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Nasi Uduk & Ayam Goreng LAHAP Khas Betawi, Jl. Tebet Barat Dalam Raya No. 4, Tel 8303786, Depan Kantor Pos.
Paket Lahap, Paket Nasi Sayur, Paket Ayam Goreng (Paha), Paket Ikan Lele, Paket Udang, Paket Empal, Nasi Uduk.
Tumpeng Komplit: Ayam Goreng, Empal Goreng, Serundeng, Orek Tempe, Sambal Goreng Ati, Tahu & Tempe, Lalapan, Dadar Telur Iris.
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 is the business of providing foodservice at a remote site.
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.
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.
Tempeh, or Tempe in Javanese, is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber and vitamins compared to tofu, as well as firmer texture and stronger flavor. Tofu, however, is thought to be more versatile in dishes. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue. Even long before people found and realized its rich nutritional value, tempeh was referred to as “Javanese meat.”
Tempeh begins with whole soybeans, which are softened by soaking and dehulled, then partly cooked. Specialty tempehs may be made from other types of beans, wheat, or may include a mixture of beans and whole grains.
A mild acidulent, usually vinegar, may be added in order to lower the pH and create a selective environment that favors the growth of the tempeh mold over competitors. A fermentation starter containing the spores of fungus Rhizopus oligosporus is mixed in. The beans are spread into a thin layer and are allowed to ferment for 24 to 36 hours at a temperature around 30°C (86°F). In good tempeh, the beans are knit together by a mat of white mycelia.
Under conditions of lower temperature, or higher ventilation, gray or black patches of spores may form on the surface -- this is not harmful, and should not affect the flavor or quality of the tempeh. This sporulation is normal on fully mature tempeh. A mild ammonia smell may accompany good tempeh as it ferments, but it should not be overpowering. In Indonesia, ripe tempeh (two or more days old) is considered a delicacy
The soy protein in tempeh becomes more digestible as a result of the fermentation process. In particular, the oligosaccharides that are associated with gas and indigestion are greatly reduced by the Rhizopus culture. In traditional tempeh making shops, the starter culture often contains other beneficial bacteria that produce vitamins such as B12 (though it is disputed whether this B12 is "bioavailable". In western countries, it is more common to use a pure culture containing only Rhizopus oligosporus.
In the kitchen, tempeh is often prepared by cutting it into pieces,
soaking in brine or salty sauce, and then frying. Cooked tempeh can
be eaten alone, or used in chili, stir frys, soups, salads, sandwiches,
and stews. Recent popular vegan cookbooks, such as Isa Chandra Moskowitz's "Vegan
with a Vengeance", have come up with more creative ways of cooking
tempeh, using it as a vegetarian substitution for breakfast meats,
such as sausage and bacon. Tempeh has a complex flavor that has been
described as nutty, meaty, and mushroom-like. Tempeh freezes well,
and is now commonly available in many western supermarkets as well
as in ethnic markets and health food stores. Tempeh performs well in
a cheese grater, after which it may be used in the place of ground
beef (as in tacos). When thin sliced and deep fried in oil, tempeh
obtains a crispy golden crust while maintaining a soft interior - its
sponge-like consistency make it suitable for marinades. Dried tempeh
(whether cooked or raw) provides an excellent stew base for backpackers.
While some claim that tempeh should not be eaten raw, others have done
so without ill effect for many years. For the Thanksgiving
holiday, tempeh (as dark meat) and tofu (as white) may each be thick-sliced
and baked with a standard dressing/stuffing preparation to provide
a vegan alternative to turkey.
Rice is a cereal foodstuff which forms an important part of the diet of many people worldwide and as such it is a staple food for many.
Domesticated rice comprises two species of food crops in the Poaceae ("true grass") family, Oryza sativa and Oryza glaberrima. Oryza sativa is native to tropical and subtropical southern Asia and African rice, Oryza glaberrima, is native to West Africa.
The name wild rice is usually used for species of the different but related genus Zizania, both wild and domesticated, although the term may be used for primitive or uncultivated varieties of Oryza.
Rice is grown as a monocarpic annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop and survive for up to 20 years. Rice can grow to 1–1.8 m tall, occasionally more depending on the variety and soil fertility. The grass has long, slender leaves 50–100 cm long and 2–2.5 cm broad. The small wind-pollinated flowers are produced in a branched arching to pendulous inflorescence 30–50 cm long. The edible seed is a grain (caryopsis) 5–12 mm long and 2–3 mm thick.
Rice is a staple food for a large part of the world's human population, especially in tropical Latin America, and East, South and Southeast Asia, making it the second-most consumed cereal grain. A traditional food plant in Africa, Rice has the potential to improve nutrition, boost food security, foster rural development and support sustainable landcare. Rice provides more than one fifth of the calories consumed worldwide by humans. In early 2008, some governments and retailers began rationing supplies of the grain due to fears of a global rice shortage.
Rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is very labor-intensive to cultivate and requires plenty of water for cultivation. On the other hand, mechanized cultivation is extremely oil-intensive, more than other food products with the exception of beef and dairy products. Rice can be grown practically anywhere, even on a steep hill or mountain. Although its species are native to South Asia and certain parts of Africa, centuries of trade and exportation have made it commonplace in many cultures.
The traditional method for cultivating rice is flooding the fields with or after setting the young seedlings. This simple method requires sound planning and servicing of the water damming and channeling, but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. While with rice growing and cultivation the flooding is not mandatory, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil.