Food and Culinary Matters

Lemper is a food made from glutinous rice and usually contains ’suwiran abon’ (sliced meat) or chicken meat, and wrapped in banana leaves.

Picture of Lemper

This food known throughout Indonesia as the appetizer before entering the big meal. Making of lemper includes preparation of chicken and glutinous rice (with coconut milk). And then, after the chicken meat sliced and wrapped in glutinous rice, and glutinous rice is wrapped with banana leaves, then steamed.

There are variations of lemper, which uses a banana leaf wrappers but not the crepe (crepe) which is known as Semar mendem. People familiar with arem-arem also use rice instead of glutinous rice.

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Material:
500 gr lamb, cubed, boiled with 1500 ml of water
500 gr rack of lamb, cut into pieces, boiled until tender
4 bay leaves
2 stalks lemongrass, crushed
Finger joints 2 galangal, crushed
2 finger joints ginger, crushed
5 lime leaves
5 tbsp cooking oil

Subtle seasoning:
6 cloves garlic
10 spring onions
2 turmeric finger joints, fuel
1 tsp coriander
1 / 2 tsp pepper
3 btr pecan
1 tsp salt (to taste)

How to make:
1. Saute mixture until fragrant spices. Enter stirred spices into the stew and rack of lamb. Boiled again.
2. Add bay leaf, lemon grass, galangal, lime leaves, and ginger. Cook over low heat until cooked.
3. Serve warm.

Serves 12

Nutritional value per serving:
Energy: 192 kcals
Protein: 18.1 g
Fat: 9.4 g
Carbohydrates: 0.2 grams

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Most women today are career-oriented. They have hi-tech jobs and very hectic schedules. These jobs take up so much of their time that they have no time to spare for their personal life, be it their home, children or even their cooking.

Cooking is something that women need to do a lot of. They need fast methods and easy recipes, in order to cook a wholesome and healthy meal in a short period of time. When it comes to cooking, there are many home cooking magazines that can be very useful. These magazines are not too big and bulky with too many pages, but are light and very comprehensive. You can get a variety of home cooking magazines in the market with many recipes, all put together in one edition or issue. Some magazines have a very good blend of recipes. At one go, you can manage to read so many different recipes.

Many women actually subscribe to monthly or quarterly periodical magazines on home cooking. The recipes in these magazines are short and comprehensive. They provide step by step instructions. All the ingredients and portions are clearly listed. The method of cooking is described in a step by step manner that is simple to understand. In just a few lines, the method of cooking is explained so well that you really get a picture of what the final dish will look like. These magazines go on to give you added tips, and the amount of cooking time that you will spend on a dish. You will find tempting and mouthwatering pictures along with the recipe to give you a better idea of what the finished dish will look like.

You get all types of home cooking recipe magazines for easy and tasty meals. For example, there are magazines with recipes for cooking steamed and boiled items, salads, barbeques, grills, sandwiches, desserts and so much more. You will also find recipes for different dishes in multi-national cuisines like Indian, Mexican, Italian, Chinese, Japanese, English, etc.

Downloading recipes from the net is not feasible. When you are in the kitchen, a home cooking magazine is so convenient to prop up and refer to now and then. Thus, the good old magazine is very much in demand here. When you cook, you need instructions in front of you, which the magazines have. They are convenient and important, especially when you have a hungry family to feed.

Finally, equipped with a home cooking magazine, get into the kitchen and know with confidence that you will dish out the best of dishes. However, just reading magazines is not enough. You must also put in effort and interest, for your cooking to come out great.

Victor Epand is an expert consultant about magazines and comics. When looking for magazines and comics, we recommend you shop only at the best magazine and comic stores for recipe magazines, used cookery magazines, and comics.

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Boiling meat has largely gone out of fashion, mainly I think because a number of the cuts of meat associated with it are no longer all that popular either.

This is not necessarily a good thing. As a way of cooking meat, boiling is cheaper than roasting and it preserves more of the essential minerals and vitamins, as long as the cooking liquid is used for gravy.

The unappetizing color of the meat following boiling may be part of the problem, and one way round this has always been to pickle the meat first, such as in the case of spiced beef. Joints of this type are now commercially prepared and it is a simple matter to cook them in simmering water for about 30 minutes per 500 grams (per pound).

One meat that is still traditionally boiled, especially for festivals such as Christmas, is ham and my method for preparing this is as basic as you can get.

You need either the hock (sharp) or butt (blunt) end of a country cured ham. The bit in the middle is the gammon and should be reserved for frying or grilling (broiling).

First soak the ham overnight. Two things will happen. Some of the salt used in the curing process will be leached out and the meat will absorb some of the water, making it both heavier and more moist. Discard the soaking water.

Place the ham in a large receptacle which might be anything from a big saucepan to a handy bucket – one Christmas we used an old baby’s bath – and cover it with cold water. Add no salt or seasoning.

Bring to a gentle simmer, partially cover and cook like this for 25 minutes per 500 grams (20 minutes per pound) and then turn off the heat.

Allow the ham to partially cool in the poaching liquid until you can handle it comfortably. Take it out and immediately strip off the skin by grasping it firmly at the thickest end of the joint and pulling back. You may need to snip it with kitchen shears or a sharp knife to assist you in this.

Now put the joint in the fridge to cool off completely. Finally, cover it with plastic wrap to retain moisture (do not use a damp cloth) and carve as required. Be careful to replace the plastic wrap with fresh each time you do this, and always keep the meat refrigerated until needed for use.

Michael Sheridan – The Cool Cook – is a former head chef and an acknowledged authority and published writer on cooking matters. His website at All About Cooking, contains a wealth of information, hints, tips and recipes for busy home cooks, including video based how-to guides.

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Potato salad is be the perfect side dish for any type of summer barbeque. What’s even better is that potato salad is better for you than many other sides like French fries, fried shrimp, potato chips, or coleslaw. If you decide to use the potato salad recipe below make sure to use organic ingredients so your potato salad is chemical free.

What Type Of Potato Should I Use In The Recipe?

Although any type of potato will taste fine in your potato salad, some people prefer the waxier gold, yellow and red potatoes for their recipe because they aren’t as delicate as russet potatoes. Russet potatoes can tend to fall apart if they are handled too much.

Preparing Your Potatoes For The Recipe

When you are preparing your potatoes for a potato salad recipe, there are a few ways to do it. You can either cook the potatoes whole in their skin, cool them and peel the skin off, or you can scrub the potatoes and boil them with their skins on.

This is the healthiest way to make the salad as most of the nutrients in a potato are found in the skin. Just make sure that your guests are fine with eating potatoes with the skins on them.

A third way to prepare your potato salad recipe is to peel the potatoes, cut them into bite size pieces and then boil them. However, if you choose to cook your potatoes, as soon as the potatoes are tender, drain them. The potatoes will continue to cook until they cool so do not let them get too soft before draining them or your potato salad could be mushy.

The Salad Ingredients

* 8-10 organic potatoes, cooked, cut into bite size pieces
* 1 large organic tomato, diced
* 1 organic cucumber, diced
* 3 large organic green onions, finely chopped
* 2 ribs organic celery, diced
* 2-3 hard boiled organic eggs, chopped
* 1 organic green pepper, finely chopped

Salad Dressing Ingredients

* 1 cup canola mayonnaise
* 1-teaspoon mustard
* Sea salt and ground pepper to taste

Directions

1. Boil, drain and cool your potatoes. Cut into bite size pieces and put into a large bowl. Add your chopped vegetables and eggs.
2. Blend the ingredients of your salad dressing and when it is mixed well, pour the salad dressing over your salad ingredients.
3. You can serve your potato salad immediately or you can let it chill for a few hours and up to a whole day before you serve it.

It is easy to customize your potato salad recipe with your favorite ingredients such as chives, basil, parsley and carrots. You can also create a spicier potato salad by adding hot salsa, chili peppers and garlic. It is actually best to eat your salad spicy because spicy food increases your metabolism and gives you more energy.

Brue M. Baker, is an expert on natural health and fitness who has helped people from across the world sky-rocket their health and well-being. Rather than hitting your head against a wall trying to find unbiased health information let Brue take you by the hand and give you the best natural health resources on the web. Visit DietHealthAndFitness.com to learn more.

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Coffee is enjoyed by countless people on a daily basis. In fact, statistics have shown that fifty percent of the population in the United States of America that are at least eighteen years of age consume coffee or coffee drinks every single day. Also, independently owned coffee shops in the United States of America estimate a whopping twelve billion dollars in sales on an annual basis. Who does not love coffee?

Well, as most people are aware of, coffee contains a substantial amount of caffeine. Many coffee drinkers drink coffee not just for the great taste, but also for that extra caffeinated kick. For some, coffee is a great way to start the day. In fact, many people drink coffee throughout the day to enjoy a great tasting beverage that also keeps you up and awake.

Besides the traditional cup of coffee, there are numerous coffee drinks that are very tasty and delicious. Americano, Cappuccino, Latte, Mocha, Espresso. All of these coffee drinks mentioned are great! There also exist coffee dessert drinks, the ultimate tasty upper that combines the great taste of coffee with caffeine and sugar and your favorite topping in the form of a blended shake-type drink.

Now, you could get these great dessert coffee drinks either at your typical independent coffee shop or your favorite popular franchise coffee shop for a few bucks. But would not it be great if you could make these great coffee dessert drinks in the comfort of your own home?

Well, this is the part of the article that you are going to absolutely love because we are going to give you a great recipe for a coffee shake that you can make in your own kitchen at home!

The Ingredients

In order to make the Great Coffee Shake, you will need some vanilla ice cream, ice cubes, and either espresso or regular coffee. As an added bonus, you may also want to include your favorite flavor of syrup topping such as chocolate or caramel, and some whipped cream for a final topping.

The Appliances

The kitchen appliances and equipment that you will need are a coffee maker or an espresso machine, a blender, and some cups and eating utensils for the final product.

The Directions

This recipe makes two servings so if you need to make a bigger batch, just multiply the amounts of ingredients according to how many extra servings you will need to make.

First, make your coffee or espresso. Prepare your coffee as strong or light as you want depending on your personal choice. Let your coffee cool a bit as you will not want to melt the ice cream with it.

Next, get your blender and drop two heaping scoops of vanilla ice cream into it. Drop in a shot of espresso or a quarter cup of regular coffee along with a small handful of ice cubes. Blend these ingredients together on high until you see that all the contents are mixed together forming a thick and icy shake.

Now, take the cups that you will be serving the Great Coffee Shakes in. Decorate the inside of the cups with your preferred syrup, adding as much or as little as you desire.

When you are done applying the syrup to the inside of the cups, transfer the blended ingredients from the blender to your cups. Finish it off with whipped cream on the top, and you can even add more syrup on top of the whip cream if you wish.

And there you have it! A Great Coffee Shake!

If you are looking for a great coffee maker, check out Jays site Hamilton Beach Kitchen Appliances. Here you will find great kitchen appliances that will assist you in making Great Coffee Shakes. Find great appliances such as the Hamilton Beach Brew Station or other great coffee makers.

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