a delicious healthy eating

Physical BEAUTY can be achieved in various ways. Not only do body care routine, but by eating healthy foods.

According to news reported by EatingWell, Wednesday (30/12/2009), healthy foods that can help you attained their beautiful skin glow, among them:

Avocado

The green fruit is rich in vitamin B, vitamin E, and minerals. Avocado useful relieve skin irritation, red skin, or inflammation of the acne. If you want to look still riveting, you can combine it with yogurt or berries and can be enjoyed in the morning.

Green tea

Although the form of drinks, green tea has polyphenols which have antioxidant characteristics. Polyphenols is a "weapon" is good to keep your skin beauty. These drinks can prevent or help cure ailments, a type of influenza to severe forms of cancer. In fact, green tea is believed to slow the aging process.

Salmon

Fish is also very functional in skin beauty treatments, such as salmon. The content of nutrients in the body to stimulate the production of salmon collagen, keratin, and melanin in the body, which of course good for the beauty of your skin rejuvenation. Nutrition salmon to prevent the emergence of spots and dry skin from premature aging in the face. The high content of omega-3 also works to prevent and reduce wrinkles on the face.

Low-fat yogurt

Milk derivative products are low in fat, but rich in vitamin A, such as yogurt, is useful to maintain skin elasticity. In fact, if you have thyroid problems or diabetes, this is a good reason to keep your store in the cupboard eating yogurt. Also, yogurt can help streamline the obese waist circumference.

Lumpia Semarang

ngredients:
20 LBR ready-made spring roll skin
Laddie scallions

Contents:
75 g chopped shrimp
75 g minced chicken
300 gr bamboo shoots, sliced ​​matchstick
100 g bean sprouts
1 stalk spring onion, thinly sliced
2 tablespoons soy sauce
1 / 2 teaspoon salt
1 / 2 tsp pepper
1 tsp sugar
1 eggs, beaten off
Cooking oil

Spices:
2 cloves garlic
2 tablespoons dried shrimp
4 pcs red onion
1 / 2 teaspoon salt
1 / 4 tsp pepper powder

Pickles, mix:
150 g cucumber
10 pcs chili sauce
1 tablespoon granulated sugar
1 / 2 teaspoon salt
1 teaspoon vinegar

Sauce:
2 cloves garlic, minced
50 gr brown sugar
150 ml boiled water
3 tbsp corn starch, dissolved
1 / 4 teaspoon salt
1 tbsp cooking oil

Method:
1. Make filling: heat oil, saute ground spices until fragrant, put chicken and shrimp, stirring until it changes color. Add bamboo shoots, bean sprouts, scallions, soy sauce, salt and pepper, stir, and cook until dry. Enter the beaten eggs, stir, cook until dry, remove, let cool.
2. Take a piece of spring roll skin, give 1 tablespoon dough content, folding both ends and then roll and paste with egg white.
3. Heat oil, fry the spring rolls until golden brown, remove and drain.
4. Make the sauce: heat oil, saute garlic until wilted, add water and salt, boil until boiling, put a solution of sago flour, stir, cook until boiling and thick, lift

Pempek Palembang

Material: 
1. Sago Tani (can be purchased at HERO) as much as 3 pack @ 500gr (total 1500 g)
2. Huge spanish mackerel (1 kg, when milled / cleaned to 700 grams)
3. Salt to taste (for 1 cup = 1 tablespoon salt)
4. Seasonings (Ajinomoto) taste (2 teaspoons)
5. Cold water ripe
6. Hot water (for boiling) that given a little cooking oil.

How to make:
    Clean the mackerel and fish minced meat grinder used, only the meat only, skin and thorns removed.
    Combine the minced fish with cold water with a ratio of 1:1 (or 1:3 / 4 to better feel the fish).
    Measure with a bowl of meatballs (small / medium) and when to 2 1 / 2 bowl, mix with cold water as much  as 2 1 / 2 cup as well (or less, depending on the going much sago or not).

    Enter the size of salt tablespoon finely pressed, a total amount of fish and water bowl, in this case as much as 5 tablespoons pressed.

    Enter the same seasonings (Ajinomoto) and stir well.

    Enter sago flour slowly while stirring and diuleni. When the proper dose, will be used as much as 1 kg of sago flour, when most of the water, the more necessary sago and fish flavor is less pronounced.

    When the dough is smooth (not sticky), can be formed round or oval (lenjer) with hand ditawuri then boiled sago flour. After pempek float boiled, lift, rain, and then fried or ready to eat.

    When you are accustomed to, can make pempek content of raw eggs, such as pastels mempuat (see example picture on another page).

 

Materials cuko / gravy pempek:

1. 250 grams palm sugar

2. 50 grams of acid Java, avoid using vinegar kitchen

3. 750 ml water

4. 5 cloves garlic, finely chopped

5. 2 tablespoons dried shrimp, mashed

6. 1 teaspoon salt

7. 10 d 20 pieces chili pepper, crushed (optional spicy).
How to make:

    Boil palm sugar (red), tamarind, water, then strain.
    Add garlic, dried shrimp, cayenne pepper and salt, bring to a boil again and lift.
    Vinegar is ready served with pempek.

Oseng-oseng Mercon Yogya

INGREDIENTS:
500 gr beef tetelan
2 bay leaves
3 tablespoons cooking oil

Seasonings:
250 grams red chili sauce
7 spring onions
4 cloves garlic
1 teaspoon salt
seasonings if liked

HOW TO MAKE:
Tetelan Boil beef until tender. Drain. Slice into small pieces. Set aside.


Prepare seasoning in the pan, put 1 / 2 cup water. Ungkep until the water is shrinking. Puree.


Saute spices that have been smooth, add bay leaf, stir. Enter tetelan beef. Stir until the spices to infuse.

Soto Ayam suir

 

 Ingredients:
1 whole chicken boiled with sufficient water
5 pcs hard-boiled eggs
Boiled potatoes 2bh
Toge taste
Potato chips
Fried shallots to taste
2 cm galangal, smashed
1 stalk lemongrass, crushed
salt, pepper, sugar
Lemon
Green onion, thinly sliced ​​celery

Mashed Seasonings:
Red onions 3 pcs
5 cloves garlic
Ginger 1 cm
1 cm turmeric
Pecan 5 pcs

How to cook:
1. Chicken stew on-Suir Suir.
2. Enter spices, lemongrass, galangal, salt, sugar, pepper into the chicken broth to boiling.
3. Serve in bowls with a set of eggs, bean sprouts, boiled potatoes, chicken suiran and flush with the sauce, sprinkle with fried shallots, Daum onion, celery top and add the lime juice.
4. Chicken soup is delicious when served with sauces.

Sambal soto:
cayenne pepper 5 pcs boiled, mashed add a little salt and pour a little hot broth.

Related post:
 

Trancam Klaten

Recipes Trancam
Ingredients:
8 bean stalk, washed, thinly sliced
2 pieces of cucumber, remove the contents, cut into small dice
100 grams of short sprouts, washed
1 bunch basil, leaves picked
1 orange lime

Coconut Sambal:
1 / 2 coconuts and a half old, peeled, grated lengthwise, set aside
2 pieces of lime leaves, thinly sliced
100 grams of spice red base, see here
3 cm kencur ulek
1 tablespoon granulated sugar
1 / 2 teaspoon salt

Directions:

Coconut sauce: Mix grated coconut, lime leaves, red basic seasoning, kencur, sugar, and salt, mix, roasted until slightly warm, remove from heat.
Vegetables: mixed beans, cucumber, and short sprouts, stir well, add coconut sauce, mix well.
Prepare the dish, grammar trancam and complete with basil leaves and lime.

Es Doger Jkarta

Ingredients Ice Doger:
1 kg of shaved ice, a little smoother
200 grams granulated sugar
150 ml thick coconut milk
300 grams coconut, crushed

Supplementary Material Doger Ice:
100 grams of cassava tape, cut into pieces
100 grams of black sticky rice and steamed been diaroni
50 grams of mature boiled chinese girlfriend
red syrup
sweetened condensed milk

How to Make Ice Doger:
Cook the sugar with coconut milk, young coconut, and a little salt. Chill.
Pour mixture 1 into the shaved ice. Mix well. Chill in the freezer until the liquid is frozen. Try to poke at all times so that ice does not clot.
How to serve: good tape, black sticky rice, and Chinese girlfriend in the glass. Enter Ice ice doger.Bahan Doger:
1 kg of shaved ice, a little smoother
200 grams granulated sugar
150 ml thick coconut milk
300 grams coconut, crushed

Supplementary Material Doger Ice:
100 grams of cassava tape, cut into pieces
100 grams of black sticky rice and steamed been diaroni
50 grams of mature boiled chinese girlfriend
red syrup
sweetened condensed milk

How to Make Ice Doger:
Cook the sugar with coconut milk, young coconut, and a little salt. Chill.
Pour a mixture of 1 into the shaved ice. Mix well. Chill in the freezer until the liquid is frozen. Try to poke at all times so that ice does not clot.
How to serve: good tape, black sticky rice, and Chinese girlfriend in the glass. Enter Ice ice doger.Bahan Doger:
1 kg of shaved ice, a little smoother
200 grams granulated sugar
150 ml thick coconut milk
300 grams coconut, crushed

Supplementary Material Doger Ice:
100 grams of cassava tape, cut into pieces
100 grams of black sticky rice and steamed been diaroni
50 grams of mature boiled chinese girlfriend
red syrup
sweetened condensed milk

How to Make Ice Doger:
Cook the sugar with coconut milk, young coconut, and a little salt. Chill.
Pour mixture 1 into the shaved ice. Mix well. Chill in the freezer until the liquid is frozen. Try to poke at all times so that ice does not clot.
How to serve: good tape, black sticky rice, and Chinese girlfriend in the glass. Enter Doger ice.

Bubur Aym Jakarta

Chicken Porridge:
500 g rice fluffier, wash clean
2 liters of water, to boil
1 ½ tsp salt

Mayonnaise:
2 tablespoons oil, for sauteing
2 stalks lemon grass, take the whites, crushed
2 bay leaves
2 pieces of orange leaves
2 liters of water to boil
250 gr chicken fillet
5 tablespoons soy sauce
enough oil, for frying

Blend:
10 pieces of red onion
4 cloves garlic
½ tablespoon coriander, toasted
¼ tsp cumin, toasted
2 cm turmeric, roasted
2 tsp salt


Complement:
Sate ati and gizzard
Satay chicken intestine
Soy beans fried
Fried onions
Fried chips
Sambal onion and celery leaves, finely sliced

Directions:

Chicken Porridge:
Enter the rice, water and salt. Cook using low heat until the rice into a thick porridge. Remove and set aside.

Mayonnaise:

Heat oil and sauté ground spices, lemon grass, bay leaves and lime leaves until fragrant.
Lift Boil water. Enter the chicken fillet and stir-fry seasoning.
Cook until chicken is cooked and the spices to infuse.
Lift. Separate the chicken and sauce. Measure the broth as much as 1000 ml.
Jerangkan back over the fire. Add soy sauce. Boil until mendidih.Angkat.
Heat oil and fry chicken until golden brown. Remove and drain. Then suwir-suwir
Presentation:

Prepare a serving bowl, place rice porridge and flush with the sauce.
Serve with supplementary material. Good luck.

Coto Makassar

Regional cuisine in the form of soup berkuah with basic materials consisting of colon, liver, brain, cow or horse meat, cooked with spices, lemon grass, laos, coriander, cumin, onion, garlic, salt-paste, bay leaf, orange juice, and nuts. In general, Coto Makassar presented / dima
right along with diamond.
Enjoy these foods around the streets Crow

Soto Betawi

Ingredients:
· 250 grams of beef
· 150 grams of lung
· 150 grams of intestinal
· 150 grams of tripe
· 500 cc coconut milk
· 1500 cc water
· 3 tablespoons vegetable oil
· 2 plum tomatoes, thinly sliced
· 1 leek, finely sliced
· 1 stem celery chopped fine
· fried onions
· fried chips

Spices that are:
· 3 red chilies
· 10 pieces of red onion
· 7 cloves garlic
· 1 tsp pepper
· 2 cm ginger, chopped fine
· 4 bay leaves
· 2 stalk lemongrass, crushed
· 1 teaspoon powdered cloves

Directions:
· Boil beef in the pan that was filled with 1,500 cc of water on medium heat. Add 1 tablespoon salt. Cook until the meat becomes tender.
· After tender, remove meat and cut into squares, approximately 2 x 2 cm. Then, insert back into the pan.
· Prepare the new pot, fill with enough water. Boil the lungs, intestines and tripe until tender. Once soft, discard the water. Cut the lungs, intestines, tripe such as beef or as they pleased.
· Saute all the spices are blended with 3 tablespoons vegetable oil that has been preheated until fragrant. Enter this seasoning into the meat cooking water. Insert pieces of tripe, lungs and intestines into the stew meat, then pour coconut milk into it. Boil until boiling.
· Place is already boiling soup into the bowl, put sliced ​​tomatoes, green onion, celery and onion cooking. Serve with fried chips, chili sauce, and pickled in a separate place.

Sayur Gapus Punjung

Ingredients:
3 tail fish masing2 cork cut 2 parts
1 teaspoon lemon juice
4 cloves garlic, crushed
1 tsp coriander powder
1 teaspoon salt
250ml water
oil for frying

Material sauce:
1000ml water
2 bay leaves
2 cm galangal, smashed
6 pieces lime leaves
2 stalks lemongrass, crushed
1 tomato, chopped
2 1 / 2 teaspoon salt
2 1 / 2 tsp sugar
1 leek, chopped
2 tablespoons cooking oil
fried onions as a topping

Spices:
10 grains of red onion
6 cloves garlic
4 grains toasted hazelnut
4 pieces of marinated kluwek
2 cm turmeric grilled
5 pieces of red chili

How to:

1. Marinate fish cork with lime juice, garlic, coriander powder, salt, and water. Let stand 20 minutes, cooking until done.
2. Gravy: Heat oil and sauté ground spices, bay leaves, galangal, lime leaves, lemongrass until fragrant. Add tomatoes, stir until wilted.
3. Add water, salt, and sugar. Cook until done. Add catfish and green onion. Stir well, remove from heat.
4. Serve with a sprinkling of fried shallots.


Sometimes I miss the fish fry (malesss if nggoreng most fish, it was pletak pletok lhoooo) tetep But it was delicious! Red pepper can be reduced so as not to spicy and children can also enjoy.

Soto Babat

 

Ingredients:

     * 1 / 4 pounds beef tripe

Seasonings:

     * 5 seeds onion
     * 3 cloves garlic
     * 2 eggs pepper
     * 1 piece bay leaf
     * 1 stalk celery, ginger and salt

How to cook:

     * Tripe cleaned continue to boil until soft, then sliced ​​diangat.
     * Spices mashed then put in the stew.
     * fried onions fried until yellow.
     * When presenting sprinkled with fried onions and celery leaves.

good luck ...

Bandeng Presto Semarang

Ingredients:
1 kg (2 tail) fresh milk, remove gills and entrails
1 tablespoon yeast tapai, puree
2 tablespoons salt
3 tbsp tamarind water Java
10 bay leaves
10 cm galangal, sliced​​, crushed
2.5 liters of water


Seasonings, puree:


14 red onions
7 cloves garlic
4 cm ginger
4 cm turmeric
1 cm salt

Method:
Cut the stomach banding. Rinse and then drain milkfish.
Marinate milkfish with yeast and salt. Let stand for 1 hour.
Grease banding with seasoning mixture until blended.
Place the marinated milkfish on machine basket. Give the bay leaves and galangal.
Cook until done. Cook for about 30 minutes.
Remove and drain.