Benefit of Wasabi

You are fond of Japanese food, particularly sushi, of course familiar with wasabi. To the audience of beginners, wasabi is like a shock teraphy. Flavor does not taste spiciness on the tongue, but directly attacking his nose. Guaranteed direct people gasped when one way of eating it.

But one kondimen in this sushi turned out to have many healing benefits. Wasabi, which is made from plants of the cabbage family, is able to overcome all things, from reducing the growth of bacteria that cause holes in teeth, improve blood circulation, and supports the oxygenation of tissue cells when consumed to help you cope with the hangover. Wasabi is smeared on the lips can even make your lips fuller, and serves as a stimulant of sexual desire when consumed by the men!

In the past, this plant is reliable for antimikrobanya capabilities, and native to Japan to protect them from food poisoning. Wasabi also proved successful as an intermediary for natural antibacterial concentration of potassium, calcium, vitamin C, and phytochemicals that high. It is able to strengthen the antioxidants in the body in maintaining and treating the skin from free radicals.

Wasabi is not only beneficial when ingested. This spice also proved advantageous when applied to the skin. Due to the nature of wasabi, the skin care industry have even put this material into a number of skin care products. Among them as the base material facials and body treatments in spas.

Some skin care products made from wasabi include Lather's Wasabi Hand Washes, Lemongrass Wasabi Hand Wash, or Naturopathica Green Tea Wasabi Mask for the detoxification process in the face. Unfortunately, not yet known if any of the products that can be obtained here.


Source: din - female.kompas.com


Look also : steak, pasta

Hanamasa Resto

Hanamasa Restaurant is a Japanese restaurant in Indonesia's first international standard with the concept of Self - Service, as well as distinctive blend of traditional Japanese and Indonesian. HANAMASA presents the main menu yakiniku (food is burned) and SYABU - SYABU (boiled foods) with a variety of food choices ranging from beef, chicken, seafood and fresh vegetables are processed hygienically.

MENU

1. Yakiniku

Yakiniku is a Japanese food cooked by roasting with a choice of different meats and fresh seafood and grilling lezat.Tempat already provided a special oil for grilling. Before roasting, meat and seafood choices dipped in sauce Niku Tare (sauce berwijen), then baked until matang.Setelah cooked to taste, then dipped into the sauce Soto Tare (without sesame sauce), and ready to eat with white rice

2. SYABU-SYABU

Syabu-syabu is a Japanese food that I cook it with boiled, with a choice of different meats, seafood and fresh vegetables. Once cooked mixture Yakumi (grated Garlic), Radish and Onion leaves inserted in Ponzu sauce, then Syabu-syabu dipped in Ponzu sauce or Thai Suki sauce delicious and tasty, and ready to eat with white rice.


Source : akangarman.wordpress

Look also : pasta, seafood

History and Overview of Gelato

The history of gelato dates back to frozen desserts served in ancient Rome and Egypt made from ice (not ice cream)  and snow brought down from mountaintops and preserved below ground.

Later, gelato appeared during banquets at the Medici court in Florence. In fact, the Florentine cook Bernardo Buontalenti is said to have invented modern ice creams in 1565, as he presented his recipe and his innovative refrigerating techniques to Caterina de' Medici. She in turn brought the novelty to France, where in 1686 the Sicilian fisherman Francesco Procopio dei Coltelli perfected the first ice cream machine.

The popularity of gelato among larger shares of the population however only increased in the 1920's-1930's as in the northern Italian city of Varese, where the first mobile gelato cart was developed.


Overview

Gelato is typically flavored with fresh fruit purees, cocoa and/or nut pastes. If other ingredients such as chocolate flakes, nuts, small confections, cookies, or biscuits are added, they are added after the gelato is frozen. Gelato made with fresh fruit, sugar, and water and without dairy ingredients is sorbetto.


Source : wikipedia


Look also : steak, pasta

Tips Memasak Pasta

Untuk menyiapkan makanan pasta, salah satu yang penting dalam sajian adalah rasa saus. Namun, saat ini sudah banyak cara untuk menyajikan saus pasta, bahkan sudah banyak saus pasta botolan yang bisa dibeli, tinggal tambahkan bumbu sedikit, selesai. Tapi yang sulit adalah menyiapkan agar pastanya terhidang dengan pas. Berikut tips yang bisa Anda lakukan untuk memastikan pasta Anda terhidang sempurna.

- Pastikan Anda memiliki air yang cukup banyak saat merebus pasta. Pasta butuh banyak ruang untuk bergerak saat direbus. Pastikan air sudah dalam keadaan benar-benar mendidih sebelum memasukkan pasta.

- Anda bisa menambahkan satu sendok makan minyak ke dalam air untuk memastikan agar pasta yang Anda rebus tidak menempel satu sama lain, tapi tips ini bukan keharusan.

- Menambahkan garam pada air rebusan juga pilihan. Melakukan hal ini akan menambah rasa gurih serta membantu saus terserap lebih baik saat pasta sudah matang.

- Rebuslah satu macam pasta dalam satu panci rebusan. Jika pasta dalam berbentuk berbeda direbus bersamaan, kematangannya tidak akan maksimal. Tiap pasta memiliki waktu matang berbeda. Pastikan api dalam keadaan sedang.

- Pasta seharusnya lembut namun tetap cukup padat untuk digigit (ini yang namanya al dente). Jika Anda memasak pasta lebih dari tingkat ini, memang masih bisa dimakan dan dinikmati. Namun, rasanya akan lebih lembek dan cepat terkoyak. Ketika Anda belum yakin, coba angkat sehelai pasta untuk dicicipi sebelum benar-benar mengangkat semuanya.

- Saring pasta yang sudah matang dengan penyaring berbentuk mangkuk. Basuh kembali dengan air dingin jika ingin mendapatkan pasta dingin. Zat tepung yang ada di bagian terluar pasta akan membantu saus terserap lebih baik. Ketika Anda menyiram kembali pasta Anda, zat tepung tersebut akan terhilang.

- Untuk memberikan rasa, tambahkan saus, sayuran, dan atau keju pada pasta Anda. Anda juga bisa menambahkan ayam atau daging lain yang diolah dengan cara dipanggang atau dibakar. Cobalah tambahkan rasa dengan menggunakan udang.


Sumber : NAD - female.kompas.com


Lihat juga : sour sally, hanamasa, burger king

Resep Soto Tangkar

Siapa yang sudah mencoba soto tangkar? Bagi anda yang menyukai soto, maka anda harus mencoba soto yang satu ini.

Soto tangkar sendiri adalah salah satu soto khas dari Betawi. Sebenarnya soto tangkar tak jauh beda dengan "saudaranya", soto Betawi. Namun, memang ada sedikit perbedaan terutama di kuahnya. Jika soto Betawi berkuah putih atau kuning, soto tangkar ini kuahnya kuning pekat hampir merah.


» Bahan-bahan

2 liter air
500 gram tulang iga
250 gram sandung lamur
2 lembar daun salam
1 batang serai, memarkan
1/2 butir kelapa, sangrai dan haluskan
1 mata asam jawa
8 buah belimbing wuluh, belah menjadi 2 bagian

Bumbu yang dihaluskan :
1 sendok teh ketumbar
1/2 sendok teh jinten
8 butir kemiri
3 buah cabai merah
8 buah bawang merah
4 siung bawang putih
1 ruas jari kunyit
1 ruas jahe
1 ruas lengkuas
1 sendok teh gula merah
Garam secukupnya


» Cara masak

Cara Mengolah : 1. Rebus tulang iga dan sandung lamur hingga empuk.
2. Tumis bumbu halus hingga harum.
3. Masukkan daun salam dan serai, aduk rata. Tuang ke dalam rebusan tulang iga.
4. Masukkan kelapa sangrai, belimbing wuluh dan asam jawa.
5. Masak hingga matang dan kuah mengental.
6. Angkat dan sajikan hangat.

Sumber : dapuronline.com


Lihat juga : sate, dim sum, pasta