Banana Leaves

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Banana leaves have a wide range of applications because they are large, flexible, waterproof and decorative. They are used for cooking, wrapping and food-serving in a wide range of cuisines in tropical and subtropical areas. They are used for decorative and symbolic purposes in numerous Hindu and Buddhist ceremonies. In traditional homebuilding in tropical areas, roofs and fences made with dry banana-leaf thatch.[1] Banana and palm leaves were historically the primary writing surfaces in many nations of South and Southeast Asia.

Like green tea, banana leaves contain large amounts of polyphenols, including EGCG. They also contain polyphenol oxidase, an enzyme that produces L-DOPA, a treatment for Parkinson’s disease.[2] 

(Wikipedia)

 

In Indonesia, most people used banana leaf in cooking such as pepes and botok; They wrap the food using banana leaf then steamed, boiled, or grilled it on charcoal. Banana leaves are also used to wrap several kinds of snacks, such as nagasari or kue pisang and otak-otak, and also to wrap pressed sticky-rice such as lemper and lontong.

In Java, banana leaf is also used as a plate in shallow conical bowl called “pincuk”, usually to serve pecel or rujak cingur. The pincuk secured with lidi semat (small thorn-like pins made from the coconut-leaf midrib). The pincuk fit in the left palm, while the right hand is used to consume the food. It also functions as a traditional disposable take-away food container. The cleaned banana leaf is often used as a placemat; cut banana-leaf sheets placed on rattan, bamboo or clay plates are used to serve food. Decorated and folded banana leaves on woven bamboo plates are used as serving trays, tumpeng rice cones, and holders for jajan pasar.

 

More about banana leaves can be read here.

 

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Kale

 

 

 

Kale or leaf cabbage is a group of vegetable cultivars within the plant species Brassica oleracea. They have green or purple leaves, in which the central leaves do not form a head. Wikipedia

A single cup of raw kale (about 67 grams or 2.4 ounces) contains (1):

  • Vitamin A: 206% of the RDA (from beta-carotene).
  • Vitamin K: 684% of the RDA.
  • Vitamin C: 134% of the RDA.
  • Vitamin B6: 9% of the RDA.
  • Manganese: 26% of the RDA.
  • Calcium: 9% of the RDA.
  • Copper: 10% of the RDA.
  • Potassium: 9% of the RDA.
  • Magnesium: 6% of the RDA.
  • Then it contains 3% or more of the RDA for Vitamin B1 (Thiamin), Vitamin B2 (Riboflavin), Vitamin B3 (Niacin), Iron and Phosphorus.

This is coming with a total of 33 calories, 6 grams of carbs (2 of which are fiber) and 3 grams of protein.

Kale contains very little fat, but a large portion of the fat in it is the omega-3 fatty acid called alpha linolenic acid.

Given the incredibly low calorie content, kale is among the most nutrient dense foods in existence. Eating more kale is a great way to dramatically increase the total nutrient content of your diet.

Benefit of Kale

  1. Loaded With Powerful Antioxidants
  2. Excellent Source of Vitamin C
  3. Help Lower Cholesterol
  4. One of The World’s Best Sources of Vitamin K
  5. There Are Numerous Cancer-Fighting Substances in Kale
  6. Very High in Beta-Carotene
  7. Good Source of Minerals
  8. High in Lutein and Zeaxanthin
  9. Help You Lose Weight
  10. The Most Nutrient Dense Food

 

Source:

whfoods

Authority Nutrition

Celeriac : Winter Veggie

 

Celeriac (Apium graveolens var. rapaceum), also called turnip-rooted celery[3] or knob celery, is a variety of celery cultivated for its edible rootshypocotyl, and shoots; these are sometimes collectively (but erroneously) calledcelery root.

Celeriac is a root vegetable with a bulbous hypocotyl. In the Mediterranean Basin and in Northern Europe, celeriac grows wild and is widely cultivated.[3][2] It is also cultivated in North AfricaSiberiaSouthwest Asia, and North America.[2] In North America, the Diamant cultivar predominates.[4] Celeriac originated in the Mediterranean Basin.[2]

 

Taken from Wikipedia

 

 

There’s some more article related to celeriac :

In Season : Celeriac

What is Celeriac ?

Koleksi Resep Bumbu Dasar

Bumbu dasar dalam pengolahan masakan Nusantara ada 4, yaitu bumbu dasar merah, putih, kuning dan oranye. Tambahkan serai, daun salam dan daun jeruk pada pengolahan makanan, agar aromanya sedap. Berikut ini formula bumbu dasar yang bisa dipraktekkan masing-masing, untuk sekitar 1 kg bahan makanan. (Nyata)

Bumbu Dasar Kuning

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Digunakan untuk : Opor, Sayur Berkuah Santan, Pepes dan Serundeng

Bahan :

100 gr kemiri

150 gr bawang putih

500 gr bawang merah

25 gr kunyit

20 gr jahe

20 gr lengkuas

1 sdm merica bubuk

2 1/2 sdt garam

2 sdt gula pasir

200 ml minyak goreng

Cara Membuat :

  1. Campurkan 150 ml minyak goreng dengan semua bahan kecuali gula pasir. Blender hingga lembut.
  2. Panaskan 50 ml minyak goreng. Tumis bumbu halus hingga aromanya wangi.
  3. Tambahkan gula pasir, tumis hingga matang. Angkat, bumbu siap digunakan.

Bumbu Dasar Oranye

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Digunakan untuk : Tumis, Nasi Goreng dan Rica – Rica

Bahan :

300 gr cabe merah, buang bijinya

1 sdt jintan

1 sdt adas manis bubuk

2 1/2 sdm ketumbar bubuk

100 gr kemiri

150 gr bawang putih

500 gr bawang merah

25 gr kunyit

20 gr jahe

20 gr lengkuas

2 sdt merica bubuk

3 1/2 sdt garam

2 sdt gula pasir

300 ml minyak goreng

Cara Membuat :

  1. Campur 150 ml minyak goreng dengan semua bahan kecuali gula pasir. Blender hingga lembut.
  2. Panaskan 150 ml minyak goreng, tumis bumbu hingga harum.
  3. Tambahkan gula pasir, masak hingga bumbu matang dan kalis. Angkat. Dinginkan, siap digunakan.

Bumbu Dasar Putih

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Digunakan untuk : Soto, Opor Putih dan Sayur Besengek

Bahan :

250 gr bawang merah

100 gr bawang putih

50 gr kemiri

3 cm lengkuas, iris halus

2 sdt garam

2 sdt gula pasir

200 ml minyak goreng

Cara Membuat :

  1. Campur 100 ml minyak goreng dengan semua bahan kecuali gula pasir. Blender hingga halus, sisihkan.
  2. Panaskan 100 ml minyak goreng, tumis bumbu hingga harum
  3. Tambahkan gula pasir, tumis hingga matang dan kering. Angkat. Dinginkan, bumbu siap digunakan

Bumbu Dasar Merah

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Digunakan untuk : Sambal Goreng, Rendang, Kalio dan Balado

Bahan :

400 gr cabe merah, buang bijinya

100 gr bawang merah

50 gr bawang putih

100 gr tomat merah

20 gr terasi

100 gr gula pasir

15 gr garam

200 minyak goreng

Cara Membuat :

  1. Campur 100 ml minyak goreng dengan semua bahan kecuali gula pasir, haluskan.
  2. Panaskan 100 ml minyak goreng, tumis bumbu halus hingga harum.
  3. Tambahkan gula pasir, tumis hingga kalis dan matang. Angkat, bumbu siap digunakan.