Restaurant, Cafe, Coffee Shop, Catering, Soto Mie, Ba’so etc.
Kuliner@Tebet
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my favorite Laksa Bangka
Ibu Acu Telp. 5642501, 5607356. Jakarta Delivery Services.
Aling Pasar Modern BSD City K 233, Pintu Utara, 0813 1662 7373, 98076639, 0813 983 13962, Delivery Services 538 3644.

my favorite Soto Mie Betawi Bang Ali Jl. Tebet Barat 8 No. 33, Telp. 8350169,Email none Website none. Soto Mie Betawi Special, betul betul rasa Betawi Asli.
my favorite Martabak Bangka Manis Special, Kios Tomang Cakwe , Jl. Tebet Barat Dalam Raya, Apin HP 085216895822, Cakwe, Martabak Bangka Rasa Keju, Kacang, Coklat, Martabak Telor & Daging, Pisang Gepeng, Onde-Onde, Aneka Kue etc.
my favorite Mie Ayam Bangka © ASAN, Jl. Tebet Barat Dalam Raya, Seberang Money Changer PitiPili, Asan 0816706057. Sedia Mie ayam, Bihun, Kuetiaw, Mie Besar, Pangsit, Bakso Daging, Bakso Ikan, Otak Otak, Tahu Kok etc.
Akiong Pasar Modern BSD City K 253, Pintu Utara, 0816 1104 718.
my favorite Otak Otak Petak 15 © MIFONG, Jl. Yos Sudarso Petak 15 No 37, Mentok Bangka, Tel 0716-21041.
Sedia Mie Ayam, Bihun, Kuetiaw, Mie Besar, Pangsit, Bakso Daging, Bakso Ikan, Otak Otak, Tahu Kok, Nasi Goreng etc.
Jakarta, BSD, Telp. 021-5384639, HP 081373039643.
RADJA KETJIL CITA RASA PERANAKAN
Jl Tebet Barat Dalam Raya No. 19, Jakarta Selatan, Tel 021-83703227, 83703236, melayani Delivery Services.
Sebuah Rumah Makan dengan suasana vintage peranakan yang menyenangkan. Sudah terbukti, dalam waktu singkat telah memiliki banyak pelanggan setia yang datang berkali-kali untuk menyantap aneka hidangan lezat yang tersedia.

Website: http://radjaketjil.blogspot.com/ Acara Seru di Radja Ketjil Tebet: click here. Ramainya Radja Ketjil Tebet.
Bakmi Jawa Dapur Topaz Asli Dari Gunung Kidul
Bakmi Jowo Dapur Topaz berlokasi di jalan Tebet Barat 8 Jakarta Selatan. Dimasak secara tradisional pakai arang & tanpa msg. Harga Pas (Rp 3,000s/dRp22,500). Nuansa restoran unik khas Jawa.
Menu: Mie Godok, Mie Nyemek, Nasi Goreng Mawut, Nasi Goreng Magelangan, Wedang Ronde, Teh Poci dll.
Telp. 021-8355873; Email: arlintofounty@yahoo.com

tungku arang
our favorite Combro dan Nisro Pak Slamet, HP 08156955592, Depan Taman Seno/Tebet Tebet Barat, Melayani Pesanan dan Layanan Gerobak di lokasi acara.
Rasa khas dan selalu dicari pelanggan walaupun beberapa kali pindah lokasi jualan alias digusur, mula mula Depan Pasar Tebet Barat, pindah ke Auri dan sekarang di Depan Taman Seno/Tebet buka dari pagi sampai sore.
masakan-kita
cari tahu yuk tentang masakan indonesia, aneka resep makanan.

Resep Nasi Goreng Teri Medan
Lagi pingin makan nasi goreng nih yang punya rasa agak asin ikan gtu.. akhirnya jadi deh nasi goreng teri medan ini.
Bagi yang mau mencoba resep ini, mudah kok cara membuatnya.
........... more.

Bakmi Bangka 39 Posted by jenz on 8:22 PM, source: JENZcorner
Craved for "Mie lebar ala Bangka", Last Friday I decided to walk to my favorite "Bakmi Bangka" located at the back of Wisma GKBI. Usually this place was so crowded at lunch time we have to wait to get a seat, but today we can managed to find a seat quite easily. so I ordered : "Mie Lebar Pangsit" 7K and a bottle of fresh tea. Besides Mie Lebar, they also served : mie/kwetiaw/bihun ayam with pangsit or baso or both (price range from 7K- 9K), tahu kok, pangsit kuah, baso kuah @7K. The noodle came with a separate bowl of soup filled with chicken wonton. The noodle was topped with green vegetable, bean sprout plus a generous portion of minced chicken meat. And I was glad to find that it was still as delicious as I remember :)

Bakmi Bangka 39
Jl. Bendungan Walahar No.16 Jakarta
Sunday - Friday 07:00AM - 03:00PM
for delivery call : 0815 8608-8839 (min order : 3 box)



Restoran Bebek Ginyo Tebet
Bebek Ginyo Tebet : Jl. Tebet Utara Dalam No 12 Jakarta SelatanReserve or Delivery Order Phone : 021.829.2343
Bebek Kremes, Sambal Hijau, Balado, Bakar, Goreng
Cendol, Es Kolang Kaling


DeJons Burger & Torry Coffee
Jalan Tebet Utara Dalam No. 2A, Jakarta Selatan, DKI Jakarta 12820, Phone +62 21 83792042


Abuba Steak Tebet
Jalan Tebet Barat Dalam Raya No. 50, Jakarta Selatan, DKI Jakarta 12810, Phone +62 21 83793184
Abuba Steak, Steak Nikmat Harga Merakyat
Contact


Chianti Classico Bistro Restaurant
Jalan Mega Kuningan Lot 5-1 Jakarta 12950, Tel 5761601 Open Hours 9a-9p M-Sa. A smart cafe with wrap-around floor-to-ceiling windows, lots of greenery and an outdoor terrace. For starters, try Curried Snails or Mussels served with garlic bread. Then choose from a wide selection of pasta, chicken, meat (local and Australian) and seafood. The Pan-Fried Sole comes with potatoes and a delicate Ratatouille. For dessert, try the extra-light Strawberry Cheesecake. A range of soft drinks, beer, a few wines and real espresso are available to complement your meal. Yahoo Review.

tebet barat
Dari obrolan iseng tentang hobby makan pedes, kami coba meramu berbagai resep yang insa alloh bisa memuaskan mereka yang suka tantangan makan pedes.
29 Januari 2010 Rumah Sambel dibuka untuk pertama kalinya di Jl. Asem Baris Raya 126, Kebon Baru, Tebet.
Sempet vakum di akhir taun 2010 karena ada kesibukan lain, pertengahan Februari 2011 Rumah Sambel kembali buka dengan tambahan menu-menu baru.
Berani coba tantangan pedesnya Rumah Sambel?
Datengin tempatnya, trus jawab tantangannya!

Peringatan: Hanya Untuk Orang Yang Berani Kepedesan!

Website: http://rumahsambel.wordpress.com/ Peta Lokasi http://rumahsambel.wordpress.com/lokasi/



Pempek Palembang CIK AYU adalah sarana belanja pempek palembang, tekwan, aneka kue-kue kering dan kue basah khas palembang secara Online. Disini Anda dapat berbelanja berbagai jenis pempek, tekwan, pastel maupun kue-kue kering dan kue basah khas palembang.
Kami menyediakan berbagai jenis pempek seperti: Pempek Kapal Selem, Pempek Lenjer, Pempek Lenggang dan pempek-pempek lainnya. Kami juga menyediakan Tekwan baik tekwan yang terbuat dari ikan maupun tekwan yang terbuat dari udang.
http://www.pempek-cikayu.com/
Pesanan dapat juga dilakukan melalui telpon, SMS, Email dan Chatting YM ataupun melalui Halaman Order Online pada situs ini.

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Rujak Cingur Recipe
Written by admin on July 6th, 2010
Source:
http://www.cookingrecipesguide.org/rujak-cingur-recipe.html

Rujak Cingur is special food that is from East Java, Indonesia. Rujak Cingur recipe is a combination of several kinds of vegetables, and cingur is a cow’s nose cartilage. These ingredients are mixed with some fruit that is still half-baked, and added with some cayenne pepper. It would seem like sour and spicy. This food is perfect eaten with crackers. How to cook it quite easy. Here are recipes and cooking methods rujak cingur.

Ingredients:

50 grams of spinach that had been cleaned
50 grams of bean sprouts
75 grams of winged bean (halved lengthwise)
75 grams cucumber
100 grams of yam
50 grams of young mango
75 gram of fried tempeh
100 grams of fried tofu
250 grams cingur (nasal cartilage cow), boiled.

Seasonings of Rujak:

6-9 pieces chili pepper or to taste
2 tablespoons peanut fried
200 grams shrimp paste
1-3 teaspoons of roasted shrimp paste
1 banana grated coarse stone
1 teaspoon tamarind
50 cc of boiled water

Method:

Boil water spinach, bean sprouts and winged bean until cooked, remove from heat.
Diced cucumber, yam, young mango, fried tempeh, fried tofu and cingur, set aside.
Create a rujak seasoning paste: Grind chillies, shrimp paste, fried peanuts, and paste until well blended. Enter the grated banana rock, acid and water, cooked, puree again.
How to serve: Mix the salad seasoning paste with boiled vegetables, fruit, fried tempeh, tofu and cingur. Stir until smooth. Serve with rice rice cake, and crackers.

 
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WIKIPEDIA
Peranakan
From Wikipedia, the free encyclopedia

Peranakan and Baba-Nyonya are terms used for the descendants of late 18th Century Chinese immigrants to the Nusantara region during the Colonial era, especially the British Straits Settlements of Malaya and the Dutch-controlled island of Java and other locations, who have adopted partially or in full Malay customs in a (chronological adaptation) to be somewhat assimilated into the local communities. While the term Peranakan is most commonly used among the ethnic Chinese for those of Chinese descent also known as Straits Chinese (????; named after the Straits Settlements), there are also other, comparatively small so-called Peranakan communities, such as Indian Hindu Peranakans (Chitty), Indian Muslim Peranakans (Jawi Pekan)(Jawi being the Javanised Arabic script[1]., Pekan a colloquial contraction of Peranakan.) and Eurasian Peranakans (Kristang.) (Kirstang= Christians).

Terminology
In both Malay and Indonesian, 'Peranakan' is defined as 'descendant' with no connotation of the ethnicity of decent unless followed by a subsequent qualifying noun, such as for example Cina (Chinese), Belanda(Dutch) or Jepang (Japanese). Peranakan has the implied connotation of referring to the ancestry of great-grandparents or more distant ancestors.
[Baba|Baba_(honorific]] is a Persian loan-word borrowed by Malaysian as an honorific solely for grandparents- co-opted to refer to the Straits-Chinese males. The term originated from Hindustani speakers such as vendors and traders and become part of common vulgar vernacular. Female descendants were either called or styled themselves Nyonyas. The word nyonya (also commonly misspelled nonya) is a Javanese loan honorific word from Dutch Nona(grandma) meaning: foreign married Madam. The term for Straits-Chinese addressed as nyonya originated as Javanese at the time had a tendency to address all foreign women (and perhaps those who appeared foreign) as nyonya.

Straits-Chinese are defined as those born or living in the Straits Settlements- a British colonial construct of Penang, Meleka and Singapore constituted in 1826. Straits-Chinese were not considered Baba Nyonya unless they displayed certain Sino-Malay syncretic attributes.

Ancestry
Most Peranakan are of Hoklo (Hokkien) ancestry, although a sizable number are of Teochew or Cantonese descent. Originally, the Peranakan were part Chinese, part Malay. Baba Nyonoya are a subgroup within Chinese communities, are the descendants of Sino-indigenous unions in Melaka and Penang. It was not uncommon for early Chinese traders to take Malay women of Peninsular Malay or Sumatera as wives or concubines[11] Consequently the Baba Nyonya possessed a synergistic mix of Sino-Malay cultural traits.[12][13]
Written records from the 19th and early 20th centuries show that Peranakan men usually took brides from within the local Peranakan community. Peranakan families occasionally imported brides from China and sent their daughters to China to find husbands.
Some sources claim that the early Peranakan inter-married with the local Malay population; this might derive from the fact that some of the servants who settled in Bukit Cina who traveled to Malacca with the Admiral from Yunnan were Muslim Chinese. Other experts, however, see a general lack of physical resemblance, leading them to believe that the Peranakan Chinese ethnicity has hardly been diluted. Some Peranakan distinguish between Peranakan-Baba (those Peranakan with part Malay ancestry) from Peranakan (those without any Malay ancestry).

Language
The language of the Peranakans, Baba Malay (Bahasa Melayu Baba), is a dialect of the Malay language (Bahasa Melayu), which contains many Hokkien words. It is a dying language, and its contemporary use is mainly limited to members of the older generation. English has now replaced this as the main language spoken amongst the younger generation.

In Indonesia, young peranakans can still speak their creole language, its use is limited to informal occasions, young Peranakans occasionally add up new words (and lose some words) for their own slang. Normally there is a gap of words between old Peranakans and young Peranakans.

History
In the 15th century, some small city-states of the Malay Peninsula often paid tribute to various kingdoms such as those of China and Siam. Close relations with China were established in the early 15th century during the reign of Parameswara when Admiral Zheng He (Cheng Ho), a Muslim Chinese, visited Malacca and Java. According to a legend in 1459 CE, the Emperor of China sent a princess, Hang Li Po, to the Sultan of Malacca as a token of appreciation for his tribute. The royalty and servants who accompanied the princess initially settled in Bukit Cina and eventually grew into a class of Straits-born Chinese known as the Peranakan.

Culture

Clothing
The Peranakan retained most of their ethnic and religious origins (such as ancestor worship), but assimilated the language and culture of the Malays. The Nyonya's clothing was identical to that of the native Malay's: baju panjang (long dress), batik sarung (batik wrap-around skirt) and kerongsang (brooch). Beaded slippers called Kasut Manek were a hand-made made with much skill and patience: strung, beaded and sewn onto canvas with tiny faceted glass beads from Bohemia (present-day Czech Republic). In modern times, glass beads from Japan are preferred. Traditional kasut manek design often have European floral subjects, with colors influenced by Peranakan porcelain and batik sarongs. They were made onto flats or bedroom slippers. But from the 1930s, modern shapes became popular and heels were added.

In Indonesia, the Peranakans develop their own Kebaya, most notably 'kebaya encim', and developed their own batik patterns, which incorporate symbols from China.

Religion
Baba Nyonya subscribed to Chinese beliefs: Taoism, Confucianism and Chinese Buddhism, celebrated the Lunar New Year and the Lantern Festival, while adopting the customs of the land they settled in, as well as those of their colonial rulers. There are traces of Portuguese, Dutch, British, Malay and Indonesian influences in Baba culture.[14]

Food
Ayam buah keluak, a traditional Peranakan dish


From the Malay influence a unique "Nyonya" cuisine has developed using typical Malay spices. Examples are Chicken Kapitan, a dry chicken curry, and Inchi Kabin, a Nyonya version of fried chicken.

Marriage
It was not uncommon for early Chinese traders to take Malay women of Peninsular Malay or Sumatera as wives or concubines Consequently the Baba Nyonya possessed a synergistic mix of Sino-Malay cultural traits.
Written records from the 19th and early 20th centuries show that Peranakan men usually took brides from within the local Peranakan community. Peranakan families occasionally imported brides from China and sent their daughters to China to find husbands.
Marriages within the community and of similar stature were the norm. Wealthy men prefigured to marry a chin choay: or matrilocal marriage where husband moved in with wife's family.[18]
Proposals of marriage were made by a gift of a pinangan, a 2-tiered lacquered basket, to the intended bride's parents brought by a go-between who speaks on behalf of the suitor. Most Peranakans are not Muslim, and have retained the traditions of ancestor worship of the Chinese, though some converted to Christianity.
The wedding ceremony of the Peranakan is largely based on Chinese tradition, and is one of the most colorful wedding ceremonies in Malaysia and Singapore. At weddings, the Dondang Sayang, a form of extempore rhyming song in Malay sung and danced by guests at the wedding party, was a highlight. Someone would begin a romantic theme which was carried on by others, each taking the floor in turn, dancing in slow gyrations as they sang. It required quick wit and repartee and often gave rise to laughter and applause when a particularly clever phrase was sung. The melodic accents of the Baba-Nonya and their particular turns of phrase lend to the charm of this performance.
Multichrome enamel porcelain tea tray with a traditional Peranakan "fenghuang"

Museums
Historical and cultural items from the Baba culture are displayed in cultural establishments on Heeren Street, Jonker Street and other streets in the same neighborhood in Malacca and in Penang in Malaysia, and at the Peranakan Museum in Singapore. There one can find museums displaying furniture, food stuff, and even traditional clothes of the Baba and Nonya. There are also a small number of "Nyonya" restaurants in Singapore, Penang, Malacca, Jakarta, Semarang, Surabaya, and the West. Free weekly street shows featuring Baba performances, and traditional and pop Chinese cultural performances are found in Jonker Street in Malacca (Melaka). The shows are part of the night market (pasar malam) scene, and are usually crowded with shoppers, both local and foreign.
In Indonesia a large population of Peranakans can be found in Tangerang, West Java.

Current Status
Peranakan culture is disappearing in Malaysia and Singapore. Without colonial British support for their perceived racial neutrality, government policies in both countries following independence from the British have resulted in the assimilation of Peranakans back into mainstream Chinese culture. In Singapore, the Peranakans are classified as ethnically Chinese, so they receive formal instruction in Mandarin Chinese as a second language (in accordance with the "Mother Tongue Policy") instead of Malay. In Malaysia, the standardization of Malay as Bahasa Melayu — required for all ethnic groups — has led to a disappearance of the unique characteristics of Baba Malay.
In Indonesia, the peranakan culture is losing popularity to modern western culture, but to some degree Peranakans try to retain their language, cuisines and customs. Young Peranakans still speak their creole language, although many young women don't wear the kebaya, and marriages normally follow western culture.
The migration of some Peranakan families, particularly the well-to-do, has led to a small Peranakan diaspora to neighboring countries, from Vietnam to Australia. However, these communities are very small, and with the increasing use of the various languages in their respective countries, the use of Peranakan Malay or Baba Malay has been diluted.

Restaurant
From Wikipedia, the free encyclopedia

A restaurant is a retail establishment that serves prepared food to customers. Service is generally for eating on premises, though the term has been used to describe take-out establishments and food delivery services. The term covers many types of venues and a diversity of styles of cuisine and service.

A restaurant owner is called a restaurateur; both words derive from the French verb restaurer, meaning to restore

Catering
From Wikipedia, the free encyclopedia

Catering is the business of providing foodservice at a remote site.

Rendang
From Wikipedia, the free encyclopedia

Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. Also popular in Malaysia and Singapore, rendang is traditionally prepared by the Malay community during festive occasions. Though rendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, authentic rendang is nothing like a curry.

Rendang is made from beef (or occasionally chicken, mutton, water buffalo, duck, or vegetables like jackfruit or cassava) slowly cooked in coconut milk and spices for several hours until almost all the liquid is gone, allowing the meat to absorb the spicy condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender. The spices may include ginger, galangal, turmeric leaf, lemon grass and chillies. Chicken or duck rendang also contains tamarind and is usually not cooked for as long as beef rendang.

There are two kinds of rendang: dried and wet. Dried rendang can be kept for 3–4 months, and it is for ceremonial occasions or to honour guests. Wet rendang, also known as kalio, can be found in Minangkabau restaurants, and without refrigeration, it should be consumed within a month.

Rendang is often served with rice in Indonesia, but in Malaysia it is also served with ketupat (a compressed rice cake) and lemang (glutinous rice barbecued in bamboo tubes).

Hamburger
From Wikipedia, the free encyclopedia

A hamburger (or burger) is a sandwich consisting of a cooked ground meat patty, usually beef, placed in a sliced bun or between pieces of bread or toast. Hamburgers are often served with various condiments, such as ketchup, mustard, mayonnaise, lettuce, tomato, onion, relish, pickles, and cheese.

A cheeseburger is a hamburger with cheese in addition to the meat. In 1924, Lionel Sternberger is considered to have grilled the first cheeseburger in Pasadena, California. When Sternberger died in 1964, Time magazine noted in its February 7 issue that:

"...at the hungry age of 16, [Sternberger] experimentally dropped a slab of American cheese on a sizzling hamburger while helping out at his father's sandwich shop in Pasadena, thereby inventing the cheeseburger..."

Steak
From Wikipedia, the free encyclopedia

A steak (from Old Norse steik, "roast") is a slice of meat, typically beef. Most steaks are cut perpendicular to the muscle fibres, improving the perceived tenderness of the meat. In North America, steaks are typically served grilled, though they are also often pan-fried. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized. The more tender steaks have a premium price and perception; the idea of eating steak signifies relative wealth. For people from Asia, steak is regarded as one of the quintessential dishes of Western cuisine.

A restaurant that specializes in beef steaks is known as a steakhouse. In the United States, a typical steak dinner consists of a steak, with a starchy side dish, usually baked potatoes, but occasionally another potato dish, rice, pasta, or beans. A small serving of cooked vegetables accompanies the meat and side, with green beans, creamed spinach, asparagus, tomatoes, mushrooms, peas and onion rings being popular. A well-known accompaniment to steak is shrimp or a cooked lobster tail, a combination often called "surf and turf" or "reef and beef". Special steak knives are provided along with steak; steak knives are sharper than most table knives and are usually serrated. Prepared condiments known as steak sauces are generally on the table in steakhouses. Tenderized round or sirloin steaks, breaded, and pan-fried or deep-fried, are called chicken fried or country fried steaks, respectively. Thinly sliced ribeye or other tender cuts, cooked on a hot griddle and shredded slightly, and served on Italian style rolls are called Philly steaks, after the city in which they became famous.

In France, beef steak is usually served with French fried potatoes also known as "pommes frites", and the combination is known as "steak-frites". Vegetables are not normally served with steak in this manner, but a green salad may follow. In the United Kingdom they are also served with French fried potatoes although they are often thicker than the French variety and the combination is called Steak and Chips. Peas, half a tomato or a fried onion ring often feature on the plate too.

In Italy, steak was not widely eaten until post-WWII due to the relative ruggedness of the countryside inhibiting the space- and resource-consuming raising of great bovine herds, but some zones of Piedmont and Tuscany were still renowned for their beef. Bistecca alla fiorentina is a well-known specialty of Florence; it is typically served with just a salad or Tuscan beans. From the 1960s onward the so called "economic boom" allowed more and more Italians to switch to a red meat-heavy diet.

Noodle
From Wikipedia, the free encyclopedia

A noodle is food made from unleavened dough that is cooked in a boiling liquid. Depending upon the type, noodles may be dried or refrigerated before cooking. The word noodle derives from the German Nudel (noodle) and may be related to the Latin word nodus (knot). In English, noodle is a generic term for unleavened dough made from many different types of ingredients. Noodles exist in an abundance of shapes.

The first written account of noodles is from the East Han Dynasty between AD 25 and 220. In October 2005, the oldest noodles yet discovered were found at the Lajia site (Qijia culture) along the Yellow River in Qinghai, China. The 4,000-year-old noodles appear to have been made from foxtail millet and broomcorn millet.


Meatball

From Wikipedia, the free encyclopedia

A meatball is a generally mass of ground meat that is typically rolled meat comprised of rolled ground beef and other ingredients, such as bread or breadcrumbs, minced onion, various spices, and possibly eggs, cooked by frying, baking, steaming, or braising in sauce.

There are many kinds of meatball recipes using different kinds of meats and spices. While some meatballs are mostly made of meat and ingredients to cement the ball, others may include other ingredients. How one makes meatballs depends as much on one's cultural background as on individual taste. There are even "meatless" meatballs to satisfy vegetarian palates.

From the Balkans to India, there is a large variety of meatballs in the kofta family.

The ancient Roman cookbook Apicius included many meatball-type recipes.

In Indonesia, meatballs are called 'bakso' which are usually served in a bowl, like soup, with noodles, beancurds (tofu), eggs, 'siomay', and/or fried meat.

Soup
From Wikipedia, the free encyclopedia

Soup is a food that is made by combining ingredients such as meat and vegetables in stock or hot/boiling water, until the flavor is extracted, forming a broth.

Traditionally, soups are classified into two broad groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish thickened with cream; cream soups are thickened with béchamel sauce; and veloutés are thickened with eggs, butter and cream. Other ingredients commonly used to thicken soups and broths include rice, flour, and grain.

One of the first types of soups can be dated to about 6000 BC.[1] Boiling was not a common cooking technique until the invention of waterproof containers (which probably came in the form of pouches made of clay or animal skin) about 9,000 years ago.

Pasta
From Wikipedia, the free encyclopedia

Pasta (Italian for "dough") is a generic term for Italian variants of noodles, food made from a dough of flour, water and/or eggs, that is boiled. The word can also denote dishes in which pasta products are the primary ingredient, served with sauce or seasonings.

There are approximately 350 different shapes of pasta. A few examples include spaghetti (solid, thin cylinders), maccheroni (tubes or hollow cylinders), fusilli (swirls), and lasagne (sheets). Two other noodles, gnocchi and spätzle, are sometimes counted as pasta because they are traditional in Italy; however, their "native" distributions (and perhaps their origins) are outside Italy, and these noodles have more in common with dumplings than with typical pasta. The two basic styles of pasta are dried and fresh. There are also variations in the ingredients used in pasta. The time for which pasta can be stored varies from days to years depending upon whether the pasta is made with egg or not, and whether it is dried or fresh. Pasta is boiled before consumption.

About.com: Maria's Italian Meatballs

From Maria:
This is my Italian mother's recipe for meatballs. Everyone always loves them and you can adjust the seasonings to taste.
Ingredients:

* 1 lb lean ground beef
* 1/2 cup Italian bread crumbs
* 1/3 cup water (more or less)
* 1/4 cup grated Parmesan cheese
* 1 medium onion
* garlic
* salt
* pepper

Preparation:
Mix all ingredients together. Don't add all of the water at one time. Mixture should be moist but not so that the meatballs fall apart.

Shape meatballs to desired size and place on a broiler pan (I wet my hands before shaping each meatball and it helps make a nice meatball.) Broil until outside is slightly brown on one side and then turn and broil the other side. When finished, add to spaghetti sauce and simmer at least 20 minutes.
Shared by MARIALISA

Salmon
From Wikipedia, the free encyclopedia

Salmon is the common name for several species of fish of the family Salmonidae. Several other fish in the family are called trout; the difference is often attributed to the migratory life of the salmon as compared to the residential behaviour of trout, a distinction that holds true for the Salmo genus. Salmon live in both the Atlantic (one migratory species Salmo salar) and Pacific Oceans, as well as the Great Lakes (approximately a dozen species of the genus Oncorhynchus).

Typically, salmon are anadromous: they are born in fresh water, migrate to the ocean, then return to fresh water to reproduce. However, there are rare species that can only survive in fresh water habitats. Folklore has it that the fish return to the exact spot where they were born to spawn; tracking studies have shown this to be true but the nature of how this memory works has long been debated.

Life Cycle
In Alaska, the crossing-over to other streams allows salmon to populate new streams, such as those that emerge as a glacier retreats. The precise method salmon use to navigate has not been entirely established, though their keen sense of smell is involved. In all species of Pacific salmon, the mature individuals die within a few days or weeks of spawning, a trait known as semelparity. However, even in those species of salmon that may survive to spawn more than once (iteroparity), post-spawning mortality is quite high (perhaps as high as 40 to 50%.)

In order to lay her roe, the female salmon uses her tail (caudal fin), to create a low pressure zone, lifting gravel to be swept downstream, excavating a shallow depression, called a redd. The redd may sometimes contain 5,000 eggs covering 30 square feet (2.8 m2).[1] The eggs usually range from orange to red in color. One or more males will approach the female in her redd, depositing his sperm, or milt, over the roe.[2] The female then covers the eggs by disturbing the gravel at the upstream edge of the depression before moving on to make another redd. The female will make as many as 7 redds before her supply of eggs is exhausted. The salmon will then die within a few days of spawning.[2]

The eggs will hatch into alevin or sac fry. The fry quickly develop into parr with camouflaging vertical stripes. The parr stay for one to three years in their natal stream before becoming smolts which are distinguished by their bright silvery colour with scales that are easily rubbed off. It is estimated that only 10% of all salmon eggs survive long enough to reach this stage.[3] The smolt body chemistry changes, allowing them to live in salt water. Smolts spend a portion of their out-migration time in brackish water, where their body chemistry becomes accustomed to osmoregulation in the ocean.

The salmon spend about one to five years (depending on the species) in the open ocean where they will become sexually mature. The adult salmon returns primarily to its natal stream to spawn. When fish return for the first time they are called whitling in the UK and grilse or peel in Ireland. Prior to spawning, depending on the species, the salmon undergoes changes. They may grow a hump, develop canine teeth, develop a kype (a pronounced curvature of the jaws in male salmon). All will change from the silvery blue of a fresh run fish from the sea to a darker color. Condition tends to deteriorate the longer the fish remain in freshwater, and they then deteriorate further after they spawn becoming known as kelts. Salmon can make amazing journeys, sometimes moving hundreds of miles upstream against strong currents and rapids to reproduce. Chinook and sockeye salmon from central Idaho, for example, travel over 900 miles (1,400 km) and climb nearly 7,000 feet (2,100 m) from the Pacific ocean as they return to spawn.

Each year, the fish experiences a period of rapid growth, often in summer, and one of slower growth, normally in winter. This results in rings (annuli) analogous to the growth rings visible in a tree trunk. Freshwater growth shows as densely crowded rings, sea growth as widely spaced rings; spawning is marked by significant erosion as body mass is converted into eggs and milt.

Freshwater streams and estuaries provide important habitat for many salmon species. They feed on terrestrial and aquatic insects, amphipods, and other crustaceans while young, and primarily on other fish when older. Eggs are laid in deeper water with larger gravel, and need cool water and good water flow (to supply oxygen) to the developing embryos. Mortality of salmon in the early life stages is usually high due to natural predation and human induced changes in habitat, such as siltation, high water temperatures, low oxygen conditions, loss of stream cover, and reductions in river flow. Estuaries and their associations wetlands provide vital nursery areas for the salmon prior to their departure to the open ocean. Wetlands not only help buffer the estuary from silt and pollutants, but also provide important feeding and hiding areas.

Salmon as Food
Salmon is a popular food. Classified as an "oily fish",[9] salmon is considered to be healthy due to the fish's high protein, high Omega-3 fatty acids, and high vitamin D[10] content. Salmon is also a source of cholesterol, ranging 23–214 mg/100g depending on the species.[11] According to reports in the journal Science, however, farmed salmon may contain high levels of dioxins. PCB (polychlorinated biphenyl) levels may be up to eight times higher in farmed salmon than in wild salmon. Omega-3 content may also be lower than in wild caught specimens, and in a different proportion to what is found naturally. Omega 3 comes in three types, ALA, DHA and EPA; wild salmon has traditionally been an important source of DHA and EPA, which are important for brain function and structure, among other things. This means if the farmed salmon is fed on a meal which is partially grain, then the amount of omega 3 it contains will be present as ALA (alpha-linolenic acid). The body can itself convert ALA omega 3 into DHA and EPA, but at a very inefficient rate (2–15%). Nonetheless, according to a 2006 study published in the Journal of the American Medical Association, the benefits of eating even farmed salmon still outweigh any risks imposed by contaminants [1]. Type of omega 3 present may not be a factor for other important health functions. A simple rule of thumb is that the vast majority of Atlantic salmon available on the world market are farmed (greater than 99%), whereas the majority of Pacific salmon are wild-caught (greater than 80%). Farmed Atlantic salmon outnumber wild Atlantic salmon 85 to 1.[12]
Raw salmon sashimi

Salmon flesh is generally orange to red in colour, although there are some examples of white fleshed wild salmon. The natural colour of salmon results from carotenoid pigments, largely astaxanthin but also canthaxanthin, in the flesh.[13] Wild salmon get these carotenoids from eating krill and other tiny shellfish. Because consumers have shown a reluctance to purchase white-fleshed salmon, astaxanthin (E161j), and very minutely canthaxanthin (E161g), are added as artificial colorants to the feed of farmed salmon, because prepared diets do not naturally contain these pigments. In most cases, the astaxanthin is made chemically; alternatively it is extracted from shrimp flour. Another possibility is the use of dried red yeast, which provides the same pigment. However, synthetic mixtures are the least expensive option. Astaxanthin is a potent antioxidant that stimulates the development of healthy fish nervous systems and enhances the fish's fertility and growth rate. Research has revealed canthaxanthin may have negative effects on the human eye, accumulating in the retina at high levels of consumption.[13] Today, the concentration of carotenoids (mainly canthaxanthin and astaxanthin) exceeds 8 mg/kg of flesh, and all fish producers try to reach a level that represents a value of 16 on the "Roche Color Card", a colour card used to show how pink the fish will appear at specific doses. This scale is specific for measuring the pink colour due to astaxanthin and is not for the orange hue obtained with canthaxanthin. The development of processing and storage operations, which can be detrimental on canthaxanthin flesh concentration, has led to an increased quantity of pigments added to the diet to compensate for the degrading effects of the processing. In wild fish, carotenoid levels of up to 25 mg are present, but levels of canthaxanthin are, in contrast, minor.[13]

Canned salmon in the U.S. is usually wild Pacific catch, though some farmed salmon is available in canned form. Smoked salmon is another popular preparation method, and can either be hot or cold smoked. Lox can refer either to cold smoked salmon or to salmon cured in a brine solution (also called gravlax). Traditional canned salmon includes some skin (which is harmless) and bone (which adds calcium). Skinless and boneless canned salmon is also available.

Raw salmon flesh may contain Anisakis nematodes, marine parasites that cause Anisakiasis. Before the availability of refrigeration, the Japanese did not consume raw salmon. Salmon and salmon roe have only recently come into use in making sashimi (raw fish) and sushi.

ROSE GARDEN Townhouse, designed especially for young and energetic family.

Rose Garden 1 Townhouse (please click)
RoseGarden Townhouse was developed in March 2005 by CV Sarana Niaga Developer, Contractor & Interior Company.
The townhouse located at Jl. H. Gemin No. 100, near Pondok Jati Indah Complex, closed to Jl Dr Ratna, Jatikramat, Pondok Gede, Bekasi. It consists of 18 houses and currently only one house is ready for sale.
There are three types of houses e.g. Yellow Roses, Golden Roses and White Roses.

Rose Garden 2 Townhouse (please click)
RoseGarden 2 was developed in June 2007 by CV Sarana Niaga Developer, Contractor & Interior Company.
The townhouse located at Jl. Ratna, near Pondok Jati Indah Complex, closed to Jl Dr Ratna, Jatikramat, Pondok Gede, Bekasi. It consists of seven houses and currently only one house is ready for sale and five houses are waiting to be developed.
There are two types of houses e.g. Yellow Roses and Golden Roses.

Rose Garden 3 Townhouse
RoseGarden 3 was developed in November 2007 by CV Sarana Niaga Developer, Contractor & Interior Company.
The townhouse located at Jl. Bina asih 3, closed to Jl Komsen, Jatiasih, Pondok Gede, Bekasi, only 800 meters from Jatiasih Toll Road Exit. It consists of ten houses and currently and all of them are available for sale.
There are two types of houses e.g. Pink Roses and Blue Roses.

Rose Garden

Rose Garden by University of Illinois and White House Rose Garden by WIKIPEDIA.

Roses have a long and colorful history. They have been symbols of love, beauty, war, and politics. The rose is, according to fossil evidence, 35 million years old. In nature, the genus Rosa has some 150 species spread throughout the Northern Hemisphere, from Alaska to Mexico and including northern Africa. Garden cultivation of roses began some 5,000 years ago, probably in China. During the Roman period, roses were grown extensively in the Middle East. They were used as confetti at celebrations, for medicinal purposes, and as a source of perfume. Roman nobility established large public rose gardens in the south of Rome. After the fall of the Roman Empire, the popularity of roses seemed to rise and fall depending on gardening trends of the time.

http://www.urbanext.uiuc.edu/roses/history.html

Townhouse

Historically in the United Kingdom, Ireland and in many other countries, a townhouse (or a "house in town") was a residence of a peer or member of the aristocracy in the capital or major city. Most such figures owned one or more country houses in which they lived for much of the year. ... en.wikipedia.org/wiki/Townhouse

An architectural type of construction; a row house on a small lot that has exterior limits common to other similar units; title to the unit and its lot is vested in the individual owner with a fractional interest in common areas, if any. www.hartlandfinancial.com/glossary.htm