Spice Man

BATAM'S Banana Chake

noreply@blogger.com (Mr. ice) — Tue, 26 Jan 2010 16:36:00 +0000

Kek Pisan (BANANA CAKE)

Its been a long time since my last post....

several day ago i went to Batam Island.
its an exotic island near Singapore but still in Indonesian area..
they claim have an origin food called Kek Pisang (Banana Cake) with "VILLA" as its branding, And the full name is "kek pisang villa"
But I wonder.....?
WHERE THE HELL BANANA COME FROM...
Like most people know, batam is hot and dry island. and as far as i can see, there is no banana tree where growth. So where is banana come from...

But, never mind about my question above. let we start check the kek pisang recipe...
this recipe is made by myself by analyze the kek pisang taste...

And this is the result of my analize...

Kek Pisang (Banana Cake)

Ingredients

3 banana peel
1 1 / 2 cup all-purpose flour (plain flour)
4 large spoon butter
2 egg (big saiz)
4 large spoon powdered sugar
1 small spoon bicarbonate of soda
1 small spoon baking powder
salt sufficiently

And now we can start to combine all the ingredient

Put the flour, bicarbonate of soda, salt and baking powder (Material A). Separate the egg white and yolk. stir until the egg whites expands.
Combine butter and sugar. stir to inflate input afterwards egg yolks and stir. then mix the egg white and the material A and the end of this input was the banana and mix well
Enter in the oven. bake 160 degrees for 30 minutes away.
Ready to eat

As an addition, you can use melted chocolate, cheese, and any other you like as topping for our Banana Cake.

me myself like to use cheese as the topping..

So Try it ....

And if you know why this cake become Batam's origin cake please tell me.......

DODOL made in Indonesia

noreply@blogger.com (Mr. ice) — Wed, 09 Sep 2009 07:22:00 +0000

Dodol is a kind of food that are categorized in sweet foods. To create high-quality dodol quite difficult because the process of making a long and requires expertise. The materials needed to make lunkhead consisting of coconut milk, rice flour, white sugar, brown sugar and salt.

How it made

In the manufacturing stage, the ingredients are mixed together in a large skillet and cook over medium heat. Dodol who cooked should not be left without supervision, because if left it alone, then it will burn Dodol at the bottom and will form a crust. Therefore, in the manufacturing process must mixture stirred continuously to get good results. Dodol cooking time takes about 4 hours and if less than that, cooked Dodol be less good to eat. After 2 hours, the mixture generally Dodol will change color to dark brown. At the same time the mixture will boil Dodol and remove air bubbles.

In the future, must be stirred to Dodol air bubbles that form does not spill out of the pot until the ripe Dodol and ready to lift. The latter, it must be cooled Dodol in a large pot. To get good results and taste delicious, Dodol to dark brown, shiny and thick. After that, Dodol can cut and eaten. Usually dodol served to guests on special days like the days of great celebration.

Mud Cake

noreply@blogger.com (Mr. ice) — Sun, 16 Aug 2009 08:23:00 +0000

Happy independence day for Indonesian people..
tomorrow 17'tn August.

to celebrate it this some recipe to try at home

INGREDIENT:

1. 350 grams dark chocolate pieces
2. 225 grams butter
3. 600 ml water
4. 3 eggs
5. 400 grams castor sugar
6. 400 grams self raising flour
7. Grease and line a 23cm/9" round cake tin. Preheat oven to 170C/325F.
8. In a saucepan over low heat, heat chocolate, butter and water. Stir frequently until melted and smooth. Remove from the heat and cool slightly.
9. In a large bowl, lightly beat eggs. Gradually beat cooled chocolate mixture into eggs.
10. Whisk sugar and flour into chocolate mixture, continue beating until smooth and well blended.
11. Pour mixture into cake tin. Bake for 45 minutes or until skewer inserted into centre of cake comes out clean.
12. Turn cake onto wire rack to cool.

*Please note: This mixture is quite runny, use a solid cake tin not a springform tin.

*Tip: Line tin with baking paper, this will make the cake easier to remove from the tin, no sticking to the sides.

Truffle Mixture

* 120 grams dark chocolate pieces
* 100 grams butter
* 300 grams sifted icing sugar
* 4 tbsp double or whipping cream

1. In a bowl over a pan of simmering water melt chocolate, stirring frequently.
2. Cool slightly, then stir icing sugar, butter and cream until well blended.

Chocolate Glaze

* 225 grams dark chocolate pieces
* 165 ml double or whipping cream

1. In a saucepan over low heat, heat chocolate and cream, stirring frequently until melted and smooth. Keep warm.

Assembling The Cake

1. Cut cooled mud cake into layers.
2. Spread truffle mixture between layers with a palette knife. Reserve some mixture to finish round the edges of the cake.
3. Position cake on wire cake rack and pour warm glaze over the top.With a palette knife to spread glaze to cover top and side evenly.
4. Put remaining truffle mixture into a piping bag with a star nozzle. Pipe a decorative border around the edge of the cake.

Tips

* This cake is firm enough to cover with rolled fondant if using as a wedding or special occasion cake.
* To appreciate the full, rich flavour that this cake offers it is best eaten at room temperature.
* This cake is suitable for freezing.

Enjoy!
Here are some more alternatives using the same recipe

White Chocolate Mud Cake

* Replace dark chocolate with white chocolate

Orange Mud Cake

* Can be made using either white or dark chocolate
* Replace water with freshly squeezed orange juice

Hazelnut Mud Cake

* Omit 50-100 grams flour and replace with ground hazelnuts (depending on how nutty you like your cake)
* Also add in 1/2 cup chopped hazelnuts

Lemon Poppy Seed Mud Cake

* Replace dark chocolate with white chocolate
* Use 400 ml water and 200 ml freshly squeezed lemon juice
* Add a few drops of lemon essence and 1/4 cup poppy seeds
* You may add some grated lemon zest if you like a bit of extra tang

Caramel Mud Cake

* Replace dark chocolate with white chocolate
* Replace castor sugar with brown sugar

TAKOYAKI

noreply@blogger.com (Mr. ice) — Wed, 12 Aug 2009 12:23:00 +0000

-------sweet salty TAKOYAKI--------

Several day ago i saw takoyaki franchise near my home, its new for me because until now only noodle or ramen where a lot here. so i dig some information about it (and get from japanese food website) and here they are some short story about takoyaki and its recipe.

Please enjoyed and please give feedback...

Tako means octopus in Japanese, and takoyaki are known as octopus balls. Takoyaki venders are very popular in Japan. To make takoyaki, a grill pan for takoyaki is used. The pan has many small cups to pour the batter.

And now how we made it.
Ingredients:

1 2/3 cup flour
2 1/2 cup dashi soup
2 eggs
1/2 lb. boiled octopus, cut into bite-size pieces
1/4 cup chopped green onion
1/4 cup dried sakura ebi (red shrimp)
1/4 cup chopped pickled red ginger

* *For toppings:

katsuobushi (dried bonito flakes)
aonori (green seaweed powder)
Worcestershire sauce or takoyaki sauce
mayonnaise

Preparation:
Mix flour, dashi soup, and eggs in a bowl to make batter. Thickness of the batter should be like potage soup. Put oil inside cups of a takoyaki grill pan. Pour batter into the cups to the full. Put octopus, red ginger, and green onion in each hole. Grill takoyaki balls, turning with a pick. When takoyaki become rounds and brown, remove them from the pan and place in a plate. Put sauce and mayonnaise on takoyaki and sprinkle bonito flakes and aonori on the top.

as an addition Dashi is Japanese stock, which becomes the base of many Japanese dishes, such as soup, dipping sauce, and nimono (simmered dishes). Since dashi is often used in Japanese cooking, it's useful to know how to make it. There are different kinds of dashi. It can be made from kombu (dried kelp), katsuo-bushi (dried bonito) flakes, niboshi (dried small sardines), hoshi-shiitake(dried shiitake mushrooms), and more. Kombu dashi and dried shiitake mushroom dashi are known as good vegetarian stocks. It might take extra effort to make dashi, but good dashi makes your Japanese dishes taste much better.

Next time i'll told you how to make dashi..
See You..

Water Melon

noreply@blogger.com (Mr. ice) — Sun, 28 Jun 2009 13:49:00 +0000

Good Fruit In The Summer Time...
Full of Water, It's WaterMelon

Watermelon (Citrullus lanatus (Thunb.) Matsum & Nakai, family Cucurbitaceae) refers to both fruit and plant of a vine-like (climber and trailer) herb originally from southern Africa and one of the most common types of melon. This flowering plant produces a special type of fruit known by botanists as a pepo, which has a thick rind (exocarp) and fleshy center (mesocarp and endocarp); pepos are derived from an inferior ovary and are characteristic of the Cucurbitaceae. The watermelon fruit, loosely considered a type of melon (although not in the genus Cucumis), has a smooth exterior rind (green and yellow) and a juicy, sweet, usually red, but sometimes orange, yellow, or pink interior flesh.

History

It is not known when the plant was first cultivated, but Zohary and Hopf note evidence of its cultivation in the Nile Valley from at least as early as the second millennium BC. Finds of the characteristically large seed are reported in Twelfth dynasty sites; numerous watermelon seeds were recovered from the tomb of Pharaoh Tutankhamun, although the existence of the fruit in ancient Egypt is not certain because it is not depicted in any hieroglyphic text nor does any ancient writer mention it. It wasn't present in any other culture of the ancient Mediterranean.

A closeup of a watermelon leaf

By the 10th century AD, watermelons were being cultivated in China, which is today the world's single largest watermelon producer. By the 13th century, Moorish invaders had introduced the fruit to Europe; and, according to John Mariani's The Dictionary of American Food and Drink, "watermelon" made its first appearance in an English dictionary in 1615.

In Vietnam, legend holds that watermelon was discovered in Vietnam long before it reached China, in the era of the Hùng Kings. According to legend, watermelon was discovered by Prince Mai An Tiêm, an adopted son of the 11th Hùng King. When he was exiled unjustly to an island, he was told that if he could survive for six months, he would be allowed to return. When he prayed for guidance, a bird flew past and dropped a seed. He cultivated the seed and called its fruit "dưa tây" or western melon, because the birds who ate it flew from the west. When the Chinese took over Vietnam in about 110 BC, they called the melons "dưa hảo" (good melon) or "dưa hấu", "dưa Tây", "dưa hảo", "dưa hấu"—all words for "watermelon". An Tiêm's island is now a peninsula in the suburban district of Nga Sơn.

Watermelons on display by a roadside vendor in Delhi, India

Museums Online South Africa list watermelons as having been introduced to North American Indians in the 1500s. Early French explorers found Native Americans cultivating the fruit in the Mississippi Valley. Many sources list the watermelon as being introduced in Massachusetts as early as 1629. Southern food historian John Egerton has said he believes African slaves helped introduce the watermelon to the United States. Texas Agricultural Extension horticulturalist Jerry Parsons lists African slaves and European colonists as having distributed watermelons to many areas of the world. Parsons also mentions the crop being farmed by Native Americans in Florida (by 1664) and the Colorado River area (by 1799). Other early watermelon sightings include the Midwestern states (1673), Connecticut (1747), and the Illiana region (1822).

Charles Fredric Andrus, a horticulturist at the USDA Vegetable Breeding Laboratory in Charleston, South Carolina, set out to produce a disease-resistant and wilt-resistant watermelon. The result was "that gray melon from Charleston." Its oblong shape and hard rind made it easy to stack and ship. Its adaptability meant it could be grown over a wide geographical area. It produced high yields and was resistant to the most serious watermelon diseases: anthracnose and fusarium wilt.

Square watermelon from Japan

Today, farmers in approximately 44 states in the U.S. grow watermelon commercially, and almost all these varieties have some Charleston Gray in their lineage. Georgia, Florida, Texas, California and Arizona are the USA's largest watermelon producers.

This now-common watermelon is often large enough that groceries often sell half or quarter melons. There are also some smaller, spherical varieties of watermelon, both red- and yellow-fleshed, sometimes called "icebox melons."

In Japan, farmers of the Zentsuji region found a way to grow cubic watermelons, by growing the fruits in glass boxes and letting them naturally assume the shape of the receptacle.The square shape is designed to make the melons easier to stack and store, but the square watermelons are often more than double the price of normal ones. Pyramid shaped watermelons have also been developed.

Culture

Flower stems of male and female watermelon blossoms, showing ovary (incipient fruit if pollinated) on the female

For commercial plantings, one beehive per acre (over 9,000 m² per hive) is the minimum recommendation by the US Department of Agriculture for pollination of conventional, seeded varieties. Because seedless hybrids have sterile pollen, pollinizer rows of varieties with viable pollen must also be planted. Since the supply of viable pollen is reduced and pollination is much more critical in producing the seedless variety, the recommended number of hives per acre, or pollinator density, increases to three hives per acre (1,300 m² per hive).

Seedless watermelons

Seedless Watermelon.

Although so-called "seedless" watermelons have far fewer seeds than the seeded varieties, they generally contain at least a few soft, pale seeds. They are the product of crossing a female tetraploid plant (itself the product of genetic manipulation, using colchicine) with diploid pollen. The resulting triploid plant is sterile, but will produce the seedless fruit if pollenized by a diploid plant. For this reason, commercially available seedless watermelon seeds actually contain two varieties of seeds; that of the triploid seedless plant itself (recognizable because the seed is larger), and the diploid plant which is needed to pollenize the triploid. Unless both plant types are grown in the same vicinity, no seedless fruit will result.

Nutrition

Fresh watermelon may be eaten in a variety of ways and is also often used to flavor summer drinks and smoothies.

Watermelon contains about six percent sugar by weight, the rest being mostly water. As with many other fruits, it is a source of vitamin C. It is not a significant source of other vitamins and minerals unless one eats several kilograms per day.

The amino acid citrulline was first extracted from watermelon and analysed. Watermelons contain a significant amount of citrulline and after consumption of several kg an elevated concentration is measured in the blood plasma, this could be mistaken for citrullinaemia or other urea cycle disorder.

Watermelon rinds are also edible, and sometimes used as a vegetable. In China, they are stir-fried, stewed, or more often pickled. When stir-fried, the de-skinned and de-fruited rind is cooked with olive oil, garlic, chili peppers, scallions, sugar and rum. Pickled watermelon rind is also commonly consumed in the Southern US, Russia, Ukraine, Romania and Bulgaria.[citation needed] In Balkans, specially Serbia, watermelon slatko is also popular .

Watermelon is 92 percent water by weight.

Watermelon is also mildly diuretic.

Watermelons contain large amounts of beta carotene.

Watermelon with red flesh is a significant source of lycopene.

A traditional food plant in Africa, this fruit has potential to improve nutrition, boost food security, foster rural development and support sustainable landcare.

Varieties

Watermelon with yellow flesh

There are more than twelve hundred varieties of watermelon ranging in size from less than a pound, to more than two hundred pounds with flesh that is red, orange, yellow, or white. Several notable varieties are included here.

* Carolina Cross: This variety of watermelon produced the current world record watermelon weighing 262 pounds. It has green skin, red flesh and commonly produces fruit between 65 and 150 pounds. It takes about 90 days from planting to harvest.

* Yellow Crimson Watermelon: variety of watermelon that has a yellow colored flesh. This particular type of watermelon has been described as "sweeter" and more "honey" flavored than the more popular red flesh watermelon.

* Orangeglo: This variety has a very sweet orange pulp, and is a large oblong fruit weighing 9–14 kg (20-30 pounds). It has a light green rind with jagged dark green stripes. It takes about 90-100 days from planting to harvest.

* The Moon and Stars variety of watermelon has been around since 1926. The rind is purple/black and has many small yellow circles (stars) and one or two large yellow circles (moon). The melon weighs 9–23 kg (20-50 pounds). The flesh is pink or red and has brown seeds. The foliage is also spotted. The time from planting to harvest is about 90 days.

* Cream of Saskatchewan: This variety consists of small round fruits, around 25 cm (10 inches) in diameter. It has a quite thin, light green with dark green striped rind, with sweet white flesh and black seeds. It can grow well in cool climates. It was originally brought to Saskatchewan, Canada by Russian immigrants. These melons take 80–85 days from planting to harvest.

Watermelon output in 2005

* Melitopolski: This variety has small round fruits roughly 28-30 cm (11-12 inches) in diameter. It is an early ripening variety that originated from the Volga River region of Russia, an area known for cultivation of watermelons. The Melitopolski watermelons are seen piled high by vendors in Moscow in summer. This variety takes around 95 days from planting to harvest.

* Densuke Watermelon: This variety has round fruit up to 25 lb (11 kg). The rind is black with no stripes or spots. It is only grown on the island of Hokkaido, Japan, where up to 10 000 watermelons are produced every year. In June 2008, one of the first harvested watermelons was sold at an auction for 650 000 yen (6300 USD), making the most expensive watermelon ever sold. The average selling price is generally around 25 000 yen (250 USD).

Cultural uses and references

Watermelon and other fruit in Boris Kustodiev's Merchant's Wife.

In Vietnamese culture, watermelon seeds are consumed during the Vietnamese New Year's holiday, Tết, as a snack.
Racist caricatures may depict African Americans as being inordinately fond of watermelon.
The Oklahoma State Senate passed a bill on 17 April 2007 declaring watermelon as the official state vegetable, with some controversy as the watermelon is a fruit.
The citrulline which exists in watermelon (especially in the rind) is a known stimulator of nitric oxide. NO is thought to relax and expand blood vessels, much like the erectile dysfunction drug Viagra, and may even increase libido.

Coffee

noreply@blogger.com (Mr. ice) — Mon, 08 Jun 2009 14:09:00 +0000

What Is Coffee

You Might Don't Know coffee, Let Me Explain
Coffee is a brewed beverage prepared from roasted seeds, commonly called coffee beans, of the coffee plant. Due to its caffeine content, coffee has a stimulating effect in humans. Today, coffee is one of the most popular beverages worldwide.

Coffee beans may have first been consumed as a beverage in the ninth century, by Arabs who encountered it in the highlands of Ethiopia. From there, it spread to Egypt and Yemen, and by the 15th century, had reached Armenia, Persia, Turkey, and northern Africa. From the Muslim world, coffee spread to Italy, then to the rest of Europe, to Indonesia, and to the Americas.

Coffee berries, which contain the coffee bean, are produced by several species of small evergreen bush of the genus Coffea. The two most commonly grown species are Coffea canephora (also known as Coffea robusta) and Coffea arabica; less popular species are Liberica, Excelsa, Stenophylla, Mauritiana, Racemosa. These are cultivated in Latin America, Southeast Asia, and Africa. Once ripe, coffee berries are picked, processed, and dried. The seeds are then roasted, undergoing several physical and chemical changes. They are roasted to varying degrees, depending on the desired flavor. They are then ground and brewed to create coffee. Coffee can be prepared and presented in a variety of ways.

Coffee has played an important role in many societies throughout history. In Africa and Yemen, it was used in religious ceremonies. As a result, the Ethiopian Church banned its secular consumption until the reign of Emperor Menelik II of Ethiopia. It was banned in Ottoman Turkey in the 17th century for political reasons. and was associated with rebellious political activities in Europe.

Coffee is an important export commodity. In 2004, coffee was the top agricultural export for 12 countries, and in 2005, it was the world's seventh-largest legal agricultural export by value.
Some controversy is associated with coffee cultivation and its impact on the environment. Many studies have examined the relationship between coffee consumption and certain medical conditions; whether the overall effects of coffee are positive or negative is still disputed.

Cultivation
Coffee varieties

Coffee is usually propagated by seeds. The traditional method of planting coffee is to put 20 seeds in each hole at the beginning of the rainy season; half are eliminated naturally. Coffee is often intercropped with food crops, such as corn, beans, or rice, during the first few years of cultivation.

Map showing areas of coffee cultivation:
r:Coffea canephora
m:Coffea canephora and Coffea arabica
a:Coffea arabica

The two main cultivated species of the coffee plant are Coffea canephora and Coffea arabica. Arabica coffee (from C. arabica) is considered more suitable for drinking than robusta coffee (from C. canephora); robusta tends to be bitter and have less flavor than arabica. For this reason, about three-quarters of coffee cultivated worldwide is C. arabica. However, C. canephora is less susceptible to disease than C. arabica and can be cultivated in environments where C. arabica will not thrive. Robusta coffee also contains about 40–50% more caffeine than arabica. For this reason, it is used as an inexpensive substitute for arabica in many commercial coffee blends. Good quality robustas are used in some espresso blends to provide a better foam head and to lower the ingredient cost. Other cultivated species include Coffea liberica and Coffea esliaca, believed to be indigenous to Liberia and southern Sudan, respectively.

Most arabica coffee beans originate from either Latin America, eastern Africa, Arabia, or Asia. Robusta coffee beans are grown in western and central Africa, throughout southeast Asia, and to some extent in Brazil. Beans from different countries or regions usually have distinctive characteristics such as flavor, aroma, body, and acidity. These taste characteristics are dependent not only on the coffee's growing region, but also on genetic subspecies (varietals) and processing. Varietals are generally known by the region in which they are grown, such as Colombian, Java or Kona
Processing

Coffee processing and Coffee roasting

Roasted coffee beans

Coffee berries and their seeds undergo several processes before they become the familiar roasted coffee. First, coffee berries are picked, generally by hand. Then they are sorted by ripeness and color and the flesh of the berry is removed, usually by machine, and the seeds—usually called beans—are fermented to remove the slimy layer of mucilage still present on the bean. When the fermentation is finished, the beans are washed with large quantities of fresh water to remove the fermentation residue, which generates massive amounts of highly polluted coffee wastewater. Finally, the seeds are dried. The best (but least utilized) method of drying coffee is using drying tables. In this method the pulped and fermented coffee is spread thinly on raised beds, which allows the air to pass on all sides of the coffee; then the coffee is mixed by hand. In this method the drying that takes place is more uniform, and fermentation is less likely. Most coffee from Africa is dried in this manner and certain coffee farms around the world are starting to use this traditional method. Next, the coffee is sorted, and labeled as green coffee. Another way to let the coffee beans dry is to let them sit on a cement patio and rake over them in the sunlight. Some companies use cylinders to pump in heated air to dry the coffee beans, though this is generally in places where the humidity is very high.

The next step in the process is the roasting of the green coffee. Coffee is usually sold in a roasted state, and all coffee is roasted before it is consumed. It can be sold roasted by the supplier, or it can be home roasted. The roasting process influences the taste of the beverage by changing the coffee bean both physically and chemically. The bean decreases in weight as moisture is lost and increases in volume, causing it to become less dense. The density of the bean also influences the strength of the coffee and requirements for packaging. The actual roasting begins when the temperature inside the bean reaches 200°C, though different varieties of beans differ in moisture and density and therefore roast at different rates.[49] During roasting, caramelization occurs as intense heat breaks down starches in the bean, changing them to simple sugars that begin to brown, changing the color of the bean.[50] Sucrose is rapidly lost during the roasting process and may disappear entirely in darker roasts. During roasting, aromatic oils, acids, and caffeine weaken, changing the flavor; at 205°C, other oils start to develop. One of these oils is caffeol, created at about 200°C, which is largely responsible for coffee's aroma and flavor.

Depending on the color of the roasted beans as perceived by the human eye, they will be labeled as light, medium light, medium, medium dark, dark, or very dark. A more accurate method of discerning the degree of roast involves measuring the reflected light from roasted beans illuminated with a light source in the near infrared spectrum. This elaborate light meter uses a process known as spectroscopy to return a number that consistently indicates the roasted coffee’s relative degree of roast or flavor development. Such devices are routinely used for quality assurance by coffee-roasting businesses.

Darker roasts are generally smoother, because they have less fiber content and a more sugary flavor. Lighter roasts have more caffeine, resulting in a slight bitterness, and a stronger flavor from aromatic oils and acids otherwise destroyed by longer roasting times. A small amount of chaff is produced during roasting from the skin left on the bean after processing. Chaff is usually removed from the beans by air movement, though a small amount is added to dark roast coffees to soak up oils on the beans. Decaffeination may also be part of the processing that coffee seeds undergo. Seeds are decaffeinated when they are still green. Many methods can remove caffeine from coffee, but all involve either soaking beans in hot water or steaming them, then using a solvent to dissolve caffeine-containing oils. Decaffeination is often done by processing companies, and the extracted caffeine is usually sold to the pharmaceutical industry.

Storage

Once roasted, coffee beans must be stored properly to preserve the fresh taste of the bean. Ideally, the container must be airtight and kept cool. In order of importance, air, moisture, heat, and light are the environmental factors responsible for deteriorating flavor in coffee beans.

Folded-over bags, a common way consumers often purchase coffee, are generally not ideal for long-term storage because they allow air to enter. A better package contains a one-way valve, which prevents air from entering.

Preparation
Coffee preparation

Espresso brewing, with dark reddish-brown crema

Coffee beans must be ground and brewed in order to create a beverage. Grinding the roasted coffee beans is done at a roastery, in a grocery store, or in the home. They are most commonly ground at a roastery and then packaged and sold to the consumer, though "whole bean" coffee can be ground at home. Coffee beans may be ground in several ways. A burr mill uses revolving elements to shear the bean; an electric grinder smashes the beans with blunt blades moving at high speed; and a mortar and pestle crushes the beans.

The type of grind is often named after the brewing method for which it is generally used. Turkish grind is the finest grind, while coffee percolator or French press are the coarsest grinds. The most common grinds are between the extremes; a medium grind is used in most common home coffee brewing machines.

Coffee may be brewed by several methods: boiled, steeped, or pressured. Brewing coffee by boiling was the earliest method, and Turkish coffee is an example of this method.[55] It is prepared by powdering the beans with a mortar and pestle, then adding the powder to water and bringing it to a boil in a pot called a cezve or, in Greek, a briki. This produces a strong coffee with a layer of foam on the surface.

Machines such as percolators or automatic coffeemakers brew coffee by gravity. In an automatic coffeemaker, hot water drips onto coffee grounds held in a coffee filter made of paper or perforated metal, allowing the water to seep through the ground coffee while extracting its oils and essences. Gravity causes the liquid to pass into a carafe or pot while the used coffee grounds are retained in the filter. In a percolator, boiling water is forced into a chamber above a filter by steam pressure created by boiling. The water then passes downward through the grounds due to gravity, repeating the process until shut off by an internal timer or, more commonly, a thermostat that turns off the heater when the entire pot reaches a certain temperature. This thermostat also serves to keep the coffee warm (it turns on when the pot cools), but requires the removal of the basket holding the grounds after the initial brewing to avoid additional brewing as the pot reheats. Purists do not feel that this repeated boiling is conducive to achieving the best-flavoured coffee. There is a measuring convention adopted for automatic coffeemakers, that is unique to coffee preparation, namely, using "cup" to mean 6 ounces instead of 8 ounces of fluid. The increments labeled on the pot and water reservoir of an automatic coffeemaker usually correspond to this convention. This is because, typically, one uses about 1 rounded tablespoon of ground coffee per 6 ounces of water.

Coffee may also be brewed by steeping in a device such as a French press (also known as a cafetière or coffee press). Ground coffee and hot water are combined in a coffee press and left to brew for a few minutes. A plunger is then depressed to separate the coffee grounds, which remain at the bottom of the container. Because the coffee grounds are in direct contact with the water, all the coffee oils remain in the beverage, making it stronger and leaving more sediment than in coffee made by an automatic coffee machine.

The espresso method forces hot (but not boiling) pressurized water through ground coffee. As a result of brewing under high pressure (ideally between 9–10 atm), the espresso beverage is more concentrated (as much as 10 to 15 times the amount of coffee to water as gravity-brewing methods can produce) and has a more complex physical and chemical constitution. A well-prepared espresso has a reddish-brown foam called crema that floats on the surface. The drink "Americano" is popularly thought to have been named after American soldiers in WW II who found the European way of drinking espresso too strong; baristas would cut the espresso with hot water for them.

Presentation can be an integral part of coffeehouse service, as illustrated by the fancy design layered into this latte.

Coffee may also be produced via a cold brew process, in which the water used is not heated beforehand. This preparation typically involves steeping coarsely ground beans in cold water for several hours, then removing the grounds with a filter.

Presentation

French petit noir

Once brewed, coffee may be presented in a variety of ways. Drip-brewed, percolated, or French-pressed/cafetière coffee may be served with no additives or sugar (colloquially known as black) or with milk, cream, or both. When served cold, it is called iced coffee.

Espresso-based coffee has a wide variety of possible presentations. In its most basic form, it is served alone as a shot or in the more watered-down style café américano—a shot or two of espresso with hot water added (reversing the process by adding espresso to hot water preserves the crema, and is known as a long black). Milk can be added in various forms to espresso: steamed milk makes a cafè latte, equal parts steamed milk and milk froth make a cappuccino, and a dollop of hot foamed milk on top creates a caffè macchiato. The use of steamed milk to form patterns such as hearts or maple leaves is referred to as latte art.

A number of products are sold for the convenience of consumers who do not want to prepare their own coffee. Instant coffee is dried into soluble powder or freeze-dried into granules that can be quickly dissolved in hot water. Canned coffee has been popular in Asian countries for many years, particularly in China, Japan, and South Korea. Vending machines typically sell varieties of flavored canned coffee, much like brewed or percolated coffee, available both hot and cold. Japanese convenience stores and groceries also have a wide availability of bottled coffee drinks, which are typically lightly sweetened and preblended with milk. Bottled coffee drinks are also consumed in the United States. Liquid coffee concentrates are sometimes used in large institutional situations where coffee needs to be produced for thousands of people at the same time. It is described as having a flavor about as good as low-grade robusta coffee, and costs about 10¢ a cup to produce. The machines used can process up to 500 cups an hour, or 1,000 if the water is preheated

Source : Wikipedia.org

Cucur Cake

noreply@blogger.com (Mr. ice) — Tue, 19 May 2009 13:10:00 +0000

Sweet Cucur Cake For All Time....!!

Although it's only sweet and oily cake, but this cake still be favorite among Indonesian people. Fibers made in the cake and the dry edge give "lace" on the cake is beautiful. Sticky sensation and brown sugar flavor make addiction to All.

It often use as a gift for a wedding in Indonesian Culture.

Ingredients:

300 g of rice flour ready for use
3 tbsp wheat flour
1 / 2 tsp salt
oil

sugar melt mixture:
Mix 500 ml water 175 g palm sugar, finely comb 100 g of sugar, 1 pandan leaf, cut into pieces.

Direction:

Boil all the ingredients to become one until boiling and sugar dissolves. lift ,filter . Leave until quite cold.
Mix the rice flour, wheat flour, salt and some sugar mixture. Poke with hands until evenly mixed.
Add remaining of sugar, beats with a hand for 30 minutes - 40 minutes until dough feels light.
Heat iron frying pan, Add oil into pan until half of pan high.
Pour 1 spoon dough, leave till the edge frozen. Splash with the hot oil
Pin the center with wood stick and let the inside melt down to the edge. Fry until completely cooked.
Lift.

For 32 pieces

Iced Strawbery Tea

noreply@blogger.com (Mr. ice) — Thu, 14 May 2009 03:48:00 +0000

Presented perfect in summer, or can be also presented for the beloved children to enjoy them after school.
Ingredient:

2 1 / 2 cup hot water
2 wrapped tea dye
1 / 4 cup candied strawberry
2 orange lemon
Ice Cube sufficiently
Sugar sufficiently

Instruction:

Boil tea dye in hot water.
While waiting Squish 1 lemon citrus fruit.
Mix citrus lemon squish water , strawberry and sugar confectionery sufficiently into tea.
Cooled in the refrigerator for about 2 hours.
Slice 1 lemon orange to use as decorations.
Serve with ice cubes and decorate with the sliced lemon orange.

Source: www.my-meals.com

Butter Sauce Fried Shrimp

noreply@blogger.com (Mr. ice) — Thu, 14 May 2009 03:08:00 +0000

One more Sea Food recipes that give you great taste
For you fans Sea Food Like Me may this fried shrimp butter sauce is not foreign anymore.
Now let's try to create our own.

Ingredient:

500 grams shrimp size
50 grams margarine
7 tablespoon soy sauce salt
7 tablespoon soy English
2 tbs sweet soy sauce
1 / 2 teaspoon pepper smooth
2 cloves garlic cut fine

How to prepare:

1. Remove the shrimp head.
2. Slice back with a knife, remove the black color inside, it's the feces.
3. Fry until cooked with a large fire, lift and put it well.
4. Fry garlic with margarine.
5. Enter the salty soy sauce, soy sauce and sweet soy sauce.
6. Add pepper fine.
7. After boiling, frying shrimp enter.
8. Poke poke above the fire so that the spices absorb. Lift.
9. Serve during Hot.

Sweet Sour Crab

noreply@blogger.com (Mr. ice) — Fri, 08 May 2009 04:15:00 +0000

One more seafood recipe, crab recipe
Please enjoyed

Material:

3 fresh crab
1 lemon fruit, take the water
100 gr canned pineapple, cut
3 tbsp tomato sauce

Ingredients:

5 pieces of onion
4 cloves garlic
1 / 4 onion grains,cut
2 tomatoes
4 grains candlenut
1 / 2 thumb ginger
brown sugar sufficiently
honey sufficiently

How to create:

Boil until cooked crabs, lift, open the body shell.
Cut fine onion, garlic, ginger and pecan.
Fry onion until fragrant add spices and enter the fine , cut the pineapple with same size and add to the pan with the other material, poke until cooked.
Cut fine tomatoes, brown sugar and lime juice, enter into previous cook, add tomato sauce and a little honey,poke until boiled.
Enter the crabs that have been boiled before don't forget to give the salt and sugar, close the cook. decreased the fire size, wait a minute until the spices permeate, lift, and serve

This food where amazing, but i don't recommend for you have an allergic to seafood.
although the taste can make your wallet empty..

so be prepared.

PADANG SAUCE CRAB

noreply@blogger.com (Mr. ice) — Fri, 08 May 2009 04:01:00 +0000

Did i mention that i love seafood.
Well this is a seafood recipe, Crab recipe.
Padang Sauce Crab
You may have try this food and now i will give you the recipe...

Ingredient

6 crab / rajungan
4 tbsp oyster sauce
5 tbsp tomato sauce
3 tbsp sauce condiment bottles
2 tbsp grilled red chili
150 ml water
1 tsp pepper powder
Salt sufficiently
Sugar sufficiently

The Spice:

5 cloves of onion,
3 cloves garlic,
5 red cayenne pepper fruit, wither until
2 cm ginger, Smash

Instruction:

Boil the crab until cooked than split into 2 parts body. also good in the deep fried. It seems more comfortable in the deep fried
Cook the spices with little oil until fragrant.
Add oyster sauce, tomatoes sauce, grilled red chili, and the rest of the other materials.
Enter boiled crab, poke up the average. Cook until the sauce curdle.

See you at next recipe.

Baked Kakap With Potatoes

noreply@blogger.com (Mr. ice) — Tue, 05 May 2009 07:47:00 +0000

Fish is a source of protein with fat is good for the body. If you are trying to reduce consumption of fat, try dinner menu just this one. Kakap fish baked with a splash of water a tasty white sauce and eat with roast potatoes. more tasty your eat when warm!

Ingredient:
300 g kakap fish flesh, cut into pieces
1 tbsp lime juice
1 / 2 tsp pepper powder
1 tsp salt
1 tbsp vegetable oil
250 g potatoes, peeled, cut a small length

Sauce:
1 / 2 tbsp butter
20 g Bombay onion, finely chopped
1 tbsp wheat flour
200 ml fresh milk
1 / 2 tsp pepper powder
1 tsp salt

How to create:

* Mix the fish with lime juice, pepper, salt and oil to the average. Stand still for 15 minutes.
* Sauce: fry onion with little oil until faded.
* Add wheat flour on it, poke average. give some milk, poke until boiling.
* Add pepper and salt, to boil. then Lift.
* Add heat-resistant plate with a little oil. Arrange potatoes and fish in it.
* Baked in the hot oven for 30 minutes until cooked.
* Splash with the sauce, rental return for 5 minutes. Lift.
* Splash with orange juice. Serve warm.

Remember Fish Good for your health, its protein can help re generation in your body....

Baby Ruth Bar

noreply@blogger.com (Mr. ice) — Mon, 04 May 2009 05:12:00 +0000

Do you know baby ruth bar, junk food made from chocolate
Well, i got the recipe and i want to share with you so take a look nicely

Ingredients:

1 1/3 cups margarine
2 cups brown sugar
1/3 cup white corn syrup
8 cups oatmeal
2 tsp. vanilla
1/2 cup peanut butter

Topping:

6 oz. package. chocolate chips
1/2 6 oz. package butterscotch chips
2/3 cup peanut butter
1 cup chopped nuts/peanuts

Preparation:

Melt margarine. Add brown sugar, syrup, peanut butter, oatmeal and vanilla. Put in cake pan.
Bake 350 for about 15 minutes.

Topping:

Melt together and spread on top.

Balado Egg Plant (Terong Balado)

noreply@blogger.com (Mr. ice) — Mon, 04 May 2009 04:44:00 +0000

Hot recipe for dinner, simple to make it and the taste can burn your tongue..
careful you with bad stomach, it can make your digestion like free way...

Ingredient:

2 garlic
4 red onion
2 tomatoes
water, according to taste
chili
eggplant
Olive Oil

How to cook:

Cuts the eggplant become 2 part, give a little salt
Fry the eggplant
Mix onion, garlic, tomato and chili
Fry the mix with olive oil sufficiently, give sugar, salt, and water
After the mix where fragrant Enter the eggplant and poke evenly.

That the simple recipe for dinner time.
its only need less than 20 minutes to make it.
for the mixture you can add stinky bean to give more taste in your food..

Advantages of lemon

noreply@blogger.com (Mr. ice) — Wed, 22 Apr 2009 01:54:00 +0000

The Advantages of Lemon

Lemon, round fruit with fresh taste in it. the color is green when young and yellow when ripe. depend of it type because there also lemon with green color when ripe...

lemon usually use to made a fresh drink in the summers and to avoid smell from meat.
for the drink you just have to mix the fresh lemon essence with water, sugar and ice block with the comparison of the mixture where...;

6 fresh lemon : 3 cup sugar : 2 ice block : 1/2 liter water

this is common comparison, you can use your own comparison for your own good like previous where submit by BEVERLYANN .

Besides to made a fresh drink, lemon also have other advantages in it.

For you have dandruff problem you can use a lemon essence, wash with lemon essence and let it dry for 5 minutes. after that clean with shampoo.
Do this regularly and bye-bye dandruff.

Also for you with large pore in your face, you can use lemon essence to decreased your pore size.
HOW..?
Use lemon essence, mix with warm water and wash your face with it regularly..

besides of that, there also lot of other advantages such as a diet drink and many more...

from now just drink health drink and be long live...

Green Tea and Breast Healty

noreply@blogger.com (Mr. ice) — Tue, 07 Apr 2009 02:18:00 +0000

Attention....
This is for your girl..

Perhaps most women have heard green tea to savor her breast health. However, perhaps some still doubting the truth. Now doubt has been missed. Compound in the green tea can protect from breast cancer attacks.
Green tea was very much beneficial for the health body, other than as mineral oil can also be as restorative ...??!! It was revealed from the beginning of the study conducted by some researchers the United States. In the experiment, they provide mix some green tea to mice, while the other only obtain water.

In fact, rats that drink green tea benefit is brisk. her breast tumor size and decline the effect also decreased compared with mice who only drink water. In addition, the mouse tumor and the tea growing more slowly and no longer attack tissues healthy.

Of course, these findings reinforce the presumption that the tea is very beneficial for women breast health. What, based on the observations so far in the countries that consume green tea diligently every day, the level of female breast cancer is very low. For them, tea is considered as one of the healthy food.

In addition, the main researcher, Dr. Gail Sonenshein, even said that the tea has no harmful side effects. Therefore, people need not fear consume three to five cups tea per day. There is no problem if people diligently drinking green tea as a preventive step.

Lecturer in biochemistry from the Faculty of Medicine, Boston University this add, especially green tea may prevent breast cancer caused by environmental factors. However, he recommends that patients who are undergoing radiation or chemotherapy breast cancer should consult with a doctor before he tried to drink lots of tea.

According to a study published in the Journal of Cellular Biochemistry edition, July 2001, the womb polifenol compound which is very much a role in the tea is protective against cancer as. Polifenol are in a very powerful antioxidants. This compound will neutralize free radicals that cause cancer have become.

Form their own free radicals in the body naturally. This molecule can be harmful to human cells. People suspect that this is one of the molecular causes of cancer, including various types of other diseases such as heart disease and aging.

According to these studies, green tea leaves that have been dried consists of 40% polifenol. In addition to fighting breast cancer, this substance can also believed to reduce the risk of stomach cancer, lung, colon, rectum, liver, and pancreas .***

Coconut

noreply@blogger.com (Mr. ice) — Mon, 06 Apr 2009 08:30:00 +0000

Question:...?
Is there anyone don't know coconut..............?

I'm sure everyone know coconut, the plant with lot of advantages from the leaf to the root. almost all part of coconut can be use to anything we know.
the Latin name where .................? (Help me about it)

The leaf.
Coconut leaf can be used to make a handicraft or to cover some food, Ketupat for example one of traditional food from indonesia that become icon for idul fitri.

The fruit
Everybody love to drink coconut water because full of nutrition and also can be use to replaced water from your body. Even there some superstitious about coconut water. The pregnant women when they where 8 to 9 month they will drink a lot of coconut water to obtain a beautiful baby for they own. don't believe....? it's the mite in indonesia.

the fiber from the fruit can use to barbecue. it will produce a good smell that only coconut can made.

Root
You can use the root to tied up anything.

In the culinary world, especially in indonesia. almost all food using coconut as a part of it component to make a food.

There some info about coconut i know, to know more please see at wikipedia.com or other you might know.

Cakwe

noreply@blogger.com (Mr. ice) — Mon, 23 Mar 2009 06:42:00 +0000

Traditional food recipe from Chinese, use to eat with rice porridge. But it also delicious if you eat without nothing.

Crispy yummy, yummy.....

Ingredient:
250 g low protein flour
1 / 2 tbsp baking powder
1 / 2 tsp baking soda
1 1 / 2 tsp instant yeast
150 - 200 cc water
3 / 4 tsp salt
1 / 4 tbsp chopped garlic

Direction:

(1). Wheat mixed with salt and chopped garlic
(2).Intervene in another vessel baking powder and baking soda with water
(3).Melt yeast with a little water
In the middle of the vessel (1), make a hole and mixed with half the mixture (2), Mix
Enter the material (3), Mix. Add the remaining of material No 2 just a little bit until done, Mix well.
Let it for 30 minutes in the case defunct cloth. Mix again for 5 minutes
Stand for about 8 hours until the dough 2 times .See if it already enough of the dough elastic and easily drawn
For the dough according to taste, Drill quite thin while add some wheat, cut square about 15mm thickness and width of 0.75 mm, length according taste
Take two pieces of dough and press paste ago middle using chopsticks / skewer so stick to one another, and then pull the pin length is approximately 20 cm / appropriate taste (not to drop out), until the dough is long and thin, then fried in oil and a lot of heat, go back and forth until the cakwe and brown color.

Lift and Serve

Cow Meatball

noreply@blogger.com (Mr. ice) — Thu, 19 Mar 2009 05:15:00 +0000

Meatball --- typical Food in Jakarta, try making your own - It's easy to make meatball and Delicious too.

Ingredient:

beef 1 / 2 kg

3 pcs garlic mashed.

Sago flour 50 grams

salt sufficiently. (1 tsp)

1 egg

Provide:

Hot water / boiling basin 1

Cold water / ice water 1 basin

How to make a Cow meatball:

Mixed all ingredients well and not inherent. with the use of the hands and spoons. wet the hands with water, take the meat mixture with your hands and remove the click and hold the capture orb meatball drop with a spoon and hot water to float up to then move to ice water for 5 minutes. Do everything to finish.

Sauce broth:

Prepare the sauce add flavor beef broth salt, pepper, and sugar. After the water where boil, input the meatball beef and cook briefly.

Serve:
helping to prepare the content of the noodle or rice noodle that is boiled, fill sauce and Meatball add celery and onion fries.

It easy to make it.

Drink it with Cold Ice Juice and multiply the taste.

Hmm....
Delicious

Garlic

noreply@blogger.com (Mr. ice) — Thu, 12 Mar 2009 03:56:00 +0000

Weapon For Vampire Hunter like Buffy or Else
Van Helsing often to use this

Allium sativum L.,
commonly known as garlic, is a species in the onion family Alliaceae. Its close relatives include the onion, shallot, leek, and chive. Garlic has been used throughout recorded history for both culinary and medicinal purposes. It has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking.[1] A bulb of garlic, the most commonly used part of the plant, is divided into numerous fleshy sections called cloves. Single clove garlic (also called Pearl garlic or Solo garlic) also exists -- it originates in the Yunnan province of China. The cloves are used as seed, for consumption (raw or cooked), and for medicinal purposes. The leaves, stems (scape), and flowers (bulbils) on the head (spathe) are also edible and are most often consumed while immature and still tender. The papery, protective layers of "skin" over various parts of the plant and the roots attached to the bulb are the only parts not considered palatable.

Origin and distribution

The ancestry of cultivated garlic, according to Zohary and Hopf, is not definitely established: "A difficulty in the identification of its wild progenitor is the sterility of the cultivars."[2]

Allium sativum grows in the wild in areas where it has become naturalised; it probably descended from the species Allium longicuspis, which grows wild in southwestern Asia.[3] The "wild garlic," "crow garlic," and "field garlic" of Britain are the species Allium ursinum, Allium vineale, and Allium oleraceum, respectively. In North America, Allium vineale (known as "wild garlic" or "crow garlic") and Allium canadense, known as "meadow garlic" or "wild garlic" and "wild onion," are common weeds in fields.[4] One of the best-known "garlics," the so-called elephant garlic, is actually a wild leek

The Uses

Garlic is widely used around the world for its pungent flavor as a seasoning or condiment. It is a fundamental component in many or most dishes of various regions, including eastern Asia, south Asia, Southeast Asia, the Middle East, northern Africa, southern Europe, and parts of South and Central America. The flavour varies in intensity and aroma with the different cooking methods. It is often paired with onion, tomato, or ginger. The parchment-like skin is much like the skin of an onion and is typically removed before using in raw or cooked form. An alternative is to cut the top off the bulb, coat the cloves by dribbling olive oil (or other oil-based seasoning) over them, and roast them in an oven. The garlic softens and can be extracted from the cloves by squeezing the (root) end of the bulb, or individually by squeezing one end of the clove. In Japan and Korea, heads of garlic are fermented at high temperature; the resulting product, called black garlic, is sweet and syrupy, and is now being sold in the United States also.

Oils are often flavored with garlic cloves. Commercially prepared oils are widely available, but when preparing garlic-infused oil at home, there is a risk of botulism if the product is not stored properly. To reduce this risk, the oil should be refrigerated and used within one week. Manufacturers add acids and/or other chemicals to eliminate the risk of botulism in their products.

In some cuisine, the young bulbs are pickled for 3–6 weeks in a mixture of sugar, salt, and spices. In eastern Europe, the shoots are pickled and eaten as an appetizer.

Immature scapes are tender and edible. They are also known as "garlic spears," "stems," or "tops." Scapes generally have a milder taste than cloves. They are often used in stir frying or prepared like asparagus. Garlic leaves are a popular vegetable in many parts of Asia. The leaves are cut, cleaned, and then stir-fried with eggs, meat, or vegetables.

Mixing garlic with eggs and olive oil produces aioli. Garlic, oil, and a chunky base produce skordalia. Blending garlic, almond, oil, and soaked bread produces ajoblanco.

About 1/4 teaspoon of dried powdered garlic is equivalent to one fresh clove

Taken from wikipedia.org

Fresh Tea Kencur Rice

noreply@blogger.com (Mr. ice) — Wed, 11 Mar 2009 08:35:00 +0000

Kencur Rice, the mix between rice and kencur(Herbal).
Nutrition for an athlete to gain full power after play. can remove fatigue in a flash. Just Try it yourself.....

Ingredient:
* 2 tea bag dye
* 250 ml water
* 1 phalanx finger ginger
* 1 finger joint kencur
* 1 clove fruit
* 1 cinnamon rod ± 2 cm
* ½ tbsp palm sugar, finely sliced
* 2 tbsp sugar
* ½ tsp lime juice
* Half tsp salt
* 1 tbsp rice

How to Make

Boil the dye in boiling water for 5 minutes, Then Input the rice in the water for 1 days.
Enter the rice in the blender cook without oil, kencur, ginger, clove, cinnamon, palm sugar, sugar, salt and water, tea, and the blender until smooth. Add lime juice at the end.
Filtered using a fine sieve. Serve food in a glass, decorate top with sliced lemon. For 1 cup served cold.

Lobster Newburg

noreply@blogger.com (Mr. ice) — Wed, 11 Mar 2009 08:27:00 +0000

For you who have high taste of food (Fancy food)
here they are i give you a LOBSTER Recipe.

SUBMITTED BY: PATTY5
PHOTO BY: chef scott

"Use fresh lobster if available, but 2 (6 ounce) cans of lobster may be used instead. This recipe is rich and delicious. If you do not like spicy food, use paprika in place of cayenne pepper. Serve hot, over buttered toast slices."

INGREDIENTS (Nutrition)

* 2 egg yolks, beaten
* 1/2 cup heavy cream
* 1/4 cup butter or margarine
* 2 tablespoons dry sherry or madeira
* 1/2 teaspoon salt
* 1 pinch cayenne pepper
* 1 pinch ground nutmeg
* 3/4 pound cooked lobster meat, broken into chunks

DIRECTIONS

1. In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.
2. Remove from heat, and season with salt, cayenne, and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast.

Wedang Jahe (Ginger Juice)

noreply@blogger.com (Mr. ice) — Tue, 10 Mar 2009 03:01:00 +0000

This is traditional recipe from old kingdom in indonesia, it use for someone who get a cold and now i give this recipe to you
Best to drink in the rainy or cool night.
Good for your body

Ingredient

* 1 liter Water
* 100 gr brown Sugar
* 2 Ginger, Smash out
* 1 pandan Leaf, Cut same shape

Direction:

* Mix all become one , except water boil till HOT, Add all into boiling water and cook until the sugar is melt. seve

For 6 person..

Roman Style Chicken

noreply@blogger.com (Mr. ice) — Tue, 10 Mar 2009 02:43:00 +0000

Is there anyone don't like chicken
i got this from other site:

For an easy, authentic Italian dish, Giada simmers chicken in a rich sauce with prosciutto, peppers and wine. After one bite, you'll see why this recipe is one of our most popular.

Ingredients

* 4 skinless chicken breast halves, with ribs
* 2 skinless chicken thighs, with bones
* 1/2 teaspoon salt, plus 1 teaspoon
* 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
* 1/4 cup olive oil
* 1 red bell pepper, sliced
* 1 yellow bell pepper, sliced
* 3 ounces prosciutto, chopped
* 2 cloves garlic, chopped
* 1 (15-ounce) can diced tomatoes
* 1/2 cup white wine
* 1 tablespoon fresh thyme leaves
* 1 teaspoon fresh oregano leaves
* 1/2 cup chicken stock
* 2 tablespoons capers
* 1/4 cup chopped fresh flat-leaf parsley leaves

Directions

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

Icy Blender Lemonade

noreply@blogger.com (Mr. ice) — Fri, 06 Mar 2009 04:46:00 +0000

This Good Drink In The Good Time To be Lazy

SUBMITTED BY: BEVERLYANN
PHOTO BY: Allrecipes
"A cross between a slushy and old fashioned lemonade. Perfect for a hot summer day. We love this! Adjust the quantities to your taste."

INGREDIENTS (Nutrition)

* 1 large lemon, peeled and seeded
* 1/2 cup white sugar, or to taste
* 3 cups cold water
* 6 ice cubes

DIRECTIONS

Place the lemon, sugar, cold water, and ice cubes into the container of a blender. Blend until smooth, and serve immediately.