05 May 2013
Saya sering mendapat broadcast via Handphone yang mempromosikan festival2 kuliner baik jajanan pasar maupun makanan daerah-daerah se-Indonesia yang diadakan di mall-mall maupun parkiran sebuah tempat belanja. Saya merasa hal ini sangat menguntungkan kedua belah pihak,karena selain pedagang kecil ikut berdagang, pihak penyelenggara pun merasakan ramai-nya pengunjung dalam gedung tersebut untuk tak hanya sekedar menikmati kuliner , juga mempromosikan segala yang ada dalam mal/gedung tersebut. Bahkan saya sendiripun merasakan hal yang sama, saya menjadi antusias ketika diadakan festival jajanan kaki lima yang diadakan dekat tempat kerja saya, yang mana di jam istirahat saya bisa menikmati tahu gejrot , kue leker , kue cubit , bakso malang,ketoprak ,gado-gado, tauge goreng,nasi goreng, sampai es doger yang mana itu benar-benar memuaskan perut hari lepas hari tanpa harus pusing akan makan dimana dan makan apa. Dengan Indonesia yang kaya budaya , Indonesia juga kaya akan masakan (kuliner) yang tidak kalah enaknya , karena itu selalu menggoyang lidah dengan segala invovasi pedagang yang makin pintar menjadikan tampak menarik. Cintai Kuliner Indonesia !
#World Street Food Congress 2013, Femina FoodLovers, Femina.
28 September 2012
I was intrigued by this recipe for Zha Jiang Mian. I searched the internet and took a look at a few other recipes for the dish and came up with a this one. This recipe seems to be fairly similar to Mabo Tofu. (Which I will have to make again sometime soon.) The sauce was a nice mixture of sweet, hot and spicy. I used spaghetti noodles this time but next time I might try udon noodles.
I came across this recipe for turkey congee a while ago that looked interesting. I had never had a congee before and so I wanted to try it. A congee is a rice porridge. I made sure to set aside some of the turkey leftovers from my holiday turkey dinner to make the turkey congee. I was not able to find the dried scallops that the original recipe called for and I forgot to pick up the dried shrimp. Luckily I had some dried shiitake mushrooms on hand and they were listed as a possible alternative. Instead of cooking the congee with the turkey bones I used the turkey stock that I had made using the bones. Although the congee took a while to cook it did not require that much hands on time. The aroma of the congee from the turkey stock and the shiitake mushrooms was amazing. Despite the nice aroma the congee had a fairly subtle flavour. At first I was a bit disappointed but as I ate it, it grew on me. By the time that I had finished the bowl I realized that I was really enjoying it. I guess that flavour does not need to be super strong to be good. I also really liked the creamy texture of the congee. I will definitely have to look harder for some dried scallops to try the next time I make this.