The THEME of regular meetings bi-monthly potluck Community I love Indonesia Cuisine (ACMI) on Wednesday (17/9/2014) in Almond Zucchini Cooking Studio was actually Soto archipelago. But the salad first steal sepinggan my attention.
I know damn well its leaves: pegagan aka antanan (Centella asiatica). Usually the horse's footprint -- he leaves the others -- this is discussed because it improved as a drug, but this time .... the eaten?
"Yes, good dilalap too. Tasty and fresh? "shot William Wongso that preparing young mango with sliced grapefruit, cabikan, combines fresh taste, sour and sweet, with the appearance of beautiful hues of green, yellow and red.
If you want to taste more, also provided the "bowl" dinky crisp and fresh peeled shrimp. Put a small pinch of salad pegagan.
In Palembang, pegagan is commonly used to treat coughs of children. But it is advisable to not pigging out at night, because pegagan pegagan is generating energy. Later unable to sleep, waking up constantly.
About 30 members of the ACMI community held a bowl and spoon, engrossed jog jog multifarious soto brought members: soto sokaraja sroto, kedu, soto medan, lamongan soto ayam, soto ayam madura soto mie bogor, bandung, soto tangkar soto betawi soto, a spicy sour palembang. Simply take its content -- either shredded chicken, beef, shrimp, and some clear soup spoon or coconut milk, and complementary kinds of fritters, prawn crackers and chips to enjoy the taste.
"It's one of my goals and William Wongso Oom when it established the ACMI, September 2012. Each of us have family recipes that we are proud of and recalls. But still, do you know the recipe? "said Santhi Serad, food safety auditor, which travels the S-2 areas of food science and technology at the Curtin University in Perth, Australia.
"With a potluck, we share knowledge and familiarity. We be based on legitimate recipe and broadcast to the world international: this is the dish Indonesia! "
ACMI also schedule a routine one of the easiest and fun to get to know the wealth of cuisines: visiting a traditional market. This is where we get to know from the freshest ingredients, herbs, processed food and confectionary.
"Whether we and our children still get to know the original form of seasonings, vegetable, fish served at the dinner table? Membaui scent is mouth-watering? Let's join forces, there is no special fee.
Serad said, each event followed by about 30 people. Enough d
I know damn well its leaves: pegagan aka antanan (Centella asiatica). Usually the horse's footprint -- he leaves the others -- this is discussed because it improved as a drug, but this time .... the eaten?
"Yes, good dilalap too. Tasty and fresh? "shot William Wongso that preparing young mango with sliced grapefruit, cabikan, combines fresh taste, sour and sweet, with the appearance of beautiful hues of green, yellow and red.
If you want to taste more, also provided the "bowl" dinky crisp and fresh peeled shrimp. Put a small pinch of salad pegagan.
In Palembang, pegagan is commonly used to treat coughs of children. But it is advisable to not pigging out at night, because pegagan pegagan is generating energy. Later unable to sleep, waking up constantly.
About 30 members of the ACMI community held a bowl and spoon, engrossed jog jog multifarious soto brought members: soto sokaraja sroto, kedu, soto medan, lamongan soto ayam, soto ayam madura soto mie bogor, bandung, soto tangkar soto betawi soto, a spicy sour palembang. Simply take its content -- either shredded chicken, beef, shrimp, and some clear soup spoon or coconut milk, and complementary kinds of fritters, prawn crackers and chips to enjoy the taste.
"It's one of my goals and William Wongso Oom when it established the ACMI, September 2012. Each of us have family recipes that we are proud of and recalls. But still, do you know the recipe? "said Santhi Serad, food safety auditor, which travels the S-2 areas of food science and technology at the Curtin University in Perth, Australia.
"With a potluck, we share knowledge and familiarity. We be based on legitimate recipe and broadcast to the world international: this is the dish Indonesia! "
ACMI also schedule a routine one of the easiest and fun to get to know the wealth of cuisines: visiting a traditional market. This is where we get to know from the freshest ingredients, herbs, processed food and confectionary.
"Whether we and our children still get to know the original form of seasonings, vegetable, fish served at the dinner table? Membaui scent is mouth-watering? Let's join forces, there is no special fee.
Serad said, each event followed by about 30 people. Enough d