Eight seeds of yellow Xiao Long Bao presented in a bamboo basket. The yellow colour to mark the cheese flavour. In addition to shades of yellow at the resto Paradise Dynasty in the 5th floor of Plaza Senayan, South Jakarta, this fan of Xiao Long Bao also get to choose 7 colours or 7 other flavours.

All seven flavours are authentic Xiao Long Bao, goose liver, mushroom black truffle, crab eggs, onion, Szechuan, and ginseng. While the colours are red, green, black, brown, orange, white, and orange-brown.

Xiao Long Bao is the Chinese people’s favourite snacks from Shanghai, eastern China. Making the menu is pretty simple. Soup frozen, then cut a small box. And other frozen gravy mix and steamed dumplings wrapped in sheets with a high temperature.

Restaurant franchise from Singapore divides the menu in a lawful and non-kosher. For Muslim consumers, unfortunately, can not enjoy all the flavour it. “Which does not contain pork is cheese flavour, ginseng, and Xiao Long Bao original,” Ellen said Widodo, Marketing Manager of PT Boga Makmur Mandiri, the owner of this restaurant business.

How to enjoy this meal turned out to have a sensation. But, must be very careful because the hot soup can squirt so Xiao Long Bao bitten. The correct way is to take a kernel of Xiao Long with chopsticks and put it into a spoon. Do not get pangsit with broken skin. Well, then bitten to issue soy sauce broth and a little taste.

When trying Xiao Long Bao cheese, savoury broth is very pronounced. Contents mixed with soft flesh feels cheese. For more flavour, add sliced ??ginger and vinegar to taste sour and salty.

In addition to Xiao Long Bao, fine casual-style restaurant also offers La Mian or pull noodles. There are 18 kinds of fresh noodles attraction. ” fresh oil and immediately made after ordered. Therefore, the order will not be directly presented. Wait 10 minutes, “said Ellen

Like Xiao Long Bao and La Mian is also divided lawful and non kisher. The menu is kosher and not spicy is the La Mian with the stew beef stumbled sea grass and La Mian with a sprinkling of dried shrimp and fried leeks. For the non kosher, for example La Mian pork bone soup with crispy fried pork ribs.

Menu Xiao Long Bao is also a favourite restaurant menu Dimsum Festival is located at Kemang street I, South Jakarta. The difference in Dimsum Festival, Xio Long Bao is packaged in a smaller bamboo basket containing four seeds.

Unfortunately, here there is a new one taste, the taste of chicken. But, this restaurant ready to serve other new menus. “Xio Long Bao is also one of the frequent visitors search,” said Valentino P., Manager of the restaurant owned by Hj. Rahmayanti.

Xio Long Bao in the form of Dimsum Festival almost the same as the others, such as rounded pouch closes with dots on it. Also served with vinegar and ginger slices. To enjoy it, visitors can eat it by taking directly from the basket with a chopstick dipped into a small bowl of vinegar. Read the rest of this entry »

Although Indonesia is rich with culinary tour, then what is wrong if we looked neighboring Malaysia. The appeal of Malaysia also has a variety of culinary delicacies, and then cooking what are the main attraction there?

During their stay in Malaysia, you will find a wide range of delicious culinary dishes. Where the type of cuisine in Malaysia is more influenced by the tradition of Malay, Chinese, and India. Well here are some references that culinary tourism in Malaysia.

This dish is a dish that should be on trial in Malacca. Here is a combination of Chinese cuisine with spices from Malaysia. This version of Malacca Nyonya dishes using coconut milk, which is then mixed with tauco plus murky sauce that adds to the pleasure of this dish.

In addition to grilled chicken, in Malaysia there are also grilled fish. Where the first fish marinated in spice mixture of various spices, then wrapped in banana leaves and baked over the coals. If you are in Malacca then visit to Ikan Bakar Village Floating within 11 miles of the city of Malacca.

Not satisfied with that, there is also Nasi Kandar is a popular food of northern Malaysia, is derived from the state of Penang. This food is made from plain rice with a side dish of fried chicken, fish curry, beef cubes. Fish eggs, fried shrimp. Curry sauce mixture is then poured over the dish, thus providing a different flavor to the rice.

No less willing to popularity, the next dish is Char Kway Teow, flat rice noodles fried with bean sprouts, shrimp, mussels, scallions, relus in savory dark sauce. Penang version of this dish was soft but rich in flavor, with additional soy sauce and salt, spices added.
There are many more different kinds of cuisine that is owned by Malaysia, such as Penang laksa, chicken rice, ipoh hor fun, nasi lemak and the famous from Malaysia.

Siu Noodles Typical Chinese Food is always served at Chinese New Year holiday. In general, Siu Noodles are always served at a long journey for Chinese ethnic, Siu Noodles are also made in food for a long life for the citizens of China, Despite Being china siu noodle dishes are also often in the interest Indonesian people, with a flavour that is delicious siu noodles also is a main menu for the restaurant and restaurant in Indonesia.

This food is always present when the Lunar New Year’s Eve. The shape is long, it was tasty and chewy. Served warm with a variety of delicious fillings. Apparently noodles also has its own meaning.

Right in the night the lunar new year, food is always a treat in every family. In addition to a dish of fish, meat and poultry dishes are also required on the table to eat. Includes a complete noodle dish known as the ‘siu noodles’.

For Chinese people eat noodles on Chinese New Year is an obligation. Siu Noodles symbolize longevity is represented by a long stretchy noodles. Usually before meals Siu Noodles, uttered prayers and hopes for the new year. Read the rest of this entry »

Most of the Korean meals consist of a simple dish such as food that is preserved in a long time. This Korean preserved food are well known for their strong and spicy taste. Many banchan dishes are made from fermented that are producing a spicy, strong and salty.

Each region in Korea has a specialty food and is associated with a particular dish, for example, Bibimbap from Jeonju and naengmyeon from Pyongyang. At traditional restaurants, meat roasted in the middle of the table using charcoal, surrounded by variations banchan. Meat is cut into small pieces and wrapped in leaves of vegetables with rice, sliced garlic, and ssamjang (mixture Gochujang and doenjang).

Bulgogi: pieces of beef grilled with soy sauce, sesame oil, garlic, onions and black pepper. Bulgogi means “fire meat”. Variations of bulgogi are: pork (dwaeji-Bulgogi), chicken (not-Bulgogi), and cuttlefish (ojingeo-Bulgogi).

Galbi: beef ribs, pork or beef grilled with charcoal and seasoned. The pieces are thinner than Bulgogi and referred to as Korean barbecue. Variation of chicken used as galbi is called dakgalbi, or jokbal for pork leg served with clam sauce salty. Read the rest of this entry »

PADANG – Have you tested the warmth of Aia (water) Kawa? Aia Kawa is a kind of special drink from Ranah Minang coffee which is made by the leaves of local coffee types.

Why Aiwa Kaiwa is made by the leaves of coffee? The legend says, the era of Japanese rule, the entire coffee harvest fresh fruit from Ranah Minang, are exported out of the country by the invaders, so that indigenous people do not have a chance to taste the pleasure of steeping the coffee fruit. Drinking coffee in those days had its own pride. She represents the habit of drinking coffee-class people of that era.

As the Indonesian proverb, without the cane we can still use the root, so, without coffee fruit, we can still use the coffee leaves, it did not mind for the people at that time. So the desire of people to enjoy a coffee drink a little relieved. And finally, nowadays this drink become famous fo many people.

To make a glass of brew Aia Kawa is almost similar to making tea water. The difference is Aia Kawa coffee made from the leaves of local species of unknown variants. First dried coffee leaves, with roast (placed on a fireplace) to the coffee leaf dry for approximately 12 hours. After that, a dried leaf is mixed with cold water and cooked until the water is boiling. Read the rest of this entry »