My Virtual World - Blog

His Senses Wedang Uwuh , a Tradisional Drink of Yogyakarta

11/2/2014

traditional cuisine, in many areas we can also find a variety of unique specialty drinks, which usually also reflects the richness of nature and culture of the local community. In Yogyakarta, there is one type of a traditional drink from his performance alone is intellectual deviation and invite curiosity, her name is Wedang Uwuh.
"Other" in the language of Indonesia means drinks, while "uwuh" means garbage. Called the more because these drinks are made from a wide variety of foliage and herbs served with it without being filtered out, not because the drink is blended with real garbage.
In it there is the leaf/stem/clove, cinnamon and nutmeg, the leaves and the leaves, cardamom, Lemongrass, ginger, secang wood shavings, and others. As a result, in one glass there will be so many heaps of spice materials that look like garbage from the trees. It looks perhaps less appealing to some people, but Other Uwuh offers a refreshing aroma and distinctive taste sensations.
The red color comes from caesalpinia sappan wood. The ginger gives a spicy flavor that warms the body. Clove, cinnamon and cardamom scent the other typical cause. To taste the sweetness of Wedang Uwuh using sugar cubes.
Offered from the culinary News, Saturday (25/10/2014), as with any herbal or traditional medicine drink of Javanese Wedang Uwuh, is also believed to have benefits for health. Of which is to launch a blood circulation, relieving tired, feeling relieve throat, help cure cold and mild cough, lowering cholesterol and as a source of antioxidants.
This unique drink was reportedly first introduced in the area of Bantul, about 40 years ago or even more. The caretaker of the cemetery and local people initially tried to capitalize on the foliage dried cloves to make it as a drink. For pemanisnya use brown sugar. As time goes by, these drinks try the savory perfected with the addition of other ingredients, so that eventually created inimitable Wedang Uwuh.
Wedang Uwuh always be enjoyed in a relaxed, more fit again when the body is tired after work. Sitting on the terrace, enjoy the relaxing atmosphere of the afternoon while occasionally sipping warm Wedang Uwuh could be the perfect relaxation ritual

No Crust Egg Betawi Bengkulu Tabot Festival

11/2/2014

There are unique in Bengkulu tabot festival event in 2014. One of the typical cuisine of the capital Jakarta, the Betawi egg crust participated in the culinary range of coloring activity that occasions in Merdeka square View of the Bengkulu City Tower.
Zakaria Ridwan (32) or commonly known as Bang Jaki with his partner accidentally come 5 persons enliven the Tabot Festival with personal spend.
"We want to ward off the betawi cultural assumption that it's monotonous and not progressing, though only through the crust of our egg betawi residents want to greet our brothers and sisters in Bengkulu and prove we could also get out of Jakarta and join here," said Bang Jaki in Bengkulu tabot festival arena (1/11/2014).
He is designing a practical merchandise wagons with a loading system installed as 6 units. They move from Jakarta to Bengkulu City Bus ride.
The raw material for the manufacture of egg crust, they only bring the main ingredients such as herbs, fried onions and fried or coconut serundeng Spiced and given pemedas. While the other ingredients such as egg, sticky rice and coconut shell charcoal, they bought in the traditional market of Bengkulu.
Rates are pegged to one portion of the artificial egg crust Bang Jaki and his comrades are Rp 15 thousand, was sold for some particular people. If villagers and young children, he pegged the half the price. Even in the first two days of the festival opened, they even menggratiskan the companionship.
Goddess Melani (36) of the Betawi people who have a dozen years living in Bengkulu because of work task and said people of Bengkulu confesses delighted with the presence of egg crust. The citizens Assembly Hall, Jakarta's Salemba pleads with eating egg crust, can be a little hometown nostalgia treat.
"It's similar to the ones sold in Jakarta. Easy to hope next year they come again to Bengkulu, "said Devi, who works as a SERVANT and The relationship of this province of Bengkulu.

Hokben now , is different

11/2/2014

If your family members have a different taste, you have to have the right solution for all of them could eat delicious and satisfied.
Hokben could be the solution, restaurant with cuisine ala Japan provides a variety of interesting dishes and delicious to enjoy for the whole family and friends to hang out with you.
Hokben now appear more modern, young, trendy and more fun to be enjoyed all walks of life ranging from youth to adult groups. Typical colors of yellow and blue were still attached so that make the eyes stay bright while watching her.
The huge variety of menus offered match the tongue and Hokben society of Indonesia to make it worthy of Indonesia's original restaurant became a favorite of families and young children. Menu of Beef and Chicken prepared with teriyaki sauce and seasoning and yakiniku and chicken blackpaper can become a mainstay. The Menu made from seafood and chicken coated with flour and fried Hokben specialties without leaving much oil such as Egg Chicken Roll, Ebi Furai Shrimp Roll, Tempura Moriawase, Spicy Chicken, and much more.
For those of you who like to fry-sauce and more hot when served, at Hokben you can order the Sukiyaki, Chicken Tofu, Shrimp Ball, and more. Reserved drink don't worry there is a wide choice of fresh juices, ice teas and syrups, ocha. Red bean ice, ice bird's nest, and the pudding is also present as closing Your dessert menu.
The presence of the new menu specials and premium increasingly shows eksestensinya that Hokben always do innovation and new breakthroughs in terms of spoiling tongue Indonesia society.
Two new special menu of innovative and very tasty it was Steak and Chicken katsu Sakana. Chicken Steak meat flavors laced with grilled chicken boneless teriyaki sauce seasoned with sweet and savory flavors. While the fresh fish specials without Burr named Sakana Katsu present to pamper your taste like fish. Freshwater fish to Sakana Katsu.
Give priority to the best service and premium, Hokben always tries to present food with fast and hygienic so it didn't take long for consumers to wait for the dishes to come. Dishes that are present at the table no matter how it looks guaranteed consumer resemble pictures of promotion.
A matter of taste don't need to doubt, after enjoying the menu Hokben sure you think will come back again on the other time. Moreover, Hokben is also routinely presents special menu-promo promo and Hokben Party for the fruit of your heart.
Wait let alone? If hungry have come up to you and want to enjoy the latest menu of Steak and Chicken Katsu Sakana simply comes down to the nearest Hokben outlets-outlets. You are also using the HokBen Service Delivery, simply call 500-505 or messages online through the site HokBen Delivery are available to take the delicious menus of your choice anywhere and anytime. Enjoy the delights of the taste of your favorite HokBen menu with family and friends.
HokBen, We Make It Better!

Fried Chiken Noodles Cak Nonang Make Hooked

11/2/2014

Chicken noodle being a very common food found in Indonesia. These foods can be found along the way. But there is one on the street chicken noodle Bantulan Sidoarum Moreover, Sleman which offers a menu of Fried chicken noodle Cak Nonang. This Menu according to Cak Nonang, the owner directly, this menu become the Favorites of those students come within the Bantulan.
Cak Nonang petrol Fried Chicken Noodle tells almost the same as other chicken noodle. Only his fried chicken noodle noodle no chicken noodle broth as it does normally. He mentions his fried chicken noodle similar to fried noodle instant who without gravy.
Therefore why hers always fried chicken noodle stormed the buyer. In addition to taste their delicious noodles mixed seasoning spices, noodles are served also directly made by him.

"Maybe because I make own mienya and bumbunya fitting so young people out of school seneng came here. This Fried chicken noodle broth ga no instant noodles like that, "said Cak Nonang Friday (31/10/2014).
Fried chicken noodles explains Nonang presented it looks almost the same as instant noodles fried. Only in serving the chicken pieces that are already seasoned and green vegetables become extra noodles. "The Words came kayaking instant noodles taste. Whereas this homemade noodles, "said Nonang.
Noodles that are sold are not outrageously expensive, Nonang noodles fried chicken is only appreciated 6 thousand. The same price on chicken noodle soup. If you add the Meatballs in your noodle, you can simply add two thousand only. Not just chicken noodle menu you can also choose chicken noodle soup, chicken noodle fried meatballs, chicken noodle soup meatballs. The stall is open m 10 am to 8 pm.
"Tomato juice Apple Juice orange juice 3 thousand. Citrus Iced Tea 2 thousand, "said Nonang.
Meanwhile Iin one Fried chicken noodle buyers Cak Nonang pleaded if noodles-made Cak Nonang indeed fitting on the tongue. Even he is willing to increase the portion of the order. The perceived Iin noodles quite fit in the mouth. "His delicious Noodles. Pas aja. Ni want adds. Because portions are lacking. Very little taste, "he said

Baso Know Sheep , Delicacies That Make Corious Officials

11/2/2014

Recently a few weeks launching Baso Know Lamb a la "Agus Favors" continuing to invite kepenasaran various circles, officials are no exception. The savory Meatball knew the combination of raw lamb is the latest breakthrough from Agus Ruhiat Meatball business owners know the leading city of Garut. Brilliant idea it turned out to produce Agus taste oriental cuisine combined with the typical ethnic recipe in Garut sheep icon with Garutnya.
Agus Favors, such as a known trademark (trade mark) baso new know The name Agus Favors actually are familiar if associated with Meatball business know in Garut. The reason, Agus Ruhiat is the trademark owner a Delicious Meatball know Agus nowadays is the sole heir of the "business empire" baso know m. Ilen which has been legendary in Garut.
According to Agus Ruhiat, taste Delicious Meatball know Agus actually does not change, just different name and a little innovation in the variant flavors only. In addition to serving Meatball know his sheep meat to the sensation, Agus Favors also still serves baso know regular made fresh mackerel fish, either steamed or fried tofu baso (Batagor)."The taste is taste Delicious Agus m. Ilen as well. However, today I would like to give you a taste for more loyal customers baso know m. Ilen or Agus Favours, and so was this Lamb Meatball Know innovation. Alhamdulillah, welcome culinary lovers it is remarkable, "he said.
The sensation of deliciousness baso know sheep this is not just a mere figment of the thumb. Evidently, some TV stations, both national and local take away shop menyambangai baso know sheep Agus Favours centered on the road Papadandayan, the city of Garut, West Java this. In addition to the process of making mereportase baso know typical Agus favors, the TV reporter was apparently curious to try out the delights of baso know sheep Agus Nimat are indeed delicious and unique.
"Yes, I got to know the Meatball shop was covered by several local and national TV. In addition to covering, he said they also accidentally come to sample the new innovation baso know sheep, "he said.
The message will be delicacy baso know Agus Nimat, later increasingly spread by word of mouth, or may be due to a variety of mass media coverage. The result, the story of the delicacy taste baso know lamb mixed with savory peanuts nan typical Agus Favors it, until finally also to officials in the District of Garut.
In one occasion, regional Secretary (Sekda) Garut, h. Iman Ali Rahman, meet with the innovators Ruhiat Agus baso know sheep. In that occasion, Mr. Sekda congratulated on the success of Museveni had Ruhiat Agus establishing baso know innovation is typical.
"Congratulations to Pak Agus effort baso knew his sheep, hopefully can pass his interfereunership soul to Garut residents anywhere else. So the economic sector kretif in Garut growing, "said Faith, h., in the chit-chat with a santainya Agus Ruhiat, not long ago.
When Mr. baso know lamb tasting Sekda lukewarm, he said, only a short while brandishing the thumb of his right hand. "Wonderful, tasty!" He Asserts. ***

Beed Stoganoff , Steak adopted France Russia

11/2/2014

Beef stroganoff has been popular since the mid-19th century, went into the Prime issue of the ' Scriptures ' culinary classic prarevolusioner the prestigious publication Russia 1861, "A Gift to Young Housewives" (a gift to Young Housewives), written by Elena Molokhovets. This dish is also entered in the L'Art Culinaire in 1891, and soon was present in the Larousse Gastronomique, where this dish is entrenched since then.
Pasta Perestroika, memories of the past that the gray
Revolution of 1917 made the nobility Russia -- as well as their tradition -- spread to various parts of the world. Beef stroganoff was adopted by Chinese chefs to get rid of sour cream out of recipes, membumbuinya, and oblige over rice. From there, the recipe was exported by American servicemen in the 1940s to the us. In the land of Uncle Sam, this dish is served over egg noodles. Unfortunately, this recipe is somewhat marred by the desire of the American people who want to save time. They mix the recipe with cream of mushroom soup and canned tomato sauce as the sauce, Heinz, who certainly cannot replace the original flavor of the resulting strong blend of sour cream, mustard, tomatoes, and saute mushrooms that have won the hearts of Count Pavel.
This time, I will present the original recipe beef stroganoff and oblige the traditional way in Russia, namely sautéed potatoes with grated cucumber and pickled sour.

Beef Stroganoff Recipe
Materials
600 grams Beef sirloin, soak in soy sauce or Worcestershire sauce (ketchup, United Kingdom) for one hour
400 gr of white mushrooms, cut into four pieces and FRY using butter and white wine
1 tsp dry mustard powder
1 tsp sugar
Black pepper powder
1 tsp vegetable oil
1 grain of medium-size onion, finely chopped
2 tsp tomato sauce
4 TSP plain flour
80 ml white wine or dry vermouth
350 ml beef broth
120 ml sour cream
1 Tbsp chopped parsley
How To Make A
Sauteed mushrooms with white wine and butter, then set aside.
Mix the mustard powder and sugar with 2 tsp. hot water to turn into sauce.
Grease a pan with oil and heat till smoky. Pat-Pat the soaked meat with kitchen paper towels to dry, then cook until both sides are browned. Set Aside.
Add the onion, mushrooms, pepper powder and half a teaspoon salt and cook until browned for five minutes. Add tomato sauce and flour, then cook until the vegetables and sauce is well blended.
Add broth, wine, and mustard sauce. To a boil and cook until the bottom of the skillet to kikis pulled off the browned parts.
Reduce heat and cook until sauce thickens, begin more or less for five minutes.
Sirloin slices diagonally with a thickness of about seven mm. Add meat and its juices into the sauce and cook until the meat is warm.
Remove the skillet from the heat and allow it to stop boiling cuisine. Add the sour cream and 1 tablespoon of the wine. Serve with garnishes of parsley.

Note: Classic Beef stroganoff does not require other additional spice, however I am cheating the Chinese chef recipes and add a pinch of paprika or chili powder to taste more evocative. Adjust the seasonings to your taste.
Serve with sauteed potatoes and grated cucumber pickle, red wine, or as the preferred Count Pavel i.e. one shot of vodka as cool as ice

Hopeng , Friendly Friends for Ederly

10/7/2014

Invite the elderly ate the same as his difficult invites children because of their age and increasingly more and more restrictions and picky foods. At least, we have to choose the menu preferred by them and the most important thing is food that does not bother the dining process.
Soft food can also be a consideration when invites elderly so they don't need to eat chew hard-hard-with the most teeth are not theirs alone.

Restaurant Hopeng which means ' friend ' indeed can really be friends a good meal for the elderly. The restaurant is in the Shop partner's 10 blocks M 5 No. 47 JL. Boulevard Gading Serpong, Tangerang is a family restaurant. Visible from many elderly people who eat with their families here. The atmosphere is comfortable and not noisy also makes the restaurant, equipped with air conditioning to prevent overheating when packed, it is suitable for the elderly.
There are so many menu options in Hopeng, but for the elderly recommended porridge with chicken or fish and rice hainam chicken because both the menu that's not hard that can be chewed well by parents. In addition to these there are also two menus in other menu like fish soup batam, singapore noodles, fried seafood kwetiaw, yangchow fried rice and others.
Fish porridge with bits of cakwe, green onion and fish.Pureed fish here isn't like the porridge in other places because of the rather dilute rather than creamy, but not full of water, the rice itself still contained many. The porridge is served with chunks of fish, shredded cakwe and sesame oil add the sweet odor of porridge. It tasted fresh but a bit himself still feels so very savory fits in the middle. Saltiness can be found on the soft fish pieces and crushed all bite.
As for the chicken rice hainamnya very memorable for me. A plate of nasi hainam savory and not too greasy, salty taste very pronounced but not excessive. When I spread rice spread-very fragrant smell stimulates appetite. Coupled with boiled chicken pieces seasoned soy sauce at the bottom is very tasty.
The softness of their own flesh is quite remarkable, not a lot, so it doesn't require much effort to chew it. For the elderly, you can ask that their bones were so there is no need to bother releasing the meat from the bones.

Brasserie Hopeng-shaped shop this look never deserted visitors even during the hours not eating food treatment showed here. The food here ranges between Rp 22,000 to Rp 55,000 per dish, quite reasonable with riding the dishes here.
The restaurant is open 12 hours at 9 a.m. to 9 p.m. so it is perfect for breakfast, lunch and your evening. Invite your parents you are elderly eat here and feel the taste of hospitality yourself mansion eating this "friend".

Love Indonesian Through The Stomach

10/7/2014

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

Wedang Ronde Should Not Be Making Ngasal

10/7/2014

WEDANG ronde is the traditional drink of Java, which always enjoyed to warm the body. But apparently, to make the rounds the other way, it is not easy.
It even disclosed the Executive chef, Hotel Santika PRemiere Ahmad Supardi. "Making this round hard-hard-easy, noteworthy is the raw material to make balls round and Ginger gravy," he explained during a meet in Okezone inauguration Angkringan Bang Harpin and fish market in the town of Hope is beautiful, Bekasi, Thursday, Sept. 25, 2014.
According to him, to assess wedang ronde delights of the ball is round. Selection of rice flour as raw materials, should not result in order for more delicious musty mildew. In addition, the stuffing nuts on the ball round also must be considered.
Further, for gravy jahenya cannot be random. To produce a tasty Ginger Sauce, normally should not be too spicy. In addition, make sure the water composition and sai jahenya balanced.
"Ronde uses sugar as a sweetener, for that sugar need to be made thick and are advised to use Palm sugar so that it feels special," lid

When The Tuna Sashimi so Pizza

10/7/2014

Japan-Korea cuisine with touches of experimental. A sentence which describe restaurant Akira Back. The restaurant is situated in the building's 12th floor Place MD number of Dutch descent, South Jakarta.
The name "Akira Back" may be not familiar in Indonesia. But this is the name of a famous celebrity chef in Las Vegas, United States. The restaurant in Las Vegas serving famous people, ranging from Paris Hilton to Bill Clinton, former President of the United States.
Go into restaurant Akira Back in Jakarta, a large glass-glass dominates the view from the height of the building and were evident. In the afternoon, the Sun entered the bright atmosphere of the restaurant provides. While at night, the dim lights of the typical city Jakarta, looks pretty from the inside of the restaurant.
There are a few areas in the restaurant that occupies a vast space. For example, a more open bar area. Then the private rooms with various capacities. On the floor it is a room with a glass roof, so impressed an open space. Design of applying nuanced game nature with wood.
For the cuisine can try Miso Black Cod. Dimarinasi and grilled cod with miso paste is typical of Japan. There is a sensation of savory sweet Miso and typical of a hefty honey taste. This dish more rich flavor and a beautiful view thanks to the additional roasted shishito peppers and fruit bits of foam.
As disclosed in Marketing And Promotion Akira Back Indonesia Gabrielle Subires, Akira Back intentionally serves his meals in Indonesia with a slightly different flavor, which is sweeter and less spicy. Unlike restaurant belongs to Akira in India that focus on vegetarians. However, most of the menu is similar to that in Las Vegas.

Other menu options are must try the Tuna Pizza. As the name implies, this dish look like a pizza. The difference is, the pizza bread with some sort of switch chips taco which was crisp and tips. Then it was the tuna sashimi is raw aka sliced thin. As a pelekat between tuna and ponzu mayo tacos is, namely combination of mayonaise sauce with Ponzu sauce typical of Japan's acid.
Not enough, tuna smothered with truffle oil and micro shiso leaf sprinkles is pretty. The typical Aroma of truffles wafted greatly. While leaves of perilla leaves or regular shisho present in raw foods such as sashimi to disguise the fishy smell. Shisho leaves Harumnya mini increasingly enrich the taste of this menu. This success into one Menu favorites.
Other favorites are the Tacos tacos leather AB was stuffing of chopped wagyu beef with spicy Ponzu sauce and tomatoes. Then sprinkled with Chili Peppers typical of Mexico, Jalapeno.

Other Menu worth a try is the Wagyu Short Rib 48Hrs. From the name alone has been predictably soft meat texture of wagyu type cattle. The meat is taken from the rib section, and then cooked for 48 hours. As a result, the meat was so soft and easily broken when bitten, to the mild taste on the tongue. Does not need a lot of seasoning, because the flesh itself is so tasteful.
Food prices in Akira Back in price from Rp 35,000 to Rp 2 million even the meat menu Ishiyaki with A5, up to $ 2.5 million for a menu of caviar. As for the sushi and sashimi in the range starting from Rp 45,000. Due to its location in an area of office space, the restaurant also offers a lunch menu for Rp 180,000 (++) consists of an appetizer, main course, and dessert.