Jumat, 30 Juli 2010

TIPS | Petis Udang yang Wangi

Good shrimp paste made from shrimp or fresh shrimp rebon of good quality. The addition of sugar, spice and cornflour to make a thick paste. The color is slightly reddish brown. If the color of shrimp paste and black tend to be rather foul smell, then paste made of shrimp, the less fresh. Cover tightly-rapt packaging after use and store in a cool and dry.

MAKANAN | Amboi Sedap Nian Penang Prawn Mee

Typical noodles Penang this one was really tempting. Reddish liquid with a strong sense of shrimp broth. Its contents are complete enough noodles soft, boiled eggs, shredded chicken, and shrimp. Enjoyed with a glass of tea ... hmm pull amboi delicious!

If you'd like to taste a row of typical Malaysian menu, stops by to this restaurant is the right decision. Judging from the name alone 'Penang Bistro' was predictable that this restaurant provides a variety of typical Malaysian menu. Moreover, these dishes are offered practically worth to try.

Recently, Penang Bistro opened its latest branch in the area of West Jakarta. Menus are offered at this new outlet not far different from the three other branches. It's just wide enough area of the restaurant with a few spots that immediately became a favorite of visitors.

Some menus, such as the Malay fried noodles noodles, Penang Laksa, Penang Prawn Mee, Char kway teow and Penang is a menu that is often ordered and became the mainstay of this restaurant. For appetizers the choice fell on Penang Radish, while Penang Prawn noodles and Mrs Rice Fats for the main course.

A glass of Iced Tea drag and thai tea are steamed that are served by direct attention. The tarik is presented with a glass of foam that passed his lips, while the Thai Iced tea appears more bright red-orange-brown. When eat hmm ... The second drink really fresh without excessive sweetness.

Penang daikon radish is comprised of spring rolls, bakwan shrimp, and fried tofu. The dish comes with two kinds of sauce, Hoisin sauce, a brownish color with sweet flavor and are a reddish sweet and sour sauce with a sour taste fresh, like chili Bangkok.

Bakwan tiny size with a shrimp on top. Bakwan Unlike Indonesia, Penang bakwan is apparently made from rice flour so directly krenyes when bitten. Then know fried wear out very fine soft silk, while the spring roll skin lobak know who wear filled with shredded radish and chicken meat. Faint smell of spices wafted ngohyong and sensitive when chew the radishes Penang. It feels good too especially when eat with sauces of fresh acids.

Penang Prawn Mee is my order expressed in a large white bowl sprinkled with fried onions. In Malaysia there, on this one popular noodle called Hokkien Prawn Mee or Prawn Mee. Usually this mee is sold as a street pavement to grade restaurants.

Not like laksa, a reddish liquid is presented without additional coconut milk. When inhaled that was felt on the tongue is the taste of shrimp broth is very strong. Slurpp ... amboi delicious! Mee was composed of vermicelli and yellow noodles with a soft chewy texture. While the shredded chicken, sliced boiled eggs, prawns and three more to add taste delights.

Mrs Rice Fat orders of my friends also apparently no less special. Savory rice dish which is placed repose surrounded by banana leaves, peanut sauce anchovies, egg omelette, sambal fish, curried chicken, potato dry, and sliced cucumber. Virtually portions are quite large.

Super-thin sliced potatoes so krenyes delicious, as well as mackerel fried slices of fish wrapped in chilli. Crispy exterior and fresh sweet sauces. Fluffier rice with a savory taste like rice because it is cooked using coconut milk Uduk.

To Penang Nyonya Prawn Nasi noodles and Fat, both valued USD 42000.00. While Penang Radish USD 33000.00 and 19000.00 USD for a glass of iced tea pull. Now, fans noodles please try!

Penang Bistro
Central Park Mall Lt.1
Tel: 021-56985333
Food Prices: start from U.S. $ 20000.00

Resep Kue | Klappertaart Singkong Keju

Actually had long wanted to make this klapper tarts. Since there is an incomplete material, especially a young coconut. New deh made this afternoon, when Razaan asleep. Why make it easy, try yuk!

This cake was first known as Nur El Razaan pregnant. IBHS purchased at a hospital cafeteria in one of the BSD. It seems sold classical klapper tarts, good really.

After more than a year finally Nur El making this cake. Nur El select the material for cassava cassava easy to get everywhere, especially in Indonesia. And Nur El klapper tarts have never read a recipe that uses ingredients cassava. Pake Pingin was young coconut water, too, but for fear Razaan wake like this is made live-cemplung bland. Be the recipe imitation of El Nur.

This klapper tarts nice to be enjoyed. without given any actual cheese was delicious. This most delicious cake eaten after introduction into the refrigerator.

Material:
1. 500 gr of peeled cassava after
2. Young coconut (which used the meat, scraped or grated) 350 gr.
3. 600 ml of liquid milk.
4. 4 egg yolk granules, shake loose.
5. Granulated sugar 100 gr.
6. Margarine 80 gr.
7. Vanilla powder 1 / 3 tsp.
8. Edam cheese flavor of processed cheese (grated) 200 gr.

For steaming cassava: the water sufficiently.

Smear of two pyrex pan size 20.5 X18, 2x5, 0 cm (aluminum foil container supply small size again in short supply): margarine.

Method:
1. Steamed cassava until cooked and tender, then puree. Set aside.
2. Mix milk, sugar, margarine, and mashed cassava. Cook until done.
3. Enter the young coconut meat, vanilla powder, and egg yolks. While continuously stirring to evenly. Cook until boiling.
4 Pour into pyrex baking dish that has been spread with margarine. Flatten and sprinkle with grated cheese. Put the pyrex container that had been given into the water (so the bottom klapper tarts not crusty).
5. Bake with oven (oven is heated first approximately 15 minutes at 150 degrees celsius) for about 30 minutes at 150 degrees celsius. Remove, leave to cool or heat the steam is lost.
6. Enter into the refrigerator. Once chilled ready to eat.

Resep Tahu | Tahu Tek

Longing Surabaya typical snacks Try it wrapped in egg racik knows this. A tasty peanut sauce with shrimp paste is fragrant aroma guaranteed addictive!

Material:
1 fruit (300 g) know that white, diced
2 eggs
½ teaspoon pepper
1 teaspoon salt
Sauce:
2 tablespoons soy sauce
150 ml water
1 tablespoon shrimp paste
Refined:
2 tbsp fried peanuts
1 clove garlic
2 cayenne fruit
1 teaspoon salt
Complement:
bean sprouts
thinly sliced green onions
thinly sliced celery
merag fried onions

Method:

* Beat eggs with salt and pepper until blended.
* Mix chopped knew with eggs until blended.
* For the fourth part of a griddle and fry until cooked on both sides. Lift.
* Sauce: Stir the ground spices with the other dressing ingredients until blended.
* Put out an egg on a serving plate.
* Give complementary and flush with the sauce.
* Serve immediately.

For the sixth person

Kamis, 29 Juli 2010

TIPS Tauco yang Enak

Tauco is one of the fermented soybean product which was adapted from the Chinese. Tauco quality depends on the soy is used. Therefore there is a light brown color and grain of the whole soybean and some are dark brown with soybeans were destroyed. Usually a long fermentation process and the long boiling makes soy so devastated. Choose Tauco good quality, not crushed grains and brown kedelai net. Tauco already salty taste so do not add much salt in cooking.

Resep Tahu | Mapo Tofu

If you like the flavor spicy bite, you know who prepared Szechuan style is right for you. Soft texture knows silk wrapped with spicy savory seasonings makes this tasty side dish with rice fluffier eat warm.

Material:
1 piece of silk tofu, cut into rough
2 tablespoons vegetable oil
Stir together:
100 g minced beef
1 tablespoon soy sauce
11 / 2 tbsp cornflour
Marinade:
2 cloves garlic, finely chopped
1 stalk spring onion, sliced
1 teaspoon ground red pepper
1 tbsp Tauco
2 tablespoons soy sauce
2 tbsp oyster sauce
1 tablespoon soy sauce
300 ml of water / broth
1 teaspoon cornstarch, dissolve it with a little water

Method:

* Heat the oil, saute beef until slightly browned.
* Enter the seasoning, stir until boiling.
* Enter the tofu, stir until thick and boiling.
* Remove and serve warm.

For 4 people

Rabu, 28 Juli 2010

Resep Kue | Bolkus Zebra Batik

Confused utilize the remaining egg white? Try the following recipe, the result of prescription Bolkus modific Mocca Chocolate egg whites of his Bu Fatmah Bahalwan.

Material:
500 ml egg whites
200 gr sugar
1 tbsp emulsifier (I use SP)
1 teaspoon salt
1 tsp BP
200 gr flour
25 gr cornstarch
100 ml thick coconut milk
75 gr butter / margarine, melted
2 tablespoons SKM
Mocca pasta to taste

Method:

* Beat the egg whites, sugar, emulsifiers, salt, BP until thick & fluffy. Enter the flour and coconut milk powder, mix well.
* Pour the coconut milk, essence (not wear), butter and condensed liquid, mix well.
* For the dough into two parts: one who gave the pasta Mocca, let the other one white.
* Pour a small portion of white batter into greased 20 cm diameter tulband (basting with butter, thick), round baking pan, then turn the dough Mocca: middle batter is poured in white, then pour the white mixture, then batter Mocca, then overwritten again above dg white dough white .. .. .. Mocca continues alternately until the dough runs out, the last at the top to make the effect of "batik" wear his toothpick into the center of who outlined , the explanation .. .. Hopefully it's understandable .. , p)
* Then steam for wait 20 minutes, until cooked (do not forget to seal the lid on the pan clean cloth so that water vapor does not fall into the dough)

TIPS Memilih Saus Tiram

There are two types of oyster sauce. Sauce really made of fresh oysters and sauce made from artificial taste and odor of oysters. Oyster sauce derived from the original, more expensive, more powerful tiramnya aroma and color of thick brown gravy. While the oyster-flavored sauce bias cheaper, more blackish sauce and a little watery. Saua native oyster is relatively expensive because the oyster is the type of seafood that are not easily obtained and the price too expensive while still fresh. Choose the oyster sauce to taste and look at the material composition of the existing info on the packaging.

Java Kitchen | Murah, Meriah, Top Markotop

This restaurant's name raises a question mark. Why not named Kitchen have Java or Java pawon? Why should use the name in English? Apparently, because the restaurants owned by people of Semarang is targeted to seize the Singapore market. Over there, there are already three outlets Java Kitchen. In Jakarta, the restaurant was scattered everywhere: Pondok Indah Mall, Mall Kelapa Gading, Mal Summarecon Serpong, Bumi Serpong Damai, Puri Indah Mall, even in the new Grand Indonesia.

Minimalist-style appearance. Approximately 40 seats are available is almost always full at dinner hour. Every time I go there, almost always I see a cone shaped awaiting orders picked up. Apparently, tumpeng Java Kitchen (USD 600 000 to 15 people) are already quite well known in this Kelapa Gading. In fact, at any Java Kitchen Singapore managed to "popularize" cone shaped - especially after the grandson of Lee Kuan Yew ordering cone to celebrate her birthday.

Menu mainstays include: oxtail soup, pomfret cobek, satay, fried rice langgi, rice lead, thanks to the rice, fried noodles java, lontong capgomeh, and others. This restaurant also features economical menu, for example: the price of rice rames Rp 28,000 per portion, including a choice of chicken or meat.

My choice for lunch both are known interference (USD 21 thousand), fried pomfret cobek (USD 30 thousand), fried satay (USD 29 thousand chickens, cows USD 33 thousand). Know his intervention Surabaya - can be considered as an appetizer - appear authentic. However, because many people in Jakarta do not like paste, then petisnya presented separately. In fact, with just paste it more kick.

Fried satay is also unique. Available in a choice of chicken or beef. A serving contains five puncture with a size big enough meat. Sauces from peanut, with generous slices of red onion. Both the chicken satay skewers and good-quality cattle. Meat is tender because of cuts to follow the fibers. Net from fat. Special peanut sauce - two thumbs up.

For dessert, available ice nuts, pomegranate ice, mixed ice, ice kopyor, and others. Everything is perfect for refreshing the mouth end to a tasty dish of Java. Do not forget, this restaurant also provides inter serviceability.

My general impression: all this restaurant-quality dish above average. Not outstanding, not to the same level nyuss mother - but special, and should not be underestimated. You can not go wrong, whatever your message here. Java Kitchen cooking quality at truly authentic Indonesian! (Bondan Winarno)

JAVA KITCHEN
Authentic Indonesian Cuisine
Boulevard Raya Blok TN 2 no. 5
Kelapa Gading
021 4504050

Resep Tahu | Hot Pot Tofu

At the moment the cold and the family was gathered, the most fun to eat this one dish. Easy to prepare, it can fit the tastes and growing medium when eaten warm!

Material:
1 pc egg tofu, cut into pieces, fried dried
Mayonnaise:
2 tablespoons vegetable oil
2 cloves garlic, minced
100 g chicken meat, cut into rough
250 ml water
50 g carrots, sliced thin oblique
6 pieces of edible mushroom, halved
50 g of sweet peas, cleaned
1 stalk spring onion, sliced
2 tbsp oyster sauce
1 tablespoon soy sauce
½ teaspoon pepper
1 teaspoon salt
1 tsp cornflour, dissolved in a little water

Method:

* Mayonnaise: Stir-fry garlic until fragrant.
* Add chicken, stirring until stiff.
* Add water and vegetables, bring to a boil.
* Add seasonings and fried tofu, simmer until the vegetables wilt.
* Pour the starch solution, stirring until boiling.
* Remove and serve warm.

For 4 people

Selasa, 27 Juli 2010

Makanan Rendezvous | Kuliner di Chatter Box

The first time I knew Chatter Box about 30 years ago in Singapore - in a hotel at that time very popular among citizens of Indonesia. As the name implies, Chatter Box hang out indeed a nice place. Reasonable prices, too cozy place to chat casually with friends.

Chatter Box Sogo finally brought into Indonesia. Character Chatter Box fits with Sogo. When shopping mothers, fathers, casually hanging out in the Chatter Box, drinking coffee and reading newspapers, until the mothers finished shopping and join in the Chatter Box for a meal together.

Since it was known by the Indonesian travelers who frequent trips to Singapore, for the Chatter Box is easy enough to penetrate the Indonesian market. Now, Chatter Box already has six stores - five of which are in the mall.

In accordance with his character, Chatter Box displays the menu that are all-day dining. This means that whenever we come, there's always kind of food that is suitable for book - light food and heavy meals.

For example, while waiting for wife to shop, the husband can order a variety of appetizers (USD 25-76 thousand) as a snack, such as fried dumplings, nachos, spring rolls, fried tofu, or salad pasembur. Pasembur salad is a typical dish of Malaysia / Singapore is popular, especially among the Malays and Indians. It is a piece of fruit and various fried foods (bakwan fried shrimp peanut brittle, cakwe, etc.), doused with hot sauce brown sugar.

Mortar of International and Asian menu at the Chatter Box to make it a place of rendezvous (meeting) between the culinary seronok with culinary, friend with friend, and friends with culinary. Consider again his menu: chicken curry Arumugam (USD 42 thousand, nuances of India), braised beef in claypot (USD 42 thousand, nuance Tionghoa), prawn laksa (USD 55 thousand, tastes Melayu), chicken cordon bleu (USD 45 thousand , European tastes), and many more.

Lately, I find a suitable new menu and my passion, namely Braised Lamb Shank Hainanese (USD 95 thousand), served with savory rice Hainan. Glance seem very large portion, but in fact this same portion of oxtail soup. The difference, in this small goat thighs far less fat than the oxtail. Fresh savory broth also seemed not too greasy. Very tender, very tasty, very suegerrr. Suitable for lunch or dinner.

For dessert, available pomegranate ice, ice cingteng, ice mint, ice cincau green, and creme brulee (USD 18-25 thousand). Quite a lot of options. Each time came to taste the other. How nice! (Bondan Winarno)

Chatter Box
Sogo Plaza Senayan 5th floor
Jl. Asia Afrika 8
Central Jakarta
021 57900055

Resep Tahu | Selada Tofu

If you're on a diet of fat, try the tofu dish of sakura this country. Lettuce is crunchy, chewy wakame which collided with soft tofu. Nutrients can be relied upon!

Material:
1 piece of silk tofu, cut into 2x2x2 cm
50 g wakame, soaked until soft, drain, cut into pieces
100 g lettuce, sliced
Sauce, mix well:
150 ml shoyu
1 clove garlic, grated
20 g onion, grated
1 tablespoon lemon juice
½ tsp sesame seeds

Method:

* Place the salad ingredients in a serving bowl.
* Pour the sauce.
* Serve immediately.

For 4 people

Senin, 26 Juli 2010

Resep Ikan | Asam Keu-ung

At the moment a hot air airy, fresh fish, traditional Acehnese sauce acid was guaranteed to arouse your appetite. Eating fish through the head will add fun to eat!

Material:
A sour fish head (could also be other kinds of sea fish, like snapper, pompano, manyung fish, etc.)
1 liter of water

Marinade:
Sunti acid 50 g (dry wuluh starfruit)
1 stalk curry leaves
2 star fruit wuluh
1 lemon
Refined:
25 g cayenne pepper
100 g shallots
2 cloves garlic
A pinkie (2 cm) of turmeric
Salt to taste
White pepper to taste

Method:

* Head fish halved, and then washed. Marinate with lemon juice and salt, leave some time in the refrigerator to absorb ..
* Saute the spices with a little oil until cooked.
* Add 1 liter of water, insert the head of the fish, curry leaves, tamarind sunti, and slices of star fruit wuluh.
* Cook until boiling and head of the fish to mature.
* Serve hot with rice fluffier.

Recipe obtained from:
Hj. Susarni
Dawn RM Jeumpa
Jl. 55 Beautiful Parrots
Sei Sikambing, Medan

Resep Tahu | Tahu Gimbal

Crispy soft tofu plus bakwan these crispy shrimp dish lunch bus be delicacies. Being washed in a sweet bean sauce, spicy savory meal will make it even more delicious.

Material:
2 pieces of white out
cooking oil
Shrimp dreadlocks:
100 g small peeled shrimp
100 g wheat flour
150 ml water
2 tablespoons finely sliced green onions
1 clove garlic, grated
½ teaspoon pepper
1 teaspoon salt
Sauce, mix well:
100 ml water
3 tablespoons soy sauce
Refined:
50 g of fried peanuts
1 clove garlic
4 pieces of red cayenne pepper
1 tsp sugar
1 teaspoon salt
Complement:
150 g cabbage leaves, thinly sliced
2 stalks celery, thinly sliced
2 tablespoons fried shallots

Method:

* Cut out, half-dry fried, drain.
* Sauce: Mix ground spices with water and soy sauce until blended. Set aside.
* Dreadlocks Shrimp: Toss shrimp with other ingredients until blended.
Spoonful after spoonful * Fry till cooked through and dry to the two sides. Drain.
* Arrange the fried tofu and dreadlocks on the serving plate.
* Give complementary.
* Pour the sauce. Serve immediately.

For 6 people

Sabtu, 24 Juli 2010

RESEP Mie Lomie Rawit

When the body is less fit, sauce thick noodles with a generous sprinkling of cayenne pepper is guaranteed to make a fresh body. Savory savory, slightly sweet and spicy!

Material:
500 g of Hokkien noodles, hot water rinse
Mayonnaise:
2 tablespoons vegetable oil
2 cloves garlic, finely chopped
3 onions, finely chopped
100 g shrimp, peeled, sliced
1 tablespoon dried shrimp
750 ml water
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon soy sauce
750 ml water
75 g bokchoy, diced
20 chili pepper, sliced
1 teaspoon salt
2 tbsp cornflour, dissolved in a little water

Method:

* Mayonnaise: Stir-fry garlic and onion until wilted and fragrant.
* Enter prawn and shrimp, stirring until change of color.
* Enter da water boil seasoning.
* Pour starch solution, boil until thick.
* Enter bokchoy and cayenne pepper, bring to a boil again. Turn off the heat. Lift.
* Place the noodles in a bowl.
* Pour the hot sauce.
* Serve with a sprinkling of fried onions meah.

For 4 people

RESEP Mee Goreng Mamak

When the body is less fit, Saucethick noodles with a generous sprinkling of cayenne pepper is guaranteed to make a fresh body. Savory savory, slightly sweet and spicy!

Material:
500 g of Hokkien noodles, hot water rinse
Mayonnaise:
2 tablespoons vegetable oil
2 cloves garlic, finely chopped
3 onions, finely chopped
100 g shrimp, peeled, sliced
1 tablespoon dried shrimp
750 ml water
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon soy sauce
750 ml water
75 g bokchoy, diced
20 chili pepper, sliced
1 teaspoon salt
2 tbsp cornflour, dissolved in a little water

Method:

* Mayonnaise: Stir-fry garlic and onion until wilted and fragrant.
* Enter prawn and shrimp, stirring until change of color.
* Enter da water boil seasoning.
* Pour starch solution, boil until thick.
* Enter bokchoy and cayenne pepper, bring to a boil again. Turn off the heat. Lift.
* Place the noodles in a bowl.
* Pour the hot Sauce.
* Serve with a sprinkling of fried onions meah.

For 4 people

Kamis, 22 Juli 2010

RESEP Kepiting Kam-Heong Mak Nyuss dari Seroeni

Seroeni is part of the S-2 - a one-stop eateries under one roof - featuring six food outlets / food court at one location. Inside the spacious, modern complex is found to Geisha Japanese Restaurant, Fleur's International Restaurant, Fiore Creamery (gelato), Moshi-Moshi Japanese Bread, Snow Monster (snow ice), and Seroeni Hybrid Parlour. Whatever your choice, it is likely to be found here.

Seroeni display-Malays serving Hybrid fine-dining in a charming setting. Very luxurious for the size of Semarang, although the prices are apparently the default is still very affordable. Imagine, a special crab dishes (about 500 grams of dead weight), only priced the price of Rp 119 thousand. Cooking shrimp on average USD 59 thousand. In Jakarta, crab and shrimp dishes at the stall tent was already equivalent to the price. Cooking is the most expensive in Seroeni labeled lobster price of Rp 225 thousand per serving.

The menu is very elaborate. For appetizers, available: Thai mango salad, octopus & seaweed salad, crispy honey, eel, Szechuan hot & sour soup, and others. Variety of shrimp dishes: golden nestum Prawn, mayonaisse prawn, crispy prawn with lemon sauce, lobster butter Salted egg. Cooked crab steamed or fried, such as: oatmeal crispy soft-shell crab, chili crab, Salted egg-butter crab, and others.

To ensure authenticity Hybrid cuisine, Seroeni hired a chef from Penang. Though, actually, in Malaysia is more famous Hybrid cuisine is precisely from Melaka. I was fortunate to have tasted the dish directly Chef Bob who was really Chef Bob is also very skillful use of various manual techniques of cooking.

One of Chef Bob is a mainstay recipes shrimp or crab sauce-heong camp. Chili sauce is similar, but darker colors and more polite Spicy level. Aroma and flavor blacan (ly), an intense but soft to be the main strength of this dish. Crab or shrimp fried quickly over high heat, then jerkyed with camp-heong sauce, spiked with curry leaves or the smell of fragrant bay Koja more to elevate the quality of this dish.

Hopefully, when you come to Seroeni later, the owner has provided to monitor the fried bread sauce mencocol-heong camp like that I recommend. (Bondan Winarno)

Peranakan Seroeni Parlour
Jl. Sisingamangaraja
Candi Baru, Semarang
024 8503344
www.seroeni.com

RESEP Krenyes Enak Croissant Keju a la Chef

Bakery presents the open kitchen concept is still quite gress. There are a variety of European breads, cakes, and pastries that the drafting process can be viewed directly by visitors. A piece of cheese croissant and apple pie crunchy krenyes is guaranteed to be the favorite!

Chef's Kitchen is not really a new player in the field of bakery and pastry, because it has stood since 2006 earlier. Although it was originally a supplier to the bakery. But about three months ago, opened their first bakery outlets with a Chef's Kitchen Bakery and Pastry.

A few days ago I had the time to visit the Chef's Kitchen Bakery and Pastry. Rows of wooden rolling pins to decorate the front building which appears unique bakery. Once inside the nose immediately overpowered by the aroma of delicious bread and freshly baked cookies Christianity fragrant!

Collection bread bakery is arguably quite complete, there are regular sandwich bread, bun, ribbon bread, toast bread, baguette and croissants. Several other European breads such as bagels, pretzels, rye bread, bread plus a variety of healthy cereals were available. Call it Malty Pumpkin Seeds, Seeds Mapple Round, and Health Almond and Fruit Bread is one of the favorites.

I began to surround the glass display case containing a row of bread, cakes, and various pastries. Number of options could indeed create confusion, but ultimately the choice fell on a croissant cheese, tiramisu and a piece of Apple. While to drink a glass of fresh juice strawbbery.

Open kitchen concept unhindered glass allows me to see how their pastry chef is busy forming the dough and baking cookies. Hmm ... really felt like there was in the kitchen alone. Faint scent of the aroma of bread and cake is baked and out of the oven really tantalizing tastes!
Apparently, apple pie and croissants must wait warmed briefly to return. Petits fours while tiramisu presented in small dishes with a dewy stawberry juice. Yum ... intervening piece of tiramisu cream alternately with evaporated in the mouth.

Dessert Chef's Kitchen Italian version was apparently not made of layers of biscuits Savoiardi or lady's finger, but more like sponge cake layer. For the cream also did not use mascarpone cheese, so I think it's less 'kick' like Italian tiramisu.
But my disappointment successfully redeemed by a piece of croissant. This medium-sized croissant with a crispy exterior. When bitten by hmm ... krenyes-krenyes tasty, surprises in the form of shredded cheddar cheese on the part makes it chewy-crispy and yummy chewy. Butter scent that wafted out of her mouth could not stop munching.

Apple pie is usually made from fresh aple slices and cinnamon and brown sugar, here it contains a mixture of chocolate and apple slices. Pie is my favorite so direct. Pie shell gently with a sensation of fragrant aroma strong rhum. No wonder if a piece of apple pie just feels lacking. To neutralize the sweet taste, strawberry juice was not given any added sugar so relieving thirst that fit.

Various cakes and croissants at Chef's Kitchen Bakery and Pastry offered starting price of USD 10500.00 - USD 40000.00. Not only offering cake, bread, and pastry, for those who want to enjoy lunch or dinner menu is also available a variety of sandwiches with a variety of contents. Well, for you geeks bread please stop by here!

Chef's Kitchen Bakery and Pastry
Jl. Kemang Raya No.19
South Kemang
Tel: 021-7198866

Rabu, 21 Juli 2010

RESEP Mie Yaki Ramen

Country fried noodles from the kitchen this sakura simple marinade. Because it was feeling really soft chewy ramen tongues wagged. Moreover, interspersed with tasty crunchy toasted nori!

Material:
2 tablespoons vegetable oil
2 leeks, cut into 3 cm
2 cloves garlic, minced
30 g onions, sliced
100 g chicken meat, thinly sliced
2 tbsp Japanese soy sauce
150 ml water
250 g of dry ramen, boiled until tender, drain
½ teaspoon pepper
1 teaspoon salt
Topping:
1 tablespoon sliced nori
1 teaspoon toasted sesame seeds

Method:

* Saute garlic and green onion until wilted.
* Enter the onions, stirring until wilted.
* Add chicken, stirring until stiff.
* Enter the soy sauce, water, seasonings and ramen. Stir quickly till smooth.
* Remove and serve with topping ingredients.

RESEP Serabut Sosis Bakar

Bored with the usual sausage, I deh try this egg sausage with a bandage. It seemed to be more tasty and my family really hooked.

Material:
6 beef sausages (frankfurters or fried sausage), cut into 4 parts
Sauce, stir together:
2 tablespoons BBQ sauce
½ tsp black pepper powder
Oil 2 tbsp olive oil / olive
Layer:
Beaten egg, add a little water.
Cooking oil

How to Make:

- Enter the piece of sausage into the sauce, leave for 30 mins.
- Plugs every four pieces of sausage with a skewer satai.
- Grill over coals until slightly dry. Lift.
- Layer: Whisk whole eggs that have been mixed with water. Ciprat-kocokkan splash eggs into the hot oil using a three-prick skewers or forks.
- Lift with direct rolled up and played around with satai sausage until bandaged.

- Remove and serve warm.

Tips Menyajikan Masakan Sunda Cara Minang

This simple restaurant has been popular for a long time. Throughout the opening hours, always seemed the cars were lined up on either side of the road near the house, never stopping his guest sign successive visit to here.

Rawi Simpang name is probably an abbreviation of the description of its location in the "cross-Ciawi Margonda." The owner, a mother of female pilgrim to Mecca with a thick gold jewelry and heavy, still sitting on the counter to greet guests.

Lots of food stalls that look like this in the whole Tatar Sunda, particularly in a crowded path, for example: RM Sindang Reret, RM favors, and others. They each have their fans. They present the Sundanese cuisine, but actually do not serve it in its pure futility. More precisely: Sunda presents a Minang cuisine aka fast food.

RM dishes popular in Simpang Rawi is vegetable mushrooms. Oyster mushrooms, white color and form broad, pan-fried with soy sauce flavor nuances. Kenyil-kenyil mushrooms. Other dishes I like here is a stew jengkol, with a nutty flavor jengkol.

I never count, but there seems to be more than 20 kinds of side dishes are shown in the table at any time. Fried chicken, fried carp, carp fries, obese (empal), tempeh / tofu, corn cakes, assorted Pepes (carp, anchovies, mushrooms, etc.), and more. If lucky, we get the side dishes that are still warm out of the frying pan. Abundant sauce and fresh vegetables are available at every table.

Placement of side dishes in abundance on every table - in my opinion - is the strategy of the owner to make the guests salivate and then impulsively extending his hand to achieve a variety of tempting dishes is presented. When the note is true, all serving high quality cuisine on average. Nothing really special. But, how merchandising (set meal at the table) is interesting is what makes people yearn for a typical dining experience at this shop.

Problem prices may potentially trigger a debate between us. Most people assume that for a simple restaurant like that, and with the quality and type of dish like that, it should need pricewith lower prices. For me, the principle is: no way, no price. I still think that prices in restaurants is appropriate. We need to appreciate the quality, right? (Bondan Winarno)

Simpang Rawi
Jl. Raya Puncak 442
Ciawi, Bogor
0251 8240509, 0811 118425

Resep Krenyes Gurih Martabak Plus Rujak Cingur

In this legendary restaurant there serving food plus the East Javanese style that always makes miss home. Martabak a thin crispy skin to meat stuffing flavorful curry. Cingur rujak also spread a burst of aroma of shrimp paste with a chewy-chewy cingur soft. Yum-yum ... yummy!

Mirasari restaurants across the region this North Kemang I recall a typical homemade blended foods wholeheartedly. I used to come only to eat fried rice and tofu egg village. may be repeating a legendary delicacy of alternative a nice lunch.

Located at the bend of the road, restaurants that this area of shade and have a meal on the patio area and garden, complete with umbrella shade umbrellas. Styled restaurant with a homely style, circular wooden chair with a rectangular table to meet a wide hall. sevice almost everything is old.

The menu offered an ancient cuisine restaurant mainstay. There was fried rice with all its variations; beef, chicken, crab, seafood, and the village. Similarly, the noodles / bihun fried have almost the same variant. Ca water spinach, bean sprouts and vegetables in the menu capcay be reliable.

Cingur salad, pickles, ketoprak become guest favorites menu. Including fried tofu, and tofu egg plus martabak with three types of choice (chicken, beef and vegetables). Without hesitation Miqdaad repeating a favorite food; cingur salad, tofu egg plus martabak cows.

Martabak eat eggs almost always done at night. This is simply because traders martabak egg emergence night. This time as a lunch menu, served pretty martabak egg on a plate, complete with garnish steaming slices of cucumber, dill pickle acid plus spicy brown sauce.

Martabak a small curly surface, the contents are not too thick, it's fragrant smell of curry. Not too sharp but it was refreshing. After a piece of brown vinegar sauce doused martabak the contain sliced cayenne pepper, a bit flabby, it's just full of Sensai. There krenyes crisp, tender flesh and eggs and fragrant spicy curry bribed with fresh sour cucumber car, it's become more comfortable. Gee, no wonder if martabak Mirasari guest favorite.

What is unique, it looks cingur rujak view more elite. Fleetingly like gado-gado pestle for not 'medhok' or 'mlekoh' thick blackish cingur like a salad. Little brown bean sauce wrap vegetables in the form of water spinach, long beans, bean sprouts, cucumber, tofu, yam slices plus cingur (nose) cows.

Sweet taste of shrimp paste is not too nonjok, gently perfumed with the sweet taste that was not too strong. What is less spicy bite cabaiporch instead. Because of a generous splash of water and seasonings cingur feels soft then even this cingur rujak remain slippery demolished!

Tofu egg is known that a simple menu. Discounts know white omelet made with the tips of the curly brown very tempting. At the top are topping plua boiled bean sprouts and a sprinkling of chopped celery, onion fries. A thick peanut sauce which complemented know eggs typical of Surabaya.

Him very softly padded, knows a good sign of quality, fried with egg maturation seemed fitting so tasty crispy and fragrant. Thick nut spice gives a nice savory touch. The more complete just know the simple deliciousness of this dish!

Problem is relatively expensive price, a portion of beef martabak USD. 32500.00, a portion of salad cingur USD. 22500.00 and serving out the egg USD. 15000.00. However, if viewed from a fairly large portions and good food quality plus the legendary, bolah also occasionally drop by this restaurant. The proof, this restaurant was never empty or abandoned by fans.

Mirasari Restaurant
Jl. No.33 North Kemang
South Jakarta
Phone: 021-71793777, 71,790,133

Senin, 19 Juli 2010

Resep Kue Chiffon Mocca Cake

Chiffon cake with a soft spongy texture and moist, especially the towering shapes make anyone want to enjoy it, might as friends for coffee or afternoon tea and morning.

Chiffon Cake Mocca this time that I make, by messing work on recipes that I get the right combination of recipes with steady results. Here is her recipe.

Mocca Chiffon Cake
by Ema Yudhisthira

Material:
1 tablespoon instant coffee
70 ml milk
50 g plain dark cooking chocolate
4 pcs egg yolks
40 ml vegetable oil
1 tablespoon granulated sugar
90 grams of wheat flour
½ teaspoon baking powder

Egg white batter:
5 pcs egg white
1 tsp lemon juice
80 gr sugar
60 ounces chocolate chips

Method:

* Heat the milk over the stove, then put instant coffee, dark chocolate, and stir well until all the oil mixed and dissolved, then remove from heat.
* Beat the egg yolks and sugar and mix until the milk had been mixed
* Stir in the flour mix aside
* Beat the egg whites, put the lemon juice and sugar, until thickened
* Sedikit2 enter the egg yolk mixture and stir the egg whites in a way stir until well blended back
* Combine chocolate chips, stir briefly.
* Enter in print chiffon 7 inch diameter (bottom diameter), without any prints smeared
* Bake on medium heat about 45 minutes or until cooked.
* Remove the cake pan immediately reverse it (for who chiffon pan-legged), if not in place over the bottle to cool closed
* With help run a knife around the pan edge and bottom, to remove the cake
* Just before serving, its surface flush with white and dark chocolate serve immediately.

Resep Mi Hot Plate Udang

This restaurant-style noodle dish easily made at home. Soft chewy noodles that collided with a thick savory shrimp sauce and fragrant. nice to have appetizer at the beginning of this week!

Material:
500 g of wet egg noodles
Sauce:
1 tablespoon vegetable oil
2 cloves garlic, finely chopped
¼ teaspoon minced ginger
100 g peeled medium shrimp
2 tbsp oyster sauce
1 tablespoon soy sauce
500 ml broth / water
½ teaspoon pepper
1 teaspoon salt
50 g carrots, sliced thin oblique
75 g green cabbage leaves, cut into pieces
1 tbsp cornflour, dissolved in a little water
Topping:
2 tablespoons fried shallots

Method:

* Sprinkle noodles with hot water and drain.
* Sauce: Saute garlic and ginger until fragrant.
* Enter the shrimp and squid, stir until stiff.
* Enter the seasoning, and water, bring to a boil.
* Add vegetables, simmer until wilted.
* Pour the starch solution, stirring until boiling. Lift.
* Heat the hotplate on the fire until the heat properly.
* Place the noodles on top.
* Pour the sauce to the boil and boil.
* Serve hot.

For 4 people

Minggu, 18 Juli 2010

RESEP Membuat Fritata

Material:
300 gr potatoes, peeled, cut into ½ cm thick
1 ltr of water for soaking
1 tablespoon salt
1 pcs sausage, cut into ½ cm thick, stir-fry cooked
Bh ½ red bell pepper, cut into 1 cm
Bh 1 onion, chopped
4 tablespoons cooking oil
4 eggs
125 ml of liquid milk
½ teaspoon salt
50 ounces grated cheddar cheese

How to Make:
1. Soak the potato slices in water and salt, let stand 30 minutes.
2. Heat 3 tablespoons of cooking oil. Cook the potatoes while inverted until cooked, set aside.
3. Separate the yolk and egg white, beat egg whites until fluffy, add egg yolks, beat well.
4. Add milk, onion, paprika and ½ tsp salt, mix well. Heat oil in non-stick skillet, pour egg mixture.
5. Tata sliced potatoes, and sausage. Sprinkle grated cheddar cheese, cover skillet. Cook over low heat until frozen.
6. Transfer to a baking pan, and bake until cooked, lift, cut into wedges and serve hot.

Sabtu, 17 Juli 2010

RESEP Membuat Cannelloni

Material:

2 lbr lasagna leather, size 12x15 cm
150 gr chicken breast, chopped
20 g onion, chopped
100 ml cooking cream
20 gr flour
Champignon mushrooms 50 gr
1 teaspoon salt
½ teaspoon pepper
2 tablespoons cooking oil, for sauteing
50 ounces mozzarella cheese, grated

How to Make:

1. Boil lasagna skin for 7 minutes, remove and drain. Set aside.
2. Mix the cooked cream with flour, stir well. Cook a minute, remove and set aside.
3. Heat oil, saute onions until slightly browned and fragrant. Enter the minced chicken and mushrooms, stir, and cook until cooked.
4. Pour cream mixed flour, season with salt and pepper, stir well, cook until thickened. Remove and let cool.
5. Take the skin of the chicken dish lasagna cast on it, then roll (the kind like Crepes), place on top of hot dish, sprinkle mozzarella cheese on top. Bake in oven for 5 minutes. Remove and serve warm.

KUMPULAN RESEP MAKANAN