index of cheeses

When one thinks of cheese, the first images most likely come to one's mind would be a tin or cubes of commercially available branded cheeses one picks up from a neighborhood grocery store - varieties would mean cheese, spread or slices.

Many of us are beginning to develop a fondness for rare wines, great cigars and fine chocolates but too few of us have made the same leap with regard to gourmet cheese. Once you discover the world of cheese beyond individually-wrapped slices and gooey pizza toppings, you will become as passionate as the most devoted connoisseur.

Gourmet cheeses are edible miracles that stimulate the senses in ways that no other food can match. In France, there is a saying that "cheese is milk's leap toward immortality." This quote of course does not refer to cheeses like the mild, gummy yellow cheddars that so many of us select as our default choice. Rather, it speaks to the supple, aromatic, savory cheeses made by skilled artisans in remote regions of the world.

Cheeses loosely fall into three categories. Industrial cheeses are produced for food processors who need bulk amounts of cheese to use as an ingredient in cheese-flavored foods. Commercial, mass-produced cheeses consist of waxy, pedestrian cheeses such as yellow Cheddar. Finally, gourmet cheeses are of a premium-quality and are prepared to elevated standards by fine craftsmen and craftswomen. They are made only from selected milk stock and thus each variety can only be produced in its particular geographic region. True Roquefort only comes from Southern France, just as true Fontina can only be made of milk from Italy's Val d'Aosta region. The distinct grasses and herbs indigenous to these regions are eaten by the milk-producing cows, goats and sheep and impart certain qualities to the cheeses that cannot be reproduced elsewhere.

		Port Salut Once made by Trappist monks who sold the formula and name to a French factory. Smooth, mellow with a slight tang.
		Parmesan The cheese you sprinkle over pasta tastes good eaten on its own. A very hard cheese, it is easily grated.
		Emmenthal Switzerland's most famous cheese, also made in France. Tears in the eyes mean a ripe cheese
		Leicester Usually available as red when the colour comes from food dye. Firm and smooth with a natural edible rind.
		Edam Best known Dutch cheese. Made partially with skimmed milk and has lower fat content.
		Cambozole A newly invented cheese known collectively as blue brie. Enriched with cream and is as much as 70 percent fat.
		Cheddar The most widely eaten cheese in the world and one of the oldest. Originally English, now made all over the world. Dyes added to get red cheddar.
		Gruyere The body and soul of fondues and excellent for sauces. Sweet with a fruity flavour.
		Gouda Made from full cream milk, young goudas are mild and buttery but a mature gouda is more tangy with a spicy aroma.
		Feta Cheese The most famous Greek cheese though this feta is probably Danish. Original made with ewe or goat's milk.
		Pyrenees A French cheese with a distinct look and a mild, almost bland taste.
		Rigote Originally made from goat's milk, but now mixed with cow's milk or even just cow's milk alone. May come stepped in wine, oil and herbs.
		Royal Blue A Danish blue made as a substitute for Requefort.
		Mozarella A sliceable fresh curd cheese, bland with a hint of sour and a pleasant elastic texture.
		Bonbel The French version of Edam sold in single portion wheels.
		Boursin Made with triple cream to give it a rich flavour. Otherwise it is mild and often flavoured with garlic, herbs or peppercorns.
		Leyden The caraway seeds liven this mild, almost bland, cheese.
		Fancy Cream Cheese To qualify as a cream cheese, it must have at least 45 per cent cream.
		Camembert The king of French cheese. Tender yet firm rind around a thick creamy cheese.
		Havarti A Danish cheese named after a famous cheesemaker. May be enriched with more cream for a buttery flavour.
		Brie A famous French cheese that goes back to the 13th century. Easy to like with a full fruity flavour, sweet and with a firm edible rind.
		Chevre Fermier A generic name for goat's milk cheeses which have a chalky texture and can smell quite frankly of goat.
		Roquefort The queen cheese dates back to the Gauls and is made with ewe's milk. Has to be made only in the limestone caves of Combalou in france to be a Roquefort.
		Stilton The king of English cheeses is protected by law and must be made only in certain counties in England. It is sometimes sold in pots to protect the unpressed cheese.
		Raclette The word means "scraper" and the cheese is used in a Swiss dish of the same name where melting cheese is scraped off and eaten with boiled potatoes

Soy Vs Cow's Milk

Soy Vs Cow's Milk

Let's compare 100-gram portions (3.5 ounces) of soymilk vs. cow's milk:

Cow's milk has 61 calories. Soymilk has 33 calories.

Cow's milk contains 3.34 grams of fat. Soymilk contains 1.91 grams of fat.

Cow's milk has 14 milligrams of cholesterol and no dietary fiber. Soymilk contains 1.3 grams of fiber and has zero cholesterol.

Cow's milk contains a full range of amino acids. Soymilk also contains a full range of amino acids. Both contain plenty of protein. Cow's milk actually has one- half gram more protein than the 100-gram portion of soymilk.

As for the nine essential amino acids in protein necessary for sustaining life, cow's milk and soy milk contain nearly identical amounts, but cow's milk does win this one by a whisker, containing a mere one-fifth of a gram more essential amino acids than the soy. That may be a hollow victory for milk lovers because one of the nine essential amino acids is methionine. Cow's milk contains more than twice as much methionine as does soymilk. The center atom of methionine is sulfur. Too much animal protein creates an acid condition in the blood which the body must neutralize by taking calcium from the bones. . Nations eating the most animal protein have the highest rates of osteoporosis.

Soymilk contains greater amounts of other amino acids including arginine, alanine, aspartic acid, and glycine. Arginine slows the growth of cancers by strengthening the immune system. Alanine aids in the metabolism of sugars. Aspartic acid increases stamina and plays a vital role in metabolism, acting as an anti-oxidant. Glycine is necessary for brain and nervous system functioning and muscle/energy metabolism.

When milk is pasteurized, Vitamins A, C, and D are destroyed. The same can be said for those vitamins when soymilk is manufactured.

Soymilk does contain more than four times the amount of thiamin (Vitamin B-1) and nearly twice the amount of niacin (Vitamin B-3) as does cow's milk. Soymilk also contains more magnesium, copper, and manganese than does cow's milk.

In order to absorb calcium, one needs magnesium. Copper also aids in bone formation. One early sign of osteoporosis is a deficiency in copper. Soymilk contains twelve times the amount of copper as does cow's milk.

Soymilk also contains 42 times the amount of manganese as does cow's milk. Manganese is also needed for bone formation. People with anemia rely upon manganese for iron storage. Trace amounts of manganese are essential for neural transmissions, protein metabolism, and many other body functions.

Source: www.thewolfeclinic.com

Hen's Eggs

Hen's Eggs

Whether it's soft-boiled, over-easy, scrambled, or poached, this is our tribute to - you guessed it - the egg! As I go on to 'eggs-plain' the ins and outs of eggs, I'm sure you'll find that this is 'eggs-actly' what you've been waiting for!

Hens' eggs come in shades of both white and brown. There is no difference in flavour or nutritional value between the two. Quite simply, the white egg comes from a white hen; the brown egg comes from a brown hen. But it's what is inside the hard little shell that's important. Each egg contains a membrane, a yolk, and whites.



Characteristics of the EGG
Egg Shell:

1. The color of the egg shell is determined by the breed of the hen

2. White feathers and white ear lobes yield white shells

3. Red feathers and red ear lobes yield brown shells

4. Brown eggs usually come from larger birds which require more food, therefore brown eggs are usually more expensive

Egg White:

1. Albumen (egg white) in raw eggs is opalescent

2. Cloudiness indicates the presence of carbon dioxide that has not yet escaped through the shell; this indicates a very fresh egg

3. A yellow or greenish cast in raw whites may indicate presence of riboflavin (Vitamin B2)

Egg Yolks:

1. Yolk color depends on the diet of the hen

2. No artificial color additives are permitted

3. Natural yellow-orange substances such as marigold petals may be added to light-colored feeds to enhance colors

Blood Spots:

1. Occasionally found on yolks; caused by a rupture of a blood vessel on the egg yolk surface during formation of the egg

2. Spot presence does NOT indicate a fertile egg

3. As an egg ages, the yolk takes up water from the albumen to dilute the spot; therefore, a spot indicates a fresh egg

4. Eggs with a spot is chemically and nutritionally fit to eat

Types
Organic Eggs:

1. Eggs from hens fed rations having ingredients that were grown without pesticides, fungicides, herbicides or commercial fertilizers

2. No commercial laying hen feed ever contains hormones

Free-Range Eggs:

1. True free-range eggs are those produced by hens raised outdoors or that have access to outdoors

2. Due to seasonal conditions, few hens are raised outdoors

3. Nutrient value unaffected (and NO better)

Fertile Eggs:

1. Eggs which can be incubated and developed into chicks

2. Not more nutritious, do NOT keep as well, and are more expensive to produce

Egg Size: (Influencing Factors)

1. As hens age, egg sizes increase

2. Environmental factors that lower egg weight: heat, stress, overcrowding, poor nutrition

3. Egg sizes: Jumbo, Extra Large, Large, Medium, Small, Peewee

4. Sizes are classified according to minimum net weight in ounces per dozen

Custom and Tradition of Indonesia People

Custom and Tradition of Indonesia People

Tumpeng, a tradition of Indonesian in Celebration

Meal times in every region is sometimes different. In western and middle part of Indonesia, usually main food is cooked in the morning and consumed around mid day. Commonly, Indonesian kitchens only cook 1 or 2 meals a day. Then it is heated again for dinner.

It is different from western culture where food is eaten consecutively such as appetizer, main food, and dessert. Indonesian culture is eating main food directly without any appetizer or dessert, whereas Indonesia has many cakes, cookies, and snacks and they’re suitable to become desserts. In fact, the cakes are often eaten anytime among breakfast,

Ice Cream

Ice Cream

In any big city, Ice Creams are easy to find. Starting from the street corner, ice cream bar, café, and the ever so delightful ice cream man on his rounds.

Ice creams originated in Itlay with the recipe brought by Marco Polo from China in 1295.Since then t has evolved into a gourmet delight.

The very nature of ice creams is that it is cold and sweet. Leading to flavours such as chocolate or vanilla and then to fruity flavors. Around 1980's fried ice cream were popular and this then led to new flavors such as red bean, green tea etc. Different flavors to tempt the most finicky palate.

Lots of people especially women avoid eating this delectable dessert from fear of putting on weight because of the myth the ice creams are rich in fat. Ice creams also have minerals such as calcium, phosphorous, and proteins, Vitamin A. Ice creams are also available fat -free.

Toppings of innumerable kinds are available to beautify and enhance the taste of the taste cold treat.

For the creative, make your own ice creams at home from scratch or use the ready mix available at supermarkets for home made ice cream. Very simple.

Restaurant Addresses in Jakarta

PADMANADI

KomplekMitra Bahari, Jl. Pakin No. 1 BlokA No.11A,Pluit North Jakarta Phone: 662 5231, 662 5132

CITRA RASA

Gedung Pluit Bakery, Jl. Pluit Kencana Raya nO. 106 - 110 Phone : 669 4220, 6610983

LOVE POWERS ADELICIOUS HEALTHY

Fast-Food Gedung Food City Blok A o.105 - 107 Kelapa Gading (BesideKelapaGading Mall Phone:45843122

Love Powers Are located at: Pasar Pagi Manngga Dua, 4th Floor Blok B No 008, Jl. Magga Dua Raya Jakarta Pusat Phone : 625 2273

Perkantoran Nirwana sunter Asri Tahap 3 Blok J2 No. 30 Sunter, Jakarta Utara Phone : 651 2301, 651 394

Rumah Sakit Mediak Gria (RSMG), Jl. Danau Sunter Utara, Nirwana Sunter Asri Tahap 1, Jakarta Utara Phone: 645 9877, 640 026

Komplek Ruko Taman Duta Mas Blok C 1 B /9, Jl. Tubagus Angke, Jakarta Barat

Jl. Pluit Sakti Raya No. 89 (Kompleks Ruko), Puit, Jakarta Utara

SELERA

Boulevard Raya Blok RA 19 No. 21 Kelapa Gading Phone: 4584 3139-40

CHANG SOW

Jl. KH Moch Mansyur, corner Gg Betet No. 120 B-F-G (Ruko ex Bioskop Dewi) Jembatan Lima, Jakarta Barat Phone: 632 0881, 631 0883, 631 9018

GREEN HOUSE

Jl. Boulevard Raya Blok WE 2 No. 4 F (opposite SMU Tunas Karya), Kelapa Gading Jakarta Utara Phone : 4584 4842

YUMMY BEAN - VEGETARIAN

TAKE - AWAY FOOD Food Center ITC Mangga Dua 7th Floor Jl. Mangga Dua Raya, Jakarta Barat

Kedai Jakarta food Court, Mall Mangga Dua 5th Floor, Jl. Mangga Dua Raya Jakarta Barat

Sunter Mall (Food Court, next to Cinema 21), Jl. Danau Sunter Utara, Jakarta Utara

Mall Ciputra 4th Floor, Jl. S. Parman, Grogol, Jakarta Barat

PARAMITA

Perumahan Metro Sunter Blok A III No. 1-2 Jl. Danau Sunter Utara (nextto Mero supermarket) Jakarta Utara Phone : 650 6488

MUDHITA

Jl. Batu Ceper No. 7 Jakarta Pusat Phone: (021) 380 6739

RM RASA SAYANG

Jl. Paradise Barat Raya Tahap II Blok K 31-32, Sunter, (near KIA Motor Phone: (021) 640 5070

RM METTA

Jl. Jelambar Baru Raya No. 2 D (Jembatan Borobudur) Jakarta Barat Phone: (021) 5696 5109

ACIN MASAKAN PADANG

Taman Duta Mas Blok C1A / 17-18 Jakarta Barat Phone : (021) 567 6076, 564 9057

RM SARIWANGI

Taman Duta Mas Blok B 1 No. 15 A (near Apotik Taman Duta), Jakarta Barat Phone: (021) 567 8612

RM A HUAT

Kompleks Taman Duta Mas Blok b 1 No. 15 D Jakarta Barat Phone: (021) 567 6547

Jl. Muara Karang blok Z4 Selatan No. 37 Jakarta Utara Phone : (021) 660 1926

Taste of Indonesian Food

Indonesian Rice Table
Indonesian Food is famous for its variety and taste. So that, every region in Indonesia has its own special food and custom. In West Java - where Sundanese live most - they like to eat fresh vegetables and sambal. As such, there is a ridiculous joke that says you can leave them in the garden and they will be fine. And they like to drink no sugar tea. In the other hand, Javanese (East Java) prefer eating sweet. So, Tea will be sweet but in Padang (West Sumatra), they like to spicy food

But, When some of Indonesian foods is claimed by other country, who should be blamed on?.

According to a culinary expert “Bondan Winarno”, the fault can go back to Indonesia for not perpetuating food as a part of cultural inheritance. However, actions of perpetuating Indonesian food seems to be getting real support in recent years. The appearance of television programs about Culinary Archipelago, events of special regional food which sponsored by food industries, and bringing Indonesian special food on an exhibition abroad has brought wonderful publicity because Indonesian food will be familiar in internationally Finally, all this can attract foreign tourists to visit Indonesia through its culinary.

Low Calorie - Free

You may have an unlimited supply of the following — either raw or blanched — with any meal or between meals. May be seasoned with unlimited lemon or lime juice, wine vinegar, balsamic vinegar, or rice vinegar. Asparagus Broccoli Cabbage Cauliflower Celery Cucumber Endive Green beans Lettuce Mushrooms Onions Peppers Radishes Scallions Spinach Squash (green or yellow) Snow peas Tomatoes Watercress

Indian Restaurants

Indian Restaurants :

BANGKOK

AKBAR Good Indian cuisine along with vegetarian specialties. One of the oldest Indian restaurants on Sukhumvit. 1/4 Soi 3, Nana Nua, Sukhumvit Rd., Tel. 255-6935 (09:00 am -12:00 am) Credit Cards : All Major Cards DELHI'S DELIGHTS Delhi's Delights is a classic Indian restaurant located in Patpong area decorated in North Indian style. You can savour the delicats of tandoor specialities such as Chicken Tikka, Tandoori Chicken, Paneer Tikka, Vindaloo Chicken along with many other vegetarian delights. Patpong Soi 2, Suriwongse Road., Tel. 632-8393 Open : 11:00-01:00 Price : B400 / 2 persons Capacity : 40 Cocktail : Full Bar INDIAN HUT Indian Hut offers a wide range of Indian cuisine including Mughlai, North Indian, specialty dishes from Jaipur, and also Nawabi cuisine. The Murgh Malai Tikka is a particular favourite, prized for its taste and tenderness. Tandoor delicacies are another strong point of the restaurant, which provides a pleasant relaxed atmosphere for guests. There are also several private rooms avaliable for groups. 311/2-5 Suriwongse Road, Bangrak Tel. 237-8812, 237-8799 Credit Cards : All Major Cards Open : 11:00-15:00, 18:00-23:00 Price : Bt350 / 2 persons Capacity : 75 Cocktail : Beer, Whisky

MEH MAAN Comfortable two-story place serving Indian, Arabic, South Indian and Pakistani food at reasonable prices. Live music upstairs from 20:00 pm - 02:30 am) 69 Sukhumvit Soi 3, Tel. 253-4689 11:00 am - 02:30 am All Major Cards RANG MAHAL Rooftop fine dining Indian restaurant-The term epitomise, the grandeur and the lavish life styles of The Indian Maharajas. Traditionally, Rang Mahal was the pleasure house and banqueting room specially decorated by Indian kings with intricate-mirror work and the choicest paintings. Welcome to Rang Mahal. The Rembrandt Hotel, 19, Sukhumvit Soi 18 Tel. 261-7100 ext. 7532-3 Open : 11:30-14:30,18:30-22:30 Price : Baht 500-700 / person Cocktails : Full Bar TANDOOR RESTAURANT A ride up to the sixth florr of Silom Road's Holiday Inn Crowne Plaza to Tandoor is nothing less than a magic carpet ride to a world of authenticNort-Western Indian cuising and ambience. The name of the restaurant refers to it's special clay "Tandoori" oven in which the marinated meats are gently grilled over red hot chaocoal. Holiday Inn Crowne Plaza 981 Silom Road, Bangkok Tel. 238-4300 Credit Cards : AE, DC, MC, V Open : 12:00-14:30,18:30-23:00 Price : Bt500 / person Cocktail : Full Bar

JAKARTA

AKBAR Food Court Level 3, Plaza senayan - Jl. Asia Afrika 8, Jakarta Selatan Phone : 572-5661 Open : 09.30-21.00 AKBAR PALACE Wijaya Grand Center Blok H 37-39 Jl. Dharmawangsa Raya 7206818 Akbar Tandoori & Curry Plaza Senayan Food Court For delivery: 7278 7070 GAMBRINUS/CURRY KITCHEN Jl. Prof. Drg. Surya Sumantri No. 59 Bandung Phone : 022-2012704, 2002867 Fax : 022-2002866 indogerm@bdg.centrin.net.id Ganesha Ek Sanskriti BRI II Building 9th Floor Jl. Jendral Sudirman Kav. 44-46 5719415, 5713567 For delivery: 7279 7070 HAVELI Graha Irama Building 2nd Floor Jl. Rasuna Said 5261165 HAZARA Jl. Kusuma Atmaja No. 85 3192 5037 Indian Mantra Pasaraya Blok M, Cineplex Level 10 7278 0364 JEWEL OF INDIA Hotel Ambhara Jl. Iskandarsyah Raya No. 1 2700800 Kinara Jl. Kemang Raya 78-B, South Jakarta 7192677 For delivery: 7278 7070 Komala's Restaurant Sarinah Building Jl. MH Thamrin No. 11, Central Jakarta 3903533 For delivery: 7280 0505

KHABAN RESTAURANT & CAFE Mall Sunter, Jl. Danau Sunter Utara Blok. G-7 Phone: (021) 640-7019 QUEEN'S TANDOOR Permata Plaza, Ground Floor Jl. MH Thamrin 3903287 Queen's of India Danau Sunter Hotel Jl. Danau Permai Raya Blok C1, Sunter, Jakarta 14350 Tel. 658 31477 , 650 9969 Ext. 7034 Fax. 658 31482 email: queens@pacific.net.id RASA SAYANG Jl. Paradise Barat Raya Tahap II Blok K - 31, 32 Phone : (021) 6405070, 6404825 Jakarta Utara 14350 RESTAURANT PAKISTAN Jl. Fatmawati 23 Jakarta Selatan Phone:750 4037, 750 7708 SAHARA RESTAURANT Jl. Veteran I No.23 Phone: (021) 381-0996 / 381-1452 Price Range (Rp.): 20,000 - 40,000 SHAH JAHAN RESTAURANT Hotel Sahid Jaya 18th Floor Jl. Jend. Sudirman 86 Jakarta 10220 Phone:570 4444 ext. 1433, 1444 Price Range (Rp.): 75,000 and up TAJ MAHAL RESTAURANT Jl. H. Samahudi No. 10A Pasar Baru Phone: (021) 381-3754 Price Range (Rp.): 60,000 - Tanduri Jl. RS Fatmawati No. 12 For delivery: 7278 7070

SINGAPORE
AANGAN RESTAURANT 109 North Bridge Road, #04-05 Funan Centre Telp. 334 4125 A J TANDOORI'S RESTAURANT 328 Joo Chiat Road, #01-03 Telp. 440 1257, 440 9528 CURRY CLUB 31 Boat Quay Telp. 536 4484 MAHARAJAH BOAT QUAY 41 Boat Quay Telp. 535 0122	MAHARAJAH CLEMENTI 53/55 Sunset Way Telp. 463 0001 MUMTAZ MAHAL RESTAURANT 14 Scotts Road, #05-22/23 Far East Plaza Telp. 732 2754 OMAR SHARIFF INDIAN SPECIALTY RESTAURANT 805 Bukit Timah Road, #01-02 Sixth Avenue Centre Telp. 466 7318 ORCHARD MAHARAJAH 25 Cuppage Road, Cuppage Terrace Telp. 732 6331

FOR THE OPEN FIRE

Grill some meat, Some fruit, and enjoy!

Barbecues - cooking over fire fuelled by charcoal - are quite an ancient method of cooking. In fact, it was the earliest from of cooking, from the time early man discovered the taste of scorched meat. The Americans made barbecues popular; hence the culinary ritual is associated with the wild west.

Despite the excited anticipation whenever barbecues are discussed, most cooks prepare their fare with little flair. What's offered for grilling is often rather predictable. Aren't there always chicken wings and sausages?

It is sad that the barbecue usually involves a narrow selection of meats, few vegetables and hardly any fruit. Yet almost anything can be charcoal-grilled except perhaps veal, delicate fish and leafy vegetable. If you think that some food may not take well to the fire, wrap them in aluminium foil and cast them the fire.

There are as many pieces of barbecue equipment as there are esculent meats. The most elementary comprise a hearth, in which you place the charcoal, and a grid, on which you lay the meats. Fancier versions include the rather large garden cooker that comes with an electric spit (in place of the hearth), removable hood and even a drip pan. But if you want yours really simple, just use any metal bin for a hearth and wire mesh for the gird.

But the trick to a successful barbecue is not to grill your meats in a roaring fire. Cooking should really only begin when the charcoal becomes a bed of glowing embers.

Although barbecues are basically casual affair (staged by the beach, in the garden, on the patio), they need not be plain. You can lay out plates, bowls and other eating implements as attractively as you like. Try using a basket of fruit, which you can eat later, as centerpiece.

To make eating easier and the cooking faster, serve your meat in small pieces. A whole chicken thigh not only looks unattractive but is messy to eat. More elegant and infinitely simpler to cook are cubes of meat. And for attractiveness.

GRILLED SEAFOOD

Seafood taste superb when barbecued and the best thing is that they don't need any marinate. Fish, prawns and even crabs are naturally sweet when roasted. You don't even need to eat them with barbecues sauce. For prawns, skewer them right through the tail so as to stretch the body for faster cooking. A nice touch would be to sprinkle the prawns with a little curry powder before barbecuing them.

BIG, BIG BOWL OF GREENS

For a refreshing touch, and to balance the meal, a salad is ideal. Also, if you arrange your vegetables attractively, the salad bowl becomes the centerpiece of your table décor.

Use several types of lettuce; top the leaves with tomatoes, mushroom, celery and avocado. Do not bother with heavy cream dressings. A little Balsamic vinegar and some good olive oil are all you need for a tasty dressing.

MEAT PATTIES

Instead of sausages, which contain so much sodium and preservatives, make meat patties instead. Used very lean ground pork or beef. Add chopped onions and a pinch of oregano and marinate with a dash of soy sauce and lots of pepper.

Shape the minced meat into burgers. Pat them flat before placing the meat onto the grid. Serve your burgers with tomato sauce and spicy whole-grain mustard.

FRUIT FOR LAST

For dessert, don't bother with cakes. By the end of the meal, when the embers are fading, nobody can have heavy desserts anyway. Try making fruit kebabs. They're unusual.

Firm fruit are better for grilling than soft, pulpy ones. Try bananas, strawberries and rock melons. Cut the fruit into bite-size pieces, skewer them and brush lightly with honey. Barbecue the fruit kebabs near the embers till they're slightly burned. If you like your dessert a little more elaborate, spoon vanilla ice cream over your fruit kebabs.

OUT ON A STICK

Some meats taste batter when they’re marinated and chicken is definitely one. Peel away the skin, cut the chicken (thigh rather than breast) and marinate it with soy sauce and lost of pepper. For a gourmet touch, and a dash of Japanese mirin (sweet sake for cooking).

Pierce your chicken cubes with a stay stick together with other vegetables like tomatoes, spring onions and mushrooms. Brush the kebabs with a little oil before putting them to the grill.

If you want to make kebabs with shellfish and are afraid they may break when grilled, try wrapping the meat with rashers of lean bacon. This will keep the meat intact.

HOMEMADE BARBECUE SAUCE

In a large bowl, mix half a lire of good tomato sauce (make your own if you must) with 2 tablespoons olive oil, 2 tablespoons cognac, 1 tablespoon hoisin sauce, a generous dash of tabasco sauce, 1 tablespoon chopped herb (coriander, parsley, basil, chives) and 1 tablespoon finely chopped spring onion. Season with a generous shake of black pepper.

Kering Kentang - Spicy and Crispy Potato

Be strong Bri, this is my entry filled with love and hope. I made this crispy and spicy potato (or Kering Kentang in Indonesia) just for you.



Kering Kentang/Crispy and Spicy Potato

Ingredients :
5 potatos, thinly sliced
oil for deep-frying
for chilli paste :
2 tbs oil
1 cm galangal, bruised
3 kaffier lime leaves
2 cloves garlic, finely chopped
3 chillies, seeded and finely chopped
5 tbs brown sugar
1 tsp tamarind paste diluted with-
2 tbs water
salt to taste

Directions :
1. Deep-fry potatos until crispy.
2. Heat 2 tbs of oil in a small pan and add garlics for a few minutes until fragrant. Then add chillies, galanggal and kaffier leaves. Stir fry over low-medium heat until fragrant, 3-4 minutes. Add sugar, salt and tamarind. Stirring frequently to prevent the mixture from sticking. Continue until it get thickens about 5 minutes. Add potatos and mix well.
3. Serve with rice.

tips cooking

Tips for Naans & Rotis

A good thing about most rotis is that you can half roast and pile them and do the final roast just before serving Many variations can be got from the basic roti receipes by using your own imagination Eg. layered roti can be made with a filling or dry masalas mixeds, or kasoori methi or paneer or thick spicy chutney. This must be spread before folding the roti and after applying the ghee. All triangles may be prepared first but sprinkle dry flour over each before piling. Roll and shallow-fry as required. Puri may be rolled and place between well-rinsed wet muslin cloth at least an hour ahead. Fry before serving.

Tips for Salads Any salad tastes better and crisp if the vegetables have been soaked in chilled water for a while. For good home-made sprouted lentils follow the following steps: Soak lentils in lots of water overnight. In the morning drain water and wash by draining and adding water 2-3 times. Do not rub. Finally drain all water. Cover and keep in warm dark place. At night add water and drain out. Cover and keep again as before. By morning 3/4 long sprouts are ready! Preferably use a porous container eg. an earthen pot. for best results.

Garnish with creativity!

Garnishes for food platters and trays, to be effective, should be simple, few and perfectly fresh and bright in color. While green leafy parsley and fresh lemon wedges are always attractive, you may wish to try some of these tricks of the trade for a more original presentation the next time you entertain.

Vegetable Garnishes

• Cut thin, wide spiral strips of tomato skin; curl to resemble roses. Fasten with wooden picks and place in ice water.
• Cut peeled onions in quarters almost through to bottom; cut quarters into slices for petals. Place in ice water.
• Alternate raw vegetable pieces on picks for kebabs.
• Cut slits almost to end of pickle; spread to form fan.
• Score skin of cherry tomato halfway down side; peel back. Or cut tomato into quarters, leaving base attached. Add parsley sprig.
• Place cucumber twist on lemon slice; attach ripe olive with wooden pick.
• Cut radishes to resemble roses; place in ice water.
• Stuff ripe olives with pimento strips or carrot or celery sticks.

Fruit Garnishes

• Cut thin spiral strip of lemon or lime peels. Curl to resemble roses. Fasten with wooden picks or paper clips; place in water.
• Cut lemon in half; remove flesh. Notch edge; fill with relish or sauce.
• Cut half of flesh from lemon slice; curl peel.
• Notch orange slice with knife or scissors.
• Cut pie-shaped wedges from lemon or lime slices.
• Decorate halved orange slices with whole cloves.
• Cut orange in half; remove flesh. Notch edge; fill with relish or dressing.
• Cut citrus fruit slice just to center and twist.
• Dip cut edge of citrus fruit slice in paprika or cinnamon.

Sandwich

Sandwich Tips

FREEZING? Yep, fresh is better of course but any kind of bread can be frozen, as bread or as sandwiches. Many people like to make lots of sandwiches and freeze them individually. Salad vegetables such as lettuce, tomato, and cucumber do not freeze well. Suitable fillings to freeze include:

• egg (grate or chop finely and mix with a little mayonnaise or yogurt) - this is an excellent filling to freeze as the sandwich will defrost by lunchtime and you won't have the smell of an egg sandwich until it defrosts.

• lean ham, beef, chicken or turkey all freeze well and you can happily add mustard or pickles.

• cheese freezes well - add sliced celery, chutney or pickles, if desired.

• cream cheese (or light cream cheese) can also be frozen. Add chopped walnuts or almonds, dried apricots or other dried fruits, plus finely sliced ginger, if desired.

• Even peanut butter can be frozen.
  

Chocolate

All About Chocolate

Melting chocolate to use as a baking ingredient for candy work or decoration requires gentle heat. Chocolate that is overheated may scorch, lose flavor and turn coarse and grainy. Stir melting chocolate after it has begun to liquefy. Because of the sensitivity of milk solids to heat, milk and white chocolates should be stirred almost constantly while dark chocolate need only be stirred frequently during melting. Here are two good methods for melting chocolate so that it is smooth and glossy.

In a Microwave Oven
Place coarsely chopped chocolate in a microwave-safe container and microwave at MEDIUM (50 percent power) for 1 1/2 to 4 minutes, until the chocolate turns shiny. Remove the container from the microwave and stir the chocolate until completely melted. Stir milk and white chocolates after about 1 1/2 minutes. Because of their milk proteins, they need to be stirred sooner than dark chocolate. (If overheated, these chocolates may become grainy.)

In a Double Boiler
Place coarsely chopped chocolate in the top of a double boiler over hot, not simmering, water. Melt the chocolate, stirring until smooth. Remove the top part of the double boiler from the bottom.
Tempering Instructions
Using a microwave oven in combination with the time-honored professional method of tempering chocolate on a smooth, hard work surface (preferably marble) is quickly done in 10 to 30 minutes, depending on the amount of chocolate being tempered. Although some manufacturers suggest you melt chocolate with the microwave oven set on HIGH (100 percent) power, it is a good idea to reduce this to MEDIUM (50 percent) power for even melting and to avoid overheating. Because milk and white chocolates contain milk proteins, they need to be removed from the microwave and stirred sooner than dark chocolate. If overheated, milk and white chocolates can become grainy. Temper chocolate in a clean, dry microwave-safe glass bowl. Use a dry, rubber spatula to stir the melted chocolate. The slightest amount of moisture will cause the chocolate to seize. Use an accurate easy-to-read thermometer when tempering or making hand-made chocolates. We recommend a digital pocket thermometer or an instant read dial thermometer with l-degree increments. Do not use a candy (deep fat frying) thermometer because the temperature gauge does not register low enough. For an accurate temperature reading, the thermometer must be immersed in at least 2 inches of melted chocolate. If the chocolate is not deep enough, insert the stem of the thermometer at an angle. Do not let the tip of the thermometer touch the bottom or sides of the bowl because this can give a false reading. Always stir the chocolate thoroughly for at least 1 minute before reading the thermometer. The temperature of the chocolate will continue to rise even after it has been removed from the microwave. Once the chocolate has been tempered, set the bowl on a heating pad (such as the type used for backaches). First wrap the heating pad with plastic to protect it from dripping chocolate. This is a simple and nearly foolproof way to maintain the temperature of the tempered chocolate. As you work, stir the chocolate frequently and turn the control dial on and off to control the temperature of the chocolate. You must be diligent in this; it is very easy for the tempered chocolate to overheat and to go out of temper, even when warmed gently by a heating pad.

1. Chop the chocolate into 1/4-inch chunks. Put half of the chocolate in a 1 1/2 quart microwave-safe bowl. (Use a 1 quart bowl when tempering 8-ounces of chocolate or less. When tempering more than 2 pounds of chocolate, use a larger bowl.) Microwave uncovered on MEDIUM (50 percent) power for 1 1/2 to 6 minutes, stirring every 1 1/2 minutes, until the chocolate is completely melted and smooth. Stir in the remaining chocolate chunks.

2. Microwave uncovered on MEDIUM (50 percent) power for 1 1/2 to 5 minutes, stirring every 60 seconds, until the chocolate is almost completely melted. Gently stir the chocolate and when it is completely melted, check the temperature. It should read between 110 and 120 degrees F (or the temperature recommended by the manufacturer.) If necessary, put the chocolate back in the microwave set on low (10 percent) power for 5 to 10 second intervals, until it reaches the correct temperature. (Stir the chocolate for at least 1 minute before checking the temperature.)

3. Transfer the melted chocolate to another 1 1/2-quart (or a smaller or larger bowl depending on the amount of chocolate being tempered.) This will bring the temperature of the chocolate down to approximately 100 degrees F.

4. Wrap a heating pad (normally used for backaches) in plastic to protect it from chocolate stains. Set the control dial to the lowest setting.

5. Pour one-third of the melted chocolate onto a clean, dry work surface (such as marble or Formica). Keep the remaining chocolate in the bowl on the heating pad.

6. Using an offset metal cake spatula, spread the chocolate evenly across the work surface into a rectangle. Using a pastry scraper, bring the chocolate together, and as you do so, scrape the chocolate off the spatula. Continue this spreading and scraping process until the chocolate cools to 80 to 82 degrees F for milk and white chocolates and 82 to 84 degrees F for dark chocolate, loses its shine and forms a thick paste with a dull matte finish. Work quickly so that the chocolate does not lump. This process can take anywhere from 2 to 10 minutes, depending on the amount of chocolate, the type and brand of chocolate as well as the temperature of the kitchen. The chocolate is now seeded. The professional term for this is "mush."

7. Add the mush to the bowl of 100 degrees F chocolate and using a clean, dry rubber spatula, stir the chocolate gently, until smooth . Be careful not to create air bubbles as you stir the chocolate.

8. Check the temperature of the chocolate. It should register between 86 and 91 degrees F depending on the type and brand of chocolate. (In general, dark chocolate should register between 86 to 90 degrees F and milk and white chocolates should register between 86 to 89 degrees F.) If necessary, heat the bowl of chocolate in the microwave on LOW (10 percent) power for 5 to 10 second intervals, to raise the temperature the required number of degrees. (Stir the chocolate for at least 1 minute before checking the temperature. Be very careful not to overheat the chocolate.) The chocolate is now ready to work with. As you work, regularly stir the chocolate and check its temperature. Adjust the temperature and fluidity of the chocolate by turning the heating pad on and off. If for some reason the chocolate becomes too cold, simply reheat it in the microwave oven set on LOW (10 percent) power for 5 to 10 second intervals. (Stir the chocolate for at least 1 minute before rechecking the temperature.) Never let its temperature exceed 92 degrees F, or the stable cocoa butter crystals will start to melt and the temper will be lost.