Red Fish from the Riau Islands

ISLANDS Riau has many islands. The total area of ​​ocean larger than the mainland. This makes the Riau Islands has the potential of marine resources are plentiful. From seafood, one of them into dishes prepared from fish.
Fish Soup Aulia, thus the name of one of these specialties. From the beginning, the people of Riau Islands, especially the Tanjungpinang, also people in small islands around the Riau Islands are familiar with these delicacies. But why is there a name Aulia? Apparently the name of the daughter of the fish soup.
Sellers of fish soup that was Haji Hendy (40). Before working in the culinary world, he worked in one of the notary's office in Pekanbaru, Riau. Tired of working as an employee, he was with his wife back in Tanjungpinang, the city where his wife was born and raised.
In 1998, he got a place in the form of shop-in-law's house. Two-story building, measuring 4 meters x 10 meters. Here Hendri opened a coffee shop. Not only coffee, she was complete with a variety of other breakfast menu, such as rice cake, nasi lemak, and cake muwih.
Home store located at Jalan MT Haryono, mile 3, it can accommodate between 25 to 30 visitors.
"Initially, my wife and I opened this shop to sell coffee and breakfast, rice cake and rice kind of fat, is not done alone, but calling people to sell together here. Wearing a rental payment to the seller of Rp 5 thousand per day, with the hope that buyer to purchase rice cake or nasi lemak, the buyer will order a drink, "said the bald-headed man.
However, efforts Hendri has not received a positive response from customers. Coffee shop does not bring satisfactory results. With that condition, he then rack my brain to move the business, from selling ordinary breakfast which was a lot made of people, a fish soup cooking.
For starters, and for trial and error, she cooked the fish soup in a dose that only slightly, about one to five pounds of red fish. Unlike previous efforts, fish soup is starting to get a positive response from the community. People began terpincut.
To create a typical fish soup, Hendri use of raw materials and certain spices. The raw material is a red fish that have been cut into pieces. This fish has been prepared from bones. Meanwhile, seasoning blends and sauces are prepared in three large stainless steel pot for boiling soup.
Sliced ​​red fish is then mixed into a bowl with mustard sauce, tomato, and sauce. Before serving to the buyer, first fish soup sprinkled with fried onions, green chili sauce, and orange pieces.
"Usually the customers who eat here eat fish soup accompanied by a plate of rice. And not infrequently buy a manner wrapped to take home. As for the food here, after eating fish soup, in order to reduce the sense of decaying stench of fish, I provide a sponge dessert frangipani green, homemade my sister in law, "said Hendri.
Fish soup delicacy Aulia later became conversation. Promotion by word of mouth by customers who have never tasted fish soup delicacy made Hendri make turnover gradually increased. His efforts were enlarged.
Food typical of hers began to get a place in the hearts of the community. Initially only spent about five pounds, has now reached three hundred pounds of red fish every day. The buyer also started to increase and vary. Not only local people but also tourists from Singapore and Malaysia. Tourists often visited every Saturday Tanjungpinang not forget tasting Fish Soup Aulia.
About the price, relatively cheap. Aulia Fish soup with a plate of rice sold at Rp18 thousand, per bowl. The visitors can enjoy this fish soup from 08.00 am until late evening. It's just not Hendri shop open daily. Every Sunday, Hendri not open her bar by reason of buyers tend to be quiet. And on that day, he also wanted to rest with the family only.
Although already attained their popularity, Hendri has not opened a branch. In fact, when people flocked to patent their products, he did not even try to register the name of the fish soup.
He had principles that anyone can mimic his fish soup. However, although fish may make the same soup, taste and sustenance he believes every person is different. Diintisari story through the book traces Indonesian Cuisine by JNE.




source: (http://www.okefood.com/read/2011/02/21/302/427148/ikan-merah-dari-kepulauan-riau)

Posted on 10.31 / 0 komentar / Read More

Tempting Surabaya's Food

Surabaya cuisine famous across the nation because it has a distinctive taste. The use of a variety of different vegetables and sauce flavor make dishes from there could publish the saliva of the beholder.
 Wealth of culinary treasures in Indonesia has long been recognized. Not only in the country, even foreign tourists willing to visit this island nation to enjoy a variety of delicious dishes. No exception in the city of Surabaya. The capital of East Java who was given the nickname City of Heroes is storing comestible extraordinary legacy.Maybe you just know cingur salad. But the real cuisine of Surabaya has a long list. All tasty and delicious taste not two, which makes people to addiction. Moreover, any kind of food is easily obtained, either at the street vendors as well as a fine dining restaurant with affordable prices. Let's say you enjoy racing lontong. This is a dish that looks like a soup. Inside are a few pieces of rice cake, lentho (meatball from cassava and peanuts are fried), dry fried tofu, and bean sprouts seasoned with chili paste.
 Then watered sauce bean sprouts are cooked with its own flavor. We can eat it with scallops satay and sambal chili sauce. Almost similar to lontong racing, there are lontong kikil. Consisting of sliced ​​beef leg meat that has been cooked until tender. Sauce sprinkled with a typical kitchen spice.
"More complete if kikil beef served in a state of hot and accompanied by a number of sliced ​​rice cake. This snack can be a delicious belly booster, "said Aji Laddy Susanti, Acid Salts restaurant owner who serves typical cuisine of East Java.Besides the two dishes above, Surabaya also has served with sambal pecel overlap. Pecelnya be a mixture of vegetables such as lamtorogung, kenikir leaves, bean sprouts, long beans, winged bean, and petai china. Meanwhile, says Susan, sambal tempe semangit overlap comes from, namely tempe fermentation exceeded, but not yet rotten. This is offset by the smells kencur and sliced ​​lime leaves are truly stunning. If combined, this dish becomes a delicious meal.
 You also must try to know tek. Foods that one is clearly no less delicious with a dish that has been mentioned above. Know tek consists of rice cake, tofu, and fried potatoes. Then the material is cut into small bite size using a scissors with a distinctive rhythm. Then on top of it sprinkled a mixture of paste and peanut sauce, of course. After that, sprinkled with tiny sprouts and crackers. In Jakarta, this dish can be found by knowing the name of scissors.
 If food from Surabaya that has been mentioned yet satisfy your taste buds desire, may be able to enjoy rawon. The name of this menu may already be familiar. Although known as the East Javanese cuisine (such as Surabaya), rawon known also by the society to the east of Central Java (Surakarta).
 Rawon usually a meat soup with herbs typical black color because they contain fruit or kepayang kluwek. Kluwek is a tree that grows wild or half wild.
"Gravy-like tongseng, but with a distinctive flavor rawon," said Chef Hendro Soejadi, a Head Cuisine Creator in foodies.
 Meat for rawon generally beef cut small. Typically, said Hendro, the meat used is part of the thigh because the aroma and uratnya causing more sensation while enjoying it.
 Discussing the fine cuisine of Surabaya yet if it did not mention cingur salad. Actually, said Hendro, cuisine is similar to the gado-gado. Only, in addition to vegetables, various fruits are also used commonly dirujak. For example bendoyo or Krai (a type of cucumber stew) and yam. Or can also use kedondong peeled. The difference is again, in a salad cingur also used a few pieces cingur or meat from the cow lips. Another peculiarity is the sense petisnya cingur salad. Peanut sauce mixed with shrimp paste until the color is black.




source: (http://www.okefood.com/read/2011/03/15/299/435231/hidangan-surabaya-yang-menggoda)

Posted on 10.26 / 0 komentar / Read More

Sepat Banang From Banjarmasin

AS one of the typical comestible Banjarmasin, Sepat Banang can be a menu option that you can try.

Material:

500 grams of milk fish, siangi, cut-cut
250 grams of large size shrimp, discard the head, cut back
1 whole lemon, take the water
1 teaspoon salt
100 ml thick coconut milk from ½ coconut
100 grams of young mango, grated coarse
2 bunch basil, leaves take

Blend:

6 red onions, roasted
8 pieces red chili sauce
2 eggs pecans, roasted
2 tsp sugar
1 teaspoon salt

Directions:

Wash the fish and shrimp until clean, then coat with lemon juice and salt, leave for 20 minutes. Grilled fish and shrimp until cooked, set aside.
Boil the coconut milk while stirring, stir until boiling, turn off the flame. Mix the spices are crushed, shredded mango, basil, and lime juice and stir well. Tata fish on serving plates, flush with spice earlier. Serve.

(This recipe is excerpted from the book: The Book of Cooking Recipes Collection of All Time, Work Team Kitchen Demedia).



source: (http://www.okefood.com/read/2011/03/17/307/436014/sepat-banang-banjarmasin)

Posted on 10.21 / 0 komentar / Read More

Manado Porridge

ADDITION fried salted fish and chili paste on the menu this porridge refine your dining experience. Treat this right when a sense of longing to hit the mother cuisine.

Material:
75 g rice
1 bunch watercress
1 bunch spinach
2 pieces of sweet corn combed
1 bunch leaf katuk
1 bunch basil leaves
1 piece of yellow sweet potatoes, diced
400 grams pumpkin, diced
Salt to taste
Chili paste to taste
Fried salted fish taste

Directions:
1. Boil the rice with 2 liters of water to boil.
2. Enter the comb corn, sweet potatoes and squash until cooked and thickened.
3. Add salt to taste.
4. Add all vegetables, stir, and the pot should not be closed for vegetables still looks green and fresh.
5. After all the cooking, serve with chili paste and salted fish fried.

Menu is the essence of The Taste Restaurant, Grand Indonesia, Jakarta.




source: (http://www.okefood.com/read/2011/03/18/307/436230/bubur-manado)

Posted on 09.47 / 0 komentar / Read More

Delicious Semarang's Snack

Spring rolls (Lumpia) and milkfish presto (Bandeng Presto) just a handful of the many foods that become typical comestible Semarang. Two servings delicacy is now easily felt anywhere.
 Semarang including the cities often visited and become tourist destinations for a number of Indonesian citizens because of its natural wealth. While visiting this city, never miss a chance to sample signature menu. Some of the menu that characterizes the city of Semarang, among others, spring rolls, wingko tripe, milkfish presto, bakpia, know dreadlocks, know intervene, kopyok mi, mi djowo, soto Bangkong, paste kale, chopped salad, mendoan, tofu paste, blanggem, mentho, thymus, know quid, you know pong, Gethuk, mehong / cat sega, sega rickshaw, and Gilo, Gilo.
 Semarang has a large Chinese community. That is why, some prepared foods also have a distinctive element of Chinese. Spring rolls for example. This menu is found in Semarang and a special food that often becomes souvenirs from the city. That said, spring rolls are quite capable of being maintained in the onslaught of modern food is more and more searchable. Age of a century since discovered is proof of how much has remained popular comestible community.
 According to Odilia Winneke culinary experts, based on its history, lumpia Semarang reputedly invented and pioneered by couples who come from two different cultures and countries, namely China and Java. The husband and wife before marriage is known as a seller of spring rolls.
 "The specialty is famous spring rolls. Not because of the shape and size, but the delicacy of characteristic flavor Semarang salty sweet things, "says Odilia.
 Lumpia is characterized in their raw materials, namely bamboo shoots. Apart from young shoots of bamboo, some of which are also main ingredients are shrimp and eggs, including wheat flour used as a wrapper. "It is not difficult to make. Only, when the cook takes a deft skill, "says Odilia.
 Foods that have the process end with or without fried fried has supplementary material that should not be missed named chive-like green onion, plus a spring roll of brown sauce, also feels a bit sweet. There are also pickled onions which gives the sensation of sour taste and cayenne pepper. In some stores that sell spring rolls, some use leaf lettuce and red onion to make the dish taste more special.
 "All the extra ingredients that complement and typical spring rolls. All is well suited combined with the spring rolls, "says Odilia. In addition to spring rolls, Semarang also save some typical menus that often used as a gift, among the most famous is the milkfish presto. If you're a walk to the city of Semarang, the people must not forget to stop by the Road Pandanaran. Because the road was a sales center by-the typical Semarang, including milkfish presto.
 "The Hyderabad-the traditional form of milkfish Presto includes a new unknown, which is about 20 years ago," says Odilia. Milkfish presto a fish spiced with garlic, turmeric, and salt, and cooked in banana leaf base using high-pressure pot that is usually called Presto.
 Presto is a way of cooking with high-pressure water vapor. Food cooked in this way is placed in a pot that can be locked tight. The water inside the pot and then heated to boiling. Water vapor that arise will ripen food inside these pots. How this is done to make thorn fish becomes soft and good to eat.
 "Milkfish presto favored by many people, including children, because software is so easy to eat prickly. That's very good because in addition to savory, milkfish Presto also has a high nutrient content, "says Odilia.
 For presentation, presto pretty fried milkfish in hot oil and served with sambal typical. While Presto milkfish that have been purchased and not yet fried, can generally be stored in the refrigerator over a period of time.



source: (http://www.okefood.com/read/2011/03/22/299/437561/lezatnya-oleh-oleh-khas-semarang)

Posted on 09.42 / 0 komentar / Read More