Label: Laguna, nasi goreng, nelayan restoran
Label: Laguna, nasi goreng, nelayan restoran
Label: japanese food, makanan, minuman
Label: Laguna, nasi goreng, nelayan
Label: Laguna, nasi goreng, nelayan restoran
Label: Laguna, nasi goreng, nelayan
By: Grant Y
If you’ve ever ventured into an authentic Chinese restaurant or have passed by one on the weekend, you’ve probably seen or heard of the phrase “dim sum”. For many people, the strange phrase alone is enough to cause eyebrows to arch, heads to shake and stomachs to become uneasy. While it’s completely natural to err on the side of caution when it comes to new and exotic foods, the good news is that dim sum is probably some of the best-tasting Chinese food that you’ll encounter in your adventures.
So what exactly is dim sum, you ask? It’s been described as the Chinese version of tapas (small plates of Spanish dishes), or small delicacies or snack food. Usually offered during weekend brunch, dim sum is a collection of small Chinese dishes that are usually steamed, baked or fried. Dim sum often features meat dishes, pastries and desserts that you won’t normally see on a restaurant menu otherwise.
Whether you are completely new to dim sum or are an experienced foodie looking to expand your taste buds, our guide will walk you through the perils, pitfalls and joys of finding the best dim sum around. So sit back, relax and let’s begin!
Source: www.chefseattle.com
The cheesesteak was developed in the early 20th century "by combining frizzled beef, onions, and cheese in a small loaf of bread," according to a 1987 exhibition catalog published by the Library Company of Philadelphia and the Historical Society of Pennsylvania.
Philadelphians Pat and Harry Olivieri are often credited with inventing the sandwich by serving chopped steak on hoagie rolls in the early 1930s. They began selling this variation of steak sandwiches at their hot dog stand near south Philadelphia's Italian Market. They became so popular that Pat opened up his own restaurant which still operates today as Pat's King of Steaks. The sandwich was originally prepared without cheese. Olivieri claims provolone cheese was first added by Joe "Cocky Joe" Lorenza, a manager at the Ridge Avenue location."
Pat's and Geno's Steaks have a highly publicized rivalry. They are located across the street from each other on 9th Street and Passyunk Avenue in South Philadelphia. Cheesesteaks have become popular in restaurants, cafeterias and food carts throughout the city with many locations being independently owned family run businesses.Variations of cheesesteaks are now common in several fast food chains. Versions of the sandwich can also be found in locations ranging from bars to high-end restaurants.
Source: www.wikipedia.com
Sushi is made with white, short-grained, Japanese rice mixed with a dressing made of rice vinegar, sugar, salt, and occasionally kombu and sake. It has to be cooled to room temperature before being used for a filling in a sushi or else it will get too sticky while being seasoned. Traditionally, the mixing is done with a hangiri, which is a round, flat-bottom wooden tub or barrel, and a wooden paddle (shamoji).
Sushi rice (sushi-meshi or su-meshi 酢飯) is prepared with short-grain Japanese rice, which has a consistency that differs from long-grain strains such as those from India, Thailand, and Vietnam. The essential quality is its stickiness or glutinousness. Rice that is too sticky has a mushy texture; if not sticky enough, it feels dry. Freshly harvested rice (shinmai) typically contains too much water, and requires extra time to drain the rice cooker after washing. In some fusion cuisine restaurants, short grain brown rice and wild rice are also used.
There are regional variations in sushi rice and, of course, individual chefs have their individual methods. Most of the variations are in the rice vinegar dressing: the Kanto region (or East Japan) version of the dressing commonly uses more salt; in Kansai region (or West Japan), the dressing has more sugar.
Source: www.wikipedia.com
Satay is one of the earliest foods to be associated with Singapore; it has been associated with the city since the 1940s. Previously sold on makeshift roadside stalls and pushcarts, concerns over public health and the rapid development of the city led to a major consolidation of satay stalls at Beach Road in the 1950s, which came to be collectively called the Satay Club. They were moved to the Esplanade Park in the 1960s, where they grew to the point of being constantly listed in tourism guides.
Open only after dark with an "al fresco" concept, the Satay Club defined how satay is served in Singapore since then, although they are also found across the island in most hawker stalls, modern food courts, and upscale restaurants at any time of the day. Moved several times around Esplanade Park due to development and land reclamation, the outlets finally left the area permanently to Clarke Quay in the late 1990s to make way for the building of the Esplanade - Theatres on the Bay.
Several competing satay hotspots have since emerged, with no one being able to lay claim to the reputation the Satay Club had at the Esplanade. While the name has been transferred to the Clarke Quay site, several stalls from the original Satay club have moved to Sembawang in the north of the city. The satay stalls which opened at Lau Pa Sat are popular with tourists. Served only at night when Boon Tat Street is closed to vehicular traffic and the stalls and tables occupy the street, it mimics the open-air dining style of previous establishments.
Other notable outlets include the ones at Newton Food Centre, East Coast Park Seafood Centre and Toa Payoh Central.
The common types of satay sold in Singapore include Satay Ayam (chicken satay), Satay Lembu (beef satay), Satay Kambing (mutton satay), Satay Perut (beef intestine), and Satay Babat (beef tripe).
Singapore’s national carrier, Singapore Airlines, also serves satay to its First and Raffles Class passengers as an appetizer.
Source: www.wikipedia.com
Label: Laguna, nasi goreng, nelayan restoran
By: Ratih
M.J Ryan menulis buku dengan proses panjang. Lucunya, pada saat ia sedang memberi sentuhan akhir pada bukunya, ia buka kue keberuntungan yang pas dengan tulisannya. Di sebuah restoran yang menyediakan chinese food, ia baca isi kue. Tebak apa isinya? “Stop searching. Happiness is just next to you.” Kebahagiaan memang seringkali dicari orang diluar dirinya. Padahal setiap peristiwa yang kita alami tidak selayaknya hanya dilihat sebagai hal negatif. Bagi seorang pesimis, sesuatu yang berjalan lancar hanyalah merupakan kebetulan selanjutnya keburukan menanti. Pada dasarnya, sikap optimis akan kehidupan yang lebih baik, sikap syukur dan selalu lihat sukses yang telah diraih merupakan cara untuk berbahagia.
Pengalaman buruk dalam hidup yang dialami M. J Ryan membuatnya selalu mencari arti kebahagiaan. Keluarga dan teman-teman menjadi tempat pencariannya. Bagaimana mungkin orang lain merasa baik-baik saja, sementara M. J Ryan merasa selalu menderita? Maka ia bertanya-tanya dan mencari jawaban yang benar dengan menjadikan orang-orang sekelilingnya sebagai guru kehidupan. Meski pada akhirnya M. J Ryan mampu bersikap lebih positif, namun tak menjadikannya seorang ahli dalam menjalani kehidupan. Hanya saja, sikap positif dan bersyukur itulah yang sepatutnya kita tiru. Sebuah buku menarik yang dia tulis justru menguatkannya. Ia sadar bahwa orang-orang yang dijadikannya guru justru mereka yang mengalami tantangan berat selagi usia muda. Rasa sakit yang dialaminya mungkin saja tak sebanding dengan sakit yang dialami keluarga dan teman-temannya.
Buku M. J Ryan dijadikan referensi bagi mereka yang ingin menyembuhkan diri dari luka. Maka, buku ini bukanlah buku yang habis sekali baca. Namun buku yang perlu direnungi setelah dibaca satu kali. Bahkan relasinya, Sue Bender merekomendasikan buku ini dibaca setiap hari agar tetap semangat hadapi hari. Jika ingin merasakan efek luar biasa dari sikap syukur, buku ini memang pilihan tepat.
Daftar Pustaka:
Ryan, M. J. 1999. Attitudes of Gratitude: How to Give and Receive Joy Every Day of Your Life. Boston: Conari Press.
By: Ratih
Soal kebiasaan makan membutuhkan penelitian yang serius sebab hal ini melibatkan berbagai macam aspek budaya masyarakat yang bersangkutan. Soal makan bukan sekedar makan. Ada nilai-nilai yang dianut masyarakat tertentu sehingga makan bersama merupakan sesuatu yang bernilai sosial. Bukan sekedar demi kepentingan makan hari ini saja, kebiasaan menyimpan persediaan makan telah ada sejak ribuan tahun lalu. Lumbung padi merupakan salah satu contoh cara manusia simpan persediaan makan untuk beberapa lama. Pada masyarakat sunda di desa-desa, lumbung padi atau leuit memiliki beberapa kategori khusus. Ada 6 jenis leuit, yaitu:
1.Ratna laten adalah lumbung padi terbesar untuk menyimpan padi pupuhu sekaligus tempat untuk melaksanakan ritual ;
2.Leuit rumbia untuk menaruh padi huma (biji padi yang ditanam di ladang);
3.Leuit biang untuk menaruh padi sawah(benih nandur/ tanam sambil mundur);
4.3 buah leuit pangiring sebagai lumbung padi cadangan bila leuit yang lain penuh.
Tentunya perbedaan fungsi setiap leuit mencirikan pula stratifikasi sosial atau tingkatan yang ada dalam masyarakat tersebut. Rakyat biasa tidak bisa seenaknya mengambil padi persediaan milik pupuhu. Ratna laten idealnya memang bukan miliknya pribadi, meski pupuhu mendapat keistimewaan sebagai pemimpin. Seandainya ratna laten hanya dimiliki pupuhu, tentu tidak akan dijadikan sebagai tempat ritual yang bisa dimasuki orang lain dalam rangka perayaan setelah panen. Sayangnya, nilai-nilai sosial dalam masyarakat sunda sekalipun di desa semakin luntur. Kepemilikan bersama bukan lagi menjadi tujuan utama produksi makanan di desa. Semua tergantung usaha sendiri, bergerak masing-masing dalam memproduksi dan mengkonsumsi makanan.
Maka dapatkah kebiasaan makan berubah dengan mudah seiring dengan maraknya jenis makanan baru dari kota? Tentu saja, hal ini tergantung dari kelompok sosial yang mana seorang anak desa berasal. Bila ia berasal dari kelurga kaya raya yang memonopoli kepemilikan sumber pangan di desa, maka bisa jadi akses untuk mengenal makanan fast food demikian mudahnya. Namun, bagi masyarakat kelas bawah yang makan sehari-hari pun sulit, fast food ibarat makanan dari surga yang harga dan rasanya hanya diketahui dari mulut orang lain. Bayangkan saja, orang-orang kecil yang tidak memiliki pekerjaan hanya mengandalkan kemampuan mereka mencari makanan dari sungai atau kebun. Ikan yang bisa ditangkap atau umbi-umbian yang bisa dicerabut akarnya lalu diolah untuk makan sehari-hari. Untunglah kepedulian para pemilik restoran besar pada masyarakat yang kekurangan seperti itu sudah mulai terlihat. Misalnya saja, kegiatan-kegiatan sosial yang mereka programkan pada waktu tertentu. Program ini biasanya melibatkan selebritis yang turun desa. Acara rakyat yang merakyat justru semakin membesarkan nama restoran yang sebelumnya tak pernah tersentuh masyarakat desa. Kita nantikan gebrakan-gebrakan mengejutkan lainnya dari restoran sebagai leuit orang kota.
Daftar Pustaka:
Counihan, Carole and Penny Van Esterik (eds). 2008. Food and Culture: A Reader. New York: Routledge
Lihat juga: minuman, ice cream, ramen
By: Ratih
Pilihan soal makanan yang direbus atau dipanggang sebenarnya sepele bagi kita. Kita pilih soto dengan potongan daging kecil yang direbus karena kita ingin makan siang dengan menu ini. Lalu kita pilih steak untuk makan malam karena kita terbayang rasa lezat daging has dalam nan empuk yang disajikan dengan saus lada hitam, misalnya. Chinese food atau western food tak masalah. Berbeda dengan masyarakat di ujung sana, di negeri antah berantah pada masa lalu atau masa kini. Pilihan soal makanan yang direbus atau dipanggang menjadi penting karena berkaitan dengan konsep hidup mereka. Soal gengsi dan tabu.
Linguistik mengenal konsep konsonan dan vokal. Konsep ini dikenal pula dalam dunia kuliner. Konsonan bisa diartikan sebagai sesuatu yang tertutup sedangkan vokal berarti terbuka. Segala hal yang berhubungan dengan tata cara masak yang sekiranya tabu, tidak akan dilakukan. Misalnya saja, pilihan antara membakar dan merebus pada suku asli di New Caledonia berkaitan dengan hubungan mereka antara alam dan teknologi. Penggunaan panci dan alat panggang merupakan sebuah gengsi tersendiri. Sebuah bukti peradaban. Teks dari Aristoteles yang ditemukan oleh Salomon Reinach mengindikasikan bahwa orang Yunani dahulu kala selalu memanggang makanan. Suku Poconachi di Meksiko panggang makanan hanya setengah matang karena setengah matang berarti berada di tengah-tengah dunia.
Makanan yang direbus merupakan “endo-cuisine” disediakan untuk kepentingan domestik, kelompok kecil, sedangkan makanan yang dipanggang ialah “exo-cuisine” yang disajikan untuk para tamu. Di Perancis, ayam rebus untuk keluarga sedangkan daging panggang untuk perjamuan tamu.
Pada Suku Guayaki di Paraguay, mereka panggang semua makanan, kecuali saat sebuah ritus kelahiran anak, daging harus direbus. Sedangkan suku Caingang di Brazil melarang daging rebus untuk para janda dan duda atau siapapun yang sudah membunuh musuhnya (Strauss. 1997).
Waduh, serem juga ya Suku Caingang..melibatkan soal bunuh membunuh segala dengan makanan. Pastinya kita disini tidak berhubungan dengan gengsi atau tabu dalam memilih makanan, kecuali tempat makan mana yang kamu pilih. Soal jenis makanan tergantung selera. Beruntunglah kita tidak memiliki aturan baku seperti di masyarakat lainnya yang telah disebutkan tadi. Mau makan apapun tak terkait dengan norma. Jadi nikmati makanan yang jadi pilihan kamu, tentunya dengan pertimbangan rasa, harga dan suasana restoran yang akan didatangi.
Daftar Pustaka:
Levi- Strauss, Claude. 1997. “The Culinary Triangle” dalam Food and Culture. Carole Counihan and Penny van Esterik (Editor). Oxon: Routledge.
Label: chinese food, dim sum, soto
By: Ratih
Saat ini dongeng sebelum tidur semakin jarang dilakukan karena banyaknya media elektronik yang “menemani” anak sebagai pengantar tidur. Padahal dongeng sebelum tidur merupakan salah satu cara internalisasi nilai atau penanaman norma sejak dini. Bagi kamu yang masih punya adik kecil, keponakan atau bahkan sudah punya anak, anak-anak murid (kalau cucu belum kali ya.. we're not that old...). Salah satu cerita ini merupakan kisah klasik dari Cina yang bagus untuk diceritakan pada mereka. Dongeng ini saya baca dalam salah satu buku Cina.
Seekor beruang berdiam diri di pinggir sungai. Ia makan ikan-ikan kecil yang lewat dalam sungai tersebut. Perlahan tapi pasti dia selalu mendapatkan makanan meski apa yang dia peroleh bukan ikan-ikan besar. Hal ini diketahui oleh seekor harimau yang selalu mendapatkan buruan yang besar. Harimau merasa heran dengan beruang yang mau saja makan ikan-ikan kecil.
“Beruang..apa yang kau lakukan disini? Apa yang kau dapat tak sebanding dengan pengorbanan kamu berdiri terus di pinggir sungai. Lebih baik kamu berburu denganku. Aku biasanya mendapatkan rusa besar dalam satu kali buruan,” ajak Harimau pada Beruang.
“O ya? Rusa itu kamu peroleh kapan saja?” tanya Beruang mulai tertarik dengan tawaran Harimau.
“Tentu saja tidak, kita harus memiliki strategi yang matang, tim yang solid dan mau menunggu karena rombongan rusa hanya lewat satu kali sebulan.”
“Satu kali sebulan?” Beruang mulai berpikir, pilihan mana yang lebih baik, ikan kecil yang sudah pasti ia peroleh atau rusa besar yang hanya satu kali dalam sebulan? Bagaimana dengan hari-hari selama bulan tanpa korban buruan? Beruang ini bukan jenis beruang yang hibernasi selama 3 bulan setelah memperoleh makanan. Beruang ini hanyalah beruang biasa yang hidup seperti layaknya hewan hutan lainnya, hari-hari dilalui dengan bangun dan tidur. “Seandainya aku beruang yang bisa hibernasi, tentu aku akan ikut harimau. Ah, lihatlah tubuh harimau itu begitu kurus kering, mungkin karena ia hanya mau menikmati buruan besar saja,” pikir beruang.
“Wah..sebulan sekali? Maaf ya harimau aku tidak bisa menjadi harimau yang gesit berlari. Aku juga tidak sepintar kamu dalam berstrategi menangkap rusa, aku juga tidak punya tim yang solid untuk menangkap rusa. Lagipula, aku takkan melepas ikan-ikan kecil ini untuk rusa yang belum tentu ada setiap hari. Tubuhku menjadi sebesar ini karena aku setiap hari memakan ikan kecil yang bisa kuperoleh. Aku tak memimpikan buruan besar yang tak mungkin kuperoleh dengan diriku berkemampuan seperti ini.”
Harimau merasa heran dengan keputusan beruang menolak ajakannya yang menggiurkan. Beruang merasa tak rugi apapun karena menolak ajakan harimau. Nah, dari ilustrasi ini coba tanyakan pada anak-anak kecil yang didongengi, mau menjadi seperti hewan apakah ia? Tentu saja, setiap jawaban tak ada yang benar atau salah. Pilihan untuk menjadi salah satu hewan pastinya beralasan, tergantung dari kemampuan masing-masing. Beruang menolak ajakan harimau karena dia hanya mau menjadi beruang penyuka ikan yang baik, harimau mengajak beruang karena dipikirnya ia memiliki buruan besar yang biasanya diinginkan juga oleh hewan-hewan lain. So, just be yourself. Be your best self.
Lihat juga: seafood, loewy, table 8
After I spoke with Casson Trenor a couple of weeks ago, we both became aware of Martin Reed, who has just started a business called I Love Blue Sea. Mr. Reed is a retailer who’s doing the work for you, buying and selling seafood he has verified as sustainable.
There’s a lot of appeal in this business, which is only a few weeks old, and Web-based (the physical location is in San Francisco). Mr. Reed’s goal, other than to make a living, is “to be a pioneer in selling only sustainable seafood, and in being upfront about where things come from and how they’re caught.”
Sounds good. But I had two questions. One: How do you know what you’re buying? His answer: “We use all third party standards, like those of Greenpeace (nothing from the “red list”) and the Monterey Bay Aquarium (no “avoid” fish) ” If he knows that “pirating” (as illegal fishing is called) is big with a certain species, he won’t sell it at all. (Thus, no yellowfin.) And he is insisting that suppliers sell him only fish that can be traced — individually — through bills of lading and bar codes.
The second question concerns cost. The seafood on Mr. Reed’s site is quite fairly priced when you consider that it’s the kind of seafood we want to be buying. The selection is good, too – not as broad as in many big seafood markets, but then again, you’re not worrying about the source. There is occasionally some farm-raised fish where the wild resource is sustainable, and to me this doesn’t make sense, but remember he’s buying West Coast fish and I’m an East Coast person, so our experiences are different.
But the shipping necessarily includes frozen gel-packs and insulated boxes, which add considerably to weight and volume — thus making overnight Fedex charges high: fifty bucks, in the case of my sample order, which was for fish that cost about the same amount.
This is obviously not Mr. Reed’s fault, but it is his problem. He acknowledges this, but says that “After you get to five or ten pounds of product your order will be less expensive than if you bought a similar product at a supermarket.” I don’t know about that, but what is for sure is that, as he says, “There aren’t similar offerings in most parts of the country.”
Mr. Reed says, “We want to change the way the seafood industry works,” and I believe this is our only hope. If you think about what the word “sustainable” means, and you accept the notion that for the most part, the current state of the seafood industry is anything but, it is accountability on the part of purchasers that can move the industry in the right direction. And by taking on a bigger share of the responsibility, retailers like Mr. Reed make it easier for consumers to do the right thing.
Source: dinersjournal.blogs.nytimes.com
Here’s something that many may not know about Maguro (Tuna) or may not know what parts of the maguro we use here in Japan. I have seen some shows on TV when I was in the US and other countries, alot saw that they throw away good parts of the maguro. Here in Japan we usually don’t waste the whole fish, we use every part of the tuna for different sushi and dishes.
I will explain the parts of the tuna, where they are located, and what type of dish it is used for. I hope that the photo above is clear for you to understand what I’m about to explain. I will explain from the top and go clock wise in order.
Senaka: Is the center back part of the tuna, this part is mainly used for Sashimi and Chutoro Sushi. You can find this in any Sushi Restaurant and in fish markets that sell parts. This one of my favorite part to eat, cause it has a Medium level Fatty and usually not so expensive in sushi restaurants. *You may have to request this in Sushi Restaurants.
Seshimo: Is the lower back part of the tuna, this part is mainly used for Sashimi and Chutoro Sushi. You can find this in any Sushi Restaurant and in fish markets that sells parts. *You may have to request this in Sushi Restaurants.
Akami: Is the middle part of the tuna, this is the leaner part of the tuna. You can find this any where in Supermarkets, Sushi Restaurants, and markets. This is used in most sushi rolls, sashimi dishes, and sushi sets trays. My kids love this part of the tuna, cause it doesn’t have to much fatty and oil.
O Te-ru: Is the tail part of the tuna. I’m not sure if you can find this in your country, It would have to be a Japanese Restaurant that server fish as their main course specialty. In Japan we use this part to make Steaks on the grill or at BarBQs and also have deep fried dish for this.
Harashimo: Is the lower stomach part of the tuna, this part is also used for Sashimi, Otoro, and Chutoro. You may find this in Sushi Restaurants, but you may have to ask for it when ordering. This part is also very good, but it could be a little expensive. Due to it is very fatty and oily, the more fatty and oily the part of the tuna the more expensive it gets.
Haranaka: Is the center stomach part of the tuna, this part is used for both Sashimi and Chutoro. You may find this in Sushi Restaurants, but you may have to ask for it when ordering. This part of the tuna is very good.
Harakami: Is the upper stomach part of the tuna, this part is also used for Sashimi and Otoro. You may find this in Sushi Restaurants, but you may have to ask for it when ordering. This part is also very good, but it could be a little expensive. Due to it is very fatty and oily, the more fatty and oily the part of the tuna the more expensive it gets.
Kama Toru: Is one part of the neck side of the tuna, this part of the tuna is used in Sushi, and in Donburi. You may find this in Fish Restaurants that specialty in fish menus. I haven’t tried this part of the tuna, but I have got a lot feed back that it’s very delicious.
Kama: Is one part of the neck side of the tuna, this part of the tuna is used in Sushi, and in Donburi. You may find this in Fish Restaurants that specialty in fish menus. I haven’t tried this part of the tuna, but I have got a lot feed back that it’s very delicious.
Noten: Is the upper head part of the tuna, this part of the is used in Soups, Donburi, and Grilled. You may also find this in Fish Restaurants that specialty in fish menus. I haven’t this part of the tuna also, I’m still waiting on my friends feedback on this.
Hohoniku: Is the cheek part of the tuna, this part is mostly used for Nabe Meals(Hot pots). I haven’t tried this yet cause its very hard to find this part of the fish in the supermarkets. This maybe hard to find in your area. I have tried this as a Nabe dish and it’s very delicious.
Sekami: Is the upper back part of the tuna, this part is used for Sashimi and Chutoro. This part of the tuna you can find in most Sushi Restaurants. You may have to ask for it when ordering. This part of the tuna is very tasty and it has about medium fatty and oil on it.
Source: www.naokoscooking.com
Mau makan siang daerah gading?? ada tempat makan soto baru nih di daerah gading. Hayooo yang kantornya daerah gading cobain deh Soto Garasi
Kenapa coba namanya Garasi? tadinya tempat makan ini berada di garasi jadi mungkin yg punya menemukan ide jenius untuk penamaan tempat makannya maka tercetuslah "Soto Garasi". Aneh penjelasannya?? biarin yg penting nyambung hehehehe....
Makanan khas yg ditawarkan pastinya Soto yah gk mungkin spaghetti......Dateng kesana langsung pesen gk usah basa basi langsung ajah pesen Soto Mie-nya minumnya yg paling yahud c untuk makan siang adalah Es Teh Manissss.....manteb deh. Rasa soto yg ditawarkan gk terlalu mengecewakan, rasa sotonya gurih apalagi ditambah perasan jeruk nipis makin bikin selera ditambah campuran daging ayam serta mie kuning yg kenyal + Nasi pastinya.
Untuk tempat lumayan bersih walaupun dia dipinggir jalan bukan berarti tidak memperhatikan kebersihan. Mau pake AC alami ataupun AC bneran juga ada loh jadi gk usah bingung ataupun bimbang klo masih bingung mening duduk atau pegangan ajah (Jayus Mode : ON ). Makan siang rame" disini juga enak karna kapasitas tempat duduk yg mereka sediakan lumayan banyaklah...
Makan disini gk perlu takut kebobolan kantongnya buat makan siang. Soto + Es Teh Manis cuma keluarin kocek 12rb ajah....Soal porsi juga tidak mengecewakan koq...siplah pokoknya
Source: www.id.openrice.com
See also: table 8
My first review! aduh agak grogi de jadinya
hemmm ini kali pertama aku dateng ke PEPeNERO.. diajakin sama tetangga nih, katanya disana makanan italianya mantap~ akhirnya dari GI kita meluncur de ke PEPeNERO.. ga jauh ya ternyata, dari GI tinggal lewat tanah abang trus arah2 ke ambasador, ga jauh darisana keliatan de plang nya kinclong2.. capcuussssss
begitu dateng, semua table udah penuh.. tapi ternyata dapet tempat jg tapi diluar.. next time ga lupa reserved dulu de sebelumnya setelah dpt table, dateng mbak2 kasih menu. menu nya imut de ky dibuat dari kertas daur ulang gt.. btw menunya pake bahasa itali bo! haduh sadisme.. eh setelah diliat2 ada penjelasannya jg pake bahasa inggris dibawahnya.. slamet2 XD tapi tetep aja setelah baca2, aku bingung mau pesen apa.. tanya2 deh sama mbak2nya akhirnya.. mbak kalo mau yg bla bla blaa.. pesennya apa ya? akhirnya di rekomendasiin utk order ini itu.. ramah banget mbak nya
sambil order2 makanan,ada mbak lain yg dateng ngasi semacam appetizer gitu, isinya roti2 dan kue kering mirip stik keju, plus ada bruschetta tomat masing2 sebanyak 3 buah,, bingung dong, aku tanya deh itu compliment ya? *kepedean* eh bener bo compliment! enak2 lohhh
nah setelah ditimang2,ini makanan yang kami order :
Filleto Ai Funghi - 89k
pesenan tetangga dan cowo ku.. tenderloinnya itu hmmmmmmmmmmmmmmm *speechless* dagingnya tebelll,berasa gurih diluar, lembut bgt di dalem.. rasa bumbu2nya jg ngeresap banget sampai ke tengah daging,.. sausnya mantap,soal rasa dan kelembutan ga kalah sama steak yang 400k.. oya steak ini ditemenin sama mashed potato.. gravy nya jg mantap.. recommended banget menurut aku :thumbup:
Maltagliati Stracicati - about 50k
km doyan pasta dengan saos bolognaise dan taburan keju mozarella? hmm ini pas banget buat km! pertama nyicip, rasanya meleleh ky tu keju mozarella *lebaiii* enak banget bo! buat yang suka pedas, jangan lupa order ke waiterss nya ya minta yg pedas ;)
minuman yang kami pesen agak standard nih,, soale tadi abis ngopi di starbucks, ga mau minum yang blended/latte2 lagi jadinya..
mojito - lupa liat harganya
twinings green tea - about 25k
bir bintang large - lupa liat harganya
setelah selesai makan, aku tergoda buat order desert.. passss aja sebelum aku minta buku menu, dateng waiterss bawa 3 gelas kecil isinya ky coklat mousse gitu anterin ke meja.. bingung de aku, latah aku tanya.. "mbak,ini compliment lagi?" iyah bo ternyata dapet compliment lagi! yaampunn senangnya makan disiniiii~^^
setelah dicoba, coklat itu mirip ky fla untuk puding,, jadi ga sekental mousse coklat. kalo aku kira2 ingredients nya dark chocolate,alkohol/rum (soalnya diminum anget2 hehe),sama kacang2an.. enak bangett!! ga nyangka ini bisa jadi compliment.. kalo dijual 40k kali ya harganya
selesai makan,tetanggaku order wine buat bawa pulang.. total kita bertiga makan sekitar 570k.. murah bgt ya +1 botol wine pula
aku pasti balik2 kesana lagi! dan ga lupa reserved sebelumnya biar duduk didalem hehee..
Thanks PEPeNERO~^^
Source: www.id.openrice.com
Label: Laguna, nasi goreng, nelayan restoran
Label: Laguna, nasi goreng, nelayan restoran
There are two basic kinds of commercial pasta:
Pasta all'uovo, egg pasta such as tagliatelle, fettuccine, and whatnot (these are the same tagliatelle one makes at home, but made with semolina), and:
Pasta di semola di grano duro, made with semolina, water and a touch of salt.
The former are flat and of varying width, while the latter comes in all sorts of shapes, from spaghetti to penne to cart wheels.
Which kind should you use?
Egg pasta goes well with hearty fare, for example meat-based sauces or rich pomarola. Tagliatelle are also commonly flavored with other ingredients, for example spinach, which turns them green, tomato, which turns them red, or squid ink, which turns them black. Lasagne made with egg pasta are also superb.
Because of the variety of shapes it comes in, pasta di semola di grano duro is more versatile; which shape to use depends upon the sauce and personal taste. Spaghetti, spaghettini, bucatini and other strands go well with fairly liquid sauces. Shorter hollow pastas, for example penne or tortiglioni, go well with thick sauces, in part because they trap the sauce. They also work well in baked dishes, because they have considerable body and can withstand being heated through a second time. Other shorter flat pastas, for example farfalle (butterflies or bow ties), work nicely with cream sauces because the sauce tends to stick to their surfaces.
In terms of purchasing commercial pasta, there are many brands to choose from; in Italy the most popular are Buitoni, De Cecco, Barilla, Agnesi, and Voiello (not necessarily in this order).
There is also pasta artigianale, pasta made in smaller factories by artisans whose chief concern is quality. Though the basic ingredients are the same, that's where the resemblance ends: The artisans extrude their pasta through bronze dies that leave microstriations to capture and hold the sauce, and also dry it at lower temperatures, thus preserving the flavors of the wheat. According to Nancy Harmon Jenkins, four of these producers export to the United States: Rustichella D'Abruzzo, Latini, Benedetto Cavalieri and Martelli.
Should you not find Italian pasta in your market: Read the labels of what's available, and pick pasta made with durum wheat flour or semolina. Avoid dried pasta made with simple bread or soft wheat flour (much of the Northern European pasta, for example) because it won't hold up to cooking.
Source: www.italianfood.about.com
Cooking pasta is as easy as boiling water, but does require care.
You should figure 1 quart of water per quarter pound of pasta (1 liter of water per 100 grams of pasta), and expand this to 6 quarts for a pound. If you don't use enough water the pasta will be gummy, so don't stint.
Bring the water to a rolling boil, salt it with 2-3 teaspoons of kosher salt per quart of water. Don't skimp on the salt or the pasta will be unpleasantly bland -- it helps to keep in mind that Neapolitans, who are masters at cooking pasta, used to use sea water back when it was safe to do so.
Add the pasta, stirring gently to separate the pieces and keep them from sticking to the bottom of the pot.
The pasta package will probably say how long the pasta should cook for, but don't trust it. A couple of minutes before it is supposed to be done, fish out a piece and break it open; in the center you will see a whitish area of uncooked pasta that is poetically known as the anima, or soul of the pasta. Ladle a couple of ladles of hot water into the serving bowl, swirl them about to warm it, discard them, and continue cooking the pasta until the anima barely fades. At this point drain the pasta, giving it one or two good shakes to remove most of the water (it will continue to absorb water for a minute or two), transfer it to the bowl, stir the sauce into it and serve.
As a variation, if the sauce is fairly liquid, say for penne rosé, warm it in a skillet as the pasta cooks, and when the pasta is just shy of being done drain it and transfer while it's still dripping it to the skillet. Turn the heat to high and toss the pasta as you would an omelet; as it finishes cooking it will absorb the sauce and taste much better. On restaurant menus pasta cooked this way is called strascicata or saltata in padella. There are hudreds of pasta recipes on this site; click on the pasta sauces and recipes link on the navigation bar to the left to reach them.
Source: www.italianfood.about.com
Pasta comes in an astonishing variety of shapes, some of which are common throughout Italy, and some of which are limited to a particular region, or even town. There are also specialty shapes produced by individual pasta makers.
Taken as a whole, pasta can be divided into pasta di semola di grano duro, made from durum wheat flour, water, and a little salt, and pasta all'uovo, which is made from eggs, flour, and salt. Commercial pasta all'uovo is generally made with durum wheat flour, which gives it a firmer texture and means it won't go soft if it's overcooked slightly (all pasta will become flabby if seriously overcooked). Homemade pasta is, on the other hand, generally made with cake flour, which has less gluten. Therefore, the cooking time of home made pasta all'uovo is more critical; if you leave it in the water too long it will become flabby.
Commercially made pasta can be divided into several basic kinds:
Sheet Pasta: Used primarily in making baked dishes. Often but not always all'uovo, with eggs.
Cannelloni, also known as manicotti, and a pepper-and-ricotta filling.
Lasagna: Square or rectangular sheets of pasta, which are cooked, interlayered with other ingredients and baked. There are many many variations.
Strips: Fettuccine, Linguini, tagliatelle, and so on. The broader strips are generally used for thick-to-chunky sauces, whereas the thinner strips are also used for creamier, though never really liquid sauces. Most of these pastas are made with egg, and will say all'uovo on the package.
Pappardelle Broad strips, and a chunky tomato-mackerel sauce for them.
Reginette Wavy-edged half-inch wide strips of pasta samed after Princess Mafalda of Savoy, which work quite well with rich sauces, and a pheasant breast sauce, that can also be made with duck or Guinea hen.
Tagliatelle Quarter-inch strips of pasta, and a tomato and chicken breast sauce.
Tagliatelline or Fettuccine Fine (1/8 of an inch) strips, and a smoked salmon sauce for them.
Tagliolini All'Uovo The finest of strips, and a creamy mascarpone sauce for them.
Source: www.italianfood.about.com
See also: ice cream, seafood, dim sum
Label: cafe, restaurant, restoran
halo guys,,
numpang review yah sesepuh OpenRice..
kali ini sepulang ngantor, gw bertiga bareng temen2 mampir ke restoran marimar yang ada di daerah sunter, restoran ini terbilang cukup baru di sunter ini, tadinya resto ini hanya ada di daerah gading dan muara karang,
restorant ini terdapat 2 lantai, dan juga ada VIP room nya di lantai 2,,
saat masuk k resto ini, sudah cukup ramai pengunjung, namun pelayan di sini ramah2 bgt, kita di pandu ke meja yg masih kosong,, two thumbs up buat pelayanannya.
kita semua memesan..
paketan ayam bakar [recommended]
bagi yg sangat laper, cocok bgt mesen menu satu ini, komplit bgt bro "liat aja fotonya", ayamnya gede bgt, dan gurih, sambelnya yg bikin ketagihan bgt.. di jamin keyang bgt deh loe..
sop buntut
kalo menurut gw sop buntutnya standart yah,, sama seperti sop buntut kebanyakan di resto lain, dari segi harganya cukup murah jg c. gw lupa harga pastinya brp.
gado-gado thai
gw cuman icip sedikit doank menu tmen gw ini, ga tau lidah gw salah apa memang gado-gado thai tuh rasanya seperti itu.. kalo menurut gw rasanya jauh dari yg namanya gado-gado kebanyakan yg kita ketahui, rasanya lebih seperti asinan yg di taburi kacang di atasnya sampai tertutup, isinya sayur2an semua, gada lontongnya..
tp rasanya seger bgt, enak dan gurih,, cocok buat yg vegetarian.
inget ade gw td minta di bungkusin makanan, jadi gw nambah mesen nasi kotak ayam rendang. kalo yg ini gw ga cobain rasanya seperti apa, soalnya langsung di abisin ama ade gw.. hehehe
Source: www.openrice.com
See also: sate, ice cream, soto
Yakk.. kali ini saya akan me review Restoran Iga Penyet Leko di bilangan Pesanggrahan dekat puri indah sana.
Jujur saya baru pertama kali makan di Iga Penyet Leko disini, Untuk interiornya sama persis dengan interior iga penyet Leko di Pantai Indah Kapuk.. nyaman koq..mejanya keramik gitu.. Oh ya, saya makan berempat dengan kekasih dan dua adiknya.
Well, Langsung aja ke makanannya ya
1. Iga Penyet (Rp 25.000)
Seperti Biasa, Iga Penyet Leko adalah Favorit saya.. sebenarnya ada yang bilang Teko, ada yang bilang leko, tapi saya lebih suka Leko.. Bumbu penyetnya lebih nendang.. enak banget...
2. Iga Goreng Tepung Penyet (Rp 30.000)
Iga goreng tepung ini menu baru di Leko, dan rasanya? wuahh... mantap banget...sama iga penyetnya lebih enak ini..ada kriuk2nya..ya garing-garing dikit..enak banget..
3. Sop Iga+Otot(Rp 37.500)
Kuah Sop di Leko juga juara.. enak banget.. meskipun agak asin, tapi emang kuahnya gurih banget... Soal Iga nya, jangan tanya lagi.. empuk..
4. Belut Penyet (Rp 22.500)
Iseng-iseng Pesen Belut Penyetnya.. saya pikir bakal disajikan Belut Garing gitu.. tapi yang ada belut digoreng biasa... agak kecewa sih.. untuk Rasa bumbu penyetnya tetep nomer satu...
5. Sayur Asem (Rp 5.500)
Sayur asem disini berisi kol, kacang tanah, nangka , kacang panjang, melinjo, dan daun melinjo. enak banget, kuahnya merah gitu..seger,asem,pedas...
Dan untuk minumnya kamipun memesan :
1. Es Teh Susu Tarik Jumbo (rp 7.000)
Es Teh Susu Tarik disini favorit kami, Tehnya kuat, Susunya juga kuat..Balance, Seimbang dan jadinya ngga eneq.. TOP!
2. Es Jeruk Degan (Rp 9.500)
Saya Pribadi baru tahu Degan itu artinya kelapa ini es kelapa jeruk biasa..ordinary..
3, Es Cincau Lemon (Rp 7.500)
Nah, saya baru pernah coba ni..nyeruput dikit punya calon adek ipar nah..ini rasanya tuh unik banget..asem2..manis cincau gitu..buat yg doyan cincau nih wajib coba..
Over all.. saya emang selalu suka makan di Leko.. bumbu penyetnya itu lho...Recommended Pesan yang pedas... buat penyuka sambel pedas...
Enak banget..
Sumber: www.openrice.com
In the United States and Canada, a restaurant that specializes in beef steaks can be known as a steakhouse.
In the United States a typical steak dinner consists of a steak, with a starchy side dish, usually baked potatoes, but occasionally another potato dish, rice, pasta, or beans. A small serving of cooked vegetables often accompanies the meat and side, with corn on the cob, green beans, creamed spinach, asparagus, tomatoes, mushrooms, peas, and onion rings being popular. A well-known accompaniment to steak is shrimp or a cooked lobster tail, a combination often called "surf and turf" or "reef and beef" and "pier and steer". Rounding off an American steak dinner is some sort of bread, usually a dinner roll.
Special steak knives are provided along with steak. Steak knives are sharper than most table knives and are usually serrated, though straight blades also work; they also often have wooden handles. Prepared condiments known as steak sauces are generally on the table in steakhouses. Tenderized round or sirloin steaks, breaded, and pan-fried or deep-fried, are called chicken fried or country fried steaks, respectively. Thinly sliced ribeye or other tender cuts, cooked on a hot griddle and shredded slightly, and served on Italian style rolls are called Philly steaks, named after Philadelphia, the city in which they became famous.
In France, steak is usually served with French fried potatoes also known as "frites", and the combination is known as "steak-frites". Vegetables are not normally served with steak in this manner, but a green salad may follow or (more commonly) be served at the same time. This is also the case in the United Kingdom.
In Italy, steak was not widely eaten until after WWII because the relatively rugged countryside does not readily accommodate the space and resource demands of large herds of cattle. Some areas of Piedmont and Tuscany, however, were renowned for the quaility of their beef. Bistecca alla Fiorentina is a well-known specialty of Florence; it is typically served with just a salad or Tuscan beans. From the 1960s onward, economic gains allowed more Italians to afford a red meat diet.
In the Balkan region, steak is often rubbed with mustard and pepper, and marinated in vinegar and vegetable oil for up to a week. It is then fried in butter, and a slice of toast is then used to soak up the pan drippings. The steak is served on the toast and topped with optional fried egg and a sprig of parsley.
Source: www.wikipedia.com
Fish and shellfish have a natural tendency to concentrate mercury in their bodies, often in the form of methylmercury, a highly toxic organic compound of mercury. Species of fish that are high on the food chain, such as shark, swordfish, king mackerel, albacore tuna, and tilefish contain higher concentrations of mercury than others. This is because mercury is stored in the muscle tissues of fish, and when a predatory fish eats another fish, it assumes the entire body burden of mercury in the consumed fish. Since fish are less efficient at depurating than accumulating methylmercury, fish-tissue concentrations increase over time. Thus species that are high on the food chain amass body burdens of mercury that can be ten times higher than the species they consume. This process is called biomagnification. The first occurrence of widespread mercury poisoning in humans occurred this way in Minamata, Japan, now called Minamata disease.
Main article: Overfishing
Fish for sale in a market in Hong Kong
Research into population trends of various species of seafood is pointing to a global collapse of seafood species by 2048. Such a collapse would occur due to pollution and overfishing, threatening oceanic ecosystems, according to some researchers.
A major international scientific study released in November 2006 in the journal Science found that about one-third of all fishing stocks worldwide have collapsed (with a collapse being defined as a decline to less than 10% of their maximum observed abundance), and that if current trends continue all fish stocks worldwide will collapse within fifty years. In July 2009, Boris Worm of Dalhousie University, the author of the November 2006 study in Science, co-authored an update on the state of the world's fisheries with one of the original study's critics, Ray Hilborn of the University of Washington at Seattle. The new study found that through good fisheries management techniques even depleted fish stocks can be revived and made commercially viable again.
The FAO State of World Fisheries and Aquaculture 2004 report estimates that in 2003, of the main fish stocks or groups of resources for which assessment information is available, "approximately one-quarter were overexploited, depleted or recovering from depletion (16%, 7% and 1% respectively) and needed rebuilding."
The National Fisheries Institute, a trade advocacy group representing the United States seafood industry, disagree. They claim that currently observed declines in fish population are due to natural fluctuations and that enhanced technologies will eventually alleviate whatever impact humanity is having on oceanic life.
In an effort to counteract the detrimental effects of overfishing, there has been an emergence of retailers and restaurants only dealing in sustainable seafood. In an effort to expand the availability of sustainable seafood, i love blue sea opened in March 2010 selling only sustainable seafood online and delivering overnight via FedEx. They follow the recommendations set forth by both Seafood Watch and Greenpeace USA.
Inarizushi (稲荷寿司, stuffed sushi) is a pouch of fried tofu filled with usually just sushi rice. It is named after the Shinto god Inari, who is believed to have a fondness for fried tofu. The pouch is normally fashioned as deep-fried tofu (油揚げ, abura age). Regional variations include pouches made of a thin omelette (帛紗寿司, fukusa-zushi or 茶巾寿司, chakin-zushi). It should not be confused with inari maki, which is a roll filled with flavored fried tofu. A very large version, sweeter than normal and often containing bits of carrot, is popular in Hawaii, where it is called "cone sushi."
Sukeroku (助六, name of a man in Edo period) is the combination set of inarizushi and makizushi, which is served as a single-portion takeout style sushi-pack. In a famous Kabuki play Sukeroku, a good-looking man Sukeroku is the lover of an Oiran courtesan named Agemaki (揚巻, lit. fry for age and roll for maki). Age and maki which form her name correspond to fried tofu namely inari and makimono, respectively. One rumour of sukeroku-zushi is that takeout style packs of inarizushi and makizushi had served at performances of Sukeroku kabuki in Edo period. Sukeroku is a cheap sushi-pack and often vegetarian.
Nama-chirashi, or chirashizushi with raw ingredients
Chirashizushi (ちらし寿司, lit. scattered sushi) is a bowl of sushi rice with other ingredients mixed in (also refers to barazushi). It is commonly eaten in Japan because it is filling, fast and easy to make. Chirashizushi most often varies regionally because it is eaten annually as a part of the Doll Festival, celebrated only during March in Japan. The ingredients are often chef's choice. Edomae chirashizushi (Edo-style scattered sushi) is an uncooked ingredient that is arranged artfully on top of the sushi rice in a bowl. Gomokuzushi (Kansai-style sushi) are cooked or uncooked ingredients mixed in the body of rice in a bowl.
Label: japanese food, makanan, minuman
Telah tiba bulan Ramadhan, perubahan pola makan selama bulan ini memerlukan penyesuaian yang tidak mudah diterima oleh semua orang. Dr. Farouk Haffejee dari Afrika Selatan, memberikan rekomendasi untuk mengatasi beberapa masalah kesehatan selama bulan Ramadhan. Dr. Haffejee menyarankan beberapa hal agar tetap sehat selagi berpuasa. Ikuti tips sehat berikut:
Hindarilah:
1. jenis makanan yang digoreng dan berlemak,
2. makanan yang mengandung banyak gula,
3. makan terlalu banyak saat sahur,
4. terlalu banyak minum the saat sahur, the mengeluarkan urine bersamaan dengan mineral garam yang dibutuhkan tubuh sepanjang hari,
5. merokok
Makanlah:
1. makanan mengandung karbohidrat pada saat sahur sehingga rasa lapar dapat dihindari,
2. kurma adalah sumber yang tepat yang mengandung gula, fiber, karbohidrat, potassium dan magnesium,
3. kacang almond kaya protein dan fiber yang rendah lemak,
4. pisang mengandung potassium, magnesium dan karbohidrat.
Minumlah sebanyak mungkin air putih atau jus buah antara waktu setelah berbuka dan sebelum tidur agar tubuh maksimal menyerap cairan.
Bila ingin berbuka puasa di luar rumah, carilah restoran yang tepat demi kesehatan anda, perhatikan kebersihannya.
Sumber: http://www.islam101.com/ramadan/foodTips.htm
See also: Tamani
Alih bahasa oleh: Ratih
Label: chinese food, ice cream, japanese food
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