Traditional sweets are made from natural ingredients appear to be increasingly eroded by a flood of candy-flavored modern candy, including candy imported from various countries. One of the traditional candy maker entrepreneurial surviving is Mr. Irwan (46 years old) with his wife, Sartini (40 years). Mr Irwan with his wife to be smart to look for solutions and innovations for the business they have done all these years, can remain on the level of business competition is increasingly high, especially the products are packed modern. One of the tactics that he did was to package sweets with lottery products. So, in a few candy wrappers which he tucked a small paper containing a number of prizes, like a toy car, pencil, small dolls, plastic cups, toys and gifts other children. With so many children, including teenagers who are interested in buying Mr Irwan production of traditional sweets that taste and smell pretty bad. Homemade candies Mr Irwan 100% made from traditional. Confectionery products include: candied ginger, candied papaya, candied fruit and candied Blimbing of orange peel. In the production process, he was still using simple tools. The following briefly described one way of making the sweets, the candied ginger.
The level of production in the Village Prembun mattress crafters, District Prembun increased during Ramadan this year. In fact, the increase has been since the week before Ramadan. Previously, kapok 1.5 tons can be used for stock production for a month.
But this time, with the same amount of cotton can only be used for stock production of approximately 20 days. Crafters mattress, Bahmad (52) resident of RT 2 RW III, Prembun Village, District Prembun say, before and during Ramadan many people buy a mattress and pillow products.
It is one of the blessings of Ramadan and a source of additional income for crafters.
“I am currently making mattresses and more pillows than usual. Meanwhile I take the raw material of Semarang,” he said, Wednesday (17/7).
To fulfill incoming orders Bahmad employing 9 people that come from local residents. The work, carried out at the location of the home side. Keep in mind that Bahmad not calculate production based on the number of mattresses and pillows made mattresses, but based on cotton material used.
Various mattress and pillows were then deposited into one large trader to be sold to the region and Yogyakarta Kedu. Retail price of the mattress was varied, ranging from Rp 200,000.
Bahmad explained, in addition to producing mattresses and pillows, she also received a mattress repair services for Rp 20,000. For additional kapok, every 1 kilogram will be charged Rp 2,000. Meanwhile, for the replacement gloves are charged Rp 50,000 to Rp 75,000, depending on the quality of the fabric.
“But, the numbers are still small, because on average people would rather buy a new one,” he said.
Trends in rainbow colored cakes are being enliven the culinary realm in Bandung. After rainbow cake hits in Bandung, in this month of Ramadan, pastries enlivened the new variant coockies aka rainbow rainbow cake.
One of the producers who make variations rainbow cake is Arlen coockies. Home baking industry located in Jalan Pasir Impun No. 16, Bandung Sukamiskin this, make a rainbow cake of cheese.
The owner, Arlen Leni (38) thought to make cheesecake variations as inspired rainbow rainbow cake yab popular trend.
“Actually’ve thought for a long time. I really like to experiment. Example, there is a snow princess cake red, be inspired by it. Incidentally it is also a trend,” said the mother who is familiarly called Leni, to detikbandung.
The majority of species that make a rainbow cake is usually a cat’s tongue. However, Leni actually make the cheese cake ingredients.
“Most of the existing cat’s tongue. Though I make cheese different from the others. This difference is only in terms of color alone, so it can be applied on the cake that tastes salty,” said Leni.
Rainbow-style cheese cake Arlen coockies look nice. Cheese cake is just usually studded yellow cheese, now sweeter with 3 colors, namely red, yellow, green. On it also persists as a characteristic sprinkling of cheese cheese cake.
“Why only three colors, because as the song rainbow-rainbow. Red, yellow, green, sky is blue,” Leni said with a laugh.
DIRECTOR PG Rajawali II, Purnomo Dwi Putranto, said the uptake of sugar cane and sugar production in May until mid-July 2013 has decreased compared to last year.
“Progress harvest until July 15, 75 percent over the same period last year,” said Dwi told the Tribune at the Office PG Rajawali II, Jalan Wahidin, Cirebon City, Thursday (18/7). PG Rajawali II oversees five sugar factories, namely Sindanglaut PG, PG Karangsuwung, New Tersana PG, PG Jatitujuh, and PG Subang.
Based on data as of July 15, 2013, five sugar mills that absorb 400,000 tons from 1,600,000 tons of cane targets.
He said he sees the same conditions this year with the situation in 2010, a bad harvest sugarcane and sugar mills losers. Poor sugar harvest because of rain fell until the end of the milling season. Kala wedding ceremony cane in New Tersana PG, PG Tersana New Dwi declared losses of up to Rp 30 billion in 2010 milling season.
“The hope is not as bad as 2010. Hopefully August light again,” said Dwi.
Noodles is one of food products in the favorite by many people ranging from urban to rural communities. This is due not only because it tastes pretty good, but also a practical way they are presented in a short time. Food mi can be presented in various forms of cuisines ranging from the sale in the form of roadside hawker to the luxury restaurant.
Broadly speaking, the kinds of noodles can be divided into raw noodles (fresh / raw noodle), wet noodles (wet noodle), dry noodles (dry noodle) and instant noodles (instant noodle). Processing to the first three types (raw noodles, wet, and dry) and can easily be produced in the household because it does not require sophisticated equipment. Mi raw and wet noodles are widely used for mixing or to make a meatball noodle dishes that are sold in restaurants. Both types of these noodles is easily destroyed by high water content and can be saved only about 1-2 days or 3-4 days if stored in the refrigerator. Dried noodles obtained by drying the raw noodles and can be stored longer, but easily broken (destroyed) because it is fragile. Hence dried noodles should be treated with caution, especially in packaging and marketing.
Instant noodles are generally produced large industry because it requires sophisticated equipment to form a rope waves noodles, cooking with steam, frying and drying in a short time. Examples of instant noodles, among others: Indomi, Supermi, Popmi and so on.
Until the end of 2011, the demand for plastics and household products generated by Lasting Makmur Industri Tbk PT (LMPI) jumped sharply. This surge in demand coming from domestic consumers and foreign.
According to one market participant, from domestic demand and household plastic products grew 60%. While from overseas, the consumer accounts for 40% of demand growth by the end of 2011.
“With this soaring demand, LMPI reportedly posted a year-end profit increased approximately 58% compared to year-end 2010 earnings,” said the market participants on Friday (30/3/212).
He said there are indications the market will anticipate this news before the announcement of the financial statements at the beginning of the second quarter of this year, with a target share price LMPI Rp 500 per share.
Yesterday, the stock closed at LMPI green area in the middle market is sluggish at Rp 310 per share, up 60 points (+24%) with the volume of transactions valued at more than USD 5.19 billion.
Women with this horse hair tasseled casual conversation with the media crew. I was young, but he was wearing a white uniform can not hide quality. Embroidered on left chest there is a blue ribbon that read ‘Le Cordon Bleu Paris in 1895’.
Ayu Anjani Rahardjo was aged 22 years. However, it is now believed to be a consultant and supervisor pastry World Gourmet restaurant in Kemang, South Jakarta. And he manages home-based pastry business. Not to mention his experience working as a pastry chef in Australia.
Women who familiarly called Ann’s extended family claimed there was nothing to be chef. Most of the work as a musician, including his brother, Rayi RAN. Then, from where she got her cooking skills? Detikfood met on the show ‘Life is Short, Eat Dessert First’ on Wednesday (09.01.13), Ann tells his journey in the culinary world.
Ann admitted she was stubborn as a child. Although her mother forbade playing with fire, Ann anyway. “Eventually my mother upset, my hands actually touched to fire so I knew it was on fire. Hard I cried. Since that time, I learned my lesson,” he said.
However, it seems that remorse did not last long. Ann because both parents busy working, he inevitably required to cook for his own use. “I do not like hungry, so I cook,” he said.
The fire incident also did not make the trauma. After graduating from high school, Ann migrated to Australia in pursuit of education in the culinary field, a field that is familiar with fire. However, since that time she was just 17 years old, he had to wait a year until I can enroll at Le Cordon Bleu Sydney.
To pass the time, Annpun internship at a local restaurant. Although the internship as he handles cuisine (savory dishes), when enrolling in Le Cordon Bleu he chose the field of pastry. “I think it’s more pastry requires skill rather than cooking. Usual cooking if we just need a feeling,” says Ann.
After nine months of study at the prestigious culinary school, Ann managed to get a diploma in the field of pastry. And he had worked at Firefly Tapas & Wine Bar in Sydney before returning to his homeland.
In Jakarta, Ann manage home-based business called ‘Ann’s Bakehouse and Creamery’. His specialty is homemade ice cream. Annpun brand aspires to enter the retail market.
“We are still stuck with the leading ice cream brand from overseas. So if it can, I want to enter into retail as a local brand of ice cream,” he said. Of home-based business is exactly, Ann received an offer to join as a pastry consultant at Gourmet World.
Ann hallmark of home-made dessert is simple, unadorned exaggeration, but neat. The reason, he is more concerned with taste than appearance. “People prefer the zoom scene. Fact, in the end, which can be edible and it really is just the inside,” said presenter cooking shows on private television.
Ann deplore less famous Indonesian food in the international arena. “Because of our lack of promotion. Why Thailand can advance really? Vietnam alone, such a small country, can advance the food,” he said.
He took the example of Australia, where he studied first. According to him, 80% of food in there dominated Thailand and Vietnam. Bulepun people know rice dish because of the popularity of the two countries.
However, according to Ann, Indonesia also had a pastry that can be proud of. “Lapis legit, because of the way bikinnya difficult, expensive, and is a mainstay of Indonesian cake,” he said
Actually, Ann continued, pastries wrapped in banana leaves is also unique. However, for this one, similar to the cuisine has Malaysia. “Moreover, Malaysia terrific promotion. Lapis legit I think that is bad Malaysia do not have,” he concluded.
Needless to Bali to feel the delicious Thai curry concoction chef Will Meyrick. In the southern Jakarta office, he presents a variety of Southeast Asian dishes. Of course, still with a touch of home cooking is mastered. Let’s dine!
Success with Sarong and Mamasan, two fine dining restaurant in Bali, since a month ago Will Meyrick present indulge tongue Jakarta residents. In E & O (Eastern and Oriental) Dining, fine dining restaurant is a culinary enthusiasts to be the talk is Will serves Thai and Southeast Asian flavors and processed with a unique home style cooking.
The presence of E & O Dining is also the inaugural Will as street food chef with wider coverage, Jakarta. Thai food processing skills are not learned from the top chefs in the country’s white elephant. However, from the housewives and business people eating regular stalls and houses the famous delicacy cuisine.
Will take the essence of the success of home-style cooking has been proven to attract many people in Bali through Sarong and Mamasan. Therefore it offers a number of options in the menu list. Even ranging from cocktail concoction that uses a touch of Asian ingredients that can be enjoyed before dining complete.
There was no classical Thai ornaments, statues and incense, interior styled with modern style classic shades. Thonet chair arches, marble countertops and window width berbukaan and an open-plan space gives a warm and festive atmosphere.
Tastes even eat directly raised by BEETEL Leaf Chicken dish. Petite diced chicken served on a leaf BEETEL, given the onion, peppers and pickled chilies. Finely chopped coriander leaves and lemon duan so fresh accent. Eaten directly with leaves, there are shades of fresh acid at once savory and fragrant.
Likewise Oyster with Nahm Jim, fresh oysters served with typical Thai chili sauce with a sprinkling of coriander leaves and fried red bawnag. Sensation of savory oyster gently spicy and sour interspersed unique fragrant cilantro recorded directly in the mouth.
Nam Prik Num and Crispy Vegetable Tempura, served in portions enough for 4 people. Baby corn, kale, eggplant, carrots wrapped in a crispy flour batter. To eat a bowl of lettuce and there are 3 types of nam prik, a typical Thai chili sauce. Red chili, green chili and sour shrimp is tasty.
Presumably a complementary form of various salad leaves, basil, cucumbers and tomatoes are almost always included in each menu. Complement a healthy menu is unusual in Southeast Asia enjoyed the daily meal.
Roasted Soya Chicken, chicken-sized brown rempahnya immediately smell fragrant aroma. There are traces of five spice seasoning and soya (soy) are fragrant legit. Ah, Will turned back to prove his skills. Her skin was crispy crunchy chicken soft cover savory. More delicious dipped in a spicy sour nuoc cham.
Southeast Asia is known for its diverse variants of curry. Display beef Penang curry is browned in a large pottery bowl was fishing tastes. Sliced beef with brown gravy submerged oil slightly reddish granules. Sprinkled with finely sliced red chilli and lime leaves plus a sprinkling of basil.
While stirring and then poking tekokak halved banana. A sweet surprise for fans of petai. Crunchy spicy savory flavor is more powerful with a mouthful of roti canai. Roti canai made this circular is champion. Tasty, crunchy and light. Dyed-dye in curry sauce is fine dining that are second to none!
O, yes there is a series of tantalizing dessert durian pudding pannacota up duck egg custard and coconut pudding soft sweet Thai specialties. Portion served is to be enjoyed three or four. Including an abundance of fresh vegetables complement.
Will the restaurant which is a collaboration with managers Lowey and the Union from May 1, serves lunch, at 11:00 to 15:00. It can not wait to go back eating roti canai crispy with a spicy curry sauce cocolan savory and delicious!
Realization of crop production in North Sumatra until May 2013 is still below 50 percent, as the impact of extreme weather.
Secretary of the Department of Agriculture of North Sumatra, Lukman Nulhaim Dalimunthe, in Medan on Monday, revealing, for the realization of the rice crop production until May 2013 reached 1,691,353 tons, or 43.64 per cent of the target this year.
While corn production reached 522 696 tonnes or 34.99 percent of the target 1.49405 million tons, while Soy lower that 32.22 percent or 4,361 tonnes from 13 533 tonnes of production plans.
He admits, there is also interference in rice, corn and soybeans in North Sumatra caused either disease, drought and mice.
But the attack was still judged to be too intrusive and the Department of Agriculture has done handling the disturbances on the plant.
Chairman of the Indonesian Corn Growers Association (Hipajagin), Jemat Sebayang said rat infestation has lowered corn production farmers in North Sumatra nearly 20 percent of the average farmer yields a number of 8-10 tons per hectare.
Rat attack occurred in Karo and Langkat and was followed by extreme weather caused corn harvest in July-September certainly reduced.
In Karo, the attack occurred in the District Mardingding rats, Lau Balem and Tigabinanga.
PT Pertamina EP oil and condensate production record during the first half of 2013 reached 122 thousand barrels per day. Or 92 per cent of the target has been corrected to 123 thousand barrels per day.
“We’ve made every effort to achieve the specified targets SKK Migas,” said Vice President of Exploitation, Herutama Trikoranto in Jakarta, Thursday, July 4, 2013.
Special Unit Manager for Upstream Oil and Gas (Migas SKK) Pertamina EP production target at the end of the year amounted to 132 thousand barrels per day. Worried difficult to achieve, at a meeting with the Energy Commission of the House of Representatives last June, the target was reduced to 123 thousand barrels per day.
Herutama explains, inhibiting the production of a number of things in the first half, both technical and non-technical. Non-technical issues, faced with the difficulty of drilling performance licensing and bureaucracy in the field. “Especially in land acquisition and licensing of protected forest,” he said.
Technical problems caused by drilling late due to operational problems. He cited the loss circulation problems and subsurface (subsurface) which makes the production does not match expectations.
“It turns out there is the subsurface fairly tight. Thus, for example, the production of which was estimated at 100, because the tight layer, the realization was only 50.”
Target production increase by 11 thousand barrels also can be realized only 4,200 barrels per day from January to June. In fact, in 2012, the addition of the targeted production of 14,200 barrels per day, could be realized 13,500 barrels per day. “More good because it has not appeared non-technical issues,” he said.