tag:blogger.com,1999:blog-37509952637729587402024-03-18T21:47:37.059-07:00William Wongso KulinerWilliam Wongsohttp://www.blogger.com/profile/08748506742277393366noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-3750995263772958740.post-34804891058105271402011-09-29T04:11:00.000-07:002011-09-29T04:11:32.414-07:00Liputan Kookerij di Media Massa Belanda<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn55jtl2p99CsxwBH7P8ZkXBADJ7DOrX5FpC8LMUo9LlM_MlR0z8nrCDjo3oc_h1Pa1kYxesOCwRdB1S3W-N3xMDGuOWh0bwue1OWvfuDNnr-PzR9yzzmmdlwe4iklfyXx6a0RGS83kJU/s1600/de+Kookerij+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn55jtl2p99CsxwBH7P8ZkXBADJ7DOrX5FpC8LMUo9LlM_MlR0z8nrCDjo3oc_h1Pa1kYxesOCwRdB1S3W-N3xMDGuOWh0bwue1OWvfuDNnr-PzR9yzzmmdlwe4iklfyXx6a0RGS83kJU/s400/de+Kookerij+1.jpg" width="282" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
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</div>William Wongsohttp://www.blogger.com/profile/08748506742277393366noreply@blogger.com4tag:blogger.com,1999:blog-3750995263772958740.post-32787635633809593982011-08-02T00:43:00.000-07:002011-08-02T02:38:42.764-07:00Kompetisi Menu Kreatif Rendang Padang William Wongso Series<span class="Apple-style-span" style="font-family: arial; font-size: 13px;"></span><br />
<div class="plainMail"><b>Syaratnya:</b></div><div class="plainMail"><b>- peserta hanya mengirimkan resep dan foto cara membuatnya<br />
- membuat menu alternatif dengan bahan rendang<br />
- semua resep kirim lewat twitter @williamwwongso dan email :<a href="http://us.mc773.mail.yahoo.com/mc/compose?to=info@williamwongsoseries.com" ymailto="mailto:info@williamwongsoseries.com">info@williamwongsoseries.com</a></b></div><div class="plainMail"><b>- batas penerimaan resep terakhir 15 Agustus 2011<br />
- 5 pemenang masing-masing mendapat 1kg Rendang Padang William Wongso Series<br />
- nama peserta sesuai dengan KTP.<br />
- keputusan juri William Wongso Series tidak dapat diganggu gugat<br />
- kriteria utama untuk memenangkan kompetisi adalah membuatnya menjadi praktis dan nikmat.</b><br />
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</div><div class="separator" style="clear: both; text-align: left;"><b>misalnya contoh menu kreasi: Nasi Goreng Rendang Padang</b></div><div class="separator" style="clear: both; text-align: left;"><b><br />
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</b></div>William Wongsohttp://www.blogger.com/profile/08748506742277393366noreply@blogger.com4tag:blogger.com,1999:blog-3750995263772958740.post-11852023417596840632011-07-01T23:16:00.000-07:002011-07-02T12:01:44.761-07:00Electrolux It's Your Moment To Shine<div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Beberapa waktu lalu, saya bersama anak saya Olivia Wongso diminta untuk melakukan Cooking Demo di acara launching produk Electrolux yang terbaru, bertempat di Gran Melia Hotel. Disana kami memasak menggunakan kompor-kompor serta oven yang baru di launch hari itu. Selain demo masak, kami juga menjadi juri lomba garnish. Saya khususnya dalam hal teknologi sangat setuju jika keseharian kita di dapur dimudahkan dengan menggunakan produk-produk inovatif yang juga aman bagi anak-anak kita yang masih kecil. Dengan begitu, tidak ada lagi alasan bahwa anak-anak baru boleh belajar memasak saat mereka telah dewasa dengan argumen betapa bahayanya kompor bagi anak-anak untuk mulai belajar memasak. Itu sebabnya Electrolux menamakan tema acara ini "It's Your Moment To Shine", dengan product feature yang istimewa, batasan-batasan dalam hidup akhirnya bisa terlampaui.</b></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
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<ul style="list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 1em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;"><li style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial; background-position: 22px 8px; color: #666666; line-height: 17px; padding-left: 30px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><em><span style="color: black;"><a href="http://www.blogger.com/post-edit.g?blogID=3750995263772958740&postID=1185202341759684063&from=pencil" style="color: #00a9dd; text-decoration: none;" title="Click to expand!">Memasak dengan cepat</a></span>:</em> Api biru yang merata dengan kekuatan panas </b></span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial; background-position: 22px 8px; color: #666666; line-height: 17px; padding-left: 30px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>lebih besar sehingga memasak menjadi lebih cepat.</b></span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial; background-position: 22px 8px; color: #666666; line-height: 17px; padding-left: 30px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><br />
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<li style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial; background-position: 22px 8px; line-height: 17px; padding-left: 30px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><em><a href="http://www.blogger.com/post-edit.g?blogID=3750995263772958740&postID=1185202341759684063&from=pencil" style="color: #00a9dd; text-decoration: none;" title="Click to expand!">Memasak dengan aman</a><span class="Apple-style-span" style="color: #666666;">:</span> </em><span class="Apple-style-span" style="color: #666666;">Tatakan panci yang terbuat dari email dengan 6 penyangga menahan berbagai ukuran panci/wajan dengan lebih stabil dan kuat sehingga anda dapat memasak dengan aman. Pintu oven pun dilengkapi dengan lapisan layer tebal yang anti-panas, agar anak-anak tetap dapat melihat proses pemanggangan melalui pintu kaca.</span></b></span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial; background-position: 22px 8px; line-height: 17px; padding-left: 30px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><span class="Apple-style-span" style="color: #666666;"><br />
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<li style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial; background-position: 22px 8px; line-height: 17px; padding-left: 30px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><em><a href="http://www.blogger.com/post-edit.g?blogID=3750995263772958740&postID=1185202341759684063&from=pencil" style="color: #00a9dd; text-decoration: none;" title="Click to expand!">Praktis dan mudah dibersihkan</a><span class="Apple-style-span" style="color: #666666;">:</span><span class="Apple-style-span" style="color: #999999;"> </span></em><span class="Apple-style-span" style="color: #666666;">Bagian atas kompor yang mudah dilepas, memudahkan untuk dibersihkan dan sungguh praktis. </span></b></span></li>
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</div>William Wongsohttp://www.blogger.com/profile/08748506742277393366noreply@blogger.com5tag:blogger.com,1999:blog-3750995263772958740.post-37320812900384052092011-07-01T22:21:00.000-07:002011-07-02T12:07:40.309-07:00Kelenteng Boek Tek Bio<div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="background-color: black;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><span class="Apple-style-span" style="line-height: 18px;">Kedatangan orang Tionghoa pertama kali ke Tangerang belum diketahui secara pasti. Sebuah kitab sejarah Sunda berjudul: <em style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">“Tina Layang Parahyang” </em>(Catatan dari Parahyangan-red.), menceritakan tentang mendaratnya rombongan Tjen Tjie Lung (Halung) pada tahun 1407 di muara sungai Cisadane yang sekarang kemudian disebut orang sebagai Teluk Naga. Saat itu pusat pemerintahan berada di sekitar pusat kota sekarang, yang diperintah oleh Sanghyang Anggalarang selaku wakil dari Sanghyang Banyak Citra dari Kerajaan Parahyangan. Perahu rombongan Halung terdampar dan mengalami kerusakan juga terancam kehabisan perbekalan. Daerah tujuan yang semula ingin dikunjungi adalah Jayakarta. Kemudian mereka</span><span class="Apple-style-span" style="line-height: 18px;"> membawa tujuh kepala keluarga dan diantaranya terdapat sembilan orang gadis dan anak-anak kecil. Mereka kemudian menghadap Sanghyang Anggalarang untuk minta pertolongan. karena gadis-gadis yang ikut dalam rombongan itu cantik-cantik, para pegawai Anggalarang jatuh cinta dan akhirnya kesembilan gadis itu dipersuntingnya. Sebagai kompensasinya, rombongan Halung diberi sebidang tanah pantai utara Jawa di sebelah timur sungai Cisadane, yang sekarang disebut Kampung Teluk Naga.</span></b></span></span></div><span class="Apple-style-span" style="background-color: black;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><span class="Apple-style-span" style="line-height: 18px;"></span></b></span></span><br />
<div style="text-align: left;"><div style="text-align: justify;"><span class="Apple-style-span" style="background-color: black;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: 18px;"><b><br />
</b></span></span></span></span></div></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="background-color: black;">Berdirinya Kelenteng Boen Tek Bio dip</span><span class="Apple-style-span" style="background-color: black;">erkirakan sekitar tahun 1684. Para penghuni perkampungan Petak Sembilan secara gotong-royong mengum</span><span class="Apple-style-span" style="background-color: black;">pulkan dana untuk mendirikan sebuah kelenteng yang diberi nama Boen Tek Bio. (Boen = Sastra, Tek = Kebajikan, Bio = Tempat Ibadah). Bio yang pertama berdiri diperkirakan masih sederhana sekali yaitu berupa tiang bambu dan beratap rumbia. Awal abad ke-19 setelah perdagangan di Tangerang meningkat, dan umat Boen Tek Bio semakin banyak, kelenteng ini lalu mengalami perubahan bentuk seperti yang bisa dilihat sekarang. </span></span><span class="Apple-style-span" style="background-color: black; line-height: 18px;">Gelombang kedua kedatangan orang Tionghoa ke Tangerang diperkirakan terjadi setelah peristiwa pembantaian orang Tionghoa di Batavia tahun 1740, di sebuah tempat yang kini menjadi Taman Fatahillah. Pembantaian tersebut terjadi karena pertikaian antara penduduk pribumi dan warga Tionghoa yang diadu domba oleh Belanda, karena pihak kolonial cemas bahwa warga Tionghoa yang banyak bersahabat dengan penduduk pribumi akan mengalahkan mereka dalam perdagangan serta menyulut pemberontakan melawan penjajah. VOC yang berhasil memadamkan pemberontakan tersebut mengirimkan orang-orang Tionghoa ke daerah Tangerang untuk bertani. Belanda mendirikan pemukiman bagi orang Tionghoa berupa pondok-pondok yang sampai sekarang masih dikenal dengan nama: Pondok Cabe, Pondok Jagung, Pondok Aren dan sebagainya. Di sekitar Tegal Pasir (Kali Pasir) Belanda mendirikan perkampungan Tionghoa yang dikenal dengan nama Petak Sembilan. Perkampungan ini kemudian berkembang menjadi pusat perdagangan dan telah menjadi bagian dari Kota Tangerang. Daerah ini terletak di sebelah timur sungai Cisadane, daerah Pasar Lama sekarang.</span></b></span></div><div style="text-align: left;"><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Verdana, Tahoma;"><span class="Apple-style-span" style="font-size: 12px; line-height: 18px;"><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="background-color: black; font-family: Verdana, sans-serif; font-size: small; line-height: 19px;"><b>Patung Hok Tek Tjeng Sien (Dewa Bumi) di ruang utama klenteng, dengan patung Bie Lek Hud di bagian depan. Bi Lek Hud, atau Mi Le Fo dan dalam bahasa sanskerta disebut Maitreya yang berarti “Yang Maha Pengasih dan Penolong”, adalah salah satu dewa yang sangat dihormati.</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="background-color: black; font-family: Verdana, sans-serif; font-size: small; line-height: 19px;"><b>Sebuah hiasan gantung bergambar naga yang indah</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwDQt0n_WakhIWfM2iJGJLtqrCNSukDFZ3vPTLVSL4BF9LnpmopXdG5bTvrwxRM-GlgtpUasdjCb7hSMgBWR6NS1wZuod9y-QqWIUFXfwbokzdQlBy96yKwvTrlIginfSENDma54zKwfo/s1600/boentekbio_08.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwDQt0n_WakhIWfM2iJGJLtqrCNSukDFZ3vPTLVSL4BF9LnpmopXdG5bTvrwxRM-GlgtpUasdjCb7hSMgBWR6NS1wZuod9y-QqWIUFXfwbokzdQlBy96yKwvTrlIginfSENDma54zKwfo/s320/boentekbio_08.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="background-color: black; line-height: 19px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><b>Tempat pembakaran yang dibuat pada abad 19</b></span></span></td></tr>
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<div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 1em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Kelenteng Boen Tek Bio mempunyai sebuah tradisi yang sudah berlangsung selama ratusan tahun, yaitu yang dikenal dengan nama Gotong Toapekong. Setiap 12 tahun sekali yaitu saat tahun Naga menurut kalendar Tionghoa, di dalam Kota Tangerang berlangsung arak-arakan joli Ka Lam Ya, Kwan Tek Kun dan terakhir Joli Ema Kwan Im. Pesta tahun Naga ini dimeriahkan oleh pertunjukan Barongsai dan Wayang Potehi yang berhasil menyedot ribuan pengunjung.</b></span></span></div></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 1em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Disamping acara gotong Toapekong, sejak tahun 1911 para umat Boen Tek Bio menyelenggarakan pesta Petjun yang diadakan di Kali Cisadane, yaitu perlombaan balap perahu naga. Perlombaan ini berlangsung sekitar bulan Mei-Juni saat musim kemarau dimana air sungai jernih dan tenang. Setelah peristiwa G-30 S/PKI, acara Petjun dilarang pemerintah. </b></span></span></div></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 1em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Kelenteng ini mendapat 11 rekor MURI, beberapa di antaranya adalah kelenteng dengan lampion terbanyak & dengan lilin dupa terbesar.</b></span></span></div></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><br />
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<tr><td class="tr-caption" style="text-align: center;"><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 19px;"><b><span class="Apple-style-span" style="background-color: black; font-family: Verdana, sans-serif; font-size: small;">lonceng tua di halaman kelenteng yang berasal dari Tiongkok dan dibuat tahun 1835</span></b><span class="Apple-style-span" style="background-color: white; color: #999999; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif;"><br />
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<tr><td class="tr-caption" style="text-align: center;"><div style="text-align: left;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">salah satu rekor MURI yang diperoleh Kelenteng ini adalah karena Hio terpanjang-nya</span></b></div></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="font-size: small;">atap pagoda</span></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbYKuALTtRidATlrvJNFqYLSk2ZwbYBbk0AQ-kgpAwVWvsdZZgHiy6pMOJWA4m3np57UnrboPzrZpSDbj6S8vU6Sq7BEjyMJHXf2IkMryl40S9Q4Bsr2sHv5r40InKbmodDjzbcNT7TDA/s1600/boensanbio_02.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbYKuALTtRidATlrvJNFqYLSk2ZwbYBbk0AQ-kgpAwVWvsdZZgHiy6pMOJWA4m3np57UnrboPzrZpSDbj6S8vU6Sq7BEjyMJHXf2IkMryl40S9Q4Bsr2sHv5r40InKbmodDjzbcNT7TDA/s320/boensanbio_02.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">burung Feng Huang atau Phoenix dikenal dapat hidup hingga ratusan tahun, konon dipercaya saat mati burung ini membakar dirinya sendiri, kemudian dari abunya muncul telur Feng Huang baru. J.K Rowling bahkan mengambil cerita legenda ini & memasukkannya dalam cerita Harry Potter.</span></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2-q8Ex2gS1-fbbdCWQihjdq6WlUhVi98tQcxMCXvNUeoNjEwNMhVcTAvw9IyBSk947QjTUVtyvkIH9R0zxip_WCtPjcgglnXkw8O263_UUeo0cbTOXgG1XpCegf1Za4e8F3D9ZBrRk6o/s1600/boensanbio_03.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2-q8Ex2gS1-fbbdCWQihjdq6WlUhVi98tQcxMCXvNUeoNjEwNMhVcTAvw9IyBSk947QjTUVtyvkIH9R0zxip_WCtPjcgglnXkw8O263_UUeo0cbTOXgG1XpCegf1Za4e8F3D9ZBrRk6o/s320/boensanbio_03.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">patung singa dengan anaknya sebagai penjaga pintu depan </span></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG6H7CPTQpRcJBjLx5dWmOCkA1NolHQSIXqIqYI-zWQIwEGJEXmczp5nSLDnpU9Jd3BTTKCL2I4BVj4DIuNLJr9b29dYPKOWuFn8fL3TnlB3HftqpDkjMjMMAj-JfKXhkQJLeYIu7EqjM/s1600/boensanbio_07.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG6H7CPTQpRcJBjLx5dWmOCkA1NolHQSIXqIqYI-zWQIwEGJEXmczp5nSLDnpU9Jd3BTTKCL2I4BVj4DIuNLJr9b29dYPKOWuFn8fL3TnlB3HftqpDkjMjMMAj-JfKXhkQJLeYIu7EqjM/s320/boensanbio_07.jpg" width="320" /></a></td></tr>
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<div class="separator" style="clear: both; text-align: center;"></div></div>William Wongsohttp://www.blogger.com/profile/08748506742277393366noreply@blogger.com0tag:blogger.com,1999:blog-3750995263772958740.post-18591268357951318292011-07-01T22:20:00.000-07:002011-07-02T12:00:05.976-07:00Pasar Lama Tangerang<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Pasar tradisional. Konon, geliat ekonomi sebuah kota dan negara dapat terdeskripsikan dengan begitu jelas disini. Karena seberapa besarnya omset sebuah pasar dapat dilihat dari besar pasar tersebut serta keramaian yang ada di dalamnya. Jika Pasar swalayan menjual barang-barang yang sama dimana pun juga, yang membuat orang tetap datang ke pasar tradisional adalah karena tiap pasar menjual barang yang menjadi ciri khas daerah dimana pasar tersebut berada. </b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><br />
</b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Pasar Lama Tangerang adalah pasar tradisional tertua yang pernah ada dan merupakan cikal bakal kota Tangerang. Di dalam Pasar Lama terdapat Klenteng Boen Tek Bio yang dibangun oleh penduduk Tionghoa pertama yang berasal dari daerah Teluk Naga, datang melalui jalur Sungai Cisadane yang berada persis di pinggiran pasar ini. <span class="Apple-style-span" style="background-color: black;"><span class="Apple-style-span">Kelenteng di Pasar Lama merupakan tempat ibadah umat Kong Hu Cu, Budha, </span>dan Tao yang tertua di Tangerang. Kelenteng yang didirikan pada Tahun 1684 ini dinamakan Klenteng Boen Tek Bio yang artinya kebajikan setinggi gunung dan sedalam lautan. Sepintas agak sulit membayangkan posisi gunung dan laut di Kota Tangerang. <span class="Apple-style-span">Namun ternyata, bila dilihat dari skala kota, terdapat dua klenteng lain di bagian Utara dan Selatan Kota Tangerang. Kedua klenteng tersebut adalah Klenteng Boen San Bio (dibangun Tahun 1689) di kawasan Pasar Baru yang melambangkan gunung dan Klenteng Boen Hay Bio (dibangun Tahun 1694) di daerah </span><span class="Apple-style-span">Serpong yang melambangkan laut (di posting berikutnya saya akan bercerita tentang kelenteng ini).</span></span></b></span></div><div><span class="Apple-style-span" style="background-color: black; font-family: Verdana, sans-serif;"><b><br />
</b></span></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="background-color: black; font-family: Verdana, sans-serif;"><b><span class="Apple-style-span">Permukiman Pasar Lama merupakan 1 dari 4 situs selain pemukiman keramat Pe Peh Cun, makam (tanah gocap dan tanah cepe) dan rumah kapitan. Masing-masing kawasan memiliki orientasi ke arah sungai (waterfront) lengkap dengan dermaganya. Dari keempat kawasan, hanya </span><span class="Apple-style-span">dermaga di Pasar Lama yang sudah tidak dapat dilihat lagi jejaknya. </span></b></span></div></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="background-color: black;"><b><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><b>Kecap khas Tangerang yang terkenal. Kabarnya orang Tangerang tidak mau menggunakan kecap dari merk lain selain Kecap Cap Benteng.</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGOBRV2g38nCLL3p3OnOMSoC_6kG3m8SSs8Hr-hYfvcn9UKzzfVI4-3wl1k0Ipe48TiMkW7wAtUan0vQfxbTqQRIOfTzBmPaFfrEGkndP-iwl2hQYPDsonIKvUMP2DzJPtGPcEg2DOzwc/s1600/IMG_2811.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGOBRV2g38nCLL3p3OnOMSoC_6kG3m8SSs8Hr-hYfvcn9UKzzfVI4-3wl1k0Ipe48TiMkW7wAtUan0vQfxbTqQRIOfTzBmPaFfrEGkndP-iwl2hQYPDsonIKvUMP2DzJPtGPcEg2DOzwc/s320/IMG_2811.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Buah Kawista yang sudah langka, masih dijual disini</span></b></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Asinan sayur khas Tangerang</span></b></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">segarnya teripang yang baru saja datang</span></b></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">selalu ingin masak setiap melihat hasil laut kita yang segar!</span></b></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Shark-fin Soup, anyone?</span></b></td></tr>
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<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Saya menemukan banyak makanan khas peranakan Cina-Tangerang di pasar ini. Salah satu yang menarik adalah Laksa Tangerang. Yang membuat laksa ini begitu unik adalah karena adanya kacang hijau yang dimasak bersama kuah laksa yang berwarna coklat kemerahan. Kemudian ada juga penjual Arem-Arem yang terkenal karena selalu menerima ratusan pesanan. Arem-Arem disini pun berbeda cita rasanya, isinya adalah daging ayam cincang yang dimasak kecap. Saya hari itu bersama Sumi yang sedang liputan dengan Metro Xin Wen menjelajahi Pasar Lama dan melakukan icip-icip kuliner disini. </b></span></div><br />
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</span></div>William Wongsohttp://www.blogger.com/profile/08748506742277393366noreply@blogger.com3tag:blogger.com,1999:blog-3750995263772958740.post-13029360134347268292011-05-21T03:50:00.000-07:002011-05-25T11:46:53.008-07:00Red Hibiscus Flower with Calamansi (Written by Island Food Community of Pohnpei)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmdmzuj0vIo9F3ErgZGSF4e2sx9HCToNAfUVt6knaNeDEGLHKnK4Yy09uHprmSXQgpgox-Qte6a9qxTT1zFMr10ybgOlEJgJmiJUhT4qt1N3NX8FNZ73S6hoIoAsRCxhCAr-nEWoExop0/s1600/220px-Driedhibiscus.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmdmzuj0vIo9F3ErgZGSF4e2sx9HCToNAfUVt6knaNeDEGLHKnK4Yy09uHprmSXQgpgox-Qte6a9qxTT1zFMr10ybgOlEJgJmiJUhT4qt1N3NX8FNZ73S6hoIoAsRCxhCAr-nEWoExop0/s1600/220px-Driedhibiscus.jpg" /></a></div><br />
<span class="Apple-style-span" style="border-collapse: collapse; line-height: 16px;"><b><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">Ingredients:<br style="line-height: 1.2em; outline-style: none;" />* 20 flowers<br style="line-height: 1.2em; outline-style: none;" />* 2-3 calamansi<br style="line-height: 1.2em; outline-style: none;" />* 1 gallon of water<br style="line-height: 1.2em; outline-style: none;" />* Sugar (if desired)<br style="line-height: 1.2em; outline-style: none;" />* Ice cube</span></b></span><br />
<div><span class="Apple-style-span" style="border-collapse: collapse; line-height: 16px;"><b><span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><br style="line-height: 1.2em; outline-style: none;" />Method: </span></b></span><br />
<div><span class="Apple-style-span" style="border-collapse: collapse; line-height: 16px;"><b><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">1. Bring the water to boiling. </span></b></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; line-height: 16px;"><b><span class="Apple-style-span" style="font-family: Verdana,sans-serif;"> <br style="line-height: 1.2em; outline-style: none;" />2. Pick flowers and clean them.</span></b></span><br />
<span class="Apple-style-span" style="border-collapse: collapse;"><b><span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="line-height: 16px;"><br style="outline-style: none;" />3. Put the flowers in the boiled water. Water will turn purplish.</span></span></b></span><br />
<span class="Apple-style-span" style="border-collapse: collapse;"><b><span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="line-height: 16px;"> </span></span></b></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLOsfmEsXoyP1jxJsvJOQg9knXhUOFkWPZWGRm-JOp5yLqRrc41Ey0ZZDW5gp8QGk8Rm_LEawrOLWq8qiyqyv5y7c6dlJDl5bkXl6bNZeWxAKCbQGOEOMkzlcjMDMf6YrdnDpU-42Wsxo/s1600/recipe.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLOsfmEsXoyP1jxJsvJOQg9knXhUOFkWPZWGRm-JOp5yLqRrc41Ey0ZZDW5gp8QGk8Rm_LEawrOLWq8qiyqyv5y7c6dlJDl5bkXl6bNZeWxAKCbQGOEOMkzlcjMDMf6YrdnDpU-42Wsxo/s200/recipe.jpg" width="200" /></a><span class="Apple-style-span" style="border-collapse: collapse;"><b><span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="line-height: 16px;"> </span></span></b></span><br />
<span class="Apple-style-span" style="border-collapse: collapse;"><b><span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="line-height: 16px;">4. Take the flowers out of the boiled wa</span></span></b><span class="Apple-style-span" style="font-family: Verdana,sans-serif; line-height: 16px;"><b>ter.</b></span></span><br />
<br />
<span class="Apple-style-span" style="border-collapse: collapse; line-height: 16px;"><b><span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 16px;">5. Squeeze the calamansi into the purplish boiled water and water will </span>turn bright red.</span></b></span><br />
<div><div><div><span class="Apple-style-span" style="border-collapse: collapse; line-height: 16px;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 16px;"><b><span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><br />
</span></b></span></span></div><span class="Apple-style-span" style="border-collapse: collapse; line-height: 16px;"><b><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">6. Add sugar(if desired) and add ice cube.</span></b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ZFN2pisURLHY8cwKjFcOdhSfgva4kPKTT-kJUFQPnYMNsMmn7eRFOVJ62YGpA-OiRo0tIkeQXdfCPsTfRRkuhbbYKFx0V4uVIhljvN1FWP4glsL3-P_LaxvgCtApUWxzJCvOoUVIZwk/s1600/Hibiscus.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ZFN2pisURLHY8cwKjFcOdhSfgva4kPKTT-kJUFQPnYMNsMmn7eRFOVJ62YGpA-OiRo0tIkeQXdfCPsTfRRkuhbbYKFx0V4uVIhljvN1FWP4glsL3-P_LaxvgCtApUWxzJCvOoUVIZwk/s320/Hibiscus.jpg" width="213" /></a></div><br />
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<b><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">This beautiful tea recipe was sent to me from:</span></b><br />
<div style="margin: 0px;"><b><span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="line-height: 15px;">Ecky Upritchard, </span></span></b><b><span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="line-height: 15px;">please kindly check her amazing blog at: </span></span></b><br />
<span class="Apple-style-span" style="color: #93c47d;"><b><span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="line-height: 15px;"></span></span></b><b><span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><a href="http://cisayong-girl.blogspot.com/" rel="nofollow" style="line-height: 1.2em; outline-style: none; text-decoration: underline;" target="_blank">Pure Thought</a></span></b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLOsfmEsXoyP1jxJsvJOQg9knXhUOFkWPZWGRm-JOp5yLqRrc41Ey0ZZDW5gp8QGk8Rm_LEawrOLWq8qiyqyv5y7c6dlJDl5bkXl6bNZeWxAKCbQGOEOMkzlcjMDMf6YrdnDpU-42Wsxo/s1600/recipe.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="color: #b45f06;"></span></a></div></div></div></div></div>William Wongsohttp://www.blogger.com/profile/08748506742277393366noreply@blogger.com0tag:blogger.com,1999:blog-3750995263772958740.post-35174834271870475032011-05-18T02:39:00.000-07:002011-05-18T02:39:13.249-07:00Oncom (by F.G. Winarno)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmda4sikq76DR4PLi01LXGuFJ_5sSgnvSKLHE22kTvtQ3N7tvW9c6uPI5MeLj1dcwMze_3hyphenhyphenBL85Smh-wwqtO8j8TS4bh_1JszQapIdDC1er2rL2bpP85742vv-7xzpjMo0pUtj4-V8gQ/s1600/IMG_2288.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmda4sikq76DR4PLi01LXGuFJ_5sSgnvSKLHE22kTvtQ3N7tvW9c6uPI5MeLj1dcwMze_3hyphenhyphenBL85Smh-wwqtO8j8TS4bh_1JszQapIdDC1er2rL2bpP85742vv-7xzpjMo0pUtj4-V8gQ/s320/IMG_2288.jpg" width="213" /></a></td></tr>
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</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBbD3uSI4kxxC8e1z0EYOmlOFpgwpedpkuJc9F1l9K75ZJ61McRaxwPSf9xCWHD2cnNdPRS6-adq7F8IEkIu4Es6OCVFHWny_xKlsWcE5nR2pDqc3vzqIzhn8Be4_mrcermBl4590-Wd4/s1600/IMG_2287.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBbD3uSI4kxxC8e1z0EYOmlOFpgwpedpkuJc9F1l9K75ZJ61McRaxwPSf9xCWHD2cnNdPRS6-adq7F8IEkIu4Es6OCVFHWny_xKlsWcE5nR2pDqc3vzqIzhn8Be4_mrcermBl4590-Wd4/s320/IMG_2287.JPG" width="320" /></a></td></tr>
<tr align="left" style="font-family: Verdana,sans-serif;"><td class="tr-caption"><span style="font-size: small;"><b>A. Product knowledge<br />
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Oncom or Onchom is very popular traditional fermented foods particularly in West Java of Indonesia. Although it has been consumed for centuries, biomodifications which contribute to nutritional and organoleptic changes during fermentation are far from being understood.<br />
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As a food, oncom is not only interesting, but also important fermented food product in Indonesia. It is interesting because the fermentation is carried out utilizing microbial starter of Neurospora sitophila. As far as we know, Neurospora is not utilized any where else in the world for preparing any food.<br />
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The fermented product in the form of a cake are orange pink in colour due to the colour of its conidiospores, which were form on the surface of the cake or finish product.<br />
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Oncom is a specific food in West Java and traditionally can be used as raw material in various Indonesia dishes or preparations served as fried or cooked (Gejos oncom, keripik oncom, oblok-oblok oncom, oncom goreng tepung, pepes oncom, sambel oncom, , tauge goreng, dan tumis kangkung oncom, serta tumis oncom).<br />
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The raw material used for oncom preparation principally consist of peanut prescake but sometimes mixed (adulterated) with tapioca prescake (onggok) or tofu prescake. The purpose of adding other raw material is to get better texture, despite despite also to increase volume and weight. If the raw material only consist of purely peanut prescake the texture usually is very tough.<br />
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Some local people also used tapioca prescake or tofu prescake only as raw material. Strain of Neurospora sitophila used in this fermentation are quite active in producing enzymes lipase (digesting lipid or fat) and protease (digesting protein) If the fermentation process conducted only utilizing Neurospora sitophila, the final product will appear orange pink colour (called red oncom). However beside Neurospora sitophila oncom may be produced by utilizing other mold (fungi) ie .. Rhizopus oligosporus, or in the combination with Neurospora sitophila. since Rhizopus oligosporus producing black spores or conidiospores on the surface of the product will appear black colour (black oncom) with some dots of orange sport:<br />
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B.Method of Preparation<br />
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Peanut prescake (or other materials) was soaked in water for 24 hours until become soft. During the soaking period the fatty substance will float at the surface .<br />
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The fat was scrapped and discarded, washed to avoid any extraneous and dirt. Drain and added tapioca prescake with ratio of 5 to I, mixed and steamed for ¾ to 1,5 hours or until the product cooked. At the end of cooking colour become brown or grey.<br />
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The product then molded or shaped in tin or wooden box, 2 cm thickness and wrapped in banana leaves. After it is cool then incubated with mould starter either with Neurospora sitophila or and Rhizopus oligosporus. The final preparation was then incubated or fermented at room temperature for 24 hours.<br />
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C. Nutrition Value<br />
<br />
The chemical composition of black oncom and red oncom varied depend on the nature of the raw material used as substrate. The black oncom using peanut prescake having nutrition composition as follows: 57 percent moisture , 13 percent protein, 6 percent of fat, and 22 percent carbohydrade.<br />
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By the activity of enzyme produced by the mold, the protein content in the raw material of oncom was hydrolyzed and degraded into amino acids, the lipase hydrolyzed the fats and glycerol into fatty acids and glycerol. While the carbohydrate, with the activity of amylase kits and other carbohydrate degrading enzymes hydrolyzed the carbohydrates into simple sugars, alcohol or some esters. Which later those compounds will contribute to specific flavour to the oncom.<br />
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The optimum temperature for development of characteristic flavour, texture, aroma, and colour is 25º to 30º C.<br />
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This particular mold produced orange to orange pink condiospores, this final product having very particular attractive colour. Rhizopus oligosporus the mold traditionally used to ferment soybean in the preparation of tempe, it produced black spores, resulting in ash-grey coloured oncom, locally known as black oncom.<br />
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The flavour of oncom has been described as fruity and somewhat alcoholic, however fried product takes on a mince - meat or almond flavour. The accumulation of free amino acids and peptides in fermented peanut prescake result in the meaty flavor characteristic of other fermented oilseed product.<br />
<br />
Van Veen and Schaefer (1950) speculated on the beneficial of tempe on prisoners of war suffering from dysentery. Certain strain of Rhizopus oligosporus are known to produce an antibacterial compound especially active against some Gram positive organims (Wang et al 1969).<br />
<br />
This antibacterial activity may be significant for those people whose diet are often nutritionally inadequate. The suggested suppression of intestinal bacterial due to the consumption of tempe (as well as oncom) by people of young ages may well have been due to the presence of anti metabolites secreted by Rhizopus oligosporus.<br />
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SUMMARY<br />
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Oncom is unique food product consume by many people population of Indonesia and consider delicacy by local people, and have been used for various food preparation and local dishes. Oncom have some beneficial affect against or suppression of intestinal undesired bacteria, particularly for local people where diet are often nutritionally inadequate. The per capita consumption of oncom seem destined to increase in the future, particularly in light of increasingly significant cost advantages in producing food practice in plant versus animal origin.</b></span></td></tr>
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<div class="separator" style="clear: both; text-align: center;"></div>William Wongsohttp://www.blogger.com/profile/08748506742277393366noreply@blogger.com1tag:blogger.com,1999:blog-3750995263772958740.post-25718756124775406872011-05-18T01:15:00.000-07:002011-05-18T04:30:06.962-07:00Szechuan<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><div style="font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;"><b>Setiap daerah pasti memiliki suatu ciri khas citarasa yang tidak lazim dengan daerah lainnya. Untuk masakan Batak Sumatera Utara ada rempah yang menimbulkan rasa kesemutan di lidah namanya <i>andaliman</i> bahasa Batak Toba, atau disebut <i>tuba</i> dalam bahasa Batak Karo, yang juga populer dengan nama <i>Szechuan Pepper</i> atau (Zanthoxylum Piperitum) dengan istilah populer yang dikenal 'ma-la.' Ma: baal, la: pedas....di Szechuan hampir semua masakan ada sensasi ma-la & untuk lengkapnya ada 5 faktor rasa "ma-la" atau asam-manis-asin. Di Sumatera Utara andaliman hanya dipakai yang masih hijau sedangkan di Szechuan dari yang hijau segar hingga hijau & merah matang kering, ketiganya memberikan aroma serta kadar ma-la yang berbeda.</b></span></div><div style="font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;"><b><br />
Baru-baru ini dalam kunjungan ke Chengdu, terakhir saya kesana yaitu 20 tahun yang lalu, dimana kota Chengdu hari ini sudah tidak seperti yang saya bayangkan pada awal 1990. Saat itu, saya diundang oleh Perusaahan Catering Propinsi Szechuan yang saat itu adalah badan pemerintah daerah yang mengolah seluruh rumah makan di Szechuan dan kota Chengdu. Ada 900 juru masak Szechuan yang dibina & dikirim ke manca negara atas permintaan mereka. Saya malah ditantang untuk tinggal 30 hari di Chengdu, serta dijamin tidak akan ada jenis masakan yang sama.</b></span></div><div style="font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;"><b><br />
</b><b>CITARASA SZECHUAN<br />
Ma-la atau baal-pedas masih merupakan karakteristik masakan Szechuan & memang perpaduan rasa pedas cabe & Szechuan Pepper masih sulit diterima oleh lidah Indonesia, umumnya demikian juga terhadap andaliman yang dipakai juga untuk sambal yang juga memberikan sensasi ma-la meskipun tidak sedominan seperti apa yang saya rasakan di Szechuan.</b></span></div><div><br />
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</div><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Uk7paCZAXttviDCpANuZTK-AQm8VswKUB9L3q-jCZ_NLAgheqZI9Nt1v60Gc47XNrhXV0ZTiHWbVxbhfTIW_eT_jfncrZQYxgV82hMtA3olmIojntj-Zs6xSeKbendgyeOv1KrtWwUo/s320/IMG_2157.JPG" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Kelinci Bakar dengan bumbu Szechuan Pepper</span></span></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh20Z2w4t66Ukip7kM-YAoy6Cvx9SAmTe8VAivoFEDLF3-ssMfYBDEUZ4SegOyWnrKHlTfwk4K-pg4eKVk6JiFMAACHX8mvwguF3Gqvq_3_Q4Z9LDobC4zpbj6dovksrjK-ZVNd25Ht4TY/s1600/IMG_2158.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh20Z2w4t66Ukip7kM-YAoy6Cvx9SAmTe8VAivoFEDLF3-ssMfYBDEUZ4SegOyWnrKHlTfwk4K-pg4eKVk6JiFMAACHX8mvwguF3Gqvq_3_Q4Z9LDobC4zpbj6dovksrjK-ZVNd25Ht4TY/s320/IMG_2158.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana,sans-serif; font-size: small;"><b>Kelinci yg terlihat menggiurkan</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEC2Zb70mt4aPfwP6hoKpdgfQPVLn1DZH_8SrqYHst67YO6FmQ85Oa-Nkui7uMVa7jggkG6ZV5M7Gr9OrVgqGhVBeEIXuzAc4RyQnG8o_xru7G-Ywt_jfmYHGTNXpJwOAvqEYb-yt4aLw/s1600/IMG_2170.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEC2Zb70mt4aPfwP6hoKpdgfQPVLn1DZH_8SrqYHst67YO6FmQ85Oa-Nkui7uMVa7jggkG6ZV5M7Gr9OrVgqGhVBeEIXuzAc4RyQnG8o_xru7G-Ywt_jfmYHGTNXpJwOAvqEYb-yt4aLw/s320/IMG_2170.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana,sans-serif; font-size: small;"><b>semua masakan ini mengandung Szechuan Pepper</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZJUALckFYHcfeGu9eCu1JUcFikV9GdBTPgUncSTAf7HP0SfhGIVkAW8ftODNdwVfOUE2npw9Yc5LcqglJjtsQAQdGEIqIjJkPwBWmMFUGRo53LESIolCyPYX5V4BSm_uZAA-KymRfI_E/s1600/IMG_2171.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZJUALckFYHcfeGu9eCu1JUcFikV9GdBTPgUncSTAf7HP0SfhGIVkAW8ftODNdwVfOUE2npw9Yc5LcqglJjtsQAQdGEIqIjJkPwBWmMFUGRo53LESIolCyPYX5V4BSm_uZAA-KymRfI_E/s320/IMG_2171.JPG" width="320" /></a></td></tr>
<tr style="font-family: Verdana,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>masakan yg sengaja disajikan dingin, semua mengandung rasa Ma La</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTi26znzzNMFUkzFEzxPLmxvM_PGj7F_6TvTq_qLxNdYYB6zrJF6sRC2WqDbBeI7e6xA1ioMC6d5VolQ75QPgVzAC7BWhyUF1LKZJfDA3u317gOn6_wneayBCMdzWzydKicQsaIDhdtHc/s1600/IMG_2287.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTi26znzzNMFUkzFEzxPLmxvM_PGj7F_6TvTq_qLxNdYYB6zrJF6sRC2WqDbBeI7e6xA1ioMC6d5VolQ75QPgVzAC7BWhyUF1LKZJfDA3u317gOn6_wneayBCMdzWzydKicQsaIDhdtHc/s320/IMG_2287.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana,sans-serif; font-size: small;"><b>ini adalah Ayam Kampung yg direbus bersama Szechuan Pepper segar</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTvbzW6G0PkEsNJAo9M7eLOFReFNp3UEaS9XlMMf1NNCeVQa3SHPsIWA3GdjCxN4L2JHlTbMPI8fJTl9i1bykUfBXkMrvrStSVG2bLW1JNytb5vcT9Azm99caYSIsVUbCREe76r4bvnSM/s1600/IMG_2289.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTvbzW6G0PkEsNJAo9M7eLOFReFNp3UEaS9XlMMf1NNCeVQa3SHPsIWA3GdjCxN4L2JHlTbMPI8fJTl9i1bykUfBXkMrvrStSVG2bLW1JNytb5vcT9Azm99caYSIsVUbCREe76r4bvnSM/s320/IMG_2289.JPG" width="320" /></a></td></tr>
<tr style="font-family: Verdana,sans-serif;"><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">Ikan Sungai yang digoreng kering & ditaburi bubuk Szechuan Pepper</span></b></td><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;"><br />
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<tr style="font-family: Verdana,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>Sate-sate ini bisa dioles dengan bubuk Szechuan Pepper</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b>Mie Rebus dengan bumbu Szechuan Pepper </b></span></div></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQOievRPR1hZccj2Bzwr-kJbLlhlJk2NkJEswVmbTkfahRRrhke3z7lya4aTQfYdM2EELcUaElFemlW-5SluNZsO6dVTcCFl9yC4Yp5VNu-PfZsxEZuOnEYOfg_NrVxi-TZPaCpxAX7IY/s1600/IMG_2238.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQOievRPR1hZccj2Bzwr-kJbLlhlJk2NkJEswVmbTkfahRRrhke3z7lya4aTQfYdM2EELcUaElFemlW-5SluNZsO6dVTcCFl9yC4Yp5VNu-PfZsxEZuOnEYOfg_NrVxi-TZPaCpxAX7IY/s320/IMG_2238.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana,sans-serif; font-size: small;"><b>Do Ban Jiang terbuat dari cabai, kacang Fava, tepung terigu, garam. diproses selama 3 tahun & diaduk setiap harinya</b></span></td><td class="tr-caption" style="text-align: center;"><br />
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<tr><td class="tr-caption" style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><b>saya ikut mencoba mengaduknya</b></span></td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxadmQO-WSnTjQhZUm7TqCF_XBc53geQr6ZEgSwuyzW4wuKsos-YEsa7U7F3q-9J2vBFlca5gL-mZaQJYq0' class='b-hbp-video b-uploaded' frameborder='0'></iframe> </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><b><span style="font-size: small;">SZECHUAN CAMPHOR TEA SMOKED DUCK</span></b></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><b><span style="font-size: small;"><br />
Saat kunjungan awal Mei 2011 yang lalu, saya coba mencari tempat asal yang membuat bebek asap yang ternama ini karena sudah didirikan lebih dari seratus tahun pada awal abad 19, yang saya temui adalah masing-masing rumah makan membuat sendiri bebek asap ini. Yang membedakan adalah bebek asap Szechuan saat itu tidak berlemak, karena anak-anak bebek setelah menetas & mulai bisa mencari makan sendiri, mereka akan digiring sepanjang 160 km dari desa asalnya menuju kota Chengdu selama 3 setengah bulan & makan makanan organik di perjalanan karena saat dipotong berat yang diinginkan adalah 600 gram/ekor.</span></b> </div><div style="font-family: Verdana,sans-serif; text-align: left;"><b><span style="font-size: small;"></span></b></div><div style="font-family: Verdana,sans-serif; text-align: left;"><b><span style="font-size: small;"></span></b></div><div style="font-family: Verdana,sans-serif; text-align: left;"><b><span style="font-size: small;"><br />
KALDU BUMBU 100 TAHUN</span></b></div><div style="font-family: Verdana,sans-serif; text-align: left;"><b><span style="font-size: small;"> oleh manajer rumah bebek asap ini saya dipersilahkan mencicip kuah hitam yang bagian tengahnya sedikit menggolak, karena posisi bak kuah ini rendah, maka saya menggunakan sendok sop yang panjang, rasa & kompleksitas kuah ini menguar di rongga mulut, suatu citarasa unik yang belum pernah saya rasakan...."ini sudah 100 tahun" kilah sang manajer....sayang tradisi ini sudah tidak ada lagi...bebek kini ditransport dengan kendaraan sehingga masih berlemak dan makan makanan olahan industri.</span></b> </div><div style="font-family: Verdana,sans-serif; text-align: left;"><b><span style="font-size: small;"><br />
Perkembangan kota Chengdu dalam kurun 200 tahun begitu luar biasa, yang saya hadapin adalah macet karena jam tertentu padat dengan kendaraan roda empat, 20 tahun lalu yang terjadi adalah kemacetan para pengendara sepeda...bayangkan situasi dimana sepeda tidak dapat bergerak, hanya menggusung sepeda diatas kepala baru dapat maju kedepan & ini juga hanya dilakukan oleh segelintir pengendara sepeda yang tidak sabar.</span></b></div><div style="font-family: Verdana,sans-serif; text-align: left;"><b><span style="font-size: small;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUzVoEjY6wmGHxKXJdKdzd_-N0Tyfz9na0EbL3pODNrZS4wGt-dhRDDOnmTpWnerpDcHpIyTprUO2IN9ljqDEUIwQuzx_Pj1tr3oEwyAmWC28TuEswHDe0v64YHRPm43TbbQ5gQhTvStQ/s1600/IMG_2026.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUzVoEjY6wmGHxKXJdKdzd_-N0Tyfz9na0EbL3pODNrZS4wGt-dhRDDOnmTpWnerpDcHpIyTprUO2IN9ljqDEUIwQuzx_Pj1tr3oEwyAmWC28TuEswHDe0v64YHRPm43TbbQ5gQhTvStQ/s320/IMG_2026.JPG" width="320" /></a></td></tr>
<tr style="font-family: Verdana,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>daging bebek asap disajikan dengan digantung seperti ini. sungguh memikat & teatrikal ya?</b></span></td></tr>
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY-vmEDi3xX0mUfyCw5HTY_yvj7fPVYMtu20_yx3N9ln-ZSE3w8U1jD0GvNHkK0iLxZzhT3owRt3DBWar7-iLKtLQgAom62PJOsmJ8wVplE9kK9jgBvboeJgZmG0153jIaszdMD5ASiAM/s1600/IMG_2032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY-vmEDi3xX0mUfyCw5HTY_yvj7fPVYMtu20_yx3N9ln-ZSE3w8U1jD0GvNHkK0iLxZzhT3owRt3DBWar7-iLKtLQgAom62PJOsmJ8wVplE9kK9jgBvboeJgZmG0153jIaszdMD5ASiAM/s320/IMG_2032.JPG" width="320" /></a></div><div style="font-family: Verdana,sans-serif; text-align: left;"><b><span style="font-size: small;"><br />
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</div>William Wongsohttp://www.blogger.com/profile/08748506742277393366noreply@blogger.com3tag:blogger.com,1999:blog-3750995263772958740.post-53597150640558136232011-05-02T03:40:00.000-07:002011-05-02T03:51:40.748-07:00Kids Gourmet Cooking Challenge<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4jntIP9qz0UB88TfkW5oNVhwJ7nyLI0ZevC8JGuXH2K8gynogp2ZNwqcarrmBMgZ9fuOfec8FNNHjipbimEOilutLWNezLZ5qwABGCfD4hZE6W4bNMod-7kKSVtkuDJFlT4LDcGbyKSw/s1600/Slide3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4jntIP9qz0UB88TfkW5oNVhwJ7nyLI0ZevC8JGuXH2K8gynogp2ZNwqcarrmBMgZ9fuOfec8FNNHjipbimEOilutLWNezLZ5qwABGCfD4hZE6W4bNMod-7kKSVtkuDJFlT4LDcGbyKSw/s400/Slide3.jpg" width="400" /></a></div><br />
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<div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b>Banyak yang bertanya kepada saya, mengapa penting bagi anak-anak untuk berkenalan dengan dapur dan dunia memasak sejak kecil? Jawabannya bukanlah agar sang anak tumbuh besar menjadi seorang Chef, melainkan agar minat dan kreativitasnya berkembang. Di sisi lain, memasak akan memberikan simulasi penglihatan, penciuman, rasa, pendengaran. </b></span><span style="font-size: small;"><b>Sebagai contohnya, memisahkan kuning telur dari putih telur dapat melatih kendali gerakan motorik terkendali. </b></span><span style="font-size: small;"><b> </b><b>Dengan memasak, anak-anak juga akan merasakan perubahan tekstur dan citarasa bahan menjadi makanan yang lezat dan sehat karena bisa mengolahnya sendiri.</b></span><span style="font-size: small;"><b> </b></span></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"><b><br />
</b></span></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"><b>17 April lalu saya beserta putri saya Olivia Wongso diminta untuk mengisi acara untuk Kids Gourmet Cooking Challenge yang diselenggarakan oleh Aksara Book Store dan bekerja sama dengan Canteen Plaza Indonesia. Ruangan menjadi ramai dengan jumlah 24 peserta yang begitu antusias...dan menu yang harus dimasak hari itu adalah Sarikaya, Nasi Goreng dan Italian Meatball with Tomato Sauce. </b></span></div><div style="text-align: justify;"><br />
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<tr align="justify"><td class="tr-caption"><span style="font-family: Verdana,sans-serif; font-size: small;"><b>Para Helper yang mendampingi anak-anak membantu mereka menyalakan kompor</b></span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
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<tr align="justify"><td class="tr-caption"><span style="font-size: small;"><b style="font-family: Verdana,sans-serif;">Anak-anak serius mendengarkan pengarahan sebelum memasak:<br />
- alat untuk memasak<br />
- bahan yang akan dipakai<br />
- aroma bahan yang segar<br />
- berhati-hati dengan minyak panas<br />
- berhati-hati dengan pisau dan cara memotong bahan dengan benar.<br />
- cooking is fun</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana,sans-serif; font-size: small;"><b>Belajar memotong dengan benar dan aman...</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana,sans-serif; font-size: small;"><b>bersama putri saya Olivia Wongso dan Enzo cucu saya, juga para peserta, Rasheed dan Shafa kakaknya.</b></span></td><td class="tr-caption" style="text-align: center;"></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><span id="goog_1620689110"></span><span id="goog_1620689111"></span>William Wongsohttp://www.blogger.com/profile/08748506742277393366noreply@blogger.com0tag:blogger.com,1999:blog-3750995263772958740.post-85279709438693420742011-04-15T23:38:00.000-07:002011-04-16T03:08:35.557-07:00Restoran Muslim Di Shanghai<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Xin Jiang Muslim Restaurant</span></b></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Makanan pembuka Xin Jiang<br />
Daging Masak Kecap Dingin dan Kikil Kambing. Dimakan dengan saos minyak dengan cabe kering agak gosong</span></b></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><b><br />
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<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>Tumis Daging Asap</b></span><br />
<span class="Apple-style-span" style="font-size: small;"><b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFsjyvlkunvdV3g9V1dsCGNUzD8Fd4mRkF_8uLm_kSIRqLqkuCUsdY0zDy4nhLsYsJNvuRKds2VcH5uDZOYtKKG7F7s-ZXq14s-9aFWgiB6VeXjP1LrqlqU7G3K5-zMcgx3KTQIK3aQ-4/s1600/photo%252858%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFsjyvlkunvdV3g9V1dsCGNUzD8Fd4mRkF_8uLm_kSIRqLqkuCUsdY0zDy4nhLsYsJNvuRKds2VcH5uDZOYtKKG7F7s-ZXq14s-9aFWgiB6VeXjP1LrqlqU7G3K5-zMcgx3KTQIK3aQ-4/s400/photo%252858%2529.JPG" width="400" /></a></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">Selada Ganggang Laut yang teksturnya sangat kenyal....berserat kasar tinggi<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGgNE-A-D5TPR8wRqM1KlZKFv-YXIBcFrj0lltD4B-zefXxvm_UEnDNjb-TZU0SXfEE5JvDn3inpPqirPPmCtV-V759_HwoCbVcaQkrFAqCd8yT9CX09zXcmhfCG-92r2rlAQ6_Mzl5UQ/s1600/editankentang.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGgNE-A-D5TPR8wRqM1KlZKFv-YXIBcFrj0lltD4B-zefXxvm_UEnDNjb-TZU0SXfEE5JvDn3inpPqirPPmCtV-V759_HwoCbVcaQkrFAqCd8yT9CX09zXcmhfCG-92r2rlAQ6_Mzl5UQ/s400/editankentang.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Kentang dari Xin Jiang</span></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUOYzjYcEhq2RBxb0E6EZWOaV6T9kRZWYXxMeNAaUn8aT3QyaX1OqPnhc7LsZgd59Iee5LXp68y8tXDRUe8SU8WrP5JFZe1LzxlueHHXWQn5DhzDyPHEW8Kw_VvOTMj96nPgy0gJLdEYM/s1600/editan3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUOYzjYcEhq2RBxb0E6EZWOaV6T9kRZWYXxMeNAaUn8aT3QyaX1OqPnhc7LsZgd59Iee5LXp68y8tXDRUe8SU8WrP5JFZe1LzxlueHHXWQn5DhzDyPHEW8Kw_VvOTMj96nPgy0gJLdEYM/s400/editan3.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Tomat dari Xin Jiang</span></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe_ROOPMaqGULzKm91afkR8Z95ouHmBbNylp-KpiBNw54Chyphenhyphensurj_T7IU7RBPG0AuVNPxK8C6ggQ0RW57S1JOftwJHdQ-D0HM6w3abOjlYqiu52dhm_9RyW6qZWRMheywMJpRShKpFQqY/s1600/editan1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe_ROOPMaqGULzKm91afkR8Z95ouHmBbNylp-KpiBNw54Chyphenhyphensurj_T7IU7RBPG0AuVNPxK8C6ggQ0RW57S1JOftwJHdQ-D0HM6w3abOjlYqiu52dhm_9RyW6qZWRMheywMJpRShKpFQqY/s400/editan1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Cabe hijau dari Xin Jiang, hijaunya begitu pekat</span></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUzwrAOsG4-yJJlNj8N883nUnfIvTJRCfY0ae1tNhjsV8DvC-AX3koPDiKXJsUs9qdsWrwGhFNGLR8lmtUtNagXB2IFbMH0D3lYiNPiDoA3JUbJU3xgf3qMESwoBc8sUUh9NCJEokr1ak/s1600/editan2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUzwrAOsG4-yJJlNj8N883nUnfIvTJRCfY0ae1tNhjsV8DvC-AX3koPDiKXJsUs9qdsWrwGhFNGLR8lmtUtNagXB2IFbMH0D3lYiNPiDoA3JUbJU3xgf3qMESwoBc8sUUh9NCJEokr1ak/s400/editan2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Terong dari Xin Jiang</span></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPvcQ0auZT4X_vaQ6A10vyh4PKioM5KMLBdZ-FkHqcnHAWtSJsBb33tNkOWMOYJNygyXjTFiNtbj06A_HygYNDyUcmJV47tXYKwSVSv8Hk7gCAUN3wUy1Pu246VvaHDaQaN-n3MO64S5o/s1600/photo%252862%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPvcQ0auZT4X_vaQ6A10vyh4PKioM5KMLBdZ-FkHqcnHAWtSJsBb33tNkOWMOYJNygyXjTFiNtbj06A_HygYNDyUcmJV47tXYKwSVSv8Hk7gCAUN3wUy1Pu246VvaHDaQaN-n3MO64S5o/s400/photo%252862%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b><span style="font-family: Arial, Helvetica, sans-serif;">Semur Ayam Masak Tomat Pedas dengan Kentang dan Pasta</span></b></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEild-A0KsYwzn5gLJco3Hu0t1wvXUaJMLchWqAVorioFEYZDAlYkz-MPQY0GvNxgTX7dlR9yp22nnjJFP46FkBgrP6kjphSZRjxAhJ2UvvpAJfu_N2hmPIGCraVnTv4-PjhQP6pJGOxq0Y/s1600/photo%252863%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEild-A0KsYwzn5gLJco3Hu0t1wvXUaJMLchWqAVorioFEYZDAlYkz-MPQY0GvNxgTX7dlR9yp22nnjJFP46FkBgrP6kjphSZRjxAhJ2UvvpAJfu_N2hmPIGCraVnTv4-PjhQP6pJGOxq0Y/s400/photo%252863%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><b>Goreng Iga Bakar Kambing</b></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyP1pXM8FaIOWmHperWFrrS9FYLGKFwzITOQSXL5YS4d3u2rlONhVpmaawIcSB3ga4pWE66SYwbT_9ciDXUQr0e-10qxWv0uGa5p0-BZBMvh382PfIQijvtrMiCHJZHCa6sM8JlzYifik/s1600/photo%252868%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyP1pXM8FaIOWmHperWFrrS9FYLGKFwzITOQSXL5YS4d3u2rlONhVpmaawIcSB3ga4pWE66SYwbT_9ciDXUQr0e-10qxWv0uGa5p0-BZBMvh382PfIQijvtrMiCHJZHCa6sM8JlzYifik/s400/photo%252868%2529.JPG" width="400" /></a></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b><span class="yshortcuts" id="lw_1302932267_0" style="background-attachment: scroll; background-clip: initial; background-color: transparent; background-image: none; background-origin: initial; background-position: 0% 0%; background-repeat: repeat repeat; border-bottom-color: rgb(54, 99, 136); border-bottom-style: dotted; border-bottom-width: 2px; cursor: pointer;">Ikan Air Tawar</span> Panggang dengan Bumbu Jinten</b></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEEeMDK8lRXx3GiOd9GaLO2r_50-Ox5tlBGhgYK1giSt1aTT4wv1_OjwvmnjEWjDK8ZhACfiwOoBMtHF0_Dx6PDrJxB2n2oZ6dPznePYW8XHkiYNtC4YNaoHJlV5AQBP4zTBxpG-wtxaw/s1600/photo%252864%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEEeMDK8lRXx3GiOd9GaLO2r_50-Ox5tlBGhgYK1giSt1aTT4wv1_OjwvmnjEWjDK8ZhACfiwOoBMtHF0_Dx6PDrJxB2n2oZ6dPznePYW8XHkiYNtC4YNaoHJlV5AQBP4zTBxpG-wtxaw/s400/photo%252864%2529.JPG" width="400" /></a></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>Goreng <span class="yshortcuts" id="lw_1302932207_0" style="background-attachment: scroll; background-clip: initial; background-color: transparent; background-image: none; background-origin: initial; background-position: 0% 0%; background-repeat: repeat repeat; border-bottom-color: rgb(54, 99, 136); border-bottom-style: dotted; border-bottom-width: 2px; cursor: pointer;">Kacang Panjang</span> dan Cabe </b></span><br />
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<tr><td style="text-align: center;"><span style="font-size: small;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv2sjFJVPGbmxOOozFS-GYF5jf8kiyIB46WLFsgYpdePj1iQ9D68ZivotvbEyywOHTUk9S9YG1KdmWasxTpWSPD7URY9XiBycKMSwDfrH3xahr4ybRUdXr8lheu7eh9oYztOLtK-Jhhjo/s1600/photo%252865%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv2sjFJVPGbmxOOozFS-GYF5jf8kiyIB46WLFsgYpdePj1iQ9D68ZivotvbEyywOHTUk9S9YG1KdmWasxTpWSPD7URY9XiBycKMSwDfrH3xahr4ybRUdXr8lheu7eh9oYztOLtK-Jhhjo/s400/photo%252865%2529.JPG" width="400" /></a></b></span></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><div class="plainMail"><span style="font-size: small;"><b><span class="yshortcuts" id="lw_1302932247_0" style="background-attachment: scroll; background-clip: initial; background-color: transparent; background-image: none; background-origin: initial; background-position: 0% 0%; background-repeat: repeat repeat; border-bottom-color: rgb(54, 99, 136); border-bottom-style: dotted; border-bottom-width: 2px; cursor: pointer; font-size: small;">Sate kambing</span><span style="font-size: small;"> nikmatnya luar biasa.<br />
Tidak berbau karena kambing didatangkan dari dataran tinggi Xin Jiang, juga agar dagingnya terjamin halal.<br />
Sejenis Sate Klatak, dengan bumbu jinten, ketumbar, bumbu cabe, dimakan tanpa saos.</span><br />
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</tbody></table></div>William Wongsohttp://www.blogger.com/profile/08748506742277393366noreply@blogger.com0tag:blogger.com,1999:blog-3750995263772958740.post-2199856135596851852011-04-14T14:59:00.000-07:002011-04-14T15:29:53.124-07:00Shanghai Street Breakfast<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dze8PWFAxuW_NqUzWyI4ASKYwIe9Gkq9PfLrY9XKXWIOFQDVi0ddU_tO9a4YR13Ft751XbYGrm4wPHws2YmTQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><span style="font-size: small;"><b><span style="font-family: Verdana,sans-serif;"> sarapan dengan Shangdong Pancake Tipis, kita bisa memilih diisi Cakwe atau Kremesan dengan Tauco Manis, pancake ini harganya RMB4.</span></b></span><br />
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<div class="plainMail"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxRdG2M3zCjAuOkn8xo3BYuUbaa0aUc7i_Z6VHGtNRJqZkg1-M_RbHWcb_mxvxDLantXGLkorrx5nSiwqtmnA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><span style="font-family: Verdana,sans-serif; font-size: small;"><b>Ini jenis Roti Cane ala <span class="yshortcuts" id="lw_1302815853_0" style="background: none repeat scroll 0% 0% transparent; border-bottom: 2px dotted rgb(54, 99, 136); cursor: pointer;">Shanghai</span> Isi Daun Bawang, nikmat dimakan bersama susu kedelai manis, harganya RMB2.</b></span><br />
<span style="font-family: Verdana,sans-serif; font-size: small;"><b><br />
</b></span><br />
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</b></span></div></div>William Wongsohttp://www.blogger.com/profile/08748506742277393366noreply@blogger.com0tag:blogger.com,1999:blog-3750995263772958740.post-37020514026160300512011-04-14T14:11:00.000-07:002011-04-14T15:30:02.598-07:00icip-icip Chou Tofu<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwWeqkdB6kCzoSQlsDUjxLoL-Nij_thVFxCFgiG1mFOabCSzmzBuoXdFQKbxli6RftH49sf5rLPQlrkfSXsqA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><div style="text-align: justify;"> <b><span style="font-family: Verdana,sans-serif;">ini adalah ekspresi Astrid dari Ritz Carlton Pacific Place mencoba Lumpia Chou Tofu di Restoran Jesse Shanghai.</span></b><br />
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</div>William Wongsohttp://www.blogger.com/profile/08748506742277393366noreply@blogger.com1tag:blogger.com,1999:blog-3750995263772958740.post-74584325818196239912011-04-14T09:29:00.001-07:002011-04-14T15:30:50.133-07:00Chou Tofu<div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7EforGKNJ_BjqyKNVDEINr3hupjXgYEu39QZ3DhPjRCYFpOaEm-s7JD6ck4weLeaqwmh_U9CQRFRr9rGYlUZYWlfxYLu1vfI8SsR-vmjBckgOaZjnLUWfP99sWL1Tumw_Ag1H-LDfMA/s1600/photo%252850%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7EforGKNJ_BjqyKNVDEINr3hupjXgYEu39QZ3DhPjRCYFpOaEm-s7JD6ck4weLeaqwmh_U9CQRFRr9rGYlUZYWlfxYLu1vfI8SsR-vmjBckgOaZjnLUWfP99sWL1Tumw_Ag1H-LDfMA/s320/photo%252850%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-family: Verdana,sans-serif; text-align: center;"><b><span style="font-size: small;">Ini Chou Tofu yang jenis hitam karena prosesnya.<br />
<span class="yshortcuts" id="lw_1302789697_0" style="border-bottom: 2px dotted rgb(54, 99, 136); cursor: pointer;">Rasa</span>nya lebih kuat juga aroma amonianya...</span></b></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><br />
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<span class="yiv915632645Apple-style-span" style="font-family: Arial,Helvetica,sans-serif; font-size: small; line-height: 18px;"><b><span style="font-family: Verdana,sans-serif;"> Chou Tofu atau Tahu Bau adalah hidangan terkenal yang dibuat dari tahu fermentasi dengan bau menyengat yang khas. Ayah saya sering membuat Chou Tofu. </span></b></span><b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Cara ayah saya membuat chou tofu adalah memasukkan tahu segar ke dalam air kelapa bekas fermentasi membuat sayur asin, direndam dalam satu minggu lalu sudah siap digoreng. Dan rasa basinya tidak terlalu menyengat, agak asin, cocok dimakan dengan bubur polos. Tetapi selain itu, Chou Tofu juga bisa disantap dengan Polenta Goreng. Cara makannya, Chou Tofu dioleskan ke Polenta seperti makan roti dengan </span><i><span class="yshortcuts" id="lw_1302789876_0" style="background: none repeat scroll 0% 0% transparent; border-bottom: 2px dotted rgb(54, 99, 136); cursor: pointer; font-family: Verdana,sans-serif;">blue cheese</span></i><span style="font-family: Verdana,sans-serif;"> ala Perancis. Polenta terbuat dari tepung jagung yang berwarna sedikit kekuningan. Teksturnya ada yang kasar namun juga ada yang halus, biasanya tergantung selera. Makanan yang bisa menggantikan fungsi nasi ini banyak ditemui di Italia Selatan. Berasal dari jagung yang juga menjadi sumber karbohidrat, sehingga menjadikannya sebagai pengganti kentang ataupun nasi. Konon karena baunya yang begitu menyengat, Chou Tofu pun dinobatkan menjadi makanan dengan aroma paling tidak menyenangkan di peringkat no: 9 sedunia.</span></span></b><br />
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<tr style="font-family: Verdana,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>Lumpia Isi Chou Tofu</b></span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7uL3Mj12vFUpkf97Cpi88QtziefenLJmsSQRjuzwgKCDqN5-8MBf7fxysfekfYSqglvjHoFyikbzOoLktvQv16hX1Sc3zOlHkyyW7LKf-zB_8KkTrRJTPlAmPMhT0qyJ6FqYSOR_T8w8/s1600/photo%252831%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7uL3Mj12vFUpkf97Cpi88QtziefenLJmsSQRjuzwgKCDqN5-8MBf7fxysfekfYSqglvjHoFyikbzOoLktvQv16hX1Sc3zOlHkyyW7LKf-zB_8KkTrRJTPlAmPMhT0qyJ6FqYSOR_T8w8/s320/photo%252831%2529.JPG" width="320" /></a></div></td></tr>
</tbody></table>William Wongsohttp://www.blogger.com/profile/08748506742277393366noreply@blogger.com2tag:blogger.com,1999:blog-3750995263772958740.post-74782241243557375112011-04-06T01:12:00.000-07:002011-04-14T15:30:59.533-07:00Mari Sarapan di Shanghai !<div class="separator" style="clear: both; text-align: center;"></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiju5sw1yg4DYdIcr45vjiwGtN_TBQmbqH6Sn7bFeZNIKlPKlrsdg6SzhY-TTJNX_VwuZMtKniJQyyiTdvapePdXZZ8N4zGzpp2mVy6CdEOqJsuJKQCVznn32cTvOlRyAouWLI6oBuwztg/s1600/photo%252824%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiju5sw1yg4DYdIcr45vjiwGtN_TBQmbqH6Sn7bFeZNIKlPKlrsdg6SzhY-TTJNX_VwuZMtKniJQyyiTdvapePdXZZ8N4zGzpp2mVy6CdEOqJsuJKQCVznn32cTvOlRyAouWLI6oBuwztg/s400/photo%252824%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><b>mengintip apa sih isinya si guci?</b></span></td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxOswq8MSVXXFcntWSOou88kpPS2xTdL4qXn2xRUPyEmc5zcdA0g1dyXz6mxIRfxnnNYfhZwb8iB7TQMguUSkVYyfLr_PJS561aKQPe3t0ri0bOi-BWeCABnBQ7Wo-S7rJIkXUu7bJb8U/s1600/photo%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxOswq8MSVXXFcntWSOou88kpPS2xTdL4qXn2xRUPyEmc5zcdA0g1dyXz6mxIRfxnnNYfhZwb8iB7TQMguUSkVYyfLr_PJS561aKQPe3t0ri0bOi-BWeCABnBQ7Wo-S7rJIkXUu7bJb8U/s400/photo%25284%2529.JPG" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"> </span><span style="font-size: small;"><b><span style="font-family: Verdana,sans-serif;">ternyata berisi harta karun Sup ala Yunnan</span></b></span></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3rFxx__va6VpTQ9rr1wUgKr_AEnKz-oqOSSSL5c_JmEo-VPgk6XocoVwBxz5SOlTf8xE3Tv-_D0h0QREP0DfntK93tgZd-qAUvnT6fdzu5p9OZrtsIfCpdlLETiZGmV1IAHUkRGRSQR8/s1600/photo%252810%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3rFxx__va6VpTQ9rr1wUgKr_AEnKz-oqOSSSL5c_JmEo-VPgk6XocoVwBxz5SOlTf8xE3Tv-_D0h0QREP0DfntK93tgZd-qAUvnT6fdzu5p9OZrtsIfCpdlLETiZGmV1IAHUkRGRSQR8/s400/photo%252810%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b><span style="font-family: Verdana,sans-serif;">ini adalah Kue Koe yang hanya dijual saat perayaan Ceng Beng. jika kita mengambil warna hijaunya dari daun suji, mereka mengambilnya dari sejenis ganggang laut. </span></b></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZSmGMLveZp9F5PlQ-13Smp8CHZZbsyWsq0nyK2-81du3Voxu5y6R3MJyObsUD4eYi0AS2O824brh81vLyHTtX8DIgqw2ZLtg9LDd5C3IVmQTdLK8fcUu8x8UC91ZyyiB8xqBRm_ZV1aE/s1600/photo%252818%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZSmGMLveZp9F5PlQ-13Smp8CHZZbsyWsq0nyK2-81du3Voxu5y6R3MJyObsUD4eYi0AS2O824brh81vLyHTtX8DIgqw2ZLtg9LDd5C3IVmQTdLK8fcUu8x8UC91ZyyiB8xqBRm_ZV1aE/s400/photo%252818%2529.JPG" width="300" /></a></td></tr>
<tr style="font-family: Verdana,sans-serif;"><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">Kue Koe dijual dengan dua macam rasa, yaitu isi Kacang Merah & Rebung Asin</span></b></td><td class="tr-caption" style="text-align: center;"></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT6eBXyWEvOFPns-yS8Q9Ub6N-flQnjR-eiwmbQEW7gSK1Fo7TH_DF9eOa86nwLcMMZT7BiM0olCjUyIq_0PcsUKyPd6OfLh3m7DI6h-dW6IhU_Q6D3AHzC05fGSyFmrK7mcenQjWsZbo/s1600/Slide3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT6eBXyWEvOFPns-yS8Q9Ub6N-flQnjR-eiwmbQEW7gSK1Fo7TH_DF9eOa86nwLcMMZT7BiM0olCjUyIq_0PcsUKyPd6OfLh3m7DI6h-dW6IhU_Q6D3AHzC05fGSyFmrK7mcenQjWsZbo/s400/Slide3.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b style="font-family: Verdana,sans-serif;"> inilah menu sarapan kita</b></span></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2fcyuFneL6dcoMYIP75PSvZ5mfjmSGlQ08SL54T1xHDmCdwWiR8hT22k2Wsy-QLORkn2LrcyzQPGLLjy0p71iZgmegvJEc8F-os_jggoOCbdhATEEBnm18G4Ke7fZDaWmYvPGbyw7lKo/s1600/Slide6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2fcyuFneL6dcoMYIP75PSvZ5mfjmSGlQ08SL54T1xHDmCdwWiR8hT22k2Wsy-QLORkn2LrcyzQPGLLjy0p71iZgmegvJEc8F-os_jggoOCbdhATEEBnm18G4Ke7fZDaWmYvPGbyw7lKo/s400/Slide6.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b><span style="font-family: Verdana,sans-serif;"> jajanan pasar tradisional Shanghai</span></b></span></td><td class="tr-caption" style="text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIAnXMBG2G4oaBhutmYlTIO4qMsqePUPe9OIvWZ_MgQJd0WrEdk1UtegHH1s6f8ikrMLpWg3-gdEElpe0vZ4Kp9W13lfTa5ZPgfIS6uj8QawoEBPf_-MT505pGe4eNQqgiGRUFFmigzjw/s1600/Slide4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIAnXMBG2G4oaBhutmYlTIO4qMsqePUPe9OIvWZ_MgQJd0WrEdk1UtegHH1s6f8ikrMLpWg3-gdEElpe0vZ4Kp9W13lfTa5ZPgfIS6uj8QawoEBPf_-MT505pGe4eNQqgiGRUFFmigzjw/s400/Slide4.jpg" width="400" /></a></td></tr>
<tr style="font-family: Verdana,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>tim rombongan dari Indonesia sedang sarapan</b></span></td></tr>
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<div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b>Saya saat ini sedang berada di Shanghai, dan beberapa foto di atas adalah liputan kami sedang sarapan street food disana. Saya menemukan begitu banyak menu yang menarik, seperti makan Cakwe sebagai sarapan favorit, lalu ada Sup ala Yunnan yang dimasak di dalam sebuah guci raksasa, Roti Goreng Isi Daun Bawang, Roti Panggang Wijen, lalu Bakpao dengan berbagai rasa (mulai dari isi daging, sayur, juga kacang merah). Kemudian ada juga yang namanya Crepe Shandong! Kami semua sempat bingung memilih mau makan apa untuk sarapan haha. Ditambah lagi bisa minum Long Jin Tea Hangzhou yang masih fresh karena daun tehnya disangrai saat itu juga di tempat berjualannya. </b></span><br />
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<span style="font-size: small;"><b>ps: jika ingin memperbesar foto, kalian bisa mengklik si foto, lalu gunakan icon + </b></span><br />
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</div>William Wongsohttp://www.blogger.com/profile/08748506742277393366noreply@blogger.com0tag:blogger.com,1999:blog-3750995263772958740.post-34567654942816927462011-04-03T11:12:00.000-07:002011-04-14T15:32:05.351-07:00ALL ABOUT FOOD WITH HELLO INDONESIA MAGAZINE<div style="font-family: Verdana,sans-serif;"><style>
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</style> </div><div class="MsoNormal" style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsC5Mnb0soiq_1BtOmeka0MAcDUAVjWCHmmpyiXRpUXtCfpGfI5jWaHMFgMmWuZkWchLOxoyYEwC4UZcDf-T_cbzV10XIW-mn7JAY3DCtBxCj863HezhHizcmBC93fM70X5bma9EZ2CfQ/s1600/Slide2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsC5Mnb0soiq_1BtOmeka0MAcDUAVjWCHmmpyiXRpUXtCfpGfI5jWaHMFgMmWuZkWchLOxoyYEwC4UZcDf-T_cbzV10XIW-mn7JAY3DCtBxCj863HezhHizcmBC93fM70X5bma9EZ2CfQ/s400/Slide2.jpg" width="271" /></a><b><span style="font-size: small;">Acara dimulai pukul lima sore di Pacific Place, namun saya, Ibu Arimbi Nimpuno (Ahli Tata Saji) dan Yudi serta Herman telah menyiapkan makanan jauh sebelum acara dimulai. Ketika saya diminta untuk mengisi acara ini, tujuannya adalah untuk berbagi. Berbagi resep? Tidak. Ini lebih dari itu. Saya kemudian menjelaskan hal yang harus kita pahami tentang memasak, bahwa ada hal yang begitu mayor dibandingkan bahan-bahan apa saja yang akan kita gunakan, bumbu dan rempah apa yang akan membalutnya, lalu soal satuan ukuran, gram, milliliter, dan sebagainya. Latar belakang, merupakan hal yang sering kita lewatkan. Padahal melalui latar belakanglah, kita bisa memilah apa saja yang akan digunakan untuk memasak. Mengapa? Karena tidak semua bahan dapat dicampur-adukkan. Setiap sayur, setiap daging juga rempah, begitu kaya akan perbedaan sesuai dengan dari mana mereka didatangkan. Jika saja kita mengetahui serta memahami di mana kekuatan serta kelemahan mereka, dan mengkombinasikannya agar saling berpadu dalam satu piring, itu akan menjadi lebih dari sekedar sajian. </span></b></div><div class="MsoNormal" style="text-align: justify;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHGo4o_c5jfwsUTHhli9oAzYKEKw4bMsYwBUc0s5td6lRb0FF4_15HU8ExTgo5b8m-e9ubZYpxedFLiWLOtji0ho-SQIMh7IMQY0FYGTL8P_AosgUn_oMem4pdzHKpLvbwfEtUw35uO5k/s1600/Slide6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHGo4o_c5jfwsUTHhli9oAzYKEKw4bMsYwBUc0s5td6lRb0FF4_15HU8ExTgo5b8m-e9ubZYpxedFLiWLOtji0ho-SQIMh7IMQY0FYGTL8P_AosgUn_oMem4pdzHKpLvbwfEtUw35uO5k/s320/Slide6.jpg" width="320" /></a></div><b><span style="font-size: small;">And when comes to Indonesian Culinary, begitu banyak yang belum kita kenal. Salah satunya adalah mengenai <i>“place of origin”</i>. Contohnya: kita disini jika menyebut singkong, ya hanya singkong. Sementara orang Singapore menyebut scallop lengkap dengan nama place of origin-nya, Hokkaido Scallop. Lalu mengapa <i>place of origin</i> itu begitu penting? Mengapa juga harus kita pelajari? </span></b></div><div class="MsoNormal" style="text-align: justify;"><br />
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<b><span style="font-size: small;">Pada saat kita mulai mempertimbangkan bahwa <i>place of origin</i> memiliki aspek yang begitu penting, saat itu jugalah kita tidak hanya memasukkan makanan ke dalam mulut untuk mengecap dan menelannya, kita seperti dipaksa untuk mengetahui betapa setiap makanan memiliki ciri khas rasa yang berasal kondisi geografis tanahnya, kandungan mineral dalam tanah, serta kondisi iklim. Yang kedua, mengapa harus kita pelajari? Kita orang Indonesia, kadang terlalu malas untuk mengedukasi diri sendiri. Negeri kita dilimpahi begitu banyak varian sayuran, rempah dan buah, inilah yang kemudian membuat kita bersikap <i>take if for granted</i> atau kurang menghargai. Kita tidak tahu makanan yang tersedia di piring kita berasal dari mana, kita biasanya cuma tahu ‘enak’ dan ‘tidak enak’. Tanpa disadari kita membatasi diri kita dari pengenalan lebih dalam tentang makanan. Klasifikasi makanan tentu saja berasal variasi rasa dan teksturnya, dan semua itu tentu saja berasal dari latar belakang <i>place of origin. </i>Seperti <i>wine, </i>dengan berbagai taste serta aromanya, belum lagi termasuk <i>the after-taste </i>yang mereka tinggalkan di rongga mulut kita. Mengapa? Lagi-lagi jawabannya adalah <i>place of origin</i>. Yang menjadi begitu penting, yaitu dengan bekal mengetahui latar belakang <i>place of origin</i> sebuah makanan, kita dapat mengatur penyesuaian menu agar bobot rasa masing-masing makanan tidak tumpang tindih dan tidak berkompetisi untuk saling mendominasi. Mengatur bumbu apa yang sesuai dengan rasa makanan juga merupakan hal yang harus kita kuasai. Karena tekstur makanan perlu beradaptasi dengan bobot rasa bumbu yang akan digunakan untuk membalutnya. </span></b></div><br />
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<div class="MsoNormal" style="text-align: justify;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijK7wry3M_LHtb92WaQ_aI4I2hxtyLWwUo9XXDGDtpFry_KqtRSJVZOHbjbLfs4vEJnEenwLJ1S0mb4BlI2c__GvO5LNUrChwp2r3Fg7soUy_blE1bSgfD1rgy41CsQrBbK9IoqVUTHXw/s1600/Slide4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijK7wry3M_LHtb92WaQ_aI4I2hxtyLWwUo9XXDGDtpFry_KqtRSJVZOHbjbLfs4vEJnEenwLJ1S0mb4BlI2c__GvO5LNUrChwp2r3Fg7soUy_blE1bSgfD1rgy41CsQrBbK9IoqVUTHXw/s400/Slide4.jpg" width="400" /></a><span style="font-size: small;">Kemudian untuk penyajian makanan seperti tapas, kita dapat menyilangkan tradisi luar negeri untuk masakan nusantara kita. Misalnya, seperti menggunakan udang sebagai shrimp cocktail yang disajikan bersama Asinan Jakarta, atau French Bread sebagai <i>canapé </i>dengan Dendeng Padang di atasnya. Bisa juga singkong atau tape kita lunakkan dan digoreng dengan tepung panir serta berisi keju di dalamnya. Artinya penyilangan tradisi merupakan hal yang sah selama itu tidak menghilangkan identitas masing-masing makanan dengan <i>place of originnya</i>. </span></b></div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;"><b><span style="font-size: small;">Jangan pernah takut mencoba hal-hal yang berada di luar jangkauan kita, apalagi dalam dunia kuliner yang dikenal tanpa batas. After all, bahkan seorang Pablo Picasso konon pernah berkata “<i>Everything you can imagine, is real</i>.”</span></b><br />
</div>William Wongsohttp://www.blogger.com/profile/08748506742277393366noreply@blogger.com1tag:blogger.com,1999:blog-3750995263772958740.post-83986400594377872392011-03-15T21:43:00.000-07:002011-03-15T21:43:19.562-07:00NDONESIAN TABLES - A CULINARY SHOW AT THE PORTMAN RITZ-CARLTON, SHANGHAI WITH INDONESIAN CELEBRITY CHEF WILLIAM WONGSO - APRIL 4-10, 2011<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8tjB41_nfn_50yRVYkAs2hS8t5mg5rSg-cMoG14imP61XvHgJoZCBLePFlhjjSpW097IXychLVPquYC8JSQgbzh7cUI7yWiRsyiMYtbv-PP2ZBkBac2UTD_-I0szKX_NQlfUxEOdR6qo/s1600/ww.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8tjB41_nfn_50yRVYkAs2hS8t5mg5rSg-cMoG14imP61XvHgJoZCBLePFlhjjSpW097IXychLVPquYC8JSQgbzh7cUI7yWiRsyiMYtbv-PP2ZBkBac2UTD_-I0szKX_NQlfUxEOdR6qo/s640/ww.jpeg" width="434" /></a></div>William Wongsohttp://www.blogger.com/profile/08748506742277393366noreply@blogger.com0tag:blogger.com,1999:blog-3750995263772958740.post-56086696576168339812011-03-15T09:57:00.000-07:002011-03-26T00:27:33.582-07:00Komentar Tentang Rasa Rendang Padang di International Travel-Fair Berlin<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dw8gwNiM1Qqc1GnLfWhje_WdJh8dxGFfG0UbERDYGRcHm8IC42PzqkkKUCFbbqGcC9KrKm8snR6n_8zdqW8pA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>William Wongsohttp://www.blogger.com/profile/08748506742277393366noreply@blogger.com0tag:blogger.com,1999:blog-3750995263772958740.post-39329867628130427162011-03-10T04:50:00.000-08:002011-03-26T00:27:13.828-07:00International Travel-Fair Berlin <br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzetqT-JrOf3bljW9hXGyvKQfgT46qHXxKZkum6slk22Qo8KE27tzRAkExmKV-UkLC3RZG-mHPDix0HdQm7oQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>ekspresi para pengunjung yang sedang mencicipi Rendang Padang, </b></div><div class="separator" style="clear: both; text-align: center;"><b>they love it! </b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzyOmTTeJY36AGQPhQy8xJ9JOFSswDsVpoDWJuCV6YWprGg7y4QBZ5KKehoM4TifXvmx-OczWvn6ZVRyIOMVQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>William Wongsohttp://www.blogger.com/profile/08748506742277393366noreply@blogger.com0tag:blogger.com,1999:blog-3750995263772958740.post-32165277492855720092011-03-09T19:49:00.000-08:002011-03-10T02:35:51.554-08:00Live Report Dari International Travel-Fair Berlin<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-m8ZafFQTGzG7jkjGyhWmOSMEWgbkIOejQHx-_JTmlAeqOMv_XFdSQvr3S9m1Lf0scFFKDEGL1LxcCYpX-8sp5oTlw2FZN8HaCOSYs1woq7HB0QsHkaUYJsqmIo2QIDI1-HPjAIIpVUw/s1600/photo%25285%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-m8ZafFQTGzG7jkjGyhWmOSMEWgbkIOejQHx-_JTmlAeqOMv_XFdSQvr3S9m1Lf0scFFKDEGL1LxcCYpX-8sp5oTlw2FZN8HaCOSYs1woq7HB0QsHkaUYJsqmIo2QIDI1-HPjAIIpVUw/s400/photo%25285%2529.JPG" width="300" /></a></td></tr>
<tr style="font-family: Verdana,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>Begitu Rendang datang, stand kami langsung dipadati pengunjung </b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNcQy924EEzzyraYAROYNMQTM0yvtw5V7jrOclmu9W0NMjZipP-Nl9FmmCSK7vJnz-m976VfYrdQ_7mgWwGPRwruO5L3_iLj4ERQv1S0PX6DHmHtzd2fABTjAIk7yrsEd5nTaoU9nvPS8/s1600/photo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNcQy924EEzzyraYAROYNMQTM0yvtw5V7jrOclmu9W0NMjZipP-Nl9FmmCSK7vJnz-m976VfYrdQ_7mgWwGPRwruO5L3_iLj4ERQv1S0PX6DHmHtzd2fABTjAIk7yrsEd5nTaoU9nvPS8/s400/photo.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: justify;"><span style="font-size: small;"><b>Pramugari Garuda Indonesia sedang membagikan icip-icip Rendang Padang</b></span><br />
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</tbody></table><span style="font-size: small;"><b>Foto-foto di atas tadi membuat penasaran ya? Saya saat ini sedang berada di Jerman, di acara pameran pariwisata terbesar yang disebut International Travel-Fair Berlin. Acara ini merupakan gagasan dari pengembangan industri bisnis travelling.</b></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsozlR4sZeu8CFtZKejjf8VJJylZjJSfNCHQKGd15vI_6zAzSdz5h91fUaubW88EvdMPfIFQdjeF80UNyfX16Mg8fTT-7662qOhWJMshcb_QHGHsoW9GCp1RxelsplLZ_VrFSZx3uEkUI/s1600/photo%25284%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsozlR4sZeu8CFtZKejjf8VJJylZjJSfNCHQKGd15vI_6zAzSdz5h91fUaubW88EvdMPfIFQdjeF80UNyfX16Mg8fTT-7662qOhWJMshcb_QHGHsoW9GCp1RxelsplLZ_VrFSZx3uEkUI/s320/photo%25284%2529.JPG" width="320" /></a></td></tr>
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<span style="font-size: small;"><b> <span style="font-size: x-small;"> </span></b></span><br />
<span style="font-size: small;"><b>dengan Bapak Sapta Nirwandar, Dirjen Promosi Dept. Pariwisata di stand Budaya Pariwisata </b></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJB2g0_mz_UYd6D9zWEqB8d4rH5wLtlwcTkc24EF1-Zqyw7X5nH8pFNgxZZ1m6jRLi7OvEMN26VxabVoytnxCls64E3tTKk38ef1JH_KrXzQcXvFa7P3jaRYZX2MgaSmlRQ67hc4OWnr4/s1600/photo%25283%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJB2g0_mz_UYd6D9zWEqB8d4rH5wLtlwcTkc24EF1-Zqyw7X5nH8pFNgxZZ1m6jRLi7OvEMN26VxabVoytnxCls64E3tTKk38ef1JH_KrXzQcXvFa7P3jaRYZX2MgaSmlRQ67hc4OWnr4/s400/photo%25283%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>Siap di stand Garuda Indonesia ITB BERLIN <br />
Angel & Ratih para pramugari serta Yudi cook dari Bali</b></span></td></tr>
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<span style="font-size: small;"><b>Disini, kita bisa menemukan semua fasilitas yang diperlukan untuk melakukan travelling, seperti: </b></span><b>destinations, tour operators, booking systems, carriers, hotels and all other suppliers who want to embellish their customers' most beautiful weeks of the year. </b><b>The thing is, ITB Berlin brightens your travel business</b>. <span style="font-size: small;"><b>Kemudian salah satu acaranya adalah demo masak untuk para diplomat.</b></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvRe4jpK75pflsl5h_vPoW2-WY8dLw7rozNYmQ29HsGR3_2CdD7vJ27I_x6ggSI9u5uHOekWEubtt4dHAPDy5Sm2INXMJLoPWq-iMxsQP25TH5Vq57DroohlL4ZMFBHT49tSnArmEmLyw/s1600/photo%25282%2529.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvRe4jpK75pflsl5h_vPoW2-WY8dLw7rozNYmQ29HsGR3_2CdD7vJ27I_x6ggSI9u5uHOekWEubtt4dHAPDy5Sm2INXMJLoPWq-iMxsQP25TH5Vq57DroohlL4ZMFBHT49tSnArmEmLyw/s400/photo%25282%2529.JPG" style="cursor: move;" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>ini adalah stand Indonesia. beautiful isn't it?</b></span></td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table><span style="font-size: small;"><b>Berikut ini adalah live report cuplikan video seorang berkebangsaan Jerman yang bolak-balik ke stand kami tiga kali hanya untuk icip-icip Rendang Padang. Karena di blogspot butuh waktu yang lama untuk meng-upload video, maka akan saya link ke twitter agar lebih mudah. </b></span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b>Ini linknya : http://yfrog.com/6fymoz </b></span></div>William Wongsohttp://www.blogger.com/profile/08748506742277393366noreply@blogger.com0tag:blogger.com,1999:blog-3750995263772958740.post-32235532996086342062011-03-02T01:28:00.000-08:002011-03-10T00:09:28.738-08:00Pohnpei Food kiriman dari Ecky Upritchard<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBbH1tjTdKBwh91Enq9FvS7BQmMq-Hw53O6m7s2625M0OVM66JA8UZ9T2_5-uZiemBW71CkeKRyu4dA9OaklhQ8-IDmYVdRNc0UJ1iQO4shW3hDfkLAnx254TeYBMsiyRNCijFby-VHyY/s1600/Karat.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBbH1tjTdKBwh91Enq9FvS7BQmMq-Hw53O6m7s2625M0OVM66JA8UZ9T2_5-uZiemBW71CkeKRyu4dA9OaklhQ8-IDmYVdRNc0UJ1iQO4shW3hDfkLAnx254TeYBMsiyRNCijFby-VHyY/s400/Karat.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>Pisang Karat dengan kulitnya yang berwarna merah (tengah kanan)</b></span></td></tr>
</tbody></table><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b> Ada 25 varietas pisang di dalam koleksi buah di Pohlangas serta 14 varietas tambahan di tempat lain di pulau tersebut. Karat (jenis dan satu pisang A), yang dikenal sebagai pisang yang memiliki daging kuning-oranye dan tandan yang tegak, telah tumbuh di Pohnpei selama berabad-abad. Buah ini sangat tinggi beta-karoten, provitamin A karotenoid yang dapat diubah di dalam tubuh menjadi vitamin A. Dan para penduduk kepulauan telah menjadikan makanan tradisional Karat sebagai sesuatu yang sangat berharga--termasuk untuk makanan tambahan bayi mereka, bersama dengan ASI setelah usia enam bulan. </b></span><b>Selain itu pisang juga sering dibuat seperti chips/keripik tetapi rasanya asin, bukan manis seperti di Indonesia.</b></div><div style="font-family: Verdana,sans-serif;"><b><br />
</b></div><div style="font-family: Verdana,sans-serif;"><b>Silahkan kunjungi blognya Ecky di: http://cisayong-girl.blogspot.com/</b></div><div></div>William Wongsohttp://www.blogger.com/profile/08748506742277393366noreply@blogger.com1tag:blogger.com,1999:blog-3750995263772958740.post-91040701316475022542011-03-02T00:58:00.000-08:002011-03-09T23:57:52.482-08:00Festival Masakan Indonesia di Perth 18-19 Februari 2011<div style="font-family: Verdana,sans-serif;"><div style="text-align: right;"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheyh93oIpJODzlKC6Sx_O026N6sl2QtPpuUNYcMTFCuDXYrJxqruKTaOYSG7ypapn7H9rvdi-YhDTTbFYuzsxY8YWpyK-PjyooMWR2-60ilE3iU99yIg1Z6e2N0O8P8SHgN5V04Q7YjGo/s1600/IMG_0727.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheyh93oIpJODzlKC6Sx_O026N6sl2QtPpuUNYcMTFCuDXYrJxqruKTaOYSG7ypapn7H9rvdi-YhDTTbFYuzsxY8YWpyK-PjyooMWR2-60ilE3iU99yIg1Z6e2N0O8P8SHgN5V04Q7YjGo/s320/IMG_0727.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>[Saya, Pauline & Raj sedang bikin Sate Lilit]</b></span></td></tr>
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<tr><td style="text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZzkRyYw9w0D51rkHRT-3pmyi436x1xNt8TyT_pLXha_Ve0nkFAHjQnGz61vD7XrfaM4SX1hLG1eoMrwc-cWvuvi_jZmo5m6btM3FwEedxDsTOED_GjP5m_AHWKvkREdo2Hk4kfTlO3sY/s1600/IMG-20110217-00401.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZzkRyYw9w0D51rkHRT-3pmyi436x1xNt8TyT_pLXha_Ve0nkFAHjQnGz61vD7XrfaM4SX1hLG1eoMrwc-cWvuvi_jZmo5m6btM3FwEedxDsTOED_GjP5m_AHWKvkREdo2Hk4kfTlO3sY/s320/IMG-20110217-00401.jpg" width="240" /></a></b></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>[Alessio memasak Rendang Padang]</b></span></td></tr>
</tbody></table><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6L_v8xXiGFoEqkF3_p_pdxjZ5mQMVKLKcbODNngQDCtO_3og5ii67qe8r__-Uw6BOTW7Lm7k2CMw7TmLMI2oTRWHILVwJKF1E1HyaU5gmLQN3Ew76uPwGrLwk6-5xICpJpFlpRFnO6So/s1600/IMG-20110217-00395.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"> </a></b><span style="font-size: small;"><b>Setiap saya mendapat penawaran untuk melakukan promosi festival masakan Indonesia di manca negara tidak pernah menurunkan minat saya berpartisipasi. <br />
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<span style="font-size: small;"><b> Atas prakarsa General Manager Garuda di Perth Pak Syahrul Tahir untuk acara masakan khas Indonesia di King Hotel dimana kebetulan General Managernya yang bernama Pak George Wenur adalah teman lama saya dari Surabaya, seorang hotelier tulen yang sangat professional serta istrinya Pauline, yang juga ikut aktif membantu kami di dapur bila diperlukan. Kendala utama untuk melakukan promosi masakan daerah Indonesia itu terbenturnya soal distribusi bahan-bahan segar yang tidak diperkenankan masuk ke Australia dikarenakan ketatnya peraturan karantina. Namun, jangan lengah dan membawa bahan-bahan pangan tanpa mengisi formulir keimigrasian. <br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>[Rendang Padang kami]</b></span></td></tr>
</tbody></table><span style="font-size: small;"><b>Bahan yang matang seperti bumbu-bumbu biasanya tidak terlalu dipermasalahkan dan yang biasa dibawa adalah Bumbu Munik karena selama ini cukup memenuhi kualitas dan cita rasa masakan Indonesia. </b></span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>[Yudi & Raj memanggang Sate Lilit]</b></span></td></tr>
</tbody></table><span style="font-size: small;"><b>Kemudian, mempertimbangan kendala diatas, kiat berkomunikasi dengan pihak terkait harus sejak dini dilakukan. Berikut adalah hal-hal yang perlu ditanyakan kepada kepala juru masak:</b></span></div><div style="font-family: Verdana,sans-serif;"></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b>- mengirim daftar bahan-bahan yang diperlukan agar sedini mungkin mengetahui bahan apa yang tidak ada.</b></span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b></b></span><br />
<span style="font-size: small;"><b> - apakah akan menggunakan bahan segar atau yang dibekukan</b></span><br />
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<span style="font-size: small;"><b> - peralatan dapur, apakah ada alat untuk memanggang sate</b></span><br />
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<span style="font-size: small;"><b> - apakah ada juru masak yang dapat diperbantukan</b></span><br />
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<span style="font-size: small;"><b>- </b></span><span style="font-size: small;"><b>berapa hari event-nya dengan perkiraan jumlah pengunjung. </b></span><br />
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<span style="font-size: small;"><b> </b></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>[Raj sedang menyiapkan bumbu Rendang]</b></span></td></tr>
</tbody></table><span style="font-size: small;"><b>Setelah semua bahan sudah diperoleh, tema menu kali ini adalah Bali dan Yudi Yudiawan juru masak asli Bali adalah ahlinya. Menu yang mulai disusun mengacu pada pengadaan bahan serta situasi dan kondisi dapur. Karena apapun kendalanya harus kita hadapi teknis maupun non-teknis, dengan satu tujuan " Menyajikan Tradisi Citarasa Indonesia yg Otentik ". </b></span><br />
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<span style="font-size: small;"><b>Setiba di hotel tanggal 16 Feb 2011 kemarin siang, Yudi langsung bertemu dengan Faizal, orang Indonesia yang merupakan juru masak kepala disana. Praktis semua bahan untuk memasak diimpor dari Thailand (ironisnya kok gak import dari Indonesia, padahal jarak Indonesia lebih dekat ke Australia dibanding Thailand hanya 3 jam dengan pesawat terbang) dan banyak juga yang frozen, seperti: jahe, daun jeruk, daun pandan, sereh, blimbing wuluh, daun kunyit.</b></span><br />
<b>Bagi Yudi yang baru pertama kali ke Australia, agak tercengang saat diberitahu bahwa di sana harga jahe segar A$36-40/kg yang berarti sekitar Rp. 350,000.- dan jangan harap dapat menggunakan bawang merah yang kecil, kita harus puas dengan bawang bombay merah.</b><span style="font-size: small;"><b> Di King Hotel, yang sangat menggembirakan adalah juru masak yang beragam asalnya, Raj gadis asal Punjab India, Sohel asal Bangladesh, Alessio dr Itali, ada yg dari Thai dan Malaysia semuanya ringan tangan untuk membantu Yudi dan Faizal, apalagi Pauline istri GM King Hotel dengan keterampilannya ikut turun tangan, dengan candanya yang pas Pauline membuat semua cook dan pelayan tambah semangat.</b></span><br />
<span style="font-size: small;"><b> </b></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>Jajanan Pasar yang kami buat</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>Drg. Helny 9 tahun tinggal di Perth, beliau berasal Pasuruan ahli masak, menata bunga dan jajanan</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>Pak George & Pauline istrinya yang membantu kami di dapur.</b></span></td><td class="tr-caption" style="text-align: center;"><b><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>Saya & Yudi di Stand Garuda Indonesia di Perth</b></span><br />
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<div style="text-align: left;"><span style="font-size: small;"><b>Semoga tahun depan bisa membawa masakan khas daerah lainnya. Mungkin Aceh!</b></span><span style="font-size: small;"><b> </b></span></div></td></tr>
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</b>William Wongsohttp://www.blogger.com/profile/08748506742277393366noreply@blogger.com0tag:blogger.com,1999:blog-3750995263772958740.post-91959864568464345102011-02-28T06:12:00.000-08:002011-02-28T06:36:23.911-08:00"INDONESIAN TABLES, A CULINARY SHOW"<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXzLxGtz74tuga6h8Xy06s9kpNCr7U9iv0pMAEZOnUOpqloA2oFxby0_fOvtJSYdtiZryS8HShlCbOc63RCTtn9aRmd5w6s7FIGntpgHxUGNOOWOl4u1jDH_ttGL_7iQKsCneZEC17YEI/s1600/SpringBroch.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXzLxGtz74tuga6h8Xy06s9kpNCr7U9iv0pMAEZOnUOpqloA2oFxby0_fOvtJSYdtiZryS8HShlCbOc63RCTtn9aRmd5w6s7FIGntpgHxUGNOOWOl4u1jDH_ttGL_7iQKsCneZEC17YEI/s400/SpringBroch.jpg" width="400" /></a></td></tr>
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<div align="center" class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><b>“INDONESIAN TABLES”, A CULINARY SHOW”</b></span></div><div align="center" class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><b>WITH INDONESIAN CELEBRITY CHEF, WILLIAM WONGSO </b></span></div><div align="center" class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><b>AT THE PORTMAN RITZ-CARLTON, SHANGHAI. </b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;"><b>SHANGHAI, CHINA – February 2011 – This spring, The Portman Ritz-Carlton, Shanghai is inviting all foodies to join the first ever organized Indonesian culinary show with the visit of Indonesian Celebrity Chef, William Wongso and The Ritz-Carlton’s very own Indonesian Chef, Sudaryanto from The Ritz-Carlton Jakarta, Pacific Place. </b></span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;"><b>William Wongso is Indonesia's most famous culinary expert, renowned restaurateur, and hosts his own very popular television series in Indonesia. In 2009, he personally catered for Hillary Clinton and her delegation during her official visit to Indonesia and he also participated in a range of major International culinary events as well as regularly conducting Indonesian food festivals around the world. </b></span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;"><b>Mr. Wongso was awarded chevalier dans l’ordre du merite agricole, an honor bestowed by the Ministry of Agriculture of France, in appreciation of his significant role and merit in French culinary and gastronomy. He is also recognized by the Indonesian government for his continuous efforts in promoting Indonesian culinary both nationally and internationally.<br />
</b></span> </div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;"><b>Together with William Wongso, Chef Sudaryanto from The Ritz-Carlton, Jakarta Pacific Place, will prepare a wide selection of Indonesian cuisine using the freshest produce and spices directly flown in from the mother land. Chef Sudaryanto has worked in leading establishments throughout Indonesia and has gained his reputation from his passion and skills for Indonesian dishes.</b></span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;"><b><i>“We are very excited to bring the diverse flavors of Indonesia to the food community of Shanghai. Indonesian cuisine is one of the most diverse and flavorful in the world and this is a great opportunity for Celebrity Chef William Wongso and Chef Sudaryanto to take our guests on a real culinary journey. Expect some staples and definitely some surprises”</i></b> <b>expressed The Portman Ritz-Carlton, Shanghai’s Executive Assistant Manager of Food and Beverage, Kris Kaminsky. </b></span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;"><b>Supported by Garuda Indonesia, Tables will host “Indonesian Tables – A Culinary Show” from April from 4 – 10 for lunch and dinner. “Indonesian Tables – A Culinary Show” will also offer diners the opportunity to win fabulous prizes including trip to Jakarta, Indonesia. For reservations, please call (021) 6279 7977.</b></span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-left: 189pt; text-align: justify; text-indent: 21pt;"><span style="font-size: small;"><br />
</span></div><div class="MsoBodyText" style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;"><b>The 610-room Portman Ritz-Carlton, Shanghai is a landmark located in a retail, dining and entertainment complex on the famous Nanjing Road. Situated right in the heart of the commercial, shopping and entertainment district of the city, services and facilities include six restaurants and lounges serving Chinese, Italian, Japanese and Western favorites. An extensive health club with swimming pool, gym, squash and racquetball courts is featured alongside a fully-equipped business center.</b></span></div></td></tr>
</tbody></table>William Wongsohttp://www.blogger.com/profile/08748506742277393366noreply@blogger.com0tag:blogger.com,1999:blog-3750995263772958740.post-31091807308661145462011-02-16T23:25:00.000-08:002011-02-28T06:36:12.038-08:00Indonesian Food Festival at Kings Hotel, Perth (Australia)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEwcTH4OQy4Uim4t5-o8j77CfvEUSQvYCv49B8ftQayzv6rTZMxFpMxJ0BUDMZHJogoArTm3aQpgD01XlpnUimGY8frfNeDkYJDwHfNIPGM3elci2yw_bfWN3ucd95ggSgLgho_3J6sVI/s1600/Indonesian+Food+Festival%255B1%255D-2-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEwcTH4OQy4Uim4t5-o8j77CfvEUSQvYCv49B8ftQayzv6rTZMxFpMxJ0BUDMZHJogoArTm3aQpgD01XlpnUimGY8frfNeDkYJDwHfNIPGM3elci2yw_bfWN3ucd95ggSgLgho_3J6sVI/s640/Indonesian+Food+Festival%255B1%255D-2-1.jpg" width="452" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtzOlek-9xUOaJp6uSNi6YcaIvGeXLs6KwZVfIdHD5S_jBT5NIipVpZ5pA24_L9DHF4Arm8gFcDaIa3qImS3NMzaJA5RrzPxv65gqjNaV8pxl2uZqW3hfijbzQdWRQ8NNCt0vEEDYisus/s1600/Indonesiann+Food+Festival%255B1%255D-2-2+copy.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtzOlek-9xUOaJp6uSNi6YcaIvGeXLs6KwZVfIdHD5S_jBT5NIipVpZ5pA24_L9DHF4Arm8gFcDaIa3qImS3NMzaJA5RrzPxv65gqjNaV8pxl2uZqW3hfijbzQdWRQ8NNCt0vEEDYisus/s1600/Indonesiann+Food+Festival%255B1%255D-2-2+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtzOlek-9xUOaJp6uSNi6YcaIvGeXLs6KwZVfIdHD5S_jBT5NIipVpZ5pA24_L9DHF4Arm8gFcDaIa3qImS3NMzaJA5RrzPxv65gqjNaV8pxl2uZqW3hfijbzQdWRQ8NNCt0vEEDYisus/s640/Indonesiann+Food+Festival%255B1%255D-2-2+copy.jpg" width="451" /></a></div>William Wongsohttp://www.blogger.com/profile/08748506742277393366noreply@blogger.com0tag:blogger.com,1999:blog-3750995263772958740.post-63546027491678285962011-02-13T23:49:00.000-08:002011-02-14T00:41:32.323-08:00Tour Culinary Korea (Tatler Gourmet Magazine)<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXo4maeLOKtfnYvuQJB4LzETzmc1c4Dl_7KUmLWGxQhF492ienJgqksZGDRUNRatHbFpkd6Tw_rutQ_hjqcjgtbPYjxJHog0-gKnORsUSWBOn0xWgyPwxkkV0QM-LhoWiTtA16PiSL92E/s1600/scan0001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXo4maeLOKtfnYvuQJB4LzETzmc1c4Dl_7KUmLWGxQhF492ienJgqksZGDRUNRatHbFpkd6Tw_rutQ_hjqcjgtbPYjxJHog0-gKnORsUSWBOn0xWgyPwxkkV0QM-LhoWiTtA16PiSL92E/s1600/scan0001.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivMfYTpAR6SqdJ-Wrf2fm9o1vsUV-vn5emmv6hM6XfZJKzbo-HK4j4SolqBDbXTYhDfdvhXZBdQvdnR9vL3vLGV3nwEtEf03MqPHA9ove9MldYFz_iZI5G67QlwStsms8Cs4khftpvO14/s1600/scan0002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivMfYTpAR6SqdJ-Wrf2fm9o1vsUV-vn5emmv6hM6XfZJKzbo-HK4j4SolqBDbXTYhDfdvhXZBdQvdnR9vL3vLGV3nwEtEf03MqPHA9ove9MldYFz_iZI5G67QlwStsms8Cs4khftpvO14/s1600/scan0002.jpg" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdmdtFt5F8843vS1JSxwqirRogCuOi_zzh8whdVFI_f6qXnVlmAWR9MRqnSvc8wd8QhHYX_uWzdttVUhn47QzE0rTvJPgxFX5kOjycj8VKUcoZhPNaHPOLq3dN_nvfIQBZaAcgGlmrRM4/s1600/scan0004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdmdtFt5F8843vS1JSxwqirRogCuOi_zzh8whdVFI_f6qXnVlmAWR9MRqnSvc8wd8QhHYX_uWzdttVUhn47QzE0rTvJPgxFX5kOjycj8VKUcoZhPNaHPOLq3dN_nvfIQBZaAcgGlmrRM4/s1600/scan0004.jpg" /></a></div>William Wongsohttp://www.blogger.com/profile/08748506742277393366noreply@blogger.com0tag:blogger.com,1999:blog-3750995263772958740.post-81844083626427604342011-02-11T00:49:00.000-08:002011-02-14T00:40:34.641-08:00Live Baby Octopus<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyXC3fg2urM-lW-okhggxhu6ZLDiNN2G9GHjxeSTysipKJrSmh_BYYXT1jMsUbgRxNuwCEgAR55H4wZPDHw8g' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><b>Eating live octopus, or San-Nak-Ji in South Korea is seen as a novelty and health dish (whatever happened to eating fruit and vegetables?!). The dish <span class="Apple-style-span" style="line-height: 18px;">is also often considered a delicacy.</span> <span class="Apple-style-span" style="line-height: 18px;">Today it is served in many Korean restaurants as well as sit-in bars on the side of the street in South Korea.</span></b></span><br />
<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><b><br />
</b></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;"></span><br />
<div style="font-weight: bold; line-height: 18px; margin-bottom: 20px;"><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">So what is it? Well, there's really no way to play it down.</span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;">Sannakji is live, fresh baby octopus cut into small pieces and served immediately. <span class="Apple-style-span" style="line-height: normal;">The problem is the tentacles are still squirming and fighting--which equates to a party in your mouth as you chew them to death inside your mouth.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;">Like revenge, it is a dish best served cold, raw, and seasoned with sesame oil, sesame seeds, and other sauces. In varying restaurants, different sauces are used and sometimes the octopus is also served whole.</span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana,sans-serif;">Sannakji is a big tourist attraction and eating adventure for those travelling throughout Korea, and is sensationalized especially by Westerners. It is a dish likely to be served on reality TV shows like Fear Factor, Survivor and Amazing Race because, well, it's eating live octopus.</span></div><div style="font-weight: bold; line-height: 18px; margin-bottom: 20px;"><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">The Best Part of Sannakji?</span></div><div style="font-weight: bold; line-height: 18px; margin-bottom: 20px;"><span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><span class="Apple-style-span"><img align="right" alt="Baby Squid" border="0" height="237" hspace="10" original="http://tripatlas.com/images/articles/sannakjidish.jpg" src="http://tripatlas.com/images/articles/sannakjidish.jpg" style="border-style: none;" title="Baby Squid" vspace="2" width="230" /></span>For many experienced sannakji eaters, it is said that the enjoyment of eating the live octopus is the feeling of the octopus moving around while you eat it. What is especially exciting about it are when its tentacles stick to the roof of your mouth. This is not recommended for beginners or those who have consumed too much alcohol as it is very easy to choke.</span></div><div style="font-weight: bold; line-height: 18px; margin-bottom: 20px;"><span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="font-family: arial,helvetica,clean,sans-serif; font-size: 13px; font-weight: normal; line-height: normal;"></span></span></div><h2 style="border-bottom: 1px solid rgb(185, 185, 185); clear: both; color: #6ba344; font-size: 16px; font-weight: bold; line-height: 19px; margin: 0px 0px 10px; padding: 0px 0px 2px; position: relative;"><span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><br />
</span></h2><h2 style="border-bottom: 1px solid rgb(185, 185, 185); clear: both; color: #6ba344; font-size: 16px; font-weight: bold; line-height: 19px; margin: 0px 0px 10px; padding: 0px 0px 2px; position: relative;"><span class="Apple-style-span" style="font-family: Verdana,sans-serif;"> Tasting Notes</span></h2><div class="module about" style="clear: both; font-weight: bold; line-height: 19px; margin: 0px 0px 20px; padding: 0px 0px 0px 33px;"><h3 style="font-size: 15px; font-weight: bold; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">Flavors:</span></h3><div style="font-size: 14px; line-height: 1.5; margin: 0px 0px 1em; padding: 0px;"><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">Slightly salty and sweet in the same time with a nutty taste as well</span></div><h3 style="font-size: 15px; font-weight: bold; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">Mouthfeel:</span></h3><div style="font-size: 14px; line-height: 1.5; margin: 0px 0px 1em; padding: 0px;"><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">Chewy and sticky; pieces wiggle inside the mouth while eaten</span></div><h3 style="font-size: 15px; font-weight: bold; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">Food Complements:</span></h3><div style="font-size: 14px; line-height: 1.5; margin: 0px 0px 1em; padding: 0px;"><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">Samjang (a spicy pepper and bean paste)</span></div><h3 style="font-size: 15px; font-weight: bold; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">Wine Complements:</span></h3><div style="font-size: 14px; line-height: 1.5; margin: 0px 0px 1em; padding: 0px;"><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">Soju (Korean rice wine)</span></div><h3 style="font-size: 15px; font-weight: bold; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">Beverage Complements:</span></h3><div style="font-size: 14px; line-height: 1.5; margin: 0px 0px 1em; padding: 0px;"><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">Green tea or boricha (barley tea)</span></div><h3 style="font-size: 15px; font-weight: bold; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">Substitutes:</span></h3><div style="font-size: 14px; line-height: 1.5; margin: 0px 0px 1em; padding: 0px;"><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">Jellyfish</span></div></div><h2 style="border-bottom: 1px solid rgb(185, 185, 185); clear: both; color: #6ba344; font-size: 16px; font-weight: bold; line-height: 19px; margin: 0px 0px 10px; padding: 0px 0px 2px; position: relative;"><span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><br />
</span></h2><h2 style="border-bottom: 1px solid rgb(185, 185, 185); clear: both; color: #6ba344; font-size: 16px; font-weight: bold; line-height: 19px; margin: 0px 0px 10px; padding: 0px 0px 2px; position: relative;"><span class="Apple-style-span" style="font-family: Verdana,sans-serif;"> Selecting and Buying</span></h2><div class="module about" style="clear: both; font-weight: bold; line-height: 19px; margin: 0px 0px 20px; padding: 0px 0px 0px 33px;"><h3 style="font-size: 15px; font-weight: bold; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">Seasonal Availability:</span></h3><table class="seasonality" style="border-collapse: collapse; border: 1px solid rgb(0, 0, 0); font-size: 12px; margin-bottom: 10px; width: 435px;"><thead>
<tr><th style="background-color: #e2dfdf; border: 1px solid rgb(0, 0, 0); font-style: normal; font-weight: normal; margin: 0px; padding: 2px; text-align: left;">Month</th><th style="background-color: #e2dfdf; border: 1px solid rgb(0, 0, 0); font-style: normal; font-weight: normal; margin: 0px; padding: 2px; text-align: left;">JAN</th><th style="background-color: #e2dfdf; border: 1px solid rgb(0, 0, 0); font-style: normal; font-weight: normal; margin: 0px; padding: 2px; text-align: left;">FEB</th><th style="background-color: #e2dfdf; border: 1px solid rgb(0, 0, 0); font-style: normal; font-weight: normal; margin: 0px; padding: 2px; text-align: left;">MAR</th><th style="background-color: #e2dfdf; border: 1px solid rgb(0, 0, 0); font-style: normal; font-weight: normal; margin: 0px; padding: 2px; text-align: left;">APR</th><th style="background-color: #e2dfdf; border: 1px solid rgb(0, 0, 0); font-style: normal; font-weight: normal; margin: 0px; padding: 2px; text-align: left;">MAY</th><th style="background-color: #e2dfdf; border: 1px solid rgb(0, 0, 0); font-style: normal; font-weight: normal; margin: 0px; padding: 2px; text-align: left;">JUN</th><th style="background-color: #e2dfdf; border: 1px solid rgb(0, 0, 0); font-style: normal; font-weight: normal; margin: 0px; padding: 2px; text-align: left;">JUL</th><th style="background-color: #e2dfdf; border: 1px solid rgb(0, 0, 0); font-style: normal; font-weight: normal; margin: 0px; padding: 2px; text-align: left;">AUG</th><th style="background-color: #e2dfdf; border: 1px solid rgb(0, 0, 0); font-style: normal; font-weight: normal; margin: 0px; padding: 2px; text-align: left;">SEP</th><th style="background-color: #e2dfdf; border: 1px solid rgb(0, 0, 0); font-style: normal; font-weight: normal; margin: 0px; padding: 2px; text-align: left;">OCT</th><th style="background-color: #e2dfdf; border: 1px solid rgb(0, 0, 0); font-style: normal; font-weight: normal; margin: 0px; padding: 2px; text-align: left;">NOV</th><th style="background-color: #e2dfdf; border: 1px solid rgb(0, 0, 0); font-style: normal; font-weight: normal; margin: 0px; padding: 2px; text-align: left;">DEC</th></tr>
</thead><tbody>
<tr><th class="seasonality-row" style="background-color: #e2dfdf; border: 1px solid rgb(0, 0, 0); font-style: normal; font-weight: normal; margin: 0px; padding: 2px; text-align: left;">In Season</th><td class="january in-season" style="background-color: #8bc53e; border: 1px solid rgb(0, 0, 0); margin: 0px; padding: 2px;"></td><td class="february in-season" style="background-color: #8bc53e; border: 1px solid rgb(0, 0, 0); margin: 0px; padding: 2px;"></td><td class="march in-season" style="background-color: #8bc53e; border: 1px solid rgb(0, 0, 0); margin: 0px; padding: 2px;"></td><td class="april in-season" style="background-color: #8bc53e; border: 1px solid rgb(0, 0, 0); margin: 0px; padding: 2px;"></td><td class="may in-season" style="background-color: #8bc53e; border: 1px solid rgb(0, 0, 0); margin: 0px; padding: 2px;"></td><td class="june in-season" style="background-color: #8bc53e; border: 1px solid rgb(0, 0, 0); margin: 0px; padding: 2px;"></td><td class="july in-season" style="background-color: #8bc53e; border: 1px solid rgb(0, 0, 0); margin: 0px; padding: 2px;"></td><td class="august in-season" style="background-color: #8bc53e; border: 1px solid rgb(0, 0, 0); margin: 0px; padding: 2px;"></td><td class="september in-season" style="background-color: #8bc53e; border: 1px solid rgb(0, 0, 0); margin: 0px; padding: 2px;"></td><td class="opctober in-season" style="background-color: #8bc53e; border: 1px solid rgb(0, 0, 0); margin: 0px; padding: 2px;"></td><td class="november in-season" style="background-color: #8bc53e; border: 1px solid rgb(0, 0, 0); margin: 0px; padding: 2px;"></td><td class="december in-season" style="background-color: #8bc53e; border: 1px solid rgb(0, 0, 0); margin: 0px; padding: 2px;"></td></tr>
<tr><th class="peak-row" style="background-color: #e2dfdf; border: 1px solid rgb(0, 0, 0); font-style: normal; font-weight: normal; margin: 0px; padding: 2px; text-align: left;">Peak</th><td class="january" style="border: 1px solid rgb(0, 0, 0); margin: 0px; padding: 2px;"></td><td class="february" style="border: 1px solid rgb(0, 0, 0); margin: 0px; padding: 2px;"></td><td class="march" style="border: 1px solid rgb(0, 0, 0); margin: 0px; padding: 2px;"></td><td class="april" style="border: 1px solid rgb(0, 0, 0); margin: 0px; padding: 2px;"></td><td class="may" style="border: 1px solid rgb(0, 0, 0); margin: 0px; padding: 2px;"></td><td class="june" style="border: 1px solid rgb(0, 0, 0); margin: 0px; padding: 2px;"></td><td class="july" style="border: 1px solid rgb(0, 0, 0); margin: 0px; padding: 2px;"></td><td class="august" style="border: 1px solid rgb(0, 0, 0); margin: 0px; padding: 2px;"></td><td class="september" style="border: 1px solid rgb(0, 0, 0); margin: 0px; padding: 2px;"></td><td class="opctober" style="border: 1px solid rgb(0, 0, 0); margin: 0px; padding: 2px;"></td><td class="november" style="border: 1px solid rgb(0, 0, 0); margin: 0px; padding: 2px;"></td><td class="december" style="border: 1px solid rgb(0, 0, 0); margin: 0px; padding: 2px;"></td></tr>
</tbody></table><h3 style="font-size: 15px; font-weight: bold; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">How to Choose:</span></h3><div style="font-size: 14px; line-height: 1.5; margin: 0px 0px 1em; padding: 0px;"><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">The baby octopus, or "nakji," should be alive and active.</span></div><h3 style="font-size: 15px; font-weight: bold; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">Where to Buy:</span></h3><div style="font-size: 14px; line-height: 1.5; margin: 0px 0px 1em; padding: 0px;"><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">Best purchased from a seafood vendor that sells octopus fresh from a tank.</span></div><h3 style="font-size: 15px; font-weight: bold; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">Growing, Hunting, and Foraging:</span></h3><div style="font-size: 14px; line-height: 1.5; margin: 0px 0px 1em; padding: 0px;"><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">Octopus can be found in most warm-water oceans, but are abundant in the Pacific ocean in places like Korea, Japan and Hawaii. Octopus hunt their prey (crabs and crayfish) at night, so it is best to begin hunting them just before sundown, when they are still hiding among rocks close to shore. They can be captured with a pole equipped with a grabber on one end. In many U.S. states, fishing rules state that octopus cannot be caught with any instrument that penetrates the animal.</span></div></div><h2 style="border-bottom: 1px solid rgb(185, 185, 185); clear: both; color: #6ba344; font-size: 16px; font-weight: bold; line-height: 19px; margin: 0px 0px 10px; padding: 0px 0px 2px; position: relative;"><span class="Apple-style-span" style="font-family: Verdana,sans-serif;"> </span></h2><h2 style="border-bottom: 1px solid rgb(185, 185, 185); clear: both; color: #6ba344; font-size: 16px; font-weight: bold; line-height: 19px; margin: 0px 0px 10px; padding: 0px 0px 2px; position: relative;"><span class="Apple-style-span" style="font-family: Verdana,sans-serif;"> Preparation and Use</span></h2><div class="module about" style="clear: both; margin: 0px 0px 20px; padding: 0px 0px 0px 33px;"><div style="font-size: 14px; font-weight: bold; line-height: 1.5; margin: 0px 0px 1em; padding: 0px;"><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">Sannakji is served directly from the tank, cut into small pieces and served on a plate with sesame oil and/or sesame seeds while still wiggling.</span></div><h3 style="font-size: 15px; font-weight: bold; line-height: 19px; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">Cleaning:</span></h3><div style="font-size: 14px; font-weight: bold; line-height: 1.5; margin: 0px 0px 1em; padding: 0px;"><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">No cleaning is necessary since the pieces are served raw. </span></div><div style="font-weight: bold; line-height: 1.5; margin: 0px 0px 1em; padding: 0px;"><span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="line-height: normal;"><b><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #783f04;">Conserving and Storing<span class="Apple-style-span" style="font-size: large;">:</span></span><span class="Apple-style-span" style="color: #6ba344; font-size: 24px;"> </span></span></b></b></span><span class="Apple-style-span" style="font-size: 14px;">Live octopus must be stored in a salt-water tank until ready to be eaten.</span></span></div></div>William Wongsohttp://www.blogger.com/profile/08748506742277393366noreply@blogger.com0