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Popular Posts

Martabak: Indonesian Thick Pancake

Martabak is a dish commonly found in Saudi Arabia (especially in the Hijaz region), Yemen, Indonesia, Malaysia, Singapore, and Brunei. Depending on the location, name, and composition, martabak may vary. In Indonesia there are two types of martabak, namely martabak asin (salted martabak) or martabak telur (egg martabak) that made from a mixture of chicken eggs or duck eggs and beef. In addition, there is also martabak manis (sweet martabak) or also known as kue terang bulan which is usually filled with chocolate. Both types of martabak are different in terms of taste, dough, contents, and how to cook it or make it. Unlike martabak telur , martabak manis is a kind of cake or jam sandwich that is usually eaten in a relaxed time as a snack. In Malaysia, martabak manis (known as apam balik ) is often served as a breakfast dish accompanied by a glass of tea. In martabak manis , the dough is made from a mixture of wheat flour, baking soda, chicken eggs, coconut mil

Saksang: Batak Pork Dish

Saksang is a typical Batak cuisine made from pork, dog meat, or buffalo meat that chopped and spiced with spices and coconut milk, and cooked well by using the blood of the animal slaughter (margota) or processed ordinary spices without blood (na so margota) . Spices that are included in the spice of saksang, among others; kaffir lime and bay leaf, coriander, onion, garlic, chili, pepper, lemongrass, ginger, galangal, turmeric and andaliman. Although this dish is widely known by various of Batak sub-tribes, it is often associated specifically as a traditional Toba Batak dish. Saksang is an important dish that must be served in Batak traditional ceremonies, especially in traditional wedding ceremonies. Saksang, together with panggang (Batak style roasted pork), naniura (pickled raw fish), naniarsik (carp arsik) and daun ubi tumbuk (crushed parsnip), is a popular dish in the treasures of Batak cuisine, and is commonly served in Lapo (Batak traditional bar and restaurant)

Tempura: Japanese Dish of Deep-Fried Vegetables And Seafood

Tempura is Japanese food in the form of seafood, vegetables, or wild plants are dipped into the dough of flour and egg yolk diluted with cold water then fried with a lot of cooking oil until light yellow. Tempura does not refer to the dish. But more to the process of coating meat or vegetables with tempura batter. Then the ingredients are fried with a lot of oil. Therefore, in fact anything can be a tempura. Starting from cheese to fish can be made tempura. Tempura also means a different way of frying with furai (Japanese term for deep fry). Tempura fried foods are dyed into tempura dough, while deep fry fried foods are wrapped sequentially with flour, egg whisk, and panir flour. The dough is made from a mixture of eggs and flour. The ingredients are mixed lightly with cold water. When each ingredient is battered, it's important to keep the dough cool. So that the coating layer of tempura thin and crisp when fried. Cooking oil used for frying tempura preferably clean

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