Food, Cookie, hmm everything is delicioues

Bunga Lawang

2008-09-28T16:39:00.000-07:00

Star anise, star aniseed, badiane or Chinese star anise, (Chinese: 八角, pinyin: bājiǎo, lit. "eight-horn") is a spice that closely resembles anise in flavor, obtained from the star-shaped pericarp of Illicium verum, a small native evergreen tree of southwest China. The star shaped fruits are harvested just before ripening. It is widely used in Chinese cuisine, in Indian cuisine where it is a major component of garam masala, and in Malay/Indonesian cuisine. It is widely grown for commercial use in China, India, and most other countries in Asia. Star anise is an ingredient of the traditional five-spice powder of Chinese cooking. It is also one of the ingredients used to make the broth for the Vietnamese noodle soup called phở. It is used as a spice in preparation of Biryani in Andhra Pradesh, a south Indian State.

Culinary uses

Star anise contains anethole, the same ingredient which gives the unrelated anise its flavor. Recently, star anise has come into use in the West as a less expensive substitute for anise in baking as well as in liquor production, most distinctively in the production of the liquor Galliano. It is also used in the production of Sambuca, pastis, and many types of absinthe.

Medicinal Uses

Star anise has been used in a tea as a remedy for colic and rheumatism, and the seeds are sometimes chewed after meals to aid digestion.

Shikimic acid, a primary feedstock used to create the anti-flu drug Tamiflu, is produced by most autotrophic organisms, but star anise is the industrial source. In 2005, there was a temporary shortage of star anise due to its use in making Tamiflu. Late in that year, a way was found of making shikimic acid artificially. A drug company named Roche now derives some of the raw material it needs from fermenting E. coli bacteria. There is no longer any shortage of star anise and it is readily available and is relatively cheap.

Star anise is grown in four provinces in China and harvested between March and May. The shikimic acid is extracted from the seeds in a ten-stage manufacturing process which takes a year. Reports say 90% of the harvest is already used by the Swiss pharmaceutical manufacturer Roche in making Tamiflu, but other reports say there is an abundance of the spice in the main regions - Fujian, Guangdong, Guangxi and Yunnan.

Japanese star anise (Illicium anisatum), a similar tree, is not edible because it is highly toxic; instead, it has been burned as incense in Japan. Cases of illness, including "serious neurological effects, such as seizures", reported after using star anise tea may be a result of using this species. Japanese star anise contains anisatin, which causes severe inflammation of the kidneys, urinary tract and digestive organs.

Satai Telur Puyuh

2008-09-28T15:57:00.000-07:00

Disajikan Untuk : 2 Orang

Bahan-Bahan :

20	butir telur puyuh
3	sendok makan kecap manis
4	butir bawang merah,potong-potong
1	bunga lawang, geprak
2	lembar daun salam
300	cc air
1/2	sendok makan garam
1/2	sendok makan gula pasir

Cara Mengolah :

1. Rebus telur puyuh, setelah matang kupas kulitnya.
2. Rebus semua bahan (termasuk telur puyuh yang sudah dikupas) hingga air terserap habis.
3. Angkat dan biarkan dingin. Tiriskan.
4. Tusuk dengan tusuk sate.

Bumbu Dasar Merah

2008-09-28T15:44:00.000-07:00

Kategori Masakan : Masakan Indonesia

Perkiraan Waktu Pembuatan : ½ Jam

Bahan-Bahan :

20	buah cabai merah
10	butir bawang merah
5	siung bawang putih
2	sdt terasi, bakar
1½	sdt garam
1	sdm gula merah, sisir
5	sdm minyak sayur
4	sdm minyak untuk menumis

Cara Mengolah :

Haluskan semua bumbu kecuali minyak untuk menumis.
Panaskan minyak, tumis bumbu hingga harum dan matang.
Angkat dan dinginkan, Masukkan dalam botol bumbu, tutup rapat.
Simpan dalam lemari pendingin hingga saat dipakai.

Semur Jengkol

2008-09-20T14:21:00.000-07:00

Bahan:
20 biji buah jengkol
2 lmbr salam
1 bh sereh,memarkan
kecap
air
minyak tuk menumis

Bumbu halus:
Bawang merah
Bawang putih
Merica
kemiri
pala bubuk
kunyit (saya pake ini supaya keliatan medok*duh apa ya ngomongnya*dan merangsang hihihi..)gak pake gak massalahaa.....

Cara buat:
1.goreng jengkol sampai warna kecoklatan angkat,lalu memarkan....,sisihkan
2.tumis bumbu halus beserta daun salam dan sereh sampai harum,tuang kecap manis aduk rata....
3.masukkan jengkol aduk rata beri air...masak sampai kuah mengetal.....

Soory, this recipe i write use indonesian, because i don't understand how to use english for write "Semur Jengkol".

Black pepper

2008-09-13T01:33:00.000-07:00

Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. In dried form, the fruit is often referred to as peppercorns. Peppercorns, and the powdered pepper derived from grinding them, may be described as black pepper, white pepper, red/pink pepper, and green pepper, though the terms pink peppercorns, red pepper, and green pepper are also used to describe the fruits of other, unrelated plants.

Black pepper is native to South India and is extensively cultivated there and elsewhere in tropical regions. The fruit, known as a peppercorn when dried, is a small drupe five millimetres in diameter, dark red when fully mature, containing a single seed.

Dried ground pepper is one of the most common spices in European cuisine and its descendants, having been known and prized since antiquity for both its flavour and its use as a medicine. The spiciness of black pepper is due to the chemical piperine. Ground black peppercorn, usually referred to simply as "pepper", may be found on nearly every dinner table in some parts of the world, often alongside table salt.

The word "pepper" is derived from the Sanskrit pippali, the word for long pepper via the Latin piper which was used by the Romans to refer both to pepper and long pepper, as the Romans erroneously believed that both of these spices were derived from the same plant. The English word for pepper is derived from the Old English pipor. The Latin word is also the source of German pfeffer, French poivre, Dutch peper, and other similar forms. In the 16th century, pepper started referring to the unrelated New World chile peppers as well. "Pepper" was used in a figurative sense to mean "spirit" or "energy" at least as far back as the 1840s; in the early 20th century, this was shortened to pep.

Varieties

Black pepper is produced from the still-green unripe berries of the pepper plant. The berries are cooked briefly in hot water, both to clean them and to prepare them for drying. The heat ruptures cell walls in the fruit, speeding the work of browning enzymes during drying. The berries are dried in the sun or by machine for several days, during which the fruit around the seed shrinks and darkens into a thin, wrinkled black layer, the result of a fungal reaction.^{[citation needed]} Once dried, the fruits are called black peppercorns.

White pepper consists of the seed only, with the fruit removed. This is usually accomplished by allowing fully ripe berries to soak in water for about a week, during which the flesh of the fruit softens and decomposes. Rubbing then removes what remains of the fruit, and the naked seed is dried. Alternative processes are used for removing the outer fruit from the seed, including removal of the outer layer from black pepper produced from unripe berries.

In the U.S., white pepper is often used in dishes like light-colored sauces or mashed potatoes, where ground black pepper would visibly stand out. There is disagreement regarding which is generally spicier. They do have differing flavors due to the presence of certain compounds in the outer fruit layer of the berry that are not found in the seed.

Green pepper, like black, is made from the unripe berries. Dried green peppercorns are treated in a manner that retains the green colour, such as treatment with sulfur dioxide or freeze-drying. Pickled peppercorns, also green, are unripe berries preserved in brine or vinegar. Fresh, unpreserved green pepper berries, largely unknown in the West, are used in some Asian cuisines, particularly Thai cuisine. Their flavor has been described as piquant and fresh, with a bright aroma. They decay quickly if not dried or preserved.

A rarely seen^{[citation needed]} product called pink pepper or red pepper consists of ripe red pepper berries preserved in brine and vinegar. Even more rarely seen, ripe red peppercorns can also be dried using the same colour-preserving techniques used to produce green pepper. Pink pepper from Piper nigrum is distinct from the more-common dried "pink peppercorns", which are the fruits of a plant from a different family, the Peruvian pepper tree, Schinus molle, and its relative the Brazilian pepper tree, Schinus terebinthifolius. In years past there was debate as to the health safety of pink peppercorns, which is mostly no longer an issue. Sichuan peppercorn is another "pepper" that is botanically unrelated to black pepper.

Peppercorns are often categorised under a label describing their region or port of origin. Two well-known types come from India's Malabar Coast: Malabar pepper and Tellicherry pepper. Tellicherry is a higher-grade pepper, made from the largest, ripest 10% of berries from Malabar plants grown on Mount Tellicherry. Sarawak pepper is produced in the Malaysian portion of Borneo, and Lampong pepper on Indonesia's island of Sumatra. White Muntok pepper is another Indonesian product, from Bangka Island.

The pepper plant

The pepper plant is a perennial woody vine growing to four metres in height on supporting trees, poles, or trellises. It is a spreading vine, rooting readily where trailing stems touch the ground. The leaves are alternate, entire, five to ten centimetres long and three to six centimetres broad. The flowers are small, produced on pendulous spikes four to eight centimetres long at the leaf nodes, the spikes lengthening to seven to 15 centimeters as the fruit matures.

Black pepper is grown in soil that is neither too dry nor susceptible to flooding, moist, well-drained and rich in organic matter. The plants are propagated by cuttings about 40 to 50 centimetres long, tied up to neighbouring trees or climbing frames at distances of about two metres apart; trees with rough bark are favoured over those with smooth bark, as the pepper plants climb rough bark more readily. Competing plants are cleared away, leaving only sufficient trees to provide shade and permit free ventilation. The roots are covered in leaf mulch and manure, and the shoots are trimmed twice a year. On dry soils the young plants require watering every other day during the dry season for the first three years. The plants bear fruit from the fourth or fifth year, and typically continue to bear fruit for seven years. The cuttings are usually cultivars, selected both for yield and quality of fruit. A single stem will bear 20 to 30 fruiting spikes. The harvest begins as soon as one or two berries at the base of the spikes begin to turn red, and before the fruit is mature, but when full grown and still hard; if allowed to ripen, the

berries lose pungency, and ultimately fall off and are lost. The spikes are collected and spread out to dry in the sun, then the peppercorns are stripped off the spikes.

Flavour

Pepper gets its spicy heat mostly from the piperine compound, which is found both in the outer fruit and in the seed. Refined piperine, milligram-for-milligram, is about one percent as hot as the capsaicin in chilli peppers. The outer fruit layer, left on black pepper, also contains important odour-contributing terpenes including pinene, sabinene, limonene, caryophyllene, and linalool, which give citrusy, woody, and floral notes. These scents are mostly missing in white pepper, which is stripped of the fruit layer. White pepper can gain some different odours (including musty notes) from its longer fermentation stage.

Pepper loses flavour and aroma through evaporation, so airtight storage helps preserve pepper's original spiciness longer. Pepper can also lose flavour when exposed to light, which can transform piperine into nearly tasteless isochavicine. Once ground, pepper's aromatics can evaporate quickly; most culinary sources recommend grinding whole peppercorns immediately before use for this reason. Handheld pepper mills (or "pepper grinders"), which mechanically grind or crush whole peppercorns, are used for this, sometimes instead of pepper shakers, dispensers of pre-ground pepper. Spice mills such as pepper mills were found in European kitchens as early as the 14th century, but the mortar and pestle used earlier for crushing pepper remained a popular method for centuries after as well.

This article i grab from wikipedia

Asparagus And Crab Meat Soup

2008-09-13T01:01:00.000-07:00

Ingredients:

4 cups broth
1 tablespoon nuoc mam PLUS means this ingredient in addition to the one on the next line, often with divided uses
2 teaspoons nuoc mam (Vietnamese fish sauce), divided
1/2 teaspoon sugar
1/4 teaspoon salt
1 tablespoon vegetable oil
6 shallots, chopped
2 cloves garlic, chopped
8 ounces lump crab meat, picked over, drained
freshly ground black pepper
2 tablespoons cornstarch or arrowroot mixed with
2 tablespoons cold water
1 egg, lightly beaten
1 can (15 ounce size) white asparagus spears, cut in 1 inch pieces, liquid reserved
1 tablespoon shredded coriander
1 scallion, thinly sliced

Directions:

Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt in a 3 quart soup pot. Bring to a boil. Reduce the heat and simmer.

Meanwhile, heat the oil in a skillet. Add the shallots and garlic and stir-fry until aromatic. Add the crab meat, the remaining 2 teaspoons fish sauce and black pepper to taste. Stir-fry over high heat for 1 minute. Set aside.

Bring the soup to a boil. Add the cornstarch mixture and stir gently until the soup thickens and is clear. While the soup is actively boiling, add the egg and stir gently. Continue to stir for about 1 minute. Add the crab meat mixture and asparagus with its canning liquid; cook gently until heated through.

Transfer the soup to a heated tureen. Sprinkle on the coriander, scallion and freshly ground black pepper.

Chiken curry

2008-09-04T09:26:00.000-07:00

Ingredients:
1 whole free range chicken, cut into 8 pieces
2 cm galangal, smashed
2 bay leaves
250 ml cocounut cream (450 ml light coconut milk)
2 tbsp chicken stock powder
1/2 tsp white sugar
Paste:
5 Asian shallots or 1/2 small red onion
3 cloves garlic
1 tsp coriander ground
1/2 tsp turmeric ground
1 tsp salt

Directions:
- Boil chickens until are just tender, discard the excess fat
- Heat 2 tbsp cooking oil in small fry-pan, stir fry paste until fragrant
- Add paste, galangal and bay leaves into the soup
- Add chicken stock and salt, adjust the taste
- Cook for another 10 minutes, stirring occasionally
- Remove from heat

Garnish:
- Cabbage, thinly slice
- Bean sprouts, soak in hot water about 30 seconds, drained
- Emping crackers
- Spring onion, thinly chopped
- Celery leaves, thinly chopped

Chili Sauce :
5 red chillies and 1/2 big tomato, cook in boiling water for 1 minute
using food blender, process until smooth (mortar and pestle will do the best)
add a little bit hot water, 1/2 tsp vinegar and 1 tbsp sweet soy sauce (ketjap manis)
stir well, ready to serve.

Serving Suggestion:
- Put veggies into serving bowl
- Sprinkle with spring onion and celery
- Spoon chicken and soup into the bowl
- Serve with emping crackers and chili sauce

Getuk Lindri

2008-09-03T23:16:00.000-07:00

Coconut Sweet Casava Cake

Ingredients

2 lbs. cassava
200 gram granulated sugar
½ tsp. vanila
1 cup steamed fresh-grated coconut, mixed with 1 tsp. salt
100 cc water
food color

Directions

Put in sugar and vanila in a large stockpot with water and bring it to a boil.

Steam cassava until soft. Peel cassava. Mash cassava while still hot and pour the water mixture and food color (what ever color you like) and blend well.

Use the equipment as shown on the left hand side to mold the mixture. Then put them onto a serving platter, and sprinkle with grated coconut.

Serve at room temperature, or refrigerate for an hour and serve chilled.

Makes 10-12 servings.

Indonesian Salad

2008-09-01T13:44:00.000-07:00

Ingredients

1/2 c Flaked coconut
1 c Hot water
1 Onion -- chopped
1 cl Garlic -- finely chopped
1 1/2 ts Peanut oil
2/3 c Peanut butter
1/2 c Water
1 tb Sugar
1/2 ts Salt
1/2 ts Chili powder
1/8 ts Ground ginger SALAD
1 c Bean sprouts
1 c Cabbage -- shredded
4 oz Bean curd -- drained and cut -into 1" pieces
2 tb Peanut or vegetable oil
1 c Potatoes -- cooked, peeled -and sliced
1 c Green beans -- cooked
1 c Carrots -- cooked & sliced
1 Cucumber -- sliced
2 Hard-cooked eggs -- peeled -and sliced

Directions

To prepare Dressing, place coconut in blender container. Add 1 cup hot water. Cover and blend on high speed about 30 seconds. Cook and stir onion and garlic in oil in 2-quart saucepan about 5 minutes. Stir in coconut and remaining ingredients. Heat to boiling, stirring constantly. Reduce heat. Simmer, uncovered, stirring occasionally, until slightly thickened, about 3 minutes.
To prepare Salad, pour enough boiling water over bean sprouts and cabbage to cover. Let stand 2 minutes. Drain. Cook bean curd in oil in 10-inch skillet over medium heat, turning pieces gently, until light brown. Remove with slotted spoon. Drain. Cook potatoes in same skillet until light brown. Drain. Arrange bean sprouts, cabbage, bean curd, potatoes and remaining ingredients on platter. Pour warm dressing over Salad.

Indonesian Fried Rice "Nasi Goreng"

2008-09-01T12:26:00.000-07:00

Nasi Goreng, Indonesian fried rice. This dish can be enjoyed by itself or as the basis of a larger meal, for example with a rijsttafel. It is very easy to make and won't take more than 20 minutes to prepare.

Ingredients:

350 gr. Long Grain Rice
2 Tbs. Vegetable Oil
3 Eggs
1 Onion
2 Green Chillis, Sambal Ulek or Sambal Badjak.
1 Garlic Clove
1 Leek
1 teaspoon Ground Coriander
1 teaspoon Ground Cumin
250 gr. Chicken meat
250 gr. Shelled Prawns
3 Tbs. Kecap Manis

Preparation:

This dish is best made from cold leftover rice, but you can cook a fresh batch and leave it to cool for at least 4 hours.
Beat the eggs and make into a omelette, slice into strips and set aside.
Heat the oil in a wok or large frying pan. Add the chopped onion, leek, garlic and chillis. Fry until the onion is soft. Add the Coriander and Cumin. Slice Chicken into strips and add with the prawns to the onion mixture and cook, stirring occasionally until they are well mixed. Add the rice, soya sauce and omelet strips and cook for a further 5 minutes.Decorate with some of the leftover leek and serve hot. Enjoy.

Chocolate Chip Cookies

2008-09-01T03:00:00.000-07:00

Whole Wheat Chocolate Chip Cookies

Yield: 3 dozen cookies

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups Gold Medal whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 package (12 ounces) semisweet chocolate chips (2 cups)

Heat oven to 375 F.

Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Feeling a little nutty? Go ahead and add 1 cup coarsely chopped nuts with the chocolate chips.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

Table Conversion for Receipe

2008-08-31T00:15:00.000-07:00

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

Sambel tere tabia

2008-08-30T11:39:00.000-07:00

SAMBEL SERE TABIA

(Fried Bird's Eye Chilies)

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

PREPARATION:
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 http://www.baliguide.com

Barongko

2008-08-23T05:02:00.000-07:00

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.

material
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

Chili pepper / Cabai

2008-08-21T16:47:00.000-07:00

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.