Benefits of Spicy Food
7 Do you know the benefits of spicy food? Spicy foods may be the favorite of most people, but there are also people who do not like spicy food. People who do not like spicy food when the stomach is usually due to fear of pain, or have had a disease that doctors recommend should not eat spicy food. But behind the spicy food turns out there are good benefits for our bodies.
1. Smooth breathingSpicy foods act like espektoran and help people with asthma, chronic bronchitis, sinusitis, and other respiratory diseases breathe better.
2. Keeping the moodRed pepper increases the level of endorphins and serotonin which relieve pain and give a feeling of comfort. This hormone can act like fighting stress and depression.
3. AnticancerMany studies show regular consumption of spicy foods will reduce the risk of cancer. Capsaicin slows the growth of cancer cells and in many cases die of cancer cells without harming surrounding healthy cells.
4. Improving digestive functionBenefit chili in the gastrointestinal tract is to increase the circulation of blood in the stomach and increase the mucus layer. Capsaicin also helps to kill the bacteria H. pylori causes stomach ulcers.However, if you experience heartburn (a burning sensation) after eating spicy, try antiacid tablet which will neutralize the acid in the stomach.
5. Eliminate Symptoms of FluCapsaicin helps increase transpiration and eliminate the annoying symptoms of flu. Spicy foods will also help open the airway, reduces sinusitis, and other flu symptoms.
6. Healthy heartChili healthy heart by preventing blood clots. Research also shows levels of bad cholesterol / LDL prevents oxidation which can cause blockage of blood vessels.Capsaicin is also effective against inflammation, which has been identified as a risk factor for heart disease.
7. Lose weightChili contains capsaicin which will speed up your metabolism and help the body burn calories faster. This happens because capsaicin increases your body temperature and plays a role in increasing the heart rate.Furthermore, studies show people who like to eat spicy usually eat in small portions so the weight is more awake.

Martabak Eggs Recipe
Recipes Indonesia this time is martabak egg. There are two types martabak circulating in Indonesia. First martabak both sweet and salty martabak. Martabak salty (savory) are usually basic ingredients are eggs so often called martabak egg. The difference lies in the other egg martabak skin made as thin as possible with a more varied field.
Here is a wide variety of recipes martabak egg that you can use to try this recipe. Hopefully useful yes BundaSelamat try martabak telornya recipe.Crepes recipe egg
Leather Material Martabak egg:

    100 grams of wheat flour
    boiled water to taste
    2 tablespoons beaten egg off (taken from the contents of the egg to the dough)
    1 tbsp oil / liquid margarine
    salt to taste
Material Content Martabak egg:

    300 g of ground beef
    1 sliced ​​leeks, while sauteing minced meat mixed
    4 scallions sliced
    6 tablespoons sliced ​​onions
    4 garlic, mashed
    1 tsp curry powder
    6 eggs
    pepper and salt to taste.
Martabak egg Sauce:

    2 tablespoons soy sauce
    1 teaspoon tamarind water
    salt & sugar to taste (optional)
    1 tbsp tomato sauce
    1 tablespoon bottled chili sauce (can be substituted sliced ​​green chillies)
    sliced ​​cucumber
    2 tablespoons of boiled water
How to Make Skin Martabak egg:

    Mix the flour with the oil / liquid margarine, eggs and salt, add water gradually until dough is smooth while diuleni.
    Divide the dough into 2 sections, round and soak it with oil.
    Let stand for 1-2 hours. For 1 hour of the dough should be submerged in oil, for the next 1 hour lift the dough is still smeared with oil placed in the container / bowl, and cover with a cloth / napkins
How to Create Content Martabak egg:

    Saute onion, garlic until fragrant, put ground beef, curry powder, pepper, sliced ​​1 stalk of green onion and salt.
    Stir until the meat was overcooked and the water coming out of the ground meat shrinks. Lift. Set aside, for a second part.
    Beat 4 eggs (already taken 2 tablespoons to the mixture to make a dough skin), make a half-baked scrambled. Set aside., Divided into 2 parts.
How to Make Martabak egg sauce:
Mix all sauce ingredients together.
Completion:

    Take 1 piece of skin dough, flatten with your palm under the thumb of a circular direction, so a bit wide. Grasp both ends of the dough, turn from the left to right back in place the original repetitive so that the dough into a thin (you can also run over-roller).
    Take a bowl, fill it with 1 piece of beaten eggs, ground beef, scrambled eggs, sliced ​​2 leeks, salt, pepper. Stir. For the dough a second skin, working the same way that the first batter skin, as well as to its contents.
    Heat the oil in a rather large flat pan, put dough skin is thinned. Fill the center with the dough in the bowl before, fold the edges of the skin towards the center, to shut, fry until cooked. Lift. Serve hot / warm with sauce.
Recipe for: 2 pieces martabak Special Eggs (6 slices / pieces)

Gelatin Recipes Rich Sari

Sri rich is actually a fruit native to Indonesia, but do not imagine Gelatin-rich juice that we will make use of fruit. The main ingredient of gelatin-rich juice is ready to use Powder For many traditional market sale, so mothers do not have to worry that making gelatin-rich juice was tough.

Well, mothers try recipes snacks rich gelatinous extract below, who knows add insight and fun family time when leisure.
Gelatinous material rich sari

     1 package (11 ounces) ready-made jelly
     2 whole chicken egg, beaten
     1 cup / 200 g sugar finely sliced
     1 cup / 200 g coconut water
     1 packet of vanilla
     1/2 tsp salt

How to make gelatin rich sari

     Boil sugar with 2 cups of water, then remove and strain.
     Mix the sugar water and agar-agar, boiled until boiling.
     Enter the beaten eggs, milk, salt and vanilla stir well, remove from heat.
     Pour in a pudding mold, let it cool and then cut into pieces according to taste

Sauce or condiment is never separated from the cuisine of Indonesia. There are of course variations of sauce that we can meet, one of which is the chili recipe below beard. The origin of the beard is not as refined culinary Indonesia was created by a bearded man, but the sauce is made ​​from coconut base. Hmm, curious mother Sambel Beard's recipe? Cekidot chili recipe follows:
The basic ingredients of sauce beard

     1/2 coconuts a bit old

Seasoning sauce beard

     3 cloves of garlic
     5 chili
     1 vertebra finger kencur
     2 tbsp brown sugar
     2 tbsp tempeh semangit
     1 tsp salt

How to make chili beard

     Clean the coconut husk, grate
     Puree all ingredients, then mix with coconut and stir well. Then steamed until cooked, remove and serve.

Tofu balls, can be presented to the menu dishes and school supplies for children of putrianda. Know and balls with no sauce can also be used as a casual evening meal

material

     2 pcs tofu, destroyed.
     200 grams of peeled shrimp, dicingcang.
     2 cloves garlic puree
     Onion 1 clove
     Pepper 1 tsp
     Salt, sugar to taste.
     Oyster sauce 1 tbsp
     1 clove garlic crushed
     Corn starch to thicken.
     Leeks.

How to cook:

     Boil the water out until boiling, remove and drain. then squeezed out and squeeze. Until there is no water left.
     minced shrimp
     Garlic puree, onion meraah, pepper, salt, sugar
     Mixed know, shrimp and garlic, salt, sugar, stir for a flat balls. (forms can be made as attractive as possible)
     Fried balls with plenty of oil until browned, set aside.
     Make the sauce: reserving 1 tablespoon oil saute the crushed garlic until yellowish, enter the oyster sauce, add a little water, sugar, wait until boiling then Thicken with corn starch.
     Serve balls set out on a plate sprinkle with green onions, pour the sauce.

Hmmmm steady this time spiced favorite .. me n family ..
While it could've made ​​ndiri but teteup wrote submissions from parents directly from Aceh still better .. hell out sip ...

I share this recipe .. my mama flagship restaurant in Aceh there ..

heck sometimes I just cemplung-cemplung alone, did not have a definite dose .. but still good ..

ingredients:
- 250 grams of anchovies wet, clean, love the lime juice salt n let not fishy
-2 Tbsp cooking oil
-7 Curly green chillies, sliced ​​oblique rather large
-5 Starfruit, sliced ​​oblique
-6 Young citrus leaves, discard the bones of his middle, finely sliced
-2 Serei rod, take putinya wrote, thinly sliced
Banana leaf-buds / young to wrap

Subtle Seasonings:
-5 Curly red chili
-8 Cayenne pepper
-5 Onion
-2 White bw
-handful Sunti acid, approximately 11-15 seeds deh
-2 Cm turmeric
-1 Segment ginger

How to make:
1. Teri on the coat of lime juice n salt.
2. mix all remaining ingredients .. n all the spices mix well.
3. insert a little salt 1/4-1/2 teaspoon .. kira2
4. then wrap with banana leaf shoots (young)
5. roasted in a pan until cooked.

Bu Leumak is typical cuisine of Aceh. Bu means rice, Leumak means fat. While other regions also have yellow rice, it's not the same as bu leumak Aceh. Characteristic of this recipe is more pronounced marinade. Our whole family is very fond of this recipe. It's wonderful served during cold weather or when it is raining. This recipe is based on the experience you know, and servings for 5 people.

ingredients:

Rice 2 muq (about 4 ounces)

Spices that are:

Onion 5 cloves
Garlic 2 siungin
Ginger 1/2 knuckles
Pepper powder 1/2 tsp
1 tbsp coriander
Turmeric 2 knuckles
       
Extra spice:

1 stick of crushed ginger
Cloves 3 eggs
Bay leaves 2 pieces
Pandan leaves 1/2 sheet (if not it's okay)
Keluwang (Bungong mace Kleng, Bahasa Aceh), which looks like a star herb commonly used as fragrance meat dishes
Coconut milk from half coconut (two cups)
salt

How to:

Washed rice, drain, add salt, spices and seasonings added, stir and pour the coconut milk. Cook until slightly dry, then steamed.
Can also be cooked use a rice cooker, but the dose used in accordance coconut water so the rice does not cook plain hard or mushy.

Side dishes for Mom can be a tauco Leumak green chilli prawns, anchovies peanut sauce, fried chicken, and others.

Good luck!

1. MIE CALUK ACEH

Noodles as a culinary caluk Aceh Acehnese often spoofed as spagetti Aceh. Apart form that resembles a stick, round and taste is very delicious plot. Caluk noodles or noodle sticks Aceh enjoyed using peanut sauce mixed in it or use a red sauce that is not too thick. In the presentation, noodles plain caluk soup accompanied with a sauce of Aceh.In addition to the soup, noodles with mixed vegetables also enjoyed: like leaves ubie, or material pecal.
"Noodle Caluk" different from Aceh noodle fried or boiled. Caluk noodles are also a favorite food for the people of Aceh noodle using a sauce or peanut sauce. The materials used for making noodles rempahan caluk also use the material, so that the taste and aroma are very distinctive and seductive. Caluk noodles are usually much gained in the region of Aceh Pidie. While noodles are now easily available caluk anywhere, but still noodles caluk Pidie acquired much better.

RECIPES:
Ingredients:

    300 grams of goat meat, cut into pieces
    3 bay leaves
    850 cc of water
    250 grams of wet noodles round
    3 cloves garlic, thinly sliced
    2 red onions, thinly sliced
    1 tomato, cut into pieces
    30 grams of bean sprouts, remove the tail
    30 grams of cabbage, sliced
    1 tablespoon soy sauce
    1 teaspoon of vinegar
    1 teaspoon salt
    1 teaspoon pepper powder
    1 teaspoon granulated sugar
    1 teaspoon of cumin
    1 stalk spring onion, 1 cm
    Cooking oil to taste
    Fried chips taste

Materials that are:

    5 spring onions
    3 cloves of garlic
    4 pieces of red onion, seeded
    1 whole cardamom

2. ADEE / BINGKANG ACEH

How to make cookie recipes bingkang first duck eggs whipped with sugar until fluffy then pour coconut milk, stirring constantly. Give the flour little by little and then enter the liquid margarine and mix well. Pour the batter into the baking pan that has been smeared with margarine. Bake in the oven until soft and dense cake.
Adee or bingkang Aceh is one of the typical snacks that we can meet in Pidie. It was very unique and tasty. No wonder Adee a mainstay cake that can be a gift if you stop to Pidie. Making is easy. Adee has the main ingredients are duck eggs. This duck egg whipped until fluffy, then mixed with coconut milk. After that, pour in the melted margarine have. Enter into pan or mold.

wo snacks above are the most common snacks found there. Actually, there are many other snacks that can be in the Pidie, Sigli or Berenuen, such as: thimpan, Apam Pidie, and tartar. However, these cakes can also be obtained in other areas because it is a cake cakes Aceh. Cuisine from Pidie and surrounding area had always been known to be very comfortable and have a distinctive flavor, different cakes made in the area of ​​Aceh. If eating Apam, the Apam it certainly is delicious. Similarly, tartar, tartar Pidie very unique and packaged in such a way as to look interesting. Karah I used to be more common in areas colored brown and tasted a bit bland, so delicious enjoyed with coffee or tea. However, Pidie tartar can be found in a variety of colors and very crisp when enjoyed straight * no tea or coffee *. (As soon as I have ever seen, when one of my friend took the cake from Pidie)

ingredients:
6000 grams of white rice
1,000 grams of kale, weeded, boiled
800 grams of bean sprouts, boiled
800 grams of green beans, cut into 3 cm, boiled
6 pieces of cucumber (800 g), quartered length, cut in squares

Pecel seasoning ingredients:
200 ml water tamarind, (from 60 and 200 grams tamarind water)
7 teaspoons of salt
500 grams of brown sugar
1400 ml of hot water

Spices:
300 grams of red pepper
30 grams of cayenne pepper
20 sheets of orange leaves, bones removed
30 grams kencur
240 grams of garlic
4 teaspoon shrimp paste fried
1,400 grams of peanut skins

Material empal:
1,200 grams of meat gandik
1400 ml of water
4 bay leaves
4 stalks lemongrass, crushed
6 tablespoons brown sugar
2 teaspoons of salt

Spices:
16 grains of red onion
8 cloves of garlic
8 items hazelnut
8 teaspoon coriander powder

Material fried noodles:
600 grams of noodles, brewed, drained
3 tablespoons soy sauce
4 eggs, beaten off
300 grams of cabbage, chopped coarse
Caisim 360 grams, cut into pieces
4 scallions, sliced ​​oblique
4 tablespoons oil for sauteing

Spices:
18 cloves of garlic
10 grains hazelnut

Processing Method:

Peanut sauce: stir spices, tamarind water, salt, brown sugar and hot water until dissolved.
Empal: gandik boiled meat, water, bay leaf, lemon grass and spices to boiling and half-baked. Lift. Sliced​​. At-o'clock.
Boil the meat again. Add brown sugar and salt until absorbed. Lift. Fry briefly. Shredded-shredded.
Make fried noodles: noodles Marinate with soy sauce until smooth. Set aside. Heat the oil. Saute the spices until fragrant. Beat in the eggs. Stir until grained.
Add caisim and cabbage. Stir well. Add water, salt, pepper, and sugar. Stir until wilted. Add noodles and scallions. Cook until done.
Serve rice with pecel, fried noodles, and jerked.


For 40 servings

 Lampuuk beach

 Lhok Nga Beach

On the way to Lhong Raya

Ulelhee Port

The Great Baiturrahman Mosque

Baiturrahman

Crab Noodles Ingredients Aceh:

500 g wet noodle / yellow
750 ml beef broth (can be replaced with chicken broth, or shrimp)
200 g shrimp wet, wipe, discard skin.
2 Tails Kepting, clean.
1 tomato, diced
4 cloves garlic, thinly sliced​​.
3 spring onions, thinly sliced​​.
50 g bean sprouts, siangi, exhaust tail.
200 g cabbage, thinly sliced​​.
1 teaspoon vinegar
2 tablespoons soy sauce
1 stalk spring onion, thinly sliced​​.
Sledri 1 tbsp, chopped fine.
1 tsp salt.
1 teaspoon curry powder
3 tablespoons of cooking oil.
1 Grain Eggs kococ off.
1 Wrap Royco

Mie Aceh spices:
7 pieces of red onion.
4 cloves of garlic.
6 pieces of red chilli.
½ tbsp turmeric powder.
1 teaspoon cumin, toasted.
1 tsp pepper grains.
2 Item Kapu Games

Complementary Mie Aceh:
Fried chips.
Pickled cucumbers.

  HOW TO MAKE

Saute garlic and onion until golden, add spices, stir-fry until fragrant and continues to mature, shrimp and calamari and crab sambildiaduk to change color.
Add beef broth, cover the pan, let it boil.
Enter the noodles, celery, scallions, and egg kocok.Tambahkan soy sauce, vinegar, curry powder. tomatoes, sprouts, cabbage, salt, sugar, pepper and stir until wilted and Royco seasoning permeate.
Remove and serve with complementary.

Goat curry is a recipe that comes from Aceh, Indonesia

  Goat curry
material
1 Kg mutton Dading
1.5 liters of water
700 ml thick coconut milk
3 tablespoons oil, for sauteing

The mashed Seasoning
10 grains of red onion
6 cloves of garlic
15 pieces of curly red chili
3 tsp toasted coriander
1/2 tsp toasted cumin
2 tsp roasted fennel
1/2 tsp fenugreek
4 cm ginger
3 cm turmeric
1.5 tsp salt

Other seasonings
4 cm cinnamon
7 pieces of cloves
2 pieces of deaf
5 cardamom pods

How to Make
1. Saute the spices are mashed up to be. Add the herbs and stir well.
2. Put lamb, stirring until it changes color.
3. Tambhakan water, and cook until medium-rare
4. Pour the coconut milk, stir until boiling. Reduce the heat, and cook until meat is tender and sauce thickens.
5. Pick up and ready to be served.

Hopefully aceh recipes - curry goat beneficial to you.

Ingredients:

1. 300 g yam, peeled, shaved rough 
2. 300 g young mango, peeled, sliced ​​into matchsticks 
3. 1 piece (500 g) pineapple, peeled, cut into small pieces 
4. 200 g cucumber, thinly sliced 
5. 200 g guava fruit, roughly chopped 
6. Kweni 200 g fruit, peeled, roughly chopped

Kuah:

1. 10 pieces of cayenne pepper
2. 200 sugar
3. 50 g sugar
4. 11/2 tsp salt
5. 2 tablespoons tamarind water
6. ½ tsp shrimp paste
7. 150 g skinless peanuts, fried
8. 350 ml hot water

How to make:

1.      Puree the chilies, brown sugar, granulated sugar, salt, and shrimp paste. Add fried peanuts,        finely crushed.
2.      Mix the spices together all salad ingredients. Add water, stir until the fruit out of water.
3.      Store in refrigerator.
4.      Serve cold

After Mother's Prayer Power grounded, Ummi Maya increasingly aware of their nature as permepuan a very noble position in Islam.
 
How Kop cup of milk, that the lives of women.
Such exposure Ummi Maya in early writings.
The more internalized, the more volatile for anyone who reads the exposure Ummi Maya in this book.

Word of the Prophet
Will you tell me the best treasures are kept by humans? Treasure was named Woman Shalehah which when seen by her husband she was so much fun. If he ordered it, he obeyed and when her husband left her, she keep herself and her husband's property.
(Narrated by At-Tirmidxi)

Yes, women shalehah.
Will we remain unchanged to reach?
Insha Allah, Ummi Maya exposure in this book motivates every woman to attain degrees shalehah.
Amin yes rabbal'alamin.

Banda Aceh – Chef Farah Quinn and the crew of Trans TV Ala Chef cooking show was in Banda Aceh city from Tuesday (05/29) to Thursday (05/31). It was as a cooperation between Banda Aceh Department of Culture and Tourism (Disbudpar) and Trans TV, a private television station.
During the visitation, Farah Quinn had prepared twelve recipes for the TV program. It took four locations in Banda Aceh Tourism Destination for four episodes. The recipes were created by Farah Quinn in the form of Acehnese culinary recipes combination in the way of Chef Farah Quinn presentation.
Banda Aceh Tourism Destination that mentioned being the shooting areas were in Lampulo Samudera harbor, Aceh Museum (Rumoh Aceh), Lubuk Village and Lampuuk beach in Capital of Aceh. Chef Farah also introduced some other tourism areas such as Tsunami Museum, and Baiturrahman Grand Mosque. She experienced those destination areas using local public transportation called becak (pedicap).
The first location was Lampulo, where people could see with their own eyes Kapal di atas Rumah, Fishing Boat on the Roof existed . At the same time there was a traditional reception being held by the local citizen. Therefore Chef Farah was not only visited Engkot Keumamah (Wooden Fish) Home Industry but also learned how to cake Kuah Beulangong (Goat Curry).
“We have to thank to the media that presented a popular Chef Farah Quinn, since it could promote Banda Aceh tourism to the local and international visitors” remarked the Vice Major of Banda Aceh city, Illiza Sa’aduddin Djamal, on the sidelines shooting of Al Chef Farah Quinn in front of Rumoh Aceh, Acehnese traditional house on Wednesday (05/30). Illiza exclaimed that by taking some scenes in Banda Aceh City will be a good way to enrich Acehnese culinary recipes.
She also expected that this kind of visitation cooperation could be a way to make the variety of natural attractions, historical or heritage tourism, and the Tsunami tour, specially Acehnese culinary that inspirated Chef Farah Quinn to create new recipes symbolizing the Acehnese uniqueness.
By Chef Farah’s visitation Banda Aceh city will be absolutely known by more people since the current situation of the city were more conducive and plus some attractions in some Tourism Object Destinations. After several times promoting and publishing the Banda Aceh tourism objects, Banda Aceh will be for sure more well known by many people, believed Illiza, the Vice Major.

After a long time of not showing typical hawker areas in Indonesia now I will try to present it again, and this time I will try to bring snacks typical aceh named bingkang or Adee (in read by Acehnese dialect ya ..). bingkang itself is typical snacks from one area Pidie Jaya districts in Aceh.

 

Bingkang itself is a kind of snacks that I think fit once enjoyed as a snack or a cup of coffee aceh our friend who is very famous. timphan different cakes that are usually only made ​​during Lebaran, then bingkang is one of the typical hawker aceh we can meet at any moment, so when he was in Aceh do not forget to buy bingkang are also perfect for gift this.

The basic ingredients for making bingkang are duck eggs, coconut milk and a few other ingredients. Make bingkang fairly easy because the material is needed is very simple and easy to find. To see the recipe and how to make please click here.

Hopefully, a little above my description useful and adds to our knowledge about the culinary riches of Indonesia. We are sorry if there is any one word and do not be shy to share info culinary regions in Indonesia with me here.