One way to classify sotos is by their regional style. Many metropolitan areas have their own regional soto versions:
* Betawi soto, made of beef or beef offal, cooked in a whitish cow milk or coconut milk broth, with fried potato and tomato.
* Bandung soto, a clear beef soto with daikon pieces.
* Medan soto, a chicken/pork/beef/innards soto with added coconut milk and served with potato croqutte (perkedel). The meat pieces are fried before being served or mixed.
* Padang soto, a beef broth soto with slices of fried beef, bihun (rice vermicelli), and perkedel kentang (fried mashed potato).
* Banjar soto, spiced with lemongrass and sour hot sambal, accompanied with potato cakes.
* Makassar soto or coto Makassar, a beef and offal soto boiled in water used to wash rice, with fried peanut.
* Madura soto or soto Sulung/soto Ambengan, made with either chicken, beef or offal, in a yellowish transparent broth.
* Semarang soto, a chicken soto spiced with candlenut and often eaten with sate kerang (cockles on a stick)
* Kudus soto, made with water buffalo meat due to local taboos of the consumption of beef.
* Lamongan soto, a popular street food in various Indonesian metropolitan areas, a variation of the Madura soto.
* Pekalongan soto or tauto Pekalongan, spiced with tauco (a fermented miso-like bean paste).
* Banyumas soto or sroto Banyumas or sroto Sokaraja, made special by its peanut sambal, usually eaten with ketupat.
* Kediri soto, a chicken soto in coconut milk.
* Ambon soto, It is made of chicken and broth, flavored and colored with turmeric, ginger, galangal, garlic, (the three g's), lemongrass and loads of spices. Served with rice, the add-ins and toppings were blanched bean sprouts, shredded chicken, glass noodles, chopped celery leaves, golden fried shallots, fried potato sticks, kecap manis, hot sauce, and tiny potato croquettes. A healthy squeeze of lemon china , a really fragrant citrus, really brightens up the soup. (wikipedia)
See also : sushi
hanamasa
Kamis, 28 Oktober 2010
Rabbit Satay
Visiting the Telaga Sarangan tourist area located on the slopes of Mount Lawu, Sarangan Village, District Plaosan, Magetan District, East Java, is incomplete if it does not taste the culinary signature, is, rabbit satay/ sate.
It is not difficult to find where visitors can find these delicacies. Because almost all around Lake Sarangan tent there are food stalls and street hawkers who peddle rabbit satay.
Data from the Department of Tourism Magetan noted, there are at least 140 merchants who sell rabbit satay around Lake area Sarangan. They were joined in the merchant community of Lake Sarangan rabbit satay.Almost the same with satay dish in general, only the rabbit satay has a fine fibrous texture of meat and a little pale color. So it seems more tender and tasty when chewed. Unlike satay chicken or goat meat.
One member of the community of Lake Sarangan rabbit satay vendors, Sukatno, say, to be consumed into a steady rabbit satay dish, usually meat rabbits were taken from rabbits aged between four to six months.
"The choice of this age, because of the resulting meat will be tender and tasty," said Sukatno fanning rabbit satay.
In the presentation, satay skewers were like any other rabbit. Ingredients were the same which consists of mashed beans mixed with spices, onion slices and soy sauce. For those who like spicy condiment can be added to the spice satenya. Similarly to the fresh taste sensation, in satay spices can be added with the juice of lemon slices.
There are two options in presenting a portion of rabbit satay, which is enjoying the satay with a soft rice cake slices or white rice is fluffier. This dish will taste better when eating it again while enjoying views of Lake Sarangan elegant.A serving of rabbit satay Sarangan Lake consists of 15 skewers and a plate of white rice or rice cake. One portion is valued 10,000, 00. Or for 10 tusuknya only spend Rp7.000, 00 only.
Sukatno added, one young rabbit, the average can produce 60 to 90 skewers, depending on the size of the rabbit. The average for the holiday like Sunday, rabbit satay vendors can sell up to 250 puncture, while on religious holiday or the end of the year could increase to 900 skewers.Sukatno admitted, the rabbits that he obtained from merchants who already becoming collectors customers. He is concerned with selling job rabbit satay has been since 1983.
"Every visit to Lake Sarangan, I always buy my favorite foods namely rabbit satay. In my opinion, rabbit meat satay in Telaga Sarangan more tender and tasty. In addition, the price is also right," said one visitor from Madison Lake Sarangan, Ashari Purwo.
According to him, rabbit satay Telaga Sarangan will be more "mak nyus" when juxtaposed with the beverage brewed tea warm. This couple is very fitting to enjoy the cool air on the slopes of Mount Lawu this. (antara - jawa timur)
See also : soto
burger king
It is not difficult to find where visitors can find these delicacies. Because almost all around Lake Sarangan tent there are food stalls and street hawkers who peddle rabbit satay.
Data from the Department of Tourism Magetan noted, there are at least 140 merchants who sell rabbit satay around Lake area Sarangan. They were joined in the merchant community of Lake Sarangan rabbit satay.Almost the same with satay dish in general, only the rabbit satay has a fine fibrous texture of meat and a little pale color. So it seems more tender and tasty when chewed. Unlike satay chicken or goat meat.
One member of the community of Lake Sarangan rabbit satay vendors, Sukatno, say, to be consumed into a steady rabbit satay dish, usually meat rabbits were taken from rabbits aged between four to six months.
"The choice of this age, because of the resulting meat will be tender and tasty," said Sukatno fanning rabbit satay.
In the presentation, satay skewers were like any other rabbit. Ingredients were the same which consists of mashed beans mixed with spices, onion slices and soy sauce. For those who like spicy condiment can be added to the spice satenya. Similarly to the fresh taste sensation, in satay spices can be added with the juice of lemon slices.
There are two options in presenting a portion of rabbit satay, which is enjoying the satay with a soft rice cake slices or white rice is fluffier. This dish will taste better when eating it again while enjoying views of Lake Sarangan elegant.A serving of rabbit satay Sarangan Lake consists of 15 skewers and a plate of white rice or rice cake. One portion is valued 10,000, 00. Or for 10 tusuknya only spend Rp7.000, 00 only.
Sukatno added, one young rabbit, the average can produce 60 to 90 skewers, depending on the size of the rabbit. The average for the holiday like Sunday, rabbit satay vendors can sell up to 250 puncture, while on religious holiday or the end of the year could increase to 900 skewers.Sukatno admitted, the rabbits that he obtained from merchants who already becoming collectors customers. He is concerned with selling job rabbit satay has been since 1983.
"Every visit to Lake Sarangan, I always buy my favorite foods namely rabbit satay. In my opinion, rabbit meat satay in Telaga Sarangan more tender and tasty. In addition, the price is also right," said one visitor from Madison Lake Sarangan, Ashari Purwo.
According to him, rabbit satay Telaga Sarangan will be more "mak nyus" when juxtaposed with the beverage brewed tea warm. This couple is very fitting to enjoy the cool air on the slopes of Mount Lawu this. (antara - jawa timur)
See also : soto
burger king
Ice Cream's Composition
Ice cream has the following composition:
* greater than 10% milkfat by legal definition, and usually between 10% and as high as 16% fat in some premium ice creams
* 9 to 12% milk solids-not-fat: this component, also known as the serum solids, contains the proteins (caseins and whey proteins) and carbohydrates (lactose) found in milk
* 12 to 16% sweeteners: usually a combination of sucrose and glucose-based corn syrup sweeteners
* 0.2 to 0.5% stabilizers and emulsifiers
* 55% to 64% water which comes from the milk or other ingredients
These percentages are by weight, either in the mix or in the frozen ice cream. Please remember, however, that when frozen, about one half of the volume of ice cream is air (overrun, for definition, see ice cream processing, for calculation, see overrun), so by volume in ice cream, these numbers can be reduced by approximately one-half, depending on the actual air content. However, since air does not contribute weight, we usually talk about the composition of ice cream on a weight basis, bearing in mind this important distinction. All ice cream flavours, with the possible exception of chocolate, are made from a basic white mix.
Formulations can be derived from a number of different starting points. Details and suggested formulas are detailed on the formulations page, but turning the formulation into a recipe depends on the ingredients used to supply the components, and it is then necessary to do a mix calculation to determine the required ingredients based on the formula. Ice milk and light ice creams are very similar to the composition of ice cream but in the case of ice milk in Canada, for example, it must contain between 3% and 5% milkfat by legal definition.
The ingredients to supply the desired components are chosen on the basis of availability, cost, and desired quality. These ingredients will now be examined in more detail.(foodscience)
See also : steak
sushi
* greater than 10% milkfat by legal definition, and usually between 10% and as high as 16% fat in some premium ice creams
* 9 to 12% milk solids-not-fat: this component, also known as the serum solids, contains the proteins (caseins and whey proteins) and carbohydrates (lactose) found in milk
* 12 to 16% sweeteners: usually a combination of sucrose and glucose-based corn syrup sweeteners
* 0.2 to 0.5% stabilizers and emulsifiers
* 55% to 64% water which comes from the milk or other ingredients
These percentages are by weight, either in the mix or in the frozen ice cream. Please remember, however, that when frozen, about one half of the volume of ice cream is air (overrun, for definition, see ice cream processing, for calculation, see overrun), so by volume in ice cream, these numbers can be reduced by approximately one-half, depending on the actual air content. However, since air does not contribute weight, we usually talk about the composition of ice cream on a weight basis, bearing in mind this important distinction. All ice cream flavours, with the possible exception of chocolate, are made from a basic white mix.
Formulations can be derived from a number of different starting points. Details and suggested formulas are detailed on the formulations page, but turning the formulation into a recipe depends on the ingredients used to supply the components, and it is then necessary to do a mix calculation to determine the required ingredients based on the formula. Ice milk and light ice creams are very similar to the composition of ice cream but in the case of ice milk in Canada, for example, it must contain between 3% and 5% milkfat by legal definition.
The ingredients to supply the desired components are chosen on the basis of availability, cost, and desired quality. These ingredients will now be examined in more detail.(foodscience)
See also : steak
sushi
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