Sapirah

Member JKT48 the original Japan team J, Nakagawa Haruka is indeed well known hobby of eating.However at first when he started living in Jakarta, it turns out that one member was troubled with food Indonesia.

Fortunately in line time is now, he is familiar with Indonesia. Even one of the foods of West Java which is Cireng to make Haruka to infatuation, lho.

http://resepkulinerkreatif.blogspot.com/2014/12/resep-cireng-isi-yang-crispy-dan-renyah.html thanks for great

"I did not originally like it as Indonesia's food. But now I'm used to kok, and there is one food that I eat often are Cireng, hehehe .... I really like the food at the dining especially when using chili sauce, yummy..., "the story Haruka Tribunens.com from HAI was quoted as saying.

http://resepkulinerkreatif.blogspot.com/2014/12/resep-semur-daging-sapi.html maybe

Member who is making a new sub-unit of the JKT48 this, claiming that he usually nitip to Melody JKT48 to bring Cireng directly from Bandung. In fact, Haruka is also not embarrassed to reveal that he had been warned by other users to do so for fear of eating mostly fat.

Two students course of study Chemical SCIENCES Faculty of Education State University of Yogyakarta Imas Widowati Athika Wirastiti and creating and developing seeds of Leucaena leucocephala tempe as a substitute for soy.

"Seeds of Leucaena leucocephala, 40 percent protein fat (6,13), extract material without nitrogen (24,53), coarse fiber (8,79), and minerals (9,32)," Widowati Imas said in Yogyakarta, Friday.

According to him, having regard to the elements contained in the seeds of Leucaena were plain to see that the seeds of Leucaena leucocephala can be used as a substitute material for the manufacture of soy tempeh.

"The making of Leucaena leucocephala seed is fairly easy to tempe and simple. The manufacturing process is similar to the process of making soy tempeh, "he said.

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Athika Wirastiti said in the process of making tempe Leucaena seeds affected by several factors: the process of creating, administering and temperature curing yeast, tempe.

Giving of ragi tempe will affect Leucaena seeds fermented into tempe. If the yeast is given too much then tempe will rot, otherwise if too little mushroom Hypha then tempe will not grow.

In addition, the granting of the yeast must also be in a State of Leucaena leucocephala seed is dry because wet conditions in Leucaena seeds can trigger the growth of bacteria or bacterial contaminants pembusuk that causes the fermentation process to be disturbed and could not be the tempe.

According to him, the process of making seed tempe Leucaena begins with the process of hydration or pickling namely Leucaena seeds by soaking overnight in order to undergo the process of hydration of seeds.

Moisture content of Leucaena seeds will go up by roughly twice the moisture content of Leucaena seeds so it's easier to break down miselia fungus fermentation process time.

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In addition, the process of immersion also gave the chance of bacterial growth-lactic acid bacteria that happens a decrease pH and inhibit the growth of bacteria-bacterial contaminants that are pembusuk.

Furthermore the process of heating or boiling the seeds after soaking to kill bacteria-bacterial contaminants, trypsin inhibitors, compounds enable and help liberate compounds in the seed required for mold growth.

He said at the final stage of the fermentation process that is performed by administering tempe yeast on Leucaena seeds provided in dry and cold conditions.

The fermentation process takes approximately three days to fungal Hypha can form an interlacing of the mold that is compact and solid.

According to him, tempe has a distinctive flavor of Leucaena leucocephala, unlike soy tempeh, the seeds are smaller and more delicate than soy.

"A bit of Leucaena leucocephala seed Tempe feels oily skin because the seeds," he said.

A ROW of roadside hawker meet along the Highway Kaliabang, exactly in front of the entrance of the Picturesque, green gem real estate Kaliabang North, Books. One of the crowded, chicken porridge stalls Mas Longish.

Starting from late afternoon to midnight, this place is always crowded shoppers. Probably because of its strategic location, near many housing and food are sold quite inconspicuously.

Based on the radar of Okean porridge stalls, there is one who never deserted, namely chicken porridge Mas Longish. Its location right in front of the gas station Gems. In addition to many buyers, the striking scenery because the lighting is bright enough with flashy yellow banners.

It is definitely a mainstay, the menu offered is a full chicken porridge. Its contents are chicken shred, soy beans, leeks, yellow sauce with herbs. Because the stomach is hungry, so arriving at this store, direct booking Okezone full chicken porridge. Without a long wait, the order has arrived. In one bowl, the portions look full.

http://resepkulinerkreatif.blogspot.com/2015/01/resep-bubur-kacang-hijau.html more information

When tasting, piquant Okean and specifically the spices used on its very pronounced flavor. Plus, with a thick buburnya and there is a sense of a little tempting. Choral complement is also not too excessive. Shred chicken, beans, leeks and kerupuknya feels fitting on the tongue.

Like a chicken porridge elsewhere, chicken porridge Mas Longish also provide intestinal satay, sate quail eggs, and sate ati giblets are presented separately. The price of one skewer only Rp2 thousands only. To be able to enjoy the delights of chicken porridge this Longish Mas do not have to spend deeply. The portions are quite affordable, only Rp6 thousand. If sweet iced tea, plus live add Rpe thousands only.

Although this dijualkan mush on the side of the road, you don't have to worry about being clean. Based on the radar of Okean, her desk is certain always cleaned every time there are other customers who came. Food and complement also was placed in the container is always closed.

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It looks like chicken porridge is the best recommendation of the Longish Mass to enjoy chicken porridge in Books. It feels good, it's cheap, and the place is clean. Three points which are often so important note for those who like to eat at roadside.

"Five and a half hours, afternoon of Open and closed o wait until exhausted. Usually 10 half hour alone already cover kok. Anyway one sack of rice just for two days. Are now more or less disposable 12 liters of rice, "said one of his staff. So if by chance your in Books as night began by briefly to merapatlah, chicken porridge Mas Longish

In addition to culinary Japan received well by the community Inmendonesia, other foreign cuisine was derived from the country of Italy. It can be seen from the large number of restaurants serving a menu that comes from a country which is famous for the miringnya Tower.

One of the dishes that are quite popular in addition to spaghetti is lasagna. The lasagna is pasta shaped sheet that compiled and given the stuffing. The original Italy lasagna is usually made from yeast, parmigiano reggiano, and berchamel. But outside of Italy, the stuffing is usually made from ricotta lasagna or mozarella, meat and vegetables, as well as seasoned wine plus tomato sauce, onion, garlic, and oregano.While the skin of lasagna dough usually made from wheat flour.

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But no need to bother going to Italy to taste the delicious dishes on this one. Flower City Bandung has a number of places to eat the lasagna tasty festive at low prices.

Nanny's Pavilion located on Jalan RE Martadinata Bandung, has plenty of prey for the lasagna. Lasagna at restaurants is made from meat mixed with tomato sauce and mozarella cheese melted on it. Lasagna dough are baked until brownish yellow and then served on the plate with the bread. The price was affordable i.e. Rp 58,000 for single servings.

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Another place that serves delicious lasagna yangtak lost is Morning Glory, it is located in the Park area Cempaka. Menu lasagne al forno so tempting. Only for Rp 39,000. You can already taste the lasagna bechamel sauce containing mixed with minced meat. Extra cheese mozarella and oti garlic on top of the plate, guaranteed to satisfy your taste buds. Yummy

There are times when we get tired of eating white rice. If it is being contracted by You or other family members, you should find a menu of refined white rice could have been a variation for the feast Suhoor later.

In addition to fried rice, processed rice menu other yak not less colored rice is toasty. Here is a menu of Grilled Liver Mushroom Rice Shrimp that you can choose as your last meal menu. In a pack of nasi bakar is the chicken livers, chicken ampla, shrimp, and mushrooms.

If you still need a separate side dish as friends of nasi bakar menu is already seasoned, you can create a simple side dish like eggs poached or scrambled eggs.

http://resepkulinerkreatif.blogspot.com/2014/12/resep-nasi-bakar-teri.htmlgreat thank

Ingredients:

3 cups cooked rice

2 pieces sliced chicken liver

2 pieces sliced chicken gizzard

50 gr of peeled shrimp

100 gr of volvariella volvacea or sliced shitake mushrooms

5 fruit sliced chillies

Salt

1/2 tsp granulated sugar

3 tbsp cooking oil

6 pieces of bay leaf

2 sprigs each attack cut 3

Banana leaves for wrapping

The seasoning paste:

5 grains of red onion

3 cloves garlic

2 cm turmeric, roasted and peeled his skin

Seruas pinkie kencur peeled

grains candlenut

2 red chilli

1/2 cm galangal

1 teaspoon shrimp paste

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How to make:

Saute until fragrant spices are mixed.

Put chicken liver, chicken, and shrimp apela. Stir-stir until fragrant.

Stir in mushrooms and cayenne pepper. Stir until the mushrooms are cooked.

Stir in rice, sugar, and salt. Mix well.

For the rice into 6 portions. Give each part with a piece of Lemongrass. The Wrap.

Bake until fragrant leaves.

You can pamper your tongue with culinary Terrain in Jakarta. If you want to enjoy the lontong terrain, this is guaranteed in the tavern gives flavor that is very similar to the original in the city. Medan lontong, a plate full of side dishes typical of the terrain. Bumbunya thick felt tongue stroking. The taste of the typical tauconya was like dancing tongue. Not in vain the owner of Kedai Bang Razali special bring douchi from Medan. Douchi is not only adds to the rich taste of medan lontong presented, but also gives the ' bonus ' bits of shrimp.

We will be satisfied with any vegetable like douchi complement which among others consists of pumpkin and etlingera elatior, rendang, fried sambal, and fritters, plus crackers. In addition to lontong terrain, other foods can also be relied upon in these stalls not far from Medan, Malay dishes roti jala and roti canai with curry, his partner. According to Rica Wirtjes, son of the owner of the tavern, the chicken pieces in this Curry is deliberately more fleshy parts that match the tastes of audiences. Hopping rice, Rice Fields are available. It feels no less crowded ' ' with lontong terrain. The culinary variety of terrain served in restaurants is exactly the same as the moment we set foot in the region of North Sumatra.

http://resepkulinerkreatif.blogspot.com/2015/01/resep-roti-goreng.html great article

Do not miss the small typical food such as fried sticky rice and bananas lupis. Savory sticky rice blends with the sweetness of brown sugar and banana fritters. To drink, there is coffee or tea pull pull served with homemade bread. Want a cool? There is a wide selection of juices, such as orange and passion fruit kietna terrain. Still need sweets for dessert? Enjoy the candied kolang-kaling, original from Medan. The soft texture and sweet taste will make you cannot stop eating until the final piece.

These are not only uploading the tastes, this place offers a comfortable dining atmosphere concept store. You can sit inside or outside. For you who long for home or the curious with the typical terrain, you can sample the culinary Field in Jakarta this

http://resepkulinerkreatif.blogspot.com/2015/01/resep-kolak-pisang.html

The typical country food BAKPAO Panda not only favored by children, but also adults. Even though it looks small enough to fill the void bakpao belly. Before talking to various variants bakpao, make sure you know how to successfully cultivate bakpao.

Bakpao itself can be processed in a variety of types, such as bakpao content of meat, chicken, bakpao bakpao contents contents of green beans, and so on. The three variants are found among the many sellers bakpao. Well, if you want to make a weekend bakpao for a snack, here's a tip to make delicious, such as bakpao okefood quotation from Dining, Friday (12/2/2010).

Flour

Flour used can vary. The most common is the flour protein medium. There are times when bakpao made with low-protein wheat flour to make it more soft and tender. Sometimes even mixed tang mien (starch) so there is a legit when the dough was bitten.

Bakpao made with wheat flour "regular", colors white will be less bright. To make the color white with bakpao light drug, used bleach (bleach) or replace the flour with flour Hong Kong ordered specifically for bakpao.

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Hong Kong Flour

To make the color white with bakpao once, the chef puts on Hong Kong flour dumplings or waterlily flour. In the market, you can also find ready-made dough bakpao ex. Malaysia. Follow the how to make it according to the instructions given.

Developer

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Instant Yeast is the main developer for dough bakpao. To help development, add baking powder. Want more easily? Wear a special developer for bakpao in the form ready to use dos a lot sold in the supermarket. Developers like this have been given instant yeast, bread improver, and sometimes the bleach.

Steaming

Steaming bakpao instead done at once. If you wait too long, bakpao will deflate. Therefore, prepare a steamer of the composition which can contain many bakpao once steamed.