spinach thorns

spinach thorns
commonly grows wild in Indonesia turned out plants have many benefits.
other than plants in Indonesia is also available in Chinese, English, the Philippines.

efficacy of this plant: removes heat, removes toxins in the body, eliminating swelling, stopping diarrhea and cleanse the blood.

Source : book "natural healing with herbs and natural massage", by MB. Rahismyah.AR
author : duray achmad

Visiting Tourism Tohula Portuguese fort in the city of Tidore, North Maluku.

Christopher Columbus, discoverer of the Americas just enamored of Ternate and Tidore same area, although the reason for the business of spices, especially clove. If Yunan Shalimow interested in visiting Ternate and Tidore for ya ass? OK, to complete exposure to the traveling Earlier in Sabang Samarinda, Tana Toraja, and Papua New Guinea, following about Tidore.
Obsession is a bit long to settle in the heart to re-enjoy the scenic beauty of nature "heavenly" in North Maluku, knowing the last time I visited the island of Ternate around December 2008. Thus the bubbling passions of my little whenever the opportunity also to cross to the island Tidore. Wowowowow fun. heheheh

Tidore is indeed a city famous since colonial times several centuries ago as a product superior clove and nutmeg. Europeans first set foot on the island of Tidore is Spanish sailors in 1512. Then for centuries the wealth of this area drained into Europe.

City Tidore also made ​​history because it had become a struggle to retake the capital of the province of West Irian. But after Papua into the Republic of Indonesia were transferred to the administrative capital of central Halmahera. Then in 1990, turned into a district of Central Halmahera. In 2003, officially became a city Tidore Tidore Islands.

Tidore is indeed a city famous since colonial times several centuries ago as a product superior clove and nutmeg. Europeans first set foot on the island of Tidore is Spanish sailors in 1512. Then for centuries the wealth of this area drained into Europe.

City Tidore also made ​​history because it had become a struggle to retake the capital of the province of West Irian. But after Papua into the Republic of Indonesia were transferred to the administrative capital of central Halmahera. Then in 1990, turned into a district of Central Halmahera. In 2003, officially became a city Tidore Tidore Islands.

Tohula Portuguese fort derives its name from the port Tohula Spanish architectural works, which is located right in front of the fort. From this fortress would indeed be able to clearly see the coast so that the movement of enemy ships can be monitored from the outset. I also do not get clarity on the status of relics of the fort was whether Spanish or Portuguese? But from a public explanation of the fort is known for its Portuguese fort.

Unfortunately a million dear, expensive historic relics and tourist potential to be a place of history was neglected and left to languish, and destroyed. Building castle in some parts of the couple already damaged the black stone. At the top of the region's residents with crops planted peppers, banana and the more convinced that the area is abandoned by the government politely Tidore city.

I visited this object after the morning prayers, watching Tohula moment, then jogging and stopped into this area. From the highest place I could enjoy the view of some of the city that is so enchanting Tidore, wishing it berlam-old enjoyed it. Wow awesome. Because it does not bring a good quality camera, the camera phones become the mainstay for perpetuating hobby GIFO (crazy photo) I, hehehe.

OK, by now the story was yes.

source : www.shalimow.com
report by : Yunan Shalimow

How to eating apple snails? let's cook this..

Apple snails are also edible and is often considered a delicacy rich in this protein.siput are common in rice fields. Eating snails is therefore an attractive option in areas where they have become pests and treat for the production of rice and taro. In such cases, eating this snail has two benefits: 1. Collecting snails to eradicate the pest; 2. This high-protein animal.

Nutritive value

The nutritional value of apple snails is relatively high. More precisely, the protein content of apple snail can make them a good protein source for humans. For example the protein value of Pomacea haustrum is reported to be 72.9% for humans. In practise this means that out of 100 gram snail protein, 72.9 gram human body proteins can be made. To understand this (skip this if you have a good knowledge about proteins), one has to know that proteins are made of chains of amino acids, and that there are 20 different amino possible acids in both snail as well human proteins. The ratio of each amino acid to the whole mass of proteins in the body differs from snails and humans. So if one eats apple snail meat, the human body cannot use all amino acids, simply because some amino acids are in overload and others are less available in comparison with the amino acid content of human proteins. The unused amino acids cannot be stored in the body, and will be degraded and used an energy source. An example (not realistic) to illustrate this: if apple snail proteins are made of 10% amino acid A and 90% amino acid B and human proteins consist of 50% A and 50%B, then a human can only make 20gr proteins from 100gr snail proteins. This because 100gr snail protein in this example contains 10gr A and 90gr B, and a human will only use an equal amount of A and B (50%A, 50%B), so for 10gr A, a human will use 10gr B, resulting in 20gr protein.

source :www.applesnail.net

Precautions Precautions have to be taken to kill the possible parasites that these snails can carry. Cook the snails thoroughly before consumption as this is a simple and effective way to eliminate the risk of infection. NEVER eat raw or poorly cooked snails! Some basic tips to prepare the snails: 1. Put the snails in a tank without food for 2 days to make sure that the intestines are emptied (optional). 2. Boil the snails lightly or freeze them to kill the snails. 3. Remove the snails from their shell with a hook or tweezers. 4. Remove the body and intestines of the snails (only eat the foot). The internal organs don't taste well; especially the albumen (yolk) gland from the female apple snail has bad taste (the same bad taste as the eggs, a possible protection mechanism against predators). 5. Remove the operculum (shell door).

let's cook the apple snails with spicy cream sauce with indonesian recipe.
recipe :
1 kg apple snail meat.
1 tsp. black pepper.
¼ cup soy sauce.
2 tablespoons vinegar.
3 cloves garlic.
3 cloves spring onions.
1 tablespoon salt.

1/4 cup sauce.
1-2 red chillies.
3 tablespoons oyster sauce.
1 cup vegetable oil/ 1 cup olive oil (for frying).
2 pieces of green cabbage.
(recipe : duray achmad)

cook step

1. Collect large adult apple snails in paddy, canals, and fishponds in the morning or afternoon.

2. Soak the snails collected in water for 24 hours to remove undigested food.

3. Boil the snails in a large container for 15-25 minutes. Boiling makes it easier to remove the meat from the shell.

4. Clean up remaining snail snail meat only. Rinse the meat with vinegar to eliminate unpleasant odors.

5. thinly sliced ​​garlic, onion, green cabbage, and peppers.

6. Mix the following ingredients (1 cup vegetable oil / 1 cup olive oil, 1 teaspoon black pepper, ¼ cup soy sauce, 2 tablespoons vinegar, 3 cloves garlic, 3 cloves garlic, 1 tablespoon salt, and 1-2 red chilies who had previously sliced​​) into the prepared pan.

7. cooking is the ingredients until it smelled the odor of spices.

8. after the smell of spices, then input snail meat that has been previously boiled.

9. input 3 tablespoons oyster sauce and 2 pieces of sliced ​​green cabbage that had been previously.

10. stir until evenly while waiting for flavors to infuse into the meat snail for several minutes.

11. finally, snail cream sauce ready to serve. food is suitable eaten with fruit soup.
forward to the next recipe from me.









article by : duray

Papaya – For Health

The papaya or paw paw is native to tropical America, but it is now grown in most tropical and sub-tropical regions of the world. The large pear shaped fruits grow up to 8 inches in length approximately. Some varieties remain green when ripe, but most turn deep yellow and orange. Papayas have deep salmon pink flesh, with an abundance of grey-black seeds in the central cavity, which are edible. The soft, juicy sweet flesh tastes like a cross between melons and peaches.

The Goodness of Papaya
Papayas are rich in Vitamin A and Calcium and contain large quantities of the enzyme papain, which breaks down protein and can be used to tenderize meat. Papain also makes this fruit very easy to digest.

How to Buy
Choose uniformly yellow fruit. Sniff them, the scent should be delicate. Do not buy papayas with damaged or shriveled skins since they bruise easily. If the fruit is not ripe, check the skin around the stem end, it should be yellow, otherwise the papaya will never ripen. Ripe papayas should be eaten immediately. Fruit that is not quite ripe should be left at room temperature until soft and yellow.

How to Cook
Simply cut the papayas in half lengthwise and scoop out the seeds from the cavity. You can eat the seeds (they have a peppery flavor), but they are not particularly pleasant. Squeeze a little lime or lemon juice on the flesh before serving. Papayas can be used in the same way as melons, served solo with a squeeze of lime or sprinkled with ground ginger and served with meat. The cubed flesh can be added to fruit salads, made into ice-creams and fruit drinks or served with yogurt. Finely chopped papaya is perfect with chilies in fresh salsa. The skin can be used to tenderize cheaper cuts of meat. The papain however, prevents gelatine from setting, so do not attempt to make a fresh fruit jelly, cold soufflé or mousse with papaya. Papayas which are not fully ripe can be used in salads, while fruit that is still hard is ideal for relishes and jams.

Medicinal Benefits
1. Consumption of ripe fruit is good for the treatment of ringworms, green fruit treats high blood pressure and is used as an aphrodisiac.
2. The fruit can be directly applied topically to skin sores.
3. The seeds are anti-inflammatory and analgesic and they are used to treat stomach ache and fungal infections.
4. The leaves are used as heart tonic, analgesic and for the treatment of stomach ache.
5. The roots are used as analgesic.

Source: Free Articles

Italian vs american pizza

It's fairly well established that the first pizza as we know it today was created by a man named Esposito from Naples, Italy. Esposito's creation was designed to honor the visit of Queen Margherita to Naples in 1889, and he decorated it with the colors of the Italian flag. The most traditional pie is the pizza Napolitano, or Neapolitan pizza. Common varieties of Neapolitan pizza include marinara, made with tomato, olive oil, oregano, and garlic, and margherita, made with tomato, olive oil, fresh basil leaves, and mozzarella cheese.

Italian immigrants brought this recipe with them to America. The first pizzeria was opened in America in 1905. It remained popular almost exclusively among immigrants until the end of World War II, when American soldiers returned to their home soil and brought back a love of the pizza they had discovered overseas. With that, the pizza boom in America began.

New York was home to the first pizza parlor in the United States, opened in Little Italy in 1905 by Lombardi. Chicago is also home to a major variety of pizza. The Chicago-style pizza is deep dish, meaning it is made in a pan with the crust formed up the sides, or even with two crusts and sauce between, a so-called "stuffed". The Midwest also plays host to the St. Louis style pizza. This thin-crust delicacy is made using local cheese instead of mozzarella, and is very crispy. Heavily seasoned with oregano and other spices, with a slightly sweet sauce, it is difficult to fold because of the crust and is often cut into squares, instead of served in slices. A Hawaiian pizza is an American invention that has nothing to do with Hawaii save that one of the main ingredients is pineapple. The pineapple is put atop the pizza, along with bacon, giving a rather sweet taste very different from pizzas closer to the Italian original. A number of esoteric pizzas are common on the West coast, and "gourmet" pizza is often referred to as "California-style" pizza. This is an example of fusion cuisine. Ingredients of Californian pizza:

Dough

1 cup lukewarm water (110 degrees) 2 packages yeast 3 1/2 cups unbleached flour 1 teaspoon salt 1 teaspoon sugar 2 tablespoons olive oil, divided 2 tablespoons cornmeal Pesto 1 cup olive oil 2 cups fresh basil leaves 2 cloves garlic, chopped 3 tablespoons pine nuts 1/2 cup freshly grated Parmesan cheese Topping 1 onion, thinly sliced 1 sweet red pepper, seeded and sliced into strips 1 green peppers, seeded and sliced into strips 1 tablespoon olive oil 1 tablespoon water 1/2 pound garlic and fennel sausage or sweet Italian sausage 3 ounces goat cheese 10 ounces Mozzarella cheese, coarsely grated 2 tablespoons freshly grated Parmesan cheese.

Preparation: Mix flour, salt, and sugar in a bowl. Make a "well" in the center, pour in yeast solution and 1 tablespoon olive oil. Blend in the flour using a fork, working towards the outside of the well. As dough becomes stiff, incorporate remaining flour by hand. Gather into a ball and knead eight to ten minutes on a floured board. Place in an oil-coated bowl, cover with a damp cloth, and let rise in a warm, draft-free place until doubled in size, approximately two hours.

Prepare pesto sauce using a blender or food processor. Combine all ingredients except cheese. Process but do not create a puree. Stir in cheese.

Prepare toppings: Saute onions and peppers in olive oil and water in a large skillet over medium heat. Stir frequently until peppers are soft. Drain and set aside. Brown sausage, breaking into pieces as it cooks. Drain off excess fat. Chop coarsely.

Preheat oven to 425 degrees. Spread remaining tablespoon of olive oil evenly over a 12 inch pizza pan. Sprinkle with cornmeal. Punch down pizza dough, flatten lightly with a rolling pin, turn and flatten with fingers. Place dough in pan and spread to edges with fingertips. Bake five minutes. Spread pesto sauce over dough. Crumble goat cheese evenly over pesto. Add onions and peppers, sausage, and cheeses. Bake 10 minutes or until crust is slightly brown and cheese is bubbly.

source : www.freearticles.com

Recipe Basic Pizza Dough II

Basic Pizza Dough Ingredients:

High protein flour, 300 grams
Instant yeast, 7 g
Warm water, 150 ml
Olive oil, 35 ml
Salt, 5 grams

How to make Basic Pizza Dough II:

Mix the flour and instant yeast.
Make a hole in the middle, pour the warm water gradually, stirring until blended.
Add the salt, stirring until blended.
Add the olive oil, knead until dull.
Allow the dough for about 20 minutes, the dough is ready for use.

source : www.freearticles.com