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December 20, 2015, 11:41 pm
Eating A "Seafood" Ala Makassar
Present in Jakarta on December 10, 2015 then, Makassar Pier Seafood serves seafood cuisine with the traditional concept resep cumi goreng tepung renyah of Sulawesi waters of modern Makassaar.

The restaurant is located in The Breeze, the Grand Boulevard b. 68A & l. 68B BSD Green Office Park BSD City, Banten, resep gudeg jogja enak Indonesia.

"The dock Seafood is one of the traditional modern restaurant which serves a varied menu of the best seafood in the country. Communities can now easily enjoy the delights variety of flavours of the best seafood dishes typical of Makassar, as it has been present in The Breeze BSD City, "says Isaac Chandra, CEO of Strategic Development and Services of Sinar Mas Land.

The restaurant provides the fish is still alive. So that visitors can choose their own fish which want eaten.

Most of the fish available are derived from the waters of Makassar, the fishes such as kudu-kudu, fish a fish eye, sukang to fish, kaneke, fish ponds, fish kerapuh fish kerapuh rat, Tiger, and the fish kerapuh lumpur.

However, when you are visiting the restaurant, try to taste the fish-kudu kudu. In addition there are only in the waters of Makassar, the fishes also have soft and savory flavor. Their texture like chicken meat. This unique fish shapes, boxes and similar to iron.

Makassar Seafod Pier also provides fish whitefish unplug the Burr. Thorns on fish whitefish have been dicabuti so that visitors do not have to bother sorting out the thorns on the fish.

Besides fish, it also provides the squid, shrimp, crab, lobster, and clam shell batik patterned like batik.

The restaurant has indoor and outdoor areas. In addition, the restoranterdiri of the 3 floors, 1st floor for guests who enjoy the menu, the 2nd floor there is a private room or a VIP, and on the 3rd floor function hall area set aside for visitors who want to hold the event.

Don't forget to enjoy fried rice Makassar that the colour is tempting. The red color comes from a variety of herbs and spices is becoming attraction. The scent of the sea smell when this fried rice was served.  
December 20, 2015, 11:34 pm
Fusion Menu Delights
Culinary tour in Bogor holiday time Christmas and new year 2016 would be a pleasant experience with your family. Some hotels resep tahu gejrot diah didi in Bogor serves a special menu to celebrate.

It hosted Aston Bogor Hotel and Resort which offers a varied food menu and of course access to favorite tourist spots resep dimsum ayam lezat in Bogor. According to Simon Sitepu, Food & Baverage Manager Aston Bogor Hotel and Resort, from ancient times to the present, on a trip to the city of Bogor is not a new activity for the majority of the citizens who live in the area of Jabodetabek.

However, over time, the Bogor no longer just destination of families and relatives. Today, the city started to Rain is famous as the place of culinary tourism, be it traditional or fusion cuisine culinary. Two types of culinary here's what brought Slate Resto located in Aston Bogor Hotel and Resort. The restaurant concept modern minimalist interiors, yet still retain the traditional hallmark of Exotica.

Not only that, the natural landscape be any Mountains surround the restaurant. There are two area restaurants selected guests, namely indoor and outdoor pool with a large enough capacity, i.e. up to 250 seat. "The location of this hotel and restaurant is situated in the middle between Mount Salak and mount Gede so that the view is very nice and pamper the eyes.

Not only that, in the midst of this hotel you can enjoy views of the river clear Ivory Cipinang, "said Simon in Aston Bogor Hotel and Resort, Bogor, West Java, Thursday (10/12). Meanwhile, according to R Nurdin Suryadi, Executive Chef Aston Bogor Hotel and Resort, a restaurant that opened to coincide with the launching of Aston Bogor Hotel and Resort at the end of 2010 and then offers a very strong local hospitality in its facilities.

To the concept of food in December, it serves two dishes, namely Shrimp Crispy Fire Crackers and Fruit Cream Horn. As the name implies, the Shrimp Crispy Fire Crackers made from shrimp wrapped in spring roll skin and bread flour, then fried so it makes the shrimp tasted crispy.

"Crispy shrimp Dishes we serve along with sauce and spicy all at once. We provide spicy wasabi sauce mixed with mayonnaise, chilli sauce and mango which has a sweet sour flavour, "says Chef Mario Balotelli. For dessert, the Chef Andrey serves fruit cream horn. Sweet dishes formed as the Horn is made of puff pastry baked until crisp.

Then filled with fresh fruits such as strawberries, kiwi, Orange, and peach. "This dish was also served with a soft vanilla cream that surely will balance the sweetness of the fruit acids," says Chef Mario Balotelli. Not only the two end of year promotion menu, the restaurant also serves international dishes in the form of a buffet or à la carte.

Slate also has a series of famous Restaurant dessert special, such as tiramisu, chocolate treasure and pandan kaya. The third kind of tempting dessert has a lot of fans because it tastes very delicious. Also interesting thing of this restaurant is the variety of food menu type of Asian cuisine, European, America, Indonesia, until a market hawker who was already rare.

"You can enjoy regional specialities such as Bogor doclang, hot and bogor, dodongkal, gruel, it, es doger, es red beans, and tofu gejrot," called Simon. Aston Bogor Hotel & Resort stands in the area of The Jungle, which is an excellent family vacation destinations. Nearby are family karaoke, futsal, and culinary Center Orchard Walk.

Not only provides 223 guest rooms and suites fully-equipped luxury with modern comfort, the hotel also complements the family vacation with a series of public facilities. "The swimming pool in this hotel there are three fruit and spread out in the middle of a tropical garden. Fitness Center and spa is present to keep the body of the guests stay fit, "said Simon.

In addition to enjoying a Variant dish and complete hotel amenities, guests can also access the favorite tourist destinations in Bogor. According to Simon, the location of the hotel which is in the Bogor Nirwana Residence (BNR) in Bogor South region is only around 2 km from the Centre of Bogor.

This makes it easy for guests to access the favorite tourist destinations such as The Jungle Bogor Water Park Adventure, Suryakencana (Chinatown), Bakery Unyil Venus, the center of the bag & Crafts Tajur, mount Salak and mount Pangrango.  
December 20, 2015, 11:27 pm
Dampen the heat of Jakarta with a bowl
Sun Jakarta being resep es pisang ijo sederhana unfriendly lately due to a drought that continues until two or three months ahead. This makes human beings requires the intake of fresh meals eaten for a time during the day.

Then where is that place? Banana Ice Tavern Ijo Youth on JL. Raya Boulevard, block FY 1, no. 4, Kelapa Gading, North Jakarta is very fitting as penangkalnya.

The tavern brings resep es teler gula merah the food typical of Makassar, South Sulawesi offers a diverse menu of dishes of ice ice banana ijo, red bean ice, ice nuts vla, ice fruit, milk and syrup.

The restaurant's name should be used i.e. Bananas Ijo Youth then flagship menu here is banana ice ijo with a very tempting presentation. "Favorites Menu here there are banana ice ijo which is served on a large plate," said a waiter to Tribune Travel Tuesday (4/8/2015).

Banana ice ijo ijo banana consists of itself, gruel, sweetened condensed milk, syrup and Red would have been shaved ice. The manufacturing process does not take a long time just need a little preparing materials that are already so then orders arrive at the dinner table in five minutes.

While eating a sense of pisangnya is so sweet. The dough is green membaluti bananas also feels soft in contrast to other ijo banana store. That reinforces the enjoyment this ijo banana also lies in the gruel with a sweet flavor that is not too excessive.

"If here (Banana Ijo Youth, red) the whole composition is already measured so there will be less sweet or sweetness," said food processing.

In addition to ice a banana ijo, there is also a red bean ice that was seeded with flavor that surely interesting to try. Red bean ice made from ingredients include red bean, condensed milk, chocolate syrup is a sweet red, a little extra coconut milk, and shaved ice.

Red beans tasted tender also the combination of the matched so as to make the broth taste perfect red bean ice. For the price, both of the Favorites menu is only valued at Rp 24000 per portion is big and already include VAT 10 percent.

Of course the price corresponds to a given sense let alone the size of banana or red beans also include large. Not only offers the ice but there is also a snack or light meal sold in this store.

Such as spring rolls, dumplings, pasta, burgers, hotdogs, baked bread, and many more food menus. Prices starting from Rp pegged at up to 14000 Usd 23000 for portion of Spaghetti Hot Tuna. As for the drinks there are various juices such as orange, strawberry, mango, melon, guava, Apple, and others.

Tempted to enjoy banana ice ijo in this shop? Just come to a place that is open every day from 10.00-22,000. The tavern is centered in Ambon, in the way Dr. Loyal Budi, number 22 and born four branches in Jakarta and Tangerang including in Kelapa Gading.  
December 20, 2015, 11:15 pm
Lapis Surabaya Chocolate Jam
Lapis Surabaya typical glued together with Strawberry Jam. Create resep lapis surabaya by ricke a being more ' gaul ' with a brand new flavor of jam-jam that is now emerging.


The yellow layer:

150 g margarine
100 g unsalted butter
2 tbsp sweetened condensed milk white
200 g granulated sugar
24 chicken egg yolk
Sift dry ingredients,:
80 g flour versatile
30 g cornstarch
20 g powdered milk

Chocolate coating:

75 g margarine
50 g unsalted butter
1 tbsp sweetened condensed milk white
125 g caster sugar
13 chicken egg yolk

Sift dry ingredients,:

30 g flour versatile
20 g chocolate powder

Brand mix:

100 g jam cokelat1
50 g rice crispy

How To Make:

Grease a 3 cm 30x15x4 baking resep tiramisu kukus by diahdidi dish with margarine. Alasi paper bread, brush again with margarine. Sprinkle flour in thin. Set aside.
The yellow layer: beat margarine, butter and sweetened condensed milk using mixer whisk the sugar and egg yolk using a mixer until fluffy. Add the dry ingredients while stirring using a rubber spatula to flip.
Enter whipped butter into the egg while stirring using a rubber spatula to flip. Pour into two baking sheets.
Bake in the oven until cooked 175o C-temperature (approximately 30 minutes). Remove, set aside.
Chocolate layer: beat margarine, butter and sweetened condensed milk using mixer until pale. Set aside.
Whisk the sugar and egg yolk using a mixer until fluffy. Gradually add dry ingredients while stirring behind using rubber spatula until blended.
Enter whipped butter into the beaten eggs, stirring behind using rubber spatula until blended. Pour into baking dish 1
Bake in the oven until cooked 175o C-temperature (approximately 30 minutes). Eject.
Oles yellow cake with jam-rice crispy. Stack the cake with chocolate. Brush the surface of the chocolate cake with jam-rice crispy. Stack with the yellow cake. Compress. Serve. (f)

1 Jam: currently trending murtabak until another cake smeared jam Ovomaltine, Skippy, and Nutella. Select who you like for this recipe.  
December 20, 2015, 10:53 pm
Sweet-Sour Fresh additions of the shark
The food is similar to this pesmol, can be made with the easy way.

Dream-for the lovers of Javanese cuisine, certainly not familiar with processed fish named the shark. Yellow gravy Resep Ikan Asam Manis Enak Banget are increasingly flirting with the look of cayenne pepper that deliberately left intact when cooked it. Star fruit wuluh pieces plus that makes sense the more fresh.

The food is similar to this pesmol, can be made with the easy way. The fish used may be changed from catfish, oreochromis mossambicus until gurame. Depending on the tastes of each person who wants to make it.

Here's how to make the shark gurame Resep Lontong Sayur Enak Banget as taught Chef from Spice restaurant Trianto Ismu Iting.


1 medium-sized carp tail
Lemon 1 piece
Bay leaves 2 sheets
Coconut milk to taste
Star fruit wuluh to taste
Green tomatoes to taste
Green and red pepper to taste
Basil leaves to taste
Cooking oil to taste

Spice Paste:

Red pepper 5 pieces
Cayenne pepper 4 pieces
3 cloves garlic
Turmeric 1/2 sections
Galangal 1/2 sections
Kaempferia galanga 1/2 sections

How To Cook:
Rub the fish that have been cleaned with lemon juice. Then FRY the fish to dry and drain.

Saute the herbs that have been mashed, along with all the spices then pour the coconut milk. Stir in order not to break the coconut milk and cook until thick.

After that the red chili and green input that has been cut into pieces. This chili is a complement or substitute cayenne pepper for those who don't like spicy.

After that, enter the tomatoes and star fruit wuluh. Then enter carp FRY.

The last input before being appointed basil, and serve while warm.  
December 8, 2015, 12:05 pm
Indonesian-style Chicken Salad
Here is our display the recipe of the day aka the most contrived recipes by our visitors and member kokimganteng on a Monday (7/12/2015).

Due to Monday night local time, it was already about 365 visitors and members the site which has been trying to make it at home.

For those of you who want to try it, it's certainly this recipe would more familiar on the tongue. This stylish recipe in Indonesia or Indonesian Style.

It is believed, these recipes have excellence cream sauce and salad that can be served crisp, and make lunch or dinner. Of course with the materials and simple way.

Preparation time: 20 minutes
Making time: 5 minutes
The number of ingredients/spices: 22 types

Level of difficulty: easy (easy)
The number of servings/serving of this recipe: 4 adults
Rataan rating: 5 stars out of 5 stars


2 teaspoons soy sauce
1 clove garlic, memarkan
1/2 teaspoon brown sugar

650 g chicken tenderloin, halved longitudinal
1 tbsp coconut oil
2 fresh long red chilli, deseeded

2 carrots, peeled, halved, sliced diagonally
1 large Lebanese cucumber fruit (could be a local product), cut lengthwise halved, deseeded, sliced diagonally
5 shallots, thinly sliced diagonally

1/2 small pineapple, peeled, cut in the size of the sticks
150 grams of bean sprouts, trimmed
1/3 cup fresh coriander leaves

1/3 cup fresh mint leaves
80 grams (1/2 cup) unsalted roasted nuts
Sweet soy sauce, for serving (optional)
Lemon, for serving

Salad Dressing:

90 g (1/3 cup) peanut butter
60-80 ml lime juice

80-100 ml coconut milk
2-3 teaspoons soy sauce

1 teaspoon sesame oil
1/2 teaspoon brown sugar

1/2 teaspoon fresh ginger, finely grated

How to make:

Step 1

Combine soy sauce, brown sugar and garlic in a glass or ceramic bowl. Add chicken and in back and forth to coat. Set aside to marinate.

Step 2

Meanwhile, to make the sauce, place all the ingredients in a small bowl and use a fork to combine. Feel and adjust the balance bumbunya, add extra lime juice, coconut milk and soy sauce, if desired.

Step 3

Heat the oil in a frying pan the anti sticking over medium heat. Cook the chicken, turn, for 3-4 minutes or until cooked through. Transfer to a plate and set aside.

Step 4

1 finely chopped chili. Thinly sliced lengthwise chili left. Combine carrots, cucumber, red onion, pineapple, cabbage, cilantro, mint, finely chopped chili pepper and half the beans in a large bowl.

Add the dressing and stir gently to combine. Transfer the mixture of vegetables to a serving dish.

Step 5

In it pour the chicken has been cooked. Sprinkle with peanuts and thinly sliced chilli. Your way if you want to add the sweet soy sauce, and serve with lemon wedges.  
Posted by risma89 at December 8, 2015, 12:05 pmTrackBack(0)