Bengil Duck, The Ubud Building

Even if the phrase "Duck Bengil '(or' tengil ') reminds you of the first disco ever you go-ah you know what I mean-the kind with flashes of bright blue light that makes you change clothes a dozen times before finally dare to face it-should not be ruled out this one from your list. If you get past the decor is stately but anachronistic-what happened to the calm cafes roadside?-Duck Bengil still good at processing the ingredients: duck with the right crispiness, not dripping greasy, served with sambal matah Bali and ointment (vegetable berbalur stew crispy grated coconut) that is stable. Truly classic.
Another pleasant surprise is the duck-broth soup that appears strong, with accent pieces of melon, abundant with ginger and wine (a touch of earthiness ciamik)-and grilled seafood consisting of shrimp, snapper, tuna and squid, served in style Mediterranean with zucchini and red peppers and green, but really very Balinese in terms of taste (muscle pull between East and West equally refrain.)
If you are a fan of Nasi Bali, please go somewhere else. Efficacious mixture typical for this dish of fried bean-ie, his skin still sizzling hot and fry fish-lowered to a barely acceptable standard of Bali with the use of nuts, and meat not spicy at all spicy.
Themed landscape paintings Beautiful Indonesia in the room, which is really boring, and with a frame that is more boring again, trying to nail this place on a certain standard of luxury. As expected, these efforts were defeated by the space immediately before them (who did not even make any effort).
I suggest you sit outside, in parks, where you can escape from the dining room ambition excessive and a bit annoying, with long benches and dark brown color and a magnificent orange soulless-like seafood restaurant that adorned the dead- death, unsure of what they should do with their money. But the duck, oh, my duck ... enough talk.
Price: around Rp 200,000 - Rp 250,000 for the threeOpening hours: 11:00 to 22:00Rules of fashion: casualAtmosphere: Luxury is not untilAlcohol: yesPayment methods: accept all major credit cardsReviewed on: April 2009

The Ubud BuildingJl. Agus Salim 132MentengCentral JakartaTel. 391 8016 (RSVP), 391 7965, 391 8091

Posted on 14.08 / 0 komentar / Read More

Savory Tasty Satay Kuah Kacang Pak Memeng

Satay is a rather large bull, placed on a steaming hot rice cake pieces. Peanut sauce sprinkled with a bit watery. Nose piercing aroma was really tasty. Rempahnya seasoning soak into the meat. Therefore, when chewed it's tasty tasty tasty. It may also be eaten with noodle soup!
Sate this one is the favorite of the moment come to Medan. Because the night a little drizzle and cold air will sate even the food so that we drill for dinner. Warung sate Memeng pack is rather narrow and has no parking area.
On the sidewalk in front of the shop, located carts are used for dispensing satay skewers and broil burn. Sate cloud of scent that continually burned on the grill directly tickling belly length. Perfume at once savory. Visible large pot containing peanut sauce that is placed right next to the grill.
Santapnya place far from comfortable. Apart from a narrow, some tables and chairs placed on the sidewalk. So really the roadside. Sate concoction Memeng pack has been known since 1945. Once this satay stall initiated by H. Saimin Muhammad, known as call Memeng. Now proceed by Zulkarnain, who was waiting for her stall.
Options satenya there are two kinds of, satay ox (beef) or chicken satay and can also choose beef offal. Not a long wait, following sate lontongpun presented. A serving of beef satay (IDR 20000.00) containing 5 cut beef skewers rather large in size. Placed on a piece of rice cake and watered immediately with peanut sauce is watery.
Roughly chopped peanuts with brown gravy. When chewed, cow meat is quite soft and feels a strong flavor that permeated. Presumably this beef satay cooked with herbs first and then ditusuki and burned. Spicy marinade with a hint of chili, onion and pepper are strong and krenyes-krenyes crisp chopped peanuts. Jangek crackers (crackers skin) even more delicious when dipped in a sauce-dip into this bean. Especially after dikucuri little lime juice.
Satay chicken plus rice cake is also not much different appearance. Just because the chicken meat is cut larger than the chicken satay generally it feels a bit thick. Although baked quite dry with the same flavor with beef satay. Maybe if a little thinner pieces of meat will taste more savory. I prefer the beef satay that feels more solid and delicious.
Because tempted with boiled noodles are a lot of people booked. Jaduilah serving of boiled noodles my message. Hmm .. it looks like noodles whipped Bandung. Noodles with bean sprouts, boiled potato pieces and drenched with thick brown gravy and topped crackers kanji.
The unique taste just gravy. Slightly sweet, savory flavor with the aroma of onions and curry vague. It feels really hot bribed steady. I also imitate the people who poured the following satay sauce into the noodles boiled satenya this. It turned out that after mixing with peanut sauce, it was actually a unique and delicious.
This shop is open daily from 6 pm until 1:30 in the morning. So next time if you come to Medan and hungry in the middle of the night, sate pak Indeed this could be chitterlings warm, tasty and delicious.
Sate Memeng JI. West Irian no. 1 (front Uniland) Field Phone: (061) 7362066 HP: 081361153743

Posted on 14.04 / 0 komentar / Read More

Crunchy Krenyes the Kemumu

One vegetable that is often so mixture of curry or curry. The fibrous stalks and absorb water makes it so unique. Crunchy krenyes with herbs that seep into the pores. But do not the wrong choice, one-one can type that makes the body itch!

In traditional markets in the region of West Sumatra, the vegetables are often sold in cut. Similar banana leaf midrib. It's just bigger and brighter green color. This vegetable is known as taro or Kumumu.

Kemumu (Colocasia gigantea cv) is a type of taro or taro to eat the leaves and stems. Sumatra People usually cultivate seaweed into curry, curry or other savory vegetable mixture. Generally dicmapurkan in fish curry, shrimp, beef or chicken.

Because the stem berporeus (hollow fine) then when cooked flavor will enter and soak into the trunk until tender. Of course it's crunchy, slightly fibrous with spice-laden flavor. Coconut milk and seasoning sauce is a blend of fully refined vegetable fit for this.

While in Java, taro leaf is precisely that often processed as a mixture of savory vegetable or used as wrapping Pepes or knapsack. Soft texture of its leaves make it taste better than the cassava leaves and papaya.

To get that good to eat seaweed, you should buy is sold on the market. Usually dried before cooking until slightly wilted first to feel the effects disappear. Only then washed and processed with other ingredients.

I was so familiar seaweed in the diet of people of West Sumatra, then dikenallah this poem:

kemumu in the bush
Fall float selaranya
Although science-tall upright
Not what good is prayer

This poem uses seaweed as a symbol because it is known as vegetable daily.

Posted on 14.02 / 0 komentar / Read More

Banana Epe, Delicious Snacks from Makassar

MANY ways to enjoy bananas. There are eaten as such, baked, boiled, until cooked compote. Especially in Makassar, South Sulawesi, processed banana banana enjoyed in Epe.

Indonesia is rich in addition to the unique cultural diversity is also rich in culinary tourism, bananas Epe typical hawker Makassar one of them. This characteristic is very interesting snacks to be enjoyed by anyone. Of course, it is not unusual for residents to enjoy a snack banana Makassar Epe.

In processing, general issues to be banana banana production is a half mengkal kepok, because making a soft texture.

Manufacturing process was very simple. First of all, that have been peeled banana half cooked then baked on a hot charcoal. After a pretty soggy, bananas and then placed on a tool made of wood beams.

Banana pressed until flattened and placed again on the charcoal. Banana combustion process carried out two stages to taste a bit crunchy when enjoyed.

After the combustion process, banana served on a plate, just sprinkled with brown sugar that has been melt blended with durian fruit as a topping.

Epe banana vendors usually add some kind of topping, such as chocolate or cheese. There is also sprinkled with coconut sangria and baked beans according to consumer tastes.

To enjoy this Makassar typical snack, you can simply spend money Rp6 thousand-Rp7 thousand per portions.

Pisang Epe itself has entered the market in Java and Bali, but changed its name to banana pres.

Previously, sellers lined up along the coast banana Epe Losari, Makassar. However, now we'll rarely come across a banana seller Epe in these locations, most are found one or two sellers are a bit stubborn coquettish, because no vendor control. But do not worry, we still can find this banana along Epe Road Lamadukelleng, Makassar.

Posted on 14.00 / 0 komentar / Read More