ALL IN ONE

Tepung terigu adalah salah satu bahan pangan yang banyak digunakan baik dalam industri makanan ataupun konsumsi sehari-hari. Roti, mie, biskuit, dan kue merupakan jenis-jenis makanan yang membutuhkan tepung terigu sebagai bahan utamanya. Akan tetapi, setiap jenis dari makanan tersebut membutuhkan jenis tepung yang spesifik, seperti dalam pembuatan roti yang membutuhkan tepung terigu tinggi protein. Penggunaan jenis tepung yang tidak tepat akan mempengaruhi hasil akhir dari makanan tersebut. Hal ini dijawab oleh PT Eastern Pearl Flour Mills sebuah produsen tepung terigu yang telah bediri lebih dari 40 tahun.  Berbagai jenis tepung dibedakan menurut fungsinya, Gerbang ditujukan untuk roti, Serdadu untuk mie, Kompas untuk tepung serba guna, dan Teko untuk biskuit serta kue. Selain itu dari masing-masing fungsi, konsumen juga dapat memilih lebih spesifik seperti Gerbang yang memiliki beberapa pilihan dari kualitas tepung premium hingga ekonomis untuk dijangkau oleh industri kecil.  D

I have no idea about the title, but when I made this delightful dish. Crispy chewy toasted baguette, fresh strawberries, and feta cheese. What I want to bring out is the simplicity, using very few ingredients. You can use any of your favorite bread, that's the only thing to customize, also please use real butter not margarine because it's not the same. Some ingredients you'll need to make this delightful toast: bread of your choice, sliced, I used baguette butter sugar, better if you can get coconut sugar vanilla extract fresh strawberries, sliced feta cheese Mix 1:1 ratio of butter and sugar, spread onto your bread. On medium low heat, cook both side. Serve it with fresh strawberries and feta. Sweet savory sour and salty, party in mouth sensation. It's great for breakfast or brunch but as most of the time I eat fruits for breakfast, this is just nice for afternoon snack. Well, I think it will be great with a scoop of vanilla ice cream. Find me on: Youtube  and  Instagr

Key in making delicious  Tteokbokki  (spicy Korean rice cakes) is to make delicious soup base. This soup base also can be used for  jjigae  (stew). Basically, you will need only anchovy and kelp but to enhance the flavor garlic and onion are needed. Just like making stock, I'd like to add pretty much anything, but of course you don't want to leave kelp and anchovy because those are very important in Korean cooking. It's not very easy to find anchovy here unless at Korean Grocery Stores, alternatively I usually use anchovy powder. This is how I make soup base for almost Korean dishes that require anchovy stock: 2 pieces kelp 1-2 tsp anchovy powder or 3-5 dried anchovy (remove the head and intestine) 1 green onion 3 cloves garlic, crushed sliced onion dried chili (optional) 2 cups water While for making  Cheese  Tteokbokki  you'll need: 1.5 cup anchovy stock 3 tbsp  gochujang  (red pepper paste) or to taste 1 tbsp  gochugaru  (red pepper powder) 1 tsp sesame oil 1-2 tbsp

I've made waffle many times, and I prefer of light and crispy waffle to bread-like waffle. Adding some tapioca flour gives a quite significant result, also separating the egg though mostly I skipped that phase. Anyway, waffles are great with syrup, chocolate, fruits, and ice cream but have you ever tried savory waffle? With bacon, smoked chicken, sausage, cheese, or pepperoni. Freshly made waffles are best, when making waffles make sure that you have all the toppings ready on the table.  Ingredients : 1.5 cup all purpose flour 1 cup tapioca flour 2 eggs 1/2 cup plain yogurt 2 tsp baking powder 2 tsp baking soda 1 cup milk 1/4 cup melted butter 1/4 cup vegetable oil 1/4 cup pepperoni, sliced 1/4 cup green onion, thinly sliced 1/4 cup red cheddar cheese, grated salt to taste few tbsp of water, if needed Directions : For the dry mixture, add flour, tapioca, salt, baking soda, and baking powder into a bowl, mix well. In another bowl combine egg, yogurt, melted butter, oil, and milk. Co

Northern Bandung known for its cool weather, the highland with fresh air, cold water, and shady trees. This city is different than some other, special because of the creative people. Located not too far from Parahyangan University, the access is from Ciumbuleuit. Oliver's Hostelry is a new accommodation from Maja Group. Front look is dominated with brick wall and a touch of green. Far away from hostel with dormitory and shared bathroom, they have 18 rooms that each has different theme. Youthful, homy hostelry with a beautiful lobby. Their insta-worth lobby is definitely a nice spot to take your next profile picture. Classic yet chic, wooden floor, the unusual stool was very eye-catching. Windows are wide open during the day, there's no reason to not sit there enjoying the breeze, with your company and a cup of tea or coffee.  The Northern Sky is the favorite room, green bed sheet, comfy double bed, pretty painted wall, star gazing in room is possible. Again, it surprised me wh

North Jakarta, not as hip as the South but lately it's getting pretty excited to explore. If years ago, the area filled with mostly family restaurant, nowadays north people can easily find place to sit and having a cup of good coffee. While Ombe is more Instagenic and always packed especially on weekend, Viveri Coffee is probably too hidden and not very easy to find. More than a coffee place, Coffee Kulture offers so much more, from good food to cozy spot to hang out with friends also suitable for working.  Among all the dishes, the one that caught in the eye was their Baoger . A burger with bao aka baozi to replace the bun. There are two to choose, Beef or Chicken Baoger with your preferred bao , steamed or fried. Beef patty, cabbage, caramelized onion, bacon, generous amount of mayo and yellow mustard, potato fries as a companion. While the chicken version looked not so attractive but really you can't judge the appearance, it was surprisingly super tasty. Definitely made

Sate & Gule Kambing Lemans Sate, one of the most popular Indonesian food. Skewered meat, grilled, smoky, savory, and a little bit sweet. The most common is one with peanut sauce. Chicken and beef are often found in Indonesian restaurant. But there's another version made from lamb that generally can be love/hate relationship with sate lovers. This place is known for its sate kambing . Well, at first I doubted it, thought that it won't be good. In fact, it was quite nice. Ordered sate sapi (beef satay) and sate kambing (lamb satay), surprisingly the lamb was so much better than beef sate . Smoky, tender, and it didn't smell. Steamed white rice, peanut sauce, and pickles were best companions for meaty dinner. Using hot plate for serving to keep the meat warm, at least until the time it goes into the mouth. A bowl of comforting Gule  is a must to order, I did manage to order Tongseng but unfortunately it was sold out. It's surely not an everyday meal to me but once a