World Trends Update

Food & Drink

Mie Celor, Palembang, South Sumatra – Indonesian Noodle Dish

A Palembang South Sumatra style of noodle and egg dish. With beansprout and fried shallots. The white sauce is made with mixture of “ebi” or dried shrimp that gaves unique taste.

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The sweet jackfruit stew is boiled for hours in coconut milk and palm sugar, making the fruit so soft and tender it falls apart with little chewing.

Other spices are thrown into the mix but teak leaves give it a brown coloring. Like nasi uduk, it is served with rice, boiled egg, chicken and crispy, fried beef skin.

Meat, seafood and vegetables are prepared on a large iron griddle (teppan) around which the diners are seated. The chef artfully prepares the dishes in front of his customers.

Wedang Ronde (or often abbreviated to just “round”) is a traditional drink native of Java, in addition to herbs and dawet. “Wedang” in Javanese means “drink”. While Ronde is a special batter consisting of a mixture of rice flour and brown sugar shaped dots and on the inside it contains crushed peanuts. To form Wedang Round, round dough is dipped in ginger water is still hot. Drink warm ginger flavor with the contents of balls of glutinous rice stuffed with a savory peanut.

Bring in the eggnog and the otherwise long and torturous family gathering where everyone wears hideous sweaters turns into a joyous Christmas dinner. Or that’s the idea, anyway.

This sweetened beverage of milk and beaten eggs tastes like an alcoholic creamy egg custard. Best served warm.

his tiny, no-frills shop seems little changed from 1938, when Italian immigrants Andres and Josefina Scannapieco first opened the doors. Members of the Scannapieco clan still make ice cream the way the family have for 70 years. The menu runs 50 flavors deep, from chocolate and vanilla to other delights, such as durazno (peach), canela (cinnamon), lemon champagne, and caipirinha (a Brazilian cocktail made with cachaça and lime).

This decadent triple-layer dessert takes its name from German's Sweet Chocolate, a product that's not German at all: the versatile baking chocolate was created by an American baker named Samuel German in 1852. The origins of the cake were detailed by Nick Malgieri in "American Beauty," an article in SAVEUR's December 2009 issue.

Mutton or goat offal soup from Cirebon, West Java.

There are many artichoke and spinach dips out there, but using a Crock-Pot makes it very simple and keeps the dip hot. I like French bread with this dip.

Maybe you have tried these kroket kentang (Indonesian potato croquettes) on a pasar malam, or at a food stall somewhere in Indonesia. Now you can try these at home.

No, shawarma wasn't invented as a hangover cure. But the tender bits of skewered chicken, garlic puree and salad wrapped in pita have made it a beloved post-session snack the world over. One more, please.

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