Ice cream related Headache

Ice cream would be anyone's favorite foods, especially children. However, these foods secretly created many problems for some audience. For example, there are people who become ill head as she felt the cold sensation of ice cream. There is also a throat so sore after eating ice cream. Or, still remember when your mother forbids you to eat ice cream and say, "Do not eat ice was yes, you're more cough?"

Is it true that ice cream is the cause of it all? What are the phenomena caused by ice cream?

Headache and sore throat

An issue of Harvard Women's Health Watch in 2009 had explained that cold temperatures cause blood pressure to shrink, and quickly enlarged again. Nearby pain receptors will then trigger the trigeminal nerve as pain signals. One way to restore the pain is to arch the tongue, then pressed on the palate. Or, eat it slowly.
When you are finished coughing after eating ice cream (or other cold drinks), this is likely to be caused by changes in temperature caused. As a result, the airways become irritated. Another possibility, because dairy products typically affect Lius water, and this can cause a thick mucus, which can irritate the back of the throat. That's when you feel like coughing.

However, the opposite of what you think, according to pediatricians ice cream it can reduce pain in the throat. However, it should be known in advance, if sore throat is caused by a viral infection, or bacterial infection? If the cause is viral infection, the pain will go away by itself. While if the cause is bacterial infection, you need antibiotics to cure it.

Well, according to Russell Steele, MD, professor and vice chairman of the Department of Pediatrics at Louisiana State University School of Medicine, New Orleans, if you're experiencing is inflammation due to viral infection, ice cream works better than any food to relieve the pain.

Often, sore throat occurs because your immune system is disturbed. At a time like this, you need to eat foods that are freshly cooked, nutritious food that will give you the strength to fight the infection. You also need to avoid foods that can irritate the throat, like chocolate or candy (when swallowed). Likewise, acidic foods like lemon juice, cranberry juice, or pickled cucumbers. Sometimes, spicy foods are also useful, thanks to his capcaisin content. However, its effect on every person is different. You may be less suited to spicy food.

The recommended food is soft, like chicken soup, and of course ice cream earlier. Lucinda Halstead, MD, assistant professor in the Department of Otolaryngology and Communicative Sciences at the Medical University of South Carolina in Charleston, suggested to mute the first ice cream at room temperature several minutes before serving.

"Anything that is too cold, can be uncomfortable when swallowed," he said. Except, if you or your child can tolerate the cold.

Source: Shine-kesehatan.kompas.com

See also:
Dim Sum

Let's Eat Goose Soto

Soto is a lot of foods preferred by the public. Many variations of the soup, like beef soup or chicken soup, but whether you ever tried to goose meat soup. Looks like the goose soup should be a menu alternative, at the time of fasting and later when widths. Creators goose soup, Chef Budi Prasetyo said the company deliberately chose to alternatives because of goose meat, rarely used as a cooking ingredient.

"If the meat is cooked and is felt no less tasty with chicken." Budi said which is also the Head Chef in the hotel Lor ins. Budi added, to make the necessary soto goose flesh goose which weighed between 1.5 to 1.7 kg. "With between 4-5 months old goose," he said when met in the kitchen Timlo.net Lor In. As for the marinade itself is very easy to obtain, such as tomatoes, celery, green onion.

How to cook the goose soup is quite easy, after the swan goose cleaned boiled for 4-5 hours on a medium heat. The texture of the meat is different so it takes some time. While waiting for meat to cook, prepare supplementary materials such as diamond, salted egg, berkedel, crackers, orange juice, and green sauce.

Budi added, goose soup menu is prepared to welcome Eid this year. "I purposely avoid a food that uses coconut milk." Budi said. In the meantime, can you taste the soup in Sasono Budjono a price of Rp 65 thousand per serving, or maybe you want to make yourself at home by adding other creations. Please try.

Source: Henderson / Timlo.net

See also:
Dim Sum
Sour Sally

Steak Andalan

Mungkin Tenderloin Steak biasa jadi menu andalan di restoran, cafe atau hotel. Biasanya tenderloin steak disajikan dengan saus barbeque, mushroom atau black pepper. Lalu bagaimana ya rasanya jika Tenderloin Steak disajikan dengan Mango Sauce atau Saus Mangga?

Sensasi rasa manis segar itulah sepertinya yang coba disuguhkan Hotel Savoy Homann dengan menu andalan terbarunya Pan Grill Tenderloin Steak with Mango Sauce.

"Sekarang kan lagi musim mangga, jadi kita memanfaatkan bahan yang sedang banyak tersedia untuk dikreasikan dalam menu yang ada," ujar Chef Yayan Suryana.

Mangga yang digunakan adalah jenis Mangga Arum Manis yang rasanya menurut Yayan bisa masuk kemanapun. "Mangga Arum Manis taste-nya masuk kemana saja," tuturnya.

Untuk membuat Manggo Sauce yang segar itu, Yayan memblender Mangga lalu menambahkan krim dan susu kemudian dipanaskan sambil menambahkan butter. Ditambahkannya butter disebut Yayan untuk membuat saus lebih mengkilat dan menggoda lidah.

Pan Grill Tenderloin Steak with Mango Sauce ini disajikan bersama Vegetable Timbale, yang terdiri kentang, wortel dan brokoli yang telah dihancurkan dan diolah. Kemudian disusun dalam tumpukan sehingga hasilnya berwarna-warni.

"Biasanya teman steak itu kentang, kali ini diganti dengan Vegetable timbali dari beberap sayuran," jelas Yayan yang telah berpengalaman menjadi chef selama 32 tahun itu.

Satu porsi Pan Grill Tenderloin Steak with Mango Sauce terdiri dari sekitar 180 gram daging has dalam pilihan yang telah diolah dengan bumbu dan dipanggang di grill. Tak lupa, Rainbow Paprika dan Chesee Stick ikut mempercantik menu ini.

Main course seharga Rp 50.000 ini sangat cocok untuk menu dinner Anda. Selamat mencicipi sensasi rasa Pan Grill Tenderloin Steak with Mango Sauce!(tya/avi)

Sumber : Tya Eka Yulianti - detikBandung

Lihat juga:
Dim Sum

Delicacies of Tempting Dim Sum

Dim Sum is a small food and cooked with fried or boiled. Usually the menus were presented in a round container made from bamboo. There is a wide selection of Dim Sum menu provided in the restaurant Ping, one of which is egado, Dim Sum contains chicken and quail eggs wrapped in leather knows.
Its texture is soft and tender when eaten. Egado will be more delicious if eaten with chilli sauce. In addition there are also hakao egado containing shrimp. Peeled shrimp mixed with corn starch, sesame oil, a little MSG, chicken flour, plus salt, pepper, and sugar.

The mixture was then wrapped in leather made from sago flour dough, tang mien flour, vegetable oil and then steamed. Leather wear sago hakao Hong Kong which is more finely textured than local sago.

"If local sago making Dim Sum dry and harden quickly," said Kardiman, Ping restaurant's head chef. There is also deep-fried dumplings, shrimp dim sum are rambutan. Finely chopped shrimp and then inserted into the skin and fried dumpling until bloom.

If consumers are still curious about the menu-style restaurants Dim Sum Ping, can select the form Dim Sum bapau, namely bapau Tausa content. Bapau small size it contains a red bean-paste and given sugar. Dim Sum is usually associated with the older tradition of yum cha (tea ceremony).

The tradition was originally done by the traders who traveled along the Silk Road. They need a place to rest along the route. Teahouses were established along the roadside.

Not only traders, farmers, exhausted after working hard in the fields also will go to the tea shop to relax in the afternoon. At first, drinking tea should be separate and there should be no other food.
It relates to the Chinese people's confidence, their weight will increase if there is another menu that is consumed in addition to tea. However, upon discovery of tea to help digestion, the teahouse owners began to serve a variety of snacks as dishes that accompany the tea.

Dim Sum which means touching it came from the Canton region, southern China. Dim Sum all that has changed the tradition of yum cha, from activities that are rigid to be relaxed to share stories and experiences. In Hong Kong and most cities in Guangdong Province, China, many restaurants that serve Dim Sum visitors since 05.00.

Not surprisingly, Dim Sum, a tradition for parents on the morning after their exercise. Not infrequently they also enjoy a Dim Sum while reading the morning paper. Most restaurants only serve Dim Sum Dim Sum menus until mid-afternoon.

At night the menu was changed to Cantonese cuisine. In Hong Kong and China, Dim Sum, which was initially only a light meal or snack is now a staple food that is present in the culture of eating. In the Bamboo Curtain country health officials criticized the high amount of saturated fat and sodium that is contained in some Dim Sum dishes.

According to them, with steamed Dim Sum does not mean automatically considered a healthy food. Therefore, China's health officials recommend people to balance the fatty foods with vegetables boiled, without including the sauce.
wan/L-2

Source: newspaper-jakarta.com

See also:
Sushi
Burger King

Tempe Tofu Steak with blackpepper

Steak Ingredients:
2 piece of Tempe
1 Tofu
Minced chicken (at will)
2 cloves garlic crushed
1 stalk celery chopped
1 / 2 packs of chicken flavor Masako
2 eggs
6 grains cayenne pepper (originally less still just add the self)
Salt to taste
Sugar to taste

Sauce Ingredients:
1 chopped onion
1 tbsp plain flour
150 ml of boiled water (do not mistakenly water times)
1 tablespoon pepper (black or white can) crushed coarse
1 / 2 packs Masako
1 tablespoon soy sauce (if you can cap bango)
1 tbsp tomato sauce
sugar to taste

How To Cook

Steak:
Destroy tempeh and tofu until smooth, then insert materials such as chopped chicken, chopped celery, onion shear zones, which had been destroyed cayenne pepper, 1 / 2 packs Masako, salt and sugar. Enter the beaten eggs until blended and fused material.

After that, cooking with margarine, flat shaped like a steak. Fry until golden brown.

Sauce:
Saute onions and flour until fragrant. Enter the ketchup, tomato sauce, Masako, sugar and crushed pepper ... and also enter the water ... stir until blended and thickened ...
Use edible rice, or rice cake, or potato and vegetable stew ...

Good luck ...

Source: cuek.wordpress.com

See also:
Dim Sum

It's Good to Eat Halal Dim Sum

One of the preferred type of Chinese food is Dim Sum, a kind of dish that the presentation of all the steam, are as compelling as any restaurant that sells its main menu Dim Sum in front of the shop or at Sett restaurannya using steam (steam) that the grammar is very beautiful . Each type of Dim Sum in sales per package for the restaurant is usually sold in Brunei B $ 10 for 5 types of Dim Sum in Malaysia 25 ringgit and in China I never ate with the price of 50 RMB / yuan, with the same quantity 5 types of Dim Sum.

Each type of Dim Sum has its own tastes like Nori fish = fish that crushed the contents mixed with shiitake mushrooms and the wrap using seaweed. Caviar prawn = mixture of chicken and shrimp meat is wrapped in leather popia and store it in chicken soup egg ikan.ada also taking Chinese herbs and ginseng and my favorite is the tender chicken legs to the bone with oyster sauce and seasoning wear kicap sesame oil and salt.

But there is one thing that makes withy Dim Sum many wearing non-kosher ingredients and even the original ingredient is mixed with a lot of meat or offal pigs.

For in the Brunei and Malaysia are very easy to get a kosher Dimsum because non-kosher restaurant is always given a label "not a place for Muslims" so immediately we can choose others elsewhere. But in Singapore or even in China, I fuss at all. As a result because he wanted to try Dim Sum in China I ordered the Vegetarian Dim Sum in a restaurant that serves Dim Sum from vegetables, but even so still good.

Source: Tedi - wisata.kompasiana.com

See also:
Soto
Sushi

Many Kinds Various of Dim Sum

Who does not know Dim Sum? In Indonesia we often associate with somay. Although actually, dim sum is not always somay. Dim sum itself is a typical Cantonese food, PRC. Dim sum is usually served in small portions in a bamboo steamer or on a small plate.

Originally dim sum is served at the tea shop for silk road traders who are resting. Dim sum is present only when it is known that tea has properties good for digestion. So the shop owner started serving dim sum as a friend to drink tea and relieving fatigue. A popular tea to accompany dim sum is usually the Pu-erh tea, Chrysanthemum tea, Green tea, Oolong tea, or tea aroma.

Traditional dim sum is usually composed of a variety of buns, dumplings (dumplings), or a kind of spring rolls. Fields traditional dim sum ranging from chicken, beef, pork, shrimp or vegetables.
Dim sum can also be composed of variations of soup and porridge. How to cook it was not just steamed, but can also be fried, or baked.

Various kinds of dim sum:

Gao (Dumpling / dumplings)
Gao made with stuffing wrapped with a skin made of rice flour or wheat flour. If in Indonesia but more a kind of thin dumpling skin again. There are several types of Gao.
* Har Gao (Shrimp Dumpling) - Steamed Dumpling with minced shrimp stuffing.
* Fun Gao (Chiu-chao style dumplings) - Dumpling typical Chaozhou prefecture. The contents consist of beans, chives, garlic, pork, dried shrimp, and mushrooms. Covered with skin from sticky rice flour and served with chili oil.
* Jiaozi - The contents are the meat and cabbage, steamed, then fried.
* Shaomai - Indonesian Language Somay. The contents are usually pork, or shrimp with a little topping of crab eggs or mushrooms.

Bau (dumplings)
Dumplings can be cooked by steaming or baking. Made from wheat flour with a stuffing of meat, vegetables, pasta or beans.
* Char siu baau - The contents are the barbecue pork. Can be steamed or baked.
* Shanghai Steamed Buns - typical Shanghai dumplings with meat or seafood stuffing and gravy.

Rice Noodle Roll
Wide noodles made from rice flour, steamed, then rolled. Can be filled or may not. Sometimes also fried. Served with sweet soy sauce or gravy.

Phoenix Talons
Chicken Feet aka claw. Fried, boiled, and soaked in seasoning sauce when served dikukus.Warnanya Douchi then dark red.

Steamed Meatball
Steamed beef balls are served with tofu skins / beancurd underneath.

Spare Ribs
Steamed ribs with chili sauce and pieces douchi.

Lotus Leaf Rice
Glutinous rice wrapped in lotus leaf. The contents are egg yolks, scallops, mushrooms, chestnuts, and meat. Cooked by steaming.

Congee
Porridge with a wide selection of stuffing.

Source: resepdunia.blogspot.com

See also:
Soto

Combination of Wine and Food

How do I combine different types of Wine with food thus improving the taste and enjoyment of a meal? There are some basic things in combining food and various variants of these alcoholic beverages.
Avoid some foods that damage the wine taste like the spices, garlic, vinegar (white wine that can be replaced), and fresh fruits.

You also must avoid the combination of red meat with sweet wine (sweet wine) .. Avoid combination of diet in the form of fish, fresh vegetables and cheese from goat with red wine that will make the wine taste is lost pleasures. In order not to turn off flavor, replace the wine with a fruity Gamay or Pinot cold.

Another thing to avoid is a combination of desserts, Foie Gras, and cheese with a strong aroma (Munster, blue cheese), with the Loire Cabernet wine, pink wine, or crisp white (such as the Loire, Champagne, or Vinho Verde).

Food and Wine Combinations

The right wine will enhance the taste of food. Almost all types of food can be combined with various wines. People have different tastes and desires that affect different combinations of fusion food and beverages.

For example, you can use the cheese with a kind of white wine. Cheese can be eaten with a mild cheese with Chardonnay and Sauvignon Blanc.
In order to obtain solid-match experience interesting, there are a few suggestions that should be followed namely:

- Use ornaments to beautify the appearance of wine
- Wine yan old age is suitable to be presented and paired with food. Use the right glass in a presentation

Sweet food or a little further strengthen the sense of bitter foods and tannic acid from the wine. But avoid using strong-scented wine with sweet food. Conversely, salty or sour foods served with wine matches with a sweet taste that provides fresh flavor.

There are many other references in the solid-match wines and foods. You should enjoy the process and experience. The combination of food and beverages will be easier if the types of wine do you have more diverse and balanced.

Source : Petti Lubis, Anda Nurlaila- VivaNews

See also:
Dim Sum
Sushi

Wine and Ovarian

List benefits of drinking Wine (grape alcohol) the more surprising all the time. As we saw earlier that the Wine beneficial for heart health, building stronger memories, strengthen immunity, and help prevent bone loss, even lose weight. Now it increasingly benefits by the new discoveries on health.
In America, wine sales might beat France and Italy. The reason according to the analysis, a woman bought more than six of every ten bottles sold in the country.

Data health.com claims there are some wine for health benefits, among them:

1. Feed your head
Drinking Wine could preserve your memory. When researchers gave the 70-year-old woman, who drank one drink or more every day scored much better than those who drank less or not at all. Wine helps prevent clots and reduce blood vessel inflammation, both of which have been tested at the University of Arizona medical school. Alcohol also raise HDL, good cholesterol, which helps eliminate cork your arteries.

2. Keep the scale
Studies show that people who drink wine daily have lower body mass than those who rarely drank. Moderate wine drinkers have narrower waist and less fat than drinking liquor.

3. Immune Building
In one British study, people who drank one glass of wine a day reduced by 11% risk of infection by Helicobacter pylori bacteria, the main cause of gastritis, ulcers, and stomach cancer. Meanwhile, a Spanish study suggests that people who drank half a glass per day can be on guard against food poisoning caused by germs like salmonella when eating foods that are dirty.

4. Ovarian Patients Guard
When Australian researchers recently compared women with ovarian cancer and women without cancer, they found that roughly one glass of wine you drink per day can reduce the disease to 50%. Experts suspect caused by anti-oxidants or phytoestrogens have a counter-high levels of cancer in Wine.

5. Building better bones
On average, women who drink moderately have a higher bone mass than abstainers. Alcohol may raise estrogen levels. The hormone seems to slow the destruction of old bone more than it slows the production of new bone.

6. Rescuer Blood Sugar Problems
Pre-menopause Women who drank one or two glasses of wine per day can reduce about 40% typical of diabetes. While the reasons are not clear, Wine seems to reduce insulin resistance in diabetic patients. (Health / boo)

Source: kapanlagi.com

See also:
Dim Sum

Nikmatnya Sate Kiloan

Salah satu resep masakan khas Indonesia adalah Sate. Varias¡ menu resep Sate tak hanya berdasarkan ciri khas daerahnya, namun adapula Sate yang terkenal karena kekhasan cara penjualannya, seperti Sate Kiloan. Salah satu yang favorit adalah Sate Kiloan SMS di bilangan Cibubur, Jakarta Timur. Sebelum dibakar, Sate yang dipesan harus ditimbang dulu sesuai permintaan pelanggan. Apa ciri khasnya?

Anda yang mengaku sateholic pasti pernah mendengar PSK. PSK di sin¡ bukan dalam konotasi negatif tapi singkatan dar¡ Penggemar Sate Kiloan. Kuliner jenis ¡ni memang sedang digandrungi di masyarakat. Oleh karena ¡tu, tak heran jika kini banyak bermunculan rumah makan yang menawarkan servis kiloan dalam menjual menu resep Sate-nya. Salah satu rumah makan yang menganut sistem tersebut adalah Sate Kiloan SMS. Rumah makan yang terletak di Jalan Alternatif Cibubur, Jakarta Timur ¡ni sangat mudah ditemukan. Papan nama besar tertihat dar¡ kejauhan 100 meter. “Sebelumnya kita buka di dekat Kota Legenda, Cibubur tapi Lantaran kontraknya habis, akhirnya kita pindah. Kebetulan yang sekarang ini milik sendiri,” tegas Lina, wakil manager Sate Kiloan SMS.

Sate Kiloan SMS mengambil citarasa Sate ala Tegal untuk menu resep Sate Kambing dan untuk menu resep Lainnya seperti resep Tongseng Kambing dan resep Tongseng Ayam menggunakan bumbu rempah ala resep masakan Solo.

“Rumah makan ini perpaduan antara masakan khas Tegal dan Solo”, tandas Lina. Dar¡ desain bangunannya Sate Kiloan SMS juga punya ciri khas. Ornamen gubuk dan pernak-pernik khas pedesaan dipadu-padankan hingga menjadi hiasan yang menarik. Menurut sejarah, warung sate kiloan dirintis oleh Ujang Nasir, warga Babakan, Madang, Bogor, Jawa Barat. Disebut sate kiloan, karena pembeli sate ¡tu tidak membeli berdasarkan jumiah tusukan satenya, melainkan berapa berat kilonya.

Sumber : lintasberita.com


Lihat juga:
Steak
Dim Sum

Steak at Oishii Steak

Fillet Steak filled with pieces of red snapper mozzarella cheese, smoke beef, rolled, and rolled in the flour, eggs and flour PANIR. Once fried until golden brown, served with potatoes and vegetables lyonnese and barbeque sauce. Do not be surprised when going out to eat melted mozzarella cheese from the meat. Um ... yummy ....

This Fish Cordon Blue cheese or fish steaks. One of the menus available at Oishii Steak Jalan Pandu No. 5 Pajajaran. Oishii that has existed since 11 years ago Europe was indeed serves as the main menu, one of which is steak. According Adinata Suganda, owner of Oishii Steak, cheese steak was invented by his brother Yadi, owners of Steak Naripan in Jalan Progo.

Cheese steak or cordon blue fish are rarely found especially filled with cheese. Snapper soft texture will blend with mozzarella cheese melted on the inside. In addition to cheese steaks, there are also other steak menu that can be selected, for example Oishii typical steak and prime steaks at this place. Typical tenderloin served with egg, can be half-baked or cooked and the sauce is special.

For the sauce ingredients remain the same but are given a tasty mixture of marrow. Can be served with cheese potateoes, lynesse potatoes or french fries. For the price of steak is in the range of Rp 26,500-Rp 34 thousand.

To drink coffee concoction is typical Oishii kalose. Black koi that served cold and were given ice cream toppings.

Venue capacity of 120 of these ordinary people crowded in the afternoon until the evening. The place can be accessed from Jalan Pajajaran and only about 75 meters from Jalan Pandu. (Ema / tya)

Source: Ema Nur Arifah-detikBandung

See also:
Dim Sum
Wine

Sushi, makanan Sederhana

Apakah Anda ingin mencoba Sushi? Dengan kenaikan popularitas sushi di negara-negara barat Anda dapat diundang oleh teman-teman untuk bergabung dengan mereka di bar sushi lokal. Meskipun Anda mungkin cemas tentang prospek makan apa mentah, jangan khawatir, semua yang Anda butuhkan adalah sedikit informasi untuk mengambil kecemasan jauh dari pengalaman dan menikmati kelezatan indah.

Sushi adalah masakan yang sangat sederhana, meskipun pembuatan itu dianggap sebagai bentuk seni. The Itamae (koki sushi) tradisional perlu untuk melatih selama 10 tahun sebelum dipekerjakan untuk mempersiapkan sushi. Namun, popularitas sushi telah memaksa mempekerjakan koki hanya dengan pengalaman beberapa tahun.

Ada empat jenis utama sushi Anda dapat memesan:

Nigiri sushi: nigiri berarti "ambil". Ini adalah bola tangan dipres dari nasi dengan ikan mentah di atas dan sedikit wasabi antara ikan dan nasi.

Sashimi: iris baku ikan (teknis tidak sushi karena sushi merujuk pada beras dan sashimi tidak siap dengan beras ada).

Maki sushi: maki berarti "roll". Maki sushi yang digulung dengan tikar bambu. Tradisional rumput laut berada di luar; beras di luar disebut 'inside-out' (yaitu: California roll).

Temaki adalah versi manual dengan tangan dari Maki. Ini adalah berbentuk kerucut seperti kerucut es krim.

Sushi datang dalam berbagai kombinasi menakjubkan, namun Anda akan menemukan bahan-bahan umum atau hiasan dengan hampir setiap versi:

Kata sushi sebenarnya mengacu kepada The beras, juga disebut 'ketan'. Sushi beras berbutir pendek dan dimasak dengan rasio 1:1 dari air. Sushi cuka dan gula ditambahkan yang membuat beras baik manis dan tart.

Wasabi: horseradish Jepang. Seringkali menjabat sebagai pasta hijau di samping sushi Anda sebagai bumbu tambahan, sebuah kata hati-hati - wasabi SANGAT panas, jadi gunakan hemat sambil mengembangkan rasa untuk itu.

Gari: Iris iris, jahe acar juga disajikan dengan sushi. Beberapa menggunakannya sebagai hiasan, walau secara teknis untuk menyegarkan palet Anda di antara gigitan.

Nori: Lembaran rumput laut digunakan untuk roll beras untuk sushi.

Soya Sauce (Shoyu): digunakan sebagai saus. Para wasabi juga bisa dicampur dengan kecap bagi mereka yang menikmati rasa intens.

Sushi dapat dibuat dengan bahan tunggal atau beberapa. bahan tunggal meliputi alpukat, timun (kappa), tuna (Tekka atau maguro) atau salmon (sake - tapi bukan anggur beras). Ada kombinasi modern juga banyak yang dirancang untuk menyenangkan palet Amerika. Ini termasuk California roll dibuat dengan alpukat, kepiting, dan ketimun dan roll Philadelphia dibuat dengan salmon asap, keju krim, dan mentimun.

Seperti yang Anda lihat, meskipun tidak biasa presentasi Anda dapat dengan mudah menemukan kombinasi diidentifikasi dan lezat Anda yakin untuk menikmati. Meskipun apa yang Anda mungkin berpikir, nori (rumput laut) memiliki rasa sangat sedikit dan hampir tidak terdeteksi bila digabungkan dengan rasa sushi dan penambahan kecap atau wasabi. Bahkan, seperti mengkonversi lainnya, Anda mungkin hanya menemukan diri Anda kecanduan baru!

Sumber: HealthGuidance.org

Lihat Juga:
Dim Sum
Hanamasa

Etika Menyushi

Beberapa tahun belakangan ini, restoran yang menyajikan Sushi makin berjamur di Jakarta. Penyukanya pun tidak sedikit. Di jam-jam makan, antrean pengunjung sudah memanjang di beberapa gerai sushi terkemuka. Di Jakarta, kita bisa saja menemukan restoran sushi di mal yang kesannya cukup santai dan kita pun memakannya dengan santai. Padahal ada beberapa aturan yang seharusnya berlaku saat menyantap makanan dari negeri asalnya. Mau tahu?

Mengucapkan "Itadaki masu!"
Kalimat itadaki masu (itada ki mas) sama seperti mengucapkan, "Makanannya terlihat enak!" atau, "Selamat makan!". Jika di sekitar Anda ada orang Jepang, dan Anda mengatakan kalimat ini sebelum makan sushi, maka mereka akan sangat menghargai Anda.

Jangan menuang minuman sendiri
Biasanya, orang Jepang akan mengkonsumsi makanan Jepang sambil ditemani minuman Kirin, Asahi, atau Sapporo. Untuk hal yang satu ini, mereka sangat mengagungkan kebersamaan dan saling berbagi. Jika Anda mengambil botol minuman, pastikan Anda mengisi gelas orang-orang lain yang ada di meja, tapi jangan mengisi gelas Anda. Orang lain yang memerhatikan Anda pasti akan langsung mengambil inisiatif untuk mengisi gelas Anda.

Pesan omakase
Seberapa besar pun pengetahuan Anda akan sushi, sang koki pasti tahu lebih banyak. Sang koki lebih tahu apa yang segar dan enak untuk disantap. Omakase adalah salah satu cara pemesanan menu makanan. Artinya, Anda menyerahkan kepada si koki untuk menu yang akan Anda santap. Tak hanya ini akan memastikan Anda mendapat bahan tersegar, Anda sekaligus membuat si koki merasa senang dan bangga. Tapi siap-siap mendapat pilihan sushi yang isinya tidak biasa, ya.

Sumber : NAD - female.kompas.com


Lihat juga:
Dim Sum
Hanamasa

Steak Factory

Steak atau yang populer disebut bistik oleh orang Indonesia kini tak lagi menjadi makanan langka. Para penggemar daging yang dipanggang ini bisa mendapatinya di mana saja, dengan harga yang bervariasi pula. Mau mahal ada, yang relatif murah pun ada.

Dulu, steak hanya bisa ditemui di tempat-tempat mahal, seperti hotel-hotel berbintang atau restoran-restoran berpenampilan mewah. Tapi kini, seiring krisis ekonomi yang pernah melanda Indonesia yang hingga kini belum pulih, steak tidak lagi menjadi sajian yang mahal. Banyak kedai-kedai kecil dan bahkan tenda-tenda kaki lima yang menyajikan menu daging ini. Kalau sudah begini, kualitas dan harga pun menjadi beragam.
Salah satu tempat yang menawarkan hidangan steak dengan harga yang relatif terjangkau adalah Jalan Biak nomor 23, Jakarta Pusat. Steak Factory, demikian namanya, berkonsep low profile dalam penampilan. Tapi, pemiliknya berani rasa yang ditawarkan pasti berbeda dari tempat lain, termasuk memasukkan cita rasa Indonesia.
Kenneth Chen, sang pemilik, mengemas restoran bistik ini dengan desain yang nyaman dan menarik. Ruko dua lantai berkapasitas 100 orang ini, menurut Yoke—Direktur Operasional—didesain sedemikian rupa sehingga orang pun bisa merasa rileks dan disambut pemilik. ”Penggemar steak, baik itu datang bersama keluarga maupun rekan kerja bisa merasa nyaman apalagi dengan pelayanan yang ramah,” ujar Yoke tentang resto yang dikelolanya dengan jam buka 11.00 hingga 22.00 WIB tersebut.

Menurut Yoke, warung tenda di sepanjang Jalan Biak Jakarta Pusat itu sudah banyak. Bahkan Chen menegaskan kalau resto-resto di sana sudah buka puluhan tahun silam. Karenanya, bisnis yang dikelola di atas bangunan milik pribadi itu dikemas agak berbeda. Di samping jualannya beda, tempatnya pun punya keunikan tersendiri. Cat dinding warna merah terang agak oranye tua mendominasi seluruh ruangan. Sementara untuk lebih menarik lagi, dindingnya diberi tambahan sejenis bahan asbes yang ditempel melengkung. Bahannya sederhana tapi hasilnya cukup artistik. Warna ruangan yang menyala pun seolah merepresentasikan panasnya steak dari panggangan. Boleh jadi suasana seperti ini menambah selera makan bagi pengunjung.
Perkara lokasi memang sudah dipikirkannya. Tempat yang kini dipilihnya termasuk kawasan sibuk. Satu lagi, di sana tidak ada usaha sejenis yang bisa menjadi pesaingnya.
”Selalu mencoba sesuatu yang baru untuk hidangan dan menawarkan paket-paket promosi,” jelas Chen tentang segelintir kiat-kiat yang dijalankannya.

Sumber : SH/sally piri - sinarharapan.co.id

Lihat juga:
Dim Sum
Wine

Pecinta Wine dalam Festival

Pencinta Wine Indonesia berkumpul dalam Festival Beaujolais Nouveau bertempat di La Piazza Kelapa Gading, Kamis (18/11/2010). Acara yang diadakan oleh Summarecon Kelapa Gading dan Indonesia Sommelier Association (ISA) ini merupakan acara tahunan dan tahun ini merupakan acara untuk kedua kalinya.

Menurut Soegianto Nagaria, President of Indonesia Sommelier Association, festival ini merupakan pemanasan untuk acara "Wine and Cheese Expo" yang akan diselenggarakan pada bulan Mei 2011. Festival Beaujolais Nouveau sendiri merupakan adaptasi dari tradisi di wilayah Beaujolais, Perancis. Daerah ini menghasilkan wine Beaujolais Nouveau. Jepang dengan sukses mengadaptasi Festival Beaujolais Nouveau dan kini Indonesia pun turut serta menyelenggarakan festival unik ini.

Selain itu, dalam festival ini sekaligus memperkenalkan Indonesia Sommelier Association. Soegianto menjelaskan bahwa sommelier ahli dalam menyuguhkan wine.

"Sommelier harus menentukan wine yang cocok saat makan," kata Soegianto.

Seni penyuguhan wine ini memang tidak hanya sekadar mengetahui mana yang cocok, tetapi harus mengenal karakteristik wine sampai asal-usulnya. Sommelier juga memegang peran penting dalam pariwisata Indonesia. Soegianto menerangkan, sering kali sommelier Indonesia bertanding di luar negeri dengan membawa nama Indonesia.

"Untuk turis luar negeri saat mereka datang ke Indonesia akan merasa akrab jika mendapatkan sommelier yang mengerti wine," katanya. Karena itu asosiasi ini dibentuk agar sesama sommelier bisa saling mendukung dan berbagi pengetahuan serta pengalaman.

Dalam acara ini juga diperkenalkan wine Beaujolais Nouveau. Jenis wine ini sebenarnya sudah terkenal di luar negeri, tetapi masih jarang ditemukan di Indonesia.

"Wine ini dari anggur Gamay yang berasal dari daerah Beaujolais. Beaujolais Nouveau sendiri berarti Beaujolais yang baru. Karena wine ini berasal dari anggur yang berumur 6 minggu sudah dibotolkan dan difermentasikan dengan cepat memakai ragi khusus," jelas Soegianto.

Ragi khusus ini mengantarkan rasa cherry dan pisang dalam wine. Warnanya ungu muda dengan semburan merah muda. Rasa manis selintas dengan dominan asam dan kesan pahit setelah meminumnya. Wine ringan yang cocok untuk teman makan sambil berbincang santai dengan teman-teman.

"Wine ini sangat simple, terkenalnya karena tanpa vintage, jadi dalam dua bulan harus habis," kata Soegianto. Vintage merupakan tahun produksi dari wine, umumnya semakin tua dibuat, rasa wine semakin kaya dan harganya pun semakin mahal.

"Minum wine ini serasa berada di Perancis yang suasana cukup dingin, makan masakan nenek yang panas, minum wine dengan nikmat bersama teman-teman yang mau enjoy hari ini. Ini merupakan gambaran vivid untuk wine ini," tutur Soegianto.

Salah satu pengunjung, Benny Subroto, yang memang pencinta wine, selalu hadir dalam acara Festival Beaujolais Nouveau dan sangat menikmati acara ini.

"Suasananya meriah dan friendly. Jadi orang-orangnya tidak terlalu formil. Acara ini bagus, supaya lebih memasyarakatkan wine," tutur Benny.

Selain wine, festival ini juga dimeriahkan dengan kuliner dan budaya Perancis. Pengunjung dapat menyaksikan lagu dan tarian khas Perancis di panggung yang tersedia. Kesenian khas Perancis pun tampil, seperti Mime & Magician, Happening Arts, Street Accordion Player, dan masih banyak lainnya.

Sementara itu, lidah pengunjung dimanjakan menu prasmanan. Semua hidangan merupakan khas Perancis, seperti Duck Balotine "Confit", Fish Broth, Crepe, dan aneka menu lainnya. Ada lebih dari 20 menu yang disuguhkan untuk para penggemar budaya Perancis.

Jika Anda terlewatkan acara ini, maka nantikan Festival Beaujolais Nouveau tahun depan yang biasa diadakan pada minggu ketiga bulan November.

Sumber : Ni Luh Made Pertiwi F - travel.kompas.com

Lihat juga:
Dim Sum
Hanamasa

Carmenere Wine from Chile

In March of this year I reviewed a few Carmenere Wine from Chile and although they were not that bad, they still were not wines I personally would order when dining out or even buy as an everyday table wine. That left me still searching for some Chilean wines to add to my growing list of favorites. Now, thanks to Banfi Vintners, I have added three very nice red wines from Emiliana Vineyards of Valle del Maipo, Chile.
*Disclaimer: I received this wine as a sample from the PR folks at Banfi Vintners.
A few weeks ago I received three red wines, an Eco-Balance Carmenere, Merlot and Cabernet Sauvignon. The first opened was the Carmenere, a blend of 85% Carmenere and 15% Cabernet Sauvignon. It was time to try again as my daughter Pam just used the last of my Banfi Chianti Reserva to make a special tomato sauce for our Sunday evening dinner. The sauce is made from the residue of tomatoes used to make paste. Shirley just canned about 12 containers of tomato paste which leaves enough for a few gallons of tomato juice and a pot full of juicy pulp for a sauce. Pam's main additional ingredient is marjoram. She also added meatballs made from ground turkey and Italian meatballs made from beef, pork and veal. I opened the Carmenere for just an afternoon sip, but after a few swallows I knew I'd keep this one on the table for dinner.
Aromas of cherry and plum with hints of chocolate and not as smokey as the earlier reviewed Carmeneres were pleasant. The Eco-Balance was smoother, well balanced and finished long with a little pepper. It was amazingly great with the sauce and the Italian meatballs. This Carmenere was a hit and now a new favorite on my list.
A few nights later with a meal of pork chops, whipped potatoes and sauerkraut I opened the Merlot, a blend of 89% Merlot and 11% Syrah. Again the aromas were very nice. Lots of berry aromas with some clove or green pepper and a hint of vanilla leading to a smooth flavor filled taste and a very long smooth finish. Excellent pairing with the pork, but not so much with the kraut, but then again I have yet to find any wine I like with kraut. I also had some left that I poured the next night after work and found it to be fantastic. Definitely the best Chilean wine I have had to date.
Finally, this week, after work, I opened the Cabernet Sauvignon, a blend of 85% Cabernet Sauvignon and 15% Syrah. This was not opened for any food, but just to enjoy as I wind down from a day at work. I did have a bowl of 'fat free' chocolate ice cream along with the wine which was a nice match.
The aromas were very typical Cab/Sauv dark fruit, plum, some pepper and clove with a touch oak. It was a good wine at a good price ($9), but not comparable to what I found in California or French Cab/Sauv's. Still it was a nice wine for sipping and I would not be against trying with a beef roast or a beef stew.

Eco-Balance is a collection of high quality, sustainably farmed wines created for relaxed everyday enjoyment.
Healthy grapes, beautiful vineyards teeming with life, thoughtful packaging and an earth-friendly ethos are the source of inspiration behind Eco-Balance from Emilian, the worlds single largest source of estate grown organic wines. All Eco-Balance wines originate in sustainably farmed vineyards in transition to full organic status. Synthetic pesticides and herbicides are shunned in favor of natural remedies that inspire life and biodiversity.
Eco-Balance wines are available in major metropolitan markets throughout the U.S. and are projected to retail for an affordable $9 a bottle. (why wine blog)


See also :
Dim Sum
Hanamasa

All Guide about Dim Sum

Dim Sum, a wonderfully tasty Chinese tradition goes as far back as the ancient Silk Road. In those days, dim sum was associated with another tradition called yum cha, or a tea tasting. Yum cha came about when weary travelers atop camels needed a place to rest and replenish themselves. Because of this, many teahouses were soon established all along various roadsides. Yum cha originally did not come with food, because it was believed that tea combined with food would cause disproportionate weight gain. However, when tea was later discovered to actually help with digestion problems, teahouses began to add many different types of snacks for people who stopped by. Although dim sum originally started off as snack food, it quickly popularized and became a unique, and most often times loud experience.

The actual emergence of dim sum as a culinary feat originated in southern China with the Cantonese. In China, dim sum can be served as early as six in the morning, and many people wake up this early to be first in line to try the tasty treats that they offer. Dim sum restaurants usually close by mid afternoon and do not reopen for dinner, as was the tradition many, many years ago. The style of dim sum restaurants is very unique because instead of one waiter taking our order, many waiters push carts with various dim sum items around the restaurant, and you pick and choose from these carts.

Salty and savory snacks like shu mai, dumplings of every flavor imaginable, and cha siu bao are offered. Shu mai (literally "cook and sell dumplings") can be vegetarian or made with meat, and they are wrapped with gyoza wrappers and steamed. Dumplings come in pork, shrimp, crab, and vegetable flavors, and are either made with a thick, rice flour dumpling wrapper or a translucent wheat starch wrapper.


These translucent dumpling wrappers are very difficult to cook precisely, but their flavor along with the dumpling filling is quite satisfying. Cha siu bao are buns with cha siu pork, a sweet and salty barbecued pork cooked into them. For dessert, you can indulge in egg custard tarts, a creamy and delicious treat, mango pudding, sesame seed balls, or red bean paste buns. An exceptionally delicious Chinese dessert is the dou fu hua, which is a soft tofu served in a sweetened ginger flavored soup. For the more adventurous, a dish called "Phoenix Talons" is also served at dim sum restaurants. These are in actuality chicken feet. They are deep-fried, boiled, and sometimes marinated with black bean sauce. They are very tender, and many people enjoy them once they get over the initial shock factor of the chicken feet.

This Asian delicacy has spread across the Atlantic and Pacific Oceans and is now available in various countries throughout the world. It is an especially popular type of food in America, where Americans can get a taste of the delicacies and oddities of the Chinese cuisine. Just remember to get to a restaurant early, because they get busy fast! (Charles bloom - article alley)

See also :
Burger King
Sour Sally

Enaknya Sate Madura

Sate Madura umumnya adalah Sate ayam yang diberi sambal berupa saus kacang. Namun di Madura sendiri kadangkala yang dipakai bukanlah saus kacang namun saus atau sambal kemiri. Selain itu seringkali arang pembakaran Sate ini sering ditaburi dengan jeruk limau.
Untuk meraup lebih banyak keuntungan, pedagang Sate sering mencampur bumbu kacang dengan nasi kering yang telah dihaluskan. Nasi kering ini, dalam bahasa Bali disebut senggauk, merupakan nasi sisa yang dijemur di bawah terik matahari. Di beberapa daerah di Jawa, seperti pesisir utara, sepanjang pantura (pantai utara) meliputi daerah Indramayu, Brebes, nasi semacam itu disebutnya nasi aking. Umumnya dimakan orang-orang miskin yang tidak mampu membeli beras yang termurah sekalipun.

Sate Madura biasanya terbuat dari ayam. Madura selain terkenal sebagai pulau garam, juga terkenal dengan Sate-nya. Sate madura sudah terkenal di seluruh Nusantara, Sate Madura dapat ditemukan hampir di semua daerah khususnya di kota besar seperti Medan, Jakarta, Bandung, dan Surabaya. Konon di Madura sendiri Sate susah dicari. Tetapi selain ayam sebagai bahan utama Sate juga ada yang menggunakan kambing yang ditandai dengan digantungnya bagian kaki belakang si kambing di rombong sang penjual Sate. Bumbunya adalah campuran kacang yang ditumbuk halus petis dan sedikit bawang merah. Memanggangnya dengan api dari batok kelapa yang dihanguskan lebih dulu yang disebut dengan arang batok kelapa. Rasanya gurih tapi dipantangkan kepada mereka yang berkolesterol tinggi dan yang pengidap asam urat akut.

Sate Madura umumnya adalah Sate ayam yang diberi sambal berupa saus kacang. Namun di Madura sendiri kadangkala yang dipakai bukanlah saus kacang namun saus atau sambal kemiri. Selain itu seringkali arang pembakaran Sate ini sering ditaburi dengan jeruk limau.

Untuk meraup lebih banyak keuntungan, pedagang Sate sering mencampur bumbu kacang dengan nasi kering yang telah dihaluskan. Nasi kering ini, dalam bahasa Bali disebut senggauk, merupakan nasi sisa yang dijemur di bawah terik matahari. Di beberapa daerah di Jawa, seperti pesisir utara, sepanjang pantura (pantai utara) meliputi daerah Indramayu, Brebes, nasi semacam itu disebutnya nasi aking. Umumnya dimakan orang-orang miskin yang tidak mampu membeli beras yang termurah sekalipun. (wapedia.mobi)

Lihat juga :
Dim Sum
Hanamasa

Dim Sum dan Makanan Dari Cina

Dim Sum adalah nama untuk sebuah masakan Cina yang melibatkan berbagai hidangan ringan disajikan bersama teh Cina. Yum cha (harfiah "minum teh") adalah istilah yang digunakan untuk menjelaskan seluruh pengalaman bersantap, terutama di Kanton kontemporer. Hal ini biasanya disajikan di pagi hari sampai tengah hari waktu di restoran Cina dan di restoran-restoran Dim Sum khusus di mana hidangan khas tersedia sepanjang hari. Hidangan datang dalam porsi kecil dan mungkin termasuk daging, seafood, dan sayuran, serta makanan penutup dan buah. Item biasanya disajikan dalam keranjang kapal kecil atau di piring kecil.

Dim Sum biasanya dikaitkan dengan tradisi yang lebih tua dari Yum Cha (minum teh), yang berakar pada wisatawan di Jalan Sutra kuno membutuhkan tempat untuk beristirahat. Jadi kedai-kedai teh berdiri di sepanjang pinggir jalan. petani Pedesaan, kelelahan setelah bekerja keras di ladang, juga akan pergi ke rumah minum teh untuk bersantai sore teh. Pada awalnya, itu dianggap pantas untuk menggabungkan teh dengan makanan, karena orang percaya hal itu akan menyebabkan kenaikan berat badan yang berlebihan. Orang-orang kemudian menemukan bahwa teh dapat membantu dalam pencernaan, sehingga pemilik kedai teh mulai menambahkan berbagai makanan ringan.

Seni kuliner unik Dim Sum berasal dengan Kanton di Cina bagian selatan, yang selama berabad-abad berubah Yum Cha dari tangguh santai untuk pengalaman bersantap yang keras dan bahagia. Di Hong Kong, dan di sebagian besar kota-kota di provinsi Guangdong, Cina banyak restoran Dim Sum mulai menjabat sebagai seawal lima pagi. Ini adalah tradisi bagi orang tua untuk berkumpul untuk makan Dim Sum setelah latihan pagi, sering menikmati koran pagi. Bagi banyak di Cina selatan, yum cha diperlakukan sebagai hari keluarga akhir pekan. Konsisten dengan tradisi ini, restoran Dim Sum biasanya hanya melayani Dim Sum sampai sore hari (kanan sekitar waktu istirahat 3 jam kopi tradisional Barat), dan melayani jenis lain masakan Kanton di malam hari. Saat ini, berbagai item Dim Sum bahkan dijual sebagai take-out untuk siswa dan pekerja kantor di perjalanan.

Tradisional Dim Sum termasuk berbagai jenis roti dikukus seperti baau Siu cha, kue dan nasi mie gulungan china Dim Sum (menyenangkan Cheong), yang berisi berbagai bahan, termasuk daging sapi, ayam, babi, udang dan pilihan vegetarian. Banyak restoran Dim Sum juga menawarkan piring sayuran hijau dikukus, daging panggang, bubur bubur dan sup lainnya. dim sum Dessert juga tersedia dan banyak tempat menawarkan telur adat tart. Setelah makan di warung teh Cina atau restoran Dim Sum dikenal sebagai yum cha, secara harfiah "minum teh", seperti teh biasanya disajikan dengan Dim Sum. Dim Sum bisa dikukus dan digoreng, di antara metode lain. Melayani ukuran biasanya kecil dan biasanya menjabat sebagai potongan tiga atau empat dalam satu piring. Ini adalah adat dengan gaya urutan keluarga, piring berbagi di antara semua anggota partai makan. Karena porsi kecil, orang bisa mencoba berbagai macam makanan. (Bestchinesefoodmenu)

Lihat juga:
Hanamasa
Sour Sally

Do you know calories in Wine?

Want to know how many calories in a glass of Wine? Red wine, white wine, dessert wine are some of the most popular types of wine. Calories in these and some more types of wines are discussed below. Read on to know average calories in a glass of wine.

Wine is considered as the perfect drink when it comes to celebrating some special moments. The alcohol content of wine varies from 10% to 14%. It is easy to understand that higher the alcohol content, higher will be the calories in a glass of wine. Wine makers collect the grapes, crush them and add yeast to them which activates the process of fermentation. Yeast is the medium used to convert the sugar and oxygen in the grape juice into ethyle alcohol. The final product obtained is known as 'wine' which is nothing but a mixture of water, alcohol and grape flavors. Water contains zero calories. Grape flavor constitutes a very small percentage of the whole wine. Therefore, if the question 'how many calories in a glass of wine' is lingering in your mind, you need to check the wine alcohol content. Here is the required information regarding calories in wine.

Average Calories in a Glass of Wine

The quantity of wine in a glass may vary according to the types of wine glasses, therefore standard measurements are used to describe the calories in wine. The following table describes red wine calories per glass.

Note: 1 glass of wine = 5 fl. oz. And 115 ml. = 4 fl. oz.
If the question 'how many calories in a large glass of wine' is haunting you, then the answer is, "a large glass of wine will contain approximately double calories." For example, if a normal glass (4 oz. or 115 ml.) of sweet red wine contains 100 calories, then a large glass of red wine (approx. 8 oz.) would contain approximately 200 calories. Similarly, the answer of the question 'how many calories in a cup of wine' will depend upon the size of the cup. It is better to consider calories in given milliliters or ounces of wine than to think about 'how many calories in a glass of wine or cup of wine'.

Wine nutrition facts may vary according to the types. It is difficult to explain the exact number of calories present in innumerable types of wines. Therefore I have mentioned average calories in some popular types of wines. I hope you find the above information regarding 'how many calories in a glass of wine' helpful. (Leena Palande - buzzle)

See also:
Dim Sum
Hanamasa