January 21, 2010

TDA Contact: Rajakripik

January 16, 2010
Pangestu: 08129621216
Annas : 08123536872
Andri : 081510516150
Mofied : 08568772926
Herry : 0818462007

Tempeh is very nutritive

January 13, 2010
The tempeh fermentation by the Rhizopus mold binds the soybeans into a compact white cake. Tempeh has been a favorite food and staple source of protein in Indonesia for several hundred years.
But tempeh is now rapidly becoming more popular all over the world as people look for ways to increase their intake of soybeans and isoflavones.
They discover tempeh's versatility and delicious taste. Especially vegetarians and vegans find the structure and protein content interesting. Tempeh has a firm texture and a nutty mushroom flavour. Tempeh can be used in different ways. Normally tempeh is sliced and fried until the surface is crisp and golden brown or tempeh can be used as ingredient in soups, spreads, salads and sandwiches.
Make your own tempeh!
It's easy to make tempeh at home at a very low cost. Dehulled soybeans are soaked overnight, cooked for about 30 min and mixed with tempeh starter. After 36 to 48 hours incubation you have delicious fresh tempeh. Tempeh starter contains spores of Rhizopus oligosporus or Rgizopus oryzae.
Tempeh is healthy!
Tempeh is very nutritive and contains many health promoting phytochemicals such as isoflavones and soy saponins. Tempeh fermentation produces natural antibiotic agents but leaves the desirable soy isoflavones and most of the saponins intact. Tempeh is a complete protein food that contains all the essential amino acids. The soy protein and isoflavones have many health benefits. Isoflavones strengthen bones, help to ease menopause symptoms, reduce risk of coronary hearth disease and some cancers.

Fried Chicken

January 05, 2010
Fried chicken (also referred to as Southern Fried chicken) is chicken which is coated with flour, a breading mixture or batter and then deep fried, pan fried or pressure fried. The breading adds a crispy crust to the exterior. The chicken itself may be chicken pieces on the bone with skin, or boneless and skinless pieces, usually breast meat, as in chicken fingers.

There are many methods which are used to fry chicken.

A pressure fryer is often used, as this is the quickest method of preparation. The water inside the chicken becomes steam and escapes through the oil in a sealed chamber, increasing the pressure and lowering the cooking temperature needed. The steam also cooks the chicken through, but still allows the piece to be moist and soft inside the crisp batter or other coating.

Pan frying requires a frying pan and an amount of oil that may vary by recipe and technique, from a quarter inch to halfway up the chicken pieces. In a common technique, chicken is shaken in a paper bag with flour and spice, and you can use other seasonings such as ranch dressing mix which can be mixed with flour. A popular seasoning for fried chicken is paprika. The chicken is then placed in the hot pan and fried, turn chicken every ten to twelve minutes for a even brown color. Chicken is done when thermometer reads 180 degrees. Never leave frying chicken unattended.

Pan fried chicken generally takes substantially longer to prepare than deep fried or pressure fried chicken. Restaurants offering traditional pan fried chicken often specify a wait of fifteen minutes or longer.

Deep frying is the most common in commercial settings. This type of frying usually uses batter coatings.

1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying

Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.

Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.

Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.

Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)

Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.

Gus Dur Pahlawan

January 01, 2010

Dukungan agar Abdurrahman Wahid (Gus Dur) ditetapkan menjadi pahlawan nasional juga muncul dari dunia maya. Tercatat ada 2 grup yang dibuat di situs jejaring sosial facebook untuk menggalang dukungan bagi mantan presiden ke-4 itu sebagai pahlawan nasional.

Sejumlah anggota Dewan Perwakilan Rakyat mendesak pemerintah menetapkan mantan Presiden Abdurrahman Wahid sebagai pahlawan nasional. Gus Dur, menurut politisi yang tergabung dalam Kaukus Parlemen Pancasila ini, adalah figur yang menjaga ide Bhinneka Tunggal Ika tetap relevan.

Gus Dur adalah putra Republik dan tokoh dunia karena pikiran dan tindakannya mencerminkan kepentingan universal. Demi memberikan penghargaan atas kerja-kerja almarhum dan keberlangsungan ide-ide kebhinnekaan untuk memperkuat NKRI maka Kaukus Parlemen Pancasila mengusulkan kepada DPR dan pemerintah memberikan gelar pahlawan nasional kepada almarhum Gus Dur.