As
a food, broccoli is usually boiled or steamed, or it can be eaten raw. The best
way to process broccoli is by steaming.
Healthy Nutritious Drinks
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Sekoteng Is Warmly Delicious
Carrot Cake Cheese
Cheesecake
(Indonesian: "cheesecake") is a cake that is usually eaten as a
dessert and is made by mixing soft-textured cheeses, eggs, milk, and sugar.
Cheese commonly used to make cheesecake is cream cheese, but can also be used
other cheese such as cottage cheese, ricotta, mascarpone, neufchâtel or quark
cheese.
Combro Very Spycy
This
food as the name implies oncom and made of cassava, processed with spicy and
fried spices. So it feels very delicious and tempting the tongue. It feels
spicy, making anyone definitely addicted to eating combro. Not only delicious,
combro also rich in protein, vitamins and also carbohydrates. Well, for those
of you who are curious to make it, this he recipe combro typical Bandung most
delicious.
Cheese Fill Combro Recipes
Combro is a typical fried food from West Java or
Sundanese. Combro is one of many Sundanese foods named after the ingredients.
Combro stands for "oncom in jero bro" (oncom in bro). Combro is made
of shredded cassava which is round or oval and filled with oncom sauce and then
fried.
"Rawon" With Taste and Delicious
Rawon is Indonesian cuisine in the
form of black souped meat soup as a mixture of typical flavor that uses kluwek.
Rawon, although known as East Java specialties, is also known by the people of
Central Java in the east (Surakarta area).
Meat for rawon is generally a small
beef cut. Seasoning soup is very typical of Indonesia, which is a mixture of
onion, garlic, galangal (laos), coriander, lemongrass, turmeric, lombok,
kluwek, salt, and vegetable oil. All these ingredients are smoothed, then
pan-fried until fragrant. This spice mixture is then put in a meat stew broth
along with the meat. Dark color typical rawon comes from kluwek. Abroad, rawon
is referred to as black soup.
Sauce Petai Ready Eating Eat
How to make : Hong Kong Egg Tart / Pie Susu
Milk pie was introduced in the 1940s by Tengs cha Chaan
in Hong Kong. The milk pie is then introduced in Western cafes and bakeries to
compete with dim sum restaurants, especially yum cha. During the economic boom
of the 1950s and 1960s, Lu Yu Teahouse took the lead with his milk pie mini.
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