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Takumi Robata & Sushi, Assorted seafood freshness of Water Hokkaido

Assorted Fresh Seafood

Assorted Fresh Seafood

With specialties robata and sushi, Takumi Robata & Sushi offers a sensation of freshness various processed seafood, imported from the northern part of Japan rather than Hokkaido.

Rely Robatayaki

According to the daughter Annisa Fauzia, Marketing Communications Manager Senayan National Golf Club, robata or robatayaki is one of the culinary cooking techniques in Japan, with roasted using hot coals in the sand.

Twice a week, diverse seafood Hokkaido's fresh waters arrived at Takumi Robata & Sushi. Ditemani Chef Kudo Masakazu, Executive Chef Takumi Robata & Sushi, BARECA Magazine the opportunity to see a variety of seafood The fresh new arrivals.

various seafood Others include the Union (sea urchin roe), octopus, a variety of fish, shrimp, miscellaneous shellfish such as scallop, and so on. According to Chef Kudosan, menus available will follow seasons In Japan. The menu was varied, not only serves seafood, but also a variety of meats best.

Zensai Moriawase & Tsubugaiyaki

Sashimi Moriawase

Sashimi Moriawase

Tamago yang diolah dengan want into base for sushi ber-topping ikan brought dan ebi sincho. As a complement to existing Anko Ankimo or fish liver served with ponzu sauce savory salty.

Tsubugaiyaki be a second menu that is served Chef Kudosan. is processed sea snail in concept soup with mild spice flavors. chewy texture, but soft. Kuah soup taste delicious natural sweetness with a little trail that gives the balance of flavors. Served in the shell sea snail-new, This dish looks unique.

Sashimi Moriawase

Sashimi Moriawase menjadi menu yang mumpuni. Assorted pieces seafood fresh arranged beautifully furnished wasabi and sliced ​​thin white raddish or daikon, of course, with Leaves means (perilla) which beautify sashimi platter this. More info you can get in BARECA Magazine July Issue 2016.

Author: Dewi Sri Rahayu

Photographers: Hendri Wijaya

Asia Afrika Pintu IX, Senayan National Golf Club, South Jakarta

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The Seagull, Modern and Natural Japanese Bakery

Nameraka Pudding

Nameraka Pudding

carrying the concept modern and natural Japanese Bakery as business identity, put forward by the bakery La Mouette established since 2013 with the expansion of three outlets.

Best Seller Dessert

Pudding Nameraka into products with the highest sales in La Mouette. According to Chef Megumi Ito, Pastry Chef La Mouette is familiarly called Chef Ito, 'Nameraka' memiliki arti lembut, refers to the texture of soft caramel pudding.

Chef Ito Pudding Nameraka process by using a mixture of cream, vanilla beans, and fresh milk as well as reducing the dose of sugar in the recipe, so that the taste of the pudding is noticeably balanced. The sweet taste is obtained from caramel sauce in the bottom of the pudding.

Green Tea Dorayaki

Green Tea Dorayaki

Green Tea Base Products

Use green tea powder on dorayaki its product look up. Besides being used in the dough dorayaki, green tea powder also used in whipped cream filling-new. Azuki filling also included to complement the flavors.

Selain Dorayaki, No Green Tea and Green Tea Mochi Cheesecake Pan who use a mix green tea powder which, according to Chef Ito from Japan.

Character Cake dan Best Seller Bread

A cake, No Character Cake that can be ordered as birthday cake. Chef Ito use applications decorating chocolate and jelly in the form of characters as decoration cake mentioned.

For a variety of breads, Cream Cheese Bread with cream cheese stuffing without added sugar, entered the ranks best seller with the second largest sales for the variant bread. Assorted bread was quite varied. More info you can get in BARECA Magazine July Issue 2016.

Author: Dewi Sri Rahayu

Photographers: Idcham Rahardian Men

Jl. Melawai IX 32 Blok M, South Jakarta

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Libby Brownies, Variety Brownies, Spikoe, and Traditional Cakes Typical "By-By" Surabaya

Green Tea Cheese Cake dan Spikoe Keju

Green Tea Cheese Cake dan Spikoe Keju

Libby Brownies taken from the owner's name Lily and Robby became an icon "souvenirs" typical of Surabaya since 2007. Libby's presence in Surabaya Brownies started in a business in a garage in front of the house which is rented the couple Lily and Robby to start a business brownies Simpang Darmo Permai in South, Surabaya.

Brownies with Premium Raw Materials

Brownies is the initial product that became an icon in Libby Brownies. Type American Brownies with chocolate flavor coverage and a crisp texture and soft on the inside become the hallmark of which is still consistently maintained.

However, as demand and the trend will brownies, Libby add a variety of new variants such as Cheese Brownie, Vanilla Marble Brownie, and Fondue Brownies with variant Black Forest, Cheese, dan Chocolate.

Picnic Roll

Picnic Roll

Spikoe with Jam Cheese Melted

In addition to variety brownies, There are traditional pastry Surabaya as Spikoe. Serving typical Spikoe Libby today without the use of strawberry jam that is commonly sold in some stores. However, in Jakarta outlets that had stood on 2015 this, have spikoe menu with cheese melted butter.

Not only spikoe as traditional cakes are provided by Libby, but the variance cookies, like Nastar, Cheese Finger Cookies, Cheese Sago Cookies, as well as various as Lapis Lapis Legit Legit Chocolate Cake, Lapis Legit Cheese Cake, and much more.

Develop Concept Café with New Menu

Seeing the demand and growth in a promising market in Jakarta, Libby then this year the focus to develop and introduce products to the public in Jakarta.

After the establishment of outlets in Jalan Mendawai, Blok M, South Jakarta in December 2015 then, this year the booth with the concept coffee will soon be introduced to the public. More info you can get in BARECA Magazine June Edition 2016.

Author : Ronald Setiadi

Photographers : Idcham Rahadian Son and Photo Documentation of Libby Brownies

I Mendawai road 84, Bulungan, Blok M, South Jakarta

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Dandy Bakery, Traditional snacks and a selection of typical Indonesian Layer Cake

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Nastar With Pineapple Jam Yang Processed Alone

Dandy Bakery first opened in the area Suryopranoto, In Central Jakarta 1987. In 1993, expansion of outlets targeting the Bintaro area, South Jakarta with a booth bakery the second. According to Widya Sanjaya, General Manager Dandy Bakery, the story behind the founding of Dandy Bakery started in 1975.

Traditional snacks are prioritizing Indonesia

The times, Dandy Bakery outlets are no longer solely focused on selling only bread and traditional snacks. But it also serves a varied menu of food and drinks after listening to advice the customers loyal. Nonetheless, recognized Widya, various breads and traditional snacks remains a signature timeless future until now favored loyal customers.

There are also several variants cake sold today, but not displaying a wide Dandy Bakery cake The daily. "Consumers have to order in advance. The most frequently booked, such as birthday cake, black forest, and mocca cake,"Widya added explanation.

Lapis Legit

Lapis Legit

Lapis Legit and Lapis Surabaya

Moreover, type layer cake Typical Indonesian, such as Lapis Surabaya and Lapis Legit contributed to signature cake in Dandy Bakery. Lapis Legit style with Dandy Bakery 16-18 layer, has a soft texture, but not greasy. Aroma and flavor seasonings Bacon Cake-it does not dominate and on the surface there is a sprinkling of walnuts in the form of slices of toasted.

Nastar, Sago Cheese, and Kastengel is optional cookies which can be ordered. Moreover, Widya also recommend traditional snacks are packed in a box mica. Various traditional snacks, such as Lapis Pepe, Bika Ambon, Assorted flavors risoles, phone, Where where, Bugis, Croquette, combro, and so on can be pretty packed to order. More info you can get in BARECA Magazine June Edition 2016.

 

 

Author: Dewi Sri Rahayu

Photographers: Hendri Wijaya

Jl. Bintaro Utama 3A Sector Block DD12 19, South Jakarta

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Amber Chocolate Bar, Pastry Boutique Bernuansa Industrial

Senopati road is one of the areas in the capital which is currently growing into a place to enjoy and seek culinary experience. Variegated cafe, resto until pastry shop comes to the identity and uniqueness of each, one of them is Amber Chocolate Bar.

Is a group with one cake shop which has outlets in almost every region of Indonesia, The Harvest, Amber Chocolate Bar invites foodies to enjoy the dining experience a variety of pastry with a unique shape and taste.

Pastry Boutique shades of Amber

Pastry Boutique shades of Amber

Pie and Pastry tartlet Become Featured
Carrying the name chocolate bar, almost 80% Amber using the product from raw material of the cocoa fruit. Although presenting a variety of pastry with a filling using the base as well as chocolate ganache and chocolate cream derived from some flavor of chocolate couverture, basic pie dish with pastry, as well as puff pastry tartlet also be featured on the Amber.

Roasting Process
By having a shape and a unique flavor, Lia did not hesitate to express the processing of various pastry of Amber as roasting.

In the process of roasting pie of Amber, Lia simply using deck oven. Women who have been in the world F&B mainly pastry over 20 This year say, for the pie will be better when using a deck oven while roasting. This is due to, pie requires more heat on the bottom because, in general together with additional filling pie baked in the pie.

Women who began his career as a pastry chef says, Use almond custard as a base for a variety of pies and tartlet from Amber will give a different feel than tartlet base known generally.

Salted Caramel Pie
One of the featured pie menu and also enter a best seller since Amber stand is Salted Caramel Pie. Pie with different forms prepared from a mixture of salted butterscotch combined with the use of chocolate caramel creamtop and in-dusting using cocoa powder.

Strawberry Almond Tartlet
When I first saw this product, You would not think this is a tartlet. This dish looks different tartlet, karena menggunakan almond custard base sebagai tartlet yang disajikan bersama fresh strawberries dan baked and chopped pistachio nuts.

Mille Feuille

Mille Feuille

Mille Feuille
If you want to enjoy a dish with puff pastry base, You can drop the Mille Feuille. Mille Feuille dari Amber menggunakan 3 layers of puff pastry that has been through the process caramelize and through the process of finishing with a dusting of sugar. While on the use of rich vanilla cream filling combined with strawberry.

One of the featured dessert plated Amber also can not be missed, namely Chocolate Overflow. Dessert served warm with caramelized macademia nuts and fresh mixed berries and mini macaron can be enjoyed with vanilla ice cream on top sprinkled with grated pistachios and decorated with baby coriander.

European Bread
Amber juga menghadirkan aneka sajian European bread seperti Artisan Tuna Focacia with Tuna filling dan Crispy Chocolate Croissant yang juga diminati banyak pengunjung.

"For bread products, croissants and other products, Our process from the beginning, seperti dough starter, mixing, folding, laminating, final shape and baking the material of choice and did not use frozen products and premix,"Said Lia. More info can be found in the May issue of the magazine BARECA 2015 (RP / IR)

Jl Raya no Senopati. 61, South Jakarta

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Cotton and Tartlets, Specializing in Hand-Crafted Tart in a Bite Size

French pastry dish, especially Tartlets or also known as tart, be a superior product presented by online cake shop with the label Cotton and Tartlets since February 2015.
Sebagai pemilik Cotton and Tartlets, Amie Tan is currently the focus of creation 12 type of flavor tartlets for dessert lovers, particularly around Jakarta.

Mango Pina Colada, Black Cheese dan Pistachio Green

Mango Pina Colada, Black Cheese dan Pistachio Green

Almond Cream pada Tartlets
Tartlets yang disediakan oleh Cotton and Tartlets menggunakan custard dan almond cream sebagai filling, as well as on the pie or tart in general.
Penggunaan almond cream terdapat pada menu Three Berries yang menjadi unggulan di Cotton and Tartlets. Menurut Amie Tan, on tartlets with almond cream as filling generally using techniques half baked.
In this technique, skin and almond cream tart baked half-baked to produce a crunchy texture and a maximum at tartlets.
The use of almond cream which has a water content can affect the texture of the skin becomes flabby tart. Therefor, Amie Tan added white chocolate in the deep layers of skin tart.

Custard sebagai Filling di Butterscotch Cookies
In addition to using almond cream, the custard tartlets generally used as stuffing. Use as stuffing custard tartlets, one of which is presented on the menu Butterscotch Cookies which is the best seller menu of Cotton and Tartlets today.
Menurut Amie Tan, the manufacturing process can be done separately custard tart skin. Initially, custard dough can be cooked first without baked tart shell together as well as to the content of almond cream.
Once cooked tart shell and filled with custard. Lalu Butterscotch Cookies yang dikreasikan dengan chocolate chip cookies, cashew nuts, biscuit, salty butterscotch serta caramel popcorn sebagai topping.

Dark Chocolate, Three Berries, Butterscotch Cookies, Maple Nuts, dan Sea Salt Caramel

Dark Chocolate, Three Berries, Butterscotch Cookies, Maple Nuts, dan Sea Salt Caramel

Polar Product Quality
Using fresh raw materials that contain water in tartlets believed to affect the durability of these tartlets. The use of white chocolate tart as a layer in the skin are also not optimal if tartlets were at room temperature for more than 10-12 jam.
Then Amie Tan recommends tartlets should be stored in refrigeration. "In the engine coolant should also be no more than 3 because over time the skin texture is mushy tart also. While, the longest storage at room temperature, only about 3 hours,"Lid. More info can be found in the May issue of the magazine Bareca 2015 (RS/HW)

www.cottonandtartlets.com

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Animo Bread Culture, Premium Artisan Bread & Pastries

Established in Kemang Raya, kehadiran Animo Bread Culture yang mengusung produk Artisan bread dan viennoiseries, add to selection list of places to shop breads and pastry-quality European for the audience.

Muhammad recognized Abgari or commonly called Agam, pemilik Animo Bread Culture, that customers are expats become the largest target market in line Artisan bread served Animo Bread Culture.

The interior is comfortable in Animo

The interior is comfortable in Animo

Feature Artisan Bread and Various viennoiseries
Agam explains that while the initial set up Animo Bread Culture is based on the desire to bring the artisan bread and a variety of European-style pastry viennoiseries also processed authentic as possible.

"In addition to using only imported raw materials for production needs Artisan bread, of course, the method of manufacture also follow the existing process in Europe. We make their own sour dough to get the aroma and taste of European-style breads maximum,"Said Agam.

Open Concept Kitchen
The man who is widely known in business circles F&B as one of the owners is to apply the concept Anomali Coffee bakery equipped open kitchen and wood furniture are dominant so that adds to the cozy atmosphere while dining.

A showcase displaying a variety of products Artisan bread and viennoiseries diverse variants located at the front of the booth. There is also a coffee machine in one corner.

Produk Favorit
Di lini Artisan Bread, ada varian Cranberry Almond Bread, Pain de Champagne, Baguette, etc.. Currently Agam admitted attempting to develop types of products rye bread with the use of rye flour to produce a more authentic types of rye bread.

Varian favorite products in line viennoiseries at Animo Bread Culture, among others Butter Croissant, Chocolate Almond Croissant, Chocolate Almond Twist, Pain au Chocolate, Cheese Bagel Croissant, and so on. Butter aroma wafted from every layer that is formed when eating Butter Croissant. The outer skin until golden brown baked croissants darker.

Various viennoiseries at Animo

Various viennoiseries at Animo

Homemade Puff Pastry dan Danish Pastry
Animo Bread Culture makes its own dough puff pastry and Danish pastry using a sheeter machine to ensure product consistency every day and certainly more simplify the process of working with the production is not small. "Especially for the dough puff pastry and Danish pastry, we only use butter or unsalted butter and butter to the mixture sheet folding process is basically the fat in the dough,"Said Agam.

Furthermore, according to Agam, the process of making puff pastry dough at Animo Bread Culture started the night before. Dough that has gone through the process of folding the fat will be stored for one night in freezer. The next morning the Baker will then process the dough puff pastry or Danish pastry into various viennoiseries and then baked, so that the visitors will always get viennoiseries products with maximum taste. More info can be found in the May issue of the magazine Bareca 2015 (DS/IR)

Jl. Kemang Raya, South Jakarta No.69C

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