Recent Recipes

How to Make Indonesian Spicy Food - "Rendang" From Padang West Sumatra

Comments (0) | Monday, September 30, 2013

Indonesia have thousands of Island, the second biggest Island is Sumatera. Sumatera is divided into six Provinces, and one of them is West Sumatera. There is a famous city at this province named Padang City.
Besides richness of customs and many good destinations, Padang has hundreds of food recipes. If you visiting Padang City one time, don't forget to taste The Padang Cuisine. Padang Cuisine one of the famous Indonesian culinary.

Padang was famous with the spicy foods that is Rendang, base material rendang from egg or meat and red pepper.

I am sure after having a meal Rendang your sight will be more bright, and you can refresh your mind.....of course after that you can do your activity with fresh, fresh.... hah!

Here is complete recipe:
For 4 portions serving:
- ¼ kg. Meat
- 4 cloves red onion
- red pepper (as your desire)
- chili (as your desire)
- 3 cloves garlic
- 4 - 5 cloves candlenut
-1 stick lemongrass
- 3 pcs lemon leaf
- 1 clove ginger plant
- salt
- sugar palm
- Flavoring
- vegetable oil
- coconut milk

Cooking instructions:
Slice meat as your desire and then clean it.
Boiling water then put meat inside and let it boil for 15 minutes
Raises meat (in order it more tender)
Pound all of ingredients or spices except lemongrass, lemon leaf and ginger plant.
Fry all of ingredients, put inside lemongrass, lemon leaf and ginger plant let it up to good smell, then put meat inside pour coconut milk sufficiently.
Cooking its up to water shrink, then rendang spicy ready for serving.

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10 Tips to Make Perfect Apple Pie

Comments (0) | Thursday, September 26, 2013

Apple pie is a savory delight for many of us and it is truly a lip smacking dessert. However, have your ever tried your hands in preparing this delicious dish? Most of us avoid making pies in fear of spoiling the whole preparation in the process. Now, to boost your confidence, here we are 10 awesome tips that will help you to make perfect apple pie every time.

Granny Smith Apples
Cordland Apples
1. It is all about the fruit - Apples play a pivotal role in making of pie. Now, if you reside in a region, where there are plenty of apples orchards get hold of sweet and tart apple and make them into pie. Otherwise, go for Granny Smith apples, which make excellent pie. The tartness when blends with the sweet taste of the sugar mixture create an awesome taste. Another winning combination that works superb is McIntosh and Cortland apples. Only make sure that the fruit is fresh.

2. Avoid burning of the crust - While baking the pie, edges of the crust, burn very fast. So, carefully envelop the fringes of the pie with tin foil. You can also get hold of an edge guard at your local kitchen supply store. Place the edge guard over the pie edges to prevent them from burning.

3. Taste the apple - After adding cinnamon/sugar mixture to your pie, do not forget to taste your apples. If required, sprinkle more brown sugar or cinnamon to the pie.

4. Added weight is always appreciable - Avoid baking the shell before adding the filling, as it may cause the pie shell to inflate. To avoid this problem, place dry beans at the pie shell bottom, before placing it in the oven. You can also buy weighted beads and place them below the shell. This will check the pastry from inflating.

5. Heap of apples is always adorable - Adding more apples to your pie is always good. Make a tall pile of fruit in the pie shell and you will find, that with the baking of the pie, the mountain of apples deflate. This will prepare a pie with sufficient apple; otherwise you will be left with a caved in dessert and a small amount of fruit per slice.

6. Decorating the pie - Accompany each slice of pie with scoops of ice cream. Generally, scoops of vanilla ice cream are served with a slice of apple pie. However, if you want to give an innovative touch, try out with cinnamon or butter pecan ice cream instead. Pistachio and Peach ice cream or Cookies and Cream ice cream also works wonder.

Cranberry-Raisin-Apple pie
 7. Add a twist. Instead of preparing the normal pie, you can give it an innovative touch. You can always try Dutch or French Apple pie or other pie combinations like Rhubarb/Apple or Cranberry-Raisin-Apple pie.

Caramel Apple Pie
8. Add yummy caramel - To enhance the taste of your dish, try out melted caramel instead of ice cream. It will offer extra sweetness and impress your guests even more.

9. Sweetness beside sugar - If your fruit is not sweet enough and you are not willing to add excess sugar, you can try with 1 tbsp lemon juice, some finely shredded lemon zest, and 2 tbsp melted apple jelly. This addition of the jam enhances the sweetness of the pie even more.

10. Make your apple pie look picture perfect - Slits are generally made on top of the apple pie with knife. Now, instead of making the slits abruptly, you can always make a decorative pattern at the top of your pie. Try to be creative and create a heart or star to enhance the visual appeal of the dessert.


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Tips For Popping Popcorn

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Popcorn is a nutritious snack that is whole grain. In fact a cup of no buttered popcorn has 23 calories compared to over 200 calories in one cup of corn chips. Really when you think about it popcorn is an ideal snack. It is not expensive,salty or fatty.

If you do not drink anything and just eat the popcorn it can soak up stomach acids, and does away with indigestion and heartburn. Popcorn has protein,minerals and the tiny kernels contain B-complex vitamins-niacin, thiamine and riboflavin, as well as vitamin E.

How Do We Prepare It?

Popping the kernels are so simple that even your children will enjoyed doing it. It can be popped in a skillet,automatic frying pan,Dutch oven or in a wire basket shaken over the fire, also in an electric popper. Watch that you don't put too much corn in the popper! About one cup of kernels with three tablespoons of oil (butter will burn) will fill a four-quart popper full.

A good way to test a container is to first put in the oil and one kernel. When it pops you know the oil is heated right. Add the rest of the corn and cover. Be careful not to scorch it. And be sure the steam can escape or else it will make the popped corn tough and soggy.

Salt, added before popping, tends to toughen the corn also. If you are not using an electric popper, shake the container constantly to make sure that every kernel is heated equally and none scoot off to the side.
If the popcorn you purchase comes in a glass or jar or other airtight container, it is good to keep the container close tightly to preserve just the degree of moisture that comes in the corn. Do not refrigerate but keep at room temperature.

Freshly popped corn, warm and fragrant, is hard to improve on. But if there is a bad aspect, it might be that it can be served in so many ways that make it a confection. Who can resist caramel or molasses popcorn balls?

There are recipes for making peanut-butter nugget bars, popcorn mint chocolate bars, even popcorn pies. Or, if you prefer, it is easy to add to buttered popcorn a pinch of garlic and onion salt and some shredded Cheddar cheese, melted and gently stirred to create a mouth-watering treat. But no matter how you serve it popcorn can be a satisfying experience.


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All About Bulgogi - Korean Beef

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Bulgogi is popular Korean dish that is enjoyed by many all around the world. The word bulgogi is derived from two Korean words; bul means fire and gogi is the Korean term for meat. So a direct translation to bulgogi is fire meat. While Bulgogi sauce can be made spicy and hot, the fire refers to the cooking method, as it's usually cooking over an open flame.

Chicken/Dak Bulgogi
Pork/Dwaeji Bulgogi
Bulgogi is usually made with sirloin and other types of Korean beef, but sometimes it can be made with chicken (dak bulgogi) or pork (dwaeji bulgogi). The meat is then marinated in a bulgogi sauce that can differ by region.

In ancient times, bulgogi was a meal for the king, especially during the Joseon Dynasty. The origins of bulgogi and bulgogi sauce are not quite clear, but many believe that it started in 37 BC-688 AD during the Gorguryeo era. Research shows that this dish used to be called maekjeok and the Korean beef was grilled on a skewer. During the Joseon Dynasty, bulgogi went by the name of neobiari, which translated, to thinly spread. So while there have been slight changes in names and cooking techniques throughout the century, bulgogi meat and bulgogi is a recipe as old as time.

Traditional bulgogi sauce is made with garlic, sugar, sesame oil and soy sauce. Other recipes for bulgogi sauce may use the ingredients of Asian pears, rice wine, honey and soy bean paste. What makes bulgogi sauce and the meal itself so popular is that it's extremely versatile and can be made in a lot different ways. The purpose of the sauce is to be made as a marinade. This marinade adds extreme flavour and tenderness to the Korean beef.

Some people add onions and green peppers to the dish. A traditional dish will come with thin lettuce or sesame leaves, that diners will use to wrap the cooked bulgogi in.

Others like to add bulgogi on top of rice. 

In modern South Korea there are dipping sauces that can be added to the meal. Peanut sauce is a popular choice amongst the younger generations. Dipping sauces can range from sweet to hot. Some people compare bulgogi to the taste of teriyaki, however for me they are totally different, and the taste of bulgogi is simply fantastic Being that it's a quick and easy meal, it can be eaten as a meal, appetizer or snack. There are no set times to where Koreans enjoy a meal of bulgogi.

In South Korea, you can find fast-food bulgogi burgers, made with bulgogi sauce.

For nutritional value, bulgogi sauce and the Korean beef that it is made with is extremely healthy. As with all Asian food, bulgogi uses lots of vegetables and meat. Flavouring for this dish is made with herbs, spices and oils. The optional add-ons such as lettuce, dipping sauce or rice are also high in nutritional value. The longest part of making the dish is the marinate time for the meat, but prep for the bulgogi sauce is only about 20 minutes. After the meat is done marinating, just cook over medium high heat and your done. You'll have a delicious and yet extremely healthy meal in no time.


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Kimchi - The Most Popular Among All Korean Food

Comments (0) | Tuesday, September 24, 2013

Kimchi is the most famous and basic Korean food. Koreans eat Kimchi in almost every meal and every day.

Kimchi is a traditional Korean fermented dish with various vegetables. It is known for the source of nutrients and to help digestion and restraining the growth of harmful bacteria in the intestines. It is an excellent functional food with numerous physiological functions such as having an anti-oxidation and anti-aging function, and anti-cancer effect.

Kimchi Ingredients
 Main ingredient such as Baechoo (Chinese cabbage) is good for colorectal cancer and garlic is good for prevention of stomach cancer. In addition, Kimchi can prevent lung cancer because of its high content of beta-carotene. Also spicy ingredient like pepper eliminates nicotine from the surface of the lungs, This is why the US magazine Health named Kimchi in its list of top five "World's Healthiest Foods" for being rich in vitamins, aiding digestion, and even possibly retarding cancer growth. Its nutritional value and effects have been proved scientifically.

The word "Kimchi" is from Chimchae which means pickled vegetables. Therefore in the broad point of view, all fermented food by pickled can be seen as Kimchi. Nutritionally Kimchi is a food that has low calories and high fibers. Especially vitamin C, beta carotene, B vitamins, calcium, iron, phosphorus, etc. are abundant.
Garlic and red pepper in Kimchi inhibit the activities of bad microorganisms and help to ferment the lactic acid effectively and help to create the various functional materials. Kimchi has lactic acid four times more than dairy product in the market. Specially lactic acid synthesized from vitamin Band amino acids is good for preventing constipation and cancer.

Kimchi also stimulate appetite and is effective for diet and reduce cholesterol in the blood vessels. In addition to that, Kimchi improve immune system because of its anti-oxidant effect.

Pa Kimchi
Kimchi's composition can be separated into the main vegetable ingredient and the mix of seasonings used to flavor the Kimchi. While the most popular type of Kimchi is the baechoo, many different types exist including regional and seasonal varieties. Popular variants include Ggakddugi which is a Kimchi made with cubed radishes, Pa Kimchi (made with scallions), and Oisobaegi which is a cucumber Kimchi stuffed with hot and spicy seasonings.

The Kimchi Field Museum in Seoul has documented 187 historic and current varieties of Kimchi. As a result of continuous efforts by Government, industry and academy for the industrialization of Kimchi, our traditional fermented food, Kimchi market has rapidly grown to form over 500 billion won worth domestic market. Furthermore, as nearby countries like Japan and China have aggressively advanced into the world's Kimchi market, the Kimchi market has been diversified. Despite of the multi-dimensional changes in environment of Kimchi market, uniformity of quality, standardization and long-term preservation which are the most important factors in merchandising Kimchi have still remained the same as the old method.


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Top Ten Spanish Tapas

Comments (0) | Monday, September 23, 2013

I'm not sure that the Spanish realise just what treasures they hold in Tapas. Rather than grabbing a burger or a boring sandwich from a Filling Station, Spaniards prefer to go to a bar and enjoy their favourite snack, along with a drink and a chat. I find a Tapa to be just enough when I'm on the road and feel like a little something to eat, and unless you particularly want to remain aloof, you'll soon find yourself having a natter with one of the locals, and if you asked him about Tapas, he'd probably say something along the lines of 'eat when you're hungry and drink when you're thirsty', and who can fault that philosophy.

Tapas originated in Andalusia, where, as the popular story goes, the people were so tired of getting flies in their drink, that they began putting a piece of bread over the glass to keep them out. This bread was often topped with ham or cheese and the rest as they say, is history. I don't know if anyone ever came up with an idea to keep the flies off the bread; maybe that's to come.

These days of course, you don't have to balance your food on a glass; it comes on a small plate or dish. The word Tapa incidentally, means cover, so there probably is some substance in the story. The one thing that is for sure is that they are a great way to enjoy good, wholesome food at a reasonable price. Here are ten of the best.

Spanish Omelette or Tortilla de Patatas

You'll find this on offer in almost all Spanish bars. It provides a great value, tasty snack. The ever present potato is sometimes complimented with mushrooms, onions, beans or tomatoes according to the whim of the local chef. It's interesting to try this dish in different bars and savour the difference, especially if you're travelling a nd moving between regions.

Meatballs in Tomato Sauce or Albondigas

Found in most tapas bars, this traditional dish tastes best when served piping hot straight from the pan. Provide plenty of fresh bread to mop up the juicy tomato sauce. This dish varies even more than Spanish Omelette. It can be good or disappointing, but when it's good, it's exquisite. The best Albondigas are the ones that have been made on site.

Boquerones en Escabeche

This old Moorish treat is a way of preserving small fish, and has survived the test of time. A great place to try this local delicacy is in and around Nerja, where they even have a fiesta dedicated to the dish. These days, strict controls are in place to monitor the size of the fish. Anyone using fish that deemed too small is prosecuted.

Ajillo Mushrooms

Personally I don't care for this, but most of my friends go mad for it, so I thought I better give it a mention. It is fact, very popular amongst the Spanish, but if you have an important meeting later in the day, I would give it a miss. It often arrives heavily laced with garlic, but apart from the garlic, the mushrooms are flavoured with olive oil and Spanish Sherry. It sounds good doesn't it? As with many Tapas, it should come with a wedge of bread, to mop up the juices.

Jamon Serrano

Spaniards are rightly proud of their ham, and cured, country ham is one of the most popular ways to enjoy it. The ham is rolled in sea salt, hung and left to cure for up to eighteen months, before the skilled Jamonero decides that it is ready. The legs are mounted on special stands to be carved into paper thin slices. I can't think of one Spanish bar or restaurant that doesn't offer Jamon Serrano. A perfect compliment to Jamon Serrano is Manchego cheese.

Patatas Bravas or Crisp Spiced Potatoes

Patatas Bravas is as popular in Madrid and Barcelona as it is in mountain villages, and that's because it tastes good. Each bar will have its own way of preparing the potatoes, but in most cases the result is more than satisfactory. Traditionally, this Tapa is taken with white wine.

Costillas or Barbecued Ribs

Better prepared on a barbeque, this delicious snack is enjoyed by many Spaniards and visitors alike. Normally sweet sherry is poured on the ribs, but each establishment will have its own take on the recipe.

Carne con Tomate or Meat in Tomato Sauce

This is one of my favourites. Tender meat cooked in tomato sauce, always needs a wedge of bread to clean the dish with. Available in most bars, it can be quite different, but usually very, very tasty.


Migas, as with many popular dishes, owes its existence to poverty. Originally breakfast fare, it was made from leftover bread, indeed Migas means crumbs. Its roots may lay in North Africa, as the dish shares many similarities with Couscous.

Pinchitos or Kebabs

It was the Arabs who brought kebabs to Europe, and the Spanish have embraced the idea as one of their own. Although originally made with lamb, these days pork is widely used. These kebabs are deliciously spicy.


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Spanish Food and Drinks: Tapas, Gazpacho, Paella, Cava, Sangria, and Rivers of Red Wine

Comments (0) | Friday, September 20, 2013

Spanish food and drink - Spanish cuisine, if you will - is quite different from how it may be perceived in the United States. In fact, when most Americans think of Spanish food they tend to think of dishes that hail from Mexico rather than Spain. Tacos, tostadas, enchiladas and such are, however, wholly Mexican creations and the tourist will be hard pressed to find them in Spain unless Taco Bell manages to open a franchise there.
Like most things in modern Spain, traditional Spanish food tends to differ based upon the region that it comes from. The Southern city of Seville, for example, offers cuisine that is reputed to be very delicious while also being very simple to prepare.

Here you'll find the cold soup Gazpacho, which is a vegetable cream that includes tomato, cucumber, garlic, paprika, olive oil, and vinegar. This is usually served with bread or even with tomato-bread.

In the Northern region of Navarre you may find many specialties of meats and fish, with one original recipe consisting of a delicious trout stuffed with cured ham. Many dishes here include the local beans Pochas de Sanguesa, and of particular interest are the vegetables like asparagus and Pimientos del Piquillo, a mild red pepper dish. This Region is also famous for his Tapas.

In addition to traditional regional fare, the nation of Spain does have some delights that are enjoyed nationwide. For instance, many like to snack on quick Tapas, prepared bite sized snacks that may include pieces of fried squid or octopus, spicy sausage, cheese, squares of fruit, or even sweet candy with almonds.

Tapas is literally everywhere in Spain and is often enjoyed during siesta as opposed to a full meal. Prices for Tapas vary slightly from place to place, but it is often a very inexpensive treat. In some places you can get a Tapa for as little as one Euro and in others that same one Euro will get you a glass of red wine and a Tapa. No wonder many Spanish stop at the local bar, for a meal.

Another well-known Spanish food is Paella (pronounced paeya) delicious mixed dish that consists of rice combined with many different types of meat and Seafood. Paella, is perhaps the most famous dish to come from Spain and, although it originates from Valencia, it can be found and enjoyed pretty much everywhere in the country, from the north to the south.

Spanish drinks are not quite as varied as the foods, but there are some particularly enjoyable specialties. Spain, like France, is a wine-drinking country and is famous for its various forms of Sangria, a sweet red wine that is combined with any number of other wines, liquors, and fruits. Sangria recipes differ based upon who is doing the mixing, so it's not uncommon to find sangria that includes apples and bananas in one bar or restaurant and one that contains grapes, white wine, and oranges in another.  

Tinto verano is very similar to sangria, and is very popular at the south, were it is drunk during pestival. Wine is available everywhere in Spain and costs very little, starting for 1 euro for a glass. The wine loving tourist will have little to complain about when visiting Spain. Moreover, the prices of alcohol are cheaper in Spain that in any other western european country.

Spanish wines differ from region to region but most share two common traits: they are delicious and very inexpensive. The region of Catalunya, for example, offers wondrous Red wines from Peralda, Alella, Priorat and Tarragona, and the famous sparkling wine known as Cava. The region of Galicia offers several fine wines as well. Here you will find the remarkable Ribeiro, and other favorites include Fefinanes, Betanzos, Rosal, Valdeorras, Ulla and Amandi. Talking of Wine, you can't escape Rioja, which come from a region with the same name and is a lovely, greattasting, inexpenssive popular wine. They even have their own Wine festival in the end of summer, where red wine is splashed everywhere.

It is important for the tourist, visiting Spain to note that Spanish libations are typically much stronger than those they may be accustomed to in the US. In fact, a Spanish drink may be as much as three times stronger than a similar drink made at home.

Some experts advise that the visiting American count three rounds for ever one actually ordered. Also popular with the Spanish and visitors to their country are Horchatas, which are frozen drinks made with milk and a variety of crushed and chopped nuts. Heralded for both their taste and the fact that they are rich in vitamins, Horchatas are enjoyed in every area of the country and differ only slightly from region to region or recipe to recipe. In the hot summer, their popularity is on top.

Coffee and hot chocolate round out the staple of Spanish drinks. These are enjoyed daily by most Spaniards, including children who often receive chilled coffee topped with ice cream as a treat.

Coffee and hot chocolate are often drunk for breakfast and lunch and are enjoyed with churros, a pastry that is comparable to a fritter. Many tourists, however, complain that the Spanish coffee taste more like the american mild one, and not like the rich french/italian coffee.


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