During his stay in London, England, Anna Chintia, 28, has a new habit. To get around the cold weather, he so often drink alcohol, especially Wine. "Making our body warmer," says single people who have recently returned to the country after the course for three months in London.
However, this practice does not make her into an alcoholic. He was conscious to not drink until you dizzy head or drunk. "Just one small glass anyway, which is important to keep warm," he said.
In addition to make a warm body, he continued, the discovery of some articles in the virtual world, drinking wine in a certain dose efficacious to health, among others, could reduce the risk of heart disease.
On this, he, among others, refer to the research of University of Rochester Medical Center (URMC) in New York. Researchers from UMRC, Eileen Redmond, explained that small amounts of alcohol can hold molecules that can create plaque in the arterial wall so that it can reduce the risk of cardiovascular disease.
Molecule called Notch protein helps control the muscles that regulate blood flow in arteries. When stimulated Notch molecule, for example with high cholesterol levels and smoking habits, plaque will grow and develop in the arteries.
But when the muscles that can create plaque in the arteries is affected by alcohol, according to Redmond, Notch molecules are prevented and the cells in the arterial wall will not grow and thicken. "Drink (Wine) in small amounts on a regular basis have the best effect in the prevention of heart disease," said Redmond told MyHealthNewsDaily.
Nutritionist Rachel Djuwita Hatma justify the conclusion that research. Among the several types of beverages that contain alcohol, according to him, red wine (red wine) was the one who can best prevent heart disease. "There plafonoid content that may lower the risk of heart disease," said the lecturer at the Faculty of Public Health University of Indonesia when asked for confirmation Tempo yesterday.
But Rachel cautioned, a good dose of alcohol to reduce the risk of heart disease is in small amounts. "A sip (one sip) of alcohol alone," says this bespectacled woman.
In addition, because the climate in Indonesia in general is very different from Europe or other countries that recognize the winter, Ratna rate of alcohol consumption to health can not be done in Indonesia. Moreover, alcohol consumption in Indonesia is prohibited by religion (Islam).
Riani naturopathy expert Susan recognizes that fermented wine does have a good antioxidant. Antioxidants contained in the wine obtained from fermentation process of wines that have unique things. "This is what makes wine consumption can reduce heart disease risk," says the founder of Healthy Choice outlets this.
Nevertheless, he agrees with Rachel to not recommend drinking wine as an effort to prevent heart disease. "Wine is not a drug," said Riani. Therefore, Wine can not simply be consumed.
During this time the population of France and Italy are known rare heart disease. However, Riani said, this is not just caused solely by the habit of drinking wine. "It must be remembered, the Italians and the French consume a lot of foods that are boiled and do not eat fried food like us," said a graduate of Southern College of Arkansas, United States, this.
In France and Italy too, said Riani, people liked to walk to get from one place to another. In addition, air pollution has not been as severe there as in Indonesia. Conversely, the trend of urban communities in Indonesia are even more stylish everywhere sitting in the car. Fanny Febiana | LIVE SCIENCE
Source: tempointeraktif.com
See also:
Hanamasa
Burger King
Tampilkan postingan dengan label burger king. Tampilkan semua postingan
Tampilkan postingan dengan label burger king. Tampilkan semua postingan
Rabu, 01 Desember 2010
Selasa, 30 November 2010
5 Dim Sum that Lucky
If you know only Dim Sum buns, hakau and siomai, means now is the time you dig the new science. Incredible variety of new Dim Sum from Hong Kong and Shanghai will be revealed the secret of the making by the chef. Your direct practice with the guidance of the Dim Sum chef, and can dig up as much knowledge as possible. We only provide 20 (twenty) places for lovers of authentic Dim Sum!
Dim Sum, little snacks that originated from South China and popular in Hong Kong is indeed experiencing tremendous growth. Now, with our easy breakfast better Dim Sum from class to class resto pavement special. A variety of Dim Sum are also offered in a variety of prices. Well, if you intend to start a new venture and hope to get a promising new business, Dim Sum can be an option. Given any fan of Dim Sum increasingly widespread and more. Like years past, this year we also choose the materials cooking class with a choice of Dim Sum variants are more diverse. Starting from the Dim Sum steamed, fried until that matured with a little oil (pan fried). Chef Lauw Pak Wai from Tien Chao Restaurant, Hotel Gran Melia Jakarta, willing to take the time to reveal the secret manufacture of Dim Sum is delicious, beautiful and not too fatty. Dim Sum is the type favored by many people in the world today.
In particular, the Dim Sum chef, choose 5 (five) kinds of Dim Sum is: Mixed Vegetable Dumpling, Fish and Minced Beef Dumpling Dumpling. Three types of dumplings had a unique and interesting ways of making. Not only that stuffing dumplings also has a variety of more healthful. Unless steamed vegetables also use materials and fish. Dim Sum For 2 others; Chicken Shrimp Dumpling that matured with a little oil and Sesame Seed Roll Seafood for fried crispy and tasty. Second Dim Sum is also unique because it will destabilize the delicious tongue.
Cooking class requires thoroughness, the class will be held with hands-on system aliases direct practice. That's why we only opened 20 (twenty) places for those who are truly interested. After practicing to make dim sum, as usual, the event will close with lunch bermenu complete and could taste the food your heart's content offerings include a variety of typical Chinese BBQ.
It is better, record the first time so you can manage; Saturday, January 26, 2008, at 09:30 to 14:00 am, at Tien Chao Restaurant, Hotel Gran Melia Jakarta, 1st floor, Jl HR Rasuna Said, South Jakarta. So as not to run out of tickets, just register yourself right here! We will only provide a place for those who are truly interested. Therefore, after pendafaran, please immediately finalize paperwork! (Ely / Odi)
Source: Odilia Winneke - detikFood
See also:
Burger King
Sushi
Dim Sum, little snacks that originated from South China and popular in Hong Kong is indeed experiencing tremendous growth. Now, with our easy breakfast better Dim Sum from class to class resto pavement special. A variety of Dim Sum are also offered in a variety of prices. Well, if you intend to start a new venture and hope to get a promising new business, Dim Sum can be an option. Given any fan of Dim Sum increasingly widespread and more. Like years past, this year we also choose the materials cooking class with a choice of Dim Sum variants are more diverse. Starting from the Dim Sum steamed, fried until that matured with a little oil (pan fried). Chef Lauw Pak Wai from Tien Chao Restaurant, Hotel Gran Melia Jakarta, willing to take the time to reveal the secret manufacture of Dim Sum is delicious, beautiful and not too fatty. Dim Sum is the type favored by many people in the world today.
In particular, the Dim Sum chef, choose 5 (five) kinds of Dim Sum is: Mixed Vegetable Dumpling, Fish and Minced Beef Dumpling Dumpling. Three types of dumplings had a unique and interesting ways of making. Not only that stuffing dumplings also has a variety of more healthful. Unless steamed vegetables also use materials and fish. Dim Sum For 2 others; Chicken Shrimp Dumpling that matured with a little oil and Sesame Seed Roll Seafood for fried crispy and tasty. Second Dim Sum is also unique because it will destabilize the delicious tongue.
Cooking class requires thoroughness, the class will be held with hands-on system aliases direct practice. That's why we only opened 20 (twenty) places for those who are truly interested. After practicing to make dim sum, as usual, the event will close with lunch bermenu complete and could taste the food your heart's content offerings include a variety of typical Chinese BBQ.
It is better, record the first time so you can manage; Saturday, January 26, 2008, at 09:30 to 14:00 am, at Tien Chao Restaurant, Hotel Gran Melia Jakarta, 1st floor, Jl HR Rasuna Said, South Jakarta. So as not to run out of tickets, just register yourself right here! We will only provide a place for those who are truly interested. Therefore, after pendafaran, please immediately finalize paperwork! (Ely / Odi)
Source: Odilia Winneke - detikFood
See also:
Burger King
Sushi
Senin, 29 November 2010
Delicacies Sate Japan
Sate is one of the most popular food in Indonesia. Many areas in this archipelago have sate menu. Therefore you know the sate padang, sate madura, banjo sate, sate betawi, maranggi sate, sate Blora, sate ponorogo, and so forth. Types of meat also varied, from chicken to turtles, from clams to torpedo. The dish can you get with ease, from street stalls to fancy restaurants.
But have you ever heard of the sate of Japan? Japanese sate also called yakitori, sate is not much different in Indonesia. How to cook it as well by burning, with a wide range of meat, no different than the typical Indonesian satay.
Although many have similarities, the differences between typical Indonesian satay and yakitori are also quite striking. Food in Japan are generally treated with a healthy manner and materials. It is also applied in the manufacture of yakitori. If the usual sate skewers we know is that many contain soy sauce and oil, yakitori not contain a lot of oil and prefer the use of salt.
The basic ingredients are chicken yakitori own, according to the meaning of the word tori which means chicken. All parts of chicken, such as thighs, skin, liver, etc., can be used for yakitori. In Japan, the chicken sate was then burned on the wood charcoal. This determines the quality of wood charcoal taste satenya. Hardwood charcoal and aromatic produce a more delicious satay, rather than a cheaper wood charcoal, or a grilled over a gas stove and electric grill. Some sellers use free-range chicken yakitori (jidori), which is more tough than regular chicken, but rather have a taste.
In their home country, yakitori popular among middle-class office workers as a snack after work on the way to the train station. Yakitori are sold at the yakitori-ya, (restaurant or food stalls on the roadside). Often times other than dyed with barbeque sauce (before baking), chicken meat was also doused with cold beer. Wow ... like what, ya feel? They end the meal with a swig of sake.
Source: Eka.D kompas.com - banjarmasinpost.co.id
See also:
Burger King
Wine
But have you ever heard of the sate of Japan? Japanese sate also called yakitori, sate is not much different in Indonesia. How to cook it as well by burning, with a wide range of meat, no different than the typical Indonesian satay.
Although many have similarities, the differences between typical Indonesian satay and yakitori are also quite striking. Food in Japan are generally treated with a healthy manner and materials. It is also applied in the manufacture of yakitori. If the usual sate skewers we know is that many contain soy sauce and oil, yakitori not contain a lot of oil and prefer the use of salt.
The basic ingredients are chicken yakitori own, according to the meaning of the word tori which means chicken. All parts of chicken, such as thighs, skin, liver, etc., can be used for yakitori. In Japan, the chicken sate was then burned on the wood charcoal. This determines the quality of wood charcoal taste satenya. Hardwood charcoal and aromatic produce a more delicious satay, rather than a cheaper wood charcoal, or a grilled over a gas stove and electric grill. Some sellers use free-range chicken yakitori (jidori), which is more tough than regular chicken, but rather have a taste.
In their home country, yakitori popular among middle-class office workers as a snack after work on the way to the train station. Yakitori are sold at the yakitori-ya, (restaurant or food stalls on the roadside). Often times other than dyed with barbeque sauce (before baking), chicken meat was also doused with cold beer. Wow ... like what, ya feel? They end the meal with a swig of sake.
Source: Eka.D kompas.com - banjarmasinpost.co.id
See also:
Burger King
Wine
Minggu, 28 November 2010
Let's Business Sate Chicken and Goat Sate
There are a variety of Sate from various regions in Indonesia. Among others, sate chicken and mutton sate. Sate chicken and goat sate can be enjoyed with two kinds of spices, namely peanut sauce and seasoning sauce.
Sate chicken and lamb kebabs are usually sold with soup or curry goat, which is made by using a mixture of bone and meat goat that is not used as skewers.
Meat goats are used for sate is usually the thighs because the more tender, so much better. Processing of meat goats must be careful not hard to sate. Before baking, goat meat should be wrapped using papaya leaves to make it more tender. Young lamb is also more lenient than the old goat meat. The range of age of young goats goat sate is good for 3-5 months.
Sate Traders can sell on the main street near the market, offices, housing, or the area around campus. Usually between traders sate has a rule that for certain areas there is only one merchant. So, pay attention to the area around the location before deciding to sell at a place so as not to harm each other.
Equipment needed to run the business sate include carts, tents, tables, chairs, grill skewers, knife, and bamboo fan. Supplies eating a plate, cup, bowl (if selling soup or curry goat), spoons, and forks.
Tents can be made small or medium-sized depending on the size of the place and the level of crowd of visitors. Wood table can be made 1-2 pieces of fruit with 60-10 seats.
Business owners can drop their own hands or hire employees. Employees in the service of an order buyer or burn sate. Employees should be trained first so it knows how to burn sate meat maturity level as appropriate.
Promotion can be done by creating a banner that read kind of business that is placed around the tent or wagon. Banners can be equipped pictures or photographs of interest so that the sate can bring visitors. Continued promotion can be done by creating a brochure, especially if serving messages between (delivery order), serve the order and goat satay roll to akikah, weddings, and birthdays.
The price of a portion of goat sate Rp 10.000, - s / d Rp 12.000, -. One serving typically contains 10 sticks. The price of a share of less expensive chicken satay, which is Rp 8,000, - s / d Rp 10.000, - contains 10 sticks. Price does not include rice cake or rice. Rice cake and rice prices around Rp 2,000, - per serving. While the price of soup or curry goat around Rp 7,000, - per serving.
Sate business risk include many food vendors alike. The quality of offerings and pricing vary widely among merchants so that new players should be able to find a gap in order to compete.
Some tips and tricks sate business:
1. Maintaining the quality and taste way include a tasty marinade and the meat is tender (for goat sate). Soft goat sate indirectly to expand market share, because it began the children and adults can eat it easily.
2. Location is always bustling place of business potential as sate. The market share of food is so good at upper middle. The reason the price of one serving sate is considered quite expensive for some people. The location near the office, residential, street or shopping center is a strategic place of business a few examples of sate.
3. Cooperation with suppliers is also very important. At certain times such as religious holidays, the price of mutton increased because of demand. Cooperation with the abattoir or goat breeders will minimize the risk of shortages of raw materials or price increases that are too high.
Source: www.squidoo.com
See also:
Steak
Burger King
Sate chicken and lamb kebabs are usually sold with soup or curry goat, which is made by using a mixture of bone and meat goat that is not used as skewers.
Meat goats are used for sate is usually the thighs because the more tender, so much better. Processing of meat goats must be careful not hard to sate. Before baking, goat meat should be wrapped using papaya leaves to make it more tender. Young lamb is also more lenient than the old goat meat. The range of age of young goats goat sate is good for 3-5 months.
Sate Traders can sell on the main street near the market, offices, housing, or the area around campus. Usually between traders sate has a rule that for certain areas there is only one merchant. So, pay attention to the area around the location before deciding to sell at a place so as not to harm each other.
Equipment needed to run the business sate include carts, tents, tables, chairs, grill skewers, knife, and bamboo fan. Supplies eating a plate, cup, bowl (if selling soup or curry goat), spoons, and forks.
Tents can be made small or medium-sized depending on the size of the place and the level of crowd of visitors. Wood table can be made 1-2 pieces of fruit with 60-10 seats.
Business owners can drop their own hands or hire employees. Employees in the service of an order buyer or burn sate. Employees should be trained first so it knows how to burn sate meat maturity level as appropriate.
Promotion can be done by creating a banner that read kind of business that is placed around the tent or wagon. Banners can be equipped pictures or photographs of interest so that the sate can bring visitors. Continued promotion can be done by creating a brochure, especially if serving messages between (delivery order), serve the order and goat satay roll to akikah, weddings, and birthdays.
The price of a portion of goat sate Rp 10.000, - s / d Rp 12.000, -. One serving typically contains 10 sticks. The price of a share of less expensive chicken satay, which is Rp 8,000, - s / d Rp 10.000, - contains 10 sticks. Price does not include rice cake or rice. Rice cake and rice prices around Rp 2,000, - per serving. While the price of soup or curry goat around Rp 7,000, - per serving.
Sate business risk include many food vendors alike. The quality of offerings and pricing vary widely among merchants so that new players should be able to find a gap in order to compete.
Some tips and tricks sate business:
1. Maintaining the quality and taste way include a tasty marinade and the meat is tender (for goat sate). Soft goat sate indirectly to expand market share, because it began the children and adults can eat it easily.
2. Location is always bustling place of business potential as sate. The market share of food is so good at upper middle. The reason the price of one serving sate is considered quite expensive for some people. The location near the office, residential, street or shopping center is a strategic place of business a few examples of sate.
3. Cooperation with suppliers is also very important. At certain times such as religious holidays, the price of mutton increased because of demand. Cooperation with the abattoir or goat breeders will minimize the risk of shortages of raw materials or price increases that are too high.
Source: www.squidoo.com
See also:
Steak
Burger King
Kamis, 25 November 2010
Yellow Soto
Bogor yellow Soto enough fans. In this rainy city, many sellers are peddling soup on the sidewalk. But if you want to feel the most comfortable, go to Jalan Suryakencana (Surken) Bogor precisely Hunchback Mr. Soto and Mr. Joseph. It's right at the intersection jl. Wheels, Gg. Aut, Suryakencana, District Central Bogor, Bogor.
This soup is made from coconut milk laced with turmeric until golden color. The contents of beef and offal is placed on the container which was covered with banana leaves. With a sharpened iron, buyers can pick and stabbed the meat of choice. There is tripe, tongue, meat, tendons, and intestines. Once selected, carpenters soto chop in match size and arranging them in a bowl. Once equipped with sweet soy sauce, chopped celery, and fried onions, beef broth soup was doused hot nan. Very good taste. There is also provided chips or fried chips as an additional jengkol.
But to be able to enjoy the pleasures of this Hunchback Pak yellow soup, visitors should arrive at 7 am, because at 10 it is definitely gone. Moreover, when Saturdays, Sundays, and holidays, must scramble. No wonder that Mr. Soto Hunchback could spend jerohan 6 kg of meat and cattle a day.
A similar Soto also enjoyed the afternoon at another merchant. It lies still on Jl. Suryakencana, across from the Bank CIC. The seller is Mr. Blue. The price is the same as Mr. Hunchback that is between Rp 1,500 - Rp. 3,000 or USD 1,000 for rice added.
Same with Mr. Soto and Mr. Joseph Hunchback, in Soto Pak Iwan, buyers also must be willing to stand in line when Saturday night arrives. Because the bench that provided very limited. It could if we came at 19:00, sotonya already exhausted. Though Iwan, began to open a new merchandise at 17.00. Soto most delicious yellow chips accompanied jengkol. Do not be afraid of the smell, because with such processing, taste and smell jengkol almost disappeared. (* / Unt)
Source: radar-bogor.co.id
See also:
Burger King
Sour Sally
This soup is made from coconut milk laced with turmeric until golden color. The contents of beef and offal is placed on the container which was covered with banana leaves. With a sharpened iron, buyers can pick and stabbed the meat of choice. There is tripe, tongue, meat, tendons, and intestines. Once selected, carpenters soto chop in match size and arranging them in a bowl. Once equipped with sweet soy sauce, chopped celery, and fried onions, beef broth soup was doused hot nan. Very good taste. There is also provided chips or fried chips as an additional jengkol.
But to be able to enjoy the pleasures of this Hunchback Pak yellow soup, visitors should arrive at 7 am, because at 10 it is definitely gone. Moreover, when Saturdays, Sundays, and holidays, must scramble. No wonder that Mr. Soto Hunchback could spend jerohan 6 kg of meat and cattle a day.
A similar Soto also enjoyed the afternoon at another merchant. It lies still on Jl. Suryakencana, across from the Bank CIC. The seller is Mr. Blue. The price is the same as Mr. Hunchback that is between Rp 1,500 - Rp. 3,000 or USD 1,000 for rice added.
Same with Mr. Soto and Mr. Joseph Hunchback, in Soto Pak Iwan, buyers also must be willing to stand in line when Saturday night arrives. Because the bench that provided very limited. It could if we came at 19:00, sotonya already exhausted. Though Iwan, began to open a new merchandise at 17.00. Soto most delicious yellow chips accompanied jengkol. Do not be afraid of the smell, because with such processing, taste and smell jengkol almost disappeared. (* / Unt)
Source: radar-bogor.co.id
See also:
Burger King
Sour Sally
Rabu, 24 November 2010
Sate Mak Syukur di Padang Panjang
Salah satu kota yang kami kunjungi adalah Padang Panjang yang terkenal dengan resto khasnya, Sate Mak Syukur.
Sekitar lima tahun yang lalu, suami saya bertugas selama sekitar tiga bulan di Sumatra Barat. Ia menetap di kota Padang.
Saya tidak ikut suami saat itu karena saya bekerja. Tapi, satu bulan sekali saya mengunjunginya.
Suami yang memang hobi jalan-jalan tidak melewatkan kesempatan untuk menyambangi tempat wisata di sana, terutama wisata kuliner. Siapa sih yang tidak tahu kehebatan Minang dalam hal masakan?
Salah satu kota yang kami kunjungi adalah Padang Panjang yang terkenal dengan resto khasnya, Sate Mak Syukur.
Resto yang terletak di tepi sebuah jalan besar di Padang Panjang ini memang tak pernah sepi. Bahkan, ada kawan yang bercerita bahwa ia pernah kehabisan sate sehingga harus datang lagi ke sana keesokan harinya. Untung kami tidak kehabisan saat itu.
Sungguh memang lezat. Sate Padang terlezat yang pernah saya rasakan. Suami bahkan menghabiskan dua porsi. Saya yang awalnya biasa saja dengan sate padang pun menjadi tergila-gila.
Setiap kali mengunjungi suami di Sumatera Barat, saya selalu mengajak untuk singgah di Mak Syukur.
Suatu kali, kerinduan saya akan sate padang memuncak. Tapi, saya hanya ingin sate padang ala Padang Panjang, tak lain dan tak bukan, Sate Mak Syukur.
Kembali ke Sumatra Barat hanya untuk mencari sate rasanya agak aneh. Jadi, saya pun memendam keinginan. Hingga suatu saat saya mendapat kabar yang membuat saya merasa begitu gembira.
Sate Mak Syukur sudah dapat dinikmati di Jakarta. Gerai Sate Mak Syukur di Jakarta dapat ditemui di:
* Pasaraya Manggarai
* Pasaraya Blok M
* Jl. Pengambiran No 37, Rawamangun Jaktim Telp 021- 93274702
* Mall Kelapa Gading
Sebenarnya, siapakah Mak Syukur yang namanya dijadikan ikon sate padang lezat tersebut?
Beliau adalah Syukur Sutan Raja Endah yang mula merintis usahanya semenjak tahun 1947. Pada tahun 1984, usaha tersebut dilanjutkan oleh sang anak yang bernama Syafril Syukur.
Di Padang Panjang sendiri, sate yang dijual semenjak pukul 10 pagi hingga jam 9 malam ini memiliki tiga outlet. Dua di antaranya berada di Pasar Padang Panjang. Yang lainnya berada di jalan raya yang telah saya sebut di atas. Yang di jalan raya itulah yang terbesar dan paling terkenal.
Meski menurut sebagian orang rasa Sate Mak Syukur di Jakarta masih kalah dengan yang di Padang Panjang sana, saya tak gentar untuk selalu menyambangi gerai-gerai Mak Syukur di Jakarta. Lumayan sebagai pengobat rindu kepada sate padang pertama yang membuat saya jatuh cinta setengah mati.
Kebetulan salah satu dari keempa lokasi yang saya sebut di atas berdekatan dengan tempat saya bekerja. Jadi, tak jarang saya makan siang bersama teman-teman dengan menyantap Sate Mak Syukur.
Hm…bercerita tentang Sate Mak Syukur membuat saya ingin mengajak suami dan anak-anak untuk menikmatinya malam ini. Memang setiap akhir Minggu kami selalu menyempatkan makan malam di luar.
Kali ini, menu kami adalah…Sate Padang Mak Syukur!
Sumber : dania - indonesi.com
Lihat juga:
Sour Sally
Burger King
Sekitar lima tahun yang lalu, suami saya bertugas selama sekitar tiga bulan di Sumatra Barat. Ia menetap di kota Padang.
Saya tidak ikut suami saat itu karena saya bekerja. Tapi, satu bulan sekali saya mengunjunginya.
Suami yang memang hobi jalan-jalan tidak melewatkan kesempatan untuk menyambangi tempat wisata di sana, terutama wisata kuliner. Siapa sih yang tidak tahu kehebatan Minang dalam hal masakan?
Salah satu kota yang kami kunjungi adalah Padang Panjang yang terkenal dengan resto khasnya, Sate Mak Syukur.
Resto yang terletak di tepi sebuah jalan besar di Padang Panjang ini memang tak pernah sepi. Bahkan, ada kawan yang bercerita bahwa ia pernah kehabisan sate sehingga harus datang lagi ke sana keesokan harinya. Untung kami tidak kehabisan saat itu.
Sungguh memang lezat. Sate Padang terlezat yang pernah saya rasakan. Suami bahkan menghabiskan dua porsi. Saya yang awalnya biasa saja dengan sate padang pun menjadi tergila-gila.
Setiap kali mengunjungi suami di Sumatera Barat, saya selalu mengajak untuk singgah di Mak Syukur.
Suatu kali, kerinduan saya akan sate padang memuncak. Tapi, saya hanya ingin sate padang ala Padang Panjang, tak lain dan tak bukan, Sate Mak Syukur.
Kembali ke Sumatra Barat hanya untuk mencari sate rasanya agak aneh. Jadi, saya pun memendam keinginan. Hingga suatu saat saya mendapat kabar yang membuat saya merasa begitu gembira.
Sate Mak Syukur sudah dapat dinikmati di Jakarta. Gerai Sate Mak Syukur di Jakarta dapat ditemui di:
* Pasaraya Manggarai
* Pasaraya Blok M
* Jl. Pengambiran No 37, Rawamangun Jaktim Telp 021- 93274702
* Mall Kelapa Gading
Sebenarnya, siapakah Mak Syukur yang namanya dijadikan ikon sate padang lezat tersebut?
Beliau adalah Syukur Sutan Raja Endah yang mula merintis usahanya semenjak tahun 1947. Pada tahun 1984, usaha tersebut dilanjutkan oleh sang anak yang bernama Syafril Syukur.
Di Padang Panjang sendiri, sate yang dijual semenjak pukul 10 pagi hingga jam 9 malam ini memiliki tiga outlet. Dua di antaranya berada di Pasar Padang Panjang. Yang lainnya berada di jalan raya yang telah saya sebut di atas. Yang di jalan raya itulah yang terbesar dan paling terkenal.
Meski menurut sebagian orang rasa Sate Mak Syukur di Jakarta masih kalah dengan yang di Padang Panjang sana, saya tak gentar untuk selalu menyambangi gerai-gerai Mak Syukur di Jakarta. Lumayan sebagai pengobat rindu kepada sate padang pertama yang membuat saya jatuh cinta setengah mati.
Kebetulan salah satu dari keempa lokasi yang saya sebut di atas berdekatan dengan tempat saya bekerja. Jadi, tak jarang saya makan siang bersama teman-teman dengan menyantap Sate Mak Syukur.
Hm…bercerita tentang Sate Mak Syukur membuat saya ingin mengajak suami dan anak-anak untuk menikmatinya malam ini. Memang setiap akhir Minggu kami selalu menyempatkan makan malam di luar.
Kali ini, menu kami adalah…Sate Padang Mak Syukur!
Sumber : dania - indonesi.com
Lihat juga:
Sour Sally
Burger King
Senin, 22 November 2010
membuat Soto Ikan Pari di Rumah
Kamu tau Ikan Pari? Tahukah kalau jenis ikan ini bisa dimasak berbagai macam jenis makanan dan salah satunya adalah Soto Ikan pari? Penasaran dengan rasanya? Berikut akan dijelaskan mengenai resep bahan-bahan dan cara membuat Soto Ikan Pari.
Bahan:
2 sdm minyak untuk menumis
1 lbr daun salam
3 lbr daun jeruk
2 btg serai, memarkan
750 ml santan
250 gr ikan asap
100 gr daun melinjo
1 bh tomat, potong-potong
Haluskan:
4 bh bawang merah
2 siung bawang putih
3 btr kemiri
1 sdt ketumbar
½ sdt lada
5 btr jinten
1 cm jahe
1 cm kunyit
1 cm lengkuas
1 sdt garam
Cara membuat:
1. Panaskan minyak, tumis bumbu halus, masukkan daun salam, daun jeruk, dan serai. Masak sampai bumbu matang dan harum.
2. Masukkan santan, masak sampai mendidih.
3. Tambahkan potongan ikan asap, daun melinjo, dan tomat. Masak sampai semua bahan matang.
Untuk 6 orang
Sumber : Nuraini W - Klub Nova- female.kompas.com
Lihat juga :
Burger King
Sate
Bahan:
2 sdm minyak untuk menumis
1 lbr daun salam
3 lbr daun jeruk
2 btg serai, memarkan
750 ml santan
250 gr ikan asap
100 gr daun melinjo
1 bh tomat, potong-potong
Haluskan:
4 bh bawang merah
2 siung bawang putih
3 btr kemiri
1 sdt ketumbar
½ sdt lada
5 btr jinten
1 cm jahe
1 cm kunyit
1 cm lengkuas
1 sdt garam
Cara membuat:
1. Panaskan minyak, tumis bumbu halus, masukkan daun salam, daun jeruk, dan serai. Masak sampai bumbu matang dan harum.
2. Masukkan santan, masak sampai mendidih.
3. Tambahkan potongan ikan asap, daun melinjo, dan tomat. Masak sampai semua bahan matang.
Untuk 6 orang
Sumber : Nuraini W - Klub Nova- female.kompas.com
Lihat juga :
Burger King
Sate
Minggu, 21 November 2010
Many Kind of Ice cream in Bandung
Although the afternoon and evening rain Bandung often, so the spirit of the sun shining on the city of Bandung in the morning and afternoon. Hot, hot, dry and hot. Upon hearing these words must direct our thoughts turned to something cool, fresh and relieve thirst. Ice cream! One name that will hint and would fit satisfying taste.
As a culinary paradise, Bandung also has places that sell ice cream is excellent and should be sampled. Let's find out a little review of some places that sell ice cream below.
1. Ice cream past
Nostalgia, classic and nuanced "old school" aka the past. These things are the main attraction of Ice cream shops this. Most people come because of the sensation of nostalgia seemed to be a time machine that brings us to travel into the past. Ice cream flavor - it was classic, made from original recipes taste and mainland European ancestors have handed down, make these places famous. Visit PT. Pain in Tamblong Road, Source Cuisine and Braga Permai in Jalan Braga, Milan Cafe located at Jalan Student Warriors, and I Scream For Ice Cream at Jl. Hariangbanga (near Jl. Taman Sari). Invite also papa-mama-oma and opa for reunited to the heyday here first. Vintage style was fine so additional attributes Ice cream culinary tour of this old school.
2. Ice cream breakthrough
In contrast to the previous ice-cream, Ice cream that was served was an innovation with creative ideas that have never thought about before. One of the places that serve ice cream strange and unique that can only be found at Flower City is Sub7ero Frozen, which is located on Jl. Middle Saturn, complex Margahayu Permai Bandung. The unusual flavors, like cheddar cheese is salty and spicy black pepper, a mainstay of successful ice cream business spread by word of mouth is. One other unique creations is the fried ice cream. It sounds strange because his name is so contradictory. However, these snacks are actually a presentation Ice cream clamped between fried bread. Crispy and refreshes, plus a sprinkling of nuts and chocolate sauce that makes it more kick. Visit Tomato Cafe on Jl. Ir. H. Djuanda near Terminal Dago to mengulik special flavor of this fried ice cream.
3. Traditional Ice Cream
Ice Cream Indonesian special, and rather typical of Bandung. One example of this traditional ice cream is ice lolly (or there is also a call for making ice shake rocked in the wagon). Candles are popular ice can be purchased at Jl. Cimandiri and Jl. Lengkong Large. No less delicious flavor with a modern ice cream, along with cheap prices and the memories embedded will encourage fans to hunt down every corner of the city of Bandung.
Source: bandungreview.com
See also:
Sour Sally
Burger King
As a culinary paradise, Bandung also has places that sell ice cream is excellent and should be sampled. Let's find out a little review of some places that sell ice cream below.
1. Ice cream past
Nostalgia, classic and nuanced "old school" aka the past. These things are the main attraction of Ice cream shops this. Most people come because of the sensation of nostalgia seemed to be a time machine that brings us to travel into the past. Ice cream flavor - it was classic, made from original recipes taste and mainland European ancestors have handed down, make these places famous. Visit PT. Pain in Tamblong Road, Source Cuisine and Braga Permai in Jalan Braga, Milan Cafe located at Jalan Student Warriors, and I Scream For Ice Cream at Jl. Hariangbanga (near Jl. Taman Sari). Invite also papa-mama-oma and opa for reunited to the heyday here first. Vintage style was fine so additional attributes Ice cream culinary tour of this old school.
2. Ice cream breakthrough
In contrast to the previous ice-cream, Ice cream that was served was an innovation with creative ideas that have never thought about before. One of the places that serve ice cream strange and unique that can only be found at Flower City is Sub7ero Frozen, which is located on Jl. Middle Saturn, complex Margahayu Permai Bandung. The unusual flavors, like cheddar cheese is salty and spicy black pepper, a mainstay of successful ice cream business spread by word of mouth is. One other unique creations is the fried ice cream. It sounds strange because his name is so contradictory. However, these snacks are actually a presentation Ice cream clamped between fried bread. Crispy and refreshes, plus a sprinkling of nuts and chocolate sauce that makes it more kick. Visit Tomato Cafe on Jl. Ir. H. Djuanda near Terminal Dago to mengulik special flavor of this fried ice cream.
3. Traditional Ice Cream
Ice Cream Indonesian special, and rather typical of Bandung. One example of this traditional ice cream is ice lolly (or there is also a call for making ice shake rocked in the wagon). Candles are popular ice can be purchased at Jl. Cimandiri and Jl. Lengkong Large. No less delicious flavor with a modern ice cream, along with cheap prices and the memories embedded will encourage fans to hunt down every corner of the city of Bandung.
Source: bandungreview.com
See also:
Sour Sally
Burger King
Senin, 15 November 2010
3 Dim Sum delicacies
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 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 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
Minggu, 14 November 2010
All About Maki Sushi
Maki refers to any type of Sushi which is made in a roll with Sushi rice, toasted seaweed nori, and various fillings. The word maki means “roll,” and most people who have eaten Sushi have consumed maki in some form or another. Some forms of maki, such as uramaki, are complex, requiring the attention of a skilled chef. Others such as temaki are very easy to make, and frequently eaten at home and at social gatherings.
Maki Sushi comes in several varieties, depending on how thick the roll is and how the roll is constructed. The most common form is hosomaki, or thin rolls. Thin rolls are made by making a small strip of Sushi rice and one or two ingredients along one edge of a sheet of nori and then rolling it up tightly to form a slender roll. Hosomaki is cut into small pieces before serving, and is usually served on a platter with several other types of Sushi for contrast. Common hosomaki types include cucumber rolls, carrot rolls, and tuna rolls.
Thicker maki is called futomaki, which means “fat roll.” Futomaki is usually made with multiple ingredients, and can be as much as one and one half inches (four centimeters) in diameter. Futomaki is often made vegetarian, and commonly includes ingredients like sprouts, fried eggs, and daikon radish. Usually futomaki is cut before it is served, although it is also served in the form of whole rolls at some traditional festivals.
Uramaki is an inside out roll, meaning that the Sushi rice is on the outside. Uramaki is made by layering a piece of nori with Sushi rice and then flipping it over to line the bottom edge of the other side with ingredients. Then the maki is rolled up, and usually dipped in garnishes like fish roe or sesame seeds. Uramaki is actually more common outside of Japan, and includes famous Sushi such as California and Philadelphia rolls. (wise geek)
See also:
Burger King
Steak
Jumat, 12 November 2010
Soto campur Madura
Jika Anda penggemar berat Soto, tak ada salahnya mencicipi hidangan yang satu ini. Soto campur lorjuk, Soto yang dicampur dengan kerang pisau yang banyak terdapat diwilayah Pesisir Pemekasan, Madura. Rasanya dijamin gurih dan sedap.
Tidak jauh berbeda dengan Soto pada umumnya, Soto lorjuk juga diberi irisan lontong, bihun, keripik tete dan taburan bawang goreng. Yang membedakan Soto campur lorjuk dengan Soto lainnya hanya pada kuahnya, yakni kuah lorjuk yang gurih karena disajikan bersama lorjuk sejenis kerang pisau yang biasanya hidup dipasir pantai.
Nanang Sofyanto salah seorang penikmat Soto lorjuk mengatakan, rasa Soto lorjuk berbeda dengan Soto lainnya. Karena ada campuran lorjuk serta kuah lorjuk sehingga Soto terasa gurih.
Hanifah penjual Soto campur lorjuk mengatakan, Soto campur lorjuk sangat diminati warga. Setiap hari tidak kurang dari 50 piring Soto dijualnya. Hanifah mengaku mendapatkan bahan baku lorjuk atau kerang pisau dari para nelayan di Pesisir Pantai Bundar Pamekasan.
Bagi Anda penggemar Soto, mungkin tidak ada salahnya bila berkunjung ke Pamekasan Anda bisa mencoba kenikmatan Soto campur lorjuk di Jalan Asem Manis kota Pamekasan. Terlebih lagi dengan hanya uang 4 ribu rupiah, Anda sudah bisa menikmati gurihnya kuah Soto lorjuk. (Ahmad Baehaqi/Dv/Ijs - Indosiar)
Lihat juga :
Sour Sally
Burger King
Tidak jauh berbeda dengan Soto pada umumnya, Soto lorjuk juga diberi irisan lontong, bihun, keripik tete dan taburan bawang goreng. Yang membedakan Soto campur lorjuk dengan Soto lainnya hanya pada kuahnya, yakni kuah lorjuk yang gurih karena disajikan bersama lorjuk sejenis kerang pisau yang biasanya hidup dipasir pantai.
Nanang Sofyanto salah seorang penikmat Soto lorjuk mengatakan, rasa Soto lorjuk berbeda dengan Soto lainnya. Karena ada campuran lorjuk serta kuah lorjuk sehingga Soto terasa gurih.
Hanifah penjual Soto campur lorjuk mengatakan, Soto campur lorjuk sangat diminati warga. Setiap hari tidak kurang dari 50 piring Soto dijualnya. Hanifah mengaku mendapatkan bahan baku lorjuk atau kerang pisau dari para nelayan di Pesisir Pantai Bundar Pamekasan.
Bagi Anda penggemar Soto, mungkin tidak ada salahnya bila berkunjung ke Pamekasan Anda bisa mencoba kenikmatan Soto campur lorjuk di Jalan Asem Manis kota Pamekasan. Terlebih lagi dengan hanya uang 4 ribu rupiah, Anda sudah bisa menikmati gurihnya kuah Soto lorjuk. (Ahmad Baehaqi/Dv/Ijs - Indosiar)
Lihat juga :
Sour Sally
Burger King
Selasa, 09 November 2010
Dim Sum, Bamboo Curtain Country
Do not be admitted fans of Chinese cuisine is not known if the Bamboo Curtain country snacks served in small bamboo tenong this. Chinese snack size is matched with a tiny container. Each piece is enough to serving one meal. That is the Dim Sum.
Tracing the historical development of Dim Sum, Chinese-style snack is originally a light meal eaten while drinking tea. Usually eaten at breakfast and tea in the afternoon. Dim Sum is known originated and flourished in southern mainland China. "Dim Sum means snacks. The mention comes from the Dim Sum Chinese dialect Cantonese, "says Christopher, manager of Diamond Restaurant.
Because intended as a light meal in the morning and evening, serving Dim Sum deliberately mini, to be more practical. Selection of the presentation with a small bamboo tenong was deliberately chosen because it was considered more practical for the preparation. Sufficiently warmed briefly, then was ready to eat Dim Sum.
Perhaps, in his home country, variations Dim Sum menu is very diverse, the number could reach thousands of species. "Each region has a Dim Sum menu respectively. Plus, some new menu created by the chefs. Number of Dim Sum menu is now probably have reached thousands of species, "Christopher appraiser.
Dim Sum menu is dominated by foods that are steamed, but there is also a Dim Sum menu is fried and baked, although fewer variations. That seems to be mandatory pengudap Dim Sum menu, among others hakau namely shrimp meat wrapped in skin intact hakau nodes, also dumplings or kaica contents chicken, mushrooms, baby corn and shrimp covered with a skin out.
For Dim Sum menu is fried, there are variations of spring rolls or calamari rambutan. While the Dim Sum menu of the most famous roast is tar egg, shaped like a pie with sweet dough of eggs in the middle. "Basically, Dim Sum is a healthy food because most of the Dim Sum menu processed by steaming," said Deasy Christina from Orient International Restaurant. (Esmasari Widyaningtyas, Fetty Permatasari - Solopos)
See also:
Burger King
Sate
Tracing the historical development of Dim Sum, Chinese-style snack is originally a light meal eaten while drinking tea. Usually eaten at breakfast and tea in the afternoon. Dim Sum is known originated and flourished in southern mainland China. "Dim Sum means snacks. The mention comes from the Dim Sum Chinese dialect Cantonese, "says Christopher, manager of Diamond Restaurant.
Because intended as a light meal in the morning and evening, serving Dim Sum deliberately mini, to be more practical. Selection of the presentation with a small bamboo tenong was deliberately chosen because it was considered more practical for the preparation. Sufficiently warmed briefly, then was ready to eat Dim Sum.
Perhaps, in his home country, variations Dim Sum menu is very diverse, the number could reach thousands of species. "Each region has a Dim Sum menu respectively. Plus, some new menu created by the chefs. Number of Dim Sum menu is now probably have reached thousands of species, "Christopher appraiser.
Dim Sum menu is dominated by foods that are steamed, but there is also a Dim Sum menu is fried and baked, although fewer variations. That seems to be mandatory pengudap Dim Sum menu, among others hakau namely shrimp meat wrapped in skin intact hakau nodes, also dumplings or kaica contents chicken, mushrooms, baby corn and shrimp covered with a skin out.
For Dim Sum menu is fried, there are variations of spring rolls or calamari rambutan. While the Dim Sum menu of the most famous roast is tar egg, shaped like a pie with sweet dough of eggs in the middle. "Basically, Dim Sum is a healthy food because most of the Dim Sum menu processed by steaming," said Deasy Christina from Orient International Restaurant. (Esmasari Widyaningtyas, Fetty Permatasari - Solopos)
See also:
Burger King
Sate
Senin, 08 November 2010
Taro Mint at Sour Sally
Not Sour Sally's name if that name does not give a surprise to pecintanya. Together with Telkomsel, Sour Sally latest launched the Taro flavor variant Mint, Taro himself has become a phenomenal sense several years ago and really loved the people of Indonesia. Taro himself selected as one of the variants of the taste of Sour Sally because it's much better efficacy and benefits of Taro, as well as with Sour Sally that was already proven to have many good benefits.
Taro itself contains many well-known antioxidants that play an important role in the fight against Free Radicals, another good benefit is to prevent premature aging and proven to fight cancer
"Sour Sally, The Local Brand Goes International". Opening the first outlet in Singapore.
Sour Sally, standing 15 May 2008 ago, and is an Original Brand of Indonesia. I think we all should be proud because finally at the end of 2010 was Sour Sally will open its first outlet outside of Indonesia, namely in our neighboring country of Singapore. Sour Sally's first outlet in Singapore that will be located at Wisma Atria Orchard Road.
"The sense of pride must dong, eventually the original Indonesian brand that stands less than 3 years ago was able to prove their existence to the neighboring countries", Reveals Donny Pramono Ie as the Founder and Owner of Sour Sally Frozen Yogurt.
In preparing its opening in neighboring countries such Sour Sally was already set up one of the newest innovations and breakthrough in the theme of Healthy Lifestyle Habit. An achievement that so far there has not been felt in Indonesia and Singapore in the world of Food and Beverages! (Hersmagz)
See also:
Hanamasa
Burger King
Taro itself contains many well-known antioxidants that play an important role in the fight against Free Radicals, another good benefit is to prevent premature aging and proven to fight cancer
"Sour Sally, The Local Brand Goes International". Opening the first outlet in Singapore.
Sour Sally, standing 15 May 2008 ago, and is an Original Brand of Indonesia. I think we all should be proud because finally at the end of 2010 was Sour Sally will open its first outlet outside of Indonesia, namely in our neighboring country of Singapore. Sour Sally's first outlet in Singapore that will be located at Wisma Atria Orchard Road.
"The sense of pride must dong, eventually the original Indonesian brand that stands less than 3 years ago was able to prove their existence to the neighboring countries", Reveals Donny Pramono Ie as the Founder and Owner of Sour Sally Frozen Yogurt.
In preparing its opening in neighboring countries such Sour Sally was already set up one of the newest innovations and breakthrough in the theme of Healthy Lifestyle Habit. An achievement that so far there has not been felt in Indonesia and Singapore in the world of Food and Beverages! (Hersmagz)
See also:
Hanamasa
Burger King
Minggu, 07 November 2010
Sate Puting Susu Sapi untuk Buka Puasa
Anda pernah mencoba Sate Puting Susu Sapi? Di Kampung Jawa, Denpasar Bali, ada menu yang biasa disajikan untuk menemani berbuka puasa. Namanya Sate puting susu sapi, yang merupakan salah satu makanan khas di Kampung Jawa pada bulan Ramadan.
Rusna, salah satu pedagang Sate puting susu, menjelaskan bahwa satenya kerap ludes diserbu warga luar kampung yang ingin berbuka dengan hidangan Sate-nya.
"Belum waktunya buka puasa, sudah langsung habis. Kadang kami kewalahan meladeni pembeli yang suka memborong Sate-nya. Satu pembeli bisa minta 25 tusuk," kata Rusna, Jumat 13 Agustus 2010.
Disamping Sate puting susu, Rusna juga menjual Sate lainnya seperti Sate usus, dan Sate sum-sum. Sate puting susu ini terbuat dari daging puting susu sapi yang direbus selama tiga jam, agar Sate terasa empuk dan berlemak.
"Awalnya hanya coba-coba membuat Sate susu, karena waktu bulan puasa banyak permintaan, akhirnya jualan terus, dan sudah sekitar 5 tahun terakhir ini," ujarnya.
Untuk membuat Sate ini tidaklah sulit. Sembari menunggu daging puting susu direbus, siapkan bumbu-bumbunya. "Bawang merah, bawang putih, cabai, kunyit, jahe, garam dan gula sedikit, ketumbar, santan, dan daun jeruk," kata Rusna.
Bahan-bahan tersebut dihaluskan, kemudian tumis bersama dengan daun jeruk dan santan. Setelah bumbu harum, disisihkan. Setelah itu, potong daging puting susu sapi yang sudah direbus, dan rendam dalam bumbu tersebut selama kurang lebih 15 menit.
Jika bumbu sudah meresap kedalam daging, tusuk satu persatu daging, dan Sate siap untuk dibakar diatas arang menyala. Agar lebih nikmat, Sate puting susu bisa dapat disajikan dengan sambal tomat, disantap dalam keadaan hangat.
Bagi pelanggannya, Sate daging susu sapi dipercaya dapat meningkatkan vitalitas kaum pria. Setelah makan Sate ini tubuh menjadi lebih hangat. (Peni Widarti - VIVAnews)
Lihat juga :
Hanamasa
Burger King
Rusna, salah satu pedagang Sate puting susu, menjelaskan bahwa satenya kerap ludes diserbu warga luar kampung yang ingin berbuka dengan hidangan Sate-nya.
"Belum waktunya buka puasa, sudah langsung habis. Kadang kami kewalahan meladeni pembeli yang suka memborong Sate-nya. Satu pembeli bisa minta 25 tusuk," kata Rusna, Jumat 13 Agustus 2010.
Disamping Sate puting susu, Rusna juga menjual Sate lainnya seperti Sate usus, dan Sate sum-sum. Sate puting susu ini terbuat dari daging puting susu sapi yang direbus selama tiga jam, agar Sate terasa empuk dan berlemak.
"Awalnya hanya coba-coba membuat Sate susu, karena waktu bulan puasa banyak permintaan, akhirnya jualan terus, dan sudah sekitar 5 tahun terakhir ini," ujarnya.
Untuk membuat Sate ini tidaklah sulit. Sembari menunggu daging puting susu direbus, siapkan bumbu-bumbunya. "Bawang merah, bawang putih, cabai, kunyit, jahe, garam dan gula sedikit, ketumbar, santan, dan daun jeruk," kata Rusna.
Bahan-bahan tersebut dihaluskan, kemudian tumis bersama dengan daun jeruk dan santan. Setelah bumbu harum, disisihkan. Setelah itu, potong daging puting susu sapi yang sudah direbus, dan rendam dalam bumbu tersebut selama kurang lebih 15 menit.
Jika bumbu sudah meresap kedalam daging, tusuk satu persatu daging, dan Sate siap untuk dibakar diatas arang menyala. Agar lebih nikmat, Sate puting susu bisa dapat disajikan dengan sambal tomat, disantap dalam keadaan hangat.
Bagi pelanggannya, Sate daging susu sapi dipercaya dapat meningkatkan vitalitas kaum pria. Setelah makan Sate ini tubuh menjadi lebih hangat. (Peni Widarti - VIVAnews)
Lihat juga :
Hanamasa
Burger King
Kamis, 04 November 2010
Suis Butcher
Suis Butcher merupakan salah satu tempat tujuan wisata kuliner yang cocok bila Anda berkunjung ke Bandung. Di sini Anda akan menjumpai berbagai Steak. Ada banyak keunggulan tempat ini sehingga menjadi tempat yang cocok untuk bersantai dan mengisi perut Anda. Sepulang Anda berbelanja pakaian di berbagai factory outlet yang terdapat di Jalan Riau, Anda bisa mampir ke Suis Butcher. Apalagi tempatnya yang dekat dengan Jalan Riau yang selalu ramai dikunjungi warga Jakarta saat memburu pakaian di factory outlet. Jadi setelah puas berbelanja, Anda dapat menikmati makanan di sini.
Arti nama Suis Butcher adalah tukang daging dari Swiss. Awalnya ketika didirikan di daerah Setiabudi, Suis Butcher adalah toko daging atau meat shop. Namun saat ini telah berubah menjadi Steak House. Karena itu Anda wajib memesan menu Steak saat berkunjung ke tempat ini, karena Steak di sini yang telah menarik orang-orang untuk mampir ke tempat ini. Steak yang disajikan sangat terasa bumbunya. Dagingnya yang lembut juga menambah kenikmatannya. Untuk pilihan Steak ada Tenderloin (daing sapi has dalam), Sirloin (daging sapi has luar), T-Bone, Lamb Chop (iga domba), Chicken Steak (dari dada ayam) dan Mix Grill (campuran daging panggang iga domba, tenderloin, dada ayam, dan sosis sapi). Bila masih bingung menentukan pilihan, Anda tidak perlu kuatir karena pada menu, di bawah nama makanan dituliskan juga apa saja campuran untuk menu tersebut.
Suis ButcherMisalnya, untuk Tenderloin sendiri ada beberapa menu seperti Tenderloin Steak, Tenderloin Parmegiana, dan Pepper Steak. Tenderloin Parmegiana disajikan dengan kentang bumbu, broccoli cheese, saus tomat dan keju parut. Untuk yang lainnya, Steak akan disajikan dengan kentang goreng dan sayuran (wortel, kacang polong, jagung manis) atau salad. Untuk saus, ada saus barbeque, saus jamur, saus krim atau saus pepper. Harga steak mulai dari Rp 26.500,- sampai dengan Rp 29.500,-. Merupakan harga yang cukup terjangkau untuk makanan senikmat ini. (kumpulan.info)
Lihat juga :
Hanamasa
Burger King
Arti nama Suis Butcher adalah tukang daging dari Swiss. Awalnya ketika didirikan di daerah Setiabudi, Suis Butcher adalah toko daging atau meat shop. Namun saat ini telah berubah menjadi Steak House. Karena itu Anda wajib memesan menu Steak saat berkunjung ke tempat ini, karena Steak di sini yang telah menarik orang-orang untuk mampir ke tempat ini. Steak yang disajikan sangat terasa bumbunya. Dagingnya yang lembut juga menambah kenikmatannya. Untuk pilihan Steak ada Tenderloin (daing sapi has dalam), Sirloin (daging sapi has luar), T-Bone, Lamb Chop (iga domba), Chicken Steak (dari dada ayam) dan Mix Grill (campuran daging panggang iga domba, tenderloin, dada ayam, dan sosis sapi). Bila masih bingung menentukan pilihan, Anda tidak perlu kuatir karena pada menu, di bawah nama makanan dituliskan juga apa saja campuran untuk menu tersebut.
Suis ButcherMisalnya, untuk Tenderloin sendiri ada beberapa menu seperti Tenderloin Steak, Tenderloin Parmegiana, dan Pepper Steak. Tenderloin Parmegiana disajikan dengan kentang bumbu, broccoli cheese, saus tomat dan keju parut. Untuk yang lainnya, Steak akan disajikan dengan kentang goreng dan sayuran (wortel, kacang polong, jagung manis) atau salad. Untuk saus, ada saus barbeque, saus jamur, saus krim atau saus pepper. Harga steak mulai dari Rp 26.500,- sampai dengan Rp 29.500,-. Merupakan harga yang cukup terjangkau untuk makanan senikmat ini. (kumpulan.info)
Lihat juga :
Hanamasa
Burger King
Rabu, 03 November 2010
Sensasi Sate Kuda
Kemarin selagi melewati jalan Pemuda Rawamangun tidak sengaja mata tertuju pada sebuah warung tenda pinggir jalan yang bertuliskan Sate Kuda dan Sop Kuda Jogja Pak Rehan. “Wuihh.. jarang-jarang nih ada sate kuda di Jakarta biasanya Sate kuda banyak di Jogja..” batin saya.
Akhirnya saya merapat di warung tersebut.. tanpa pikir panjang saya pesan 1 porsi (10 tusuk) Sate kuda. Bila dilihat sekilas, Sate kuda terlihat seperti daging kerbau. Namun yang membedakan, daging kuda berwarna merah dan bebas lemak. Tidak adanya lemak pada daging kuda dibuktikan dengan tidak adanya asap saat daging dibakar.
Ketiadaan lemak ini tentu menjadi kelebihan yang bisa menjadi alternatif bagi mereka yang tidak menyukai Sate kuda karena kolesterol tinggi. Tetapi akibatnya rasa daging kuda jadi tidak segurih daging kambing, kerbau ataupun daging sapi.
Menurut Pak Rehan, mengolah daging kuda sebenarnya relatif mudah dibandingkan dengan daging kambing. Bau daging kambing yang prengus harus dihilangkan dengan berkali-kali rebusan, sedangkan daging kuda cenderung tak berbau.
Pak Rehan menyatakan untuk bisa menghasilkan rasa yang gurih, dia menggunakan bumbu cair kacang tanah, bawang putih, lada, gula merah, plus kecap tanpa garam untuk bumbu saat pembakaran.
Bumbu ini dicelupkan dua kali selama pembakaran. Sementara bumbu ketika disantap berupa cabai rawit hijau, tomat, bawang merah, dan kecap.
Pak Rehan mengakui, untuk bisa menghidangkan Sate kuda yang empuk, dia harus memperlama proses pembakaran. Jika biasanya Sate ayam membutuhkan waktu bakar selama 10 menit, daging kuda membutuhkan waktu dua kali lipat.
Menurut pak Rehan setiap malam warungnya bisa menghabiskan 150 sampai dengan 200 tusuk Sate kuda dan untuk sop kudanya bisa menghabiskan 15-20 porsi.. “tapi kalau lagi ramai seperti waktu liburan kemarin, kami bisa menghabiskan 200 sampai 250 tusuk Sate mas..” begitu menurut pak Rehan. Nama Rehan sendiri diambil dari nama anak laki-lakinya.
Menurut pak Rehan untuk daging kudanya sendiri didatangkan langsung dari Jogjakarta “setiap bulan kita 3 kali mendatangkan daging kuda dari Jogja, sekali datang minimal 50 kg jadi dalam sebulan kurang lebih kita mendatangkan sekitar 150 Kg daging kuda” kata pak Rehan sumringah.
Warung Sate kuda dan sop kuda pak Rehan berlokasi di Jl. Pemuda Rawamangun Jakarta Timur, seberang Lab.School, buka mulai pukul 16.00 sampai dengan pukul 23.00. Untuk 1 porsi Sate kuda yang berisi 10 tusuk dihargai Rp 20.000,- sedangkan semangkok sop kuda dihargai Rp 15.000,- cukup terjangkau bukan… (Reportase wiwid - jakbus)
Lihat juga :
Ice cream
Burger King
Akhirnya saya merapat di warung tersebut.. tanpa pikir panjang saya pesan 1 porsi (10 tusuk) Sate kuda. Bila dilihat sekilas, Sate kuda terlihat seperti daging kerbau. Namun yang membedakan, daging kuda berwarna merah dan bebas lemak. Tidak adanya lemak pada daging kuda dibuktikan dengan tidak adanya asap saat daging dibakar.
Ketiadaan lemak ini tentu menjadi kelebihan yang bisa menjadi alternatif bagi mereka yang tidak menyukai Sate kuda karena kolesterol tinggi. Tetapi akibatnya rasa daging kuda jadi tidak segurih daging kambing, kerbau ataupun daging sapi.
Menurut Pak Rehan, mengolah daging kuda sebenarnya relatif mudah dibandingkan dengan daging kambing. Bau daging kambing yang prengus harus dihilangkan dengan berkali-kali rebusan, sedangkan daging kuda cenderung tak berbau.
Pak Rehan menyatakan untuk bisa menghasilkan rasa yang gurih, dia menggunakan bumbu cair kacang tanah, bawang putih, lada, gula merah, plus kecap tanpa garam untuk bumbu saat pembakaran.
Bumbu ini dicelupkan dua kali selama pembakaran. Sementara bumbu ketika disantap berupa cabai rawit hijau, tomat, bawang merah, dan kecap.
Pak Rehan mengakui, untuk bisa menghidangkan Sate kuda yang empuk, dia harus memperlama proses pembakaran. Jika biasanya Sate ayam membutuhkan waktu bakar selama 10 menit, daging kuda membutuhkan waktu dua kali lipat.
Menurut pak Rehan setiap malam warungnya bisa menghabiskan 150 sampai dengan 200 tusuk Sate kuda dan untuk sop kudanya bisa menghabiskan 15-20 porsi.. “tapi kalau lagi ramai seperti waktu liburan kemarin, kami bisa menghabiskan 200 sampai 250 tusuk Sate mas..” begitu menurut pak Rehan. Nama Rehan sendiri diambil dari nama anak laki-lakinya.
Menurut pak Rehan untuk daging kudanya sendiri didatangkan langsung dari Jogjakarta “setiap bulan kita 3 kali mendatangkan daging kuda dari Jogja, sekali datang minimal 50 kg jadi dalam sebulan kurang lebih kita mendatangkan sekitar 150 Kg daging kuda” kata pak Rehan sumringah.
Warung Sate kuda dan sop kuda pak Rehan berlokasi di Jl. Pemuda Rawamangun Jakarta Timur, seberang Lab.School, buka mulai pukul 16.00 sampai dengan pukul 23.00. Untuk 1 porsi Sate kuda yang berisi 10 tusuk dihargai Rp 20.000,- sedangkan semangkok sop kuda dihargai Rp 15.000,- cukup terjangkau bukan… (Reportase wiwid - jakbus)
Lihat juga :
Ice cream
Burger King
Enaknya Sate Kuda
Jaran atau Kuda sering digambarkan sebagai simbol kejantanan dan kegagahan. Untuk itulah petualangan kuliner kali ini akan mencoba Sate sedikit tidak umum yaitu Sate Jaran
Lokasinya lumayan strategis serta mudah dicapai karena terletak di pinggir jalan raya , didaerah borobudur di dekat STIE Kucekwara atau lebih dikenal dengan ABM , hanaya saja karena lahan parkirnya yang kecil disarankan tidak membawa mobil , kalo sepeda motor masih cukup lega .
Waktu memasuki warung sate jaran ini penulis sempat binung soalnya banyak sekali orang tapi tidak ada satupun yang sedang menikmati Sate atau pun ada bekas piring kotornya . Selidik punya selidik ternyata warung Sate itu menempati halaman depan dari kos-kosan putri dimana banyak tamu yang sedang berkunjung dan memang belum ada yang beli Sate karena warungnya baru saja buka.
Setelah membaca dafatar menu akhirnya penulis memutuskan memesan porsi kecil Sate jaran yang berisi 5 tusuk Sate, sepiring dan nasi dan es teh. Kurang lebih 10 menit dibutuhkan untuk membakar sate dikarenakan arang pembakarnya yang belum membara . Pesanan datang dan dengan rasa penasaran penulis langsung melahap tusuk Sate pertama dan mengapresiasinya. Hmmm... Ternyata rasanya lumayan juga mirip dengan Sate kambing hanya saja tidak ada lemaknya sama sekali dan terasa hangat dibadan. Sensasi yang luar biasa ..
Dengan harga 7500 ucukup pantaslah dibandingkan pengalaman kuliner yang menarik, dan menurut mitos yang di ceritakan penjualnya Sate Jaran bisa menambah stamina dan Vitalitas pria He..He,,, He,,, Anda tertarik untuk mencobanya? Silahakan datang ke Sate Jaran Jl Terusan Borobudur 65A dengan nomor telepon untuk pemesanan 0341-478849. Buka mulai jam 16.00 sampai jam 22.00 atau sampai habis. (Pak Demus - Malangpedia)
Lihat juga :
Hanamasa
Burger King
Lokasinya lumayan strategis serta mudah dicapai karena terletak di pinggir jalan raya , didaerah borobudur di dekat STIE Kucekwara atau lebih dikenal dengan ABM , hanaya saja karena lahan parkirnya yang kecil disarankan tidak membawa mobil , kalo sepeda motor masih cukup lega .
Waktu memasuki warung sate jaran ini penulis sempat binung soalnya banyak sekali orang tapi tidak ada satupun yang sedang menikmati Sate atau pun ada bekas piring kotornya . Selidik punya selidik ternyata warung Sate itu menempati halaman depan dari kos-kosan putri dimana banyak tamu yang sedang berkunjung dan memang belum ada yang beli Sate karena warungnya baru saja buka.
Setelah membaca dafatar menu akhirnya penulis memutuskan memesan porsi kecil Sate jaran yang berisi 5 tusuk Sate, sepiring dan nasi dan es teh. Kurang lebih 10 menit dibutuhkan untuk membakar sate dikarenakan arang pembakarnya yang belum membara . Pesanan datang dan dengan rasa penasaran penulis langsung melahap tusuk Sate pertama dan mengapresiasinya. Hmmm... Ternyata rasanya lumayan juga mirip dengan Sate kambing hanya saja tidak ada lemaknya sama sekali dan terasa hangat dibadan. Sensasi yang luar biasa ..
Dengan harga 7500 ucukup pantaslah dibandingkan pengalaman kuliner yang menarik, dan menurut mitos yang di ceritakan penjualnya Sate Jaran bisa menambah stamina dan Vitalitas pria He..He,,, He,,, Anda tertarik untuk mencobanya? Silahakan datang ke Sate Jaran Jl Terusan Borobudur 65A dengan nomor telepon untuk pemesanan 0341-478849. Buka mulai jam 16.00 sampai jam 22.00 atau sampai habis. (Pak Demus - Malangpedia)
Lihat juga :
Hanamasa
Burger King
Senin, 01 November 2010
Memilih Steak kelas atas
Tidak ada yang seperti mengetahui bagaimana memasak New York Strip Steak di rumah Anda sendiri. Ini steak, salah satu favorit Amerika, menggoda dan dapat dibumbui dengan bumbu pilihan Anda. Bumbu dan yang mencair-dalam-kelembutan-mulut Anda. Pikirkan, Anda hanya bisa mendapatkan steak yang sempurna seperti ini di sebuah restoran Steakhouse kelas atas? Tidak begitu. Resep sederhana ini untuk memasak sendiri steak New York Strip di rumah dan resep ini akan membantu Anda mempersiapkannya. Memasak New York Strip Steak dengan sempurnah, jauh lebih mudah dibanding dengan yang Anda pikirkan!
Selama bertahun-tahun, saya rutin melakukan perjalanan negara sebagai bagian dari pekerjaan saya. Karena ini, saya juga sering makan di beberapa restoran negara terbaik dan steakhouses. Suami saya dan saya bahkan punya favorit Steakhouse-negara kita selalu mengunjungi pada ulang tahun ke kita. Pilih setiap Steakhouse populer di Amerika Serikat dan saya mungkin pernah makan steak-nya. Tapi setelah itu, saya pasti ingin makan steak yang lezat tersebut bersama keluarga saya.
Saya mungkin sangat sibuk dalam menjalankan bisnis, tapi saya mencintai keluarga saya. Saya benar-benar tidak berpikir kalau saya meminta terlalu banyak. Jadi kemudian, saya mencari tahu cara untuk bisa mempersiapkan steak yang luar biasa yang bisa dimakan oleh saya dan keluarga saya. Jadi, setelah beberapa trial and error dan banyak riset, saya akhirnya bisa yakin memasak steak besar di rumah. Sekarang, saya telah mendapatkan resep bagaimana memasak New York Strip Steak.
Tugas pertama Anda adalah untuk memilih memotong terbaik dari New York Strip Steak yang Anda mampu. Amerika Serikat Departemen Pertanian, atau USDA, daging nilai berdasarkan usia dan tingkat marbling - lemak putih yang ditemukan dalam daging sapi. Yang lebih muda dan lebih marmer daging sapi, lebih baik rasa dan tekstur. Prime, Choice, dan Select adalah potongan daging yang tersedia bagi konsumen umum dan Prime adalah potongan terbaik dari daging.
Tidak semua toko kelontong menjual daging sapi Prime. Ada yang memang menjual daging sapi Prime yang sebenarnya dari "USDA Prime" tapi ada pula yang menjual daging Prime USDA palsu, yaitu daging dengan kualitas rendah namun brandnya disamarkan dengan nama merek. Jika Anda tidak dapat menemukan jenis daging Prime di toko bahan makanan, cobalah tukang daging lokal atau membeli dari sumber online terkemuka. Anda bisa mendapatkan beberapa potongan terbaik jika dari pembelian online dan daging tersebut akan dikirimkan ke rumah Anda dan juga sering memberikan diskon untuk pilihan lokal Anda.
Mencari steak New York Strip yang setidaknya 1 1 / 2 inci tebal. Steak lebih tipis dari 1 1 / 2 inci akan lebih cepat kering.
Sementara daging jenis Choice dan Select juga bisa dipersiapkan dengan baik di rumah, namun jangan harap untuk memiliki rasa yang sama dengan kualitas rasa dari daging jenis Prime. Mengetahui bagaimana daging dinilai, bagaimanapun, dapat membantu Anda menemukan potongan terbaik dari nilai. Lihatlah bagi mereka dengan yang paling marmer dan uji usia daging itu dengan menekan lembut dengan jari Anda. Semakin muda daging sapi, yang lebih lembut akan saat ditekan. (Squidoo)
Lihat juga:
Sour Sally
Burger King
Selama bertahun-tahun, saya rutin melakukan perjalanan negara sebagai bagian dari pekerjaan saya. Karena ini, saya juga sering makan di beberapa restoran negara terbaik dan steakhouses. Suami saya dan saya bahkan punya favorit Steakhouse-negara kita selalu mengunjungi pada ulang tahun ke kita. Pilih setiap Steakhouse populer di Amerika Serikat dan saya mungkin pernah makan steak-nya. Tapi setelah itu, saya pasti ingin makan steak yang lezat tersebut bersama keluarga saya.
Saya mungkin sangat sibuk dalam menjalankan bisnis, tapi saya mencintai keluarga saya. Saya benar-benar tidak berpikir kalau saya meminta terlalu banyak. Jadi kemudian, saya mencari tahu cara untuk bisa mempersiapkan steak yang luar biasa yang bisa dimakan oleh saya dan keluarga saya. Jadi, setelah beberapa trial and error dan banyak riset, saya akhirnya bisa yakin memasak steak besar di rumah. Sekarang, saya telah mendapatkan resep bagaimana memasak New York Strip Steak.
Tugas pertama Anda adalah untuk memilih memotong terbaik dari New York Strip Steak yang Anda mampu. Amerika Serikat Departemen Pertanian, atau USDA, daging nilai berdasarkan usia dan tingkat marbling - lemak putih yang ditemukan dalam daging sapi. Yang lebih muda dan lebih marmer daging sapi, lebih baik rasa dan tekstur. Prime, Choice, dan Select adalah potongan daging yang tersedia bagi konsumen umum dan Prime adalah potongan terbaik dari daging.
Tidak semua toko kelontong menjual daging sapi Prime. Ada yang memang menjual daging sapi Prime yang sebenarnya dari "USDA Prime" tapi ada pula yang menjual daging Prime USDA palsu, yaitu daging dengan kualitas rendah namun brandnya disamarkan dengan nama merek. Jika Anda tidak dapat menemukan jenis daging Prime di toko bahan makanan, cobalah tukang daging lokal atau membeli dari sumber online terkemuka. Anda bisa mendapatkan beberapa potongan terbaik jika dari pembelian online dan daging tersebut akan dikirimkan ke rumah Anda dan juga sering memberikan diskon untuk pilihan lokal Anda.
Mencari steak New York Strip yang setidaknya 1 1 / 2 inci tebal. Steak lebih tipis dari 1 1 / 2 inci akan lebih cepat kering.
Sementara daging jenis Choice dan Select juga bisa dipersiapkan dengan baik di rumah, namun jangan harap untuk memiliki rasa yang sama dengan kualitas rasa dari daging jenis Prime. Mengetahui bagaimana daging dinilai, bagaimanapun, dapat membantu Anda menemukan potongan terbaik dari nilai. Lihatlah bagi mereka dengan yang paling marmer dan uji usia daging itu dengan menekan lembut dengan jari Anda. Semakin muda daging sapi, yang lebih lembut akan saat ditekan. (Squidoo)
Lihat juga:
Sour Sally
Burger King
Sate Domba Spesial
Sate domba spesial kini menjadi menu baru kesukaan pecinta Sate. Selain rasanya gurih dan manis, sate domba spesial juga diyakini berkhasiat. Seorang ibu rumah tangga, Yenny, memperagakan dan menceritakan seputar pembuatan sate domba spesial di Sate Bhaliboel Bumi Serpong Damai, Tangerang, baru-baru ini.
Menurut Yenny, sate domba spesial begitu diminati karena dagingnya sangat empuk. Sebab, domba yang dijadikan bahan untuk sate berusia lima bulan. Selain itu, sejak awal, domba tersebut diperlakukan secara istimewa. Artinya, dia tak boleh jalan-jalan seperti domba atau kambing lain. Tapi harus berada di kandang sampai disiapkan sebagai bahan sate. "Itu yang membuat daging sate domba spesial menjadi empuk," ujar Yenny.
Untuk mengolahnya tergantung selera. Maksudnya, bisa saja penikmat sate hanya membuat dari bahan daging. Namun, bisa juga dicampur dengan lemak. "Semuanya tergantung selera. Namun, banyak yang dicampur antara daging dan lemak karena lebih gurih rasanya," kata Yenny, menambahkan.
Sedangkan bumbu satenya sama dengan menu sate kebanyakan. Bisa kacang, bisa juga kecap yang dicampur dengan tomat, irisan cabai rawit, dan bawang merah. Namun, untuk sate domba spesial, akan jauh lebih sedap bila dicampur dengan susu kental manis. "Ini membuat rasa menjadi gurih karena susu menyerap ke daging sate," ungkap Yenny.(ULF) (yahoo)
Lihat juga : Sushi, Burger King
Menurut Yenny, sate domba spesial begitu diminati karena dagingnya sangat empuk. Sebab, domba yang dijadikan bahan untuk sate berusia lima bulan. Selain itu, sejak awal, domba tersebut diperlakukan secara istimewa. Artinya, dia tak boleh jalan-jalan seperti domba atau kambing lain. Tapi harus berada di kandang sampai disiapkan sebagai bahan sate. "Itu yang membuat daging sate domba spesial menjadi empuk," ujar Yenny.
Untuk mengolahnya tergantung selera. Maksudnya, bisa saja penikmat sate hanya membuat dari bahan daging. Namun, bisa juga dicampur dengan lemak. "Semuanya tergantung selera. Namun, banyak yang dicampur antara daging dan lemak karena lebih gurih rasanya," kata Yenny, menambahkan.
Sedangkan bumbu satenya sama dengan menu sate kebanyakan. Bisa kacang, bisa juga kecap yang dicampur dengan tomat, irisan cabai rawit, dan bawang merah. Namun, untuk sate domba spesial, akan jauh lebih sedap bila dicampur dengan susu kental manis. "Ini membuat rasa menjadi gurih karena susu menyerap ke daging sate," ungkap Yenny.(ULF) (yahoo)
Lihat juga : Sushi, Burger King
Minggu, 31 Oktober 2010
NigiriSushi
Have you ever eat Sushi? Sushi is a japanese food that well known for it's freshness. Sushi usually made from fresh fish. There are many kind of Sushi, there are :
* Sashimi
Raw seafood served chilled and sliced, and elegantly arranged. It's usually prepared with fish fresh from the water, refrigerated but never frozen. How to slice the fish for sashimi is one of the most rigorous skills to learn during the itamae's training. Fish cut too thick or too thin make a different impression on the taste buds, and different fish require applying different techniques. Depending on what was served, you will be handed soy sauce, ponzu, or red pepper to dress it.
* Nigirisushi
Nigirisushi means something like "hand pressed". This type of sushi is the most common type at the sushi bar: A small oval made with rice, with an expertly cut slice of fish on top, and with a dab of wasabi on it. Most types of nigirisushi are meant to be dipped in soy sauce, and must be eaten in one bite, slowly. Close your eyes and feel the different textures in your mouth while you eat every piece.
* Gunkan
Battleship sushi. This looks like a nigiri piece wrapped once in seaweed. It's called "battleship sushi" because it resembles the cylindrical sail of a submarine or battleship. Most caviar sushi (e.g. uni, tobiko, ikura, masago) are wrapped in the gunkan style.
* Makisushi
Maki means "rolled". This kind of sushi consists of fish (or crab) and vegetables rolled in a sheet of nori (roasted seaweed) and rice. Makisushi is usually served sliced into bite-size portions. In some restaurants it will be listed as norimaki (seaweed roll) in the menu. Makisushi is an excellent choice for those venturing into the sushi bar for the first time, particularly if they are squimish about eating raw fish. The taste and crackling texture of the the seaweed, the visual delight from its appearance, and the combination of salty seaweed, sweet rice, and delicate fish and vegetables soon win even the most reluctant experimenters.
* Temaki
Te = hand. Temaki describes the hand rolls, something like a Japanese nori taco, that you bite into. Many of the ingredients you'll find in makisushi also exist in temaki.
* Kansai-style sushi is not covered here because it's not very common in western countries. Osaka-style sushi, made with more vinegar (or some times pickled fish), and set in a box. See the photo for details. Its history and tradition require a whole chapter contrasting it with Edo-sushi, the one you're most likely familiar with. (eugeneciurana)
See also :
Hanamasa,
Burger King
* Sashimi
Raw seafood served chilled and sliced, and elegantly arranged. It's usually prepared with fish fresh from the water, refrigerated but never frozen. How to slice the fish for sashimi is one of the most rigorous skills to learn during the itamae's training. Fish cut too thick or too thin make a different impression on the taste buds, and different fish require applying different techniques. Depending on what was served, you will be handed soy sauce, ponzu, or red pepper to dress it.
* Nigirisushi
Nigirisushi means something like "hand pressed". This type of sushi is the most common type at the sushi bar: A small oval made with rice, with an expertly cut slice of fish on top, and with a dab of wasabi on it. Most types of nigirisushi are meant to be dipped in soy sauce, and must be eaten in one bite, slowly. Close your eyes and feel the different textures in your mouth while you eat every piece.
* Gunkan
Battleship sushi. This looks like a nigiri piece wrapped once in seaweed. It's called "battleship sushi" because it resembles the cylindrical sail of a submarine or battleship. Most caviar sushi (e.g. uni, tobiko, ikura, masago) are wrapped in the gunkan style.
* Makisushi
Maki means "rolled". This kind of sushi consists of fish (or crab) and vegetables rolled in a sheet of nori (roasted seaweed) and rice. Makisushi is usually served sliced into bite-size portions. In some restaurants it will be listed as norimaki (seaweed roll) in the menu. Makisushi is an excellent choice for those venturing into the sushi bar for the first time, particularly if they are squimish about eating raw fish. The taste and crackling texture of the the seaweed, the visual delight from its appearance, and the combination of salty seaweed, sweet rice, and delicate fish and vegetables soon win even the most reluctant experimenters.
* Temaki
Te = hand. Temaki describes the hand rolls, something like a Japanese nori taco, that you bite into. Many of the ingredients you'll find in makisushi also exist in temaki.
* Kansai-style sushi is not covered here because it's not very common in western countries. Osaka-style sushi, made with more vinegar (or some times pickled fish), and set in a box. See the photo for details. Its history and tradition require a whole chapter contrasting it with Edo-sushi, the one you're most likely familiar with. (eugeneciurana)
See also :
Hanamasa,
Burger King
Langganan:
Postingan (Atom)