Cooking mencooking + restaurant guide
Home > LOEKELOE > Cooking mencooking + restaurant guide > [Sticky] Kamus bumbu...! ^^
Total Views: 56585 Share : Facebook ShareFacebook Twitter ShareTwitter Google+ ShareGoogle+
Page 32 of 44 | ‹ First  < 27 28 29 30 31 32 33 34 35 36 37 >  Last ›

gembelngehe - 24/08/2011 12:29 PM
#621

Quote:
Original Posted By cluesder
emangnya sama kmpusnya?? hhehe


beda tipis gan, ane di potokopian sebrang kampus o

kalo agan travis sekampus sama big_pati

n sealmamater sama senior retired moderator ngakaks

btw itu mikro herb taneman herbnya masi kecil gitu

apa tu taneman di bikin bonsai gitu? bingungs
iChef - 24/08/2011 04:37 PM
#622

Quote:
Original Posted By cluesder


ada gan. biasanya dibikin salad gitu.. waktu pernah disuruh bikin Tabbouleh pake onion, tomato, parsley, mint, lemon juice. enak kq.. hehe


Rasanya begimana tuh gan?

Fresh, juicy, ama semriwing? ngakaks [Sticky] Kamus bumbu...! ^^
cluesder - 24/08/2011 04:38 PM
#623

Quote:
Original Posted By gembelngehe
beda tipis gan, ane di potokopian sebrang kampus o

kalo agan travis sekampus sama big_pati

n sealmamater sama senior retired moderator ngakaks

btw itu mikro herb taneman herbnya masi kecil gitu

apa tu taneman di bikin bonsai gitu? bingungs


complicated tuh kayaknya.. hhaha..
micro herb itu baby herb gtu. jadi yg masih pada kecil..
cluesder - 24/08/2011 04:48 PM
#624

Quote:
Original Posted By iChef
Rasanya begimana tuh gan?

Fresh, juicy, ama semriwing? ngakaks [Sticky] Kamus bumbu...! ^^


coba gan bikinn.. hehe.. rasanya fresh. mint nya jgn terlalu banyak.
mint ny juga bsa d gnti sm basil..
izanagi59 - 24/08/2011 07:35 PM
#625

mau nanya nih , pernah baca kalo katanya parsley ama basil itu sama gan , bener ga bingung
gembelngehe - 24/08/2011 11:51 PM
#626

Quote:
Original Posted By izanagi59
mau nanya nih , pernah baca kalo katanya parsley ama basil itu sama gan , bener ga bingung


baca di mane kalo ane bole tau gan?
beda banged parsley sama basil,
kalo basil sama kemangi tuh masi sodaraan,
seringnya di negara kita Indonesia tercinta ini basil dibilang kemangi

[Sticky] Kamus bumbu...! ^^
^parsley

[Sticky] Kamus bumbu...! ^^
^basil
[Sticky] Kamus bumbu...! ^^
^kemangi
iChef - 25/08/2011 10:11 AM
#627

Quote:
Original Posted By cluesder


coba gan bikinn.. hehe.. rasanya fresh. mint nya jgn terlalu banyak.
mint ny juga bsa d gnti sm basil..


Ane coba gan.\) Salad dressingnya lemon juice atau olive oil gan?

Dikasi parutan kulit lemon gan? bingungs [Sticky] Kamus bumbu...! ^^
big_pati - 25/08/2011 08:31 PM
#628

Quote:
Original Posted By cluesder
niy gan, buat nambah ilmu kita2 supaya mengikuti perkembangan culinary.. haha..
high class restaurant, sekarang ini mulai banyak pake yg namannya micro herb n edible flower. kalo edible flower itu kbanykan buat garnish. tapi ada juga buat nambah rasa kayak chive flower n yg lainnya. micro herb itu dari herb yg masih pada kecil. bisa di buat micro herb salad ataupun juga garnish.
kalo dari segi rasa, ane suka niy sama micro herb. rasanya bener2 mild gtu. ada coriander, basil, basil red, chervil, parsley etc.

Spoiler for micro herb
[Sticky] Kamus bumbu...! ^^


ada lg nih
micro herbs, kyny makin lama makin rada ngejlimet yes... apa karena lg ngetrend molecular gastronomy jd semuanya serba unik2 hammer:

Quote:
Original Posted By gembelngehe
beda tipis gan, ane di potokopian sebrang kampus o

kalo agan travis sekampus sama big_pati

n sealmamater sama senior retired moderator ngakaks

btw itu mikro herb taneman herbnya masi kecil gitu

apa tu taneman di bikin bonsai gitu? bingungs


wow sapa tuh?kalo ank STPT nongkrong kemari dong
https://www.kaskus.co.id/showthread.php?t=2578422

ehh fotokopian lw yg mana si bel?yg samping warnet apa yg samping warteg nyempil?ngakaks

Quote:
Original Posted By izanagi59
mau nanya nih , pernah baca kalo katanya parsley ama basil itu sama gan , bener ga bingung


beda lah hammer:
basil tuh msh sekeluarga sama kemangi CMIIW
travisbakar - 26/08/2011 10:20 AM
#629

Quote:
Original Posted By gembelngehe
cari di perpus kampus ente gan D

ane pernah ngasi poto copian complete book of herb & spices ke perpus D


nama buku nya complete book of herb&spices gan? ntr selse libur lngsung menuju tkp dah ahahah

agan bukan alumni ya? roman2nya alumni nih soalnya keknya faham bngt tentang bumbu sori nih OOTmalu:malumalu:malu
gembelngehe - 26/08/2011 11:31 AM
#630

Quote:
Original Posted By travisbakar
nama buku nya complete book of herb&spices gan? ntr selse libur lngsung menuju tkp dah ahahah

agan bukan alumni ya? roman2nya alumni nih soalnya keknya faham bngt tentang bumbu sori nih OOTmalu:malumalu:malu


kaga mesti alumni, ga mesti kuliyah juga gan D D D

buku2 banyak, internet dah gampang, rajin2 baca2 aje Peace:
Jessy...SoSHI - 26/08/2011 03:41 PM
#631

msi gan mo tanya komposisi bumbu kuning itu apa saja???

thank's a lot.......









[Sticky] Kamus bumbu...! ^^설탕과 향신료[Sticky] Kamus bumbu...! ^^
gembelngehe - 26/08/2011 06:18 PM
#632

Quote:
Original Posted By Jessy...SoSHI
msi gan mo tanya komposisi bumbu kuning itu apa saja???

thank's a lot.......









[Sticky] Kamus bumbu...! ^^설탕과 향신료[Sticky] Kamus bumbu...! ^^


Berbagai Jenis/Macam Bumbu Dasar Warna, Resep & Bahan Masakan Khas Indonesia




baca rulez, liat index, pake search D
gembelngehe - 26/08/2011 06:38 PM
#633

hasil copassemoga bermangpaat Peace:

Spice Mixture

Baghar [बघार] oder tarka [तड़ा]
A variable preparation from fresh and dry spices fried in oil (mustard oil, sesame oil, coconut fat, other vegetable oils or butter fat). Typical spices include cumin, coriander, mustard, fenugreek and ajwain; also garlic and chiles. Corresponding to the their thermal stability, spices are poured in a fixed order into the hot fat and are then fried up to the desired shade of brown (according to regional preferences); thereby, they acquire an intensive fragrance.

Baharat [بهارات]
A mixture common to flavour mutton in the countries surrounding the Persian Gulf; usually, the powder is shortly fried in butter before usage. Baharat contains, besides pungent paprika, chiles and black pepper, a variety of aromatic sweet spices (cloves, cinnamon, nutmeg and cardamom), furthermore cumin and coriander.
In Syria, term baharat or bahar [بهار] is used for a spice mixture that consists mainly of allspice.

Berbere
Ethiopian cuisine at its best, combining elements from both Arabic and Indian cooking styles to this highly aromatic and very hot mixture: Long pepper and chiles make up for pungency, whereas cardamom, allspice and others cause a sweet and harmonic fragrance.

Bouquet garni
A bundle of fresh herbs, tied together to allow easy removal. In France, it nearly always contains parsley and thyme; furthermore, chervil is a frequent component and sometimes bay leaves or even orange peel. Variants are used in Germany and Italy..

Bumbu
This term refers to Indonesian spice pastes of varying pungency, which are composed individually for each dish. By mass, they mostly consist of onions, but their taste is usually dominated by chiles and garlic; further common ingredients are lemon grass, greater galangale, ginger and Indonesian bay-leaves. Analogous pastes used in the regional cuisine of Bali are called jangkap; see lesser galangale for an example.

Chinese Five Spice powder (wu xiang fen [五香粉])
This very aromatic and intensive mixture combines star anise with cassia, cloves, fennel and Sichuan pepper. It is not hot, but to be used with care.

Curry powder
A substitute designed for British colonial officers used to Indian food. The mixture tries to imitate Indian taste by massive amounts of coriander and cumin besides some chiles, but has little (or nothing) to do with curry leaves. It may be rather hot, but usually it is not.

Dukka [دقه] (also dukkah or duqqah)
An efficient, spicy blend from Egypt which combines nuts with pepper, cumin and thyme. The mixture may either be used as a seasoning for mutton stews or, mixed with olive oil, as a spread for Egypt white bread.

Fines Herbes
This classical French composition combines four fresh herbs (chives, parsley, chervil and tarragon). It is mostly suited for very subtle and delicate dishes.

Gâlat dagga
This Tunisian five spice mixture combines the pungent tones of pepper and grains of paradise with the rich scent of cinnamon, nutmeg and cloves. Moderately hot, very well suited for Arabic stews.

Garam masala [गरम मसाला, گرم مسالحہ or گرم مصالحہ]
Aromatic mixture based on cumin and coriander in combination with sweet spices (cinnamon, cardamom, cloves and Indian bay-leaves). Basically Persian in origin, it is now indispensable for Northern Indian cuisine. Rather mild.

Herbes de Provence
Combination of several Mediterranean herbs and fennel seeds; the specific Provençal character is determined by lavender flowers. From Southern France.

Jerk
A fiery and aromatic spice paste from Jamaica. Jerk is used to marinate chicken and pork barbecues and combines the extreme heat of Caribbean chiles (the hottest in the world!) with the harmonic fragrance of allspice and various herbs.

Khmeli-suneli [ხმელი-სუნელი]
A mixture of various dried herbs (marjoram, basil, savory, dill and others) with pepper and so-called Imeretic Saffron (see safflower) used in Georgia for braised mutton, and especially for Georgian sauces which have a unique flavour both sour-fruity and spicy.

Mole
(see paprika for general information, sesame about mole Poblano and Mexican pepper-leaf about mole verde)
A group of spicy sauces from México, made up from herbs, aromatic spices (cinnamon, cloves, allspice), ground nuts, oil, possibly chocolate, tortillas, broth and of course several types of chiles. Fascinating aroma and varying degree of hotness.

Panch phoron [पांच फोरोन]
Classical five spice mixture of Bengal; the Bengali are famous all over India for their distinct cuisine. Panch phoron owes its special taste to the antagonism of sweet fennel and bitter fenugreek seeds besides cumin, nigella and radhuni, a local spice with celery flavour which is often substituted by black mustard seeds. Not hot.

Quatre épices
Somewhat antiquated, but still much used mixture of white (or black) pepper with several aromatic spices (nutmeg, cloves, and ginger). It may substitute pepper in nearly every dish, imparting a richer taste.
From old (pre-revolutionary) France.

Ras el Hanout [رأس الحانوت]
No fixed recipe, but a generic name for Moroccan spice mixtures. Contains sweet (cinnamon, cloves), hot (pepper, grains of paradise) and bitter (cubeb pepper) elements.

Sambaar Powder [சாம்பார் பொடி]
Indispensable for the authentic taste of South Indian cuisine. Besides the ubiquitous cumin, it contains several other spices (black mustard seeds, fenugreek seeds, chiles) and large amounts of roasted lentils or small beans. Fairly hot.

Svanuri marili [სვანური მარილი]
A Georgian table condiment that is used to season salads and other foods individually; it is named after the mountainous region Svaneti in Northern Georgia. It has a high proportion of salt, augmented with garlic, coriander, chile and other dried spices, which give it a piquant, rustic flavour with mild pungency.

Shichimi tōgarashi [七味 唐辛子]
A Japanese spice mixture served to soups and other tasty dishes. Hot chiles and Sichuan pepper are combined with sea grass, sesame seeds and orange peel. Fairly hot.

Thai curry pastes (prik kaeng or prik gaeng) [พริกแกง]
Pungent dried fish and not less aromatic shrimp paste are ground together with fresh chiles, fragrant leaves (lemon grass, coriander, kaffir lime) and rhizomes (galanga, turmeric, fingerroot). Ranging between fairly hot and very hot.

Worcestershire Sauce
An Anglo-Indian sauce, whose exact composition depends on the manufacturer. The core taste is formed by tamarind, medium-hot paprika, cloves and possibly soy sauce or fish sauce.

Zahtar [زعتر, זעתר]
A condiment from Jordan, much used for fried or barbecued mutton. Its unusual taste derives from nutty sesame, aromatic thyme and sour sumac.

Zhoug [زوق] or zhug
The well-known spice paste and relish from Yemen is prepared from both coriander leaves and fruits; furthermore, it contains fresh green chiles, garlic, cardamom, black pepper and olive oil.

Peace:
travisbakar - 26/08/2011 10:46 PM
#634

Quote:
Original Posted By gembelngehe
kaga mesti alumni, ga mesti kuliyah juga gan D D D

buku2 banyak, internet dah gampang, rajin2 baca2 aje Peace:


cendolscendolscendols bakat alam gan hrz trz di gali wkwkw
kalo contoh herb kas indo apa ya? herb itu termasuk rempah2 kan sori niwbie nihiloveindonesiasiloveindonesiasiloveindonesias
big_pati - 27/08/2011 02:11 PM
#635

Quote:
Original Posted By travisbakar
cendolscendolscendols bakat alam gan hrz trz di gali wkwkw
kalo contoh herb kas indo apa ya? herb itu termasuk rempah2 kan sori niwbie nihiloveindonesiasiloveindonesiasiloveindonesias


kunyit..
cuma ada di indonesia.. lw beli goceng dpt serauk.. diluar lw beli mahal.. ngakaks cuman kunyit pny saingan yaitu safron hahaha ngakaks
gembelngehe - 27/08/2011 05:01 PM
#636

Quote:
Original Posted By travisbakar
cendolscendolscendols bakat alam gan hrz trz di gali wkwkw
kalo contoh herb kas indo apa ya? herb itu termasuk rempah2 kan sori niwbie nihiloveindonesiasiloveindonesiasiloveindonesias


Quote:
Original Posted By big_pati
kunyit..
cuma ada di indonesia.. lw beli goceng dpt serauk.. diluar lw beli mahal.. ngakaks cuman kunyit pny saingan yaitu safron hahaha ngakaks


kalian itu berdua se kaskus n se kampus ngakaks

napa gak saling nanya pas di kampus aja ngakaks
cluesder - 27/08/2011 07:51 PM
#637

Quote:
Original Posted By iChef
Ane coba gan.\) Salad dressingnya lemon juice atau olive oil gan?

Dikasi parutan kulit lemon gan? bingungs [Sticky] Kamus bumbu...! ^^


yoi gan.. diced tomato, diced onion, chopped parsley, chopped mint, lemon juice, olive oil, salt n cracked pepper seasoning.

Quote:
Original Posted By big_pati
ada lg nih
micro herbs, kyny makin lama makin rada ngejlimet yes... apa karena lg ngetrend molecular gastronomy jd semuanya serba unik2 hammer:


hehe.. kyknya siy gtu. tapi cuman dipake d resto high class, mahal soalnya.. haha..

Quote:
Original Posted By gembelngehe
kalian itu berdua se kaskus n se kampus ngakaks

napa gak saling nanya pas di kampus aja ngakaks

wah, musti sering2 maen ke lounge niy.. biar sama2 kenal.. ane masih newbie soalnya.. hehe
iChef - 28/08/2011 02:08 PM
#638

Quote:
Original Posted By big_pati
kunyit..
cuma ada di indonesia.. lw beli goceng dpt serauk.. diluar lw beli mahal.. ngakaks cuman kunyit pny saingan yaitu safron hahaha ngakaks


Iye gan \) Tapi saffron rasanya agak begimana gitu ngakaks
Ane tau saffron pertama dari film Ratatouille ngakaks( Film favorit ane gan D)

Quote:
Original Posted By gembelngehe
kalian itu berdua se kaskus n se kampus ngakaks

napa gak saling nanya pas di kampus aja ngakaks


Hahahaha, ane iri gan. Di sekolah ane ada kaskuser. Tapi tongkronganya bukan lounge cooking hammer:

Quote:
Original Posted By cluesder
yoi gan.. diced tomato, diced onion, chopped parsley, chopped mint, lemon juice, olive oil, salt n kracked pepper seasoning.



Oh, pake yang diced ya gan ? bingungs plus chopped Zucchini gan, ama selada, tambah mantab ngakaks Uji coba dulu. Nyari Zucchini aja susahnya minta ampun hammer: Enak ya di Jakarta ,,, Lengkap D
big_pati - 28/08/2011 08:02 PM
#639

Quote:
Original Posted By gembelngehe
kalian itu berdua se kaskus n se kampus ngakaks

napa gak saling nanya pas di kampus aja ngakaks


OOT dikit o
emg dia ank STP juga yes?baru tau gw cuy

Quote:
Original Posted By cluesder
yoi gan.. diced tomato, diced onion, chopped parsley, chopped mint, lemon juice, olive oil, salt n kracked pepper seasoning.



hehe.. kyknya siy gtu. tapi cuman dipake d resto high class, mahal soalnya.. haha..


wah, musti sering2 maen ke lounge niy.. biar sama2 kenal.. ane masih newbie soalnya.. hehe


pdhal kalo pake kunyit juga lbh murah ngakaks
serebu serauk
lg pula safron itu cuman ky putik2 CMIIW
kalo kunyit kan ky jahe.. gede lg haha

Quote:
Original Posted By iChef
Iye gan \) Tapi saffron rasanya agak begimana gitu ngakaks
Ane tau saffron pertama dari film Ratatouille ngakaks( Film favorit ane gan D)



Hahahaha, ane iri gan. Di sekolah ane ada kaskuser. Tapi tongkronganya bukan lounge cooking hammer:



Oh, pake yang diced ya gan ? bingungs plus chopped Zucchini gan, ama selada, tambah mantab ngakaks Uji coba dulu. Nyari Zucchini aja susahnya minta ampun hammer: Enak ya di Jakarta ,,, Lengkap D


bagus juga tuh ya film2 ttg kuliner.. jarang bgt lho
cluesder - 28/08/2011 10:08 PM
#640

Quote:
Original Posted By iChef

Oh, pake yang diced ya gan ? bingungs plus chopped Zucchini gan, ama selada, tambah mantab ngakaks Uji coba dulu. Nyari Zucchini aja susahnya minta ampun hammer: Enak ya di Jakarta ,,, Lengkap D


biasa itu bukan jadi salad gan.. tapi jadi pelengkap gtu. kayak makan lamb atau apa gtu. buat pendukung makanan. (aneh bgt bahasanya haha)

Quote:
Original Posted By big_pati

pdhal kalo pake kunyit juga lbh murah ngakaks
serebu serauk
lg pula safron itu cuman ky putik2 CMIIW
kalo kunyit kan ky jahe.. gede lg haha


bener bgt gan... dari putik bunga. satu bunga cuman punya 3 putik. disini ada palsunya gan. haha
Page 32 of 44 | ‹ First  < 27 28 29 30 31 32 33 34 35 36 37 >  Last ›
Home > LOEKELOE > Cooking mencooking + restaurant guide > [Sticky] Kamus bumbu...! ^^