Tompek Buk Mentok
Tompek Buk topping Gula Pasir.
Istri saya Erry suka topping Sambal Lengkong, kalau saya lebih suka pakai Gula Pasir, ingat jaman dulu waktu masih kecil.
Tompek Buk masakan sederhana tapi rasanya mantap.
Resep Tompek Buk.
care : nasi digaul same niok trs dikasih sagu sikit + aek, campur
rate sampe bise di buat bulat cem bola kasti, kate ayah biar rate.
sudah tu di tepek2 di kuali, kuali e kasih minyak sikit biar dak lengket...lah
masak, dibalikken, masak sampai kire2 lah kering...
Cake is a form of food that is usually sweet and often baked. Cakes normally combine some kind of flour, a sweetening agent (commonly sugar), a binding agent (generally egg, though gluten or starch are often used by vegetarians and vegans), fats (usually butter, shortening, or margarine, although a fruit purée such as applesauce is sometimes substituted to avoid using fat), a liquid (milk, water or fruit juice), flavors and some form of leavening agent (such as yeast or baking powder), though many cakes lack these ingredients and instead rely on air bubbles in the dough to expand and cause the cake to rise. Cake is often frosted with buttercream or marzipan, and finished with piped borders and crystallized fruit.
Cake is often the dessert of choice for meals at ceremonial occasions,
particularly weddings, anniversaries and birthdays. There are literally
millions of cake recipes (some are bread-like and some rich and elaborate)
and many are centuries old. Cake making is no longer a complicated
procedure; while at one time considerable labor went into cake making
(particularly the whisking of egg foams), baking equipment and directions
have been simplified that even the most amateur cook may bake a cake.
A bakery (also called baker's or bakehouse) is an establishment which produces or/and sells bread, pies, pastries, cakes, biscuits, cookies, etc. Many retail bakeries are also cafés, serving coffee and tea to customers who wish to enjoy the freshly baked goods on the bakery's premises. Bakers work there.
Pizza, in Italian: ['pit.tsa]) is a popular dish made with an oven-baked, flat, generally round bread that is covered with tomatoes or a tomato-based sauce and mozzarella cheese. Other toppings are added according to region, culture or personal preference.
Originating as a part of Italian cuisine, the dish has become popular in many different parts of the world. A shop or restaurant where pizzas are made and sold is called a “pizzeria”. The phrase “pizza parlor” is also used in the United States. The term pizza pie is dialectal, and pie is used for simplicity in some contexts, such as among pizzeria staff.
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.
Bread is a staple food prepared by baking a dough of flour and water. It may be leavened or unleavened. Salt, fat and a leavening agent such as yeast are common ingredients, though breads may contain a range of other ingredients: milk, egg, sugar, spice, fruit (such as raisins), vegetables (such as onion), nuts (such as walnuts) or seeds (such as poppy seeds). Bread is one of the oldest prepared foods, dating back to the Neolithic era. The development of leavened bread can probably also be traced to prehistoric times.
Fresh bread is prized for its taste, aroma and texture. Retaining its freshness is important to keep it appetizing. Bread that has stiffened or dried past its prime is said to be stale. Modern bread is sometimes wrapped in paper or plastic film, or stored in an airtight container such as a breadbox to keep it fresh longer. Bread that is kept in warm, moist environments is prone to the growth of mold. Bread kept at low temperatures, for example, in a refrigerator, will develop mold growth more slowly than bread kept at room temperature. However, unwrapped bread kept in a typical household refrigerator will turn stale quickly due to the low humidity of the air.
The inner, soft part of bread is known to bakers and other culinary professionals as the crumb, which is not to be confused with small bits of bread that often fall off, called crumbs. The outer hard portion of bread is called the crust.