Sunday, November 30, 2008

Resep Online

Resep Online


After the session with David Chang at the Gourmet Institute I was even more eager to try dining at one of his Momofuku restaurants.

steam bunsThough Chang has written that he believes we are moving towards a less future with less cheap industrial meat, he is firmly in the carnivore camp. Be forewarned, at Momofuku Ssam Bar, the menu says, "We do not serve vegetarian friendly items," and they're not kidding. It is a very meaty menu. It's also a menu full of surprises.

I was a bit taken aback to see a list of four different root beers on the menu. I was even more amazed to discover how wonderfully well root beer pairs with the spicy, lusty flavors of his food.

What did I eat at Momofuku Ssam Bar? The famous steam buns with pork belly hoisin, cucumber and scallions, of course. They melt in your mouth and might possibly be a candidate for my next round of the parlor game "name your last meal."



A perfectly tender charred chili spiced calamari salad with ginger, scallions, crunchy radishes and bits of feathery mizuna. You may have had calamari salad before, but you've never had it like this. It was an addictive combination of textures and tastes, not too spicy but juicy and bursting with flavor.
charred calamari

The least Asian influenced of all the dishes we tried, was several different cuts of Long Island duck with djion spaetzle, brussels sprouts and Five Spoke cheddar. Sharp and creamy spaetzle and bitter sprouts balanced the richness of the expertly prepared duck.
Long Island duck

A refreshing house cured hamachi with edamame, horseradish, pea leaves was our last dish, save for a nibble of Satur Farm's crispy fried brussels sprouts with mint, scallions, and a fish sauce vinaigrette thanks to Anil of Six Apart and Alaina of Serious Eatswho coincidentally happened to be dining right next to me at the long central communal table/bar. Beware the food blogger sitting next to you! Your food is not safe from my fork!

I really can't say enough good things about the food at Momofuku Ssam Bar. The biggest problem is wanting to order everything on the menu. As it was I missed out on a whole section of offal that included crispy pig's head torchon, Sichuan beef tendon with mango and peanuts and blood sausage with seckel pears, lime pickle and frisee. More to try next time I suppose...

Friday, November 28, 2008

Bhakari resep

Bhakari
2 cups whole.wheat flour
1 teaspoon salt
2 tablespoons vegetable oil
1/4 cup milk
1/2 cup water
Combine the flour, salt, oil, milk, and half the water in a bowl. Mix using a wooden spoon or fingers. Add more water, 1 tablespoon (15 ml) at a time until the dough forms a ball. Knead the dough with lightly
oiled hands for 10 minutes. The dough should be
fairly firm. Allow the dough to rest, covered with a
dish cloth, for 15 minutes.
Divide the dough into 4 to 6 pieces. Roll each piece
into a round 1/4 inch thick. Heat a flat griddle or
large skillet over moderate heat. Cook the dough, one piece at a time, pressing it down occasionally with a spatula, until cooked and lightly browned on the
bottom. Turn the dough and repeat. The dough may
balloon slightly during cooking. Repeat with
remaining pieces of dough.
Makes 4 to 6 pieces.

Klenger Burger: Rasanya Sangat indonsia



Klenger Burger: Rasanya Sangat indonsia
kirman: Bu Norma W, Panam - Pekanbaru

Teknologi dan kemajuan jaman, hampir merambah semua negara-negara di dunia, tak terkecuali Indonesia sebagai negara yang sedang berkembang. Perubahan dan kemajuan itu tentu saja membawa perubahan juga pada gaya hidup dan kebutuhan masyarakatnya yang menginginkan segala sesuatunya serba praktis dan cepat. Termasuk kebutuhan untuk menyantap makanan yang praktis, cepat, sehat dan mengenyangkan tanpa mengesampingkan gaya hidup yang menjadi satu bagian tak terpisahkan. Salah satunya adalah burger.

Makanan yang berbau kebarat-baratan seperti bugrger atau orang sering menyabutnya sebagai hamburger, kini sudah bukan makanan mewah lagi di Jakarta dan kota-kota besar lainnya. di Jakarta misalnya, hapir di setiap sudut pusat-pusat perbelanjaan dan perkantoran bisa kita temui outlet-outlet yang menjual burger, makanan yang identik dengan prestise dan gaya hidup anak-anak muda zaman sekarang.

Menyebut nama burger, pasti sebagian besar warga ibu kota Jakarta sudah tidak asing dengan nama Klenger Burger. Salah satu pioneer makanan fast food di Jakarta. Klenger Burger terkenal di kalangan anak-anak muda karena selain memiliki cita rasa yang sangat Indonesia, juga namanya yang unik dan mudah diingat. Berawal dari usaha mendirikan sebuah restoran Sunda, pemilik dan pendiri klenger Burger yakni sepasang suami istri, Velly Kristanti (34) dan Gatut Cahyadi (34) akhirnya banting setir dan membuka outlet burger pada bulan Februari 2006. Dengan pertimbangan bahwa memasak makanan tradisional resep Sunda memerlukan waktu yang cukup lama dan kurang praktis, sehingga Velly dan Gatut akhirnya memutuskan untuk membuka usaha fast food. Dan pilihannya jatuh pada resep burger, makanan cepat saji yang cukup praktis, enak, mengenyangkan, serta menjadi bagian dari gaya hidup anak-anak muda zaman sekarang.

"Dulunya membuka usaha restoran dengan makanan tradisional resep Sunda. Tapi makanan resep sunda kan kurang praktis dan perlu waktu lama dari memasak hingga penyajiannya, sehingga saya dan suami saya berfikir kenapa nggak memilih makanan yang bisa dimakan setiap saat, praktis dan mengikuti gaya hidup anak-anak muda zaman sekarang," tutrnya saat ditemui di salah satu outlet Klenger Burger di Jl. Cipaku I no. 45 Jakarta Selatan.

Dengan modal seadanya sisa usaha restoran Sunda, ahkirnya dibukalah sebuah outlet kacil Klenger Burger yang menempati lahan bekas usaha restonya. "Waktu itu dengan modal seadanya saja, karena modalnya sudah habis buat bikin restoran Sunda. Tapi karena kepepet, akhirnya kita berusaha bikin usaha burger, dengan manfaatin sisa modal yang ada, lahannya pun juga menempati bekas restoran Sunda dengan hanya membuat sebuah outlet kecil di kawasan Pekayon yang sekarang sudah menjadi gudang kita. Awalnya ngalir aja tapi lama-.lama banyak juga peminatnya," kata wanita yang pernah bekerja di advertising sebuah perusahaan di Jakarta.

Persaingan yang sehat
Seiring dengan berjalannya waktu, Klenger Burger semakin berkembang sehingga yang semula haya sebuah outlet kecil yang menempati lahan bekas restoran Sunda, dalam kurun waktu satu tahun saja langsung berkembang hingga 38 outlet. Ternyata, kesuksesan Klenger Burger diikuti oleh pengusaha makanan yang lain dengan membuka outlet burger, sehingga semakin banyak brand-brand baru burger.

Bahkan, banyak yang mencoba meniru logo Klenger Burger hingga memasang foto Klenger Burger. Namun, Velly justru merasa tidak tersaingi sedikitpun, karena ia merasa persaingan yang sehat justru akan semakin meningkatkan kulatisa burgernya. Di tengah persaingan usaha burger yang semakin ramai, Klenger Burger semakin melebarkan sayapnya hingga kini telah meiliki 55 outlet yang tersebar di wilyah jabodetabek, Bandung, Bali, Surabaya dan Malang. Bahkan sampai akhir tahun ini, masih akan ada beberapa cabang baru lagi di beberapa kota besar di Indonesia.

"Waktu itu yang bikin usaha burger belum terlalu banyak, tapi sekarang sudah banyak. Tapi bagus yah buat kita, karena kan sekalian koreksi diri juga. Memang bagus ada kompetisi, jadi kita bisa belajar juga," kata wanita yang juga aktif sebagai pembicara berbagai workshop tentang enterpreneurship.

Kelebihan Klenger Burger.
Nama Klenger Burger memang mudah sekali mendapat tempat di hati para penikmat burger. Karena selain mengandalkan cita rasa burger-nya yang sangat Indonesia dari segi resep bumbunya, juga nama Klenger sendiri sangat mudah diingat orang. Klenger sendiri diambil dari Bahasa Jawa, yang artinya makan sampai kenyang tapi tetap bikin orang ketagihan untuk mencobanya lagi. Dengan filosofi itulah ahkirnya nama Klenger dipatenkan menjadi brand burger miliknya.

"Kenapa Klenger, karena suami saya orang Jawa. Jadi di Jawa itu, kalau makan sampai kenyang tapi bikin ketagihan, namanya makan sampai klenger. Makanya kita memilih naman Klenger Burger," ungkapnya.

Keistimewaan Klenger Burger terletak pada daging dan rotinya yang empuk, serta resep bumbunya yang disesuaikan dengan lidah orang indonesia. Velly dan Gatot telah meracik resep bumbu burger yang sangat khas melalui riset yang cukup lama. Selain itu, porsinya pun cukup membuat orang yang makan sampai merasa klenger karena kenyang.

Untuk mencari outlet klenger burger sendiri tidaklah sulit, karena lokasinya selalu dekat dengan perumahan, perkantoran dan tempat-tempat hang out anak-anak muda.
Untuk tetap bertahan di tengah maraknya bisnis serupa, Klenger Burger terus melakukan inosasi baik dari segi menu maupun kulaitas pelayanannya. Termasuk menyediakan jasa pesan antar untuk area tertentu. ***

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source: Tabloid Lezat

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Andalucian cuisine - a guide

Undoubtedly one of Spain's most culinary rich regions, Andalusia is an area famed for its cuisine and its culture of food. Much like the rest of Spain, food is an important part of social life; here the meal is about a lot more than simply eating. Andalusia is also the home of one of Spain's favourite exports; tapas. Restaurants can now be found in most major cities around the world, but to taste the original you should head to Seville. Also the region is the world's largest producer of olive oil with some of the finest in the world being produced in Andalusia's olive groves. As you would expect, olive oil is the basis for lots of the region's cooking and accompanies many of the dishes.

The diversity throughout different areas of the region is huge, a myriad of different influences have shaped the regions gastronomy over the past centuries as well as its geographical diversity. The Moorish legacy still remains strong and can be seen especially in the sweets and desserts of the region, many of which are flavoured with aniseed, cinnamon, almonds and honey.

Blessed with a superb climate the region has a year round growing season meaning that fruit and vegetables can be picked locally, even in winter. Locally grown asparagus and avocados are regarded as some of the best in the world and there's never a shortage of fresh produce to add weight to regional menus. Probably the most famous dish in Andalusia is "Gazpacho"; a chilled soup made from tomatoes and other vegetables and one that has been copied the world over. In the stifling heat of an Andalusian summer, "Gazpacho" is a very refreshing lunch dish or starter and shouldn't be missed by those visiting the area.

Coastal areas of Andalusia tend still to be dominated by seafood with many options for sampling the bounty of the Mediterranean. "Pesca'ito frito", a regional favourite, is a variety of fish fried together in olive oil and is perfect to display the broad range of fish on offer. Beach-side restaurants, locally known as "Chirengitas", are excellent ways to sample local seafood with more emphasis being put on fresh cooked produce than comfort, pomp and service. These informal eateries serve up a massive variety of dishes from baby squid in garlic to fresh barbequed sardines (usually cooked on a bamboo spit) and really constitute fantastic value for money. For those looking for finer dining then cities like Malaga and Seville boast no shortage of gourmet restaurants, and many have excellent reputations throughout Spain.

Inland regions tend to lean more towards poultry, game and, the regions favourite meat, pork. Indeed the pig is a highly lauded animal in Andalusia whether cooked fresh to make dishes such as meat balls in almond sauce and pork loins in orange and sherry, or whether cured to make sausages and "Jamon Serrano". Indeed the region is home to a special breed of pig known as the "Iberico" or, more colloquially, the "pata negra" (literally "black foot", denoting the pigs black hooves). This small, brown pig is used to make some of the finest cured hams in the world - the town of Jabugo is reputed to produce the very best - the flavour of the ham is down to the strict diet of acorns which is administered to the pig, and this particular part of the Huelva region has the perfect micro-climate for sustaining oak trees. Andalusia, as mentioned above, also utilises the pig for making sausages, a foodstuff intrinsically linked with Spain's cuisine. The "cana de lomo" is a smoked sausage made with tripe and the "mor on" is made with trimmings of pig shin and both serve as excellent examples of the many regional variations that are produced. However it's not all pork; deer and wild boar can be found in Cordoba and the Guadalquivir region around Seville provides the area with excellent duck, often cooked with Seville onions and widely eaten throughout the city. It is this diversity in one of Spain's largest provinces that make it such a rich culinary region and a real must for food lovers. ***

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by Mike McDougall
About the author: Mike McDougall has five years experience working as a travel writer and marketeer. He is currenlty working to provide additional content for Babylon-idiomas, a Spanish language school with an excellent presence in Spain and Latin America.
This work is covered by a creative commons licence: http://creativecommons.org/licenses/by-nd/2.0/uk/


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A Recipe for Rye Bread

The more I make bread, the more I am convinced of the importance of the kitchen being in the best position in the house. When we designed and built our house, I was determined that the kitchen should have a view and be on the front of the house. Now that it's six-fifteen of a summer morning and I'm up early, kneading bread, because we've run out again, I'm especially happy to be looking out over a sun-soaked landscape to the distant mountains. Every time you make bread you're guaranteed a good ten minutes of contemplation as you knead it, the mechanical rhythmic activity frees the mind to wander or switch off...very therapeutic. Having a view thrown in as well is just an added bonus.

I haven't always made bread. It is a comparatively recent development. Making jam was the first breakthrough into self-sufficiency, then came the day when our local supplier of rye bread, who made a loaf that (miracle of miracles), all the children would eat, decided to switch recipes and use caraway in it...instant rejection by the whole family.

We'd stopped the wheat bread to try and help my son's allergies and found it helped most of us, so apart from the occasional indulgence of fluffy white bread, I wanted to stay off it. There was no alternative; I would have to take the leap into bread making. The main reason that I'd resisted was that it seemed to take so long. First the mixing and kneading, then the rising, then knocking down and forming loaves, a second rising and finally the baking. Who could keep track of all that in the chaotic life of a three-child family?

So eventually I take the plunge, turn to my friend Nigel (Slater, not namedropping but he and Nigella (Lawson) are ever-present in my kitchen, in book format of course) and find a foolproof recipe for a white loaf, simpler to start off with white I think. Well the first try produced a reasonable, if huge, loaf, though my son still remembers that it was a bit doughy in the middle. Second try, I got two pretty perfect loaves and I was on a roll.

Now to find a recipe for rye bread. It seems that 100% rye is usually made by the sour dough method and I couldn't see my family going for that, so settle for a half and half rye/whole-wheat recipe... triumph. Ok, my son the food connoisseur complained it was a bit too sweet, so next time round I reduced the amount of honey, but this recipe has been our staple diet ever since, and I am now truly ensconced in my kitchen, looking at the view, every other day, while I endeavour to keep the supply level with the ever increasing demand.

Any way, finally to the recipe:

500g rye flour 450g whole-wheat flour plus more for kneading 50g plain flour 1 tablespoon salt 1 10g sachet of instant yeast 1 tablespoon honey 3 tablespoons oil 670 ml milk 125 ml water

Warm the milk to lukewarm. Mix the flours and salt in a large bowl. Make a well in the middle and put in the yeast, then honey, then oil, pour on the warmed milk and water and mix. When it gets doughy turn out on to a well floured surface (it will be extremely sticky) and knead for 10 minutes. You will need to keep adding flour as you knead. It is better for it to be too sticky than too dry - you can always add more flour, but too dry will make a dry, hard loaf. After 10 minutes, put it back into the bowl with a plastic bag over it and leave in a warmish place for two hours or so. Then knock down, firmly pressing out the air, but not over kneading, then form into two or three loaves on a baking sheet, cover again and leave to rise for another hour. Then bake for 30 minutes at 190C until they sound hollow when you tap on the bottom of the loaf. Cool on a wire rack

So how do I keep track of the bread making, in between school runs, mealtimes and the rest? Well I don't always. There are times when I optimistically start the bread off, leave it to rise and four hours later remember about it, knock it down, forget to switch on the oven so it has had an extra day or so in rising time by the time it gets cooked. It does seem to be very forgiving though - whatever you do to it, you do generally get bread out at the end, it may not always be the perfect loaf, but then variety is the spice of life after all. There was one time it hadn't quite finished cooking by the time I had to do the school run, so I asked my husband to take it out in ten minutes..... By the time I got back we had a very useful weapon against intruders. We didn't eat that one...I think it was ryvita for lunch...!
Good luck with yours. ***

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Sari Apel Sehat dan Bergizi


Sari Apel Sehat dan Bergizi
kiriman: Ny. Bondan Prawiro, Seremban, Malaysia

Buah apel mengandung vitamin C yang merupakan resep anti oksidan yang berfungsi meningkatkan kekebalan tubuh. Seiring perkembangan dunia kuliner kini, kita bisa temukan apel dalam produk yang sangat beragam mulai dari bentuk padat hingga cair.

Sari apel dan cuka apel merupakan resep hasil olahan apel dalam bentuk cair. Sari apel merupakan hasil ekstrak dari apel yang diendapkan, sedangkan cuka apel adalah sari apel yang difermentasikan. Secara teori, untuk mengekstrak apel yang baik menggunakan juicer agar hasil sari apelnya bisa lebih banyak (cara kerja alat yang maksimal karena memisahkan ampas dan sarinya). "Alternatif"-nya bisa menggunakan blender, hanya saja untuik mempermudah proses menghaluskannya harus menambahkan air, setelah halus baru dilakukan proses penyaringan untuk memisahkan sari dan ampasnya. Kenyataan di lapangan yang banyak dilakukan dunia industri, untuk mendapatkan estrak / sari apel bukan dengan juicer ataupun blender tetapi dengan cara merebus buah apel.

Pembuatan cuka apel pada dasarnya dibuat dari senyawa-senyawa yang terkandung di dalam buah apel kemudian difermentasi oleh mikroba. Beberapa jenis mikroba yang bisa merubah sari apel menajadi cuka apel adalah sacchaaromyces cerevisiae dan zymomonas mobilis.

Karekteristik apel yang berubah menjadi cokelat jika terkena udara (oksidasi) seriing menjadi kendala selama proses pembuatan sari apel dan cuka apel. Untuk meminimalkan warna cokelat yang timbul pada pembuatan sari apel biasanya ditambahkan asam pada resep proses pengendapan. Sedang untuk cuka apel proses fermentasi akan membuat warna cokelat menjadi lebih jernih.

Setelah produk jadi, agar cuka apel dan sari apel tahan lama sebaiknya simpan dalam fegrigerator, bukan tempat yang lembab dan terkena matahari langsung. Semua jenis apel bisa digunakan untuk membuat resep sari apel maupun resep cuka apel. Namun jenis apel yang dianjurkan untuk pembuatan sari apel dan cuka apel adalah manalag, rome beauty dan anna. ***

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source: Tabloid Koki

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How To Choose A Quality Cookware Set

If you are considering purchasing new cookware, you probably are wondering how to make the most sensible purchase and still get all the pieces and features you need. Price is always a major factor in deciding which cookware set is right for you. Choosing the perfect cookware set involves much more than color and the availability of nifty glass lids that you can see through. If you are a serious cook, or simply want the best deal for the price, you will need to be more practical in making your decision.

The main factor in choosing cookware is the material from which it is made. Copper is very expensive, but conducts heat better than any other material. Heat conduction allows your food to cook evenly. You will undoubtedly find cookware that is constructed from stainless steel with a copper reinforced bottom. The problem with this type of cookware is that the bottom of the food will cook faster than the rest, making it very difficult to avoiding burning and/or scorching your food. Braising is out of the question in a stainless steel pan with a copper reinforced bottom.

You need cookware that allows heat to be distributed evenly. You are probably very familiar with pans that have hot spots. Hot spots are places in the pan where the food cooks disproportionately faster than in the rest of the pan. Cookware with even heat distribution is imperative if you are serious about the food you cook. The problem with copper, cast iron, and aluminum cookware is that certain foods will absorb a metal taste and color from the pans, not to mention you will ingest some of the metal that is transferred to the food. Copper will scratch and discolors easily, but every cook should have at least one copper bowl for beating egg whites. Copper bowls will allow you to beat eggs whites to their maximum volume.

Aluminum is inexpensive, but as mentioned before, will react with certain foods in an unfavorable manner. Aluminum wears down quickly, although there are anodized pans that will cut down on reactivity and increase durability. If you opt for aluminum cookware, anodized is the best choice. Cast iron is good for searing steaks and a few other specialized cooking tasks, but you must keep your cast iron cookware seasoned to avoid sticking and pitting of the pan.

The fact is that there is no perfect cookware. Each has its own benefits and drawbacks. Stainless steel is probably the best compromise. Stainless steel is in the middle price range and heat conductivity. It is durable and cleans easily and will not react with any type of food you cook. Another good choice is stainless steel with an aluminum insert that goes all the way up the sides of the pan.

The conclusion would seem to be that in order to get a good set of cookware, you will have to spend some money, but it is not necessary to get the most expensive type. A good stainless steel cookware set with a few special pieces such as a non-stick frying pan, a copper bowl, and any other extras you desire will be your best choice.***

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Resep Sari Buah Apel

Resep Sari Buah Apel


Resep Sari Buah Apel
kiriman: Ny. Bondan Prawiro, Seremban, Malaysia


Resep bahan:
Apel 1 kg.
Air 1 liter.
Gula pasir 150 gram.
Asam sitrat 0,005 gram.
Gelatin 0,1 gram.

Cara membuat resep ini:
1. Cuci bersih apel, kupas dan potong kasar.
2. Campur apel dan air, haluskan dengan blender. Saring.
3. Endapkan selama 9 jam.
4. Saring kembali.
5. Campur bagian yang jernih, gula dan gelatin. Rebus sambil sesekali diaduk hingga mendidih.
6. Masukkan asam sitrat, aduk rata. angkat dan saring.
7. Pasteurisasi dan kemas selagi sari apel masih panas.
Resep sari buah apel ini siap disajikan.

Tips:
Jika sari apel dibuat dengan tambahan pengawet maka pengemasannya dilakukan setelah sari apel dingin.***

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source: Tabloid Koki

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Henckels Knives are a great addition to any kitchen

Henckels knives for over 100 years have set the standard for quality kitchen cutlery. J.A. Henckels is the largest manufacturer of cutlery in Solingen Germany producing some of the finest knives in the world. A set of henckels knives will last a person's life time and longer. The pride of craftsmenship shines through on every piece that J.A. Henckels creates.

Henckels knives come in different shapes and sizes based what you will be using them for. The most popular are the chef's knife, paring knives, slicers, cleavers, boning and fillet knives.

J.A. Henckels makes each of these types with prices to fit anyone's budget. Henckels knives come either forged or stamped and individually or in a set. The sets usually come with a butcher block. Forge knives are hand made from a single piece of metal. Each knife is carefully made with extreme detail. Stamped knives are made from stamping out the shape of the knife from a sheet of metal. They are lighter than forged and dont't hold a sharp edge as long. Henckels cutlery stamped sets are usually less expensive.

Henckels knives can be found online for tremendous discount prices. Be sure to shop around and compare, as prices vary from store to store. J.A. Henckels cutlery sets are a great addition to anyone's kitchen.***

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Tuesday, November 25, 2008

Coffee Ice Cream

Coffee Ice Cream

No Picture
Author: bluegecko
Rating: No Votes
Description: No Description available
Ingredients:
  • 12 oz soft tofu
  • 1 1/2 cup sugar
  • 1 cup water
  • 6 oz of your favorite chocolate (I use Newmans Organic
  • Dark)
  • 2 cups very strong coffee (I use Sumatra)
  • 1/2 tsp salt
  • 1/2 cup pure pressed canola oil

Preparation:
  • In a small saucepan, simmer water and sugar together
    until thickened (about 6 minutes). Break chocolate into
    small pieces. Add to sugar mixture. Stir until well mixed.
  • Let cool. Put tofu in blender or food processor. Add canola
    oil, salt and coffee. Blend until thoroughly mixed. Combine
    ingredients of numbers 1 and 2 above. Mix thoroughly
    and chill for 1 hour. Freeze in an ice cream maker
    according to the manufacturer?s instructions. Store in a
    freezer-proof container. Place in freezer.

Notes:
No Description available

Preparation Time: 5 min Difficulty:very simple
Portions:1 portion Amount:

Chocolate Sorbet

Chocolate Sorbet

No Picture
Author: Katja
Rating: No Votes
Description: No Description available
Ingredients:
  • 1 cup cocoa
  • 3/4 cup sugar
  • 2 1/2 cups water
  • 1 teaspoon vanilla extract

Preparation:
  • Combine all but vanilla in a saucepan. Heat on medium, stirring frequently, until the mixture reaches a boil. Turn off heat, and stir in vanilla. Chill.
  • Freeze according to your ice cream maker's instructions.

Notes:
No Description available

Preparation Time: 5 min Difficulty:very simple
Portions:1 portion Amount:

Carob Ice Cream

Carob Ice Cream

No Picture
Author: animalcrackers
Rating: No Votes
Description: No Description available
Ingredients:
  • 2 cups soymilk or nut milk
  • 1 cup well-drained silken tofu
  • 1/2 cup carob powder
  • 1/2 cup raisins
  • 1/2 cup cashew butter or 10 tablespoons raw cashews
  • 1/2 cup canola oil
  • 1/2 cup vegetable glycerin, honey, barley malt,or rice syrup
  • 2 tablespoons lecithin granules
  • 2 teaspoons vanilla extract
  • 8 common spicebush berries or 1/2 teaspoon
  • freshly ground allspice berries
  • 1 Kentucky coffee-tree seed (not the pod),
  • toasted and ground
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground cloves
  • 1-teaspoon liquid stevia

Preparation:


  • Place all the ingredients in a blender and process until smooth.
  • Chill (or begin with chilled ingredients) if required by your ice cream machine.
  • Pour the mixture into the ice cream machine and freeze according to the manufacturer's instructions.

Notes:
No Description available

Preparation Time: 5 min Difficulty:normal
Portions:1 portion Amount:5 1/2 cups

Cherry Berry ice cream

Cherry Berry ice cream

No Picture
Author: Katja
Rating: No Votes
Description: No Description available
Ingredients:
  • 2 Env unflavored gelatin
  • 1 1/2 c Sugar
  • 1/2 c Water
  • 10 oz Frozen sliced strawberries
  • 2 c Dark sweet cherries
  • 4 c Light cream or half & half
  • 2 c Whipping cream
  • 2 ts Vanilla

Preparation:

In a small saucepan combine unflavored gelatin and sugar. Add water and strawberries. Cook over medium heat stirring constantly until mixture just comes to a boil. Remove from heat and cool to room temperature. Meanwhile chop cherries. In a 3 quart or larger ice cream freezer combine half and half whipping cream vanilla strawberry mixture and cherries. Freeze according to manufacturer's direction or place in freezer containers and freeze at least 4 hours

Notes:

From Tops Grocery store circular.

Preparation Time: 5 min Difficulty:very simple
Portions:1 portion Amount:Makes about 3 quarts

Cherry Cordial Dessert

Cherry Cordial Dessert

No Picture
Author: Katja
Rating: No Votes
Description: No Description available
Ingredients:
  • 1/2 gallon vanilla ice cream, softened
  • 1 jar (10 ounces) maraschino cherries, drained and chopped
  • 1/2 cup coarsely chopped pecans
  • 1cup miniature semisweet chocolate chips

Preparation:
  • In a large bowl, stir together the softened ice cream, cherries, pecans, and chocolate chips until well mixed.
  • Spoon into a 10-inch springform pan, cover, and freeze until firm.
  • When ready to serve, unmold and slice.
  • Serve each slice with a drizzle of cr?me de cacao or other chocolate liqueur, and/or a dollop of whipped cream with some additional chopped pecans and a whole maraschino cherry.

Caramel-Coffee Ice Cream Sandwiches

Caramel-Coffee Ice Cream Sandwiches

No Picture
Author: Lois and Stu, USA
Rating: No Votes
Description: No Description available
Ingredients:
  • 1/4 cup hot caramel ice cream topping (do not heat)
  • 1 (1 lb. 2-oz.) pkg. Pillsbury? Ready To Bake
  • 1 T Big Deluxe Classics? Chocolate Chip Cookies
  • 1 pint (2 cups) coffee ice cream, slightly softened
  • 1/4 cup chocolate and/or colored sprinkles

Preparation:
  • Heat oven to 350?F. Place cookie dough about 2 inches apart on ungreased cookie sheet. Bake at 350?F. for 12 to 16 minutes or until light golden brown. Cool 1 minute. Remove from cookie sheets; place on wire racks. Cool 15 minutes or until completely cooled.
  • Cut six 12x9-inch sheets of foil. Place 2 baked cookies, bottom side up, on each foil sheet. Spread 1 teaspoon caramel topping on each cookie.
  • For each sandwich, place about 1/3 cup ice cream in center of 1 caramel-topped cookie; flatten slightly. Place second cookie, caramel side down, on ice cream. Gently press ookies together in center to form ice cream sandwich; ice cream should spread to edge of cookies. Gently roll ice cream edge of sandwich in chocolate sprinkles. Quickly wrap sandwich in foil; immediately place in freezer.
  • Freeze at least 2 hours or until firm. Let stand 5 to 10 minutes before serving.

Basil and Lime Sorbet

Basil and Lime Sorbet

No Picture
Author: Katja
Rating: No Votes
Description: No Description available
Ingredients:
  • 1 wineglass water (about 5 ounces)
  • 1 wineglass sugar (equal in weight to the water)
  • 5 to 6 limes, zested
  • 1 glass lime juice
  • 1 very large bunch basil, pounded to a puree

Preparation:
  • Place the water and sugar in a pan, bring to a boil, and simmer for 4 minutes with the lime zest. Remove from the heat, and allow to cool for a while. Add the lime juice and basil puree. Stir this up and leave to infuse for a while.
  • Pass it through a coarse sieve and pour into a plastic tub or earthenware dish and place in the freezer.
  • Generally, sorbet takes 2 hours to set. Try to stir it around every 30 minutes, if you remember.
  • Serve it in a glass on its own.

Banana Choco Ice Cream

Banana Choco Ice Cream

No Picture
Author: Unknown
Rating: No Votes
Description:
Dalam bahasa Indonesia: Es Krim Pisang Lapis Cokelat

Ingredients:
  • Almonds
  • Ice cream sticks
  • Cooking chocolate
  • Bananas
  • Colorful chocolate rice

Preparation:
  • Peeled the skin and halved the bananas. Place the sticks in the middle of each bananas, then put them in the freezer for 1/2-1 hour length.
  • Put almonds in blender or food processor and blend it.
  • Meanwhile, heat and melt cooking chocolate in a pan.
  • Turn off the stove, add the almonds and chocolate rice into the melted chocolate in the pan, mix well
  • Get the bananas, and holding the stick, cover them with the mixed chocolate one by one. Put them back into the freezer for 10 minutes.
  • Ice cream is done.

Banana Blaze

Banana Blaze

No Picture

Author: Katja
Rating: No Votes
Description: No Description available


Ingredients:
  • Pan spray
  • 2 tablespoons butter
  • 2 bananas, split lengthwise and halved
  • 1/2 cup maple syrup
  • 1 cup raisins
  • 1/2 tablespoon nutmeg, ground
  • 1 tablespoon cinnamon
  • 1 cup Cognac
  • 4 scoops ice cream
  • 1 cup pecans, chopped
  • 1 cup coconut
  • Whipped cream, for garnish


Preparation:
  • In a hot saute pan, spray with pan spray and add butter to pan. Sear bananas on each side. Add maple syrup and reduce by half. Add the raisins, nutmeg, and cinnamon. Add the Cognac and ignite and burn off the alcohol.
  • Spoon blazed bananas into each serving bowl. Place a scoop of ice cream on each pile of bananas. Sprinkle pecans and coconut over each scoop of ice cream. Spoon remaining sauce on top over each serving. Place a spoonful of whipped cream on the top of everything and enjoy!

Almost-no-fat Grand Marnier Ice Cream


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Chocolate Wafer Ice Cream Sandwiches

No Picture
Author: shawarma_
Rating: No Votes
Description: No Description available
Ingredients:
  • 1 1/2 pints (3 cups) (680 g) low-fat (98persen fat-free)
  • frozen chocolate yogurt (could also use vanilla or
  • strawberry frozen yogurt)
  • 1 9-ounce (270 g) box Nabisco Famous Chocolate wafers
  • 2 cups (226 g) grape nuts cereal

Preparation:
  • Slightly soften the yogurt by taking it out of the freezer for about 10 minutes.
  • Line a shallow metal pan with aluminum foil.
  • Using a 1-tablespoon (15 ml) ice cream scoop place two scoops of the frozen yogurt on a chocolate wafer.
  • Top with another wafer, pressing the wafers together slightly to force the frozen yogurt to the edges.
  • Turn the "sandwich" on its edge and roll in the grape nuts.
  • Place the sandwich in the prepared pan.
  • Quickly repeat, making all 22 sandwiches.
  • Freeze the sandwiches until frozen solid. (This may be done a day or so ahead).
  • Wrap each frozen sandwich individually in foil or plastic wrap.
  • Keep frozen until ready to serve.
  • Take the sandwiches out of the freezer just before serving; pile into a bowl, set over a bed of ice, and serve, letting each guest unwrap their own serving.

Notes:
No Description available

Preparation Time: 5 min Difficulty:very simple
Portions:12 servings Amount:
Country/Region:
Costs per Portion:
Last Updated:Fri 10 Oct 2008 10:25:36 EDT viewed:8 times viewed

The Easiest Chocolate Ice Cream Recipe...Ever

The Easiest Chocolate Ice Cream Recipe...Ever


Bailey's Banana Chocolate Ice Cream


This dessert is the result of a happy accident. I've been working with a liquor company on developing some recipes and after a couple furious days of recipe-testing, I had a zillion containers of various odds-and-ends lying around.

Some had banana, some chocolate. Most were spiked with various quantities of liquor and there were a number of orphans that I had no idea where they came from. And there was that bottle of dark rum that I needed to finish the last little sip of.

So what did I do?

I mixed them all up, tossed them in my ice cream machine and let 'er rip. After 30 minutes or so, I dug in my spoon in and tasted the most delicious batch of ice cream I'd churned up in a while.

But soon after, I got to work and discovered something—the world's easiest Chocolate Ice Cream...with no machine required!

Unfortunately I didn't write anything down—how could I?—and once I hit the rock-bottom of that container in my freezer, I had a personal melt-down: it was all gone. But I really wanted to share the recipe here, so I decided to re-work recipe to re-create what I did.

Happily, I discovered that this all-new ice cream doesn't require an ice cream-maker at all. Yes, really. So if you don't have a machine, fear not: it's simply blended up, poured in a container, and left to chill on its own in the freezer. And after four hours (no stirring required!), I dug my spoon into the most luscious, creamiest ice cream imaginable. Again.


Chocolate and Banana Ice Cream

Four to six scoops


This is the world's easiest ice cream. (And gives Elise's Easy Pumpkin Ice Cream Recipe a run for its money.) It takes literally a minute to put together—since it's winter, I simply set the bowl of chocolate and milk on the radiator, and while I leisurely and lovingly take the time to peel the banana, the chocolate melts and is soon ready to use.

You can easily increase this recipe to make more than it calls for. I haven't tried it with any other liquor, but for those of you who want to experiment, you do need to include a similar amount and percentage of alcohol to prevent the ice cream from freezing too hard. The banana gives the ice cream a smooth, creamy consistency and provides the sweetness, so use a nice, ripe one.

I found that this keeps for weeks in the freezer and maintains it's absolutely perfect consistency. Cheers!


2 ounces (55 g) bittersweet or semisweet chocolate, chopped

6 tablespoons (80 ml) milk, whole or low-fat

6 tablespoons (80 ml) Baileys liquor

1 medium-sized ripe banana, peeled*, and cut into chunks

1 tablespoon (15 ml) dark rum


1. In a small bowl set over a pan of simmering water (or in the microwave), melt the chocolate with the milk.

2. Blend the melted chocolate the Baileys, the banana, and rum until smooth.

3. Pour into a plastic or metal container, cover, and freeze for at least 4 hours.


*To Peel the Banana: Hold the banana in one hand near the base. With your other hand, grab the top stem, and pull it firmly downward. If it gives you trouble, rock it back-and-forth, trying to break the area between the stem and the skin just beneath. If that doesn't work, take a sharp paring knife, being careful not to cut yourself, hold the blade facing away from you and make a small incision on the side of the skin near the tip. Set the knife aside the tear the skin of the banana using your hands, which should make the skin peel away nicely.

Pull each side of skin down from the banana, exposing the fleshy fruit beneath. Once the banana is almost completely visible, firmly yank the skin down as far as possible and extract the banana from the skin. Discard the skin (it can be frozen, well-wrapped, for up to six month and saved for another use, if desired.) The banana should be used immediately. If not, it can be pureed then stored in a container with a sheet of plastic film pressed against the top, and refrigerated for up to 48 hours.

Monday, November 24, 2008

Resep Roti Manis


Resep Roti Manis
kiriman: Bunda Ryanti F, Jombang


Bahan resep:
Tepung terigu tinggi protein / hard wheat / cap cakra 2 kg.
Gula pasir 450 gram.
Ragi instan 40 gram.
Mentega / margarin 320 gram.
Bread Improver 10 gram.
Susu tawar cair 500 ml.
Air es 400 ml.
Telur 175 gram.
Garam halus 25 gram.

Olesan resep, aduk rata:
Kuning telur 3 butir.
Margarin 2 sendok makan, lelehkan.

Isi resep:
Keju mozzarella 250 gram, potong-potong.

Taburan:
Keju mozzarella, potong dadu kecil.

Cara membuat resep ini:
1. Campur resep tepung terigu, gula pasir, ragi instan, bread improver, telur dan garam di dalam mangkuk mixer roti / mangkuk adonan. Jalankan mixer kecepatan 1 selama 2 menit. Masukkan air, susu tawar cair dan margarin / mentega. Tambahkan kecepatan mixer pada kecepatan 2, aduk kembali selama 12 menit atau hingga resep adonan kalis.

2. Bulatkan resep adonan, diamkan selama 25 menit. Kempeskan resep adonan, bagi masing-masing adonan menjadi potongan seberat 50 gram. Bulatkan dan diamkan selama 15 menit.

3. Giling resep adonan dan bentuk bulat pipih, isi dengan potongan keju mozzarella. Bulatkan kembali. Letakkan resep adonan yang sudah dibentuk di atas cetakkan muffin besar atau di atas loyang beroles margarin. Olesi dengan bahan olesan. Taburi atasnya dengan potongan keju mozzarella.

4. Fermentasikan resep adonan yang sudah dibentuk selama 45 menit atau 60 menit.

5. Panggang resep adonan di dalam oven bertemperatur 200 derajat selama 10 -15 menit atau hingga roti matang dan berwarna kuning kecokelatan. Angkat, dinginkan.

6. Kemas roti di dalam kantung plastik, kotak plastik / kotak karton. Roti siapkan dipasarkan.

[ Resep adonan roti tawar ini cukup untuk 70 buah.]

Tips:
Jika tidak tersedia mixer roti, resep adonan bisa diaduk dengan tangan dengan cara diulini (bukan diremas-remas) dan di banting-banting hingga resep adonan kalis.***

-------------------------------------------------
source: Tabloid Lezat

==============================================================

The New Cuisine

Today, African food is the most diverse cuisine on the planet, a true "melting pot" of foods and flavors. Africa's history is rich and so is its cuisine. With influences from so many other countries, Dutch, English, Asian, and Indian, Africa's new cuisine is the newest global food trend.

The Mediterranean has a place in African foods with its influence of olive oil, olives, and pasta. Rich African stews are infused with elements from both the East and the West. Using little meat, but an abundance of vegetables, African stews have become a gourmet trend.

Southern African cuisine is reminiscent of the East with its sosaties, which are like kebabs, bobotie, which is a curried minced dish, and bredies, which is a type of casserole dish.

It's all about spice

Africa is all about spice: hot and spicy seasonings characterize the African cuisine. Close your eyes and you'll be able to recognize the Ethiopian seasoning mix, Berbere, which is a combination of chilies, chives, tarragon, coriander, cardamom, fenugreek, and garlic.

The unique flavors of the African new cuisine are dependent on the abundant use of various specific aromatic plants and other spices. Fenugreek, for example, is used a lot and has a bittersweet flavor. Cassava is a starch root and is used to thicken stews. Bambara are African peanuts and are used in various dishes. Similar to cardamom, grains of paradise are strong pepper-flavored seeds and used to flavor stews. Other seeds that are used for flavor include the Egusi seeds. African spices are often mixed. Some spice mixes, such as the Ras Al-Hanout includes over 25 different ingredients, such as rose petals, turmeric, cinnamon, cumin and grains of paradise. ***

Sunday, November 23, 2008

Health Benefits for Chai Drinkers

Health Benefits for Chai Drinkers

What is Chai Tea?
"Chai" actually means "tea" in Hindi, so calling "chai" "chai tea" is actually rather redundant. However, marketers in the western world thought that "chai tea" would help them sell the "new" product to the western market. Chai is actually centuries old, with its origins in India. Generally, it is a milky, spiced tea made with black tea, cinnamon, ginger, cardamom, cloves, pepper, and various other spices. It is usually sweetened - most commonly with sugar, but some drinkers prefer honey. There is not a universal recipe for chai, as different drinkers like it different ways, so the spice list can change depending on who's making it.

It is most likely this list of ingredients not often found in western beverages that makes chai seem "exotic" to westerners. But in India, chai is as common as tea is in Britain and coffee is in the United States. In fact, it's so common that in many Indian households, the first thing a host offers a guest is a cup of chai.

Potential Health Benefits of Chai
Some tea companies tout the health benefits of drinking their chai product - but buyer beware. While chai is certainly better for the body than a drink such as coffee, because not all chai is made with the same ingredients, it's not really possible to state that chai is universally beneficial. And it's also more likely to benefit the drinker when the drinker has brewed his/her own chai, rather than buying boxed chai or chai in tea bag form. Why? Simply because the spices and herbs being used are much fresher. Here is a list of some of the benefits of the different ingredients in most chai recipes:

1) Cinnamon: In a recent study by the US Agricultural Research Service, cinnamon has been shown to benefit diabetics because the cells are less likely to let insulin in. In lab rats with Type 2 diabetes, cinnamon helped lower blood pressure and prevented cell damage. Cinnamon's oils also help to stop the growth of certain bacteria and yeasts.

2) Ginger: In the Far East, ginger has been used for over two millennia to treat upset stomach, diarrhea, arthritis, and heart disease. Recent research by western scientists also suggests that ginger may help lower the risk of colon cancer.

3) Cardamom: Like ginger, cardamom is often used to soothe digestion problems. But it is also used to treat respiratory problems such as asthma or people suffering from other kinds of respiratory spasms. Further, in Saudi Arabia, animal studies have shown cardamom to have anti-inflammatory properties, reducing muscle spasms.

4) Cloves: Used in Ayurvedic medicine as an analgesic, cloves are most often used to soothe toothaches and remedy halitosis. It also has antiseptic qualities, and can be used to kill intestinal parasites, fungi, and bacteria. These latter qualities have also led cloves to be used for treating diarrhea and similar digestive ailments.

5) Pepper: Most chai recipes do not usually contain enough black pepper for it to be of significant benefit to its drinkers. However, black pepper does reduce intestinal gas and works as an antioxidant.

Just remember: The best way to ensure that your regular cup of chai provides you with the health benefits you're looking for is to brew it yourself. Then you can select the herbs and spices that benefit your specific health condition. ***

Tips Mengolah Bahan Roti

Tips Mengolah Bahan Roti
kiriman: Bunda Suhaila, Stabat- SUMUT

Tren mengonsumsi makanan yang serba praktis bagi masyarakat modern seperti sekarang ini merupakan fenomena yang tidak dapat dibendung lagi. Jenis resep makanan yang praktis serta kaya akan nutrisi, pasti menjadi pilihan. Apalagi bagi Anda yang tergolong orang yang sibuk dan tidak ingin repot, mengonsumsi roti merupakan pilihan yang tepat.

Membludaknya bakery shop baru yang terus bermunculan atau yang lebih mudah dijumpai yakni tukang roti yang lewat di depan rumah sepanjang waktu, makin memanjakan kita untuk tetap mencicipi resep sepotong roti. Makanan praktis ini begitu populernya disemua kalangan, penggemarnya pun tidak terbatas hanya anak-anak atau remaja saja, tapi juga orang tua.

Tak ada yang bisa menyebutkan secara pasti kapan resep roti ditemukan oleh manusia. Sudah sejak beberpa ratus tahun yang lalu, roti merupakan makanan yang bernilai dalam berbagai bentuknya dan dijadikan makanan pokok oleh banyak penduduk di dunia. Oleh karena kelainan kebisasaan makan di masing-0masing negara, maka ukuran, bentuk dan susunan rotinya berbeda satu dengan lainnya. Berbagai jenis resep roti, ada roti resep Perancis, resep Wina, resep Italia, Rekanan resep Belanda, resep Kismis, resep Rye Egg, resep Twist, resep Gandum Pecah dan yang terkenal adalah roti resep khas Arab yang di bakar di dinding tungku.

Zaman dulu roti dibuat dari resep gandum yang digiling menjadi tepung terigu murni yang dicampur dengan air dan dibakar diatas batu panas atau di dasar oven yang sangat sederhana. Seiring dengan perkembangan zaman dan makin banyak pakar bakery, kini roti yang kita kenal makin banyak macam resepnya.

Ada begitu banyak jenis roti, mulai dari roti tawar polos hingga roti aneka isi, biasanya orang menyebutnya dengan roti manis. Sebutan roti manis ini agak sedikit unik, karena resep rotinya ada isinya, yaitu berasa gurih dan manis.

di negara kita, roti manis sangat variatif sekali. Mulai dari rasa hingga bentuknya yang cukup lucu-lucu dan mengemaskan. Tak heran, banyak orang memilihnya sebgai sajian yang praktis untuk bekal, entah itu untuk liburan ataupun bekal ke kantor.

Nah, daripada selalu membeli roti, tak ada salahnya Anda mencoba membuat roti resep sendiri, pasti mengasyikkan dan jangan takut gagal. Coba!

Bahan Roti Yang Harus Diperhatikan:

1. Tepung
Pada umumnya tepung terigu merupakan tepung yang paling sering digunakan untuk membuat roti, karena kandungan proteinnya cukup tinggi. Saat diadoni, protein akan berubah menjadi gluten yang kemudian akan memberi tekstur yang bagus pada roti. Jadi, makin tinggi proteinnya, makin bagus pula roti yang dihasilkan. Tapi tak jarang pula, untuk mendapatkan resep roti yang lembut, banyak para bakery mencampurkan resepnya dengan tepung terigu yang proteiinnya sedang.

2. Ragi.
Bahan pengembang yang paling populer untuk resep roti ini ada 3 jenis yakni:
1. Ragi basah, aromanya lebih tajam sehingga roti yang dihasilkan lebih khas baunya, namun penggunaanya kurang pas.
2. Ragi kering, begitu juga dengan ragi jenis ini, pemakaiannya cukup ribet karena harus dimasukkan ke dalam air dulu.
3. Ragi Instan, jauh lebih praktis dan penggunaannya cukup mudah karena tinggal diaduk dalam adonan.

3. Gula
Adonan resep roti yang menggunakan ragi, harus menggunakan gula. Mengapa? karena gula berfungsi mengaktifkan ragi. Tidak hanya itu saja, gula juga membuat warna roti lebih cokelat. Macam gula yang bisa digunakan, ada gula pasir, brown sugar, madu atau sirup gula.
4. Garam
Dalam penggunaanya yang sedikit, penambahan garam pada adonan resep sangat besar fungsinya selain memberi rasa asin. Saat memasukkan garam, sebaiknya jangan dicampur dengan ragi karena akan menghambat kerja ragi.

5. Telur
Tidak bisa dipungkiri, roti yang menggunakan telur akan terasa lezat dibandingkan yang tidak menggunakannya. Banyak orang cenderung menggunakan kuning telur ketimbang putihnya. Karena, rasa roti akan lembut dan warna kuningnya akan lebih menarik.

6. Lemak
Yang sering digunakan adalah margarin atau mentega, khusus resep roti buatan Italia biasanya menggunakan minyak salad. Bahan ini akan membuat roti lebih kaya rasa dan juga lebih lembut.

7. Cairan
Bisa menggunakan air ataupun susu cair, karena fungsinya sama-sama melembutkan roti.***

Buying a Barbeque Grill

Buying a Barbeque Grill

Do you enjoy eating outdoors? Many people appreciate the fresh air and attractive views available at many camping spots or sometimes from their own backyard. One way to get the most from having a meal outside is by cooking it yourself over a barbeque grill, which is not difficult if you become familiar with a few safety tips and helpful hints. But before reaching that point, you will want to purchase a suitable grill for outdoor use. Here are some tips that can help you select one that will suit your lifestyle.

1. Decide how much you can afford to spend. A $50 charcoal brazier might fit your budget best for now. Over time, you could save a few hundred dollars to buy a more deluxe model with an outdoor light and optional side shelves. Plan your purchase before walking into the store so you won't be talked into spending more than you can afford.

2. Select a preferred style of cooking grill. Some people prefer the old fashioned method of charcoal briquettes that are ignited by lighter fluid. Other folks like to use a plug-in electric model that cooks more evenly. Some outdoor cooks want to use a gas grill. Check out each type at your favorite sporting goods or department store. Each style requires the purchase or preparation and storage or maintenance of fuel components like charcoal, kerosene, gas, or electric outlets.

3. Carefully choose the most useful auxiliary items. Don't be lured into paying hundreds of dollars more for items you won't use. You can get stainless steel casings, a warming section, burner controls, a nighttime light, the barbeque utensil kit, and a host of other options that look great at the store but may sit idle at home. You can always add more features later if you feel they are needed.

4. Shop for the best deal. Try to plan ahead and buy your grill at the end of the summer when patio and lawn items go on sale. Compare styles, costs, and features among various stores, and ask about sales events or rebates to further reduce the cost.

5. Have a storage area in mind. To make your barbeque last, get one that will fit a suitable place in the garage, shed, patio, or basement. You may want to invest in a vinyl or other type of cover to help prevent rust and mold.

If you plan to cook outdoors, it may be helpful to check out patio furniture or a picnic table when you shop for a grill. Sometimes you can buy a certain amount of merchandise and get a ten percent or higher discount. To cut costs, think about using paper plates and plastic table service for family and/or guests. If desired, you can always use regular dishes for special occasions. ***

Tips Bahan dan Pengolahan

Thai Noodles And Flours

Thai Noodles And Flours

Cellophane Noodles: Thai name is Wun Sen

Cellophane Noodles: Thai name is Wun Sen
Cellophane Noodles are fine, string-like, dried transparent noodles made from mung beans. They are only available dried. They have firmer texture than the rice noodles once softened. To soften Cellophane Noodles, soake them in warm water for 10-15 minutes, but sometimes they are plunged into boiling water and cooked until tender. The are used in salads, spring rolls and soups.


Corn Flour: Thai name is Pang Khao Pood

Corn Flour: Thai name is Pang Khao Pood
Cornflour is among the most commonly used in Thai cooking. As part of a marinade, corn flour helps to coat food properly and to give dishes a velvety texture. It also protects food during deep-frying by helping to seal in the juices, producing a crisper coating than does wheat flour. It can also be used as a binder for minced stuffings. Corn flour is blended with cold water until it forms a smooth paste and is then added at the last moment to sauces. The mixture will look milky at first, but when the dish is properly prepared, the corn flour turns clear and shiny as it thickens the sauce. To prepare, mix two parts liquid to one part corn flour before adding to a sauce.

Egg Noodles: Thai name is Ba Mee

Egg Noodles: Thai name is Ba Mee
These noodles owe their yellow colour to the egg use in their manufacture. Sold fresh in nests, they must be shaken loose before being cooked. They come in both flat and round shapes. Very thin ones are know as egg thread noodles. The flat noodels are generally used for soups and the rounded type are preferred for stir-frying. Egg noodles freeze well, provided they are correctly wrapped. Thaw thoroughly before use.



Glutinous Rice Flour: Thai name is Peang Kow Nuew

Glutinous Rice Flour: Thai name is Peang Kow Nuew
Glutinous Rice Flour is also known as sweet rice flour or sweet rice powder, this flour is made from short-grain rice that becomes moist, firm and sticky when cooked, a result of its higher proportion of waxy starch molecules. Because of its chewy texture, glutinous rice flour is a favorite base for dumplings, buns and pastries. Sweets made with glutinous rice flour are popular and widely available throughout Southeast Asia. Useful Hints, regular rice flour cannot be substituted in recipes that call for glutinous or sweet rice flour.

Rice Flake Noodles: Thai name is Kuay Chap

Rice Flake Noodles: Thai name is Kuay Chap
These big, flat rice noodles look like tortilla chips. They're used in soups and stir-fries. Before using them, soften them in hot water, then boil them briefly, usually not more than a minute.




Rice Flour: Thai name is Paeng Khao Jao

Rice Flour: Thai name is Paeng Khao Jao
Paeng khao jao is made from non-glutinous raw rice that has been very finely ground. It is used to make the dough for fresh rice noodles and is also used to make desserts such as pancakes. Rice flour is readily available in Asian food stores. When the source is non-glutinous rice it is called paeng khao jao and when it is made from glutinous rice it is known as paeng khao niao. Store it as you would wheat flour.



Tapioca Flour: Thai name is Paeng Man Sam Pa Lang

Tapioca Flour: Thai name is Paeng Man Sam Pa Lang
Tapioca flour, paeng man sampalang is made from tapioca, or cassava, tubers. When this or any of the other flour is used to thicken a sauce, it is first mixed well with a little water so that it will not lump in the sauce.




Rice Noodle Nests: Thai name is Khanom Chine

Rice Noodle Nests: Thai name is Khanom Chine
Although the Thai name of these fresh thick round
rice noodles means Chinese noodles, these are actually a Thai speciality, made of rice flour. In the Lacquer Pavilion of Suan Pakkad Palace there is a panel showing the making of khanom chine as part of the preparations for the Buddha's last meal. Khanom chine are white and the strands are a little thicker than spaghetti.

At most markets in Thailand, nests of these noodles are a familiar sight. They are sold freshly cooked. You buy them by the hundred nests and should allow four or five nests per person. Buy the cheaper ones, because they" taste better although they are not so white as the more expensive noodle nests.

Fresh noodles are highly perishable, so, even though they are cooked, it makes sense to buy them early in the day, and steam them again when you get them home. They can be served with nam ya, nam prik, sow nam and a variety of curries.

Kui Teow Sen Lek

Kui Teow Sen Yai

Rice Noodles: Thai name is Kui Teow
Both fresh and dried rice noodles are available in Thai markets. Fresh ones are highly perishable and must be cooked as soon as possible after purchase. Rice noodles are available in a wide range of shapes and widths.

Medium Rice Noodles: Thai name is Kui Teow Sen Lek
Resembling spaghetti, these noodles are sold both fresh and dried. The city of Chanthaburi is famous for dried sen lek noodles, which are sometimes called Jantoboon noodles after the nickname for the town.

Rice Stick Noodles: Thai name is Kui Teow Sen Yai
Also known as rice river noodles, these are sold both dried and fresh, although the latter form is more popular. When fresh they tend to be rather sticky and need to be separated before cooking.

Rice Paper: Thai name is Bang Hor

Rice Paper: Thai name is Bang Hor
Made from a mixture of rice flour, water, and salt these are rolled out by machine to paper thinness and then dried in the sun. They are used extensively for wrapping Thai fresh spring rolls and deep fried spring rools. Deep fried spring rools are wrapped with crispy fresh lettuce and herbs and finally dipped in a sweet, sour hot sauce. Useful Hints: Rice paper must be softened before use. Simply immerse them, one or two sheet at a time, in a warm water. Soak them until they are soft, approximately1 or 2 minutes. Handle them carefully as the sheets are brittle. Drain them on a linen towel before rolling.

Tapioca Pellets: Thai name is Sa Khu Met Lek

Tapioca Pellets: Thai name is Sa Khu Met Lek
Tapioca pellets, sa khu met lek are the tiny balls (about 2 mm in diameter) made from tapioca, some used in sweets. They should be mixed with hot, but not scalding, water and kneaded, and then allowed to stand for a time covered with a damp cloth to permit the water to penetrate to the core.


Vermicelli Rice Noodles: Thai name is Sen Mee

Vermicelli Rice Noodles: Thai name is Sen Mee
Vermicelli Rice Noodles are white and folded into a block. Before use, soake them in water for 10-15 minutes to soften them. They are used in stir-fries and soups. If they are to be used as a garnish or for the noodle sih, Mee Grob, the dried vermicelli is deep-fried until it puffs up. Vermicelli Rice Noodles separate and puff up when deep-fried and a little goes a long way so always deep-fry in small quantities.

Wonton Wrappers: Thai name is Baang giow Wonton Wrappers: Thai name is Baang giow
These wafer-thin wrappers are made from egg and wheat flour. They are available both fresh and frozen. Defrost frozen wrappers before use and keep them covered with a damp tea towel to prevent drying out. The sizes avaliable range from 8 cm/3.5 in to30 cm/12in square, and they usaully come in packets of 20.