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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Though 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.
