Sabtu, 28 Juni 2008

Tea Parade

Tea is come from China. The tea plant is also called as Camellia sinensis.
It was said that tea has been there for 6000 years ago. This plant became famous after China made it into commodity, same as silk and porcelain. And now, tea plants have been spread over the world. Because of that, the tea plants become various. It is because of the climate and soil in each place in the world. Tea has many benefits like prevent various diseases and help to improve concentration.

There is 3 kinds of tea, they are:

1. Green Tea
This tea isn’t processed with culture processing. So the original color of tea leaves doesn’t change.

2. Black Tea
This tea is the opposite of green tea. Black tea is fully processed with culture processing. The result is the tea leaves become black. Compared to the green tea, black tea has more aroma and flavor.

3. Oolong tea
This kind of tea is variation of black tea and green tea. Because this tea is only processed with half culture processing. Because of that, its flavor and aroma are between green tea and black tea.

Variation of tea above can be divided again, for example:

1. Aroma tea: This tea is mixed with fruit or flower aroma.
For example: Jasmine, Lemon, Mango, Peach.

2. Herbal tea: This tea is mixed with seasoning, plants, that can be eaten,.
For example: Ginger, Clove, Pepper.

3. Chai Thai: This kind of tea is unique because of using Vanilla aroma and roasted corn.

4. Moroccan Tea: This kind of tea uses green tea. But it is mixed with sugar and peppermint.

5. Masala Chai: This kind of tea is usually drunk in India. Its compositions are black tea, water, milk, and seasoning.

6. English Breakfast Tea: This tea is made from the tea that grows in Srilanka or Assam.

7. Irish Breakfast Tea: this tea use black tea that got from Assam. This tea is rich in malt.

8. Earl Grey Tea: This tea is got from Srilanka and India, also using esensial bergamot oil.

9. Darjeeling Tea: This tea is good to be drunk in the afternoon. Its leaves are picked from very high place. To be drunk, Darjeeling Tea is usually mixed by fruits aroma.

10. Bubble Tea: This tea is popular now. The tea is mixed with fruits aroma, shaken, and added tapioca pearls.

Kamis, 26 Juni 2008

Mie Ceker Bandung

Mie Ceker Bandung

Tebet Barat Dalam No. 76
Jakarta Selatan
DKI Jakarta - Indonesia
PHONE : (021) 831-5568

For noodle fans, don’t miss this unique food from Mie Ceker Bandung.
Of course, like its name the noodle that served here is noodle served with ceker (chicken feet). Since it was opened March 2002, it was always crowded by visitors. One of its most favorite menu is Mie Ceker Spesial. It is contain: noodle, fried dumpling, meatball, chicken feet, and slices of chicken meat.
The secret of the delicious chicken feet is located at washing and processing the chicken feet. The nail of chicken feet must be “pedicure” first. Pedicure in this case means cut and cleaned. To make the stinky smell disappear, the chicken feet is boiled in the water and the water is always changed. So, the chicken feet’s fats don’t get out.
The rooms prepared for the visitors to eat are comfortable enough. This restaurant is clean enough and provides rooms with Air Conditioner.

Minggu, 22 Juni 2008

Kampung Daun-Indonesia Culture Gallery & Cafe

Kampung Daun

Jl. Sersan Bajuri Km. 4,7 No. 88 RR1
Bandung (West Java) -Indonesia
Phone : 022-2787915, 2784572, 2784573
Fax : 022- 2787881

“Welcome to our village, Kampung Daun”
This friendly greeting greet you when enter Kampung Daun Culture Gallery & Café area. The atmosphere in this place is full of friendliness, peace, and homey.

To introduce the uniqueness of village around Java (Indonesia) to the visitors who most of them come from big cities, Kampung Daun serve various things that you can enjoy. Especially for people who feel bored with Big city’s lifestyle, that Kampung daun is the right choice for you to visit.

Here you will find various characteristic and uniqueness of rural that still traditional but elegant. In this café , you can find huckster who sell traditional Indonesian food such as “dodol lipet, gulali, and harum manis”. And also you can enjoy local entertainment such as music. It will be more felt like in a village

Kampung Daun is located in a small valley, Cihideung region, in north Bandung city. Its location is 4,7 km from entrance of Sersan Bajuri Street, near the Terminal Ledeng intersection. Way to Lembang.

You can choose the food place as you like. You can choose hut with wood chairs or without it (it’s called lesehan). Or just lay down enjoying the fresh air in this area. If you want to enjoy the unique natural rock cliff, feel the fresh of waterfall, you can walk a little deeper. There, you can find high rock cliff.

Waterfall at Kampung Daun

Romantic atmosphere will be felt at night. Along the entrance to Kampung Daun, you will be welcomed by colorful lampion. Torches that blazes on the left and right side if the road makes the trees looked like silhouette dance follow the wind.

Night at Kampung Daun

The food decorations become the main attention too. Various accessories such as plate made of bamboo and fruit as rice bowl, all decoration is natural. The most of menu that served by Kampung Daun is traditional menu. Don’t forget to enjoy the favorite food such as “Kampung Daun Timbel rice”.

Nasi Tutug Oncom
Steamed rice mixed with crushed oncom (Sundanese fermented peanut cake)

Bandrek & Bajigur
Traditional warming beverage of Indonesia's West Java region

Nasi Gudeg
Traditional javanese salad with rice

Hot tea

Tapas y Vino- a traditional authentic Spanish

Tapas y Vino

111 London Road
Twickenham, TW1 1EE
Nearest Transport: Twickenham
020 8892 5417

Tapas y Vino is a traditional tapas restaurant offering authentic Spanish and other Mediterranean cuisine to enjoy with family and friends.

mixture of traditional and specialty dishes covering Spain, the Mediterranean and even delving into Northern Africa. The restaurant is decorated with a Spanish feel and has tables packed in pretty close together so you can get a good look at what your neighbours are eating and perhaps make a new friend or two as well.

Service was mostly friendly - the Serbian restaurant manager was keen for a chat and to tell us about the second branch of Tapas y Vino which will be opening in Kew. The other staff were less friendly though possibly more Spanish.

The wine list had a good range of prices, though I was disappointed not to see a few more Spanish options on the list. We choose a mid-priced Rioja which was very enjoyable.

We were pleasantly surprised by the food - it was actually pretty good. We started with Toast of Catalan bread topped with goats cheese, and the Spanish cured Iberian Jabugo ham. I do love a good goats cheese, and this one was smoky and rich.

To follow we had three of the 'speciality tapas' - the Scallops with risotto and squid ink sauce, the Oxtail in red wine, potatoes & carrots, and the Snails with Jabugo ham cooked in pastry. The scallops were my favourite, and I love how your tongue goes so black from the squid ink ; )

We weren't completely full, so decided to have a dessert as well. How could we resist the Chocolate & Almond Bastilla - a flaky pastry parcel filled with oozy chocolate mixed with almonds.

Sabtu, 21 Juni 2008

Tangawizi-Delicious authentic North Indian cuisine

406 Richmond Road
Twickenham, TW1 2EB
Nearest Transport: Richmond
020 8891 3737

The Michelin award winning Tangawizi restaurant is a vibrant, exciting place to be. Sit back, relax and enjoy the warm atmosphere whilst traditionally clad waiters serve you delicious authentic North Indian cuisine.

Tangawizi is a small Indian restaurant located in East Twickenham, just over the bridge from Richmond. As a rule I don't eat Indian food - not that I don't like it, but because is doesn't agree with my delicate constitution. However, after reading a rave review by a professional reviewer that I have met (who said it is one of the best Indian restaurants in London at the moment) I decided to give it a try. Oh, and did I mention that living only a ten minute walk away made it too hard to resist.

Set in a small, narrow restaurant, Tangawizi is kind of dark and very purple. We were given a table at the front of the restaurant, so we "wouldn't be disturbed by the large group" at the rear. The staff were incredibly friendly and helpful - can't remember the last time I had such lovely service. We felt so welcome - ok, I know that is not as important as the food, but it helps to make the meal an even more enjoyable experience.

To start, we enjoyed the complimentary papadams, which we dipped in a sweet mango chutney. Then we moved onto the Tangawizi aaron platter - which included a selection of tasty treats such as chicken tikka, juicy lamb chops, tiger prawns, paneer tikka, seekh kebab and chowk ki tikki.

We then shared a Koli curry (mild chicken and coconut curry) with some basmati rice, and side dishes of Saag paneer (soft cottage cheese with spinach) and Dal makhani (urad dal and red kidney beans cooked with cumin seeds). And of course some Naan bread to help mop up that delicious coconuty sauce. I loved every dish we had, though the Dal makhani was particularly special.

Serving sizes were generous and we had ordered way too much - no problem, the wonderful staff just packaged up the left-overs for us to take home.

Jumat, 20 Juni 2008

A Cena-Family-style Italian restaurant

A Cena

418 Richmond Road
Twickenham, TW1 2EB
Nearest Transport: Richmond
020 8288 0108

A Cena as a simple family-style Italian restaurant with a modern twist.

So as the sun comes out and people start flocking into Richmond, here's a quick tip for you Italian fans out there. It's called A Cena (literally 'To Supper' I think) and it's on the lhs just over Richmond bridge. Book if you want to go - it's popular among the locals for a VERY good reason.

A Cena has a fabulous cosy atmosphere, just perfect for the winters evening we visited. It is moodily lit, with tasteful dcor and a relaxed yet classy vibe. Service through out the evening was professional and the food lived up to the rumours we had heard - it was excellent.

Whilst perusing the menu and catching up on gossip we enjoyed a glass of Proseco and some Italian breads with olive oil.

Starters all sounded great so we couldn't resist. We ordered the Wild Boar Salami; the Risotto Amarone della Valpolicella; the Artichoke Fritti with lemon; and the Pan fried Scallops with Anchovy & Rosemary Sauce. We all had a taste of each and no one was disappointed.

Main courses were even better - the Grilled Ribeye Steak with Tarragon butter, Creamed Spinach & "Patatine Fritte" (aka chips!) was fantastic. Also excellent was the Pot-Roast Guinea Fowl with Marsala, Braised Leg Meat, Chestnuts, Savoy Cabbage & Potato - it just melted in your mouth.

Somehow we managed to squeeze in some desserts....the White Chocolate Mousse; and the Chocolate & Coffee Cassata which was rich and mmm - good!

Rabu, 18 Juni 2008

Almond Snack Mix

It's 3 p.m. on a Saturday and your stomach is growling. You ate lunch at noon and dinner is at least three hours away. "I'll just have a snack," you think and head to the kitchen. Here a Healthy Snacks Recipes:

Cut out the "bad" fat!

  • 1/3 cup whole unsalted almonds
  • 2/3 cup multibran or whole-grain cereal squares
  • 1/2 cup low-fat granola cereal without raisins
  • 1/4 cup dried apricot halves, cut into strips, or golden raisins
  • 1/4 cup sweetened dried cranberries

Preheat the oven to 350°F. Spread almonds in a single layer on an ungreased baking sheet. Bake 5 to 10 minutes or until lightly toasted, stirring once or twice to ensure even baking. Transfer to a plate to cool completely.

Meanwhile, in a large bowl, stir together remaining ingredients. Stir in cooled almonds.

Cook's Tip: If all the snack mix isn't likely to be eaten on the day you make it, we recommend using golden raisins. The moisture of the dried apricots may cause the cereal to lose its crispness over time. Be sure the almonds are completely cooled when you add them to the mix; otherwise, they will make it soggy.

Frozen Honey Banana Pops

Using fruits for snack?
Why not?
It’s healthy! It’s fresh! It’s delicious!

Sweet banana


  • 4 just-ripe bananas, peeled
  • 8 craft sticks
  • 1/2 cup honey
  • 1-1/3 cups finely chopped nuts, coconut, carob chips, dried fruit, graham cracker crumbs, etc.

Cut bananas in half cross-wise. Insert a craft stick into each cut end. Freeze for at least 30 minutes on a wax paper-lined tray.

Meanwhile, spread desired toppings onto separate plates. Spoon about 1 tablespoon honey over each slightly frozen banana, rotating and smoothing honey with back of spoon to coat all sides. Roll banana in desired topping until coated on all sides, pressing with fingertips to help toppings adhere. Return pop to wax paper-lined tray and repeat with remaining bananas. Freeze pops 15 minutes or more to set toppings. Serve.

Selasa, 17 Juni 2008

Honey Cherry Granola Bars

Having snack?
Try this recipe! Simple to make and sweet to eat.

Sweet Honey Cherry Granola Bars


  • 1/3 cup honey
  • 1/4 cup butter, melted
  • 3 egg whites
  • 1 teaspoon cinnamon
  • 1/2 teaspoon almond flavoring
  • 3 cups low-fat granola
  • 1/2 cup almonds, coarsely chopped
  • 3/4 cup dried cherries

Preheat oven to 350°F. Whisk together honey, butter, egg whites, cinnamon and almond flavoring. Stir in granola, almonds and cherries. Spoon granola mixture into a 9-inch nonstick (or well-greased) square pan. Using a piece of wax paper, firmly press granola mixture in pan. Bake 20 to 25 minutes or until lightly browned. Remove pan from oven and place on a cooling rack. Cool completely; cut into bars.

Peanut Butter & Honey Roll-Ups

School means a return to packing lunches and preparing after-school snacks. Make this school year fun with a new collection of easy-to-make snack recipes from the National Honey Board. Instead of giving your kids the same boring sandwich, jazz up their lunch box and snacks with a few easy improvement:

Yummy ^^

  • 4 slices wheat bread
  • 1/2 cup smooth peanut butter
  • 1/2 cup honey
  • 2 tablespoons finely chopped nuts (sunflower seeds, almonds or walnuts)
  • 1/4 cup strawberries, finely diced
  • 4 skewers (optional)
  • Additional fresh fruit such as kiwi, strawberries, grapes or pineapple (optional)

Trim crusts from bread. Gently press bread or flatten with a rolling pin. Spread each slice with 2 tablespoons peanut butter and 2 tablespoons honey. Sprinkle 2 bread slices with 1 tablespoon nuts each. Sprinkle remaining slices with strawberries.

Cut each slice in half. Firmly roll up each slice and serve, or thread the roll-ups and fruit onto skewers and serve as kabobs.

Minggu, 15 Juni 2008

Happy lunch time

Happy-happy Lunch time~~~
With smile ^o^

It's lunch time

Easy to prepare and simple ingredient!

  • Bread
  • Broccoli
  • Carrots
  • Cucumber
  • Cheese
  • Shiitake mushroom
  • Stir-fry of bacon

Hope you like it ^o^

Pancake parade

Happy Birthday to you! Happy Birthday to you!
Happy Birthday! Happy Birthday!
Happy Birthday to you!

Now I will give you my present...
Delicious flower ^^
I hope you like it.

Yummy flower ^^

The ingredient is very simple.
You only need colorfull cake, Pancake , cherry and cream.
Than design it as you want.

Another design: Mr and Mrs.Koala

Sabtu, 14 Juni 2008

Where's my hamster ?

I missing my hamster!!!
Where they go?
Oh...I found it! They are hiding in my lunch...

Hey!!! They trying to eat my lunch!!! O,o

This recipe have a simple design. but it's still cute and lovely ^^
And you only need a few time to prepare it.


  • Tomato
  • White rice
  • Broccoli
  • Rice yolk => mixed rice with egg
  • Pumpkin
  • Sausage 
  • Boiled carrot
  • Mini Tian Chuan
  • Bean 
  • Stick karage from fried chicken 

Jumat, 13 Juni 2008

Cute bear

Hi! I am mr.bear~~~
I'm not gonna eat you, but you can eat me. I'm delicious and tasty ^^

Mr.Polar bear say: Eat me first! Eat me first! (Auch!!!) x,x
Mr.Brown bear say: (Punch Mr.Polar) They will eat me first! 


  • Tomato
  • Broccoli
  • Pumpkin
  • Karage From fried chicken
  • Lemon
  • Matsutake rice => Cook rice with matsutake mushroom
  • Mini Tian Chuan => You can buy it at supermarket.
  • Baked egg
  • Slice cheese
  • Sesame
  • Beans
  • Ham
  • Seaweed (Nori)
  • Poker jar => You can buy it at supermarket (See picture below)

Kamis, 12 Juni 2008

Japanese princess's lunch

Hi! My name is Hijiki, I am a japanese princess.
Would you like to eat me? *^o^*

Good afternoon my princess! I'm ready to eat ^^

It has balance nutrition and composition between vegetables and meat (and unique design). Although it's difficult to prepare.

  • Tomato
  • Broccoli
  • Baked egg
  • White rice
  • Seaweed 
  • Karage from fried chicken
  • Boiled carrot
  • Glauten
  • Poker jar => You can buy it at supermarket.

Mini bus sandwich

Make a sandwich for your children or for your party?
Why you don't make a different one?(With different shape of course ^o^)

Yummy sandwich bus >,< You don't have to spend much money,because the Ingredient is simple and easy to find. You can add other additional if you like.


  • Big Bread
  • Tomato
  • Broccoli
  • Cress
  • Boiled carrot
  • Crab
  • Stir-fried pork and mushrooms
  • Baked egg
  • Slice cheese
  • Mini Tian Chuan => you can find it at supermarket (see picture below)

Hope you like it ^o^V

Rabu, 11 Juni 2008

Fun with onigiri (Part two)

Type 5: The visible-inside onigiri

This type of onigiri shows off the inside and is only wrapped around the sides, rather than all around the ball. This one is rather more difficult to make than other types.

Type 6: Onigiri with alternate wrappings

Nori is the most common onigiri wrapping, but there are other wrappings. Here is one wrapped in salted green shiso leaves.

Other wrappings include nozawana zuke (pickled green leaves) and hakusai zuke (pickled nappa cabbage), thin dried kombu seaweed called tororo, and so on. I’ve even seen salted lettuce leaves and kimchee used as wrappers. Onigiri wrapped with alternate wrappers can be filled or unfilled, depending on how salty the wrapping is.

Type 7: Yaki Onigiri - grilled onigiri

Onigiri that is grilled on a wire grill until crispy, then brushed with soy sauce or miso. Yaki onigiri are best served hot, though they can be chewy yet tasty bento additions. Yaki onigiri usually do not have fillings, though some people like to put a little umeboshi or okaka inside (see the Filling section below).

What goes inside the onigiri

In response to my previous onigiri posts on Just Hungry, the question asked the most is about fillings. I have already written about this before, but it bears repeating here. Basically, anything that fits with rice and is not too greasy or watery can be used as filling. So, if the traditional fillings don’t appeal to you, try things that you like and see how they taste!

If you are a traditionalist as I tend to be, here are the most popular fillings.

From the top, clockwise:
Shiozake or shiojake, salted salmon which is grilled and flaked. It’s easy to make your own.
Umeboshi (salty pickled plum). A little of this goes a long way. It also has some antibacterial qualities, so it’s the ideal filling for onigiri that might be travelling at room temperature for some time. The photo shows regular soft umeboshi Not shown here is the crunchy and smooth skinned kariume.
Tarako, salty cod roe that is cooked and cut into small chunks. (While tarako is closely related to mentaiko, spicy cod roe, you don’t see mentaiko used as an onigiri filling that often for some reason, but it’s equally good as an onigiri filling.)

Okaka is bonito flakes or katsuobushi (the kind used for making dashi stock) mixed until moistened with soy sauce. (Confusingly it’s also just called katsuobushi or katsubushi.) You must take care not to mix in too much soy sauce, or it will seep through the rice and cause the onigiri to crumble.
Umekaka, bonito flakes mixed with umeboshi.
Kombu no tsukudani or shio kombu - kombu seaweed that’s been cooked in a soy sauce based sauce until tender and salty. Other types of tsukudani can be used too. How to make your own kombu no tsukudani.

Rather less traditional but widely popular:
Tempura - shrimp tempura (shrimp fried in a light batter) used either as a filling or on the outside. This type of onigiri is called tenmusu. It’s a regional speciality of the city of Nagoya.
Canned flaked tuna mixed with mayonnaise - the tuna is almost always oil-packed. This filling doesn’t keep that well - eat within a few hours.
A piece of chicken karaage (fried chicken).
Various kinds of chopped up pickles

If you use molds you can make other shapes too, such as these above. Why not a bunny or cat onigiri? Personally I don’t use molds much since I can make them by hand a lot faster, but they can be fun if you have the time, or are making them for a party or something like that. (I actually used egg molds to make the ones in the photo.) Faces can be made with cut nori or anything you can imagine. It should all be edible though!