tag:blogger.com,1999:blog-28363974873200644372024-02-21T23:27:04.302-08:00The Asian Culinary EncyclopedicThe Asian Culinary Encyclopedic contain food recipes for Asian Countries. The western food will also be listed in this blog. The recipes include, fish food, chicken, rice, vegetable, cake, and other popular food recipeUnknownnoreply@blogger.comBlogger92125tag:blogger.com,1999:blog-2836397487320064437.post-87690724406860882592010-05-19T13:14:00.000-07:002010-05-19T13:14:33.877-07:0015 Steps to Permanent Weight Loss<a href="http://www.amazon.com/Right-Weigh-Permanent-Weight-People/dp/B000SFJZHQ?ie=UTF8&tag=jendeindon-20&link_code=btl&camp=213689&creative=392969" target="_blank">The Right Weigh: Six Steps to Permanent Weight Loss Used by More Than 100,000 People</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=jendeindon-20&l=btl&camp=213689&creative=392969&o=1&a=B000SFJZHQ" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><br />
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Weight issues is a very complicated problem and often questioned by patients who are currently overweight. Being overweight is a nightmare for some people especially for those who really pay attention to appearances. Obesity also will drain a person's self confidence that will affect the careers of people concerned. Here are 15 steps that can be followed for weight control.<br />
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1. "I must be!" Embed this three-word in your self as a first step. Despite facing many temptations come, provided you always remember that you must be to lose weight then you have to be on the right track. Make people who have lost weight as a motivator you to bow temptations that come.<br />
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2. Breakfast is a must. Do not ever leave the house in the morning without touching anything to eat because food will give you enough energy to indulge all day. No need for breakfast foods that heavy weight, enough bananas, yogurt, cereal, bread and other snacks for containing plenty of fiber and protein will give you a sense of satiety until lunch time came.<br />
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3. Take a moment to read the nutritional content in food packaging. To note here is calories, because these substances which play a major role in increasing your weight when consumed excessively. Customize your energy needs / your calories in a day with a note that stated in such packaging.<br />
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4. Do not go on a diet. For short-term diet is you will lose weight, but if you stop the diet your weight will increase again. Eating foods that strange strange to diet or reduce some types of food will not make your weight down. The important thing is to choose a balanced nutritional value of food in accordance with the needs of your body so that calories eaten will be utilized optimally.<br />
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5. Always eat regularly. Unique body metabolism will decrease when it is hungry, this is certainly not good for weight-loss process. To avoid these conditions, make a daily diet and routine you can do every day. Make sure your eating schedule is at least three times a day.<br />
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6. Expand fiber consumption. Fiber is very important to keep the body healthy. Fiber that we eat everyday functions to help lower cholesterol and facilitate the emptying of the digestive tract. Fiber can also accelerate the sense of satiety, so naturally reduce food portions that are not useful. Most fibers have a high water content and low calorie foods that fit with what we need to lose weight.<br />
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7. Healthy food is always the top choice. Choose foods that contain less saturated fat. Expand the consumption of fruits and vegetables. Choose a vegetable oil as a source of fat because it contains unsaturated fat in the high portion. Eating foods that contain Omega 3 as many fish.<br />
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8. Sports. Adjust your chosen sport with your body condition. One sports a healthy, inexpensive and can be done by everyone is on foot. Walk at least five miles a day. Always try to increase your walking distance. Remember, exercise not only your weight but also makes your body more healthy.<br />
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9. Discard the habit of snacking at night. Snacking in the evening will destroy your attempts to lose weight because the calories you eat after dinner will be buried in the body. Brushing your teeth after dinner helped you to reduce the urge to snack.<br />
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10. Expand protein consumption. Eat foods containing protein in large amounts will make your belly full in a few hours you'll reduce the need for foods that contain high calories.<br />
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11. Discard bad habits that make your weight increase and replace them with healthier habits. For example replace the sugar you use to make coffee with sugar is low in calories, avoid eating fried foods, and others.<br />
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12. Make the people around you as a motivator. They will help you provide encouragement when times are you experiencing saturation with weight-loss program you're currently doing.<br />
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13. Note any developments that happen to you as long as you follow a weight-loss program. When you need to compare your performance with the achievement of your friends who do similar programs. This also becomes a motivator in achieving your goal to lose weight.<br />
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14. Drinking enough. Some nutritionists say that drinking enough then you will be protected from excessive eating. It is recommended to drink six to eight glasses of water a day.<br />
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15. Would you like to lose weight at the same time keeps the body healthy? For that, you should never turn away from your real goal is to lose weight. Remember always to motivate myself so that your desired destination is reached soon.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2836397487320064437.post-72041354813518221602010-05-19T05:25:00.000-07:002010-05-19T05:28:27.371-07:00The Betel leaf for medicine, and other benefits<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijYZ-PNfY81ZhosXYecmPe7pD07w8xLu0iMTeu__0xZY8XrC41kBo1kYI1wsNZc8f6eMq0jSrYtm8SoaVDiPvfV7zb-ZAQ0sUO7R7J0pwDueiZepqApJ4IUnKuDSP5s1Zz8KschOSrYPM/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijYZ-PNfY81ZhosXYecmPe7pD07w8xLu0iMTeu__0xZY8XrC41kBo1kYI1wsNZc8f6eMq0jSrYtm8SoaVDiPvfV7zb-ZAQ0sUO7R7J0pwDueiZepqApJ4IUnKuDSP5s1Zz8KschOSrYPM/s320/1.jpg" /></a>This article was sent by Mrs. Atoen Wibowo<br />
Betel leaf: Treating nosebleeds Leucorrhea Up ..!<br />
</div><div class="separator" style="clear: both; text-align: left;">* Betel is a medicinal plant which is very big benefits. It contains an antiseptic substance in all its parts. The leaves are widely used to treat nosebleeds, bloodshot eyes, whitish, making a loud voice, and many more, including erectile dysfunction.<br />
Efficacy of betel leaf has many known and have been clinically tested. Until now, research on these crops are being developed.<br />
Betel leaf has been known for centuries by our ancestors as a powerful medicinal plant. Not only known as medicinal plants, plants Latin name Piper betle Lynn also had a special place in the traditional festivities in several regions in Indonesia.<br />
In Lampung, there is a dance named penggung cambai. Penggung means holding, while cambai betel. This dance describes the interaction of young people who uphold traditions. Betel leaf in this dance describes the symbol of respect.<br />
In many other traditional events, betel leaves, often served to welcome guests. In Java, betel leaves are used in traditional wedding ceremonies.<br />
High Antiseptic Substances<br />
* Traditionally, a plant originating from India, Sri Lanka, and Malaysia are used to overcome the body and mouth odor, mouth ulcer, nosebleeds, rashes and ulceration, and treating the woman's whiteness.<br />
This is because medicinal plants that had been known since 600 BC It contains an antiseptic substance that can kill germs. Phenol content in the nature antiseptiknya five times more effective than with ordinary phenol.<br />
In Chinese pharmacology, known as the betel plant has a warm and spicy nature. Traditionally they use betel leaves to shed fart, stop coughing, reduce inflammation, and eliminate itching. In traditional Indian medicine, known as the betel leaf is warmed aromatic substances, are antiseptic, and even increase libido.<br />
By nature antiseptiknya, betel nut is often used to heal foot wounds because it contains styptic for bleeding and vulnerary hold, that heals the wound in the skin. Can also be chewed to improve sound quality in a singer.<br />
From the research, as quoted in a book published by a medicinal plant Medicinal Plant Garden Karyasari disclosed that betel nut contains are coline in all parts of the plant. This substance is beneficial to stimulate the central nervous and thinking power, increasing the peristaltic movements, relieve snoring. Eugenol contained in the leaves which can prevent premature ejaculation, eradicate the fungus Candida albicans, and the character of analgesics (relieve pain). There is also the content of tannin in the leaves is useful to reduce the secretion of fluid in the vagina, protecting liver function, and prevent diarrhea.<br />
Drug Leucorrhea<br />
* Usefulness of betel leaves in curing leucorrhoea been clinically tested. This was disclosed by Amir Sharif of Pharmacology Section, University of Indonesia.<br />
He said that betel leaves have a more significant efficacy compared with placebo.<br />
Testing involved 40 patients who are not pregnant whitish, having diabetes mellitus, and kidney or liver disease. Twenty of them get betel leaves, while the rest were given placebo. Both the betel leaf or a placebo was given to the patient's vagina before bed for seven days.<br />
Of the 40 patients, 22 people get re-examination, each of which 11 received placebo and betel leaf. The test results proved about 90.9 percent of patients who have otherwise recovered betel leaf, while in the group given placebo only 54.5 percent.<br />
Other studies about the benefits of betel conducted at IPB Bogor. Ir. Nuri Andarwulan, Msi and friends of the Faculty of Bogor Agricultural Technology doing research for utilizing waste betel leaf essential oil to produce antioxidants. Antioxidant extract is so far still be imported.<br />
This research potentially reduce the import value of antioxidant ingredients. In addition, the resulting emulsion products in research that can also be utilized for the beauty industry.<br />
Meanwhile, in India there is a research report that said the betel leaves affect male fertility, as reported by the Indian Journal of Pharmacology. Effect of betel leaf on male fertility was tested on rats.<br />
Allegedly, the provision of betel leaf extract containing alcohol orally in mice have antikesuburan effects. According to the report that increased dosage extract resulted in decreased sperm counts in rats.<br />
In India, research on betel leaves is not only for fertility of men alone. There, the leaves have been investigated to treat asthma, bronchitis, rheumatism, leprosy, and toothache, even for erectile dysfunction. Unfortunately, not many similar research in Indonesia. @ Diyah Triarsari<br />
Betel leaf Recipes<br />
Betel leaves useful for treating various diseases. Here is a recipe from the Medicinal Plant Garden Karyasari on how to use betel leaf for health.<br />
1. Cough<br />
* Prepare 15 pieces of betel leaf and three glasses of water. Rinse the leaves and simmer until remaining three quarters of parts. Drinks with honey.<br />
2. Bronchitis<br />
* Boil seven betel leaves that were washed with a piece of sugar cubes in two glasses of clean water. Wait until the left into one glass. Drink three times a day each third of the glass.<br />
3. Eliminate body odor<br />
* Take five pieces of betel leaves and boil with two glasses of water. Wait until the left into one glass. Drinking in the afternoon.<br />
4. Burn<br />
* Take a taste of betel leaves and wash. Squeeze the water and add a little honey. Put into place burns.<br />
5. Nosebleed<br />
* Prepare a betel leaves are rather young, and then crushed and roll. Use to plug a bloody nose.<br />
6. Ulcer<br />
* Take a sufficient amount of betel leaves and wash. After it was milled into powder and applied to the abscess and its surroundings. Balut and replace two meals a day.<br />
7. Itchy and Red Eye<br />
* Allow 5-6 young and fresh betel leaves boiled with a glass of water until boiling. Wait until cool and use to wash the eye with a glass eye wash three times a day until healed.<br />
8. Ulceration and itching<br />
Boil 20 * betel leaves to boiling. Use the cooking water is still warm to wash sore and itchy.<br />
9. Stopping Gums Bleeding<br />
* Boil four betel leaves in two glasses of water. Use it to gargle.<br />
10. Sprue<br />
* Take 1-2 pieces of betel leaves, then rinse clean. Chew until creamed and dispose of the waste after completion.<br />
11. Eliminate Mouth Odor<br />
* Have 2-4 pieces of betel leaves, wash and squeeze. Brewed with hot water and use to gargle.<br />
12. Pimple<br />
Take 7-10 * betel leaves, wash, and finely mashed. Brewed with two glasses of hot water. Use water to wash her face. Do it 2-3 times a day.<br />
13. Whitish Boil 10 betel leaves that were washed in 2.5 liters of water. Use the still-warm boiled water to wash your vagina.<br />
14. Reduce Excess Breast</div><div style="text-align: left;">* Take some betel leaves, wash and rub with coconut oil. Then warmed over a flame until softened. Stick around a swollen breasts while still warm.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2836397487320064437.post-65955153319736772302010-05-19T05:02:00.000-07:002010-05-19T05:02:42.387-07:00Bread RecipesBread Recipes<br />
posts: Ny. Saiful Rohma, Dumai's - the Riau<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiynoBUuzyhmY2GWnE22KLFVfnZTXDI0dWX-qxbvlm1WfZWMJho6rZacBNjrQQqz5A_Q_2egZMeJA3sWsgRYLVJQwqZ8roiSSeBYsx3VYBcXboW-4bUq2Xno20bSywzHoW2AAprhyl5LU/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiynoBUuzyhmY2GWnE22KLFVfnZTXDI0dWX-qxbvlm1WfZWMJho6rZacBNjrQQqz5A_Q_2egZMeJA3sWsgRYLVJQwqZ8roiSSeBYsx3VYBcXboW-4bUq2Xno20bSywzHoW2AAprhyl5LU/s320/1.jpg" /></a></div>Recipe Ingredients:<br />
High-protein wheat flour 2kg.<br />
Instant yeast / instant yeast 30 grams.<br />
White butter / margarine 100 grams.<br />
100 grams of sugar.<br />
1200 ml of cold water.<br />
30 grams of milk powder.<br />
Bread improver 6 grams.<br />
25 grams of fine salt.<br />
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How to make the recipe ingredients:<br />
1. Mix these ingredients in a recipe: flour, yeast, sugar, milk powder, bread improver, salt, and stir well.<br />
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2. Enter recipe batter mixture into the bread mixer bowl. Pour water / cold water little by little and margarine. Start the mixer to speed 2 for 12 minutes or until the dough forms a smooth and elastic. Mixing process can be done manually by hand to form a smooth dough recipe.<br />
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3. Get hold of the dough recipe, fermentasikan batter / dough recipe let stand in a warm place and tertututp meeting for 30 minutes (10 minutes if it is fermented in the closet developer / proving cabinet).<br />
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4. Kempeskan dough recipe, weigh each weighing 425 grams to pan 22x10x7 cm in size or customized size dengna bread mold to be used. Get hold back the dough and fermentasikan recipe for another 15 minutes.<br />
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5. Miller recipe dough and roll it into elliptical shape. Put in the pan beroles margarine / butter.<br />
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6. Let stand for 60 hours or the dough until the dough expands. Brush the surface with fresh liquid milk.<br />
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7. Bake in oven temperature at 190 degrees for 30 minutes or until bread cooked and golden brown.<br />
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8. Remove the loaves from the oven, let cool. Boxed with plastic bag / plastic wrap / paper bread. Bread is ready for market.<br />
This recipe is enough for 8 baking pan.<br />
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Tips:<br />
Prescription by hand stir the batter should be performed on a table or desk marble tiles. Stirring technique was done by a coolie (like washing clothes) and in the slam-slam. Stirred by wringing less advisable because gluten is formed will be broken and can not cause the dough elastic. ***<br />
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source: Tabloid DeliciousUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-2836397487320064437.post-7430369504443498682010-05-19T04:55:00.000-07:002010-05-19T04:55:58.578-07:00Method of Making Bread DoughProcessing and Modifying Tips Bread Dough (part.2)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY2PVfZ7VNdTOvgL2aZ6R3Cpw6OhQYTpHGcOzbFTmrma2NeTuMSI5NPMGUF4WR-cdekZ4sEz06q1SwWyRdyERmOXBOcqND_L7AePy6V2QMFRY2LzL6DP9qD8hpLt8Usm2aJ7j4q4EvolI/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY2PVfZ7VNdTOvgL2aZ6R3Cpw6OhQYTpHGcOzbFTmrma2NeTuMSI5NPMGUF4WR-cdekZ4sEz06q1SwWyRdyERmOXBOcqND_L7AePy6V2QMFRY2LzL6DP9qD8hpLt8Usm2aJ7j4q4EvolI/s320/1.jpg" /></a></div>Kirman: Mother Syahrial Z, Duri-Riau City<br />
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<b>Method of Making Bread Dough</b><br />
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Many methods of making sweet breads, small bread, bread dough burger like a sponge method (indirect method). A method commonly used is the straight dough or direct method. This method is made by mixing all ingredients and stir recipe until formed a smooth dough and smooth. This method is most commonly used because the maximum dough, fermentation time of his recipe ingredients only complains 1.5 - 3 hours.<br />
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<b>Important making dough stage</b><br />
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Results will be maximal if the following bread-making stage is good and right according to instructions. Here are the basic stages of manufacture of bread;<br />
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<b>1. Weighing</b><br />
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After all the ingredients of good quality selected ingredients of bread and then weighed. Weighing and measuring should use a standard measuring tool. Solids were weighed with a digital or analog scales.<br />
Search object using the measuring cup, while the giver of aroma materials are usually measured with measuring spoons. Hamper the accuracy of the scales is the result of the bread. Make sure the scales function well and weighing process is done properly so that the maximum of bread.<br />
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<b>2. Stirring / Mixing / Mixing</b><br />
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Recipe ingredients mixing process is a very important step in making bread. The first process is mixing the dough recipe to one (pick up), so that the dough does not stick and then stirred again in the mixer and dough bowl, stirring continued until the surface smooth and elastic dough recipe, continue stirring for a while longer until all the dough recipe slippery surfaces look dull and dry.<br />
After this stage, the stirring should be stopped, otherwise the dough will be wet, sticky and juicy. If this happens then the stage will be to overmix and cake batter will result in a sodden, flabby and pri-pore is not good.<br />
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Mixing function is to create a homogenous dough, shape and soften the gluten to allow the dough to hold the gas when the development process / fermentation.<br />
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<b>3. Fermentation</b><br />
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After all smooth dough recipe, the dough is rounded and aged throw for fermentation and development. ideal temperature for fermentation of bread is the range of 34-35 degrees Celsius. Temperatures are too cold will cause fermenasi process is slow, while the temperature is too hot will cause the fermentation going too fast and the resulting texture of the bread becomes coarse.<br />
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The time required for fermentation is 30 minutes, but the fermentation will be longer if the temperature is cold. In these conditions, the fermentation can be reached within one hour. Benchmark is immediately terminated when the fermentation process has been expanded dough recipe doubled from the original dough recipe large or when the dough is pressed with a finger, the dough is permanent scars, did not return to original form.<br />
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Fermentation is too long will cause the dough over, sir, a condition in which the dough becomes soft and watery. Fermentation is too short will cause hard bread, coarse pores and the bread was not soft.<br />
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<b>4. Pengempesan Dough</b><br />
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After the dough is fermented, then the dough recipe soft way to punch with your hands or milled with the mill until all the gas wasted. The purpose of this throwing gass pause go round the fermentation process because the dough will be cut and weighed. Do not knead dough already fermented because the pores are already formed would be damaged and fibers are formed to be missing. Dikempeskan enough alone.<br />
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<b>5. Cut and Weigh</b><br />
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Dough that has been softed also cut to shape as needed prescriptions and weighed. The goal is that a uniform amount of bread produced with the same weight and volume.<br />
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<b>6. Rounding Dough<br />
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The dough is already soft then rounded again by hand. The goal is to form a coating film to withstand the gas during the fermentation process in two. The benefit is more easily formed and the dough more elastic.<br />
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<b>7. Formation</b><br />
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After the fermented-2, a recipe for the dough and then rolled out and shaped to meet the gas as neededrecipe. At this stage often done adding content in the dough recipe.<br />
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<b>8. Fermentation</b><br />
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This stage is often referred to as placement in a mold dough or panning. after the dough is placed in the pan or mold beroles margarine. Fermentasikan batter or dough recipe let stand for 15 minutes or until the dough expands the maximum. Sometimes after being prescribed a maximum of dough expands, the surface smeared with egg yolk or fresh milk and sugar solution so that the skin color is more shiny and nice.<br />
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<b>9. Bake or Combustion</b><br />
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Baking dough bread recipes require different temperatures to each type. bread for the small size required a temperature of about 180 degrees Celsius for 12-15 minutes. For larger sizes, such as white bread needed temperature 220 degrees Centigrade for 20-25 minutes.<br />
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Baking bread is cooked through and golden brown skin. Bread that uses sugar as a sweet bread baking takes shorter because of high sugar dough more quickly lead to brown. Always heat the oven for 50-10 minutes before the bread dough baked until the desired temperature is reached .***<br />
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source: Tabloid DeliciousUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-2836397487320064437.post-36131950426301210162010-05-19T04:40:00.000-07:002010-05-19T05:56:28.593-07:00Article: Tips to Make Soft, and Delicious DoughnutsTips to Make Soft, and Delicious Doughnuts posts: Mrs Husna, Malang <br />
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You and your family like to enjoy donuts? Instead of always buying, it's worth it to try it for yourself. If you already like this certainly makes you want to get the tips of tender and delicious donuts, right?<br />
Doughnuts or donuts in a discussion called in English, one cake whose name is quite popular and could be as a favorite the world community. Appearance since the first time, the donut has a very distinctive appearance shape with a hole in the middle like a like a ring. But there is also an occasional round if filled with recipes inside.<br />
Doughnuts have a long history, American archaeologists found some relics that illustrate the types of food shaped like a donut in the prehistoric era. However alleged that the donut comes from the Dutch state, precisely from the Manhatten area, and there donut called "olykoeks" or fried cakes.<br />
Until now, the emergence of the donut is still a favorite cake recipe servings practical to eat. Even in America itself, perhaps there are currently over 10 million donuts are produced each year. Not to be outdone, in Indonesia recipe cake donut recipe, adapted from the Western culinary This popularity can be equated with the recipe of Indonesian traditional cakes such as recipes snacks. The evidence for a donut is not difficult, both in traditional and modern in a variety of bakery shops.<br />
In the midst of modern society, not always present the appearance of a round donut with a hole in the middle, even more unique and varied forms, so that more and more tempting to eat. You're curious to make the donuts themselves with flavors of delicious, fragrant and truly feels tender when bitten? Come see the following quick tips:<br />
Discover the recipe Ingredients: 1. Flour The main recipe ingredients to make donuts recipe is wheat flour with protein content was. When pengulenan, will change majadi gluten proteins, which then gives a framework / fine texture. Sometimes, a recipe of flour used in making donuts recipe mixed with low protein flour to obtain a softer terkstur.<br />
2. Sugar Pick the sugar dissolves easily in water. Refined sugar can be also used. Sugar not only as a recipe ingredient to sweeten, but also determines the storability of tenderness and maintain donuts. Even if you wish to make the donuts salty, do not leave sugar. Why? Sugar also serves to activate the yeast.<br />
3. Egg There was no denying the use of egg recipes make recipe more delicious donuts. Many people prefer to use the egg yolks than whites. With the aim to soften and provide a more attractive yellow color.<br />
4. Developers Yeast is a recipe developer of the most popular material. The most widely used today are instant yeast, because it is far easier to use it is simply mixed with the dough. Furthermore, the addition of baking powder recipes and recipe improver (bread improver) as the developer also influence tenderness and donuts.<br />
5. Liquid Some like to use water. Some have also preferred to use a prescription liquid milk into the batter. Use milk to make a cake donut recipe softer than water, other than that it was much better.<br />
6. Salt Although its use was just the tip of tea spoon, adding the salt in the dough large enough function is to control the development of the dough. To remember, salt inhibits the yeast so that the work should never be close. So the addition of salt, preferably after the dough evenly, would be much better.<br />
7. Fat Margarine and butter is the fat used in making prescription seirng donuts. The presence of fat in a donut dough recipe will make a rich flavor in addition to also make the donuts so soft.<br />
8. Cooking Oil Choose the cooking oil clear yellow color. Better use of solid cooking oil, because the result is more cryspy.<br />
9. Topping If enough dtabur first donut with powdered sugar, donuts now began to beautify themselves. Recipe ingredients that could be used as a prescription misis sprinkles, almonds recipes, chocolate recipes, recipe chopped nuts, until a variety of recipes perment trimit shaped funny and interesting.<br />
Identify Tools Used:<br />
1. Measure Tool Maybe you can be amazed by the skills of old parents who are able to make donuts without sufficient dose to the science of predictions. Oops lho carefully, without taking the risk is very important measuring tool usage. To produce standard and delicious donuts, which must measure at least you have the scales and measuring spoons.<br />
2. Dough mixer Creating donut dough recipes can be mixed directly with the hands and diuli condition must be consistent pengulenan strength. Along the development of times, now you can use a machine called a mixer. For the dough recipe that amount is too much, could use a mixer household scale by replacing the rotors with spiral shapes.<br />
3. Kom Dough / Containers No special requirements are recommended and most importantly must be cleaned.<br />
4. Rolling Pin Grinder is useful for thinning the batter to be formed and also menggeluarkan inflate the air as the dough recipe.<br />
5. Matter Doughnuts If you usually only round donut shaped with a hole in the center, now a donut display quite varied. More and more culinary experts berivovasi by printing donut box shape, triangle, oval to wavy. Wow, donuts look now increasingly varied and tempting!<br />
6. Pan In order for maximum results, select non-stick pans are coated so it does not easily burn.<br />
Making Techniques<br />
1. Mixing Start from the sifting flour with the aim that the results are not grainy, then mix all dry ingredients recipe and stir well. Add liquid gradually, stirring until blended. Once well blended recipe, the fat can be incorporated, stirring constantly until smooth and blended.<br />
2. Pengulenan In this technique could use a hand or mixer. When using hand movements quite easily. Do it like washing clothes, pull the dough is pressed forward with a little and fold again in your direction. And so on and laukukan-lulang repeated until the dough smooth. Using the mixer, consider the batter should not be too hot due to friction propeller mixer. If this happens, you should stop and proceed with recipe dough by hand until completely smooth. To test the dough is smooth, take a little dough, then pull wide. If dough is torn, repeat the process until the dough no longer pengulenan easily torn.<br />
3. Fermentation Once the batter is smooth then rested called fermented to develop the dough recipe. During the fermentation process approximately 15 to 30 minutes, adonana should be covered with plastic or wet towels. The aim is to prevent evaporation and the results are not dry.<br />
4. The dough deflates Well, this ditahap use of pin rollling very useful tool. Adonaa removed from the container, then pipihkan until as thick as expected.<br />
5. Print Once flattened, print donut dough according to taste. Yagn tool can be used to mnencetak stailess made from steel. Create a donut shape and pretty interesting. Remember, the form that will make the donuts look pretty tempting. Once printed, fermentasikan back for about 10 minutes to inflate.<br />
6. Fry Donut should always be fried in oil and soaked with a lot of specific heat to keep the yellow color is evenly browned and cooked. In order for a donut is not too much to absorb oil, it is better to use solid gorang oil. This oil is rapidly frozen in room temperature.<br />
7. Cake donuts are ready to be more beautiful decorated In this article presents a longer trend donut recipe plus step by step. Surely donut fragrant aroma, soft texture and appearance when digigigt an interesting shape, there would always be looking for donut fans, surely!. ***<br />
-------------------------------------------------- --------------------- source: Tabloid Delicious<br />
================================================== ===============<br />
Various Kind of Nuts<br />
Nuts That Are dried fruit kernels or seeds have encased in a hard woody shell or rind. There are many specific kinds of Fruits Included in the category of "nuts" and Also That many really are not true nuts. People eat many kinds of nuts and the coconut Poor 'Some have long been recognized as an Important food source. Many kinds of nuts contain valuable substances Poor 'oil and minerals. That there are nuts grow wild and are gathered from the plants, but the peanut Some Poor ', are very large cultivated in Quantities. Peanuts are nuts and are sold as Also processed into peanut butter.<br />
Nuts as Food The peanut is by far the most popular nut Used for food. Other Popular nuts are cashews, walnuts, almonds, pecans, pistachio nuts and pinons. The breadnut Is Also popular and is often ground into flour to use in making bread. Most of These nuts contain Between 50 and 70% fat and oil and from 15 to 30% protein. They contain starch Also, Vitamin C and the B vitamins, including thiamine, riboflavin, and niacin. Also include walnuts and pecans Vitamin A. Nuts are a healthy part of the diet and acres Included under the Meat and Protein sections of the food pyramid.<br />
Nuts as a Source of Oil Valuable There are oils in many kinds of nuts. Generally, oils These are divided into two groups - non-drying oils and drying oils. When drying oils are exposed to air they want form a thin elastic film. The nuts in this category are Home walnuts, candlenuts and oiticicas. They are Used in the manufacture of paint, printer's ink, linoleum, oilcloth and patent leather. Non-drying oils are always in a liquid state at room temperature. The nuts in this category include peanuts, coconuts, cashews, pecans, filberts and pili nuts. They are Used in the manufacture of lubricants and lighting as well as in making margarine, and soap.<br />
Other Nuts There are Some nuts Used in the tanning process. These include bitternut nuts, acorns and pecans. Other nuts, and acorn beechnut Poor 'Are Used as livestock feed and the betel nut is often chewed as a stimulant. ***<br />
----------------------------------------- by James Hunt About the author: James Hunt has spent 15 years as a professional writer and researcher covering stories That covers a whole spectrum of interest. Read more at www.nuts-central.infoUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-2836397487320064437.post-62749664146964446312010-03-31T09:34:00.001-07:002010-03-31T09:34:56.726-07:00Oven Fried ChickenOven Fried Chicken<br />
<br />
Ingredients<br />
<br />
1 (2 to 3 pound) whole chicken, cut into pieces<br />
1 cup dried bread crumbs<br />
1 teaspoon garlic powder<br />
1 teaspoon salt<br />
1 teaspoon ground black pepper<br />
1 teaspoon dried thyme<br />
1/2 teaspoon paprika<br />
1 cup mayonnaise<br />
<br />
<br />
Directions<br />
<br />
1. Preheat oven to 350 degrees F (175 degrees C).<br />
2. In a medium bowl or gallon size resealable plastic bag, mix together the bread crumbs, garlic powder, salt, pepper, thyme and paprika.<br />
3. Coat the chicken pieces with mayonnaise. Place chicken pieces in bowl/bag with bread crumb mixture and coat/shake until well coated. Place chicken pieces in a lightly greased 9x13 inch baking dish and bake for 45 minutes or until juices run clear.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2836397487320064437.post-82103288556495125092010-03-31T09:31:00.000-07:002010-03-31T09:31:08.918-07:00Garlic Fried ChickenGarlic Fried Chicken <br />
<br />
Ingredients<br />
<br />
2 teaspoons garlic powder, or to taste<br />
1 teaspoon ground black pepper<br />
1 teaspoon salt<br />
1 teaspoon paprika<br />
1/2 cup seasoned bread crumbs<br />
1 cup all-purpose flour<br />
1/2 cup milk<br />
1 egg<br />
4 skinless, boneless chicken breast halves - pounded thin<br />
1 cup oil for frying, or as needed<br />
<br />
<br />
Directions<br />
<br />
1. In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.<br />
2. Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.<br />
3. Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2836397487320064437.post-42000858485910825182010-03-08T12:25:00.000-08:002010-03-08T12:33:14.463-08:00Pebalut tanpa dioxin<div class="clearfloat"> <div id="judul-5290" class="title"><a href="http://kesehatan-kebugaran.iklanmax.com/2010/03/08/pebalut-tanpa-dioxin.html" rel="bookmark">Pebalut tanpa dioxin</a></div><br /><div id="konten-5290" class="spoiler"> <p> Untuk wanita yang peduli kesehatan reproduksi, betapa pentingnya untuk selektif memilih pembalut sehat ! Pembalut yang 100% cotton, bebas zat dioxin, tidak mengandung plumbum, arsenic, tembaga, timah, E.Colli Salmonella, dan Stafilokokus (bakteri yang menghasilkan nanah), lulus uji lab di berbagai negara seperti Singapore, Malaysia, China & Indonesia (Depkes RI) ! serta terdapat 17 macam herbal & antiseptik alami.<br />Mahal ? Tergantung dari sudut pandang kita. Dibandingkan pembalut biasa yang beresiko zat dioxin dll.. memang lebih mahal ! Namun, dibandingkan dengan kesehatan mahkota & reproduksi kita yang lebih berharga, dibanding vaksinasi …</p> <span class="editxajax"><a href="javascript:void(null)" onclick="xajax_prosesIMAX('load:konten-5290');xajax_prosesIMAX('edC'+iku+':5290')" title="Edit Deskripsi Pebalut tanpa dioxin"><br /></a></span> </div> </div> <div class="clearfloat"> <div id="judul-5289" class="title"><a href="http://kesehatan-kebugaran.iklanmax.com/2010/03/08/susu-kedelai-menurunkan-darah-tinggi.html" rel="bookmark">Susu kedelai Menurunkan darah tinggi</a></div><br /><div id="konten-5289" class="spoiler"> <p> Susu kedelai bubuk merk mahkota . 100% alami . tanpa pemanis dan pengawet. baik untuk kesehatan. dapat dikonsumsi wanita maupun pria. balita maupun manula.<br />manfaat :<br />-Menurunkan darah tinggi<br />-Anti alergi (cocok bagi bayi dan anak-anak yang alergi susu sapi<br />-Menurunkan kadar kolesterol<br />-Memelihara kekuatan tulang dan mencegah osteoprosis<br />-Mengatasi gangguan saluran pencernaan dan mempelancar BAB<br />-Membatu menghambat sel kanker<br />Harga : 12rb untuk yang plastik, 20rb untuk yang kardus.<br />pembelian 10 biji free ongkir jawa-bali<br />Harga: Rp. variasi<br />Kontak: michael<br />Telepon/Ponsel: 08170507020<br />Alamat: Jakaerta<br />Kota: Jakarta</p> <span class="editxajax"><a href="javascript:void(null)" onclick="xajax_prosesIMAX('load:konten-5289');xajax_prosesIMAX('edC'+iku+':5289')" title="Edit Deskripsi Susu kedelai Menurunkan darah tinggi"><br /></a></span> </div> </div> <div class="clearfloat"> <div id="judul-5288" class="title"><a href="http://kesehatan-kebugaran.iklanmax.com/2010/03/08/kapsul-herba-mahkota-dewa-mengkudu-temulawak.html" rel="bookmark">Kapsul Herba Mahkota Dewa Mengkudu Temulawak</a></div><br /><div id="konten-5288" class="spoiler"> <p> Kapsul Herba<br />* Mahkota Dewa<br />* Mengkudu<br />* Kunir Putih<br />* Temulawak<br />* Majaan<br />* Pegagan<br />* Sambiloto<br />* Tapak Liman<br />* Jinten Hitam<br />* Kapsul Minyak VCO<br />* Kapsul Minyak VCO Plus Jinten Hitam<br />Kapsul Ramuan Tanaman Obat<br />* Asma<br />* Alergi<br />* Antiflu<br />* Asam Urat (MASATARU) New<br />* Ambeien<br />* Batu Ginjal<br />* Darah Tinggi (NORTEN) New<br />* Diabetes (ARADIAB) New<br />* Kanker<br />* kolesterol<br />* Hepatitis<br />* Pelangsing (RAMPING) New<br />* Sakit Pinggang<br />* Rematik Pegal Linu (RANTIK) NEW<br />* Sehat Lelaki<br />* Sehat Wanita<br />* Kiat Lelaki (Obat Kuat) New<br />* Stroke<br />* Maag (NORMAG) New<br />* Gastroperis (Kunci Sirih) â keputihan wanita. NEW<br />* Kolesterol NORPID New<br />* Kapsul Kewanitaan RAPUTRI (Galian Putri) NEW<br />Harga: Rp. -<br />Kontak: obat …</p> <span class="editxajax"><a href="javascript:void(null)" onclick="xajax_prosesIMAX('load:konten-5288');xajax_prosesIMAX('edC'+iku+':5288')" title="Edit Deskripsi Kapsul Herba Mahkota Dewa Mengkudu Temulawak"><br /></a></span> </div> </div> <div class="clearfloat"> <div id="judul-5268" class="title"><a href="http://kesehatan-kebugaran.iklanmax.com/2010/03/05/buah-pepaya-baik-untuk-mahkota-wanita.html" rel="bookmark">Buah Pepaya baik untuk mahkota wanita</a><a href="http://kesehatan-kebugaran.iklanmax.com/2010/03/05/buah-pepaya-baik-untuk-mahkota-wanita.html"> </a><span class="editxajax"><a href="javascript:void(null)" onclick="xajax_prosesIMAX('load:judul-5268');xajax_prosesIMAX('edT'+iku+':5268')" title="Edit Judul Buah Pepaya baik untuk mahkota wanita"></a></span></div><div id="konten-5268" class="spoiler"> <p> Pepaya bukan hanya buahnya saja yang dan merang sang indung telur mengeluarkan hormone betina. Dari hormon tersebut kelenjar susu akan lancar dan bentuk semakin ideal.<br />AWET MUDA<br />Kadar vitamin C dalam pepaya adalah 48 kali lipatnya buah apel!!. Pepaya juga aktif sebagai detoksifikasi sehingga dapat menyegarkan kulit dari dalam. Pepaya juga dapat mendorong proses metabolisme kulit. Pepaya juga baik melumerkan lapisan kulit dan zat tanduk penuaan yang timbul dipori-pori sehingga kulit lebih kencang dan cerah. Jadi, mulai sekarang rajin-rajin saja pakai masker buah pepaya atau facial pepaya. (diolah dari berbagai …</p> <span class="editxajax"><a href="javascript:void(null)" onclick="xajax_prosesIMAX('load:konten-5268');xajax_prosesIMAX('edC'+iku+':5268')" title="Edit Deskripsi Buah Pepaya baik untuk mahkota wanita"><br /></a></span> </div> </div> <div id="judul-5267" class="title"><a href="http://kesehatan-kebugaran.iklanmax.com/2010/03/05/teh-rosella-rosella-tea-good-for-your-health.html" rel="bookmark">Teh Rosella, Rosella Tea good for your Health</a></div><br /><p> Biasanya bunga rosela merah dibuat menjadi jeli, saus, teh, sirup, dan manisan, maka yang satu ini beda. Mengolah rosella menjadi cuka mungkin belum banyak kita dengar. Bisa dibilang teknologi fermentasi pengolahan bunga rosella menjadi cuka merupakan inovasi baru dalam pengolahan bunga rosella.<br />Pertanyaannya adalah kenapa mesti difermentasi, bukankah untuk menikmati rosella cukup mudah, tinggal diseduh dengan air panas langsung jadi dan siap untuk diminum. Fermentasi sebenarnya sudah lama dikenal manusia, bahkan sejak beribu tahun lampau. Penemuan cara fermentasi ini diawali dengan pembuatan bir sekitar 6.000 tahun sebelum masehi. Selain itu …</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2836397487320064437.post-48142756582908959552009-11-17T05:49:00.000-08:002009-11-19T05:55:03.175-08:00Various Chicken Recipes, Asian culinary Recipes<span style="font-weight: bold; color: rgb(255, 102, 102);">Express Your Love, A Gift for Special Person on Christmas is a Good Ide</span><span style="color: rgb(51, 0, 153);">a</span>, <span style="font-weight: bold; color: rgb(255, 0, 0);">and Show Your Beauty </span><br /><br /><iframe src="http://rcm.amazon.com/e/cm?t=jendeindon-20&o=1&p=13&l=ur1&category=beauty&banner=17TAWVQYE1E5W96A8W82&f=ifr" border="0" marginwidth="0" style="border: medium none ;" frameborder="0" height="60" scrolling="no" width="468"></iframe><br /><br /><span style="font-weight: bold;">Pan-Fried Chicken with Celery</span><br /><br />key words: Chicken, Chinese Recipes, Stir-fry<br /><br />This dish, Pan-Fried Chicken with Celery is very popular in Chinese home cooking. It’s a quick stir fry, with less preparation work. I bet many kids who grow up in Hong Kong would know this dish very well. It's interesting enough to realize a fact that not all people like eating celery because of its unique flavour, yet for those who like would just love its aroma. Not only I love the smell of celery, but also its crunchy texture. I’m not saying about those overcooked celery of course. Celery is high in dietary fiber and contains many vitamins. It is an ideal food for people who are on diet. Well, I’m not on diet, yet eat celery once in a week at least. That said, celery can help lower blood pressure too.<br /><br /><br /><span style="font-weight: bold;">Braised Sweet Soy Chicken Wings </span><br /><br />key words: Chicken, Chinese Recipes<br /><br />Most of my friends in Hong Kong love chicken wings. So does my daughter. She can have wings for snack, lunch or dinner. Whenever chicken wings are cooked, they won’t stay too long on table. I really love this quick and simple recipe of cooking delicious chicken wings for her.<br /><br />Ever heard of this, that literally means “Swiss Wings”? Well, it’s neither originated in Swiss nor has anything related to Swiss at all. Actually, they are cooked in sweet soy sauce with herbs. There was a funny story spread around according to Chinese wikiipedia. The recipe of Swiss Wings was invented by a man, named 徐老高 (Xu Lao Gao) who owned Tai Ping Koon Restaurant in Hong Kong that was inaugurated in 1860. That said, a foreign visitor asked one of their waiters what the name of the recipe was. The waiter answered, “Sweet Wings”. Due to the problem of communication, the visitor took it as “Swiss Wings”. So the name of Swiss Wings in Chinese (瑞士雞翼) has been used and circulated around since then.<br /><br />This time I used the popular ready-made sauce by Lee Kum Kee and cooked some wings on the go. Not for long, all of them were gone as expected.<br />Braised Sweet Soy Chicken Wings<br /><br /><br /><span style="font-weight: bold;">Baked Chicken Wings with Honey & Lemon</span><br /><br />key words: Bakery, Chicken, Western Recipes<br /><br />Whenever we have chicken wings for lunch, dinner or snack time, my daughter would never have enough. One of my friends even screams out, “Chicken wings, I love you.” , when any wings are on table. I don’t know if chicken wings have got any magic. Last week I baked chicken wings with honey with lemon juice. It became a big hit in my family as expected. When all the chicken wings are gone, the same question still came to me, “Did you leave some more in the pan?” Uhh…<br /><br />Baked Chicken Wings with Honey & Lemon<br /><br />Ingredients:<br /><br /> 1 kg chicken wings<br /> 1/2 (freshly grated juice) lemon, about 3 Tbsp, skin reserved<br /> bay leaves, fresh of dried<br /><br />Marinade:<br /><br /> 3 Tbsp light soy sauce<br /> 3 Tbsp honey<br /> salt, to taste<br /> pepper, to taste<br /><br /><br />Baked Chicken Wings with Honey & Lemon Procedures<br /><br />Method:<br /><br /> 1. Preheat oven to 200C (392F).<br /> 2. Rinse chicken wings well and pat dry with paper towels. Cut into pieces. Marinate for at least 30 minutes.<br /> 3. Place chicken wings in a ceramic baking pan in a single layer. Cut reserved skins into quarters and add to pan with bay leaves. You might like to drizzle over olive oil as well. But I didn’t use any oil as thechicken wings will release heaps of oil while baking. Bake for 25 to 30 minutes until cooked. Turn once after baking for 20 minutes, basting with sauce. Brush with honey on the surface of the wings when almost done.<br /> 4. You’ll notice a layer of oil over the sauce in pan, just use a teaspoon to remove the oil. Serve wings on a platter at room temperature. Transfer sauce in a small bowl for dipping or just pour over the wings if desired.<br /><br />Tip:<br /><br /> If you don’t want any sauce and get the BBQ effect, use metal baking pan instead of ceramic one.<br /> You can add more lemon juice and honey to your preference.<br /><br /><br /><span style="font-weight: bold;">Stewed Chicken Wings with Chinese Black Mushrooms</span><br /><br />key words: Chicken, Chinese Recipes<br /><br />Here’s one of our family’s most favourite dishes for dinner. You can’t image how my kids like eating stewed chicken wings with mushrooms. Whenever I cook this dish, my kids will finish a big bowl of rice with the yummy chicken wings and sauce.<br /><br />I think the mushrooms from Japan is the best ones that most suitable for stews. These mushrooms were bought by my mum from Hong Kong when she visited our family. My kids are really “experts” in eating mushrooms. Their taste buds can easily detect and differentiate the best mushrooms from the mediocre ones, even though I didn’t teach them in this regard. By the first bite of my mum’s mushrooms, they said, “Love these mushrooms indeed, delicious!”<br /><br />The best dried mushrooms are thicker and bigger in size with sweet aroma. Try to find the mushrooms with best quality. It’s worth every dollar.<br /><br />Stewed Chicken Wings with Black Mushrooms<br /><br />Ingredients:<br /><br /> 8 chicken wings, sectioned<br /> 8 dried Chinese mushrooms<br /> 1 carrot, chopped<br /> 4 slices ginger<br /> 1/2 shallot, diced<br /> 1/2 cup water<br /><br />Seasoning:<br /><br /> 2 tbsp light soy sauce<br /> 1 tbsp dark soy sauce<br /> 1/2 tsp sugar<br /> 1 tbsp oyster sauce<br /> 2 tsp Shaoxing wine<br /> 1/2 tsp cornflour<br /> 1 tsp chicken powder (chicken bouillon powder)<br /> 1/2 tsp salt<br /><br />Thickening:<br /><br /> 2 tsp cornflour<br /> 4 tbsp water<br /> a dash of sesame oil<br /> a pinch of white pepper<br /><br /><br /><span style="font-weight: bold;">Stewed Chicken Wings with Black Mushrooms Procedures</span><br /><br />Method:<br /><br /> 1. Soak mushrooms until softened. Trim the stem, julienne or cut into halves as you like. Peel carrot and roughly chop into bite-sized pieces. Blanchchicken wings in boiling water to remove the blood. Drain well. Marinate for at least 25 minutes.<br /> 2. Heat cooking oil over medium heat. Sauté mushrooms for a while. Set aside. Add more oil and sauté ginger and shallot over high heat until aromatic. Add marinatedchicken wings and stir fry until lightly brown. Toss in mushrooms and carrot and stir fry. Pour water together with the marinade over the ingredients and cook with a lid. Bring it to a boil. Simmer untilchicken wings and carrot are cooked through, about 20 to 25 minutes. Don’t overcook the chicken wings, lest the chicken meat would fall apart.<br /> 3. Add thickening and cook to your preferred consistency. Dish up. Serve with hot rice.<br /><br /><br /><span style="font-weight: bold;">Stir-Fried Asparagus with Chicken & Bacon</span><br /><br />key words: Chicken, Chinese Recipes, Stir-fry<br /><br />Asparagus is quite expensive in Hong Kong throughout the year. I still can remember that a plate of blanched asparagus might cost a fortune in some Chinese restaurants. Luckily, I can easily find beautiful and fresh asparagus when they are in season in Australia. Asparagus could go very well with chicken. This dish, stir-fried asparagus was also enriched with the flavour of diced bacon. Yummy!<br /><br /><span style="font-style: italic;">Stir-Fried Asparagus with Chicken & Bacon</span><br /><br />Ingredients:<br /><br /> 200g asparagus<br /> 100g chicken thigh (or chicken breast), diced<br /> 1/2 strip bacon<br /> 1 tsp garlic, crushed<br /> 1 tsp XO sauce (available at Asian stores)<br /> a dash Shaoxing wine<br /> 3 tbsp chicken stock<br /><br />Asparagus<br />Marinade:<br /><br /> 1 tsp light soy sauce<br /> 1/2 tsp sugar<br /> 1/2 tsp cornflour<br /> a pinch pepper<br /> a dash sesame oil<br /><br />Thickening:<br /><br /> 1 tsp light soy sauce<br /> 1/2 tsp sugar<br /> 1/2 tsp cornflour<br /> 2 tbsp water<br /><br />Stir-Fried Asparagus with Chicken & Bacon Procedures<br />Method:<br /><br /> 1. Rinse asparagus and drain well. Cut into about 5cm (2 inch) lengths and put the thicker sections apart from the thinner ones.<br /> 2. Marinate chicken for 20 minutes. Roughly chop bacon.<br /> 3. Heat oil in wok or pan over medium heat. Cook bacon until golden brown or crisp if desired. Transfer on paper towels to absorb excess oil. Add chicken in wok. Stir fry until cooked, about 3 minutes.<br /> 4. Add some oil in the same wok, sauté garlic over medium-high heat. Toss in the thicker sections of asparagus as they need more time to cook. After stir-frying for a while, add thinner sections. Stirring occasionally. Sprinkle wine. Add stock and cook until sauce dries up a bit and the asparagus is cooked. Yet don’t overcook them, lest they turn yellow. Toss back chicken and bacon. Add thickening and XO sauce. Quickly stir and combine well. Done!<br /><br /><br /><span style="font-weight: bold;">Soy Sauce Chicken (With Less Soy Sauce)</span><br /><br />key words: Chicken, Chinese Recipes<br /><br />To cook a whole chicken is really a challenge. If the chicken thigh is cooked, the other parts might be over-cooked and the meat turns tough. When it comes to cook the whole chicken in soy sauce, it yields experiences and skills to control the heat and cooking time.<br /><br />I found it’s much easier to get satisfied results with this cast-iron casserole. It heats foods evenly and retains the heat inside for longer time. The cast-iron casserole is extremely good for slow cooking. So I used it to cook the popular Chinese dish, soy sauce chicken. Traditionally, the amount of soy sauce that has to be used is quite a lot. It has to cover the whole chicken. Having done the cooking, it’s a problem of how to recycle the soy sauce as it’s too much. With the cast-iron casserole, the cooking calls for smaller amount of soy sauce that easily consumes, either for going with white rice, or frying noodles. It’s extremely yummy!<br />Soy Sauce Chicken<br /><br />Serves 4<br /><br />Ingredients:<br /><br /> 1.7kg organic chicken (or free range chicken)<br /> 1/2 cup light soy sauce<br /> 1/4 cup + 2 tbsp dark soy sauce<br /> 6 to 8 slices old ginger<br /> 2 stalks spring onion<br /> 2 cloves garlic, sliced<br /> 30g rock sugar<br /> 2 tbsp Shaoxing wine<br /> a small piece dried tangerine peel, optional (homemade or get from Asian stores)<br /> 3/4 cup water<br /><br />Dried Tangerine Peel<br /><br />Soy Sauce Chicken Procedures<br /><br />Method:<br /><br /> 1. Soak tangerine peel to soften and rinse well. Set aside.<br /> 2. Rinse chicken and pat dry with paper towels. Place half of the spring onion and ginger into the chicken cavity. Rub wine all over the chicken. Tie chicken legs together with a string (as picture shown).<br /> 3. In a large casserole, heat up some cooking oil and sauté ginger, garlic and spring onion. Pour light soy sauce, dark soy sauce and water into the casserole. Add tangerine peel. Bring to a boil. Add rock sugar and slower the heat to low. Carefully place chicken into the casserole. Beware that the heat should be as low as enough to keep little bubbles springing up. Don’t use high heat because the chicken would be over-cooked easily and the meat won’t be smooth and tender otherwise.<br /> 4. First, place chicken’s breast down for 10 minutes, covered. Turn chicken’s back down for another 8 minutes, covered. Turn chicken to left, leg to the bottom, for 13 minutes, covered. Then turn chicken to right, leg to the bottom, for another 13 minutes, covered. Remove the lid, turn chicken’s breast down to the bottom again. Cook over high heat until the sauce boils vigorously again. Cover and turn off the heat. We’re going to use the heat inside the casserole and continue to cook the chicken for another 20 to 25 minutes. Test the chicken if it’s cooked through or not. Insert a needle or chopstick into the thickest part, like chicken thigh, if clear liquid runs out without any blood, it’s done. If it's not cooked, then heat the sauce for a few minutes more. Transfer chicken to a platter and wait until the juice absorbs, about 5 minutes. Discard the ginger and spring onion inside the cavity. Cut into bite-sized chunks. Ladle hot soy sauce over the chicken. Serve hot.<br /><br />Notes:<br /><br /> 1. The cooking time depends on how big the chicken is. The level of heat is also crucial. Practice makes things perfect anyway.<br /> 2. Every time you turn the chicken, baste with the soy sauce to keep the whole chicken moist and add colour evenly.<br /> 3. Use half of a chicken or chicken legs if you like. It’s much easier and needs shorter cooking time.<br /><br /><br /><span style="font-weight: bold;">Baked Coconut Chicken in Portuguese Style</span><br /><br />key words: Bakery, Chicken, Western Recipes<br /><br />Both coconut milk and chicken are my family’s favourite foods. Cooking both of them together will definitely win everybody. This Portuguese coconut chicken looks like curry, but it’s not hot at all. This time I’ve deliberately added many different vegetables that cooked in coconut sauce, topped with creamy baked cheese. Who can resist the chicken inside? Ha…<br /><br />Baked Coconut Chicken with Fried Rice<br /><br />Ingredients:<br /><br /> 400g chicken thigh fillet (or chicken breast)<br /> 2 potatoes, chopped<br /> 1/2 carrot, chopped<br /> 1 onion, chopped<br /> 6 green beans<br /> 1/4 capsicum<br /> 1 cup cheese<br /><br /> 1 tsp turmeric powder<br /> 1/2 tsp cumin powder<br /> 3/4 cup coconut milk<br /> 3/4 cup chicken stock<br /> 1 tsp minced garlic<br /> 3 bowls fried rice (or white rice)<br /><br />Marinade:<br /><br /> 2 tsp light soy sauce<br /> 1 tsp cornflour<br /> 1 tsp sugar<br /> 1 tsp Shaoxing wine (or dry sherry)<br /> 1/8 tsp salt<br /> 1/2 tsp freshly grated ginger sauce<br /> pepper, to taste<br /><br />Thickening:<br /><br /> 1 tbsp cornflour<br /> 2 tbsp water<br /><br /><br /><span style="font-style: italic;">Baked Coconut Chicken with Fried Rice Procedures</span><br /><br />Method:<br /><br /> 1. Rinse chicken meat and pat dry with paper towels. Trim fat and cut into bite-size. Marinate for 20 minutes. Preheat oven to 200C (390F).<br /> 2. Heat oil on saucepan and sauté minced garlic. Toss in onion and sauté until translucent. Add marinated chicken and cook over medium heat, until lightly brown. Add potatoes and carrots, stir until evenly heat all ingredients. Sprinkle turmeric powder and cumin powder. Stir fry until aromatic. Pour chicken stock and bring to a boil. Slow heat to medium-low and cook until the potatoes turn soft. Add green beans and capsicum and cook for a while. Add coconut milk and bring to boil again. Add thickening and cook to your preferred consistency. Season with salt and pepper to taste. Taste by yourself until you’re satisfied.<br /> 3. While cooking the sauce, heat up another wok (or frying-pan). Add whisked egg to fry rice. Head over and take a look at how to fry yummy rice. Season with salt and black pepper to taste.<br /> 4. Transfer fried rice (or hot white rice) to a ceramic baking dish. Pour coconut sauce over the rice. Sprinkle cheese to your preference. Bake for 10 to 15 minutes until cheese turns golden. Done. Serve hot.<br /><br />Notes:<br /><br /> 1. Use the left-over rice to fry is the key to have yummy fried rice.<br /> 2. If you use white rice, it should be a bit drier than usual because it will absorb the coconut sauce while baking.<br /><br /><br /><span style="font-weight: bold;">Kung Pao Chicken Recipe</span><br /><br />key words: Chicken, Chinese Recipes, Stir-fry<br /><br />Kung Pao chicken (or Kung Po chicken, is a very famous and popular Chinese dish, originating in Sichuan province, central-western China. This dish is quite hot, yet you can adjust the amount of chilies and suit your preference to mild or little hot in homecooking anyway. Many people are very curious about why this dish is called Kung Pao chicken instead of chili chicken or fried chicken. According to Wikipedia, the dish is named after a late Qing Dynasty official, Ding Baozhen (1820 -1886). He was born in Guizhou, served as head of Shandong province and later as governor of Sichuan province. His title was Gōng Bǎo (宮保), or palatial guardian. The name "Kung Pao" chicken is derived from this title.<br /><br />Nice stories about Ding were spreading around Chinese community. Ding was very found of foods and skillful in cooking. He also hired many famous cooks in his home to cook for his guests. There was a dish, fried diced chicken, often served on his guests’ tables. His guests loved this dish very much. So they named his fried diced chicken as Gong Bao Chicken.<br /><br /><span style="font-style: italic;">Kung Pao Chicken</span><br /><br />Ingredients:<br /><br /> 200g chicken breast, diced<br /> 1/4 capsicum, diced<br /> 50g peanuts<br /> 3 to 4 garlic, sliced<br /> 6 dried chilies, roughly chopped<br /> a dash of Shaoxing wine<br /><br /><br />Dried Chilies<br /><br />Marinade:<br /><br /> 2 tsp light soy sauce<br /> 1 tsp cornflour<br /> 1 tsp Shaoxing wine (or dry sherry)<br /> 1/2 tsp sugar<br /> A dash of sesame oil<br /> A pinch of pepper<br /><br />Seasoning:<br /><br /> 1 tsp light soy sauce<br /> 1 tsp cornflour<br /> 1/2 tsp sugar<br /> 1 tsp Hoisin sauce (海鮮醬)<br /> 1 tbsp water<br /> 1 tsp white vinegar<br /> Sesame oil, to taste<br /><br /><br /><span style="font-style: italic;">Kung Pao Chicken Procedures</span><br /><br />Method:<br /><br /> 1. Marinade diced chicken for 30 minutes.<br /> 2. Bake peanuts in a preheated oven (180C/356F) for 3 to 5 minutes until lightly brown. Don’t let them unattended. Or you might like to deep fry peanuts in hot oil. Note that the peanuts will continue to turn darker after draining out from hot oil. Set aside<br /> 3. Heat oil in a wok or frying-pan. Sauté garlic and dried chilies over medium heat until aromatic. Toss in marinated chicken and stir-fry until the outsides turn white. Sprinkle wine and stir quickly. Add capsicum and cook until softened. When the chicken is cooked through, add seasonings. Turn heat to high and cook until sauce dries up a bit. Sprinkle peanuts. Dish up and serve hot.<br /><br /><br /><span style="font-weight: bold;">Sweet and Sour Chicken Recipe</span><br /><br />key words: Chicken, Chinese Recipes, Stir-fry<br /><br />Sweet and sour sauce is a kind of versatile sauce, going very well with any kind of meat, like pork, beef including chicken of course. This dish, pan-fried chicken in sweet and sour sauce is perfect for going with white rice. You can deep fry the chicken if you like. This time I just pan fried the chicken for saving the oil, good to health as well.<br /><br />Pan-fried Chicken in Sweet and Sour Sauce<br /><br />Ingredients:<br /><br /> 275 gm chicken thigh fillet (or chicken breast)<br /> 1/2 capsicum<br /> 1 onion<br /> 1 tomato<br /> 3 slices pineapple (fresh or canned)<br /> 1 tsp minced garlic<br /> salt to taste<br /> 2 Tbsp water<br /><br />Marinade:<br /><br /> 2 tsp light soy sauce<br /> 1 tsp sugar<br /> 1 tsp cornflour<br /> 1 tsp Shaoxing wine (or sherry)<br /> 1/2 tsp freshly grated ginger juice<br /> a pinch of pepper<br /><br />Sweet and sour sauce:<br /><br /> 2 Tbsp ketchup<br /> 2 tsp sugar<br /> 1 tsp Worcestershire sauce<br /> 2 Tbsp pineapple juice<br /> 2 Tbsp water<br /><br />Thickening:<br /><br /> 1/2 tsp cornflour<br /> 2 Tbsp water<br /><br /><br />Pan-fried Chicken in Sweet and Sour Sauce Procedures<br /><br />Method:<br /><br /> 1. Rinse chicken and pat dry with paper towels. Cut into bite-sized chunks. Marinate for 1 hour. Cut onion, capsicum and tomato into pieces. Set aside.<br /> 2. Slightly coat marinated chicken with cornflour. Fried over medium-high heat until both sides are brown and cooked. Set aside.<br /> 3. Add 2 tablespoons of oil in a wok or frying-pan. Sauté onion and garlic, add capsicum. Add tomato and 2 tablespoons of water, cook for 2 minutes, or until all ingredients are softened. Pour sweet and sour sauce, add pineapples and bring to a boil. Toss in chicken and stir well. Sprinkle salt to taste. Add thickening and cook to your preferred consistency. Dish up and serve hot with rice.<br /><br /><br /><span style="font-weight: bold;">Hainanese Chicken Rice Recipe</span><br /><br />key words: Asian Recipes, Chicken, Rice<br /><br />Ever tried the famous Hainanese Chicken Rice? I’m not quite sure if this popular dish was originated from Singapore or Malaysia. Some friends told me that it was from Singapore. Is it right? No matter you go into a Singaporean or Malaysian restaurant, they would definitely offer this dish on their menu, not very expensive and worth trying if you didn’t. The chicken meat is very smooth and tender, going so wonderful with the unique chili sauce. I can’t describe how yummy is the rice. It’s not ordinary white rice, but is cooked with chicken broth. So you can imagine that’s a luxury treat when you order Hainanese chicken rice with not-so-expensive price, enjoying a dish with rich flavours. However, it’s quite disappointed when I go into some restaurants that only offer salty and oily rice instead of the premium rice cooked with chicken broth.<br /><br />When it comes to cook this dish, there’s a traditional way of using the whole chicken. Due to my family’s craving for chicken legs, I simply used chicken legs so that I saved more of my energy and time for cooking. That’s good to me and my family.<br /><br />Hainanese Chicken Rice<br /><br />Serves 2<br /><br />Ingredients:<br /><br /> 2 chicken legs<br /> 4 to 5 slices ginger<br /> 1 spring onion (shallot), sectioned<br /> 2 cups white rice, rinsed and drained well<br /> 2 tsp minced garlic<br /> 1 tsp grated ginger<br /> 2 to 3 bay leaves<br /> Salt, to taste<br /> 2 cups chicken stock<br /> Cucumber, few slices for garnish<br /><br />Iced water for soaking cooked chicken:<br /><br /> 1 bowl water, should cover the chicken<br /> 20 ice cubes<br /><br />Ingredients for chili sauce:<br /><br /> 2 to 3 chilies (depends on how hot you like)<br /> 5 slices ginger<br /> 6 cloves garlic<br /> 3 Tbsp lime juice<br /> 4 Tbsp chicken stock<br /> sugar, to taste<br /> salt, to taste<br /><br />Hainanese Chicken Rice Procedures<br />Method:<br /><br /> 1. Heat oil in wok, sauté minced garlic and grated ginger until aromatic. Be cautious, don’t let them burn. Or else your rice would turn brown when cooked. Add drained rice and stir fry for 3 minutes. Toss in bay leaves and pour chicken stock into the rice. Bring to a boil. Transfer to electric cooker and cook rice as usual.<br /> 2. Rinse chicken and drain well. Place spring onion and ginger on chicken and steam over high heat, covered with a lid, for about 20 minutes, or until cooked through. Insert a chop stick or needle into the thickest part of chicken leg. If clear liquid runs out, it’s cooked. Immediately transfer chicken legs into iced water and soak for 15 to 20 minutes. This is an old traditional Chinese way of making the skin and meat of steamed chicken become smoother and tenderer.<br /> 3. To prepare chili sauce, just process all ingredients with a food processor for a minute. Add salt and/or sugar to taste.<br /> 4. When the chicken legs cool down, drain well. Chop into chunks and serve with cooked chicken rice. Garnish with cucumber slices if desired. Many Chinese people like eating steamed chicken with minced ginger and spring onion sauce. Just heat up a bit oil in wok or saucepan. When the oil becomes very hot, immediately pour the oil onto minced ginger and finely chopped shallot. Add salt or soy sauce to taste. That’s the popular ginger and shallot sauce for chicken. This Hainanese chicken tastes fantastic, accompanying with both chili sauce and minced ginger shallot sauce.<br /><br /><br /><span style="font-weight: bold;">Chicken and Mushroom Pie</span><br /><br />key words: Bakery, Chicken, Western Recipes<br /><br />Generally speaking, it’s pretty croweded in every restaurant on Mother’s Day, so we didn’t really want to dine out. Yet my family suggested that I should have a day off from kitchen, at least not cooking for dinner as usual. Then came an idea from my daughter. She would like to bake a chicken and mushroom pie for us. My husband said it was a nice Mother’s Day present that was better than those bought from gift shops. Thus, I didn’t need to cook, yet was quite busy around in the kitchen, giving a bit of coaching to my daughter and taking photos of her cooking. When the pie came out from the oven, I couldn’t wait to taste it. The creamy fillings and the puffy pastry made me a memorable Mother’s Day. Together with pumpkin soup and garlic bread, I was so full to take any dessert.<br /><br />Chicken and Mushroom Pie<br /><br />Serves 3<br /><br />Ingredients:<br /><br /> 350 gm skinless chicken breast, cut into chunks<br /> 100 gm button mushrooms, halved if large<br /> 20 gm butter<br /> 1/2 onion, diced<br /> 1 celery, chopped<br /> 8-10 green beans, diced<br /> 1/3 carrot, diced<br /> 3/4 cup salt-reduced chicken stock<br /> 25 gm plain flour<br /> 100 ml pure cream<br /> 2 Tbsp parsley, coarsely chopped<br /> 1 puff pastry, defrosted<br /> 1 egg yolk<br /> 1 Tbsp milk<br /><br /><br />Chicken and Mushroom Pie Ingredients<br /><br />Marinade:<br /><br /> 2 tsp light soy sauce<br /> 1 tsp sugar<br /> 1 tsp cornflour<br /> a pinch of pepper<br /><br /><br /><span style="font-style: italic; color: rgb(51, 255, 51);">Chicken and Mushroom Pie Procedures</span><br /><br />Method:<br /><br /> 1. Rinse chicken and drain well, chop into chunks. Marinate for 15 minutes. Heat oil in frying-pan, cook chicken for 5 minutes, until lightly brown. Set aside.<br /> 2. Melt butter on medium. Sauté onion, celery, carrot and green beans until soften. Add flour and cook for 1-2 minutes, stirring, to make a paste. Gradually stir in stock and cream. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 5 minutes. Remove from heat. Stir through mushrooms and chicken. Season, stir in parsley.<br /> 3. Preheat oven to 200C (392F). Roll out pastry on a floured surface. Place a 4 cup-capacity pie dish upside down on pastry. Cut around dish. Cut out leaves from excess pastry to decorate and damp with a bit of water to place onto the pastry. Cut a 1cm slit in center of lid.<br /> 4. Spoon chicken mixture into pie dish. Top with pastry and crimp edges to seal. Whisk together egg and milk. Brush over pastry. Bake for 35-40 minutes, or until golden. Serve hot.<br /><br /><br /><span style="font-weight: bold;">Chicken and Corn Soup (Chinese Quick Soup Recipe)</span><br /><br />key words: Chicken, Chinese Recipes, Soup<br /><br />This chicken and corn soup comes in handy for me whenever I can’t think of what soup to cook for the day. I always keep one or two can(s) of creamed corn soup in my pantry. Best of all, this soup is very hearty, no fat at all. Corn is very nutritious and very good to our health too. My daughter loves this soup and would gobble it up without any complaints.<br />Chicken and Corn Soup<br /><br /><br /><span style="font-weight: bold;">Stewed Chicken Wings with Chestnuts</span><br /><br />key words: Chicken, Chinese Recipes<br /><br />Stewed chickens with chestnuts is quite popular in Hong Kong and a typical Cantonese home-cooking dish. It’s hard to describe how delicious this dish is. In Australia, we don’t often have fresh chestnuts available. Luckily, I found fresh chestnuts were on sale at a nearby supermarket. Frankly speaking, this dish is quite easy to cook except the job of cracking the nuts and removing the papery skin. There are some frozen chestnuts without any skins available at Asian grocery stores if you would like to save time on cracking the nuts. Very handy.<br /><br /><br /><span style="color: rgb(51, 204, 0);">Stewed chicken wings with chestnuts</span><br /><br />Ingredients:<br /><br /> 600 gm chicken wings<br /> 300 gm chestnuts, removed shells and papery skin<br /> 1/2 tsp minced garlic<br /> water, about 2 to 3 cups that cover all ingredients<br /> basil, for garnish<br /><br />Marinade:<br /><br /> 1 tsp freshly grated ginger juice<br /> 1 tsp cooking wine<br /> 1 Tbsp light soy sauce<br /> 2 Tbsp dark soy sauce<br /> 1 tsp cornflour<br /> 1/2 tsp sugar<br /> a pinch of white pepper<br /><br />Seasoning:<br /><br /> 1 tsp light soy sauce<br /> 1/2 tsp sugar<br /> 1/2 tsp salt<br /> 1/2 tsp cornflour<br /> 1 Tbsp oyster sauce<br /> a pinch of pepper<br /> a dash of sesame oil<br /><br />Method:<br /><br /> 1. Remove the shells of chestnuts with the tip of the knife and peel the inner brown papery skins off. (see note)<br /> 2. Marinate chicken wings at least 20 minutes. If the chicken wings are frozen, defrost and blanch them in boiling water for 3 minutes. Drain well, and then marinate them.<br /> 3. Heat oil on a wok over medium heat to sauté minced garlic until aromatic. Add marinated chicken wings. Stir and cook until the chicken turns lightly brown. Add chestnuts and stir fry for a while. Pour in water to cover all the ingredients. Bring it to a boil and cover with a lid. Turn to lower heat and simmer until tender. Add seasoning to thicken sauce to your preferred consistency. Garnish with basil if you like.<br /><br /><br />栗子 chestnuts<br /><br />Note: There were many methods to remove the skins of chestnuts quite easily.<br /><br /> 1. Use oven: Use the tip of a sharp knife, score an X on the flat side of the chestnut. Place scored chestnuts on a baking sheet and roast in an oven preheated at 200C for 15 to 20 minutes. This will cause the X to open up a little and you can easily remove the shell with the inner brown skin.<br /> 2. Use hot water: Use the tip of a sharp knife to remove the outer shells. Soak the chestnuts in hot water about 80C for 3 to 5 minutes. The inner papery skin would be much easier to peel off with a knife. Or use another method that I experiment quite efficient and quickly get the job done. Instantly put the hot chestnuts on a clean towel. Rub one by one with the towel rigorously. The papery skin would also come off easily. If any one of them can’t be peeled off at the first time, put it back in hot water and soak for another few minutes again. Repeat the procedure. While the chestnuts are still hot, it’s quite easy to remove the papery skin. Once they cool, the skins are difficult to remove, so keep the batch warm while you work.<br /><br />One last note:<br />If using a sharp knife to score an X on the chestnut concern you, you might like to invest and buy a little gadget in order to satisfy your desire of eating fresh chestnuts.<br /><br />The Chestnutter, looking like a garlic press, helps mark a perfect X on the shells of chestnuts, without risking your fingers being hurt at all.<br /><br /><br /><span style="font-weight: bold;">Chicken Wings in Lemon & Ginger Sauce</span><br /><br />key words: Chicken, Chinese Recipes, Fruit<br /><br />It seems that chicken wings won’t be enough whenever they are cooked for my family. My daughter is a chicken wing lover. As it’s quite easy to cook and there are many different ways of cooking chicken wings, I love cooking for her. Here comes her favourite dish, chicken wings in lemon and ginger sauce. The taste of this dish that is mainly sweet & sour, blended with the heat of ginger makes the chicken wings irresistible. I think I have to double the size if I cook this dish again. While eating the wings, my daughter asked me why I hadn’t cooked more. The quantity listed here was not even enough for her, let alone for the whole family. Huh….<br /><br />Chicken Wings in Lemon & Ginger Sauce<br /><br />Ingredients:<br /><br /> 700 gm chicken wings (middle parts)<br /> 1 lemon<br /> 1 tsp freshly grated ginger<br /> 3 to 4 slices of lemon<br /><br />Marinade:<br /><br /> 1 Tbsp light soy sauce<br /> 1/2 tsp garlic salt<br /> 1 tsp cornflour<br /> 2 tsp Shaoxing wine<br /> pinch of pepper<br /><br />Seasoning:<br /><br /> 1 1/2 Tbsp honey<br /> 1 tsp light soy sauce<br /> 1 tsp cornflour<br /> 1 Tbsp lemon juice<br /> 2 Tbsp water<br /><br /><br /><span style="font-style: italic; color: rgb(51, 204, 0);">Chicken Wings in Lemon & Ginger Sauce Procedures</span><br /><br />Method:<br /><br /> 1. Cut chicken wings into chunks, and stir in marinade. Set aside for 30 minutes.<br /> 2. Heat frying pan with oil over medium heat. Fry chicken wings until both sides are brown (see picture 1). Add grated ginger, cover and cook for a while. Once there are some steam release, cook 2 to 3 minutes more to make sure the chicken wings are cooked through. Toss in seasoning and lemon slices, combine with the chicken wings (see picture 2). Cook until sauce dries up a bit. Dish up. Serve hot.<br /><br /><br /><span style="font-weight: bold;">Indonesian Satay Chicken</span><br /><br />key words: Asian Recipes, Bakery, Chicken<br /><br />This satay chicken recipe was from a friend who was a chef in Malaysia. How could it be?<br /><br />We held a Hong Kong style BBQ party some time ago, grilling foods on charcoal. The Malaysian chef bought some marinated satay chicken to share with us. The chicken was so tempting that nearly everyone there liked it very much. At the end of the party, we all begged him for the recipe. He was so generous to share with us that all of us brought the best thing back home. The best thing is that we can cook this satay chicken whenever we like.<br /><br />Unfortunately, I don’t have any charcoal BBQ burner at home. So I baked the marinated chicken instead. The meat was very soft and succulent. Comparing with grilling and baking, I’ll vote grilling of course, yet this baked satay chicken didn’t let anyone down in my family. Yummy too! The secret is to use all those spices to marinate chicken for at least one day.<br /><br /><span style="font-style: italic; color: rgb(204, 0, 0);">Indonesian Satay Chicken</span><br /><br />Ingredients:<br /><br /> 550 gm chicken thigh (or chicken breast), cut into small pieces<br /> 1/2 onion<br /> 7 skewers<br /><br />Seasoning:<br /><br /> 1/2 tsp chicken powder<br /> 1/2 tsp salt<br /> 3 tsp sugar<br /> 1/2 Tbsp coriander powder<br /> 1/2 Tbsp turmeric powder<br /> 1/2 Tbsp cumin powder<br /> 1/2 Tbsp sweet paprika powder<br /> 1/2 Tbsp chili powder (optional)<br /> 1 Tbsp curry powder, parrot brand<br /> a dash of sesame oil<br /><br />Method:<br /><br /> 1. Cut chicken thigh into 1 to 1 1/2 inches in thickness. Smash onion with a food processor. Mix all ingredients, marinate chicken and put in a fridge at least one day.<br /> 2. Preheat oven to 200C. Soak skewers in cold water for 10 minutes. Skewer marinated chicken.<br /> 3. Heat oil over medium heat and fry chicken until both sides are light brown. You don’t want to burn them, so be careful as some sugar was added into the marinade.<br /> 4. Line a baking sheet with aluminum foil for easier clean up then spray with cooking spray. Bake for 25 minutes. Brush with honey when almost cooked. Insert a needle into the thickest part of the chicken. If no liquid runs out, it’s done. Serve with salad.<br /><br /><br /><span style="font-weight: bold;">Fried Chicken with Ginger (Japanese Style)</span><br /><br />key words: Chicken, Japanese Recipes<br /><br />This dish is very like Japanese cuisine, actually evolved from the previous recipe, Japanese Pork Chops in Ginger Sauce. This recipe calls for hashed ginger, not grated ginger sauce, that would make chicken fillet much more unique in taste. You can use ginger sauce if you don’t like it too hot in taste, of course.<br /><br />Fried Chicken with Ginger<br /><br /><br />Ingredients:<br /><br /> 300 gm chicken breast fillet<br /> 2 Tbsp ginger, hashed<br /> 1/2 onion, cut into strips<br /> 1/2 capsicum, cut into pieces<br /> salt, to taste<br /><br />Marinade:<br /><br /> 1 Tbsp Shaoxing rice wine<br /> 2 tsp light soy sauce<br /> 1 1/2 tsp cornflour<br /> dash of sesame oil<br /> pinch of pepper<br /><br />Seasoning:<br /><br /> 1 1/2 Tbsp Japanese soya sauce<br /> 2 Tbsp sake (Japanese cooking wine)<br /> 1 1/2 tsp sugar<br /> pinch of pepper<br /><br /><br /><span style="color: rgb(51, 204, 0); font-style: italic;">Fried Chicken with Ginger Procedures</span><br /><br />Method:<br /><br /> 1. Skin and trim fat from chicken breast fillet, rinse, wipe dry and cut into lengths. Stir in marinade and leave for 20 minutes.<br /> 2. Heat 2 tablespoons of oil to sauté onion until translucent. Add capsicum and cook until tender. Sprinkle salt to taste. Set aside.<br /> 3. Add more oil to pan over medium heat to sauté chicken till almost done. Remove, let sit on kitchen towel to soak up excess oil for later use.<br /> 4. Heat 2 tablespoons of oil to sauté hashed ginger. When you smell the aroma of ginger, toss in chicken fillet, sprinkle wine and pour in seasoning mixture, add onion and capsicum. Cover lid to stew ingredients for 1 minute until cooked through and sauce dry up. Dish up, serve hot.<br /><br /><br /><span style="font-weight: bold;">Pan-fried Chicken Wings with black pepper and Honey</span><br /><br />key words: Chicken, Chinese Recipes<br /><br />There are hundreds of thousands of ways of cooking chicken wings. My daughter loves eating chicken wings, no matter how I cook. There’s a saying invented by me and circulated around our family, 『有雞翼,會為食!』If it’s translated in English, it goes like this: “Chicken wings in front of your eyes, you’d be turned into a hungry guy.” My daughter can clear away all the chicken wings on table by herself.<br /><br />This time I tried a new combination of black pepper with honey to cook sauce for chicken wings. Wow, it tastes fantastic. Watch out if you set this dish on table. Your kids definitely can’t stop eating until all of them are gone.<br /><br /><span style="font-style: italic; color: rgb(255, 102, 0);">Pan-fried Chicken Wings with black pepper and Honey</span><br /><br />Ingredients:<br /><br /> 1 kg chicken wings<br /> 1 onion, shredded<br /> 1 tsp minced garlic<br /> 1 Tbsp honey (optional, to taste)<br /> a dash of freshly crushed black peppercorns<br /><br /><br />Black Peppercorns<br /><br />Black Peppercorn Grinder<br /><br />Seasoning:<br /><br /> 1 tsp light soy sauce<br /> 2 Tbsp dark soy sauce<br /> 1 tsp cooking wine<br /> 1 Tbsp cornflour<br /> 1 Tbsp oyster sauce<br /> a dash of ground black pepper<br /><br /><br />Fried Chicken Wings<br /><br />Method:<br /><br /> 1. Rinse chicken wings and cut into pieces. Marinate with seasoning at least for 30 minutes.<br /> 2. Sauté shredded onion over medium heat in a wok until golden. Set aside.<br /> 3. Add oil to wok again, fry chicken wings until golden on both sides. Pour in the seasoning mixture, cover chicken wings and cook for about 10 minutes until cooked through. Add freshly crushed black peppercorns, toss in fried onion and stir well. Add honey and mix well. Taste by yourself. If you are satisfied, dish up. Sprinkle some salt or add more honey to your taste if needed.<br /><br /><br /><span style="font-weight: bold;">Pan-Fried Chicken Wings in Thai Sauce</span><br /><br />key words: Asian Recipes, Chicken<br /><br />Many Chinese families, just like us, love eating chicken wings. There are hundreds of thousands of cooking chicken wings methods. No matter how we cook the chicken wings, the dish would be very delicious. And I also have tried a variety of cooking methods to please my family, especially my daughter. This time I used Thai sweet and chili sauce. The sweet, sour and spicy flavors blend perfectly together to make a unique sauce that is so great for dipping the pan-fried chicken wings. Truly, it’s very delicious. If you use fried chicken breast, this Thai sauce will also match wonderfully.<br /><br />Chicken Wings in Thai Sauce<br /><br />Ingredients:<br /><br />6 chicken wings, about 750gm<br /><br />Marinade:<br /><br />1 Tbsp light soy sauce<br />1/2 teaspoon sugar<br />1/8 salt<br />1 teaspoon corn flour<br />1 Tbsp cooking wine<br />a pinch of white pepper<br /><br />Sweet and spicy sauce ingredients:<br /><br />2 Tbsp Thai sweet & chili sauce<br />3 Tbsp water<br />1 Tbsp lemon juice<br />1 teaspoon fish sauce<br />1 1/2 teaspoon sugar<br />1/2 teaspoon cayenne pepper<br /><br />Thickening:<br /><br />2 teaspoons corn flour<br />2 Tbsp water<br /><br />Pan-Fried Chicken Wings<br /><br />Method:<br /><br /> 1. Cut chicken wings into 3 pieces. Put into boiling water to blanch for 3 minutes in order to get rid of any blood. Drain and wipe dry, marinate chicken wings over 1 hour.<br /> 2. Heat a skillet over high heat. Don’t need to add any oil as the chicken wings have got some fat that would melt over heat. When both sides are brown, slower the heat to medium. Cover with a lid to cook for about 10 minutes, or until done. Dish up and drain on paper towel. Serve on a plate.<br /> 3. Pour sweet and spicy sauce ingredients into a small sauce pan. Bring to the boil, then add thickening. When it boils again, turn off the heat. Serve in a small bowl for dipping the chicken wings.<br /><br /><br />Sweet & Spicy Thai Sauce<br /><br /><br /><span style="font-weight: bold;">Teriyaki Chicken Recipe (Classic Japanese Cuisine)</span><br /><br />key words: Chicken, Japanese Recipes<br /><br />Japanese cuisine is always on our family’s menu. Having tried to cook this Teriyaki Chicken, my dear daughter commented that it just liked the ones she enjoyed in Japanese restaurants. Well, I was thrilled when hearing this comment. You probably share the same feeling with me when our loved ones like and appreciate what we cook for them. Indeed, it’s a big reward. That’s all what I aspire to achieve in cooking.<br /><br />I didn’t use the ready-made teriyaki sauce, but just some mirin. Mirin is a wonderful ingredient in Japanese cuisine. You can use it to create many different kinds of Japanese dishes. Keeping one bottle in the fridge can easily cook a delicious Japanese dish on the go.<br /><br />Teriyaki Chicken<br /><br />Ingredients:<br /><br />350gm chicken breasts or thigh fillets<br />1 onion, shredded<br /><br />Marinade:<br /><br />2 tablespoons sake (rice wine)<br />4 tablespoons light soy sauce<br />4 tablespoons mirin<br />2 tablespoons sugar<br />1 teaspoon grated ginger juice<br /><br />Rice Wine and Mirin<br /><br />Method:<br /><br /> 1. Rinse chicken fillets and wipe dry with kitchen towel. Trim them if needed. In a bowl, mix all marinade ingredients together. Marinate the chicken in the mixture for 15 minutes.<br /> 2. Heat some vegetable oil in a frying pan and sauté shredded onion on medium heat until soft. Set aside.<br /> 3. Add 2 tablespoons of oil to fry the chicken until both sides are browned. Pour the sauce used to marinate chicken in the pan and bring to the boil. Cover the pan and turn to low heat until done. Add onion and quickly stir well. When the sauce becomes thick, turn off the heat. Serve on a plate. Pour thickened sauce over the teriyaki chicken. Done.<br /><br />Fried Chicken Thighs<br /><br />Tips:<br /><br /> 1. While frying the chicken, beware that the chicken will be burnt easily because some sugar added in the marinade. Don’t use heat too high.<br /> 2. This dish can go with salad or steamed rice perfectly.<br /><br /><br /><br /><span style="font-weight: bold;">Chicken Fillets in Tomato and Dijon mustard Sauce</span><br /><br />key words: Chicken, Western Recipes<br /><br />I can’t wait to share this chicken fillets recipe with all my readers because the taste of them is very unique and sensational. My lovely daughter asked me to cook this dish for her repeatedly. I got thumbs up at the first time of serving this dish on our dining table.<br /><br />Both tomato ketchup and Dijon mustard are very popular in cooking. But blending these two sauces together will make a big difference in taste that you’ve ever imagined before.<br /><br />As for mustard, I love Dijon mustard very much as it’s not too hot but with a very special flavor. In addition, the rosemary and basil are very good “friends” in boosting up the flavor of chicken. It’s so yummy that I couldn’t wait until the dish is completely prepared. I ate one small piece of chicken fillet at the minute I finished cooking. Shhhh…..Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2836397487320064437.post-18101631077520264722009-11-17T05:24:00.001-08:002009-11-19T05:04:55.794-08:00Sweet and Sour Chicken, The asian Culinary Recipe<span style="font-weight: bold; color: rgb(255, 102, 102);">Express Your Love, A Gift for Special Person on Christmas is a Good Ide</span><span style="color: rgb(51, 0, 153);">a</span><br /><br /><iframe src="http://rcm.amazon.com/e/cm?t=jendeindon-20&o=1&p=13&l=ur1&category=beauty&banner=17TAWVQYE1E5W96A8W82&f=ifr" border="0" marginwidth="0" style="border: medium none ;" frameborder="0" height="60" scrolling="no" width="468"></iframe><br /><br />Sweet and Sour Chicken Recipe<br /><br />Key Word: Chicken, Chinese Recipes, Stir-fry<br /><br />Sweet and sour sauce is a kind of versatile sauce, going very well with any kind of meat, like pork, beef including chicken of course. This dish, pan-fried chicken in sweet and sour sauce is perfect for going with white rice. You can deep fry the chicken if you like. This time I just pan fried the chicken for saving the oil, good to health as well.<br /><br />Pan-fried Chicken in Sweet and Sour Sauce<br /><br />Ingredients:<br /><br />275 gm chicken thigh fillet (or chicken breast)<br />1/2 capsicum<br />1 onion<br />1 tomato<br />3 slices pineapple (fresh or canned)<br />1 tsp minced garlic<br />salt to taste<br />2 Tbsp water<br /><br />Marinade:<br /><br />2 tsp light soy sauce<br />1 tsp sugar<br />1 tsp cornflour<br />1 tsp Shaoxing wine (or sherry)<br />1/2 tsp freshly grated ginger juice<br />a pinch of pepper<br /><br />Sweet and sour sauce:<br /><br />2 Tbsp ketchup<br />2 tsp sugar<br />1 tsp Worcestershire sauce<br />2 Tbsp pineapple juice<br />2 Tbsp water<br /><br />Thickening:<br /><br />1/2 tsp cornflour<br />2 Tbsp water<br /><br /><br />Pan-fried Chicken in Sweet and Sour Sauce Procedures<br /><br />Method:<br /><br />1. Rinse chicken and pat dry with paper towels. Cut into bite-sized chunks. Marinate for 1 hour. Cut onion, capsicum and tomato into pieces. Set aside.<br />2. Slightly coat marinated chicken with cornflour. Fried over medium-high heat until both sides are brown and cooked. Set aside.<br />3. Add 2 tablespoons of oil in a wok or frying-pan. Sauté onion and garlic, add capsicum. Add tomato and 2 tablespoons of water, cook for 2 minutes, or until all ingredients are softened. Poursweet and sour sauce, add pineapples and bring to a boil. Toss in chicken and stir well. Sprinkle salt to taste. Add thickening and cook to your preferred consistency. Dish up and serve hot with rice.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2836397487320064437.post-2324479838465213942009-11-17T05:24:00.000-08:002009-11-19T05:07:06.825-08:00Sweet and Sour Chicken, The asian Culinary Recipe<span style="font-weight: bold; color: rgb(255, 102, 102);">Express Your Love, A Gift for Special Person on Christmas is a Good Ide</span><span style="color: rgb(51, 0, 153);">a</span><br /><br /><iframe src="http://rcm.amazon.com/e/cm?t=jendeindon-20&o=1&p=13&l=ur1&category=beauty&banner=17TAWVQYE1E5W96A8W82&f=ifr" border="0" marginwidth="0" style="border: medium none ;" frameborder="0" height="60" scrolling="no" width="468"></iframe><br /><br />Sweet and Sour Chicken Recipe<br /><br />Key Word: Chicken, Chinese Recipes, Stir-fry<br /><br />Sweet and sour sauce is a kind of versatile sauce, going very well with any kind of meat, like pork, beef including chicken of course. This dish, pan-fried chicken in sweet and sour sauce is perfect for going with white rice. You can deep fry the chicken if you like. This time I just pan fried the chicken for saving the oil, good to health as well.<br /><br />Pan-fried Chicken in Sweet and Sour Sauce<br /><br />Ingredients:<br /><br /> 275 gm chicken thigh fillet (or chicken breast)<br /> 1/2 capsicum<br /> 1 onion<br /> 1 tomato<br /> 3 slices pineapple (fresh or canned)<br /> 1 tsp minced garlic<br /> salt to taste<br /> 2 Tbsp water<br /><br />Marinade:<br /><br /> 2 tsp light soy sauce<br /> 1 tsp sugar<br /> 1 tsp cornflour<br /> 1 tsp Shaoxing wine (or sherry)<br /> 1/2 tsp freshly grated ginger juice<br /> a pinch of pepper<br /><br />Sweet and sour sauce:<br /><br /> 2 Tbsp ketchup<br /> 2 tsp sugar<br /> 1 tsp Worcestershire sauce<br /> 2 Tbsp pineapple juice<br /> 2 Tbsp water<br /><br />Thickening:<br /><br /> 1/2 tsp cornflour<br /> 2 Tbsp water<br /><br /><br />Pan-fried Chicken in Sweet and Sour Sauce Procedures<br /><br />Method:<br /><br /> 1. Rinse chicken and pat dry with paper towels. Cut into bite-sized chunks. Marinate for 1 hour. Cut onion, capsicum and tomato into pieces. Set aside.<br /> 2. Slightly coat marinated chicken with cornflour. Fried over medium-high heat until both sides are brown and cooked. Set aside.<br /> 3. Add 2 tablespoons of oil in a wok or frying-pan. Sauté onion and garlic, add capsicum. Add tomato and 2 tablespoons of water, cook for 2 minutes, or until all ingredients are softened. Poursweet and sour sauce, add pineapples and bring to a boil. Toss in chicken and stir well. Sprinkle salt to taste. Add thickening and cook to your preferred consistency. Dish up and serve hot with rice.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2836397487320064437.post-55556218471948478892009-11-17T05:13:00.000-08:002009-11-19T05:07:38.824-08:00Western Chicken Recipes<span style="font-weight: bold; color: rgb(255, 102, 102);">Express Your Love, A Gift for Special Person on Christmas is a Good Ide</span><span style="color: rgb(51, 0, 153);">a</span><br /><br /><iframe src="http://rcm.amazon.com/e/cm?t=jendeindon-20&o=1&p=13&l=ur1&category=beauty&banner=17TAWVQYE1E5W96A8W82&f=ifr" border="0" marginwidth="0" style="border: medium none ;" frameborder="0" height="60" scrolling="no" width="468"></iframe><br /><br /><h2>OVEN FRIED CHICKEN BREASTS</h2> <p> 8 skinless, boneless chicken breast halves<br />1/2 c. plain nonfat yogurt<br />1/2 box Ritz crackers, crushed into fine crumbs<br /></p> <p> Dip chicken in yogurt and roll in cracker crumbs. Place chicken in baking dish and bake in 350-degree oven 30 minutes on each side. Makes 8 servings. </p> <br /><h2>GOURMET CHICKEN</h2> <p> 1 c. uncooked rice<br />1 can mushroom soup<br />1 can onion soup<br />1 can water<br />1 frying size chicken or breasts (can cut boned breasts into sm. pieces)<br />Salt & pepper to taste<br /></p> <p>Place uncooked rice in bottom of 9"x12" pan. Pour soups and water over rice. Mix slightly. Place chicken on top. Cut chicken (smaller pieces) can be stirred into mix. Bake at 325 degrees 1 hour and 15 minutes. When using big chicken pieces, turn when browned on one side. </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2836397487320064437.post-72416346270670594472009-11-17T05:06:00.000-08:002009-11-19T05:37:36.928-08:00Western Fried Chicken with cheese<span style="font-weight: bold; color: rgb(255, 102, 102);">Express Your Love, A Gift for Special Person on Christmas is a Good Ide</span><span style="color: rgb(51, 0, 153);">a</span>, <span style="font-weight: bold; color: rgb(255, 0, 0);">and Show Your Beauty </span><br /><br /><iframe src="http://rcm.amazon.com/e/cm?t=jendeindon-20&o=1&p=13&l=ur1&category=beauty&banner=17TAWVQYE1E5W96A8W82&f=ifr" border="0" marginwidth="0" style="border: medium none ;" frameborder="0" height="60" scrolling="no" width="468"></iframe><br /><h2> OVEN FRIED CHICKEN </h2> <p> 3 lbs. chicken parts, skinned<br />6 tbsp. flour<br />1 tsp. salt<br />1 1/2 oz. breadcrumbs<br />1 oz. parmesan cheese<br />1 egg, beaten<br />2 tbsp. water<br /></p> <p>This is actually the baked chicken using oven to cook it, it come with cheese. The taste is good<br /></p><p>In a bowl, mix flour and salt. In another bowl, mix egg and water. In yet another bowl, mix crumbs and cheese. </p> <p> Dip chicken in first bowl, then second bowl, then third bowl. Put chicken in 9" x 13" pan sprayed with Pam. Bake 1 hour at 375 degrees. </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2836397487320064437.post-18047401231310217732009-11-17T05:00:00.000-08:002009-11-19T05:23:06.517-08:00Western fried Chicken with eggs<span style="font-weight: bold; color: rgb(255, 102, 102);">Express Your Love, A Gift for Special Person on Christmas is a Good Ide</span><span style="color: rgb(51, 0, 153);">a</span><br /><br /><iframe src="http://rcm.amazon.com/e/cm?t=jendeindon-20&o=1&p=13&l=ur1&category=beauty&banner=17TAWVQYE1E5W96A8W82&f=ifr" border="0" marginwidth="0" style="border: medium none ;" frameborder="0" height="60" scrolling="no" width="468"></iframe><br /><br /><h2>SUNDAY FRIED CHICKEN</h2> <p> 1 whole chicken or any combo of chicken pieces<br />1 to 2 c. of flour for coating<br />Salt and pepper to taste<br />4 tbsp. butter<br />4 tbsp. Crisco<br />2 beaten eggs<br /></p> <p>Enjoy the fried chicken with family on sunday<br /></p><p>Wash and dry chicken parts. Combine salt, pepper, and flour and coat chicken. Dip each piece in egg mixture and brown each side in hot, melted shortening and butter. Lower heat and cook for about 15 minutes more on each side. Use heavy iron or aluminum frypan if possible. </p> <p> Remove from pan and drain on paper towels. Pour all but 3 tablespoons of fat from pan and return to heat. Add 3 tablespoons flour to pan and stir with fat until lightly browned. Add 2 cups of milk and some parsley or parsley flakes and cook on medium heat until thick. Put in gravy boat and serve with the chicken that you have arranged on a platter. </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2836397487320064437.post-77441130617630436142008-12-26T13:06:00.000-08:002009-11-19T05:25:23.067-08:00The Perfect Antioxidant , Alpha Lipoic Acid<span style="font-weight: bold; color: rgb(255, 102, 102);">Express Your Love, A Gift for Special Person on Christmas is a Good Ide</span><span style="color: rgb(51, 0, 153);">a</span><br /><br /><iframe src="http://rcm.amazon.com/e/cm?t=jendeindon-20&o=1&p=13&l=ur1&category=beauty&banner=17TAWVQYE1E5W96A8W82&f=ifr" border="0" marginwidth="0" style="border: medium none ;" frameborder="0" height="60" scrolling="no" width="468"></iframe><br /><br />Alpha lipoic acid is the ideal antioxidant for five main reasons It can scavenge free radicals of all kinds of both fat and water-based cell structures<br /><br />Alpha lipoic acid is the ideal antioxidant for five main reasons. It can scavenge free radicals of all kinds of both fat and water-based cell structures. It rapidly assimilates and absorbs into cells. Alpha lipoic acid boosts the action of other protective compounds. It chelates free meal ions and it also promotes normal cell replication.<br /><br />Alpha lipoic acid (ALA) is both fat and water soluble, which makes it a superior free-radical scavenger because it can protect lipid (fat) and aqueous (water) cell parts from free-radical damage. This ability allows ALA to offer excellent cellular protection because it can easily transport across cell membranes and give oxidant protection outside and inside cell structures. ALA has the ability to freely move throughout all cell parts, scavenging for free radicals in a way that is definitely more effective than other antioxidant compounds. Vitamin C, for example, is a good antioxidant but is strictly water soluble and only affects the interior of cells. On the other hand, vitamin E is only fat soluble, meaning that it affects only the lipid portion of cell structures or the membrane, which leaves other areas unprotected.<br /><br />Cellular glutathione, which is produced in the body and works to neutralize free radicals, is very difficult to artificially boost. Although oral glutathione supplements are available, they have to go through the GI route before they enter the blood stream, leaving little glutathione which actually survives this process. Because of this, cellular levels are not significantly increase by oral supplementation. ALA has been found to help regenerate glutathione by providing extra cellular protection.<br /><br />If the body becomes deficient in ALA, other antioxidant compounds may not work well. ALA plays an important role in boosting the activity of protective compounds such as vitamin E. ALA dramatically extends the life and effectiveness of other vital compounds.<br /><br />ALA has been used for decades to treat diabetic conditions and complications including diabetic neuropathy, with ALA actually having the ability to initiate a reverse in the condition in some cases. Additionally, ALA helps to boost glucose uptake and results in less insulin dependency in some cases. Among its other properties, ALA can protect brain tissue on a cellular level, as well as protect brain cells from certain hazardous chemicals.<br /><br />Research has shown that ALA may even play a role in the treatment of neurological disorders such as Huntington?s disease. As we are all aware, LDL cholesterol has a huge role in the development of cardiovascular disease. LDL cholesterol, which is particularly susceptible to free-radical damage, can be protected by ALA from free radical damage itself. Along with the above properties, ALA has been shown to help in strokes, cancer, cataracts, HIV, liver regeneration, and detoxification.<br /><br />ALA can be purchased in tablet and capsule form and works well when it is orally ingested so that it can be easily assimilated through the walls of the gastrointestinal tract. Taking between 40 to 50 mg of ALA is recommended for best results. The primary applications of alpha lipoic acid are aging, aids, alcoholism, atherosclerosis, bell?s palsy, cataracts, cancer, cirrhosis, diabetes, diabetic neuropathy, multiple sclerosis, liver disease, radiation sickness or exposure, Alzheimer?s disease, senile dementia, stroke, Huntington?s disease, Parkinson?s disease, and heavy-metal poisoning. Have you had your alpha lipoic acid today?<br /><br />More information on alpha lipoic acid is available at VitaNet ®, LLC Health Food Store. http://vitanetonline.com/Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2836397487320064437.post-85287459502978796292008-12-26T12:57:00.000-08:002009-11-19T05:29:50.822-08:007 Natural Ways to Lose Weight Fast , and Keep It Off for Good<span style="font-weight: bold; color: rgb(255, 102, 102);">Express Your Love, A Gift for Special Person on Christmas is a Good Ide</span><span style="color: rgb(51, 0, 153);">a</span><br /><br /><iframe src="http://rcm.amazon.com/e/cm?t=jendeindon-20&o=1&p=13&l=ur1&category=beauty&banner=17TAWVQYE1E5W96A8W82&f=ifr" border="0" marginwidth="0" style="border: medium none ;" frameborder="0" height="60" scrolling="no" width="468"></iframe><br /><br /><span style="color: rgb(255, 102, 102);font-size:130%;" ><span style="font-weight: bold;">7 Natural Ways to Lose Weight Fast , and Keep It Off for Good</span></span><br /><br />Losing weight doesn?t have to entail taking mystery diet pills or trying the newest fad diet There are plenty of natural ways to lose weight fast that are lots more fun than starving yourself and going without good food<br />Losing weight doesn?t have to entail taking mystery diet pills or trying the newest fad diet. There are plenty of natural ways to lose weight fast that are lots more fun than starving yourself and going without good food. Here are some healthy suggestions:<br /><br />Swimming ? Take a dip in the pool and do a couple of laps. You don?t need to be the world?s best or fastest swimmer. Swimming really works out your arms and stomach area. You get great aerobic benefits without having to over-exert yourself. You?re simply gliding through the water at your own pace.<br /><br />If you can?t swim, you can still get the benefits of a water workout. Gently slide into the pool and hold onto the edge with your fingers. Slowly extend your body out and paddle your legs up and down. This gives you the same motion as swimming (except for the arm workout), without you having to go out of your comfort zone.<br /><br />Fast walking ? Walking is one of the best and most natural exercises you can do. We really take it for granted because we walk all the time. However, walking to stay fit is different than strolling from the kitchen to the living room couch.<br /><br />In order to lose weight, you need to go on a brisk walk. Get your arms pumping and your legs moving. Walk as fast as you can without running out of breath ? you should be able to speak and walk at the same time. Start by walking a couple of times around the block, then increase the distance of your walks after you feel an increase in stamina.<br /><br />Drink water ? Drink as much water as you can during the day. Water is a secret weight loss aid that?s right in front of your face. Did you know that your body retains water if you are dehydrated?<br /><br />You may be dehydrated and not even know it. By drinking several glasses of water a day, you?ll actually allow your body to release all that water it?s been holding onto. If you have ever felt that bloated feeling, this is why. Your body is retaining too much water, which also adds to your weight.<br /><br />Aerobic dancing ? Join a gym and take an aerobic dance class or buy a DVD that teaches you how to do fun fitness dances. People who dance regularly often have great looking bodies, that?s because dancing is really a first-class workout.<br /><br />Even if you think you have two left feet, nobody?s gonna see you practicing dance moves in the privacy of your home (except maybe family or roommates). There are lots of dance videos on the market. You can learn how to do ballet, hip hop dancing, rumba, traditional fast-stepping aerobic moves, etc.<br /><br />Weight training ? Tone up those flabby muscles and watch the fat melt off quickly. Picking up some light weights and learning to do a little weight training at home or in the gym is a great way to naturally lose weight. You won?t get those bulging muscles, you?ll just tone and firm up muscles and have a more youthful appearance.<br /><br />Eating healthy ? This is a no brainer in a way, but still with all the fatty foods that tempt you on a daily basis, eating healthy is actually harder than it should be. If all you were exposed to in the supermarket was rows and rows of fresh vegetables, fruits, nuts, lean meats and yogurt, you?d find it easy to eat healthy.<br /><br />The reality is that you have to walk into that supermarket determined to put these things into your shopping cart. You also have to pass by lots of delicious cakes, fried foods, soda and chips. Make a list of healthy foods to pick up before you go shopping, then put each item in your cart before you go on to shop for other things.<br /><br />Biking ? Hop on a bike and ride around the neighborhood. If you don?t live too far from work, think about biking instead of driving or taking public transportation. Biking is a great way to get an easy aerobic workout. It will also tone up your legs nicely.<br /><br />Tired of looking at your bulging thighs, flabby stomach and out-of-shape body every morning? Well, now?s the time to do something about it. Get off the diet yo-yo merry-go-round and change your life for good. Get started here: http://www.StartYourDietPlan.comUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-2836397487320064437.post-85530902439686075872008-12-15T12:01:00.000-08:002009-11-19T05:38:32.630-08:00Daun Sirih sebagai Obat, manfaat daun Sirih<span style="font-weight: bold; color: rgb(255, 102, 102);">Express Your Love, A Gift for Special Person on Christmas is a Good Ide</span><span style="color: rgb(51, 0, 153);">a</span>, <span style="font-weight: bold; color: rgb(255, 0, 0);">and Show Your Beauty </span><br /><br /><iframe src="http://rcm.amazon.com/e/cm?t=jendeindon-20&o=1&p=13&l=ur1&category=beauty&banner=17TAWVQYE1E5W96A8W82&f=ifr" border="0" marginwidth="0" style="border: medium none ;" frameborder="0" height="60" scrolling="no" width="468"></iframe><br /><br />artikel ini dikirim oleh Ny. Atoen Wibowo <br /><br />Daun Sirih: Mengobati Mimisan Sampai Keputihan..!<br /><br /> * Sirih merupakan tumbuhan obat yang sangat besar manfaatnya. Ia mengandung zat antiseptik pada seluruh bagiannya. Daunnya banyak digunakan untuk mengobati mimisan, mata merah, keputihan, membuat suara nyaring, dan banyak lagi, termasuk disfungsi ereksi. <br /><br />Khasiat daun sirih sudah banyak dikenal dan telah teruji secara klinis. Hingga kini, penelitian tentang tanaman ini masih terus dikembangkan.<br /><br />Daun sirih telah berabad-abad dikenal oleh nenek moyang kita sebagai tanaman obat berkhasiat. Tidak hanya dikenal sebagai tumbuhan obat, tanaman bernama latin Piper betle lynn ini juga punya tempat istimewa dalam acara-acara adat di sejumlah daerah di Indonesia.<br /><br />Di Lampung, ada tarian bernama penggung cambai. Penggung artinya pegang, sedangkan cambai sirih. Tarian ini menggambarkan tata pergaulan muda-mudi yang menjunjung tinggi adat istiadat. Daun sirih dalam tarian ini menggambarkan lambang rasa hormat.<br /><br /> Pada banyak acara adat lain, daun sirih sering dihidangkan untuk menyambut tamu. Di Pulau Jawa, daun sirih dipakai dalam upacara adat perkawinan. <br /><br />Zat Antiseptik Tinggi<br /><br /> * Secara tradisional, tanaman yang berasal dari India, Sri Lanka, dan Malaysia ini dipakai untuk mengatasi bau badan dan mulut, sariawan, mimisan, gatal-gatal dan koreng, serta mengobati keputihan pada wanita. <br /><br />Ini karena tanaman obat yang sudah dikenal sejak tahun 600 SM ini mengandung zat antiseptik yang mampu membunuh kuman. Kandungan fenol dalam sifat antiseptiknya lima kali lebih efektif dibandingkan dengan fenol biasa. <br /><br />Dalam farmakologi Cina, sirih dikenal sebagai tanaman yang memiliki sifat hangat dan pedas. Secara tradisional mereka menggunakan daun sirih untuk meluruhkan kentut, menghentikan batuk, mengurangi peradangan, dan menghilangkan gatal. Pada pengobatan tradisional India, daun sirih dikenal sebagai zat aromatik yang menghangatkan, bersifat antiseptik, dan bahkan meningkatkan gairah seks. <br /><br />Dengan sifat antiseptiknya, sirih sering digunakan untuk menyembuhkan kaki yang luka karena mengandung styptic buat menahan pendarahan dan vulnerary, yang menyembuhkan luka pada kulit. Juga bisa dikunyah untuk memperbaiki kualitas suara pada penyanyi. <br /><br />Dari hasil penelitian sebagaimana dikutip oleh buku tanaman obat terbitan Kebun Tanaman Obat Karyasari diungkapkan bahwa sirih juga mengandung arecoline di seluruh bagian tanaman. Zat ini bermanfaat untuk merangsang saraf pusat dan daya pikir, meningkatkan gerakan peristaltik, meredakan dengkuran. Pada daunnya terkandung eugenol yang mampu mencegah ejakulasi dini, membasmi jamur Candida albicans, dan bersifat analgesik (meredakan rasa nyeri). Ada juga kandungan tannin pada daunnya yang bermanfaat mengurangi sekresi cairan pada vagina, melindungi fungsi hati, dan mencegah diare.<br /><br />Obat Keputihan <br /><br /> * Khasiat daun sirih dalam menyembuhkan keputihan pernah diuji secara klinis. Ini diungkapkan oleh Amir Syarif dari Bagian Farmakologi Universitas Indonesia. <br /><br />Ia mengatakan bahwa daun sirih punya khasiat yang lebih bermakna dibandingkan dengan plasebo.<br /><br />Pengujian melibatkan 40 pasien penderita keputihan yang tidak sedang hamil, menderita diabetes melitus, ataupun penyakit hati dan ginjal. Dua puluh di antaranya mendapatkan daun sirih, sedang sisanya diberi plasebo. Baik daun sirih maupun plasebo itu diberikan pada vagina sebelum pasien tidur selama tujuh hari.<br /><br />Dari 40 pasien tersebut, 22 orang mendapat pemeriksaan ulang, masing-masing 11 mendapat plasebo dan daun sirih. Hasil pengujian ini membuktikan sekitar 90,9 persen pasien yang mendapat daun sirih dinyatakan sembuh, sedangkan pada kelompok yang diberi plasebo hanya 54,5 persen saja.<br /><br />Penelitian lain tentang manfaat sirih dilakukan di IPB Bogor. Ir. Nuri Andarwulan, Msi dan kawan-kawan dari Fakultas Teknologi Pertanian IPB melakukan penelitian untuk memanfaatkan limbah minyak asiri daun sirih untuk memproduksi zat antioksidan. Ekstrak antioksidan tersebut selama ini masih diimpor.<br /><br />Penelitian ini berpotensi menurunkan nilai impor bahan antioksidan. Di samping itu, produk emulsi yang dihasilkan dalam penelitian itu juga dapat dimanfaatkan untuk industri kecantikan.<br /><br />Sementara itu, di India ada laporan penelitian yang mengatakan daun sirih mempengaruhi kesuburan pria, seperti dilaporkan oleh Indian Journal of Pharmacology. Efek daun sirih terhadap kesuburan laki-laki ini diujikan pada tikus. <br /><br />Diduga, pemberian ekstrak daun sirih yang mengandung alkohol secara oral pada tikus punya efek antikesuburan. Menurut laporan tersebut pemberian dosis ekstrak yang meningkat menyebabkan terjadinya penurunan jumlah sperma pada tikus. <br /><br />Di India, penelitian tentang daun sirih ini tidak hanya untuk kesuburan pria saja. Di sana, daun ini sudah diteliti untuk mengobati penyakit asma, bronkitis, rematik, lepra, dan sakit gigi, bahkan juga untuk disfungsi ereksi. Sayangnya, belum banyak penelitian sejenis di Indonesia. @ Diyah Triarsari<br /><br />Resep Daun Sirih <br /><br />Daun sirih bermanfaat untuk mengobati berbagai penyakit. Berikut ini resep dari Kebun Tanaman Obat Karyasari tentang cara pemanfaatan daun sirih untuk kesehatan. <br /><br />1. Batuk <br /><br /> * Siapkan 15 lembar daun sirih dan tiga gelas air. Cuci bersih daun tersebut dan rebus sampai tersisa menjadi tiga perempat bagian. Minum bersama madu. <br /><br />2. Bronkitis <br /><br /> * Rebus tujuh lembar daun sirih yang telah dicuci bersih bersama sepotong gula batu dalam dua gelas air bersih. Tunggu sampai tersisa menjadi satu gelas. Minum tiga kali sehari masing-masing sepertiga gelas. <br /><br />3. Menghilangkan bau badan <br /><br /> * Ambil lima lembar daun sirih dan rebus dengan dua gelas air. Tunggu sampai tersisa menjadi satu gelas. Minum di siang hari. <br /><br />4. Luka bakar <br /><br /> * Ambil daun sirih secukupnya dan cuci bersih. Peras airnya dan tambahkan sedikit madu. Bubuhkan ke tempat luka bakar. <br /><br />5. Mimisan <br /><br /> * Siapkan satu lembar daun sirih yang agak muda, kemudian memarkan dan gulung. Gunakan untuk menyumbat hidung yang berdarah. <br /><br />6. Bisul <br /><br /> * Ambil daun sirih secukupnya dan cuci bersih. Setelah itu giling sampai halus dan dioleskan pada bisul dan sekelilingnya. Balut dan ganti dua kali sehari. <br /><br />7. Mata Gatal dan Merah <br /><br /> * Sediakan 5-6 daun sirih muda dan segar rebus dengan segelas air sampai mendidih. Tunggu sampai dingin dan gunakan untuk mencuci mata dengan gelas cuci mata tiga kali sehari sampai sembuh. <br /><br />8. Koreng dan Gatal-Gatal <br /><br /> * Rebus 20 lembar daun sirih sampai mendidih. Gunakan air rebusan yang masih hangat untuk membasuh koreng dan gatal. <br /><br />9. Menghentikan Gusi Berdarah <br /><br /> * Rebus empat lembar daun sirih dalam dua gelas air. Gunakan untuk berkumur. <br /><br />10. Sariawan <br /><br /> * Ambil 1-2 lembar daun sirih kemudian cuci bersih. Kunyah sampai lumat dan buang ampasnya setelah selesai. <br /><br />11. Menghilangkan Bau Mulut <br /><br /> * Siapkan 2-4 lembar daun sirih, cuci bersih dan remas. Seduh dengan air panas lalu gunakan untuk berkumur. <br /><br />12. Jerawat <br /><br /> * Ambil 7-10 lembar daun sirih, cuci bersih dan tumbuk halus. Seduh dengan dua gelas air panas. Gunakan air tersebut untuk mencuci muka. Lakukan 2-3 kali sehari. <br /><br />13. Keputihan Rebus 10 daun sirih yang telah dicuci bersih dalam 2,5 liter air. Gunakan air rebusan yang masih hangat tersebut untuk mencuci vagina. <br /><br />14. Mengurangi ASI Berlebih <br /><br /> * Ambil beberapa daun sirih, cuci bersih dan olesi dengan minyak kelapa. Kemudian hangatkan di atas api sampai layu. Tempelkan di seputar payudara yang bengkak selagi masih hangat.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2836397487320064437.post-62297652919221406172008-12-13T08:01:00.000-08:002009-11-19T05:41:44.917-08:00Perrhatikan Mitos dan suplemen makanan dapat merusak kesehatan anda<span style="font-weight: bold; color: rgb(255, 102, 102);">Express Your Love, A Gift for Special Person on Christmas is a Good Ide</span><span style="color: rgb(51, 0, 153);">a</span>, <span style="font-weight: bold; color: rgb(255, 0, 0);">and Show Your Beauty </span><br /><br /><iframe src="http://rcm.amazon.com/e/cm?t=jendeindon-20&o=1&p=13&l=ur1&category=beauty&banner=17TAWVQYE1E5W96A8W82&f=ifr" border="0" marginwidth="0" style="border: medium none ;" frameborder="0" height="60" scrolling="no" width="468"></iframe><br /><br /><span style="font-weight: bold; color: rgb(102, 0, 0);">Mitos Bawang Putih Bagi Penderita Jantung</span><br /><br />Kendati bawang putih dianggap baik bagi kesehatan jantung, penelitian terbaru menunjukkan makan bawang putih tambahan tidak mempengaruhi faktor risiko penyakit jantung.<br /><br />Dalam studi terhadap 90 perokok berbadan gemuk, beberapa peneliti Eropa mendapati mereka yang mengonsumsi makanan tambahan bubuk bawang putih selama tiga bulan tidak memperlihatkan perubahan dalam kadar kolesterol atau beberapa tanda lain risiko penyakit jantung.<br /><br />Studi yang diterbitkan dalam American Journal of Clinical Nutrition, menambah bukti yang bertentangan mengenai bawang putih dan kesehatan jantung. Sejumlah studi sebelumnya telah mendapati suplemen bawang putih mungkin membantu merendahkan kolesterol darah, dan tekanan darah tinggi, tapi studi lain gagal menemukan manfaat semacam itu.<br /><br />Dalam studi tersebut, para peneliti mengkaji apakah makanan tambahan bawang putih dapat berdampak pada faktor risiko penyakit jantung selain dugaan tekanan darah tinggi dan kadar kolesterol tinggi.<br /><br />Selain kolesterol darah, mereka juga mengukur kadar protein C-reaktif (CRP) dan protein lain dalam darah yang menunjukkan tingkat radang di pembuluh darah. Mereka juga mengukur beberapa bahan dalam darah yang mencerminkan seberapa baik dinding pembuluh darah bekerja.<br /><br />Kedua faktor itu-peradangan dan fungsi pembuluh darah-diduga menjadi kunci dalam risiko penyakit jantung. Namun, studi tersebut mendapati bahwa bawang putih tidak berdampak pada keduanya.<br /><br />Setelah tiga bulan, wanita dan pria yang diharuskan mengonsumsi suplemen bawang putih tak memperlihatkan perubahan dalam tingkat kadar kolesterol mereka.<br /><br />Sebaliknya, mereka yang diberikan obat cholesterol “atorvastatin” (Lipitor) memperlihatkan penurunan bukan hanya pada kolesterol, tapi juga pada tingkat CRP dan penunjuk lain peradangan yang disebut TNF-alpha.<br /><br />Menurut para peneliti yang dipimpin Dr Martijn BA van Doorn dari “Center for Human Drug Research” di Leiden, Belanda, kondisi tersebut menjadikan “tak mungkin” bahwa bawang putih dapat melindungi jantung dengan memerangi tingkat tinggi kolesterol atau peradangan.<br /><br />Sepertiga dari ke-90 orang dewasa yang mereka teliti, secara acak diberi tugas mengonsumsi 2 gram suplemen bawang putih setiap hari. Sepertiga lagi mengonsumsi 40 miligram lipitor per hari, dan sisanya diberikan pil plasebo (yang diberikan untuk meringankan kondisi mental ketimbang mengobati penyakit itu sendiri) tak aktif.<br /><br />Dibandingkan dengan kelompok plasebo, kelompok lipitor, rata-rata, memperlihatkan penurunan 53 persen kolesterol jahat LDL, 20 persen penurunan pada tingkat CRP dan 42 persen penurunan TNF-alpha. Sebaliknya, studi tersebut mendapati, kelompok bawang putih tak memperlihatkan perbedaan nyata dibandingkan kelompok plasebo.<br /><br /><br /><br />Source: http://lifestyle.okezone.com/index.php/ReadStory/2008/05/26/27/112349/mitos-bawang-putih-bagi-penderita-jantung<br />AddThis<br /><br /><br />Vitamin K, Sahabat Darah dan Tulang<br /><br />Suatu ketika anak Anda tiba-tiba terpental dari sepeda. Betisnya tergores sehingga meneteskan darah. Luka kecil itu lalu dibersihkan memakai kapas sambil sedikit ditekan. Tak lama, darah pun berhenti menetes dan luka ringan itu ditutup plester supaya anak bermain sepeda lagi.<br /><br />Apa yang membuat darah berhenti menetes dengan sendirinya sehingga Anda tak perlu repor mengatasinya? Ya.. Itulah salah satu kegunaan penting vitamin K. Vitamin ini merupakan kebutuhan vital untuk sintesis beberapa protein termasuk dalam pembekuan darah. Disebut juga vitamin koagulasi, vitamin ini bertugas menjaga konsitensi aliran darah dan membekukannya saat diperlukan. Vitamin yang larut dalam lemak ini juga berperan penting dalam pembentukan tulang dan pemeliharaan ginjal.<br /><br />Jenisnya<br /><br />Vitamin K terdapat dalam tiga bentuk berbeda. Pertama adalah vitamin K1 atau phylloquinone, yaitu jenis yang ditemukan dan dihasilkan tumbuhan. Kedua adalah K2 atau disebut juga dengan menaquinone, yang dihasilan bakteri menguntungkan dalam sistem pencernaan. Dan yang ketiga adalah K3 atau menadione yang merupakan vitamin buatan bagi mereka yang tak mampu menyerap dari makanan.<br /><br />Seluruh vitamin K dalam tubuh Anda diproses dalam liver di mana nantinya akan digunakan untuk memproduksi zat yang membuat darah Anda bisa membeku. Selain berperan dalam pembekuan, vitamin ini juga penting untuk pembentukan tulang terutama jenis K1. Vitamin K1 diperlukan supaya penyerapan kalsium bagi tulang menjadi maksimal dan memastikan tidak salah sasaran.<br /><br />Berapa Kebutuhannya?<br /><br />Menurut standar RDA (Recommended Dietary Allowance), kebutuhan vitamin K seseorang tergantung dari berat badannya. Untuk dewasa, setidaknya membutuhkan 1 mikrogram setiap hari per kg berat badan. Jadi, kalau berat badan Anda 50 kg maka kebutuhan perharinya mencapai 50 mikrogram.<br /><br />Sumber Vitamin K<br /><br />Untuk memenuhi kebutuhan vitamin K terbilang cukup mudah karena selain jumlahnya terbilang kecil, sistem pencernaan kita mengandung bakteri yang mampu mensintesis vitamin K yang sebagian diserap dan disimpan didalam hati. Namun begitu tubuh pun perlu mendapat tambahan vitamin K dari makanan.<br /><br />Kebanyakan sumber vitamin K didalam tubuh adalah hasil sintesis oleh bakteri di dalam sistem pencernaan, namun Anda dapat memperoleh vitamin K dari makanan seperti hati, sayur-sayuran berwarna hijau yang berdaun banyak, sayuran sejenis kobis (kol) dan susu.<br /><br />Vitamin K dalam konsentrasi tinggi juga ditemukan pada susu kedelai, teh hijau, susu sapi, serta daging sapi dan hati. Jenis-jenis makanan probiotik, seperti yoghurt yang mengandung bakteri sehat aktif, bisa membantu menstimulasi produksi vitamin ini.<br /><br />Gejala Kekurangan<br /><br />Jika vitamin K tidak terdapat dalam tubuh, darah tidak dapat membeku. Hal ini dapat meyebabkan pendarahan atau hemoragik. Bagaimanapun, kekurangan vitamin K jarang terjadi karena hampir semua orag memperolehnya dari bakteri dalam usus dan dari makanan. Namun kekurangan bisa terjadi pada bayi karena sistem pencernaan mereka masih steril dan tidak mengandung bakteri yang dapat mensintesis vitamin K, air susu ibu mengandung hanya sejumlah kecil vitamin K. Untuk itu bayi diberi sejumlah vitamin K saat lahir.<br /><br />Pada dewasa, kekurangan dapat terjadi karena minimnya konsumsi sayuran atau mengonsumsi antobiotik terlalu lama. Antibiotik dapat membunuh bakteri menguntungkan dalam usus yang memproduksi vitamin K. Terkadang kekurangan vitamin K disebabkan oleh penyakit liver atau masalah pencernaan.<br /><br />Keracunan<br /><br />Anda juga bisa mengalami keracunan vitamin K. Ini terjadi hanya pada orang yang menerima pengganti vitamin K larut air. Gejala-gejalanya adalah hemolisis (penghancuran sel darah merah), penyakit kuning dan kerusakan otak.<br /><br /><br /><br />Source: http://www.kompas.com/read/xml/2008/05/19/12305311/vitamin.k.sahabat.darah.dan.tulang<br />AddThis<br /><br />Zat Besi, Cukup 8 Mg Setiap Hari<br /><br />June 4th, 2008 FoodCorner Posted in Health No Comments »<br /><br />Zat Besi, Cukup 8 Mg Setiap Hari<br /><br />Meski kita perlukan, zat besi jangan sampai dikonsumsi berlebihan, apalagi untuk para wanita yang sudah menopause. Bahkan untuk mereka, konsumsi zat besi sebaiknya dihentikan. Demikian diungkapkan dalam Jurnal Neurologi.<br /><br />Konsumsi zat besi, bila berlebihan, dapat meningkatkan risiko sakit jantung, kanker lever, dan menurut penelitian terbaru justru memicu timbulnya penyakit parkinson.<br /><br />Konsumsi terbaik setiap harinya, tidak boleh lebih dari 8 miligram sehari atau sekitar secangkir ata seperempat mangkuk bayam yang sudah dimasak.<br /><br /><br /><br />Source: http://www.kompas.com/read/xml/2008/05/13/21145541/zat.besi.cukup.8.mg.setiap.hari<br />AddThis<br /><br /><br />Dosis Tinggi Vitamin E Picu Kanker Paru<br /><br />Vitamin E merupakan salah satu jenis vitamin yang berperan penting dalam tubuh untuk mencegah penuaan. Namun bila dikonsumsi dalam dosis tinggi, vitamin ini diduga dapat meningkatkan risiko kanker paru-paru, demikian dilaporkan sebuah riset yang dipublikasikan awal Februari ini.<br /><br />Penelitian di Amerika Serikat yang melibatkan 77 ribu partisipan mengindikasikan bahwa mengonsumsi 400 miligram per hari dalam jangka waktu lama dapat meningkatkan risiko kanker hingga 28 persen, khususnya di antara para perokok.<br /><br />Hasil riset yang dipublikasikan dalam American Journal of Respiratory and Critical Care Medicine ini juga memberi peringatan akan ancaman serupa dari beta-karoten bila dikonsumsi secara berlebihan.<br /><br />Peneliti menganjurkan, asupan vitamin E sebaiknya tidak diperoleh dari obat-obatan sintetis. Untuk mendapatkan manfaat terbaik, vitamin E sebaiknya diperoleh dari sumber alami seperti buah-buahan dan sayuran.<br /><br />Dr. Tim Byers dari Universitas Colorado mengatakan, diet seimbang dan sehat yang diwujudkan dengan cara memperoleh manfaat dari nutrisi dan mineral dalam cakupan yang luas, dapat membantu menghindari risiko kanker.<br /><br />Dalam risetnya, peneliti memantau asupan per hari vitamin C, asam folat dan dan vitamin E para partisipan berusia 50 hingga 76 selama empat tahun. Sepanjang penelitian, tercatat 521 partisipan mengalami kanker paru.<br /><br />Kebiasaan merokok, sejarah penyakit dalam keluarga dan usia merupakan faktor-faktor yang telah diprediksi berkaitan erat dengan kasus kanker ini. Sementara itu, penggunaan vitamin C dan asam folat justru tidak berpengaruh, lain halnya dengan vitamin E.<br /><br />Setelah memperhitungkan dan menganalisis data selama sekitar delapan tahun, peneliti menyimpulkan adanya peningkatan risiko tambahan sebesar 7 persen dari setiap 100 miligram vitamin E yang dikonsumsi per hari.<br /><br />Kebiasaan mengonsumsi vitamin E memang sangat banyak ditemukan di kalangan para perokok, tetapi konsumsinya seringkali tidak dibatasi.<br /><br />Manfaat vitamin E memang sudah dikenal luas sebagai antioksidan yang mampu melindungi sel-sel serta molekul dari radikal bebas. Namun begitu, para peneliti di AS berspekulasi, dalam dosis tinggi, vitamin ini justru dapat bersifat pro-oksidan, menyebabkan oksidasi sehingga memicu kerusakan sel-sel.<br /><br />¨Bertolak belakang dengan banyaknya asumsi tentang manfaat vitamin E, konsumsi vitamin ini sebagi suplemen berhubungan dengan risiko penyakit kanker paru. Riset ke depan mungkin akan fokus pada komponen lain pada buah-buahan dan sayuran yang mungkin dapat menjelaskan penurunan risiko kanker yang berkaitan dengan buah dan sayuran,¨ ungkap Dr Christopher Slatore dari Universitas Washington yang memimpin riset ini.<br /><br />Sementara itu sebuah riset di Finlandia yang melibatkan 29 ribu perokok pria yang mengonsumsi betakaroten - yang dapat diubah menjadi vitamin A dalam tubuh - menyatakan adanya peningkatan risiko sebesar 18 persen mengidap kanker paru-paru.<br /><br /><br /><br />Source: http://www.kompas.com/read/xml/2008/03/02/18572927/dosis.tinggi.vitamin.e.picu.kanker.paru<br />AddThis<br /><br /><br />Jangan Biarkan Suplemen Merusak Anda<br /><br />Fenomena penggunaan vitamin dan suplemen kesehatan akhir-akhir ini semakin marak saja. Dalam setahun, konsumen bisa menghabiskan kocek hingga ratusan juta rupiah untuk membeli vitamin atau suplemen demi menjaga kesehatan. Bahkan di Inggris, biaya belanja suplemen dapat mencapai 300 juta poundsterling atau sekitar Rp.540 miliar dalam setahun.<br /><br />Namun siapa sangka, di balik penggunaan vitamin dan suplemen ternyata ada risiko yang mengintai. Beberapa riset kerap mengaitkan penggunaan suplemen dengan risiko mengidap kanker dan stroke. Sejumlah beberapa lembaga pengawas obat dan produk perawatan kesehatan juga memperingatkan bahaya akan residu obat ilegal.<br /><br />Glukosamin yang banyak dipakai untuk mengobati sakit sendi atau otot, juga mendapat sorotan. Pengadilan di Skotlandia misalnya, saat ini masih terus melakukan investigasi untuk membuktikan apakah obat ini menjadi penyebab meninggalnya pasien yang mengalami kegagalan liver. Sementara itu, vitamin E yang kerap diklaim sebagai antioksidan pencegah kanker, menurut sebuah riset di AS justru dapat meningkatkan risiko tumor paru.<br /><br />Tanaman obat bernama ginkgo biloba yang disebut-sebut berkhasiat mengobati kepikunan, pun menurut sebuah riset yang dipublikasikan jurnal Neurology pekan lalu diduga berpotensi memicu stroke. Sedangkan Foods Standards Agency di Inggris pekan lalu meragukan royal jelly sebagai makanan yang mampu meningkatkan kekebalan tubuh.<br /><br />Untuk memperoleh manfaat maksimal dari vitamin atau suplemen, ada baiknya Anda mengonsumsinya secara bijaksama. Akan lebih baik lagi bila mengonsultasikannya lebih dulu dengan dokter kepercayaan Anda.<br /><br />Tetapi sebagai informasi, Anda juga patut mengetahui apa saja kelebihan dan kekurangan yang dimiliki suatu jenis vitamin atau suplemen. Dengan begitu, Anda akan lebih waspada dalam menggunakannya.<br /><br />Berikut adalah delapan jenis vitamin atau suplemen paling populer yang dinilai memiliki kelebihan dan kekurangannya.<br /><br />Vitamin E<br /><br />Kelebihan: Berfungsi sebagai antioksidan yang melindungi sel-sel dari kerusakan, vitamin E banyak ditemukan dalam kacang-kacangan dan biji-bijian. Banyak sekali penelitian yang menunjukkan bahwa mengonsumsi makanan mengandung vitamin E mampu menekan risiko penyakit jantung dan kanker.<br /><br />Kekurangan: Sejaun ini belum ada bukti signifikan akan manfaat suplementasi vitamin E. Faktanya, riset yang dilakukan peneliti di John Hopkins University AS mengindikasikan bahwa vitamin E berpotensi meningkatkan risiko penyakit jantung hingga 10 persen. Pekan lalu, sebuah riset juga mengindikasikan peningkatan risiko kanker paru-paru hingga 28 persen.<br /><br />Vitamin B6<br /><br />Kelebihan: British Medical Journal melaporkan bahwa dosis 100 mg vitamin B6 mampu meringankan gejala-gejala sindrom premenstrual. Sejumlah riset juga mengaitkan asupan asal folat dan vit B8 , yang banyak ditemukan dalam telur daging dan ikan, dengan penurunan risiko penyakit jantung dan kanker perut.<br /><br />Kekurangan: Meskipun konsumsi makanan berkadar vit B6 tinggi dikaitkan dengan rendahnya risiko penyakit jantung, belum ada bukti bahwa meminum pil vit B6 memiliki efek yang sama. Studi berskala besar di Norwegia menunjukkan meminum vit B6 dan folat justru meningkatkan risiko serangan jantung dan stroke hingga 20 persen. Dosis tinggi juga dapat menyebabkan kerusakan syaraf.<br /><br />St John Wort (Hypericum Perforatum)<br /><br />Kelebihan: Kepercayaan tradisi mengatakan herbal ini mampu melawan ilmu sihir. Lazimnya, herbal ini digunakan untuk memelihara sistem saraf dan melindungi sel-sel saraf dalam tubuh. Herbal ini biasa digunakan untuk meredakan hipertensi dan melancarkan peredaran darah.<br /><br />Kekurangan: Salah seorang ahli pengobatan alternatif Inggris, Profesor Edzard Ernst, dari Plymouth Peninsula Medical School memperingatkan bahwa St John Wort dapat mengurangi efektivitas obat resep seperti warfarin atau obat pengencer darah lainnya, pil anti kanker atau obat-obat pembedahan . Hindari herbal ini jika Anda mengidap epilepsi atau asma.<br /><br />Royal Jelly<br /><br />Kelebihan: Cairan kental yang dihasilkan lebah muda sebagai bahan makanan Larva Lebah dan makanan khusus Ratu lebah ini telah terbukti mampu membunuh bakteri dalam tes laboratorium. Zat ini juga mengandung protein dan vitamin C dan diklaim mampu meningkatkan kekebalan tubuh meski belum ada bukti yang solid.<br /><br />Kekurangan: Ada sejarah tentang masalah yang ditimbulkan residu obat-obatan yang dibuat dari royal jelly. Pemberian obat-obatan dengan dosis berlebihan pada hewan yang produknya akan dikonsumsi manusia berpotensi menimbulkan gangguan kesehatan. Zat ini juga diduga berpotensi menimbulkan reaksi mematikan. Di Australia, kemasan suplemen royal jelly wajib disertai label peringatan menyusul adanya kasus anak berusia 11 tahun yang mengonsumsinya kemudan meninggal akibat asma.<br /><br />Glukosamin<br /><br />Kelebihan: Dua penelitian besar menunjukkan glukosamin mampu meringankan rasa sakit dan memperbaiki mobilitas pada pasien penderita osteoarthtritis. Bukti ini begitu meyakinkan sehingga US National Institutes Of Health berencana menggelar riset lanjutan.<br /><br />Kekurangan: Kualitas dan kekuatan produk glukosamin bervariasi. Tampaknya glukosamin juga hanya efektif jika dikombinasikan dengan sejenis senyawa disebut condroitin.<br /><br />Ginkgo Biloba<br /><br />Kelebihan: Walaupun beberapa riset menunjukkan adanya efek negatif, Prof Ernst percaya bahwa ginkgo tetap berkhasiat. Ia menekankan, ketika peneliti mencoret partisipan yang tidak mengonsumsinya secara teratur, ada sekitar 68 persen penurunan risiko gangguan ingatan setelah mengonsumsi ginkgo.<br /><br />Kekurangan: Prof Ernst mengatakan bahwa studi lanjutan perlu dilakukan mengingat kasus stroke dalam penelitian diakibatkan pembekuan, bukannya pendarahan - yang mungkin disebabkan peran ginkgo dalam mengencerkan darah. Untuk alasan tersebut, suplemen ginkgo seharusnya tidak diminum bersama aspirin, warfarin atau obat anti pembekuan darah lainnya. Hindari pula sebelum menjalani operasi.<br /><br />Kava Kava<br /><br />Kelebihan: Minuman yang dibuat dari sari akar Kava-kava telah dikenal sejak berabad-abad lampau sebagai obat penenang alami. Sejumlah riset, termasuk yang dilakukan Prof Ernst, terbukti efektif mengatasi kecemasan.<br /><br />Kekurangan: Menyusul adanya kasus kematian akibat kerusakan liver di antara pasien peminum suplemen kava, herbal ini dilarang di wilayah Inggris, namun suplemen dalam bentuk pil masih bisa diperoleh lewat internet.<br /><br />Black Cohosh (Cimicifuga Racemosa)<br /><br />Kelebihan: Black Cohosh adalah sejenis tanaman liar mirip semak yang selalu hijau sepanjang tahun. Bagian tanaman yang digunakan sebagai tanaman obat adalah akar dan rimpangnya yang dikeringkan. Walaupun penelitian yang mendukung manfaat herba ini masih sedikit, secara historis, orang-orang Indian Amerika sudah sejak dulu menggunakannya untuk berbagai kondisi, mulai dari masalah-masalah kewanitaan sampai gigitan ular berbisa. Peneliti dari AS yang melakukan tinjauan sejumlah riset menyatakan ada bukti yang cukup bahwa ekstrak herbal ini mampu meringankan gejala-gejala menopause. Sebuah riset terbaru di Prancis juga menemukan bahwa ekstrak black cohosh mampu menghentikan pertumbuhan sel-sel kanker payudara.<br /><br />Kekurangan: Menyusul adanya laporan kerusakan liver, Badan Pengawas Obat dan Produk Perawatan Kesehatan Inggris (MHRA) telah meminta produsen untuk mencantumkan label peringatan akan adanya ancaman risiko penggunaan suplemen jenis ini.<br /><br /><br />Source: http://www.kompas.com/read/xml/2008/03/12/16153986/jangan.biarkan.suplemen.merusak.andaUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-2836397487320064437.post-56993171223139671742008-12-12T05:58:00.000-08:002009-11-19T05:44:37.892-08:00Fungsi rasa dan penyedap bumbu dapur<span style="font-weight: bold; color: rgb(255, 102, 102);">Express Your Love, A Gift for Special Person on Christmas is a Good Ide</span><span style="color: rgb(51, 0, 153);">a</span>, <span style="font-weight: bold; color: rgb(255, 0, 0);">and Show Your Beauty </span><br /><br /><iframe src="http://rcm.amazon.com/e/cm?t=jendeindon-20&o=1&p=13&l=ur1&category=beauty&banner=17TAWVQYE1E5W96A8W82&f=ifr" border="0" marginwidth="0" style="border: medium none ;" frameborder="0" height="60" scrolling="no" width="468"></iframe><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA5eC2LEWkw8KlaFEzNm5tvmhZLKE3Lic_XdIwNuD_fKWwavZuSBAuhe0O9siGguHQ01H6CZq9cIbcIT8RRILf1zGQStE2Ecey7c_oswEVO_EYAjeQnlch-nbvYD1lEGXg-tJsgCPIjuo/s1600-h/bumbumasakanrasa.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA5eC2LEWkw8KlaFEzNm5tvmhZLKE3Lic_XdIwNuD_fKWwavZuSBAuhe0O9siGguHQ01H6CZq9cIbcIT8RRILf1zGQStE2Ecey7c_oswEVO_EYAjeQnlch-nbvYD1lEGXg-tJsgCPIjuo/s320/bumbumasakanrasa.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5278904597261429426" /></a><br />Apa jadinya kalau masakan<br />tampa bumbu? atau berbumbu namun tidak pas takaranya? Sudah tentu masakan akan menjadi hambar dan cita rasa yang terbentuk tidak sesuai dengan yang kita inginkan. Karenanya kenali jenis dan kegunaan bumbu dapur.<br /><br />Begitu penting arti sebuah bumbu pada masakan, sampai-sampai ada ungkapan “jika ingin di sayang suami manjakan lidahnya” atau “bagaikan sayur tanpa garam”. Ungkapan ini menggambarkan kalau bumbu sudah menjadi bagian yang tidak bisa dipisahkan dalam kehidupan kita sehari-hari. Bahkan sejarah-pun mencatat, kolonialisme Belanda selama tiga setengah abad juga dipicu keinginannya memonopoli bumbu dan rempah-rempah. Sebelumnya, pada awal abad –16, Indonesia bagian Timur khususnya daerah Maluku dan Ambon sudah lebih dulu di kuasai Portugis, ini pun dikarenakan kekayaan rempah-rempah yang melimpah.<br /><br />Bumbu dan rempah-rempah mempunyai peranan penting dalam pengolahan makanan. Bahan ini berfungsi untuk memberikan warna, rasa dan aroma yang sedap pada masakan. Walaupun bahanya sama dengan formulasi bumbu yang berbeda maka akan di hasilkan cita rasa masakan berbeda pula. Dalam dunia kuliner, bumbu dan rempah-rempah digolongkan menjadi beberapa macam. Kategori pertama adalah golongan bumbu basah, di dalamnya termasuk kunyit, kencur, temu kunci, jahe, serai, bawang-bawangan, cabai, daun bawang dll. Golongan kedua adalah bumbu kering, diantaranya kayu manis, lada, pala, jinten, kapulaga, ketumbar, cengkeh dll. Terakhir adalah bumbu buatan, seperti garam, cuka, MSG, terasi, aneka kecap, aneka saus dan essens.<br /><br />Ragam Bumbu Basah Aneka Asam<br /><br />Banyak sekali jenis asam yang digunakan pada masakan nusantara. Seperti di dapur Sumatra sering dipakai Asam Gelugur. Asam ini di peroleh dari sejenis jeruk keprok yang di iris tipis kemudian di jemur sampai kering. Kegunaan bumbu ini memberikan rasa dan aroma asam pada masakan tanpa membuat masakan menjadi keruh. Dapur Jawa lain lagi, masyarakat Jawa lebih familier dengan asam Jawa baik kondisi segar maupun sudah diperam. Cara penggunaanya dengan mencairkan terlebih dahulu, dari air seduhan ini kemudian ditambahkan pada masakan untuk mendapatkan rasa asam segar.<br /><br />Jika anda kesulitan mencari asam jawa, asam Kandis dan asam Sunti bisa menjadi gantinya. Keduanya sama fungsinya yaitu memberikan citarasa asam namun beda asal. Asam sunti diperoleh dari belimbing wuluh sedangkan asam kandis dari kulit buah jeruk yang dikeringkan.<br /><br />Bumbu Daun.<br /><br />Banyak sekali daun-daunan yang digunakan sebagai bumbu. Orang Manado menggunakan daun jintan segar pada masakan dari ikan. Daun ini dapat mengurangi aroma amis. Penggunaanya bisa di iris halus maupun dibiarkan utuh. Dapur Sumatra lain lagi, kuliner Sumatra banyak menggunakan daun salam koja/daun kari dan daun kunyit. Daun ini biasanya di tambahkan pada hidangan gulai, kari maupun hidangan-hidangan berkuah santan.<br /><br />Sedangkan yang satu ini kita sudah tidak asing lagi, hidangan pepes dan bakar terasa kurang pas tanpa kehadiran daun kemangi sebagai salah satu bumbu khasnya. Untuk lauk dari seafood, oriental soup dan tumis-tumisan lebih cocok jika memakai taburan daun ketumbar, aroma harum khas dari daun ketumbar dapat mengurangi bau amis dari ikan dan daging. Daun jeruk purut juga salah satu jenis bumbu yang sering digunakan pada dapur Indonesia.<br /><br />Bumbu dari Umbi Semu/Rimpang<br /><br />Jahe, kunyit, kencur, temu kunci, temu mangga, dan lengkuas adalah bumbu yang termasuk kategori ini. Jahe banyak sekali di gunakan di dalam masakan, aromanya khas dan rasanya sedikit pedas dapat menggugah napsu makan. Untuk hidangan berkuah seperti gulai, kari, dan pindang akan semakin lezat dan menarik warnanya jika ditambahkan dengan kunyit. Selain itu kunyit juga dapat mengurangi aroma tajam dan amis dari bahan makanan hewani.<br /><br />Sayur bening seperti sayur bayam terasa lebih segar dan pas rasanya jika di tambahkan beberapa potong temu kunci. Sedangkan hidangan Sunda seperti karedok, terancam, gudangan dan urapan taste-nya lebih terasa segar jika di dalam bumbunya di tambahkan beberapa ruas kencur. Fungsi laos lain lagi pada masakan, bumbu ini memiliki Aroma segar dan sangat cocok jika di tambahkan pada hidangan dari ayam, pindang dan masakan berkuah santan. Sedangkan masakan laksa akan terasa ada sesuatu yang kurang rasanya jika tanpa menambahkan temu mangga, salah satu ciri khas bumbunya.<br /><br />Keluarga Bawang<br /><br />Keluarga bawang banyak sekali ragamnya, namun yang lazim digunakan sebagai bumbu adalah bawang putih. bawang merah, bawang bombay, bawang lanang/laki, dan bawang batak atau lokio. Anda tentu sudah sangat akrab dengan bawang putih dan bawang merah yang berfungsi memberikan kombinasi rasa dan aroma harum sekaligus gurih pada masakan. Untuk memberikan cita rasa lebih ringan pada hidangan, sebaiknya menggunakan bawang bombay.<br /><br />Di dapur Sumatra banyak digunakan bawang Batak atau Lokio. Bawang ini memberikan cita rasa lembut namun aromanya tajam, sangat cocok untuk masakan seafood dan chinesefood. Untuk pelengkap acar atau pickle, bawang laki paling cocok. Bentuknya butiran kecil dan rasanya tidak terlalu tajam, terasa pas sebagai pelengkap hidangan.<br /><br />Aneka Jeruk<br /><br />Aroma dan rasa harum segar pada hidangan dapat diperoleh dengan menambahkan beberapa sendok teh air jeruk. Jeruk lemon, lemon cui/lemon cina, jeruk limau, dan jeruk nipis termasuk beberapa varietas jeruk yang biasa digunakan sebagai bumbu masakan. Saus salad dan kuah soto terasa lebih pas dengan menambahkan air jeruk nipis. Untuk kue-kue seperti bika ambon dan beberapa jenis cake, akan lebih harum aromanya jika ditambahkan parutan kulit jeruk purut. Bagian jeruk yang digunakan adalah kulit bagian luar karena daging buahnya sedikit mengandung air.<br /><br />Bumbu Kering Bumbu Kering<br /><br />Kebanyakan digunakan dalam bentuk halus, namun demikian ada juga yang digunakan dalam bentuk utuh atau butiran. Adas, jinten, ketumbar, pala, lada dan klabet lebih banyak digunakan dalam bentuk bubuk. Sedangkan kayu manis, kayu secang, cengkeh dan pekak lebih sering dipakai dalam bentuk utuh. Seperti halnya bumbu basah, bumbu kering juga berfungsi sama pada masakan yaitu memberikan rasa dan aroma tertentu sesuai kebutuhan resep, selain dapat mengurangi aroma amis dari bahan makanan hewani.<br /><br />Seperti adas, jinten, klabet, kemiri dan ketumbar lebih banyak digunakan pada hidangan daging, ikan atau lauk pauk berkuah santan atau kaldu, contohnya gulai, kari, opor, soto dll. Pala, cengkeh, dan kayu manis, biasanya lebih pas ditambahkan pada hidangan manis seperti aneka kue, cake, pudding dan minuman. Sedangkan kapulaga, jinten, dan adas lebih banyak digunakan pada masakan Timur Tengah, seperti pada masakan kari, pacri, kebab dan nasi briani.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2836397487320064437.post-14039926012692606772008-12-12T05:45:00.000-08:002009-11-19T05:51:07.966-08:00Bumbu Dapur, kunyit menghaluskan kulit<span style="font-weight: bold; color: rgb(255, 102, 102);">Express Your Love, A Gift for Special Person on Christmas is a Good Ide</span><span style="color: rgb(51, 0, 153);">a</span>, <span style="font-weight: bold; color: rgb(255, 0, 0);">and Show Your Beauty </span><br /><br /><iframe src="http://rcm.amazon.com/e/cm?t=jendeindon-20&o=1&p=13&l=ur1&category=beauty&banner=17TAWVQYE1E5W96A8W82&f=ifr" border="0" marginwidth="0" style="border: medium none ;" frameborder="0" height="60" scrolling="no" width="468"></iframe><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG1J0x6Dl0jnBxIj2LXjkD4VWxYp-DQy5r_GPI-PASqHKStanAFDtLVsD87F3Nc5JgfmBTViFDxuOBG9jQxYYju7GihPIDuW8iGDVvnyrkK2s1TP9ez4H0D9hVGZSoKpWE7Jsl_oguUwA/s1600-h/KunyitMenghaluskanKulitDanMemperlancarHaid.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 300px; height: 226px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG1J0x6Dl0jnBxIj2LXjkD4VWxYp-DQy5r_GPI-PASqHKStanAFDtLVsD87F3Nc5JgfmBTViFDxuOBG9jQxYYju7GihPIDuW8iGDVvnyrkK2s1TP9ez4H0D9hVGZSoKpWE7Jsl_oguUwA/s320/KunyitMenghaluskanKulitDanMemperlancarHaid.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5278899937323574130" /></a><br />Kunyit, Menghaluskan Kulit & Memperlancar Haid <br /><br />Belakangan, semboyan back to nature memang marak didengungkan, khususnya di dunia kesehatan dan kecantikan. Karena perkembangan zaman, sering sekali orang melupakan produk-produk tradisional memiliki banyak manfaat yang lebih aman bagi manusia, salah satunya kunyit. <br /><br />Kunyit pun memiliki segudang manfaat. Selain untuk bumbu dapur, kunyit juga mampu digunakan untuk obat tradisional baik menjaga kesehatan maupun kecantikan. Apa saja kandungan yang ada di dalam kunyit dan bagaimana cara memanfaatkannya?<br /><br />Kunyit sejak dulu diyakini memiliki manfaat yang besar untuk kehidupan. Kunyit pun identik dengan kecantikan tubuh. Pasalnya, para putra-putri keraton yang memiliki kulit cerah dan mulus kerap menggunakan perawatan tradisional yang salah satunya berbahan dasar kunyit. Di negara-negara seperti India, Cina, Srilanka, kunyit menjadi komoditi berharga yang dibudidayakan secara serius, karena besarnya permintaan pasar terhadap kunyit dan tentu menjadi ladang uang yang besar bagi mereka.<br /><br />Kunyit yang dalam bahasa saintifiknya bernama Curcuma Domestica Val biasa digunakan oleh masyarakat kita sebagai bumbu dapur untuk memberi warna kuning pada masakan. Namun dibalik pesona warnanya, kunyit memberikan tawaran jauh lebih berharga karena khasiat yang dikandungnya. Penduduk Indonesia juga sudah tidak terlalu asing dengan penggunaan kunyit sebagai obat.<br /><br />Di Indonesia, kunyit mudah tumbuh hampir diseluruh wilayah, seperti Sumatera, Jawa, Kalimantan, kepulauan Maluku, dan Irian. Kemampuannya mengobati berbagai jenis penyakit dan ekspansinya di dunia kecantikan, membuat kunyit semakin dicari. Rempah yang banyak digandrungi para ibu untuk mewarnai masakannya, kini juga turut digandrungi para pakar kesehatan dan kecantikan.<br /><br />Meski kunyit sudah dikenal sejak dulu sebagai campuran jamu yang merupakan warisan nenek moyang, namun penggunaan kunyit tidak sesemarak saat ini. Hal ini dilatarbelakangi oleh animo masyarakat terhadap pengobatan alamiah. Masyarakat mulai menyadari bahwa apapun yang bersumber dari alam, akan memberi manfaat yang aman. Selaras dengan alam adalah cara bijak untuk menjalankan kehidupan. Kira-kira begitulah semboyannya. Saat obat-obat kimia yang dibuat dengan teknologi modern ternyata terbukti sering memberi efek negatif, industri farmasi mulai mengembalikan peran alam bagi kesehatan.<br /><br />“Obat herbal sangat aman untuk digunakan dan tidak mengandung efek samping, berbeda dengan obat kimia sebagai zat aditif yang lebih rentan dengan efek samping,” ungkap dr Erna Cipta Fahmi, pakar herbal.<br /><br />Cara kerja obat herbal berbeda dengan obat konvensional. Obat konvensional sifatnya menekan gejala yang muncul, sedangkan obat herbal lebih bersifat menstimulasi, memberdayakan, dan membangun sistem pertahanan tubuh. Obat herbal bertumpu pada penyebab dan tidak sekadar menghilangkan gejala yang muncul, jadi lebih ampuh dan aman.<br /><br />Kunyit merupakan salah satu obat herbal yang kaya khasiat, baik bagi kesehatan maupun kecantikan. Selain itu, kunyit juga digunakan untuk mengobati berbagai jenis penyakit.<br /><br />“Kunyit mengandung zat sebagai anti radang, antiseptik dan pencegah kanker. Sebagai zat antiradang, antiseptik dan pencegah kanker. Sebagai zat anti radang, kunyit berkhasiat untuk mengobati gatal-gatal pada kulit, kista bahkan kanker rahim,” ujar dr Erna.<br /><br />Selain itu, kunyit juga merupakan jenis obat herbal yang berfungsi sebagai imunostimulan untuk menjaga keseimbangan stamina.<br /><br />“Kunyit dapat dicampur dengan jenis obat herbal lainnya tanpa menimbulkan efek samping, meski dikonsumsi setiap hari. Misalnya dalam bentuk jamu. Kunyit juga berkhasiat untuk menghilangkan maag, keputihan dan peluruh darah haid agar cepat selesai, serta menghilangkan rasa nyeri saat haid,” tambahnya.<br /><br />Untuk keputihan, Anda dapat menggunakan dua rimpang kunyit, satu genggam daun beluntas, satu gagang buah asam, sepotong gula kelapa atau aren. Semua bahan direbus hingga mendidih dengan menggunakan satu liter air kemudian disaring. Minumlah secara rutin satu gelas sehari.<br /><br />Dalam farmakologi China dan pengobatan tradisional lain disebutkan bahwa tumbuhan ini memiliki sifat menghentikan perdarahan, anti inflamasi, dan menambah nafsu makan. Hasil penelitian menunjukkan, tanaman ini bersifat antineoplastic (merusak pembentukan ribosom pada sel kanker atau menghambat pertumbuhan sel kanker). Bagian yang digunakan untuk pengobatan ini adalah rimpang dan daun. Bahkan hasil penelitian baru-baru ini menunjukkan bahwa kunyit juga ampuh untuk mengusir Virus Avian Influenca atau yang kita kenal dengan virus Flu Burung.<br /><br />Ada beragam cara penggunaan kunyit bagi kesehatan. Misalnya, untuk mengobati luka koreng, lebam atau gatal-gatal. Masalah ini dapat diatasi dengan menggunakan kunyit yang ditumbuk dan dicampur dengan minyak, lalu dioleskan di area yang bermasalah. Khusus wanita, untuk merangsang pengeluaran ASI saat menyusui dapat menggunakan pupuk kunyit yang disapukan pada payudaranya. Dan masih banyak lagi cara pengobatan dengan kunyit ini.<br /><br />................. <br /><br />Source: http://lifestyle.okezone.com/index.php/ReadStory/2008/03/06/195/89612/kunyit-menghaluskan-kulit-memperlancar-haidUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-2836397487320064437.post-19588429745492586802008-12-12T05:21:00.000-08:002009-11-19T05:53:29.212-08:00Bumbu dapur berfungsi sebagai obat<span style="font-weight: bold; color: rgb(255, 102, 102);">Express Your Love, A Gift for Special Person on Christmas is a Good Ide</span><span style="color: rgb(51, 0, 153);">a</span>, <span style="font-weight: bold; color: rgb(255, 0, 0);">and Show Your Beauty </span><br /><br /><iframe src="http://rcm.amazon.com/e/cm?t=jendeindon-20&o=1&p=13&l=ur1&category=beauty&banner=17TAWVQYE1E5W96A8W82&f=ifr" border="0" marginwidth="0" style="border: medium none ;" frameborder="0" height="60" scrolling="no" width="468"></iframe><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKCXHkRgQKIifNN8wGfCU4r83Q-iqNpP05OrtArkRHlam3fWKMHHcLh1Dnp9oBR2v51E44z9zi7_XBaEx5hcZL6uI_WuAY80H4ZPctORHPYaDye4HUsZnR2nS4RlEQ4Bje7jn6Y4VHc_o/s1600-h/bumbu-dapur-rupa.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKCXHkRgQKIifNN8wGfCU4r83Q-iqNpP05OrtArkRHlam3fWKMHHcLh1Dnp9oBR2v51E44z9zi7_XBaEx5hcZL6uI_WuAY80H4ZPctORHPYaDye4HUsZnR2nS4RlEQ4Bje7jn6Y4VHc_o/s320/bumbu-dapur-rupa.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5278902135781555330" /></a><br />Bagi seorang ibu rumah tangga yang biasa memasak di dapur sudah tentu<br />mengenal berbagai macam bumbu dapur yang berasal dari berbagai jenis tanaman<br />maupun tumbuhan. *<br /><br />Manfaat bumbu dapur ini dapat berfungsi, selain untuk menambah aroma dan<br />lezatnya masakan yang dapat merangsang nafsu makan, akan tetapi beberapa<br />diantaranya juga dapat digunakan untuk obat tradisional sebagai pertolongan<br />pertama sebelum dibawa ke rumah sakit maupun puskesmas terdekat. Beberapa<br />jenis bumbu dapur yang sangat mudah dikenal dan didapat antara lain : asam<br />jawa, bawang putih, jahe, kencur dan kunyit yang khasiatnya sebagai obat<br />adalah sebagai berikut.<br /><br />*1.* *Asam Jawa atau Tamarindus indica (nama latin) *<br />a. Tumbuhan ini pohonnya tinggi besar, daunnya rindang yang biasanya tumbuh<br />di daerah pantai dan banyak tumbuh ditepi tepi jalan sebagai tanaman<br />pelindung.<br />b. Khasiatnya untuk obat penurun panas, pertolongan pertama pada luka,<br />sariawan dan obat cacing.<br />c. Cara pengolahan dan penggunaan.<br />- Daging buah ditambah sedikit garam lalu direbus, kemudian disimpan<br />ditempat kering. Dalam penggunaan ditambah sedikit air dapat digunakan<br />sebagai obat penurun panas.<br />- Daging buah ditambah temulawak dan gula aren , kemudian direbus dan airnya<br />diminum untuk obat sariawan dan gatal-gatal.<br />- Daun mudanya dikunyah dan tempelkan pada luka baru dapat menghentikan<br />pendarahan.<br />- Daun direbus selama 15 menit, airnya dapat digunakan untuk obat cacing.<br /><br />*2.* *Bawang putih atau nama latinnya Allium sativum*<br />a. Tanaman ini banyak dikenal oleh masyarakat, karena banyak dibudidayakan<br />sebagai tananam petani yang ditanam diladang-ladang di daerah pegunungan.<br />b. Kahsiatnya, selain sebagai bumbu dapur yang hampir semua jenis masakan<br />menggunakan ini, akan tetapi juga dapat digunakan sebagai obat kompres dan<br />untuk mengobati penyakit cacing pita.<br />c. Cara pengolahan dan penggunaan<br />- Umbi bawang putih digiling dapat digunakan untuk obat kompres karena<br />gigitan serangga, sakit kepala dan bila digoreng dengan minyak kelapa untuk<br />obat scabies.<br />- Umbi bawang putih dikunyah dan ditelan untuk obat bagi penderita penyakit<br />cacing pita.<br /><br />*3.* *Tanaman Jahe atau Zingiber officinale ( nama latin) *<br />a. Tanaman ini merupakan tumbuhan rimpang, berbatang basah yang tingginya<br />sampai 60 cm. Tumbuhan ini tumbuh subur didaerah ketinggian 1500 m di atas<br />permukaan laut.<br />b. Khasiat tumbuhan ini dapat digunakan sebagai obat kompres, obat sakit<br />perut, obat liver, demam, gigitan ular maupun serangga dan lain-lain.<br />c. Cara pengolahan dan penggunaan.<br />- Daun ditumbuk dan ditambah sedikit air dapat digunakan sebagai obat<br />kompres pada sakit kepala. Bila dicampur dalam makanan dapat digunakan<br />sebagai obat sakit perut.<br />- Jahe yang ditumbuk dan direbus dalam air mendidih selama 30 menit airnya<br />dapat digunakan untuk memperlancar pencernaan, pengobatan hati yang<br />membengkak, batuk dan demam.<br />- Selain itu rimpang Jahe yang ditumbuk dapat digunakan sebagai obat gosok<br />karena gigitan serangga.<br />- Rimpang Jahe yang ditumbuk diberi sedikit garam dapat digunakan untuk<br />pertolongan pertama karena gigitan ular beracun.<br /><br />Source : TNI.Mil.id <http://www.tni.mil.id/patriot/200607/i_kesehatan.htm><br /><br />Pahlawan Bertopeng Peduli Kesehatan<br />Diam-diam Menghanyutkan<br /><br />*4.* *Tanaman Kencur yang nama latinnya Caempreria galanga.*<br />a. Merupakan tumbuhan basah yang banyak tumbuh didaerah tropis dan tumbuh<br />subur pada tanah yang berwarna hitam dan berpasir. Tanaman ini banyak<br />ditanam dan dibudidayakan oleh masyarakat karena nilai ekonominya yang<br />tinggi.<br />b. Khasiatnya untuk obat batuk, menghilangkan gatal-gatal di tenggorokan,<br />obat kembung dan rasa mual-mual, obat kompres dan obat masuk angin.<br />c. Cara pengolahan dan penggunaan.<br />- Kencur sebesar ibu jari dikunyah bersama-sama garam, kunyahan ini dapat<br />sebagai obat gatal tenggorokan.<br />- Sepotong rimpang kencur diparut lalu diberi air yang sudah masak diremas<br />dan airnya diperas. Airnya digunakan sebagai obat untuk kembung dan rasa<br />mual di perut.<br />- Daun digiling dan dipergunakan sebagai obat kompres pada bengkak.<br />- Rimpang ditambah tepung beras, airnya diminum sebagai obat masuk angin,<br />pegal dan lain-lain penyakit ringan.<br /><br />*5. Tanaman Kunyit nama latin Curcuma domestica.*<br />a. Kunyit banyak digunakan sebagai bumbu berbagai masakan di Indonesia.<br />Tumbuhan Kunyit tumbuh subur di dataran rendah sampai ketinggian 900 m di<br />atas permukaan laut. Banyak dibudidayakan oleh masyarakat karena tanaman ini<br />juga mempunyai nilai ekonomi yang cukup tinggi dipasaran.<br />b. Khasiatnya dapat dipergunakan untuk penyembuhan berbagai macam penyakit<br />dan untuk menjaga kesehatan seperti memperlancar air susu, obat eksim/borok,<br />obat anti serangga, obat demam dan kembung.<br />c. Cara pengolahan dan penggunaan.<br />- Rimpang diparut, kemudian ditambahkan air sedikit. Campuran ini<br />ditempelkan ke payudara untuk memperlancar keluarnya air susu.<br />- Rimpang, kapur sirih dan jeruk nipis bersama-sama digiling sampai lumat.<br />Campuran ini dipergunakan sebagai obat eksim atau obat kompres eksim.<br />- Daun kunyit diolesi minyak kelapa, dipanggang di atas api setelah dingin<br />dipergunakan sebagai obat borok.<br />- Rimpang diparut ditambah kapur sirih dan air lalu dipanaskan di atas api,<br />setelah dingin dioleskan sebagai obat bengkak karena sengatan serangga atau<br />karena ulat bulu.<br />- Rimpang diparut, dididihkan bersama susu dan gula, dapat dipakai sebagai<br />obat demam, perut kembung dan memperlancar makanan.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2836397487320064437.post-77532762760282879802008-12-11T05:49:00.000-08:002009-11-19T06:10:59.397-08:00Beef Noodle, Mie bakso Rebus<span style="font-weight: bold; color: rgb(255, 102, 102);">Express Your Love, A Gift for Special Person on Christmas is a Good Ide</span><span style="color: rgb(51, 0, 153);">a</span>, <span style="font-weight: bold; color: rgb(255, 0, 0);">and Show Your Beauty </span><br /><br /><iframe src="http://rcm.amazon.com/e/cm?t=jendeindon-20&o=1&p=13&l=ur1&category=beauty&banner=17TAWVQYE1E5W96A8W82&f=ifr" border="0" marginwidth="0" style="border: medium none ;" frameborder="0" height="60" scrolling="no" width="468"></iframe><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieAhrmxfiZNRLLqGUWnrQoV0VxlL6QALTIrtB4ddEWjb0cLSllOgFOwv6Kq5s0SjWOBqDIDrvarnh-CBFm1rJ0pBLqNHWYT1rT3Hqmmumtf82RvRrqr2BvB9A-q6UJE8GzJe1PqtmwlXs/s1600-h/noodle-bowl-sl-mie-rebus.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieAhrmxfiZNRLLqGUWnrQoV0VxlL6QALTIrtB4ddEWjb0cLSllOgFOwv6Kq5s0SjWOBqDIDrvarnh-CBFm1rJ0pBLqNHWYT1rT3Hqmmumtf82RvRrqr2BvB9A-q6UJE8GzJe1PqtmwlXs/s320/noodle-bowl-sl-mie-rebus.jpg" alt="" id="BLOGGER_PHOTO_ID_5278530781378934770" border="0" /></a><br /><div class="postentry"> <div class="snap_preview"><p><strong>Versi I</strong></p> <p><strong>Sumber:</strong> Primarasa</p> <p><strong>Bahan:</strong><br />400 gr mie basah<br />200 gr kol<br />2 bh tomat<br />3 btg daun bawang<br />2 btg daun seledri<br />400 gr ayam goreng<br />4 sdm minyak goreng<br />1,5ltr kaldu ayam kampung (dari ayam rebus sebelum digoreng).<br />2 btr telur, kocok lepas<br />2 sdm kecap manis<br />2 sdm bawang goreng</p> <p><strong>Pelengkap:</strong><br /><a tip="" href="http://bankresep.wordpress.com/2007/03/07/acar-wortel-timun-keluarga-jatmiko/">acar mentah</a><br />emping goreng</p> <p><strong>Bumbu halus:</strong><br />4 bh bawang putih<br />6 btr bawang merah<br />4 btr kemiri<br />1 sdt merica<br />3 sdt garam</p> <p><strong>Cara membuat:</strong></p> <ul><li>siram mie dengan air hangat, tiriskan. Iris kol ukuran 1 cm. belah-belah tomat, iris-iris daun bawang 1 cm, iris halus seledri, suwir-suwir daging ayam buang tulangnya, sisihkan.</li><li>Panaskan minyak goreng dalam wajan, tumis bumbu halus sampai harum, tuangi kaldu. Setelah kaldu mendidh tuangi telur kocok sedikit demi sedikit sambil diaduk perlahan sampai telur matang dan bergumpal kecil-kecil, masukkan kecap manis dan ayam suwir, lalu didihkan kembali.</li><li>Masukkan kol, tomat dan daun bawang, masak sampai sayuran agak layu, tambahkan mie dan seledri, aduk sebentar, angkat.</li><li>Taruh mi rebus kedalam piring saji, taburi bawang goreng. Hidangkan selagi panas dengan pelengkap acar dan emping goreng.</li></ul> <p align="center"><strong>*****</strong></p> <p><strong>Versi II </strong></p> <p><strong>Sumber:</strong> ????</p> <p><strong>Bahan:</strong><br />Mie basah siap pakai<br />1/2 ekor ayam<br />Kol, potong kasar<br />4 bh tomat, iris kasar<br />3 bh telur rebus, belah 2<br />3 btg daun bawang, iris halus<br />2 btg seledri iris halus<br />2 sdm kecap manis<br />1 1/2 ltr air</p> <p><strong>Bumbu halus:</strong><br />5 bawang putih<br />5 kemiri, sangrai<br />1/2 sdt merica<br />garam</p> <p><strong>Pelengkap:</strong><br />Bawang merah goreng<br />Sambal cabe rawit</p> <p><strong>Cara membuat:</strong></p> <ul><li>Rendam ayam dalam air jeruk lemon sekitar 15 menit, kemudian cuci, tiriskan.</li><li>Rebus ayam dengan api kecil hingga cukup empuk. Angkat ayam, goreng hingga kecoklatan, kemudian suwir-suwir.</li><li>Tumis bumbu halus hingga harum, kemudian masukkan ke dalam kaldu.</li><li>Tambahkan kecap manis dan ayam suwir. Didihkan.</li><li>Masukkan tomat dan kol, masak hingga cukup layu.</li><li>Terakhir masukkan mie, daun bawang dan seledri.</li><li>Angkat. Sajikan segera bersama bahan pelengkap lainnya.</li></ul> </div> </div><h3 class="entry-header"><br /></h3><h3 class="entry-header">Beef Noodle Soup</h3> <div class="entry-body"> <p style="font-family:Georgia;"><span style="font-size:85%;">Makes 8 satisfying (American-sized) bowls<br /></span></p> <p style="font-family:Georgia;"><span style="font-size:85%;"><strong>For the broth: </strong><br />2 medium yellow onions (about 1 pound total)<br />4-inch piece ginger (about 4 ounces)<br />5-6 pounds beef soup bones (marrow and knuckle bones)<br />5 star anise (40 star points total)<br />6 whole cloves<br />3-inch cinnamon stick<br />1 pound piece of beef chuck, rump, brisket or cross rib roast, cut into 2-by-4-inch pieces (weight after trimming)<br />1 1/2 tablespoons salt<br />4 tablespoons fish sauce<br />1 ounce (1-inch chunk) yellow rock sugar (<em>duong phen</em>; see Note) </span> </p> </div> <p style="font-family:Georgia;"><span style="font-size:85%;"><strong>For the bowls:</strong><br />1 1/2-2 pounds small (1/8-inch wide) dried or fresh <em>banh pho</em> noodles ("rice sticks'' or Thai <em>chantaboon</em>)<br />1/2 pound raw eye of round, sirloin, London broil or tri-tip steak, thinly sliced across the grain (1/16 inch thick; freeze for 15 minutes to make it easier to slice)<br />1 medium yellow onion, sliced paper-thin, left to soak for 30 minutes in a bowl of cold water<br />3 or 4 scallions, green part only, cut into thin rings<br />1/3 cup chopped cilantro (<em>ngo</em>)<br />Ground black pepper<br /></span></p> <p style="font-family:Georgia;"><span style="font-size:85%;"><strong>Optional garnishes arranged on a plate and placed at the table: </strong><br />Sprigs of spearmint (<em>hung lui</em>) and Asian/Thai basil (<em>hung que</em>)<br />Leaves of thorny cilantro (<em>ngo gai</em>)<br />Bean sprouts (about 1/2 pound)<br />Red hot chiles (such as Thai bird or dragon), thinly sliced<br />Lime wedges<br /></span></p> <p style="font-family:Georgia;"><span style="font-size:85%;"><strong><span style="color: rgb(84, 158, 73);">Prepare the broth:</span></strong></span></p> <p style="font-family:Georgia;"><span style="font-size:85%;"><strong>Char onion and ginger. </strong>Use an open flame on grill or gas stove. Place onions and ginger on cooking grate and let skin burn. (If using stove, turn on exhaust fan and open a window.) After about 15 minutes, they will soften and become sweetly fragrant. Use tongs to occasionally rotate them and to grab and discard any flyaway onion skin. You do not have to blacken entire surface, just enough to slightly cook onion and ginger.<br /></span></p> <p style="font-family:Georgia;"><span style="font-size:85%;"><strong>Let cool.</strong> Under warm water, remove charred onion skin; trim and discard blackened parts of root or stem ends. If ginger skin is puckered and blistered, smash ginger with flat side of knife to loosen flesh from skin. Otherwise, use sharp paring knife to remove skin, running ginger under warm water to wash off blackened bits. Set aside.<br /></span></p> <p style="font-family:Georgia;"><span style="font-size:85%;"><strong>Parboil bones. </strong>Place bones in stockpot (minimum 12-quart capacity) and cover with cold water. Over high heat, bring to boil. Boil vigorously 2 to 3 minutes to allow impurities to be released. Dump bones and water into sink and rinse bones with warm water. Quickly scrub stockpot to remove any residue. Return bones to pot.<br /></span></p> <p style="font-family:Georgia;"><span style="font-size:85%;"><strong>Simmer broth.</strong> Add 6 quarts water to pot, bring to boil over high heat, then lower flame to gently simmer. Use ladle to skim any scum that rises to surface. Add remaining broth ingredients and cook 1 1/2 hours. Boneless meat should be slightly chewy but not tough. When it is cooked to your liking, remove it and place in bowl of cold water for 10 minutes; this prevents the meat from drying up and turning dark as it cools. Drain the meat; cool, then refrigerate. Allow broth to continue cooking; in total, the broth should simmer 3 hours.<br /></span></p> <p style="font-family:Georgia;"><span style="font-size:85%;">Strain broth through fine strainer. If desired, remove any bits of gelatinous tendon from bones to add to your pho bowl. Store tendon with cooked beef. Discard solids.<br /></span></p> <p style="font-family:Georgia;"><span style="font-size:85%;">Use ladle to skim as much fat from top of broth as you like. (Cool it and refrigerate it overnight to make this task easier; reheat befofe continuing.) Taste and adjust flavor with additional salt, fish sauce and yellow rock sugar. The broth should taste slightly too strong because the noodles and other ingredients are not salted. (If you've gone too far, add water to dilute.) Makes about 4 quarts.<br /></span></p> <p style="font-family:Georgia;"><span style="font-size:85%;"><strong><span style="color: rgb(84, 158, 73);">Assemble bowls:</span></strong> </span><span style="font-size:85%;">The key is to be organized and have everything ready to go. Thinly slice cooked meat. For best results, make sure it's cold.<br /></span></p> <p style="font-family:Georgia;"><span style="font-size:85%;"><strong>Heat broth and ready noodles. </strong>To ensure good timing, reheat broth over medium flame as you're assembling bowls. If you're using dried noodles, cover with hot tap water and soak 15-20 minutes, until softened and opaque white. Drain in colander. For fresh rice noodles, just untangle and briefly rinse in a colander with cold water.<br /></span></p> <p style="font-family:Georgia;"><span style="font-size:85%;"><strong>Blanch noodles.</strong> Fill 3- or 4-quart saucepan with water and bring to boil. For each bowl, use long-handle strainer to blanch a portion of noodles. As soon as noodles have collapsed and lost their stiffness (10-20 seconds), pull strainer from water, letting water drain back into saucepan. Empty noodles into bowls. Noodles should occupy 1/4 to 1/3 of bowl; the latter is for noodle lovers, while the former is for those who prize broth.<br />If desired, after blanching noodles, blanch bean sprouts for 30 seconds in same saucepan. They should slightly wilt but retain some crunch. Drain and add to the garnish plate.<br /></span></p> <p style="font-family:Georgia;"><span style="font-size:85%;"><strong>Add other ingredients.</strong> Place slices of cooked meat, raw meat and tendon (if using) atop noodles. (If your cooked meat is not at room temperature, blanch slices for few seconds in hot water from above.) Garnish with onion, scallion and chopped cilantro. Finish with black pepper.</span></p> <p style="font-family:Georgia;"><span style="font-size:85%;"><strong>Ladle in broth and serve.</strong> Bring broth to rolling boil. Check seasoning. Ladle broth into each bowl, distributing hot liquid evenly so as to cook raw beef and warm other ingredients. Serve with garnish plate.<br /></span></p> <p style="font-family:Georgia;"><span style="font-size:85%;"><strong>Note: </strong>Yellow rock sugar (a.k.a. lump sugar) is sold in one-pound boxes at Chinese and Southeast Asian markets. Break up large chunks with hammer.<br /></span></p> <p style="font-family:Georgia;"><span style="font-size:85%;"><strong>Variations:</strong> If you want to replicate the splendorous options available at pho shops, head to the butcher counter at a Vietnamese or Chinese market. There you'll find white cords of <em>gan</em> (beef tendon) and thin pieces of <em>nam</em> (outside flank, not flank steak). While tendon requires no preparation prior to cooking, nam should be rolled and tied with string for easy handling. Simmer it and the beef tendon in the cooking broth for two hours, or until chewy-tender.<br /></span></p> <p style="font-family:Georgia;"><span style="font-size:85%;">Airy book tripe (<em>sach</em>) is already cooked when you buy it. Before using, wash and gently squeeze it dry. Slice it thinly to make fringe-like pieces to be added to the bowl during assembly. For beef meatballs (<em>bo vien</em>), purchase them in Asian markets in the refrigerator case; they are already precooked. Slice each one in half and drop into broth to heat through. When you're ready to serve, ladle them out with the broth to top each bowl.</span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2836397487320064437.post-8696996354612614312008-12-05T14:15:00.000-08:002009-11-19T06:14:21.681-08:00Link Jual Rumah, Jual Mobil, dan Anti Virus<span style="font-weight: bold; color: rgb(255, 102, 102);">Express Your Love, A Gift for Special Person on Christmas is a Good Ide</span><span style="color: rgb(51, 0, 153);">a</span>, <span style="font-weight: bold; color: rgb(255, 0, 0);">and Show Your Beauty </span><br /><br /><iframe src="http://rcm.amazon.com/e/cm?t=jendeindon-20&o=1&p=13&l=ur1&category=beauty&banner=17TAWVQYE1E5W96A8W82&f=ifr" border="0" marginwidth="0" style="border: medium none ;" frameborder="0" height="60" scrolling="no" width="468"></iframe><br /><br /><a href="http://jendelague.com/category/uncategorized/page/5/">Link Jual Rumah, Jual Mobil, dan Anti Virus</a><br /><a href="http://jendelague.com/category/uncategorized/page/6/">Link Jual Rumah, Jual Mobil, dan Anti Virus</a><br /><a href="http://jendelague.com/category/dijual-rumahproperti/">Link Jual Rumah, Jual Mobil, dan Anti Virus</a><br /><a href="http://jendelague.com/category/uncategorized/">Link Jual Rumah, Jual Mobil, dan Anti Virus</a><br /><a href="http://jendelague.com/category/uncategorized/page/2/">Link Jual Rumah, Jual Mobil, dan Anti Virus</a><br /><a href="http://jendelague.com/category/uncategorized/page/3/">Link Jual Rumah, Jual Mobil, dan Anti Virus</a><br /><a href="http://jendelague.com/category/uncategorized/page/4/">Link Jual Rumah, Jual Mobil, dan Anti Virus</a><br /><a href="http://jendelague.com/category/uncategorized/page/7/">Link Jual Rumah, Jual Mobil, dan Anti Virus</a><br /><a href="http://jendelague.com/category/uncategorized/page/8/">Link Jual Rumah, Jual Mobil, dan Anti Virus</a><br /><a href="http://jendelague.com/category/uncategorized/page/9/">Link Jual Rumah, Jual Mobil, dan Anti Virus</a><br /><a href="http://jendelague.com/category/uncategorized/page/10/">Link Jual Rumah, Jual Mobil, dan Anti Virus</a><br /><a href="http://jendelague.com/category/uncategorized/page/11/">Link Jual Rumah, Jual Mobil, dan Anti Virus</a><br /><a href="http://jendelague.com/category/uncategorized/page/12/">Link Jual Rumah, Jual Mobil, dan Anti Virus</a><br /><a href="http://jendelague.com/category/uncategorized/page/13/">Link Jual Rumah, Jual Mobil, dan Anti Virus</a><br /><a href="http://jendelague.com/category/uncategorized/page/14/">Link Jual Rumah, Jual Mobil, dan Anti Virus</a><br /><a href="http://jendelague.com/category/uncategorized/page/14/">Link Jual Rumah, Jual Mobil, dan Anti Virus</a><br /><a href="http://jendelague.com/category/uncategorized/page/15/">Link Jual Rumah, Jual Mobil, dan Anti Virus</a><br /><a href="http://jendelague.com/category/uncategorized/page/16/">Link Jual Rumah, Jual Mobil, dan Anti Virus</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2836397487320064437.post-46516730638580739102008-12-03T02:18:00.000-08:002009-11-19T06:16:30.193-08:00Sarikaya Pandan Kelapa Muda<span style="font-weight: bold; color: rgb(255, 102, 102);">Express Your Love, A Gift for Special Person on Christmas is a Good Ide</span><span style="color: rgb(51, 0, 153);">a</span>, <span style="font-weight: bold; color: rgb(255, 0, 0);">and Show Your Beauty </span><br /><br /><iframe src="http://rcm.amazon.com/e/cm?t=jendeindon-20&o=1&p=13&l=ur1&category=beauty&banner=17TAWVQYE1E5W96A8W82&f=ifr" border="0" marginwidth="0" style="border: medium none ;" frameborder="0" height="60" scrolling="no" width="468"></iframe><br /><br /><span style="color: rgb(255, 0, 0); font-weight: bold;">Sarikaya Pandan Kelapa Muda</span><br /><br /><div style="text-align: justify;">Sarikaya, adalah salah satu makanan khas dari tanah Sumatera. Masa kecil saya akrab dengan penganan gurih satu ini. Sarikaya biasanya disajikan dan dinikmati bersama dengan ketan putih.<br />Saat ini di kampung halaman saya, Sarikaya masih kerap disajikan sebagai hidangan pesta. Cara menyajikannya kurang lebih begini; Sarikaya dikukus sekaligus dalam pinggan besar, sementara ketan putih dipulung atau dibentuk bulat lonjong berukuran sedang (kira2 seukuran bola pingpong, tapi lonjong) dan diberi stik, misalnya stik eskrim.<br />Nanti para tamu akan menyendokkan Sarikaya dari pinggan besar ke piringnya lalu mengambil beberapa stik ketan, lalu menikmati ketan2 tsb sambil 'dicocolkan' ke Sarikaya.<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicQ-IaQTlbjOukSRUXK-gIhufaT-0SrwCGrR59pk5mx5G6Ufn6OsfRijKjj40HAMQtOQQ-GFBB5yZ20Tt0lIN2KW1nf02EtkbPBh5UcDb-q2JUStXkDhCg1lTImHF0UJKK9F8Vbbd69gw/s1600-h/sarikaya.jpg"><img style="cursor: pointer; width: 207px; height: 155px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicQ-IaQTlbjOukSRUXK-gIhufaT-0SrwCGrR59pk5mx5G6Ufn6OsfRijKjj40HAMQtOQQ-GFBB5yZ20Tt0lIN2KW1nf02EtkbPBh5UcDb-q2JUStXkDhCg1lTImHF0UJKK9F8Vbbd69gw/s320/sarikaya.jpg" alt="" id="BLOGGER_PHOTO_ID_5239053139917092306" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRXyeHas_E7sytvRLufqvAbuN0VYbOq2cf4m-axSi76OUJQxvd_oDp4xr_Qw-LvIoVGlUMT8E9Mj4YmzKgFia2wJlaFI_Kqep2TymgNpd8uruOu3ZL2p-1ymSrl-4-KWtYo37AzFc89lM/s1600-h/sarikayakelapamuda.jpg"><img style="cursor: pointer; width: 208px; height: 154px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRXyeHas_E7sytvRLufqvAbuN0VYbOq2cf4m-axSi76OUJQxvd_oDp4xr_Qw-LvIoVGlUMT8E9Mj4YmzKgFia2wJlaFI_Kqep2TymgNpd8uruOu3ZL2p-1ymSrl-4-KWtYo37AzFc89lM/s320/sarikayakelapamuda.jpg" alt="" id="BLOGGER_PHOTO_ID_5239053330658355426" border="0" /></a><div style="text-align: justify;"><br />Sarikaya yang sekarang sering saya buat, adalah resep modifikasi dari resep yang diberikan oleh sahabat saya <a href="http://safriani.multiply.com/">Lusi</a> di Sendai (thanks ya Jeng!). Resep aslinya adalah Sarikaya dari gula merah, karena kangen sama kampung halaman, saya modify jadi Sarikaya Pandan, plus saya tambahkan kelapa muda untuk memperkaya rasanya.<br /></div><br /><br /><div style="text-align: justify;">Penggemar Sarikaya dirumah saya adalah si sulung. Waktu saya membuat 50 cup Sarikaya ini untuk dibawa sebagai potluck untuk acara kunjungan ke ACS kemarin, saya meninggalkan sekitar 10 cup di dalam chiller. Ketika saya kembali ke rumah sore harinya, hanya tersisa 2 cup, itupun keduanya sedang dalam proses untuk dihabiskan olehnya :D. Abang Haqqi nggak suka Sarikaya, dia lebih suka kue bolu sebagai camilannya. Sementara si Ayah, kurang suka Sarikaya buatan saya karena menurutnya 'bau telur'. Ayah lebih suka Sarikaya-nya Wale (<span style="font-style: italic;">tempat makan favorit kita kalo ke Bandung</span>). Tapi mas Hafizh, <span style="font-style: italic;">si penjaga hati-ku itu</span>, cuma melihat saja waktu Ayahnya menikmati Sarikaya-nya Wale, katanya: aku lebih suka Sarikaya buatan Ibu!. :D<br />Analisa saya, Sarikaya buatan Wale itu memang menggunakan sedikit telur, dilihat dari teksturnya yang sangat lembut dan berair dibagian bawahnya. Barangkali nanti saya akan mencoba lagi membuat Sarikaya dengan resep yang sama tapi mengurangi sebagian telurnya, siapa tau kali ini Ayah akan suka :)<br /></div><br /><span style="font-weight: bold;font-size:130%;" >Sarikaya Pandan Kelapa Muda</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixt12qcN11LfGrOilwvrHwewt2tRo_aYKfshYW8zSJqIcMqTaXkSMfHur3ITMzoUf9kXvvP1Eak40bWa4UB9oxvxJk7CQ1UPcTjcPW9quRHlgfs9vqRZL4NsS6qHRFusxrb-uWfjiD4Dw/s1600-h/sarikaya-kelapamuda.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 226px; height: 169px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixt12qcN11LfGrOilwvrHwewt2tRo_aYKfshYW8zSJqIcMqTaXkSMfHur3ITMzoUf9kXvvP1Eak40bWa4UB9oxvxJk7CQ1UPcTjcPW9quRHlgfs9vqRZL4NsS6qHRFusxrb-uWfjiD4Dw/s320/sarikaya-kelapamuda.jpg" alt="" id="BLOGGER_PHOTO_ID_5239068521881760498" border="0" /></a><br /><span style="color: rgb(0, 102, 0); font-style: italic;font-size:85%;" >sumber: <a href="http://safriani.multiply.com/">Lusi</a>, modify by: <a href="http://dapuratih.blogspot.com/">Ratih</a></span><span style="color: rgb(0, 102, 0); font-style: italic;font-size:85%;" ><br /><span style="color: rgb(0, 0, 0);">Bahan:</span><br />120 gram gula pasir (<span style="color: rgb(153, 0, 0);">resep asli 100 gr gula merah</span>)</span><br /><span style="color: rgb(0, 102, 0); font-style: italic;font-size:85%;" >400 ml air<br />daun pandan<br />5 butir telur, kocok lepas<br />150 ml santan kental (<span style="color: rgb(153, 0, 0);">resep asli 200ml santan kental</span>)<br />50 ml krim kental (<span style="color: rgb(153, 0, 0);">resep asli gak pake</span>)<br />1/4 sdt garam<br />1/2 sdt pasta pandan (<span style="color: rgb(153, 0, 0);">resep asli gak pake</span>)<br />kelapa muda<br /><br /><span style="color: rgb(0, 0, 0);">Cara membuat:</span><br />Rebus gula pasir, air dan daun pandan hingga mendidih, dinginkan<br />Campur telur yang sudah dikocok lepas dengan santan dan krim kental<br />Campur adonan telur dengan air gula<br />Tuang di pingggan besar atau cawan kecil atau alumunium cup<br />Taburi kelapa muda<br />Kukus dengan api sedang sekitar 20-30 menit<br />Sajikan setelah didinginkan didalam kulkas<br /><br /><span style="color: rgb(0, 0, 0);">Tips:</span><br />Lapisi tutup kukusan dengan lap besar agar air tidak menetes.<br />Biarkan tutup kukusan sedikit terbuka agar permukaan sarikaya tetap bagus/mulus.<br />Santan kental bisa gunakan santan instan misal: Kara<br />Krim kental bisa diganti seluruhnya dengan santan kental<br />Bisa gunakan 10 lembar daun suji yang sudah diremas-remas dan disaring dengan sebagian air yang ada diresep dalam resep.<br /><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2836397487320064437.post-50684477343590322852008-12-03T02:01:00.000-08:002009-11-19T06:18:08.402-08:00KUE JAHE TABUR KELAPA dan KEJU<span style="font-weight: bold; color: rgb(255, 102, 102);">Express Your Love, A Gift for Special Person on Christmas is a Good Ide</span><span style="color: rgb(51, 0, 153);">a</span>, <span style="font-weight: bold; color: rgb(255, 0, 0);">and Show Your Beauty </span><br /><br /><iframe src="http://rcm.amazon.com/e/cm?t=jendeindon-20&o=1&p=13&l=ur1&category=beauty&banner=17TAWVQYE1E5W96A8W82&f=ifr" border="0" marginwidth="0" style="border: medium none ;" frameborder="0" height="60" scrolling="no" width="468"></iframe><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgemfeJSKehGd3fczDC6-ZswDyQj8i7eLE9SjYPIq24USs3F15UpVsLnIgxy7u8_KoW4kiyaDPMtkz-hPU_53IsHYhtgbW3VLG47FKXe0r2jrjoaTfeK8USCaaMYUOp_L-uLwVKod-1LZw/s1600-h/kue-tabur-kelapa-keju.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 243px; height: 182px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgemfeJSKehGd3fczDC6-ZswDyQj8i7eLE9SjYPIq24USs3F15UpVsLnIgxy7u8_KoW4kiyaDPMtkz-hPU_53IsHYhtgbW3VLG47FKXe0r2jrjoaTfeK8USCaaMYUOp_L-uLwVKod-1LZw/s320/kue-tabur-kelapa-keju.jpg" alt="" id="BLOGGER_PHOTO_ID_5275502059625786498" border="0" /></a><span style="color: rgb(0, 0, 153);">KUE JAHE TABUR KELAPA dan KEJU</span><br /><br />Untuk 24 potong<br /><br />BAHAN:<br />125 g mentega<br />75 g gula pasir berbutir halus<br />2 butir telur ayam<br />150 g tepung self raising, ayak<br />3 sdt jahe bubuk<br />100 ml susu cair<br />keju<br /><br />Taburan:<br />50 g mentega beku<br />50 g gula bubuk<br />Keju sesuai selera<br />75 g kelapa parut halus, siap beli<br /><br />CARA MEMBUAT:<br />- Siapkan loyang ukuran 20 x 30 cm, olesi mentega. Sisihkan.<br />- Kocok mentega dan gula hingga kental. Tambahkan telur, kocok kembali hingga rata.<br />- Masukkan tepung dan jahe bubuk, aduk rata. Tuangi susu cair sedikit demi sedikit sambil aduk rata.<br />- Tuang adonan ke dalam loyang, ratakan. Panggang dalam oven panas suhu 180°C selama 20 menit hingga setengah matang. Angkat. Sisihkan.<br />- Campur semua bahan taburan hingga menjadi butiran-butiran. Taburkan di atas kue, ratakan.<br />- Panggang kembali dalam oven suhu 180°C selama 5 menit hingga matang. Angkat.<br />- Potong-potong 5 x 5 cm. Sajikan.Unknownnoreply@blogger.com0