Health benefits of eating seafood

Research over the past few decades has shown that the nutrients and minerals in seafood can make improvements in brain development and reproduction and has highlighted the role for seafood in the functionality of the human body.

Heart health
Doctors have known of strong links between fish and healthy hearts ever since they noticed that fish-eating Inuit populations in the Arctic had low levels of heart disease. One study has suggested that adding one portion of fish a week to your diet can cut your chances of suffering a heart attack by half.

Fish is thought to protect the heart because eating less saturated fat and more Omega-3 can help to lower the amount of cholesterol and triglycerides in the blood – two fats that, in excess, increase the risk of heart disease. Omega-3 fats also have natural built-in anti-oxidants, which are thought to stop the thickening and damaging of artery walls.

Regularly eating fish oils is also thought to reduce the risk of arrhythmia – irregular electrical activity in the heart which increases the risk of sudden heart attacks.

Brain functionality
The human brain is 10-12% lipids, including the Omega-3 fat DHA. Recent studies suggest that older people can boost their brain power by eating more oily fish, with those who enjoy it regularly are able to remember better and think faster than those who eat none. Other research has also suggested that adding more DHA to the diet of children with attention-deficit hyperactivity disorder can reduce their behavioural problems and improve their reading skills, while there have also been links suggested between DHA and better concentration. Separate studies have suggested that older people who eat fish at least once a week could also have a lower chance of developing dementia and Alzheimer's disease.

Joint benefits
Including fish as a regular part of a balanced diet has been shown to help the symptoms of rheumatoid arthritis – a painful condition that causes joints to swell up, reducing strength and mobility. Studies also show that sufferers feel less stiff and sore in the morning if they keep their fish oil intake topped up.

Recent research has also found a link between Omega-3 fats and a slowing down in the wearing of cartilage that leads to osteoarthritis, opening the door for more research into whether eating more fish could help prevent the disease.

Iodine, Selenium, Vitamin A, Zinc
Fish is high in minerals such as iodine and selenium, which keep the body running smoothly. Iodine is essential for the thyroid gland, which controls growth and metabolism, while selenium is used to make enzymes that protect cell walls from cancer-causing free radicals, and helps prevent DNA damage caused by radiation and some chemicals.

Fish is also an excellent source of vitamin A, which is needed for healthy skin and eyes, and vitamin D, which is needed to help the body absorb calcium to strengthen teeth and bones.

Source: www.wikipedia.com

See also: Ice cream, sate

Cooking pasta

Cooking pasta is as easy as boiling water, but does require care.

1. You should figure 1 quart of water per quarter pound of pasta (1 liter of water per 100 grams of pasta), and expand this to 6 quarts for a pound. If you don't use enough water the pasta will be gummy, so don't stint.

2. Bring the water to a rolling boil, salt it with 2-3 teaspoons of kosher salt per quart of water. Don't skimp on the salt or the pasta will be unpleasantly bland -- it helps to keep in mind that Neapolitans, who are masters at cooking pasta, used to use sea water back when it was safe to do so.

3. Add the pasta, stirring gently to separate the pieces and keep them from sticking to the bottom of the pot.

The pasta package will probably say how long the pasta should cook for, but don't trust it. A couple of minutes before it is supposed to be done, fish out a piece and break it open; in the center you will see a whitish area of uncooked pasta that is poetically known as the anima, or soul of the pasta. Ladle a couple of ladles of hot water into the serving bowl, swirl them about to warm it, discard them, and continue cooking the pasta until the anima barely fades. At this point drain the pasta, giving it one or two good shakes to remove most of the water (it will continue to absorb water for a minute or two), transfer it to the bowl, stir the sauce into it and serve.

As a variation, if the sauce is fairly liquid, say for penne rosé, warm it in a skillet as the pasta cooks, and when the pasta is just shy of being done drain it and transfer while it's still dripping it to the skillet. Turn the heat to high and toss the pasta as you would an omelet; as it finishes cooking it will absorb the sauce and taste much better. On restaurant menus pasta cooked this way is called strascicata or saltata in padella. There are hudreds of pasta recipes on this site; click on the pasta sauces and recipes link on the navigation bar to the left to reach them.

Source: www.italianfood.about.com

See also: steak, sate, sushi

Review From Member3

halo guys,,
numpang review yah sesepuh OpenRice..

kali ini sepulang ngantor, gw bertiga bareng temen2 mampir ke restoran marimar yang ada di daerah sunter, restoran ini terbilang cukup baru di sunter ini, tadinya resto ini hanya ada di daerah gading dan muara karang,

restorant ini terdapat 2 lantai, dan juga ada VIP room nya di lantai 2,,
saat masuk k resto ini, sudah cukup ramai pengunjung, namun pelayan di sini ramah2 bgt, kita di pandu ke meja yg masih kosong,, two thumbs up buat pelayanannya.

kita semua memesan..

paketan ayam bakar [recommended]
bagi yg sangat laper, cocok bgt mesen menu satu ini, komplit bgt bro "liat aja fotonya", ayamnya gede bgt, dan gurih, sambelnya yg bikin ketagihan bgt.. di jamin keyang bgt deh loe..

sop buntut
kalo menurut gw sop buntutnya standart yah,, sama seperti sop buntut kebanyakan di resto lain, dari segi harganya cukup murah jg c. gw lupa harga pastinya brp.

gado-gado thai
gw cuman icip sedikit doank menu tmen gw ini, ga tau lidah gw salah apa memang gado-gado thai tuh rasanya seperti itu.. kalo menurut gw rasanya jauh dari yg namanya gado-gado kebanyakan yg kita ketahui, rasanya lebih seperti asinan yg di taburi kacang di atasnya sampai tertutup, isinya sayur2an semua, gada lontongnya..
tp rasanya seger bgt, enak dan gurih,, cocok buat yg vegetarian.

inget ade gw td minta di bungkusin makanan, jadi gw nambah mesen nasi kotak ayam rendang. kalo yg ini gw ga cobain rasanya seperti apa, soalnya langsung di abisin ama ade gw.. hehehe

Source: www.openrice.com

See also: sate, ice cream, soto

Steak

In the United States and Canada, a restaurant that specializes in beef steaks can be known as a steakhouse.

In the United States a typical steak dinner consists of a steak, with a starchy side dish, usually baked potatoes, but occasionally another potato dish, rice, pasta, or beans. A small serving of cooked vegetables often accompanies the meat and side, with corn on the cob, green beans, creamed spinach, asparagus, tomatoes, mushrooms, peas, and onion rings being popular. A well-known accompaniment to steak is shrimp or a cooked lobster tail, a combination often called "surf and turf" or "reef and beef" and "pier and steer". Rounding off an American steak dinner is some sort of bread, usually a dinner roll.

Special steak knives are provided along with steak. Steak knives are sharper than most table knives and are usually serrated, though straight blades also work; they also often have wooden handles. Prepared condiments known as steak sauces are generally on the table in steakhouses. Tenderized round or sirloin steaks, breaded, and pan-fried or deep-fried, are called chicken fried or country fried steaks, respectively. Thinly sliced ribeye or other tender cuts, cooked on a hot griddle and shredded slightly, and served on Italian style rolls are called Philly steaks, named after Philadelphia, the city in which they became famous.

In France, steak is usually served with French fried potatoes also known as "frites", and the combination is known as "steak-frites". Vegetables are not normally served with steak in this manner, but a green salad may follow or (more commonly) be served at the same time. This is also the case in the United Kingdom.

In Italy, steak was not widely eaten until after WWII because the relatively rugged countryside does not readily accommodate the space and resource demands of large herds of cattle. Some areas of Piedmont and Tuscany, however, were renowned for the quaility of their beef. Bistecca alla Fiorentina is a well-known specialty of Florence; it is typically served with just a salad or Tuscan beans. From the 1960s onward, economic gains allowed more Italians to afford a red meat diet.

In the Balkan region, steak is often rubbed with mustard and pepper, and marinated in vinegar and vegetable oil for up to a week. It is then fried in butter, and a slice of toast is then used to soak up the pan drippings. The steak is served on the toast and topped with optional fried egg and a sprig of parsley.

Source: www.wikipedia.com

See also: Sate, soto

Yup, Cafe!

A café or coffee shop is an informal restaurant with full-service tables and counters and broad menu offerings over extended periods of the day. In hotels, the coffee shop is a more popular-priced alternative to the formal dining room. Coffee shops often encourage families and provide special menus for children. To establish a family-friendly atmosphere, in many localities they do not serve wine and beer.

Notes

The most common English spelling, café, is the French spelling, and was adopted by English-speaking countries in the late 19th century. As English generally makes little use of diacritical marks, anglicisation includes a tendency to omit them, especially in less pretentious contexts. Thus the spelling cafe has thus become very common in English-language usage throughout the world, especially for the less pretentious, ie "greasy spoon" variety (although orthographic proscriptivists often disapprove of it). The Italian spelling, caffè, is also sometimes used in English. In southern England, especially around London in the 1950s, the French pronunciation was often facetiously altered to /ˈkæf/ and spelt caff.

The English words coffee and café both descend from the continental European translingual word root /kafe/, which appears in many European languages with various naturalized spellings, including Italian (caffè); Portuguese and Spanish (café); French (café); German (Kaffee); Polish (kawa); Ukrainian (кава, 'kava'); and others. European awareness of coffee (the plant, its seeds, the beverage made from the seeds, and the shops that sell the beverage) came through Europeans' contact with Turkey, and the Europeans borrowed both the beverage and the word root from the Turks, who got them from the Arabs. The Arabic name qahwa (قهوة) was transformed into kaweh (strength, vigor) in the Ottoman Empire, and it spread from there to Europe, probably first through the Mediterranean languages (Italian, Spanish, French, Catalan, etc.) and thence to German, English, and others, though there is another well-based theory that it first spread to Europe through Poland and Ukraine, through their contacts with the Ottoman Empire.

Source: www.wikipedia.com

See also: ice cream, sate

Makanan Pengiring Sega Lengko

Sega lengko (nasi lengko dalam bahasa Indonesia) adalah makanan khas masyarakat pantai utara (Cirebon, Indramayu, Brebes, Tegal dan sekitarnya). Makanan khas yang sederhana ini sarat akan protein dan serat serta rendah kalori karena bahan-bahan yang digunakan adalah 100% non-hewani. Bahan-bahannya antara lain: nasi putih (panas-panas lebih baik), tempe goreng, tahu goreng, mentimun (mentah segar, dicacah), tauge (direbus), daun kucai (dipotong kecil-kecil), bawang goreng, bumbu kacang (seperti bumbu rujak, pedas atau tidak, tergantung selera), dan kecap manis. Dan, umumnya kecap manis yang dipergunakan adalah kecap manis encer, bukan yang kental. Disiramkan ke atas semua bahan.

Tempe dan tahu goreng dipotong-potong kecil dan diletakkan di atas sepiring nasi. Mentimun dicacah, lalu ditaburi pula di atasnya, juga toge rebus, serta disiram bumbu kacang di atasnya, dan potongan daun kucai, lalu diberi kecap secukupnya sampai kecoklatan, dan di taburi bawang goreng. Dan sekeping kerupuk aci yang putih, yang bundar atau kotak, menjadi kondimennya. Sebagian orang suka melumuri kerupuknya dengan kecap, sebelum mulai dimakan. Beberapa orang suka meminta nasi lengkonya diberi seujung sutil atau dua minyak yang dipakai untuk menggoreng tempe dan tahu.

Untuk menambah selera makan, biasanya makanan ini disajikan dengan ditambah 5 atau 10 tusuk sate kambing yang disajikan secara terpisah di piring lain.Makanan ini dapat di nikmati di Restoran atau tempat makan yang menyajikan nasi lengko
Sumber: wikipedia

Delicious Satay

Satay (pronounced /ˈsæteɪ/ SA-tay) or sate is a dish of marinated, skewered and grilled meats, served with a sauce.[1] Satay may consists of diced or sliced chicken, goat, mutton, beef, pork, fish, tofu, or other meats; the more authentic version uses skewers from the midrib of the coconut leaf, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.

Satay may have originated in Java or Sumatra, Indonesia [2]. Satay is available almost anywhere in Indonesia; it has become a national dish of Indonesia[3]. It is also popular in many other Southeast Asian countries, such as: Malaysia, Singapore, Brunei, Thailand, the southern Philippines and in the Netherlands, as Indonesia is a former Dutch colony.

Satay is a very popular delicacy in Indonesia and Malaysia; Indonesia’s diverse ethnic groups’ culinary art (see Cuisine of Indonesia) have produced a wide variety of satays. In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish - especially during celebrations - and can be found throughout the country. Close analogues are yakitori from Japan, shish kebab from Turkey, chuanr from China and sosatie from South Africa.

Turmeric is a compulsory ingredient used to marinate satay, which gives the dish its characteristic yellow colour. Meats commonly used include beef, mutton, pork, venison, fish, shrimp, squid, chicken, and even tripe. Some have also used more exotic meats, such as turtle, crocodile, and snake meat.

Satay may be served with a spicy peanut sauce dip, or peanut gravy, slivers of onions and cucumbers, and ketupat (rice cakes).

Pork satay can be served in a pineapple-based satay sauce or cucumber relish. An Indonesian version uses a soy-based dip.

Satay is not the same as the Vietnamese condiment sate, which typically includes ground chili, onion, tomato, shrimp, oil, and nuts. Vietnamese sate is commonly served alongside noodle and noodle-soup dishes.

Source: www.wikipedia.com

See also: restoran, makanan

Masakan Khas Jawa Tengah

Berikut adalah makanan khas yang terdapat di Jawa Tengah, menurut kabupaten/kota:

Purwodadi: swikee, nasi becek, kecap, sale pisang
Banjarnegara: dawet ayu, buntil
Semarang: Lunpia/lumpia, soto ayam, sate sapi, bandeng presto, nasi goreng babat, ayam goreng kraton tulang lunak, kue-kue pia, sate kambing bumbu kecap, martabak malabar, kue bandung, tahu petis, tahu gimbal, wingko babat
Boyolali: marning (jagung goreng), paru goreng, brem cap suling gading, krupuk rambak
Blora: Sega Pecel, sate ayam blora, soto ayam blora, tahu campur
Brebes: telor asin, sate kambing (di Tanjung. Brebes hingga kini dikenal sebagai sentra penghasil bawang merah
Demak: nasi garang asem, sambel blimbing wuluh, kwaci (Demak pernah terkenal sebagai sentra penghasil semangka)
Jepara: es gempol (es pleret), rondo royal (tape goreng), klenyem (ketela parut goreng isi gula merah), kuluban (urap: nangka muda, kacang panjang dan daun mudanya, tauge/kecambah mentah, buah petai cina mentah), pecel ikan laut bakar dengan sambal santan kelapa, sate udang, terasi jepara, tempong (blenyik) ikan teri, durian petruk
Klaten: ayam goreng kalasan, bebek goreng, emping mlinjo
Kudus: soto ayam, sate kerbau, lentog, dodol, jenang kudus, madu mongso
Pati: nasi gandul, sate ayam,
Pekalongan: nasi gandul, soto tauco (tauto), nasi megono
Pemalang: nasi grombyang, lontong dekem, sate loso
Purwokerto: tempe mendoan, gethuk goreng, soto sokaraja / sroto sokaraja, nopia
Purworejo: kue lompong, clorot (semacam dodol yang dibungkus daun kelapa secara memilin), gebleg (baca ge- seperti e pada kata senang dan -bleg seperti e pada kata becek), kue satu, dawet hitam, lanting
Purbalingga: rujak kangkung, tahu gecot, soto kriyik, es duren, klanting
Rembang: bandeng duri lunak (di Juwana), sirup kawis-ta
Salatiga: bakso urat, bakso babat, kripik paru, ting-ting gepuk
Solo: gudeg, sate kambing, thengkleng, srabi solo, nasi liwet, timlo solo, racikan salat, krupuk karak/gendar, bakso popular ukuran bola golf, tahu acar, sayur tumpang
Sragen: nasi garang asem, sate sragen,
Sukoharjo: welut goreng
Tegal: "teh poci" (teh yang diseduh dalam poci tanah liat kecil dan diminum dengan gula batu), sate tegal (sate kambing muda khas Tegal), sate bebek majir, pilus, krupuk antor, nasi bogana (nasi megono), Sauto (soto ayam/babat khas Tegal dengan bumbu tauco). Tegal hingga saat ini dikenal sebagai sentra penghasil teh.
Wonogiri: gaplek, tiwul
Wonosobo: mie ongklok, sagon, tempe kemul, geblek, wedang ronde, manisan carica, keripik jamur, dendeng gepuk
Ungaran: tahu baxo, sate kempleng, krupuk bakar
sumber: wikipedia

Sukiyaki

Sukiyaki (すき焼き, スキヤキ ?) adalah irisan tipis daging sapi, sayur-sayuran, dan tahu di dalam panci besi yang dimasak di atas meja makan dengan cara direbus. Sukiyaki dimakan dengan mencelup irisan daging ke dalam kocokan telur ayam.

Sayur-sayuran untuk Sukiyaki misalnya bawang bombay, daun bawang, sawi putih, shungiku (nama daun dari pohon keluarga seruni), jamur shiitake, dan jamur enoki. Sebagai pelengkap ditambahkan ito konnyaku atau shirataki yang berbentuk seperti soun berwarna bening atau sedikit abu-abu.

Sukiyaki memiliki dua versi, Sukiyaki versi daerah Kansai dan Sukiyaki versi daerah Kanto yang berbeda cara penyajian, jenis bumbu dan rasa.

Menurut Sukiyaki versi Kansai, Sukiyaki hanya dimasak dengan bumbu kecap asin dan gula pasir, sedangkan Sukiyaki versi Kanto dimasak menggunakan saus Warishita yang merupakan campuran dashi, kecap asin, gula pasir, dan mirin yang dimasak terlebih dulu.

Menurut cara Kansai, potongan lemak sapi dicairkan di dalam panci sebelum memasukkan irisan daging sapi. Bumbu berupa gula pasir dan kecap asin dituangkan sekaligus dalam jumlah banyak di atas daging yang sudah matang lalu diaduk-aduk dengan sayur-sayuran hingga matang. Menurut cara Kanto, bumbu warishita dididihkan dulu di dalam panci sebelum semua bahan dimasukkan.
sumber: wikipedia
lihat juga: wine, soto, restaurant