CORN DOG

What is Corndog???

The origin of this culinary from America where Corndog, was first introduced by a German sausage maker from Texas.

Corndog is a sausage that is skewered like "satai" and dipped in cornflour mixture then fried. ...

Source Image: https://www.google.com/search?q=Corn+Dog+Korea&safe=strict&sa=X&rlz=1C1CHBD_enID780ID780&sxsrf=ACYBGNT9Iwju-bARH7but10Uz7tgoCs_fw:1580860807565&tbm=isch&source=iu&ictx=1&fir=93wAmsfAh4G2pM%253A%252C3dRoajh0DyWD7M%252C_&vet=1&usg=AI4_-kRyt_oL72o6hWV7OStbw6w-E1QKUA&ved=2ahUKEwi7_P62jbnnAhWc_XMBHRkLCP8Q9QEwCnoECAcQBA#imgrc=HI8c7yHSe_BbQM

When I was walking in the Ketandan Area,Malioboro,in the contex of the Chinese Cultural Festival ,I saw this one culinary and was intrigued to try it. And I found "Corndog Korean" where I then fell in love with this culinary hits.☺❤☺❤☺

Then why are Corndog so hits in Indonesia ??

Hari Jisun is my favourite vlogger (after Han Yoo Ra) who first introduced n Corndog. She was the one who inspired me to try this culinary during the Chinese Cultural Festival. And there are 9 types of the most delicious Hotang (according to Hari Jisun) that you must try to eat it, guys!

Can it be an opportunity for us in the business world ??

MAKARONI NGEHE

One of these culinary is my favourite from elementary school to the present.
I once tried macaroni which was then made by my mother with a varied menu that invites tastes.

WHAT IS MACARONI?

Macaroni is one of the elbow-shaped pastes. Macaroni is usually processed with cream sauce and peas. Macaroni itself can be served with other ingredients such as chicken, vegetables, beef and many more according to taste.  Macaroni is usually made from flour.

The flour is wheat (Triticum spp). Wheat is a group of cereals from grain family that is rich carbohydrates. Wheat is usually used to produced flour, animal feed, or fermented to produce alcohol.
In general,  wheat seeds (kernels) are opal in shape with a length of 6-8 mm and a diameter of 2-3 mm.
Like other types of cereals, wheat has a hard texture. Grain seeds consist of three parts, namely the skin (bran), the endosperm, and the institution (germ).

Prehistoric people are familiar with the properties of wheat and other grain crops as a food source. Based on archaeologist excavations, it is estimated that wheat originated from areas around the Red Sea and the Mediterranean Sea, which are areas around Turkey, Syria, Iraq and Iran. Chinese history shows that wheat cultivation has existed since 2700 BC

Wheat is a staple food for humans, animal feed and industrial materials that use carbohydrates as raw material [2]. Wheat can be classified based on grain texture (kernel), seed coat colour (bran), and growing season. Based on the kernel texture, wheat is classified into hard, soft, and durum. Meanwhile, based on the colour of the bran, wheat is classified into the red (red) and white (white). For the growing season, wheat is divided into winter (winter) and spring (spring). However, wheat is generally classified into hard wheat, soft wheat and durum wheat.

Based on its classification, wheat has several types, including:

1. T. aestivum (hard wheat): T. aestivum is the most widely grown wheat species in the world and is widely used as a raw material for making bread because it has high protein content. This wheat has the characteristics of the outer skin is brown, the seeds are hard and high water absorption. Each grain consists of two to five grains.
2. T. compactum (soft wheat):  T. compactum is a different species and only slightly planted. Each grain consists of three to five fruits, white to red, the seeds are soft, low in water absorption and low in protein. This type of wheat is usually used to make biscuits and sometimes make bread.
3. T. durum (durum wheat): T. durum is a special type of wheat. Characteristics of this wheat are the inside (endosperm) which is yellow, not white, like the type of wheat in general and has a harder seed and has brown skin. This type of wheat is used to make pasta products, such as macaroni, spaghetti, and other pasta products.

Well, guys, T. durum (durum wheat) is what makes macaroni, especially for culinary which we are discussing this time. Why is there the term "NGEHE" in this culinary product?

This word is not in the Big Indonesian Dictionary, and after tracing the meaning of the word Ngehe is a curse of resentment, it may mean Sialan (Betawi), Jancuk (Suroboyoan) or Kehed (Sunda).

Behind the success of the Ngehe Makaroni, apparently the name Ngehe came from the life journey of the owner, Ali Muharram. Ali, a 31-year-old from Tasikmalaya, West Java, told me that before he succeeded with the macaroni business, he had lived the bittersweetness of life.

Starting to try his luck in Jakarta, Ali worked as an Office Boy in Bogor in 2004 while waiting for a vacancy in Jakarta. Ali, who only graduated from high school, works cleaning, sometimes cooking, and shopping needs. Until one day Ali could open a food stall business in a bank office in Jakarta. He runs his own food stall business, from shopping, cooking, to serving customers until finally, he can't. After finishing the food stall business, he also worked as a clothing shop in Blok M but was placed in Kelapa Gading. However, because of the homemaker in Central Jakarta, the cost is really big, which is Rp 20 thousand for transportation outside food, while the salary is only Rp 900 thousand. Until finally he never ate lunch because of running out of money and there was another shopkeeper who saw, he was divided food and according to him, it became his best lunch. With a loan of Rp. 20 million from his friend, he is determined to start a "Makaroni Ngehe" business in Kebon Jeruk, West Jakarta. Starting from a small shop measuring 2x3.5 meters, the concept of store colours, lighting to cook and serve the buyer all he did. Sleeping together with the kitchen in the first store

source image : https://www.kaskus.co.id/thread/599e7721582b2e1c418b456a/kisah-inspiratif-dari-pemilik-makaroni-ngehe

His efforts were not in vain, starting from a turnover of Rp. 30 thousand a day, finally, during an 8-month business trip, he could return the loan to his friend for Rp. 20 million. Until finally he was brave enough to open branches even now that he has expanded to various cities and has employed 400 people. Even to spend 30 tons of macaroni per month.

The point is, bro, we must never give up if we want to succeed in running a business. The key is also in innovation that is different from other products, bro. There is no surrender to success, right?

At "MAKARONI NGEHE" itself, there are several kinds of menus or variants with different spicy levels.

source image : http://ledytafebriana.blogspot.com/2016/11/makaroni-ngehe-pedasnya-bikin-ketagihan.html

So for those of you who want to try reseller or drop shipper, you can directly order to several 'MAKARONI NGEHE" outlets including:

1) MAKARONI NGEHE KLEBENGAN

2) MAKARONI NGEHE KATAMSO

3) MAKARONI NGEHE ECHO YOGYAKARTA

4) MAKARONI NGEHE ALPHA YOGYAKARTA

5) MAKARONI NGEHE CHARLIE YOGYAKARTA

Seblak does not have to go to Bandung?

In the previous blog, we talked about culinary-related to Yammie Panda, right?

Well, this time I want to talk about seblak, here, guys!

This culinary originates from the city of Bandung and then expands to several places, one of which is Yogyakarta. What is that, seblak? And why is seblak a favourite of many contemporary YouTubers?

Taken from the sense of wikipedia.org, seblak itself is a traditional food from Sunda, West Java generally is a typical food from Sunda, West Java, which has a savoury and spicy flavour made from wet crackers cooked with vegetables and protein sources such as eggs, chicken, nautical dishes or processed beef, cooked with certain spices. Seblak is a typical food of Bandung, West Java. Seblak is now a street food that is loved by various groups of people, especially in the area of ​​West Java and Greater Jakarta. Seblak is served in restaurants and food stalls and sold on mobile merchant carts. This chewy-textured food has a spicy and refreshing taste and has several variations, both flavour and additional ingredients as well as packaging. Where culinary has different levels of spicy and served with a thick chilli sauce. Consists of crackers, noodles, meatballs know, chicken feet, little prawn, and macaroni.

The origin of seblak from the Sumpiuh region, Central Java, because seblak is very similar to the small people's food of Sumpiuh namely godog crackers which have been popular since the 1940s, while the new seblak was popular around the 2000s. Seblak has also existed in the southern part of Cianjur since the days before independence, this food is an alternative food for the economically weak people as a substitute for snacks.

Seblak Type:

1. Dry seblak (although somewhat rare), is spicy crackers similar to "basreng" (fried meatballs).
2. Wet seblak: seblak macaroni, seblak chicken, seblak wet noodles, seblak bones, seblak meatballs, seblak basreng, seblak batagor, seblak aci, seblak kwetiau, seblak siomay, seblak snack, seblak klak, an egg seblak, etc.

What does seblak make like? 

I took 2 seblak brandings, namely: Seblak Jeletet  Murni with Seblak Asgar whose name is quite well known both in Jakarta and Jogja.

The second sales method of branding is very unique because seblak products are sold based on level 1-level 6. The level is minimal but can increase the level of spiciness based on customer demand.

The second sales method of branding is very unique because seblak products are sold based on level 1-level 6.

Whereas the second way is to make seblak dry.

Unlike a wet seblak, a dry seblak is a variant of crisp and crispy seblak like crackers in general. How to make a dry seblak certainly different from a wet seblak. Wet seblak using crackers which must be soaked first. Whereas in dry seblak, crackers are fried directly with herbs.

A dry seblak can be called seasoned crackers. Therefore, a dry seblak can last longer than a wet seblak that only lasts a few hours.

1) This is how-to Make Original Typical Dry Seblak Bandung.

Material:

• 1-ounce onion crackers
• Garlic 1 clove
• Shallots 2 cloves
• 3 pieces of cayenne pepper
• Kencur 2 segments
• The oil for frying

How to make:

1. Blend or used garlic, onion, cayenne pepper and kencur until smooth.
2. Sauté the seasoning that has been refined until it smells good and then enters the crackers. Stir until the crackers crack and mix with the spices.
3. Remove and drain and then put in a closed container.
4. Add the seasoning, close the container then shake it.

In this dry seblak, you can vary the seasoning or replace flavourings with seasoning powder. You can use barbecue flavoured powder, cheese, spicy-sweet, and others. Not only seblak with the basic ingredients of crackers, but you can also replace it with other basic ingredients, for example, macaroni and noodles.

2) This is how-to Make Original Typical Wet Seblak Bandung.

Material:

• Raw starch crackers 50 g
• 1 egg chicken eggs, beat
• Leek 1 stem, finely sliced
• Celery 1 stalk, finely sliced
• 1 tsp salt
• 1/2 tsp flavouring
• 1 tablespoon sweet soy sauce
• 3 pieces of cayenne pepper
• Shallots 2 cloves
• Garlic 1 clove
• Kencur 2 finger segments

How to make:

1. Soak the crackers in hot water until fluffy then drain and add a little cooking oil so it does not stick together.
2. Stir in the chillies, onion, garlic and kencur until smooth.
3. Saute the spices until the aroma smells good.
4. Add sliced ​​leeks and celery. Stir well.
5. Add the crackers. Stir well.
6. Add the beaten eggs, stirring them to become scrambled eggs.
7. Give a little water (2 tablespoons) then add salt and flavouring.
8. Stir until the water is reduced or almost evaporated and then add sweet soy sauce. Stir until the water runs out.
9. Pour the finished seblak on a serving plate.
10. You can add a sprinkling of fried onions on top.

That's the way to make a Bandung wet seblak. In addition to the classic style seblak, there are also other variations of seblak such as a dry seblak or a meatball.

source from Warta Batavia.com

NOODLE

Who doesn't know Chicken Noodle?

sumber: shopback.co.id

Surely you know, right, why this food is the food most loved by most of our society and even the entire population in the world.

Noodles (or often written noodles) are a long, thin dough that has been rolled, dried, and cooked in boiling water. This term also refers to dried noodles which must be cooked again by dipping it in water. The Italians, Chinese, and Arabs have claimed their nation as the creator of noodles, although the oldest writings on noodles came from the Eastern Han Dynasty, between 25 and 220 AD. In October 2005, the oldest noodles estimated to be 4,000 years old were discovered in Qinghai, China. 

So, guys, it could say the noodles that we all eat are the oldest food. But why is noodles so many people's favourite?

Noodle is a generic name. In Italy, noodles are called "pasta" (in the Italian language) and "noodle" (in the English language).

Noodles themselves are of several kinds, including:

• Chinese vermicelli, made from rice flour raw material
• Dangmyeon - Korean noodles, made from sweet potato flour
• Fettucini - noodles from Italy, similar to spaghetti, flat and finer than linguini
• Ifu noodles - Chinese noodles, wheat flour (wheat)
• Kway Teow - Chinese noodles, rice flour
• Lamian - Chinese pull noodles, wheat flour (wheat)
• Linguini - noodles from Italy resemble spaghetti, flat and finer
• Macaroni - noodles from Italy, cut short, curved and hollow in the middle
• Choose Korean guksu - noodles, from buckwheat, the same as buckwheat
• Chinese noodles - Chinese noodles, flour
• Misoa - noodles from China, made from wheat flour
• Instant noodle
• Sago noodles, sago flour
• Olchaengi guksu - Korean noodles made from corn flour, originating from the Gangwon-do province in South Korea
• Ramen - soup noodles come from China but are so famous in Japan that many think this soup comes from Japan
• Ramyeon - noodle soup from Korea
• Reshteh - fresh egg noodles from the Middle East
• Brownish soba noodles from Japan, from buckwheat flour
• Somyeon - Korean noodles made from very thin wheat flour, similar to sōmen
• Soun - noodles from China, made from mung bean flour
• Spaghetti - noodles from Italy
• Spätzle - noodles from southern Germany with egg yolks
• Udon - noodles from Japan, wheat flour
• Wai Wai - mi from India
• Pundong noodles / Javanese noodles - noodles from Java, Indonesia, from cassava flour
• Martabak noodles from Indonesia

What is the difference between chicken noodles, yammie, and Yamin?

1) Shape and texture

Chicken noodles have a chewy texture when chewed and the shape is quite thick. For yammie noodles, these types of processed noodles are smaller and thinner. Besides, yammie noodles are also soft-textured and feel a little dry when eaten. While Yamin noodles have flat noodles, not too thin and not too chewy. For the texture itself is chewy and has a brown colour because it has been mixed with sweet soy sauce.

2) Taste

Besides the texture and shape, the taste created by the three types of noodles also turned out to be different. For this chicken noodle seasoning, it uses broth, onion oil, and chicken stew, so that the taste becomes savoury sweet. Chicken noodle soup has a rather tasteless taste because it usually uses mustard cooking water.

Whereas yammie noodles usually use spices commonly used in Chinese food with the addition of pepper powder. The combination of spices produces a savoury flavour that tends to be salty. For Yamin noodles themselves, they usually use sweet soy sauce as one of the basic ingredients, so the taste is very sweet, typical of soy sauce.

3) Presentation

Chicken noodles are usually served one bowl together with topping and gravy. Although presented in one container and looks full, but the presentation is still interesting and appetizing. While the serving of Yamin noodles and yammie noodles is almost similar, that is, the soup is served separately using a smaller bowl with supplementary ingredients such as meatballs and boiled dumplings. Served separately, the way of serving Yamin noodles and yammie noodles is similar to Chinese food. So, if you don't want to eat the noodles dry, you can pour the soup little by little.

But I suggest you try Yammie's Panda because this culinary place is 'taste of Asia'.Variety of flavours offered SWEET and SALTY. There are several Yammie's Panda outlets scattered in Jogjakarta including:

• Yammie Panda Megatruh
• Yammie Panda Hartono Mall
• Yammie Panda Demangan Baru
• Yammie Panda Jogja City Mall
• Yammie Panda Babarsari
• Yammie Panda Kotabaru
• Yammie Panda HOS Cokroaminoto
• Yammie Panda Ambarrukmo Plaza
• Yammie Panda Timoho

The price range at Yamie's Panda is around 20 K-30 K and for 2 people only 70 K (the portion usually varies in each "chapter" outlet) but I recommend to try at Yammie Panda Megatruh and Yammie Panda Hartono Mall because I have eaten at Yamie's pandas in both places with consistent portions.

Is angkringan called a profitable and promising business?

Many businesses in the world, of small to large capital businesses. The types of businesses are as varied as in the fields of mining, education, washing motorcycles, laundry, selling credit, private services, trade, agricultural businesses, plantations, fisheries to culinary. Of all the promising types of business, one of which is a business in the culinary field, especially "angkringan".

How can angkringan be a profitable and promising business?

Because this business that has minimal capital but can earn significant profits around per week. In addition, angkringan is now more sought by young people and all employees who take off tired after they have done their daily routines so the term "chasing after the ball" does not apply to angkringan entrepreneurs today.

There are 6 steps in managing the angkringan business:

1. Smart Planning
2. Make the concept
3. Selling unique and exotic food
4. Promotion by social media and any affiliations

http://solusiukm.com/ingin-tahu-mengelola-bisnis-angkringan-agar-selalu-laris-baca-dulu-6-tips-berikut/

"SAJIAN RAJA HARGA KAWULA"???DI LA PIE JOGJA,YUUK...

Have you heard the term "servant price king"?



Is La Pie, a simple cafe that carries the term above as a warung concept where La Pie is eager to present the "Raja" menu at an appropriate price according to "the pockets of young people" in Indonesia, especially Jogjakarta.

Jogja is a milestone of the Indonesian Nation which up to now still adheres to its customs and culture. So no doubt, when the migrants who become students will surely say that the Kla Project is the one who can always express how they longed for the face of Jogja when they no longer study in that city.

The stall is located in the Kring Kong area precisely on Jl. Peacefully, Kaliurang KM 9 is not a cheap stall. The name La Pie is inspired by the confusion of the Javanese (especially Wong Jogja) who were ejected from something that seemed to return the question of the owner back.

Why do I say this cafe is unique?

Several times I tried to visit La Pie, I saw a very old-fashioned interior and it reminded me of the scent of my childhood like a cup that uses "blirik". Some slang languages ​​and motivational sentences in La Pie seemed to invite visitors to more positive in looking at the realities of life that exist. With a distinctive touch of ancient Java in the 80-90s, the authors conclude that La Pie is a recommendation for young people who want to remember Jogja in earlier times.

And according to the author, La Pie is also an alternative place to "date" the same date who is dating.

So it's ASOY GEBOY, guys!



La Pie itself provides a menu of (approximately) 90 variants, including:

• Rice + Grilled / fried chicken
• Fried rice
• Noodles
• Kway Teow
• Cap Cay
• Chicken satay
• Chicken Steak
• Grilled / Fried Sausages
• Pempek Palembang
• Cakwe
• Roasted corn / stew
• Fried bananas
• Etc

With a combination of drinks as follows:

• Bandrek
• Wedang Sarabba
• STMJ
• Sekoteng
• Wedang Ronde
• Wedang Uwuh
• A hot ginger drink
• Ginger milk
• Saffron-coloured rice
• Kunir Asem
• Coffee brewed
• Toraja coffee
• Pure Milk
• Hot chocolate
• Etc

Prices according to the update in 2018 start @ 4,000, but for heavy food menu usually in the amount of Rp 10,000-20,000

AMENITIES:

Parking
Free WIFI
Toilet
So for young people who want to "offer the king but the price of servants"? Oteweh to La Pie on Jl. Damai (KRING KRONG) near Banteng Perkasa Housing Estate, Kaliurang KM 9, guys!

image source from gudeg.net