Bel Piatto Presents Lively Nusantara

Various authentic Indonesian menu can be found in this restaurant. There is a rich chicken tuturaga spices, fried duck soft green chili, or soup fish head with spicy sour sauce. Indonesian cuisine lover may prove itself delicious!
Since September 2010, Bel Piatto nan presents a special dish. The restaurant is located on the lobby level, The Akmani hotel is packaged in a campaign themed 'Lively Nusantara'. A campaign a la carte menu is offered specifically to satisfy the tastes of Indonesian cuisine lovers.
There are some typical Indonesian cuisine as prepared by Chef Eka Setia Nugraha Bel Piatto as Sous Chef. Some dishes are a few of them are typical Manado Tuturaga Chicken Fried Duck with Chilli Ijo gagrak Bali. Then there were other country specialties like Fish Head Soup, Fried Gurame Fan, Tongseng Goat, and Rice Lead.
Chicken tuturaga appear with thick yellow sauce plus spray of baby potatoes mixed with spices like lemon grass, sliced chili, and lime leaves. As for the duck fries, chef Eka Bengil meraciknya a la duck with mashed green peppers and pineapple makes the taste unique and special. And for those who like spicy snapper fish head soup there that can be sampled. This sour soup fish soup taste really fresh spicy taste mengugah.
All dishes are served with a plate of white rice, green chili sauce and crispy fried chips. When asked about the selection of Indonesian dishes that chef Eka pleaded not shown any special consideration. "We just want to pamper visitors with local food served with an authentic taste. I think Indonesian food is very special and should have been highlighted," he added.
To refine the cuisine has a glass moctail 'Kiwi La Verde' special ordered Bel Piatto can join. Moctail fresh from kiwi fruit is sour sweet-sour taste sensation of fresh mint plus. "Just a drink it would be addicted to freshness," says chef Eka.
Promo 'Lively Nusantara' This lasted until December 2010. Of course every few specific periods Bel Piatto will offer a menu of different dishes archipelago. Moreover, a variety of delicious dishes are offered no more than Rp 59,900 nett. Well, lovers of Indonesian cuisine what are you waiting? For information and reservations please call 021-31905335.

Gari,'s Fun Eating Sushi

If you include Japanese cuisine enthusiast, certainly no stranger to serving on this one. Usually served with sushi. Fresh sweet taste with a bit of warmth because it comes from young ginger. Oishii desu ne!
Gari or better known as sushi ginger this is one type of tsukemono aka pickled vegetables. Gari lot dijuampai in restaurant-Japanese restaurant that serves sushi as the main menu. Gari comes from young ginger sliced very thin.
Ginger slices are then soaked in rice vinegar and a little sugar. No wonder the gari has a sweet-sour sweet. In general, pink handcuffs, because that is used is young ginger. But there are also several restaurants serving white gari.
Gari eaten along with sushi, usually used to neutralize the flavor. Gari a warm crunchy taste, also very good for the stomach. You avoid that may have a tendency to fish or seafood allergies and also to avoid catching cold.
If you often make sushi at home, and confused if you have to make garinya now need not worry. Because gari was sold in supermarkets in bottles and plastic bags. So eating sushi will not be complete without handcuffs.

Wagyu Steak Murmer of Holycow

A popular dining places that have no phone number. Weird? Apparently not for a shop with a name that is too weird. Its official name is Steak Hotel by Holycow. Where is his hotel? Nothing too! Why, how, anyway?
Naming Steak Hotel simply because the owners want the steak in the quality of the presentation as generally can be obtained at the five-star hotels. Holycow main dish that makes it famous is the Wagyu (wa = Japan, gyu = cattle) is famous for its super-soft and super-soft.
This place just opened at 18:30. However, its customers are coming from dusk to get a seat or a number line. One night, when I arrived there at 19, they are still waiting in the queue had reached number 40's. About 30 guests from the first batch were "busy" enjoying a dish of grilled meat that really shake up the tongue.
Steak dish was difficult to assess objectively Holycow this. First, we must fully realize that the "apple" should not be compared with "oranges". With this principle, the Wagyu steak is worth USD 95 thousand in Holycow (ribeye, 200 grams) should not be equated with the Wagyu steak at a top restaurant is priced $ 500 thousand. Second, there should also be an appreciation of the business displaying high quality food at affordable prices. That is, efforts to bring the Wagyu steak Holycow to middle-class society is bound to increase the appreciation of culinary quality.
In my opinion, from the first impression when biting Holycow Wagyu steak, surely will appear directly surprise: mak nyuss! The meat was tender and soft. Maturity level is also good. That is, Wagyu steak I ordered medium, is really present with medium maturity. Necessary expertise to deliver consistent quality like this. On the other hand, it seems we also need to better educate themselves to know the standard of maturity ranging from medium-rare, medium, medium-well, and well-done.
After the first bite that gave a pleasant surprise, the second bite, I inevitably began to realize that the meat is laced with too much salt when burned. I always liked the steak is burnt without any salt at all. Let guests sprinkle salt and pepper according to their tastes.
Barbeque sauce it should be thumbs up. But, unfortunately, rather disappointing mushroom sauce. Color and flavor do not follow the standards of good mushroom sauce.
Apart from Wagyu steak, for those who prefer "the real steak", can order New Zealand ribeye (USD 47 thousand), the Australian sirloin (USD 45 thousand), or the Australian tenderloin (USD 55 thousand). With a price that only half of the Wagyu ribeye, New Zealand ribeye at Holycow really value for money.
Will I stop again to Steak Hotel? So sure! However, first experiences there, of course, I will specifically ask for his steak was not laced with salt, and also I will definitely ask for barbecue sauce or try his blackpepper sauce - but already there was improvement in his mushroom sauce. Hopefully I do not branded as a fussy guest. (Bondan Winarno)
Steak Hotelsby HolycowJl. Radio Within 15South JakartaTwitter: @ holycowsteak
(Dev / Odi)

Recipes Soto: Soto Madura

Taste delicious soup is a typical characteristic of this salt island. If you prefer, cow innards can also be added as stuffing. Delicious eaten with rice cake or rice.
Material:500 g beef brisket2 tablespoons vegetable oil2 pieces of orange leaves1 stalk lemongrass, crushedBlend:5 cloves garlic½ tsp pepper powder1 cm ginger2 tsp saltComplement:50 g suun, soaked until soft, drained, chopped100 g bean sprouts short1 leek, thinly slicedlontong / diamondmeatball cassavalemonSauce, mix well:100 ml brothBlend:2 tbsp fried peanuts10 fruit chili sauce1 tablespoon shrimp paste
Method:

    * Boil the meat and innards until tender. Drain the meat and Jeron, cut into thin strips.
    * Put back into the stew meat.
    * Stir-fry ground spices, lime leaves and lemongrass until fragrant. Enter into a meat stew. Bring to a boil.
    * Presentation: Place the rice cake, meatball cassava, suun and bean sprouts in a serving bowl.
    * Pour the following sauce of meat and offal.
    * Serve with other complementary and Sambal.

Fish Recipes: Fish Sunda Pepes

Pepes sliced fish marinated all-round complete it feels very natural. Savory fresh carp compete with the scent of green onion, lemongrass and bay leaves are fragrant.
Material:2 tail (500 g) goldfish, clean2 tsp salt1 orange juice, take the waterbanana leafSeasoning, sliced thin:8 cm turmeric3 cm galangal4 bay leaves2 stalks lemongrass5 red onions3 cloves garlic2 pieces of red chilliCayenne pepper 8 pieces2 pieces red tomatoes20 leaves kemangiCara make:

    * Marinate goldfish with salt and lime juice. Allow a few moments.
    * Take a piece of banana leaf.
    * Place the slices in the center of the spice.
    * Place the fish on top, sprinkle with more chopped herbs.
    * Wrap up the meeting, both sides hook.
    * Steam in a steamer until done.
    * Remove and drain.
    * Bake until slightly dry briefly Pepes.
    * Remove and serve.

Listen

Read phonetically

Fish Recipes: Fish Fuel Napier

Napier style grilled fish is taking a minimalist flavor. However, do not ask it feels when eaten with fresh vegetable tomato sauce plus sudden green. Abis delicious!
Material:500 g fish baronang / yellow tail, siangi1 teaspoon salt1 orange juice, take the water½ tsp pepper powder1 clove garlic, gratedSauce, puree:5 pieces of red chili10 pieces of red chili sauce1 clove garlic1 star fruit vegetable1 tomato red1 teaspoon saltComplement:5 green tomatoes, cut into roughbasilcucumber
Method:

    * Cut fish lengthwise body.
    * Marinate with salt, lemon, pepper and garlic.
    * Burn on the embers of the fire to dry and cooked both sides.
    * Remove and serve warm with sauce and complement.

Shrimp Recipes: Shrimp Sambal Petai

View this prawn sambal aduhai tempting. Especially when juxtaposed with tasty vegetables and rice cake or a diamond. Spicy tasty and guaranteed to be even more delicious complete diamond!
Material:250 g medium-size shrimp4 tablespoons vegetable oil4 onions, thinly sliced2 cloves garlic, thinly sliced1 large red hot pepper, seeded, finely sliced15 eyes petai, peeled1 tablespoon lemon juiceRefined:3 large red hot pepper, seeded, trimmed4 pieces of red cayenne pepper3 red onions2 cloves garlic½ tsp shrimp paste fried1 teaspoon salt1 tsp sugar
Method:

    * Peel shrimp, leaving tails.
    * Fried shrimp with hot oil until slightly dry. Remove and drain.
    * Saute onion and garlic until wilted.
    * Enter the red chili pepper, stirring until wilted.
    * Add the ground spices, stir until cooked.
    * Enter the fried prawns, stir until boiling.
    * Add the petai and lemon juice and stir well. Lift.
    * Serve warm.
For 6 people
(Dev / Odi)

Vegetable Recipes: Vegetable tasty bamboo shoots

 Bamboo shoots are delicious crunchy tasty vegetable made. Additional aroma of dried shrimp make tasty vegetables become increasingly tempting. Feel the sensation of savory spiciness when pitted with pieces of diamond!
Material:2 tablespoons vegetable oil2 pieces of red chilli, finely sliced2 pieces green chilli, finely sliced1 cm galangal2 bay leaves2 tablespoons dried shrimp, soaked hot water, crushedDilute 500 ml coconut milk250 ml thick coconut milk500 g of young bamboo shoots, thinly slicedSix strands of long beans, cut into 3 cmRefined:5 pieces of red chilli3 pieces of red cayenne pepper3 red onions2 cloves garlic½ tsp shrimp paste fried2 tsp salt1 teaspoon brown sugar
Method:

    * Stir-fry ground spices until fragrant.
    * Enter the chilli, bay and ginger. Stir until blended.
    * Add the shrimp, stir well.
    * Pour the thin coconut milk, bring to a boil.
    * Enter the bamboo shoots and long beans, bring to a boil again.
    * Add the thick coconut milk. Bring to a boil.
    * Remove and serve warm.
For 8 people

Fish Recipes: Sambal mackerel

Mackerel is delicious soft flesh and a spicy sauce wrapped with a little sour. Of course there will be a nice complement to a complete diamond.
Material:500 g of mackerel fish1 clove garlic, grated1 tablespoon lemon juice1 teaspoon salt4 tablespoons vegetable oilRefined:5 large pieces of red chili, seeded boiled3 red onions2 cloves garlic½ tsp shrimp paste fried1 red tomatoes½ tsp acid Java2 tsp salt1 tsp sugarTopping:20 basil leaves
Method:

    * Marinate meat mackerel fish with garlic, lemon and salt until blended.
    * Fry in hot oil until crispy and lots. Drain.
    * Stir-fry ground spices until cooked.
    * Enter the fried fish, stir until blended. Lift.
    * Sprinkle the basil leaves. Serve.
For 6 people
(Eka / Odi)

Sambal Ceurik

Acids taste of fresh green tomato sauce became the main feature of this Cibiuk typical. While krenyes crunchy red onion make this sauce hard to avoid. Especially if eaten with fried or grilled fish. Yuk, makes for breaking later!

Material:
8 green tomatoes, cut four
20 basil leaves
Marinade:
3 red onions
1 clove garlic
8 pieces red chili sauce
½ tsp sugar
1 teaspoon salt

Method:


    * Pound rough green seasoning and add tomatoes.
    * Crushed tomatoes until watery.
    * Tambahakn basil leaves, stir well.
    * Serve immediately.

Setup Pisang and Buah Atap

The time cut down the kepok banana plantation, the family was tired of the compote. Finally I made this setup. Well, it's also not to mention legit shaved ice!

Material:
5 kepok yellow bananas
250 g kolang-kaling/buah roof
500 ml water
1 pandan leaves
2 kaffir lime leaves
300 g brown sugar
100 g sugar
½ tbsp cornflour, dissolved in a little water

Method:

    * Peel the bananas kepok, throw a little at both ends.
    * Rinse and fro while knead for lost mucus. Drain.
    * Cook the water with pandan leaves, lime leaves, brown sugar and granulated sugar until boiling and sugar has dissolved. Lift then filter.
    * Bring to a boil again. Enter the to and fro, simmer until tender.
    * Add the bananas, boiled again until bananas are tender. If you need to add hot water.
    * Pour the starch solution, stirring until thick. Remove, let cool.
    * Serve with ice cubes, if desired.