Bone Sate nyamm .. yum ..

Bone Sate typical Banjarmasin is served with a different flavor with other sate seasoning. Satay sauce, seasoning sauce is mixed with a sense of sweet, sour and spicy to make it very distinctive and unique. And the sauces are not mixed with satenya, but placed in separate dishes. So, stay dipped skewers with marinade as they pleased.

Once bitten, yum ... ... new nyamm deh felt the bones of the chicken meat. So, we need a little effort to separate the meat from the bones. But that is where lies its uniqueness. This bone satay chicken is cooked from the back of the young, with about one month of age.

Unique right? Cobain deh Bone Sate is typical Banjarmasin.

Location:
Sate of Bone and Soto Banjar Eldorado (Special branch)
Jl. Boulevard Raya Blok 2 No. 9 TN
Kelapa Gading Permai
North Jakarta

Tel:
021-4532986

Menu:
Bone Sate Rp.26.000/porsi

Bone Sate nyamm .. yum ..

Bone Sate typical Banjarmasin is served with a different flavor with other sate seasoning. Satay sauce, seasoning sauce is mixed with a sense of sweet, sour and spicy to make it very distinctive and unique. And the sauces are not mixed with satenya, but placed in separate dishes. So, stay dipped skewers with marinade as they pleased.

Once bitten, yum ... ... new nyamm deh felt the bones of the chicken meat. So, we need a little effort to separate the meat from the bones. But that is where lies its uniqueness. This bone satay chicken is cooked from the back of the young, with about one month of age.

Unique right? Cobain deh Bone Sate is typical Banjarmasin.

Location:
Sate of Bone and Soto Banjar Eldorado (Special branch)
Jl. Boulevard Raya Blok 2 No. 9 TN
Kelapa Gading Permai
North Jakarta

Tel:
021-4532986

Menu:
Bone Sate Rp.26.000/porsi

Semanggi

Semanggi (Clover leafes), consist of two kinds of vegetable, that is clover leaf, and stewed sprout, presented with mixture petis which its flavour is typical representing of sweet potatoes, peanut, and brown sugar, and also equiped by the crisply puli crackers. Semanggi vended usually by a woman which circling around some area, its seller generally ages woman which still impose the jarit (kind of saroong) at the same time carry on the basket contain the clover substance on the back and one plastic big contain the crisply puli crackers. For You which curious with this unique food, can stop by to Surabaya Plaza Hotel which is performing a menu containing Surabaya Traditional food, like Semanggi Suroboyo, Rujak Uleg, Rujak Tolet, Rujak Sayur, and the freshy sinom in café Taman. Every day start at 13.00 – 17.00 wib.

Rujak Cingur


Arrive in Surabaya, there will be some less otherwise taste the Rujak Cingur (Spicy Salad). This food, have become the unique taste of Surabaya. Its mixed Flavour is really unique, because combine the young banana slice, roasted peanut, demerara, onion fry, and typical petis (Prawn Sauce). Feel the sweet, briny, fresh and a few casquette uniting by various slice of fruit type. There is, cucumber, bengkoang, young mango, pineapple and kedondong added with lontong, tofu, tempe, bendoyo or krai, and also vegetables like sprout, kangkung, and string bean. According to its name, not left behind cingur (unique cows beef). At some places, rujak presented on the banana leaf (pincuk). The following is some places that you can find Rujak Cingur :

Rujak Cingur Achmad Jais, Jl Achmad Jais Surabaya
Rujak Cingur Pores Embong Sawo, Jl Embong Sawo Surabaya
Rujak Cingur Delta Plasa Surabaya, Jl. Pemuda Surabaya
Rujak Cingur Peneleh, Jl Peneleh Surabaya
Pujasera Galaxy Mall, Jl Kertajaya Indah Timur




The Delicious of Pecel Jawara


Eventhough it has the same term, but pecel (traditional Javanese food consist of rice cover by various vegetables and peanut sauce as its topping) in the reality has a lot of version. For example pecel Blitar, Nganjuk, Kediri, Ponorogo, and Madiun. Although its substance has no difference with others, but each have its uniqueness. Its difference start from vegetable type and its flavour. In its presentation, there are multifarious steam vegetables and also fresh lalapan (vegetable tahat you can directly eat). Presented with peanut sauce. As reference, there is nothing wrong if you try the place following :

Pecel Ketabang, Jl Ketabang Kali behind Plasa Surabaya
Warung Bu Kus, Jl Bratang (near Hotel Narita)
Pecel Tapaksiring, Tennis Court PJKA Jl Tapaksiring
Pecel Pandigiling, Jl Pandigiling In front of Purnama Motel
Pecel Kertajaya, Jl Kertajaya (near Suzana kiosk)
Pecel Madiun, Jl Indrapura

Sate Kelopo


It is in the roadside of Walikota Mustajab street, most of Surabayanese mention the road as Ondomohen. Beside narrow street, precisely in front of photo copy kiosk. Coconut Satay or sate kelopo (in Javanese), differing from other type of satay, because the steak is scattered by the coconut rasp. This makes the odorous aroma and crispy likely compared to chicken or goat satay. "Coconut Satay is really different than the other satay," say Mrs Asih on of the satay seller. This bussinnes was started by her parent in law who was from Madura, then continued by Asih since 18 last year.

Its is about Rp 8500 for 10 stick of satays. " It is more expensive because its substance is special also," she said. Her satay is special because Asih always using choice substance, for example the flesh. It is selected by a flesh gulp in which its quality is nicest. This flesh is then locked out from its muscles so that is not hard eaten.


Lontong Balap Surabaya


Some says, it is the original food of Surabaya, besides Semanggi Suroboyo, and Rujak Cingur. Lontong balap, according to its name consist of slices of lontong (steaming rice covered with banana leaves), added with bean strouts soup, fried tahu (soya block), lentho, soya sauce, fried union, and chilli sauce. Lentho made of rice peanut (in Surabaya so called tholo added with the flour, koempheria galanga, leaf onion, orange purut, and salt. For some people, eat the lontong balap not yet complete, otherwise added with the cockle satay. The question is why it is called lontong balap (Balap in English mean Race) ? It is said, this name emerge from the style of lontong balap merchant in the past. All merchant used the big bamboo stick accomodating two clay frying-pan. Big size measure, its is clear weight shouldered. As a result, the merchant have to quicken its journey, provoking race. Since then, the term of lontong balap was emerge. So, where do we can enjoy the lontong balap ? Here are the list :

Lontong Balap in front of Grahadi, Jl Gubernur Suryo (near kantor pos)
Lontong Balap Rajawali, Jl Rajawali (opposite of Bank Eksekutif)
Lontong Balap Garuda, Jl Kranggan
Lontong Balap RIA, Jl Kombes Duryat
Warung Lontong Balap, Jl Kepanjen (in front of SMPN 2 Surabaya)
Lontong Balap Kertajaya, Jl Raya Gubeng Kertajaya XV
Lontong Balap Raya Gubeng, Jl Raya Gubeng (beside BNI)
Pasar Blauran, Jl Blauran (there are many in this street)


Kupang Lontong


Kupang Lontong is a typical coast food that consisted of the rice cake and mixed with the kupang broth (a kind of oyster/the small shellfish), and it is served with the chili whim in accordance with the customer taste. This food is peddled by being borne to whole of Surabaya city and it can also be found in Pujasera.

LAYER CAKE OF RICE

Layer cake is a kind of cake that comprises some layer, 3, 4 or 5 layer where each layer has a different color. Type the colors chosen so interesting and tempting. To make this cake we need rice, sago flour, coconut milk, gtanulated sugar, sea salt and pandanus leaves. If you are interested and you decide to try to make this cake ? Here is the recipe.

INGREDIENTS:

• 300 gr of rice flour
• 100 gr of sago flour
• 1000 ml thick coconut milk
• ½ tsp salt
• 400 gr granulated sugar
• 2 pandanus leaves
• green food coloring to taste (or other colors according to your taste)
• cooking oil to smear the cake pan

HOW TO MAKE;

1.Using a medium-size stewpan, heat the thick coconut milk over low heat, stirring constantly until boiling. After boiling, put the pandan leaves and salt, stirring constantly until boiling again. Then it is lifted and taken up to warm.

2.Using a medium-size bowl, mix rice flour, sago flour and granulated sugar, stirring until evenly mixed. Pour warm coconut milk (point 1) into the bowl little by little while stirring until the warm coconut milk poured up. Continue stirring until dough soluble sugar and cake batter evenly mixed (homogeneous).

3.The batter (the number 2) is divided into two parts. The first part was given a green food coloring and the second part allowed to remain white.

4.Prepare a steamer with steam. Prepare a cake square steam pan, basting with the cooking oil so the cake will not stick to the pan, and then inserted into the steamer. Allow a moment until the pan is hot enough.

5.The first white batter is poured as much as two vegetables spoons to the pan, let it be steamed for 5 minutes until the dough becomes a bit crowded. Then for the second layer is poured as much as two vegetables spoons green batter as well, steamed for five minutes left. Then to the third layer of white batter again pour two tablespoons of vegetables, five minutes and let the subs do so on alternately until all the batter out. After the dough runs out, the cake was steamed for 30 minutes until cooked.

6.After steaming for 30 minutes and the cakes cooked, steam pan cakes is taken from the steamer to cool until warm.

7.After the cake is warm, the cake is cut square or rectangular, as desired, then each cake wrapped in clear plastic. Allowed to continue cake cooling and compact.

8.Now the layer cake of rice ready to serve.

It’s easy and simple, is not it?

LAYER CAKE OF RICE

Layer cake is a kind of cake that comprises some layer, 3, 4 or 5 layer where each layer has a different color. Type the colors chosen so interesting and tempting. To make this cake we need rice, sago flour, coconut milk, gtanulated sugar, sea salt and pandanus leaves. If you are interested and you decide to try to make this cake ? Here is the recipe.

INGREDIENTS:

• 300 gr of rice flour
• 100 gr of sago flour
• 1000 ml thick coconut milk
• ½ tsp salt
• 400 gr granulated sugar
• 2 pandanus leaves
• green food coloring to taste (or other colors according to your taste)
• cooking oil to smear the cake pan

HOW TO MAKE;

1.Using a medium-size stewpan, heat the thick coconut milk over low heat, stirring constantly until boiling. After boiling, put the pandan leaves and salt, stirring constantly until boiling again. Then it is lifted and taken up to warm.

2.Using a medium-size bowl, mix rice flour, sago flour and granulated sugar, stirring until evenly mixed. Pour warm coconut milk (point 1) into the bowl little by little while stirring until the warm coconut milk poured up. Continue stirring until dough soluble sugar and cake batter evenly mixed (homogeneous).

3.The batter (the number 2) is divided into two parts. The first part was given a green food coloring and the second part allowed to remain white.

4.Prepare a steamer with steam. Prepare a cake square steam pan, basting with the cooking oil so the cake will not stick to the pan, and then inserted into the steamer. Allow a moment until the pan is hot enough.

5.The first white batter is poured as much as two vegetables spoons to the pan, let it be steamed for 5 minutes until the dough becomes a bit crowded. Then for the second layer is poured as much as two vegetables spoons green batter as well, steamed for five minutes left. Then to the third layer of white batter again pour two tablespoons of vegetables, five minutes and let the subs do so on alternately until all the batter out. After the dough runs out, the cake was steamed for 30 minutes until cooked.

6.After steaming for 30 minutes and the cakes cooked, steam pan cakes is taken from the steamer to cool until warm.

7.After the cake is warm, the cake is cut square or rectangular, as desired, then each cake wrapped in clear plastic. Allowed to continue cake cooling and compact.

8.Now the layer cake of rice ready to serve.

It’s easy and simple, is not it?

Kue Cucur Berserat Pandan Wangi

Berikut inforesep memberikan tips untuk membuat kue cucur :

* Gunakan tepung beras yang baru dan berkualitas agar hasilnya berserat dan tidak berbau apek.
* Jika menggunakan gula merah, sebaiknya sarung dahulu gula setelah direbus agar kotoran tidak tercampur dalam adonan.
* Gunakan minyak goreng yang baru dan berkualitas agar rasa dan aroma cucur berkualitas (tidak campur dengan aroma makanan lain).

* Jika ingin kue cucur berwarna sebaiknya gunakan pasta dari pada pewarna agar cucur lebih harum.
* Kalau ingin cucur berasa buah namun tidak mau menggunakan buah asli yang sudah dibuat bubur terlebih dahulu atau rebus buah bersama air dan gula pasir.
* Saat mencampur adonan, terutama cucur yang menggunakan bahan tepung beras, sebaiknya air gulanya masih panas agar tercampur rata dan cucur berserat.
* Saat mencampur tepung dengan air gula, anda bisa menggunakan mixer untuk memudahkan proses pencampuran.
* Tepuk-tepuk adonan dengan tangan sesuai waktu yang dianjurkan dalam resep atau minimal 15 menit agar kue cucur berserat.
* Goreng adonan cucur dalam wajan yang agak cekung agar tengahnya bisa menggunung.
* Panasnya minyak dan kompor sangat berpengaruh terhadap hasil kue cucur, untuk itu pastikan sebelum adonan dituang minyak goreng sudah dipanaskan namun jangan terlalu panas. Minyak yang terlalu panas bisa menyebabkan serat kue sediit dan berasa tepung.
* Gunakan api sedang sewaktu menggoreng adonan agar serat merata dan tidak berbau tepung.
* Karena minyaknya tidak terlalu banyak, setelah setengah bagian dari kue berserat siram-siram adonan selama menggoreng agar matang merata.
* Tusuk bagian tengahnya dengan tusuk sate saat menggoreng agar adonan yang belum matang bisa keluar dan matang. Dengan menusuk, selain mematangkan adonan juga untuk memudahkan menggoyang adonan agar matangnya merata.

Resep Bahan Kue Cucur Berserat Pandan Wangi :

* tepung beras 250 gram
* gula pasir 125 gram
* santan 300 ml dari 1/4 butir kelapa
* daun pandan wangi 2 lembar
* garam secukupnya
* pasta pandan 1 sendok teh

Cara Membuat Kue Cucur Berserat Pandan Wangi :

1. Campur santan, gula pasir dan daun pandan wangi, rebus hingga mendidih. Angkat, saring dan sisihkan.
2. Campur tepung beras dan garam. Aduk rata.
3. Tuang larutan gula ke dalam campuran tepung sedikit demi sedikit sambil diuleni hingga rata dan larutan gula habis selama kurang lebih 15 menit.
4. Tambahkan pasta pandan, aduk adonan hingga rata dan terasa ringan. Diamkan selama 1 jam.
5. Panaskan 5 sdm minyak dalam wajan cekung di atas api sedang. Tuang 1 sendok sayur adonan. Siram-siramkan minyak pada adonan.
6. Goreng cucur hingga maang (tusuk bagian tengah adonan dengan tusuk sate untuk memudahkan menggoyang adonan dan agar matangnya merata). Angkat, tiriskan. Sajikan.

Untuk 20 buah

Selamat mencoba

Kue serabi

Nah ini dia Kue Serabi kesukaan saya. Serabi Pisang Cokelat Keju. Namun karena saya kurang suka cokelat, saya cuma memberi taburan keju cheddar saja. Hehehehe…
Resep Bahan Serabi Pisang Cokelat Keju :

* adonan dasar serabi 1 resep
* pisang raja nangka/kepok merah 2 buah, potong
* keju cheddar 200 gram
* cokelat meses 100 gram
* margarin secukupnya

Cara Membuat Serabi Pisang Cokelat Keju :

1. Panaskan cetakan serabi (wajan kecil dari tanah liat), oles dengan margarin hingga rata.
2. Tuang 1 sendok sayur kecil adonan.
3. Atur pisang di aas adonan.
4. Parut keju di atas pisang secukupnya.
5. Taburkan meses secukupnya, masak hingga adonan matang. Angkat.
6. Sajikan.

Untuk 10 buah

Selamat mencoba

TAKOYAKINA Balls

Takoyaki (octopus balls) biasanya dijual sebagai jajanan kaki lima, namun jajanan ini dapat juga dibuat di rumah. Apapun itu, hal terpenting adalah bila Anda memiliki takoyaki grill (takoyaki-ki), akan memudahkan Anda membuat takoyaki.

Resep Takoyaki (Octopus Balls)

Bahan isi takoyaki :

* Baby octopus (bayi gurita) 200 gram, rebus dan cincang
* Tenkasu (rice crispy) secukupnya

Bahan adonan dasar takoyaki :

* Air 400 ml
* Konbu 10 cm, potong selebar 2 cm
* Katsuo-bushi 15 gram
* Tepung terigu protein rendah 200 gram
* Putih telur 4 butir
* Kuning telur 2 butir
* Margarin 2 sendok makan

Pendamping takoyaki :

* Bulldog saus 50 ml
* Saus inggris 25 ml
* Mayones 50 gram
* Benishoga (acar jahe) secukupnya

Cara membuat adonan dasar takoyaki :

1. Masukkan konbu dalam panci, masak di atas api kecil. Angkat beberapa saat sebelum air mendidih.
2. Campur katsuo-bushi dalam air rebusan konbu sambil di aduk selama 2 menit. Saring dan dinginkan.
3. Campur terigu, telur dan garam. Tuang air kaldu, aduk hingga rata. Sisihkan.

Cara membuat takoyaki :

1. Tuang adonan takoyaki pada cetakan yang sudah diolesi dengan margarin hingga penuh.
2. Taburi bagian atasnya dengan rice crispy dan masukkan baby octopus (bayi gurita). Masak di atas api kecil.
3. Bila sudah setengah matang, balik adonan dengan bantuan tusuk sate/ tusuk besi.
4. Masak hingga berwarna kecoklatan. Angkat dan sajikan bersama saus pendamping dan benishoga.

Untuk 15 buah

Onion Ring

Kalau ke kafe atau kedai kopi yang punya menu side dishes, onion ring adalah salah satu favorit cemilan saya. Dan saya rasa harganya antara tidak murah tetapi juga tidak mahal. Kemarin karena penasaran jadinya saya mencoba untuk membuat resep onion ring sendiri.

Sebetulnya bahannya cukup sederhana untuk sekali santap:

• 1 bawang bombay yang cukup besar
• terigu secukupnya
• telur

Cara membuat:

• Bawang bombay dipotong setebal 1 cm (atau sesuai selera) dan pisahkan masing-masing irisan berbentuk cincin. Taruh dalam 1 tempat.
• Lalu bawang dilumuri dengan tepung. Tips dari saya biar lumuran tepung mantabh saya pakai tempat plastik seperti dibawah ini lalu bawang dikocok bersama tepung didalamnya.
• Setelah dikeluarkan lumuri dengan telor yang sudah dikocok tadi sebagai pengikat tepung dan lumuri dengan tepung sekali lagi biar lebih maknyuss.
• Setelah itu goreng dengan minyak yang panas sampai warnanya kuning.

Proses memasak yang paling ribet adalah sewaktu melumuri bawang bombay dengan tepung. Saya pakai pencapit biasanya untuk memudahkan mengangkat bawang terutama setelah dilumuri telur.

Sebetulnya cukup enak sih dimakan dengan cocolan sambal saja tetapi kalau mau versi bumbu dan saus yang lebih lengkap.

Selamat mencoba!

Kacang Polong dengan Telur Rebus

Ini merupakan pilihan yang sangat baik untuk sarapan sebagai pengganti kita muffin bahasa Inggris dengan artichokes. Jika Anda ingin membuat sarapan ini bahkan lebih rendah lemak, menghilangkan saus mentega. Saya suka kesederhanaan namun keanggunan hidangan ini!

4 artichoke

1 jeruk nipis

1 sdm tepung

2 cangkir kacang polong mencair

6 sdm mentega dingin

2 sdm anggur putih memasak

2 daun kemangi

4 butir telur

Air Garam dan merica untuk rasa

Mengisi mangkuk besar dengan air, tepung larut di dalamnya dan tambahkan air dari setengah lemon. campuran ini dinamakan sebuah blanc. Potong batang dan daun artichoke. Hapus jantung sangat cepat tapi hati-hati dan menenggelamkan artichoke dalam blanc terus-menerus untuk mencegah browning sebanyak mungkin. Gosok artichoke dengan setengah lainnya dari lemon terus juga. artichoke harus terlihat seperti cangkir kecil setelah siap



Pindahkan blanc ke panci besar, tambahkan sedikit garam dan didihkan artichokes selama sekitar 20 menit. Mereka tidak boleh lembek. Angkat dan sisihkan.

Dalam panci besar, membawa air ke simmer dan merebus telur selama sekitar 10 menit. Sementara telur yang memasak, memotong daun-daun kemangi.

Dalam sebuah kecil, panci non-reaktif, tambahkan anggur dan hangat itu. Tambahkan mentega dingin dan keramaian di sekitar panci. Jika panci terlalu panas, mentega akan istirahat. Terus menambahkan mentega dingin sampai 6 sdm telah digunakan. Tambahkan kemangi cincang dan musim dengan garam dan merica.

Tambahkan kacang polong dan mantel mereka dengan mentega. Tambahkan kacang polong ke jantung artichoke dan atas dengan telur rebus. Musim telur dengan garam dan merica. Hmm! Yum!

Es Strawberry Cream

Raspberry Punch

Bahan:



½ cangkir raspberry

1 1 / 2 cangkir air

2-3 daun kemangi

1 / 8 sdt ekstrak kemiri

2 sdm



gulaCampurkan semua bahan bersama-sama, strain dan sajikan dingin.Nikmati!

Pasta Salad

Dalam campuran brokoli kontainer besar, zaitun, paprika, ayam, dan seluruh botol Rendah-Lemak Dressing. Tambahkan pasta dan keju. Gabungan semua bahan dan musim dengan garam dan merica. Nikmati!

SURABAYA LAMB MEAT SATAY

Surabaya is a coastal city in East Java, East Java capital. There are many types satay from different regions and this is one of them, typical of Surabaya lamb meat (or mutton) satay. You want to try to make it yourself ? Here's the recipe.

INGREDIENTS :
• 500 gr lamb meat (mutton), cut into ½-inch box
• 150 gr goat fat, cut into ½-inch box
• 5 tbsp sweat kechup
• 4 kaffir lime leaves, thinly sliced
• skewer, to taste
• Charcoal wood or coconut shell charcoal, to taste

GROUND SEASONING :
• 8 cloves red onion
• 4 red hot chilli peppers, or to taste
• 1 ½ tsp brown sugar, or to taste
• ¾ tsp salt

HOW TO MAKE :
1.Prepare a charcoal ember in place of satay burning (grid).

2.Hold the lamb meat (or mutton) cut with a skewer, each skewer containing five pieces of meat. Then smeared with sweet kechup watery. Then bake on grid (point 1) until cooked and fragrant. Set aside.

3.Used mortal and pestle grind all ground seasoning ingredients and sprinkle on top satay. Satay now ready to be served.

4.Satay are served with a sprinkling of sliced kaffir lime leaves.

It is easy enough, is’n it ? Good luck and thank you.

SURABAYA LAMB MEAT SATAY

Surabaya is a coastal city in East Java, East Java capital. There are many types satay from different regions and this is one of them, typical of Surabaya lamb meat (or mutton) satay. You want to try to make it yourself ? Here's the recipe.

INGREDIENTS :
• 500 gr lamb meat (mutton), cut into ½-inch box
• 150 gr goat fat, cut into ½-inch box
• 5 tbsp sweat kechup
• 4 kaffir lime leaves, thinly sliced
• skewer, to taste
• Charcoal wood or coconut shell charcoal, to taste

GROUND SEASONING :
• 8 cloves red onion
• 4 red hot chilli peppers, or to taste
• 1 ½ tsp brown sugar, or to taste
• ¾ tsp salt

HOW TO MAKE :
1.Prepare a charcoal ember in place of satay burning (grid).

2.Hold the lamb meat (or mutton) cut with a skewer, each skewer containing five pieces of meat. Then smeared with sweet kechup watery. Then bake on grid (point 1) until cooked and fragrant. Set aside.

3.Used mortal and pestle grind all ground seasoning ingredients and sprinkle on top satay. Satay now ready to be served.

4.Satay are served with a sprinkling of sliced kaffir lime leaves.

It is easy enough, is’n it ? Good luck and thank you.

Memancing Ikan di Depot Bamara

Salah satu jenis kuliner Nusantara yang dapat anda nikmati di kota Surabaya adalah hidangan kuliner khas Kalimantan. Lebih cocoknya hidangan khas Banjar. Dengan banyaknya pendatang dari daerah Banjar, Kalimantan Selatan yang menetap di Surabaya tentu saja ikut mendukung sehingga kuliner khas Banjar ikut memperkaya keanegaragaman kuliner Surabaya.

Salah satu tempat makan yang menyajikan hidangan khas Banjar adalah Depot Bamara yang berlokasi di Jalan Purwodadi Raya 82-84, di daerah Jalan Demak. Nama Bamara sendiri diambil dari istilah dalam bahasa Banjar yang berarti „Maju Perlahan-lahan“. Depot Bamara juga cukup dikenal oleh warga Surabaya dan juga Sufoters. Hal ini memang bukan sesuatu yang aneh, karena selain menyediakan hidangan khas Banjar yang lezat, Depot Bamara juga mempunyai sejarah yang cukup panjang dan sudah eksis sejak empat generasi.



Hidangan yang paling terkenal di Depot Bamara adalah Ikan Gurame Bakar. Potongan ikan gurame yang diberi bumbu, dibakar dengan menggunakan arang pilihan sehingga menghasilkan ikan bakar dengan bumbu yang gurih merasuk sampai ke seluruh bagian ikan. Ditambah dengan sambal pencit atau mangga muda dan urap sayuran semakin menambah nafsu makan.



Satu lagi menu khas dari Depot Bamara yang tidak dapat ditemui di tempat lain yaitu Ketupat Kandangan. Hidangan ini biasanya disantap sebagai menu sarapan pagi. Potongan ketupat khas Banjar yang masih terasa tekstur nasinya disiram dengan kuah santan yang kental dan gurih dengan cita rasa smokey yang nikmat yang didapat dari potongan ikan Haruan asap. Rasanya hampir mirip seperti mangut Ikan Pe dengan ketupat. Istimewanya lagi Ketupat Kandangan hanya dapat dinikmati pada hari minggu pagi.



Selain ikan gurame, masih ada Pepes Patin dan Ikan Haruan Bumbu Bali khas Banjar. Pepes Ikan Patin dengan bumbu merah yang sedap ditambah dengan wangi daun pisang benar-benar menggugah selera. Sementara Ikan Haruan Bumbu Bali terasa mantap karena bumbunya yang lengkap. Mungkin Sufoters bertanya-tanya apakan ikan Haruan itu? Ikan Haruan adalah istilah khas Banjar untuk Ikan Gabus atau yang umum disebut Iwak Kuthuk dalam bahasa Jawa. Ikan Haruan atau Ikan gabus dipercaya sangat membantu penyembuhan luka, terutama luka pasca operasi. Ikan Haruan banyak digunakan dalam kuliner khas Banjar seperti digoreng, diasap atau sebagai campuran Sayur Asam khas Banjar .

Menu khas sarapan pagi favorit khas Banjar selain Ketupat Kandangan adalah Nasi Kuning khas Banjar. Keistimewaan dari Nasi Kuning Banjar adalah penggunaan santan yang lebih banyak sehingga nasi terasa lebih gurih. Nasi Kuning biasanya dinikmati dengan lauk sambal goreng kering, Ikan Haruan atau Pepes Patin.



Bagi Sufoters yang ingin mencicipi kenikmatan kuliner khas Banjar, Depot Bamara tentu sebuah alamat yang tepat untuk dituju.

Orientalia Pizza

Specialties Pizza

Cheese Lover's Pizza olom 1	Meat Lover's Pizza kolom 2	Veggie Lover's Pizza isi kolom 3
Super Supreme Pizza isi kolom 1	Pepperoni Lover's Pizza Pepperoni Lover's Pizzam 2	Cheese Lover's Pizza isi kolom 3....

BALI UNCOOKED CHILI SAUCE

Bali uncooked chili sauce (Bali call: Sambal matah) is one type of sauce from Bali. This sauce is made of shrimp paste, chili, onion, garlic etc. You are interested and willing to make your own? Here's the recipe.

MATERIALS:

• 5 pieces of red chilies, or to your taste, finely sliced
• 3 red onions, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 tsp shrimp paste
• 2 kaffir lime leaves, finely sliced
• 1 stalk lemongrass, take a white and soft part, finely sliced
• ½ tsp salt (sea salt)
• 1 lime fruit, squeezed and take its water
• 3 tsp vegetable oil / cooking oil


HOW TO MAKE:

1. Prepare a medium-size bowl. Place all sauce ingredients, except shrimp paste and lime juice, into the bowl.

2. Preheat the cooking oil, fry the shrimp paste until fragrant (cooked). Remove and drain. Then place fried shrimp paste into the bowl containing the other chili sauce ingredients (point 1) and mix until evenly distributed. Last input lime water, stir again until all ingredients evenly mixed.

3.Bali uncooked chili sauce (Sambal matah Bali) now ready to be served with white rice and other dishes.

4.It is easy, is not it?

BALI UNCOOKED CHILI SAUCE

Bali uncooked chili sauce (Bali call: Sambal matah) is one type of sauce from Bali. This sauce is made of shrimp paste, chili, onion, garlic etc. You are interested and willing to make your own? Here's the recipe.

MATERIALS:

• 5 pieces of red chilies, or to your taste, finely sliced
• 3 red onions, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 tsp shrimp paste
• 2 kaffir lime leaves, finely sliced
• 1 stalk lemongrass, take a white and soft part, finely sliced
• ½ tsp salt (sea salt)
• 1 lime fruit, squeezed and take its water
• 3 tsp vegetable oil / cooking oil


HOW TO MAKE:

1. Prepare a medium-size bowl. Place all sauce ingredients, except shrimp paste and lime juice, into the bowl.

2. Preheat the cooking oil, fry the shrimp paste until fragrant (cooked). Remove and drain. Then place fried shrimp paste into the bowl containing the other chili sauce ingredients (point 1) and mix until evenly distributed. Last input lime water, stir again until all ingredients evenly mixed.

3.Bali uncooked chili sauce (Sambal matah Bali) now ready to be served with white rice and other dishes.

4.It is easy, is not it?

Resep

Semur hati Sapi Lihat Resep	Gulai Bebek Lihat Resep
Kering tempe padang Lihat Resep	Sandwich tuna Lihat Resep