Foodie Quotes #36

“…having bowed to the inevitability of the dictum that we must eat to live, we should ignore it and live to eat…”
M.F.K. Fisher

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Fun Food Facts #19

Fun Food Facts #19:
BRIEF FACTS ABOUT BANANA

Banana

  • You don’t need to eat bananas
    for the potassium! (Although it is present in bananas, potassium is the predominant nutrient among most all fruits and vegetables.)
  • Bananas are high in sugar,
    so they should not be eaten if you have blood sugar problems.
  • Don’t eat bananas on an empty stomach; combining them with a bit of protein will help to normalize the insulin response caused by the sugar in the banana.
  • Green-tipped bananas are better for your health than over-ripe bananas.
  • On a side note: Because bananas are so popular, rainforests are often destroyed to make way for banana plantations.

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Facts provided by: www.mercola.com

Foodie Flicks: Netflix Chef’s Table – Dan Barber (Season 1, Episode 2)

Words can’t tell how much I admire Dan Barber even from only a fragment of what he’s telling us about food. As an advocate of farm-to-table and sustainable farming, the second episode of Chef’s Table with him explains so much about his vision to provide not just good food but to feed the world as well.

One episode about him explaining how he fell in love with the fish, the enlightening yet hilarious speech he had with TED in 2010, and now with Chef’s Table should be more than enough to understand that Dan Barber’s vision is really in line with our well-being for the future.

Chef's Table 3

There are movements of locavore or farm-to-table concept restaurants found in many places around the globe now including Bali and some of classy establishments in Jakarta. However, aside from utilizing the local produce to help sustain the farmer’s welfare, how would we know about the rest of this mechanism?

Not only that Dan Barber is an accomplished chef and restaurateur with his Blue Hill restaurants, he is also mentioned as an “investigative journalist” said one of his partners. He traced back thoroughly and asking everything about how good food should came from and that ultimately, the answer lies in his late grandmother’s dream to sustain their family farm in Massachusetts.

With a clear and colorful explanation that good food should came from good resource, Dan Barber departs on a venture to maximize the quality of the source, which can only be accomplished through completing the cycle of sustainability farming.

For example, he eloquently told us on how to produce good milk and that should came from good pasture. Quality grass and hay can be achieved with good manure coming from the kitchen. With the forest starting to encroach the farm, he also needs goat to sweep away the “threat”. Only by then, the result of good pasture can be seen and consumed by the cows. Thus, they will produce good milk.

With his Stone Barns Center for Food & Agriculture, he and his team develops the best way for farming while also cooperating with other local farms around them. The goal is to introduce people again with the food, the quality, and the farmers; while also appreciating the hardships to grow these fine ingredients.

The rest is history. His devotion in the kitchen, his family life, his teamwork, his creativity, and everything altogether evolve into something that most of us never seen before, something that perhaps each and every one of us should be aspired of.

I am sincerely hoping to grab the knowledge from this chef and to share it with the whole world about the importance on sustaining the nature. That one lecture at TED was the gateway for seeing the reality and also to idealize ourselves to achieve the grandeur. With people like Dan Barber and other brilliant people from different industries, we may well be ready to see that future not long from now.

At least while in the process for that, I’d love to visit Blue Hill also someday soon! *crossing fingers

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Trailer (Dan Barber)

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Images and videos are courtesy of Netflix

EAT: Tim Ho Wan (JAX, May 2015)

Having won the plaudits of foodies from many corners of the world, Tim Ho Wan has now arrived in Indonesia’s capital. You are in for a real treat.

The Four Heavenly Kings
The Four Heavenly Kings

Despite its initial appearance as a hole-in-the-wall restaurant that received one Michelin star a few years ago back in Hong Kong, Tim Ho Wan proclaims itself as the “most affordable” among its other peers that have received the same recognition.

The restaurant has also reached the shores of Jakarta to support its expansion, with the recent launch of Tim Ho Wan’s first outlet in Indonesia at Pantai Indah Kapuk. Its presence has added to the list of those serving dim sum in the capital.

“Tim Ho Wan prepares the food fresh after the orders came in from the customers.”

Dim sum joints have now become more popular than ever here. The traditional Chinese-style food for sharing that comprises a myriad of selections is a favorite for banquets and family brunch among Jakartans now.

With the mushrooming of F&B outlets across Jakarta and Greater area, foodies in the capital always welcome something new and exciting in the culinary world. This includes their welcome to the newly opened Jakarta’s Tim Ho Wan.

Steamed spinach dumplings with shrimps
Steamed spinach dumplings with shrimps
Braised chicken feet with abalone sauce
Braised chicken feet with abalone sauce

Similar to its prolific predecessor from Hong Kong, the good reputation attracts people who simply came in flocking from every corner of Jakarta to give a taste of serious dim sum.

Tim Ho Wan was first established by a duet of talented chefs, Mak Kwai Pui and Leung Fai Keung. The former was known previously with his spell at the kitchen of Four Seasons Hong Kong.

Famous for its signature four dishes labeled as “Big Four Heavenly Kings”, it will be an experience of its own trying their BBQ baked buns, steamed egg cakes, the cheong fen or the vermicelli rolls, and the pan-fried carrot cakes. While originally Tim Ho Wan serves its food mostly with pork, there are also alternative choices to cater those with dietary restrictions.

While specializing in dim sum and striving all the time for quality, Tim Ho Wan prepares the food fresh after the orders came in from the customers. The queues might be challenging to come by but with successful outlets spanning in countries such as Singapore, Australia, Taiwan, Malaysia and the Philippines; it’s a must-not miss experience for anyone.

Vermicelli roll with sweet and sesame sauce
Vermicelli roll with sweet and sesame sauce

“Currently, Tim Ho Wan opens only the first floor for the customers but hopefully in May, the second and third floors will be opened for private rooms and banquets”, says Michael Go, operational director of Tim Ho Wan restaurant in Indonesia.

After the opening of its first outlet in Jakarta, we expect to see more of Tim Ho Wan in other places across Indonesia in the near future. Let’s cross our fingers for that.

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TIM HO WAN
Halal-friendly (some menu contains pork and angjiu)
Suitable for vegetarians

Address:
Ruko Crown Golf Blok D no. 8 – 10 J1, Marina Indah Raya, Pantai Indah Kapuk, Jakarta – Indonesia

T: +62.21.2251.0205/07

Website
Facebook

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Photo credits: JAX

Original link: http://jax.co.id/tim-ho-wan/

Dish That I Crave: Sate Padang Ajo Ramon

Easily, the most famous among other sate padang hawkers found in Jakarta. Sate Padang Ajo Ramon, without the need for further introduction, still serves a customized, but still really good, Pariaman-style satay around.

Sate Padang Ajo Ramon 1

Well, I used to bet for somebody else from Benhil, whom I never had the chance to actually know who the sate padang seller is until now since somebody from the ex-office used to buy it for us all, but as a good substitute – Sate Padang Ajo Ramon eases my craving for this particular dish anytime.

Now, he has successfully opened many outlets around the city and easier to find. The quality is still pleasing many people but if you happen to ask native Minang people, you might find them answering with a different tone. Well, some say it loses the authentic touch now and like I said, already customized to cater our tongues here, but well we still love it unconditionally.

So how about you? Which sate padang do you like in Jakarta?