Friday, February 26, 2010
Monday, February 22, 2010
Sunday, February 21, 2010
Friday, February 19, 2010
Kokita Essential Seasoning C (Bumbu Inti C Kokita) for candlenut dishes is an essential seasoning to prepare Indonesian candlenut dishes, mainly consisting of candlenut, shallots, and other spices. Various candlenut dishes, can be made by only adding the particular spices of a certain dish to ths base mixture.
Candlenuts, Shallots, Sugar, Salt, Vegetable Oil, Garlic, Coriander, Acetic Acid, Modified Starch (E1442), Sodium Benzoate.
Javanese Jack Fruit Stew
500 gr Young Jack Fruit , Cube
or Canned Jackfruit
500 gr whole chicken , cut : 10 pcs
4 tbsp ( 100 gr ) Kokita Essential Seasoning C.
75 gr Palm sugar , grated
2 tsp Salt
3 pcs Salam leave
2 pcs teak leave
750 ml Coconut milk
Method of cooking :
• Combine Young Jack fruit , chicken, KOKITA Essential seasoning C, palm sugar, salt , sugar granulated in stock pot , stirring well.
• Add coconut milk , salam leave and teak leave
• Cooked until soft and delicious on low fire
Wednesday, February 17, 2010
Kokita Essential Seasoning D (Bumbu Inti D Kokita) for stir-fried dishes is an essential seasoning to prepare Indonesian stir-fried dishes. Dishes, mainly consisting of garlic, white pepper, and other spices. Various stir-fried dishes, can be made by only adding the particular spices of a certain dish to this base mixture.
Garlic, White Pepper, Salt, Vegetable Oil, Modified Starch (1442), Acetic Acid, Sodium Benzoate.
STIR FRIED BEEF AND BROCCOLI
500 gr Beef tenderloin , slice
500 gr Brocoli , springkle
1 pcs Onion bombay , cube
2 tbsp (50 gr) Kokita Essential Seasoning D.
1 1/2 tbsp fish sauce
Salt to taste
White sugar to taste
500 ml water
1 tbsp Vegetable oil
Method of cooking :
• Blanched brokoli for few minute.
• Sauted onion , KOKITA essential seasoning D until fragran.
• Add slice beef , saute until beef become brown color
• Add fish sauce , salt , sugar , water , brocoli and cooked to boil
Tuesday, February 16, 2010
KOKITA ESSENTIAL MIX B BUMBU INTI 350G
Kokita Essential Seasoning B (Bumbu Inti B Kokita) for turmeric dishes is an essential seasoning to prepare Indonesian turmeric dishes, mainly consisting of turmeric, candlenut, and other spices. Various turmeric dishes, can be made by only adding the particular spices of a certain dish to this base mixture
Red Chilles, Turmeric, Shallots, Garlic, Candlenuts, Sugar, Salt, Vegetable Oil, Citric Acid, Sodium Benzoate.
LONG BEAN WITH COCONUT AND SHRIMP
200 gr labu siam, julliene
10 pcs long bean , cut 3 cm
100 gr Shrimp cleaned
1 sachet (50 gr) Essential Seasoning A.
1 sachet (50 gr) Essential Seasoning B.
1 tbsp dried shrimp , sauted , grind
Salt , Sugar granulated , to taste
1.200 ml Coconut milk
2 tbsp Vegetables oil
Method of cooking :
• Heat oil in a pan , sauted Kokita Essential Seasoning A , Kokita Essential Seasoning B , ground dried shrimp untill fragrant .add shrimp and stir for few minute.
• Add coconut milk, salt, sugar, cook to boilling.
• Add labu siam and long bean and cook until vegetables become tender
Sunday, February 14, 2010
KOKITA ESSENTIAL MIX A BUMBU INTI 350G
Kokita Essential Seasoning A (Bumbu Inti A Kokita) for chilli dishes is an essential seasoning to prepare hot Indonesian dishes, mainly consisting of red chillies, added tomatoes, and other spices. Various chilli dishes can be made by only adding the particular spices of a certain dish to this base mixture.
Red Chilles, Tomatoes, Shallots, Garlic, Sugar, Salt, Vegetable Oil, Acetic Acid, Modified Starch (E1442), Sodium Benzoate.
Hot and Spicy Fried Potatoes
350 gr Peeled potatoes , cube , and fried
5 couple (335 gram)Chicken liver – gizzard,boiled,cube
2 tbsp (50 gr) Kokita Essential Seasoning A.
25 gr (petai) Stinking Beans
2 cm Galangal , Crushed
1/2 tsp Palm sugar
Salt , to taste
500 ml Coconut milk ( 1 pc fresh coconut
2 tbsp vegetables Oil
Methode of cooking :
• Heat vegetables oil , saute KOKITA Essential Seasoning A ,galangal, ( petai ) stinking beans until fragrant.
• Add coconut milk , palm sugar , salt . and boiled .
• Add Chicken liver – gizzard ( giblet ) , fried potatoes . stiring well . and cooked for 5 minute
Recipe and food photo from Kokita website
Wednesday, February 10, 2010
Made by Klene, one of Hollands top drop (licorice) maker's since 1876. This Licorice is branded as "love at first sight", hence the hearts. This mix is a good one for people who have never had Dutch licorice before and want to take the plunge because it is an all sweet mix with 3 completely different licorice (and anise) flavors. I wouldn't go so far as calling it a beginner licorice, because it is a very tasty mix that could easily be a favorite in the sweet catagory. The addition of this licorice brings the Licorice Shrine count up to 381. And remember, to be included in the count it has to have licorice extract in it- no fake 'licorice'!
Thursday, February 4, 2010
A mild spice paste for curry. Korma Curry, originated from northern India, has a Moghul influence. This mild curry with a thin sauce can be enriched with cream or yogurt and almonds to give a delicious and rich taste.
Directions: 1.) Heat oil in non-stick saucepan on medium heat. Add onion and Spice Paste; stir fry for 2 minutes. 2.) Add meat, stir fry for 3 minutes. Stir in water. Bring to a boil. 3.) Reduce heat, cover and simmer for 15 minutes or until cooked. Stir occasionally. Remove from heat and stir in cream or yogurt before serving. Garnish. Serve hot. Ingredients: Soybean oil, coriander, garlic, ginger, salt, onion, tomato paste, chilli, tumeric, black pepper, star-anise, cumin, natural herbs and spices, tamarind. No added MSG, preservatives, or artificial colors. PRODUCT OF THAILAND
Wednesday, February 3, 2010
Head? What head? Ruth pours a bit cloudy orange yellow with virtually no head. Aroma is bigtime citrus and I get some forest in there as well. Hard to put my finger on it...maybe a bit moldy spruce? The flavor is quite bitter. Hmmmm...I guess I would call it a strong IPA. Lots of cirtus, spruce, and a little sweetness.
Ruth is medium bodied, almost creamy, with very soft carbonation. Not much finish but it does leave you with a bitter aftertaste. It is interesting that as I drink this first glass, I am getting to like it more and more. Maybe that's just getting over the fact that it is an IPA! Tasted from the bottle @ 56F.
Marina Market Special Cut and Sifted Licorice root in a 16oz package, make your own licorice root tea
Size: 16 oz
Super low Price: $9.99
Botanical Name: Glycyrrhiza glabra L.
Directions: To prepare as a tea, add 1-2 teaspoons of herb to 8 oz. water in a pot. Cover and simmer for 15-30 minutes, strain and serve immediately.
Most licorice is grown in Greece, Turkey, and Asia. Licorice contains a compound called glycyrrhizin (or glycyrrhizic acid). Licorice has a long history of medicinal use in both Eastern and Western systems of medicine.
Licorice root has been used as a dietary supplement for stomach ulcers, bronchitis, and sore throat, as well as infections caused by viruses, such as hepatitis.
Licorice & Cancer (The Annie Appleseed Project)
by: Zhi Y. Wang, Daniel W. Nixon
Licorice root is one of the oldest and most frequently employed botanicals in Chinese medicine. In the U.S., licorice products are often used as flavoring and sweetening agents in food products. Constituents of licorice include triterpenoids, such as glycrrhizin and its aglycone glycyrrhizic acid, various polyphenols, and polysaccharides.
A number of pharmaceutical effects of licorice are known or suspected (anti-inflammatory, antivirus, antiulcer, anticarcinogenesis, and others). Licorice and its derivatives may protect against carcinogen-induced DNA damage and may be suppresive agents as well.
Glycyrrhizic acid is an inhibitor of lipoxygenase and cyclooxygenase, inhibits protein kinase C, and downregulates the epidermal growth factor receptor.
Licorice polyphenols induce apoptosis in cancer cells. These and other activities of licorice are reviewed (in this paper), and a rationale is suggested for combinations of agents and preventive clinical trials.
Nutrition and Cancer, Vol 39, No 1 p 1-11. Lawrence Erlbaum Associates
National Center for Complementary and Alternative Medicine. Hepatitis C and Complementary and Alternative Medicine: 2003 Update. National Center for Complementary and Alternative Medicine Web site. Accessed on July 12, 2007.
Licorice ( Glycyrrhiza glabra ). In: Coates P, Blackman M, Cragg G, et al., eds. Encyclopedia of Dietary Supplements. New York, NY: Marcel Dekker; 2005:391–399.
Licorice. Natural Medicines Comprehensive Database Web site. Accessed on July 12, 2007.
Licorice ( Glycyrrhiza glabra L. ) and DGL (deglycyrrhizinated licorice). Natural Standard Database Web site. Accessed on July 12, 2007.
Licorice root. In: Blumenthal M, Goldberg A, Brinckman J, eds. Herbal Medicine: Expanded Commission E Monographs. Newton, MA: Lippincott Williams & Wilkins; 2000:233–239.
Safety Info: Not for prolonged or excessive use except under the supervision of a qualified health practitioner. Prolonged use may cause potassium depletion and sodium retention resulting in symptoms of hypertension, edema, headache, vertigo. Not for use by persons with hypertension, hypokalemia, edema, cirrhosis, or the liver and cholestatic liver disorders, and diabetes. Not to be used during pregnancy or while nursing.