BERJOEANGHIDOEP

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:

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.
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.
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.