Thursday, July 19, 2012

The Food - Gullac and Rutab, Fast Breaking Typical Serving Turkey


the food
The Food - As a country inhabited by the majority of Muslims, Turks have their own Ramadan traditions. They have food and breaking dawn are unique and distinctive. In fact, there are also foods that can only be found during the fasting month.

Turkish cuisine is the legacy of the Ottoman Empire. Culinary influences of Central Asia, the Middle East and Balkan cuisine dominated seen in dairy products and meats, especially lamb.

Chef and Chef Ismail Donmez Serkan Imre of Ritz-Carlton Istanbul, Turkey, came to Jakarta to introduce the distinctive flavor of his hometown. For Ramadan this year, they have prepared a few dishes.

In all the restaurants in Turkey, you will be treated to a tray of meze (similar to tapas, small snacks) before the main meal arrived. But this time, Chef Ismail Mancha and ezme spinach served as appetizers. Both can be dipped in a coiled ribbon-shaped bread risol.

Spinach Mancha is yogurt mixed with baby spinach. This dish was creamy on the tongue and a little krenyes-krenyes due to the use of fresh spinach. Meanwhile, Turkey ezme is typical sauce-like salsa. Tomato paste and chili paste mixed and stirred with chopped onions, peppers, cucumbers, and other materials. Ezme can be assigned to more fresh lemon juice.

For the main course, there is a similar nazik ali mashed potato with a splash of beef stir-fry pieces. This dish is a variation of the kebab originated from the province of Gaziantep in Turkey. Apparently, ali nazik made from crushed and roasted eggplant mixed with yogurt instead of butter. It's a bit smoky, but delicious on the tongue. Sauteed lamb makes this dish was more delicious.

In closing there is gullac a sweet and slightly chewy. Gullac consists of sheets of pastry gullac soaked in warm milk, a sprinkling of chopped walnuts in the center, as well as to add a splash of rosewater scent. If the Turkish dessert is sprinkled with pomegranate seeds, in Indonesia replaced with pieces of strawberry.

Gullac is a typical cold dessert Ramadan in Turkey. Outside the holy month, this sweet food can hardly be found because gullac pastry is not produced. Gullac thin sheets of pastry is a large circular and made of cornstarch and flour.

"I have to order directly from the manufacturer gullac pastry to be brought to Indonesia," says Chef Ismail. Because both are composed of many layers and contains pieces of nuts, gullac regarded as the origin of the dish baklava.

Besides food, Chef Ismail did not miss serving typical Turkish drink. Rosella tea and cold rutab suitable for fasting. Rosella rosella tea made from flowers, and red sweet drink. If you want to try the unique and delicious taste rutab. This drink is made from palm juice mixed with milk and cinnamon syrup, so that was sweet, creamy, and flavorful.

Hangatpun drinks there. If you are connoisseur of coffee, Turkish coffee is worth a try. In contrast to most of brewed coffee, Turkish coffee powder to a boil and boil until frothy, then poured into small cups. Bitter taste acidic but more dominant. If you prefer, you can add sugar.

In addition to a variety of dishes, the ordinary Turkish people also enjoy baklava, revani, and for dessert sekerpare fasting. Ramadan interested in tasting dishes a la Turkey? Pacific Restaurant & Lounge at the Ritz-Carlton Jakarta Pacific Place held a promo during Ramadan. Another place that serves typical Turkish dish is Turkuaz restaurant in Jakarta. Good luck!

The Food - Vegetable Recipe: Dried Sweet Sweet


the food
The Food - Sweet potatoes are rich in beta-carotene could be a source of vitamins. Not only tasty made ​​compote or porridge, made ​​a dry side dish is also okay. Krenyes tasty with a nice sweet taste. Eaten with rice hangatpun it fun. Make yuk!

ingredients:
500 g yellow yam, peeled
cooking oil
2 large red chilies, seeded, sliced ​​thin oblique, fried
50 g fried onions
Seasonings:
150 ml of water
3 tablespoons granulated sugar
100 g of sugar Java, comb
1 teaspoon ground red pepper
2 cloves garlic, grated
½ cm galangal
1 tablespoon lemon juice
1 teaspoon salt

How to make:

     Slice the sweet little long like a matchstick.
     Fry in hot oil and lots of it to dry. Drain.
     Seasonings:
     Cook sugar and water together with other materials.
     Boil until soft stringy.
     Enter the sweet potatoes, fried onions and fried chili.
     Stir quickly until well blended.
     Remove and let cool.
     Store in airtight container.

For 400 servings gram/10