Madura Chicken Sate Yummy

Sate Madura Chicken Sate which generally is given a sauce of peanut sauce. But in Madura itself is sometimes used but is not a peanut sauce or chili sauce pecan. In addition, burning charcoal often Sate is often sprinkled with lime.

To reap more profit, dealers often mix the peanut sauce Sate with dry rice that has been refined. This dry rice, in Balinese called senggauk, a remnant of dried rice in the hot sun. In some areas of Java, such as the north coast, along the coast (north coast) covering the area Indramayu, Bradford, such rice called nasi aking. Commonly eaten by poor people who could not afford even the cheapest rice.

Sate Madura usually made of chicken. Known as the island of Madura in addition to salt, also known by his Sate. Sate madura already famous throughout the archipelago, Sate Madura can be found in almost all regions, especially in large cities such as Medan, Jakarta, Bandung, and Surabaya. It is said that in itself Sate Madura hard to find. But in addition to chicken as a main ingredient Sate also exist that use goat marked with the legs hanging behind the goat in rombong the seller Sate. Marinade is a mixture of finely ground bean paste and a little red onion. Roast it with fire of coconut shells that are burned first so-called coconut shell charcoal. It was tasty but dipantangkan to those that people with high cholesterol and acute gout.

Sate Madura Chicken Sate which generally is given a sauce of peanut sauce. But in Madura itself is sometimes used but is not a peanut sauce or chili sauce pecan. In addition, burning charcoal often Sate is often sprinkled with lime.

To reap more profit, dealers often mix the peanut sauce Sate with dry rice that has been refined. This dry rice, in Balinese called senggauk, a remnant of dried rice in the hot sun. In some areas of Java, such as the north coast, along the coast (north coast) covering the area Indramayu, Bradford, such rice called nasi aking. Commonly eaten by poor people who could not afford even the cheapest rice. (Wapedia.mobi)

See also:
Dim Sum
Hanamasa

Chardonnay, most popular white Wine

Chardonnay is the world's most popular White Wine grape, with over 300,000 acres planted, 100,000 in California alone. It’s homeland is the Burgundy region of France, where it produces sublime, complex table Wines (in Champagne and elsewhere it provides the base for many of the world’s best sparkling wines), but it also flourishes in California, Australia, New Zealand, Chile, Argentina and South Africa.

Chardonnay is a good-yielding variety that buds early in the season and also ripens relatively early, with its thin skin making it susceptible to rot from early rains. The best chardonnays come from cool climates like Burgundy or California’s Carneros District, but the variety also adapts well to warmer regions like Australia. Chardonnay ripens easily and produces medium-to-full-bodied wines with rich apple, citrus, and tropical fruit aromas and flavors. Although it can be vinified as a crisp, fruity quaffing wine, the best, most complex chardonnays, as in Burgundy, are fermented in small oak barrels and put through a secondary, malolactic fermentation, which imparts toasty, buttery characteristics to both the wine’s aroma and flavor.

Chardonnay is not an especially versatile food Wine and is best paired with simply prepared seafood and poultry dishes. (drinkwine)

See also :
Ice cream
Soto

Dim Sum, untuk brunch

Dim Sum, salah satu makanan Cina yang paling populer, terdiri dari berbagai macam tak terhitung dari masakan yang dikukus, kue, dan barang lainnya, yang analog dengan hors d'oeuvres, dengan hidangan panas dan dingin disajikan di semua restoran Prancis.

Secara harfiah berarti "untuk menyentuh hati Anda", Dim Sum makanan yang terbaik dikenal untuk kualitas mereka yang kaya dan harga yang kompetitif, dan biasanya dinikmati oleh masyarakat sebagai brunch favorit mereka. Tradisi Cina Dim Sum diperkenalkan ke Negara-negara Barat di abad ke-19 oleh imigran Cina dari daerah Canton. Bahkan, itu adalah Dim Sum Cina yang diperkirakan telah mengilhami gagasan seluruh 'brunch', makan besar pagi pertengahan sering dikaitkan dengan minum teh.

Makanan yang biasanya disajikan sebagai bagian dari makan siang dim sum khas baik-digoreng atau dikukus. Makanan lezat goreng termasuk Wu Gok, semacam omset talas, dan lumpia mini dari varietas yang berbeda. Kadang-kadang, makan siang dim sum juga mungkin mencakup barang khusus bibir-memukul, seperti pangsit udang dibungkus rumput laut dan ditutup dengan sesendok kaviar salmon!

Makanan lezat dikukus menjabat sebagai bagian dari dim sum Cina termasuk berbagai macam makanan, mulai dari iga babi dikukus dan Char Siu Bao, dikukus roti dengan daging babi panggang, untuk Har Gau, pangsit udang yang sangat lezat dengan kulit tembus. Selain hidangan ini dikukus atau goreng, makan siang dim sum juga termasuk makanan penutup dan teh hijau. Untuk dessert, custard tart telur biasanya dilayani, tetapi jika Anda beruntung, Anda mungkin memiliki pilihan antara mangga dan puding almond.

Dim Sum masakan Cina biasanya bervariasi dari satu restoran yang lain. Masakan Cina lain yang sering dimasukkan dalam makan siang dim sum di beberapa restoran Cina termasuk gulungan daun bawang bunga, juga disebut vegetarian dan non-vegetarian 'Hua Juan', pot-stiker, bola biji wijen, udang roti bakar, Shu Mai, iga, lumpia Kanton, Taro kroket, dan dikukus kaki Ayam. Jadi, jika Anda benar-benar ingin mengalami rasa dari masakan tradisional Cina, kunjungi restoran Cina terdekat dan mencoba makan siang lezat Dim Sum. (Chinatownconnection)

Lihat juga:
Hanamasa
Sour Sally

Sushi Maki Enak

Maki mengacu pada setiap jenis Sushi yang dibuat di roll dengan nasi Sushi, panggang rumput laut nori, dan berbagai tambalan. The Kata maki berarti "roll", dan kebanyakan orang yang sudah makan Sushi telah dikonsumsi maki dalam beberapa bentuk atau lainnya. Beberapa bentuk maki, seperti uramaki, sangat kompleks, yang memerlukan perhatian koki terampil. Lain seperti temaki sangat mudah untuk membuat, dan sering dimakan di rumah dan di pertemuan sosial.

Maki Sushi datang dalam beberapa varietas, tergantung seberapa tebal gulungan dan bagaimana gulungan dibangun. Bentuk yang paling umum adalah gulungan hosomaki, atau tipis. gulungan tipis dibuat dengan membuat strip kecil beras Sushi dan bahan satu atau dua sepanjang satu sisi dari selembar nori dan kemudian menggulung itu erat untuk membentuk roll ramping. Hosomaki dipotong-potong kecil sebelum disajikan, dan biasanya disajikan di atas piring dengan beberapa jenis lain Sushi untuk kontras. Jenis hosomaki umum meliputi gulungan mentimun, gulungan wortel, dan roti tuna.

Tebal maki disebut futomaki, yang berarti Futomaki biasanya dibuat dengan bahan beberapa "roll gemuk.", Dan dapat setengah inci sebanyak satu dan satu (empat cm) di diameter. Futomaki sering dibuat vegetarian, dan umumnya termasuk bahan seperti kecambah, telur goreng, dan lobak lobak. Biasanya futomaki dipotong sebelum disajikan, meskipun juga disajikan dalam bentuk gulungan keseluruhan di beberapa festival tradisional.

Uramaki adalah roll ke luar, yang berarti bahwa beras Sushi ada di luar. Uramaki dibuat oleh layering sepotong nori dengan nasi Sushi dan kemudian membalik itu ke garis tepi bawah sisi lain dengan bahan. Kemudian maki itu yang digulung, dan biasanya dicelupkan ke dalam hiasan seperti benih ikan roe atau wijen. Uramaki sebenarnya lebih umum di luar Jepang, dan termasuk Sushi terkenal seperti California dan roti Philadelphia. (WiseGeek)

Lihat juga:
Burger King
Steak

Soto Lorjuk Yummy

If you're a big fan of Soto, harmless taste dishes this one. Soto mixed lorjuk, Soto shells mixed with numerous knife Pemekasan Coastal region, Madura. It was guaranteed tasty and delicious.

Not much different in general Soto, Soto lorjuk also be sliced rice cake, noodles, chips and a sprinkling of fried onions tete. What distinguishes lorjuk interfering with Soto Soto for only the broth, the sauce is tasty because lorjuk lorjuk kind of shell served with a knife who usually live dipasir beach.

Nana Sofyanto one of his lovers lorjuk Soto, said Soto lorjuk taste different from other Soto. Because of the mixture and sauce lorjuk lorjuk that Soto was tasty.

Hanifa seller lorjuk mixed Soto, said Soto mixed lorjuk very interested citizens. Every day no less than 50 plates Soto sells. Hanifa admitted to get the raw materials lorjuk or clam knife from the fishermen in the Round Coastal Pamekasan.

For you fans of Soto, probably does not hurt when visiting Pamekasan you can try to intervene lorjuk Soto pleasure in Jalan Asem Manis Pamekasan city. Moreover with only money 4 thousand dollars, you can enjoy a delicious gravy lorjuk Soto. (Ahmad Baehaqi / Dv / Ijs - Indosiar)

See also:
Sour Sally
Burger King

Steak Ayam Saus Jamur

Resep Steak Ayam dengan Saus Jamur
Bahan-bahan:
4 buah ayam fillet
1 butir telu
Susu sedikit
Tepung terigu sedikit
100 gram tepung panir
Garam secukupnya
Merica secukupnya
Baubuk Paparika secukupnya

Bahan Saus:
1 buah Bawang Bombay
2 Sdm minyak
250 ml kaldu
1 lembar Bay Leaf
300 gram jamur
1 Sdm Peterseli
200 gram Kaldu Sapi
80 gram Whipping cream
2 Sdm Butter
Jinten sedikit
Babuk cabai secukupnya
Garam secukupnya
Merica secukupnya

Cara membuat:
1. Taburkan garam, merica, dan bubuk paparika di atas fillet ayam.
2. Gulingkan fillet di atas tepung terigu lalu celup dalam campuran telur dan susu.
3. Terakhir gulingkan di atas tepung panir yang telah dicampur sedikit garam.
4. Goreng dalam minyak panas atau panggang dalam oven hingga matang.

Untuk membuat saus jamur:
1. Tumis bawang bombay cincang hingga berwarna keemasan.
2. Masukkan kaldu dan bay leaf lalu masak dengan api kecil hingga bawang bombay empuk.
3. Tumis irisan jamur dengans dikit minyak lalu masukkan peterseli cincang.
4. Tambahkan garam dan merica lalu setelah 20 menit, keluarkan bay leaf.
5. Masukkan kaldu sapi, butter, whipping cream, jinten, bubuk cabai, garam dan merica.

Disajikan oleh Chef Wiehan, Gourmet House, Semarang.

( Wisanggeni / CN13  - suara merdeka)

Lihat juga :
Sushi
Hanamasa

Why Japanese Can Easily Digest Sushi?

Porphyran, a polysaccharide present in the cell walls of a red algae that is used notably in the preparation of Sushi, is broken down specifically by an enzyme called porphyranase. This new enzymatic activity has been identified in marine bacteria and, surprisingly, in the bacteria that populate the gut of the Japanese. Scientists from CNRS and UPMC have explained this discovery by a transfer of genes between the bacteria, that allows the gut microbiota of the Japanese to acquire all the "machinery" it needs to consume the algae that surround sushi.

Without intestinal flora, humans cannot break down the polysaccharides in their diet, which are one of the principal sources of energy for the brain. Indeed, intestinal bacteria contain enzymes that are known to "break down" polysaccharides, which are polymers made up of carbohydrates. They are essential because the human genome is not endowed with such enzymes.

Two research teams working at the Station Biologique in Roscoff (CNRS / UPMC) have been working on porphyranase, an enzyme that breaks down polysaccharides but whose true activity was previously unsuspected. These teams have thus discovered that porphyranase breaks down a highly specific molecule: porphyran, and not another substrate, as had previously been thought. Porphyran is a polysaccharide, one of the components in the walls of a red-colored marine algae called Porphyra. These algae are used to prepare Japanese sushi. According to historical documents, this alga has been consumed for many generations by the Japanese. Of considerable cultural importance in Japan, it has sometimes served as a gift or to pay certain taxes.

The researchers then demonstrated the process of recognition between the enzyme (porphyranase) and its substrate (porphyran). They were thus able to identify the "signature" of the sequence involved in this recognition (the specific site on the enzyme to which the reagent binds). As expected, this novel enzymatic activity was detected in marine bacteria. Further investigations led the scientists to compare genomic data regarding the gut microbiota of 13 Japanese individuals and 18 North Americans. They thus discovered that porphyranase was also present in the gut microbiota of the Japanese (but not in that of the North Americans).

The scientists suppose that the presence of this enzyme in the gut microbiota of the Japanese is directly linked to their dietary habits. As major consumers of Porphyra for several centuries, the Japanese have thus been in contact with the marine bacteria that contain porphyranases via their diet. Mirjam Czjzek and her team presume that a transfer of genes from marine bacteria to intestinal bacteria must have allowed the microbiota of the Japanese to accept the "machinery" required to break down the polysaccharides in Porphyra algae. These findings suggest that food associated with marine bacteria may constitute a means for the human gut microbiota to acquire new enzymes, which may, among other factors, explain their diversity. (science daily)

See also :
Steak
Hanamasa