 | sayur | May 14, '08 12:33 PM
for everyone |
S U S H I
Sushi is the most famous Japanese dish outside of Japan, and one of the most popular dishes among the Japanese themselves who usually enjoy sushi on special occasions. In Japanese cuisine, sushi is a type of food made from vinegared rice, topped or filled with fish, seafood, vegetables or egg. The topping can be raw, cooked, or marinated; and may be served scattered in a bowl of rice, rolled in nori, laid onto hand-formed clumps of rice, or stuffed in a small tofu pouch. During the Edo period, "sushi" refered to pickled fish conserved in vinegar. Nowadays sushi can be defined as a dish containing rice which has been prepared with sushi vinegar. There are many different types of sushi. Some popular ones are: Nigiri
Small rice balls with fish, etc. on top. There are countless varieties of nigirizushi, some of the most common ones being tuna, shrimp, eel, squid, octopus and fried egg.
Gunkan
Small cups made of sushi rice and dried seaweed filled with seafood, etc. There are countless varieties of gunkanzushi, some of the most common ones being sea urchin and various kinds of fish eggs.
Norimaki
Sushi rice and seafood, etc. rolled in dried seaweed sheets. There are countless varieties of sushi rolls differing in ingredients and thickness. Sushi rolls prepared "inside out" are very popular outside of Japan, but rarely found in Japan
Temaki
Temakizushi (literally: hand rolls) are cones made of nori seaweed and filled with sushi rice, seafood and vegetables.
Oshizushi
Oshizushi is pressed sushi, in which the fish is pressed onto the sushi rice in a wooden box. The picture shows trout oshizushi in form of a popular ekiben (train station lunch box).
Inari
Inarizushi is a simple and inexpensive type of sushi, in which sushi rice is filled into aburaage (deep fried tofu) bags.
Chirashi
Chirashizushi is a dish in which seafood, mushroom and vegetables are spread over sushi rice.
Note that "sushi" becomes "zushi" in word combinations in which "sushi" is the second word, e.g. nigirizushi. Sushi-Making Tools You’ll need a number of tools to make sushi. Though you may already have some of them on hand, you’ll probably need to buy others. The following list describes the most important sushi-making tools and the primary use for each. Where applicable, tool care instructions are provided as well. - Bamboo rolling mat (makisu): To make sushi rolls, you need a rolling mat, which is made from small bamboo sticks held together with cotton string. You should clean your mat with cold water and wipe it dry promptly after each use. A square mat that measures 9 1/2" on each side is best.
- Rice paddle (shamoji): Use this wooden paddle to turn and cool down sushi rice after cooking. The flat, round paddle won’t bruise the rice while turning it. Always soak your paddle in water before use to prevent rice from sticking to it.
- Rice cooker: You can cook rice in any heavy-bottomed pot, but an electric rice cooker makes perfect rice every time and requires less work on your part. Look for one with a nonstick interior and a capacity large enough to meet your needs. A 10-cup cooker will make rice for about 5–6 people.
- Flat fan (uchiwa): This lightweight paper fan helps to cool rice by fanning air over it. Use it as you turn the rice with your rice paddle.
- Rice tub (hangiri): Use this short, stout, wooden vessel to speed the cooling of sushi rice before flavoring the rice with rice vinegar. Soak the rice tub in cold water and dry it before each use. When finished, wash it in cold water (without soap) and dry it completely. Store the tub upside down in a cool place away from direct sunlight.
- Sushi mold (oshibako): This type of mold is used primarily to make pressed sushi, though some molds are used to form finger sushi. Most pressed sushi molds are wooden, but plastic ones are easier to care for since they don’t require drying after each use.
- Sushi knives (hocho): Sushi knives are designed to make the precise cuts in fish and vegetables needed for sushi (for more information, see How to Buy and Care for Sushi Knives and How to Use Sushi Knives).
- Cutting boards: To maintain proper hygiene, use a wooden cutting board only for vegetables and use a plastic board for fish. Plastic boards won’t absorb odors or bacteria from the fish.
- Strainer: Use this tool to wash uncooked rice, rinse vegetables, and tenderize fish skins.
- Grater: Many sushi recipes call for grated horseradish, citrus peel, or ginger, so a small grater is necessary.
- Cloth towels (fukin): Use a damp, lint-free towel to clean your hands and cover rice as it cools.
SUSHI RICE RECIPE
 Often, up to 80% of product consumed during a sushi meal is rice. Getting your sushi rice right is a crucial element in successful sushi making at home. The proper preparation of the rice is so important that in our shop as well as most quality establishments there are chefs whose sole responsibility is to cook the rice.
Let's Begin
If you do not have a Japanese rice cooker, a heavy pot with lid is essential( I like Lagostina cookware). One secret is to always measure your ingredients carefully. Following is a basic sushi rice recipe for rolled sushi. Also, the type of rice you use is most important.
We recommend the following brands: Kokuho Rose, Tamaki Gold, Tamanishiki, Nozomi and Yume.
Prepare Your Tezu
Your first step is to prepare your vinegar-water solution called tezu. Mix together 250 ml of water, 30 ml of rice vinegar (Marukan and Mitsukan are excellent) and 5 ml of salt.
Ingredients
(yields - 4 large rolls [futomaki] or 10 small rolls [hosomaki]) 500 ml Sushi Rice
600 ml Water
60 ml Rice Vinegar
30 ml Sugar
5 ml Salt
Wash The Rice
Wash the rice several times until the water runs fairly clear when draining. Let your wash rice strain for 30 minutes. Transfer the rice to your pot or Japanese electric rice cooker and add the measured water.
Cook The Rice
For electric rice cookers, turn on and wait for rice to finish cooking. For stove top cooking heat to boiling , cover tightly and simmer at lowest heat allowing the rice to steam for 18 minutes. You must leave it covered... no peaking!
Remove your pot from the heat and let stand covered for another 15 minutes.
Prepare Your Sushi Vinegar
Mix the vinegar, sugar and salt together in a small saucepan. Heat the mixture until the sugar dissolves, stirring frequently. Remove from heat and let your sushi vinegar cool to room temperature.
Take a wooden spatula or spoon and cut and fold the rice. Be gentle as you do not want to smash the cooked grains.
Prepare Your Mixing Bowl
 Moisten your bowl with a cloth dampened with your TEZU mixture. The traditional bowl to use is the flat-bottomed wooden sushi oke or hangiri. The porous wood absorbs excess moisture and the large surface allows the rice to cool more quickly and evenly.
Put the hot rice into your mixing bowl and add 1/4 of the sushi vinegar solution. Mix with a folding motion so as to not smash your perfect sushi rice. Repeat until all sushi vinegar is used.
Fan Your Rice
After mixing, fan [electric fan will work] the hot rice mixture for about 5 or 6 minutes in order to remove excess moisture and create a glossy shine to your rice. Your rice should have a slight chewiness and be sticky to the touch.
You're Done
Et Voila! Sushilinks' perfect sushi rice – ready for rolling!
| noodle | Apr 5, '08 10:24 AM
for everyone |
mie hitam
Ingredients:
AYAM TUMIS:
1 sdm minyak untuk menumis
2 siung bawang putih, haluskan
100 gr fillet dada ayam, cincang
250 gr daging cumi-cumi bersih, iris bentuk cincin tebal 1 cm
1/2 sdt minyak wijen
1/2 sdt merica bubuk
1/2 sdt garam
MI:
2 butir telur ayam, kocok lepas
500 gr tepung terigu berprotein tinggi
30 ml air ki *)
Tinta cumi-cumi dari 750 gr cumi-cumi segar ukuran kecil
200 ml air
2 sdm tepung sagu
MINYAK BUMBU, tumis hingga harum:
2 sdm minyak sayur
1 sdt minyak wijen
2 siung bawang putih, haluskan
1/2 sdt garam
1/4 sdt merica bubuk
TABURAN:
2 batang daun bawang, ambil bagian putihnya, iris halus
3 sdm bawang merah goreng
KALDU, didihkan:
1200 ml air
3 siung bawang putih, memarkan
3/4 sdt merica bubuk
1 sdm minyak sayur
1/2 sdt garam
3 sdm kecap asin
1 sdm angsiu
3/4 sdm minyak wijen
*) Air ki: Air abu untuk mengenyalkan mi. Bening dan tidak berbau. Dijual di pasar tradisional atau di toko bahan makanan Cina.
Directions:
1. AYAM TUMIS: Panaskan minyak, tumis bawang putih hingga harum. Masukkan ayam cincang, aduk hingga berubah warna. Masukkan cumi-cumi, minyak wijen, merica dan garam, aduk rata. Masak sebentar hingga matang. Angkat, sisihkan.
2. MI HITAM: Campur telur ke dalam tepung terigu. Tuangi air ki, aduk rata. Masukkan tinta cumi-cumi, aduk rata. Tuangi air sedikit demi sedikit sambil uleni hingga adonan kalis. bagi adonan menjadi 6 bagian, taburi tiap bagiannya dengan tepung sagu.
3. Dengan menggunakan alat pemotong mi, tipiskan tiap bagian adonan hingga ketebalan 2 mm, taburi kembali tepung sagu. Potong adonan hingga berbentuk mi halus.
4. Rebus mi dalam air mendidih yang telah diberi 1 sdm minyak selama 7 menit hingga matang. Angkat, siram air matang dingin.
5. Atur mi dalam mangkuk saji, aduk dengan minyak bumbu, tambahkan ayam tumis, taburi bahan taburan. Sajikan bersama kaldu panas.
TIPS:
- Cuci bersih cumi-cumi segar secara perlahan, agar kantong tintanya tidak pecah.
- Untuk mendapatkan mi yang baik, gunakan tepung terigu berprotein tinggi dengan mutu yang baik dan masih baru.
- Uleni adonan mi hingga benar-benar kalis dan merata warna hitamnya.
- Agar tidak lengket, taburi adonan mi dengan tepung terigu sebelum dan sesudah digiling.
- Rebus mi dalam air mendidih sedikit demi sedikit selama 7 menit hingga mi lunak, angkat, tiriskan, dan segera tambahkan minyak bumbu, aduk rata selagi panas.
- Sajikan mi bersama pelengkap dan kuahnya selagi hangat.
Gulai Kepala Ikan  Ukuran porsi: 4 orang
Bahan-bahan :
* 850 gram kepala ikan kakap, potong jadi 2
* 10 lembar daun salam
* 1 batang sere, memarkan
* 1 lembar daun pandan, sobek-sobek, ikat
* 750 cc santan
* 2 sendok makan kelapa parut, sangrai, tumbuk halus
* 3 sendok makan minyak
* 5 buah belimbing sayur, belah jadi 2
* 1 sendok makan air jeruk nipis
* 2 sendok teh garam
* 15 buah cabai merah
* 1 cm kunyit, cincang
* 1 cm jahe, cincang
* 7 siung bawang merah
* 3 siung bawang putih
* 1 sendok makan ketumbar, sangrai
* 1/2 sendok teh jinten, sangrai
* 1/4 sendok teh adas manis, sangrai
* 1/2 sendok teh merica bubuk
* 1 sendok makan asam
Cara membuat :
Lumuri kepala ikan kakap dengan air jeruk nipis dan 1/2 resep garam hingga rata, biarkan 1/2 jam, tiriskan, lalu lumuri dengan kelapa tumbuk hingga rata, sisihkan.
Haluskan cabai merah, kunyit, jahe, bawang merah, bawang putih, ketumbar, jinten, adas manis, merica bubuk, asam, dan 1/2 resep garam.
Panaskan minyak, tumis bumbu yang telah dihaluskan, sere, dan daun pandan hingga harum, lalu tuangi santan, aduk rata, didihkan.
Masukkan daun salam, belimbing sayur, dan kepala ikan kakap serta kelapa tumbuk, aduk rata, lalu masak dengan api sedang sampai seluruhnya matang dan kuah agak berminyak sambil sekali-sekali diaduk, angkat. Siomay Asli Rasa Ikan Tenggiri  Bahan siomay :
300 g daging ikan tenggiri, cincang halus
50 g tepung kanji (atau secukupnya sampai adonan dirasa udah pekat nempel)
100 ml air kaldu (saya pakainya kaldu dari tulang ikan tenggiri)
1 sdm minyak wijen
1 butir telur ayam, kocok lepas
1 batang daun bawang
merica, garam, gula secukupnya
Bahan saus kacang :
300 g kacang tanah sangrai
4 bh bawang putih
cabai merah secukupnya (kira-kira cabe merah besar 5 buah dibuang bijinya, cabe merah keriting 4 buah. Atau sesukanya deh selera pedasnya.)
2 sdm gula pasir
2 sdm garam
air matang secukupnya
Bahan pelengkap :
Kol, dibuang ya tulangnya yang tebel dan keras
Tahu putih
Pare
Kentang
Telor ayam rebus
Jeruk limau
Kecap
Saus sambal
Cara membuat :
1. Pare dibuang bijinya. Potong-potong silinder kira-kira tinggi 6 cm yang bolong atas bawahnya. Kentang dipotong juga dikira-kira deh.
Potong tahu jadi segitiga kira-kira masing-masing sisi 6 cm, lalu kerok salah satu sisinya. Kerukan tahunya ini diancurin, lalu campur jadi satu dengan bahan siomay. Nah, pokoknya bahan siomay dirasa-rasa udah cukup pekat nempel atau belum.
2. Nah, adonan siomay ini terus dimasukkin ke bagian tahu yang dikeruk, masukkin juga ke dalam pare, nah sisanya dibulet-buletin pake sendok terus direbus di air mendidih sampai matang. Tandanya udah matang, buletan ini akan mengapung di air.
3. Kukus kol, kentang, pare, tahu sampai matang. Jangan lupa jaring-jaring dandangnya dialasi plastik tahan panas supaya yang dikukus tidak nempel di jaring-jaring dandang.
4 Nah, sekarang bikin saus kacangnya yuk. Kacang diulek sampai halus, sisihkan. Goreng cabai dan bawang putih sampai layu lalu haluskan bersama gula dan garam. Campur dengan kacang halus. Tambahkan air secukupnya, pokoknya sampai kental atau encer sesuai selera.
5. Hidangkan deh siomay, kol, tahu, kentang, pare, dan telor. Tambahin kecap sama perasan jeruk limau. Dan saus sambal kalo kurang pedas (maklumlah orang indonesia, keringat juga rasanya pedas, hehe). Huiiihhh...........dijamin rasanya bener-bener rasa ikan tenggiri. Gak kayak yang di abang-abang. Entah rasa tepung atau daging. Sukur-sukur daging ikan tenggiri, rasa-rasanya sih daging tikus atau cicak atau malah kucing. Huweekkkk....sumpah bo’, gua merinding. Hiiyyy. Pokoknya resep siomay ini dijamin enak! Selamat mencoba.
What is Tattoo ?
Tattoo,sometimes thought as a letter or writing,somestimes a shape or picture.Sometimes to dress up and stress something.Yet,it is perhaps the art of expressing humanbeings themselves in an old way
In the modern world,the tattoo which is used widely in the west has continuously turned into a form of decorating in the urban life especially between young people .
The most used paint material while tattooing is soot.Along with soot,indigo,c metal powder,burned and squeezed bone powder,kinds of plant cores,saffron and henna are also employed.Spots on skin may be much like the tone of red according to these mentioned materials..
The season is important for tattoo which may afflict to the person for a long time.For a good tattoo,the spring is the most suitable season..
The duration is depend on the number of needles used and the tattoo.As the size of the tattoo and the number of the needle increases,the duration does too.The part on which the needle is applied can bleed in a litte extent and the paint material passes under the skin.With the needle,blushing and bulge(edema) occurs on the part which the tattoo is applied.In the following days,here occurs wound.With the recovery of this wound,the tattoo appears.
Tattoo's History
Tattoo, sometimes thought as a letter or writing,somestimes a shape or picture.Sometimes to dress up and stress something.Yet,it is perhaps the art of expressing humanbeings themselves in an old way.
It was announced in 1991 by the professor whose name is Spindler that the iceman located around mountains between the border of Austria and Italy carried tattoo on his body. Probably, it was assumed that that time was between ten and thirty eight thousand years before Jesus..Sources tell about tattoos made with reed and leaf paints and state that it is faced with tattoos in Egypt mummies made in 2000s years. During that period, people used the tatoo as a symbol of the state and also believed that the tattoo saved them from evil souls,diseases and magics.Symbols and motifs contained messages expressing beings.When the message which those motifs and symbols used in traditional tattoos state was observed,it was seen that was a kind of writing.
In hun cairns,tattoos consisting of fictional creatures and ram figures made with extreme curled lines and the understanding of being decorative are seen on bodies caming into the daylight.It is thought that after the paint assumed to be soot was injected to the skin,those tattoos whose resources are both religious and magical occurred.It is known that like in the example of the body belonging to a leader in pazirik cairn,huns who were nobles and braves could tattoo and laters that tradition going on in the societies of Kazakistan and Kygyzstan was applied by individuals who were counted as braves.
The dead some parts of whose bodies were figured with tattoos describing hunting scenes are seen in Taştık graves and later gold Yış graves.
While the antique Trak was considering the tattoo as the nobility trace, it was like immorality stamp according to the ancient greek. Tattoos utilized to recognize the crimininal and slaves in ancient Rome were faced in the great Britain in nineteenth century. As of seventeenth century tattoos started being made for the purpose of symbolizing middle(troop) members of which are janissaries and lasted until the close of the association of janissary.
When observed in this respect,the tattoo may be valued as a clue from past cultures,people,confidences and ways of living.That’s why it is a topic which should be focused in the form of hierografic, etnographic and anthropologic.
Symbols also carry same features much like mythologies on the scale of universal. Symbols establish the connection between real and imagination.Although ethnic communities,languages,confidences,ways of life are different,the language of symbols which are used is common.
It is possible that the tattoo is made because of nearly similar reasons in all parts of the world and similar geometric shapes are used.Only in terms of the techniques of the tattoo applied,differences supplies while tattooing and the place on which the tattoo is applied ,they show varieties.
When taken into consideration of mythologic sense, there are resembling and replica objects of all facts either visible or invisible. Therefore tattoos are packed with fairy tales, legends and mythologic codes. Motifs reaching abstract idea early in the center of Mesopotamia civilization are mostly symbolical.The eye design symbolizes to avoid glance, abundance and fruitfulness and star happiness and the figure of existence tree symbolize life and the bird motif symbolizes life and soul.Nearly all of snake, bull, bird, eagle, cow, deer, gazelle, couple snakes, circle collar bangle, point, triangle, octagon, square, quadrilateral divided into two parts, geometric figures in which circular points are found symbolizes somehow mother goddess’s being sanctified and so mother’s profligacy which is life source, abundance of offspring, woman’s womb, sperm’s inseminating the egg found in mother’s belly, phases of the development of the fetus and eventually life and dead. Mostly sun and moon motifs symbolize the source of life, wish of living endlessly as well.
Although the pilgrimage motif is known as the symbol of the christianity,the history of this motif goes back to much older years.When the pilgrimage motif notifes the direction along with its colours,it is believed to stop bad glances.Also,the circle in which the arrow the point of which is towards the inside made hole symbolizes the profligacy and abundance.
| youtube | Feb 28, '08 11:30 AM
for everyone |
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Please read Terms of Use and Copyright Tips before uploading so that you understand what's allowed on the site. To get you started, here are some of the fun things you can do with YouTube: - Upload and share your videos worldwide
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What is Global Warming?
The Earth as an ecosystem is changing, attributable in great part to the effects of globalization and man. More carbon dioxide is now in the atmosphere than has been in the past 650,000 years. This carbon stays in the atmosphere, acts like a warm blanket, and holds in the heat — hence the name ‘global warming.’
The reason we exist on this planet is because the earth naturally traps just enough heat in the atmosphere to keep the temperature within a very narrow range - this creates the conditions that give us breathable air, clean water, and the weather we depend on to survive. Human beings have begun to tip that balance. We've overloaded the atmosphere with heat-trapping gasses from our cars and factories and power plants. If we don't start fixing the problem now, we’re in for devastating changes to our environment. We will experience extreme temperatures, rises in sea levels, and storms of unimaginable destructive fury. Recently, alarming events that are consistent with scientific predictions about the effects of climate change have become more and more commonplace.
| caciiing | Feb 26, '08 5:16 AM
for everyone |
 Sebagian orang merasa jijik pada cacing tanah. Jangan salah, ternyata dibalik tubuhnya yang licin itu, cacing tanah menyimpan banyak khasiat. Kenyataannya, banyak orang yang mengonsumsinya untuk menyembuhkan beberapa penyakit, tanpa efek, sehingga aman dikonsumsi.
Menurut pengalaman orang-orang yang pernah mengalami demam atau suhu badan yang tinggi, dengan mengonsumsi ramuan ekstra cacing tanah gangguan mereka pun membaik.
TINGGI PROTEIN
Menurut penelitian yang pernah dilakukan bahwa cacing tanah adalah sumber protein sangat tinggi. Cacing tanah juga mengandung beberapa asam amino dengan kadar yang tinggi. Salah satunya, cacing Lumbricus Rubellus mengandung kadar protein sangat tinggi sekitar 76%. Kadar ini lebih tinggi dibandingkan daging mamalia (65%) atau ikan (50%).
Beberapa penelitian telah membuktikan adanya daya antibakteri dari protein hasil ekstrasi cacing tanah yang dapat menghambat pertumbuhan bakteri gram negatif Escherichia coli, Shigella dysenterica, Staphylococcus aureus dan Salmonella thypi.
MANFAAT CACING
Khasiat cacing tanah berdampak pada organ-organ penting tubuh. Beberapa khasiat dari cacing tanah adalah:
Sembuhkan Typus
Menurunkan kadar kolesterol
Meningkatkan daya tahan tubuh
Menurunkan tekanan darah tinggi
Meningkatkan nafsu makan
Mengobati infeksi saluran pencernaan seperti typus, disentri, diare, serta gangguan perut lainnya seperti maag
Mengobati penyakit infeksi saluran pernapasan seperti: batuk, asma, influenza, bronchitis dan TBC
Mengurangi pegal-pegal akibat keletihan maupun akibat reumatik
Menurunkan kadar gula darah penderita diabetes
Mengobati wasir, exim, alergi, luka dan sakit gigi. (diolah dari beberapa sumber).
 Marijuana butter the standard wayIngredients:
1oz semi chopped marijuana
1 part water
1 part butter Directions:
- Boil the water
- Chuck the butter in & turn it down low.
- add the marijuana
- On a very low heat simmer for a minimum of 2-3 hours.
-Turn off heat & allow to cool
-The contents will separate, scoop the butter out andleave the water and excess weed This is an easy way to make the marijuana butter because, THC is not water soluble and when the butter solidifies, will the useless weed stays in the water and all the THC mixes with the butter. For a better "less green" taste, sit all the marijuana you intend to cook in tepid (slightly above room temp) water overnight, all the Chlorophyll will drain & yet all the THC remains in the weed.
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