Burger King Japan is bringing global warming home this summer... home for dinner! Hot on the heels of the wildly successful Angry Whopper, the fast food giant is set to roll out a burger that makes the AW seem as cute as Hello Kitty. It's called the "Crazy Whopper", and anyone crazy enough to try it can do so starting on Friday, July 23rd of 2010.
What's so crazy about the Crazy Whopper? The peppers are the point. The Angry Whopper gets its heat from green Jalapeno chili peppers, which rate about 5,000 on the Scoville scale. That sounds pretty high but so's the scale: pure Capsaicin scores 15 to 16 million.
Habanero peppers rate up to 500,000 and topping the list for cultivated peppers is India's Bhut Jolokia, the dreaded Ghost Chili. The Guinness World Records folks certified Bhut Jolokia as the world's hottest pepper in 2007, rating some cultivars at a searing 1,000,000 Scoville units! Now that's hot... fries with that?
No one assumes Burger King Japan will be layering slices of Ghost Chili peppers onto their whoppers come July 23rd. Instead, it's likely that some unspecified amount of Bhut Jolokia extract will be infused into a sauce that, while certainly peppery, won't be sending patrons into convulsions or causing them to spontaneously combust.
All BK-J will say for the time being is that the Crazy Whopper will be 30 times spicier than the Angry Whopper. Get your 570 yen (about $6.35) ready and bring LOTS of water. (via Japan Today, JPABC.net and Chokoball Cafe)
Sumber : Steve Levenstein-inventorspot.com
Lihat juga:
Dim Sum
Sushi
Selasa, 30 November 2010
Enaknya Rujak Ice cream Yogyakarta
Di kota kelahiran saya, Yogyakarta, makanan yang satu ini gampang ditemukan, Rujak Ice cream. Racikan menu khas kota gudeg ini sebenarnya sederhana. Sepiring rujak berisi berbagai macam buah seperti mangga, bengkoang, pepaya, dan mentimun. Lalu, di atasnya di taruh Ice cream. Jangan dibayangkan ice cream - nya selembut es krim Walls atau Campina. Ice cream di atas rujak ini sekelas es puter. Tapi, rasanya mantap. Enak dan segar.
Manis gula jawa dan pedas dari bumbu rujak, bercampur dengan manis dari rasa susu ice cream, ditambah rasa asam dari mangga muda dan buah-buahan lainnya. Benar-benar merupakan paduan yang unik. Apalagi dinikmati saat cuaca panas. Hmm..bikin ketagihan!
Di Yogyakarta, Rujak ice cream ini biasa dijajakan dengan gerobak dorong dan mudah ditemui ditempat-tempat yang dekat dengan komplek sekolah, perkantoran atau perumahan.
Di antara sekian banyak penjaja rujak ini, ada satu penjual yang menjadi langganan saya. Letaknya di Pogung Baru Jalan Kaliurang km 4. Kalau dari arah selatan (dari arah bundaran UGM ), gang terakhir sebelum pompa bensin Jalan Kaliurang Km.4, masuk sekitar 500 meter.
Meski hanya warung sederhana, namun cukup nyaman. Sebab, disediakan gubuk bambu yang teduh dengan meja-meja pendek. Rujaknya juga baru dibikin setelah ada pesanan.
Di samping itu, pembeli bisa menentukan sendiri kadar kepedasannya. Mau cabai satu, tiga, sepuluh, bebas saja. Harganya juga murah kok. Cukup dengan Rp 2.500 per porsi, sepiring rujak es krim siap dinikmati.
Warung ini terbilang laris. Pada jam-jam tertentu, seperti jam makan siang atau jam 16.00 WIB,pembeli juga harus rela mengantri. Saya yakin rujak ice cream bisa menjadi salah satu alternatif pilihan makanan yang dicoba (Mmm...sayangnya tidak bisa dijadikan oleh-oleh!)
Sumber : Marcella Chandra Wijayanti - Kompas
Lihat juga:
Sour Sally
Hanamasa
Manis gula jawa dan pedas dari bumbu rujak, bercampur dengan manis dari rasa susu ice cream, ditambah rasa asam dari mangga muda dan buah-buahan lainnya. Benar-benar merupakan paduan yang unik. Apalagi dinikmati saat cuaca panas. Hmm..bikin ketagihan!
Di Yogyakarta, Rujak ice cream ini biasa dijajakan dengan gerobak dorong dan mudah ditemui ditempat-tempat yang dekat dengan komplek sekolah, perkantoran atau perumahan.
Di antara sekian banyak penjaja rujak ini, ada satu penjual yang menjadi langganan saya. Letaknya di Pogung Baru Jalan Kaliurang km 4. Kalau dari arah selatan (dari arah bundaran UGM ), gang terakhir sebelum pompa bensin Jalan Kaliurang Km.4, masuk sekitar 500 meter.
Meski hanya warung sederhana, namun cukup nyaman. Sebab, disediakan gubuk bambu yang teduh dengan meja-meja pendek. Rujaknya juga baru dibikin setelah ada pesanan.
Di samping itu, pembeli bisa menentukan sendiri kadar kepedasannya. Mau cabai satu, tiga, sepuluh, bebas saja. Harganya juga murah kok. Cukup dengan Rp 2.500 per porsi, sepiring rujak es krim siap dinikmati.
Warung ini terbilang laris. Pada jam-jam tertentu, seperti jam makan siang atau jam 16.00 WIB,pembeli juga harus rela mengantri. Saya yakin rujak ice cream bisa menjadi salah satu alternatif pilihan makanan yang dicoba (Mmm...sayangnya tidak bisa dijadikan oleh-oleh!)
Sumber : Marcella Chandra Wijayanti - Kompas
Lihat juga:
Sour Sally
Hanamasa
Senin, 29 November 2010
Kelezatan Abuba
Hampir dua tahun saya tidak mencicipi Steak favorit ini. Akhirnya minggu lalu, saya pun berangkat untuk kembali mencicipi menu favorit satu ini, rasanya waow...... tetap tidak berubah meski saya sudah menjadi pelanggan tetapnya selama 13 tahun....! Rasanya tetap aduhai..... apalagi dengan campuran sayuran dan kentang gorengnya. Jangan tanya deh.... saya bisa egois makan sendiri !. hmmmhhh........
Seperti biasa saya memesan menu favorit Sirloin Steak, sementara suami saya memesan Tenderloin Steak.
Seingat saya terakhir kali makan di Abuba itu sudah sangat lama sekali, sekitar setahun lalu, jadi ketika makanan datang, kami langsung menyantapnya, dan rasa steak-nya masih sama seperti yg dulu, bahkan lebih enak menurut saya. Mak Nyuss sekali rasanya, seperti kata Bondan Winarno.
Daging yang dimasak sudah sangat matang dan dihidangkan dengan pembakaran yang sempurna. Berhubung pelanggan setia, nggak usah minta dibakar seperti apa. Rasanya yah...... memang sangat empuk sekali. Kuah dan bumbu yang disiramkan di atas Steak juga sangat pas di lidah. Dengan sayuran dan kentang yang lumayan banyak, untuk saya Abuba Steak memang tetap cihuy....!!
Satu kelebihan Abuba steak adalah tersedianya berbagai macam saos dan sambal botolan, yang memungkinkan anda untuk meracik sendiri menu saos yang pas untuk steak anda. Jangan lupa ada juga mustard, kecap asin dan kecap manis, lengkap deh semua.
Harganya lumayan nggak mahal lah untuk ukuran steak. Mulai dari Rp. 40.000 hingga Rp. 80.000 untuk daging Amerika, sedang untuk daging lokal hanya sekitar 20 ribu an, harga yang sebanding dengan rasa dan sajian dari sebuah steak.
Yang pasti, di lidah saya sekarang sudah terbayang kembali bumbu dan steak yang saya makan kemarin. Waduh..... Steak Abuba memang selalu membuat kita nagih untuk selalu datang kesana. Mak Nyuss tenan memang !
Abuba Steak
Jl. Cipete Raya no. 6 Cipete
Jakarta Selatan
Sumber : Lily-liburan.info
Lihat juga:
Dim Sum
Seperti biasa saya memesan menu favorit Sirloin Steak, sementara suami saya memesan Tenderloin Steak.
Seingat saya terakhir kali makan di Abuba itu sudah sangat lama sekali, sekitar setahun lalu, jadi ketika makanan datang, kami langsung menyantapnya, dan rasa steak-nya masih sama seperti yg dulu, bahkan lebih enak menurut saya. Mak Nyuss sekali rasanya, seperti kata Bondan Winarno.
Daging yang dimasak sudah sangat matang dan dihidangkan dengan pembakaran yang sempurna. Berhubung pelanggan setia, nggak usah minta dibakar seperti apa. Rasanya yah...... memang sangat empuk sekali. Kuah dan bumbu yang disiramkan di atas Steak juga sangat pas di lidah. Dengan sayuran dan kentang yang lumayan banyak, untuk saya Abuba Steak memang tetap cihuy....!!
Satu kelebihan Abuba steak adalah tersedianya berbagai macam saos dan sambal botolan, yang memungkinkan anda untuk meracik sendiri menu saos yang pas untuk steak anda. Jangan lupa ada juga mustard, kecap asin dan kecap manis, lengkap deh semua.
Harganya lumayan nggak mahal lah untuk ukuran steak. Mulai dari Rp. 40.000 hingga Rp. 80.000 untuk daging Amerika, sedang untuk daging lokal hanya sekitar 20 ribu an, harga yang sebanding dengan rasa dan sajian dari sebuah steak.
Yang pasti, di lidah saya sekarang sudah terbayang kembali bumbu dan steak yang saya makan kemarin. Waduh..... Steak Abuba memang selalu membuat kita nagih untuk selalu datang kesana. Mak Nyuss tenan memang !
Abuba Steak
Jl. Cipete Raya no. 6 Cipete
Jakarta Selatan
Sumber : Lily-liburan.info
Lihat juga:
Dim Sum
Ha Gao Dim Sum
Dim Sum refers to a type of Chinese meal that serves mostly bite-sized portions pushed around in tin carts by aggressive Chinese ladies who shove food on your table as if you were their long lost sister’s neighbor’s second nephew.
Every once in a while a craze comes along that takes us by storm: Furbies, The Gin Blossoms, dead baby jokes. Each is by now long gone. Along with the Joey Lawrence “Woah” and the waist-tied flannel, the early ’90s is also marked by Boston’s fling with the tapas bar.
For those of you who don’t know, a meal at a tapas bar is an entire Spanish meal made up of many small dishes. Think of an entire meal made up of appetizers. Now, just change the country. Meet the Chinese cousin of tapas: dim sum.
My mom says that back in the day, the emperor wanted everything, and the imperial cooks would search far and wide for the most exotic dishes. But like most men of power, the emperor got greedy, so he wanted a conflagration of many flavors in his mouth with every meal. So each dish had to be small, so he couldn’t get full on a single flavor.
Today’s dim sum is the regular joe’s version of an imperial dining experience. Below, I have listed your most basic of dishes. If the dim sum restaurant doesn’t do the following dishes right, spit on the waiter, make fun of his mother, and march out of the room singing “I’m Too Sexy.” You’ll never be able to return, but who would want to ?
The rough English names are listed, followed parenthetically by an inaccurate but nevertheless affective pseudo-ping ying pronunciation in first Cantonese (because dim sum is from mainland China), then Mandarin (because that’s what I speak).
Har Gao (Ha Gao/Ha Gao) -- my favorite of all dim sum dishes. Unless you dislike shrimp (which makes you dumb) this is for you. Encased in a dumpling-like skin should be two shrimp with tiny pieces of bamboo. This dish is steamed, so the shrimp should be fairly plump (have you ever wondered how to explain the Taiwanese word “kew kew” to a white person?) and can be eaten with soy sauce or, my personal favorite, black vinegar.
Shu Mai (Shiu-Mai/Sau-Mai) -- another standard dumpling-like dish. It is a pork dumpling with an egg/wonton skin. If the restaurant knows what they’re doing, they’ll also garnish each with a slice of sweet pork sausage or maybe hide a piece of shrimp inside. Again, the use of a little soy sauce or black vinegar would not result in stare-downs from the natives.
Pork Spare Ribs (Pai Gwat/Pai Gu) -- tiny little pieces of pork ribs with black bean sauce. This dish is very tame, and also difficult to do wrong (ergo, vis-À-vis, concordantly). If they screw this one up, revisit above for instructions.
Shrimp in Rice Noodles (Cheng Fun/Tsang Fun) -- if you’ve ever had beef chow-fun, it’s that same rice noodle wrapped around pieces of shrimp. The dish also comes with sauce and comes in other varieties, including beef and pork. Hence, the cho fun shouldn’t be super squishy or slimy. Again shrimp should be plump, people. Plump.
Lotus Wrapped Sticky Rice (Gnow Mai Gai/Gnow Mi Gee) -- the name is pretty self-explanatory. Take some sticky rice, wrap it in a lotus leaf, steam, and serve. Inside the sticky rice could be some dried mushrooms, a piece of Chinese sweet sausage, a tiny quail egg, or some pieces of pork.
Sesame Balls (Jin Doie/Tsi Ma Cho) -- dessert. Personally I’m not a big fan, but I can picture myself having pieces of bamboo shoved under my fingernails if I left this out. These sweet sesame shells are filled with either red or green bean paste. The shell should be crunchy on the outside, slightly chewy in the middle, and have the consistency of refried beans on the inside. Americans simply need to learn about the glory that is bean paste.
Egg tarts (Dan Ta/Dan Ta) -- dessert number two. As a little kid I used to take a spoon and only eat out the custard filling. However now I am a firm believer that the flaky crust is just as important. You may want to consider not ordering from the dim sum place and going to a bakery across the street for this one. But if you’re desperate, by all means surrender to the pushy cart-lady. General guideline: they should be the size of a coaster, not a large mushroom. Also, the filling should taste almost like flan.
Steamed BBQ Pork Buns (Cha Siu Bao/Tsa Sau Bau) -- So you know the red colored BBQ pork that’s always served at a Cantonese style restaurant? The white puffy skin should be soft and fluffy, not soggy. If they’re soggy, they’ve been left in the cart too long. Also, be careful to take off the tiny piece of wax paper on the bottom. Some people do forget and end up hating dim sum for some “mysterious reason.”
Remember, these were very basic and tame dishes. Next week, we dive into the realm of more hardcore dim sum. Until then, as Phoebe’s psychiatrist boyfriend “Rodge” once said, “easy on those cookies, OK? Remember they’re just food, they’re not love.”
Source :Mark Y. Liao-/tech.mit.edu
See also:
Sushi
Soto
Every once in a while a craze comes along that takes us by storm: Furbies, The Gin Blossoms, dead baby jokes. Each is by now long gone. Along with the Joey Lawrence “Woah” and the waist-tied flannel, the early ’90s is also marked by Boston’s fling with the tapas bar.
For those of you who don’t know, a meal at a tapas bar is an entire Spanish meal made up of many small dishes. Think of an entire meal made up of appetizers. Now, just change the country. Meet the Chinese cousin of tapas: dim sum.
My mom says that back in the day, the emperor wanted everything, and the imperial cooks would search far and wide for the most exotic dishes. But like most men of power, the emperor got greedy, so he wanted a conflagration of many flavors in his mouth with every meal. So each dish had to be small, so he couldn’t get full on a single flavor.
Today’s dim sum is the regular joe’s version of an imperial dining experience. Below, I have listed your most basic of dishes. If the dim sum restaurant doesn’t do the following dishes right, spit on the waiter, make fun of his mother, and march out of the room singing “I’m Too Sexy.” You’ll never be able to return, but who would want to ?
The rough English names are listed, followed parenthetically by an inaccurate but nevertheless affective pseudo-ping ying pronunciation in first Cantonese (because dim sum is from mainland China), then Mandarin (because that’s what I speak).
Har Gao (Ha Gao/Ha Gao) -- my favorite of all dim sum dishes. Unless you dislike shrimp (which makes you dumb) this is for you. Encased in a dumpling-like skin should be two shrimp with tiny pieces of bamboo. This dish is steamed, so the shrimp should be fairly plump (have you ever wondered how to explain the Taiwanese word “kew kew” to a white person?) and can be eaten with soy sauce or, my personal favorite, black vinegar.
Shu Mai (Shiu-Mai/Sau-Mai) -- another standard dumpling-like dish. It is a pork dumpling with an egg/wonton skin. If the restaurant knows what they’re doing, they’ll also garnish each with a slice of sweet pork sausage or maybe hide a piece of shrimp inside. Again, the use of a little soy sauce or black vinegar would not result in stare-downs from the natives.
Pork Spare Ribs (Pai Gwat/Pai Gu) -- tiny little pieces of pork ribs with black bean sauce. This dish is very tame, and also difficult to do wrong (ergo, vis-À-vis, concordantly). If they screw this one up, revisit above for instructions.
Shrimp in Rice Noodles (Cheng Fun/Tsang Fun) -- if you’ve ever had beef chow-fun, it’s that same rice noodle wrapped around pieces of shrimp. The dish also comes with sauce and comes in other varieties, including beef and pork. Hence, the cho fun shouldn’t be super squishy or slimy. Again shrimp should be plump, people. Plump.
Lotus Wrapped Sticky Rice (Gnow Mai Gai/Gnow Mi Gee) -- the name is pretty self-explanatory. Take some sticky rice, wrap it in a lotus leaf, steam, and serve. Inside the sticky rice could be some dried mushrooms, a piece of Chinese sweet sausage, a tiny quail egg, or some pieces of pork.
Sesame Balls (Jin Doie/Tsi Ma Cho) -- dessert. Personally I’m not a big fan, but I can picture myself having pieces of bamboo shoved under my fingernails if I left this out. These sweet sesame shells are filled with either red or green bean paste. The shell should be crunchy on the outside, slightly chewy in the middle, and have the consistency of refried beans on the inside. Americans simply need to learn about the glory that is bean paste.
Egg tarts (Dan Ta/Dan Ta) -- dessert number two. As a little kid I used to take a spoon and only eat out the custard filling. However now I am a firm believer that the flaky crust is just as important. You may want to consider not ordering from the dim sum place and going to a bakery across the street for this one. But if you’re desperate, by all means surrender to the pushy cart-lady. General guideline: they should be the size of a coaster, not a large mushroom. Also, the filling should taste almost like flan.
Steamed BBQ Pork Buns (Cha Siu Bao/Tsa Sau Bau) -- So you know the red colored BBQ pork that’s always served at a Cantonese style restaurant? The white puffy skin should be soft and fluffy, not soggy. If they’re soggy, they’ve been left in the cart too long. Also, be careful to take off the tiny piece of wax paper on the bottom. Some people do forget and end up hating dim sum for some “mysterious reason.”
Remember, these were very basic and tame dishes. Next week, we dive into the realm of more hardcore dim sum. Until then, as Phoebe’s psychiatrist boyfriend “Rodge” once said, “easy on those cookies, OK? Remember they’re just food, they’re not love.”
Source :Mark Y. Liao-/tech.mit.edu
See also:
Sushi
Soto
Sate Kambing Jantan
Selalu ada banyak alasan untuk kangen dengan hidangan Sate kambing jantan jalan Kedung Doro Surabaya. Tapi kok namanya sate kambing jantan ? apa gak cukup dengan sate kambing aja ? hehehe namanya juga tukang tembak kata kunci, jadi sayang kalau postingan gak berbau keyword populer. Ok deh lanjut seputar sate kambing jantan yang terkenal di jalan Kedung Doro Surabaya.
Depot ini ramai diserbu para penikmat sate kambing karena kualitas daging sate yang mamang sangat baik. Murni daging yang tidak bercampur dengan lemak. Karena itu tidak heran jika dari awal buka hingga tutup jam 02.00 depot ini selalu saja ramai pengunjung dan rata-rata yang datang membawa mobil pribadi. Memang ada sisi negatif dengan ramainya pengunjung didepot itu jika banyak mobil yang berdatangan karena memang wilayah Kedung Doro tidak menyediakan parkir khusus untuk itu namanya juga warung pinggir jalan.
Harga yang dipatok pun bisa terjangkau semua kalangan. Per 10 tusuk sate cukup mengeluarkan uang 15 rb. Jadi untuk sekedar makan rutin tiap awal bulan pas gajian tiba masih sangat mungkin untuk dilakukan. Sate Kambing jantan Kedung Doro memang sudah terkenal sejak lama. Banyak pengunjung yang datang dari luar kota pada akhir pekan hanya khusus sekedar mencicipi resep masakan sate kambing jantan di kedung doro. Namun ada 'gangguan kecil' yang masih saja terus hadir atau sudah menjadi trade mark bahwa kita harus banyak menyediakan uang recehan untuk pengamen-pengamen yang banyak sekali berdatangan disela-sela kita menikmati kelezatan sate kambing jantan. Sebagai gambaran, dalam waktu 1/2 jam mungkin ada sekitar 5-10 pengamen yang datang dan pergi menyapa kita dengan suara dan alat musik apa adanya.
Namun itulah gambaran wajah kota Surabaya dimalam hari khususnya dijalan Kedung Doro. Toh para pengamen juga manusia yang butuh untuk makan dan diperhatikan. BTW untuk anda yang ingin menikmati kelezatan sate kambing jantan atau sedang ber wisata ke Surabaya, maka depot sate kambing Kedung Doro bisa menjadi referensi resep masakan yang ok punya.
Sumber : topikremaja
Lihat juga:
Burger King
Wine
Depot ini ramai diserbu para penikmat sate kambing karena kualitas daging sate yang mamang sangat baik. Murni daging yang tidak bercampur dengan lemak. Karena itu tidak heran jika dari awal buka hingga tutup jam 02.00 depot ini selalu saja ramai pengunjung dan rata-rata yang datang membawa mobil pribadi. Memang ada sisi negatif dengan ramainya pengunjung didepot itu jika banyak mobil yang berdatangan karena memang wilayah Kedung Doro tidak menyediakan parkir khusus untuk itu namanya juga warung pinggir jalan.
Harga yang dipatok pun bisa terjangkau semua kalangan. Per 10 tusuk sate cukup mengeluarkan uang 15 rb. Jadi untuk sekedar makan rutin tiap awal bulan pas gajian tiba masih sangat mungkin untuk dilakukan. Sate Kambing jantan Kedung Doro memang sudah terkenal sejak lama. Banyak pengunjung yang datang dari luar kota pada akhir pekan hanya khusus sekedar mencicipi resep masakan sate kambing jantan di kedung doro. Namun ada 'gangguan kecil' yang masih saja terus hadir atau sudah menjadi trade mark bahwa kita harus banyak menyediakan uang recehan untuk pengamen-pengamen yang banyak sekali berdatangan disela-sela kita menikmati kelezatan sate kambing jantan. Sebagai gambaran, dalam waktu 1/2 jam mungkin ada sekitar 5-10 pengamen yang datang dan pergi menyapa kita dengan suara dan alat musik apa adanya.
Namun itulah gambaran wajah kota Surabaya dimalam hari khususnya dijalan Kedung Doro. Toh para pengamen juga manusia yang butuh untuk makan dan diperhatikan. BTW untuk anda yang ingin menikmati kelezatan sate kambing jantan atau sedang ber wisata ke Surabaya, maka depot sate kambing Kedung Doro bisa menjadi referensi resep masakan yang ok punya.
Sumber : topikremaja
Lihat juga:
Burger King
Wine
Soto with Duck Meat
Bored with chicken Soto, does not hurt to try other new menu. Perhaps the duck soup could be a new menu which is obliged to eat.
If not, and curious, just come to the Center Culinary Indrapura Indrapura Street, Surabaya. Of the dozens of stands that are there, just go to Soto-managed Dewey Duck and Sufriyah Muafi couples.
Duck soup is served separately in 3 containers. A bowl of soup, a plate of rice cake and a mortar containing lime and chili slices. From appearances, it briefly looked like a duck soup with curry gravy orange turbid, in contrast with most of the soup broth yellow nodes.
Once eaten, Hmmmmm ... feeling fishy and tough from duck meat would disappear instantly. The meat was tender and there was absolutely no fishy taste. Seasonings rempahnya really fresh burst in
Spicy flavor of chili sliced very fine and so delicious, evenly offset the delicious broth soup. Rice cake on a plate would be demolished in an instant. Following tradition, it is recommended rice cake soup eaten with duck, of course, in addition to rice which is also provided. A serving of duck soup valued USD 10 thousand. If you want to add offal, also added money to Rp 7,500.
Muafi bit shared secret recipe duck soup. In general, the same as duck soup seasoning soup in general. The difference is kaldunya. The broth itself is a recipe handed down from grandmother of the wife's family, Sufriyah. The recipe had died 15 years before revived by Sufriyah. Previously, in Bangkalan, Madura, Sufriyah grandmother had open stalls duck soup.
Since no one is to continue the business plus grandmother who had advanced age, the shop is closed. Seeing no business opportunity, direct Muafi rented a booth in the center of Culinary Indrapura.
Together with his wife, father of 3 children were trying to revive the duck soup. According to a survey conducted Muafi, there is no duck soup in Surabaya, East Java and even. Even if there is, recipes and ingredients will be different.
"This was a recipe from my wife's grandmother. Now I go again," he said while talking to detiksurabaya.com, Monday (10/25/2010). (IWD / wln)
Source: Imam Wahyudiyanta - detikSurabaya
See also:
Dim Sum
If not, and curious, just come to the Center Culinary Indrapura Indrapura Street, Surabaya. Of the dozens of stands that are there, just go to Soto-managed Dewey Duck and Sufriyah Muafi couples.
Duck soup is served separately in 3 containers. A bowl of soup, a plate of rice cake and a mortar containing lime and chili slices. From appearances, it briefly looked like a duck soup with curry gravy orange turbid, in contrast with most of the soup broth yellow nodes.
Once eaten, Hmmmmm ... feeling fishy and tough from duck meat would disappear instantly. The meat was tender and there was absolutely no fishy taste. Seasonings rempahnya really fresh burst in
Spicy flavor of chili sliced very fine and so delicious, evenly offset the delicious broth soup. Rice cake on a plate would be demolished in an instant. Following tradition, it is recommended rice cake soup eaten with duck, of course, in addition to rice which is also provided. A serving of duck soup valued USD 10 thousand. If you want to add offal, also added money to Rp 7,500.
Muafi bit shared secret recipe duck soup. In general, the same as duck soup seasoning soup in general. The difference is kaldunya. The broth itself is a recipe handed down from grandmother of the wife's family, Sufriyah. The recipe had died 15 years before revived by Sufriyah. Previously, in Bangkalan, Madura, Sufriyah grandmother had open stalls duck soup.
Since no one is to continue the business plus grandmother who had advanced age, the shop is closed. Seeing no business opportunity, direct Muafi rented a booth in the center of Culinary Indrapura.
Together with his wife, father of 3 children were trying to revive the duck soup. According to a survey conducted Muafi, there is no duck soup in Surabaya, East Java and even. Even if there is, recipes and ingredients will be different.
"This was a recipe from my wife's grandmother. Now I go again," he said while talking to detiksurabaya.com, Monday (10/25/2010). (IWD / wln)
Source: Imam Wahyudiyanta - detikSurabaya
See also:
Dim Sum
Minggu, 28 November 2010
Two Types of Wine Delicious
Wine has two main types, namely red wine (red wine) and white wine (white wine). Both types of wine come from the type of grape used. The color of wine is not like the color of grape juice that looks more clear. The quality of drinks wine color is also determined a few other things.
Determine the color of wine fermentation. Although red wine from red grapes, red wine obtained from a process called soaking (maceration). Red wine from red grapes or black grapes. Hundreds of types of grapes to produce wines of different kinds of beverages as well.
Types of grapes so affect the taste of wine produced. White wine can be fermented from grapes type of color, from dark-colored wine until pink.
One of the most famous type of wine is cabaret sauvignon. Wine Cabaret sauvignon comes from the region of Bordeaux, France that produces red wine. Red wine is also another famous wine is Merlot.
There are several types of wine with the taste of chocolate and cherry. Grenache Wine become the kind of red wine that other famous Burgundy region of France. Grenache has the basic ingredients raspberries, mint and black cherry. Another famous type of wine is a Zinfandel that is made in Europe but most of the crops grown in California, Anerika States.
Type the famous white wine is Chardonnay. Wine contains a mixture of vanilla and a little fruit. California produces kinds of white wine Chenin Blancs. Chenin Blancs are a cheaper alternative than Chardonnay. Chenin Blancs contains apples and other spices. Other types of white wine is Pinot Gris. Pinot Gris from Oregon and the rich aroma of spices. White wine Riesling from Germany has the aroma of fruit.
White Zinfandel wine, a type of wine with a sweet taste of California. White Zinfandel Zinfandel red wines are processed from the peeled skin.
Source: Petti Lubis,Anda Nurlaila - vivanews.com
See also:
Sushi
Dim Sum
Determine the color of wine fermentation. Although red wine from red grapes, red wine obtained from a process called soaking (maceration). Red wine from red grapes or black grapes. Hundreds of types of grapes to produce wines of different kinds of beverages as well.
Types of grapes so affect the taste of wine produced. White wine can be fermented from grapes type of color, from dark-colored wine until pink.
One of the most famous type of wine is cabaret sauvignon. Wine Cabaret sauvignon comes from the region of Bordeaux, France that produces red wine. Red wine is also another famous wine is Merlot.
There are several types of wine with the taste of chocolate and cherry. Grenache Wine become the kind of red wine that other famous Burgundy region of France. Grenache has the basic ingredients raspberries, mint and black cherry. Another famous type of wine is a Zinfandel that is made in Europe but most of the crops grown in California, Anerika States.
Type the famous white wine is Chardonnay. Wine contains a mixture of vanilla and a little fruit. California produces kinds of white wine Chenin Blancs. Chenin Blancs are a cheaper alternative than Chardonnay. Chenin Blancs contains apples and other spices. Other types of white wine is Pinot Gris. Pinot Gris from Oregon and the rich aroma of spices. White wine Riesling from Germany has the aroma of fruit.
White Zinfandel wine, a type of wine with a sweet taste of California. White Zinfandel Zinfandel red wines are processed from the peeled skin.
Source: Petti Lubis,Anda Nurlaila - vivanews.com
See also:
Sushi
Dim Sum
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