there are 16 menu offered at her bar which is still relatively simple. Although simple Naomi believes strongly in this place a lot of people ogled.
Moreover, the target of people who come just hanging out or meeting in the place. "If the meeting or hanging out usually does not require a heavy meal. So I offer a snack or a delicious light menu," ungkapnya.Kedai 3Dim Sum does not provide much seating . Nevertheless six employees have professional skills in presenting and serve dim sum. Proven although not open no more than two weeks. customers who come already fairly decent. Every day the store is able to sell no less than 20 servings? existing items.
Upon the success of this effort is not just simply a very strategic factor. But it's also relatively affordable price offered. For all the servings on offer priced at Rpl2.000. All these can be said halal menu and it was very tasty. Store itself began to open from 13.00 until 24.00.Selain serve direct buyers who directly enjoy the place. Store 3Dim Sum also serve the order among the forms of catering. (Bataviase.co.id)
See also:
Burger King
Sour Sally
Sate White Oyster Mushroom
Your lover Sate mutton, chicken, cow or horse. This time there is a sensation Sate with oyster mushrooms and white material. In addition to savory and delicious taste, the benefits for the body believed to not cause harmful diseases.
If you people can enjoy dishes Sate Kediri white oyster mushrooms, in front of Mapolsek Grogol, Kediri, Kediri-Nganjuk Highway. The seller hawking his wares using a modified Vespa like a street vendor cart.
"It was with this I can selling vespa around, stopping wherever I like. But it was almost a year I was settled here, because it's subscriptions start there," said Arbani, the selling Sate white oyster mushrooms to detiksurabaya.com who met in cart, Saturday (10/23/2010).
About Sate white oyster mushrooms wares, Arbani confessed to start by selling food so from office to office. This business is the development of the white oyster mushroom cultivation is done at home. On the pretext of selling turnover was great, she dared swerved turn it into a stall, with Sate processing done by order.
"Just be my boiled mushrooms and season at home. The rest ranging from cutting, stabbing and burning I do is based on orders," explained Arbani.
For the benefit of eating oyster mushrooms Sate wares, Arbani claim does not present a dangerous disease to those who consume. In addition to hygienically processed, oyster mushrooms are certainly different types of plants that can be ascertained meat containing high cholesterol.
Price Sate white oyster mushrooms are also very affordable by all people, because it sells for Rp 5,000 for each portion.
"It is said that the buyer, not me making it up. Many who used to like to switch to goat Sate here for fear of high blood pressure, and nobody likes Satay chicken but fear of allergies," said Arbani excited.
Men who had been a faculty member at one of the MTs in Kediri regency admitted, the choice is peddling Sate in a sweet shop coming to fruition. From the beginning of opening a business is only able to spend 1 kg of mushrooms, this time in a day at least 7 kg of mushrooms can be spent.
"The obvious result is greater than sukuan (Power GTT) in the madrassa," he concluded sumringah.
Sate your buff and do not want to feel the negative effects when consumed, there was nothing wrong with enjoying the Sate white oyster mushroom ingredients. Because it's guaranteed to remain senikmat savory mutton, chicken, beef or even horse. (Fat / fat - Samson Hadi - detikSurabaya)
See also:
Hanamasa
Dim Sum
If you people can enjoy dishes Sate Kediri white oyster mushrooms, in front of Mapolsek Grogol, Kediri, Kediri-Nganjuk Highway. The seller hawking his wares using a modified Vespa like a street vendor cart.
"It was with this I can selling vespa around, stopping wherever I like. But it was almost a year I was settled here, because it's subscriptions start there," said Arbani, the selling Sate white oyster mushrooms to detiksurabaya.com who met in cart, Saturday (10/23/2010).
About Sate white oyster mushrooms wares, Arbani confessed to start by selling food so from office to office. This business is the development of the white oyster mushroom cultivation is done at home. On the pretext of selling turnover was great, she dared swerved turn it into a stall, with Sate processing done by order.
"Just be my boiled mushrooms and season at home. The rest ranging from cutting, stabbing and burning I do is based on orders," explained Arbani.
For the benefit of eating oyster mushrooms Sate wares, Arbani claim does not present a dangerous disease to those who consume. In addition to hygienically processed, oyster mushrooms are certainly different types of plants that can be ascertained meat containing high cholesterol.
Price Sate white oyster mushrooms are also very affordable by all people, because it sells for Rp 5,000 for each portion.
"It is said that the buyer, not me making it up. Many who used to like to switch to goat Sate here for fear of high blood pressure, and nobody likes Satay chicken but fear of allergies," said Arbani excited.
Men who had been a faculty member at one of the MTs in Kediri regency admitted, the choice is peddling Sate in a sweet shop coming to fruition. From the beginning of opening a business is only able to spend 1 kg of mushrooms, this time in a day at least 7 kg of mushrooms can be spent.
"The obvious result is greater than sukuan (Power GTT) in the madrassa," he concluded sumringah.
Sate your buff and do not want to feel the negative effects when consumed, there was nothing wrong with enjoying the Sate white oyster mushroom ingredients. Because it's guaranteed to remain senikmat savory mutton, chicken, beef or even horse. (Fat / fat - Samson Hadi - detikSurabaya)
See also:
Hanamasa
Dim Sum
Jumat, 12 November 2010
Champagne
'Champagne' produces world's most loved Wine - the 'champagne' of course! Most wines from this region are called as 'champagnes' by the European Union law. Let's get a bit deep into this beautiful region of France.
Champagne is a historic region of the northern administrative province of France. It is the best-known wine region around 160 kilometers from Paris, the capital of France. The Champagne administrative region is divided into five districts, namely - Vallée de la Marne, Montagne de Reims, Côte de Sézanne, Aube and Côte des Blancs, with Reims and Épernay being the main commercial segments of the region. All these regions, including around 14,000 grape growers in 300 villages, produce the world's finest, rich and sparkling white wine, which is France's greatest export.
This region has 3% of the total vine planted area. The credit of the smooth, light and fine wine goes to the texture of the soil as well. When the ocean structure changed about 70 million years back, it deposited the chalk subsoil behind it and after 60 million years, disastrous earthquakes rocked the region leaving the belemnite fossils and the marine sediments. All this resulted into the very fertile belemnite chalk terrain. This type of soil absorbs the day heat and releases it during the night. The soil also has a great drainage quality.
The Champagne region is near Paris, the capital of France. It has always been used as a crossroad for both, military as well as trade route. The ongoing military conflicts made huge impact on this region. At the time of the Hundred Years' War, the region was completely devastated. The village of Hautvillers was completely destroyed during the war of religion, that took place between the Catholics and Huguenots. Again the Thirty Years War and the Fronde Civil War caused huge loss to the vineyards because the whole region was stampeded by the military troops. This cycle of wars and devastation was on until the reign of Louise XIV, which finally brought peace to France and eventually the vineyards too.
Champagne's reputation prospered in the late middle ages, when several poets and writers made the wine of this region popular. At one point of time, many popes and royal authorities like, Pope Leo X, Charles V of Spain, Mary Queen of Scots, Francis I of France and Henry VIII of England also couldn't resist buying a tract of their own. After a few years, wine was being exported. The first recorded wine export happened in the year 1518, when Thomas Cardinal Wolsey, the chancellor of Henry VIII exported it from Champagne to England. The wines of this region, sold in Paris under two categories - vins de la montagne (wine of the wooden mountain) and vins de la rivière (wine of the Marne river), were very high in price. There was a trade rivalry between the Champagne and the Burgundy wines. This competition, in the 15th century, made the vineyard owners to cultivate the Pinot Noir, but it couldn't outdo the richness and quality of the Burgundy wine. After giving it much thought, they decided to concentrate on white wine only.
The foundation of a Champagne house was laid in the late 16th century, when a vineyard owner Gosset produced and exported still wine by his own name in the year 1584. This concept was new to the other farmers and soon after, producers like Ruinart, Moët et Chandon, Veuve Clicquot, etc. came in the market and became successful wine producers. The total wine production was around 300,000 bottles a year in 1800 but as the technology advanced, a revolution happened. By the 19th century, the total production had reached upto 20 million bottles a year.
In the early 19th century, the administration of Champagne decided its viticultural boundaries and the five districts were formed. With a total area of around 76,000 acres of about 300 villages, there are more than 15000 vineyard owners who sell grapes for wine and 5000 owners who produce wine. There are plans to expand this region to 360 villages. All the districts produce grapes of different types and quality. This enhances the quality of the various Champagne houses and help them to maintain their own taste and style. There are three main types of grapes cultivated in the Champagne region, namely - Pinot Noir (found in Aube, Montagne and Reims region), Chardonnay (Cote des Blancs region) and Pinot Meunier (Vallee de la Marne region).
In 1942, the CIVC (Comité Interprofessionnel du Vin de Champagne) was formed. Its main objective was to protect the equality and the reputation of the Champagne. It worked as a market force and later decided the rules and regulations for the vineyard owners. Only Champagne region has the permission to avoid AOC, term of origin (Appellation d’origine contrôlée) from the label of the wine bottle.
From ancient times Champagne was popular among the rich people around the world, as a celebration drink. Now it is seen in various sports championships and other celebratory occasions like royal weddings; average people also use it on very special occasions like weddings and birthdays. So the demand of champagne is increasing day by day. Though sparkling wine is totally manipulating the trade market of the Champagne region, the other types like - non-sparkling still wines (Bouzy and Coteaux Champenois), rosé (in the region Rosé des Riceys), 'vin de liqueur' called as Ratafia de Champagne are produced here. The Pomace, which is a bi-product of the Champagne, is also produced here but it technically can't compete with the standards of champagne.
Since white wine is in huge demand as it makes more profit, the vineyard owners seem to concentrate more on it. So, on your next visit to France, don't forget to reserve some days for this beautiful birthplace of your favorite champagne! (Rutuja Jathar - buzzle)
See also:
Dim Sum
Hanamasa
Champagne is a historic region of the northern administrative province of France. It is the best-known wine region around 160 kilometers from Paris, the capital of France. The Champagne administrative region is divided into five districts, namely - Vallée de la Marne, Montagne de Reims, Côte de Sézanne, Aube and Côte des Blancs, with Reims and Épernay being the main commercial segments of the region. All these regions, including around 14,000 grape growers in 300 villages, produce the world's finest, rich and sparkling white wine, which is France's greatest export.
This region has 3% of the total vine planted area. The credit of the smooth, light and fine wine goes to the texture of the soil as well. When the ocean structure changed about 70 million years back, it deposited the chalk subsoil behind it and after 60 million years, disastrous earthquakes rocked the region leaving the belemnite fossils and the marine sediments. All this resulted into the very fertile belemnite chalk terrain. This type of soil absorbs the day heat and releases it during the night. The soil also has a great drainage quality.
The Champagne region is near Paris, the capital of France. It has always been used as a crossroad for both, military as well as trade route. The ongoing military conflicts made huge impact on this region. At the time of the Hundred Years' War, the region was completely devastated. The village of Hautvillers was completely destroyed during the war of religion, that took place between the Catholics and Huguenots. Again the Thirty Years War and the Fronde Civil War caused huge loss to the vineyards because the whole region was stampeded by the military troops. This cycle of wars and devastation was on until the reign of Louise XIV, which finally brought peace to France and eventually the vineyards too.
Champagne's reputation prospered in the late middle ages, when several poets and writers made the wine of this region popular. At one point of time, many popes and royal authorities like, Pope Leo X, Charles V of Spain, Mary Queen of Scots, Francis I of France and Henry VIII of England also couldn't resist buying a tract of their own. After a few years, wine was being exported. The first recorded wine export happened in the year 1518, when Thomas Cardinal Wolsey, the chancellor of Henry VIII exported it from Champagne to England. The wines of this region, sold in Paris under two categories - vins de la montagne (wine of the wooden mountain) and vins de la rivière (wine of the Marne river), were very high in price. There was a trade rivalry between the Champagne and the Burgundy wines. This competition, in the 15th century, made the vineyard owners to cultivate the Pinot Noir, but it couldn't outdo the richness and quality of the Burgundy wine. After giving it much thought, they decided to concentrate on white wine only.
The foundation of a Champagne house was laid in the late 16th century, when a vineyard owner Gosset produced and exported still wine by his own name in the year 1584. This concept was new to the other farmers and soon after, producers like Ruinart, Moët et Chandon, Veuve Clicquot, etc. came in the market and became successful wine producers. The total wine production was around 300,000 bottles a year in 1800 but as the technology advanced, a revolution happened. By the 19th century, the total production had reached upto 20 million bottles a year.
In the early 19th century, the administration of Champagne decided its viticultural boundaries and the five districts were formed. With a total area of around 76,000 acres of about 300 villages, there are more than 15000 vineyard owners who sell grapes for wine and 5000 owners who produce wine. There are plans to expand this region to 360 villages. All the districts produce grapes of different types and quality. This enhances the quality of the various Champagne houses and help them to maintain their own taste and style. There are three main types of grapes cultivated in the Champagne region, namely - Pinot Noir (found in Aube, Montagne and Reims region), Chardonnay (Cote des Blancs region) and Pinot Meunier (Vallee de la Marne region).
In 1942, the CIVC (Comité Interprofessionnel du Vin de Champagne) was formed. Its main objective was to protect the equality and the reputation of the Champagne. It worked as a market force and later decided the rules and regulations for the vineyard owners. Only Champagne region has the permission to avoid AOC, term of origin (Appellation d’origine contrôlée) from the label of the wine bottle.
From ancient times Champagne was popular among the rich people around the world, as a celebration drink. Now it is seen in various sports championships and other celebratory occasions like royal weddings; average people also use it on very special occasions like weddings and birthdays. So the demand of champagne is increasing day by day. Though sparkling wine is totally manipulating the trade market of the Champagne region, the other types like - non-sparkling still wines (Bouzy and Coteaux Champenois), rosé (in the region Rosé des Riceys), 'vin de liqueur' called as Ratafia de Champagne are produced here. The Pomace, which is a bi-product of the Champagne, is also produced here but it technically can't compete with the standards of champagne.
Since white wine is in huge demand as it makes more profit, the vineyard owners seem to concentrate more on it. So, on your next visit to France, don't forget to reserve some days for this beautiful birthplace of your favorite champagne! (Rutuja Jathar - buzzle)
See also:
Dim Sum
Hanamasa
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