Flavoring In Indonesian Cuisine

Indonesian cuisine is very diverse. Using different  herbs and spices make them more  delicious. There are some seasoning that characterizes Indonesian cuisine.

1. Shrimp paste or shrimp sauce

Terasi is a seasoning made ​​from fish or shrimp fermented, shaped like a dough or paste and black-brown color, sometimes coupled with a dye that becomes reddish. Terasi is an important spice in the south east asia and china. Terasi  has a pungent smell and is commonly used to make Sauce, is also found in a variety of traditional Indonesian recipes.

Shrimp paste or shrimp sauce, is a common ingredient used in Southeast Asian and Southern Chinese cuisine too. It is known as terasi or Belacan (also spelled trassi, terasie) in Indonesian.

2. Petis

Petis is the component in Indonesian cuisine made ​​from by-products of food processing fry (usually of boiled , mussels , or shrimp ) were heated until the liquid becomes thick gravy like sauce that is more dense. In subsequent processing, paste plus caramelized sugar shell. It causes the color to dark brown and black tends to taste sweet

3. Tauco

Tauco is the spice of foods made ​​from seeds of soybean (Glycine max) that has been boiled, mashed and mixed with wheat flour and then allowed to grow mushrooms ( fermentation ). Fermentation tauco with soaked with salt water, then dried in the sun for a few weeks until the exit distinctive aroma tauco or marinade turns into the color brown reddish. By the middle of the process, rendamannya often pungent odor like rotten fish / shrimp paste smell.

Of some traditional tauco manufacturers say that the results of immersion, water that is processed into soy sauce rendamannya while soybean seeds into tauco. There are various ways to process tauco that each has its own privileges. Examples tauco circulating in the Riau area different from the area tauco Java and Borneo . Each region has its own unique taste.

4. Roasted Coconut

Made ​​from roasted coconut crushed until oil comes out. This spice has a yellowish brown color and a thick texture. The coconut oil makes it can be stored longer at room temperature. The Roasted Coconut can raise  flavor. The Roasted Coconut  used in culinary from Aceh-Sumatra, West Sumatra and North Sumatra.

5. Soy sauce

Soy sauce (also called soya sauce) is a condiment made from a fermented paste of boiled soybeans, roasted grain, brine, and Aspergillus oryzae. After fermentation, the paste is pressed, producing a liquid, which is the soy sauce, and a solid byproduct, which is often used as animal feed. Soy sauce is a traditional ingredient in East and Southeast Asian cuisines, where it is used in cooking and as a condiment. It originated in China in the 2nd century BCE and spread throughout Asia. Today, it is used in Western cuisine  and prepared foods.

Most varieties of soy sauce are salty, earthy, brownish liquids intended to season food while cooking or at the table. Many kinds of soy sauce are made in China, Taiwan, Japan, Korea, Indonesia, Vietnam, Burma and other countries. Variation is usually achieved as the result of different methods and durations of fermentation, different ratios of water, salt, and fermented soy, or through the addition of other ingredients.

How To Use Garlic

Many recipes call for fresh garlic but seldom include instructions on how to mince, chop or cook it. How can you prepare garlic to maximize flavor?

1. Many chefs know the importance of cutting and cooking garlic so it maintains its potent flavor. Begin by selecting garlic bulbs with large, firm cloves. Avoid those with visible green sprouts; they will taste bitter.

2. To separate the cloves, place the palm of your hand on the root end of the bulb and press down firmly. The cloves will break away from the root end, shedding loose layers of skin.

3. Peeling garlic tops the list of dreaded chef chores, but a garlic peeler that sells for about $7.95 leaves no telltale odor on your hands. Place a clove of garlic in the peeler, and, using downward pressure, roll back and forth until you hear a crinkling sound. You'll have a clove without a trace of skin. If you must peel by hand, lightly cover the cloves with olive oil and peel with your fingers. Or place a clove on a cutting board with the flat side of a knife blade on the top. Hit the blade with your fist or heel of your hand. The skin should peel off easily. Remove the root end and any brown spots or green sprouts.

4. Hand-held mixers and food processors can mince garlic, but unless you are cooking for a crowd, nothing works quite so well as a chef's knife. Using a rocking motion, place the sharp end of the blade on the clove and begin dicing. Mince or dice very finely to release the most flavor.

5. To make garlic chips, use a paring knife to cut the clove into thin, vertical slices.

6. To saute garlic in olive oil to make a pasta sauce, heat a pan on medium-high for at least a minute before adding a liberal amount of olive oil. When oil is hot, add garlic chips. Stir chips several minutes or until golden.

7. Remove garlic from the pan and add a hearty dose of olive oil to stop the cooking. It's easy to overcook garlic, which results in hard, bitter pieces. Pour over drained, al dente pasta and serve. Or use the oil as a marinade for chicken or seafood.

by Karen Fernau
http://www.azcentral.com 

How to create a family heirloom cookbook

Almost every family has a treasured recipe, handed down through generations, that is not only beloved because it is delicious, but because it evokes memories of favorite family get-togethers.

A family heirloom recipe book is a wonderful way to combine favorite dishes and family folklore. According to Cheryl Wolf, a performance artist and graphic design instructor at The New England Institute of Art, "Family recipes are a valuable resource for a family history. I have built an entire performance around my family's recipes and the stories they evoke! "Breaking bread" together is life-affirming. What better way to reach back and bring personal history to the present?"

Wolf adds, "A family recipe is also a family history, and can be a wonderful work of folk art." For example, she says, take the opportunity to not only write down family recipes for generations to come, but include famous family stories (every family has them), photos and memorabilia as well.

But how to turn family culinary gems into actual recipes? Try these few tips: "Start with a family letter, asking everyone to send back one or more of their 'specialties' by a particular date. Ask those who can to reply by email so you can cut and paste recipes right into your final document."

If you have a relative who never writes down recipes (it seems like all the best recipes are never written down), but rather cooks by "a dash of this, a little bit of that," consider having someone in your family be the "helper," and prepare the dish along with them. The "helper" should measure, guesstimate, and generally keep track of how the dish is prepared, including cooking times and temperatures. The "helper" should also be sure to ask about consistency, color, texture and doneness. "This last bit of information is always the most important part of passing along a recipe." Once you have a written recipe, prepare it again according to the directions, and adjust the recipe as necessary to get as close as possible to the original.

When you are asking for recipes, provide everyone with a similar format. For example, ask family members to list the ingredients to be used in order, together with the quantities. Lay out the steps that are needed in order to make the item, and always add little comments about what to look for as the dish is prepared, and when it is done. It can be a lot of work, especially with recipes that were never written down. But ultimately it's worth it because you will be saving an important -- and delicious bit of your family's history.

Once you have the recipes, you will want to create a look for your cookbook that reflects your family. A simple way to do this, is to include family mementos or old photos, along with the recipes. A simple way to share one-of-a-kind memorabilia is to take them to a local copy center and make color copies.

"You can use the color copies you make as background, and print a recipe over the photo, or have the recipe on one page, and a photo on the facing page. You can also create a collage using items such as blue ribbons (won for a cooking), tickets stubs or airplane tickets from a favorite trip that produced a great recipe,"

For text, use simple fonts like Times Roman or Arial so that they are easy to read for all ages. Save decorative fonts for recipe titles or chapter headings. Consider creating a box -- with shading and borders -- for the recipe itself so that there is enough contrast between the recipe and any background artwork you use.

Write an introduction about the cookbook, its organization and how family responded to the project. Be sure to date the book and have a table of contents so family and friends can easily find a favorite recipe. Here are a few of these suggestions for organizing recipes:

* by category, for example, appetizers, soups, salads, entrees and desserts

* by family, for example, grandmother, aunt and uncle, or cousin recipes

* by holiday, for example, favorite dishes for the 4th of July, Thanksgiving or Labor Day

To keep recipes easy to read and clean, consider putting them in plastic sleeves (available in craft and office supply stores) and then in 3-ring binders. "This way, you can add a new recipe every year."

Did you find this article useful? For more useful tips and hints, points to ponder and keep in mind, techniques, and insights pertaining to guides on cuisines, culinary styles, recipes and more , do please browse for more information at our websites.
www.infozabout.com
www.cookery.infozabout.com

Get the Most from Your Cast Iron Cookware

Cast iron cookware is an old fashioned form of cookware that still has a place in today's world of modern cooking. You will find all types of cast iron pots, pans, skillets, tea kettles, and even large dutch ovens. Those who routinely use cast iron swear by it's versatility and durability. I personally think that a good set of cast iron cookware is hard to beat.

There are a few conditions that you do have to meet when using cast iron. One of these is seasoning the new cast iron items that you buy or maintaining the seasoning of the ones you already own. Seasoning of cast iron is required to promote a non-stick surface on the cookware and make it easier to clean. Another consideration when dealing with cast iron cookware is maintaining the items in an environment where they will not begin to rust. Rust is one of the true enemies of the otherwise durable product. If these two conditions are met, then the cast iron cookware that you buy today, could still be in everyday service a hundred years from now.

The first aspect of seasoning cast iron is to start with a clean pan. Take the newly purchased item and remove any adhesive from stickers, and any other foreign material that does not belong. Washing the pan with warm soapy water and then drying it completely is normally sufficient. Next, pre-heat your oven to about 250 to 300 degrees Fahrenheit. The next step is to use lard or some other animal fat like bacon grease to start the seasoning process. Avoid vegetable oils as they tend to get very sticky and can ruin a brand new pan. Coat the inside of the pan with the lard and place it into the pre-heated oven for about 20 to 30 minutes. You will want to keep an eye on it to make sure the grease doesn't get too hot and start to smoke during this process. Once time has passed remove the pan and get rid of the excess grease inside the cast iron pan. Then, put the pan back in the oven for another 20 minutes or so to finish the seasoning process. A new cast iron pan may require several treatments like this to establish a good "layer" of seasoning. What I mean is that you may have to do this a couple of times before the pan starts to become really non-stick and easy to use for everyday cooking jobs. Afterwards, you can use the cast iron to cook and it wouldn't hurt to use it to fry bacon or something fatty every once in a while to help maintain good seasoning on the pan.

As mentioned before, rust is one of cast irons true weak points. Rust can quickly turn a beautiful, well seasoned pan into a useless eyesore that you aren't quite sure what to do with. Preventing cast iron from rusting is simple if you remember a few guidelines. Always store your cast iron in a dry place. Do not keep it under the kitchen sink or hanging above your stove where it will be exposed to a steady supply of steam. Never put your cast iron away without thoroughly drying it. An easy way to dry cast iron is to place it in a hot oven for about five minutes or put it on a stove burner on high for a minute or so. This will burn off any excess water left over from when you washed it and will almost guarantee the avoidance of rust. If you do discover that your cast iron treasures have become rusted over time, there are steps to reclaim them. You may even come across a beautiful historic piece of cast iron at a yard sale or flea market and decide to revive it. Check out my article on restoring rusted cast iron cookware for more tips on reviving your rusty cast iron.

With a proper knowledge in seasoning and caring for cast iron cookware, you can enjoy all of the benefits of cast iron without all of the drawbacks that are inherent to it. With the proper care, the cast iron pans that you buy and use today can be handed down to your children and grandchildren for them to enjoy. 

readbud.com