Bahan:
½ ekor ayam rebus, ambil dagingnya, potong bentuk dadu
2 liter air/kaldu ayam
200 gram wortel, dikerat, potong tipis membentuk bunga
75 gram makaroni, direbus matang, tiriskan, beri 1 sdm mentega
3 batang daun bawang, potong
200 gram kacang polong
100 gram bawang bombay
¼ sdt pala halus
1 batang seledri, potong
1 sdm mentega/margarine
½ sdt merica putih halus
garam secukupnya
Cara Membuat:
Tumis bawang bombay dengan margarine sampai layu, kemudian masukkan ke dalam kaldu ayam atau air yang sudah didihkan. Wortel, daging ayam dan kacang polong dimasukkan kedalam kaldu atau air yang sudah didihkan tadi. Terakhir masukkan makaroni, daun bawang, seledri, merica, pala dan garam. Masak hingga semuanya matang. Siap dihidangkan.
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Thursday, May 29, 2008
Fame Station
JL Pandu 22
Phone : Gatot Subroto 2, Lippo Centre Building
Specialties : Steak
Opening Hours : Daily 11:00 PM - 02:00 AM
Phone : Gatot Subroto 2, Lippo Centre Building
Specialties : Steak
Opening Hours : Daily 11:00 PM - 02:00 AM
Cafe Garasi
JL Pandu 29
Phone : 6013560
Specialties : Beef Steak, Chicken Lemon
Opening Hours : Daily 10:00 AM - 22:00 PM
Phone : 6013560
Specialties : Beef Steak, Chicken Lemon
Opening Hours : Daily 10:00 AM - 22:00 PM
Cafe 79
JL Karapitan 79
Phone : 7301523
Specialties : Steak Tenderloin
Opening Hours : Daily 13:00 PM - 23:00 PM
Phone : 7301523
Specialties : Steak Tenderloin
Opening Hours : Daily 13:00 PM - 23:00 PM
Nasi Gurih (uduk)
Bahan :
2 kg beras, 1/2 beras ketan
Bumbu :
2 butir kelapa, 5 helai daun salam, 5 butir cabai merah, 10 butir bawang merah, garam
Cara Membuat :
Beras dicuci kemudian campur dengan ketan masukkan kedalam kukusan untuk ditanak hingga setengah matang. Kelapa dibuat santan dan dimasak, beri garak dan salam. Santan yang sudah masak digunakan untuk merendam beras setengah matang tadi, biarkan hingga air meresap kedalam beras. Kemudian masukkan lagi kedalam kukusan masak hingga matang. Setalah matang hidangkan dengan ditaburi goreng bawang dan cabai yang telah diiris tipis.
2 kg beras, 1/2 beras ketan
Bumbu :
2 butir kelapa, 5 helai daun salam, 5 butir cabai merah, 10 butir bawang merah, garam
Cara Membuat :
Beras dicuci kemudian campur dengan ketan masukkan kedalam kukusan untuk ditanak hingga setengah matang. Kelapa dibuat santan dan dimasak, beri garak dan salam. Santan yang sudah masak digunakan untuk merendam beras setengah matang tadi, biarkan hingga air meresap kedalam beras. Kemudian masukkan lagi kedalam kukusan masak hingga matang. Setalah matang hidangkan dengan ditaburi goreng bawang dan cabai yang telah diiris tipis.
Nasi Tumpeng
Bahan :
2 kg beras, 1/2 kg daging, 3 butir telur, 1/2 kg kentang, tahu dan tempe
Bumbu :
6 kerat jahe, 2 kerat pala, 3 potong kunir, 3 kerat lengkuas, 5 ulas bawang putih, 15 bawang merah, 1 sendok teh jintan, 1 sendok makan ketumbar, 2 sendok teh lada, asam, garam, salam dan serai, 1 butir kelapa.
Cara Membuat :
Bumbu-bumbu digerus kemudian ditumis, masukkan daging sambil diaduk untuk beberapa saat. Masukkan kelapa yang telah diparut dan sedikit air, terus dimasak hingga dagingnya lunak. Tahu dan tempe digoreng, kemudian dimasukkan daging tadi. Kentang dan telur direbus, dikupas dan dibelah dua. Setelah daging diangkat, telur dan kentang dicampurkan. Beras yang telah ditanak setengah matang dimasukkan lagi kedalam kukusan, setengahnya disimpan disekeliling kukusan, sisanya dicampur dengan bumbu-bumu dan lauk pauk kemudian diletakkan ditengah kukusan. Ditanak hingga matang.
2 kg beras, 1/2 kg daging, 3 butir telur, 1/2 kg kentang, tahu dan tempe
Bumbu :
6 kerat jahe, 2 kerat pala, 3 potong kunir, 3 kerat lengkuas, 5 ulas bawang putih, 15 bawang merah, 1 sendok teh jintan, 1 sendok makan ketumbar, 2 sendok teh lada, asam, garam, salam dan serai, 1 butir kelapa.
Cara Membuat :
Bumbu-bumbu digerus kemudian ditumis, masukkan daging sambil diaduk untuk beberapa saat. Masukkan kelapa yang telah diparut dan sedikit air, terus dimasak hingga dagingnya lunak. Tahu dan tempe digoreng, kemudian dimasukkan daging tadi. Kentang dan telur direbus, dikupas dan dibelah dua. Setelah daging diangkat, telur dan kentang dicampurkan. Beras yang telah ditanak setengah matang dimasukkan lagi kedalam kukusan, setengahnya disimpan disekeliling kukusan, sisanya dicampur dengan bumbu-bumu dan lauk pauk kemudian diletakkan ditengah kukusan. Ditanak hingga matang.
Fried rice
From Wikipedia, the free encyclopedia
Fried rice is a popular component of Chinese cuisine and other forms of Asian cuisine. It is made from cold leftover rice fried with other leftover ingredients.[1] It is sometimes served as the penultimate dish in Chinese banquets (just before dessert).
There are dozens of varieties of fried rice, each with their own specific list of ingredients. In Asia, the more famous varieties include Yangzhou and Fujian fried rice. In the West, Chinese restaurants catering to non-Chinese clientele have invented their own varieties of fried rice including egg fried rice, Singaporean (spicy) fried rice and the ubiquitous 'special fried rice'.
Fried rice is a common staple in American Chinese cuisine, especially in the westernized form sold at fast-food stands. The most common form is a basic fried rice, often with some mixture of eggs, scallions, and vegetables, with chopped meat (usually pork or chicken, sometimes beef or shrimp) added at the customer's discretion. Fried rice is also seen in other Asian American restaurants, even in cuisines where there is no native tradition of the dish such as the Caribbean. The dish is also a staple of Chinese restaurants in the United Kingdom (both "sit-in" and "takeaway"), and fried rice is very popular in the West African nations of Ghana and Togo, both as a restaurant food and as street food.
Fried rice is a popular component of Chinese cuisine and other forms of Asian cuisine. It is made from cold leftover rice fried with other leftover ingredients.[1] It is sometimes served as the penultimate dish in Chinese banquets (just before dessert).
There are dozens of varieties of fried rice, each with their own specific list of ingredients. In Asia, the more famous varieties include Yangzhou and Fujian fried rice. In the West, Chinese restaurants catering to non-Chinese clientele have invented their own varieties of fried rice including egg fried rice, Singaporean (spicy) fried rice and the ubiquitous 'special fried rice'.
Fried rice is a common staple in American Chinese cuisine, especially in the westernized form sold at fast-food stands. The most common form is a basic fried rice, often with some mixture of eggs, scallions, and vegetables, with chopped meat (usually pork or chicken, sometimes beef or shrimp) added at the customer's discretion. Fried rice is also seen in other Asian American restaurants, even in cuisines where there is no native tradition of the dish such as the Caribbean. The dish is also a staple of Chinese restaurants in the United Kingdom (both "sit-in" and "takeaway"), and fried rice is very popular in the West African nations of Ghana and Togo, both as a restaurant food and as street food.
Tuesday, May 20, 2008
Reog 45
Kalau anda sedang berada di sekitar daerah Buahbatu dan kebetulan saat jam makan siang, Kantin Reog 45 dapat dijadikan pilihan untuk tempat santap siang anda. Dari namanya sudah bisa di tebak, kalau kantin ini terletak di Jalan Reog No.45. Dihidangkan dengan cara prasman dan menu yang beragam membuat pengunjung dapat dengan mudah menentukan pilihan. Dalam hal rasa ya.. cukup lah, bagi saya seperti makan masakan rumah... :)
Perut
Urusan perut memang urusan yang tiada habisnya, berbagai macam jenis kudapan tak terhitung jumlahnya. Mulai dari yang hanya sekedar direbus, digoreng, dipanggang hingga diolah menjadi makanan istimewa dan masuk ke hotel atau restaurant mewah dengan banderol yang aduhai. Tetapi tetap saja karena makan adalah kebutuhan dasar manusia, maka harga berapapun terpaksa dikeluarkan dari kantong untuk memenuhi kebutuhan yang namanya perut.
Betulkah apa yang dimasukkan kedalam perut berpengaruh terhadap tabiat si empunya perut?
Betulkah apa yang dimasukkan kedalam perut berpengaruh terhadap tabiat si empunya perut?
Cooking
(From Wikipedia, the free encyclopedia)
Cooking is the act of preparing food for eating by the application of heat. It encompasses a vast range of methods, tools and combinations of ingredients to alter the flavor or digestibility of food. It is the process of selecting, measuring and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Factors affecting the final outcome include the variability of ingredients, ambient conditions, tools, and the skill of the individual doing the actual cooking. The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic, agricultural, economic, cultural, social and religious considerations that impact upon it. Applying heat to a food usually, though not always, chemically transforms it, thus changing its flavor, texture, consistency, appearance, and nutritional properties. There is archaeological evidence of roasted foodstuffs, both animal and vegetable, in human (Homo erectus) campsites dating from the earliest known use of fire, some 800,000 years ago[citation needed]. Other methods of cooking that involve the boiling of liquid in a receptacle have been practiced at least since the 10th millennium BC, with the introduction of pottery.
Cooking is the act of preparing food for eating by the application of heat. It encompasses a vast range of methods, tools and combinations of ingredients to alter the flavor or digestibility of food. It is the process of selecting, measuring and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Factors affecting the final outcome include the variability of ingredients, ambient conditions, tools, and the skill of the individual doing the actual cooking. The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic, agricultural, economic, cultural, social and religious considerations that impact upon it. Applying heat to a food usually, though not always, chemically transforms it, thus changing its flavor, texture, consistency, appearance, and nutritional properties. There is archaeological evidence of roasted foodstuffs, both animal and vegetable, in human (Homo erectus) campsites dating from the earliest known use of fire, some 800,000 years ago[citation needed]. Other methods of cooking that involve the boiling of liquid in a receptacle have been practiced at least since the 10th millennium BC, with the introduction of pottery.
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