1.Mini Pizza
Ingridients
-Pizza dough
-Tomato Sauce
-Red bell pepper
-Smoked beef
-Cheese
How to Make
-Prepare Pizza dough, this dough is made from pastry section
-Spread tomato sauce
-Add slice of Red bell pepper, smoked beef and sprinkle of cheese
-After that bake the pizza untill the cheese melted
Jadi menu ini sering dijadikan untuk hidangan evening cocktail, rasanya sama saja dengan pizza pada umumnya,cuman dalam porsi kecil. Jadi one bite gituu ceunaahh. Warna orange kemerahan didapat dari hasil bake antara tomato sauce dan cheesenya.
Histori :
Pizza (
Italian: [ˈpittsa],
Neapolitan: [ˈpittsə]) is a savory
dish of
Italian origin, consisting of a usually round, flattened base of
leavened wheat-based
dough
topped with tomatoes, cheese, and often various other ingredients
(anchovies, olives, meat, etc.) baked at a high temperature,
traditionally in a wood-fired oven.
[1] A small pizza is sometimes called a
pizzetta.
In Italy, pizza served in formal settings, such as at a
restaurant, is presented unsliced and eaten with the use of a knife and
fork.
[2][3] In casual settings it is cut into wedges to be eaten
while held in the hand.
The term
pizza was first recorded in the 10th century in a
Latin manuscript from the
Southern Italian town of
Gaeta in
Lazio, on the border with
Campania.
[4] Modern pizza was invented in
Naples, and the dish and its variants have since become popular in many countries.
[5] It has become one of the most popular foods in the world and a common
fast food item in Europe and North America, available at
pizzerias (restaurants specializing in pizza), restaurants offering
Mediterranean cuisine, and via
pizza delivery.
[5][6] Many companies sell ready-baked
frozen pizzas to be reheated in an ordinary home oven.
The
Associazione Verace Pizza Napoletana (lit. True Neapolitan Pizza Association) is a
non-profit organization founded in 1984 with headquarters in
Naples that aims to promote traditional Neapolitan pizza.
[7] In 2009, upon Italy's request,
Neapolitan pizza was registered with the
European Union as a
Traditional Speciality Guaranteed dish,
[8][9] and in 2017 the art of its making was included on
UNESCO's list of
intangible cultural heritage.
[10]
reference:
Calzone and stromboli
are similar dishes (a calzone is a pizza folded into a half-moon-shape;
a stromboli is tube-shaped) that are often made of pizza dough rolled
or folded around a filling.
2.Ebi Furai
Ingridients :
-Shrimp
-Seasoning salt and pepper
-Lime
-Bread Crumb
-Flour
-Egg
How to make :
- Seasoning shrimp with salt and pepper and a little bit of lime citrus
-Breaded shrimp ( Lumurkan shrimp ke tepung terigu,lalu ke kocokam telur, dan bread crumb)
-After that Deep frying the shrimp.
Hidangan ini juga merupakan salah satu dari menu yang sering dijadikan untuk set-upan evenig cocktail,karena mudah untuk dibuat. Hidangan ini berwarna kecoklatan dengan tekstur agak kenyal dan sedikit padat,yang merupakan tekstur dari udangnya,dan renyah juga karena shrimpnya dibreaded dulu sebelum di goreng.
Histori :
ebi furai (海老フライ or エビフライ) is a
deep fried dish popular in Japan as well as Japanese restaurants worldwide. It is a speciality of the city of
Nagoya.
A popular ingredient of Japanese
bento, Fried Prawn Bentō
(海老フライ弁当 or エビフライ弁当, ebi furai) is a common menu item at bentō shops.
Traditionally
Kuruma Ebi was used, but since a decline in its cultivation, many stores have started using
black tiger shrimp and
Ise Ebi. It is thought that ebi furai was created around 1900 in response to the growing popularity of similar dishes such as
Tonkatsu and minced meat cutlets in the Western food restaurants of
Ginza and
Tokyo.
Each prawn is straightened out flat, and a small incision made along its back. The gritty tasting
digestive tract is then pulled out of this incision. The prawn is then coated with flour, beaten egg and Japanese breadcrumbs
Panko
in that order, and deep-fried in hot cooking oil. The head is usually
removed before cooking. However, if the prawn is fresh enough, it may be
cooked and served whole. Some people prefer to eat the head, which
becomes crispy. Fried prawns are often eaten with a choice of thick
Worcester sauce,
Hoisin sauce, lemon juice or
tartare sauce.
- Ebi-don (海老丼 or エビ丼, fried prawn and egg over rice) - the prawns are brushed with egg only, and placed on top of a bowl of hot rice.
Ebi furai is acknowledged as one of Nagoya's specialty foods mainly due to a joke made by the popular Japanese
tarento (celebrity)
Tamori about
ebi furai being called
ebi furyaa in the
Nagoya dialect. Whilst this term did not exist in the Nagoya dialect prior to his joke, as
foreign loan words
generally do not change in Japanese dialects, it led a large portion of
his audiences to believe that this was an extant variant used in the
Nagoya area.
[1]
reference :
ちょっとほろ苦い!?海老ふりゃあ
3.Fried Mushroom
Ingridients:
-Mushroom Champingon
-Spinach
-Onion
-Cooking cream
-Seasoning salt and pepper
-Bread crumb
-Flour
-Egg
How to make:
-Saute onion
-After thta add the spinach,and then pour a little bit of cooking cream and water
-Seasoning with salt and pepper
-Cutting the base of mushroom
-After perforated, add saute spinach
-Next,Breaded shrimp ( Lumurkan shrimp ke tepung terigu,lalu ke kocokam telur, dan bread crumb)
-After that Deep frying the mushroom.
Fried Mushroom adalah salah satu hidangan yang sering saya buat untuk evening cocktail. Hidangan ini juga baru saya tahu ketika trainig. Jadi fried mushroom ini adalah jamur yang diisi dengan saute spinach, lalu di breaded kemudian digoreng. Rasanya tentu saja enak, creamy,salty,renyah dan juga kenyal dari kombinasi mushroom dan bread crumbnya.Hidangan ini berwarna kecoklatan yang didapat dari hasil deep frying.
Histori:
Fried mushrooms are a dish made by the frying or
deep frying of
edible mushrooms, sometimes after dipping them in
batter.
[1]
In the United States and some other countries, they are often served as an
appetizer or snack, often with a
Ranch dressing, and with spices added to the batter for flavor. These spices are similar to those used in preparing
stuffed mushrooms.
Some mushrooms are also sold along the roads in
Bali, usually in packets.
reference : Polish Heritage Cookery - Robert Strybel, Maria Strybel. p. 230.
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