Calling culinary tour of Semarang, surely Oen Ice cream shop located at Jalan Pemuda be the earliest restaurants mentioned. Stores that have survived three generations, with the typical presenting its flagship menu or taste the material preserved from generation to generation and believed it was never changed from the first.
Toko Oen, Semarang stood since 1933, current owner Yenni Kalalo represents the third generation of the store. The concept of this one was a typical restaurant, with its ancient buildings. Even if there is a refresher course on the interior.
Toko Oen, Semarang like icons, all tourists, especially from the Netherlands who visited Semarang always stop for a moment into this store.
Currently Toko Oen is no longer synonymous with parents, when we arrived and wanted to enjoy the food at the restaurant there are some young kids come in the restaurant founded by Liem Gien Nio, wife of Oen Hok Tjoen it.
Most of these young people come to enjoy a variety of ice cream in Toko Oen, according Antok Liem Oen ice cream shop manager of the most popular ice cream Oen Simphony and Tutty Fruity.
Both ice cream is served with a very unique shape, to Oen Simphony is a game of color in the presentation of chocolate ice cream flavor is placed at the bottom, the next level there is a sense of vanilla ice cream, and do not miss bread cat tongue.
Even more interesting was making ice cream recipe is the same as when Toko Oen stand, Antok reveals recipes made since the first generation was deliberately maintained to keep the ice cream flavor.
"It was never tried out for some ice cream-making material was reduced, the resulting flavor was very different. So that to this day by the next generation Toko Oen still using the old ice cream recipe without reducing the bit composition of the author," said Antok.
Ice cream recipes that have survived decades of it was indeed very delicious, ice cream - it melted and smooth in the mouth. To taste the ice cream itself is very delicious, of course, ice cream Oen Simphony worth Rp 17,500 is not expensive and well worth the flavor ice cream itself.
Antok add enjoy ice cream at Toko Oen is very enjoyable if interspersed nyemil some typical bread made STORES Oen like kaastengel (dry cheese cake) and kattetonge (cat's tongue cookies). (Wisanggeni/CN13)
Source: suaramerdeka.com
See also:
Dim Sum
Kamis, 02 Desember 2010
Rabu, 01 Desember 2010
Owener Sushi Restaurant
Working as a waiter, helpers, up to assistant chef ever acted by a man who is now a Sushi chef and owner of a sushi restaurant this. Who would have thought learning to cook from her Grandma and the big curiosity is precisely the greatest capital to become successful!
Toar Christopher's full name or a familiarly called Itoph, sushi chef and part owner of Sushi Poke was admitted never thought would become a chef let alone a sushi chef. Her goal during high school is to become an architect to follow the footsteps of his mother. In fact he even had time to get education at the University Parahiangan architect, Bandung.
"I was very stubborn, so only a few semesters I had to drop out due to often do not go to college," he said with a chuckle amused remembering the past. Almost desperate mother finally decided to send him to USA and majored in IT. Migrated to the USA became the turning point of life that can never Itop expected.
First experience working part time dilakoninya at a restaurant called 'Little Tokyo'. Being a waiter to difficulty communicating with the English language has also been experienced by Itop. Finally, during the monetary crisis in Indonesia in 1998 forced him to work the total to finance college.
After undergoing training in Tennessee, USA for 3 months finally the father of a 12-year-old daughter was placed in a Chinese restaurant. This is where he began to gain basic skills to become a chef. Starting from being a waiter, until then be a 'helper' in the kitchen. Skinned chicken, lifting goods, to stand for hours was an everyday food that lived Itoph diligently and full of patience.
Not in vain, when the company where he worked wanted to open a Japanese restaurant in his bid to deepen even get sushi. Month he learned and memorized the menu to be accepted as a 'helper' of a sushi chef. "Learning to be a sushi chef is not easy because we are not taught directly. We must be very clever engineering practice itself and consider the chef, because the sushi chefs are usually known for stingy to share knowledge" he explained.
After a year, finally Itop gain confidence from the chef to make maki and nigiri sushi. In the previous stage Itoph even undergo training to sharpen knives, wash, prepare the vegetables to cut vegetables.
"The hardest part of making sushi we have to move fast while the results are not only good but it must be beautiful," said Itoph. Deft and disciplined Itoph make the teacher was impressed and recommended him to deepen the 'speed' to make sushi on a friend of the teacher in Atlanta. He also had time to sit in Atlanta for 3 months, before finally re-drawn at the company where she worked first.
Travel became a corporate sushi chef was begun, he was believed to provide training company sushi outlets spread across America. But soon, the job bored him he was applying for work at a Japanese restaurant 'Ohana'. The experience made him appointed as a sushi chef Ohana and worked there almost 2 years old.
After returning to Indonesia, thanks to encouragement and solicitation of friends he had dared to open a sushi restaurant called Poke Sushi Dharmawangsa which became the forerunner to the growth of outlets other Poke Sushi in Jakarta. Restaurant concept of 'Japanese American Fusion' is indeed a form of specialization sushi roll. But when asked about his favorite food, "Actually, my favorite food is not Japanese but Bruine Bonen Soep made my oma," he said.
Not stingy to share knowledge, he also provides recipes to make Caterpillar Roll Unagi for readers detikfood especially those sushi lovers. Sushi is one of the favorite menu Poke Sushi visitors who hmm ... oishii desu ne!
Caterpillar Roll Unagi
For 8 pieces
Material:
80 g rice sushi
nori sheet size 10x20 cm
10 g tobiko
80 g meat avocado, thinly sliced
10 g Kyuri / green cucumber, thinly sliced
50 g unagi, ready to buy
10 ml unagi sauce / teriyaki
Topping:
1 tsp tobiko
Method:
* Spread sushi rice evenly with remaining 5 mm in the longitudinal nori without rice. (Previously, wet your hands with water).
* Turn onto the makisu (bamboo scrolls) that has been coated with plastic so that the rice is on the outside. Arrange on top of nori; tobiko, unagi and Kyuri.
* Roll up while compact enough to neatly and straight.
* Arrange the slices of fresh avocado on it, hit back with makisu until
* Salmon is attached.
* Drizzle with unagi sauce / teriyaki and sprinkle with tobiko
* Cut crosswise into 8 pieces. Plastic coated, tap-tap back.
* Arrange on platter and serve immediately.
Tips:
* For the avocado, select local avocado Sukabumi big and old. When held it feels 'thick', loud but not too soft.
* In order not tan color avocado, cut into pieces just to be presented or used.
* Unagi can be purchased at supermarkets that sell imported products such as Ranch Market, Sogo, etc..
* Select the unagi is great, the meat is tasty and more tender.
* If you are still left, unagi can be stored in the chiller.
"If others can, so I also have to be," so he said when asked about the motto of his life and his perseverance in life. (Dev / Odi)
Source: Devita Sari - detikFood
See also:
Sate
Steak
Toar Christopher's full name or a familiarly called Itoph, sushi chef and part owner of Sushi Poke was admitted never thought would become a chef let alone a sushi chef. Her goal during high school is to become an architect to follow the footsteps of his mother. In fact he even had time to get education at the University Parahiangan architect, Bandung.
"I was very stubborn, so only a few semesters I had to drop out due to often do not go to college," he said with a chuckle amused remembering the past. Almost desperate mother finally decided to send him to USA and majored in IT. Migrated to the USA became the turning point of life that can never Itop expected.
First experience working part time dilakoninya at a restaurant called 'Little Tokyo'. Being a waiter to difficulty communicating with the English language has also been experienced by Itop. Finally, during the monetary crisis in Indonesia in 1998 forced him to work the total to finance college.
After undergoing training in Tennessee, USA for 3 months finally the father of a 12-year-old daughter was placed in a Chinese restaurant. This is where he began to gain basic skills to become a chef. Starting from being a waiter, until then be a 'helper' in the kitchen. Skinned chicken, lifting goods, to stand for hours was an everyday food that lived Itoph diligently and full of patience.
Not in vain, when the company where he worked wanted to open a Japanese restaurant in his bid to deepen even get sushi. Month he learned and memorized the menu to be accepted as a 'helper' of a sushi chef. "Learning to be a sushi chef is not easy because we are not taught directly. We must be very clever engineering practice itself and consider the chef, because the sushi chefs are usually known for stingy to share knowledge" he explained.
After a year, finally Itop gain confidence from the chef to make maki and nigiri sushi. In the previous stage Itoph even undergo training to sharpen knives, wash, prepare the vegetables to cut vegetables.
"The hardest part of making sushi we have to move fast while the results are not only good but it must be beautiful," said Itoph. Deft and disciplined Itoph make the teacher was impressed and recommended him to deepen the 'speed' to make sushi on a friend of the teacher in Atlanta. He also had time to sit in Atlanta for 3 months, before finally re-drawn at the company where she worked first.
Travel became a corporate sushi chef was begun, he was believed to provide training company sushi outlets spread across America. But soon, the job bored him he was applying for work at a Japanese restaurant 'Ohana'. The experience made him appointed as a sushi chef Ohana and worked there almost 2 years old.
After returning to Indonesia, thanks to encouragement and solicitation of friends he had dared to open a sushi restaurant called Poke Sushi Dharmawangsa which became the forerunner to the growth of outlets other Poke Sushi in Jakarta. Restaurant concept of 'Japanese American Fusion' is indeed a form of specialization sushi roll. But when asked about his favorite food, "Actually, my favorite food is not Japanese but Bruine Bonen Soep made my oma," he said.
Not stingy to share knowledge, he also provides recipes to make Caterpillar Roll Unagi for readers detikfood especially those sushi lovers. Sushi is one of the favorite menu Poke Sushi visitors who hmm ... oishii desu ne!
Caterpillar Roll Unagi
For 8 pieces
Material:
80 g rice sushi
nori sheet size 10x20 cm
10 g tobiko
80 g meat avocado, thinly sliced
10 g Kyuri / green cucumber, thinly sliced
50 g unagi, ready to buy
10 ml unagi sauce / teriyaki
Topping:
1 tsp tobiko
Method:
* Spread sushi rice evenly with remaining 5 mm in the longitudinal nori without rice. (Previously, wet your hands with water).
* Turn onto the makisu (bamboo scrolls) that has been coated with plastic so that the rice is on the outside. Arrange on top of nori; tobiko, unagi and Kyuri.
* Roll up while compact enough to neatly and straight.
* Arrange the slices of fresh avocado on it, hit back with makisu until
* Salmon is attached.
* Drizzle with unagi sauce / teriyaki and sprinkle with tobiko
* Cut crosswise into 8 pieces. Plastic coated, tap-tap back.
* Arrange on platter and serve immediately.
Tips:
* For the avocado, select local avocado Sukabumi big and old. When held it feels 'thick', loud but not too soft.
* In order not tan color avocado, cut into pieces just to be presented or used.
* Unagi can be purchased at supermarkets that sell imported products such as Ranch Market, Sogo, etc..
* Select the unagi is great, the meat is tasty and more tender.
* If you are still left, unagi can be stored in the chiller.
"If others can, so I also have to be," so he said when asked about the motto of his life and his perseverance in life. (Dev / Odi)
Source: Devita Sari - detikFood
See also:
Sate
Steak
Soto Angsa
Soto merupakan makanan yang banyak disukai oleh masyarakat. Banyak variasi dari soto, seperti soto daging sapi atau soto daging ayam, namun apakan anda pernah mencoba soto daging angsa. Sepertinya soto angsa patut menjadi menu altenatif, pada saat berbuka puasa maupun nanti ketika lebaran. Kreator soto angsa, Chef Budi Prasetyo mengatakan, pihaknya sengaja memilih daging angsa untuk alternatif karena, jarang digunakan sebagai bahan masakan.
“Jika dimasak dan dirasakan dagingnya tidak kalah enak dengan ayam.” ujar Budi yang juga merupakan Chef Kepala di hotel Lor in. Budi menambahkan, untuk membuat soto angsa tersebut diperlukan daging angsa yang beratnya antara 1,5-1,7 kg. ”Dengan usia angsa antara 4-5 bulan,” terangnya saat ditemui Timlo.net di dapur Lor In. Sedangkan untuk bumbunya sendiri sangat mudah didapat, seperti tomat, seledri, daun bawang.
Cara memasak soto angsa tersebut cukup mudah, setelah angsa dibersihkan rebus angsa selama 4-5 jam dengan menggunakan api sedang. Tekstur dagingnya berbeda sehingga memerlukan waktu agak lama. Selama menunggu daging masak, siapkan bahan-bahan pelengkap seperti ketupat, telur asin, berkedel, kerupuk, jeruk nipis, dan sambel hijau.
Budi menambahkan, menu soto angsa tersebut memang disiapkan untuk menyambut lebaran tahun ini. ”Saya sengaja menghidari membuat makanan yang menggunakan santan.” ungkap Budi. Sementara itu, soto tersebut dapat anda cicipi di Sasono Budjono dengan harga Rp 65 ribu per porsi, atau mungkin anda ingin membuat sendiri di rumah dengan menambahkan kreasi yang lain. Silahkan mencoba.
Sumber : Hendra/Timlo.net
Lihat juga:
Dim Sum
Sour Sally
“Jika dimasak dan dirasakan dagingnya tidak kalah enak dengan ayam.” ujar Budi yang juga merupakan Chef Kepala di hotel Lor in. Budi menambahkan, untuk membuat soto angsa tersebut diperlukan daging angsa yang beratnya antara 1,5-1,7 kg. ”Dengan usia angsa antara 4-5 bulan,” terangnya saat ditemui Timlo.net di dapur Lor In. Sedangkan untuk bumbunya sendiri sangat mudah didapat, seperti tomat, seledri, daun bawang.
Cara memasak soto angsa tersebut cukup mudah, setelah angsa dibersihkan rebus angsa selama 4-5 jam dengan menggunakan api sedang. Tekstur dagingnya berbeda sehingga memerlukan waktu agak lama. Selama menunggu daging masak, siapkan bahan-bahan pelengkap seperti ketupat, telur asin, berkedel, kerupuk, jeruk nipis, dan sambel hijau.
Budi menambahkan, menu soto angsa tersebut memang disiapkan untuk menyambut lebaran tahun ini. ”Saya sengaja menghidari membuat makanan yang menggunakan santan.” ungkap Budi. Sementara itu, soto tersebut dapat anda cicipi di Sasono Budjono dengan harga Rp 65 ribu per porsi, atau mungkin anda ingin membuat sendiri di rumah dengan menambahkan kreasi yang lain. Silahkan mencoba.
Sumber : Hendra/Timlo.net
Lihat juga:
Dim Sum
Sour Sally
Yummy Steak With Ready-Made Sauce
You can try Steak recipe that is easy, simple, but it feels good to use ready-made steak sauce.
Material:
2 pieces of beef steak (± 225 grams per piece)
50 ml of ready-made steak sauce
3 tablespoons margarine / cooking oil
1 teaspoon ground pepper
1 tablespoon soy sauce (if liked)
2 tablespoons oil (for frying)
2 cloves onion, chopped
½ cloves garlic, minced
1 tsp plain flour
Flood ½ bell pepper, diced
60 ml broth
Directions:
- Marinate meat sauce Steak with ready-made and then save for a 15-2 hours in the chiller while occasionally behind.
- Heat a grill pan with margarine. Bake the meat while behind Tada and forth until the desired maturity. Lift.
- Heat oil and saute onion and garlic until wilted and fragrant. Msukkan flour, stirring until browned.
- Give the remaining marinade steak, pepper powder, soy sauce, paprika and beef broth. Stir until boiling and thickened. Lift.
Serve with Steak.
* The same method can be applied to ready-made teriyaki sauce.
Source: kosmo.vivanews.com
See also:
Dim Sum
Material:
2 pieces of beef steak (± 225 grams per piece)
50 ml of ready-made steak sauce
3 tablespoons margarine / cooking oil
1 teaspoon ground pepper
1 tablespoon soy sauce (if liked)
2 tablespoons oil (for frying)
2 cloves onion, chopped
½ cloves garlic, minced
1 tsp plain flour
Flood ½ bell pepper, diced
60 ml broth
Directions:
- Marinate meat sauce Steak with ready-made and then save for a 15-2 hours in the chiller while occasionally behind.
- Heat a grill pan with margarine. Bake the meat while behind Tada and forth until the desired maturity. Lift.
- Heat oil and saute onion and garlic until wilted and fragrant. Msukkan flour, stirring until browned.
- Give the remaining marinade steak, pepper powder, soy sauce, paprika and beef broth. Stir until boiling and thickened. Lift.
Serve with Steak.
* The same method can be applied to ready-made teriyaki sauce.
Source: kosmo.vivanews.com
See also:
Dim Sum
Selasa, 30 November 2010
Drink Halal Wine
AMSTERDAM (Reuters CAIRO) - Taner Tabak (35) have attempted to obtain a white Wine kosher certificate for two years, and now he has succeeded. "Kevserhelalwine" passed his test and get halal certification from the Quality Control Halal (Halal Quality Control - HQC).
Search Tabak will wine with alcohol content of 0% done at the request of the Muslims. At a meeting every Friday, they can not drink with colleagues and friends and a "Wine kosher" can be a solution for the problem.
Tabak study the process of making alcohol-free wine. Through a new technical process, which made him get a patent, Tabak, in cooperation with a German company, managed to make alcohol-free wine. Tabak said it had no drinks alcohol-free wine is said, but they do not pass the test HQC kosher because it still contains some alcohol.
HQC has a lot of requirements before they give a certificate to a product. An additional request to obtain such a certificate is hygienic regulations. They work under the consultation with the HQC. Tabak said, "Wine is not made kosher with it!"
Tabak target group not only Muslims, but more broadly. "What I was also targeted pregnant women, those who are affected by diabetes, they who have to drive after attending a party and therefore can not drink alcohol and so on."
Among the collection Tabak is red wine, white, and roses, too heavy wine. He was convinced of his delicacy of taste wine and recently challenged a Nicolaas Klei Wine expert to come and taste the wine.
Kevser name refers to a letter in the Qur'an, clearly Tabak. The letter speaks of kosher wine.
Tabak was not worried about the sale of wine - his. Countries like Malaysia, Azerbaijan, Dubai, and even Saudi Arabia have shown interest, Tabak said with enthusiasm.
Tabak Kevserhelalwine sells through his company, Talay Wine Company, with an average price of 6-7 euros (IDR 90000-100000).
"We've changed the haram into halal. Wine that tastes like wine but it is completely free of alcohol, and we produce it," says Tabak.
Tabak-made kosher wines are not the only alcoholic beverages that contain no alcohol. Last year, in France produced Chamalal, champagne kosher. Like champagne in general, this drink is also made from wine and bubbly, but alcohol-free.
Launched in September, just before the holy month of Ramadan in 2008, proved successful Chamala accepted in the country of origin of champagne. No single event will ever complete without his presence.
Champagne bubble kosher version is sold at a price about 60 euros (Rp 900,000) per bottle in some restaurants, but much cheaper if bought at the supermarket.
Inventors Chamalal, Rachid Gacem, said he saw a gap in the market for alcoholic beverages.
"When I came to the party and everyone drank alcohol, such as champagne, they often ask if I want to drink one glass. But we (Muslims) do not drink alcohol. Because I want to be part of the party, I want to drink something like champagne, but not the champagne. "
Responding to these drinks, not all Muslims necessarily agree. Some of the Muslims even questioned the dubious content Cham'alal content. As the comments in an online news site that writes about the launch Cham'alal, one of which reads, "Does it truly Wine carbonated beverage?". (Rin / Iie / ITN / fw / RPK / at) Cited by www.suaramedia.com
Source: suaramedia.com
See also:
Sate
Soto
Search Tabak will wine with alcohol content of 0% done at the request of the Muslims. At a meeting every Friday, they can not drink with colleagues and friends and a "Wine kosher" can be a solution for the problem.
Tabak study the process of making alcohol-free wine. Through a new technical process, which made him get a patent, Tabak, in cooperation with a German company, managed to make alcohol-free wine. Tabak said it had no drinks alcohol-free wine is said, but they do not pass the test HQC kosher because it still contains some alcohol.
HQC has a lot of requirements before they give a certificate to a product. An additional request to obtain such a certificate is hygienic regulations. They work under the consultation with the HQC. Tabak said, "Wine is not made kosher with it!"
Tabak target group not only Muslims, but more broadly. "What I was also targeted pregnant women, those who are affected by diabetes, they who have to drive after attending a party and therefore can not drink alcohol and so on."
Among the collection Tabak is red wine, white, and roses, too heavy wine. He was convinced of his delicacy of taste wine and recently challenged a Nicolaas Klei Wine expert to come and taste the wine.
Kevser name refers to a letter in the Qur'an, clearly Tabak. The letter speaks of kosher wine.
Tabak was not worried about the sale of wine - his. Countries like Malaysia, Azerbaijan, Dubai, and even Saudi Arabia have shown interest, Tabak said with enthusiasm.
Tabak Kevserhelalwine sells through his company, Talay Wine Company, with an average price of 6-7 euros (IDR 90000-100000).
"We've changed the haram into halal. Wine that tastes like wine but it is completely free of alcohol, and we produce it," says Tabak.
Tabak-made kosher wines are not the only alcoholic beverages that contain no alcohol. Last year, in France produced Chamalal, champagne kosher. Like champagne in general, this drink is also made from wine and bubbly, but alcohol-free.
Launched in September, just before the holy month of Ramadan in 2008, proved successful Chamala accepted in the country of origin of champagne. No single event will ever complete without his presence.
Champagne bubble kosher version is sold at a price about 60 euros (Rp 900,000) per bottle in some restaurants, but much cheaper if bought at the supermarket.
Inventors Chamalal, Rachid Gacem, said he saw a gap in the market for alcoholic beverages.
"When I came to the party and everyone drank alcohol, such as champagne, they often ask if I want to drink one glass. But we (Muslims) do not drink alcohol. Because I want to be part of the party, I want to drink something like champagne, but not the champagne. "
Responding to these drinks, not all Muslims necessarily agree. Some of the Muslims even questioned the dubious content Cham'alal content. As the comments in an online news site that writes about the launch Cham'alal, one of which reads, "Does it truly Wine carbonated beverage?". (Rin / Iie / ITN / fw / RPK / at) Cited by www.suaramedia.com
Source: suaramedia.com
See also:
Sate
Soto
Whooper Marah
Burger King Jepang membawa pulang pemanasan global musim panas ini ... rumah untuk makan malam! Panas pada tumit dari Whopper Marah sangat sukses, raksasa makanan cepat saji diatur untuk meluncurkan burger yang membuat AW tampak sebagai cute Hello Kitty. Ini disebut "Crazy Whopper", dan siapa saja cukup gila untuk mencobanya dapat melakukannya dimulai pada Jumat, Juli 23 2010.
Apa yang begitu gila tentang Whopper Crazy? Para paprika adalah titik. The Whopper Marah mendapatkan panas dari cabai paprika hijau jalapeno yang nilai sekitar 5.000 pada skala Scoville. Kedengarannya cukup tinggi tapi begitu's skala: Capsaicin murni skor 15-16000000.
Habanero paprika rate sampai 500.000 dan topping daftar paprika dibudidayakan adalah India Bhut Jolokia, Ghost Chili ditakuti. The Guinness World Records orang bersertifikat Bhut Jolokia sebagai lada dunia terpanas di tahun 2007, peringkat beberapa kultivar di 1.000.000 unit Scoville membakar! Sekarang yang panas ... kentang goreng dengan itu?
Tidak ada yang menganggap Burger King Jepang akan layering irisan paprika Roh Cabe ke whoppers mereka datang tanggal 23 Juli. Sebaliknya, kemungkinan bahwa beberapa jumlah tidak tertentu Bhut Jolokia ekstrak akan dituangkan ke dalam saus yang, sementara pasti pedas, tidak akan mengirimkan pengunjung ke kejang-kejang atau menyebabkan mereka secara spontan membakar.
Semua BK-J akan mengatakan untuk saat ini adalah bahwa Whopper Crazy akan 30 kali spicier dari Whopper Marah. Dapatkan 570 Anda yen (sekitar $ 6,35) yang siap dan membawa BANYAK air. (Melalui Jepang Hari ini, JPABC.net dan Cafe Chokoball)
Sumber: Steve Levenstein-inventorspot.com
Lihat Juga:
Dim Sum
Sushi
Apa yang begitu gila tentang Whopper Crazy? Para paprika adalah titik. The Whopper Marah mendapatkan panas dari cabai paprika hijau jalapeno yang nilai sekitar 5.000 pada skala Scoville. Kedengarannya cukup tinggi tapi begitu's skala: Capsaicin murni skor 15-16000000.
Habanero paprika rate sampai 500.000 dan topping daftar paprika dibudidayakan adalah India Bhut Jolokia, Ghost Chili ditakuti. The Guinness World Records orang bersertifikat Bhut Jolokia sebagai lada dunia terpanas di tahun 2007, peringkat beberapa kultivar di 1.000.000 unit Scoville membakar! Sekarang yang panas ... kentang goreng dengan itu?
Tidak ada yang menganggap Burger King Jepang akan layering irisan paprika Roh Cabe ke whoppers mereka datang tanggal 23 Juli. Sebaliknya, kemungkinan bahwa beberapa jumlah tidak tertentu Bhut Jolokia ekstrak akan dituangkan ke dalam saus yang, sementara pasti pedas, tidak akan mengirimkan pengunjung ke kejang-kejang atau menyebabkan mereka secara spontan membakar.
Semua BK-J akan mengatakan untuk saat ini adalah bahwa Whopper Crazy akan 30 kali spicier dari Whopper Marah. Dapatkan 570 Anda yen (sekitar $ 6,35) yang siap dan membawa BANYAK air. (Melalui Jepang Hari ini, JPABC.net dan Cafe Chokoball)
Sumber: Steve Levenstein-inventorspot.com
Lihat Juga:
Dim Sum
Sushi
Delicacies of Rujak Ice cream Yogya
In my hometown, Yogyakarta, this one is easy meals found, Rujak Ice cream. Typical menu of warm concoction is actually simple. A plate of salad containing a variety of fruits such as mango, bengkoang, papaya, and cucumber. Then, on top of the ice cream place. Do not imagine ice cream - soft ice cream its Walls or Campina. Ice cream on top of this salad ice class computers. But, it feels solid. Tasty and fresh.
Sugar sweet and spicy flavor of the salad, mixed with the sweet taste of milk ice cream, plus the sour taste of young mango and other fruits. It really is a unique blend. Especially enjoyed during hot weather. Hmm .. addictive!
In Yogyakarta, Rujak ice cream is usually sold with a wheelbarrow and easily found in places near the school complex, offices or housing.
Among the many vendors of this salad, there is one seller who became my subscription. It's on the New Road Ground Pogung km 4. If from the south (from the roundabout UGM), the last aisle before the gas station Kaliurang Km.4 Road, go about 500 yards.
Although only a simple shop, but quite comfortable. For, provided a shady bamboo hut with short tables. Rujaknya also recently made after an order.
In addition, buyers can determine their own levels of kepedasannya. Want to pepper one, three, ten, the free course. The price is really cheap too. Enough with the Rp 2,500 per share, a plate of salad ice cream ready to be enjoyed.
Stall is somewhat in demand. At certain hours, such as lunch hours or at 16:00 pm, the buyer must also be willing to queue. I believe ice cream salad can be an alternative food choices to try (Mmm. .. unfortunately can not serve as a souvenir!)
Source: Marcella Chandra Wijaya - Kompas
See also:
Sour Sally
Hanamasa
Sugar sweet and spicy flavor of the salad, mixed with the sweet taste of milk ice cream, plus the sour taste of young mango and other fruits. It really is a unique blend. Especially enjoyed during hot weather. Hmm .. addictive!
In Yogyakarta, Rujak ice cream is usually sold with a wheelbarrow and easily found in places near the school complex, offices or housing.
Among the many vendors of this salad, there is one seller who became my subscription. It's on the New Road Ground Pogung km 4. If from the south (from the roundabout UGM), the last aisle before the gas station Kaliurang Km.4 Road, go about 500 yards.
Although only a simple shop, but quite comfortable. For, provided a shady bamboo hut with short tables. Rujaknya also recently made after an order.
In addition, buyers can determine their own levels of kepedasannya. Want to pepper one, three, ten, the free course. The price is really cheap too. Enough with the Rp 2,500 per share, a plate of salad ice cream ready to be enjoyed.
Stall is somewhat in demand. At certain hours, such as lunch hours or at 16:00 pm, the buyer must also be willing to queue. I believe ice cream salad can be an alternative food choices to try (Mmm. .. unfortunately can not serve as a souvenir!)
Source: Marcella Chandra Wijaya - Kompas
See also:
Sour Sally
Hanamasa
Langganan:
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