Resepi - Masalodeh Rangup

Bahan-Bahan:

1 kg kacang dal

15 tangkai cili kering

10 ulas bawang merah

2 ulas bawang puteh1 cm halia

sedikit jintan puteh

sedikit belacan

sedikit air

sedikit garam

sedikit serbuk perasa ajinomoto

Daun Kari Minyak untuk menggoreng

Bahan A :Kacang dal direndam semalaman. Toskan kan. Kisarkan hingga hancur.

Bahan B : Cili kering, 2 ulas bawang puteh & 2 ulas bawang merah, halia,jintan puteh dan belacan dikisar dengan sidikit air. Masukan garam dan serbuk perasa.

Bahan C: daun kari dicincang halus, mayang bawang merah

Cara:

Masukan bahan A kedalam bekas adunan, kemudian masukan bahan B. Gaulkan hingga sebati. Masukkan daun kari yang dipotong nipis-nipis & bawang yang dimayang tadi kedalam adunan tadi. gaulkan sehingga sebati. Kemudian kepalkan samada bulat atau leper bergantung kepada anda. Gorengkan hingga naik warna kuning. Toskan dan sedia untuk dihidang. Selamat mencuba.....

Lets Cook - Fried Tempeh

Peluang Perniagaan

Sofaz Freshmart mempelawa kepada pengusaha ladang atau pemborong untuk membekalkan ubi kayu kuning jenis mentega untuk keperluan produksi kilang kami. Ubi kuning jenis ini sangat sesuai dalam pembuatan tapai ubi.


Akibat permintaan yang semakin menggalakkan dan kekurangan bekalan sedia ada di pasaran, kami sedang berusaha mencari alternatif demi memenuhi permintaan.


Bekalan yang agak besar juga diperlukan terutama pada bulan Ramadhan dan Syawal nanti.

Sila hubungi Azmi (016-2282910) untuk keterangan lanjut.

Terima kasih.

What Is Fermentation

Fermentation in food processing typically refers to the conversion of sugar to alcohol using yeast under anaerobic conditions. A more general definition of fermentation is the chemical conversion of carbohydrates into alcohols or acids. When fermentation stops prior to complete conversion of sugar to alcohol, a stuck fermentation is said to have occurred. The science of fermentation is known as zymology.

Fermentation usually implies that the action of the microorganisms is desirable, and the process is used to produce alcoholic beverages such as wine, beer, and cider. Fermentation is also employed in preservation to create lactic acid in sour foods such as pickled cucumbers, kimchi and yogurt.

Fermentation is one way microorganisms can change a food. Certain bacteria, including lactic acid bacteria, are used to make yogurt, cheese, hot sauce, pickles and dishes such as kimchi.

A common effect of these fermentations is that the food product is less hospitable to other microorganisms, including pathogens and spoilage-causing microorganisms, thus extending the food's shelf-life.

Some cheese varieties also require mold microorganisms to ripen and develop their characteristic flavors.

Tempeh - Introduction

Tempeh/Tempe is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. It originated from Indonesia, invented by the Javanese, where it is most popular, although it is common in other parts of Southeast Asia as well, introduced by migrated Javanese. It is especially popular on the island of Java, where it is a staple source of protein.

Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber and vitamins compared to tofu, as well as firmer texture and stronger flavor.

Tofu, however, is thought to be more versatile in dishes. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue. Even long before people found and realized the rich nutritional value of tempeh, tempeh was referred to as “Javanese meat.”