Berburu Daging dalam Resep “Lelung” Jodog

•Juni 24, 2008 • Tinggalkan sebuah Komentar


Berburu Daging dalam Resep “Lelung” Jodog

Kata ”lelung” mungkin tidak akrab di telinga banyak orang. Kata ini sebetulnya singkatan dari ”gule balung” alias gulai tulang. Di Bantul, lelung dibuat dari tulang kambing.

Dibandingkan dengan resep gulai kambing umumnya, resep lelung tidak memakai daging atau jeroan kambing, melainkan tulang kambing. Meski banyak warung sate dan gulai kambing di Yogyakarta dan sekitarnya, masih sedikit yang menyajikan resep menu lelung. Warung Lelung Jodog di Dusun Jodog, Desa Gilangharjo, Pandak, Bantul, Yogyakarta, salah satunya.

Untuk mencapai warung milik suami-istri Wardoyo (49) dan Mujirah (44) ini, dari pusat kota Bantul jaraknya hanya sekitar 3 kilometer ke arah selatan. Sesampainya di simpang empat Palbapang, belok kanan menyusuri Jalan P Senopati atau yang lebih dikenal sebagai Jalan Srandakan. Setelah melewati simpang tiga Jodog, tepikan kendaraan di sisi kanan karena Warung Jodog ada di utara jalan, tak jauh dari simpang tiga Jodog.

Interior sederhana warung yang dindingnya terbuat dari bambu dengan lincak atau bangku bambu di sudut ruangan menambah suasana pedesaan di Warung Lelung Jodog, yang dapurnya berhadapan langsung dengan sawah itu. Warung ini dirintis Mujirah sekitar tahun 1993 ketika usaha penjualan telur ayamnya terus merugi. Atas saran Kepala Dusun Jedog, Muji, waktu itu, Mujirah membuka warung sate kambing yang kebetulan belum ada di dusun mereka.

Dua tahun sesudahnya, ketika warungnya bertambah ramai, Camat Pandak yang akrab disapa Pak Wito mengusulkan agar Mujirah memisahkan tulang kambing untuk dimasak tersendiri di luar jeroan, lalu terciptalah lelung.

Tulang belulang
Setelah memesan satu porsi lelung, tak lebih dari 10 menit pesanan datang: satu piring gulai penuh tulang kambing, satu piring lalapan kubis, tomat, dan beberapa biji cabai. Nasi putih dihidangkan terpisah dalam bakul sehingga pembeli bisa mengambil sepuasnya.

Pertama kali mencicipi resep kuah lelung, rasa gurih dan sedikit manis terasa di lidah. Mujirah menuturkan, santan kental di lelunglah yang banyak memengaruhi kegurihan rasa. ”Banyak yang bilang lelung mirip tengkleng dari Solo. Memang sama-sama gulai, tetapi kami memakai santan kental, bukan santan encer,” kata Mujirah.

Puas menikmati resep kuah lelung, saya mulai mengambil satu per satu tulang yang ada di dalam piring. Jenisnya beragam, seperti tulang iga, kikil, ekor, sumsum, ataupun tangkar. Di sekitar tulang-tulang itu masih ada sedikit daging yang bisa dimakan. Cabai ataupun sambal kecap yang disediakan bisa menjadi pilihan untuk menambah rasa pedas lelung.

Bagi sebagian orang, menemukan daginglah yang menjadi keasyikan tersendiri saat menyantap makanan hewani. ”Daging yang paling dekat dengan tulang itu paling gurih. Memilih, memegang tulang dengan dua tangan, dan mencari daging yang gurih di tulang itu yang seru. Ada sisi petualangannya,” kata Agus Suryanto (46), pelanggan setia Warung Lelung Jedog.

Untuk memanjakan keasyikan para pelanggannya ”berburu” daging, Mujirah menyediakan sedotan pendek dari plastik di setiap meja. Dengan sedotan ini pelanggan bisa mengisap sumsum dari dalam tulang iga yang sudah dipotong kecil-kecil.

Sedotan ini juga disediakan untuk memudahkan pelanggan berusia lanjut. ”Ada pelanggan setia yang saking senangnya makan lelung, setiap kali makan di warung saya gigi palsunya selalu dilepas. Dia pun selalu menggunakan sedotan untuk membantu mengambil daging,” kata Mujirah.

Aroma resep tulang yang tidak amis menjadi keistimewaan lain resep lelung jodog. Pengetahuan tentang mencuci tulang sebelum direbus dan pemberian buah pepaya muda sebagai salah satu campuran bumbu menghilangkan bau amis yang melekat pada tulang kambing didapat Mujirah dari berbagai daerah di sekitar Kabupaten Bantul dan Gunung Kidul.

Harga seporsi lelung jodog lengkap dengan lalapan, nasi, dan satu gelas minuman Rp 10.000. Jika dibawa pulang, harganya Rp 7.500. Mereka yang membeli lelung seharga Rp 5.000 pun dilayani. Pembeli juga bisa memilih jenis tulang yang diinginkan.

Di warung ini juga disediakan menu resep lain, seperti sate, tongseng, gulai jeroan, dan nasi goreng yang semuanya dari kambing, dijual dengan harga bervariasi mulai dari Rp 7.500-Rp 11.500.

Setiap hari rata-rata Warung Lelung Jodog menghabiskan tulang kambing 50-60 kilogram. Untuk bumbu mentah, tiap 10 hari warung ini membutuhkan sekitar 3 kilogram bumbu mentah yang sudah diolah menjadi bubuk. Meski harga bahan baku saat ini terus merangkak naik, Mujirah mengaku tak tega menaikkan harga jual lelung jodog.

Pada jam-jam makan siang warung ramai dikunjungi pelanggan yang mayoritas pegawai di lingkungan Pemerintah Kabupaten Bantul. Pada hari-hari libur para pelancong banyak singgah di warung tersebut. ”Waktu libur Lebaran permintaan sebenarnya banyak, tetapi kami batasi karena terbatasnya tenaga yang juga berlebaran,” ujar Mujirah. Masakan ini pun terus bertahan 15 tahun setelah pertama kali dirintis oleh Mujirah dan Wardoyo, dan saat ini mulai banyak disajikan di warung-warung lain. ***

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by: Agni Rahadiyanti
source: artikel Kompas

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Magnesium 101

Magnesium is an important mineral that serves numerous essential functions in the body. There are more than 300 biochemical processes in the human body that require the use of the mineral magnesium. From the center of the human body, the heart, to the framework, the bones, some of the body s most fundamental systems and structures depend on this very vital mineral. For a normal life and health, sufficient amount of magnesium must be taken and maintained by the human body daily.

Magnesium is important to bone health and structure. Indeed, fully half of the magnesium in the human body is found in the bones. One important contribution magnesium makes to the bones is to assist in the production of the hormone calcitonin which helps increases the level of calcium in the bones. Magnesium also controls the acidity of the blood, which is beneficial to bones, as high acid levels can weaken bone structure.

Magnesium is also believed to play a part in controlling the neuromuscular activities of the heart and helps to keep the heartbeat steady and regular. It helps to keep blood pressure levels within the normal range. For these reasons, researchers have been investigating the ways that magnesium could affect heart disease treatment and prevention. If proven positive, this could revolutionalize the treatment of the disease!

There is also interest in magnesium in relation to diabetes. That is because magnesium is necessary for insulin secretion and function and it also plays a big role in controlling blood sugar. Magnesium serves to assist in turning blood sugar into energy.

Working in partnership with a variety of vitamins, minerals and other nutrients, magnesium serves a wide range of purposes. It is essential to the health and functioning of the body s neurological system and muscular system, serving among other purposes to enable the contraction of muscles and nerves.

Having so many uses, it is therefore important to maintain sufficient levels of magnesium in the body as serious health problems can result from deficiencies of this essential mineral. Adult males need about 350mg of magnesium per day and adult women requiring 280mg daily with an increase of up to 420mg per day while pregnant or breastfeeding. Children, depending on size and weight, need between 130mg to 240mg per day.

Deficiency in magnesium can cause a variety of symptoms of varying severity. These include significant calcium loss, heart spasms, irregular heartbeat, nervousness, confusion, loss of appetite, nausea, vomiting, muscle contractions and spasms, fatigue, and feelings of weakness, both in general and in the muscles.

Consuming the standard recommended daily intake levels of vitamins, minerals, and other nutrients is essential to good health and the proper functioning of the body and its many systems. Unfortunately, most people do not achieve this through diet alone. Using nutritional supplements to make up the difference between what you should eat and what you really do eat is an effective and safe option provided that you do so with the understanding that the standard recommended dosage should be used unless advised otherwise by your personal health care provider. The body s systems are based upon a delicate balance of chemicals and too much can often be as harmful as too little. A licensed nutritionist can help you to make a supplement plan best suited to your individual dietary needs and health goals. ***

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by Charlene J. Nuble
About the author: Charlene J. Nuble 2005. For up to date links and information about Vitamins, please go to: http://vitamins.besthe althlink.net/ or for updated links and information on all health related topics, go to: http://www.besthealthlink.n et/

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High Fiber Menus Throughout the Holidays with the Glycemic Index

And what do you want for Christmas this year, asks Fiberlady? GI? GI Joe? Sorry, but I cannot consciously support the military-industrial complex by purchasing idols of warmongers for children to reenact their misplaced power. Okay, go ahead. Tell Santa.

The only GI that I can conscientiously promote is the Glycemic Index otherwise known as the GI. Originally used to manage diabetes, the theory behind the Glycemic Index is simply to reduce insulin-related problems by identifying and monitoring foods that have the greatest effect on your blood sugar.

If you want to learn (it’s as easy as buttering a carrot bran muffin), here’s how it works. The Glycemic Index system ranks foods from 0 (good) to 100 (not so good) according to the effect on blood sugar levels after eating. Low-GI foods (less than 55) produce a gradual rise in blood sugar that’s easy on the body, keeping blood sugar levels fairly tame. Foods between 55 and 70 are intermediate-GI foods. Foods with high-GI numbers (more than 70) make blood sugar as well as insulin levels quickly surge.

A GI value tells you only how rapidly a particular carbohydrate turns into glucose. It doesn’t tell you how much of that carbohydrate is in a serving of a particular food. Adding protein and/or fat or increasing acidity may alter the GI of any given carbohydrate-laden food.

Here’s a simple comparison. White bread (GI=70), not a high fiber food by any means, is digested almost immediately to glucose, causing blood sugar to spike rapidly. Brown rice (GI=59), however, is digested more slowly, causing a lower and more subtle change in blood sugar. Once more. By eating a cup of All Bran cereal (GI=51), your blood sugar level will sustain you longer than a cup of corn flakes (GI=83). The numbers say it all. Corn Flakes brings up your blood sugar faster than All Bran. When blood sugar rises and falls rapidly, the body is stimulated to eat again. What? Never during the holidays.

During the holiday season you need to be particularly aware of a high fiber diet of which many are low to intermediate-GI foods. Otherwise you will be seeking a serious weigh loss plan in the new year from overeating refined and processed foods, i.e. cakes, pies, cookies.

To stave off the indulgences, eat low-GI foods such as beans, vegetables, fruits and certain whole-grains. These choices also effect the amount of fat absorbed in the body, and less calories to burn off. You stay full and away from that beckoning buffet! Fiberlady reminds you that they don’t call it the holiday spread for nothing.

High fiber foods are crucial when balancing a low glycemic diet. Your blood sugar will maintain a slow, even rate so you can ease your way through holiday gatherings without too many ups and downs. You really can’t fumble this balancing act because high fiber foods provide the perfect safety net on the Glycemic Index. It might be enough reason to bring GI Joe home for the holidays. ***

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by Stephanie Shank
About the author: Stephanie Shank (a.k.a. Fiberlady) has studied good nutrition since her days of mothering began 15 years ago which prompted her commitment to a high fiber lifestyle and the development of her informative website High Fiber Health.

 

Riwayat Kota dalam Semangkuk Resep Laksa

Riwayat Kota dalam Semangkuk Resep Laksa
MASA lalu sebuah kota tak hanya bisa dilihat dari arsitektur bangunan-bangunan lama atau benda-benda peninggalan di museum saja. Jejak sejarah itu pun bisa dituang ke dalam mangkuk dan kita kecap resepnya dengan lidah. Mulai dari rasa, bahan-bahan pembuatnya, hingga cara meracik, memasak resepnya, dan menyajikan makanan-makanan itu, semua bercerita tentang masa lalu Buitenzorg. Di Jalan Suryakencana, kita dapat menjumpai artefak kuliner ini.

Beberapa ratus meter dari Gerbang Utama Kebun Raya Bogor (KRB) ke arah Tajur, tepat di samping Toko Ngesti, ada Jalan Ranggagading di sebelah kanan. Hingga era 1970-an, jalan ini masih menjadi salah satu pusat aktivitas warga Bogor dengan keberadaan Sekolah Kesatuan dan Bioskop Ranggagading, atau lebih dikenal dengan Bioskop City.

Seperti layaknya pusat keramaian kota, di depan bioskop itu banyak penjual makanan dan jajanan. Tiga jenis resep makanan yang lazim dijual waktu itu adalah laksa, soto kuning, dan nasi uduk khas Bogor.

Kini, bioskop itu sudah lama tutup dan tinggal tersisa tembok bagian depannya saja. Sekolah Kesatuan juga sudah pindah ke Jalan Pajajaran. Keramaian pusat kota sudah lama pergi dari Ranggagading. Namun, pedagang nasi uduk pikul dan pemilik warung laksa serta pelbagai penganan masa lalu masih setia berjualan di situ. Dari penampilan dan cara berdagang kedua penjual makanan itu, mereka seolah terperangkap kapsul waktu dari era beberapa puluh tahun lalu.

Bersahaja
Yang disebut warung laksa di tempat itu hanyalah naungan kecil yang menempel di pagar sebuah toko. Cara meracik dan penyajian laksa sangat orisinal dan tradisional, sebutir telor rebus yang sudah dikupas, dikerat dengan seutas benang. Resep kuah laksa kuning kental itu dipanaskan dengan arang.

Meski begitu, laksa yang bersahaja ini sangat digemari orang Bogor dan terkenal dengan sebutan Laksa Kampung Cingcau atau Laksa Pak Ucim. ”Saya berjualan laksa turun-temurun dari ayah. Sejak bioskop ini dibangun tahun 1955, ayah saya sudah jualan di sini,” kata Ace Hasyim (44).

Tak kalah sederhana adalah resep nasi uduk pikul yang membuka dagangan hanya beberapa meter di sebelah laksa Pak Ucim. Warga Bogor yang pernah bersekolah di Sekolah Kesatuan atau beraktivitas di situ pasti mengenal nasi uduk yang dinamakan Nasi Uduk Mawi ini. Karena menggunakan pikulan, porsi resep dan pilihan lauk yang disediakan untuk menemani nasi juga sangat terbatas. Ada sayur tongkol pedas, telor dadar kecap, bakwan, sate kentang, sate usus ayam, perkedel, dan sayur tahu pedas.

Semua ditampung dalam piring dan rantang kecil supaya cukup disusun di salah satu kotak penyimpan di pikulan. Rasanya pun tak istimewa-istimewa amat, hampir sama dengan masakan yang diracik ibu atau istri di rumah. Nasinya pun tak terasa gurih seperti lazimnya nasi uduk.

Digemari
Namun, baik nasi uduk Mawi yang kini diteruskan putranya Cece maupun laksa Pak Ucim sangat diminati. Jarum jam baru menunjukkan pukul 07.30, Minggu (27/4), tetapi pikulan Cece sudah dikerumuni pembeli. Sebagian besar dari mereka datang dengan mengendarai mobil terbaru. Tak sampai satu jam, lauk yang tersedia tinggal sedikit.

Demikian pula laksa Pak Ucim. Setiap hari Minggu, jarang bisa menemukan kios laksa tersebut di atas pukul 11.30. ”Saya mulai buka jam 07.30. Nanti agak siang sedikit sudah habis. Langganan saya banyak yang datang dari jauh, ada yang dari Sunter segala,” ungkap Ace yang setiap hari menjual 50 mangkuk laksa seharga Rp 6.000 per mangkuk itu.

Masih di Jalan Ranggagading juga dapat dinikmati minuman es buah pala Mang Okip yang segar dan soto kuning Pak Maman. Sama seperti nasi uduk dan laksa, dua jenis santapan itu sudah ada sejak masa kejayaan Bioskop City. Sebagai bukti betapa lama Maman sudah berjualan soto bogor, papan kayu yang menjadi alas atau telenan untuk mengiris daging saat ini sudah cekung hingga sedalam 5 sentimeter karena terlalu sering dipakai.

Di Jalan Suryakencana sendiri, begitu banyak pilihan jajanan dan makanan. Beberapa sudah ada sejak zaman dulu, seperti lumpia basah Anton, asinan Lengkap, bubur Bah Teng Oen, taoge goreng Gang Besi, sampai bir kocok jahe Acep di Jalan Roda. Mereka pun masih mempertahankan cara masak tradisional. Seperti lumpia Anton yang masih menggunakan arang, atau taoge goreng Gang Besi yang setia memakai kayu bakar.

Pecinan
Bagaimana ceritanya Jalan Suryakencana jadi pusat jajanan? Warga setempat menuturkan, sejarahnya bermula dari permukiman Tionghoa di situ.

Tahun 1970-an, Jalan Suryakencana (di zaman Belanda bernama Handelstraat merupakan bagian Jalan Raya Pos atau Jalan Daendels) sudah dikenal sebagai kawasan Pecinan-nya Bogor. Warga Tionghoa bermukim di sekitar jalan itu, termasuk Jalan Roda dan Jalan Padasuka, sesuai penataan kota oleh Belanda. Seperti kawasan Empang atau alun-alun Bogor menjadi permukiman warga Arab.

Untuk memenuhi kebutuhan makanan, sejumlah warga akhirnya berinisiatif membuat beberapa jenis makanan sendiri yang khas China. ”Jadi, kalau mau makan, mereka tak perlu pergi jauh-jauh,” kata Gouw Tjeng Liam (42), pemilik asinan Lengkap, yang lahir dan besar di Jalan Suryakencana.

Seiring dengan perkembangan zaman, makanan khas China itu akhirnya beradaptasi dengan cita rasa makanan Jawa atau Sunda, sehingga jadilah racikan makanan khas Jalan Suryakencana yang masih diteruskan sampai sekarang. Ngohiang, bubur Bah Teng Oen, lumpia basah, soto bogor, dan taoge goreng adalah beberapa contohnya. ***

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by: Dahono Fitrianto,Iwan Santosa,Ilham Khoiri
source: artikel Kompas

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Your Six Step Guide to Deep Frying a Turkey

When deep fried turkeys came into the main stream a few years ago my thought was why would someone mess with perfection. Filling your home with wafting aromas of roasting turkey and sneaking peaks at the cooking turkey is a huge part of Thanksgiving tradition.

This is when the inevitable happened I tried a deep fried turkey. I was at the least really surprised. The meat was moist and tender. The turkey was in no way greasy or wilily, and my miss conception of a batter dipped turkey in a fryer was put to rest.

What I have learned now that deep frying is a part of Thanksgiving in our home is that we have plenty of room in the oven for pies and casseroles. We always have turkey that is moist, tender and done on time. And, all the men love to cook when it is in a deep fryer.

Here is a six step guide to deep frying a turkey.

1. Select a turkey that is 12-14 pounds in size. Make sure that your turkey will fit in the deep fryer, if the bird is too big it either will not fit or you will not have room for enough oil.

2. Test how much oil you will need by placing the turkey in the fryer and covering it with water. Remove the turkey and mark the spot where the water level is. Then drain and dry the deep fryer. Fill the fryer with oil to this mark and have plenty of room for both turkey and oil.

3. Use peanut oil. Peanut oil has a higher flash point and is ideal for use in a deep fryer. Heat the oil to 400 then maintain a constant temperature of 350 while deep frying the turkey.

4. Cook the turkey for 3 minutes per pound then add an additional 5 minutes at the end of cooking time.

5. Be sure to cook the turkey for the entire time. If the turkey begins to float this is not an indication of it being done. Always allow the turkey to thoroughly cook.

6. When the turkey is done frying turn off the deep fryer and remove the turkey slowly. Allow the turkey to drain, then carve and enjoy. ***

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by Shauna Hanus
About the author: Shauna Hanus is a gourmet cook who has written a special Thanksgiving e-cookbook with 73 recipes for leftover turkey, with this you also get two bonus e-books a special holiday ice cream cookbook that includes favorites like pumpkin pie ice cream and pecan pie ice cream and a holiday planning guide to help you have the most enjoyable Thanksgiving ever. You can find all of these at http://www.turkey-leftovers.com

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Garlic

Garlic, there’s nothing like the smell of garlic. It’s great in soups and sauces, roasted with meats or on it’s own, and it’s wonderful mixed with butter and slathered on bread and then baked.

The scientific name for garlic is Allium Sativum. It is related to the lily and the onion. Although related to the onion, and having a flavor that very slightly resembles that of an onion, garlic does not bring tears to the eyes when chopped.

When buying fresh garlic, be sure that the head feels very firm when you squeeze it. Over time, garlic will soften and begin to sprout, which turns the garlic bitter. To store fresh garlic, keep it in a dark, cool place, such as the basement. Do not refrigerate or freeze the garlic, as it will begin to loose it’s taste.

To peel a clove of garlic, place it on a cutting board, and put the flat of the blade of the knife against it. Press down on the other side of the blade with the heel of your hand, flattening the garlic slightly. The skin will come right off.

The strong flavor and odor of garlic come from sulfur compounds within the cells. The more cells that are broken, the stronger the flavor of the garlic will be. For the mildest flavor, just use a whole or slightly crushed clove of garlic. For a bit stronger flavor, slice or chop the garlic, and for the strongest flavor, mash the garlic into a paste.

Cooking garlic tames the strong flavor, and changes it in different ways, depending on how it’s cooked. If using in a sauce, it can be sweated or sauteed. In sweating the garlic, it is first chopped finely, and then added to a cold pan with some oil, it is then gently heated, causing the oil to become infused with the garlic flavor. To sautee garlic, heat the oil in the pan first, and then add the chopped garlic, stirring frequently, and being careful not to let the garlic burn and become bitter.

Roasting the garlic softens the flavor, and makes it soft and perfect for mixing with cream cheese to spread onto toast, or just spread on the toast itself.

To roast the garlic, take a whole head of garlic, and remove the papery outer skin. Place the garlic on a piece of aluminum foil, and drizzle with some olive oil. Loosely wrap the garlic in the foil, and place it into a 350 degree oven for 1 hour. Remove the garlic and let it cool. When cool enough to handle, separate the cloves of garlic, and squeeze each one. The flesh should pop right out. The roasted garlic is great mixed with cheese or potatoes, or on it’s own.

Don’t be afraid to use garlic in your cooking. Garlic is flavorful, and healthful, and of course, it will keep those pesky vampires away. ***

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by Tim Sousa
About the author: Tim Sousa is the webmaster for Classy Cooking, a library of free online recipes. Come and check out our selection of recipes, or share your own recipes with others.

 

Resep Yogya, Lidah Wajib Bertamasya

Resep Yogya, Lidah Wajib Bertamasya
Yogyakarta bukan hanya ”istimewa” daerahnya, tetapi juga istimewa dalam perkara memburu makanan enak. Bayangkan. Untuk menyantap semangkuk soto Bu Cip di Tamansari atau menikmati legitnya resep nasi goreng kambing olahan Mbak Sopiah di Warung Sate ”Pak Dakir” di Jalan HOS Cokroaminoto, kita harus menyiapkan stamina istimewa untuk antre tunggu giliran. Dan, menikmati istimewanya kegerahan di warung sempit. Bahkan, jika menyantap resep tongseng kambingnya Pak No di Desa Menayu Kulon, Ring Road Selatan, orang akan merasakan istimewanya sengatan cabe superpedas. ”Habis lari maraton ya,” ledek Pak No setiap konsumennya bercucuran keringat dan terengah-engah kepedasan.

Itulah Yogya. Melengkapi statusnya sebagai kota budaya, ia menyimpan begitu banyak keunikan, teristimewa yang berurusan dengan kemanjaan lidah. Dikategorikan unik karena olahan resep makanan (tradisional) itu jarang ditemui di menu kelas restoran. Misalnya resep baceman kepala kambing di belakang Pasar Colombo, Jalan Kaliurang; baceman bebek di Pasar Ngino, Godean; atau baceman burung puyuh dan burung dara di depan gerbang Ndalem Notoprajan. Atau, yang dikategorikan resep lauk-pauk unik, seperti gorengan cethul goreng di Tamansari, rantengan (baceman empal, babat, iso, rambak, petis) Bu Warno di lantai dua Pasar Beringharjo bagian timur, berdekatan dengan gado-gado legendaris Bu Hadi.

Masih banyak warung legendaris yang bertahan hingga kini, bahkan dikelola generasi kedua atau ketiga. Yang pernah kuliah di UGM Bulaksumur dipastikan pernah menikmati resep pecel, sop, dan es sari tomat di SGPC Bu Wiryo. Biasanya, mereka ingin mengenang kembali SGPC yang dulu kondang dengan kejenakaan pelayannya, yang selalu mengistilahkan menu makanan dengan ungkapan yang lucu: sop tanpa kawat (maksudnya tanpa mihun), pecel banjir (dengan bumbu kacang yang banyak), atau sop tanpa colt kampus (maksudnya tanpa kol, kubis).

Sementara yang menggemari resep makanan berkuah akan berjodoh dengan Soto Kadipiro di jalan Wates, yang saking melegendanya di sekitar situ banyak muncul kedai soto dengan brand ”Kadipiro”. Namun, ada genre soto lain. Beda bumbu dan dagingnya. Jika soto Kadipiro—juga Soto Sawah di Desa Soragan dan Soto Pak Slamet di Mejing, Gamping—disertai suwiran ayam goreng, maka yang ini berbasis daging sapi: Soto Pak Marto, Soto Bu Cip, Soto Sumuk Gondolayu, Soto Pithes Pasar Beringharjo, atau Soto Pak Sholeh di Tegalrejo.

Sementara di ”fraksi” sate dan tongseng kambing, orang tentu tak bisa melupakan Sate Kambing Pak Amat di Alun-alun Utara, Tongseng Wiyoro, Tongseng Ngasem, Tongseng Babadan Sleman, Sate/Tongseng Mbah Godril, Sate Samirono, Lelung alias Gule Balung di Desa Gesikan, Bantul; SGTK alias Satu Gule Tongseng Kambing Pak Anshor di Notoprajan, Sate Klathak Pak Bari dan Jono di dalam Pasar Jejeran, dan tentu saja deretan warung sate dan tongseng kambing di sepanjang jalan menuju Imogiri yang jumlahnya puluhan. Sementara yang mengidap darah tinggi bisa mengalihkan konsumsinya ke sate sapi alias sate kocor Pak Tjipto di Jalan Kemasan dan beberapa kedai sejenis di pinggiran Lapangan Karang, yang juga berada di wilayah Kotagede.

Menguji kesabaran

Warung-warung legendaris semacam ini bisa bernama warung lesehan, kedai, angkringan, depot, atau sekadar dapur. Dapur yang memang benar-benar tempat memasak dan cuci piring. Umumnya, orang tak sabaran menunggu dan langsung menyantap di dapur sebagaimana selalu berlangsung saban malam di Gudeg Pawon Bu Prapto, Janturan, Semaki, Yogya, yang baru start setelah pukul 23.30 WIB.

Nah, bicara soal gudeg, varian resepnya pun beragam. Masing-masing dengan keunikannya tersendiri. Ada resep gudeg kering ala gudeg Wijilan, Gudeg Juminten dan Gudeg mBarek. Ada resep gudeg basah dengan santan cair atau setengah kental seperti Gudeg Bu Citro, Gudeg Bu Sri di selatan Pasar Klithikan Kuncen; Gudeg Permata, Gudeg Klentheng, Gudeg Mbak Ginuk di Jetis, atau Gudeg Bu Joyo yang selalu menggelar dagangannya pukul 23.00 di sebelah utara Pasar Beringharjo. Juga ada gudeg manggar yang tidak lagi menggunakan buah nangka muda (gori) di Srandakan, Bantul.

Jika didramatisir, ibaratnya, di setiap jengkal jalanan Yogya orang bisa menemukan sensasi anyar yang barangkali tidak ditemui di kota lain. Terbitnya sensasi itu tak hanya dilihat dari bahan bakunya yang nyleneh seperti misalnya sate kuda (di Gondolayu), sate bulus alias sate kura-kura (di kawasan Jetis). Juga bukan dikarenakan produk-produk resep makanannya yang unik macam Oseng-Oseng Mercon (di Jalan KHA Dahlan dan Suryowijayan), atau Sega Kucing (di warung-warung angkringan di berbagai pojok kota).

Namun, sensasi itu bisa jadi karena memang penjualnya yang kelewat percaya diri terhadap produk jualannya sehingga kurang peduli pada aspek pelayanan. Itu tercermin dari tempatnya yang terkesan rada jorok, tidak menyediakan toilet yang pantas, penyajiannya sangat sederhana dan pelayanannya pun terkesan semau gue.

Bayangkan saja, sementara kita ngebet ingin menikmati gurihnya mangut lele Yu Kini di Desa Ganjuran, Bantul, kurang lebih 15 kilometer selatan Yogya—yang untuk datang ke situ membutuhkan 35 menit dari pusat kota—sesampai di sana kita belum tentu bisa langsung makan. ”Kalau mau, ya nunggu. Aku durung ngliwet (saya belum menanak nasi),” ujar Yu Kini tanpa merasa bersalah.

Dan, biasanya, pelanggan hanya bisa mengumpat dalam hati meski tetap rela menunggu sampai nasi matang. Malah oleh para pelanggannya, warung Yu Kini terkadang dijadikan indikator kemujuran nasib. Kalau nasib baik, setiba di sana nasi telah tersedia. Kalau belum ada, ya anggaplah untuk berlatih menguji kesabaran. ***

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by: Butet Kartaredjasa, Aktor dan Pemangsa Makanan Enak
source: artikel Kompas

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The Lowdown On Barbeque

Barbeque, in the southern and Midwest parts of the United States, consists of slow-cooking meat over indirect heat. Chicken, beef, pork, sausage, ham, and ribs can all be barbequed even mutton is sometimes barbequed, at least in Kentucky. With so many ways to make so many dishes, the perfect way to make barbequed meat can be a regional bone of contention.

In Memphis, Tennessee, barbeque is almost a religion. Barbeque ribs most often pork, are cooked for long hours, until the meat is so tender that it is ready to fall off the bone. The city bills itself as the pork barbeque capital of the world, and has over one hundred barbeque restraints to back up that claim, many of whom participate in the annual pork cook off that is listen the Guinness Book of World Records as the largest pork barbeque contest anywhere.

The contest, part of the celebration called Memphis in May , draws some 90,000 cooks and spectators. Competitors come from fifty smaller cook offs sponsored by the main contest. It even runs a series of training seminars for potential barbeque judges. Good barbeque, they say, is all about being tender, without being too mushy, and being smoky, without being overpowering.

Ribs commonly come wet, that is, with barbeque sauce of some kind, usually mild and sweet in Memphis and basted on before and after cooking, or dry, with a dry rub of herbs and spices that is applied during or right after cooking. Regardless of which style is favored, the taste of the meat should come through this is what separates good barbeque from something lathered with barbeque sauce and put in the oven for a few hours. In Missouri, there are not one, but two predominant styles of barbeque, both of which favor beef, which is not surprising given the history of both Kansas City and St. Louis as cattle towns. They share a tomato-based sauce that is added after cooking, and can be replicated by mixing ketchup, brown sugar, mustard, and Worcestershire sauce. Interestingly, Missouri s Ozarks are the source of almost half of the charcoal briquettes produced in the United States.

Kansas City, like Memphis, has a large number of barbeque restaurants and hosts several annual competitions. However, it is particularly famous for its sauces, which are thick, rich, tangy, and spicy. The sauce is basted on during the last few moments of cooking, and more can be added thereafter. Dry rub, too, is common on Kansas City style barbeque.

In St. Louis style barbeque, ribs are the flagship dish. These famous spare ribs are a rack of ribs with the chine bone and brisket bone removed. They are cooked with a sauce that is less vinegary, tangier and thinner than its cross-state equivalent, closer, in fact, to that served in Memphis.

Whether sweet or spicy, dry or wet, slow cooked or grilled over an open flame, barbeque is one of the most diverse of all American foods, and one to which many cities lay claim. Each has its own unique character, so get some bread and crackers, or some cole slaw, or even beans, (all traditional barbeque side dishes) and give them a try. ***

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by Kirsten Hawkins
About the author: Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutri tion.com/ for more information on cooking delicious and healthy meals.

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Start a Home-Based Grocery Shopping Service

Is anyone busy today? Dumb question right, we are all busy to some degree or another. They say time is money and for many people that is so true, for some saved time does equal an amount in money, but how about some sanity. Give me an hour of time to myself to relax and I give you a more refreshed and happy person.

So, there are some that are busy and need the help of added services in their lives, but on the other side of the coin there are those that just need some help to get through the day. Think about our seniors, many of them may not be able to get out to the store as often as they would like. It may be that they are just too old to get about, but more practically speaking it may be due to the harshness of the weather in their region of the country.

This is where you come in, ready to make money from opportunity. I am sure you are, and the home grocery delivery business can be a wonderful opportunity for you to start a home-based grocery shopping service.

This is how the grocery shopping service business works, customers will contact you by calling you, faxing you or emailing you their shopping lists. You shop for those items at a local grocery store and deliver them back to the customer’s homes.

Before you start, you should consider drawing up a brief business plan to aid you in implementing this home business.

Advertising – This is the only setup costs you will incur. Start by advertising your service in local newspapers in the area. You can begin by placing a larger aid in the middle sections of the paper announcing your new home business. The following weeks you can downsize your advertising to the cheaper classifieds. Other places to consider advertising in are senior citizen newspapers and newsletters.

Payment – Try to obtain payment upfront from customers as to keeping open credit accounts. You can consider a credit account for your best customers but this should only happen after many months of service and then an extra service charge can be considered. Collecting cash can be accomplished in a number of ways, collect cash after your last delivery of the week or month, ask customers to mail in checks or even for the more savvy internet user, you can setup a PayPal account and effectively have money wired into your account. The cool thing about collecting money upfront from customers is that you can run the float on the cash by charging everything to your credit card, which will earn you points, or cash rebates.

Add on services – This is the next level to take your business. Once you have established a solid customer base you can begin to sell menu-planning services. You may need some food skills in this area and if not you should take some classes to obtain those skills. There are two broad types of menu-plans you can start out designing, the regular sit down breakfast, lunch and dinners and the express meals, those being meals that can be whipped up in less than 15-minutes.

Pricing – Pricing is a combination of what you believe your service is worth and the amount the market can bear. Before you price your service, ask yourself how much realistically you would like to make each year, and then divide that amount by your time. If you spend, 3-hours shopping for one customer and you charge $20 per hour and you do this three times per week. That would amount to 9-hours of work per week multiplied by 50 weeks, equaling $9,000 per year. ***

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by Peter Engelbrecht
About the author: Peter Engelbrecht is President of Diagonal Street Business Services which operates the website http://www.BestBusinesses4u.com specializing in providing stay at home moms with home-based business ideas so they can start a business at home while caring for their children.

 

Resep Lentog Tanjung

Resep Lentog Tanjung
Memasuki wilayah Desa Tanjung Karang, Kecamatan Jati, Kudus, Anda memasuki wilayah yang terkenal dengan lentog. Yaitu masakan dengan komposisi resep lontong dengan lauk sayur nangka muda (hampir mirip gudeg), sayur tahu dan tempe, diguyur santan kental, dan ditaburi bawang goreng. Biasanya disajikan dengan piring kecil dialasi daun pisang, pas untuk menu sarapan. Lentog lebih nikmat disantap dengan resep lauk tambahan sate telur puyuh bumbu semur, sate usus, ditambah kerupuk.

Kini, resep lentog sudah jadi ikon masakan dari Kudus. Di sebuah jalan desa ini, sekitar 20-an kios-kios kecil berderet menjajakan lentog. Selebihnya, pedagang bertebaran di area desa. “Sekarang, banyak juga yang jualan ke luar desa. Bahkan, hampir ada di setiap pelosok Kudus. Ada yang dagang sampai luar kota. Sekarang ini, kan, sulit cari pekerjaan. Banyak anak-anak muda yang mencari nafkah dengan jualan lentog,” tutur Sumitro (43), salah satu penjual lentog yang namanya sudah kondang.

Sumitro mengisahkan, lentog memang makanan khas di desanya. Lalu, oleh generasi kakeknya, lentog mulai “diperkenalkan” keluar desa. Semula, yang menjual lentog adalah kaum lelaki. Mereka dagang secara berkeliling dengan memikul dagangan mulai pagi hingga siang. “Ternyata, masakan ini disukai masyarakat,” kisah Sumitro seraya mengatakan lentog pas untuk menu sarapan.

Waktu terus berjalan, usaha ini pun begitu menjanjikan. Sumitro pun meneruskan jejak kakeknya dengan mulai berjualan tahun 1982, juga dengan keliling. “Saya lima belas tahun keliling. Nah, sejak tahun 1996, kepala Desa Tanjung Karang mengumpulkan pedagang dengan membuat kios-kios. Pedagang yang semula tersebar, termasuk saya, dikumpulkan di satu tempat. Ternyata, malah lebih ramai, apalagi pas hari Minggu atau hari libur. Karena sudah punya lokasi, banyak wanita yang mulai jualan,” ujar bapak dua anak ini.

Sumitro ingin usahanya lebih maju. Pada hari biasa, kios ia serahkan ke adiknya, Sulasi (38). Ia sendiri memilih jualan di dekat lokasi sebuah pabrik rokok, masih di wilayah Tanjung Karang. “Saya jualan di kios hari Minggu dan libur. Wah, saat itu benar-benar ramai. Saya membutuhkan sekitar 15 kg beras untuk bahan membuat lontong. Hari biasa, sih, paling hanya 6 kg untuk dua tempat.”

Sekilo beras, lanjut Sumitro, bisa menjadi sekitar 30 porsi. Dengan harga per porsi Rp 2 ribu, saat Minggu dan hari libur, Sumitro bisa mendapat pendapatan kotor Rp 900 ribu – Rp 1,5 juta. “Untuk hari biasa, saya bisa mengantongi uang Rp 300 ribu. Hasilnya lumayan untuk memenuhi kebutuhan keluarga dan menyekolahkan anak-anak,” ujar Sumitro yang anak sulungnya kuliah di Universitas Muria Kudus.

Sebenarnya Sumitro ingin membuka cabang lagi. Namun, kendalanya hanya soal tenaga. “Soalnya, untuk memasak butuh waktu lama. Bikin lontong saja bisa sampai lima jam. Usai jualan pagi sampai jam satu siang, saya pulang dan langsung membuat lontong. Malamnya meracik resep lainnya dan membuat sayuran. Biasanya jam 9 malam baru keluar dari dapur.” ***

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by: Henry Ismono
Sumber : NOVA

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Gevalia Coffee Offer

Ever wonder how the Gevalia coffee offer works? Simply try one pound of Gevalia coffee and you receive a 12-cup programmable Gevalia coffee maker as a special gift.

Here s how the Gevalia coffee offer works: You will be sent two lb packages of the Gevalia coffee of your choice and the free Gevalia coffee maker with the understanding that you will continue to receive additional shipments approximately every six weeks.

After your introductory coffee shipment, the next shipment will arrive about one month later with the selections you have chosen in your initial shipment. Then approximately every six weeks you will receive additional shipments of four lb packages of Gevalia coffee.

You may be cancel this arrangement any time after receiving your introductory shipment without obligation to accept any further shipments. The free Gevalia coffee maker is your to keep regardless of your decision. You may also choose different blends or types of coffee and change the frequency of your shipments at any time.

You will be billed each time you receive a shipment. Prices may vary and a shipping and handling charge will be added. Your satisfaction is always guaranteed and you may return any item for a complete refund.

The Gevalia coffee maker offer is only good for new members of Gevalia Kaffee. Limit one Gevalia Kaffee membership per household and other restrictions may apply.

Gevalia coffees are selected from growing regions around the world and roasted to perfection. Here are a few types of coffee that you can choose from.

Gevalia Roasts are premium blends that are roasted to perfection. Eight flavored Gevalia coffees in delicious and exotic flavors. The European coffeehouse collection which are exclusive coffees inspired by some of Europe s most celebrated coffeehouses.

You can select from whole bean, ground, caffeinated or decaffeinated. It s easy to buy Gevalia coffee and customize it just to your satisfaction.

You get to enjoy the finest coffees in the world, delivered right to your front door. Gevalia believes that once you experience Gevalia coffee, you will become as loyal to their coffee as the Swedes have been for well over 100 years.

Take advantage of the free Gevalia coffee maker now and begin enjoying the great taste you deserve with the Gevalia coffee offer. ***

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by Gary Gresham
Copyright 2005 Perfect Coffees.com. All Rights Reserved.
About the author: This article is supplied by http://www.perfectcoffees.com where you can purchase quality coffee online, tea, cups, mugs, coffee makers, delicious desserts and sugar free desserts online. For a free monthly coffee newsletter with articles like these go to: http://www.perfectcoffees.com/newsletter.html

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Clams A La Du Chef

Are you a seafood lover well if you are here is something different, this recipe will tantalize your taste buds and make you scream for more, this is a great appetizer as well as a wonderful dinner, in this recipe you must use your judgment and use as much of a particular ingredient that you like or as little of each that you don’t like but you will find that by adding all the ingredients gives a nice balance to this dish.

Am I making you hungry? Well I hope so, now do stay with me because I can show people how to do things better than I can tell you. Ok were off.

Open 12 raw clams to be on the half shell and do take the time to check for pieces of shell in the clam, loosen the calm from the bottom part of the shell.

Herb Butter for clams:

Butter
Mince some watercress, parsley, shallots, anchovies, almonds, just a bit of garlic
Add some Pernod wine, Anisette, and a few drops of tobasco sauce Mix the above ingredients together.
Place some of the herb butter mixture on each of the clams then place a slice of imported swiss cheese on the top of each clam, if you like more cheese then just add it, place the clams under the broiler until the cheese is bubblie and brown. Now it’s up to you to enjoy it.

Remember you can us as much or as little of the ingredients that you like because your making this to your taste, but personally I like the wines. “enjoy” ***

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by Andrew Krause
About the author: Andrew Krause is a Chef and Pastry Chef for over 30 years, at persent I own a Gourmet Bakery called The Cheese Confectioner. You can visit my site at http://www.andies.cashhosters2.com

NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end), Please send a copy of your reprint to pastrie@verizon.net

 

Resep Pindang dan Soto Kerbau

Resep Pindang dan Soto Kerbau
Jam menunjuk angka 16.30. Sebuah warung mungil di Gang I, Kudus, sudah dipadati pembeli. Padahal, warung yang menjual menu utama pindang kerbau itu baru buka setengah jam kemudian. Seorang karyawan, masih menyiapkan dagangan.

Tepat jam 17.00, Mulyadi (58), si empunya warung, berboncengan sepeda motor dengan putrinya, sampai di sana. Mulyadi langsung melayani pelanggannya. Satu jam lebih NOVA di warung, pembeli tak pernah putus. Warungnya memang laris manis. “Paling-paling saya jualan hanya 3 jam, dagangan sudah habis,” kisah Mulyadi.

Resep Masakan pindang Mulyadi yang mirip rawon ini memang sudah tersohor. Ia sering menerima pesanan dari berbagai instansi baik pemerintah maupun swasta. “Sekali pesan bisa 1.000 – 1.500 porsi,” kata Mulyadi yang mematok harga Rp 5 ribu untuk satu porsi nasi pindang dalam piring kecil beralas daun.

Begitu larisnya, hari-hari biasa Mulyadi butuh 12 kg daging, sedangkan untuk Sabtu dan Minggu melonjak sampai 15 kg. Sekilo daging bisa untuk 25 porsi. Tentu saja butuh waktu bagi Mulyadi untuk mencapai tingkat kelarisan seperti ini. “Saya mulai jualan tahun 1987. Awalnya, saya keliling dengan gerobak dorong. Sehari hanya perlu 2 kg daging. Saya mulai jualan habis Magrib sampai tengah malam,” tutur pria yang sebelumnya kerja di percetakan ini.

Setelah tiga tahun keliling, Mulyadi mulai mangkal. Pelan-pelan, pelanggan mulai berdatangan. Ternyata, Mulyadi punya resep jitu agar pindangnya disukai. Pertama, tentu daging kerbau mesti empuk. “Butuh waktu lima jam untuk merebus.

Setelah itu, tentu saja bumbu yang pas.” Sebelum resmi jualan, Mulyadi uji coba resepnya kepada lima sahabatnya. “Semula, hanya satu orang yang bilang enak. Setelah beberapa kali memasak, lama-lama semua bilang enak. Saya pun yakin, resep pindang saya memang enak. Saya pun mantap berjualan,” kata bapak enam anak yang merahasiakan resep andalannya. “Ada yang minta saya untuk mengajari membuat pindang dengan imbalan Rp 10 juta, tapi saya tolak.” Mulyadi mengungkapkan, di Kudus yang jualan pindang kerbau bisa dihitung dengan jari.

Sebab, usaha ini disebutnya berisiko. “Soalnya kalau enggak habis, tidak bisa lagi dijual keesokan harinya. Belum lagi harga daging membubung tinggi. Kalau enggak laku, ya pasti rugi,” ujar Mulyadi yang beberapa tahun ini melengkapi warungnya dengan menu soto kerbau. ***

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source: artikel Kompas

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Bread Pudding Recipe

I can remember as a small child my mother making bread pudding. It always seemed to take forever with those wonderfully sweet aromas wafting throughout the house. Then when the bread pudding was finally ready she would call me to the table to sit and eat warm bread pudding with her.

She always sat there reminiscing about how her mother used to make bread pudding when she was young and would serve it warm out of the oven to her.

Now as a mom I am passing down the tradition of bread pudding straight out of the oven to my children. This is a warm and tantalizing recipe that always produces a wonderful bread pudding.

3 oz stale bread, without the crust
1 Cup milk
1/3 Cup sugar
1 Tbs Kirsch, cherry flavored brandy
Cup chopped pistachios blanched and rubbed with a paper towel to remove the skins
4 egg yolks
2 egg whites
1 Tbs butter

Tear the bread into bite size pieces and soak the in milk. Combine the sugar, Kirsch, pistachios, and egg yolks, stir thourghly. Blend with bread and milk. Beat the egg whites until stiff peaks form. Gently fold them into the mixture. Pour this into a well buttered baking dish. Bake at 400 degrees for 25 to 30 minutes. The pudding should be browned and firm in the center. Serve warm. ***

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by Shauna Hanus
About the author: Shauna Hanus is a gourmet cook who specializes in creating gourmet recipes. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. http://www.gourmayeats.com

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Special Ingredients

There are wide variety of ingredients in Chinese cooking. The ingredients that we normally see can be divided into two major kinds: vegetable and animal. Vegetable ingredients can be further divided into vegetables, beans, fresh fruits, dried fruits, seasonings, vegetable fat, etc. Animal ingredients can be further divided into meat, internal organs (not everyone likes them), poltry, aquatic product, egg product. There are also a selection of special ingredients that we don’t often use in our daily cooking. They are either rare and expensive that we only see them in high class hotels or restuarants, or we use them for special occasions, or from time to time when we want something different for a change. Some of these inexpensive special ingredients are getting more popular nowadays due to their nutritional values and unique tastes.

In this chapter I’ll introduce the two finest and most expensive ingredients in Chinese cooking.

Shark Fins

Shark fins are one of the finest delicacies in Chinese food. They are dried in one of two forms – whole or shredded and formed into a square. The best are from Africa.

Method for preparation:

1. Wash shark fins and boil for 30 minutes
2. Soak in cold water for 2 hours and remove rough skin.
3. Simmer for another 3 hours and soak 4 hours in cold water.
4. Remove soft bones, be careful not to break shark fin pieces. Change water and simmer for 3 hours.
5. Soak again in cold water until soft
6. Boil with fresh ginger for 1 ~ 2 times to remove smell from shark fins. Place in deep casserole, add chicken soup stock and steam for 1 hour. Do not use iron pot as shark fins will turn dark in color.

Bird’s Nest

Bird’s nest, one of the most delicate ingredients in Chinese cooking, is produced in Annam, Thailand and Singapore regions. The Annam bird’s nest is considered to be the best in both quality and color.

Method for preparation:
1. Soak bird’s nest for 3 ~ 4 hours in cold water, remove pinfeathers and foreign particles with a pincette, rinse well and soften in hot water.
2. Place softened bird’s nest in soup stock seasoned with salt and cooking wine, steam for about 30 minutes and serve.
Note: You may freely republish this recipe as long as author bio and active hyperlinks are kept intact. Thank you! ***

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by Jacklyn Chen
About the author: Jacklyn Chen – Webmaster of news-blogs.com, satellite info, and emobile-news.com. She is a full time mom who works very hard to make living with multiple web sites. She will be pursuing singing career in China.

 

Mencicipi Resep Kuliner Khas Kudus

Mencicipi Resep Kuliner Khas Kudus
Kuliner di Kudus ternyata memiliki riwayat yang sangat panjang dan memiliki nilai sejarah. Kita cicipi, yuk!

Sate Kerbau
Kalau Anda menyusuri kuliner di Kudus, jangan mencari resep masakan dengan menu daging sapi. Anda tak akan menemukannya. Sejak zaman dulu, di Kudus memang tidak ada tempat pemotongan sapi. Tak lazim warga asli Kudus menyantap daging sapi.

Konon, ketika Sunan Kudus menyebarkan agama Islam, di Kudus sudah ada warga yang menganut agama Hindu, yang menganggap sapi sebagai hewan suci. “Nah, demi menghormati umat Hindu, Sunan Kudus menganjurkan agar warga tidak memotong sapi, apalagi mengonsumsinya. Toh masih banyak daging lain yang bisa dikonsumsi,” tutur Sugiarto (62), warga setempat yang berjualan sate kerbau.

Sebagai gantinya, warga mengonsumsi daging kerbau. Warga pun kreatif mengolah daging kerbau yang sebenarnya bertekstur kasar ini, misalnya saja dengan cara dibuat resep satai. “Kalau diolah secara biasa, sate kerbau pasti keras. Makanya, sebelum diolah menjadi sate, dagingnya mesti dilembutkan dahulu.”

Ilmu resep membuat sate kerbau didapat Sugiarto dari bapak mertuanya, mendiang Kusrin. Sugiarto yang tahun 1974 menikahi Mahmudah, anak sulung Kusrin, mengisahkan, “Bapak mulai jualan sate kerbau tahun 1977 dengan nama Maju. Awalnya saya hanya membantu,” kata Sugiarto yang kala itu pegawai honorer staf TU sebuah sekolah.

Honor sebulan, tak bisa mencukupi kebutuhan keluarga Sugiarto. Itu sebabnya, Sugiarto ingin membuka usaha sendiri. Pilihannya, ya berjualan sate.

Ia pun paham, ia mesti memilih daging yang tak banyak uratnya. Setelah daging bermutu baik didapat, daging ditumbuk.”Saat itu, belum ada mesin giling. Agar empuk, daging digebuk pakai kayu agar empuk. Wah, tangan bisa pegal-pegal.”

Setelah lembut, daging diberi resep bumbu dendeng yakni paduan resep ketumbar, jinten, bawang putih, gula. Daging diolesi bumbu sampai merata, kemudian ditusuk dan dibakar. “Nah, sebelum disajikan, satai dibakar lagi, lalu dikasih bumbu kacang campur srundeng,” kata Sugiarto yang pertama kali jualan tahun 1977.

Usaha Sugiarto yang juga membawa nama Maju, benar-benar maju. Ada suatu masa, dalam sehari ia menghabiskan 1000 tusuk. “Banyak pelanggan dari luar kota. Waktu itu, saking larisnya, saya sampai nolak pembeli,” kata Sugiarto seraya mengatakan, kelima anak Kusrin, semua meneruskan usaha jual satai.

Sayang, situasi ekonomi membuat usaha Sugiarto surut. “Sejak kenaikan harga BBM, semua barang-barang naik. Sekarang harga daging sekilo sudah Rp 50 ribuan. Saya jual sate per porsi isi 10 tusuk Rp 11 ribu. Relatif mahal.

Bandingkan dengan harga soto yang per porsi Rp 5 ribu. Meski begitu, hasilnya masih lumayan. Bisa mencukupi kebutuhan sehari-hari,” kata Sugiarto yang sehari menghabiskan sekitar 350 tusuk.”Kalau pun sisa, jual sate kerbau tidak ada istilah rugi. Karenanya resepnya dibumbu dendeng, satai kerbau awet sampai tiga hari.” Keuntungan dagang sate kerbau disebut Sugiarto maro, artinya separoh dari pendapatan kotor.

Dengan keuntungan itu, Sugiarto mampu mencukupi kebutuhan hidupnya. “Saya membangun rumah, juga dari hasil jualan satai. Anak-anak juga saya belikan sepeda motor,” kata bapak lima anak yang masih terlihat sehat ini. ***

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source: artikel Kompas

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How to cook for a healthier you

When it comes to healthy eating, sometimes how you cook is just as important as what you eat. There are definitely healthy, and less healthy, ways to prepare the healthy foods you buy.

When it comes to cooking vegetables, it is always best to use as little water as possible. That is because over cooking, especially when boiling, can destroy some of the important nutrients that make vegetables so important.

The best way to cook most vegetables in the microwave, preferably in a special microwave vegetable steamer. Vegetables can also be lightly cooked in a microwave safe bowl, using as little water as possible.

Vegetables can be cooked on the stove top as well, but it is important to use as little water as possible when boiling vegetables. Vegetables like broccoli and Brussels sprouts are particularly susceptible to losing important nutrients.

Microwave ovens are also great for making other vegetables, especially baked potatoes. Baked potatoes get great in the microwave, with the skins getting nice and crispy and the flesh being very tender. Of course this means that less high fat toppings may be needed, so the microwave is a great way to make nutritious and delicious baked potatoes.

Grilling is another great way to make healthy, delicious meals. Grilling meats is a great, low fat way to prepare meats, and it is a great way to make vegetables and fruits as well. Vegetable kebobs are great on the grill, whether combined with lean cuts of meat or made into a meal of their own.

Your oven’s broiler is another great way to create low fat meals. Broiling is a great way to prepare all kinds of meats and seafood, and broiling is a low fat cooking method as well. Broiling fish is a great, fast and easy way to prepare this staple of a healthy low fat diet, while broiling steaks and chops keep fat at a minimum while keeping taste at its highest.

The handy kitchen blender is another great way to create delicious snacks using healthy fruits and vegetables. Blenders are great for making fruit smoothies, and most recipes call for little more than crushed ice, fruit juice and fresh fruit.

Some great, high nutrition, low fat, low calorie meals require no preparation at all. For instance, it is possible to make a wonderful, and easy, fruit salad with just a can of mandarin oranges, an apple, some strawberries and a banana. Simply open the can of mandarin oranges, empty it into a bowl, along with the juice it is packed in. Then add banana slices, apples slices and strawberries. For extra color and taste, add some blueberries, raspberries or raisins. The total prep time for this great creation is all of five minutes.

Fruit skewers are another creative, healthy and easy meal or snack. Simply take shish kebob skewers and stack them full of melon slices, strawberries, red grapes, white grapes and chunks of pineapple. Plain nonfat yogurt makes an excellent and low fat dip.

In addition to the above ideas, making your own homemade salsa is a great way to create a low fat alternative to sour cream and other high fat dips. Salsa can be made using healthy ingredients like tomatoes, mangoes, avocados, onions, cilantro and lime juice.

In addition, perking up a plain salad is a great way to add even more fruits and vegetables to an already healthy diet. For example, use broccoli florets, carrot slices, slices of cucumber, green peppers, red peppers, and bean sprouts to add color, zest and flavor to any salad.

Cucumbers, green peppers, broccoli and carrots are also great additions to pasta salads and potato salads. Adding extra crunch and color is a great way to add zest to any meal or snack.

Even a plain green salad of lettuce and tomatoes can be enhanced through the use of colorful fruits and vegetables. Adding vegetables like carrots, bean sprouts, and spinach leaves, and fruits like mandarin oranges, apple slices, nectarine slices, grapes, apple slices, pineapples and raisins, adds both beauty and taste to any salad.

Of course salad dressing is always an important subject for those trying to follow a healthy lifestyle. High fat dressing can sabotage even the healthiest salad, but there are many excellent, low fat and healthy choices when it comes to topping a salad. Using flavored vinegars, herbs and fruit juices are novel approaches to salad dressing, in addition to the many nonfat and low fat versions of commercial salad dressing. ***

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by Tony Robinson
About the author: Tony Robinson is a Company CEO, webmaster husband and dad. In his busy lifestyle he has placed importance on health and fitness. Visit http://www.eat-healthily.com for good eating tips and techniques to assist you maintain a healthy lifestyle.

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What Exactly Is Cold Smoking?

What Exactly Is Cold Smoking by The Smoker King Cold smoking is very similar to hot smoking, except the cooking temperature is much lower. The targeted cold smoking temperature range is between 80 degrees F and 100 degrees F, and the smoking time can range anywhere from 4 hours to 4 days. This process relies on smoke to cure the meat or food being smoked instead of using heat. Some people believe that cold smoking occurs at temperatures between 160-190 degrees F, but smoking at this temperature is really a form of hot smoking.

Types of Smoked Foods
A few examples of foods that are usually cold-smoked include bacon, sausage, ham, cheese, and fish. When smoking fish, a preservation salt is needed to pickle the fish before it is smoked. This will help prevent bacteria from groing while the fish is curing in the smoke.

When to Use Cold Smoking
Cold smoking is very difficult, and even impossible in the summer months, because the outside air temperature is normally as hot as or hotter than the temperature needed for true cold smoking. The best time to use cold smoking is during the winter months when the days are typically cooler.

How it Works
The key to cold-smoking is using smoke to cure the food. To achieve such a low cooking temperature while cooking with smoke, the fire needs to be in a seperate container than the food being smoked. The smoke is transferred to the cooking container by piping, and the heat can be easily regulated.

If you are using a wood smoker with a offset fire box, it can be very hard to consistently maintain the low temperature needed for cold smoking. The easiest way I have found to achieve the low cooking temperature is to use a charcoal starter to light only a few coals at a time. When the coals in the smoker burn down, simply use the starter to light more charcoal, to add a small amount of charcoal that is already lit to the fire box. Then wood chips can be added to produce smoke.

Cold Smoked Salmon Recipe
Use frozen salmon because it has lost some of it’s moisture during the freezing process, and it will accept the brine solution quicker.

Preparation:

1. Cut the Salmon filets into 3×6 inch pieces.
2. Prepare a brine solution of salt, brown sugar, and water. The salt to brown sugar ratio is 2:1. With 2.5 gallons of water, you will need 7 cups of salt, and 3.5 cups of brown sugar. The water will be about 80% salt, and to test if the water is salty enough, and egg should float.
3. Place the fish in the brine solution. Make sure the fish filets are completely submerged.
4. Refridgerate for 12-24 hours. If the filets are thin, the time will be shorter.
5. Before removing the fish from the brine solution, slice one filet open down the middle to see if the brine has fully penetrated it. If the brine has not fully penetrated the filet, place leave the rest in the solution for a little longer, and then test again.
6. When the filets are done, remove them from the solution and place under cold running water for 1 hour.
7. Place the filets on a cookie sheet, and refidgerate for 12 more hours. This will allow the salt to even out.

Smoking:
1. Place in a smoker at 70-85 degrees F for 12-16 hours. I use charcoal and add mesquite or hickory chips to produce the smoke. 2. When the fish are done, vacuum seal the filets and freeze for 3 days for parasite control. ***

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by Aaron Ralston
About the author: Aaron Ralston, also known as The Smoker King, is the owner of Outdoor Cooking: Barbeque, Sauces, Mops, Rubs. Visit http://www.thesmokerking.com to find many great barbeque recipes and techniques.

 

From Walahar With Resep Pepes

From Walahar With Resep Pepes
“Kita makan siang di Walahar, resep pepesnya ueanaak banget,” kata Trias dari Garuda Magazine, mengundang saya dalam jumpa pers Garuda Photo International Contest 2008. Kebetulan, sudah lama saya ingin mencicipi kelezatan aneka resep pepes yang disajikan di sana.

Setelah berkumpul di Gelora Senayan, rombongan wartawan dan panitia pun berangkat dengan dua bis. Kami tiba di Bendungan Walahar, Karawang, Jawa Barat, pas jam makan siang.

Bagi penduduk lokal, area sekitar Walahar juga dijadikan sebagai tempat wisata. Di kedua sisi bendungan terdapat warung-warung kecil yang menjual makanan dan minuman ringan. Sementara, di tepian bendungan, terdapat bangku-bangku kayu yang disediakan bagi mereka yang ingin bercengkerama sambil menikmati hamparan pemandangan yang membentang di sepanjang sungai.

Tempat makan tujuan kami terletak di sisi bendungan yang lain.Jadi, kami harus menyeberangi jembatan kuno di atas bendungan yang menghubungkan dua sisi jalan. Akhirnnya sampailah kami di rumah makan H Dirga. Ada beberapa pilihan tempat bagi pengunjung, yakni di pendopo atau saung-saung kecil yang terletak di belakang tempat makan tersebut.

Karena diundang, saya tak perlu repot-repot memilih menu. Semuanya sudah tersedia di saung-saung yang telah dipesan oleh panitia. All about resep pepes, begitulah menu kami siang itu. Ada resep pepes jamur, pepes oncom, pepes jambal, pepes tahu, pepes peda, dan pepes ayam.

Semuanya masih tersimpan rapi di balik daun pisang yang membungkusnya. Begitu juga dengan nasinya yang disajikan serupa, dibungkus rapat dalam daun yang sama. Disajikan hangat-hangat, aroma harum resep bumbu pepes dan daun pisang sungguh mengundang selera, di tengah rintik hujan yang turun secara perlahan. Duh….jadi tambah lapar deh!

O ya, saya sempat mampir melongok dapur H Dirga yang terletak di belakang pendopo. Semua resep dimasak secara tradisonal dengan kayu bakar. Resep pepes yang sudah dibumbui dan dibungkus daun dibakar di atas panggangan yang lumayan besar dengan api yang menyala.

Panas sekali rasanya berada di dekat tungku, ditambah asap yang menyebar di sekitarnya. Tak heran jika sang pemanggang menggunakan tutup kepala, tutup mulut, lengkap dengan kaus lengan panjang dan celana panjang.

“Dipanggangnya sekitar setengah sampai satu jam,” katanya sambil membalik beberapa pepes jambal. Kembali ke menu makan siang, kami sudah tak sabar membuka lembaran-lembaran daun pisang itu, melihat apa yang tersaji di baliknya. Pepes ayam menjadi pilihan awal. Hmm..dagingnya lembut, gurih dengan resep bumbu pepes yang merasuk hingga ke dalam. Aroma daun pisang yang terbakar juga menambah kenikmatan di lidah saya. Rasanya benar-benar nendang!

Lalu, saya mencicipi resep pepes jambal. Dalam bayangan saya, jambal pasti rasanya asin. Namun, dugaan ini meleset. Ikan asin dalam balutan daun ini jauh dari rasa asin meski tetap sedikit asin. Tetapi, tidak mengurangi kenikmatan rasa yang ditawarkan, gurih, lembut dengan bumbunya yang medok. Mmmm…mantap.

Sayang, saya tidak sempat mencicipi pepes yang lain, peda dan jamur, karena kehabisan. Kata beberapa teman di saung sebelah yang sempat mencicipi, pepes jamurnya juga oke.”Sayang Mbak, enggak kebagian jamurnya. Tetapi, juaranya pepes ayam kok, tenang aja,” imbuh seorang teman.

Lain kali, saya harus datang lebih pagi biar kebagian semuanya, secara enggak jauh juga dari Jakarta, cuma satu setengah jam saja… ***

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by: Angelina Maria Donna
source: artikel Kompas

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I’m a Work at Home Mom, but I Still Use My Crock Pot

Most of my friends work outside of their homes. That s not unusual. There are a few of us, however, who have chosen to stay at home with our young children. We re the minority, but still not unusual.

What should be considered unusual is the discovery recently uncovered among my group of busy female friends. We-who-work-at-home utilize our crock pots approximately 75% more frequently than those who have traditional j.o.b.s.! This statistic is of course in no way official, just a quick sampling of local gals; but a shocker nonetheless. We also thought the new cupcake carrier was awesome. Go figure.

Why then, do the moms-who-work choose to neglect the one piece of equipment capable of solving a multitude of meal-planning/creation problems with just the flip of a button? After a brief survey, I have concluded that their error in meal prep judgment stems from merely a lack of information. Even in the twenty-first century, a large number of intelligent mothers still think that the lowly crock pot stashed away in their attics is useful only on occasions calling for meatball appetizers or baked beans to take to Aunt Shirley s house on Labor Day. What? How can this be? Naturally this information gave way to many shouts of oh, no and my goodness from the moms-who-stay-home but yet use their slow cookers religiously.

I too used to be one of the fast cookers who worked away from home. During those years I probably used my crock pot two or three times a year. We also ate way more fast-food in those days than we do now. Running around like I did from job to home to kid activity, it s a wonder we weren t malnourished. Dominoes did a very brisk business on our street as well.

Strangely enough, many folks believe that since I m home all day, just playing with kids and checking my email (yeah right,) meals should be a total breeze. Heck, to hear them tell it I should be preparing gourmet meals everyday with a smile on my face while sporting a pearl necklace and high heels. Again I say, what? Hello, twenty-first century here people. If we re working at home these days, most likely you re finding us not only minding our young children, but simultaneously running successful home businesses. Without some effective meal planning, we d still be keeping the pizza delivery guy running in style.

So how does the crock pot make life easier? Not rocket science folks. I don t even spend time planning out a month s worth of meals. As long as I have a good supply and variety of meats and other staples in my kitchen, along with some simple crock pot recipes that my family will actually eat, I m set. Getting it all started in the morning takes anywhere from five to ten minutes. While I m making coffee and listening to my little ones enjoy yet again another episode of Dora , I plop the ingredients into the pot, and after putting the lid on and setting the button on low, I m done. There s nothing more to think about, and my house smells fantastic all day long.

Get that crock pot down from the attic, dust it off, or better yet clean it first, find yourself some delicious recipes and you ll be on your way to joining the ranks of the moms of the Slow Cooking Renaissance. Enlighten yourselves to the benefits of crock pot cooking and watch your lives improve and your families beam with joy as they devour your results. ***

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by Sherry Frewerd
About the author: Author Bio: Sherry Frewerd is a WAHM of three busy kids who publishes a variety of websites; specifically http://familycrockpotrecipes.com where you can find the crock pot recipes your family will love. Join the Slow Cooking Renaissance today!

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Back to Basics – Preparing Vegetables

Knowing how to prepare vegetables helps you get the most nutrititive value out of them, ensures that any dirt or chemicals are cleaned away, helps your dishes cook evenly and will even have a positive impact on the look of the finished dish.

Broccoli
With broccoli the trick is to have the stems and the florets cook at the same rate. You can do this by removing the tough outer skin of the stalks. Simply peel the skin up from the base of the broccoli stalk.

Asparagus
The tender tips will cook more quickly than the stems. Avoid this by peeling the thickest part of the stems with a sharp knife.

Cauliflower
The stem and leaves of the cauliflower are edible but they are tougher and take longer to cook than the tender florets. After removing and discarding the outer leaves, rinse the cauliflower and remove the leaves and stem. Using a sharp knife carefully core the cauliflower. The leaves, stem and core can be reserved for use in soups, stock or stews if you wish.

Gently seperate the cauliflower crown into evenly sized florets – large or small depending on the recipe.

Leek
A relative of garlic, onion and shallot, the leek is a versatile and healthy vegetable which adds flavour without overpowering the other ingredients of a dish. Both the white root section and the green leaves of a leek are edible. The root tip should be trimmed , the top of the leaves cut off and discarded along with the toughest outer leaves.

You will be amazed at how much dirt and grit gets lodges between the layers of top leaves of a leek. And also how deeply within the layers you will still find traces of soil. If you are intending to use the green leaves then the easiest way to ensure that the leek is thouroghly clean is to run a slit up the length of the leek and open out the layers under running cold water. ***

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by Hammia
About the author: Forced into conquering her fear of the kitchen at the tender age of 35, Hammia found that there was less to worry about then she had thought. Visit http://www.foodcourtrecipe s.com for more ramblings from the reluctant chef.

 

Mangkuto, Resep Soto Padang Tempo Doeloe

Mangkuto, Resep Soto Padang Tempo Doeloe
Mau mencicipi soto padang dengan rasa yang masih orisinal? Nggak usah jauh-jauh ke Padang. Cukup datang saja ke kawasan Pasar Baru, Jakarta Pusat. Sebuah rumah makan mungil siap memanjakan lidah pelanggannya dengan resep soto padang nan nikmat.

Awalnya, keluarga Haji Sutan Mangkuto mendirikan warung makan di kota kelahirannya, Padang, pada tahun 1950-an. Mereka hijrah ke Jakarta beberapa tahun kemudian, hingga akhirnya menetap di kawasan Pasar Baru tahun 1987. Hingga saat ini, keluarga Mangkuto tetap setia pada resep menunya semula, soto padang. Tidak ada menu tambahan lain. Toh, dengan mempertahankan rasa resep, rumah makan ini mampu bertahan puluhan tahun dengan menu yang sama.

Warung makan ini nyaris tak pernah sepi dari pengunjung. Ketika saya datang sore itu, meski sudah lewat jam makan siang, suasana terlihat cukup ramai. Pengunjung yang datang kebanyakan adalah keluarga. Umumnya mereka adalah pelanggan setia Mangkuto.

Berbeda dengan tempat lain, soto padang Mangkuto disajikan dalam mangkuk mungil. Untuk saya sih cukup dengan porsi itu, tetapi orang lain mungkin butuh dua porsi. Kuahnya segar, mengandung rasa resep rempah yang kuat. Dagingnya dipotong dadu kecil, terasa garing di luar, tetapi empuk di dalam. Mmmm…renyah dan gurih, apalagi ditambah dengan kerupuk merah yang kriuk-kriuk.

Kenikmatan makan semakin menjadi ketika saya tambahkan paru goreng garing yang tersaji dalam plastik-plastik mungil di meja. Masih belum puas? Tambahkan lagi kerupuk jangek (kulit) ke dalam mangkuk, dan jangan lupa sambal. Dijamin, makanan terasa tambah hot. Soal harga memang dipatok agak mahal, yakni Rp18.000 seporsi. Tetapi, untuk rasa yang orisinal dan khas, nggak rugi kok…. ***

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by: Angelina Maria Donna
source: artikel Kompas
Soto Padang H Sutan Mangkuto
Jl Pintu Air No 26
Jakarta Pusat

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The Differences Between Omega Juicers

If you are looking for a good quality, long lasting juicer then buying an Omega juicer is definitely the right path to take. These juicers are dependable, have a long life span and produce amazingly nutritious juice for you and your family to enjoy and gain benefit from. These juicers come in many varieties to fulfill a myriad of different functions. This is a basic guide that will explain their differences and what you can expect from each different juicer.

Omega 02 Fruit and Vegetable Juicer: This is a recently introduced model. This unit is described as one of the best low cost entry juicers available on the market today. This juicer is a Pulp Ejector style continuous Juicer, which is a new innovation. It is a compact, easy to clean and use and ultra-quiet juicer and a wonderful new addition to the current range of Omega juicers.

Omega 1000 Juicer: This is a centrifugal juicer and is also one of the bestselling juicers on the market today. It juices with a vertical basket and a blade, both of which are made of surgical stainless to ensure the sharpest cutting edge. The motor is very long lasting since this Omega juicer has a motor with very few moving parts. This is a juicer that will provide for your juicing needs for a long time.

Omega 4000 Juicer: This beautifully designed juicer would not look out of place in the most elegantly designed kitchen. It is made from White Lustran Plastic and Surgical Stainless Steel and is only 12″ high. This juicer is a Pulp Ejector style continuous Juicer, which is a new style of design from Omega. These juicers have rubber feet that are effective enough to hold the juicer firmly in place while ensuring that the kitchen counter on which it is placed will not be scarred or marked.

Omega 5000 Professional Citrus Juicer: This style of juicer was designed to cope with large quantities of citrus fruit. It is capable of juicing lemons, oranges, limes and grapefruit. These juicers operate at 250 rpm, the optimal operating speed to juice citrus fruits. It is constructed with industrial operation in mind, so it will last well, but it has been approved for home use as well.

Omega 8003 Nutrition Center Juicer: This juicer is built with a stone mill-like auger made from melamine to ensure that no heavy metals are introduced into your juice as it is juiced. It operates the low rate of 80rpm to ensure the maximum juice and nutrients are yours at the end of the juicing process. It also lowers the rate of oxidization so that your juice stays at premium quality for longer.

Omega 8005 Nutrition Center Juicer: This functional piece of artwork by Omega has been designed in black with a chrome trim and will look elegant in any location. It is also designed to be exceptionally easy to use and clean. These juicers are also built to last. It can juice fruit and vegetables as well as other leafy greens with the greatest of ease.

Omega 9000 Juicer: This unit operates at 3000rpm, using the Centrifugal juicing process. The motor powering this Omega juicer is a design that has been used and trusted for over 16 years. This motor is ultra quiet and since it is “brushless”, it also lasts very well.

Omega J0560 Commercial Citrus Juicer: This unit comes with the ability to automatically eject peel, thus cutting down drastically on the cleaning time you spend. These juicers can handle 21 oranges per minute which equates to 18.5 gallons per hour. It is an ideal juicer to use in a commercial establishment. This Omega juicer also comes with the feature that the citrus is fed through a side chute for ease of use and it can handle any citrus fruit from 2-5/8 to 3-3/8 inches in diameter.

As you may have noticed, these juicers all fulfill a different function so the way to decide which juicer is most appropriate for your needs, but regardless of which Omega juicer you buy, you can be assured that you are receiving the highest quality. You can purchase any of these juicers secure in the knowledge that you will be acquiring a piece of equipment that will provide you with the capability to produce fantastic, healthy juice. ***

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by Juliette Pickup
About the author: All omega juicer information has been researched an written by Juliette Pickup

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Braised fish in soy sauce (Hong Shao Yu)

Braised fish in soy sauce is the basic craft of Chinese dish. The distinguishing characteristics are it looks red and glossy, rich in smell thick in juice. Both sides of the fish slice must be fried to become golden yellow, a thin crispy layer of skin should be left on the top before you take it out of the hot oil pot. This is the key step of forming the gloss, or you may have a dish that looks gloomy and gets torn to pieces.

Ingredients:

a). For step 1:

* 4 ~ 5 slices grass carp (or other fish you prefer)
* 1 tablespoon cooking wine
* 1/2 cup soy sauce

b). For step 2:

* 5 slices of ginger
* 1 green onion (scallion). Chop into few pieces.
* 3 tablespoons oil

c). For step 3:

* 4 star anise
* A piece of cinnamon
* 4 teaspoon sugar
* 1/2 cup soy sauce
* 2 cups of water

d). For step 4:

* 2 tablespoons cooking wine
* dash of monosodium glutamate

Method:

1. Marinate fish in wine and soy sauce for over 2 hours for best result.
2. Heat oil to 80%. Add chopped green onion and ginger. Add fish and fry till golden. Take out fish.
3. Add c) to pot, boil it. Then simmer till thick. Pick out star anises. Add a big spoonful of ketchup and boil up.
4. Put fish back to gravy from step 3. Add wine. Simmer till it becomes thick.

Cooking time: 20 minutes
Nutritional information: Yield: 4 servings Each serving provides: Calories: 277.5 Protein: 20.1 g
Note: You may freely republish this recipe as long as author bio and active hyperlinks are kept intact. Thank you. ***

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by Jacklyn Chen
About the author: Jacklyn Chen – Webmaster of news-blogs.com, satellite info, and emobile-news.com. She is a full time mom who works very hard to make living with multiple web sites.

 

Mencicipi Resep Hidangan Khas Sultan Banten

Mencicipi Resep Hidangan Khas Sultan Banten
JIKA Anda berkunjung ke Banten, tak lengkap rasanya kalau tak mencicipi makanan resep khas hidangan untuk para sultan Banten. Warga menyebut makanan akulturasi Arab-Banten itu dengan nama rabeg. Bahan baku resep utamanya adalah daging dan jeroan kambing, yang dalam bahasa Jawa dialek Serang atau Jawa Serang disebut wedhus. Rasanya manis pedas seperti semur bercampur tongseng, tetapi kaya resep rempah-rempah.

Bumbu rempah-rempah yang paling menonjol adalah jahe dan lada, dengan sedikit rasa cabai merah. Maklum, dulu Banten memang dikenal sebagai penghasil lada. Sampai-sampai ada daerah yang dinamai Pamarican, pusat penyimpanan dan jual-beli lada pada masa lalu. Letaknya di sebelah utara kompleks keraton, dekat dengan Bandar Banten. Rasanya yang pedas bisa mengobati rasa pening setelah berpanas-panas keliling Banten. Jangan khawatir tekanan darah naik karena biasanya warung makan juga menyediakan acar atau lalap mentimun untuk menemani menu rabeg.

Menurut beberapa warga asli Serang, rabeg merupakan hidangan istimewa Istana Banten. Namun, rabeg kini menjadi menu khas masyarakat, terutama Serang dan Cilegon, yang biasanya disajikan pada saat pesta dan acara selamatan, terutama pada selamatan aqiqah kelahiran anak.

Saat ini, rabeg juga menjadi menu makanan yang disajikan di sejumlah warung atau rumah makan. Agak sulit untuk menemukan rabeg karena hanya ada beberapa rumah makan khusus rabeg di Serang. Salah satunya di daerah Magersari, Jalan Raya Serang-Cilegon, tepat di depan Rumah Tahanan Serang. Di depan rumah makan itu tertulis, ”Rabeg Khas Serang”.

Warung khusus rabeg lain bisa ditemukan di Perancis, singkatan dari Perempatan Ciruas di Jalan Raya Serang-Jakarta. Untuk bisa mencicipi satu porsi makanan resep Sultan Banten ini, Anda cukup menyediakan uang Rp 10.000-Rp 15.000. Harga sebesar itu sudah termasuk menu lengkap yang terdiri atas nasi, acar mentimun, dan teh hangat.

Menu rabeg juga lazim dijual di warung-warung makan khas Sunda-Banten, salah satunya di rumah makan Emak Haji di bilangan Ciceri, Serang. Setiap hari warung makan tersebut menyediakan menu rabeg dengan harga Rp 7.000 untuk satu porsi.

Harus sedikit jeli untuk bisa menemukan tempat makan yang menyediakan menu rabeg. Carilah warung makan yang menempelkan tulisan ”RABEG” pada bagian depan, seperti sebuah warung makan di daerah Lopang, dekat Pasar Lama, Serang.

Sementara itu, khusus untuk buah tangan, sate bandeng bisa menjadi pilihan. Salah satu rumah makan yang terkenal dengan sate bandengnya adalah Rumah Makan Sampurna di Jalan A Yani, Serang. Makanan ini juga bisa didapat di kios-kios di depan Pintu Tol Serang Timur. ***

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source: artikel Kompas
Anita Yossihara

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Italian Recipes – Top 3 Dinner Recipes That You Should Prepare

If you are wondering what to prepare for dinner tonight, then you can always try these easy recipes. It s quick and affordable.

Menu
Meal: Chicken Spaghetti
Salad: Spinach Salad
Dessert: Lemon Sorbet
Chicken Spaghetti

Ingredients:

* 1 cup Chopped onion (about 1 large)
* 1 cup Water
* 1 tsp Dried oregano leaves
* 3/4 tsp Dried basil leaves
* 1/2 tsp Dried marjoram leaves
* 1 tsp Sugar
* 1/4 tsp Dried rosemary leaves
* 1 clove Garlic, crushed
* 1 Bay leaf
* 1 (8-ounce) can Tomato sauce
* 1 (8-ounce) can Tomato paste
* 1-1/2 cups Cut-up cooked chicken or turkey
* 4 cups Hot cooked spaghetti

Instructions:

Heat all ingredients except chicken and spaghetti to boiling in 10-inch skillet; reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir in chicken. Cover and simmer 30 minutes longer, stirring occasionally. Remove bay leaf. Serve sauce over spaghetti.

Note: All three Italian recipes in this article yield 6 servings.

Spinach Salad
Ingredients:
* 2 or 3 cups Raw spinach
* 3 slices Bacon
* 1 whole Avocado, sliced
* 12 strips Pimiento
* Salt and pepper, to taste
* 1/2 cup Italian olive oil
* 1/4 cup Vinegar
* 1 cup crumbled Gorgonzola cheese

Instructions: Wash spinach well, and remove stems. Dry. Fry bacon crisp and then drain. Chop or crumble into small bits. Toss the spinach with remaining ingredients.

Lemon Sorbet
Ingredients:
* 2-1/4 cups Fresh lemon juice
* 1-1/2 tbsp Grated lemon zest
* 4-1/2 cups Simple syrup

Simple Syrup:
* 3 cups Sugar
* 6 cups Water

Instructions: Combine the ingredients and freeze in an ice cream maker. Alternatively, place in a bowl set within a larger bowl holding ice cubes and salted water. Beat the mixture with a portable mixer or wire whisk for several minutes until it begins to be thoroughly chilled. Cover and place in the freezer until frozen, stirring occasionally.

Simple Syrup: Place the sugar and water in a stainless steel or enameled saucepan and boil for 5 minutes. Strain through a sieve lined with a damp cloth. Cool. ***

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by Jonathan Teng
**MUST TRY** Recipes: Chicken Enchilada Recipes and Chicken Casserole Recipes
Copyright 2005
About the author: Jonathan loves eating! If you are like him, then you definitely need to visit Easy Recipes Secrets The special place where Jonathan reveals 3 BIG secrets to make any recipe a pure success! **IMPORTANT**: You may use this article on your website but you are NOT granted permission to modify any part of its content and all the links should be kept active!

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Eat a variety of foods for a healthy lifestyle

Everyone knows that variety is important when it comes to diet. Not only is eating the same foods every day boring, but it is extremely unhealthy as well. That is because each type of food contains different nutrients, and different levels of those nutrients. The best way to eat healthy is to eat a wide variety of foods from all the food groups.

It is important to eat a good combination of meats, beans, dairy products, fruits, vegetables and whole grains. All these foods contain important nutrients, and no vitamin pill in existence can provide the vast variety of nutrients your body needs every day.

Of course simply eating foods from a variety of sources is not enough. It is also important to make smart choices within those food groups. After all, nonfat yogurt and an hot fudge sundae are both dairy products! The best choice in that situation should be obvious, but other choices are more subtle.

Fortunately, the nutritional labels which are required on all packaged foods are a big help for those pursuing a healthier diet. Not only do these labels contain information on the number of calories, fat grams, etc., but they provide detailed information on the levels of many important vitamins and minerals as well.

When choosing healthy foods, small changes can have a huge impact. Simply exchanging fresh, low fat fish for higher fat meats can greatly lower the amount of fat in your diet and increase your level of health.

Replacing highly processed grains for more nutritious whole grain products can also have a great impact on healthy eating. In nutritional terms, less is often more – that is less processing and less refining. Processing and refining methods can strip many vital nutrients from foods, so choosing less refined whole grain foods is important.

Cooking techniques are also very important when maximizing the health benefits of the foods you choose. After taking the time to choose the healthiest, freshest broccoli in the supermarket, it would be quite a waste to slather that cooked broccoli with cheese and butter, for instance.

It would also be a mistake to overcook that broccoli, especially by boiling it in water for a long time. That is because vegetables can lose significant amounts of nutrients through overcooking. When preparing fresh vegetables, it is best to quickly steam them in the microwave or on the stove, using as little water as possible. Use only enough water to keep the vegetables from scorching.

When cooking potatoes, it is a good idea to eat the entire potato, including the skin. Potato skins contain significant levels of nutrients, including fiber, vitamins and minerals. Cooking a baked potato in the microwave, or on the grill, is a great way to make the skin moist and delicious. In addition, these methods of cooking minimize the need for high fat butter or sour cream to flavor the potato. In place of these high fat options, why not use a dollop of plain nonfat yogurt, or some low fat cottage cheese?

Choosing a variety of foods is important to a healthy lifestyle, but it just as important to limit the amount of certain foods. Foods high in sugar, and those high in sodium should be avoided as much as possible. That doesn’t mean you can’t enjoy that piece of cake or serving of potato chips as an occasional snack; it simply means limiting regular consumption of these high fat, low nutrition products.

When adopting healthier eating habits, it is important to make changes that you can stick with for the long run. After all, a healthy eating lifestyle is just that, a lifestyle. Changing your shopping, cooking and eating habits are not easy, but the many benefits make healthy eating an important habit to get into. ***

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by Zaak OConan
About the author: Zaak O’Conan discovers and presents useful information on how to enhance and/or repair your life, body and relationships. You’ll find his other articles on eating better and other ways how to improve your life at http://your-health-center.com

 

Dari Resep Pakis Hutan Sampai Sup Dalam Buah Kelapa

Dari Resep Pakis Hutan Sampai Sup Dalam Buah Kelapa
Walaupun jumlah resto cukup banyak, tapi jarang sekali yang mampu bertahan selama 28 tahun. Salah satunya restoran Sari Kuring yang didirikan oleh Surya Darma. Olahan resep spesial, lezat dan memanfaatkan hasil bumi Indonesia telah memikat hati banyak orang. Dari luar negeri, sederet penghargaan telah diberikan. Demikian juga dari dalam negeri. Sari Kuring merupakan restoran kebanggaan istana Negara sejak dulu hingga sekarang.

Dalam rangka persiapan untuk go internasional, Sari Kuring menggelar demo masak khusus untuk media. Bertempat di Saring Kuring SCBD, Agus Supriyanto, chef Restoran Sari Kuring mendemokan 2 buah resep unggulan. Resep Tumis Pakis Sambal Udang dan Resep Sup Kelapa Bakar. Kedua resep menu favorit ini selalu menjadi pilihan para tamu yang datang. Rasa lezat dan olahan yang terbilang unik terlihat ketika Agus mendemokan resep-resep tersebut.

Pakis merupakan tumbuhan yang hidup di hutan dan dijadikan sayuran favorit oleh orang desa. Bagian yang bisa dimakan adalah daun, batang hingga bagian tengah batang yang tergolong lembut. Saat ini pakis merupakan sayuran langka karena luas hutan yang mulai berkurang dan sulit dibudidayakan. Restoran Sari Kuring yang peduli dengan sayur khas masyarakat pedesaan, memasukkan pakis menjadi salah satu menu favorit restoran. Di Sari Kuring, pakis diolah dengan cara ditumis menggunakan margarin dan sedikit santan kental. Rersep Bumbu halusnya terdiri dari cabai merah, bawang merah, bawang putih, udang ebi, garam, lada. Rasanya lezat nian.

Jika ingin merasakan sensasi resep sup, pastikan Anda telah mencicipi sup kelapa bakar. Resep sup yang berisi kepiting Jepang, udang, cumi, jamur, wortel dan kaldu ayam, diletakkan dalam kelapa muda utuh yang dipotong 3/4 bagian dan disteam selama 1 jam. Daging kelapa muda di dalam buah kelapa dapat dinikmati bersama sup. Restoran Sari Kuring tersebar di berbagai tampat, di Batu Ceper, SCBD, Kelapa Gading, BSD, Cimacan – Puncak. ***

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Top Tips For Good Nutrition This Thanksgiving

To many, good nutrition and thanksgiving dinner seem to cancel each other out. However it should be possible and even easy to make a nutritious meal that is a pleasure to share with friends and family. Here are a few tips to help you make your holiday meals healthy ones too.

Prepare a wide variety of foods. Traditional thanksgiving stories tell us of meals that contained wide varieties of dishes reflecting the backgrounds of the many people who came together for these meals and to give thanks. The nutritional benefit of eating from a wide variety of foods is you gain a wider variety of nutrients. Also, you are less likely to overload on a single type of food. If you don’t have time to prepare a large number of dishes, many grocery stores sell prepared dishes that you can add to the variety of dishes you’re cooking yourself. Gourmet grocery stores often prepare these dishes on site.

Try some simple recipes. Instead of making the obligatory green bean casserole with mushroom soup and fried onions, how about a simple green bean dish with a dash of sea salt? Substitute yams, cooked in butter with marshmallows and brown sugar, with a more simple preparation of yams. You may be surprised at how much people enjoy the taste of the original ingredients.

Be careful of portion sizes. An ideal meal is derived from all of the food groups and should include a wide variety of individual foods. Instead of loading up your plate with mashed potatoes, start with smaller portions of everything that has been prepared. If you would like a second helping, follow the same procedure. By eating from a wider variety of foods you will be providing your body with a more complex array of nutrients and you’ll be able to enjoy the many flavors as well.

Pace yourself. Unless you’re on call for surgery, you probably have a little time. Instead of jumping right into your second helping, consider a short intermission and burn some calories by helping out with the dishes. By eating more slowly, your body will give you signals when you are full. If there are leftovers you can always eat them later.

Thanksgiving is a time to be thankful for all of the things that we have. It is a time for us to remember and reflect on the things that are important in our lives that we so often take for granted. The sharing of a meal with friends and family is a wonderful event and is cherished by nearly all cultures. So take pleasure in the eating and the sharing of food but also consider the nourishment that food gives you and be thankful and give honor to the abundance which you have to share.***

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by Dave Saunders
About the author: Dave Saunders is a professional lecturer, and certified nutritional educator. This article can be found, with an audio edition, at http://www.glycoboy.com/nutrition-articles/111/top-tips-for-good- nutrition-this-thanksgiving/

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Why aren’t you using the right Coffee Maker

It’s unbievable, but when you start your search for a new coffee maker, you will find a huge variety to choose from. The first step in choosing the right one is deciding what type you want. This depends on what kind of drinks you want to prepare. Your basic decision here is if you want traditional coffee or a specialty drink. A standard machine is preferred by people who like the taste of weaker coffee. Most flavored grounds are made for traditional pots. If you like to try a wide variety of coffee types, you may want a standard machine. Drip machines work by heating the water and then dripping it through the grounds.

The grounds are placed in the filter and the dripping water extracts the flavor. The Bunn coffee makers are very reliable machines that brews a cup in about three minutes. Many models offer pause and pour features that allow you to interrupt the brewing process, if you can’t wait for that first cup in the morning. Timers allow you to program the machine to start brewing before you wake up in the morning. These machines are easy and convenient to use. They are great if you drink a lot of coffee or will be serving a crowd. You can brew a pot at a time, rather than just a cup or two. Specialty Coffee Machines If you love the specialty drinks at your local café and want to make them at home, an espresso maker may be for you. These machines are more expensive, but make a superior drink. You need to be willing to spend some more time in preparation and these machines only make one or two cups at a time. If you will be serving a crowd, that may not be practical.

The most common machines are semi automatic, automatic and super automatics. Automatic With automatic machines, you load the portafilter with ground beans. You set the water level, depending on the drink you are making. Once everything is set, the machine does the rest. A milk frother attachment is included for making cappuccinos and lattes. Some automatics come with a built in grinder, but many do not. Many espresso lovers prefer a separate grinder for quality grinds. Adjustable coffee grinders allow you to set the consistency of the beans. Automatic machines are pod compatible, if you want to skip the grinding altogether. Opinions differ regarding pods, with some people loving the convenience and others thinking the taste is weak or bitter. Super Automatic Super automatics are the most expensive home machines.

They also make drinks of superior quality, which makes them worth the expense. These machines do the whole job for you. Add some beans and the machine will grind the beans, tamp them into the filter and prepare your drink. Super automatics are fully programmable. You set the machine for strength, texture of the beans, water level, temperature and quantity. The size of the reservoir varies by brand, but you will need to refill it regularly. Distilled water is the best choice for keeping your machine clean and your drinks tasting their best. You will need to empty the waste box frequently. This is where the machine dumps the used grinds. Additional features like cup warmers and hot water dispensers are convenient.

Cleaning and Maintaining Your Coffee Maker Whether you have a standard or specialty machine, you will need to clean it regularly to keep it in good working order. Build up from your water can cause scaling inside, which can shorten the life of the appliance. Vinegar is helpful for removing deposits inside the machine. If you have hard water, consider using distilled water. Because the water doesn’t contain impurities, it won’t leave scales behind. More cleaning is involved with semi automatic and automatic makers. You need to clean all areas of the machine regularly. The specifics vary by model, so read the directions for how to clean yours properly. If your model has a removable brew group, you will need to take it out and rinse it at least once a week. Non removable models are self cleaning. Some automatics and all super automatic expresso machines are self cleaning. You program the cleaner for how often you want the machine cleaned. These are the most convenient for both making drinks and cleaning up. ***

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by John Baker
About the author: John Beker releases many news and information to http://www.coffe e-espresso-maker-tips.com. Amongst his works he is mostly focusing on information about coffee grinder and cappuccino machines.

 

Resep Sayur Asem Purwakalih Warisan Keluarga

Resep Sayur Asem Purwakalih Warisan Keluarga
Kalau jalan-jalan ke Kota Hujan, Bogor, Jawa Barat, jangan lewatkan masakan yang satu ini, sayur asem Purwakalih di jalan Batutulis. Mungkin, sayur asem bisa ditemui dimana saja. Cara membuatnya pun mudah. Tetapi, kalau sudah mencoba rasa sayur asem yang satu ini, dijamin ketagihan. Tempat makan ini tidak pernah sepi pengunjung, apalagi saat jam makanw siang. Apalagi di hari libur seperti Sabtu dan Minggu. Pelanggan tidak hanya datang dari dalam kota, tetapi juga luar kota seperti Jakarta.

Siang itu, saya dan beberapa teman sengaja pergi ke Bogor untuk menikmati sayur asem yang terkenal kelezatannya itu. Seperti yang sudah diduga, tempat makan itu penuh dan kami terpaksa harus bersabar menanti pengunjung yang selesai makan. Untung saja, tidak sampai lima belas menit, kami mendapat tempat duduk. Suasana di tempat ini sangat riuh.

Di beberapa meja, tampak sejumlah pengunjung menikmati makanannya. Sementara ada beberapa pengunjung yang berjalan dari satu meja ke meja lain, mencari menu yang diinginkannya. Lalu, para pramusaji juga sibuk mengantarkan pesanan ke masing-masing meja. Setelah memesan nasi putih dan sayur asem, kami melihat-lihat lauk yang ada di meja-meja. Empal, babat, ikan kembung, ayam goreng, tempe goreng dan lain-lain.

Kalau mau cepat, sebaiknya berkeliling sendiri dan mengambil beberapa potong dari lauk yang tersedia di meja-meja tetangga. Seperti dua pengunjung lelaki di sebelah meja saya. Begitu memasuki tempat ini mereka langsung berkeliling mencari menu yang diinginkan. Ternyata, mereka memburu empal. Setelah berhasil, empal langsung dibawa ke meja. Tinggal memesan sayur asem dan nasi putih.

“Harus ambil sendiri mbak, kalau mau cepet. Apalagi pas jam-jam rame begini. Sayur asemnya beda. Segar banget,” kata Dodi, salah seorang pelanggan sayur asem. Kami pun memilih babat, empal, pepes ikan peda dan tempe sebagai lauk. Mau memesan ayam goreng dan ikan kembung, masih menunggu lama, sedangkan perut keburu lapar. Babat goreng dan tempe juga kami ‘curi’ dari meja tetangga.

Akhirnya sayur asem pesanan kami datang juga. Wow, sungguh segar dan sedap. Tidak terlalu asam, tetapi tak juga terlalu manis. Tampaknya, ini perpaduan antara sayur asem Sunda dan sayur asem Jawa. Babat gorengnya juga empuk. Begitu pun pepes ikan pedanya, tidak begitu asin. Benar-benar nikmat.

“Warung ini sudah buka sejak tahun 80-an.Sayur asem ini merupakan resep warisan keluarga dari kakek dan nenek saya, pendiri warung ini, ” kata Fadilah (25), salah seorang cucu sang kakek yang siang itu membantu melayani pelanggan.

Ia menuturkan, dalam sehari, rata-rata warung ini berhasil menjual sayur asem lebih dari 200 porsi. Jumlah itu akan bertambah jika hari Sabtu-Minggu. Tempat makan ini buka dari jam 07.00 WIB hingga jam 16.00 WIB, kecuali Jumat, libur.

Ibu Genti yang siang itu datang bersama anak dan suaminya, mengaku ketagihan dengan sayur asem Purwakalih. “Sayur asemnya itu lho, yang bikin kami ketagihan,” ujarnya. Harga sayur asem untuk satu porsinya adalah Rp. 5000. Untuk, sepotong empal, senilai Rp.8000 dan menu lainnya berkisar Rp.7000.

Sayur Asem Purwakalih
Jl. Batutulis
Bogor

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source: Artikel Kompas
Angelina Maria Donna

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3 Non-Traditional Ways to Prepare Your Holiday Turkey

Deep-Fryed Turkey

3 gallons peanut oil for frying, or as needed 1 (12 pound) whole turkey, neck and giblets removed 1/4 cup Creole seasoning 1 white onion

In a large stockpot or turkey fryer, heat oil to 400 degrees F. Be sure to leave room for the turkey, or the oil will spill over.

***** Side Note *****

How to determine the amount of oil you need:

The easiest way I’ve found to determine the amount of oil you need is to place the turkey into the fryer and fill with water until the turkey is just covered. Remove turkey and allow to drain, pat dry with paper towels as well. Make note of the level of water in the fryer. Discard water and dry throughly. Fill frying vessel with oil to the level as noted above. This should help in preventing hot oil spill overs.

***** End Side Note *****

Layer a large platter with food-safe paper bags. Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird. Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F, and cook turkey for 3 1/2 minutes per pound, about 45 minutes. Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F.

Finish draining turkey on the prepared platter.

Grilled Whole Turkey

12 pounds whole turkey 2 cups water 3 tablespoons chicken bouillon powder 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon poultry seasoning 1/2 teaspoon chopped parsley 1 teaspoon paprika

Prepare an outdoor grill for indirect medium heat, and lightly oil grate. Rinse turkey, and pat dry. Place turkey breast side down on the prepared grill. Sear turkey on both sides until skin is golden to dark brown. In a large roasting pan, mix together the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika. Place turkey breast side down in the roasting pan. Scoop the pan mixture over the turkey. Cover tightly with foil and place on grill. Grill 3 to 4 hours, until the internal temperature of the thigh reaches 180F. Remove turkey from grill and let stand 15 minutes before carving.

Smoked Turkey

1 turkey 8 to 22 lbs., fresh or completely thawed Sweet Pickle Brine (recipe to follow) Maple syrup

Sweet Pickle Brine:

1 gal. water 2 1/2 cups salt, rock, pickling or canning salts are recommened 1/3 cup of light brown sugar 1 tablespoon Lquid garlic 1 oz. pickling spices

Mix well. You may need to adjust the amounts depending on the size of your bird. This recipe should suit you fine for an 8 to 12 lb. turkey.

Rinse turkey thoroughly with cold water, drain and pat dry. Prepare sweet pickle brine. Brine turkey according to the following schedule, 8 to 12 lb. bird 3 days, 13 to 16 lb. bird 4 days, 17 to 22 lb. bird 5 days. Remove from brine; rinse thoroughly in cold water and pat dry. Allow to dry in refrigerator for 24 hours.

Lock wings behind back and tie legs and tail together. Baste turkey with maple syrup before putting in smoker and every 2 hours while smoking. Position turkey on cooking grill. Smoke cook until done. The best way to determine doneness is to insert a meat thermometer into the thickest part of the turkey (the breast) the internal temperature should read 180 degrees F.

Smoking food is more an art than a science; this recipe is not intended for the novice. A lot of factors go into determining the cooking time for a particular food when smoking. Cool turkey in the refrigerator for 24 hours before serving to enhance the smoked flavor. You may serve the turkey right away if you wish. ***

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by Chef Phronc 2005 All Rights Reserved
About the author: Frank Flohr (aka Chef Phronc) is passionate about cooking and is a self proclaimed “Chef”. Frank shares his passion for cooking at http://www.recipecorral.com/blog where you will discover some of the best recipes and culinary resources available on the web today. Unleash the hidden “Chef” inside you!

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How to design the ideal kitchen

The kitchen is one of the most important places in the house. This is where your creative juices at your work creating your new dishes or pastries.

Here are my thoughts of planning the ideal kitchen. Here are my kitchen design tips I have learnt through experience over the last 20 years. Ideally there should be easy access between the kitchen and the doorstep or main door of the house.

This means easy delivery of your groceries and also easy disposal of garbage and waste.

Ideally the stove should be located as near as possible to the wide open spaces air and outdoor and yet within the confine of shelter from wind and rain.

This serves two purposes. Firstly when you fry oily food this allows the oil and grease vapour to escape into the open air instead of settling onto the walls of the kitchen cabinets . You have to spend much time cleaning these areas. Secondly, this will be a safety measure. In case of leaking gas from gas pipe or cylinders the cooking gas will be emitted to the outdoors rather than filling the whole home with gas and potentially killing everyone due to gas poisoning.
Put the cabinets and refrigerator upon the platform. This means that it will be easier to wash , mop or clean the kitchen floor without wetting and corroding the kitchen cabinets . It will also prevent the electrical appliances from being damage by water seeping in.

Next , there should not be spaces or gaps between the cabinet ,stove and sink and the floor. By removing the space this prevents cockroaches and other pest from residing in the dark corners.

Your kitchen should be heavy duty and water proof and use hard grade materials so that it will not rot and break. This is especially so in the area surrounding the sink. Things can get easily corroded and spoil due to the water splashes and spilling from the sink. Do not used wood for your cabinets below the sink. If possible construct the area around the sink and stove using concrete for the base and stone, or granite tiles for the surface for maximum durability.

I prefer a built in oven placed at work top level height so there is no need to bend over to look at the state of the cooking. It is also easier to place the meat in the oven and to take it out the cooked food. Most importantly, there should always sufficient worktop space between the sink and the hob so that space can be used for food preparation.

You must plan the kitchen design carefully. Review and check everything before proceeding . If you intend to cover water pipes and sewage pipes during renovation, please inspect and check for leaking pipes and repair before proceeding to renovate . Otherwise water from the faulty pipes will spoil the kitchen cabinets.

Also consult your kitchen designer on the location of your electrical outlets . These should be located where the appliances will be positioned. For example your kettle , microwave oven, dish water , oven, hob and hood, refrigerator and rice cooker. Before renovation , also take note of existing electrical sockets which needs to be re located.

Revamping your kitchen costs money. With a little luck, you could get your kitchen perfect without any cash worries with these kitchen renovation resources. ***

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by ian tham
About the author: You can find all you need for your kitchen at http://www.allkitchen.info

 

Resep Dendeng Batokok dari Muara Kalaban

Resep Dendeng Batokok dari Muara Kalaban
Dendeng sapi batokok di Rumah Makan Dendeng Batokok milik Ny Ermis di Muara Kalaban, Silungkang, semakin nikmat karena dilumuri minyak kelapa. Irisan daging tipis kering berlumur minyak kelapa menyebarkan bau harum yang merangsang nafsu makan. Dengan teman nasi, aneka sayur, dan sambal, lidah ini diajak menari mengikuti kelezatan dendeng batokok dari Kota Sawahlunto, Sumatera Barat.

Memang ada sejumlah rumah makan di Sumatera Barat yang menyajikan menu dendeng batokok, tetapi Rumah Makan Dendeng Batokok milik Ny Ermis (66) di daerah Muara Kalaban, Kecamatan Silungkang—sekitar 5 kilometer sebelum pusat Kota Sawahlunto—ini merupakan salah satu yang tertua dan mempertahankan kekhasan rasa dendeng.

Seperti di rumah makan masakan Minang pada umumnya, dendeng batokok dihidangkan bersama aneka pilihan lauk, seperti gulai ikan, ayam goreng, dan telur. Pengunjung yang memburu dendeng biasanya langsung meraih sepiring kecil daging yang sudah ditokok dan berlumur minyak kelapa dari Talawi, salah satu daerah di Sawahlunto yang terkenal sebagai penghasil kelapa.

”Aih, rasa dendeng di sini khas dan beda dibandingkan dengan dendeng batokok lain. Aroma dari minyak serta daging panggang yang kering itu bikin rasa enak,” kata Ingka, warga Kota Padang, yang menjadi salah satu pelanggan Rumah Makan Dendeng Batokok. Kerenyahan dendeng semakin terasa karena daging yang sudah kering kembali dibakar di atas bara kayu atau tempurung kelapa. Saat disajikan, daging dalam keadaan hangat dan tetap renyah ketika digigit.

Warisan kakek
Kenikmatan menyantap dendeng hari ini berasal dari resep dan cara pengolahan yang diwariskan turun-temurun. Sejak kecil, Ermis kerap melihat kakeknya, Sailun, memasak dendeng batokok. Almarhum Sailun sempat mempunyai kedai nasi yang menjajakan dendeng batokok di depan Stasiun Muara Kalaban, sekitar tahun 1945.

”Saya baru berumur 3 tahun waktu Kakek jualan dendeng batokok. Jadi, resep dan cara memasak dari Kakek juga belum saya ingat. Baru ketika hendak menjajakan dendeng batokok, saya berguru cara memasak dendeng ke kakek dan mamak (paman) saya,” kenang Ermis, yang berhasil menghidupi empat anaknya dari dendeng. Rumah Makan Dendeng Batokok yang ada saat ini merupakan pengembangan dari kedai yang berdiri sejak tahun 1965. Dari satu kedai ketika itu, sudah berkembang menjadi dua pada hari ini.

Menu dendeng batokok lahir dari kebutuhan menghidupi keluarga. Persaingan usaha kedai nasi membuat Ermis harus memikirkan menu khas yang belum dimiliki kedai lain. ”Ketika itu, tahun 1965, PRRI sedang meletus. Niat saya melanjutkan sekolah ke Padang tidak bisa karena hari sedang perang. Jadilah warung dendeng batokok ini yang saya tekuni,” papar Ermis.

Berawal dari kegagalan berangkat ke Padang itulah Ermis memilih menikah dengan Ridwan tahun 1959. Ridwan sebenarnya sudah membuka kedai nasi sebelum menikah dengan Ermis, tetapi belum menyediakan menu dendeng batokok. Ide menyajikan menu dendeng batokok berasal dari Ermis. Ermis dan Ridwan lalu merintis kedai nasi dendeng batokok. Waktu itu, menu yang ditawarkan belum seberagam saat ini, tetapi dendeng batokok sudah menjadi idola dan dicari orang.

”Sampai sekarang ada saja orang yang datang dan langsung bertanya, ’Ada dendeng, Bu?’ Pelanggan mencari dendeng batokok karena memang itu menu yang khas,” papar Ermis yang mempekerjakan 10 karyawan.

Dipertahankan
Kendati zaman telah berganti, resep dendeng batokok masih tetap dipertahankan. Salah satunya, tetap mempertahankan daging tanpa lemak. Kenaikan harga juga tidak menjadikan Ermis mengurangi bumbu. Permintaan yang tinggi membuat Ermis menghabiskan sedikitnya 20 kilogram daging sapi untuk dua hari. Saat liburan panjang, kebutuhan daging bisa mencapai 100 kilogram per minggu.

”Daripada bertaruh menghasilkan dendeng yang kurang lamak (enak), lebih baik saya tetap memakai bumbu seperti yang diwariskan kakek saya. Itu sudah pasti lamak,” ucap Ermis sambil mengacungkan jempol tangan. Karena kualitas dipertahankan, Ermis sering mendapat pesanan dari pelanggan di luar kota. Sebuah rumah makan di Jakarta bahkan menjadi langganan dendeng batokok Ny Ermis, sekitar 600 potong sebulan. Ny Mufidah Jusuf Kalla juga pernah membawa 200 potong setelah mencicipi rasa dendeng batokok di rumah Wali Kota Sawahlunto Amran Nur.

Kawan-kawan yang hendak berangkat beribadah haji juga kerap menjadikan dendeng batokok sebagai lauk cadangan. Dengan pengeringan yang sempurna, Ermis menjamin dendengnya jauh dari cendawan sehingga bisa bertahan lama.

Bebas menikmati
Tiap orang punya cara menikmati dendeng batokok. Ada yang senang menyantap dendeng batokok saja, ada pula yang senang meramu dendeng dengan aneka sayur. ”Saya lebih suka menyantap dendeng dan nasi saja. Yang tidak boleh ketinggalan adalah minyak di dendeng itu yang membuat rasa lebih nikmat,” kata Nof.

Sedangkan Tata, warga Jakarta, menyukai daging yang disantap dengan sayur terung atau gulai nangka. ”Minyak kelapanya tidak boleh ketinggalan,” kata Tata, yang selalu menyempatkan diri mampir ke kedai Dendeng Batokok di Muara Kalaban itu. Mereka yang senang rasa pedas bisa menambahkan sambal, bisa sambal dari cabai merah yang dihaluskan betul, atau sambal cabai hijau yang rasanya khas.

Sepotong dendeng batokok dijual relatif murah dibandingkan dengan rasanya, yakni Rp 7.000, dan kedai siap menerima pelanggan sejak pukul 07.00 hingga 22.00. ***

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source: artikel Kompas
Agnes Rita Sulistyawaty

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Understanding fats and carbs

Fats and carbohydrates are two building blocks of a healthy diet, but many people do not understand their role in proper nutrition. While the daily intake of fats and oils should be limited, these elements are still a vital part of the diet. The key is to make smart choices when it comes to fats and oils. That means substituting saturated fats with unsaturated fats, and using healthier, lighter oils in cooking.

Let’s look at the role fats and oils play in the diet. Fats are necessary for supplying energy to the body. In addition, fats supply essential fatty acids and act as carriers for fat soluble vitamins like vitamin A, vitamin D, vitamin E, vitamin K and the carotenoids. In addition, fats have an important role to play as building blocks for various tissues and membranes, and they also play a key role in regulating numerous bodily functions.

Dietary fat is available from a variety of plant and animal sources, and most diets do contain adequate amounts of fat. Most nutrition experts recommend keeping the intake of fat to less than 20% of calories, but studies have shown that severely limiting fat intake can be dangerous. Extreme low fat diets should only be undertaking with a doctor’s approval and oversight.

The type and amount of fat in the diet makes all the difference. A diet high in saturated fats, trans fats and cholesterol has been associated with a variety of ills, including heart disease, stroke and other associated diseases. In addition, many long term chronic problems, such as obesity, are associated with high levels of dietary fats.

The greatest risk of complications from excessive fat intake appears to lie with saturated fats and trans fats (fats that are solid at room temperature). One of the best ways to keep levels of saturated fat low is to limit the amount of animal fats that are consumed. These animal based fats include meats like bacon and sausage, as well as butter and ice cream. Dietary cholesterol can be limited by watching the consumption of eggs, organ meats and other foods high in cholesterol.

Food labels do make the complicated process of choosing the right fats somewhat easier. For instance, trans fats will be listed on the ingredient list of foods that contain them. In general, trans fats are found mainly in processed foods.

Some fats, such as polyunsaturated fats and monounsaturated fats, are better choices for healthy eating. Examples of these fats include canola oil and olive oil. Cooking with these lighter oils can be a big step toward a healthier diet. Polyunsaturated and monounsaturated fats are liquid at room temperature, and they have been found to have heart protecting qualities.

Many types of fish have also been found to be sources of good fat. Fish are excellent sources of omega-3 fatty acids. These omega-3’s have been found to promote good health, and they may even lower cholesterol levels.

Carbohydrates are an important part of a healthy diet as well, and carbs are necessary for providing energy and many essential nutrients. Carbohydrates are found in fruits and vegetables, in grains and in milk and dairy products. It is important to choose carbohydrates carefully, however, since not all are equally healthy.

When choosing breads and cereal, for instance, try to select those made with whole grains, while avoiding the more highly refined varieties. It is also important to limit the intake of sugars, such as soda, candy and highly processed baked goods. Consuming large amounts of such high calorie, low nutrient foods, can make it very difficult to stay on a healthy diet without gaining weight.

Most Americans tend to have too much of certain elements in their diet. Sugar is one such element and salt is the other. While a basic level of sodium in the form of salt is important to proper nutrition, most people consume too much salt in their daily diet. Excess salt consumption can lead to water retention, high blood pressure and other complications. Choosing low sodium foods, and limiting the use of the salt shaker, can go a long way toward cutting levels of excess salt in the diet. ***

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by Zaak OConan
About the author: Zaak O’Conan discovers and presents useful information on how to enhance and/or repair your life, body and relationships. You’ll find his other articles on eating better and other ways how to improve your life at http://your-health-center.com

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How to determine if your diet is healthy enough

Everyone wants to eat a healthier diet, but it can sometimes be difficult to know if your diet is healthy enough. There are a number of factors that go into creating a healthy diet, and it’s important to evaluate the current state of your diet before embarking on a plan for healthier eating.

There are several questions you should ask yourself when evaluating the healthiness (or lack thereof) of your current eating plan. These questions include: Do I eat a wide variety of foods? Variety is one of the most important hallmarks of a healthy diet, since no one food contains all the nutrients needed by the human body. It is important to eat foods from all the major food groups, including grains and breads, fruits and vegetables, milk and dairy products, meats, beans and nuts.

If you find yourself avoiding some food groups, such as vegetables for instance, it may be time to look for a healthier diet. Do I recognize the importance of cereals, breads and other grain products? Eating a wide variety of grain based products is important to a healthy diet. Grains and cereals contain a large number of important nutrients, including high levels of dietary fiber.

It is important to choose whole grain products as often as possible, since whole grain products like wheat bread contain more nutrients than more refined white bread and similar products. When eating cereal, it is a good idea to choose whole grain varieties, or those that are enriched with vitamins and minerals.

Do I eat lots of fruits and vegetables? Many people do not eat sufficient servings of fruits and vegetables every day. Most experts recommend eating between 5 and 9 servings of fruits and vegetables every day, roughly equivalent to 2 cups of fruit and 2 cups of vegetables.

When shopping for vegetables and fruits, it is important to choose a good variety of dark green, dark red, orange and yellow varieties. That is because different colored fruits and vegetables contain a variety of different nutrients, including vitamin C, vitamin A and beta carotene.

Do I eat a good breakfast every morning? Breakfast, or the absence of it, is often a good indicator of the state of your diet. If you rush out of the house every morning and grab a donut at the local convenience store, chances are your diet can use some work. A healthy breakfast provides a foundation for the rest of the day, helps you avoid cravings and provides much needed nutrition.

Do I choose low fat foods over higher fat alternatives? This is also an important question to ask yourself. Low fat alternatives are available for a variety of products, including milk, cheese, meats and more. One part of following a healthy, low fat diet is avoiding prepared foods whenever possible, since prepared foods tend to have higher amounts of fat and sodium than fresh foods.

It is also important to control the amount of fat that is added at the table. Adding things like butter, sour cream and heavy sauces is a sure way to ruin an otherwise healthy meal. Even healthy foods like salads can be sabotaged by the addition of high fat salad dressings. Try using lower fat alternatives like flavored vinegars instead.

Do I drink plenty of water? Drinking plenty of fresh, pure water is important to maintaining a healthy body and a healthy lifestyle. Water is important to maintaining optimal levels of health.

If you think you need more water, try substituting water for less healthy beverages like soda and coffee. Am I able to maintain my optimal body weight? Gaining weight without trying to is often a sign of a poor diet. Following a healthy diet, and getting plenty of regular exercise, is the only way to lose weight and keep it off.

Do I limit the amount of salt, sugar, alcohol and caffeine in my diet? While all of these elements are fine in moderation, excessive amounts of any of these four can indicate a serious problem with your diet. It is important to limit the amount of unhealthy elements in any diet. ***

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by Zaak OConan
About the author: Zaak O’Conan discovers and presents useful information on how to enhance and/or repair your life, body and relationships. You’ll find his other articles on eating better and other ways how to improve your life at http://your-health-center.com

 

Resep Bakso Bakar dan Sup Ceker…Nyam-nyam!!

Resep Bakso Bakar dan Sup Ceker…Nyam-nyam!!
Membicarakan soal bakso memang tiada habisnya. Maklum, sebagian besar mayarakat Indonesia menjadi gemar sekali dengan makanan berasal dari negeri China tersebut. Aneka variasi dari bulatan bulatan daging ini juga dibuat beragam seakan memanjakan lidah para pecintanya.

Ada bakso gepeng, bakso telur puyuh, bakso sumsum hingga bakso bakar. Salah satu warung yang menyajikan bakso bakar ini terdapat di kawasan patal Senayan, Jakarta Selatan. Sebenarnya, bakso bakar ini bukan barang baru. Kalau kita jalan jalan ke kota Malang, Jawa Timur, mudah sekali dijumpai warung- warung bakso bakar. Dengan mengadopsi menu bakso bakar dari salah satu kota di Jawa Timur itu, sang pemilik warung, Itok primadianta menciptakan resep baksonya. Alhasil, warung ini cukup favorit di kalangan penggila bakso ibukota.

Cara membuat bakso bakar sebenarnya tidak rumit. Bulatan bulatan bakso ditusuk seperti sate dan dibakar di atas arang. Tentu saja tidak dibakar begitu saja. Sebelumnya, bakso bakso itu diolesi dulu dengan kecap, minyak dan bumbu bumbu lain untuk menambah kelezatan rasa. Setelah warna bakso agak kecoklatan, bakso bakar siap untuk dinikmati.

Siang itu, saya memesan bakso bakar dengan sop ceker. Biasanya, untuk menikmati bakso bakar, sang pemilik warung memang memadukannya dengan kuah kaldu ayam yang di dalamya terdapat tahu putih serta potongan potongan sawi serta ceker ayam. Tak sabar rasanya menunggu semuanya terhidang di meja saya. Untungnya, suasana saat itu cukup sepi, jadi saya bisa duduk dengan nyaman. Mungkin, karena saya datang setelah jam makan siang usai. Pada jam tersebut, tempat makan mungil ini ramai didatangi pengunjung.

Setelah menunggu beberapa lama, pesanan saya akhirnya datang. Aroma bakso bakar yang harum seketika membangkitkan selera makan saya. Begitu juga dengan bau sedap kuah kaldu ayam yang masih panas.

Saya memakan bakso bakar seperti saya memakan sate. Bulatan bulatan daging sapinya benar benar lembut dengan perpaduan rasa manis, asin dan gurih bercampur menjadi satu di mulut saya. Saya kemudian menyantap bakso bergantian dengan kuah kaldu yang juga nikmat. Belum lagi diselingi potongan potongan ceker yang empuk. Tetapi buat saya, yang paling oke adalah bakso bakarnya. Bagi yang tidak mau repot dengan kuah, menikmati bakso bakso itu dalam tusukan sate juga sudah nyam nyam …. ***

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source: artikel Kompas
Bakso Bakar
Jl Patal Senayan Raya No 23
Jakarta
Telp: 021 – 92142650

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10 Things You Need To Know About Indian Spices And Curry!

Indian curry is over 5,000 years old and the term ‘curry’ which is an English word is derived from the South Indian Tamil word ‘kaikaari’ or its shortened version ‘kari’meaning vegetables cooked in spices.Basically curry is a gravy dish or a stew like dish with spices and seasonings and flavoured with hot and sour tastes.Today ,curry has become the symbolic British word for Indian dishes that could be eaten with rice or rotis.

Authentic Indian curry,one of the world’s fasted growing ethnic food trends, combines flavours,textures and pungency which are unique. Each region of India has its own distinctive style of seasoning while preparing a curry and a common factor in all the regional styles of cooking curry is marination and slow cooking which ensures the flavor and color of herbs and spices to meat, fish, poultry, and vegetables.

1. Spices : are derived from plants and are aromatic dried bark, roots, buds, seeds, berries or fruits. When spices are heated the aroma and flavour is released. Its advisable not to store spices in glass jars as they will lose their aroma and potency before the expiry date. Store in air tight containers.

2. Curry : the authentic indian curry often combines the following spices, coriander, turmeric, fenugreek, cloves, ginger, red and black pepper as well as other spices. One of the popular spice blends used in Indian curries is called “Garam Masala”.

3. Bhuna : bhuna is a Hindi term for cooking the various spices (Masala) in hot oil to release the natural oils and flavours of the spices and remove the raw taste.It literally means ‘fry in oil’ and most important process in cooking a perfect Indian curry.

4. Tadka/Bargar : bargar is a Hindi term for the process of frying whole spices is and is a technique used for the same reasons as Bhuna, to cook out the raw taste from the spices. The oil used should be hot and the spices added whole.It is important to take care to not burn the spices. The spices are cooked the moment they colour and start to float do not let them blacken. This process can be very quick especially with the small spices like cumin seeds and mustard seeds.

5. Masala : means mixture of spices sauteed in oil or ghee. Perhaps the most famous and varied is Garam masala, a major spice blend of Indian cookery where each home has its own spice blends. It is often added towards the end of the recipe, almost like a garnish.

6. Curry Powder : is made with many spice blends. Quite a few dishes in western countries like America and U.K call for curry powder which basically consists of turmeric, cumin seeds, coriander seeds, mustard seeds, five spice powder (cardamom, cinnamon, black pepper, bay leaf and cumin), with red chili powder.You can mix your own curry powder according to your tastes or buy it ready made at your grocery store.The use of curry powder is minimal in India and most are unaware of curry powder.

7. Turmeric : called ‘haldi’ in Hindi is a deep yellow powder obtained from grinding a dried plant root.Its known for its colour and earthy flavour in many Indian and Asian dishes.Turmeric has anti-oxidant properties and is widely known for its digestive properties and to fight against leukemia.

8. Cumin : called ‘jeera’ in Hindi is a spice with a huge variety of culinary uses. It’s a very important element in Indian and ayurvedic cooking.Indian curries and dry vegetables are mostly flavored with whole cumin seeds. Cumin is considered to have digestive properties and is also considered to have cooling properties.

9. Tandoori : describes a style of food unique to the north Indian state of Punjab. A tandoor is a cylindrical clay oven used in northern India and Pakistan in which food is cooked over a hot charcoal fire. Temperatures in a tandoor can approach 480 C (900 F). It is not uncommon for tandoor ovens to remain lit for long periods of time to maintain the high cooking temperature. Tandoori chicken is marinated before cooking and despite an intense dry heat, the oven produces succulent moist meat with the famous red spicy seasoning on the outside.

10. Authentic Indian cooking : calls for the use of a number spices, many in small quantities as per the recipe requirement and added at particular intervals throughout the recipe, rather than in one go as a paste or curry powder.This process is difficult and time-consuming art to master in today’s ‘time-poor’ lifestyleTandoori describes a style of food unique to the north Indian state of Punjab.

Much of making curry is knowing what spices blend well and experimenting. After you’ve made a couple of different curries, it’s hard to go wrong, Get some good fresh spices and a coffee grinder, dry roast the spices and grind them to make your own curries. There is no substitute for this authentic way of making a typical Indian curry. ***

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by Sailaja Gudivada
About the author: Sailaja Gudivada is a herbalist,an avid foodie and an enthusiastic cook.She highlights Indian recipes, ayurvedic cooking and nutritive value of herbs & spices of India from her kitchen at http://indiacuisine.blogspot.com

 

Menikmati Resep Kaledo Langsung di Pusatnya

Menikmati Resep Kaledo Langsung di Pusatnya
”Masih berani coba kaledo?”
Pertanyaan itu spontan terlontar saat keinginan mencicipi kaledo, kaki lembu donggala, begitu sampai di Palu, ibu kota Provinsi Sulawesi Tengah.

Usia memang bertambah, status ”bujangan” tidak lagi tersandang. Jelas perubahan itu membuat pilih-pilih makanan harus dilakukan. Tidak bisa lagi sembarang makanan disantap seperti anak muda yang semuanya masih serba normal tanpa pantangan. Namun sungguh, godaan kembali mencicip menu asli langsung di pusatnya sulit dikalahkan. Sekian waktu meninggalkan Palu, tentulah sangat tidak enak melewatkan kesempatan mencoba makanan khas itu. Oya, Palu awalnya merupakan daerah administratif bagian dari Kabupaten Donggala dan kemudian dimekarkan sebagai ibu kota provinsi.

Ada beberapa pilihan populer menikmati kaledo di Palu. Di ruas Jalan Diponegoro saja setidaknya ada rumah makan Abadi dan Kaledo Stereo yang sering jadi rujukan. Bukan cuma di Palu dan Donggala, kaledo juga bisa ditemukan di bagian lain wilayah Sulawesi Tengah. Bahkan di Kabupaten Poso, empat jam perjalanan darat dari Palu, ada Café Aries yang kelezatan kaledonya layak coba.

Kalaupun akhirnya rumah makan Kaledo Stereo yang kami pilih, semata-mata karena Mukhlis (34), pengemudi oto sewaan yang asli Ampana, Kabupaten Tojo Unauna itu, mengarahkan mobilnya ke sana. Belum pasti kaledo di situ yang paling ueenak karena soal selera jelas sangat relatif. Sebagai penumpang, kami tak kuasa menolak ketika mobil sudah terparkir di depan rumah makan. ”Sudah, ini bagus,” kata Mukhlis meyakinkan.

Sesuai namanya, bahan utama kaledo adalah kaki lembu atau sapi. Karena pedagang kaledo semakin banyak, kini bagian tulang belakang juga disertakan. Bahan utama itu dimasak menjadi semacam sup. Kuahnya bening kekuningan, rasanya sedikit kecut buah asam yang menyegarkan. Selain daging yang menempel di tulang, yang bisa dinikmati dari kaledo adalah sumsum di dalam tulang sapi. Tidak heran selain garpu, dan kadang-kadang pisau, untuk memisahkan daging, kadang tersedia pula sumpit—bahkan pipet sedotan—untuk mencolok rongga tulang guna mengeluarkan sumsum. Lebih pas menyantap kaledo saat panas ketika sumsum masih seperti bubur encer.

Sebagai pelengkap, ada irisan jeruk nipis. Jangan lupa taburkan bawang goreng khas Palu yang renyah, tak gampang lembek, dan tahan lama untuk menambah kelezatan. Yang suka pedas, boleh tambah sambal. Kaledo bisa disantap bersama nasi ataupun singkong rebus. Sama-sama enak, sama-sama mengenyangkan.

Nyam-nyam-nyam…
Menurut Irvan, anak muda pengelola Kaledo Stereo, rumah makan milik orangtuanya itu berdiri sejak tahun 1999. Rumah makan itu sejak awal memang bertempat di Jalan Diponegoro, menghadap ke Taman Ria Pantai Talise, Kota Palu. Bangunan permanen yang lebih kokoh seperti sekarang baru didirikan sekitar lima tahun silam.

Pelanggannya berasal dari beragam kalangan. Tokoh daerah sudah tentu pernah singgah. Banyak pesohor dari Jakarta pernah mencicipi kaledo di sini. Buktinya, ada foto selebriti seperti Nidji, Dewi Sandra, atau Tantowi dan Helmy Yahya dipampang di dinding.

Dalam sehari Kaledo Stereo milik Irvan menghabiskan setidaknya 5 potong kaki sapi dan 10 kilogram tulang belakang. Karena persaingan antarpedagang kaledo makin ketat, mencari kaki sapi tidak lagi semudah sebelumnya. Alhasil, harga pun sudah menjadi Rp 65.000 per kaki, sementara tulang belakang Rp 25.000 per kilogram. Kini Kaledo Stereo mematok harga Rp 25.000 per porsi.

Keringat berleleran, puas menikmati kelezatan kaledo, tetapi ingat-ingat jangan sampai lewat takaran. Jika hanya beberapa hari saja di Palu, tentu tidak disarankan mencoba kaledo di beberapa rumah makan. Yang mengidap tekanan darah tinggi, ya tahu dirilah. Juga yang sudah beranjak tua harus mengingat gangguan asam urat atau kadar kolesterol darah. Yang jarang berolahraga pun mesti lebih berhati-hati.

Seorang kolega dari Jakarta yang masih berumur kurang dari 30 tahun langsung ciut nyali dan batal mencoba kaledo ketika mangkuk pertama diantarkan. Sementara, Amran (36), warga Palu, mengaku mesti mengatur-atur kapan waktu yang pas untuk menikmati kaledo. Aturan untuk dirinya sendiri: seminggu maksimal hanya sekali. Baginya, harus ada upaya mendisiplinkan diri demi menghindari ”hal-hal tidak enak setelah merasakan enak”. Jika tensi darah naik, kepala senut-senut, badan terasa kaku, itu alamat pekerjaan bakal terabaikan.

Namun, menurut Irvan, itu semuanya kembali ke masing-masing orang. Soal tua atau muda bukan penakar seberapa banyak atau seberapa sering boleh menikmati kaledo. ”Ada kakek-kakek, rajin sekali makan di sini. Sehari bahkan bisa datang dua kali,” kata Irvan.

Bahkan sebagian kalangan meyakini, daging dan sumsum sapi bisa menambah tenaga, bahkan menambah gairah pria dewasa! Wallahualam soal kebenarannya. Soalnya, cerita itu pun hanya katanya…. Yang jelas, kaledo telah mendapat cap sebagai makanan khas dari Palu. Jadi, tua-muda, masih sorangan atau sudah tidak lagi bujangan, silakan coba….

Kalau Saja Tak Terlambat
Kalau saja orang Donggala tidak terlambat bangun dan hanya kebagian sisa daging dari sapi potong, bisa jadi tidak pernah tercipta kaledo sebagai masakan khas dari Sulawesi Tengah.

Penulis muda dari Palu, Jamrin Abubakar, pernah menceritakan asal-usul kaledo. Konon seorang dermawan memotong sapi dan membagi-bagikannya. Yang datang pertama orang Jawa sehingga kebagian daging sapi yang empuk dan menjadikannya bakso. Berikutnya, orang Makassar yang yang memilih jeroan isi perut setelah daging habis, mengolah jeroan itu jadi coto.

Orang Kaili—penduduk asli Donggala dan sekitarnya—yang datang belakangan hanya kebagian tulang. Untuk tidak mengecewakan orang di rumah yang sudah menunggu, tulang-tulang dengan sedikit daging yang masih menempel pun dibawa pulang sebagai pelipur.

Namun, eureka! Pikir punya pikir, terciptalah menu yang tak kalah nikmat. Kaledo!

Ternyata memang tidak terlalu sulit membuat kaledo. Irvan berbagi resep yang dia warisi turun-temurun. Pertama-tama, bahan baku utama, tulang kaki maupun tulang belakang sapi direbus selama 1,5 jam. Garam dan cabai yang digiling agak kasar serta penyedap rasa ditambahkan lebih awal agar meresap ke daging dan sumsum. Juru masak harus pintar-pintar mengatur kapan setiap bumbu bisa dibubuhkan dalam belanga. Prinsipnya, daging empuk, tetapi tidak hancur dengan bumbu yang terasa resapannya.

Ramuan yang membuat rasa kecut khas kaledo adalah asam. Menurut Irvan, yang digunakan harus asam yang betul-betul masih muda. Asam yang sudah tua membuat kuah kaledo kurang menawan karena tampilannya lebih keruh. Rasanya pun berbeda karena asam tua cenderung lebih manis. Butuh beberapa kali penggerusan untuk mendapatkan konsentrat asam muda yang ditambahkan. Selain air perasan daging buahnya, kulit asam-muda itu bisa juga ditambahkan untuk mendapat rasa kecut yang lebih ”nendang”.

Satu lagi saran Irvan, memasak memakai kayu bakar dan tempurung kelapa. ”Lebih enak dibandingkan pakai minyak tanah atau gas,” sebut Irvan. Tentunya koki setiap rumah makan punya takaran dan cara memasaknya sendiri-sendiri. Yang jelas, urusan makanan di tanah Sulawesi memang ”demokratis”, selalu disarankan menambah sendiri garam, merica, dan kecap sesuai selera lidah masing-masing.

Jadi, mau masak sendiri atau pilih beli? ***

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source: artikel Kompas
Sidik Pramono

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History of Jamaican Coffee

The history of Jamaican coffee begins half a world away in France in 1723 when King Louis XV sent three coffee plants to the French colony of Martinique, some 1200 miles to the SW of Jamaica. Five years later in 1728 the governor of Jamaica, Sir Nicholas Lawes, received one coffee plant as a gift from the Governor of Martinique. The plant took root with vigor and only nine years later, in 1737, coffee exportation began with an initial shipment of 83,000 lbs. The Jamaican coffee industry was born.

Coffee plants thrive in the naturally potash, nitrogen and phosphoric acid rich soil of Jamaica. Coffee trees prefer high altitudes and are perfectly suited for the mountain slopes that are otherwise unsuitable for the other agricultural endeavors such as sugar cane, banana, cocoa and citrus, none of which, interestingly, are native to the island yet vital to the economy of Jamaica.

Coffee is grown in all parts of the island and at all elevations, however, the finest Jamaican coffee comes from an area on the eastern side of the island, just north of Kingston in the Blue Mountains known, appropriately enough, as the Blue Mountain Region. Coffee grown outside the Blue Mountain Region is referred to as Jamaican High Mountain, which is comparable in body and balance but tends to be a bit more acidic to the refined tastes of the connoisseur. Lower grown coffees are referred to as Blue Mountain Valley coffees, they are medium bodied, delicate to bland in flavor and rather rich in acid.

Many Jamaican coffee brands claim their product is Jamaican Blue Mountain but in fact may be a Jamaican High Mountain or even a Blue Mountain Valley variety and is only milled within the boundaries of the Blue Mountain Region. True Jamaican Blue Mountain coffees are full-bodied, moderately acidy and richly complex, though occasionally marred by a slight mustiness, which is characteristic of many Caribbean coffees.

The Jamaican coffee market has had its share of setbacks from worker shortages around the turn of the 20th century to the complete shut down of production for two years due to hurricane devastation in 1988. Early in the exportation of Jamaican coffee, Canada was the largest consumer with over 60% of all coffee exports bound for this country. In 1943 the Canadian government declared the quality of Jamaican coffee unacceptable and stopped all importation.

In 1944 the Jamaican government established the Central Coffee Clearing House, where all coffee bound for export was cleaned, inspected and graded, in an attempt to raise the standard of Jamaican coffee. In 1950 the Jamaican coffee growers established their own governing body, the Jamaican Coffee Industry Board, to improve and maintain the quality and reputation of Jamaican coffee.

The JCIB successfully accomplished its goal through setting and enforcing standards for growing, harvesting, processing and marketing of its product. Today, Jamaican coffee is known for its high-quality. Annual production of Jamaican coffee stands around 6,600,000 lbs. of which about 85% is exported to Japan. The remaining 15% is distributed mostly between the U.S. and the U.K. gourmet specialty markets where it can fetch up to US$40/lb.***

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by Randy Wilson
About the author: You can find more articles on coffee such as Starbucks Coffee Company, Coffee and Health and Coffee Colonics.

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Copping out the Positive Effects of Copper

One must always keep in mind that copper is not just a kind of metal, when it comes to medicine and health, copper is actually a trace element mineral that serves a wide variety of purposes for the body, both on its own as well as a cofactor. Although the body requires a comparatively tiny amount of copper per day, even that little bit of copper is proven to be essential to having very good health.

Copper came to be recognized in the 1870 s as a basic part of our blood. This mineral is called an elemental because it is a metal. In terms of concentration, it is the third greatest metal present in our bodies. Copper is present throughout a person s body and serves many purposes that influence physical and mental health and function. Aside from being able to affect a person s health even on its own, copper actually works well even with other vitamins and minerals which in turn ensure that a person s health is very well taken cared of.

Copper works with Vitamin C in the production of collagen and elastin, these are connective tissues that quite literally, hold the body together. In addition to this ability of wound healing, copper also plays a big role in the first step to wound healing, blood clotting. It also helps the body absorb and use iron more efficiently as well as partners with iron in the production of red blood cells, which serves the very important task of bringing in oxygen throughout the body. It also helps make bones stronger by working with calcium, phosphorus, magnesium, Vitamin D and Vitamin C.

Melanin, the substance that gives skin and hair their natural color actually needs copper for its production. Copper has a role in the production of hormones that come from the thyroid and is important to how fast a person s metabolism is resulting to the regulation of one s body weight. Staying fit does not only show off a person s healthy well-being but it also serves as a clear source of pride and confidence.

Copper also has a role in how the nervous system functions as well. It is necessary in the creation of the myelin sheath, which protects nerves and ensures that they re able to communicate well with each other. The connective tissues and nerves in the brain require copper for both structure and function. Copper also serves as a contributing factor in the production of the body s important antioxidant enzymes, making a significant contribution to the control of the damaging free radicals.

Copper has a role in each and every part of the body s major systems and processes. As a trace element the body requires just a tiny bit of copper daily. Adults should have just 1.5mg to 3mg per day. Always remember that too much copper can actually be toxic to the body s system. The body s systems only need a basic amount of copper per day and are regulated by chemical reactions. Chemicals in the body that are delicately balanced as a group.

Since it s quite hard to ensure that we re taking the right amount of these nutrients that can be found in our food each and every day, it is a practical and wise move to actually start taking in some nutrient supplements that can help regulate the amount of vitamins and minerals that can be found in our bodies. However, it is still very important to be conscious of one s diet and to continue having regular exercise as these may be the healthier choice when you want to have a renewed, healthier lifestyle.***

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by Charlene J. Nuble
About the author: Charlene J. Nuble 2005. For up to date links and information about Vitamins, please go to: http://vitamins.besthe althlink.net/ or for updated links and information on all health related topics, go to: http://www.besthealthlink.n et/

 

Resep Mie Celor 26 Ilir, Santapan Pulang Kampung

Resep Mie Celor 26 Ilir, Santapan Pulang Kampung
Rumah Makan 26 Ilir HM Syafei, yang menyediakan menu khusus mi celor di Palembang, sebenarnya boleh disebut warung kecil karena hanya menyediakan sembilan meja. Meski begitu, kala musim liburan tempat ini bisa menjual hampir seribu piring mi celor dalam sehari.

Mi celor atau mi celup sesungguhnya tak hanya ada di Kota Palembang, tetapi hampir di semua kota di Pulau Sumatera, seperti Jambi dan Lampung. Namun, di Palembang, mi celor menjadi makanan khas, nyaris sepopuler pempek. Terutama saat musim liburan karena banyak orang Palembang yang pulang kampung, pada saat itu mi celor jadi menu wajib selain pempek. Makanya tak heran kalau antrean pesanan di warung “mie celor 26 Ilir Haji Syafei” bisa jadi lebih panjang pada saat liburan.

Salah seorang karyawan warung Haji Syafei, Edi, mengatakan, dua presenter bersaudara, Tantowi dan Helmy Yahya, setiap ke Palembang pasti mampir di warungnya. Selain itu, pemain sinetron Anwar Fuady termasuk salah satu pelanggan tetapnya. Bahkan, menurut Edi, mantan Presiden Megawati Soekarnoputri juga sangat menyukai mi celor Haji Syafei. Hal ini tak mengherankan karena suami Megawati, Taufik Kiemas, asli Palembang.

“Waktu Ibu Mega masih presiden yang datang membeli biasanya orang dari istana. Kemudian, mi celor dibawa secara khusus ke Jakarta dari Palembang,” ujar Edi. Sebenarnya bukan cuma pendatang yang singgah ke warung Haji Syafei karena jumlah konsumen mi celor pada hari-hari biasa juga lumayan banyak. Jika pada hari libur, warung ini bisa menghabiskan 90 kilogram mi atau setara dengan 900 piring, sementara pada hari-hari biasa hanya rata-rata 40 kilogram mi.

Edi juga mengaku, Gubernur Sumatera Selatan Syahrial Oesman termasuk pelanggannya. Hanya saja, sang gubernur punya pesanan khusus, yaitu udang harus lebih banyak dan ditambah satu telur rebus. Edi memastikan, semua orang bisa menikmati racikan seperti gubernur asal mau membayar lebih mahal. Jika sepiring untuk porsi normal hanya Rp 8.000, pesanan seperti pesanan gubernur itu harganya Rp 21.000 karena udangnya lebih banyak dan ditambah satu butir telur rebus.

Otak Udang
Rahasia kelezatan mi celor 26 Ilir Haji Syafei terletak pada penggunaan udang sebagai pelezat utama sehingga aroma udang paling dominan dibandingkan dengan bahan-bahan lain. Anwar, yang juga karyawan warung Haji Syafei, menuturkan, setiap hari menerima minimal 5 kilogram udang. Namun, jika pemasok membawa udang dalam jumlah berapa pun, tetap akan dibeli.

Dia juga mengatakan, jangan remehkan istilah “otak udang” sebab bagian yang paling kecil dari tubuh udang inilah yang memberikan kontribusi terbanyak dalam melezatkan mi celor 26 Ilir. Otak udang dikumpulkan satu demi satu sampai terkumpul cukup banyak untuk membuat kuah mi celor. Bentuk mi telur yang digunakan berbeda dengan mi telur yang biasa kita santap di rumah makan bakso atau mi. Mi celor menggunakan mi telur yang berwarna kuning, tetapi ukurannya jauh lebih besar dan lurus tidak keriting, lebih mirip spageti. Yang belum pernah menyantap mi celor akan menyangka makanan yang dihadapinya adalah varian spageti atau pasta khas Italia.

Menurut Anwar, setiap hari rumah makan tersebut menerima pasokan mi telur sebanyak 30-50 kilogram. Supaya kesegaran mi tetap terjaga, pemasok mendatangkan mi pukul 06.00 dan pukul 12.00. “Kalau dikirim sekali sehari, pada sore hari mi pasti sudah berbau. Oleh karena itu, kami selalu meminta yang masih segar,” kata Anwar.

Bagi sebagian masyarakat Palembang, mi celor sudah menjadi santapan wajib selain pempek. Warga Palembang yang tinggal di pinggiran kota rela datang ke kawasan 26 Ilir hanya untuk menikmati mi celor. Menurut Ida (34), warga kawasan Kilometer 10 (sekitar 15 kilometer dari kawasan 26 Ilir, untuk ukuran Palembang jarak tersebut sudah cukup jauh), setiap bulan dia selalu menyempatkan diri ke kawasan 26 Ilir khusus untuk makan mi celor.

“Yang membedakan mi celor di sini dan tempat lain adalah kuahnya. Di sini memakai udang satang, yaitu udang berukuran besar. Kalau rasa mi-nya, sama saja,” ujar Ida. Ida mengaku pernah bereksperimen memasak sendiri mi celor di rumah, tetapi rasanya tidak seenak mi celor 26 Ilir Haji Syafei. Oleh karena itu, dia memutuskan untuk ke warung Haji Syafei kalau lagi ingin menikmati mi celor.

Pendatang dari Jakarta yang ingin membawa pulang mi celor sebagai buah tangan juga tidak ada halangan karena makanan ini bisa bertahan beberapa jam. Namun, harus dikemas secara terpisah, antara kuah dan bahan mi celor lain. Biasanya, pembeli yang ingin membawa ke Jakarta memesan terlebih dahulu dan diambil saat akan ke bandara. Tujuannya, agar mi celor tetap segar sampai di Jakarta.

Sayangnya, warung Haji Syafei belum membuat kemasan khusus untuk pemesan yang ingin membawa ke Jakarta sebagai oleh-oleh. Padahal, jika kemasannya rapi dan aman, tentu banyak orang Palembang yang akan memesan untuk membawa makanan tradisional tersebut. Namun, pengelola warung Haji Syafei punya alasan, kemasan khusus akan menimbulkan biaya baru. Bahkan, kemungkinan harga kemasan sama mahalnya dengan produk mi celor itu sendiri. Selain itu, dengan bungkus plastik yang dilakukan saat ini, belum pernah ada keluhan dari pelanggan karena bungkus kuah mi celor pecah saat dibawa dalam kabin pesawat.

Jadi beruntunglah jika punya teman orang Palembang karena Anda bisa menitip sebungkus mi celor. Namun, kalau mau mengetahui rahasia resep mi celor warung Haji Syafei, lebih afdal kalau datang sendiri ke Palembang.

Kuah Tak Boleh Tersentuh Api
Pepatah ”lain kuali, lain pula masakannya” mungkin bagi santapan mi celor harus dibalik menjadi ”lain masakan, lain pula pancinya”. Pasalnya, panci untuk kuah mi celor harus dibuat secara khusus. Harus terdiri dari dua bagian, yakni tempat air untuk mencelup mi serta taoge dan bagian yang mengapung sebagai tempat kuah.

Menurut Anwar, salah seorang pelayan di warung Haji Syafei, kuah mi celor tak boleh menyentuh api karena akan terus mengental. Oleh karena itu, pada panci yang dibuat secara khusus tersebut terdapat bagian terapung untuk kuah. Cara memasak dengan panci khusus tersebut membuat air rebusan terus-menerus mendidih dan kuah menjadi tetap hangat hingga kekentalan tertentu. Jika kuah menjadi terlalu panas, dikhawatirkan akan menjadi terlalu kental.

Bahan:
Udang, mi telur, taoge, telur rebus, bawang merah, bawang putih.

Bahan kuah:
Kaldu udang, gula pasir, garam, tepung terigu, telur, daun bawang.

Cara membuat:
Bawang merah, bawang putih, lada, garam, digiling sampai halus. Panaskan minyak goreng, lalu tumis bumbu sampai harum. Masukkan udang cincang, tambahkan air dan biarkan hingga mendidih. Setelah itu, masukkan tepung terigu yang telah dilarutkan dengan air. Biarkan hingga mendidih, tambahkan gula pasir dan daun bawang.***

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source: artikel Kompas (BOY)
Buyung Wijaya Kusuma

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Once-A-Month Cooking

Every evening, all around the world, the same dilemma faces many homemakers. What can be prepared for tonight’s dinner with a minimum of fuss that will be filling and nutritious? With a little forward planning, you can have a month of meals waiting in the freezer, ready to be thawed and heated. All you need to do is add simple side dishes or a salad.

This approach is known as Once-A-Month Cooking (or OAMC for short). The basic principle is that you take your family’s own favourite meals, adapt them for freezing, and then spend a couple of days a month doing all your cooking. OAMC saves in many ways. It takes very little more time or energy to make, say, four meals of lasagne at one time than it takes to make one. But it would take a lot more to make one meal of lasagne on each of four different days.

You can take advantage both of specials at the market and of gluts in the garden. You can improve the health of your family by not relying on pre-made ingredients or on fast food. I don’t recommend you try new recipes for Once-A-Month Cooking. It would be terrible for your family to have to eat four meals of a dish they don’t like, and nothing will put them off the idea of OAMC faster. Adapt your family’s favourites and you can’t go wrong. If you want to try something new, make it on a small scale first and make sure it is a hit.

The actual OAMC process is spread over three days, once a month. Let’s look at it in a little more detail.

Day One – Preparation and planning

The first day of my OAMC, I go to the shops. I check what is on special, and what is in season. I take note of what does not look good, too. I come home and check what is in the garden that is in peak condition to be used. This is my research phase. Next, I clean out and defrost the freezer. I keep a written inventory of what I have in the freezer, and this clean-out helps me to check the inventory is up-to-date.

While the freezer is defrosting, I check my family’s calendar for the next month and count how many dinners I would like to freeze. Then, with the knowledge I gained from my research earlier, I make up a list of what I will cook, and how many meals of each. The next step is to make up a shopping list, broken up according to where I will be buying each food item. The last stage is to make myself lists showing what I will need to do to prepare and cook the food.

Day Two – Shopping and Chopping Day

The next day is broken up into two distinct phases. I like to get to the shopping centre early in the day while it is still not too busy. I buy all the food I will need, making sure to keep perishable items like meat cool by putting them in a cooler bag as soon as they are purchased.

After coming home and unpacking, I can start the second phase of this day. This is when I peel and chop all my vegetables except onion and garlic (they smell if cut too early), and trim and dice the meat. This is all stored in the refrigerator overnight.

The last job for Day Two is to freeze any meals that will not require further cooking. For example, I like to make Fish Parcels. This is where I place a boneless fillet of fish on a square of aluminium foil and top it with a little butter, lemon juice, herbs, garlic, chilli (or whatever flavorings I like at the time). The fish is wrapped in the foil and frozen. To cook it, I simply place the fish parcels straight from the freezer into a pre-heated oven. I add frozen garlic bread to the oven to heat at the same time, and prepare a simple salad.

Other ideas for meals that can be frozen without being cooked first include marinated chicken wings, lamb chops in marinade, hamburger patties, and so on.

Day Three – Cooking Day
The third day of the OAMC is the big one. But it is made much easier by having so much of the preparation work done the day before.

I start the day by cutting up all my onions and garlic and browning them. Then I brown all my meats. I can do several different kinds of meat simultaneously to save time, but I do them in small batches to avoid over-crowding the pans. The next step depends on what you are making. Many dishes are fully cooked before being frozen, so they must be assembled and cooked. Others are only partially cooked, and are perhaps properly cooked in a crockpot (slow cooker) after thawing.

But whatever you are cooking, it all goes into labelled containers in the refrigerator to thoroughly cool before being frozen. I use rigid plastic containers, because I have been doing this for years and have bought a few at a time. A cheaper alternative is to use food-quality plastic bags to line a foil or plastic box. The bag is popped out of the box after it is frozen, so the box can be used again.

Using the meals
Once you have your freezer full of dinners, you will find there very little effort required to cook up some pasta to go with the frozen Bolognese Sauce, or some rice to have with the Beef Curry. Since I put tomorrow night’s dinner in the refrigerator to thaw each evening, there is little left to do but re-heat the main course. A salad fresh from the garden is a great accompaniment to any meal and quick to prepare.

Some people might be concerned about the possible loss of so much food in the event of a power failure. The trick is to keep your freezer as full as possible. It doesn’t have to be full of food – I put soda bottles half-full of water in the empty spaces. The idea is that the more frozen volume there is in the freezer, as opposed to air pockets, the longer it will take for the contents to thaw if the power goes off. This approach also makes the freezer work more efficiently, since it will turn on and off less often.

In summary, by concentrating your time and effort (and mess!) into a big cooking session once a month, you can have a freezer full of your family’s favourite meals. This will give you more time, save you money, and give you peace of mind that your family can eat a proper meal every evening. ***

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by Christine Abela
Christine has written a course on OAMC. This is available at her web site http://www.geckogully.com/oamc or write for more details to Gecko Gully, PO Box 1201, Werribee Plaza, Victoria 3030, Australia.
Once-A-Month Cooking By Christine Abela oamc@geckogully.com

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Those Elusive Coffee Beans!

With the spread of various coffee beans into our lives, it can be more and more difficult to discern what you re buying at the market. And that s not surprising given the sheer numbers game. From what we know, there are more than 6,000 types of coffees beans in the world, with at least 25 major types of beans underneath that. When it comes down to it, though, the three most commercially important types of beans are Arabica, Robusta, and Kona.

Kona is extremely small commercially compared to Arabica and Robusta, but is extremely expensive and therefore important economically. Kona beans are grown in Hawaii. Kona offers average bite and body but is in high demand worldwide because of its powerful aroma. These coffee beans are rarely blended with others because of their high desirability in and of themselves.

Arabica coffee beans account for over 60% of coffee production worldwide. The Arabica plant is a large bush and is very susceptible to frost, disease, and pests. Because of this, its beans are more expensive. Arabica can be used in its pure form or used as the base for coffee blends with Robusta. Arabica has a delicate flavor and is used to add body to the coffee when used in blends.

The flavor of Arabica beans varies widely according to the region of the world where they are grown. Indonesian beans produce the richest, most full-bodied cup of coffee. Hailing from Java and Sumatra, the brew is a good dessert coffee and very suitable to flavoring with cream and sugar. Arabica beans grown in Central and South America offer moderate body and aroma. Most breakfast blends are made with American coffees, as are most flavored coffees.

By contrast, Robusta coffee accounts for almost 40% of world production. Robusta differs from Arabica in that it s much easier to grow and is resistant to disease and weather and is therefore cheaper. However, this does not necessarily mean that a coffee blend with Robusta is lower quality than pure Arabica – coffee blends are designed to bring out the best in different flavors. Robusta has a strong flavor and is used to give ‘kick’ to coffees. Robusta doesn t vary in flavor as widely as Arabica does. It was first discovered growing naturally in the area now known as the Democratic Republic of Congo.

Growers in Africa produce a coffee of medium aroma and body. If you like very flavorful coffees, you will like those from Kenya and Tanzania.

Now that you understand the basics of coffee beans, the question turns to which type of beans are right for you. It really depends on with what you re planning to serve the coffee. If you re serving with breakfast or a dessert of fruit and sorbet, beans from East Africa (particularly Kenya and Ethiopia) or Mexico will best complement the food. If you re going to offer your guests light desserts like cakes, cookies, or pie, the beans of Guatemala and Cololmbia will warm up the food with their slight acidic tendancy. With rich desserts like truffles, trifles, and tiramius, Indonesian coffee beans are full-bodied and smooth enough to perfectly offset the dessert.

Another key point to consider is how much coffee you ll need. These high quality beans shouldn t be bought in bulk and should instead be purchased so that you have just enough for your immediate need.

They should be stored in the refrigerator for no more than a week or in the freezer for up to a month. To discover what beans are best for your daily cup of joe, conduct a taste test. Brew several types of beans seperately. Pour each in its own cup.

Pick up each cup individually, smell the coffee, and then slowly sip and taste the coffees. Later, take a sip or two when it’s cooled, as many coffees change flavor as they cool. ***

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by Randy Wilson
About the author: Randy has more articles on coffee such as Colombian Coffee, Coffee and Alzheimers and Co ffee Breaks.

 

Resep Gado-gado Siram Yenny

Resep Gado-gado Siram Yenny
KOTA Depok, khususnya sepanjang Jalan Margonda Raya, memiliki banyak pilihan tempat makan untuk memanjakan lidah memang benar adanya. Di tempat lain di Depok, yakni kawasan Cinere, juga terdapat tempat makan yang enak. Satu di antaranya adalah Gado-gado Yenny. Letaknya di ruko Jalan Raya Cinere, Kecamatan Limo, dekat pertigaan Jalan Bandung-Jalan raya Cinere.

Sederet pelanggan yang ada cukup membuktikan gado-gado Yenny sudah masuk kategori “Top Markotop”-nya Bondan Winarno. Keluarga Indra Rukmana-Siti Hardiyanti alias Tutut, mantan Kapolri Jenderal Polisi (Purn) Rusmanhadi, pengacara Juan Felix Tampubolon adalah di antara pelanggannya. Keluarga Indra Rukmana biasa menikmati gado-gado Yenny saat mereka berada di rumahnya di Jalan Jakarta, Cinere Real Estat.

Sederet artis pun menjadi pelanggan gado-gado ini. Sebut saja Lydia Kandau, Andi Meriem Mattalata, Ayu Azhari dan Sarah Azhari, Putri Patricia, sampai aktor kawakan HIM Damsyik. Para artis itu menikmati gurihnya gado-gado Yenny terutama pada saat mereka syuting di kawasan Cinere. “Kalau Mbak Lydia Kandau memang sering datang ke sini dan dibawa pulang,” kata Yenny (54).

Menu yang ditawarkan adalah gado-gado dengan ayam kampung goreng. Gado-gado disajikan dengan nasi, nasi uduk, atau lontong, terserah selera. Hanya menu itu yang ada. Minuman pun hanya ada dua jenis, air putih dan air teh tawar.

Siang itu, beberapa hari lalu, Warta Kota memesan gado-gado lontong dan ayam kampung goreng. Minumannya air teh tawar. Namun rasa teh tawarnya segar dan hasil seduhan teh yang baru. Karena suka pedas, untuk gado-gado dipilih bumbu pedas. Bumbu terasa gurih namun, rasa pedasnya tidak terasa menyengat dan lembut, seperti harum daun jeruknya yang lembut hingga mengundang selera makan. Tapi, ini soal selera lidah saja.

Tahu dan kentangnya pun nikmat. Lontongnya yang terasa lembut dibungkus daun pisang. Menikmati gado-gado ini bersamaan dengan daging ayam kampung makin menambah gurih.
* * *

KUNCI enaknya gado-gado Yenny sesungguhnya sederhana, yakni bahan makanan yang enak dan berkualitas. Ditambah, bumbu dan kebersihan mengolahnya.

Sebutlah bahan-bahan sayuran. Yenny memilih bahan yang jenisnya sebenarnya sederhana, yakni bayam, tauge, kacang panjang, labu siam, kentang, dan tahu. Sayuran dipilih yang segar-segar dan bersih. Khusus untuk kentang, cara mengolahnya direbus dahulu, kemudian digoreng. Sedangkan untuk tahu dia tidak asal sembarang membeli. Sebelum membeli tahu dia cicipi dulu rasa tahunya. “Kalau rasanya asam, saya tidak pilih. Cari tahu yang rasanya enak dengan cara dicicipi dulu,” katanya.

Tak kalah penting adalah bahan dasar bumbu. Jenis bumbunya sebenarnya sama dengan yang umum dipakai. Ia menggunakan kacang tanah ditambah dengan kacang buah mete dengan komposisi 5:2, lima kg kacang tanah dicampur dua kg kacang mete. Keduanya disangrai dulu. “Hanya saja saya pakai kacang tanah dari Tuban. Kacang yang hitam, busuk, dan muda, juga dibuang. Setelah disangrai, kulit ari kacang dibersihkan,” kata Yenny membeberkan resep bumbunya.

Cabai yang digunakan juga khusus, yakni hanya cabai merah. Hal ini agar warna bumbu tetap merah dan bukan karena pewarna. Untuk rasa manis menggunakan gula merah. Tidak lupa, bumbunya menggunakan daun jeruk. Menurut Yenny, awalnya pada 1998 ia hanya coba-coba saja memasak dan berdagang gado-gado, setelah sebelumnya berdagang sembako sejak tahun 1980-an tinggal di ruko. Mulanya hanya dengan ulekan saja, tetapi karena tak sanggup lagi mengulek, dua tahun kemudian ia memblender bumbunya.

“Jadilah saya tinggal mencampur bumbu ke dalam sayuran sehingga disebut juga gado-gado siram,” tutur Yenny, seraya mengatakan bahwa rata-rata per hari ia bisa menjual 100 porsi gado-gado.

DAFTAR HARGA
Satu porsi gado-gado: Rp 15.000
Setengah porsi gado-gado: Rp 8.000
Satu porsi gado-gado lontong: Rp 16.000
Sepotong ayam kampung goreng: Rp 12.000
Nasi uduk: Rp 4.000
Nasi putih: Rp 4.000

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source: artikel Kompas
(Warta Kota/Mirmo Saptono)

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Soups On

As winter draws near, your thoughts might turn to comfort foods to warm you. Whether you just open cans, or start from scratch, soup is a wonderful start to any meal.

Tomato soup is the chilly day comfort food that’s also good for you. Two you can try are, Progresso’s Hearty Tomato or Wolfgang Puck’s Country Tomato with basil. They both have a fresh homemade and well-seasoned taste. Or you can make your own with an immersion blender. This hand-help appliance lets you puree vegetables and beans right in the pot. Immersion blenders have different speeds, and some come with mini-chopper attachments for cutting up the vegetables before cooking.

When there’s no time to make soup from scratch, you can try fresh varieties sold in the grocery store refrigerated section. These are new, packaged in pouches or jars and are good for about two months in the fridge. After they are opened, you have to eat them within 10 days.

Refrigerated soups are costlier than canned, but are closer to homemade.

You will have many choices including organic soups from Moosewood. (from the restaurant and cookbook company). They are low-fat and cholesterol and are a hearty meal for two. Enjoy soup everyday all winter long! ***

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by Phyllis Wasserman
About the author: Visit my websites: http://www.phyllisrecipes.com for a last selection of wonderful home-style recipes Also, http://www.earlybirdspecials.info http://www.medicineestore.com http://www.happypettips.com

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Weight Loss Recipe

Lean protein is your diet is essential to weight loss and weight maintenance. Tuna fish is an excellent source of lean protein as it is lower in fat than red meats. Losing weight isn’t about hunger, misery and crash dieting! By learning to make, delicious, easy-to-prepare, nutritious food your body needs and will enjoy losing weight becomes exciting and energizing.

Instead of high calorie, fatty sources – use spices to provide flavorsome, exciting meals your whole family will enjoy. “Tuna Patties With Lemon Dill Sauce” is another recipe in a range of hunger-fighting, low fat recipes to assist you keep your weight under control. This irresistible, no-hassle meal will help you reach your weight-loss goals – while making mealtime a real treat.

Variety is an essential element of any successful health program. If you get bored with foods, you’re much more likely to abandon your program altogether. Experiment with spices to find exciting alternatives, try new recipes and build your repertoire of quick home cooked meals to replace take outs, frozen dinners and snacks. Your body will love you and your family will be delighted.

These tuna fish patties are delicious hot or cold. They are great for the lunchbox – just hold back the sauce.

Ingredients:
1 (12 ounce) (350g) can white tuna packed in water, drained and finely flaked
3/4 cup seasoned bread crumbs
1/4 cup minced green onion
1 egg
1/2 cup skim milk
1/2 teaspoon grated lemon peel

Lemon Dill Sauce:
1/4 cup nonfat chicken broth
1 tablespoon lemon juice
1/4 teaspoon dried dill

Directions:
In large bowl, combine tuna, breadcrumbs, green onion, egg, milk, and lemon peel. With lightly floured hands, form mixture into patties. Spray a large nonstick skillet with cooking spray and heat over medium heat. Cook patties, until golden brown on both sides, about 3 minutes per side.

Sauce: combine all ingredients in a small saucepan and heat over medium heat until warm. Add a small amount of flour and mix with a whisk to thicken sauce. Spoon sauce over tuna patties and serve.

Makes 4-6 Servings

Approximate Nutrients per serving:
Calories: 190
Total fat: 1
Saturated fat: 0 grams
Cholesterol: 72 mg
Sodium: 34 mg
Carbohydrate: 18 grams
Protein: 29 grams
Dietary fiber: less than 1 gram ***

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by Kim Beardsmore
About the author: Kim Beardsmore is a weight loss consultant whose business operates across 60 countries. This world renowned, medically approved program will give you results you’ll love and all the support you need! Estimate your healthy body weight, tons of recipes, articles, free newsletter and more at http://weight-loss-health .com.au

 

Resep Palubasa, Makan Sampai Berbasah-basah

Resep Palubasa, Makan Sampai Berbasah-basah
Dalam peta kuliner nusantara, masakan khas Makassar seperti sop konro, coto Makassar, atau ikan bakar Makassar sudah punya tempat tersendiri. Nama-nama itu bahkan sudah masuk ke mal-mal ternama di Jakarta. Tapi palubasa? Orang di luar Makassar rasanya belum banyak mengenalnya. Padahal di kota angin mamiri itu, orang rela antri, berpanas-panas sampai berbasah-basah demi palubasa.

Saya belum pernah dengar tentang palubasa, sampai pada 11 Maret lalu saya bersama sejumlah wartawan dari Jakarta berangkat ke Gorontalo atas undangan PT HM Sampoerna. Perusahaan rokok yang mayoritas sahamnya dikuasai Philip Morris itu hendak meresmikan program kerjasama revitalisasi petani cengkeh di Gorontalo dengan Pemerintah Provinsi Gorontalo. Dalam penerbangan ke sana kami transit di Makassar.

Karena pas jam makan siang dan waktu transit cukup lama, sekitar enam jam, kami ingin mencari makanan khas Makassar. Pihak Sampoerna di Makassar merekomendasikan tempat makan palubasa di Jalan Srigala, Kota Makassar. “Tapi terserah mau ke mana, kalau mau ke Palubasa, ayo…” kata Dimas Drajat, senior media relations officer HM Sampoerna yang mendampingi kami dari Jakarta.

Semua setuju makan palubasa meski nama itu asing di telinga. “Palu artinya makanan. Basa ya basah. Itu makanan berkuah,” kata Arip yang mengantar kami. Di tengah jalan ia memberi keterangan tambahan tentang palubasa di Jalan Srigala itu. “Tapi nanti kita berdiri, antri. Soalnya ramai sekali.” Tamu-tamu HM Sampoerna yang ingin merasakan masakan khas Makassar, katanya, sering diantar ke situ. Bukan ke sop konro? “Sop konro kan sudah ada di mana-mana,” jawabnya. Saya tambah penasaran dan mulai membayangkan seperti apa ramainya tempat itu.

Setelah sekitar 45 menit naik mobil, kami tiba di Jalan Srigala. Arip bilang, “Di sini tempatnya.” Saya kaget campur heran, ternyata lokasinya di kaki lima, berupa warung tenda dengan terpal tertutup. Hanya ada beberapa celah angin sebagai jendela. Mobil-mobil berderet di pinggir jalan. Kawasan itu seperti kompleks perumahan dengan jalanan yang cukup lebar dan punya banyak pohon rindang.

“Antriannya tidak panjang hari ini. Biasanya barisannya sampai keluar sini,” kata Arip saat kami hendak memasuki warung. Saya melongok ke dalam tenda. Asap panci yang berisi kuah mengepul. Orang yang sedang makan duduk berdempetan di dua bangku panjang. Begitu masuk, hawanya terasa panas mirip di ruang sauna. Beberapa orang bajunya tampak basah karena berkeringat. Sejumlah orang lagi berdiri di belakang orang yang sedang makan. Mereka menungu giliran untuk duduk.

Saya mengekor di antrian dan tidak sabar untuk mencicip rasa palubasa yang dikerubuti orang itu. Sayang, teman-teman saya mengurungkan niat mereka untuk makan di tempat itu. “Panas dan harus antri!” kata mereka beralasan. “Kita cari tempat lain aja.”

Karena kalah suara, saya tidak bisa buat apa-apa. Begitulah risikonya kalau jalan berombongan seperti bebek. Saya pesan satu porsi palubasa untuk dibawa pulang kepada seorang pelayan. “Kalau bungkus minimal pesan dua porsi,” kata pelayan itu. “Ya sudah, baiklah,” kata saya. Satu porsi palubasa plus nasi harganya Rp 10.000. Kalau suka palubasa dicampur telur mentah harganya menjadi Rp 11.500.

Teman-teman saya yang sudah kelaparan itu mencari restoran ikan bakar. Saya membawa serta dua porsi bungkusan palubasa saya. Begitu dicoba, rasanya memang mantap! “Wah enak ya!” komentar teman-teman yang ikut mencicipi. Daging sapinya empuk, kuahnya segar dengan rasa rempah yang kuat. Kuahnya juga gurih karena diberi serundeng. Itulah salah satu kekhasan palubasa: ada serundeng dalam kuahnya.

Sebelum kembali ke bandara dan melanjutkan perjalanan ke Gorontalo, saya bersama dua orang rekan kembali ke palubasa di Jalan Srigala itu. Saat itu agak sore dan warung mulai sepi. Sang pemilik, Haji Haeruddin, kebetulan ada di tempat.

Haeruddin (44 tahun) menuturkan, ia mendapat resep masakan dari orangtuanya. Ia berdagang di Jalan Srigala sejak tahun 1987. Semula ia menjalankan usaha itu hanya berdua dengan istrinya. Sekarang ia hanya memantau saja. Sebanyak 15 orang karyawannyalah yang sibuk melayani pelanggan.

Tempat itu buka dari pukul 08.30 sampai pukul 16.00 atau 17.00. Menurut Arip, tempat itu selalu ramai. Sepasang tamu sore itu, Acong dan istrinya mengaku sebagai langganan tetap yang datang sekali seminggu. “Kalau bukan Sabtu ya Minggu,” kata istri Acong.

Di Makasar, kata Arip ada beberapa tempat makan palubasa. “Ada yang dulu bekas karyawan Haji Haeruddin lalu buka warung sendiri tapi yang paling ramai tetap di sini,” katanya.

Heruddin mengatakan, sehari ia menghabiskan sekitar 100 kilogram daging sapi. Ia hanya memilih daging kepala dan kaki. Berapa omsetnya sehari? “Aaah janganlah kau tanya itu, nanti saya dikejar-kejar petugas pajak,” katanya dalam logat Makassar yang kental sambil tertawa. Porsi makanan di tempat ini terbilang mini. Dengan porsi yang mini itu, satu kilogram daging mungkin bisa menjadi lima porsi palubasa atau malah lebih. Jika Haeruddin bisa menghabiskan 100 kilogram daging sehari, tinggal dikira-kira saja berapa omsetnya.

Ia tidak berniat memindahkan tempat dagangnya dari kakilima. “Di sini parkirnya luas, bisa untuk puluhan mobil. Kalau saya cari tempat lain, belum tentu bisa dapat tempat yang parkirannya luas,” katanya. Di kakilima itu ia cukup bayar retribusi Rp 15.000 per hari.

Haji Haeruddin tampaknya masuk dalam golongan pedagang makanan yang mementingkan kualitas produk. Soal kenyamanan pelanggan urusan belakangan.

Ia berencana buka cabang di Jakarta. “Bulan depan saya ke sana. Baru mau survei dulu, belum tahu nanti buka di mana,” katanya. Selamat datang di Jakarta Pak Haji! ***

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source: artikel Kompas

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Enjoy a variety of vegetables for healthy living

Eating healthy is important for everyone, and one of the most important keys to eating a better diet is eating more fruits and vegetables. Many people are unsure how to use vegetables more effectively as part of their diet, but it may be easier than you think to provide yourself and your family with healthy, nutritious meals at a great prices.

One way to create wonderful meals that are healthier than ever is to take a stroll through the produce section of your local grocery store. Most major grocery store chains have huge produce sections, containing a wonderful variety of fruits and vegetables from all corners of the world.

Trying a variety of different fruits and vegetables is a great way to keep your meals interesting and exciting in addition to nutritious. It is all too easy to become bored when trying to follow a healthy diet, and boredom can lead people to abandon their healthy habits. Avoiding diet burnout is important to the long term survival of even the most sensible eating plan.

So if you’ve never had vegetables like collard greens, asparagus or kale before, why not give them a try. Not only can trying new things allow you to make great new discoveries, but it can increase your level of fitness as well. Leafy green vegetables like spinach, broccoli and kale are rich sources of many important vitamins, minerals and micronutrients. Another great way to increase the variety of vegetables you enjoy is to combine fresh, frozen and canned vegetables. While fresh vegetables are generally better and healthier, frozen and canned vegetables can be great alternatives for when the fresh varieties are out of season.

One of the best things about fresh fruits and vegetables is the great variety of flavors, colors and textures available. Eating a variety of different colored vegetables and fruits does much more than provide much needed variety. It also provides a great variety of nutrients. For instance, yellow and orange fruits and vegetables tend to be very high in beta carotene, while green leafy vegetables are often great sources of calcium and other important nutrients. So why not spice up your plain old green salad with a splash of color in the form of yellow peppers or orange carrot slices?

Many people wrongly think that they can make up for a crappy diet by using vitamin and mineral supplements. This mistaken belief is apparently very widespread, since sales of these supplements continue to break records.

When considering vitamin and mineral supplements, however, it is important to remember that foods contain many different minerals, trace elements and micronutrients. That means that for every nutrient that has been discovered and synthesized, there may be ten, twenty or more of these micronutrients that have yet to be fully understood. That is why no vitamin supplement, no matter how complete, can truly replace a healthy, balanced diet.

In addition, vitamin and mineral supplements are quite a bit more expensive than a good selection of vegetables and fruits, and not nearly as tasty. When changing your diet and eating for a healthier lifestyle, it is important to educate yourself about eating right, and go choose the right fruits and vegetables for your tastes. After all, the best diet is the one you can follow for the rest of your life.

One of the best ways to start eating a healthy diet is to choose the freshest fruits and vegetables. Not only do fresh fruits and vegetables taste better, but they are less expensive and more nutritious as well. Choosing a variety of in season fruits and vegetables every week is a great way to enjoy healthy and varied meals.

Of course your favorite fruits and vegetables will not always be in season, so it will sometimes be necessary to supplement those fresh fruits and vegetables with canned and frozen varieties. When choosing canned fruits, try to avoid those packed in syrup; choose canned fruits packed in fruit juice or water instead. They will be healthier and contain less sugar. Adding fresh fruit, such as apple slices, mandarin oranges, nectarines and the like is a great way to make plain salads more interesting and more delicious. Combining fruits and vegetables is a great way to enhance your nutrition as well. ***

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by Zaak OConan
About the author: Zaak O’Conan discovers and presents useful information on how to enhance and/or repair your life, body and relationships. You’ll find his other articles on eating better and other ways how to improve your life at http://your-health-center.com

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Hybrid Mexican food is hot on the menu in Charlotte NC

Looking for a great place in Charlotte to stop when you head out? This can be a mixed bag. mexican food is a hot ticket in this growing latino community.
Qdoba Mexican Grill Harris Blvd University Area is a good choice for hybrid mexican cuisine.

Well first off I am against this sort of trendy hybrid food in all its forms. I walked in skeptical and only did try this location bacause a UNCC student was on the patio eating an giant buritto that looked worth the tasting. This location is an open air setting on the corner in this upscale and clean plaza designed with a Miami feel in mind. If you are looking for something to do with a lady this is one step above fast food but shorts still seem right. Overall a nice clean and not much more to say atmosphere in a great plaza location.

The menu seemed limited with only a handful of choices, though they do each have quite a few combinations of salsa and fillings (cheese rice black beans etc). As mexican is my favorite, and having eaten it in Tucson, AZ ive seen that authentic is generally better .this is an nice exception. Everything was very fresh, and the flavor with different and very good on both of my visits. The portions are immense and even the students must have trouble finishing on most visits.

With prices areound 14-18$ for 2 people (with drinks) its a step above fast food there too, but worth it on occasion.

Learn more about the best Mexican food stops in Charlotte North Carolina at the Charlottecritic.com site at http://www.charlottecritic.com the place to learn the truth about Charlotte mexican restaurants. ***

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by http://www.Charlottecritic.com
About the author: Charlottecritic.com is the new voice of a long time food critic from south Florida. Now located in Charlotte North Carolina he is voiced at the Charlotte restaurant food critic charlotte site. An Honest look at the best of the Charlotte community is always on the menu.

 

Resep Martabak HAR Terkenal sejak Tahun 1947

Resep Martabak HAR Terkenal sejak Tahun 1947
Jangan pernah mengaku ke Palembang jika belum pernah mencoba martabak HAR. Meskipun belum tentu pas dengan selera Anda, tak ada salahnya mencoba makanan terkenal di Palembang yang warungnya tersebar di hampir seluruh sudut Kota Palembang.

HAR adalah kependekan dari nama pemilik warung, Haji Abdul Rozak, yang mendirikan warungnya dua tahun setelah Indonesia merdeka. Bahkan, di warung yang terletak di Jalan Jenderal Sudirman terpajang tulisan besar di depannya: berdiri sejak 7-7-1947. Martabak HAR sangat berbeda dibandingkan dengan martabak medan, kubang, atau bangka yang banyak dijual di Jakarta. Makanan ini tidak dicampur sayuran dan daging, melainkan hanya adonan tepung terigu dengan sedikit garam, kemudian diberi dua telur ceplok. Konsumen bisa memilih, telur ayam dengan harga Rp 9.000 atau telur bebek yang lebih mahal dengan harga Rp 10.000.

Jika Anda pernah makan di kawasan Little India di Singapura, martabak HAR ini lebih mirip dengan paper prata, martabak yang diberi telur ceplok di atasnya. hanya di Little India pilihannya bisa pakai telur atau tanpa telur yang disebut prata kosong. Martabak HAR disajikan dengan sepiring kuah kari dan sedikit potongan daging sapi dan kentang. Selain itu, ada kecap encer dengan potongan cabai hijau sebagai sambal.

Sebagai teman martabak HAR, orang Palembang biasanya memesan teh manis hangat. Soalnya martabak HAR bukan jadi menu utama, melainkan makanan ringan jika perut lapar sebelum sampai ke rumah. Kalau mau kenyang, Anda bisa memesan martabak telur ayam dan telur bebek, sekaligus mencoba keduanya. Ditanggung pasti langsung kenyang dan tak perlu makan nasi lagi.

Alternatif untuk tamu
Rumah makan HAR melayani pembeli mulai pukul 06.00 dan tutup pukul 22.30. Jadi, kalau kebetulan menjemput tamu di bandara pada pukul 07.00 yang akan mengikuti acara pukul 09.00 di Palembang, bisa diajak mencoba makanan ini sehingga perut tidak terlalu kenyang saat menghadiri acara.

Tak sedikit tamu yang baru tiba di Bandara Internasional Sultan Mahmud Badaruddin II, Palembang, langsung meminta kepada penjemputnya untuk mencari martabak HAR dulu. Terutama penumpang yang tiba sekitar pukul 07.00 di bandara tersebut. Begitu pula pada malam hari, tamu dari luar kota bisa diajak menikmati makan martabak HAR meskipun sudah makan malam karena porsinya tidak terlalu banyak. Martabak HAR juga bisa dinikmati sambil mengobrol karena tempatnya seperti suasana warung kopi di banyak daerah.

Aditya Noviardi, salah satu wartawan koran ekonomi di Jakarta, mengaku sangat terkesan menikmati sarapan martabak HAR. Apalagi sebagai orang Padang, dia merasakan kekhasan masakan Melayu di warung tersebut. Pada pagi hari, banyak laki-laki yang kumpul menikmati martabak dengan segelas teh manis atau kopi. Setelah santapan habis, semua sibuk mengobrol dengan berbagai topik, termasuk membicarakan masalah politik yang mereka baca di koran.

Pak Ing (36), karyawan di rumah makan HAR yang terletak di Jalan Jenderal Sudirman, mengatakan, dia menghabiskan sedikitnya lima kotak telur setiap hari atau 500 butir telur. Jika satu martabak menggunakan dua butir telur, berarti rata-rata rumah makan itu bisa menjual 250 martabak setiap hari. Jumlah itu akan bertambah saat musim liburan karena banyak orang Palembang mudik. Dia mengaku sudah punya langganan yang datang setiap tahun ke warungnya untuk menikmati martabak HAR, antara lain Helmy dan Tantowi Yahya. Setiap ke Palembang, kedua pembawa dan produser acara itu pasti mampir makan martabak HAR.

Pak Ing mengatakan, kelebihan martabak ini dari martabak yang memakai sayuran dan daging adalah porsinya yang tidak terlalu besar. Bahkan boleh dipastikan pas untuk satu orang yang ingin sekadar mengisi perut. Harganya pun sangat terjangkau bagi seluruh warga Palembang sehingga semua warung martabak HAR memiliki konsumen relatif sangat banyak di Palembang.

Milik warga
Meskipun resepnya berasal dari India yang dibawa pemilik yang memiliki darah Pakistan, martabak HAR sudah menjadi milik warga Palembang. Kesan sebagai makanan India sudah hilang bersama perjalanan waktu selama 60 tahun. Santapan ini berubah menjadi makanan ”wong kito”, sebutan untuk orang Palembang.

Martabak HAR yang mampu bertahan tanpa mendapat saingan dari martabak lain ini bahkan selalu menjadi santapan pada acara-acara resmi di Palembang. Saking populernya dan melekat dengan lidah warga Palembang, warung ini termasuk salah satu ikon wisata Sumatera Selatan dalam rangka Visit Musi 2008.

KILAS SANTAP

Jadi Warisan Keluarga
Bila kita berkeliling di pusat-pusat Kota Palembang, akan sangat mudah mendapati warung martabak HAR. Hampir di setiap sudut strategis yang menjadi pusat pertumbuhan bisnis pasti terdapat warung martabak ini.

Jika ditelusuri, seluruh pemilik warung martabak HAR bukan milik almarhum Haji Abdul Rozak—asal kata nama HAR—tetapi pemiliknya berbeda-beda dan tak ada ikatan bisnis. Namun, seluruh warung yang memakai merek dagang martabak HAR tersebut adalah anggota keluarga Haji Abdul Rozak, mulai dari anak kandung, keponakan, atau saudara. Menurut karyawan Haji Abdul Rozak, Pak Ing, almarhum memiliki delapan anak. Tidak semua anaknya mengelola warung, sebagian bekerja di bidang lain.

Jadi, dari belasan warung martabak HAR di Palembang, sebagian dikelola saudara atau keponakan Haji Abdul Rozak. Mereka membuka warung dengan memakai nama HAR tanpa dikenai biaya apa pun. Hal yang menarik, menurut Pak Ing, tidak ada resep standar yang diberlakukan kepada setiap warung yang memakai merek martabak HAR. Semua diserahkan sepenuhnya kepada pengelola rumah makan untuk menjaga cita rasa.

”Jika mereka tidak menjaga kualitas, berarti mereka akan kehilangan konsumen. Jadi, harus menjaga pelayanan agar pelanggan tidak kabur ke warung lain,” ujar Pak Ing. ***

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Source: artikel Kompas (BOY)

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How to Brew Green Tea

When you hear folks mention Japanese tea it invariably means that they are talking about green tea. That is just scratching the surface because there are many types of green tea out there; gyokuro, sencha, macha, genmaicha, bancha, and more! To brew green tea correctly water temperature is of the utmost importance. When steeping you should change the temperature depending on the kind of green tea you are drinking but here are the basics!

Here’s How:
1. Cool boiling water in a kyusu tea pot or tea cups to the proper temperature.
2. Put green tea leaves in an empty kyushu tea pot.
3. Pour hot water over tea leaves.
4. Cover the lid and wait for a while before serving.
5. Serve green tea into individual yunomi (no handle) tea cups.
6. When serving green tea one must make sure not to leave any tea (liquid) in the bottom of the tea pot.
7. Keep in mind that it is also possible to brew green tea a few times using the same tea leaves.

Tips:
1. When brewing sencha green tea, use 160F degree hot water and brew about one minute in a tea pot.
2. To brew gyokuro green tea, use 110F degree hot water and brew about two minutes.
3. To brew hojicha, genmaicha, and bancha, use boiling water and brew just 15-20 seconds.
4. To drink macha green tea, shift 1 tsp of macha green tea powder in a large tea cup and add 1/4 cup of 160F degree hot water in it, then stir quickly with a bamboo tea whisk.
5. Pouring hot sencha green tea over some ice in a cup makes iced green tea. ***

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by Michael Ganzeveld
About the author: Michael Ganzeveld writes for the online green tea resource site GreenTeaPhD.com. If anyone wishes to use this article they are free to do so if they include a link to the site and writing credits.

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How To Make Chipotle Chiles At Home

Americans who love the smoky taste and fiery bite of chipotles have recently been hit with high prices and a scarcity of product. With prices for these smoked jalapenos reaching $15 a pound wholesale, home growers yearn to smoke their own. But the Mexicans have been fairly secretive about their techniques, and none of the books on chiles describe home smoking. However the process takes some dedication. First, let’s look at how the Mexicans do it.

They use a large pit with a rack to smoke-dry the jalepenos. The pit containing the source of heat is underground, with a tunnel leading to the rack. The pods are placed on top of the rack where drafts of air pull the smoke up and over the pods. The jalapenos can be whole pods or pods without seeds. The latter are more expensive and are called “capones”, or castrated ones.

It is possible to make chipotle in the back yard with a meat smoker or Weber-type barbecue with a lid. The grill should be washed to remove any meat particles because any odor in the barbecue will give the chile an undesirable flavor. Ideally, the smoker or barbecue should be new and dedicated only to smoking chiles.

The quality of homemade chipotle will depend on the maturity and quality of the pods, the moisture in the pods, the temperature of the smoke drying the pods, and the amount of time the peppers are exposed to the smoke and heat. The aroma of wood smoke will flavor the jalapenos, so carefully choose what is burned. Branches from fruit trees, or other hardwoods such as hickory, oak, and pecan, work superbly. Pecan is used extensively in parts of Mexico and in southern New Mexico to flavor chipotle. Do not be afraid to experiment with different woods.

The difference between the fresh weight of the fruits and the finished product is about ten to one, so it takes ten pounds of fresh jalapenos to produce approximately one pound of chipotles. A pound of chipotles goes a long way, as a single pod is usually enough to flavor a dish.

First, wash all the pods and discard any that have insect damage, bruises, or are soft. Remove the stems from the pods before placing the peppers in a single layer on the grill rack. Start two small fires on each side of the grill with charcoal briquets. Keep the fires small and never directly expose the pods to the fire so they won’t dry unevenly or burn. The intention is to dry the pods slowly while flavoring them with smoke. Soak the wood in water before placing it on the coals so the wood will burn slower and create more smoke. The barbecue vents should be opened only partially to allow a small amount of air to enter the barbecue, thus preventing the fires from burning too fast and creating too much heat.

Check the pods and the fires hourly and move the pods around, always keeping them away from the fires. It may take up to forty-eight hours to dry the pods completely. The pods will be hard, light in weight, and brown in color when dried. If necessary, let the fires burn through the night. After the pods have dried, remove them from the grill and let them cool. To preserve their flavor, place them in a zip-lock bag. It is best to store them in a cool and dry location. If humidity is kept out of the bags, the chipotles will last for twelve to twenty-four months. ***

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by Chef Phronc
About the author: Frank Flohr (aka Chef Phronc) is passionate about cooking and is a self proclaimed “Chef”. Frank shares his passion for cooking at http://www.recipecorral.com/blog Serving up a full plate of cooking tips, recipes, resources and culinary information. Unleash the hidden “Chef” inside you!

 

Resep Sop Empal, Kelezatan Tiga Generasi


Resep Sop Empal, Kelezatan Tiga Generasi

Empal daging barangkali hanyalah salah satu dari berbagai lauk lain sebagai “teman” menyantap sop, tetapi di rumah makan Warung Sop Empal, hidangan sop empal terasa gurih dan lembut di lidah.

Di Warung Sop Empal di Jalan Veteran, Kecamatan Muntilan, Kabupaten Magelang, Jawa Tengah, ini empal daging sapinya sangat berbeda dibandingkan dengan empal di banyak tempat lain karena amat empuk. Ny Haryoko mengatakan, pembuatan empal di warung makannya tidak berbeda dengan proses memasak empal yang sudah dikenal masyarakat luas. Secara umum, bumbu-bumbu yang dipakai pun sama, yaitu terdiri dari bawang merah, bawang putih, dan gula merah.

Kendatipun demikian, cita rasa sedap dari hidangan ini tidak hanya sekadar didapatkan dari mencampur bumbu. Untuk memasak empal dibutuhkan waktu cukup lama. “Sebelum disajikan, empal harus dimasak selama satu hari sebelumnya,” ujar Ny Haryoko yang memiliki nama kecil Riati ini beberapa waktu lalu.

Daging empal biasanya mulai direbus mulai pukul 10.00. Setelah satu hingga dua jam, sebagian kuah disisihkan untuk membuat sop. Sementara itu, daging pun terus dimasak bersama bumbu-bumbunya hingga pukul 17.00. Berikutnya, dengan nyala api yang dikecilkan, empal terus dihangatkan hingga akan dimasak keesokan harinya. Selain itu, resep kelezatan empal ini juga terletak pada peralatan memasak yang dipakai.

“Agar bumbu-bumbunya lebih meresap, saya sengaja memakai tungku berbahan bakar arang,” ujar Riati. Untuk menggoreng, Riati menggunakan kompor gas. Sebelum dihidangkan, potongan daging empal ini pun ditimbang. Dalam setiap porsinya, pembeli akan menikmati setengah ons daging. Selebihnya, Riati mengaku tidak ada keistimewaan apa-apa pada sop yang dia hidangkan. Tampilan masakan ini pun terlihat begitu “minimalis”.

Jika sop biasanya memakai sayuran wortel, kentang, kubis, atau bahkan ditambah dengan makaroni, hidangan dari warung Ny Haryoko ini hanya memakai kubis dan sedikit bihun. Soal ini, ibu dua anak ini tidak berniat menambah variasi. “Sejak awal berdiri, sajian sop empal ini memang sudah begini adanya. Saya tidak ingin mengubahnya karena takut nanti ciri khasnya akan hilang,” ujarnya.

Tiga generasi
Ciri khas sop empal ini, menurut Ny Haryoko, sudah menjadi warisan dari dua generasi pendahulunya. Awalnya, warung ini dibuka oleh nenek Ny Haryoko yang dikenal dengan nama Mbah Karto dan kemudian dilanjutkan oleh ibunya, Ny Ngalim.

Sebagai warisan, dia pun tetap menjalankan usaha sama seperti yang diajarkan ibunya. Mulai dari cara memasak hingga menghidangkan, diakui olehnya, tidak ada yang berbeda. Kendatipun demikian, Ny Haryoko mengatakan tidak tahu apa-apa perihal asal-usul masakan. “Kalau ada orang, misalnya, bertanya kenapa sop hanya memakai kubis dan bihun, saya sendiri tidak tahu dan tidak pernah menanyakan,” papar Riati.

Pada masa sekarang, wanita asli Muntilan ini pun mengaku tetap ingin mewariskan usaha ini kepada anak-anaknya. Kepada mereka, resep warisan ini pun sudah diberitahukan. Dalam beberapa kesempatan, putri sulungnya pun sengaja disuruh untuk membantu menjaga warung.

Lidah dan paru
Nikmatnya rasa sop empal ini biasanya mengundang ramai pengunjung pada jam makan siang. Selain daging, para tamu juga dapat menikmati hangatnya sop dengan paduan lidah atau paru sapi.

Saat masih ditangani oleh nenek dan ibunya, demikian Ny Haryoko, warung ini sempat pula menyajikan aneka jeroan sapi, seperti limpa dan usus. Namun, bersama berjalannya waktu, perlahan-lahan permintaan konsumen pun mulai berkurang. Sebagian pengunjung yang sudah berusia di atas 40 tahun mulai menolak mengonsumsi jeroan dengan alasan kesehatan karena kadar kolesterol yang demikian tinggi dalam isi perut itu.

“Dengan pertimbangan itulah jeroan mulai saya singkirkan. Pada intinya, saya ingin agar semua hidangan yang ada di sini dapat dinikmati semua usia tanpa rasa waswas berlebihan,” terangnya. Maka, setidaknya tercapailah apa yang diinginkan Ny Haryoko. ***

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source: artikel Kompas / Regina Rukmorini

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Olive Varieties

Olives no longer come only in a can or jar waiting to be slid onto a child s fingers or dropped into an awaiting martini. Gourmet olive varieties are widely available and come in an array of flavors.

Here are ten of the more common varieties of olives and a brief description of each.

Green olives with herbs de Provence: This vibrant citrus flavored olive is a good match with fish and in recipes calling for sweet spices. Herbs de Provence is a delightful blend of spices that can be used in every thing from eggs to souffl .

Nicoises: This earthy rich olive is traditionally used in nicoise salad. It is a small black olive cured in red-wine vinegar. Mount Athos green with Sicilian herbs: This olive packs a punch, it is flavored with rosemary, garlic, mustard seed, and red pepper flakes. It is an excellent olive for use in bruchetta topping, on salads, and in tapenade.

Mount Athos green stuffed with garlic: This is the classic martini olive stuffed with a clove of garlic. It is pitted then stuffed and perfect for pizzas, snacking, and a modern sophisticated martini. Mount Athos green olives with sun-dried tomatoes: This rich heavy olive is ideal in salads and for snacking. The intense flavor of the sun-dried tomatoes blends delightfully with the intense flavor of the olive.

Lucques: This olive is ideal for snacking. The pit is still in tact so care must be taken to not swallow the pit. It is a pleasure to chew this meaty light buttery olive.

Kalamatas: This tangy green to black olive is cured in red-wine vinegar and is soft but not mushy. Varieties grown in California are denoted by spelling with a c rather than a k . Kalamatas are wonderful on pizzas, with feta or blended with cream cheese and fresh garlic for a tangy dip.

Alfonsos: This robust winey tasting olive is soft and similar to the kalamata. It is a popular choice in antipasto salads.

Halkidikis: This is a large dried black olive that is mild in flavor and less salty than some of the other varieties. It pairs well with mild sheep s milk cheeses.

Sun-dried olives: This olive is rich and intense in flavor. It is used in sauces or can be drizzled with extra virgin olive oil for a bold snack. ***

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by Shauna Hanus
About the author: Shauna Hanus is a gourmet cook who specializes in creating gourmet meal plans. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. http://www.gourmayeats.com

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Strawberry Jamming Again!

More practical musings – hints and tips on making strawberry jam Sunshine for the rest of the year

So I’m preparing strawberries for jam, the third evening this week.It is the most productive week of the year as far as our strawberries are concerned. The best are already sold, fresh in punnets and the seconds, some with scarcely a blemish, others hideously deformed but still flavoursome, are piled in heaps waiting to be hulled, halved, weighed and jammed.

Just taking part in this process, I feel a bond back through the centuries with all the women, who preserved, jammed, pickled, prolonging the goodness and abundance of the seasonal produce to last the whole year through. In the days before fridges, freezers, supermarkets, intercontinental fast transport, each household would have relied on itself to survive the winter without diseases caused by vitamin deficiency and lack of sunshine. Making jam wasn’t just a luxury sweet, it was a way of preserving the summer sunshine a little longer, of giving your children some vitamins to keep them strong, when the only things growing in the garden were cabbage or Brussels sprouts! I wonder if those children ate them without fuss? Your preserves would have been eked out to last until spring brought new fresh growth with it.

Our jam supplies usually just last through until the next strawberry season. I’m generous to start with, giving it away as presents to friends, selling it at the market for our school, then, strawberry season over, I count the jars and begin to get more parsimonious. After all bought jam is now unheard of in the family, I’m the only one who eats marmalade, which fills the winter jam gap, so the strawberry and apricot jam has got to last, come what may.

My strawberry jam recipe for success? ( and please note that this is just how I make it… I’m not an expert and don’t even have a jam thermometer, but I guess they didn’t in the old days either. These are just hints and tips gathered from making my own mistakes and from the advice of my sister-in-law.)

Extremely simple ingredients, but results vary wildly from the runny (running right off your toast runny) to the thick (spoon stands up in it) for no apparent reason – well the length of time cooking together with the amount of pectin are the reasons but you can’t always tell about the pectin in advance. Strawberries are very low in pectin, which is what makes jam set and the riper they are the less there is. If they are wet that also dilutes the pectin (let them dry on kitchen towel or a dishcloth before preparing). So something needs to be added. I usually add lemon juice, which doesn’t affect the flavour, you can also buy pectin in packets. The more lemon juice you use , the more likely it is to set firm – I like mine a bit runny, so tend to juggle the lemon juice a bit.

1 kg prepared strawberries 750g sugar 25ml-50ml lemon juice or more if it doesn’t set!

Use a large thick based pan. The strawberries should only come to about half way up or they will boil merrily over, coating your stove with sticky foam. Let the strawberries soak with the sugar overnight. This brings out the juice and keeps the fruit firmer so it doesn’t dissolve into a mush when cooked. Bring slowly to the boil, stirring occasionally to make sure the sugar dissolves before it boils. Then add the lemon juice. Boil at a moderate pace, without stirring, for at least half an hour before testing. The main thing is to keep your jam under observation after the first half hour of boiling and sniff( to make sure it’s not burning on the bottom of the pan), test every 5 minutes with a drop on a cold plate. Let it cool for a couple of minutes. If it starts feeling syrupy and makes a string to your finger when you dip it, then that’s a good runny, syrupy jam. If a skin forms and wrinkles when you push your finger through the drop of jam then it’s a firmer set. If after an hour it still doesn’t get to either of those stages you might have to add more lemon juice and boil it up again for another twenty minutes or so then start testing all over again. You can tell if it is getting there as the bubbles start looking more syrupy, a slower rolling boil.

Have your jars ready. 1kg of fruit makes about three medium sized jars. I usually sterilise mine by pouring boiling water into clean, dry jars up to the top (they must be dry though, if there are drops of cold water in they can crack). Then when the jam is ready, pour out the hot water and ladle in the jam, right to the top, put on a circle of either waxed or baking paper and then the lid. Tighten the lid now while it’s hot for a good seal. The spills of jam are easier to wipe off while it’s still hot too, hold with a cloth though, hot is really HOT!

If all this is sounding a bit laborious, you can always try waiting for the apricot season. Apricots are far less temperamental, have plenty of pectin and set more easily…. But hey.. strawberries are worth the effort and it’s mainly patience you need, not technique. There is a huge satisfaction from seeing the jars lined up on the shelf, to see you through the winter. Good luck! ***

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by Kit Heathcock
About the author: Sometime flower photographer, keen observer of the resonances of life and fulltime mother. Born in the UK but now living on a farm in the southern hemisphere. Contributor to the creation and maintenance of A Flower Gallery.com one of the homes of chakra flower art.

 

“Kwek-kwek”, Duh Sedap Resepnya…

“Kwek-kwek”, Duh Sedapnya…
Coba perhatikan menu andalan Jakarta belakangan ini. Bebek. Mulai dari warteg, warung tenda kaki lima, rumah makan, sampai restoran mentereng. Mereka ramai-ramai berkwek-kwek ria. Nah, kami mencoba mencicipi sebagian dari sekian bebek itu.

Menu bebek sebagai santapan makan siang agaknya memang sedang populer di Jakarta. Bebek populer karena selama ini warga Jakarta sudah bosan dengan ayam. Sementara untuk memasak sendiri bebek di rumah, sepertinya sulit. ”Memasak bebek itu ribet. Kalau salah, bisa alot dan amis,” kata Lintang, seorang karyawan yang sedang makan siang di sebuah warung bebek goreng di kawasan Setiabudi, Jakarta Selatan.

Menu bebek di warung dan restoran saat ini sebenarnya belum beragam, hanya digoreng, dipanggang, atau dibakar. Sebagian besar menyajikan bebek ini dengan sambal dan lalapan. Namun, walau resepnya belum variatif, peminatnya terus bertambah. Rudianto (25), salah seorang karyawan warung bebek goreng Surabaya di kawasan Setiabudi, Kuningan, Jakarta, mengaku setiap hari menjual 130 potong bebek. Padahal di jalan ini sedikitnya ada enam warung berjejer yang memakai bebek sebagai menu utamanya. Semua warung makan ini selalu penuh pada siang hari.

Sementara itu, Karjdono (59), pemilik Nasi Bebek Ginyo di kawasan Tebet, Jakarta Selatan, mengaku setiap hari mampu menjual 400 potong bebek. Padahal restoran ini baru berusia satu tahun.

Kedai Sedap Wangi
Jika ingat masakan bebek, tak mungkin rasanya melupakan masakan bebek yang satu ini. Hao lai xiang, demikian bunyi tiga karakter Mandarin di Kedai Sedap Wangi di emperan Gang Gloria, Pancoran, Jakarta Barat. Deretan bebek panggang digantung di etalase yang sekaligus menjadi tempat meracik. Menu istimewa kedai ini adalah bei jing ya alias bebek peking.

Bebek panggang dengan serat daging lembut, kulit renyah dan gurih, disertai sup sawi bersama sepiring nasi Hainan dapat dinikmati dengan uang Rp 20.000. ”Kalau pesan satu ekor utuh, Rp 145.000. Pada malam Imlek kami sampai kebanjiran pesanan dan harus membatasi order hanya 300 ekor bebek panggang saja,” kata Thio A Bung, pemilik Sedap Wangi, yang sekarang memiliki sembilan cabang di seantero Jakarta.

Bebek peking ala Sedap Wangi, menurut A Bun, disiapkan khusus. Butuh waktu sehari semalam untuk menyiapkan seekor bebek panggang yang lezat dan wangi. A Bun memakai bumbu racikan China yang sedikitnya memakai 10 macam rempah.

”Bebek datang dalam keadaan beku pada pagi hari dan direndam sekurangnya sembilan jam dari pukul 07.00 hingga pukul 16.00. Setelah itu dimasukkan pelbagai bumbu, seperti Ngohiong, pekak, bawang, bawang putih, dan rempah-rempah lain, ke dalam perut bebek. Bebek berisi bumbu lantas dijahit dan digantung semalam penuh supaya kulit kering. Akhirnya bebek dipanggang sekitar satu setengah jam dan bisa dinikmati,” kata A Bun, penerus usaha yang telah berusia 23 tahun.

Bebek peking ala Sedap Wangi tidak didatangkan dari Beijing. Bebek itu, menurut A Bun, diimpor dari Malaysia. Dulu yang digunakan adalah bebek impor dari Guangzhou, Tiongkok. Namun, karena pernah ada insiden dua kontainer bebek Tiongkok yang kedaluwarsa pembekuannya, akhirnya dikeluarkan larangan. A Bun menambahkan, bebek lokal tak cocok untuk masakan bebek peking karena memiliki pori-pori kulit lebar dan daging lebih liat. Penyajian bebek Sedap Wangi tidak divariasi dalam bentuk daging membalut sayuran, seperti ditampilkan di Tiongkok. Namun, Sedap Wangi mulai melegenda di kalangan pencinta bebek panggang di Jakarta walau belum sedahsyat Restoran Quan Qi De di Beijing.

Meski begitu, bebek Sedap Wangi ini rupanya kerap dipesan berbagai restoran lain di Jakarta secara generik. Artinya, restoran pembeli lalu menjual tanpa merek Sedap Wangi.

Bebek lokal juga asoi
Masakan olahan bebek lokal di Jakarta bisa diwakili oleh Bebek Ginyo di Jalan Tebet Utara Dalam, Jakarta Selatan. Meski menggunakan bebek lokal apkiran, yang cenderung lebih liat, rasanya rupanya tak kalah asoi. Gurih dan chewy alias kenyal.

Di Bebek Ginyo menu andalannya ya hanya bebek. ”Idenya datang ketika makan bebek di Surabaya,” tutur Kardjono. Sebelumnya Kardjono dan keluarganya merintis usaha distro. Kini restoran itu dikelola anaknya sendiri, Bertolomeus Saksono Jati (27).

Menurut Kardjono, saat berniat membuka usaha restoran, tak ada seorang pun di keluarga yang pandai memasak. Lantas mereka mencari menu andalan yang manajemen stok dan dapurnya tidak terlalu merepotkan, yaitu hanya menjual satu macam menu andalan.

Kardjono dan anaknya lalu berkeliling mencoba berbagai menu bebek, mulai dari Surabaya, kota-kota di Jawa Tengah, hingga di Jakarta sendiri. Dia lalu mencari orang yang pandai memasak bebek dari Surabaya. ”Setelah itu coba-coba resep terus. Bikin masakan terus panggil teman-temannya anak saya, yang pada doyan makan sebagai pencicip. Jadi anak-anak muda itu yang memberi masukan-masukan penting,” imbuh Kardjono.

Yang cukup menyenangkan, sistem pelayanan di Bebek Ginyo adalah self service, pengunjung mengambil sendiri makanannya. Untuk nasi, ada pilihan nasi putih biasa dan nasi uduk yang dihargai sama, yaitu Rp 4.000 dengan porsi sepuasnya.

Sementara itu, menu bebek ada beberapa macam, yaitu bebek bakar, bebek berbalur cabe hijau, bebek kremes, bebek balado, dan bebek goreng. Semuanya seharga hanya Rp 14.500 per potong. Tersedia pula pepes bebek seharga Rp 7.500 per potong. Ada juga sejumlah pelengkap lain, yakni tempe, tahu, sambal, lalap, telur asin, sampai sayur asam.

Kardjono bercerita, dengan sistem seperti itu, tentu ada risikonya. Suatu ketika pernah ada tiga pengunjung anak muda yang salah satunya mengambil nasi dalam jumlah sangat banyak di piringnya. Lalu kedua temannya hanya mengambil bebek, tanpa nasi. Rupanya, setelah membayar di meja mereka berbagi nasi. ”Pintar sekali mereka, meski banyak, bayarnya nasi cuma satu piring ha-ha-ha,” ujar Kardjono. ***

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by: Sarie Febriane/ Iwan Santosa/ M Clara Wresti
source: artikel Kompas

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Coffee Recipe

A perfect coffee recipe seems to be quite a tricky proposition! America is a coffee crazy nation and people here just love their cup of “Joe”. So to make your coffee experiences more stimulating you need to experiment with various coffee recipes!

Coffee is the world’s most popular drink. Coffee contains caffeine-the invigorating natural ingredient that rejuvenates our senses. To try out a coffee recipe you first need to know your coffee basics. So lets get started in making some great coffee for you and your family!

A substantially good coffee recipe depends to a great extent on the type of coffee beans that you select. You have the option to choose from a humongous variety of coffee beans that are available in the market. You can purchase ground coffee beans directly from grocery stores/supermarkets sold as ‘coffee grounds’. But coffee gurus suggest that you buy the freshly roasted coffee beans and store them.

The best coffee beans are obtained from the Arabica coffee plant. So for a gourmet coffee recipe make sure that you are using the premium Arabica coffee beans only. Another variety of coffee beans is obtained from the Robusta coffee plant. The Robusta coffee beans have a higher caffeine content and are more acrid and acidic in taste.

However, Arabica coffee beans are superior in quality to the Robusta coffee beans. However you can use the better varieties of Robusta coffee beans for an Espresso coffee recipe! Robusta coffee beans are much less expensive than the Arabica varieties which will reduce the costs involved.

For a great tasting coffee recipe you’ve got to get the coffee beans optimally roasted at the perfect temperature. Roasting of the coffee beans brings out the true and rich flavors of coffee. Depending on the coffee recipe you are following you can get the beans either light or dark roasted. Light roasting retains the original natural taste while darkly roasted coffee beans impart the taste of the roasting itself.

Next is the proper storage of the roasted coffee beans. They should be kept in the dark in air tight/vacuum sealed containers. This will keep the coffee beans fresh and crisp for a long time.

Remember the rule of thumb of any good coffee recipe is “grind the coffee beans just before brewing!” This is so the strong and fresh taste of coffee is maintained. So you’ve got to keep a coffee-grinding machine handy. Whenever you have a craving for coffee just grind some fresh beans in the coffee grinder and then transfer it to a coffee maker.

Now to tickle your taste buds with some luxurious coffee flavors you can try out a coffee recipe that is quick and easy to make and is truly delicious! There are thousands of different types of exciting and delectable coffee recipes. You will be amazed at the variety of recipes in which coffee acts as the predominant flavor!

You have a coffee recipe in the form of alcoholic drinks, coffee pies, coffee cakes, coffee puddings, coffee deserts, coffee ice creams, coffee beverages, coffee cookies and even coffee steak! Now that is really mind-blowing! So many varied recipes using a single key ingredient- COFFEE!

So now you can try out the different variations of Espressos, Mochas, Cappuccinos, Irish coffee, coffee Granitas, coffee Tiramisu, coffee Java, cold/iced coffee and so on. A coffee recipe book or recipes on the various coffee websites will guide you through all such exciting and scrumptious coffee recipes. You can easily try them at home without having to spend dearly on bills at those designer coffee shops! ***

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by Randy Wilson
Randy has more articles on coffee and coffee beans at Ultimate Coffees Info such as Are Coffee Enemas the Real Thing?.

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Enjoy a variety of vegetables for healthy living

Eating healthy is important for everyone, and one of the most important keys to eating a better diet is eating more fruits and vegetables. Many people are unsure how to use vegetables more effectively as part of their diet, but it may be easier than you think to provide yourself and your family with healthy, nutritious meals at a great prices.

One way to create wonderful meals that are healthier than ever is to take a stroll through the produce section of your local grocery store. Most major grocery store chains have huge produce sections, containing a wonderful variety of fruits and vegetables from all corners of the world.

Trying a variety of different fruits and vegetables is a great way to keep your meals interesting and exciting in addition to nutritious. It is all too easy to become bored when trying to follow a healthy diet, and boredom can lead people to abandon their healthy habits. Avoiding diet burnout is important to the long term survival of even the most sensible eating plan.

So if you’ve never had vegetables like collard greens, asparagus or kale before, why not give them a try. Not only can trying new things allow you to make great new discoveries, but it can increase your level of fitness as well. Leafy green vegetables like spinach, broccoli and kale are rich sources of many important vitamins, minerals and micronutrients.

Another great way to increase the variety of vegetables you enjoy is to combine fresh, frozen and canned vegetables. While fresh vegetables are generally better and healthier, frozen and canned vegetables can be great alternatives for when the fresh varieties are out of season.

One of the best things about fresh fruits and vegetables is the great variety of flavors, colors and textures available. Eating a variety of different colored vegetables and fruits does much more than provide much needed variety. It also provides a great variety of nutrients. For instance, yellow and orange fruits and vegetables tend to be very high in beta carotene, while green leafy vegetables are often great sources of calcium and other important nutrients. So why not spice up your plain old green salad with a splash of color in the form of yellow peppers or orange carrot slices?

Many people wrongly think that they can make up for a crappy diet by using vitamin and mineral supplements. This mistaken belief is apparently very widespread, since sales of these supplements continue to break records.

When considering vitamin and mineral supplements, however, it is important to remember that foods contain many different minerals, trace elements and micronutrients. That means that for every nutrient that has been discovered and synthesized, there may be ten, twenty or more of these micronutrients that have yet to be fully understood. That is why no vitamin supplement, no matter how complete, can truly replace a healthy, balanced diet.

In addition, vitamin and mineral supplements are quite a bit more expensive than a good selection of vegetables and fruits, and not nearly as tasty.

When changing your diet and eating for a healthier lifestyle, it is important to educate yourself about eating right, and go choose the right fruits and vegetables for your tastes. After all, the best diet is the one you can follow for the rest of your life.

One of the best ways to start eating a healthy diet is to choose the freshest fruits and vegetables. Not only do fresh fruits and vegetables taste better, but they are less expensive and more nutritious as well. Choosing a variety of in season fruits and vegetables every week is a great way to enjoy healthy and varied meals.

Of course your favorite fruits and vegetables will not always be in season, so it will sometimes be necessary to supplement those fresh fruits and vegetables with canned and frozen varieties. When choosing canned fruits, try to avoid those packed in syrup; choose canned fruits packed in fruit juice or water instead. They will be healthier and contain less sugar.

Adding fresh fruit, such as apple slices, mandarin oranges, nectarines and the like is a great way to make plain salads more interesting and more delicious. Combining fruits and vegetables is a great way to enhance your nutrition as well. ***

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by Zaak OConan
About the author: Zaak O’Conan discovers and presents useful information on how to enhance and/or repair your life, body and relationships. You’ll find his other articles on eating better and other ways how to improve your life at http://your-health-center.com

 

Resep & Resepi from Kedai Hamburg

Finding Free Resep Masakan Online

If you love to cook, you are likely always looking for the next new resep to try out on your family and friends. The thing about cooking is that it can be quite boring if you always cook the same things. So, when you are in need of new resep, you might automatically run out and buy the newest cook book on the shelves. The problem is that when you do this, it can be quite expensive to try out new meals.

One easy way you can get resep for free is by looking online. You can find resep online by doing several things. First, you can try to find free resep by doing a search. Go to your favorite or nearest search engines and type in “free resep”. You will be shocked at how many resep will turn up.

Another way you can find free resep online is by visiting the sites of your favorite magazines. Magazines that focus mostly on women and family will likely always have a few new resep per week on their sites, which can be very helpful to those seeking out the newest resep for no cost.

So, instead of shelling out thirty dollars for the newest cookbook each time you start craving new resep, simply hop online and do some research. You will find that you can even type in a specific meat and get the results of new resep containing that meat. It is amazing and fun to get so much for no cost at all and start cooking in ways you never imagined before.

Why Pay for Resep Masakan When You Get Them Online for Free?

With so many resep web site online, why should you pay for resep? The Internet really gives you a great resource of many different web sites. There is a great variety of web sites out there. Some sites are run by food companies such as Kraft foods, Barilla Pasta, and Land O’Lakes. Other sites are run by magazines like Martha Steward, Women’s Day, Family Circle, and many others. There are other websites that are simply collections of resep.

Many companies such as Kraft foods build websites so you will use their ingredients in the food that you make. On Kraft’s website you can find so many resep for things made with cheese: resep casseroles, resep appetizers, resep breads, resep pizzas, and so much more resep. Other sites such as Barilla Pasta feature resep that are specialize in resep pasta. Land of Lakes features resep that contain butter: resep cookies, resep sauces, resep breads, a variety of resep desserts, and so much more. If you buy a particular resep brand of food, chances are that there is a web site to compliment what you just bought.

Many magazines offer free resep online. Bon Appetit, Gourmet Magazine offers tons of resep from current resep magazines as well as the past. Other resep magazines such as Woman’s Day, and Family Circle offer so many free resep. So if you can think of a resep magazine you enjoy, chances are there is a web site to match.

Another terrific type of resep web site are simply ones that are collections of resep. Allrecipes.com features many resep from its viewers, people just like you. SOAR resep archive has been around since around 1995 and is a non profit web site that features thousands of resep from many different categories. Be sure to use your favorite search engine to find resep collections based upon resep pies, resep cakes, French, and just about any other sorts of resep you can think of.

You can easily see that there are many different free resep available online. There is really no need in purchasing resep when there is a great variety that is available for you. There are literally thousands of resep and cooking web sites that are waiting for you to explore them.

Do I Really Need to Follow a Resep?

These days, its seems like everyone is looking for different resep to add to their tried and true favorites. Many people are looking for resep that are low carb or that fit into the type of diet they are on. Or, they are looking for a new things they can make for busy nights like crock pot recipes or quick resep. Maybe you are looking for a new cookie resep or even an easy gourmet resep.

Whatever your choice is, you can usually do a search for them online.

There are many, many websites full of different and new resep for you to try. Most web sites offering resep are able to provide them free of charge. With so many people looking to expand their cooking ability or learn new resep, the web is a wonderful tool.

Search for quick resep online and you may find not only resep that are quick, but time saving tips and things you can do ahead to make dinner time quick and simple. You may find many types of quick resep as well from crock pot resep that are prepared well ahead of time to easy gourmet resep. You’ll find low carb or low fat resep to meet your needs.

Regardless of how you are looking for them or what you are looking for, everyone seems to like new resep to add to their favorites!

Do you have the skills to help you transition from drive through mentality to preparing full family dinners?
Yes, I laughed at this concept too. The whole idea that I could have the time or energy to make dinner for my family every day is laughable. Then I started implementing these tips and our family life actually changed. I would like to share with you how to make easy dinner recipes work for you on a daily basis.

Tip 1: Get a calendar.
This is an organizing tool that works for everyone I know and it’s so simple you’re going to just say, “Stacy, come on. Do you think we’re simpletons?”. Not at all. But when you’re writing down all of your activities for the day, note what days are going to be crunches and which look not so bad.
If Tuesday looks horrid, buy a rotisserie chicken, some great rolls, a bag of Caesar salad and you’ve got chicken sandwiches in a flash. You’ll only go through half the chicken and when Wednesday hits, you have the makings of a great pasta. Your calendar can be your best friend so map out your week in advance and write on each day what dinner is going to be.

Tip 2: Post a shopping list inside your pantry door.
This will help you remember the odd items that come up (saran wrap gets me all the time) plus as you’re doing your meal planning at the beginning of the week you can easily populate the items you need to make those dinners.

Tip 3: Consolidate.
One grocery trip per week period. Don’t make life harder than it is. When in doubt, refer to Tip #2 and be diligent with that.

Tip 4: Get everyone else involved.
I have two children so they get to pick one meal every two weeks. My daughter picks one week and then my son the next. I find a day that looks good and ask for their choice ahead of time. They get excited to for having dinner at home because it’s their choice and I don’t have to force anyone to eat anything.

Tip 5: Get tech-y.
Subscribe to blogs or websites that have great recipes emailed right to you each week. I have been fortunate enough to subscribe to a program that helps me out tremendously. Not only does it have a huge library of recipes to pick from, but it helps me put the recipes onto a list and then even makes a grocery list for me. I don’t know how I ever lived without it. There are quite a few of these sites out there, but the one I use can be found here.

Tip 6: Be flexible.
We’re not perfect and even the best laid plans sometimes fall apart. An occasional Pizza picked up in desperation is o.k.. We also have scramble nights when the plan has deteriorated and we get to just pick anything from the pantry we want – from a bowl of cereal to left over steak. We’re all great with those evenings because we know that tomorrow we’ll get back on the program.

I have a career, own a second business, have two children who are both heavily involved in sports and regularly volunteer for local, national and international service projects. Super-Mom I am not, but I have found some invaluable tools that have helped me stay sane (well most days at least). Taking the stress out of my life is a major priority and I hope you can join me in making dinner easy and delicious again. Visit me on my blog at http://easydinnerrecipes.blogspot.com

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By: Stacy Nelson
Source: http://easydinnerrecipes.blogspot.com

10 Tips for Fixing Heart Healthy Resep
Do you remember Grandma’s apple cobbler? Is spaghetti one of your favorite meals? You can still eat these things, but new versions of them, if you know how to swap ingredients. Here are 10 tips for fixing heart healthy resep.

1. Replace eggs wih a cholesterol-free egg substitute.
If you don’t have a substitute on hand, you may use egg whites. According to the American Heart Association, two egg whites may be substituted for a whole egg in baking resep.

2. Use fat free (skim) milk.
This one change saves you calories and lowers your cholesterol level.

3. Choose non-fat cheese.
For better melting Dr. Richard Collins, author of The Cooking Cardiologist, recommends soaking the cheese in milk for a few minutes before adding it to resep.

4. Add fiber
– fresh fruit, dried fruit, vegetables, and grains — whenever possible. Fiber is good for you and fills you up.

5. Cook with plant oils, such as olive, corn, and canola.
If you’re sauteing food, add a teaspoon of butter to the oil for flavor. Use as little oil as possible.

6. Swap unsweetened applesauce for shortening in baking recipes.
But cooking is chemistry and, for best results, you may have to add a teaspoon of oil.

7. Hold the salt.
Excess salt raises your blood pressure. Insstead of salt Mayo Clinic recommends citrus zest, fresh and dried herbs. To bring out the flavor of dried herbs rub them with your fingers before adding them to the resep.

8. Cut back on sugar.
Recipes made with half the sugar may taste just as sweet. Instead of sugar you may use Splenda, a no-calorie sweetener made from sugar, or half Splenda and half sugar.

9. Go lean on protein.
Buy lean cuts of beef, skinless chicken, extra lean chops and fish. Some resep, like spaghetti sauce with mushrooms, may not need protein at all.

10. Eat normal (not supersized) servings.
According to the Univesity of Missouri Extension Service, large servings add up to 200-500 calories a day, which can add up to 20-50 extra pounds a year.

A few ingredient changes can have a huge impact on your heart health. Before you know it these swaps will be automatic. The heart is your body’s main pump so take care of it.

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By: Harriet Hodgson
Harriet Hodgson has been a nonfiction writer for 26 years and is a member of the Association of Health Care Journalists. Her latest book, Smiling Through Your Tears: Anticipating Grief, written with Lois Krahn, MD, is availble on http://www.amazon.com. Go to http://www.harriethodgson.com for more information on her work. Hodgson is hard at work on her next book, Doctor in the House: An Inside Look at Medical Marriage.
Copyright 2005 by Harriet Hodgson.
Source: http://www.harriethodgson.com

Resep Aroma Ketumbar, Aroma Globalisasi

•Juni 24, 2008 • Tinggalkan sebuah Komentar

Resep Aroma Ketumbar, Aroma Globalisasi
Makanan enak bisa ditemukan di mana-mana, dari kaki lima sampai restoran berbintang. Marilah sesekali membicarakan makanan bukan hanya dari aspek cita rasanya, tetapi juga bagaimana mempelajari aspek globalisasi bisa terkuak lewat bisnis makanan.

Dari restoran Blue Elephant di Bangkok, barangkali kita bisa mengais inspirasi mengenai bukan saja soal membikin makanan enak—restoran ini menyelenggarakan kelas masak—tapi juga cara berpikir mengembangkan diri dalam arus globalisasi. Untuk sebagian kalangan di Bangkok, Blue Elephant dikenal sebagai restoran ”berkelas” yang menyajikan makanan yang mereka klaim sebagai menu asli Thailand—Royal Thai Cuisine.

Sebenarnya, secara kebetulan saya pernah mengunjungi restoran ini sekitar dua tahun lalu. Kini, pihak restoran mengundang sejumlah wartawan dari Jakarta untuk mengetahui seluk-beluk restoran tersebut, sehubungan dengan rencana mereka untuk membuka cabangnya di Jakarta, sekitar April mendatang. Selama ini Blue Elephant telah punya belasan cabang di berbagai belahan dunia, seperti di London, Brussels, Paris, New Delhi, dan Malta. Ini kesempatan baik untuk mengetahui bukan saja yang terhidang di atas meja makan, tetapi juga dapur mereka.

Santapan Mata
Alangkah sedap aroma daun ketumbar dari Thailand (Thai saw coriander)—unsur sangat dominan dalam berbagai masakan Thai. Nooror Somany, wanita Thailand, yang bersama suaminya, Karl Steppé dari Belgia, mendirikan restoran ini, meremas daun ketumbar, meminta kami untuk mencium aromanya. Dengan terampil dia berdiri di depan kelas memasak, mengajari beberapa orang untuk mempraktikkan beberapa resep.

Dia juga mengenalkan salah satu kokinya, bernama Wichai Thanaphanupar, yang tak kalah lihai. ”Jangan meniru dia cara memotong sayur, bisa-bisa jari Anda yang terpotong,” seloroh Somany. Pada koki setingkat Wichai, dalam memasak yang dilakukan seperti main-main, sebenarnya terbaca kontrolnya yang luar biasa atas timing serta presisi. Kiranya, hanya dengan ketepatan-ketepatan itu sebuah bahan mentah terolah dalam optimasi cita rasa sampai aromanya. Setelah itu, masih ditambah lagi presentasinya yang menarik sebagai santapan mata (motto Blue Elephant adalah otentisitas, tradisi dan inovasi, serta presentasi).

Setelah digelar contoh, mulailah peserta punya giliran memasak sendiri dengan bumbu-bumbu dan material yang telah disiapkan. Masakan-masakan yang diajarkan itu nantinya disantap sendiri oleh para peserta dalam acara makan siang. Meski boleh jadi tidak enak-enak amat, menyenangkan juga merasakan masakan sendiri, atas masakan yang canggih seperti Cashew Chicken Kai Himmapan, Red Curry Fish, ataupun Yum Ma Muang Pla Grop—salad mangga dengan ikan goreng.

Globalisme
Dengan kelas memasak yang setiap harinya penuh aktivitas dengan murid antara lain para koki dari berbagai negara, serta masakan kelas keluarga bangsawan di restoran, sebenarnya ada yang lebih penting lagi di balik semua itu. Melihat proses berikut bagaimana usaha restoran ini mengembangkan diri, menjadi melihat bahwa restoran dengan gedung kuno di Sathorn Road itu hanyalah puncak gunung yang terlihat di atas permukaan laut.

Di balik itu, mereka mengembangkan semua yang mereka anggap unggul dalam tradisi (kuliner) Thailand. Bahan-bahan dipilih dari bahan terbaik, yang kemudian diolah dalam pabrikasi mutakhir dalam hal pengolahan bahan makanan. Mereka mengirim langsung semua bahan dari Thailand untuk cabang-cabang restoran mereka di berbagai kota di dunia tadi.

Pada tingkat ini dibutuhkan standardisasi mutu dalam jaringan bisnis tingkat global. Mengirim bahan mentah makanan ke negara-negara maju bukanlah urusan sepele, kalau mengingat persyaratan-persyaratan yang harus dipenuhi. Seperti terlihat di factory mereka, daun pisang misalnya, dipotong, disteril terlebih dulu, sebelum kemudian dikemas untuk dikirimkan ke luar negeri. Uji kelayakan untuk bahan makanan yang sifatnya sensitif dilakukan dalam berbagai lini.

Keahlian menangani bahan sampai pengiriman ke berbagai negara menguak usaha yang lain, yakni menciptakan berbagai resep jadi, maupun bahan-bahan siap masak untuk usaha easy food yang pada masa kini mewabah di dunia. Saat ini, beberapa supermarket menyediakan masakan setengah jadi itu, di mana manusia-manusia super sibuk bisa tinggal membeli bahan masakan di supermarket sepulang dari kantor dan memasaknya secara mudah di rumah.

Itulah usaha besar di balik restoran Blue Elephant. Motor dari semua itu, kelihatan sekali adalah Karl Steppé, yang tadinya adalah seorang art dealer atau pialang barang-barang seni. ”Saya terbiasa berbisnis secara global,” kata Karl (pialang seni umumnya terbiasa bertindak dalam spektrum global).

Kalau soal masakan enak, kita semua bersetuju, di kaki lima kadang juga bisa ditemukan masakan istimewa. Problematik masa kini adalah bagaimana menempatkan sesuatu yang lokal dalam panggung global. Itulah yang dijawab oleh Karl Steppé.***

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source: artikel Kompas
by: Bre Redana

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The Secret to Perfect Chocolate Chip Cookies

Why is that whenever you see a recipe with the finished cookies pictured and then try to duplicate those cookies they never come out “just right”? It’s like the fast food commercials that tempt you with a big juicy hamburger perfectly sitting on a fresh bun and when you actually purchase the burger, what you get is a shriveled piece of meat stuck between two flattened pieces of bun!

Do you want your chocolate chip cookies to come out soft and chewy every single time? The secret to perfect chocolate chip cookies is really very simple! And you can make them with any chocolate chip recipe at your disposal.

The problem with most chocolate chip cookie recipes is they have you drop a spoonful on a cookie sheet and bake them for 9 to 12 minutes until the tops are golden brown. That is too long! By the time the tops are golden brown, your bottoms are dark brown, or worse, burnt. After the cookies have baked this long, removing them from the oven in this over-baked condition and having them stand only causes them to harden up like jawbreakers. Instead of soft, chewy cookies that melt in your mouth, you end up with hard, crunchy cookies with burnt bottoms.

Dropping larger amounts on the cookie sheet to make bigger cookies doesn’t work. It takes longer for the middle of the cookie to bake and you still end up with burnt bottoms and hard cookies.

Instead of following the recipe instructions to bake 9 to 12 minutes, underbake your cookies by a couple of minutes. The first time you try this, you will have to play around with the time and the size of your cookie drops to get the perfect chocolate chip cookie for your oven. But, as a general rule, after you put your cookie tray in your oven (always on the top rack), set your timer for 6 to 8 minutes. When you pull your cookies out, the entire top should NOT be golden brown. Instead, the peaks of the top of the cookie should just be turning brown. At this time, the entire bottom of your cookie is golden brown and the rest of cookie is the same color as the batter.

Remove the cookie tray from the oven and let them stand for a minute or so since the cookies will be incredibly soft and will fall apart if you try to immediately remove them from the cookie sheet. After they have firmed up a bit, remove them from the cookie sheet to your cooling rack or a piece of wax paper.

With this method, you are guaranteed to bake the perfect chocolate chip cookies and have people asking you what YOUR secret is!

Basic Chocolate Chip Cookie Recipe

2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups semi-sweet chocolate morsels
1 cup chopped nuts (optional)

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by teaspoon onto ungreased baking sheets.

Bake in preheated 375 degree F oven for 6 to 7 minutes or until peaks in top of cookie are starting to brown. Let stand for 2 minutes. Remove to wire racks or wax paper to cool completely. ***

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by Debi Geroux
About the author: Debi Geroux is the President of Purple Kitty LLC, an online retail business, and webmaster of http://www.purplekittyyarns.com and http://www.oursoaringeagle.com which bring you craft ideas, free patterns, recipes and unique gifts.

 

Perampok Asal Indon

•Februari 15, 2007 • Tinggalkan sebuah Komentar

Tiga warga Indonesia merompak dipenjara, sebat

BUTTERWORTH 14 Feb. – Tiga sahabat karib warga Indonesia dihukum penjara 30 bulan oleh Mahkamah Sesyen di sini hari ini selepas didapati bersalah atas tuduhan merompak jongkong timah seberat 32 tan bernilai RM561,000 di Kawasan Perindustrian Valdor, Sungai Bakap pada 25 Januari lalu.

Ketiga-tiganya, Irpan, 27; Saepul Sahari, 22, dan Murki Drasad, 30, yang mengaku bersalah di atas tuduhan tersebut, turut dikenakan sebatan dua kali setiap seorang di atas kesalahan yang sama.

Kesemua tertuduh yang memakai baju T itu kelihatan tenang ketika hukuman dijatuhkan ke atas mereka oleh Hakim Julie Lack Abdullah.

Pendakwaan dikendalikan oleh Timbalan Pendakwa Raya, Janariah Abdul Mutalib manakala tertuduh tidak diwakili peguam.

Mengikut kertas pertuduhan, mereka melakukan kesalahan tersebut di kilang Kong Long Huat Chemical Sdn. Bhd. kira-kira pukul 3.30 pagi pada 25 Januari lalu.

Kesemua lelaki itu didakwa mengikut Seksyen 395 Kanun Keseksaan yang membawa hukuman penjara maksimum 20 tahun dan boleh dikenakan sebatan jika sabit kesalahan.

Howard Keturunan Maling

•Februari 15, 2007 • Tinggalkan sebuah Komentar

Howard keturunan pencuri dari Britain

SYDNEY 14 Feb. – Satu artikel di dalam akhbar Daily Telegraph hari ini mendakwa, Perdana Menteri John Howard mewarisi darah keturunan pencuri dari sebelah bapa dan juga ibunya.

Akhbar itu melaporkan, pendedahan tersebut bukan bertujuan menghina Howard tetapi lebih kepada usaha memberi “imej” kepada bekas peguam berumur 67 tahun itu.

“Bagi orang Australia, mengetahui salasilah sebagai bekas banduan merupakan pencarian yang kudus, terutama jika mereka dari kumpulan pertama.

“Ramai orang mempunyai hubungan dramatik dengan zaman pesalah itu dan saya sendiri suka berjenaka bahawa di Australia, salasilah seperti itu sama taraf dengan keturunan diraja,’’ kata Pegawai Eksekutif Persatuan Genealogi Australia, Heather Garnsey.

Kira-kira 157,000 pesalah jenayah telah dihantar ke Australia dari Britain di antara tahun 1788 dan 1868.

Moyang kepada datuk Howard dari sebelah ibunya, William Tooley merupakan banduan yang didapati bersalah mencuri gelang kulit penyu dan dihantar menaiki kapal Fanny pada tahun 1816.

Sementara itu, Thomas Becker iaitu moyang kepada ibu Howard, Mona, telah dijatuhi hukuman atas dua kesalahan dan dihantar ke Australia menaiki kapal Bengal Merchant pada tahun 1835.

Salasilah keturunan Howard diterbitkan secara bersiri menerusi rencana khas dalam Daily Telegraph bagi membantu rakyat Australia menjejaki keturunan mereka.

Warisan tersebut dianggap sesuatu yang memalukan suatu ketika dulu tetapi kini ia didakwa sebagai sesuatu yang mulia kerana kumpulan pesalah itu adalah “pemberontak terhadap pemerintah zalim di Britain.”

Bagaimanapun keturunan penjenayah ini hanya memperoleh penghormatan pada tahun 1980-an iaitu serentak dengan sambutan 200 tahun negara ini.

“Sebelum ini mereka orang yang tidak dikehendaki tetapi kini mereka dihormati,” ujar Garnsey.

Sumber berita : AFP 

Abu Muslimin: “U Langet Hantoe U Bumoe Han Rap”

•Februari 15, 2007 • Tinggalkan sebuah Komentar

Abu Muslimin: “U Langet han toe U Bumoe han rap”

Abu Muslimin: Tokoh Tua GAM 

“U Langet han toe U Bumoe han rap” 

Hijrahnya Wali Neugara, Teungku Hasan Muhammad di Tiro dari belantara Halimun menapaki belukar Aceh Utara, pada 1978 meninggalkan tiga ratusan pengikut setianya di hutan Pidie, antara Jeunieb dan rimba Tiro. 

Saat itu, tubuh pria necis dinasti Tiro ini, dibalut jas beledru krem. Sebuah palu tembaga berukuran kecil, digepal di tangan kanannya. Sepanjang perjalanan menuju pantai Jeunieb, Wali Neugara mengetuk-ketukkan palunya ke dinding jurang, saat rombongan menapaki perbatasan. 

Di depan sebuah batu putih, Wali Neugara yang masih muda itu berujar kepada pengikutnya, “Ini semua uang kita—pusaka indatu—yang perlu kita olah untuk melanjutkan kejayaan Bangsa Aceh,” tegas Teungku Hasan, sambil mengkantungi serpihan batu putih tersebut. 

“Safari (pengikutnya dan militer angkatan pertama GAM—red), di sini akan kita bangun pusat peradaban bangsa Aceh. Tunggulah di sini. Delapan bulan lagi, saya kembali,” ujar Hasan Tiro kepada dia. Safari tidak diizinkan melanjutkan perjalanan bersama rombongan. Dia harus menunggu delapan bulan sampai Hasan kembali. 

Tetapi, 18 jam kemudian sekitar 800-an anggota Pelaksana Khusus (Laksus) dari Komando Strategis Angkatan Darat (Kostrad), tiba di lokasi itu. Safari terkepung. AK-47 di tangan tak banyak membantu pria asal Tiro ini. Pinggang dan tulang keringnya patah ditembusi proyektil F16 aparat keamanan. 

Safari harus mendekam Enam tahun di penjara 113-Lamlo/Pidie. Setelah ia keluar dari tahanan militer, Safari “sudah tak dianggap”. Kendati peluru masih bersarang di tubuhnya, rasa rindu Safari akan kepulangan Wali Neugara tak pernah terobati. Dia pahlawan tanpa pengakuan. Kini, hari-harinya dihabisakan sebagai pengembala sapi. 

Hari melaju begitu cepat, tanpa terasa 32 tahun telah berlalu. 300-an perintis perjuangan GAM “peninggalan” Wali Neugara, telah syahid satu persatu. Tinggallah Abu Muslimin (Teungku Harun—red), Apa Ni Di Tiro, Apa Uma, Abu Wahab Kreung Seumideun, dan Teungku Safari Di Tiro, dan beberapa tokoh tua angkatan pertama GAM. Jumlah mereka bisa dihitung dengan jari.  

Apa harapan ke depan Tetua GAM ini? Wartawan Sirareferendum T. Zulfahmi BTM mewawancarai secara khusus Abu Muslimin, tokoh tertinggi kedua GAM, setelah Wali Neugara. Berikut petikannya: 

SUWA (S) Boleh Abu ceritakan perasaan Abu atas kemenangan kandidat GAM? 

ABU MUSLIMIN (AM) Alhamdulillah…. Segala puji bagi Allah SWT. Dia telah melimpahkan kelapangan bagi Bangsa Aceh untuk terus berjuang. Kita semua  telah meraih kemenangan awal sebagai start permulaan bagi kemenangan sejati nantinya. Dan segerakanlah pugar makam pahlawan yang  banyak bertebaran di seantero bumoe Aceh.  

(S) Mengapa Irwandi menang padahal banyak pihak memperkirakan H20 menang? 

(AM) Dari dulu pun orang GAM selalu menang di negeri sendiri, dan siapa saja mendustai ideologi Indatu pasti ditinggal rakyat. H20 (Humam-Hasbi Oke-red) wajar menderita kekalahan telak. Dari dulu saya yakin Teungku Irwandi Yusuf dan Muhammad Nazar pasti menang. Saya sepandangan dengan Teungku Bahktiar Abdullah bahwa kedua Tokoh GAM ini (IrNa), sangat dicintai Rakyat. Yang dicintai rakyat pasti Menang. 

(S) Apa harapan Abu pada pemerintah Irwandi Nazar? 

(AM) Hendaknya pilar tua perjuangan GAM tidak ditinggalkan. Jadikan mereka tempat bertanya. Ulama pendukung GAM, anak yatim dan janda konflik harus disantuni. Selain itu, jangan lupakan tempat sakral seperti Dayah Tiro, Dayah Lampisang, Ujong Rimba, dan Dayah Kreung Seumideun. Juga masih banyak dayah- dayah lain yang punya arti penting bagi perjuangan bangsa Aceh. 

(S) Harapan Abu Pada Jakarta? 

(AM) Jakarta jangan seperti pijeit (kutu busuk) lagi sukanya hanya sama darah, dan pijeit identik dengan penipu. Dari masa pergolakan DII/TII, Jakarta senang menipu dan mebunuh, padahal perang hanya bukti bahwa politik telah gagal dilaksanakan. Jangan sampai sejarah berulang. Aceh sudah mau damai, dan hanya RI yang berpotensi mengorek luka lama jadi semakin dalam. Ingat tindakan politik ambisius Jakarta hanya mengantar Aceh pada kemerdekaan yang sesungguhnya. 

(S) Apa yang harusnya jadi target utama pemerintahan Aceh nantinya? 

(AM) Rujukan. Ajak rakyat memaafkan para pendusta ideologi indatu, mereka tidak tahu kondisi Psikologis orang Aceh setelah 30 tahun bermandi darah. Mungkin oknum GAM yang mati-matian mendukung H20 demi diplomasi yang tidak ketulungan, tapi sayang, keblablasan. Dan akhirnya, apa? Mereka tidak bisa jalan dengan kepala tegak (malu sendiri). Harapan saya pemerintah Aceh harus mengajak rakyak berbesar hati, menerima teman-teman yang terperosok ke dalam jurang H20. 

 

 

(S) Mengapa segelintir orang GAM, itu berani mengklim dukungan buat partai nasional RI. Padahal jalur independen adalah pilihan politik GAM? 

(AM) Lebih jelasnya, tanya saja pada mantan GAM yang kalah dalam memaksakan politiknya (H20) dalam PILKADASUNG, kemarin. 

Saya rasa mereka punya banyak  jawaban. Mereka tetap yakin bahwa H20 berada di pihak benar. Walau sebenarnya pola pikir mereka tidak relevan alias ketinggalan jaman dan banyak tokoh di H20, pengagum berat Dawod Beureu’eh. 

(S) Dapatkah diartikan bahwa partai nasional PPP sehaluan dengan elit GAM? 

(AM) Yang saya tahu justru banyak tokoh tokoh H20 punya andil dalam menghalang halangi eksistensi perjuangan rakyat di masa lalu. Masa’ tiba tiba jadi pahlawan di siang bolong. Saya lebih melihat, ada Panglima Tibang yang menyadari Kapal Bangsa Aceh hampir mendakati pantai. Jadi mereka bahu membahu untuk membocorkannya. Negara mana pun di dunia ini yang memiliki banyak pahlawan, pasti  banyak juga pengkhianatnya alias cu’ak (cuwak). Jadi saya pikir H20 dengan GAM sejauh langit dan bumi. Kenyataannya sekarang mereka tidak berkoar-koar lagi, sebaiknya kita juga tutup buku. 

(S) Abu orang paling dekat dengan Wali. Kira-kira bagai mana perasaan Wali atas kemenangan rakyat kali ini? 

(AM) Tentu senang sekali. Yang pertama diproklamirkan Wali, adalah perjuangan diplomasi tanpa senjata. Tetapi RI memaksa Aceh beli senjata saat itu, lewat tangan besinya. Seperti yang dulu dipraktikkan Ali Sastromijojo, kala menumpas DII/TII. Dan kini Perjuangan yang dicita-citakan wali sudah wujud. Kita bebas berdiplomasi, berhubungan dengan dunia luar, sesuai MoU. Mengenai perasaan Wali, beliau pernah bilang “Tidak boleh mengikuti penutoh (keputusan) yang melenceng dari jalur, walau ucapan itu keluar dari mulut pemimpin,” ini isyarah yang jelas. Sekaligus saya telah menjawab perasaan Wali. Kalau Wali pulang ke Aceh pasti menepuk bahu putra terbaiknya (Irwandi-Nazar). 

(S) Suatu hari pasca PILKADA, Meuntroe Malik pernah mengeluh kepada orang dekatnya: “Apa salah saya kepada bangsa, kenapa jadi begini.” Sebagai orang tua GAM,  kiranya Abu tahu awal langkah keliru para elit hingga jadi runyam begini? 

(AM) Elit membiarkan dirinya jauh dari rakyat. Mentroe dipingit oleh orang yang ingin pamor para elit GAM hilang. Buktinya elit pulang ke Aceh tetapi  tidak langsung ke Tiro, di tempat  Wali memproklamirkan GAM, ini tidak masuk akal bagi saya. Karena tempat itu sakral bagi Wali, dan bagi seluruh orang perjuangan yang sadar sejarah. Mengapa sejarah gemilang GAM, bagai terputus mata rantai bagi mereka. Banyak orang tua perjuangan yang mengadu kepada saya. Jauh jauh datang ke Banda Aceh untuk jumpa Mentroe tapi pulang dengan perasaan kecewa. “Mentroe sedang istirahat” jawab pengawalnya. Jawaban ini melukai hati pejuang, dan  itu tidak direstui Allah. 

(S) Siapa yang pingit Meuntroe? 

(AM) Itu tadi, Mereka sekelompok orang pintar, yang melihat pelayaran ini sudah mendekati pantai, dan ingin membocorkan kapal. Supaya kita nggak kesampaian ke darat. Ada orang yang mengambil keuntungan dengan keadaan Aceh yang terkatung katung. 

Tapi Allah Maha adil, keadaan segera berbalik: pendusta ideologi U langet han toe U bumoe han rap–akan ditolak di langit, sedangkan bumi sudah memuntahkan mereka. 

PPP pasti meninggalkan mereka. Rakyat menjauhinya…! Pada gilirannya mereka akan kehilangan habitat. 

(S) Mungkin Abu minta sesuatu kepada Irwandi sebagi kenang-kenagan? 

(AM) Kalau ada uang, tolong bawa saya (Abu muslimin), Apa Gani di Tiro, Abu Wahab Kreung Seumideun, Abi Lampisang untuk jumpa Wali. Sudah 30 tahun saya merindukan Wali, kami benar benar rindu. Saya yakin Wali juga sangat rindu kepada kami. Bertahun tahun kami makan geu jok (umbut pohon aren), bersama dengan Wali di perdalaman hutan Tiro. Saat itu kami dikepung Laksus (Pelaksana Khusus). 

(S) Soal pembangunan dan bantuan mana  yang harus didahulukan? 

(AM) Merekonstruksi  rumah ibadah yang dibakar Aparat. Dayah yang dirusak aparat, belum Satu pun tersentuh bantuan, ini mendesak. Dulu sarana ibadah itu banyak menampung orang kita  kalau bantuan tiba. Perhatikan terlebih dahulu mereka yang cacat seumur hidup seperti Ibrahim Teumpok Peut Plo’h, mereka tidak bisa cari uang lagi, tidak ada sesuatu simpanan yang bisa dimakan. Kasihani juga anak yatim terutama mereka yang  terisolir di perdalaman Aceh, dari Sabang sampai Tamiang. 

(S) Abu sendiri mengalami musibah besar, Selain ditembak dan dipenjara, adakah kerugian harta benda? 

(AM) Tiga rumah saya dihancurkan, yang tinggal hanya pondasi saja. Dan secara pribadi saya bisa tinggal di gubuk seperti saat ini, walau orang bertandang ke rumah saya menyebutnya kandang Ayam. Bagi saya yang penting bisa shalat. Ada orang lain tak punya gubuk. Hidup numpang di rumah saudara. Bagaimana masa depan anak-anak pejuang ini. Perhatikanlah. 

 

(S) Terakhir, apa yang harusnya jadi target politik utama pemerintahan Aceh nantinya? 

(AM) Rujukan, ajak rakyat memaafkan para pendusta ideologi indatu, mereka tidak tahu kondisi Psikologis orang Aceh setelah 30 tahun bermandi darah. Mungkin oknum GAM yang mati-matian mendukung H20 demi diplomasi yang ngak ketulungan, tapi sayang, keblablasan. Dan akhirnya, apa? Mereka tidak bisa jalan dengan kepala tegak( malu sendiri). Harapan saya pemerintah Aceh harus mengajak rakyak berbesar hati, menerima teman-teman yang terperosok kedalam jurang H20. Jangan sampai jadi bumerang untuk masa masa yang akan datang. Jangan sampai kita berperang sesama Aceh. 

Biarlah generasi Aceh ke depan tumbuh secara wajar, membenah segala aspek kehidupan: Agama, ekonomi, sosial budaya. Satukan misi. Seayun langkah, seiring bahu. Perjalanan masih jauh….!

Sumber : www.sirareferendum.org

Inong Acheh Melangkah Maju

•Februari 15, 2007 • Tinggalkan sebuah Komentar

INONG ACEH MELANGKAH MAJU
 
Oleh: Z. Afif
 
1. Telah Bangkit Kembali Putri Aceh.
 
Aceh Merdeka satu-satunya negara di Nusantara yang diperintahi Ureueng
Inong (Kaum Perempuan) selama 59 tahun dari tahun 1050 hingga 1109 H
(1641-1699M). Selama masa itu empat orang ratu silih berganti memerintahi
Kerajaan Aceh Darussalam (A. Hasjmy, 59 T ahun Aceh Di Bawah Ratu, 1977).
Kala bangsa Aceh melancarkan perang melawan kolonialisme Belanda, tampil
srikandi-srikandi Aceh sebagai panglima tempur, seperti Cut Nyak Dhien,
Cut Meutia, dll. Wanita-wanita Aceh adalah pembina, pengasuh dan pendidik
put ra-putri Aceh berjiwa patriotik dan berkeimanan. Masih terngiang
rasanya ditelinga kita yang pernah hidup dalam semangat zaman itu,
bagaimana seorang ibu mengayunkan putra atau putrinya dengan sebuah
senandung: “Do edo kudak idang, seulayang blang putoh t aloe, beudoh rayok
si nyak reujang, ta jak ek prang bila nanggroe”. Isi senandung ini
mengharapkan si anak lekas besar, lalu pergi berjuang membela tanah air.
 
Setelah masa srikandi memimpin perang melawan kolinialis Belanda, tidak
ada lagi tampil putri-putri Aceh sebagai pemimpin masyarakat, kecuali masa
tahun 1945 hingga 1950-an seorang tokoh perempuan Teungku Ainulmardhiah,
selebihnya hanya bergerak di bidang pendidikan sebagai guru atau ustazah.
Hal ini patut dikaji mengapa sampai begitu, padahal masa itu di Aceh
seperti masa sebelumnya cukup syarat bagi wanita untuk tampil sebagai
pemimpin masyarakat.
 
Sekarang, ditempa oleh situasi penindasan seperti masa pelaksanaan DOM dan
pasca DOM yang dialami oleh wanita, kehilangan suami, kehilangan anak,
diperkosa, dianiaya, di hina, telah bangkit kesadaran baru, mengangkat
harga diri sebagai manusia dan bangsa Aceh, seperti dicontohkan Cut Asikin
dan Teungku Fatimah kala menyatakan sikap rakyat Aceh menghadapi tujuh
Menteri RI di antaranya ada jenderal-jenderal di Meuligo, Banda Aceh tahun
lampau. Telah muncul kader-kader putri dalam gerakan mahasiswa Aceh da n
gerakan menuntut pelaksanaan referandum. Ini sungguh membesarkan hati,
apalagi kini 19-22 Februari mulai diselenggarakan Duek Pakat Inong Aceh
(Duduk Mufakat Perempuan Aceh). Tatapan mata dan harapan bangsa Aceh di
manapun berada, mengharapkan betul-bet ul mufakat ini dapat melahirkan
satu kesatuan pendangan yang sesuai dengan tuntutan umum rakyat Aceh untuk
menentukan nasib sendiri dan membebaskan diri dari segala kenistaan dan
kehinaan yang dilakukan oleh rezim penguasa Jakarta dengan TNI/Polrinya.
 
2. Syariat Islam untuk Aceh
 
Dari sejumlah tema yang direncanakan Duek Pakat Inong Aceh (DPIA),
terdapat “Perempuan ditinjau dari syariat Islam dan hukum adat”. Melihat
tema ini penulis teringat sebuah hadis Nabi yang pernah diajarkan seorang
ustaz di Sekolah Rendah Islam (SRI) dulu , yang dalam bahasa terjemahannya
begini: Surga itu di bawah telapak kaki ibu-ibu. Dengan hadis ini,
diingatkan kepada umat Islam agar menghormati bukan saja ibunya, tetapi
kaum perempuan umumnya. Jadi kedudukan wanita dalam pandangan Islam begitu
tinggi, karena itu tidak heran bila Islam Aceh mempunyai kekhususannya
sendiri, melahirkan pemimpin pemerintahan, Sultanah-sultanah dan srikandi
panglima-panglima perang. Ini suatu adat, suatu ciri bangsa Aceh yang
patut dilestarikan, tidak memandang rendah pere mpuan, tidak menjadikan
perempuan sebagai tukang masak semata-mata. Sedangkan Indonesia, khususnya
sebagian penganut Islam di Jawa, secara keras menentang wanita (Megawati
Sukarnoputri) dipilih menjadi Presiden.
 
Mengenai Syariat Islam, menarik pendapat Ketua Huda, Tgk H Ibrahim Bardan
dalam wawancara dengan Hidayatullah, Desember 1999, kata beliau: “Ya,
kalau penerapan syariat Islam cuma seperti ini, seperti versi pemerintah (
maksudnya RI, pen.), repot juga. Bag aimana kita akan melaksanakan syariat
Islam secara benar dan kaffah kalau kita masih berada di bawah Pancasila
dan UUD 45? Nggak mungkin”. Bagi Aceh “itu bukan hal yang istimewa sebab
Islam sudah sejak lama menyatu dengan rakyat dan tradisi Aceh”, ujar Ke
tua Huda. Adat di Aceh bernafas hukum (Islam), dan hukum bernafas adat.
Dalam bahasa Aceh dikatakan “Adat ngon hukum, lagee zat ngon sifeut” (Adat
dengan hukum bagaikan zat dengan sifat). Ini merupakan ungkapan yang
menyatakan salah satu ciri nasion Ace h yang beda dengan etnis-etnis lain
di Nusantara.
 
Begitu rezim Jakarta membicarakan pemberlakuan syariat Islam di Aceh,
tanpa pengkajian lebih dahulu apa itu syariat Islam, segera terjadi
tindakan kekerasan, pemaksaan memakai jilbab kepada perempuan, tanpa
pertimbangan apakah itu perempuan Islam atau bu kan, anak sudah akil balig
atau belum. Kesempatan ini tentu saja digunakan oleh kaum provokator dan
pelaksana operasi intel untuk mengalihkan gerakan massa yang sedang
menuntut pelaksanaan referandum ke hal-hal yang dapat menimbulkan
pertentangan dan keka cauan dalam masyarakat. Ada perempuan yang
dipermalu dan dibuat aib di depan umum dengan cara menggunting pakaiannya.
Cara-cara pemaksaan seperti itu bukan saja tidak sesuai dengan adat
istiadat Aceh, tetapi juga bertentangan dengan kandungan AL-Qur’an y ang
mengatakan Islam bukanlah agama paksaan, tetapi agama yang memberikan
bimbingan untuk membuat orang percaya, yakin, ainalyakin dan hakkulyakin.
Tindakan paksaan itu tentu memberi efek negatif bagi dunia luar yang
bersimpati kepada perjuangan adil bang sa Aceh. Mereka jadi curiga,
jangan-jangan perkembangan di Aceh akan seperti di Afghanistan, hak-hak
wanita bukan saja dibatasi, bahkan mereka sangat dikekang. Sudah
seharusnya sesuatu itu dikaji perbedaan antara ajaran Islam yang terdapat
dalam Al-qur’a n dan hadis dengan budaya, adat atau kebiasaan orang Arab
yang terwujud karena faktor-faktor lingkungan dan alamnya yang berbeda
dengan negeri kita.
 
Di masa lalu, perempuan Aceh tidak memakai jilbab seperti sekarang.
Pelajar sekolah Islam memakai kudung atau selendang yang dikudungkan,
perempuan dewasa kalau bepergian ada yang berkudung selendang. Semua itu
wajar saja, tidak meniru cara yang sekarang diwajibkan di Iran atau
Afghanistan. Yang penting bukan kulit melainkan isinya, masa lalu orang
lebih menekankan kepada isi, batin. Bagaimana memberi isi kepada kita
bangsa Aceh betul-betul Islam yang beriman secara batiniah. Dan keimanan
itu diwujudkan d engan beramal dan berbuat kebajikan terhadap sesama
manusia dan menentang segala mudharatan dan segala bentuk pelanggaran hak
asasi manusia. Dalam soal berbuat kebajikan terhadap sesama manusia, kita
tidak dapat menepuk dada bahwa orang Islamlah yang pali ng baik, sebab
kita lihat sebagai salah satu contoh, negeri-negeri barat yang non-Islam
paling banyak menampung orang Islam yang mengungsi dari negerinya
(termasuk dari negara Islam) karena peperangan dan berbagai malapetaka
lainnya. Di Indonesia, almarhu m Romo Mangun dari Katolik jauh lebih
banyak beramal dan berbuat kebajikan kepada orang miskin dan korban
politik Orde Baru daripada seorang Islam kaya-raya seperti Jenderal
Alamsyah Ratuprawiranegara, yang pernah menjadi Menteri Agama, kroni
Jenderal Suh arto..
 
Tindakan membersihkan Aceh dari kemaksiatan memang harus dilakukan.
Perkembangan menyebarkan kemaksiatan di Aceh terjadi sejak rezim Orde Baru
militer. Usaha kemaksiatan seperti pelacuran, judi sejalan dengan
perkembangan industrialisasi modern yang dijal ankan kapitalis birokrat
dan komprador Indonesia bersama penanam modal asing. Dibelakangnya berdiri
TNI dan Polri sebagai centeng-centengnya. Sedangkan ulama yang semestinya
dapat menjadi pengontrol dan pembimbing moral telah disisihkan oleh sistem
kekua saan yang membentuk MUI sebagai alat pembenar rezim dalam menghadapi
pagar keimanan dan kebajikan.
 
Apakah sesungguhnya syariat Islam itu? Almarhum Tgk Daud Beureueh
menjelaskan, syariat Islam itu ialah, aqidah dan nizham. Aqidah ialah,
hukum-hukum yang mengenai keimanan dan peribadatan. Sedangkan Nizham
meliputi hukum-hukum yang mengenai kemakmuran, pendidikan dan santunan
terhadap yatim piatu dan fakir miskin, terangkum di dalamnya masalah
politik. (M. Nur El Ibrahimy, Tgk M. Da ud Beureueh Peranannya Dalam
Pergolakan di Aceh, 1982). Ini berarti rakyat Aceh harus menguasai sendiri
dan mengolah sendiri kekayaan alam dan kandungan bumi daratan dan lautan
bagi kesejahteraan bangsa Aceh dan menyumbang bagi bangsa lainnya. Untuk
pela ksanaan ini tidak mungkin tanpa rakyat Aceh memegang kekuasaan negara
di tangannya sendiri, yang berarti membangun kembali negara Aaceh yang
berdaulat dan merdeka, dan ini dilakukan secara demokratis, damai, adil
dan bijaksana melalui pelaksanaan referand um bangsa Aceh di bawah
pengawasan PBB.
 
Membicarakan masalah syariat Islam tanpa menghubungkannya dengan
kesejahteraan hidup bangsa Aceh, dengan tuntutan politik bangsa Aceh,
kedaulatan dan kemerdekaan Aceh, berarti pelaksanaan syariat Islam yang
tidak bersasaran nyata, tanpa penghayatan konkr et. Semoga Duek Pakat
Inong Aceh mampu menuntaskan masalah ini bagi masa depan Aceh.-
 
18 Februari 2000.
Z. Afif
Tel/Fax: +46 (0)8 689 88 42.

Tragedi WTC ada dalam Al-Quran

•Februari 15, 2007 • Tinggalkan sebuah Komentar

Tragedi WTC ada dalam QS. At Taubah 

SubhanAllah, ternyata Allah telah memberikan khabarnya 14 abad yang lalu tanpa diketahui oleh manusia. Ini adalah salah satu mukjizat Alqur’an yang telah membuktikan kejadian pada masa yang akan datang.
 

Hari ini, saya terheran-heran karna dapat email dari seorang teman yang mengatakan bahwa Tragedi WTC ternyata sudah dituturkan Allah dalam Qs. At Taubah – Ayat 109,  berikut isi email teman saya :

 
5 tahun yang lalu …..

 
Tragedi WTC ada dalam QS. At Taubah


Qs. At Taubah ayat 109
,  :

Terjemahan :
Maka apakah orang-orang yang mendirikan bangunannya di atas dasar taqwa kepada Allah dan keridhaan-(Nya) itu yang baik, ataukah orang-orang yang mendirikan bangunannya di tepi jurang yang runtuh , lalu bangunannya itu jatuh bersama-sama dengan dia ke dalam neraka Jahannam. Dan Allah tidak memberikan petunjuk kepada orang-orang yang Zhalim .
 
Disitu disebutkan keruntuhan sebuah bangunan karena yang mendirikannya adalah orang -orang yang zalim .
Pada surat At Taubah diatas telah disebutkan kata ” JURUFIN HAR” yang oleh ulama tafsir dulu diterjemahkan sebagai ” ditepi jurang yang runtuh ” ternyata 14 abad kemudian kata tersebut menjadi nama sebuah jalan dikota New York tempat berdirinya WTC, yaitu : Jalan JERF HAR.
 
Gedung WTC runtuh pada tanggal 11-9-2001
Mari kita lihat beberapa kesamaan ( yang mestinya bukan hanya kebetulan semata  ) :
          Tanggal 11 adalah tanggal terjadinya tragedi WTC , apakah suatu kebetulan bila Surat At – Taubah terletak pada juz ke 11
          Bulan terjadinya tragedi itu adalah bulan September (bulan ke 9) , apakah secara kebetulan jika surat At – Taubah berada pada urutan ke 9 dari Alquran ,
          Tahun terjadinya tragedi itu adalah tahun 2001 , apakah secara kebetulan pula bila jumlah huruf dalam surat At – Taubah terdiri dari 2001 huruf.
         Jumlah tingkat di gedung WTC ada 109 tingkat , sekali lagi apakah mungkin kebetulan – berulang sampai 4 kali – bila hal tersebut sudah tertuang dalam QS At -Taubah ayat 109 .
 
SubhanAllah, Maha Suci Allah dan sungguh benar Muhammad adalah Rasul-Mu !
Sungguh benarlah firman-Mu :
“Kami akan memperlihatkan kepada mereka tanda-tanda (kekuasaan) Kami di segenap penjuru langit dan pada diri mereka sendiri, sehingga jelaslah bagi mereka bahwa Al Qur’an itu adalah benar …. (Al Qur’an, surah Al Fushshilat 53) 
 
 
 



 
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