Coffee is the world's most popular drink after water, with over 400.000.000.000.000 cups consumed annually. Coffee is the largest food commodity traded worldwide. Many people in the Western world depend daily on their fresh cup of coffee. Coffee is derived from coffee beans, or cherries, which come from an evergreen tree grown in a narrow subtropical belt around the world.
Coffee has been used for over 1000 years, originating from Ethiopia and the Arab peninsula, and is now widely available in all corners of the world. Coffee has a delicate, chemically complex, flavour and a slightly bitter/acid taste. Coffee is also a rich source of caffein, a stimulating compound, which may help to keep you awake and alert.
The traditional Arab-style coffee strong and sweet, has been reflaced by alarge range of fresh and powered coffee drinks that suits the taste of everyone.
Sunday, February 10, 2008
Coffee
Why Choose Indian Cuisine
Indian cuisine is gaining popularity around the globe. Easy to prepare, tasty and it's mainstay grains, lentils and vegetable dishes is allowing Indian cuisine to gain popularity all over the world. Today, many people want a balance of broth protein and carbohydrates. Indian cuisine offers the health promoting properties of various herbs, ginger and spices, as well as awell-balanced diet. Yogurt, an accompaniment to Indian meals, introduces good flora into the digestive system. Many of our menus are vegetarian, which tend to be more alkaline than non-vegetarian menus. Fresh fruit follows Indian meals, which also contributes to an alkaline balance.
Indian meals are easy to prepare, taking about 20 to 30 minutes to prepare at an averga. Many foods can be cooked in crockpots, pressure cooker or in pans. Beans/lentils can be soaked overnight. Whole wheat dough for chappatis and rotis can be made ahead of time and kept in the refrigator fore later use. Tortillas and pita breads may be substitude for Indian flat breads.
notes : Lentils and beans combined with rice or wheat from complete proteins that have all of the eight amino acids.
indonesia street food
Living in a country that has endless variety of food and drinks, indonesians do eat out, but the majority does not go to restaurants. The local food scene relies heavily on street food. Indonesians savour the delicious meals offread by ubiquitous street vendors day and night for breakfast, lunch and dinner.
Street food is a quick meal by a vendor with a push cart, basket, at a stall, or possibly at a store where customers can see the prepartion of food clearly. it providers a close connection between the customer and the street food, unlike having a plate of food in a restaurant.
The types of food offered vary from a simple fried tofu to a much more complicated dish like gudeg ( raw jackfruit cooked in a Javanese traditional way that originated from Yogyakarta). In big cities lke Jakarta , Surabaya, Bandung, Medan and Semarang the street vendors offer many a traditional food from various regions in the usually of the local cuisine.
The most commonly found street food is bakso or meatballs that are usually served in abowl, like soup, with noodles, bean curds ( tofu), eggs, and/or fried meat.
Another popular soup-like street food is soto. it is mainly comprised of broth and vegetables. The meats most commonly used are beef and chiken, but there are also sotos with mutton and pork. it is usually accompanied by rice or compressed rice. sotos are differentiated by the ingredients in them, such as soto ayam ( chiken ) and soto kambing ( mutton ).
There are many sotos in indonesia, as diffrent regions and ethnicities have their own ways of preparing the cuisine, such as soto Madura (from East Java), soto Betawi (from Jakarta), soto Padang (from West Sumatra), soto Bandung (from West Java) and coto Makasar (from South Sulawesi).
The other popular delicacy offen sold by street vendors is satay. it is a dish consisting of chunks or slices of dice-sized meat (chiken, goat, lamb, beef, pork, or fish) on bambbo skewers, which are grilled over a wood or charcoal fire, then served with various spicy seasonings, mostly made of grounds nuts. Satay may have originated in Java and Sumatra, but is very popular outside indonesia too.
Nasi goreng ( steamed rice stir-fried with eggs, meatballs, chiken/beef/shrimp, assorted vegetables and often with sweet soy sauce seasoning) is also very popular along with nasi rawon (rice served with dark beef soup) originally from East Java. The dark colour comes from the meaty seeds of kluwak nuts. Usually served with uncooked mung bean sprouts and salty duck eggs, pecel (a mixture of vegetables and traditional crackers with spicy peanut paste). Madiun and Blitar in East Java are popular for their pecel and gado-gado (a mixture of vegetables, crakers and rice with peanut flavoured sauce). the taste is sweet in Eastren Java and salty in Western Java.
