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

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

Delicacies of Abuba

Almost two years I have not tasted this favorite Steak. Finally last week, I set off to re-tasting menu is a favorite one, it seems waow ...... remain unchanged even though I've become regular customers for 13 years ....! It was still fantastic ..... especially with mixed vegetables and French fries. Do not ask deh .... I can eat their own selfish!. hmmmhhh ........
As usual I ordered Sirloin Steak favorites menu, while my husband ordered the Tenderloin Steak.

I recall the last time eating at Abuba it has been very long time, about a year ago, so when the food arrived, we immediately ate it, and taste the steak is still the same as a distinguished past, even more delicious in my opinion. Mak Nyuss once felt, like word Bondan Winarno.

Cooked meat is cooked and served with a very complete combustion. Due to loyal customers, do not have to ask what kind burned. It was well ...... indeed very soft at all. Seasoning sauce and pour over the steaks are also very fit on the tongue. With vegetables and potatoes are pretty much, for I was still cihuy Abuba Steak ....!!
One advantage Abuba steak is the availability of a variety of sauces and bottled chili sauce, which allows you to mix their own menu for the steak sauce that fits you. Do not forget there is also mustard, soy sauce and soy sauce, complete deh all.

The price is quite expensive not to the size of the steak. Starting from Rp. 40,000 to Rp. 80,000 for American beef, while for the local meat of only about 20 thousand, a price comparable to the taste and presentation of a steak.
To be sure, on my tongue now been imagined back seasoning and steak that I ate yesterday. Oops ..... Steak Abuba was always making us nagih to always come there. Mak Nyuss tenan indeed!

Abuba Steak
Jl. Cipete Raya no. 6 Cipete
South Jakarta

Source: Lily-liburan.info

See also:
Dim Sum

Enaknya Usaha Sate

Terdapat aneka ragam Sate dari berbagai daerah di Indonesia. Antara lain sate ayam dan sate kambing. Sate ayam dan sate kambing dapat dinikmati dengan dua jenis bumbu, yaitu bumbu kacang dan bumbu kecap.
Sate ayam dan sate kambing biasanya dijual bersama sup atau gulai kambing, yang dibuat dengan menggunakan campuran tulang dan daging kambing yang tidak dijadikan sate.

Daging kambing yang digunakan untuk sate biasanya bagian paha karena bagian lebih empuk sehingga lebih enak. Pengolahan daging kambing harus hati-hati agar sate tidak keras. Sebelum dipanggang, daging kambing sebaiknya dibungkus menggunakan daun pepaya agar lebih lunak. Daging kambing muda juga lebih lunak dibandingkan dengan daging kambing tua. Kisaran umur kambing muda yang bagus untuk sate kambing adalah 3-5 bulan.

Pedagang sate dapat berjualan di pinggir jalan raya di dekat pasar, perkantoran, perumahan, atau daerah sekitar kampus. Biasanya antar pedagang sate memiliki aturan bahwa untuk wilayah tertentu hanya ada satu pedagang. Jadi, perhatikan daerah sekitar lokasi sebelum memutuskan berjualan di suatu tempat agar tidak saling merugikan.

Perlengkapan yang diperlukan untuk menjalankan usaha sate antara lain gerobak, tenda, meja, kursi, panggangan sate, pisau, dan kipas bambu. Perlengkapan makan berupa piring, gelas, mangkuk (jika menjual sup atau gulai kambing), sendok, dan garpu.

Tenda bisa dibuat berukuran kecil atau sedang tergantung ukuran tempat dan tingkat keramaian pengunjung. Meja kayu dapat dibuat 1-2 buah dengan kursi 6-10 buah.

Pemilik usaha dapat turun tangan sendiri atau mempekerjakan karyawan. Karyawan bertugas melayani pesanan pembeli atau membakar sate. Karyawan sebaiknya dilatih terlebih dahulu cara membakar sate agar mengetahui tingkat kematangan daging secara tepat.

Promosi dapat dilakukan dengan membuat spanduk bertuliskan jenis usaha yang dipasang mengelilingi tenda atau gerobak. Spanduk dapat dilengkapi gambar atau foto sate yang menarik sehingga dapat mendatangkan pengunjung. Promosi lanjutan dapat dilakukan dengan membuat brosur, terutama jika melayani pesan antar (delivery order), melayani pesanan sate dan kambing guling untuk akikah, pernikahan, dan ulang tahun.

Harga satu porsi sate kambing Rp 10.000,- s/d Rp 12.000,-. Satu porsi biasanya berisi 10 tusuk. Harga satu porsi sate ayam lebih murah, yaitu Rp 8.000,- s/d Rp 10.000,- berisi 10 tusuk. Harga tersebut belum termasuk lontong atau nasi. Harga lontong dan nasi sekitar Rp 2.000,- per porsi. Sementara harga sup atau gulai kambing sekitar Rp 7.000,- per porsi.

Resiko usaha sate antara lain banyaknya penjual makanan sejenis. Kualitas dan harga yang ditawarkan antar pedagang sangat bervariasi sehingga pemain baru harus bisa mencari celah agar dapat bersaing.

Beberapa tip dan trik usaha sate :

1. Menjaga kualitas dan rasa dengan cara antara lain bumbunya yang lezat dan dagingnya yang empuk (untuk sate kambing). Sate kambing yang empuk secara tidak langsung dapat memperluas pangsa pasar, karena mulai anak-anak hingga orang dewasa dapat memakannya dengan mudah.

2. Lokasi yang ramai tidak selalu berpotensi sebagai tempat usaha sate. Pangsa pasar makanan ini bisa dibilang menengah ke atas. Penyebabnya harga satu porsi sate dianggap cukup mahal bagi sebagian orang. Lokasi dekat perkantoran, perumahan, pusat jajanan atau perbelanjaan merupakan beberapa contoh strategis tempat usaha sate.

3. Menjalin kerjasama dengan supplier juga sangat penting. Pada saat tertentu misalnya hari besar agama, harga daging kambing meningkat karena banyaknya permintaan. Menjalin kerjasama dengan rumah potong hewan atau peternak kambing akan meminimalisir resiko kekurangan bahan baku atau kenaikan harga yang terlalu tinggi.

Sumber : www.squidoo.com


Lihat juga:
Steak
Burger King

Makan Steak Ayam Yuk

Ada berbagai jenis Steak, mulai dari daging hingga ayam. Namun, Steak ayam menjadi jenis Steak yang populer dikenalkan dari masakan China.

Bahan:
Daging ayam 30 gr, iris
Tepung terigu 4 sdm

Bumbu:
Bawang putih 1 siung, cincang
Saus tomat 2 sdm
Kecap manis 1 sdt
Cuka 1 sdt
Gula pasir ½ sdt
Garam dan lada secukupnya
Larutan tepung sagu ¼ gelas (tepung sagu ½ sdm + air ¼ gelas)

Pelengkap:
Mentimun 1 buah, iris
Tomat 1 buah, iris
Daun selada 5 helai, bersihkan
Kentang 1 buah, iris, goreng, tiriskan
Wortel 1 buah, iris, rebus, tiriskan
Buncis 5 buah, buang serat, rebus sebentar, iris.

Cara membuat:

Bubuhi daging ayam dengan garam dan lada, taburi tepung terigu. Goreng sampai matang, tiriskan.
Campur semua bahan bumbu, panaskan.
Letakkan Steak ayam di atas piring saji, siram dengan bumbu.
Sajikan dengan bahan pelengkap.

Sumber : Chaerunnisa-Okezone/okefood

Lihat juga:
Dim Sum
Hanamasa

Bistik dari Negeri paman Sam

Bistik atau Steak seolah-olah identik dengan negeri Paman Sam karena merupakan salah satu penghasil daging sapi yang berkualitas tinggi. Tak heran jika sederet jenis daging sapi diimpor dari sana seperti US T-Bone Streak, US Beef Ribs, US Tenderloin, US Sirloin dan sebagainya. Jenis-jenis inipula yang tersedia di restoran Steak Factory milik Kenneth Chen. Boleh jadi bisa dibilang sebagian orang beranggapan bistik berasal dari AS.
Padahal, konon awalnya tidak demikian. Daging sapi justru tidak populer sebagai bagian dari pilihan diet di AS sebelum Civil War. Menurut sebuah situs, sejarahnya daging sapi malah bukan asli dari AS. Justru yang memperkenalkan sapi ke dunia baru yaitu bangsa Spanyol ke Meksiko pada tahun 1540.

Kemudian, pada abad ke-18 Kolonial bangsa Spanyol dan Prancis mulai memelihara sapi. Sebagaimana jalur kereta api berkembang kala itu, mereka memanfaatkan kereta untuk mengangkut kawanan sapi dari San Antonio, Texas ke New Orleans. Tapi industri ini kemudian jatuh akibat musim dingin yang dahsyat ketika kawanan sapi lenyap hingga 90 persen.
Namun seiring dengan perkembangan zaman kala itu, produksi daging sapi kembali meningkat sejak tahun 1871. Bahkan setelah Perang Dunia II, daging sapi alias beef menjadi simbol kemakmuran bangsa Amerika.

Simbol ini akhirnya menjadi tenar ke seluruh penjuru dunia sekaligus memberikan inspirasi kepada juru-juru masak. Sehingga steak alias bistik pun berhasil menjadi menu andalan dapur. Resto-resto khusus bistik pun bermunculan. Agar bisa tampil beda dan mendulang keuntungan, masing-masing resto pun punya keunikan masing-masing dengan berbagai strateginya. Ini jugalah yang dilakukan oleh Steak Factory, buka di kawasan yang belum ada resto khusus bistik. Di samping itu tetap tidak melupakan cita rasa masakan Indonesia dalam membubui daging sapi impor. Melalui konsep yang low profile dan lokal, Steak Factory siap untuk merambah ke kota lain di masa mendatang.

”Yang namanya bangunan ruko itu tidak hanya ada di Jakarta saja melainkan di daerah pun demikian, berarti Steak Factory pun bisa buka di daerah lain juga,” begitulah harapan Chen dalam rencana berekspansi ke depan. Jualan boleh steak, tapi Steak Factory tetap tidak lupa dengan bumbu asli Indonesia!

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


Lihat juga :
Dim Sum
Wine

Dim Sum Tradisional Enaknya

Tradisional Dim Sum termasuk dikukus atau pangsit goreng, diisi roti, roti beras, dan mie. Bahan termasuk ayam, daging babi, sapi, udang, dan sejumlah pilihan vegetarian. Dim Sum restoran sering juga menawarkan piring sayuran hijau kukus dan kue-kue dan makanan penutup termasuk bubur buah. Berbagai macam hidangan benar-benar suatu keajaiban, meskipun kokot tertentu akan hampir selalu muncul di daftar. 'Gow' adalah suatu standar yang paling Dim Sum bistro.
Pangsit dibungkus kulit tepung beras bening, memungkinkan 'Gow' koki untuk menarik perhatian pada kesenian nya, sebagai pangsit yang cukup menantang untuk membuat.

pangsit gaya 'Chiu-chao' mirip masakan Thailand, yang mengandung kacang tanah, daun bawang bawang putih, udang kering, jamur shitake, dan disajikan dengan saus sambal tajam. 'Gyoza', favorit Cina akrab, kadang-kadang dimasukkan dalam makan Dim Sum, meskipun mereka tidak dikategorikan sebagai unsur tradisional dalam masakan tersebut. Sebuah gaya Cina Utara piring, 'gyoza' adalah pangsit lezat diisi dengan mengisi kubis dan daging.

Selain kue, varietas Kanton terdiri dari banyak roti khas Dim Sum. Shanghai dikukus roti yang diisi dengan daging, sering makanan laut, dan dibedakan oleh sup tersembunyi di dalam roti. 'Bau' adalah jenis lain bun, disajikan dipanggang atau dikukus. A mengobati mengembang, 'bau' dipenuhi dengan berbagai macam daging dan sayuran. Mungkin jenis yang paling berbeda dan populer dari 'bau', 'cha Siu baau' terdiri dari Cantonses barbeque rasa daging babi, daging, dan bawang di dalam casing luar cahaya.

Banyak item dalam katalog Dim Sum tidak jatuh dengan mudah ke dalam roti khas / kategori pangsit. phoenix cakar tersebut (kaki ayam), bola biji wijen, dikukus iga babi, beras daun teratai, puding mangga, makanan penutup tahu, lumpia, kue tar telur dan cumi goreng semua fitur potensial dalam pertemuan makan Dim Sum. Beberapa restoran mungkin menawarkan sampai seratus item yang berbeda pada hari yang sangat menuntut.

Sumber: bangkok.com - restaurant dining experience

Lihat juga:
Steak
Sushi

Pak Keman, Penjual Soto

Sekian tahun berumah tangga, istri tercinta tak setuju Keman meneruskan profesinya. Alasannya, jadi kondektur bus sering pulang malam. Tahun 1970, Keman memilih jualan Soto, sekaligus meneruskan profesi ayahnya yang jual soto secara keliling. Ia sering membantu ayahnya jualan setelah putus sekolah. "Saya hanya sampai kelas 5 SR. Orang tua sudah tak mampu membiayai sekolah atau membeli pakaian," kenang Keman seraya mengatakan, saat itu ibunya menjadi abdi di kraton Solo.

Seperti ayahnya, Keman juga memulai usaha dengan cara berkeliling. Dari rumah kontrakannya, ia memikul angkring sampai Kampung Baluwarti di dekat Kraton Solo. Setiap hari, ia berangkat pukul 07.00 dan sampai di rumah pukul 10.00. "Jika dagangan masih, saya melanjutkan jualan di rumah dibantu istri. Kalau pagi, istri saya sibuk mengurusi anak sekolah."

Keman berkeliling sampai tahun 1989. Akhirnya Keman memilih tempat jualan di Jln. Veteran. "Saya tak lagi jualan soto pada siang hari. Pengalaman mengajarkan, dagang malam hari lebih banyak pembelinya," lanjut Keman. Tentu saja bukan hanya karena faktor malam hari soto Keman diminati pembeli. Ia mempunyai resep jitu. Salah satunya, aroma kuah soto terasa lain.

KLIK - Detail Apa resepnya? "Saya memasaknya menggunakan kuali. Sudah gitu, harus pakai kayu bakar. Nah, agar lebih mantap, saya tetap pakai daging sapi. Sebagai pelengkap, saya tambah tauge, seledri, dan tomat," kata Keman. Resep ini ternyata laris manis.
"Sekarang, tiap malam saya butuh air 1,5 kuali. Satu kuali kira-kira berisi 2,5 ember."
Begitu larisnya, usaha Keman jauh lebih sukses ketimbang ayahnya. Ia sanggup menabung dan tahun 1990 ia mampu membeli tanah dengan harga Rp 300 ribu per meter di Serengan. Beberapa tahun kemudian, ia sanggup membangun rumah di atas tanah berukuran 6 x 17 meter itu. "Sangat bahagia bisa punya rumah," lanjut Keman.

Keman membayangkan betapa sulitnya ketika masih kontrak rumah. "Dulu bingung kalau rumah tidak boleh diperpanjang kontraknya. Saya, kan, harus nyari rumah lain. Pokoknya, sekarang sudah tenang. Lebih senang lagi, dari hasil jualan soto, saya bisa menyekolahkan lima anak saya," jelas Keman bangga. (Nostalgia.tabloidnova.com)

Lihat juga :
Hanamasa
Steak

Kind of Maki Sushi

Maki refers to any type of Sushi which is made in a roll with Sushi rice, toasted seaweed nori, and various fillings. The word maki means “roll,” and most people who have eaten Sushi have consumed maki in some form or another. Some forms of maki, such as uramaki, are complex, requiring the attention of a skilled chef. Others such as temaki are very easy to make, and frequently eaten at home and at social gatherings.

Maki Sushi comes in several varieties, depending on how thick the roll is and how the roll is constructed. The most common form is hosomaki, or thin rolls. Thin rolls are made by making a small strip of Sushi rice and one or two ingredients along one edge of a sheet of nori and then rolling it up tightly to form a slender roll. Hosomaki is cut into small pieces before serving, and is usually served on a platter with several other types of Sushi for contrast. Common hosomaki types include cucumber rolls, carrot rolls, and tuna rolls.

Thicker maki is called futomaki, which means “fat roll.” Futomaki is usually made with multiple ingredients, and can be as much as one and one half inches (four centimeters) in diameter. Futomaki is often made vegetarian, and commonly includes ingredients like sprouts, fried eggs, and daikon radish. Usually futomaki is cut before it is served, although it is also served in the form of whole rolls at some traditional festivals.

Uramaki is an inside out roll, meaning that the Sushi rice is on the outside. Uramaki is made by layering a piece of nori with Sushi rice and then flipping it over to line the bottom edge of the other side with ingredients. Then the maki is rolled up, and usually dipped in garnishes like fish roe or sesame seeds. Uramaki is actually more common outside of Japan, and includes famous Sushi such as California and Philadelphia rolls. (wise geek)

See also:
Burger King
Steak

Country Fried Steak

Chicken-fried Steak (also known as pan-fried Steak, country-fried Steak or CFS) is a dish consisting of a piece of Steak (tenderized cube steak) coated with seasoned flour and pan-fried. It is associated with Southern U.S. cuisine and hospitality. Its name is likely due to chicken-fried Steak's similarity in preparation to fried chicken, though the dish is also similar to the classic Austrian dish Wiener Schnitzel (known in Latin American cuisine as milanesa), a tenderized veal or beef cutlet, coated with flour, eggs, and breadcrumbs and fried. It is similar to the recipe for Scottish collops. It is generally categorized as a comfort food.

The precise origins of the dish are unclear, but many sources attribute its development to German and Austrian immigrants to Texas in the nineteenth century who brought recipes for Wiener Schnitzel from Europe to the USA. Lamesa, the seat of Dawson County on the Texas South Plains, claims to be the birthplace of chicken-fried steak, as does Bandera, Texas' favorite son, John "White Gravy" Neutzling.

The Virginia Housewife, published in 1838 by Mary Randolph has a recipe for veal cutlets that is one of the earliest recipes for a food like chicken-fried steak. The recipe for what we now know as chicken-fried steak was included in many regional cookbooks by the late nineteenth century. The actual term "chicken-fried Steak" was probably developed in the 1930s. It is possible that the name change for this recipe was due to the war with Germany.

A 1943 American Cookbook recipe for Wiener Schnitzel includes a white salt and pepper cream gravy.

Chicken-fried steak is among numerous popular dishes which make up the official state meal of Oklahoma, added to the list in 1988. (en.wikipedia)

Lihat juga :
Hanamasa
Sushi

Dim Sum, Small Chow Snacks

As for the food part of the experience, the Dim Sum chefs' artistry and ingenuity is astounding, for some Dim Sum dishes seem to defy all the laws of physics and gravity. Even the standard shrimp dumpling—har gau—is a minor culinary miracle whereby a wafer-thin rice-flour wrapping cloaks a baby shrimp and some minced meat. The skin of rice-flour is so translucent that the ingredients can be clearly seen. Soup dumplings are another marvel of culinary engineering in which a portion of soup is magically sealed inside a gossamer skin, and steamed without a drop of leakage.

Although rice flour is a favorite wrapping for Dim Sum's tasty "small chow" snacks of mixed meats and vegetables, pure vegetable alternatives have enthusiastic fans, and not just among Buddhists and vegetarians. Try some of the beancurd rolls (chuk) to see why. Or experience the firm, flavor-filled pleasures of deep-fried taro vegetable puffs, woo kok.

Another favorite wrapping is the lotus leaf, particularly filled, as in ho yip fan, with steamed fried rice. Some meat Dim Sum are not hidden glories: see chiu ngau pak is a magical spicy dish of steamed tripe in black bean and chili sauce. Tripe is not everyone's favorite dish, and maybe you would prefer to ignore the chicken's feet and duck's webs that are favorite in Hong Kong.

Do not, however, pass up the chance to try Dim Sum desserts, which more than make up for the fact that Cantonese restaurant menus contain few sweet desserts. "Thousand-layer sweet cake with egg topping" (chien chang go), a piece of flaky sweetness; nor mai chi or coconut snowballs; or daan sarn, the crisp and sticky sweet cakes topped with almonds are all for the sweet-tooth.

There are many other standard Dim Sum selections. Trying them is one of Hong Kong's most rewarding and least expensive diversions. The amazing variety is proof yet again that Cantonese cooking is an art form. No wonder the Qing Dynasty emperor came south and visited a teahouse, to sample the new culinary institution of Dim Sum. Nowadays in Hong Kong and Guangdong Province, the expressions vum cha and Dim Sum are inseparable.

One solution to any problem of drinking tea and eating Dim Sum is to go to one of the Chinese restaurants in Hong Kong's major hotels during their Dim Sum service hours. These are usually at lunchtime and all day on Sundays and public holidays. One can make reservations and your party will be assured of a table to itself (neither of these facilities is available at most ordinary Dim Sum restaurants). There will also be a Dim Sum menu from which selections can be made. These will be brought from the Dim Sum cooks' kitchen area by attentive waiters and the whole experience will be a comfortable culinary delight. But it will not be anything like the yum cha that Hong Kong people know and love! (globalgourmet)

See also :
Steak
Sour Sally

Steak Punuk Sapi Palembang

Steak dari sapi mungkin sudah umum. Namun Steak dari daging punuk sapi ala Bambino Cafe di Garden Food Court & Cafe, di kawasan Jalan Catur, Palembang Square, berbeda. Kelembutan daging sapi yang disisipi lemak diantara daging menambah kelezatan.

Chef Wigo Adha Sukarno dari Bambino Cafe, menyajikannya dalam Farm Steak dan Bisteca Marinara. Dua menu itu menjadi andalan untuk para penikmat Steak di Kota Palembang. Selain itu juga aneka spaghetti seperti Bolognese Spaghetti dan jenis lainnya juga tersaji di cafe tersebut.

Menurut Wigo, daging dari punuk sapi merupakan daging yang paling lembut dari hewan tersebut. Bagian itu merupakan bagian tubuh sapi yang jarang dipergunakan untuk bekerja. “Jadi dagingnya lembut dan enak,” ujar Wigo yang didampingi General Manager Garden Food Court & Cafe M Taslim.

Kelezatan dari Farm Steak diramu dengan mash potatos atau kentang yang dibuat lembut. Selain itu diramu dengan jamur dan saus berbekyu. Hal tersebut ditambah dengan nikmatnya saus barbekyu kental yang siram diatas Steak.

Sedangkan Bisteca Marinara, dapat dirasakan kombinasi Steak deging sapi plus cumi dan udang. Marinara kurang lebih dapat diartikan sebagai seafood. Memang Bisteca Marinara memadukan daging sapi dengan cumi dan udang. Rasa seafood pun terasa disela-sela daging sapi yang lembut.

Bila ingin menambahkan rasa pedas bagi penikmat masakan pedas, tidak ada salahnya menambahkan sambal. Wigo meyakinkan hal itu tidak akan mengurangi nikmat Steak tersebut bagi penikmat masakan yang pedas. Sajian Farm Steak dengan harga Rp 40 ribu per porsi, Bisteca Marinara seharga Rp 45 ribu per porsi serta menu lain di Bambino Cafe, dapat dinikmati sekitar pukul 15.00 hingga 22.00. Alasannya makanan tersebut bukan makanan utama, tetapi makanan yang dikonsumsi diluar waktu makan. (soegeng - sriwijaya post)

Lihat juga :
Sushi
Soto

Ice cream Kerucut

Ice cream kerucut / cone sepertinya akan memperlakukan sederhana dan unpolitical, namun asal itu adalah diperebutkan. Kisah rakyat yang paling disukai tentang penemuan kerucut Ice cream berlangsung di World's Fair 1904 yang diselenggarakan di St Louis, Missouri. Dua penjual makanan memiliki kios di samping satu sama lain. Arnold Fornachou membuat dan menjual Ice cream. tetangga-Nya, Ernest A. Hamwi, telah datang ke Amerika Serikat dari Damaskus, Suriah. Hamwi membuat wafer manis (seperti cookie hari ini wafer seperti) bahwa Syria sebut "zalabias." Hamwi memasak wafer pada besi wafel dipanaskan di atas api batu bara, dilapisi dengan gula, dan menggulung wafer saat mereka masih panas sehingga mereka mudah untuk makan dan membawa. Ketika Fornachou kehabisan piring untuk menahan nya Ice cream, wafer Hamwi menggulung ke dalam bentuk kerucut bukan tabung, dan tuan-tuan menduduki puncak wafer dengan sekop Ice cream Fornachou's. Zalabias menjadi "World's Fair Cornucopias," dan konsep kerucut lahir.

Dengan lebih dari 50 vendor Ice cream di Fair, Hamwi segera melakukan bisnis tanah-kantor. Dia memulai perusahaan kerucut sendiri setelah Fair disebut tumpah ruah Waffle Oven Perusahaan, namun lelah bisnis dan mulai bekerja untuk kompetisi, menggoda's tumpah ruah Waffle Oven Perusahaan di St Louis. Nama tumpah ruah atau wafel diganti dengan kata kerucut pada tahun 1906. Sementara itu, Hamwi dipromosikan kerucut di pameran di seluruh Amerika Serikat. Kembali ke usaha sendiri pada tahun 1910, Hamwi memulai Missouri Cone Perusahaan St Louis. Dia meninggal pada tahun 1943 setelah mengumpulkan banyak uang didirikan pada kerucut Ice cream.

Sebuah lawan kedua, David Avayou juga mengklaim menjadi pencipta kerucut itu. Avayou memiliki sebuah toko Ice cream di New Jersey di mana ia membuat kedua Ice cream dan kerucut. Dia mengambil barang dagangannya ke St Louis World's Fair dan mengklaim telah menjual mereka di sana ketika Fornachou dan Hamwi tersandung pada produk bersama mereka.

Masih kontestan ketiga adalah Abe Doumar, seorang imigran yang telah pindah bersama keluarganya dari 12 saudara dan saudari dari Libanon ke St Louis. mengobati favorit Doumar dari tanah airnya adalah roti pita digulung menjadi bentuk kerucut dan diisi dengan selai buah. Dia mendekati yang lain pembuat zalabia Fair dan menyarankan menerapkan konsep yang sama dengan rolling wafel dan mengisinya dengan Ice cream. Doumar kemudian berkembang berbagai mesin wafel, pindah ke New York, dan dijual kerucut Ice cream di Coney Island. Pada tahun 1930-an, Doumar memiliki sejumlah restoran di sepanjang Pantai Timur, tren baru untuk "fast food" yang tumbuh dengan popularitas mobil hampir membuatnya keluar dari bisnis sampai ia mendapatkan ide untuk membuat kerucut wafel di jendela depan restoran nya. Proses baking dan gadis-gadis di jendela rolling dimasak wafel ke dalam kerucut menjadi atraksi yang menyelamatkan restoran.

Menentang cerita-cerita menarik adalah fakta solid. Pada tahun 1903 (tahun sebelum World's Fair), Italo Marchiony mendapat paten untuk "komet kue," yang dikembangkan untuk memegang barang-barang dingin nya. Marchiony adalah seorang imigran Italia yang tinggal di New York City. produk nya es lemon bahwa ia meraup ke gelas kecil dan dijual kepada pelanggan di sepanjang Wall Street. Setelah mengkonsumsi es, pelanggan kembali gelas, dan itu dicuci dan digunakan lagi. Kerusakan dan tugas terus-menerus frustrasi Marchiony mencuci piring, ia digantikan kerucut kertas, tetapi ini (dan konsumen mengotori) membuat masalah berantakan. Pada awal 1896, Marchiony menciptakan alternatif sepenuhnya habis. Pada tahun 1903, ia membuat mesin yang menciptakan kerucut seperti kerucut gula dikenal saat ini. Mesin menyerupai besi wafel panjang dengan ruang untuk memasak 10 kerucut. Kemudian, Marchiony membuka sebuah pabrik kerucut di Hoboken, New Jersey. Dia juga dikreditkan dengan bangunan sandwich Ice cream pertama dengan dua kotak omongan.

Selain paten dari pemerintah Amerika Serikat sebagai bukti, Marchiony memiliki sejarah dan sentimen di pihaknya. Usahanya penjualan es lemon dalam gelas sekop merupakan bagian dari tradisi di Italia dating kembali ke awal 1800-an. Men Penny-Ice menjadi umum di seluruh Eropa dari sekitar 1820-1860, sebagai revolusi dan masa sulit ekonomi melaju imigrasi. Bagian dari gelombang ini terdiri dari Italia yang meninggalkan tanah air mereka untuk kota-kota besar di Eropa. Mereka mendorong gerobak melalui jalan-jalan awal sedini 07:00 selama musim panas dan dijual es rasa duduk di gelas-gelas kaca kecil. piala Sebuah biaya satu sen, orang-orang mengkonsumsi es, dan piala itu dikembalikan ke vendor. Di Italia, Penny-Ice Men berteriak, "Ecco un poco, un poco che" (Berikut adalah sedikit untuk jadi sedikit [uang]), dan menangis ini menjadi terdistorsi oleh non-Italia ke hokeypokey kata. Di New York dan kota-kota Amerika lainnya-di mana adat sudah migrasi dengan pertengahan 1800-an-Men Penny-Ice yang dikenal sebagai Hokeypokey Pria. perdagangan mereka dan menggunakan mereka dari gelas-gelas kaca kecil adalah link langsung untuk pengembangan kerucut Ice cream.

Setelah World's Fair, kerucut membuat mesin secara teratur dijual di katalog seharga $ 8.50. Masing-masing vendor mampu membeli ini, sehingga jalan penjual Ice cream sekarang disertai dengan kerucut tumbuh sangat subur. Pada tahun 1912, Frederick Bruckman merancang mesin yang digulung kerucut panas dari wafel ironautomatically; 245 juta kerucut Ice cream yang dijual pada tahun 1924 saja. (Gillian S. Holmes - madehow)

Lihat juga:
Sushi
Steak

Let's Eat Ice Cream Soda

The Ice cream soda, float (United Kingdom, Canada, United States and East Asia), spider (Australia), brown cow (Hong Kong) or black cow (Brazil, El Salvador) is a beverage that consists of one or more scoops of Ice cream in either a soft drink or a mixture of flavored syrup and carbonated water. In the United Kingdom cream soda was named that as it was traditionally served with a dollop of Ice cream floating in it making Ice cream soda. The tiny bubbles of air present in the soda cause the Ice cream to float and are nucleation sites for the formation of large bubbles of carbon dioxide. This gives the beverage a "foamy head" similar to a beer head.

The Ice cream soda was invented by Robert M. Green in Philadelphia, PA, in 1874 during the sesquicentennial celebration. The traditional story is that, on a particularly hot day, Mr. Green ran out of ice for the flavored sodas he was selling and used vanilla Ice cream from a neighboring vendor to keep his sodas cold. His own account, published in Soda Fountain magazine in 1910, states that while operating a soda fountain at the Franklin Institute's sesquicentennial celebration in Philadelphia in 1874, he wanted to create a new treat to attract customers away from another vendor who had a fancier, bigger soda fountain. After some experimenting, he decided to combine Ice cream and soda water. During the celebration, he sold vanilla Ice cream with soda water and a choice of 16 different flavored syrups. The new treat was a sensation, and soon other soda fountains began selling Ice cream sodas. Green's will instructed that "Originator of the Ice cream Soda" was to be engraved on his tombstone.

There are at least three other claimants for the invention of Ice cream soda: Fred Sanders, Philip Mohr (in 1782 at Fulton and First Streets in Elizabeth, NJ), and George Guy, one of Robert Green's own employees. Regardless of its origins, the beverage quickly became very popular, to such a degree that it was almost socially obligatory among teens, although many adults abhorred it. According to legend it was banned, either entirely or on holy days, by some local governments giving rise to a substitute treat the Ice cream sundae. As soda was marketed as a miracle cure, it was often considered a substance that required oversight and control like alcohol, another controlled substance that could not be served or purchased on Sundays in many conservative areas. Many soda fountains had to figure out a way to turn a profit on Sundays when selling soda was considered illegal. The solution was to serve Ice cream on these days, as it is merely a food product and not a controlled substance. Soda fountains then coined the term "Sundaes" for the Ice cream concoctions that they served on "soda's day of rest". (en.wikipedia)


See also :
Steak
Sushi

Sour Sally untuk kepuasan pemilik Toyota Yaris

Para pemilik Toyota Yaris yang gemar akan wisata kuliner, kini bisa mendatangi outlet Sour Sally. Promo yang berlaku mulai 14 - 28 Februari 2010 nanti itu, akan memberikan kepuasan kuliner bagi para pemilik Toyota Yaris.

Betapa tidak cukup dengan melakukan pembelian Sour Sally berukuran kecil (small), akan mendapatkan gratis perbesar ukuran menjadi sedang (medium) pada waktu promo dan di tempat kegiatan.

Cukup dengan menunjukkan STNK Toyota Yaris asli dan memberikan fotokopinya serta fotokopi kartu identitas diri (KTP, SIM, Paspor, Kartu Pelajar). Untuk pembelian Sour Sally small plain, akan gratis perbesar ke medium plain. Jika pemilik Toyota Yaris membeli Sour Sally small combo, akan gratis perbesar ke medium combo juga.

Setiap 1 (satu) STNK Toyota Yaris hanya berlaku untuk 1 (satu) kali pembelian. STNK Toyota Yaris yang sudah digunakan pada outlet Sour Sally yang berpartisipasi dalam Kegiatan ini, juga dapat digunakan pada outlet Sour Sally lain yang berpartisipasi pada hari yang sama. Terlebih promo ini berlaku di seluruh cabang Sour Sally yang tersebar di Jakarta (Mal Taman Anggrek, Grand Indonesia, Pacific Place), Bandung (Paris Van Java, Bandung Supermall), dan Surabaya (Tunjungan Plaza 3, Galaxi Mall) serta Denpasar (Mal Bali Galeria, Discovery Shopping Mall).

Andaipun pemilik Toyota Yaris yang datang ke Sour Sally tidak membawa fotokopi STNK Toyota Yaris, tetap bisa mengikuti promo ini dengan pencatatan nomor STNK Toyota Yaris dan informasi penting lainnya, yaitu : nama, alamat tempat tinggal, nomor identitas (KTP, SIM, Paspor, Kartu Pelajar) dari pemilik STNK Toyota Yaris tersebut. Nama yang tercantum pada STNK Toyota Yaris tersebut boleh berbeda dengan nama yang tercantum pada kartu identitas.(toyota.co.id)


Lihat juga :
Burger King
Steak

Doneness of Steak

The secret to a juicy Steak is something people have been arguing about since the early days of backyard grills. Some people will tell you to sear the meat at high temperatures on both sides, then turn down the heat and let it finish cooking. Others will say that searing has no real effect. I've tried it both ways and don't necessarily think that high temperature fast searing does much. The real secret to a juicy Steak is to get it cooked fast and to get it off the grill the second it's done. Letting a Steak sit on a grill too long whether it's cooked through or not will dry out the meat.

Grilling: Here's what I recommend. Get your grill good and hot. The ideal temperature is one that will cook the Steak to the desired doneness in the shortest amount of time without burning the surface. Place the room temperature Steaks on the grill and close the lid. Watch closely to avoid flare-ups and turn when the sides start to turn gray and the bottom side has good grill marks on it. Flip and close the lid again. Continue to watch for flare-ups. When the sides are gray all the way through and the second side has good grill marks check for doneness.

Doneness: One of the biggest problems people have about Steaks is how to know when it's done. Some people will cook up a small piece of meat with the Steaks and use it for testing purposes. The only problem with this is that the smaller pieces will cook faster. I use what I call the stiffness test. Take the raw Steak and place it on a plate. With your spatula or fork press down on the Steak and move the spatula back and forth. Get a good feel for how the Steak moves between the top and bottom. A completely cooked (well done) Steak will have almost none of this motion.

A medium rare Steak will have a little motion but will feel stiffer. This is a skill that you have to practice with. Remember that you can always put a Steak back on the grill if it's too rare but you can't uncook a well done Steak. Err on the side of under cooked and throw it back on the grill if you need to. If you pay good attention to the way a Steak cooks you'll get better at telling when it's just perfect. (bbq.about)




See also :
Sour Sally
Sate

Steak - potongan daging sapi

Orang Amerika sangat suka daging merah. Secara tahunan, rata-rata, Amerika mengkonsumsi sekitar 67 kilogram daging sapi. Biasanya Steak adalah sepotong daging dipotong dari bagian yang paling berdaging dari sapi. Bagian tersebut kaya akan seng, selenium, fosfor, besi dan vitamin B. Daging sapi adalah sumber terkaya Carnitine - gizi yang terlibat dalam transportasi asam lemak rantai panjang ke dalam rumah kekuatan sel - mitokondria. Carnitine - zat yang ditemukan dalam daging sapi - sekitar 95 mg Carnitine untuk setiap 3,5 Oz daging sapi, akan membantu meningkatkan performa latihan Anda, dapat membantu mengurangi kolesterol total dan kadar trigliserida dan dapat membantu Anda untuk memerangi sindrom kelelahan kronis.

Beberapa potongan daging sapi bahkan mungkin mengandung sedikit lemak dari paha ayam tanpa kulit. Steak juga tinggi kalori karena tingginya tingkat kandungan lemak dan protein. Tetapi ketika lemak dihilangkan, steak bisa menjadi pola makan yang sehat. Pecinta steak biasanya sadar dan memilih potongan paling ramping dari steak yang memiliki kalori yang rendah.

Steak menawarkan lebih banyak kandungan beta karoten, vitamin E dan Omega 3 Asam lemak dari daging sapi diberi makan biji-bijian konvensional menurut sebuah studi oleh University of California Cooperative Extension dan California State University. Di masa lalu, ternak merumput di rumput dan sementara ternak sekarang diberi makan dengan biji-bijian. Sapi diberi makan rumput digemukkan cepat dan menghasilkan daging marmer lemak.

'Marbling' adalah istilah yang terkait dengan menentukan kualitas steak. Marmer adalah jenis lemak khusus yang membuat serat-serat daging dari pengetatan selama memasak. Ini membantu agar daging tetap juicy dan membawa rasa khusus. Ketika steak dimasak, marmer mencair, membuat juicy daging sapi dan rasanya menjadi unik. Marbling lebih menjamin kualitas yang lebih baik untuk steak. Marbling juga disebut sebagai rasa lemak.
Sumber: target woman


Lihat juga:
Soto
Hanamasa

What's the definition of Emulsifiers?

The emulsifiers are a group of compounds in ice cream that aid in developing the appropriate fat structure and air distribution necessary for the smooth eating and good meltdown characteristics desired in ice cream. Since each molecule of an emulsifier contains a hydrophilic portion and a hydrophobic portion, they reside at the interface between fat and water. As a result they act to reduce the interfacial tension or the force which exists between the two phases of the emulsion.

This causes a desorption of protein from the fat droplet surface, which promotes a destabilization of the fat emulsion (due to a weaker membrane) leading to a smooth, dry product with good meltdown properties. Their action will be more fully explained in the structure of ice cream section.

The original ice cream emulsifier was egg yolk, which was used in most of the original recipes. Today, two emulsifiers predominate most ice cream formulations:

Other possible sources of emulsifiers include buttermilk, and glycerol esters. All of these compounds are either fats or carbohydrates, important components in most of the foods we eat and need. Together, the stabilizers and emulsifiers make up less than one half percent by weight of our ice cream. They are all compounds which have been exhaustively tested for safety and have received the "generally recognized as safe" or GRAS status. (foodscience)


See also : dim sum


steak

Soto Tongkol Bangkalan

Soto ayam maupun soto daging sudah biasa dijumpai di warung-warung makan. Namun soto ikan tongkol, hanya ada di Warung Aisyah di Jalan Raya Ketengan, Bangkalan, Madura. Selain harganya murah, rasanya lebih meriah serta enak di lidah.

Pantauan SCTV, Ahad (31/1), Warung Aisyah terus dipenuhi pembeli sejak pagi. Pengunjung sengaja datang ke warung ini untuk menikmati soto ikan tongkol. Tak seperti jenis lainnya, soto ikan tongkol tidak perlu dikunyah terlalu lama. Pasalnya ikan tongkolnya sudah empuk.

Rasanya enak sekali hingga mengusik lidah untuk terus memakannya. "Kalau soto daging soto ayam ditemui dimana-mana tapi kalau soto tongkol hanya ada disini," kata Amin Kumis, penikmat soto tongkol. Pun demikian dengan orang lain. "Baru pertama saya rasakan," katanya.

Satu porsi soto ikan tongkol cukup dibayar dengan Rp 6.000. Harga itu sudah termasuk segelas teh. Dalam sehari, 10 kilogram ikan tongkol habis terjual untuk bahan soto. Penjual soto ikan tongkol di Bangkalan hanya satu yakni Warung Aisyah yang ada di Kecamatan Sepulu.(JUM - gaya hidup liputan 6)


Lihat juga :  sushi

steak

Price and Promotion Burger King

Price

* Burger King recently joined McDonalds in offering a $1 double cheese burger. Some of its franchises claimed the price reductions cut into profits. Burger King has reportedly ended its unpopular (among franchise owners) $1 double cheeseburger promotion.
* Burger King plans to sell slushy drinks for $1 leading into the summer in order to offer an alternative to McDonalds $1 summer drink.
* The company also will continue to sell its new premium burger, the Steakhouse XT, for $3.99 through mid-September, with another national television ad splash planned in August.


Promotion

* Burger Kings Big Value Menu $1 Talent Show invites customers to display their talent via videos they submit with the goal of winning a menu item.
* The company has coined the term “next best move” to feature scheduled promotional tours with stops in urban communities around the country. The effort is augmented by a special website where Participants can describe community service contributions.
* Burger King is backing its biggest product launch of the year, the Tendercrisp Premium Chicken burger, with a promotion theme encouraging consumers to “cheat on beef”'. The campaign began in March of 2010 using ads created by Crispin Porter & Bogusky. (marketing teacher)


See also : sushi

steak