Calling culinary tour of Semarang, surely Oen Ice cream shop located at Jalan Pemuda be the earliest restaurants mentioned. Stores that have survived three generations, with the typical presenting its flagship menu or taste the material preserved from generation to generation and believed it was never changed from the first.
Toko Oen, Semarang stood since 1933, current owner Yenni Kalalo represents the third generation of the store. The concept of this one was a typical restaurant, with its ancient buildings. Even if there is a refresher course on the interior.
Toko Oen, Semarang like icons, all tourists, especially from the Netherlands who visited Semarang always stop for a moment into this store.
Currently Toko Oen is no longer synonymous with parents, when we arrived and wanted to enjoy the food at the restaurant there are some young kids come in the restaurant founded by Liem Gien Nio, wife of Oen Hok Tjoen it.
Most of these young people come to enjoy a variety of ice cream in Toko Oen, according Antok Liem Oen ice cream shop manager of the most popular ice cream Oen Simphony and Tutty Fruity.
Both ice cream is served with a very unique shape, to Oen Simphony is a game of color in the presentation of chocolate ice cream flavor is placed at the bottom, the next level there is a sense of vanilla ice cream, and do not miss bread cat tongue.
Even more interesting was making ice cream recipe is the same as when Toko Oen stand, Antok reveals recipes made since the first generation was deliberately maintained to keep the ice cream flavor.
"It was never tried out for some ice cream-making material was reduced, the resulting flavor was very different. So that to this day by the next generation Toko Oen still using the old ice cream recipe without reducing the bit composition of the author," said Antok.
Ice cream recipes that have survived decades of it was indeed very delicious, ice cream - it melted and smooth in the mouth. To taste the ice cream itself is very delicious, of course, ice cream Oen Simphony worth Rp 17,500 is not expensive and well worth the flavor ice cream itself.
Antok add enjoy ice cream at Toko Oen is very enjoyable if interspersed nyemil some typical bread made STORES Oen like kaastengel (dry cheese cake) and kattetonge (cat's tongue cookies). (Wisanggeni/CN13)
Source: suaramerdeka.com
See also:
Dim Sum
Kamis, 02 Desember 2010
Rabu, 01 Desember 2010
Itoph story
Working as a waiter, helpers, up to assistant chef ever acted by a man who is now a Sushi chef and owner of a sushi restaurant this. Who would have thought learning to cook from her Grandma and the big curiosity is precisely the greatest capital to become successful!
Toar Christopher's full name or a familiarly called Itoph, sushi chef and part owner of Sushi Poke was admitted never thought would become a chef let alone a sushi chef. Her goal during high school is to become an architect to follow the footsteps of his mother. In fact he even had time to get education at the University Parahiangan architect, Bandung.
"I was very stubborn, so only a few semesters I had to drop out due to often do not go to college," he said with a chuckle amused remembering the past. Almost desperate mother finally decided to send him to USA and majored in IT. Migrated to the USA became the turning point of life that can never Itop expected.
First experience working part time dilakoninya at a restaurant called 'Little Tokyo'. Being a waiter to difficulty communicating with the English language has also been experienced by Itop. Finally, during the monetary crisis in Indonesia in 1998 forced him to work the total to finance college.
After undergoing training in Tennessee, USA for 3 months finally the father of a 12-year-old daughter was placed in a Chinese restaurant. This is where he began to gain basic skills to become a chef. Starting from being a waiter, until then be a 'helper' in the kitchen. Skinned chicken, lifting goods, to stand for hours was an everyday food that lived Itoph diligently and full of patience.
Not in vain, when the company where he worked wanted to open a Japanese restaurant in his bid to deepen even get sushi. Month he learned and memorized the menu to be accepted as a 'helper' of a sushi chef. "Learning to be a sushi chef is not easy because we are not taught directly. We must be very clever engineering practice itself and consider the chef, because the sushi chefs are usually known for stingy to share knowledge" he explained.
After a year, finally Itop gain confidence from the chef to make maki and nigiri sushi. In the previous stage Itoph even undergo training to sharpen knives, wash, prepare the vegetables to cut vegetables.
"The hardest part of making sushi we have to move fast while the results are not only good but it must be beautiful," said Itoph. Deft and disciplined Itoph make the teacher was impressed and recommended him to deepen the 'speed' to make sushi on a friend of the teacher in Atlanta. He also had time to sit in Atlanta for 3 months, before finally re-drawn at the company where she worked first.
Travel became a corporate sushi chef was begun, he was believed to provide training company sushi outlets spread across America. But soon, the job bored him he was applying for work at a Japanese restaurant 'Ohana'. The experience made him appointed as a sushi chef Ohana and worked there almost 2 years old.
After returning to Indonesia, thanks to encouragement and solicitation of friends he had dared to open a sushi restaurant called Poke Sushi Dharmawangsa which became the forerunner to the growth of outlets other Poke Sushi in Jakarta. Restaurant concept of 'Japanese American Fusion' is indeed a form of specialization sushi roll. But when asked about his favorite food, "Actually, my favorite food is not Japanese but Bruine Bonen Soep made my oma," he said.
Not stingy to share knowledge, he also provides recipes to make Caterpillar Roll Unagi for readers detikfood especially those sushi lovers. Sushi is one of the favorite menu Poke Sushi visitors who hmm ... oishii desu ne!
Caterpillar Roll Unagi
For 8 pieces
Material:
80 g rice sushi
nori sheet size 10x20 cm
10 g tobiko
80 g meat avocado, thinly sliced
10 g Kyuri / green cucumber, thinly sliced
50 g unagi, ready to buy
10 ml unagi sauce / teriyaki
Topping:
1 tsp tobiko
Method:
* Spread sushi rice evenly with remaining 5 mm in the longitudinal nori without rice. (Previously, wet your hands with water).
* Turn onto the makisu (bamboo scrolls) that has been coated with plastic so that the rice is on the outside. Arrange on top of nori; tobiko, unagi and Kyuri.
* Roll up while compact enough to neatly and straight.
* Arrange the slices of fresh avocado on it, hit back with makisu until
* Salmon is attached.
* Drizzle with unagi sauce / teriyaki and sprinkle with tobiko
* Cut crosswise into 8 pieces. Plastic coated, tap-tap back.
* Arrange on platter and serve immediately.
Tips:
* For the avocado, select local avocado Sukabumi big and old. When held it feels 'thick', loud but not too soft.
* In order not tan color avocado, cut into pieces just to be presented or used.
* Unagi can be purchased at supermarkets that sell imported products such as Ranch Market, Sogo, etc..
* Select the unagi is great, the meat is tasty and more tender.
* If you are still left, unagi can be stored in the chiller.
"If others can, so I also have to be," so he said when asked about the motto of his life and his perseverance in life. (Dev / Odi)
Source: Devita Sari - detikFood
See also:
Sate
Steak
Toar Christopher's full name or a familiarly called Itoph, sushi chef and part owner of Sushi Poke was admitted never thought would become a chef let alone a sushi chef. Her goal during high school is to become an architect to follow the footsteps of his mother. In fact he even had time to get education at the University Parahiangan architect, Bandung.
"I was very stubborn, so only a few semesters I had to drop out due to often do not go to college," he said with a chuckle amused remembering the past. Almost desperate mother finally decided to send him to USA and majored in IT. Migrated to the USA became the turning point of life that can never Itop expected.
First experience working part time dilakoninya at a restaurant called 'Little Tokyo'. Being a waiter to difficulty communicating with the English language has also been experienced by Itop. Finally, during the monetary crisis in Indonesia in 1998 forced him to work the total to finance college.
After undergoing training in Tennessee, USA for 3 months finally the father of a 12-year-old daughter was placed in a Chinese restaurant. This is where he began to gain basic skills to become a chef. Starting from being a waiter, until then be a 'helper' in the kitchen. Skinned chicken, lifting goods, to stand for hours was an everyday food that lived Itoph diligently and full of patience.
Not in vain, when the company where he worked wanted to open a Japanese restaurant in his bid to deepen even get sushi. Month he learned and memorized the menu to be accepted as a 'helper' of a sushi chef. "Learning to be a sushi chef is not easy because we are not taught directly. We must be very clever engineering practice itself and consider the chef, because the sushi chefs are usually known for stingy to share knowledge" he explained.
After a year, finally Itop gain confidence from the chef to make maki and nigiri sushi. In the previous stage Itoph even undergo training to sharpen knives, wash, prepare the vegetables to cut vegetables.
"The hardest part of making sushi we have to move fast while the results are not only good but it must be beautiful," said Itoph. Deft and disciplined Itoph make the teacher was impressed and recommended him to deepen the 'speed' to make sushi on a friend of the teacher in Atlanta. He also had time to sit in Atlanta for 3 months, before finally re-drawn at the company where she worked first.
Travel became a corporate sushi chef was begun, he was believed to provide training company sushi outlets spread across America. But soon, the job bored him he was applying for work at a Japanese restaurant 'Ohana'. The experience made him appointed as a sushi chef Ohana and worked there almost 2 years old.
After returning to Indonesia, thanks to encouragement and solicitation of friends he had dared to open a sushi restaurant called Poke Sushi Dharmawangsa which became the forerunner to the growth of outlets other Poke Sushi in Jakarta. Restaurant concept of 'Japanese American Fusion' is indeed a form of specialization sushi roll. But when asked about his favorite food, "Actually, my favorite food is not Japanese but Bruine Bonen Soep made my oma," he said.
Not stingy to share knowledge, he also provides recipes to make Caterpillar Roll Unagi for readers detikfood especially those sushi lovers. Sushi is one of the favorite menu Poke Sushi visitors who hmm ... oishii desu ne!
Caterpillar Roll Unagi
For 8 pieces
Material:
80 g rice sushi
nori sheet size 10x20 cm
10 g tobiko
80 g meat avocado, thinly sliced
10 g Kyuri / green cucumber, thinly sliced
50 g unagi, ready to buy
10 ml unagi sauce / teriyaki
Topping:
1 tsp tobiko
Method:
* Spread sushi rice evenly with remaining 5 mm in the longitudinal nori without rice. (Previously, wet your hands with water).
* Turn onto the makisu (bamboo scrolls) that has been coated with plastic so that the rice is on the outside. Arrange on top of nori; tobiko, unagi and Kyuri.
* Roll up while compact enough to neatly and straight.
* Arrange the slices of fresh avocado on it, hit back with makisu until
* Salmon is attached.
* Drizzle with unagi sauce / teriyaki and sprinkle with tobiko
* Cut crosswise into 8 pieces. Plastic coated, tap-tap back.
* Arrange on platter and serve immediately.
Tips:
* For the avocado, select local avocado Sukabumi big and old. When held it feels 'thick', loud but not too soft.
* In order not tan color avocado, cut into pieces just to be presented or used.
* Unagi can be purchased at supermarkets that sell imported products such as Ranch Market, Sogo, etc..
* Select the unagi is great, the meat is tasty and more tender.
* If you are still left, unagi can be stored in the chiller.
"If others can, so I also have to be," so he said when asked about the motto of his life and his perseverance in life. (Dev / Odi)
Source: Devita Sari - detikFood
See also:
Sate
Steak
Delicacies of Soto Meatballs
Locations that are similar shop Soto meatballs beef Princess Mi'ad Pemalang this may be relatively far from the northern Gaza Pemalang, but despite being on the roadside-Comal Pemalang alternative, visitors Meatball who stood since 1965 was never empty of visitors.
Located just south of Tugu Jebed Village North, this meatball stall location is about 10 km from downtown Pemalang.
With a simple interior that still does not make the visitor's food stall Kusyati (47) is reduced. With the layout of the elongated chair as his trademark celebration of people, many visitors who come to enjoy meatballs feel like at home.
According Kusyati sertidaknya he needed 18 kilograms of beef a day.
Since 1965
Meatball which since 1965 is familiar with meatballs Miad was originally located in the village Banjaran. But over time, after the death of Mr. Miad, Kusyati move the location from 2000 to the junction of North Jebed a more strategic location.
The smell of beef stew was thick felt when going into the shop because the location gerobag permanently placed in front of the shop. Meatball meatball grinder is here is not like that we often encounter. But still in the form of minced meat. cooked with a simple seasoning, pepper, walnut and garlic.
More like a soup rather than meatballs that we often encounter daily. The flesh is soft also makes these meatballs and communities visited by officials from outside the city. And enough with the seven thousand dollars, you can eat a bowl of meatballs.
Special blend
Miad meatball lovers can just ask for a special concoction, such as requesting additional wuwur tomatoes or crackers. Freshness meatballs with fresh tomato sauce made Rina (26) visitors from Watukumpul often stop to these stalls.
"Fresh ra tomato sauce and make a wish to come back here" he said when met at the shop which is open from 10 am on weekdays it closes at seven in the evening.
Another dish to complement in this shop is closing citrus fruits as food. (Makhjudin Zein/CN13)
Source: suaramerdeka.com
See also:
Dim Sum
Sour Sally
Located just south of Tugu Jebed Village North, this meatball stall location is about 10 km from downtown Pemalang.
With a simple interior that still does not make the visitor's food stall Kusyati (47) is reduced. With the layout of the elongated chair as his trademark celebration of people, many visitors who come to enjoy meatballs feel like at home.
According Kusyati sertidaknya he needed 18 kilograms of beef a day.
Since 1965
Meatball which since 1965 is familiar with meatballs Miad was originally located in the village Banjaran. But over time, after the death of Mr. Miad, Kusyati move the location from 2000 to the junction of North Jebed a more strategic location.
The smell of beef stew was thick felt when going into the shop because the location gerobag permanently placed in front of the shop. Meatball meatball grinder is here is not like that we often encounter. But still in the form of minced meat. cooked with a simple seasoning, pepper, walnut and garlic.
More like a soup rather than meatballs that we often encounter daily. The flesh is soft also makes these meatballs and communities visited by officials from outside the city. And enough with the seven thousand dollars, you can eat a bowl of meatballs.
Special blend
Miad meatball lovers can just ask for a special concoction, such as requesting additional wuwur tomatoes or crackers. Freshness meatballs with fresh tomato sauce made Rina (26) visitors from Watukumpul often stop to these stalls.
"Fresh ra tomato sauce and make a wish to come back here" he said when met at the shop which is open from 10 am on weekdays it closes at seven in the evening.
Another dish to complement in this shop is closing citrus fruits as food. (Makhjudin Zein/CN13)
Source: suaramerdeka.com
See also:
Dim Sum
Sour Sally
Wine and Indonesia's Tax
Government asked to provide convenience to drink Wine exporters by lowering taxes, currently at 150 percent making it more difficult for exporters to import the drink from abroad.
The exporter of wine (wine) taxes imposed by the government feels very big which makes them difficult to bring wine into the country because of taxes imposed by the government are very expensive, says Vice President Sommellier Association, Alexander H. Effendi, told reporters in Jakarta yesterday.
Alexander H. Effendi said the government tax on wine is very large when compared to Singapore's only 70 Singapore dollars per liter, in fact, in Thailand taxes on foreign beverages exhibition is only set at zero percent.
This is a hamper of wine exporters to import wine into the domestic market, he said
The government, he added, should lower the wine tax is slowly but surely making it easier for exporters to import the drink even more.
'We are optimistic the government will change its policies to see the public interest was big enough to buy a drink,' he said.
Drinking wine, according to him, not like drinking water while drinking, but drinking is done gradually, because the body will be warm and fresh and provide health erutama for parents who already advanced.
Moreover, in the domestic market potential is huge if you look at the population that reaches 230 million people, he said.
According to Alexander, the wine market this year is expected to grow by 20 percent higher than last year. (Zaz / At / Cl)
Source: berita8.com
See also:
Hanamasa
Burger King
The exporter of wine (wine) taxes imposed by the government feels very big which makes them difficult to bring wine into the country because of taxes imposed by the government are very expensive, says Vice President Sommellier Association, Alexander H. Effendi, told reporters in Jakarta yesterday.
Alexander H. Effendi said the government tax on wine is very large when compared to Singapore's only 70 Singapore dollars per liter, in fact, in Thailand taxes on foreign beverages exhibition is only set at zero percent.
This is a hamper of wine exporters to import wine into the domestic market, he said
The government, he added, should lower the wine tax is slowly but surely making it easier for exporters to import the drink even more.
'We are optimistic the government will change its policies to see the public interest was big enough to buy a drink,' he said.
Drinking wine, according to him, not like drinking water while drinking, but drinking is done gradually, because the body will be warm and fresh and provide health erutama for parents who already advanced.
Moreover, in the domestic market potential is huge if you look at the population that reaches 230 million people, he said.
According to Alexander, the wine market this year is expected to grow by 20 percent higher than last year. (Zaz / At / Cl)
Source: berita8.com
See also:
Hanamasa
Burger King
Yummy Steak With Ready-Made Sauce Recipe
You can try Steak recipe that is easy, simple, but it feels good to use ready-made steak sauce.
Material:
2 pieces of beef steak (± 225 grams per piece)
50 ml of ready-made steak sauce
3 tablespoons margarine / cooking oil
1 teaspoon ground pepper
1 tablespoon soy sauce (if liked)
2 tablespoons oil (for frying)
2 cloves onion, chopped
½ cloves garlic, minced
1 tsp plain flour
Flood ½ bell pepper, diced
60 ml broth
Directions:
- Marinate meat sauce Steak with ready-made and then save for a 15-2 hours in the chiller while occasionally behind.
- Heat a grill pan with margarine. Bake the meat while behind Tada and forth until the desired maturity. Lift.
- Heat oil and saute onion and garlic until wilted and fragrant. Msukkan flour, stirring until browned.
- Give the remaining marinade steak, pepper powder, soy sauce, paprika and beef broth. Stir until boiling and thickened. Lift.
Serve with Steak.
* The same method can be applied to ready-made teriyaki sauce.
Source: kosmo.vivanews.com
See also:
Dim Sum
Material:
2 pieces of beef steak (± 225 grams per piece)
50 ml of ready-made steak sauce
3 tablespoons margarine / cooking oil
1 teaspoon ground pepper
1 tablespoon soy sauce (if liked)
2 tablespoons oil (for frying)
2 cloves onion, chopped
½ cloves garlic, minced
1 tsp plain flour
Flood ½ bell pepper, diced
60 ml broth
Directions:
- Marinate meat sauce Steak with ready-made and then save for a 15-2 hours in the chiller while occasionally behind.
- Heat a grill pan with margarine. Bake the meat while behind Tada and forth until the desired maturity. Lift.
- Heat oil and saute onion and garlic until wilted and fragrant. Msukkan flour, stirring until browned.
- Give the remaining marinade steak, pepper powder, soy sauce, paprika and beef broth. Stir until boiling and thickened. Lift.
Serve with Steak.
* The same method can be applied to ready-made teriyaki sauce.
Source: kosmo.vivanews.com
See also:
Dim Sum
Selasa, 30 November 2010
Tabak make Halal Wine
AMSTERDAM (Reuters CAIRO) - Taner Tabak (35) have attempted to obtain a white Wine kosher certificate for two years, and now he has succeeded. "Kevserhelalwine" passed his test and get halal certification from the Quality Control Halal (Halal Quality Control - HQC).
Search Tabak will wine with alcohol content of 0% done at the request of the Muslims. At a meeting every Friday, they can not drink with colleagues and friends and a "Wine kosher" can be a solution for the problem.
Tabak study the process of making alcohol-free wine. Through a new technical process, which made him get a patent, Tabak, in cooperation with a German company, managed to make alcohol-free wine. Tabak said it had no drinks alcohol-free wine is said, but they do not pass the test HQC kosher because it still contains some alcohol.
HQC has a lot of requirements before they give a certificate to a product. An additional request to obtain such a certificate is hygienic regulations. They work under the consultation with the HQC. Tabak said, "Wine is not made kosher with it!"
Tabak target group not only Muslims, but more broadly. "What I was also targeted pregnant women, those who are affected by diabetes, they who have to drive after attending a party and therefore can not drink alcohol and so on."
Among the collection Tabak is red wine, white, and roses, too heavy wine. He was convinced of his delicacy of taste wine and recently challenged a Nicolaas Klei Wine expert to come and taste the wine.
Kevser name refers to a letter in the Qur'an, clearly Tabak. The letter speaks of kosher wine.
Tabak was not worried about the sale of wine - his. Countries like Malaysia, Azerbaijan, Dubai, and even Saudi Arabia have shown interest, Tabak said with enthusiasm.
Tabak Kevserhelalwine sells through his company, Talay Wine Company, with an average price of 6-7 euros (IDR 90000-100000).
"We've changed the haram into halal. Wine that tastes like wine but it is completely free of alcohol, and we produce it," says Tabak.
Tabak-made kosher wines are not the only alcoholic beverages that contain no alcohol. Last year, in France produced Chamalal, champagne kosher. Like champagne in general, this drink is also made from wine and bubbly, but alcohol-free.
Launched in September, just before the holy month of Ramadan in 2008, proved successful Chamala accepted in the country of origin of champagne. No single event will ever complete without his presence.
Champagne bubble kosher version is sold at a price about 60 euros (Rp 900,000) per bottle in some restaurants, but much cheaper if bought at the supermarket.
Inventors Chamalal, Rachid Gacem, said he saw a gap in the market for alcoholic beverages.
"When I came to the party and everyone drank alcohol, such as champagne, they often ask if I want to drink one glass. But we (Muslims) do not drink alcohol. Because I want to be part of the party, I want to drink something like champagne, but not the champagne. "
Responding to these drinks, not all Muslims necessarily agree. Some of the Muslims even questioned the dubious content Cham'alal content. As the comments in an online news site that writes about the launch Cham'alal, one of which reads, "Does it truly Wine carbonated beverage?". (Rin / Iie / ITN / fw / RPK / at) Cited by www.suaramedia.com
Source: suaramedia.com
See also:
Sate
Soto
Search Tabak will wine with alcohol content of 0% done at the request of the Muslims. At a meeting every Friday, they can not drink with colleagues and friends and a "Wine kosher" can be a solution for the problem.
Tabak study the process of making alcohol-free wine. Through a new technical process, which made him get a patent, Tabak, in cooperation with a German company, managed to make alcohol-free wine. Tabak said it had no drinks alcohol-free wine is said, but they do not pass the test HQC kosher because it still contains some alcohol.
HQC has a lot of requirements before they give a certificate to a product. An additional request to obtain such a certificate is hygienic regulations. They work under the consultation with the HQC. Tabak said, "Wine is not made kosher with it!"
Tabak target group not only Muslims, but more broadly. "What I was also targeted pregnant women, those who are affected by diabetes, they who have to drive after attending a party and therefore can not drink alcohol and so on."
Among the collection Tabak is red wine, white, and roses, too heavy wine. He was convinced of his delicacy of taste wine and recently challenged a Nicolaas Klei Wine expert to come and taste the wine.
Kevser name refers to a letter in the Qur'an, clearly Tabak. The letter speaks of kosher wine.
Tabak was not worried about the sale of wine - his. Countries like Malaysia, Azerbaijan, Dubai, and even Saudi Arabia have shown interest, Tabak said with enthusiasm.
Tabak Kevserhelalwine sells through his company, Talay Wine Company, with an average price of 6-7 euros (IDR 90000-100000).
"We've changed the haram into halal. Wine that tastes like wine but it is completely free of alcohol, and we produce it," says Tabak.
Tabak-made kosher wines are not the only alcoholic beverages that contain no alcohol. Last year, in France produced Chamalal, champagne kosher. Like champagne in general, this drink is also made from wine and bubbly, but alcohol-free.
Launched in September, just before the holy month of Ramadan in 2008, proved successful Chamala accepted in the country of origin of champagne. No single event will ever complete without his presence.
Champagne bubble kosher version is sold at a price about 60 euros (Rp 900,000) per bottle in some restaurants, but much cheaper if bought at the supermarket.
Inventors Chamalal, Rachid Gacem, said he saw a gap in the market for alcoholic beverages.
"When I came to the party and everyone drank alcohol, such as champagne, they often ask if I want to drink one glass. But we (Muslims) do not drink alcohol. Because I want to be part of the party, I want to drink something like champagne, but not the champagne. "
Responding to these drinks, not all Muslims necessarily agree. Some of the Muslims even questioned the dubious content Cham'alal content. As the comments in an online news site that writes about the launch Cham'alal, one of which reads, "Does it truly Wine carbonated beverage?". (Rin / Iie / ITN / fw / RPK / at) Cited by www.suaramedia.com
Source: suaramedia.com
See also:
Sate
Soto
Dim Sum yang Menggoda
Dim Sum merupakan makanan berukuran kecil dan dimasak dengan digoreng atau direbus. Biasanya menu-menu itu disajikan dalam wadah bundar berbahan bambu. Ada beragam pilihan menu dim sum yang disediakan di restoran Ping, salah satunya ialah egado, dim sum berisi daging ayam dan telur puyuh yang dibungkus kulit tahu.
Teksturnya empuk dan lembut saat disantap. Egado akan lebih enak jika disantap dengan saus sambal. Selain egado ada pula hakao yang berisi udang. Udang kupas dicampur tepung sagu, minyak wijen, sedikit vetsin, tepung ayam, ditambah garam, lada, dan gula.
Campuran itu kemudian dibungkus kulit yang terbuat dari adonan tepung sagu, tepung tang mien, dan minyak sayur lalu dikukus. Kulit hakao memakai sagu Hong Kong yang bertekstur lebih halus daripada sagu lokal.
“Kalau sagu lokal membuat dim sum cepat kering dan mengeras,” jelas Kardiman, chef kepala restoran Ping. Ada pula dim sum yang digoreng, yaitu dim sum udang rambutan. Udang dipotong halus lalu dimasukkan ke dalam kulit pangsit dan digoreng hingga mekar.
Apabila konsumen masih penasaran dengan menu dim sum ala resto Ping, dapat memilih dim sum berbentuk bapau, yakni bapau tausa isi. Bapau berukuran kecil itu berisi kacang merah yang sudah dihaluskan dan diberi gula. Dim sum biasanya dikaitkan dengan tradisi yang lebih tua yaitu yum cha (upacara minum teh).
Tradisi itu awalnya dilakukan oleh para pedagang yang berkelana di sepanjang Jalur Sutra. Mereka membutuhkan tempat untuk beristirahat di sepanjang jalur itu. Kedai-kedai teh pun berdiri di sepanjang pinggir jalan.
Tidak hanya pedagang, petani yang kelelahan setelah bekerja keras di ladang juga akan pergi ke kedai teh untuk bersantai pada sore hari. Pada awalnya, minum teh harus dilakukan tersendiri dan tidak boleh ada makanan lain.
Hal itu berkaitan dengan kepercayaan masyarakat China, berat badan mereka akan naik apabila ada menu lain yang dikonsumsi selain teh. Namun, setelah diketahui teh dapat membantu pencernaan, maka pemilik kedai teh pun mulai menyuguhkan berbagai makanan ringan sebagai hidangan yang menemani teh.
Dim sum yang berarti menyentuh hati itu berasal dari daerah Kanton, China bagian selatan. Dim sum pula yang telah mengubah tradisi yum cha, dari kegiatan yang sifatnya kaku menjadi santai untuk berbagi cerita dan pengalaman. Di Hong Kong dan sebagian besar kota-kota di Provinsi Guangdong, China, banyak restoran dim sum yang melayani pengunjung sejak pukul 05.00.
Tidak heran jika dim sum menjadi tradisi bagi orang tua pada pagi hari setelah mereka berolah raga. Tidak jarang pula mereka menikmati dim sum sembari membaca koran pagi. Kebanyakan restoran dim sum hanya menyajikan menu-menu dim sum hingga menjelang petang.
Pada malam hari menu pun berganti menjadi masakan Kanton. Di Hong Kong dan China, dim sum yang awalnya hanya makanan ringan atau snack itu kini menjadi makanan pokok yang hadir dalam budaya makan. Di negeri Tirai Bambu itu pejabat kesehatan mengkritik tingginya jumlah lemak jenuh dan natrium yang terkandung di dalam beberapa hidangan dim sum.
Menurut mereka, dengan dikukus bukan berarti dim sum otomatis dianggap makanan sehat. Oleh karena itu, pejabat kesehatan di China merekomendasikan rakyatnya untuk menyeimbangkan makanan lemak dengan sayuran rebus, tanpa menyertakan saus.
wan/L-2
Sumber : koran-jakarta.com
Lihat juga:
Sushi
Burger King
Teksturnya empuk dan lembut saat disantap. Egado akan lebih enak jika disantap dengan saus sambal. Selain egado ada pula hakao yang berisi udang. Udang kupas dicampur tepung sagu, minyak wijen, sedikit vetsin, tepung ayam, ditambah garam, lada, dan gula.
Campuran itu kemudian dibungkus kulit yang terbuat dari adonan tepung sagu, tepung tang mien, dan minyak sayur lalu dikukus. Kulit hakao memakai sagu Hong Kong yang bertekstur lebih halus daripada sagu lokal.
“Kalau sagu lokal membuat dim sum cepat kering dan mengeras,” jelas Kardiman, chef kepala restoran Ping. Ada pula dim sum yang digoreng, yaitu dim sum udang rambutan. Udang dipotong halus lalu dimasukkan ke dalam kulit pangsit dan digoreng hingga mekar.
Apabila konsumen masih penasaran dengan menu dim sum ala resto Ping, dapat memilih dim sum berbentuk bapau, yakni bapau tausa isi. Bapau berukuran kecil itu berisi kacang merah yang sudah dihaluskan dan diberi gula. Dim sum biasanya dikaitkan dengan tradisi yang lebih tua yaitu yum cha (upacara minum teh).
Tradisi itu awalnya dilakukan oleh para pedagang yang berkelana di sepanjang Jalur Sutra. Mereka membutuhkan tempat untuk beristirahat di sepanjang jalur itu. Kedai-kedai teh pun berdiri di sepanjang pinggir jalan.
Tidak hanya pedagang, petani yang kelelahan setelah bekerja keras di ladang juga akan pergi ke kedai teh untuk bersantai pada sore hari. Pada awalnya, minum teh harus dilakukan tersendiri dan tidak boleh ada makanan lain.
Hal itu berkaitan dengan kepercayaan masyarakat China, berat badan mereka akan naik apabila ada menu lain yang dikonsumsi selain teh. Namun, setelah diketahui teh dapat membantu pencernaan, maka pemilik kedai teh pun mulai menyuguhkan berbagai makanan ringan sebagai hidangan yang menemani teh.
Dim sum yang berarti menyentuh hati itu berasal dari daerah Kanton, China bagian selatan. Dim sum pula yang telah mengubah tradisi yum cha, dari kegiatan yang sifatnya kaku menjadi santai untuk berbagi cerita dan pengalaman. Di Hong Kong dan sebagian besar kota-kota di Provinsi Guangdong, China, banyak restoran dim sum yang melayani pengunjung sejak pukul 05.00.
Tidak heran jika dim sum menjadi tradisi bagi orang tua pada pagi hari setelah mereka berolah raga. Tidak jarang pula mereka menikmati dim sum sembari membaca koran pagi. Kebanyakan restoran dim sum hanya menyajikan menu-menu dim sum hingga menjelang petang.
Pada malam hari menu pun berganti menjadi masakan Kanton. Di Hong Kong dan China, dim sum yang awalnya hanya makanan ringan atau snack itu kini menjadi makanan pokok yang hadir dalam budaya makan. Di negeri Tirai Bambu itu pejabat kesehatan mengkritik tingginya jumlah lemak jenuh dan natrium yang terkandung di dalam beberapa hidangan dim sum.
Menurut mereka, dengan dikukus bukan berarti dim sum otomatis dianggap makanan sehat. Oleh karena itu, pejabat kesehatan di China merekomendasikan rakyatnya untuk menyeimbangkan makanan lemak dengan sayuran rebus, tanpa menyertakan saus.
wan/L-2
Sumber : koran-jakarta.com
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