Sunday, August 31, 2008

Table Conversion for Receipe

Below is a handy conversion chart

teaspoon tablespoon fluid ounce gill cup pint quart gallon
1 teaspoon 1 1/3 1/6 1/24 - - - -
1tablespoon 3 1 1/2 1/8 1/16 - - -
1fluid ounce 6 2 1 1/4 1/8 1/16 - -
1 gill 24 8 4 1 1/2 1/4 1/8 -
1 cup 48 16 8 2 1 1/2 1/4 1/16
1 pint 96 32 16 4 2 1 1/2 1/8
1 quart 192 64 32 8 4 2 1 1/4
1 gallon 768 256 128 32 16 8 4 1
1 firkin 6912 2304 1152 288 144 72 36 9
1 hogshead 48384 16128 8064 2016 1008 504 252 63

Saturday, August 30, 2008

Sambel tere tabia


(Fried Bird's Eye Chilies)

25 bird's eye chilies finely sliced
60 ml Coconut oil
1½ tsp dried shrimp paste
¼ tsp salt

Heat oil in saucepan until smoking hot. Crumble dried shrimp paste and combine with ¼ tsp salt.

Add chilies, shrimp paste and salt to the oil, stir over heat for 1 minute and then remove from heat and allow cool Store sauce in an airtight container for up to one week in refrigerator.

Thanks to

Saturday, August 23, 2008


South sulawesi foods, acctually i grab this receipe from cuek blog.
this foods first time when my friend bring from Makassar. So i see at internet and i get this receipe.

This foods like youghurt, but without milk.

200 gr sticky flour
25 gr starch flour
100 ml water boilling
1 tsp salt
½ tsp vanilli
850 ml warm coconut milk from 1½ coconut
10 old plantain and mature (bisa diganti pisang tanduk atau pisang kepok)
banana leaf for wrap up
350 ml coconut milk from 1½ coconut fruit and give ½ sdt salt
How to cook
1. mixed sticky and startch flour, and after thats give water boiling and mix it. with step by step insert sugar, salt, and vanili. and give coconut milk with slowly. cooking.
2. blender banana and insert to batter.
3. take batter and pack with banana leaf, and before give 2-3 tsp cocomut milk.
4. and steam until 30-40 minutes

Thursday, August 21, 2008

Chili pepper / Cabai

The chili pepper, chilli pepper, or chili, is the fruit of the plants from the genus Capsicum, which are members of the nightshade family, Solanaceae. Even though chilis may be thought of as a vegetable, their culinary usage is, generally, a spice, the part of the plant that is usually harvested is the fruit, and botany considers the plant a berry shrub.

The name, which is spelled differently in many regions (chili, chile, or chilli), comes from Nahuatl chīlli via the Spanish word chile. The term chili in most of the world refers exclusively to the smaller, hot types of capsicum. The mild larger types are called bell pepper in the United States, Canada (and sometimes the United Kingdom), sweet pepper in Britain and Ireland, capsicum in Pakistan India and Australasia, and paprika in many European countries. Bell peppers are often named simply by their colour (e.g. green or red pepper).

Chili peppers and their various cultivars originate in the Americas; they are now grown around the world because they are widely used as spices or vegetables in cuisine, and as medicine.

Culinary use

The chili has a long association with Mexican cuisine as later adapted into Tex-Mex cuisine. Although unknown in Asia until Europeans introduced it there, chili has also become a part of the Korean, Indian, Indonesian, Szechuan, Thai and other cooking traditions. Its popularity has seen it adopted into many cuisines of the World.

Chili fruit

The fruit is eaten raw or cooked for its fiery hot flavour which is concentrated along the top of the pod. The stem end of the pod has most of the glands that produce the capsaicin. The white flesh, that surrounds the seeds, contains the highest concentrations of capsaicin. Removing the seeds and inner membranes is thus effective at reducing the heat of a pod.

Chili is often sold worldwide as a spice in dried and powdered form. In the United States, it is often made from the Mexican chile ancho variety, but with small amounts of cayenne added for heat. In the Southwest United States, dried ground chili peppers, cumin, garlic and oregano is often known as chili powder. Chipotles are dry, smoked red (ripe) jalapeños.

Chili peppers are also often used around the world to make a wide variety of sauces, known as hot sauce, chili sauce, or pepper sauce. There are countless recipes.

Indian cooking has multiple uses for chilis, from snacks like bajji where the chilis are dipped in batter and fried to the notoriously hot vindaloo. Chilis are also dried and roasted and salted for later use (ooramirapakaya meaning chillies soaked in sour buttermilk and salt and dried ) as a side dish for rice varieties like daddojanam / Thayir sadam (curd rice) or Daal Rice ( Rice mixed with some kind of cooked lentils). The soaked and dried chillies are also used as a seasoning ingredient in recipes like kootu. In Turkish or Ottoman cuisine, chilis are widely used where it is known as Kırmızı Biber (Red Pepper) or Acı Biber (Hot Pepper). Sambal is dipping sauce made from chili peppers with many other ingredients such as garlic, onion, shallots, salt, vinegar and sugar, which is very popular in Indonesia, Malaysia and Singapore. Chili powder is an important spice in Persian cuisine and is used moderately in a variety of dishes.