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Artikel ini tertunda hampir saja sebulan. Memang tak dipungkiri kemalasan menjalar dan merasuk ke saraf neuron sehingga membutuhkan waktu lama untuk memulihkan kembali. Dan inilah saatnya untuk kembali melawan penyakit kemalasan tersebut.  Sekitar 3 minggu lalu (18/11) saya dan seorang kawan mengunjungi kebun binatang Surabaya yang sudah kadung terkenal akan perawatan hewan yang tidak mempunyai rasa manusiawinya. Wajar saja disebut demikian karena ada bukti nyata yakni seekor harimau terkurung di ruangan kecil dengan berat badan merosot menyerupai seseorang yang kurang gizi atau busung lapar. Jelas saja media asing dan nasional menuduh dengan kecaman yang sedemikian rupa.  Pelikan di Sebuah Kandang Lepas dari tuduhan dan kecaman keji yang ditunjukkan untuk kebun binatang Surabaya kini perubahan telah mulai terasa. Walaupun kali pertama bagi saya mengunjungi kebun binatang yang dulunya merupakan 'yang terlengkap' seASEAN ini cukup bisa merasakan perubahan yang telah

Sebelum kaum Belanda datang ke wilayah Indonesia, Bangsa Portugis telah menjalin hubungan dengan wilayah Indonesia bagian timur terutama wilayah Maluku dan Nusa Tenggara Timur. Kegiatan demi kegiatan yang dilakukan oleh para bangsa Portugis di Indonesia menimbulkan pengaruh yang lumayan besar terutama dalam hal budaya dan bahasa.  Sebuah Buku Karya Antonio Pinto Da Franca Berikut ini saya sebutkan bahasa Portugis yang sudah diserap menjadi bahasa Indonesia. Adapun daftar kata ini saya peroleh dari buku "Pengaruh Portugis di Indonesia " karya Antonio Pinto Da França yang diterbitkan oleh Pustaka Sinar Harapan tahun 2000. A. Kata - kata yang secara resmi diterima dalam bahasa Indonesia Indonesia = Portugis Antero = Inteiro Angsa = Ganso Armada = Armada Baluarti = Baluarte Bangku = Banco Bantal = Avental Baret = Barrete Beludru = Veludo Bendera = Bandeira Beranda = Varanda Biola = Viola Bola = Bola Bolu = Bolo Boneka = Boneca Dadu = Dado Jendela =

Banyak orang bilang backpacker ataupun anak gunung itu jorok?!  Benarkah demikian?  Semuanya itu tergantung dengan peribadi masing - masing. Karena kebersihan diri itu pada diri masing - masing bukan pada kelompok. Banyak kok backpacker dan anak gunung yang selalu dandan atau menjaga kerapian. Menjadi backpacker tidak serta merta meninggalkan personal hygiene begitu saja. Walaupun dalam kondisi dan situasi yang sulit kebersihan badan adalah salah satu hal yang penting. Karena personal hygiene lah pribadi anda menjadi percaya diri saat menghadapi lawan bicara,  terjaga dari bakteri atau sumber penyakit, kesehatan yang terjaga dan tentunya keimanan Anda bertambah karena menjaga kebersihan diri adalah sebuah ibadah yang besar. Padatnya itinerary yang berjalan kadang membuat para backpacker lupa akan gosok gigi, mandi ataupun membersihkan pakaian. Saking padatnya jadwal ataupun karena tidak ada fasilitas untuk membersihkan diri. Mungkin untuk gosok gigi ataupun mandi adalah hal ya

Serves 6 For relish, heat oil in frypan over medium heat. Add eschalots and mustard seeds, and cook,  stirring occasionally, for 3-4 minutes, until soft. Add the tomatoes, sugar and vinegar, and cook, stirring occasionally for 5 minutes or until soft. Cool, the season to taste with black pepper. Cook potatoes in a large pan boiling salted water for 15 minutes or until tender. Drain well, return to pan and roughly mash. Meanwhile, place cabbage in a colander in the sink and pour over 2 cups (500ml) boiling water. Rinse in cold water, then squeeze out excess. Add cabbage, onion, milk and 20g butter to potatoes and mix to combine well. Season to taste, then stir in cheese. Preheat grill to high. Heat remaining butter and oil in a non stick frypan over medium-low heat. Spread bubble and squeak mixture evenly over base. Reduce heat to low and cook for 12-15 minutes or until base crisps. Place under the grill and cook for 2-3 minutes or until the top is golden. Stand in the pan for 5 minu

Makes 6 Place cream and milk in a pan with caster sugar, lime leaves, zest and 75g palm sugar. Bring to a boil over medium-high heat, then set aside for 30 minutes in infuse. Meanwhile, soak gelatine leaves in cold water for 5 minutes. Reheat cream mixture slightly over low heat. Squeeze out gelatine to remove excess liquid, then add leaves cream mixture, stirring to dissolve gelatine. Strain into jug, discard solids, then pour into six 1/3 cup (80ml) dariole moulds. Chill for at least 4 hour or overnight. Place remaining 100g palm sugar in a saucepan with 1/3 cup (80ml) cold water. Stir over low heat until sugar dissolves. Simmer for 2 minutes, cool slightly, then add passionfruit pulp,  stirring to combine. Chill until ready to serve. When ready to serve, thread pineapple leaves onto 12 skewers,  followed by alternating pieces of mango,  pineapple and papaya. Unmould pannacotas by dipping moulds briefly in warm water, place on a serving plate and drizzle with passionfruit syrup.

Serves 4 (makes 12) Place zucchini in colander, sprinkle with salt and toss. Set over sink for 20 minutes. Squeeze well to remove excess water. Pat dry with paper towel. Combine zichini, onion, garlic, feta, eggs and herbs in a bowl. Add flours and sumac, then mix with a spoon. Heat oil in a non stick frypan heaped medium-high heat. Add 4 heaped tablespoonsfuls of mixture to the pan and flatten slightly with mixture to the pan and flatten slightly with an egg slice. Cook for 1-2 minutes each side until the the fritters are golden and heated through. Repeat twice more with the remaining batter. Serve the fritters the bread, salad and labne for spreading. 600g zucchini (about 4), coarsely grated 1 small onion, grated 1 garlic clove, grated 100g Persian feta (yoghurt cheese) or other marinated feta, drained 2 eggs 2 tbs each chopped Fresh parsley and mint 1/3 cup (50g) plain flour 30g rice flour 1 tsp sumac 2-3 tbs olive oil Toasted Turkish bread,  tomato wedges, lettuce an

Serves 4 Preheat the oven to 190 degree celcius. Place pumpkin on a baking tray, drizzle with oil, sprinkle with chilli and season with salt and pepper. Cover with foil and toast for 25 minutes or until the tender. Allow to cool slightly. Puree pumpkin in a food processor with chopped sage and nutmeg. Set aside. Clean processor, then process ricotta, eggs, parmesan, salt and pepper. Lightly grease a 24 cm square baking dish. Lay 2 lasagne sheet over the base and spread with half the pumpkin. Add another layer pasta, then spread with half the ricotta. Repeat process, then springkle final layer of ricotta with extra parmesan. Lay a sheet of baking paper on surface, cover with foil and bake for 35 minutes. Uncover and bake for 15 minutes or until golden. Stand for 5 minutes. Meanwhile, heat butter, sage leaves and walnut in a pan for 1-2 minutes over medium heat until butter start to foam. Remove from the heat. Serve the lasagne drizzle with sage butter, scattered with extra parmesan

Makes 4 Preheat the oven to 180 degree celcius and grease 4 individual pie dishes. Place butter in a saucepan over medium heat. Add leek and cook, stirring, for 5 minutes or until softened. Add mushrooms and ginger, and cook for a further minute. Stir in flour, then gradually add stock. Reduce heat to low and cook,  stirring, for 1-2 minutes until sauce has thickened. Stir in frozen peas, chicken, ham and coriander. Season with salt, pepper and a pinch five spice powder. Stir in cream, then remove from heat and cool while you prepare square. Cut each pastry sheet into 4 squares. Line each pie dish with 1 squares, pressing well to the sides. Divide filling among pie cases. Brush edges of pastry with a little water, then top with remaining pastry. Trim edges and crimps with your fingers to seal. You can use pastry trimming to decorate the pies if desired. Brush top of the pies with beaten egg, then springkle with sesame seeds. Place pie dishes on trays in the oven and bake for 20 minu

Serves 6 Preheat oven to 180 degree celcius. Melt 20 gram of butter in a pan over medium-low heat. Cook the apple, stirring, for 5-6 minutes until soft. Add.the berries, sugar, port and cinnamon. Cover and cook for 8 minutes until the fruit give off a lot of juice. Using a slotted spoon, transfer to a 2L pie dish or six 300ml ramekins. Reduce the juice in a pan over medium - high heat for 3-4 minutes until syrupy. Pour over the fruit. Pulse the shortbread in a processor to form coarse crumbs. Add the remaining 30 gram butter and process to combine. Top the fruit with crumbs. Bake for 35 minutes until golden. 50 gram unsalted butter 1 kilograms granny smith apples, peeled, cored, cut into 1 cm slices 500 gram frozen mixed berries 185g caster sugar 300ml port 1/2 tsp ground cinnamon 300 gram good quality shortbread biscuits Recipe by Valli Little

Makes 8 For sauce, place all the ingredients in a pan and stir over medium heat until the sugar dissolves. Increase the heat to medium-high and simmer rapidly for 5-8 minutes or until thickened, taking care not to let it over. Preheat oven to 180 degree celcius. Grease 8,5 cup (125ml) metal pudding moulds. Place 1 tbs sauce in the base of each mould and top with slice of apple. Using an electric mixer, beat the butter, sugar, and vanilla until pale, then add eggs one time at a time, beating well each. Slowly ads flour, almond meal baking powder, milk and fig, and mix combine. Divide mixture among moulds, place in small roasting pan and pour in enough boiling water to come halfway up sides of moulds. Bake for 35 minutes, until almost set. Stand for 3 minutes, then remove from water bath. Run a hot pairing knife around pudding and invert onto plates. Serve immediately with creams and remaining butterscotch sauce. 1 small apple (such as gala) cored, cut into 8 slices 125 gram unsalt

Serve 4 Preheat the oven to 190 degree celcius. Place the chilli, sugar, lime juice, fish sauce and sesame oil in a bowl and stir until the sugar has dissolved. Tear the herbs in a separate bowl and add the tomatoes and eschalots. Season the salmon with the salt and pepper,  then set aside. Heat the oil in a non - stick ovenproof frypan over medium - high heat. Add salmon and cook for 2 minutes on each side. Transfer the salmon to the oven and cook for further 5 minutes or until the salmon is cooking to your liking. Just before serving,  toss the dressing with tomato mixture. Place the salmon on serving plates and top of salsa. Serve with lime wedges and steamed rice, if desired. 1 long red chilli, seed removed, finely chopped 2 tsp caster sugar 1 tbs lime juice,  plus lime wedges to serve 2 tsp fish sauce 2 tsp sesame oil 2 cups coriander leaves 1 cup mint leaves 1 punnet grape tomatoes, halved 2 eschalots,  thinly sliced 4x180 gram salmon or ocean trout fillet 1 tbs su

Serves 4 Cook the pasta in a large pan of boiling salted water according to packet instructions. Drain, reserving 1/4 cup or 60 ml of the cooking liquid. Return pasta to pan (off heat) with the reserved liquid and toss. Meanwhile, heat the oil in a deep frypan over medium heat. Add garlic and stir for 20 second or until fragrant. Add prawns, stir for 2 minutes or until beggining to color. Add the pasta and bring to the boil, then reduce heat to low and simmer for 5 minutes until thickened. Season sauce to taste with sugar, salt and pepper. Divide pasta among bowls, top with prawns and serve garnished with basil. 350 gram bucabtini or other long pasta 2 tbs olive oil 3 garlic cloves, finely chopped 20 green tiger prawns, peeled (tail intact) 500 ml tomato pasta (sieved tomatoes) Pinch of sugar Basil leave,  to garnish (torn if large) Recipe by Kate Nichols

Ok it's my Little nd rewrite about recipe for you. You must know about the recipe source from calendar ABC radio Australia 2008. Makes 6 Place vanilla pod and seeds in saucepan with creams, sugar and bay leaves,  then bring just to the boil over medium - high heat. Remove from heat and allow to infuse for 30 minutes. Place 2 tbs cold water in a small saucepan. Sprinkle over gelatine,  soak for 5 minutes,  then place over low heat for 30 seconds, stirring to dissolve. Gently warm cream over low heat for 1-2 minutes,  then stir in gelatine mixture. Strain trough a fine sieve,  pressing down well on the pod and leaves. Pour into 6x200ml glasses or dishes,  allowing enough room to top with macerated berries before serving. Cover and refrigerate overnight to set. For berries in syrup,  place sugar and vanilla pod and seeds in a pan with a cup (250ml) water. Stir over low heat for 2-3 minutes until sugar dissolves. Increase heat to medium-high. Simmer syrup for 5 minutes,  without st

Hallo everyone!  It's my first English edition  in my blog. Yes I want brings new brand with my blog because sometimes feel bored writing in my native language (Indonesian and Javanese). I get this recipe from small calendar from ABC radio Australia in 2008. In the calendar I find so many interesting recipe it make me want to rewrite and share to you. Let's cook and enjoy it! Make 15 squares Preheat at oven 175 degree celcius. Lightly grease a 20cmx30cm lamington pan and line the base and 2 long sides with baking paper. Melt the butter and chopped chocolate in a heatproof bowel over a saucepan of barely simmering water (don't let bowl touch the water). Whisk the egg, caster sugar and vanilla extract in a bowl. Stir in the melted chocolate mixture, then fold in the self - raising flour. Stir in the almonds and white chocolate chips. Spread the mixture in the lamington pan. Bake for 20-25 minutes until the top has a farm crust. Cool in the pan, then cut the blondies int

Perubahan zaman memang tidak dapat dielakkan oleh setiap manusia di bumi ini. Perubahan ini tentunya berpengaruh terhadap gaya hidup seseorang, salah satunya yang berdampak adalah masalah makanan. Banyak penyakit yang ditimbulkan oleh makanan misalannya seperti penyakit kencing manis atau diabetes,  serangan jantung dan penyakit lainnya ditimbulkan oleh gaya hidup yang buruk. Masih ingat dengan Arya?? seorang anak dari Karawang yang mempunyai bobot badan yang lebih dari hitungan normal. Keadaan Arya merupakan suatu masalah yang tidak mudah untuk diselesaikan karena kegemukan ekstrim membuat resiko - resiko kesehatan terhadap anak tersebut. Dengan ilmu yang saya dapat dari kampus lima tahun yang lalu, saya ingin berbagai ilmu sedikit kepada Anda semua. Semoga bermanfaat! Untuk bayi umur sampai enam bulan yang sehat maupun sakit baiknya diberikan air susu ibu (ASI) sesuai keinginan anak, paling sedikit delapan kali sehari, pagi, siang maupun malam. Keinginan bayi untuk menyu

Tulisan kali memang berbeda dengan sebelumnya yang selalu menampilkan pelbagai aktivitas budaya dan plesiran. Demi untuk mengingat ilmu yang telah didapat di kampus sekitar 5 tahun lalu, saya akan menuliskan kembali dan semoga bermanfaat untuk semua yang membaca. Anemia adalah suatu keadaan dimana seseorang kekurangan darah. Jika Anda mempunyai anak-anak atau bayi periksa apakah bayi Anda mengalami kekurangan darah atau anemia. Bagaimana cara mengetahui kondisi anak yang anemia?! Berikut adalah cara yang simple dengan tidak menggunakan sampel darah yang diambil dari anak Anda. Sangat sederhana sekali pemeriksaan yang dilakukan. Peganglah tangan anak Anda. Lihat apakah ada tanda kepucatan? Kepucatan biasanya bervariasi bisa sangat pucat atau agak pucat. Jika telapak tangan anak Anda sangat pucat menandakan/indikasi anemia atau anemia berat. Jika tidak ada tanda kepucatan indikasi anak tidak anemia. Jika telapak tangan anak Anda pucat, silahkan bawa ke puskesmas terdekat ata