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Statistics |
| Unique Visitors: 144 |
| Total Unique Visitors: 276773 |
| Visitors Out: 1294 |
| Total Visitors Out: 1294 |
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| fish and choclate in the same plate |
| 2008-04-04 02:33:00 |
I am curious about cooking using chocolate and fish. Is it possible? or it will have a good taste?
So I am googling for a second and fount this website. cocoanet has a plenty chocolate recipe.
and I found what I am looing for, although it use white chocolate instead the original chocholate
Salmon with White Chocolate Sauce
Yield: 4 servings
Ingredients
3 tablespoons butter
3 teaspoons all-purpose flour
1 cup fish broth
6 teaspoons fresh lemon juice (unsweetened)
2 oz (60 g) white chocolate
1 tablespoon fresh, green pepper corns (or dried red pepper corns)
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2 tablespoons butter
2 pounds (1 kg) filet of salmon cut into 4-5 oz (120-150 g) portions
Salt and pepper
Method
Make first white sauce with white chocolate, then cook the salmon:
Melt 3 tablespoons butter in a small saucepan over medium heat.
When the butter has melted add the flour and mix well.
Add fish broth (you may use water and broth powder or cube), stirring constantly to incorporate a...
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| Indonesian Snack recipe :Risoles |
| 2008-02-28 04:17:00 |
RisolesIngredients70 gr butter
1 egg
2 pieces of chicken legs
100 gr carrot
50 gr scallions
4 pieces of shallots
2 pieces of garlic
15cc sweet soy-sauce
200 gr bread crumbs
salt
Direction:
Mix 1/2 of the egg with flour and butter
Form thin layer of squares - for wrappers
Remove the bones from the chicken legs, cut into small pieces
Skin carrots, boil until half done, and cut into
tiny pieces. Cut scallions into tiny pieces.
Grind shallots and garlic.
Heat pan with butter. Put in shallots and garlic.
In a couple of minutes, put in chicken
Stir a little bit, and put in carrots, scallions
Mix evenly
Add salt and pepper to taste, add sweet soy-sauce.
Cook until chicken is done.
Put 1 spoon of the result above into each square.
Wrap it.
Dip it in the 1/2 egg left, pour flour.
Heat oil in a pan.
Deep fry the risoles on medium heat until golden brown.
Serve with hot chili pepper.
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| Nasi Uduk Recipe |
| 2008-02-26 05:10:00 |
I found a nasi uduk recipeNasi uduk is kind of betawi(of jakarta) traditional food, and it's usually taken as a breakfast or dinner. If you have it for dinner it comes with fried chicken
Serves 3
500 g rice, wash and strain off the water
850 ml coconut milk
1/2 tsp salt
2 salam leaves
1 lemongrass
Steam rice until half-cooked.
Put coconut milk, salt, salam leaves and lemongrass into a saucepan, bring to boil.
Add steamed rice of 1 into 2, cook until the coconut milk evaporates.
Put 3 back to a steamer and steam until well-cooked.
- Serve with fried emping or fried shallots and sambal.
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| mango smoothies |
| 2007-11-29 04:57:00 |
The Ingredients
300ml Fresh Milk with or sugar water if you don't like milk.
400g Cubed Mango
syrup if your mango is sour
The Method
Just blend all together with some ice cubes if you wish.
Top with more mango cubes.
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| Scramble egg |
| 2007-11-28 04:35:00 |
Ingredients
1/2 cup(s) egg substitute
cooking spray
Preparation
Coat a skillet with nonstick cooking spray and set over medium-high heat.
Pour liquid egg substitute into heated pan and stir with a spatula or wooden spoon.
Cook until desired consistency is reached.
taken from http://www.everydayhealth.com
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| sambal with grilled shrimp |
| 2007-10-12 00:59:00 |
there are many kind of sambal in indonesia, range from easy to make to sophisticated complex sambal. here I found recipe to make a sambal with a grilled shrimp, I haven't done it my self but it looks quite interesting.
1 cup sweetened flaked coconut
6 serrano peppers, seeded,deveined,chopped
1 1/2 teaspoons anchovy paste
2 cloves garlic
5 tablespoons lime juice
1 lb shrimp, peeled and deveined
In a food processor, whirl cocount, chilies, anchovy paste, garlic, and lime juice until coconut and chilies are minced; scrape container sides frequently.
Rinse and drain shrimp.
Thread onto 4 flat metal skewers (10 to 14 in.) Brush shrimp with paste.
Be sure to reserve some for serving.
Place shrimp on a BBQ grill over a solid bed of medium-hot coals or on a gas grill set at medium hot (can hold hand at grill level for no more than 3 seconds); close lid on grill.
Cook shrimp, turning once, until bright pink but still moist (about 2 minutes a side).
Serve with reserved sambal paste.
take from http://recipezaar.com
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| avocado smoothies |
| 2007-10-11 02:32:00 |
Avocado or alpukat for indonesian people is one of health fruit. it contain at least 25 nutrienst including fiber, potassium, vitamin E, B and folic acid. I ussualy take an avocado smoothies when I lazy to have a dinner.
I ussualy just put a milk an avocado in it, but for you that need more sophisticated recipe here I found one on http://www.indolists.com
Ingredients:
• 4 ripe avocados (10 oz/300 g each)
• ¼ cup (60 mL) sweetened condensed milk, cream or evaporated milk
• 1 tablespoon freshly squeezed lime or lemon juice
• 3 cups ice cubes
• Cocoa powder or chocolate syrup (optional)
• 1 portion Palm Sugar Syrup
Preparations:
• Peel and pit the avocados, then cut the flesh into cubes and set aside
• Make the Palm Sugar Syrup
• Place all the ingredients, except the cocoa powder or chocolate syrup, in a blender and puree until smooth. Serve chilled with a sprinkling of powdered cocoa or a drizzling of chocolate syrup on top if desired
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| Tempe Goreng (fried Tempeh) |
| 2007-10-09 03:12:00 |
Description
Ingredients
1 Clove Garlic -- finely chopped
1 Teaspoon Salt
1/4 Pound Tempeh -- julienned
1/4 Cup Oil -- for frying
2 Medium Hot Chili Peppers -- sliced
1/4 Teaspoon Shrimp Paste
1 Small Tomato -- chopped
Directions
Mix together the garlic and salt.
Rub this into the tempeh.
Set aside for 15 minutes.
Heat oil in skillet and fry over moderate heat for 3 minutes or until browned.
In food processor, blend chiles, shrimp paste and tomato to form a paste.
Pour paste over tempeh and serve.
taken from http://recipes.wuzzle.org
Serves 4
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| Visit Indonesian drink : Es cendol |
| 2007-10-08 06:02:00 |
Ingredients: (6 servings)
One pack (12 oz.) of frozen "BANH LOT" (available at oriental store)
One can of coconut milk, preferrably one made for dessert
1/4 lb. of Coconut sugar or "Gula Jawa" (brownish colored)
Ice cubes
Cold Water
Instructions:
Thaw the 'Banh Lot' in cold water, rinse once or twice afterwards
Boil the coconut milk with coconut sugar until they are completely mixed together
In an individual serving glass (or dessert bowl), put in:
- 3 to 4 tbs. of Banh Lot
- 4-5 tbs of the mixing of coconut milk and coconut sugar
- add cold water (1 tbs) and ice cubes (can be crushed, if wanted)
Serve immediately, more of the ingredients can be added to taste.
Banh Lot is a Vitnamese food (but I found it taste similar to
the 'cendol' of Indonesian. It is a frozen product, hence found in
the freezer section. In the US, it is made by "Sincere Orient Foods Co."
in El Monte, Calif.
The coconut milk & coconut sugar can also be found at Oriental markets.
source : http://indonesian-food-recipes.blogspot.com/2006/10/es-cendol-indonesian-cold-dessert.html
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| Top 5 Nasi Goreng Topping |
| 2007-10-02 06:04:00 |
Indonesian version of fried rice is called nasi goreng. Basically it has similarities with any other fried rice,it is made from cold rice which has already been cooked by boiling. The wok is heated until it starts smoking, with some oil. Rice is stirred quickly and uniformly to prevent burning, and to coat the rice grains with oil to prevent sticking. After 1-2 minutes the rice is flavored to taste and stirred thoroughly, then the other ingredients are added.
So what' make the different, in Indonesia it is cooked with sweet soy souce, and also add some garlic, shalot and salt, also to make it much I say much2 better put a lot of chilly in it :). you can eat your nasi goreng plain or add some topping,
here's my top 5 nasi goreng topping
Plain EggGood for break-fast since it's easy to make but also has a enough calory to get you going
Fried Chickenchicken is nice, put that in your nasi goreng ... excellent!!!
Anchovysalty plus chilly.....
Corned Beefthis one is only to satisfied my hunger on meat.
Seafoodbest for value and price :)
and honorable mention to eat nasi goreng with kerupuk.
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| How to make coconut oil by hand |
| 2007-10-01 05:35:00 |
a lot of indonesian food contains coconut oil to make it more tasty, you can buy pre-package coconut oil, but what's more better coconut oil that is made by our own hand :)
There are two types of fresh coconut milk. Thick or first pressed milk. And thin or second pressed milk. To make “extra virgin coconut milk” or EVCO as I now call it, you have to buy a mature coconut (generally those that are just brown husk outside), and have the man at the market grate it. If your home still has one of those neat grating contraptions, then grate it yourself. For every grated coconut, add one cup of lukewarm water (not hot) and start squeezing to extract the milk. Keep going until the liquid is nice and thick. Strain through a fine sieve and if you are particular about removing all coconut bits and solids, pass through a cheesecloth. The bits and solids can alter the texture of your cooked dish. I happen to think they are fine but others might want really smooth coconut milk. This first pressing yields a nice milk that is NOWHERE near as thick and viscous as canned milk. Generally, you can thicken it further by boiling it down. The squeezing is rather cathartic, a good replacement for punching a dummy. You can squeeze the grated coconut from several nuts at the same time. Set aside the EVCO.
From the SAME grated coconut, add 1.5-2.0 cups of lukewarm water and start squeezing again until you have extracted the remaining milk. This process yields a thinner milk that is typically used at the beginning of the cooking process for recipes with coconut milk or gata. The EVCO is added to the dish at a later stage. Make your coconut milk and use it soon after you squeeze it. While I almost always encourage people to use the fresh alternative, this is not possible in areas where you don’t have geriatric coconuts readily available (think Juneau, Alaska or Paris, France for example) and you must resort to canned alternatives. Some canned alternatives ar...
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| Recipe for my Favourite food : Sambal Goreng Ati |
| 2007-09-28 02:55:00 |
Sambal Goreng Ati Ampela
This one is my favourite, tasty spicy food.
Ingredients:
4 pairs of chicken's livers and gizzards
5 pieces of shallots
3 pieces of garlic
5 pieces of red chili peppers
4 cm lengkusa
10 gr shrimp paste
1 cup of coconut milk
1 board of petai, salt and pepper
Direction:
Cut liver and gizzards into bite sized pieces
Skin shallots and garlic.
Brown shrimp paste
Grind finely shallots, garlic, red chili peppers, shrimp paste
Brown these spices and galanga, mix them evenly
Add liver and gizzard pieces, and salt and pepper to taste
Mix evenly and add coconut milk, let it simmer for 3 minutes.
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| Pecel Lele |
| 2007-09-10 07:09:00 |
PECEL LELE RECIPE
the ingredient
4 medium catfish..clean it
oil to fry
Blend:
1 tbs of ketumbar/ coriander seed
2 cm of kunyit/ curcuma domestica
1 garlic
1/2 tbs of salt
garnish: tomato, cabage-letuce, ocimum basilicum/ kemangi, poh-pohan leaf(only in indonesia)
sauce( blend):1 big tomato, fried peanuts as you need, garlic+ shallots+ chilly as you need ( fry it first), salt, sugar, royco/knoor/ magi chicken.
how to:
first after clean the catfish then mix the fish with the blend ingredient. Wait untill the blend ingredient penetrate into the fish about a half hour/ 30 mnt.
fry the fish in to the pan
dry it from oil
put in the plate with the garnish. put the sauce on the fish if you like. eat with the rice. Happy eating:)
!!to make the sauce warm, you can warm it in the pan or in the microwave.
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| Recipe for Beras Kencur |
| 2007-09-07 05:52:00 |
Recipe for Beras Kencur (another Indonesian tradional drink). it help your help and good as refreshment drink
Ingredients:
Rice 11/2 ounce
Kencur (galingale) 11/2 ounce
6 Cardamoms
Ginger 1/2 ounce
2-3 limes
Tamarind 1/2 ounce
Brown sugar 1/2 kg
Some sugar
Salt
4 litre of water
Directions:
Cook water along with brown sugar and tamarind, cook till boiled while stirring well. Afterwards, finish it, add some salt, let them cool and then refine.
Wash ginger and galingale till well, peel them, then chop.
Wash the chopped ginger, galingale and cardamom with hot water, then blend with some fresh water. If they have been blended well, refine for taking the juice, and add directly into the tamarind-brown sugar mixture. Stirr till well.
You can serve it directly, but better if you store the mixture into dry and hygienic bottles, then keep in the refrigerator.
source http://bambangpriantono.multiply.com
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| lontong opor ayam |
| 2007-09-06 01:58:00 |
I have a lunch in a place that served Banyumas-an food, One of the main course is Sroto, you can hava Sroto with chiken, or Sroto with a beaf. Instead order Sroto, I order Lontong Opor Ayam or you can call it Javanese braised chicken in coconut milk, since I want have a lunch that's light but still tasty enough.
My choice was not wrong. Many food that have a coconut milk has heavy taste, but not this one, my lontong opor ayam still very light and yet quite tasty enough. and as a bonus, the chily souce (or sambal) is quite good, remind me of my home though
The picture is not the one I eat, but quite resemblence enough :).
So how' much for one portion Opor Ayam, I only spent Rp. 12.000,- with tea as my drink.
now , back to work
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| oatmeal recipe for breakfast |
| 2007-09-04 03:04:00 |
For several weeks, I got an oatmeal for breakfast. I choose oatmeal to lower my body weight (yes I confess right now that I am overweight). And I get bored with the plain oatmeal taste, so today I look up for some oatmeal recipe.
here's I found some breakfast recipe from http://mrbreakfast.com , and it got many2 oatmeal recipe. Here's my 2 favourite.
Banana Orange Date Oatmeal
* 2 cups orange juice
* 1 cup water
* 1/4 ts salt (optional)
* 1/8 ts ground nutmeg
* 1 and 1/2 cup oatmeal; uncooked (do not use instant)
* 3/4 cup chopped dates or raisins
* 1 medium ripe banana; mashed
In medium saucepan, bring juice, water, salt and nutmeg to a boil. Sir in oatmeal and dates or raisins. Return to boil, reduce heat. Cook 1 minute for quick oatmeal or 5 minutes for old-fashioned oatmeal, stirring occasionally. Stir in banana. Let stand until of desired consistency.
Vegetable Oatmeal
1/2 cup quick cooking oats
1 cup cauliflower soup (can be substituted with any soup at all - particularly nice if the soup has chunky vegetable pieces in it!)
Place soup in a saucepan and bring to the boil on a stove.
Add oats and stir constantly for about 2 minutes. Turn down heat to low and let simmer for 5 minutes, stirring occasionaly to make sure oatmeal isn't sticking to the bottom of the pan.
Enjoy!!
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| masakan padang |
| 2007-09-02 23:43:00 |
One of the most popular cuisine in Indonesia is Masakan
Padang. Masakan Padang “Padang” is synonymous with the spicy cuisine
of the region that has enjoyed enormous popularity throughout the
archipelago. Padang Restaurants (Masakan Padang) are common throughout
West Sumatra and Indonesia. Having a meal at a Padang restaurant is a
truly unforgettable experience.
One of the local favorite include Ayam Gulai (chicken
coconut curry, and Beef Rendang
from here I
notice that there are at least 2 kind of masakan padang. One is
urang darek(from bukittinggi) and urang pasisia(esp
from padang,pariaman). which one is more delicious? well the truth I
don't really care since both area is has their trade mark and both is
really good
later I will talk more about masakan padang recipe's but beware it
kind bit tricky
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| Bakso or meatball or whatever :) |
| 2007-08-30 07:11:00 |
Bakso is Indonesia's meatball. it ussually served with
soup, and also we could add tofu, and noodle in it. This is one of my
favourite food
I found a way how to make this Indonesian meatball, as usually
google is my helper
this is taken from here
1 kg of minced meat
2 eggs (only took the white)
300 grams of tapioca flour
4-7 cloves of garlic
1 red onion / regular onion is ok
1 teaspoon of white pepper
2 teaspoon of salt
mix garlic, red onion, salt, and pepper in a mortar or mixer. Mix
the spice-mixture with eggs, tapioca-flour, and minced meat. use
fingers, add a cup of water and keep on working until the mixture
feels soft and smooth
Boil some water in rather large pot, at least 2 liters. Start
rolling the mixture into small meatballs. lower the meatball into the
boiling water, when they float up to the surface they are ready
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| Yummy!!! Wedang ronde |
| 2007-08-29 06:40:00 |
I took my bachelor degree in Yogyakarta. At first I don't rate
Yogya highly, since it seems
it much more quite than my Hometown, but after a while I fell in love
with Yogyakarta. Yogyakarta has rich cultere and yet they so friendly with
outsider esp a poor college boy like me. I spent many time enjoying my
afternoon in my university boulevard and drinking a cup of wedang ronde.
Well it remain me to talk about another javanese tradiotional
drink, it's wedang ronde. Wedang ronde is drink with ginger
water (almost the same with sekoteng) plus brown sugar and has a balls
of rice flour in it,plus other stuff like bread, peanut
I search a recipe in internet and found it here
Ingredient
skin
150 grams of glutinous rice flour
2 teaspoon sago flour
salt
25 cc betel lime liquid
50 cc warm water
filing
50 grams peanuts with granulated sugar (brown sugar)
Ginger Sauce:
litre water
tablespoons ginger, minced
3 stalks lemon grass, cut into 3 pieces each and bruised
2 pandan leaves, shredded an tied into knots
200 grams granulated sugar
Preparations:
Skin: mix glutinous rice flour, sago flour and salt. Add betel lime liquid and warm water a little at a time, kneading until the dough can be shaped. Divide into 2-3 parts, each dyed a different colour.
Make balls as big as quail’s eggs, flatten and place filling in the centre. Close up the dough and reshape into balls.
Cook balls in the boiling water until they float and are done. Drain.
Put Ronde balls in ginger sauce and serve
Ginger Sauce: boil water and ingredients in covered saucepan on
low heat for 30 minutes until the aroma is quite strong. Sieve.
drink it while still hot...
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| Indonesian Drink : Sekoteng |
| 2007-08-28 03:42:00 |
Sekoteng is one of Indonesia javanese tradional drinks. It has a ginger taste that usually serve while still hot. Sekoteng also has other ingredient, it contains mung bean (kacang hijau), peanut (kacang tanah), bread chop.
Many area in Indonesia especially in java, Sekoteng is sold by a roundsman during the night.
here's the recipe for Sekoteng
Ingredient:
100 gram of 'Biji Delima' (cassave core),
200 gram of peanut, boiled then remove it's soft skin
100 gram mung bean
1000 cc water
100 gram granulated sugar
50 grams ginger
5 piece of bread, diced into 1 cm cubes
Preparations:
Boiled the cassave core, cooked until done, dunked in cold water,drained
mixed water, sugar and ginger, boiled.
serve into a bowl,put 2 spoonfull cassava core, 2 spoonfull mung beans, and chop bread, pour mixed water, and ginger. ready to serve.
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| Recipe for sate ayam bumbu bali |
| 2007-08-27 06:03:00 |
Another recipe about Sate, now is Sate bumbu bali, beware it's little bit spicy.
BAHAN :
500 gram daging sapi has dalam potong 2 x 2 cm
tusuk sate
1 tangkai serai dimemarkan
2 lembar daun salam
2 sendok makan minyak goreng
BUMBU HALUS:
3 siung bawang putih
8 butir bawang merah
3 cm kencur
3 cm lengkuas
3 butir kemiri
3 cm kunyit
1 sendok teh gula merah
2 sendok teh garam
10 buah cabai rawit
CARA MEMBUAT:
Tumis bumbu halus, serai, dan daun salam sampai harum. Masukkan daging dan aduk hingga berubah warna dan air dagingnya mengering. Angkat.
Setelah dingin, masukkan daging dalam tusuk sate. Bakar sampai matang.
source: http://sedap-sekejap.com
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| Sate ayam recipe |
| 2007-08-22 06:43:00 |
Hi, Found a sate ayam recipe from internet.
Ingredients:
* 2 lb Boned and skinned chicken
* -breast halves, cubed
* 2 md Onion; peeled & quartered
* 1 Inch fresh ginger; peeled
* -and chopped
* 2 tb Lemon juice
* 4 tb kecap manis
* 2 tb Sesame oil
* 2 tb Sugar
* To taste tabasco sauce &
* -cayenne or chili oil
* 2 tb Coconut milk
Instructions:
Put all ingredients except chicken in blender or food processor. Blend
until smooth. Pour over prepared chicken pieces and marinate in refrigerate
for several hours. Place chicken on soaked bamboo skewers and broil or
grill approximately 20 minutes, turning once.
NOTES : Skewers should be soaked for at least 30 minutes to prevent
burning. Kecap manis is Indonesian Sweet Soya Sauce and has a distinctive
taste.
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| say cheese |
| 2007-08-15 06:56:00 |
cheese is one of my favourite food, so here we dive into cheese a bit more.
Cheese is nutritious food made mostly from the milk of cows but also other mammals, including sheep, goats, buffalo, reindeer, camels and yaks. Around 4000 years ago people have started to breed animals and process their milk. That's when the cheese was born.
Cheese has served as a hedge against famine and is a good travel food. It is valuable for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is a more compact form of nutrition and has a longer shelf life than the milk from which it is made. Cheesemakers can place themselves near the center of a dairy region and benefit from fresher milk, lower milk prices, and lower shipping costs. The substantial storage life of cheese lets a cheesemaker sell when prices are high or when money is needed
There are hundreds of types of cheese produced all over the world. Different styles and flavors of cheese are the result of using milk from various mammals or with different butterfat contents, employing particular species of bacteria and molds, and varying the length of aging and other processing treatments. Other factors include animal diet and the addition of flavoring agents such as herbs, spices, or wood smoke. Whether the milk is pasteurized may also affect the flavor. The yellow to red coloring of many cheeses is a result of adding annatto. Cheeses are eaten both on their own and cooked as part of various dishes; most cheeses melt when heated.
next I will talk about cheese recipe
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| food joke |
| 2007-08-14 05:59:00 |
Jail Food
The warden, addressing the three instigators of a failed prison riot, said, "I would like to know two things. First: Why did you revolt? Second: How did you get out of your cell?"
One of the three men stepped forward, "Warden, we rebelled because the food is awful."
"I see. And what did you use to break the bars?" The warden asked.
Replied the spokesman, "French Toast..."
Ice Cream
A January 1994 Reuters News Service story on Manuel Oliveira's ice cream shop in Merida, Venezuela, reported on his 567 flavors, including onion, chili, beer, eggplant, smoked trout, spaghetti parmesan, chicken with rice, and spinach. He said some flavors fail; he once abandoned avocado ice cream, and tossed out 99 pounds of it, because it wasn't smooth enough.
...
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| chinese noodles : history |
| 2007-08-14 04:43:00 |
ok, some history lesson, right now is about chinnese noodle. why someone invent such kind of food that is sooo good.
The Chinese cuisine of 300 BC was not one of rice and fish and stir fries. That did not emerge until well over a millennium later. Instead the Chinese dined on rich stews of meat and vegetables accompanied by fluffy grains of millet that they had steamed over the stew. They had little use for the foreign cereal, wheat, which many centuries earlier had been brought to China by travelers from the west. For them, it was food for the miserably poor or as a last resort when stores were running low. For us, who relish wheat bread and pasta, and relegate tiny, round millet seeds to the birds, this seems strange. We have to remember, though, that the Chinese steamed or boiled wheat berries just like they steamed or boiled millet. Whereas this makes millet light and flavorful (it was the forerunner of polenta in Italy, after all, and is still worth trying), wheat berries stay chewy and slightly bitter.
What changed this was the grindstone. Around the 3rd century BC, when the RomanEmpire began trading with the Chinese Han Empire in China, merchants and nomads carried the grindstone from oasis to oasis along the Silk Roads. For the first time, the Chinese began grinding wheat into flour instead of cooking it whole. They mixed the flour with water to make a dough. Instead of slapping the dough on a hot surface or into a beehive oven to make flat bread sand leavened breads, as had been done in the Middle East and Mediterranean for millennia, they continued steaming and boiling. They made noodles, dumplings, thin pancakes, stuffed buns, and steamed breads, calling them all `ping.' Ping, of course, was equivalent to our pasta, and it was as delicious as boiled wheat had been dull. Wheat hop scotched over millet in the social scale and became the grain of the Emperor and his court.
Their favorite all-purpose pasta was the stuffed dumpling. Ju...
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| pasta and its kind |
| 2007-08-14 04:19:00 |
I just realized there are tons of kind for pasta. I stood up in supermarket in pasta section, and there ... lot of different kind of pasta. here some of them:
Spaghetti. This is an easy one. It's one food that we all know and love. Spaghetti comes in a box, or a bag, in long thin strands. You cook it in boiling water and mix it into your favorite spaghetti sauce recipe.
Ravioli. Here is another pretty easy one for everybody. Ravioli is a small, square shaped pasta that is stuffed with several different fillings like meat, cheese, mushrooms, sausage, etc. Ravioli can be topped with tomato sauce and can even come toasted.
Macaroni. One of the all-time favorites! Macaroni is a small, hollow tube pasta. It is used mainly in cooking macaroni and cheese.
Cannelloni. Cannelloni is also a hollow tube pasta, but it is much larger than macaroni. Cannelloni is stuffed with different meat sauce mixtures and also will have various cheeses baked in the middle.
Linguine and Fettuccine. These pastas are know as ribbon noodles due to the fact they are long, stringy and flat. They can come in many different lengths. These noodles are a delicious food with creamy sauces mixed onto them such as Alfredo sauce. just like kwee-tiaw for chinese noodle.
Tortellini. Tortellini is yet another type of stuffed pasta. They come in half circle pieces that are folded over and stuffed with meat, cheese, sausage, or other ingredients. You can also pour your favorite sauce over the top of this delicious food.
Vermicelli. Vermicelli is a very fine, thin string of pasta. It is also known as "angel hair" pasta. It can be used with a creamy sauce of your choice, or used with other items such as crab, or shrimp. Many times vermicelli is formed together to form a type of nest that will hold the crab, or shrimp on top of it.
Conghiglie. This pasta is shaped like small shells. There are many different sizes of conghiglie. From ...
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| Cooking terms |
| 2007-08-13 13:38:00 |
frankly, I am a beginner in cooking area, so when I read a recipe in english, it has a terms that I found very confusing, so here some terms that I've found with the definition. so you don't have to through the same confusion as I do.
Al denteIn Italian the phrase means "to the tooth"and is a term used to describe the correct degree of doneness when cooking pasta and vegetables. The food should have a slight resistance when biting into it, but should not be soft or overdone or have a hard center.
Baste:This is when you baste meat with a sauce or marinade as it cooks. Roast lamb or chicken will benefit from being basted with the juices in the pan during cooking, in order to keep the meat moist.
Dice: I guess this has something todo with cubus, and I am right. This is when you chop ingredients into neat cubes.
Marinate: A sauce (marinade) is made and meat or fish are left to soak up the juices before cooking. Depending on the recipe, the food might be left to marinate for anything from a few minutes to overnight. It's always kept in the fridge.
Fondue: From the French word for "melt", the term could refer to food cooked in a communal pot at the table or to finely chopped veggies that have been slowly cooked to a pulp and used as a garnish.
Worcestershire: sauce Developed in India by the British, this dark, spicy sauce got its name from the city where it was first bottled...Worcester, England. Used to season meats, gravies, and soups, the recipe includes soy sauce, onions, molasses, lime, anchovies, vinegar, garlic, tamarind, as well as other spices.
source:http://reluctantfourmet.com
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| tips for cooking pasta |
| 2007-08-13 07:02:00 |
you know, there are tons of tips about how to cook pasta, here one of the tips, enjoy
To cook pasta properly, you need a really big saucepan full of boiling water. The pasta absorbs a lot of water when it cooks, so it needs a lot of it. Also, the more space the pasta has to move around in, the quicker it cooks and the less likely it is to stick together.
Bring a large pot of water to the boil. When it's at a rolling boil, add a good teaspoon of salt — you need to add a lot of salt as this is what will help flavour the pasta.
You don't need to add any oil to the pasta water — it doesn't really make much difference to the pasta sticking together or not.
As soon as the pasta is in the water, stir it well to make sure it separates and doesn't stick together — this is the main tip for preventing it from sticking, and you should stir it a few times in the first few minutes of cooking.
Cook the pasta for the number of minutes stated on the packet — set a timer.
Check it a couple of minutes before you think it should be ready as sometimes ambient humidity plays a role in the pasta cooking more or less slowly.
If you're serving the pasta immediately, tip it into a colander set in the sink and as soon as all the pasta is in the colander, carefully pick the colander up and set it on top of the saucepan. This will catch some of the cooking water which you can use to thin the sauce if necessary later on. Transfer this water to a jug or large bowl.
Return the pasta to the pan it cooked in and add ladlefuls of sauce until it's coated as you like. If your sauce is a little thick at this stage, this is where you can add some of the cooking water to achieve the desired coating consistency. Tip pasta into a large serving bowl and top with remaining sauce.
If you're cooking the pasta to be served later, rinse under cold running water until cold. Add a little olive oil and toss pasta to coat it in the oil. When you reheat the pasta, plunge it into a large saucepa...
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| Pancake , Yummy |
| 2007-08-13 06:40:00 |
hi guys, here some tips for cooking pancake
To make pancakes: Put a small amount of oil, cooking fat or butter into a pan. Heat until a faint blue haze is seen. It is a good idea to put the pancake mixture in a jug as this will make pouring easier. Pour enough mixture into the hot pan to make a thin layer. Cook quickly on one side until golden brown – lifting the edge with a small knife will help you see if it is ready. Toss or turn and cook on the second side.
To toss a pancake: When the pancake is cooked on the underside it can be tossed; however thin pancakes are often better turned. Hold the pan loosely in your hand, keeping your wrist very flexible and flick sharply upwards. With practice it will twist in the air and come down in the pan with the cooked side uppermost.
To turn a pancake: Once the pancake is cooked on the underside put a small knife under it and get the knife right to the centre of the pan. Lift carefully and flick over to turn.
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| Ayam bakar Limau, enak deh.... |
| 2007-08-10 14:08:00 |
hmm... ayam bakar tuh rasanya udah enak, apalagi ditambah limau, pasti tambah mak-nyussss., eh berikut ini resep yang dipungut dari http://resepkita.blogsome.com . enjoy...
Bahan-Bahan :
1 ekor ayam, potong 6, memarkan
1 sdm air jeruk limau
1 sdm garam
2 buah jeruk limau, belah dua
3 sdm kecap manis
100 ml santan
4 lembar daun jeruk
2 sdm minyak untuk menumis
5 buah bawang merah
3 siung bawang putih
Cara Memasak
Haluskan bawang merah.
Haluskan baw...
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| tips menyimpan ayam mentah |
| 2007-08-10 14:00:00 |
ayam adalah salah satu binatang yang banyak diolah menjadi masakan di indonesia, walaupun dihantam oleh isu flu burung, akan tetapi saya tetap yakin kalo ayam tetap menjadi salah satu favorit daging :).
berikut ini adalah tips bagaimana menyimpan ayam di rumah. Yang pertama tentu saja anda harus mempunyai kulkas dong, dan ayam harus disimpan di bagian yang paling dingin di kulkas (baca : freezer), dan gunakan dalam waktu 2 - 3 hari setelah pembelian. O ya bila ayam yan kita simpan adalah ayam utuh, maka sebaiknya kita lapisi dulu ayam itu dengan plastik kedap udara, dan lapisi ayam dengan rapat karena bila tidak maka akan muncul kristal2 es pada ayam tersebut.
pertanyaan yang muncul adalah apakah terjadi pengurangan kualitas bila kita menyimpan ayam di dalam freezer? Tentu saja semakin lama ayam disimpan maka ayam itu akan kehilangan juicy-nya, jadi simpan ayam-nya jangan terlalu lama. untuk itu sebaiknya ayam yang akan disimpan di freezer diberi label jadi kita bisa in...
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| Recipe for Hati Ampela Bumbu Kecap |
| 2007-08-10 13:24:00 |
Ok, I have another recipe, for your saturday cooking experiment :), now it guarantee the recipe is good since it have tauco in it.
BAHAN :
5 pasang ati ampela
1 lembar daun salam
1 batang serai, dimemarkan
2 sendok makan taoco
2 sendok makan kecap manis
1 sendok makan air jeruk limo
200 ml air atau kaldu
1/4 sendok teh garam
2 sendok makan minyak goreng
BUMBU HALUS:
5 butir bawang merah
2 siung bawang putih
2 buah cabai merah
1/4 sendok teh garam
CARA MEMBUAT:
Tumis bumbu halus, salam, serai sampai harum. Masukkan taoco. Masak sampai taoco matang.
Tambahkan ati, ampela, dan aduk sampai berubah warna.
Bubuhi kecap manis dan air jeruk limo. Aduk sampai ati ampela terbalut bumbu.Tuangkan kaldu dan gar...
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| Oseng Tempe Daun Melinjo |
| 2007-08-09 14:51:00 |
Bahan:
150 g tempe potong dadu kecil
100 g daun melinjo, iris kasar
50 g cabe ijo besar, potong melintang 1 cm
50 g cabe merah besar, potong melintang 1 cm
1 sdm kecap manis
2 sdm minyak goreng
Bumbu:
2 butir bawang merah, iris halus
3 siung bawang putih, iris halus
1 lembar daun salam
1 batang serai
1 cm lengkuas
25 ml air asam jawa
gula merah secukupnya
garam secukupnya
Cara Membuat:
Panaskan minyak goreng, tumis bumbu hingga harum. masukkan tempe, daun melinjo, cabe merah besar, cabe ijo besar, aduk rata.
Masukkan kecap dan air asam jawa. Angkat, sajikan.
Untuk 3 porsi
Sumber: tabloid nyata
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| Asem-Asem Tempe |
| 2007-08-09 14:43:00 |
Bahan-Bahan :
2 Liter air
200 gram daging tetelan sapi
2 sendok makan minyak goreng
2 cm lengkuas. memarkan
1 lembar daun salam
2 buah cabai merah, belah dua membujur
2 buah cabal hijau, belah dua membujur
200 gram tempe. potong 2×2 cm
3 buah belimbing sayur, iris melintang 1 cm
2 sendok teh asam Jawa, remas-remas dengan 50 ml air, saring
2 ssendok makan daun bawang merah cincang
Bumbu yang dihaluskan :
2 siung bawang putih
5 butir bawang merah
4 butir kemiri sangrai
2 lembar daun jeruk
112 sendok teh terasi goreng
1 sendok teh gula merah, sisir
1 sendok makan garam
Cara Mengolah :...
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| Pepes Tempe |
| 2007-08-09 14:33:00 |
Bahan :
500 gr tempe, hancurkan dengan garpu
100 gr teri, rendam, tiriskan
5 mata petai, iris
6 buah cabe hijau, iris
2 batang bawang daun, iris
2 sdm air
1/2 lembar daun salam untuk setiap bungkus pepes
Daun pisang untuk membungkus
lidi untuk menyemat.
Bumbu halus :
4 siung bawang merah
4 siung bawang putih
1 sdt gula pasir
1 cm jahe
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| Tentang Tempe |
| 2007-08-08 04:09:00 |
Tempe adalah salah satu makanan favorit masyarakat Indonesia (paling tidak saya :P ), dan setiap hari paling tidak ada menu tempe terhidang di meja kami [hehe.. soalnya harga2 ayam dan daging sangat mahal jadi cukup dengan tempe saja], dan satu lagi kalo tidak salah paten soal tempe ini sudah dimiliki oleh jepang? entah kenapa hal ini bisa terjadi, mungkin orang jepang kagum dengan makanan ini atau juga mungkin tempe buatan jepang itu sangat berbeda? entahlah. o ya jamur yang terkadung di tempe adalah jamur Rhizopus oligosporus
Beberapa jenis tempe yang dikenal :
Tempe Bongkrek
Tempe bosok
Tempe gembus
Oncom
Akan tetapi bagaimana cara tempe dibuat? apakah perlu lama dibuatnya? berikut ini cara pembuatan dari tempe.:
Biji kedelai yang telah dipilih/dibersihkan dari kotoran, dicuci dengan air PDAM atau air sumur yang bersih selama 1 jam.
Setelah bersih, kedelai direbus dalam...
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