News.Life

10大素泡麵排行！素炸醬麵、麻辣燙人氣高

DIWIDA.NEWS culinary arts, food and drink, food culture, foodies, taiwan

記者吳崑榆、陳逸潔、詹品宏／南投、台中報導


 號稱完勝葷食的吃法！10大高人氣素食泡麵排行榜出爐，奪下冠軍的是老牌炸醬麵，一包乾湯兩吃，除了加白開水「用泡的」基本款，更有網友跳脫出傳統吃法，激推一款麻辣燙加入爽脆高麗菜，關鍵是煮滾的無糖豆漿，瞬間中和辣度，湯頭濃郁溫潤，連肉食主義也願意嘗試。


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 中式、韓式、南洋風味有如素食泡麵界的滿漢全席。擠入陳年素豆瓣醬，一包泡麵乾湯兩吃，這是奪下10大高人氣素食泡麵的冠軍，排名第2的是酸辣粉，依序往下包括酸菜冬粉、南洋叻沙拌麵，6到10名麻辣風味、麻婆豆腐等等都榜上有名。


 民眾：「加牛奶，我也有看過人家加豆漿。」


 民眾：「自己再加菜啊，再加一些肉，其實吃起來跟我們一般在外面買的麻辣燙的麵都還滿像的。」


 民眾：「看過加布丁啊之類的。」


 跳脫傳統用白開水泡開的基本款，網路上還有流傳一派創意吃法。


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 記者陳逸潔、詹品宏：「先準備一碗麻辣口味的泡麵，再來一顆高麗菜，而讓口感溫潤香醇的關鍵就是無糖豆漿。」


 滾到冒泡的豆漿倒進麵體，原先香麻的辣瞬間被中和，濃郁湯頭不死鹹，號稱完勝葷食，擠進排行版的還有這款美人腿素食湯麵，泡開乾燥的筊白筍塊，還有霸氣一點的吃法，新鮮筊白筍直接切成細長條捲麵吃。


 <img data-document-id="cms/api/amp/image/AA1AVzF7" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1AVzF7.jpg"/>


 民眾：「（筊白筍）去汆燙之後再把泡麵丟下去，這樣子它一起完成的熟度應該會是我覺得最理想的。」


 埔里農會員工陳勁豪：「10幾年前筊白筍的產量因為還沒有日照，所以它有時候量會爆大量，（農會）收購筊白筍來穩定筊白筍的價格，所以有這個筊白筍的泡麵誕生。」


 爽脆清爽的口感意外擄獲老饕的胃，素食口味的泡麵吃法不再一成不變，也讓肉食主義者願意張口嘗試。

10大素泡麵排行！素炸醬麵、麻辣燙人氣高

記者吳崑榆、陳逸潔、詹品宏／南投、台中報導號稱完勝葷食的吃法！10大高人氣素食泡麵排行榜出爐，奪下冠軍的是老牌炸醬麵，一包乾湯兩吃，除了加白開水「用泡的」基本款，更有網友跳脫出傳統吃法，激推一款麻辣燙加入爽脆高麗菜，關鍵是煮滾的無糖豆漿，瞬間中和辣度，湯頭濃郁溫潤，連...

Cara Efektif Menyingkirkan Cicak: Taburkan 5 Bahan Dapur Ini di Rumah Anda

DIWIDA.NEWS animals, food and drink, food culture, health advice, remedies

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 - Kehadiran cicak di dalam rumah Anda mungkin merupakan suatu kejadian umum dan cukup sering terlihat.

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 Iya, cicka adalah sejenis serangga pemakan segala yang kerap ditemui dan berkembang biak di dalam rumah-rumah.


 Terutama di lokasi-lokasi yang jarang dikunjungi dan minim cahaya matahari sehingga lembap.


 Lokasi semacam itu pas untuk menjadi tempat tinggal ular kecil di hunian Anda.


 Walaupun merupakan sesuatu yang umum, tetapi adanya lipas kadang bisa sangat merepotkan.


 Bahkan cenderung berbahaya loh.


 Sebab cicak tersebut dapat menemukan serta mendapatkan makanan dari persediaan Anda.




 Cicak dapat menyebarkan bakteri yang mungkin merugikan bagi kesehatan Anda terutama pada sistem pencernaan.

<h2>
 Cara Menyingkirkan Kadal Pakai Bahan Alam Yang Ditakuti Kadal
</h2>

 Apabila hal tersebut telah terjadi, maka langkah paling efektif yang dapat Anda ambil adalah menghilangkan atau membunuhnya.


 Nah tak perlu bingung.


 Menurut laporan dari First Cry, terdapat 5 zat alami yang dapat digunakan untuk mencegah kehadiran cecak di dalam rumah Anda.




 Komponen-komponen tersebut mengandung bau yang tidak disenangi oleh cicak lho.

<h3>
 1. Bawang bombay
</h3>

 Sulfur di dalam bawang Bombay memancarkan aroma tajam yang tak dapat diterima oleh kadal.


 Anda bisa mengiris beberapa bagian dan menempatkannya di berbagai tempat di dalam rumah atau mencampur sari bawang dengan air lalu menyiramkannya.

<h3>
 2. Bawang putih
</h3>

 Meletakkan beberapa siung bawang putih di area sekeliling rumah dapat memancarkan aroma yang tajam dan efektif dalam mencegah kedatangan ular.


 Anda pun bisa menggabungkan jus bawang putih dengan air lalu menyemprotkannya untuk mendapatkan hasil yang serupa.

<h3>
 3. Sereh
</h3>

 Aroma sereh dengan citarasa jeruk merupakan solusi ideal untuk mencegah kehadiran kadal serta membuat aroma rumah Anda semakin menyenangkan.


 Simpan saja beberapa batang serai di sekitar rumah Anda.

<h3>
 4. Kopi
</h3>

 Bola yang terbuat dari campuran kopi dan tembakau sangat ideal untuk membasmi cicak.


 Anda dapat menempatkan bola-bola ini di setiap sudut rumah.


 Efeknya, Anda mungkin melihat cicak-cicak itu pergi atau mati.



<h3>
 5. Cangkang telur
</h3>

 Kerabang telur menghasilkan aroma tajam yang dapat membuat cicak merasa pusing.


 Mereka juga menggambarkan adanya entitas yang lebih besar di sekitar, menciptakan perasaan ketakutan.


 Jadi, Anda cukup memilih bahan-bahan yang tersedia di rumah Anda, Sase Lovers!


 Semoga informasi ini bermanfaat!

Cara Efektif Menyingkirkan Cicak: Taburkan 5 Bahan Dapur Ini di Rumah Anda

- Kehadiran cicak di dalam rumah Anda mungkin merupakan suatu kejadian umum dan cukup sering terlihat. Iya, cicka adalah sejenis ...

Investigation Reveals: Global Food Titans Lure Nigerians with Unhealthy Junk

DIWIDA.NEWS diet and nutrition, food and drink, food culture, food safety, health

A recent report from Corporate Accountability and Public Participation Africa (CAPPA) has revealed how food and beverage companies employ forceful and misleading strategies to inundate Nigerian markets with unhealthily processed items, exacerbating a nationwide public health emergency.


 Introduced in Lagos on Wednesday, the document titled
 Clutter on Our Plates: Revealing Misleading Promotions of Unhealthy Foods Across Seven Nigerian States
 exposes how both multinational corporations and local businesses take advantage of cultural identities, celebrity promotions, and deceptive labeling to attract Nigerians, particularly children and those with lower incomes, to highly processed, sugary, and salty food products.


 The dietary patterns of Nigerians are evolving, unfortunately in an adverse manner," stated CAPPA Executive Director Akinbode Oluwafemi during the event’s unveiling. "These businesses aren’t merely peddling meals; they're molding our behaviors and well-being. They focus their efforts on susceptible populations and manipulate advertisements to erode our nutritional decisions.


 Research conducted by CAPPA across Abuja, Imo, Kaduna, Lagos, Nasarawa, Niger, and Osun states revealed instances where businesses employed regional languages and cultural motifs to market unhealthy goods. For instance, in Imo state, certain sugary yogurts were misleadingly advertised as being free from added sugars. Meanwhile, in Kaduna and Nasarawa, corporations such as Maggi and Dangote utilized Hausa-language promotions to endorse seasonings with elevated salt content, portraying them as indispensable traditional items.


 The report emerges amid Nigeria’s increasing challenge from non-communicable diseases (NCDs) like obesity, diabetes, and heart conditions, accounting for more than 30 percent of yearly fatalities in the nation. "This isn’t just ‘Oyibo’ illnesses anymore," cautioned Oluwafemi.


 They are a direct result of our dietary choices and how these companies shape our food surroundings.


 Even though CAPPA recognized certain policy initiatives from the Nigerian government like the Sugar-Sweetened Beverage (SSB) tax, sodium reduction guidelines, and enhanced labeling regulations, the organization claims that enforcement remains inadequate. It also points out that industry participants are taking advantage of regulatory gaps.


 The report suggests immediate changes, such as tighter restrictions on advertising near educational institutions, increasing the sugar-sweetened beverage levy to a minimum of N130 per liter, and mandating more transparent nutrition information. Additionally, it advocates for shielding public policies from commercial influences and encourages funding for domestic food networks focused on well-being rather than profitability.


 The Program Officer at CAPPA, Opeyemi Ibitoye, emphasized the importance of safeguarding children from damaging advertising practices. "Children encounter such products both inside and outside their schools. By limiting the way these goods are promoted, we can alter what they demand and assist families in making more healthful decisions."


 Oluwafemi ended his speech by dubbing the report "the start of a movement" aimed at achieving food justice in Nigeria. This initiative seeks to challenge corporate dominance and advocate for accessible, nutritious food choices for every Nigerian citizen, irrespective of their financial status or where they live.

Provided by Syndigate Media Inc. (
Syndigate.info
).

Investigation Reveals: Global Food Titans Lure Nigerians with Unhealthy Junk

A recent report from Corporate Accountability and Public Participation Africa (CAPPA) has revealed how food and beverage companies employ ...

Korean Desserts Conquer Global Markets with Trendy Makeovers

DIWIDA.NEWS desserts, food and drink, food culture, foodies, frozen desserts

Korean-style desserts are finding growing popularity among young consumers overseas, especially Millenials and Gen Z, fueled by the global Korean Wave and viral content on platforms like YouTube. In response, both traditional dessert makers and newer brands such as Yoajung, known for its yogurt ice cream, are actively expanding into international markets.

<blockquote>
 
 Korea is emerging as the center for Asia's latest dessert fads.
 
 
 –
 
 Nikkei (Japan)
 
 
</blockquote>

 On April 7th, Japan’s Nikkei newspaper highlighted "The Contest for the Top One Hundred Sweet Delights of Korea" in an article detailing several prominent Korean dessert businesses. Featured among these is Boochang Jegwa, a walnut cake label relaunched by actor Lee Jang-woo. This brand draws inspiration from the traditional Gyeongju pastry known as hodu-gwaja but adds contemporary variations like a distinctive Bolivian sea salt taste, attracting numerous fans who often form lengthy queues.

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 Currently, Boochang Jegwa has outlets in Shinsegae Department Stores located in Gangnam, Daegu, Centum City, and Starfield Suwon. An additional location will be opening next month in Daejeon. In the future, the brand aims to expand into prominent Japanese department stores and partner with an established Japanese lifestyle firm. Looking further ahead, they plan to penetrate markets such as the United States and Vietnam.


 SPC Samlip is pushing its traditional yakgwa snack in the U.S. market. After initially selling through Asian supermarkets, the brand successfully entered Costco last December. The first batch quickly sold out, and restocking is now underway. Hanwha Investment & Securities expects SPC’s yakgwa exports to the U.S. to increase by over 30% this year compared to 2024.


 Industry experts say the growing popularity of Korean desserts comes from their blend of tradition and modern trends. Traditional treats like tteok, yakgwa, and bingsu are being reinvented with creative twists, making them more appealing to a wider audience. The global rise of Korean pop culture, from music and dramas to films, has also boosted interest in Korean food.

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 Social media has fueled the K-dessert boom, with one popular trend being "ggultteok cereal," where milk is poured over colorful rice cakes. This unusual combination went viral on YouTube and TikTok, sparking curiosity and excitement worldwide, much like the Dubai chocolate craze in Korea." This rising interest has boosted exports of rice-based desserts, with tteok made from rice flour seeing a 20% jump last year, especially in the U.S. and Europe.


 Yoajung, a popular yogurt ice cream brand from South Korea that gained significant attention last year, is now expanding internationally. The company inaugurated its initial international outlet at Ala Moana Center, which is Hawaii's biggest shopping mall. Following this, Yoajung has expanded into markets such as Australia, Hong Kong, and mainland China. Notably, a master franchise agreement was established for operations within China with the aim of speeding up its market penetration.


 The growth of Korean desserts began organically as K-pop and K-dramas became globally popular," stated Professor Moon Jung-hoon from Seoul National University, who specializes in agricultural economics. "However, we're still in the initial phase; the gateway to new possibilities has only just started to open.

Korean Desserts Conquer Global Markets with Trendy Makeovers

Korean-style desserts are finding growing popularity among young consumers overseas, especially Millenials and Gen Z, fueled by the global...

Why Germans Adore White Asparagus: The Growing and Cooking Secrets Revealed

DIWIDA.NEWS culture, food and drink, food culture, german, health

More robust compared to its green counterpart and featuring a milder flavour, white asparagus is a classic spring delight favored by chefs in Germany.

 The asparagus season has started in Germany, marking the unofficial arrival of spring.


 No other vegetable captures the German imagination like white asparagus. They could talk endlessly about pairing it with either melted butter or hollandaise sauce, serving it alongside smoked ham or schnitzel, or enjoying it with potatoes that have been boiled whole or sliced, then pan-fried with bacon and onions.


 There’s also discussion about whether you’re allowed to eat the shoots with your fingers or if you should use a fork and knife—though conventional etiquette insists that using your fingers isn’t bad form provided you dip and cleanse them in a small bowl of tepid water.


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 Our latest platform features handpicked content including explainers, FAQs, analyses, and infographics, all provided by our acclaimed team.


 When it comes to their preferred vegetables, Germans can unanimously agree that green asparagus pales in comparison to its white counterpart and might as well be disregarded.

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 White asparagus has a much subtler flavor," explained Sven Sperling, aged 54, savouring his inaugural meal of the season at the Jakobs-Hof asparagus restaurant located in Beelitz, which lies just outside Berlin. "This is truly unique; you can’t really draw parallels between this and green asparagus.


 Beelitz stands out as one of the top areas in the nation known for growing asparagus. Located about 50 kilometers (31 miles) southwest of Germany’s main city, these farmers thrive thanks to what some call “white gold” – an allusion both to its color and its high cost. Early in the season, around early April, this delicacy can fetch prices as steep as €20 per kilogram (approximately US$22 for 2.2 pounds).


 By the end of the season in June, the price might decrease to €10 per kilo.
 spargel,
 As it is known in German, will not lose its sense of luxury.


 For Germans, white asparagus represents far more than merely sustenance—it embodies a lifestyle, according to Jürgen Jakobs, proprietor of the Jakobs-Hof restaurant, which also functions as a farm shop. He cultivates this prized vegetable across 25 hectares (61.7 acres) of his property.


 "Consuming asparagus is a special occasion," Jakobs remarked during a recent discussion as he surveyed his land, observing Romanian employees hand-picking the spears from the earth.

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 He mentioned that asparagus marks the beginning of spring. It’s often featured during festive occasions like Easter, Mother's Day, and Whit Sunday," he explained. "Typically, this involves inviting relatives or close friends for a meal with an elaborately set table.


 The love for this delicacy is renowned in Europe. The early Romans believed these vegetables had aphrodisiac properties and allegedly introduced them to Central Europe.


 Initially, this delicacy was cultivated exclusively in monastery gardens, and only the nobility were permitted to enjoy it during the medieval period.


 Only in the late 1800s did farmers begin cultivating asparagus in fields, thus increasing its accessibility to a broader audience; nevertheless, this veggie retains an air of exclusivity.


 The shoots grow in sandy soil, giving them their distinctive sweet, nearly nutty flavor, according to Jakobs, whose family has been growing this vegetable for many years.

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 White asparagus develops beneath the ground, shielded under a plastic cover. Once exposed to sunlight, it transforms from white to purple, then green, and acquires a stronger, more bitter taste.


 No one consumes more white asparagus than the Germans – with each person eating around three pounds annually. This adds up to a total yield of approximately 105,000 metric tonnes (103,000 tons) last year, based on data from Germany’s Federal Statistical Office.


 The Germans do not ship out their white asparagus; instead, they consume it entirely within their country. However, they bring it in from nations such as Spain or Italy, where the primary focus is on exporting this crop. This imported asparagus predominantly ends up in grocery stores and tends to be cheaper compared to locally produced versions, though it lacks some of the refinement in taste according to Jakobs.

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 White asparagus is typically prepared by steaming it in water mixed with a tablespoon of sugar and a tablespoon of salt. Unlike its green counterpart, it must be peeled prior to cooking.


 Asparagus also carries a social aspect since traditionally, the women of the household would spend hours together peeling the shoots, engaging in conversation, and relishing one another's company.


 Today, certain upscale grocery shops offer pre-peeled asparagus. These pale stalks tend to be slightly more elongated and robust compared to regular green ones and are also quite low in calories.


 Sperling remarked that nothing beats the genuine, traditional feel, as he concluded his serving of freshly cut asparagus prepared by Jakobs' crew mere hours ago.


 "Purchasing it directly from the farm, peeling it at home, and enjoying the preparation with your loved ones during the weekend — nothing beats that experience,” he mentioned, complementing his statement with a wistful grin. He further reminisced that it simply embodies “memories of childhood.”


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 The article initially appeared on the South China Morning Post (www.scmp.com), which is the premier source for news coverage of China and Asia.


 Copyright © 2025. South ChinaMorning Post Publishers Ltd. All rights reserved.

Why Germans Adore White Asparagus: The Growing and Cooking Secrets Revealed

More robust compared to its green counterpart and featuring a milder flavour, white asparagus is a classic spring delight favored by chefs i...

Diversity Strengthens This Sandakan Family

DIWIDA.NEWS community, culture, diversity, family relationships and dynamics, food culture

<img data-document-id="cms/api/amp/image/AA1CmIMG" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CmIMG.jpg"/>

 
 KOTA KINABALU: Every year, Hari Raya is a heartfelt reminder for this Sandakan family that love and family transcend all cultural and religious boundaries.
 
 
 "Despite our varied religious beliefs or cultural origins, once someone becomes part of the family, these distinctions should not create divisions among us," stated Penny Sopiah Jimi, who identifies as a Christian. Her daughter, Aaliyah Abdullah, wedded a Muslim over ten years ago.
 
 
 A mother's affection has no limits.
 
 
 As a mom and grandma, participating in these festivities is how I pay tribute to my children, grandchildren, as well as my sons- and daughters-in-law.
 
 
 "It also assists me in teaching my grandchildren about the significance of respecting diversity in religion and culture," stated Penny, who is 63 years old.
 
 
 Despite coming from various backgrounds, her family members come together at their Sandakan residence to celebrate the festival filled with warmth, love, and mutual respect.
 
 
 Aaliyah, who works as a schoolteacher, converted to Islam 14 years ago.
 
 
 Initially, Wendy Chong, who is of Sino-Kadazan descent, felt some discomfort when observing Hari Raya, even though she was accustomed to festivities like Chinese New Year, Kaamatan, and Christmas.
 
 
 "Reflecting on my initial Eid celebration 14 years ago, I remember feeling quite uneasy, particularly with regards to specific customs and rituals," she reminisced.
 
 
 Even though she faced early difficulties, the steadfast backing from her relatives smoothed her changeover and has rendered every yearly festivity even more meaningful with time.
 
 
 "I am immensely grateful because not only did my parents and brothers sisters embrace me completely, but they also enthusiastically joined us in celebrating Hari Raya and even Hari Raya Haji with my family," stated Aaliyah, aged 39, who has three kids.
 
 
 She mentioned that their family customs involve sorting festive cookies as a group, giving out duit raya, and coming together to break the fast during Ramadan — activities they've been doing regularly for almost ten years now.
 
 
 My brothers and sisters would go out of their way to purchase special gifts for my mother-in-law or send seasonal treats to their cousins, even though they reside in separate districts.
 
 
 "These little acts strengthen our connections and fill me with immense gratitude," she stated.
 
 
 Her husband Roslan Bakhtiar, who works for himself at 39 years old, showed appreciation for the backing he received from Aaliyah’s clan during Hari Raya. This occasion merges Islamic traditions with Bugis customs.
 
 
 "I really value how her family reliably shows up for us each year. As a result, I ensure that my family takes an active part in their celebrations, such as Chinese New Year and Kaamatan," he mentioned.
 
 
 He commended Aaliyah’s commitment to adopting a new religion and way of life, personally observing the efforts she made to embrace customs foreign to her.
 
 
 "I noticed that my spouse faced some initial difficulties, but I made sure I was always available to provide support," stated Roslan.
 
 
 She never uttered a single complaint, not even during her initial month of fasting.

Diversity Strengthens This Sandakan Family

KOTA KINABALU: Every year, Hari Raya is a heartfelt reminder for this Sandakan family that love and family transcend all cultural and ...

「鹿角のおいしいものが味わえる店に」地元食材と東京・銀座で磨いた腕生かし “食”でふるさとに活気を【秋田発】

DIWIDA.NEWS business, culinary arts, dining, food and drink, food culture

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 食の激戦区として知られる東京・銀座に店を構え、多くの人の胃袋を満たしてきた男性が2024年、ふるさとの秋田・鹿角市へＵターンして食堂を始めた。地元の食材を使い、鹿角のおいしいものが食べられる店を目指して新たな挑戦を始めた男性の思いを紹介する。

<h2>
 東京・銀座から秋田・鹿角へ
</h2>

 鹿角市のJR鹿角花輪駅からほど近い建物の2階に2024年11月、新たな飲食店がオープンした。


 店名は「食堂はやしや」。店を切り盛りするのは、鹿角市出身の林勝さん（55）だ。


 高校卒業後、料理人を志した林さんは、北海道の飲食店で修行を重ね、日本料理などを学んだ。


 その後、東京の店で料理長を務めるなど経験を積み、2010年に独立。日本のみならず世界中の多くの飲食店が立ち並び“食の激戦区”として知られる東京・銀座に店を構えた。


 舌の肥えた客に厳しく味を評価される中でも、テレビ番組に取り上げられるなど店の評判は良かったと話す林さん。しかし、その店を2024年6月に閉め、ふるさと鹿角に帰ることを決めた。


 林さんは「15年続けてきたがビルの老朽化で立ち退きになってしまった。それをきっかけに他の店舗も探したが、このタイミングで鹿角に帰ったらどうなんだろと思って」と帰郷を決めた理由を語った。

<h2>
 反対した友人たちもびっくり！
</h2>

 ビルの老朽化という思いもよらないきっかけではあったが、一念発起し「いつかはふるさとで店を開きたい」という長年の夢を実現させた。


 林さんの決意に家族は賛同してくれたが、地元の友人などからは反対されたという。


 「こっちには人がいないから、絶対に店はやらない方がいい」みたいに言われたものの「そんなことはない」と思い、思い切って2024年11月に店をオープンさせたという林さん。


 その後「いろいろなお客さんに来てもらって、反対した人たちがすごくびっくりして喜んでくれて『にぎわって良かったね』と言ってくれた」という。

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 女性客が8割“リピーター”も
</h2>

 取材した日のランチタイムも、正午を過ぎると和食をメインとした料理を目当てに続々と客が訪れていた。


 店内は明るい印象で、客の8割は女性だという。オープンからまだ約5カ月だが、リピーターも少なくないようだ。


 女性客は「ハヤシライスに卵がのっていたり、器が深くてどうやって食べるんだろうと思ったりして、未知の食器とメニューに感動した。おしゃれ」と話す。


 前回ランチでハヤシライスを食べたという男性客は「スパイスカレーもあるということで、そっちを食べてみようかと思って来た。結構スパイシーで本格的な味がしておいしい」と満足気な様子で、店の評判は上々だ。

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 “季節感”のあるハヤシライス
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 ランチメニューの中で林さんのおすすめは「本日のハヤシライス」だ。


 3月上旬は鹿角産のわさび菜が添えられていた。


 ソースもわさびの爽やかな風味が効いていて、林さんは「春のわさびの香りのするハヤシライスは他にはない。季節感のあるハヤシライスを今後も作っていけたら」と意欲的だ。


 店で提供する旬の魚介類は、交通の便がいい仙台市から直送されていて、林さんがそのラインナップを見て日々メニューを考案している。

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 地元の食材で鹿角に活気を
</h2>

 地元の食材を積極的に取り入れている林さんは、鹿角のおいしいものが味わえる店に多くの人を呼び込み、まちを盛り上げたい！と意気込む。


 
 食堂はやしや・林勝さん：
 


 鹿角の食材はすごくいいものがあるのに、県外の人に認知されていないところがいっぱいある。それを前面に出して「ここに来たら鹿角のおいしいものが食べられる」みたいな、自慢できるような店にしていけたらと思う。


 同時に林さんは、自分の姿が、「鹿角には何もない」と大人に言われて外に出るしかない状況になっている若い人たちの良い刺激になればと願っている。


 「鹿角でも起業して面白いことができるんだと分かれば、どんどん残っていくと思う。そうすると鹿角も活気が出てきていい店も増えると思うし、そういうことができれば」と、林さんは未来を見据えている。


 （diwida.news）

「鹿角のおいしいものが味わえる店に」地元食材と東京・銀座で磨いた腕生かし “食”でふるさとに活気を【秋田発】

食の激戦区として知られる東京・銀座に店を構え、多くの人の胃袋を満たしてきた男性が2024年、ふるさとの秋田・鹿角市へＵターンして食堂を始めた。地元の食材を使い、鹿角のおいしいものが食べられる店を目指して新たな挑戦を始めた男性の思いを紹介する。東京・銀座から秋田...

旬の味を楽しむ！「菜の花」のシンプルおひたし

DIWIDA.NEWS asian food, cooking, cuisine, culinary arts, food culture

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 春の訪れを感じられる菜の花は、シンプルにおひたしとして食べてもおいしいですよね。今回はだし醤油を使った定番のおひたしから、わさびや油揚げ、ささみなどを加えたアレンジまで、いろいろなレシピをご紹介します。菜の花を買ったら、ぜひ参考にしてみてください。

<h2>
 基本の菜の花のおひたし
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 【野菜ひとつ】菜の花のおひたし スガさん


 水気をよくしぼった菜の花を、だしと砂糖、しょうゆで和えるだけ。お好みで、かつお節やからし、ゆず胡椒などを加えても合いますよ。


 レシピをチェック

<h2>
 菜の花のわさびおひたし
</h2>

 <img data-document-id="cms/api/amp/image/AA1CbBPE" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbBPE.jpg"/>


 白だしで簡単ヤミツキ副菜♪ 菜の花のわさびおひたし 花ぴーさん


 わさびのツンとした香りがアクセントになった、白だしで作るおひたしです。お出汁の旨味をしっかり味わえつつも、後味はさっぱり。


 レシピをチェック

<h2>
 菜の花と焼き薄揚げのおひたし
</h2>

 <img data-document-id="cms/api/amp/image/AA1Cby0r" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1Cby0r.jpg"/>


 春近し「菜の花と焼き薄揚げのおひたし」&飲み干す一杯塩バター味ラーメン かめきちパパさん


 菜の花のゆで汁に、薄口醤油やみりん、わさびを加えて調味液に。香ばしく焼いた油揚げがマッチして、あとを引くおいしさです。


 レシピをチェック

<h2>
 菜の花としめじの簡単おひたし
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 <img data-document-id="cms/api/amp/image/AA1CbBPG" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbBPG.jpg"/>


 お弁当に便利な緑色のおかず＊菜の花としめじの簡単おひたし＊ あいさん


 ほろ苦い菜の花と、つるんとしたしめじの組み合わせもよく合います。調味液は少なめなので、水っぽくならずお弁当に入れても安心。


 レシピをチェック

<h2>
 菜の花とササミの中華風おひたし
</h2>

 <img data-document-id="cms/api/amp/image/AA1CbEoV" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbEoV.jpg"/>


 作りおきに最適♡抱えて食べたい♡『菜の花とササミの中華風おひたし』 Ｙｕｕさん


 オイスターソースとごま油を加えた、中華風のおひたしです。レンジ蒸ししたささみがたっぷり入って、食べごたえもバッチリ。


 レシピをチェック


 菜の花は冷蔵保存ではあまり日持ちしないので、すぐに使わないときは冷凍保存がおすすめです。菜の花を固めにゆでて水につけたら、しっかり水気を切ってラップに包み、冷凍用保存袋に入れて冷凍庫へ。これで1ヶ月ほどおいしく保存できますよ。

旬の味を楽しむ！「菜の花」のシンプルおひたし

春の訪れを感じられる菜の花は、シンプルにおひたしとして食べてもおいしいですよね。今回はだし醤油を使った定番のおひたしから、わさびや油揚げ、ささみなどを加えたアレンジまで、いろいろなレシピをご紹介します。菜の花を買ったら、ぜひ参考にしてみてください。基本の菜の花...

전쟁 중 살아남기 위해 먹었던 음식, 지금은 고급 레스토랑에서 선보이는 충 격적인 진실

DIWIDA.NEWS culinary arts, culture, food and drink, food culture, korean

1950년대 초반부터 후반까지, 정부의 쌀 공급이 중단된 이재민들과 저소득층 가정에서는 밀가루를 주 요리 재료로 사용하게 되었다.

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 수입된 미국의 지원품인 우유 파우더와 밀 가루는 당시 한국 사회에서는 먹거리를 대체하는 수단으로 활용되었습니다. 특히, 이 중 밀가루 덩어리를얇게 부쳐 만든 밀전병은 복잡하지 않은 요리 과정만으로 손쉽게 식사를 해결할 수 있는 음식으로 자리를 잡았습니다.


 전쟁과 빈곤 속에서 탄생한 밀전병은 비록 요리를 할 도구가 충분하지 않았음에도 불구하고 만들 수 있었던 음식이다. 주로 프라이팬에 얇게 펼친 밀반죽을 구워서 김치나 소스를 올리는 형태였다. 재료의 한정성 때문에 다양한 변화를 줄 순 없었지만, 그것은 당시 살아남기 위해 필요한 기본적인 에너지를 공급하는 방법이었다.


 밀전병은 이후 분식 문화의 대중화와 함께 서민들의 간식이나 급하게 만든 식사로 이용되었으나, 일정 기간 동안에는 '가난했던 시기를 나타내는 음식'이라는 인식 때문에 소외를 받기도 하였다. 1990년대까지 밀전병은 비교적 값싼 옵션인 분식점 메뉴 중 하나였으며, 그 특유의 무지방 질감과 간단한 요리법 덕분에 고급스러운 한식 카테고리에서는 배제되었다.

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 ◈ 밀전병의 새로운 해석... '한식 크レ페'로 발전
 
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 최근 밀전병은 복고 붐과 만나 다시 해석되어 새롭게 주목받으며 중요한 위치를 차지하게 되었다. 최근에는 브런치 전문점을 비롯하여 한식 팔색조 같은 융합 요리 식당에서 다양성을 추구하며 여러 가지 재료와 소스로 구성된 신메뉴들이 소개되고 있는데, 그중에서도 특별히 얇고 넓게 튀긴 전병 위에 리코타 치즈, 바질, 무화과, 그리고 손emade 잼 등을 올리는 방법이 젊은 세대에게 큰 인기를 누리고 있다.


 반죽 재료 또한 다 dạng해졌다. 전통적인 정제 밀가루를 사용하는 것에서 벗어나 통밀 또는 현미, 쑥, 메밀 등의 성분을 첨가하여 '헬스ケア 형태의 밀전병'이 새롭게 소개되었다. 더욱 바삭하고 맛있는 질감을 만들기 위해서는 두 번 조리를 하는 방법도 보급되면서 인기를 얻고 있다. 후식으로 즐기는 경우에는 크림 치즈와 시나몬 파우더 그리고 각종 견과류를 추가해서 '한국 스타일의 크레페'라고 알려지기도 했다.


 최근 들어 특히 고급 한식 레스토랑에서 밀전병을 선보이는 경우가 늘었습니다.얇고 부드러운 전병 위에 전복, 관자, 훈연 연어 등의 해산물들을 담아내며, 들기름과 버터 그리고 발사믹 글레이즈로 만든 소스와 함께 제공됩니다.


 중식당에서 양고기인 베이징 덕은 밀전병과 채소를 곁들여 먹는 것이 특별히 맛있는 것으로 알려져 있습니다.

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 일반적인 반죽 시트가 단백질 함량이 높은 재료들과 결합하면서 진정한 의미에서의 '조리' 과정을 거치게 되었다. 최근에는 몇몇 프랜차이즈급 한식 정통 음식점들에서도 밀전병을 주니퍼 또는 메인 접시 전에 제공하는 작은 안주로 사용하거나, 다양한 한식 코스 요리를 구성할 때 중요한 부분으로 통용되고 있다.

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 ◈ 지역 축제 먹거리로 발전…세대 간 이어지는 음식 유산
 
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 지역 특색을 반영한 예들도 두드러진다. 강릉 단오제에서 강원도 스타일의 김장김치와 간장을 더해 만든 밀전병이 축제 기간 동안 팔리고 있고, 충청북도 괴산 같은 내륙 지역에서는 고춧가루 양념과 젓갈 등을 곁들이며 옛 방식대로 제작하고 있습니다. 이처럼 오랜 세월 살아남기 위해 만들어졌던 밀전병은 오늘날에는 각 지역의 명소 중 하나로서 방문객들에게 제공됩니다.

내 일일 운세 레포트를 확인해보자! 오늘은 어떤 날이 될지 궁금하지 않나요?
<h3>
 실시간 인기기사
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 <li>
 
 1위
 
 'SM C&C, 강호동·전현무·서장훈의 에이전시 사령부인 이곳에서 놀라운 발탁으로 새로운 아나운서를 영입했습니다.'
 </li>
 <li>
 
 2위
 
 청불 등급인 이 한국 드라마는 공개된 지 일주일도 채 되지 않아 전 세계에서 1위를 차지했습니다.
 </li>
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 3위
 
 서울의 사촌 형이 "누나가 최자를 만날 적시에 다른 연예인과 데이트를 했다"며 특정 인물을 언급헀다.
 </li>
</ul>

전쟁 중 살아남기 위해 먹었던 음식, 지금은 고급 레스토랑에서 선보이는 충 격적인 진실

1950년대 초반부터 후반까지, 정부의 쌀 공급이 중단된 이재민들과 저소득층 가정에서는 밀가루를 주 요리 재료로 사용하게 되었다. 수입된 미국의 지원품인 우유 파우더와 밀 가루는 당시 한국 사회에서는 먹거리를 대체하는 수단으로 활용되었...

최고의 만두 맛집 5선: 진정한 인생 만두를 만나다!

DIWIDA.NEWS cuisine, food and drink, food culture, foodies, korean

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 만두 맛집 BEST 5
 </h2>
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 계속해서 추가주문 하게되는 ‘월래순교자관’
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 회기 지역의 사람들 모두가 알고 있는 것은 '놀부만두'입니다.
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 얇은 피가 쫄깃쫄깃, ‘만두장성’
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 큼직해서 더 좋은, ‘만두집’
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 개운한 만두전골 맛집, ‘만두랑’
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 쫄깃한 피를 뚫고 들어가면 찐한 육즙이 흘러나와 한 입 가득 육향이 번지는 마성의 ‘만두’. 그 조리법도 다양해서 만두 하나만으로도 다양한 요리를 즐길 수 있는 변화무쌍한 음식이다. 매콤한 김치 만두부터 감칠맛 뛰어난 고기 만두, 달짝지근한 갈비 만두, 오동통한 새우가 통으로 들어 있는 새우만두까지. 여러가지 골라 먹는 묘미가 있는 음식인 만큼, 만두 매니아라면 꼭 가봐야 하는 인생 만두 맛집 BEST 5를 소개한다.
 
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 계속해서 추가주문 하게되는 ‘월래순교자관’
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 <img data-document-id="cms/api/amp/image/AA1C6INo" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1C6INo.jpg"/>
 <img data-document-id="cms/api/amp/image/AA1C6PnL" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1C6PnL.jpg"/>
 
 가리봉 시장 남문 인근에 위치한 ‘월래순교자관’은 다양한 중국식 가정식을 맛볼 수 있다. ‘군만두’와 ‘소룡포’가 인기 메뉴이며 취향에 따라서 ‘지삼선’, ‘완탕’, ‘토마토계란볶음’을 즐길 수 있다. 이곳의 군만두와 소룡포가 유명한 이유는 역시 뛰어난 맛 때문이다. 한입 베어 무는 순간 터지는 육즙은 순식간에 입맛을 사로잡고 흑식초와 간장, 다진마늘 소스를 곁들이면 느끼함을 꽉 잡아준다.
 
 
 ㅣ식신에서 ‘월래순교자관’
 
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 ✔위치
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 </ul>
 
 서울 구로구 디지털로19길 12
 
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 <li>
 ✔영업시간
 </li>
 </ul>
 
 매일 운영 시간은 11:00부터 22:00까지이며, 쉬는 시간은 15:20에서 16:00 사이입니다. 월요일에는 문을 닫습니다.
 
 <ul class="wp-block-list">
 <li>
 ✔메뉴
 </li>
 </ul>
 
 군만두 7,000원, 해물군만두 11,000원
 
 <h3 class="wp-block-heading">
 회기동의 사람들 모두가 알고 있는 것은 '놀부만두'입니다.
 </h3>
 <img data-document-id="cms/api/amp/image/AA1C6Gxn" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1C6Gxn.jpg"/>
 <img data-document-id="cms/api/amp/image/AA1C6Gxq" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1C6Gxq.jpg"/>
 
 '놀부만두', 회기역 주변에서는 널리 알려져 있으며 다양한 미디어와 유튜브 크레ators에 의해 소개된 인기 명소입니다. 그들의 특별함은 보이는 듯 말듯한 고기 만둣속이며, 이것이 바로 이 장소의 대표 메뉴입니다. 식감과 육즙으로 가득 찬 얇은 피는 단순히 밀가루로 만들어졌다는 느낌 없이 입안에서 살아 움직이는 것 같습니다. 또한 '판모밀'이라는 샌드위치 같은 음식 역시 신선하면서도 달콤한 맛으로 방문객들에게 큰 호응을 받습니다.
 
 
 ㅣ식신에서 ‘놀부만두’ 더보기
 
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 ✔위치
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 서울 동대문구 망우로16길 15
 
 <div class="hotplacehunter-readmore_random">
 
 
 실시간 급상승 맛집 추천:
 통영에서 신선한 해산물을 즐길 수 있는 최고의 레스토랑 베스트 5
 
 
 </div>


 <ul class="wp-block-list">
 <li>
 ✔영업시간
 </li>
 </ul>
 
 매일 11:00 - 20:00로 운영되며, 토요일은 쉬는 날입니다.
 
 <ul class="wp-block-list">
 <li>
 ✔메뉴
 </li>
 </ul>
 
 고기통만두 10개 7,000원, 김치만두 8개 7,000원
 
 <h3 class="wp-block-heading">
 얇은 피가 쫄깃쫄깃, ‘만두장성’
 </h3>
 <img data-document-id="cms/api/amp/image/AA1C6MOG" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1C6MOG.jpg"/>
 <img data-document-id="cms/api/amp/image/AA1C6BOl" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1C6BOl.jpg"/>
 <img data-document-id="cms/api/amp/image/AA1C6zf9" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1C6zf9.jpg"/>
 
 최근에 SNS에서 핫하게 떠오르고 있는 ‘만두장성’은 얇은피 만두로 유명하다. 투박한 모양의 만두는 속이 꽉 차 있고 부추와 고기, 당면 등의 재료가 듬뿍 들어 있다. 피가 얇음에도 쫄깃쫄깃한 식감이 살아 있고 먹을수록 중독성있는 맛에 금세 한 판을 비워버리는 곳. 한번 먹고 나면 다시 찾을 수 밖에 없는 맛에 항상 문전성시를 이루는 곳이다. 여기에 플러스로 갓 튀겨낸 꽈배기까지 합세해 오랫동안 사랑을 받고 있다.
 
 
 ㅣ식신에서 ‘만두장성’ 더보기
 
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 ✔위치
 </li>
 </ul>
 
 서울 노원구 동일로180길 32 도깨비시장 나-20호
 
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 ✔영업시간
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 매일 11:00 – 21:00
 
 <ul class="wp-block-list">
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 ✔메뉴
 </li>
 </ul>
 
 고기만두 5,000원, 김치만두 5,000원
 
 <h3 class="wp-block-heading">
 큼직해서 더 좋은, ‘만두집’
 </h3>
 <img data-document-id="cms/api/amp/image/AA1C6DWQ" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1C6DWQ.jpg"/>
 <img data-document-id="cms/api/amp/image/AA1C6INK" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1C6INK.jpg"/>
 
 하남 은고개 '만두집'에서는 상큼한 육수와 부드러운 김치 만두의 조화를 동시에 즐길 수 있습니다. 여기서 제공하는 만두 전골은 마치 샤브샤브 같은 요리로 보이는 듯합니다. 큰 덩어리를 자른 만두를 먹으면 그 가치를 충분히 느낄 수 있을 것입니다. 돼지 안심살, 당면, 다양한 야채 등을 포함하여 13가지 이상의 성분으로 만들어진 이 만두들은 모두 수제로 제작되어 더욱 신선함을 선사합니다. 기름기가 거의 없는 삶은 돼지고기는 깨끗하면서도 가벼움을 강조하며 가장 좋은 점입니다. 청량감 넘치는 채소 육수가 단정한 만두와 결합하여 더 건강하고 구수한 맛을 내게 됩니다. 또한, 바삭하게 튀긴 해산물 파전인 '해물파튀' 역시 매우 특별한 주메뉴 중 하나이며, 함께 식사를 한다면 반드시 경험해야 할 메뉴라고 말할 수 있겠습니다.
 
 
 ㅣ식신에서 ‘만두집’ 더보기
 
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 ✔위치
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 경기 하남시 하남대로 5
 
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 ✔영업시간
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 매일 10:00-21:00
 
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 ✔가격
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 찐만두(7개) 8,000원, 군만두(6개) 8,000원
 
 <h3 class="wp-block-heading">
 개운한 만두전골 맛집, ‘만두랑’
 </h3>
 <img data-document-id="cms/api/amp/image/AA1C6GxI" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1C6GxI.jpg"/>
 <img data-document-id="cms/api/amp/image/AA1C6INQ" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1C6INQ.jpg"/>
 
 역삼동에서 '만두랑'이라는 곳에서는 만두전갈, 밥, 그리고 추가 면사까지 총 8000원으로 즐길 수 있습니다. 이곳은 인공조미료가 거의 사용되지 않아 순하고 자연스러운 국물을 제공하며, 신맛 정도는 개인적인 선호도에 따라 조정 가능합니다. 만두전갈에는 속재료가 든 두툼한 만두뿐만 아니라 버섯, 미나리, 떡국떡 등 다양한 재료들이 풍부하게 포함되어 있으며 그 국물은 맑고 알맞게 매울 때 마시면 온몸이 포근해지는 느낌입니다. 특히 튀김만두 하나를 베어 물자마자 입 안 가득 고기의 육즙이 번져 나오는데 이것이 또 다른 특별함이며, 이렇게 질 좋은 음식들을 합리적이고 부담 없는 금액인 8000원대로 즐길 수 있어서 많은 사랑을 받습니다.
 
 
 ㅣ식신에서 ‘만두랑’ 더보기
 
 <ul class="wp-block-list">
 <li>
 ✔위치
 </li>
 </ul>
 
 서울특별시 강남구 논현동 49-3번지
 
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 ✔영업시간
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 월~금 11:00-20:00 (쉬는 시간 15:00-17:00) / 주말인 토, 일요일은 정기적으로 문을 닫습니다.
 
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 ✔가격
 </li>
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 만두전골 10,000원 만두국 9,000원
 
 <h3>
 실시간 인기기사
 </h3>
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 <li>
 통영에서 신선한 해산물을 즐길 수 있는 최고의 레스토랑 베스트 5
 </li>
 <li>
 진짜로 라면은 모두 같지 않다. 독특한 스타일의 라면 집 베스트 5이다.
 </li>
 </ul>

최고의 만두 맛집 5선: 진정한 인생 만두를 만나다!

만두 맛집 BEST 5 계속해서 추가주문 하게되는 ‘월래순교자관’ 회기 지역의 사람들 모두가 알고 있는 것은 '놀부만두'입니다. 얇은 피가 쫄깃쫄깃, ‘만두장성’ ...

농심, 새 제품 '메론킥' 론칭! 바나나킥의 맛을 해외에 전파하다

DIWIDA.NEWS culture, entertainment, food and drink, food culture, korean

농심, 새 제품 '메론킥' 론칭! 바나나킥의 맛을 해외에 전파하다

nông심은 다음 달 21일에 새로운 간식인 '멜론킥'을 출시할 계획이라고 2일에 발표했습니다. 이로써 농심에서 1978년 처음 내놓았던 '바나나킥' 이후 약 47년 만에 다시 선보이는 '킥(Kick)...

4 Resep Unik Telur Rebus Spesial untuk Merayakan Idul Fitri

DIWIDA.NEWS cooking, food and drink, food culture, health benefits, nutrition

<img data-document-id="cms/api/amp/image/AA1C5JvU" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1C5JvU.jpg"/>

 
 
 DIWIDA
 
 
 ,
 
 
 Jakarta
 
 
 - Telur kaya akan protein serta berbagai macam nutrisi yang bermanfaat bagi kesehatan. Oleh karena itu, telur dianggap sebagai pilihan makanan sehat, terutama sebagai penyedia protein lengkap.


 Telur bisa dihidangkan dalam beragam masakan mulai dari digoreng sampai direbus. Di bawah ini adalah 4 ide pengolahan telur rebus yang boleh dicoba bersama petunjuk memasaknya.

<h3>
 1. Opor Telur serta Tahu
</h3>

 Bahan:


 - 4 buah telur rebus


 - 5 peti tahu putih


 - 600 ml santan kental


 - Sebuah iris halus jahe, ulek


 - Sebuah ukuran jari Laos, tekanankan


 - 2 batang sereh


 - 2 helai daun salam


 - Minyak untuk menumis


 - Sesuai selera tambahkan garam dan gula


 - Cabai rawit utuh


 Bumbu halus:


 - 10 siung bawang merah


 - 3 siung garlic


 - 3 butir kemiri


 - Kunyit satu ruas jari


 - Setengah sendok teh ketumbar


 - 1 sendok teh jintan


 - Seperempat sendok teh merica


 Cara membuat:


 1. Tumis bumbu halus beri daun salam, jahe, laos, dan serai.


 2. Tuang santan, masak sampai mendidih.


 3. Setelah santan mendidih tahu, telur, dan cabai rawit dimasukkan. Beri tambahan garam dan gula secukupnya sambil dicicipi.


 4. Masak santan sampai agak mengental. Angkat dan disajikan dengan taburan bawang merah goreng.

<h3>
 2. Telur bumbu Bali
</h3>

 Bahan:


 - 7 butir telur ayam, rebus hingga matang kemudian kupas kulitnya


 - 3 lembar daun jeruk, remas


 - 1 sendok makan kecap manis


 - Secukupnya garam, gula dan kaldu jamur bubuk (bisa juga kaldu bubuk biasa)


 - 200 mililiter air putih matang


 - Secukupnya minyak sayur untuk menumis


 Bumbu yang dihaluskan:


 - 5 buah cabai merah besar (jika menggunakan cabai merah keriting bisa menambah jumlah menjadi 8)


 - 5 siung bawang merah


 - 3 ulas bawang putih


 - 2 biji kemiri yang telah disangrai atau digoreng


 - 1 buah tomat besar berwarna merah medium


 - Secukupnya terasi


 Cara membuat:


 1. Bahan disiapkan


 2. Tumis bumbu yang sudah dihaluskan beserta dengan daun jeruk. Tuangkan air lalu aduk sampai rata, kemudian tambahkan kecap manis, garam, gula, serta bubuk kaldu jamur. Setelah itu, campurkan telur rebus dan masak hingga kuahnya kental sambil sesekali mencicipinya untuk penyesuaian rasanya.


 3. Telur bisa digoreng jika ingin ada lapisan kulit. Apabila ingin pedas, bumbu halus bisa ditambahkan rawit merah atau bisa juga ketika matang


 4. Telur bumbu Bali disajikan.

<h3>
 3. Telur bumbu kecap
</h3>

 Bahan:


 - 5 butir telur ayam


 - 1 lembar daun salam


 - 1 ruas jari lengkuas


 - 3 sendok makan kecap manis


 - 1 sendok teh kecap asin


 - 1 sendok teh gula aren


 - Secukupnya garam


 Bumbu halus:


 - 2 siung bawang putih


 - 3 siung bawang merah


 - 2 butir kemiri


 - 1 ukuran jari jahe


 - Separuh sendok teh lada


 - 1/2 sendok teh biji ketumbar


 - Setengah sendok teh jinten


 Cara membuat:


 1. Masak telur sampai setengah keras lalu lepaskan cangkarnya.


 2. Memanaskan minyak di wajan. Tumis bumbu halus, lengkuas yang sudah dimemarkan dan daun salam. Tumis sampai wangi, telur dimasukkan kemudian diaduk.


 3. Tuang kecap manis, kecap asin, gula palem, garam, dan satu gelas air. Aduk dan masak hingga kuah kental dan menyusut sambil dicicipi rasanya.


 4. Kompor dimatikan kompor. Penyajian telur bumbu kecap beri tambahan bawang merah goreng.

<h3>
 4. Telur Balado Padang
</h3>

 Bahan:


 - 5 butir telur


 - 7 cabe merah keriting


 - 2 cabe rawit merah


 - 3 butir bawang merah


 - 1 buah tomat merah


 - 3 biji asam jawa diambil airnya sekitar 5 sdm


 - Minyak goreng, garam, gula pasir dan micin secukupnya


 Cara membuat:


 1. Rebus telur hingga matang, kupas kulitnya lalu goreng hingga membentuk lapisan


 2. Cabe merah dan rawit dihaluskan kasar serta bawang merah dan tomat dipotong kasar


 3. Goreng cabai, bawang dan tomat, masukan gula pasir dan air asam jawa lalu tambahkan micin


 4. Masukan telur, aduk rata lalu angkat.


 
 Puspita Amanda Sari dan Meutia Murti Dewi
 
 turut berkontribusi dalam penulisan artikel ini

4 Resep Unik Telur Rebus Spesial untuk Merayakan Idul Fitri

DIWIDA , Jakarta - Telur kaya akan protein serta berbagai macam nutrisi yang bermanfaat bagi kesehatan. Oleh k...

「お米が高い！」と嘆くシニア世代の朝食にオートミールがおすすめの理由｜「レンチン2分でできるお粥」レシピや選び方を管理栄養士が指南

DIWIDA.NEWS cooking, cuisine, diet and nutrition, food and drink, food culture

お米の価格が高騰し、シニア世代の家庭にも深刻な影響が。管理栄養士の川鍋仁美さんによると、「お米が高いから節約しながら食べているが、とくに朝食ではご飯のかわりに何を食べてよいかわらかない」と悩む高齢者も多いという。そこで川鍋さんが注目しているが「オートミール」。選び方や活用法、高齢者に食べやすいアレンジレシピを教えてもらった。


 <img data-document-id="cms/api/amp/image/AA1BS6Up" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1BS6Up.jpg"/>

<h2>
 教えてくれた人／管理栄養士・川鍋仁美さん
</h2>

 <img data-document-id="cms/api/amp/image/AA1k7nBU" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1k7nBU.jpg"/>


 管理栄養士。2児の母。大学卒業後、総合病院に勤務。介護食・嚥下食などの献立作成や栄養相談など行ってきた経験を活かし、現在はデイサービスで高齢者の栄養サポートなどを行う。介護する人もされる人も笑顔になれる「介護食作り」を目指し、活動中。「管理栄養士が伝授！いちばんやさしい介護食ガイド」の運営・執筆も手がける。

<h2>
 お米が高い…高齢者の朝食に変化
</h2>

 高齢者の栄養相談で最近よく聞かれるようになったのが「お米が高いので、朝食をパンに変えました」というもの。菓子パンやトーストだけで朝食を済ませてしまうと、栄養不足になってしまいます。


 そもそもご高齢のかたには、「ご飯の代わりに何を食べればいいかわからない」とおっしゃるかたもいらっしゃいます。


 ご飯が主食の場合には、主菜（肉・魚・卵料理など）、副菜（野菜類）、汁物など一汁三菜の献立が組み立てやすく、自然とたんぱく質やビタミン・ミネラルなどを効率よく摂ることができます。パンを主食にするときも、同じ考え方でバランスよく栄養を摂れるおかずの組み合わせを工夫して欲しいものです。


 献立を考えるのは朝から大変という場合には、シリアルを活用するのが手軽でおすすめです。中でも、食物繊維も豊富な「オートミール」がおすすめです。お米のかわりにオートミールを活用する場合のポイントを解説します。

<h2>
 オートミールはお米と比べて節約になる？
</h2>

 筆者がスーパーで調査した価格（最安値）で考えてみると、選び方によってはお米よりもオートミールはお得です。1食あたりオートミールのほうが安くなっていました。


 ただしオートミールは、有機栽培やオーガニックなど値段が高いものもありますので、そうしたものを選ぶ割高になってしまうので注意してくださいね。業務スーパーやコストコなどではリーズナブルなものが入手できます。

<h3>
 ★お米（ご飯）とオートミールの価格
</h3>

 ・お米（5kg）3952円（0.79円/ｇ)　・茶碗小盛り1杯（60ｇ）…47.4円


 ・オートミール（1袋・340ｇ）360円（1.05円/ｇ）　・1食分（30ｇ）…31.5円

<h2>
 オートミールはご飯に比べて食物繊維が豊富
</h2>

 オートミールはオーツ麦を加工して食べやすくしたものです。高齢世帯にはなじみのないかたも多いかもしれませんが、オートミールはご飯と比べると食物繊維や鉄分などの栄養価が高く、カロリーも控えめになっています。


 とくに朝ご飯に摂ることで腸内環境にも良く、便秘で悩まれているかたにもおすすめです。

<h3>
 ★ご飯とオートミールの栄養価
</h3>

 ・ご飯（茶碗小1杯、120ｇ）エネルギー量187 kcal　炭水化物44.6g、食物繊維0.3g


 ・オートミール（1食、30g）エネルギー量105ｋcal　炭水化物20.7g　食物繊維2.8g


 オートミールは、やわらかくアレンジもしやすいので離乳食に利用するかたも増えています。水分を加えて加熱するとおかゆのような食感になって食べやすくなるので、介護食としても活用できます。


 かむ力や飲み込む力が弱ってきているかたで、アレンジ次第でリゾットやスープ、ホットシリアルなどレシピのバリエーションも豊富です。


 お米の代わりに活用したり、手軽な介護食として利用したり、使い勝手もよいのがオートミール。栄養バランスの良い朝食におすすめのレシピをご紹介します。

<h2>
 朝食におすすめオートミールのお粥2選
</h2>

 オートミールは電子レンジを利用してお粥風にアレンジするのも手軽な方法です。

<h3>
 電子レンジで簡単朝粥
</h3>

 <img data-document-id="cms/api/amp/image/AA1BS6Ut" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1BS6Ut.jpg"/>


 ＜材料・作り方＞


 オートミール大さじ5（30ｇ）に対して水またはだし汁を200ml加えてよく混ぜたら電子レンジ（600Ｗ）で2分加熱すれば完成です。


 お米からおかゆを作るには、炊飯器だと1時間くらいはかかりますが、オートミールなら電子レンジで2分。忙しい朝にも手軽に作ることができます。


 オートミール自体にクセがないので、「和風だし汁」を加えれば和風粥、「コンソメ」を加えれば洋風リゾットにアレンジも広がります。


 オートミール大さじ5に対して水分量の目安は200mlで、全粥程度のやわらかめの食感に仕上がります。水分量によってかため、やわらかめなど、嚙む力や飲み込む力に合わせた食感に調節してください。水分を加えてからよく混ぜてから加熱するとかたさにムラなく仕上がります。

<h2>
 ホットバナナ粥
</h2>

 オートミールに含まれる豊富な食物繊維で便秘解消にも。甘めに仕上げて朝の目覚めもお腹もすっきり。


 <img data-document-id="cms/api/amp/image/AA1BRXHC" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1BRXHC.jpg"/>


 ＜材料＞


 ・オートミール　大さじ5（30ｇ)


 ・水100ｍl


 ・牛乳100ｍl


 ・バナナ1本


 ・はちみつ適量


 ・きなこ適量


 ＜作り方＞


 【1】深めのお皿に材料（バナナは半分）を入れてつぶしながらよく混ぜる。残りのバナナは輪切りにする。


 【2】電子レンジで600ｗ２分加熱する。


 【3】よく混ぜ合わせて、皿に盛ってバナナをのせる


 【4】はちみつ、きな粉をかける。

<h2>
 コーンフレークなら砂糖不使用のものを
</h2>

 シリアルといえば、オートミールよりもコーンフレークのほうが馴染みがあるかもしれません。コーンフレークは砂糖が添加されているものが大半です。お米のかわりに主食として食べる場合には、できるだけ砂糖を使っていないプレーンタイプを選びましょう。


 プレーンタイプでも果物を加えることで自然の甘みを活かして食べられます。牛乳を豆乳にかえると植物性のたんぱく質が摂れるのでおすすめです。オートミールもコーンフレークも、飲み込みに問題がないかたであれば、きな粉やすりごまを振りかけるとさらに栄養価がUPします。


 ＊＊＊


 朝食は1日の始まりに私たちの脳や身体を目覚めさせてくれる重要な働きをしています。高齢者のかたにはとくに朝ごはんは欠かさずに、1日3食の食事リズムを維持してほしいと思います。


 まだまだお米高騰は続きそうですが、オートミールなどのシリアルを活用して、朝から元気に過ごしてほしいものです。

「お米が高い！」と嘆くシニア世代の朝食にオートミールがおすすめの理由｜「レンチン2分でできるお粥」レシピや選び方を管理栄養士が指南

お米の価格が高騰し、シニア世代の家庭にも深刻な影響が。管理栄養士の川鍋仁美さんによると、「お米が高いから節約しながら食べているが、とくに朝食ではご飯のかわりに何を食べてよいかわらかない」と悩む高齢者も多いという。そこで川鍋さんが注目しているが「オートミール」。選び方や活用法、...

Variasi Keripik Khas Blora, Jawa Timur: Sajian Istimewa untuk Lebaran 2025

DIWIDA.NEWS cuisine, food and drink, food culture, foodies, snacks

Beberapa cemilan unggulan dari Blora yang harus Anda bawa pulang mencakup Keripik Gedhebog Pisang, Kraker Pepaya, serta Walang Goreng.
 


 
 DIWIDA
 
 Ketika pulang kampung saat Idul Fitri tahun 2025, akan terasa kurang bila belum membelikan cinderamata unik dari daerah tersebut.


 Blora, di Jawa Tengah, senantiasa menjadi tujuan wisata yang menggoda, khususnya karena ragam pilihan cemilan yang pas untuk oleh-oleh.


 Di luar rasanya yang lezat, buah tangan dari Blora juga memiliki keunikannya sendiri yang sulit ditemui di lokasi lain.


 Beberapa buah oleh-oleh khas Blora yang harus Anda bawa pulang di antaranya adalah Keripik Gedhebog Pisang, Kripik Pare, serta Walang Goreng.


 
 1. Keripik Gedhebog Pisang
 

<img data-document-id="cms/api/amp/image/AA1CbD1i" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbD1i.jpg"/>

 Keripik Gedhebog Pisang merupakan salah satu item awal yang diluncurkan oleh Rumah Pisang Blora di tahun 2020.


 Kudapan ini dibuat dari gedebong, yaitu batang pisang yang umumnya tidak digunakan.


 Amelia Diaz Dwi Rahayu, sang pemilik Rumah Pisang Blora, menyebutkan bahwa inspirasi membuat keripik tersebut timbul berkat bimbingan dari Disparpora Jawa Tengah yang bertujuan untuk mengeksplor potensi desa-desa setempat.


 "Tahun 2020, Disparpora Jawa Tengah memberikan bantuan pendampingan ke desa-desa termasuk di Desa Jepangrejo yang bertujuan untuk mengeksplorasi potensi lokal. Sesuai dengan namanya, terdapat banyak pohon pisang di sana," jelas Amelia.


 Warga lokal biasanya hanya menggunakannya untuk buah dan daun pisang, sedangkan batangnya kerap dibuang sia-sia.


 Amelia beserta timnya memilih untuk mengubah dedaunan gebog menjadi krupuk, hasilnya ternyata berhasil dan sekarang menjadi cinderamata populer.


 "Dicelupkan ke dalam larutan kapur sirih dan garam selama sehari penuh, kemudian dilapisi dengan tepung beras encer, terakhir digoreng," jelas Amelia tentang proses membuat kraker itu.


 Dengan memiliki sertifikat halal serta PIRT yang dikeluarkan oleh Dinas Kesehatan, Keripik Gedhebog Pisang saat ini bisa dibeli di berbagai toko suvenir khas Blora dan juga tersedia melalui platform daring.


 
 2. Pare Chips
 

<img data-document-id="cms/api/amp/image/AA1CbMq6" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbMq6.jpg"/>

 Chips Pare, salah satu cemilan khas Blora yang tidak kalah mengundang minat, juga layak untuk dicoba.


 Perusahaan kecil milik Lestari, yaitu Arieta Foods, merubah pare segar menjadi kraker berrasa khas.


 Pare yang telah dipilih perlu diiris halus lalu digoreng serta dipanggang sampai menjadi krispi.


 Lestari mengatakan, "Bijinya di buang lalu di asah mirip pembuatan krupuk pisang. Kemudian campur dengan garam, diamkan, goreng singkat sambil dikapur tepung."


 Chips Pare ini memiliki tingkat kepahitan yang cukup ringan namun masih menampilkan ciri khas dari sayuran pare.


 
 3. Walang Goreng
 

<img data-document-id="cms/api/amp/image/AA1CbFyu" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbFyu.jpg"/>

 Jangan sampai melewatkan juga Walang Goreng, camilan khas yang bisa Anda temukan di Blora.


 Lestari, yang turut menghasilkan Walang Goreng, menceritakan bahwa dia jatuh cinta dengan belalang goreng untuk pertama kalinya saat menetap di Jakarta pada tahun 2010-an.


 "Dalam dekade terakhir ini, saya sudah menjadi penggemar berat memakan walang dan merasakannya. Saat itu kami bertempat di Jakarta untuk pekerjaan suami. Selalu saja ketika kembali dari Blora, dia diminta menyajikan walang goreng oleh teman-temannya," jelas Lestari.


 Selanjutnya, sang suami Lestari mengusulkan penjualan walang goreng, dan produk tersebut akhirnya disambut positif di pasaran.


 Berkat keahliannya yang kreatif, Lestari menjadi salah satu pendiri pertama dalam menjual souvenir Blora melalui platform daring tahun 2016.


 Terdapat dua varian dari Walang Goreng yang tersedia, yaitu Walang Utes dengan harga Rp 20.000 serta Walang Kayu senilai Rp 23.000 untuk setiap 50 gram. Kedua produk tersebut dibungkus secara rapi menggunakan material aluminium foil.


 Kamu bisa mengorder Walang Goreng serta Pare Chips dengan mampir ke Instagram @arietafoods atau menyentuh pesan di WhatsApp pada nomor 0815 4254 5200.


 Pada Lebaran kali ini, pastikan Anda tidak melupakan untuk memboyong pulang cinderamata khas Blora, yang bukan saja enak, namun juga dipenuhi dengan cerita serta keistimewaan.
 (DIWIDA/Dahlia/Kompas.com)

Variasi Keripik Khas Blora, Jawa Timur: Sajian Istimewa untuk Lebaran 2025

Beberapa cemilan unggulan dari Blora yang harus Anda bawa pulang mencakup Keripik Gedhebog Pisang, Kraker Pepaya, serta Walang Goreng. ...

Eksplorasi Lebaran 2025: Nikmatnya Nasi Campur Madura dan Kuliner Terkenal Surabaya yang Diserbu Pemudik

DIWIDA.NEWS culture, food and drink, food culture, foodies, local news

DIWIDA,
 
 SURABAYA — Antara berbagai opsi yang tersedia,
 kuliner
 Tempat yang umumnya menjadi tujuan bagi para pemudik dari luar kota di Surabaya pada masa liburan tersebut adalah apa yang sering dicari.
 Lebaran
 2025, nasi campur Madura memiliki daya tarik tersendiri di Kota Pahlawan.


 Sajian nasi campur khas Madura dari warung Nasi Madura BossQ57 di jalanan Embong Malang Nomor 42A, Genteng, Kecamatan Genteng, Surabaya, Jawa Timur merupakan salah satu hidangan favorit yang banyak dicari oleh wisatawan.


 Fatimah, pegawainya yang bertanggung jawab di gerai resto ini menyebutkan bahwa pada satu hari, terlebih ketika sedang musim liburan Idulfitri, hidangan nasi campur khas Madura dapat ludes hingga ratusan porsinya.


 Berbicara tentang persaingan pasar kuliner di Jalan Embong Malang, letak restoran Nasi Madura BossQ57 berada di antara dua tempat makan terkenal di Surabaya yaitu Depot Legendaris Tahu Campur Cak Kahar dan Rawon Setan Embong Malang.


 "Umumnya pembeli di tempat ini datang dari luar kota seperti Jakarta. Bisa jadi karena masyarakat telah mengenal nasi rawon dan bebek bumbu hitam, tetapi masih ada pula yang ingin mencoba nasi campur Madura," papar Fatimah ketika ditemui oleh Tim Jelajah Lebaran 2025 di lokasi tersebut pada hari Rabu, 2 April 2025.


 <img data-document-id="cms/api/amp/image/AA1CbQG0" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbQG0.jpg"/>


 Keingintahuannya itu, kata Fatimah, disebabkan oleh kehadiran cumi hitam sebagai bagian dari nasi campur ini. Dengan biaya sebesar Rp40.000, konsumen dapat merasakan nasi campur khas Madura lengkap beserta mie, mentimun, udang, bumbu hitam, cumi hitam, daging empal sampai paruhnya.


 Ketika Tim Jelajah Lebaran 2025 mengujicobakan hidangan itu, potongan daging empal yang cukup besar sangat lembut di mulut. Rempah-rempah dalam bumbunya beraroma kuat dan campuran rasanya semakin meningkatkan kegurihan dari cita rasa daging cumi tersebut.


 "Bila nasi campur khas Madura hanya memiliki beberapa jenis sayuran serta lauk berupa babat, paru, dan empal, sementara nasi campur biasanya hanya terdiri dari daging dan sayuran saja. Namun, orang-orang menyukai versi ini karena adanya cumi hitam di dalamnya," jelasnya.


 Kini Nasi Madura BossQ57 telah membuka tiga gerai di wilayah Surabaya. Di luar lokasi di Embong Malang, terdapat pula cabang di Jalan Sambikerep Nomor 54 Surabaya serta di Jalan Raya Kahuripan Nomor 23 Sidoarjo.

Eksplorasi Lebaran 2025: Nikmatnya Nasi Campur Madura dan Kuliner Terkenal Surabaya yang Diserbu Pemudik

DIWIDA, SURABAYA — Antara berbagai opsi yang tersedia, kuliner Tempat yang umumnya menjadi tujuan bagi para pemudik dari luar kota...

Resep Mudah dan Lezat: Tumis Daging Sapi Giling yang Praktis

DIWIDA.NEWS cooking, cuisine, food culture, healthy eating, recipes

Ingin menikmati hidangan lezat namun malas untuk bersusah payah? Cobain deh tumis daging sapi giling ini. Proses pembuatannya sangat mudah, tetapi rasa yang ditawarkan tidak kalah menggiurkan. Dijamin tumis daging sapi giling berbumbu sederhana akan membuat nafsu makan Anda bertambah.


 Sangat sesuai untuk Anda yang menyukai makanan praktis namun tidak mengorbankan cita rasanya. Rasanya yang gurih dengan sentuhan pedas rempah-rempah sedikit akan memperkaya kelezatan pada tiap kunyahan. Ayo, persiapkan bahannya dan uji keterampilan memasakmu dengan membuat sajian spesial berbahan daging sapi giling ini!

<h2>
 Bahan untuk Memasak tumisan daging sapi cincang
</h2>
<img data-document-id="cms/api/amp/image/AA1CbEtf" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbEtf.jpg"/>

 
 Bahan untuk menumis daging cincang sapi:
 

<ol>
 <li>
 450 gram daging sapi cincang
 </li>
 <li>
 2 buah zucchini berukuran medium, dipotong iris
 </li>
 <li>
 230 gram jamur bella ataupun jamur coklat, dipotong tipis
 </li>
 <li>
 1 wortel, potong julienne
 </li>
 <li>
 Daun bawang, pilihan tambahan, guna hiasan
 </li>
</ol>

 
 Bahan saus:
 

<ol>
 <li>
 3 sendok makan kecap rendah natrium
 </li>
 <li>
 3 sdm saus BBQ
 </li>
 <li>
 2 sdm sirup
 maple
 </li>
 <li>
 2 siung bawang putih, diparut atau dicincang halus
 </li>
 <li>
 1 sendok teh jahe, diparut (atau 1/4 sendok teh jahe bubuk)
 </li>
 <li>
 1 sdm minyak wijen
 </li>
</ol>
<h2>
 Bagaimana Cara Memasak Daging Sapi Cincang goreng?
</h2>
<img data-document-id="cms/api/amp/image/AA1CbvDo" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbvDo.jpg"/>
<ol>
 <li>
 Di dalam sebuah mangkuk kecil ataupun gelas ukur, gabungkan seluruh bahan saus kemudian letakkan sampingan.
 </li>
 <li>
 Panaskan sebuah wajan besar atau penggorengan datar pada suhu panas sedang hingga tinggi, lalu tambahkan 1 sendok makan minyak. Tumis daging sapi yang telah dipotong-potong menggunakan spatula selama sekitar 5 menit atau hingga berwarna coklat keemasan dan matang sempurna agar mendapatkan cita rasa lebih baik. Setelah itu pindahkan daging tersebut ke dalam mangkuk tersendiri dan sisihkan, namun jangan buang minyak dari wajannya.
 </li>
 <li>
 Di dalam wajan yang sama, beri sedikit minyak lagi setelah daging sapi sudah matang, kemudian masukan semua sayurannya. Goreng dan kocok campuran tersebut sekitar 2–3 menit hingga zuccini mulai layu namun tetap kenyal. Hindari memasak terlalu lama agar tidak menjadi lembut secara berlebihan, karena nanti sayuran akan semakin empuk ketika bercampur dengan saus; pastikan untuk menjaga teksturnya.
 </li>
 <li>
 Letakkan daging sapi yang telah dimasak di atas wajan, kemudian beri sausnya dan campur hingga merata. Rebus sambil dikocok secara berkala selama sekitar 2 menit atau hingga aromanya keluar. Proses ini bertujuan untuk menyegarkan kembali bawang putih serta jahe secuil mungkin. Zucchini perlu dipertahankan teksturnya agar masih kenyal namun lembut.
 </li>
 <li>
 Taburi dengan garam dan merica menurut keinginanmu kemudian angkat dari kompor. Hidangkan bersama nasi panas ataupun di atas dedaunan selada. Letakkan irisan daun bawang sebagai dekorasi apabila kamu menyukainya.
 </li>
</ol>
<h2>
 Saran Menyiapkan Masakan Daging Sapi Cincang Tumisan
</h2>
<img data-document-id="cms/api/amp/image/AA1CbBUm" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CbBUm.jpg"/>
<ol>
 <li>
 Jika tidak menyukai zucchini, Anda dapat menggantinya dengan terong atau paprika. Sayuran tersebut mampu meningkatkan rasa serta memberikan tampilan yang berwarna pada masakan anda.
 </li>
 <li>
 Jika tidak memiliki jamur bella atau jamur coklat, dapat menggunakan jamur kancing biasa atau jamur.
 shiitake.
 Setiap memiliki rasa khas yang masih sangat enak.
 </li>
 <li>
 Ingin meningkatkan asupan protein dan mencari variasi? Masukkan tahu atau tempe yang sudah diiris halus untuk membuat tekstur masakan menjadi lebih menarik.
 </li>
 <li>
 Ketika menggoreng daging sapi, pastikan bahwa daging tersebut terlihat gorengan dengan sedikit warna coklat kemerahan. Ini akan meningkatkan rasa gurih yang lebih intens.
 </li>
 <li>
 Ubah saus BBQ menjadi saus teriyaki atau kecap asin madu untuk cita rasa yang lebih manis dan agaknya asin.
 </li>
 <li>
 Apabila tidak tersedia jahe segar, Kamu dapat menggantinya dengan 1/4 sendok teh jahe kering. Tetapi, bila mau rasa yang lebih fresh, silakan gunakan jahe segar saja.
 </li>
 <li>
 Apabila menyukai rasa pedas, tambahkan irisannya dengan cabai rawit atau saus sambal. Dengan begitu, tumis daging sapi cincang akan terasa lebih lezat.
 </li>
</ol>

 Secara singkat, racikan ini bakal jadi favorit buat menikmati masakan enak dengan mudah. Rempah-rempahnya simpel namun cita rasyanya istimewa. Anda bebas mengubahnya sesuai keinginan; mau yang pedas, manis, atau lebih garing, semuanya bisa diatur.

Resep Mudah dan Lezat: Tumis Daging Sapi Giling yang Praktis

Ingin menikmati hidangan lezat namun malas untuk bersusah payah? Cobain deh tumis daging sapi giling ini. Proses pembuatannya sangat mudah...

XO Sauce: How a Cantonese Delicacy Conquered the World

DIWIDA.NEWS cuisine, culture, food and drink, food culture, foodies

The much-loved iconic sauce from Hong Kong is adding flavor to the dishes listed on Michelin-starred Western restaurant menus across the globe.

 Within the stylishly minimalistic confines of FZN crafted by Björn Frantzen in Dubai, head Chef Torsten Vildgaard presents a delicate serving of XO sauce paired with the primary dish featuring barbecued duck and foie gras. This rich sauce boasts profound umami notes harmoniously mingled with a touch of caramelize sweetness and an underlying earthy nuance, subtly infused with smokiness—a delight when spread over the soft bread served beside the duck.


 It appears to be an improbable seasoning to encounter from a renowned chef.
 BjOrn Frantzen
 It turned out that XO sauce – an indispensable item in Cantonese pantries – initially gained prominence at the three-Michelin-starred Nordic-Asian restaurant Frantzen in Stockholm. Later, it also made its appearance at their sibling establishment, Zen, located in Singapore.


 At FZN, the 27-seat restaurant that launched in November at Atlantis The Palm, Vildgaard (who was formerly in charge of research and development at
 Noma in Copenhagen
 ) prepares the XO sauce by finely mincing garlic, shallots, smoked celeriac, chanterelles, red chilies, and shiitake mushrooms before separately deep-frying each ingredient. Afterward, he incorporates a concentrated kelp dashi to meld all components, mixing it with the flavorful fried oil. Besides serving it as a dip for bread, he occasionally employs it in sauces to enhance their savory profile.


 Are you looking for insights into the most significant issues and developments globally? Find your answers here.
 SCMP Knowledge
 Our latest platform offers carefully selected content including explainers, FAQs, analyses, and infographics, all provided by our prestigious team.

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 We selected this dish for our launch menu as it beautifully enhances the primary meal," explains Vildgaard. "Additionally, it’s vegetarian, which makes it an excellent choice that caters to most of our diners. I am particularly fond of recipes that showcase the botanical world.


 FZN is among the growing list of leading eateries worldwide that have created their own renditions of Hong Kong’s iconic XO sauce. Despite its precise beginnings remaining unclear,
 The XO sauce was developed in the 1980s.
 , numerous people think according to an anonymous chef
 Spring Moon at The Peninsula
 hotel in Hong Kong.


 The chef christened it "XO chili sauce," where "XO" typically denotes an "extra old" cognac, symbolizing top-tier quality associated with 1980s Hong Kong. This condiment is genuinely crafted using premium components like conpoy (dried scallops), dried shrimp, and Jinhua ham from Zhejiang Province. It remains contentious whether a sauce qualifies as XO without incorporating these essential elements. Nonetheless, culinary professionals across the globe assert they've drawn inspiration from this quintessential export of Hong Kong’s gourmet scene.

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 Chefs are innovatively exploring Chinese culinary methods and components, frequently blending these elements with others to craft distinctive recipes designed to attract a wider range of diners.
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<div class="blockquote-author">
 Torsten Vildgaard
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 Nevertheless, Vildgaard observes increasing enthusiasm for more than just XO sauce. He notes, “Outside of Asia, Chinese cuisine is becoming increasingly popular, particularly among culinary professionals. In recent years, there has been a notable rise in interest regarding various regional Chinese cuisines. Chefs are exploring traditional Chinese cooking methods and ingredients, frequently blending them with other culinary traditions to develop innovative dishes that attract a wider range of diners.”


 Dabiz Munoz
 , named world's best chef between 2021 and 2023 by the Best Chef Awards, was one of the first in European fine dining to take inspiration from Chinese cuisine, going so far as to name his three-Michelin-starred restaurant in Madrid, DiverXO, after the sauce with which he "fell totally in love" on first taste.

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 Other notable chefs like Junghyun "JP" Park have also featured XO sauce on their menus, including serving Japanese butterfish paired with scallop XO sauce at his establishment in New York.
 Atomix
 , which placed sixth on the World's 50 Best Restaurants 2024 list. XO has also made its way onto the prix-fixe menu at Atoboy, Atomix's informal sister restaurant, where it has been paired with scallops and cara cara orange.


 At Hom, a restaurant located within the stunning white temple-style Sawan Pavilion at the InterContinental Phuket Resort, head chef Ricardo Nunes crafted an XO sauce primarily utilizing locally-sourced ingredients such as dried Thai scallops, palm sugar, cured meats, tomato tamari, and black garlic vinegar. This sauce was then applied to wild boar belly which had undergone fermentation for two days with koji and blackened durian “to amplify the umami and delectability of the meat,” according to Nunes.


 At the Two Michelin-starred establishment The Clove Club in London, Chef
 Isaac McHale
 He learned how to prepare XO sauce at the renowned Sydney-based Cantonese seafood restaurant, Golden Century, where he would often enjoy pipis—clams found in South Australia—with this flavorful sauce. To put his personal spin on the condiment, McHale dries out the adductor muscles extracted from scallops as an internal substitute for conpoy. This customized XO sauce then complements a dish featuring fresh white crab meat alongside sprouted grains and walnuts.

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 The breadth of Chinese cuisine is such that one would need several years of study to truly do it justice and convey adequate respect and admiration.
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 Stefan Doubek
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 Several eateries are now venturing into retail sales: Noma Projects, the Danish eatery’s store designed for home chefs, has developed a vegan XO sauce made from smoked pumpkin, sun-dried tomatoes, roses, and wild peppercorns. This product can be purchased online during its seasonal availability.


 However, even as Chinese culinary arts gain recognition among global chefs, their impact is slower to spread in certain regions. Stefan Doubek, owner of his namesake, two Michelin-starred restaurant in Vienna which specializes in open-fire cooking, notes that genuine Chinese cuisine remains largely unfamiliar in Austria.

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 He explains, “If it does exist, it has only recently gained attention from chefs here over the past two to three years.” He further notes, “Given the vastness of Chinese cuisine, one would need several years of dedicated study to properly honor and appreciate it. While adaptations of Chinese food tailored to suit European tastes have become common in Austria since the 1990s, they aren’t considered truly authentic.”


 After sampling the sauce at a restaurant in Thailand, Doubek created his own rendition of XO.


 "Following months of experimentation, I succeeded in crafting a sauce that brings the thrill of novel flavors while also providing a comforting familiarity,” he explains. “This condiment completely embraces the inherent taste and evolves simultaneously. These aspects are precisely what I seek in my recipes.”

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 For his sauce, Doubek utilizes dried residual scallops, shrimp, and mussels—incorporating even parts typically discarded, like scallop roe. He processes each ingredient uniquely: after soaking the dried mussels in sake, he steam-cooks them before sautéing them in peanut oil. Subsequently, all components are combined and fried in cooking oil until they meld together, with the mussels imparting robust umami flavors throughout.


 He mentions that his sauce consists of roughly 25 ingredients and requires about six days to prepare," he states, accompanied by a fleeting grin. "This is likely the sole recipe he doesn’t readily disclose to everybody.


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 The article initially appeared on the South ChinaMorning Post (www.scmp.com), which is the premier source for news coverage of China andAsia.


 Copyright © 2025. South China Morning Post Publishers Ltd. All rights reserved.

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