♥Rabu, 23 April 2014
Tugas B. Inggris Bisnis 2
Odd
1.
Either cars or motorcycles need the
regular services.
2.
There is some computers sold in Mangga
Dua.
3.
My mother said that she will has a
handgifts from my father.
4.
The majority of teachers is going to go
to Bogor.
5.
The broken windows in my room needs to be
repaired.
Answer
1.
Either cars or motorcycles need the
regular service.
2.
There are some computers sold in Mangga
Dua.
3.
My mother said that she will have a
handgift from my father.
4.
The majority of teachers are going to go
to Bogor.
5.
The broken windows in my room need to be repaired.
written at♥09.36
♥
The Article which Tells about The Special Gourmet in Indonesia
1.
Sumatera
Barat (Rendang or Randang)
Rendang
(Minang language: Randang) is one of the traditional Minangkabau cuisine that
uses meat and coconut milk as the main ingredient containing spices are rich.
Cuisine with a spicy flavor that is loved by the entire community, and can be
found throughout the Padang Restaurant in Indonesia, Malaysia, or in other
countries. The cuisine is sometimes known as Rendang Padang, whereas typical
Minang rendang is a dish in general. In 2011, rendang dish has been named as
the first rank in the list of World's 50 Most Delicious Foods (50 yummiest
dishes World) held by CNN International.
2.
Sumatera
Selatan (Empek – Empek)
Pempek or empek-Empek is typical
Palembang food made from fish and sago. Actually it is difficult to say that
the center is pempek Palembang because almost all areas in South Sumatra
produce.
Presentation pempek sauce accompanied by
brownish black called vinegar or cuko (Palembang language). Cuko made from
boiled water, then add brown sugar, dried shrimp and shrimp mashed chili,
garlic, and salt. For the indigenous people of Palembang, cuko than once made
spicy to increase appetite. But with the influx of migrants from outside the
island of Sumatra, the current is found cuko with the sweet taste that does not
like spicy. Cuko can protect teeth from caries (damage to enamel and dentin).
Because in one liter of solution is usually a soup pempek 9-13 ppm fluoride. A
complement to the distinctive taste of this eating is sliced fresh cucumber
dice and yellow noodles.
3.
DI
Yogyakarta (Gudeg or Warm)
Warm (gudheg Java language) is a typical
food of Yogyakarta and Central Java which is made from young jackfruit cooked
in coconut milk. It took many hours to make this dish. Brown color is usually
produced by teak leaves cooked together. Gudeg eaten with rice and served with
thick coconut milk (areh), chicken, eggs, tofu and sambal goreng krecek.
4.
Kalimantan
Selatan (Soto Banjar)
Soto Banjar is typical soto Banjar
tribe, South Kalimantan with the main ingredients of chicken and aromatic
spices such as cinnamon, nutmeg, and cloves. Soup contains chicken meat already
disuwir-shredded, with extra cakes or boiled potatoes, boiled eggs, and
diamond. As well as chicken soup, condiments such as Soto Banjar red onion,
garlic and pepper, but do not wear saffron. Seasoning sauteed first with a
little cooking oil or cumin oil until fragrant before being put into stew
chicken broth. The spices will be appointed in order not to go into the bowl
when served.
5.
Jakarta
(Egg Crust)
Egg crust is a food native to the area
of Jakarta (Batavia), the ingredients of white glutinous rice, chicken egg, ebi
(shrimp marinated dried) dry roasted plus fried onions, mashed and flavored
with a roasted coconut, red chili, kencur , ginger, pepper grains, salt and
sugar.
6.
Bali
(Betutu)
Betutu is
a Balinese dish of steamed or roasted chicken or duck.
This highly seasoned and spiced dish is a popular dish in Bali and Lombok.
An even spicier version is available using extra-spicy sauce made
from uncooked (raw) onionslices
mixed with red chili peppers and coconut oil.
This traditional dish is very popular
nowadays. It can be found in the menu of luxury hotels or restaurants in Bali.
It takes at least 24 hours to cook. Many travelers from other regions of
Indonesia brought Betutu dishes as Balinese-gift for their families. This dish is also
popular among tourists who
travel to Bali.
7.
Manado (Manadonese Porridge)
Tinutuan or bubur
manado or manadonese porridge is
a rice porridge mixed
with various vegetables such
as spinach,kangkung, corn, pumpkin and
sweet potato or cassava. Tinutuan is from Manado, North Sulawesi, Indonesia.Some people also said
that it is from Minahasa, North Sulawesi, Indonesia. Etimology of the word tinutuan is unknown. Also, the exact time when tinutuan
found is still unclear. Someone said it was popular since 1970, while another
said that it was since 1981. Local
government of Manado made tinutuan as icon of the Manado city.Tinutuan is
usually served as breakfast, with many additional foods, such as salted fish, sambal, fried onion, as it is seen on
the picture. At its origin place, Manado, tinutuan usually served with smoked skipjack tuna, shrimp paste or
smoked garfish sambal,
or meatball.
8.
Surabaya (Rawon Rice)
Rawon or Nasi Rawon/Rawon Rice (when served with rice) is
a strong rich tasting traditional Indonesian beef black soup. Originally from
Surabaya in Indonesian province of East Java. It uses black nuts/keluak
(Pangeum edule, fruits of kepayang tree) as the main spice which gives the
strong nutty flavor and dark color to the soup.
The soup is made of ground mixture of garlic, shallot,
keluak, ginger, candlenut, turmeric, red chili and salt sauteed with oil until
it gets aromatic. The sauteed mixture is then poured into boiled beef stock
with diced beef. Lemongrass, galangal, bay leaves, kaffir lime leaves and sugar
are then added as seasonings. The special dark/black color of rawon comes from
the keluak as the main spice. The soup is usually garnished with green onion
and fried shallot, and served with rice(sometimes fried rice), hence the name
Rawon Rice or Nasi Rawon in Indonesian language, together with baby bean
sprouts, salted preserved egg, shrimp crackers and sambal chili sauce on the
side.
9. NTB (Taliwang
Chicken)
Taliwang Chicken is the typical food of Lombok, West Nusa
Tenggara-based chicken served with spices such as dried red chili, onion,
garlic, red tomatoes, fried shrimp, kencur, Java sugar, and salt. Usually
served with other foods Lombok as plecing kale.
10. Aceh (Mie Aceh)
Mie Aceh is
a spicy noodle dish, specialty of Acehnese people in Indonesia. The thick yellow
noodle with slices of beef,goat meat or
seafood is served in rich and spicy curry-like soup. Mie Aceh is available in
two variations; Mie Aceh Goreng (fried and dry) and Mie Aceh Kuah (soupy).
Usually sprinkled with fried shallot, and served with emping, slices of shallots, cucumber, and lime.
SUMBER : http://jalanjalanjajanmakan.blogspot.com/2012/06/makanan-khas-33-provinsi-di-indonesia.html
written at♥09.28