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radio-charlie · 10 months
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These aren’t even as good as they used to be. can’t have shit in detroit (kuala lumpur)
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buffetlicious · 2 years
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Mum cooked this pot of Braised Meats with pork belly, chicken mid wings, hard boiled eggs and shiitake mushrooms for dinner. For vegetable, she stir-fried bok choy with dried anchovies and chopped garlic.
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airsuci · 7 months
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Resep Ikan Tuna Tumis Bawang Pedas | Masakan Sederhana & Lezat - Resep D...
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TERLARIS, CALL: 0812-3131-6315, Beli Cold Storage 5 Ton Sumenep
Cold Storage Ikan, Cold Storage Limbah B3, Cold Storage Ayam, Cold Storage Abf, Cold Storage Bekas Cold Storage Buah, Cold Storage Bawang Merah, Cold Storage Container, Cold Storage Cabai, Cold Storage Cooked Meat
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Cold Penyimpanan Room| Harga Cold Penyimpanan Container 1/2/3/4/5/10/30 Ton
Mesin cold storage atau tempat pendingin banyak dipakai pelaksana industri buat mengawasi kualitas makanan sampai minuman yang dibuat tahan bertambah lama. Pengerjaan   yang butuh perlakukan khusus maka dicapai temperatur taruh yang benar untuk minuman atau makanan. Iktikad pengerjaan ruangan pendingin ini untuk simpan bahan minuman dan makanan jadi lebih tahan lama.
Untuk kebutuhan usaha nilai kecil, cold storage dibikin sama ukuran yang sesuai kemampuan keperluan penyimpanan. Kemampuan menaruhnya jadi lebih sedikit sesuai stock bahan baku sampai hasil produksi yang hendak diletakkan. Selainnya kemampuannya yang disinkronkan, temperatur mesin cold storage pun disamakan dengan tipe bahan yang diletakkan. Temperatur yang benar akan pastikan bahan bisa ditempatkan makin lama. Kecuali usaha kecil, cold storage bisa pula dibikin buat pebisnis besar.
Ruangan pendingin untuk pebisnis besar dibikin dengan kemampuan bisa lebih banyak menyamakan sama ukuran ruang yang kedepan dibikin ruangan dingin. Bisa dipakai buat menaruh makin banyak serta macam bahan yang berlainan dari makanan, minuman sampai bahan lain. Temperatur penyimpanan bisa disamakan dengan kepentingan penyimpanan.
Tempat pendingin ini bekerja dengan mengontrol temperatur tempat terselesaikan buat kebutuhan penyimpanan. Temperatur ruang dijaga tidak untuk menebar namun terbangun masih tetap dingin sama sesuai keperluan temperatur penyimpanan. Pemanfaatan cold storage pula untuk menghambat kontaminasi bakteri serta jamur berkaitan bahan minuman atau makanan. Pembangunan area pendingin gunakan material khusus yang bisa jaga temperatur dalam ruangan sama sesuai kepentingan penyimpanan.
PEMESANAN DAN KONSULTASI GRATIS HUBUNGI: PAK HAQQI TELP/WA: 0812-3131-6315 Website kami : http://www.jualcoldstorage.com
Cold Storage Ikan, Cold Storage Limbah B3, Cold Storage Ayam, Cold Storage Abf, Cold Storage Bekas Cold Storage Buah, Cold Storage Bawang Merah, Cold Storage Container, Cold Storage Cabai, Cold Storage Cooked Meat
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TERMURAH, CALL: 0812-3131-6315, Beli Cold Storage 30 Ton Trenggalek
Cold Storage Ikan, Cold Storage Limbah B3, Cold Storage Ayam, Cold Storage Abf, Cold Storage Bekas Cold Storage Buah, Cold Storage Bawang Merah, Cold Storage Container, Cold Storage Cabai, Cold Storage Cooked Meat
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Cold Penyimpanan Room| Harga Cold Penyimpanan Container 1/2/3/4/5/10/30 Ton
Mesin cold storage atau area pendingin banyak digunakan pelaksana industri untuk melindungi kualitas makanan sampai minuman yang dibuat tahan bertambah lama. Pengerjaan cold storage dilaksanakan dengan perancangan privat yang butuh perlakukan tertentu maka dari itu dicapai temperatur taruh yang cocok untuk minuman atau makanan. Iktikad pembikinan tempat pendingin ini untuk menaruh bahan minuman dan makanan bertambah lebih tahan lama.
Buat kepentingan usaha nilai kecil, cold storage dibikin sama ukuran yang sesuai sama kemampuan keperluan penyimpanan. Kemampuan menyimpan lebih menjadi sedikit sama dengan stock bahan baku sampai hasil produksi yang bisa diletakkan. Kecuali kemampuannya yang disinkronkan, temperatur mesin cold storage pun disamakan dengan type bahan yang diletakkan. Temperatur yang cocok dapat pastikan bahan bisa ditempatkan makin lama. Kecuali usaha kecil, cold storage dapat juga dibikin untuk pebisnis besar.
Area pendingin buat pebisnis besar dibikin dengan kemampuan semakin banyak menyelaraskan sama ukuran tempat yang kedepannya dibuat area dingin. Bisa dipakai untuk menaruh makin banyak serta macam bahan yang berbeda dari makanan, minuman sampai bahan lain. Temperatur penyimpanan bisa disinkronkan dengan kepentingan penyimpanan.
Tempat pendingin ini bekerja dengan mengawasi temperatur tempat terselesaikan untuk kebutuhan penyimpanan. Temperatur ruang dijaga tidak untuk menebar tetapi terbangun selalu dingin sesuai sama keperluan temperatur penyimpanan. Pemakaian cold storage  buat menghalang kontaminasi bakteri serta jamur berkenaan bahan minuman atau makanan. Pembangunan area pendingin gunakan material spesial yang bisa jaga temperatur dalam ruangan sesuai sama kepentingan penyimpanan.
PEMESANAN DAN KONSULTASI GRATIS HUBUNGI: PAK HAQQI TELP/WA: 0812-3131-6315 Website kami : http://www.jualcoldstorage.com
Cold Storage Ikan, Cold Storage Limbah B3, Cold Storage Ayam, Cold Storage Abf, Cold Storage Bekas Cold Storage Buah, Cold Storage Bawang Merah, Cold Storage Container, Cold Storage Cabai, Cold Storage Cooked Meat
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aime187 · 2 months
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Hiiii how are you today :3
Oh, hiiiiiii! Moot and friend :3
I'm okay, not feeling bad which is nice.
Just finish playing TF2 on a community server (Skial 2Fort lol), might eat dinner after this (it's 10:15 PM here, which is kinda late to eat dinner ^^').
My mom cook this dish called Ikan Siakap Asam Pedas, which is a soupy fish dish that is kinda oily and spicy. One of my favourite dishes to be honest.
I also finished making a SFM poster of Sniper. I am also trying to work on the WIPs of my OCs.
How are you doing? I hope you're doing well. If not, I hope your day will be better :D
I've seen your art, your OCs. Very nice as always, love them. (I should have said that when reblog them, but I'm still a bit shy to do that a lot ajdgajhdjaj. I'll do that for sure next time, yes.)
(I write too much here, whoops ^^')
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thebleedingwoodland · 3 months
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Nasi Bakar Ikan Teri, Sayur Asam, Sambal Merah & Sambal Matah (Grilled rice with anchovies, Vegetable Tamarind Soup, Red chili sambal sauce & Red onion sambal sauce).
Soto Mie Bogor (Noodles soup from Bogor, West Java, Indonesia, served with beef).
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3) Charsiu Sambal Matah (Chinese style roasted pork with Indonesian Sambal Matah).
4) Nasi Uduk Semur Jengkol (Indonesian style steamed rice cooked in coconut milk dish, stir fried rice noodles, tempe, peanut sauce, sambal, with dogfruit stew).
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5) Nasi, perkedel, tempe, lalapan, sambal (Rice, Indonesian potato fritters, fermented soybean cake, vegetables, red chili sambal sauce).
Perkedel is believed to be derived from Dutch "frikadeller" = Danish meatball. Indonesia was colonized by Netherlands.
6) Nasi bakar (Grilled rice with chicken meat inside).
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7) Arem-Arem (compressed rice cake in the form of a cylinder wrapped inside a banana leaf, filled with diced vegetables, tempeh or oncom, sometimes also filled with minced meat). Risol raogut is adopted from Portuguese rissoles.
Indonesia was colonized by Portuguese.
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8) Daging Babi Bali Sambal Matah (Smoked pork meat and Sambal Matah from Bali, Indonesia).
9) Bakmi Ayam & Bakso & Pangsit rebus (Chinese-Indonesian noodles with minced chicken meat, often served with chives). Bakso = Indonesian beef meatball, originally brought by Chinese immigrant came to Indonesia, adopted by local Indonesian people). Pangsit Rebus = Boiled dumplings, originally from China).
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Southeast Asian countries use banana leaf for natural food plate because banana leaf has anti-bacterial to kill dangerous germ on food, since thousand years ago.
These are all my photos taken by me.
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lamyaasfaraini · 2 months
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Weekend cooking
Taa-daa! *kaged ngga? Engga ya tentu b aja wkwk
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Seperti biasa weekend selalu mikirin momasak apaaaa? Karena mager td abis pulang dari luar plus olahraga, nyari deh di grabmart siapa tau ada inspirasi. Eh skrg ada Yogya Online, coba ah kita liat yang masakan yg fresh dan meat gitu kan.
Kemarin dikasih sambel pecel kesukaanku dari Ngawi, dikasih bibiku kan sepupuku alm. Bapaknya org ngawi dan si sambel pecel selalu ada, bbrp kali kalo mreka pny stoknya aku suka dikasih, kemarin dikasih yeaaayy! Mikir dong bikin apa? Sayurannya berarti kaya kangkung, toge, labu siam oke masukin list, proteinnya apa? Beli deh ikan kembung, eeh nemu ati sapi lagi tp harus beli 500gr, oke masukin list si bapak mau bikin lg katanya kan minggu kmrn ati ayam krn ketidaktahuanku wkwk. Udah deh ordered, ngga lama kurinya dtg.
Masak lah kami berdua bahu membahu, sebelumnya aku bikinin makan nemo dulu, bikin bb booster lagi lah euy semenjak sakit bbnya turun lagi udah seneng2 naik, ehh turunnn.. Patah hati ibuuuu! Misoa slice ayam plus essence lemak kaldu bb booster bismillah naik lg yuu bb nya. Aamiinn
Setelah itu aku dan bapak suami masak deh, sambil rebus ini itu, masak ini itu, nyicil gegeroh biar ngga berantakan bgt jadi pas slesei masak dapur kondusif dan bersih uwuw~
Kata bapak kita masak ati sapi sama pecel aja, ikan kembung buat besok yodah.. Masak segitu aja lama dan berdua pula yaa begitulah masak tuh ngga gampang ya coyyyy.
Alhamdulillah untuk hari ini makanan sederhana nan niqmadh atuh masaknya jg duaan meni romantizzzz awww
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thetruearchmagos · 1 month
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What Arch Ate
Heya folks, Arch here, back with another instalment of this little ongoing series! Seeing as I foolishly forgot to put one of these together last week, this week's WAA is a two-for-one special!
Today, I'd like to bring to you all Nasi Lemak, and Tau Suan.
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On the left and right respectively. Had both of these in the same day, the former for lunch at a food court, and bought the latter home as one of my favourite desserts.
And here are some significantly better pictures!
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Nasi Lemak, which directly translates to 'fat rice', is a Malay dish popular pretty much everywhere in Southeast Asia with a significant Malay population, which very much includes Singapore. That name comes from the way the 'Nasi' is cooked, being soaked in coconut milk before being steamed, often with pandan leaves and other aromatics for extra flavour. The result is a 'creamy' and rich rice, which is served in numerous ways with various dishes. Those commonly include a mixture of roasted peanuts and ikan bilis (fried anchovies), sambal (a spicy chili 'paste'), and cucumbers, as well as various proteins ranging from fried fish or chicken to eggs.
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One notable feature I'd like to point out has to do with how Nasi Lemak can be served. While 'on a plate' is common enough in most places, as part of the dish's past as a 'working breakfast' of sorts, it has long been served wrapped in banana leaves, forming a pyramid covered in brown waxed paper which can be brought along with you. As a result, it's not uncommon for Nasi Lemak to be served on or with a banana leaf, as in all the above pictures, regardless if you're using a plate or not.
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While Nasi Lemak is a meal in itself, Tau Suan very much isn't. Instead, this Chinese-originated dish is a dessert, though pretty different from what you might expect from that term in the 'West'.
This dish is made with mung beans, and takes the form of a starchy, sweet syrup or soup, best served hot. It's commonly eaten with You Tiao, long sticks of fried dough cut up into bite-sized pieces and allowed to soak in the syrup. A personal favourite dish of mine, and has been since I was a kid!
Tagging @athensoddcollections @theprissythumbelina (and, if you don't mind, @caxycreations ! Will stop if you'd like me to, of course.)
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gosingapore · 2 months
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Best Food to Eat at Changi Village Hawker Centre.
If you find yourself on the east coast of Singapore, or are simply hunting down an area that offers a plethora (and variety) of different types of food, you’ll want to head to the Changi Village area. Not only is the super popular Changi Village Hawker Centre here where you’ll find an array of cuisines for super affordable prices, but there are many other eateries and cafes that are in close proximity, making things super convenient for an expedition of eating! 
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From seafood to local favourites, foods from around the world and more!
1. In the mood for seafood?: Tekong Seafood Restaurant
Why is it whenever one is near the ocean, the idea of feasting on seafood sounds so appealing?! This is one of our personal favourites to visit around Changi for whenever our craving hits! Plus, all of their produce is caught fresh, on the daily, by local fisherman.
We recommend their Chili Crab (chef’s kiss), or we’ll usually order the Bamboo Clams in Vermicelli too. 
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Stall number:  #01-03 
2. Favourites and the classics from around the world: Jacob’s Cafe 
This is one of those dining spots that simply can’t be missed when visiting the centre, especially if you’re feeling a wonderful, homely cooked meal, you know, comfort food! 
Their menu, in general, is really extensive, serving breakfast to dinner. There are western favourites, german classics, stews and curries, english-style pies, desserts and even a kids menu. Some of their signatures to try? You can’t go wrong with Oxtail Stew or try their Hainanese Braised Pork Knuckles. 
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Stall number: #01-2049
3. Craving Malaysian food? (Open till 12am on weekends): Wing Kee Original Taste Ipoh Hor Fun
With borders still closed, if you’re used to frequently hopping over to Johor for your fix of Malaysian cuisine you’ll be happy to know there’s a local Malaysian stall inside and they serve up truly authentic dishes.  
They’re known for their Ho/Hor Fun (a homely meal made with meat (usually beef or chicken), veggies and chewy flat noodles, but their protein of choice is a delicious, deep-fried crispy and juicy chicken cutlet! 
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Stall number: #01-19
4. Heading to a completely different side of the world: The French Stall 
When you think about french cuisine, two of the most popular thoughts are ‘fine-dining’ and ‘fancy’, am I right? 
Getting rid of stereotypes, enjoy bistro-style French classics from scallops to onion soup. We recommend checking out their Special 3-Course Sets, including duck and seafood options, which are really affordable and start at $43. 
P.s. They’re closed on Mondays. 
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Stall number: #01-2051
5. There’s always a long waiting-line here for a reason…:  International Nasi Lemak
There’s something so more-ish about a good, fragrant coconut rice, and when it comes with a side of crispy fried chicken, it’s a pretty genius combination in my humble opinion. 
Nasi Lemak is another dish synonymous with Malaysia, and although you won’t get yours served on a pandan leaf here, it’s still a great pick to get your fix. Theirs is served with a fried egg, sambal and perfectly crisp ikan bilis (white anchovy).  
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Stall number: #01-03 
6. The old name for Bangkok city: Pranakorn
Thai food has become one of the most well-known cuisines around the world, especially when it comes to street-food type fare! 
Tuck into all of the popular favourites, offered in a variety of proteins from chicken to prawns, they’ve got a long list of items to choose from. From Thai curry to your favourite tom yum, papaya salad, deep fried chicken wings and much, much more!  
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Stall number: #01-2086 
7. The perfect snack: Mei Xiang Goreng Pisang (美香炸香蕉)
We’ve got to admit, we never leave Changi without grabbing one, or three,  of these perfectly crisp banana fritters…what we love about them most is that they’re not over-oily either, giving them that satisfying crunch. 
This is a great snack to munch on or quick filler in between meals, especially if you’re a fan of sweet and salty snacks/treats! 
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Stall number: #01-51 
8. On the hunt for a spot inside the centre with a bit more ambience?: Little Island Brewing Company
You might want to consider this option, as unlike many of the hawker-stall type setups around, there are rows of picnic tables, benches and chairs set up as part of the microbrewery. 
Yup, here you’ll find a divine selection of craft beers, as well as a menu with something for everyone, from local classics to international favourites, light bites, seafood and morning. They serve from breakfast through to dinnertime. 
FYI. It’s located right beside Tekong Seafood (see #1). 
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Stall number: #01-01/02
9. You might want to consider sharing a meal here..: Woon Woon Pek Beehoon
Just wait until you see how huge their bowls of seafood are here! 
They specialise in seafood bee hoon (which refers to white vermicelli noodles), with the options of prawn, sliced fish, scallops and even crayfish bee hoon! Or you can order their Seafood Platter! 
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Stall number: #01-52 
10. Oysters for $5!: 坤記 Kun Kee
Straight to the point, Kun Kee specialises in two signature and loved Singaporean dishes in particular; oysters and carrot cake. 
You have the option of ordering either black or white carrot cake, which arrives perfectly golden with a generous helping of carrot inside the actual cake, or try their fried oysters or specialty oyster omelettes. Their oysters are fresh, juicy and again, they add a liberal amount of oysters to their omelette. 
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Stall number: #01-47 
11. A super popular street food in Singapore: Jason’s Place 
Ah, the beloved satay and at Jason’s you’ll find skewered sticks in a variety of different meats and proteins. 
Try their Pork Belly satay sticks (pork belly is ideal for grilling, when the fatty bits turn extra crispy and charred), mutton sticks, chicken breasts, satay chicken wings, and even otak-otak (a Southeast Asian fish cake made from ground up fish meat filled with spices and wrapped in banana leaf).
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Stall number: #01-54
12. The Armyboys favourite: Mei Lin Yin Pin i.e. Commando Jelly
Although the english name was never officially given by the store themselves, most locals refer to this sweet dessert spot as the commando jelly stall. 
The do serve red jelly dessert but there’s a story behind it actually, and somewhat of a local secret if you may…Located near Changi Village is an army camp and from way back when till now, whenever the army recruits come to Changi for a bite to eat, they always request the red jelly dessert, hence its name! 
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Stall number: #01-2054
13. Halal desserts and treats: The Finest Tea Shop
Don’t let the name fool you, although they do serve divine teas here, including chai lattes, their speciality lies in delicious sweet baked treats, from cupcakes to meringues. 
But if you aren’t in the mood for something sweet, this cafe also sells savoury bites like smoked salmon sarmies, burgers, and more! 
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Stall number: #01-2060
14. There’s a variety of traditional nasi dishes to choose from here: Mizzy Corner 
Operating since 1997, you can rest assured this kitchen knows what they’re doing when it comes to creating the perfect nasi lemak or nasi goreng. 
They use ultra-fragrant Jasmine rice in all of their dishes and they even offer Nasi Lemak bento sets. And if you’ve arrived with a group of friends, or a big appetite, we recommend ordering the Nasi Ambeng Dulang, which comes with an assortment of side dishes and is ideal for sharing! 
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Stall number: #01-26
15. If you’ve arrived earlier in the daytime: Chock Full Of Beans
Or are looking for a weekend breakfast spot, grab a seat at this cutesy cafe, known for its drinks made into adorable characters…even pikachu! 
Apart from the (doremon) art lattes and fun foamy friends, there’s some delicious breakfast, brunch and even lunch options. We recommend the Eggs Benedict which is always a winner, or their Seafood Cheesy Omelette with Lobster Bisque!
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Stall number: #01-2090
16. YeeeeHaaaa: des By ASTONS
Best put your cowboy boots on for this one, just kidding, but you may feel transported back to the era of westerns when cowboys still ruled barren lands (this is the theme here after all).  
Unsurprisingly they have a heavy focus on meats and proteins, but their true passion lies in steak…so if you love your red meat we’d suggest going with one of their ‘Legendary Steak’ options, like wagyu! There’s also chicken and seafood on the menu too. 
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Stall number: #01-2001
17. All ingredients are fresh and homemade: Makan Melaka 
Cendol is one of those desserts that can literally be spotted all over Southeast Asia, from Singapore to Brunei, Vietnam to Thailand. 
Grab a bowl of the cold dessert, best eaten chilled, with typical green spaghetti jelly rands (made from rice flour) and here its topped with red beans, corn and pieces of durian fruit. Each ingredient is made by hand by the owner, even the palm sugar! 
FYI. It’s not as common to add coconut milk to cendol in Singapore and this spot is no different, so be surprised when you see it missing, it’s intentional! 
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Stall number: #01-2046
18. Their hor fun is made with bitter gourd: Wong Hing Kitchenette
Surprisingly this is one of the only Chinese restaurants you’ll find inside the centre, and here they focus on Cantonese-style zi char. 
Although their menu isn’t extensive, they bring all the homey classics including hor fun (with sliced beef or fish) and other favourites such as Fried Black Pepper rice with salmon and Hong Kong style fried noodles. 
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Stall number: #01-43
19. Lively and vibey: Hanamco
Not a hawker stall, this is actually a cocktail bar – although they do serve western and fusion-style food on their menu. 
Dubbing themselves as a ‘gastrobar’, they’re a popular spot for tourists and locals to grab a seat and watch the latest live sport matches happening globally, so if you’re looking for some peace and quiet, we suggest trying elsewhere. 
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Stall number: #01-2045  As you can see there’s plenty of options to feast on, and something to suit all cravings. Do arrive with an empty stomach, trust us, you’ll regret it later if not!
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the59er · 1 year
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17 Oct 2022, Monday
Listening: Stealing the Stock, David Holmes
On Sunday, My SIL cooked us lunch of telur ikan mayung in curry. It was super delicious sampai I stress!! Has anyone ever felt that?? Like, when you eat something so sedap or a song is SO good sampai you rasa macam stress gila like apahal best sangat ni?? 😤 You get what I mean??
The telur ikan made me think of the Mandalorian episode where Grogu sneakily ate the frog lady’s eggs. I cannot wait for the new season 😩 (wanted to avoid typing the word..but you know it, IM OBSESSED)
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radio-charlie · 1 year
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Didnt make the gulai pisang (how on earth to translate gulai. dish with gravy feels so awkward, stew isn't it. curry isn't either) ikan masin today. after lunch was too lazy to go get the ingredients and also felt bad abt spending more. warnings about very lean times are all around and i was stupid with my wallet yday. so i made some fried noodles from the stuff in my fridge, it was alright. heres what it was:
5 cloves garlic, minced 1 small red onion, minced the sambal i made that day from roasted birds eye chilies, cherry tomatoes and garlic fish sauce kicap manis petai padi (rice-paddy stinkbeans, sounds terrible but they are very nice) two 'cakes' of beehoon, aka rice vermicelli
Heat peanut oil in wok to medium-low
Put vermicelli cakes in bowl of room temperature or cool water to soak so they soften
Sauté garlic and red onion until aromatic
Add sambal, stirfry on medium heat until aromas have blended together
Add kicap manis and fish sauce, stirfry until aromas have blended together and everything is caramelising a bit, then turn heat back to medium-low
Quickly drain the water from the vermicelli bowl, squeeze out moisture, add vermicelli to wok, stirfry on high heat. If some of it chars, its alright. as long as all ur noodles and aromatics are not burnt, the char adds nice flavor and texture (the noodles crisp up there)
Add the stinkbeans, lower ur heat to medium, keep stirring to make sure the beans are cooked nicely (won't take long as they're tiny) and the noodles are evenly coated with sauce
Serve with some washed raw veg on the side. this time mine were: cilantro, garlic cloves, birds eye chillies. raw sprouts and cucumber would be nice with this too
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buffetlicious · 2 years
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One of mum’s favourite Singapore Fried Noodles (星洲米粉) dish is available in many countries around the world sharing the same name but differ in how it is cooked or the ingredients/condiments used.
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I went for Economy Rice (经济菜饭) as I can choose the dishes I like. Here I picked stewed eggplant, sweet & savoury crispy ikan bilis & peanuts with fish nuggets in dark soya sauce reduction over white rice for sis. I chose egg tofu, stewed potato slices and a herbal chicken drumstick for my own.
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arifahsatria · 2 years
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“...biarkan jiwa leluhurmu berkata ‘cukup’...”
Tudei, adikku macam-macam aja yang direquest. Corndog-lah..(tergiur dari film apalah gitu). Dan secara, daku yang mager untuk keluar, malas untuk mengabulkan permintaannya hanya untuk sekedar membeli makanan itu. Lalu tiba-tiba terbesit untuk bikin sendiri.. homemade ala-ala.. hoho.. bahan-bahan yang ngga ada, langsung cus dibeli di minimarket terdekat. *eh wwkwkwk.. (beda aja gitu excitement beli dan masak sendiri wkwkwk).
OK. Karena ini the first really time masak yang begituan, nggolek sik nang youtube. Hoo.. macam tu bikinnya.. ku manggut-manggut sok memahami.
Frankly speaking, memasak itu adalah kegiatan yang menakutkan dulunya. It was really scared me. Karena para komentator atas masakanku itu lebih pedas dibanding Chef Juna atau Chef Arnold yang menilai wkwkwk. Makanya, duluuuu itu kalau mau eksperimen yang aneh-aneh, pasti ada hal-hal yang membebani. Selain itu, takaran-takaran gram gram yang susah dipastikan karena ga punya timbangan, terlebih lagi kalau masakannya gagal, bisa kehilangan semangat dan males ngulang masak itu lagi wkwkwk jadinya bahan-bahan terbuang.. Ri.. Ri wkwkwk.
Tapi, ku yang dulu bukanlah yang sekarang wkwkwk. Merantau membuatku mengerti perlahan-lahan filosofi dan langkah-langkah bagaimana menyatukan taste dan perasaan. HAHAHA. But, seriously! It works! Salah satunya ya, ketika masak, usahakan keadaan hati dan pikiran rileks. Sebetapa amburadulnya ukuran garammu, seberapa ga konsistennya besaran api, atau apapun itu, tapi jika masak dengan hati yang gembira, masakanmu tetap jadi enak. Ataupun sebaliknya, lagi kesal, terus masak, seberapa tepatnya perkiraan garam dan lain-lain, rasanya ga bakal endulita.
OK. Hari ini, setelah yt nggoleki tutorial, Mba youtubernya bilang, “masukan terigu sebanyak 250g.. lalu tambahkan air sebanyak 200ml..” Hal itu udah ga jadi beban lagi *gegayaan wkwk. Sekarang takarannya sampe jiwa leluhur bilang “stop Ri, rasanya cukup”, tuangannya secara reflek akan berhenti. Dan entah kenapa tiba-tiba mikir kalau homemadenya gagal, bisa diakali lah. *Lah dulu kok ngga kepikiran toh, rek...rek... wkwk
and then, I did it. meski penyak penyok, ngga kecantol di tusukannya, ta bikin macam bakwanlah (corndog kearifan lokal bangett..
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memang bentukannya ga proper sih.. wkwkwk jauh dari aslinya (karena ini takaran jiwa leluhur a.k.a insting wkwk) but, taste jangan diragukan *slebebebeewww
para komentator lahap mengunyah, *mungkin karena puasa juga kalik ya HAHHAHA
nb ttg masakan tudei: kata adikku yang sering beli begituan, katanya lebih enak punyaku dibanding yang dia beli.. *jangan-jangan ada udang dibalik bakwan ini wwkwkkwk
kalau kata Ennur, “entah kenapa masakan yang kita masak itu, enak aja dilidah kita sendiri”.. I do agree sih..
wis ben.. dah masuk Ramadhan 26.. menu buka puasa yang dibuat ibuk kali ini mantuliti *niru gaya bahasa Ennur :D
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pepes ikan peda (I dont undestand, but ibuk called it ‘peda’) dan lele balado (fyi, I am big fans of catfish --not only catfish je, semua perikanan sih heuheu).
wis ben lah. nak coret-coret itu je.. as reminder me in the future, that actually I ever and always used to my ‘jiwa leluhur’ when I am cooking~
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CV. BAROTERA Jl. Raya Saimbang No. 433 Desa Kebonagung, Sukodono Sidoarjo Cari Mesin Cold Penyimpanan Sesuai sama Kepentingan Kepentingan penyimpanan buat tiap-tiap pebisnis begitu tidak serupa. Karenanya kami siapkan area pendingin yang dibentuk sesuai kepentingan penyimpanan. Tersedia opsi cold storage dengan kemampuan penyimpanan yang lain sama sesuai keperluan. Pula cold storage dengan temperatur yang dikontrol berdasar pada bahan yang ditaruh untuk mengawasi kualitas bahan masih tahan lama. Ada tipe mesin cold storage chilled room dan freezer. Type cold storage ini pas untuk Anda yang punyai usaha restaurant besar sampai rumah makan. Dipakai untuk kepentingan menaruh bahan minuman atau makanan berdasar temperatur taruh spesifik. Bisa dipakai untuk simpan bahan makanan mentah seperti daging, buah serta sayur. Pun untuk simpan bahan lain seperti telur dan seafod. Opsi cold storage yang lain siap yakni blas freezer juga blast chiller. Keperluan mesin cold storage yang ini paling sering difungsikan pebisnis besar yang mendatangkan atau menghasilkan minuman serta makanan spesifik. Baik blast freezer dan blast chiller dipakai untuk menaruh bahan makanan dengan temperatur tertentu serta cepat. Blast freezer dan blast chiller sanggup dingin bisa semakin cepat aman buat simpan minuman dan makanan. Lama waktunya penyimpanan yang sedang dilakukan berbeda. Chilled room bakal menaruh dengan temperatur rendah 1-7 derajat celcius. Jangka periode penyimpanan tidak lebih dari pada 60 hari. Buat cold storage freezer room akan simpan dalam temperatur lebih rendah -15 hingga sampai -20 derajat celcius. Blast chiller untuk mendinginkan bahan makanan dalam sekejap temperatur 1-4 derajat celcius. Blast freezer untuk mendinginkan lebih bisa cepat temperatur -20 hingga -35 derajat celcius. Faedah Mesin Cold Penyimpanan atau Cold Room Tiap pebisnis makanan sampai minuman memakai mesin cold storage dengan faedah yang berbeda. Tiap tempat pendingin yang kami siapkan bukan cuma bisa mendinginkan bahan yang penting diletakkan. Tetapi pula buat bahan makanan lebih tahan lama dengan daya taruh lumayan lama. Menegaskan minuman atau makanan hingga sampai pada pembeli pada situasi terunggul buat kwalitas produk yang mengesankan. Alat ini bisa dipakai buat menyimpanan beragam tipe bahan. Bahan makanan seperti sayur, buah sampai makanan beku seperti daging beku. Bahan cair seperti produksi minuman yang dibuat perusahaan dan sebagainya. Kecuali bisa menaruh bahan minuman dan makanan terus tahan lama, kwalitas bahan  terbangun. Tak hancur yang terkandung gizinya berkualitas baik yang aman disantap. Selainnya simpan minuman serta makanan masih tahan lama, alat ini dapat juga jaga kontaminasi bakteri. Buat Anda yang jalankan usaha minuman dan makanan dalam paket, menciptakan produk yang berkualitas bakal tingkatkan reliabilitas perusahaan. Area pendingin bisa menghambat kontaminasi bakteri dan mikroorganisme beresiko sepanjang proses penyimpanan. Mengontrol kwalitas produk yang Anda menghasilkan memberikan kepuasan pembeli. Rancangan mesin cold storage dibikin sama sesuai keperluan penyimpanan. Direncanakan oleh tenaga teruji serta professional. Mesin pendingin cold storage miliki situasi terpilih dengan temperatur yang ditata sama sesuai kepentingan buat simpan bahan minuman dan makanan bertambah lama. Proses pembangunannya dilaksanakan dengan jeli untuk menegaskan tempat dingin masih tahan lama dalam waktu yang lama. Dapat jaga kwalitas bahan yang Anda taruh tak hancur serta terbangun masih tetap tahan lama. Barotera jual mesin cold storage atau container dan tempat penyimpan beku untuk sekala industri dan rumah tangga. Kami menyiapkan banyak ukuran 1/2/3/4/5/6/7/8/10/30 Ton. PEMESANAN DAN KONSULTASI GRATIS HUBUNGI: PAK HAQQI TELP/WA: 0812-3131-6315
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sgokie2024 · 9 days
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Frying rice usually needs a generous amount of oil to get all the mixed flavours coated into each grain of rice. Oil adds a lot more flavour and makes a shiny presentation more appetising. So every take out fried rice of every kind, usually has a lot more oil, butter or lard for that repeat order.
Except one.
In Sarawak, Malaysia, ‘nasi aruk’ is a simple, traditional Malay fried rice commonly served for breakfast. The signature taste and flavour come from omitting oil in the ingredients list.
The protein of choice are ‘ikan bilis’ (sun dried anchovies) and eggs.
First, the ikan bilis is toasted till crispy in a heated pan. No oil is used. Set aside.
In the same heated pan, at smoking point, add sliced shallots and chilies to toast till slightly charred and fragrant. Toss the overnight, cold rice into the pan.
Press the rice mixture onto the smoking hot pan and fry until the rice is properly infused in the smoked flavours and the rice is slightly crisps and brown. Leave the centre of the pan empty and crack the eggs in. Again, no oil is added at all.
Fry until the eggs are cooked and rice is crisps. Traditionally, charcoal or wood fire is used to impart the smoky aroma. The ingredients are simple but the cooking process is meticulous with extra care not to burn the dish.
For better control, I use small fire all the way but the heat is buildup to a smoking point so the ingredients do not stick to the pan despite no oil is used. Avocado slices or steamed ‘dabai’ (Sarawak’s black olive) make a good pairing for a rich, creamy healthy sides.
To all my Muslim friends near and far, ‘Selamat berbuka puasa.’ (Enjoy breaking your fast).
‘Makan’ time!!
#rosaliachua
#malaysiafood
#malaysia
#makantime
#nasiaruk
#nasigoreng
#friedrice
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