Authentic Japanese Ramen taste

For fans of Japanese food, ramen menu certainly not a new menu. Ramen preferred because gravy is thick and tasty. In general, ramen soup is divided into 4 types of broth used, namely Shio (salt base material), Tonkotsu (made from pork bones), Shoyu (Japanese soy-based), and Miso (soy-based). Trying to create something new, Tetsuya Kudo, chef and owner Marutama Ra-men, creating a ramen broth made from chicken broth (Toripaitan).

Since 2001, Tetsuya Kudo open Marutama Ra-men in Japan, until now, he has 4 branches in Japan, 4 again in Singapore, and now he opened the latest outlets in Jakarta, precisely on the basement floor of the building Sentral Senayan I. Interior design was created stylish Japanese style, although still strong impression too minimalist.

Approaching your seat will see a sheet of plastic-covered menus that lay in the middle of the table. One of the Japanese side, others spoke English. Three pictures ramen menu at the top of choice for you. At the bottom, there are about 8 side dish as an option. For the choice of ramen, you just choose the flavor Marutama Ra-men/Karashi Ra-men (USD 52,000), for topping chicken, Aka Ra-Men (Rp 65,000) for topping 7 types milled nuts, and Tan Men (Rp 55,000) for topping vegetables.

Because you want the focus to the presentation of this ramen, which dihantar menu is not too diverse. A little leak, especially for Indonesia, there are plans to develop a menu that topping was made of ebi (small shrimp). In addition, the broth from the chicken itself also needs time no less, the process takes at least 5 hours per day to make this chicken soup broth.

According to Angelita S. Komala, Marketing & Promotion Manager, at the opening Marutama Ra-men, day "Presentation of ramen here use homemade ramen, chicken broth soup made from the original, so original delicious taste, do not use MSG at all."

In every bowl of ramen that size is quite large, there tamago (half cooked boiled eggs seasoned). "Kudo-san wanted it feels really authentic. If the food that is tailored to the unique tastes of other countries do, called fusion, but if here, Kudo-san wanted to give the taste of authentic cuisine typical Japanese food, although the materials are not 100 percent of imports. "

Claimed by the Marutama Ra-men, ramen made from chicken broth (Toripaitan) This is the first in Indonesia. Indeed, when tasting sauce Female Compass Marutama Ra-men was tasty and quite thick. For those who like the taste of salty-savory, it could be like with a sense of this. However, for the unusual, can be somewhat difficult to accept. According to some fellow journalists, some say like the taste, but there are also some friends who say taste delicious too strong and concentrated, so that they could not spend a serving bowl.

Mie is in it tend not to have taste, but coupled with suwir-suwir tender chicken meat that tastes more salty than gravy, make a quite unique and inviting blend of tastes. Tamago, or hard-boiled eggs on the inside half-baked aroma of a sufficient cause stinging, for those who do not like the smell, might be asked to separate enhancement. In addition, pieces of sea grass also gives a fairly distinctive aroma.

The price may tend to be above average, but coupled with a sizable portion, is still quite worth it. It may be that the price is because they intended to target the market that tends to businessmen, because of its location in the offices, and downtown. For additional information, in his native country, Japan, ramen lovers usually uses pork as a topping. Marutama Ra-men also provide this topping, if you want, please be ordered. For those of you who do not eat pork, do not be afraid, "Here, the container for the meat separated, so do not mix with other toppings," said Angel.

It is said by the Angel, most visitors Marutama Ra-men in Singapore and Japan are women. According to the Kudo-san is dikarenkan at the time of processing liquid, there is collagen which is believed to help the skin more supple. Interested?

Marutama Ra-men, the basement floor of Sentral Senayan I Building, Jl Asia Afrika No. 8, Bung Karno, Senayan, South Jakarta.


Sources : female.kompas.com



Look also : burger king, seafood

Frozen Yoghurt

Frozen yogurt (also known as frozen yoghurt or by the tradenames FroYo and Frogurt) is a frozen dessert made from, or containing yogurt or other dairy products. It is slightly more tart than ice cream, as well as lower in fat (due to the use of pure milk instead of cream). It differs from ice milk (more recently termed low-fat or light ice cream), which does not include yogurt as an ingredient.



History

Frozen yogurt was introduced in New England in the 1970s as a soft serve dessert by H. P. Hood under the name Frogurt. In 1978, Brigham's, a Boston based ice cream, candy and sandwich chain developed and introduced the first packaged frozen yogurt under the name Humphreez Yogart. It was originally intended as a healthier alternative to ice cream, but consumers complained about the tart taste. Manufacturers began production of a recipe that tasted sweeter, and frozen yogurt took off in the 1980s, reaching sales of $25 million in 1986. In the early 1990s, frozen yogurt was 10% of the dessert market.


Source: wikipedia


Look also : wine, seafood

Resep Pasta Udang Selai Tomat

Pasta adalah makanan olahan yang digunakan pada masakan Italia, dibuat dari campuran tepung terigu, air, telur, dan garam yang membentuk adonan yang bisa dibentuk menjadi berbagai variasi ukuran dan bentuk. Pasta dijadikan berbagai hidangan setelah dimasak dengan cara direbus. Di Indonesia, jenis pasta yang populer misalnya spageti, makaroni dan lasagna.

Bahan:

100 gr udang kupas
1 sendok bawang merah iris
1/4 cup anggur putih
1/2 cup selai tomat
1/2 cup kemangi Thailand
1/4 - 1/2 cup whipping cream
2 cup pasta matang
2 cup mentega
2 cup minyak zaitun
Garam dan merica secukupnya

Cara membuat:

1. Panaskan mentega dan minyak zaitun dalam penggorengan. Bila sudah panas tambahkan udang dan bawang merah iris. Udang diaduk tapi jangan dimasak dahulu. Ketika udang sudah mengeras tapi masih terlihat merah, angkat dan hidangkan kemudian.

2. Tambahkan anggur putih ke penggorengan dan uapkan dengan menambahkan suhu api. Tambahkan selai tomat dan masak hingga sedikit mengental, kemudian tambahkan whipping cream dan daun kemangi. Masak anggur putih dan tambahkan pasta matang. Masukkan pasta matang ke dalam saus dan diamkan saus hingga menghangat dan meresap. Sesuaikan komposisi saus dan pasta agar seimbang dengan menambahkan cream, garam dan merica. Sebelum penggorengan diangkat dari api, tambahkan sisa kemangi. Hidangkan segera dengan keju parmesan jika suka.


Sumber : wikipedia & WAF - female.kompas.com


Lihat juga : ramen, hanamasa, seafood, dim sum

seafood? yuk

ada tempat namanya BANDAR DJAKARTA,
di DI DALAM TAMAN IMPIAN JAYA ANCOL, PINGGIR LAUT.,
yang jualan Ikan Pecah Kulit, Bawal Bintang steam hongkong, kerang, udang saos teluk, kepiting lada hitam dll.
makanannya Halal.
Katanya sih, ...Bandar Djakarta adalah resto seafood favorit saya, juga buaaaanyak temen temen yang setuju dengan saya.

Satu satunya resto seafood yang menyajikan beraneka ragam seafoodnya di sebuah Pasar Ikan. jadi kita bisa lihat dan pilih sendiri mau ikan apa, yg ukuran berapa, mau beli udang apa, yang besarnya seberapa, dan berapa kilo, mau lihat dan cobain aneka ragam jenis kerang disana. pokoknya unik dan satu satunya deh. Rasa nikmat, Suasana ok, Service cepat, Harga terjangkau


Lihat juga :

ramen

sate

dim sum

sushi


Sumber : Jordan - Ayojajan.com

Sop ikan hiu?

ada tempat namanya RM ACEH SEULAWAH,
di JL Bendungan Hilir Raya no 9 Depan Rumah Sakit AL Mintoharjo, Jakarta Pusat 021- 5708660,
yang jualan seafood Gule / Sop Ikan Hiu.
makanannya Halal.
Katanya sih, ...Pernah Coba Gule atau Sop IKAN HIU ???
ini mungkin satu-satunya di jakarta
Dagingya lembuut jauh lebih enak dari kakap , baronang
Rasa gule hiunya...ueeenak, pake bumbu khas aceh yg rada tajem
klo sop hiunya .. waah seger & asem, kaya masakan thailand
kabarnya sih bumbunya ada ganjanya,
tapi pake apa enggak, rasanya emang mantep banget.
disitu ada juga masakan aceh lainnya
Favoritku kari kambing, gule bebek, gule kepala ikan dan ada yang namanya sambel ganja.
ada juga Nasi goreng kambing & Mie Aceh
Ada masakan spesialnya tiap Jum'at, Nasi Briyani, kaya nasi kebuli, gua tiap makan habis dua porsi harganya cuman ceban
Hati-hati habis makan disana, rada ngantuk. beneran ada ganjanya kali ya??


Lihat juga :

Soto

Hanamasa

Burger king

Pasta

Sumber : Heru - ayojajan.com

Sushi Groove

cha nulis tentang sushi groove lagi yaaaaa ???
izin yang bukan izin .. ga loe izinin juga akan tetep nulis
lagian gw uda nulis dengan mengorbankan jam kantor, meruginkan perusahaan bermilyar-milyar, dengan bersimbah darah dan peluh (hiperbol dikit) ....
 tapi yang ini lokasinya di Taman Anggrek koq .. jadi beda dikit

sebetulnya pengen sih nulis yang laen yg bukan sushi,
contoh kaya yang Marche kemaren,
cuman apa dikata emank soul-nya masih di sushi wakaka
ga juga sih, lebih karena : sushi itu bentuknya lebih menarik daripada makanan laen,
jadi otomatis gw punya foto sushi lebih banyak daripada jenis makanan laen

nih liat aja foto-foto sushi groove dalam suatu kunjungan di TA beberapa bulan lalu (oya, kalo mau makan Sushi Groove, mending di Grand Indo sih .. service lebih memuaskan .. yang di TA, waiter/waitressnya sering ngerumpi sendiri) :

Foto Pertama : bowl

begitu nyampe gw agak kecewa .. yah ... simpel bgt ...
cuma dibulet-2-in doank ... tp ternyata enak jg smile skala 7 dari 10 lahhh
atasnya ada fish roe yang juicy n fresh n baked salmon yg wangi
bawahnya disalut saus yg cuma ada di Sushi Groove,
manis and a little bit spicy - smile mirip cream cheese tapi bukan
eniwei, kalo ga demen ama saus ini, mending jangan kesini lagi deh
menunya dominan dikasi kombinasi saus ini (untung gw doyan)
yang gw juga suka tu kombinasi sama mie kering di bawahnya smile
crunchy-2 gitu - itu kayanya sebenernya buat hiasan,
cuman apa dikata gw doyan bgt !! jadi jangan protes juga !! hihi ..

oya, ya gw perhatiin sushi groove tuh mereka nyajiin sushinya diatas
piring dingin atau piring kaca ..
ini harusnya emank standard dari resto sushi
emank sih banyakan pake kaya gini, tapi ada beberapa resto yang
menyajikan sushinya diatas sejenis piring kayu

Foto Kedua : bowl

salah satu fushion sushi nya sushi groove yang creative
kombinasi cream cheese, abon tuna, n fish roe yg YUMMY !!!
tunanya enakkk ... jadi pengen tuna belly (tapi bokek hihi ... )
lama bakarnya juga kayanya pas n agak-2 crispy
tapi terakhir kali gw liat menunya - koq ga nemu menu ini lagi ya ?
ato mata gw yg sliwer ??

abis sushi groove juga termasuk sering ganti-2 menu, dulu sempet
menu yang di TA ama yang di GI beda ..

Foto Ketiga : bowl

mengecewakan .. sad begitu pesanan gw dateng ... KECIL BANGET !!!
di gambarnya sih gede .. gepeng pula .. hiks .. - emank sih ini masuk kategori appetizer
rasa sih enak, tapi ukurannya itu lohhhhh !!!
menarik sih, sepintas kaya pizza - atasnya dikasi fish roe
disajikan di panas-panas di dua piring mungil kaya kerang

oya ni semua makanan yang ada disini gw LUPA harganya berapa huehehe ..
ups .. maapppphhhhh
abisnya di websitenya ga ada ..
ntar kalo kesana lagi diupdate koq (kalo inget hihi ... )
ato kalo ada yg tau, langsung aja kasi tau ke gw via comment, ntar gw update

tapi yang jelas gw tetap CINTA Sushi Groove

cya ...


Sumber : Chachacha - openrice.com



Lihat juga :

ramen

sate

seafood

Persaingan antar restaurant yang semakin ketat

Dengan semakin bertambahnya pertumbuhan restaurant, itu menandakan bahwa semakin banyak pula persaingan yang terjadi. Masing-masing dari restaurant mengusung "tema"nya masing-masing. Mulai dari restoran yang isinya japanese food, chinese food, western food, Italian food, restaurant yang hanya menyediakan seafood, dan lain-lain.

Dengan demikian, semakin banyaklah pilihan untuk pembeli dalam membeli jenis makanan yang disukainya.