Tom Yum Goong (Famous Food 2)

TOM YUM GOONG (ต้มยำกุ้ง)
Hi guys.. welcome back to my post.. As you seen before on my another Famous food’s posted. I’d like to found more information about the food and share it to you guys. Before I shared it to you, I asked myself first about the food. There so many questions appeared in my mind about the food. What is this? What is it taste like? How is it discovered? Do people like it? How to make it? I tried my best to found all the questions in my head and shared it all to you guys..

Now I’ll share about Tom Yum soup from Thailand. It is one of famous food spread all around the world. You may know this food, or maybe you’ve already ate this before. Tom Yum isn’t strange for foreign people outside Thailand. I think is one of the best soups in the world. And if you never tried this before, you must try it. Why? Because the flavors is so fascinated. The taste of lemongrass, galangal, kaffir lime leaves, fresh Thai chilies, and fresh lime juice, that all combine to create a healthy and soothing broth with balance taste that will light up your taste buds.

WHAT IS TOM YUM?


One of the most famous of all Thai foods, and what I think is one the best soups in the world, is Thai tom yum goong (ต้มยำกุ้ง). What I love most about tom yum goong (ต้มยำกุ้ง) is the flavors of lemongrass, galangal, kaffir lime leaves, fresh Thai chilies, and fresh lime juice, that all combine to create a healthy and soothing broth that will light up your taste buds.


In addition to a tasty broth topped with fresh fragrant greens, tom yum soup also generally includes proteins. While some Thai restaurants in the West offer this soup with tofu, this is not a traditional way of serving the dish. Rather, the common proteins added to tom yum broth are chicken, shrimp or prawns, fish, or a mix of seafood. Depending on which type of protein is added to the soup, the name of the dish is modified. The key below will teach you to distinguish between the different kinds of the soup:


Tom yum gai: A soup with chicken
Tom yum goong: A soup with prawns or shrimp
Tom yum pla: A soup with fish
Tom yum talay/po taek: A soup with mixed seafood.
Tom yum khon: A less popular version of the soup in which coconut milk is added to the broth
Some food manufacturers offer a tom yum paste that is made of the basic ingredients in the soup. This paste can be reconstituted into a broth. Traditionally, however, the soup is meant to be made with mostly fresh ingredients. While the paste may offer nice flavor, it may not be exactly like that of the traditional soup.



HISTORY OF TOM YUM


I searched for the history of Tom Yum and came up empty-handed – in my experience, this is almost always the mark of a very ancient dish, one that preceded written recipes and has become such a part of the culture it does not need further explanation.


According to Wiens, “There’s little information about the history of Tom Yum, but many say that it’s a central Thai soup that developed due to an abundance of freshwater shrimp. Boiled in water as a soup, the shrimp gave the broth a real fishy flavor, so cooks started experimenting by adding local Thai herbs into the boiling water to balance the fishy flavor. The trio of herbs that worked so well to infuse the broth with a beautiful aroma were kaffir lime leaves, lemongrass, and galangal, which are still the three most important ingredients in any bowl of Tom Yum.”


This makes total sense, as Thailand’s natural highway – the Chao Phraya River – flows through central Thailand almost straight south through Bangkok, then empties into the Gulf of Thailand. The river’s fish and water fowl have fed numberless generations of Thai people, and Bangkok’s famous floating markets are filled with upriver people who come to sell their wares. Freshwater shrimp from the river would have become a Bangkok staple early on, along with other ingredients needed for the soup.


Tom Yum’s history in the U.S. is shorter and much easier to trace. America’s first Thai restaurant opened in Denver around 1960, the brainchild of the Thai wife of a visiting doctor. An outspoken political journalist in her home country, Lily Chittivej liked America’s freedom from political pressure and stayed. She opened the Chada Café at 408 E. 20th Avenue against the advice of Thai friends who told her that Americans would never eat there. They did, and the restaurant prospered. More Thai restaurants opened in Los Angeles near the end of the ‘60s, and the trend got a big boost when servicemen returning from Vietnam found they missed the light, fresh foods of Southeast Asia. Today, Thai is one of America’s favorite cuisines, and can be found from everywhere from Fairbanks to Key West




HOW TO SERVE?

Tom yum is usually served as an appetizer. It can also be consumed along with main course dishes. It is a hearty soup, hence quite filling. It should always be served piping hot with a garnish of chopped cilantro. In few versions, rice noodles are also included in the dish while serving.

BENEFITS OF TOM YUM SOUP UNDER THE STUDY


BANGKOK, Thailand -- For years, zesty Tom Yum Gung soup has been a mainstay of Thai cooking. And now researchers are thinking it just might have cancer-fighting ingredients as well as good taste.


"Tom Yum Gung is Thailand's most favorite soup," according to Chef Rolf Schmitz of the Regent Hotel's Spice Market restaurant. "It's a shrimp soup with herbal ingredients like coriander, lemon grass, lime leaves and even galangal roots."


Also called hot-and-sour soup, the dish often includes straw mushrooms and a variety of chilies.


A recent joint study by Thailand's Kasetsart University and Japan's Kyoto and Kinki Universities has found that the ingredients in Tom Yum Gung soup are 100 times more effective in inhibiting cancerous tumor growth than other foods.


Scientists are seeking to extract the chemical compounds that are most effective from soup ingredients, said Suratwadee Jiwajindra of Kasetsart University. Research also is focusing on edible plants in the region.


"The ratio of the cancer pattern in Asians, especially southeast Asians, is very low compared with the pattern in the European and Western countries," Jiwajindra said.


In fact, Thais have a much lower incidence of digestive tract cancers than people do in other countries. Traditional Thai cuisine -- famed for its heavy use of herbs and spices -- has long been known to have health benefits, Jiwajindra said.


And despite its spicy taste, Tom Yum Gung continues to be popular, said Schmitz, calling the soup "definitely the best seller if you look into the statistics." Every month, the soup is "at the top of the charts," he added.


"A day, I'd say we are making 50-60 cups in a restaurant like the Spice Market," said the chef.



RECIPES

http://www.bbc.co.uk/food/recipes/tomyumsoup_85069






Sources:
http://www.wisegeek.com/what-is-tom-yum-soup.htm
https://ifood.tv/thai/tom-yum/about
https://forknplate.com/2015/08/26/tom-yum-soup-the-heart-and-soul-of-thailand/
http://edition.cnn.com/2001/HEALTH/diet.fitness/01/03/thai.soup/
http://www.bbc.co.uk/food/recipes/tomyumsoup_85069

PIZZA (Famous Food 1)

PIZZA

HISTORY OF PIZZA

One of the most popular dishes in the world today is without a doubt a pizza. Its long history spans centuries and millennia's, unifying the countries of Europe and later on continents and entire world. As we look further back to the past we can see the origins of the pizza in the 1st century BC as a sort of flattened bread that was used by several European civilizations. The first major breakthrough in the history of pizza happened in 16th century with the arrival of tomatoes from the New World. Often thought as a poor man's vegetable, sauces made from potato soon became integral part of the Italian pizza and which later spread across the entire world.


The earliest known home of ancient pizza comes from the island of Sicily, where archeologist found remains of the 3000 years old flattened breads and tool for their manufacture. The similar kind of dishes papered in the surrounding European areas in the following centuries. One of the earliest mentioning's of pizza came from the historical writings of the Darius, the Great conquest of Europe. It mentions the habit of his soldiers to bake flattened bread on their shields, which were later covered with cheese and dates.


Roman Empire and especially the area around the Naples and Pompeii were famous for their use of pizzas as everyday meals. There are several historical writings from those times that mention their skill in making flattened breads that were afterward seasoned with various toppings. The most famous mention of pizza from that period was one in poet Virgil poem The Aeneid". The volcano disaster that stoke Roman city of Pompeii left immeasurable amount of important archeological artifact for the modern historians. Among the ruins of the preserved city, archeologist found many signs that proved the common existence of pizzas in Roman Empire - street stands where pizza was sold, bakeries where they were made and even equipment that baker used. The other parts of Europe continued to make variations of flattened bread dishes, with many of them surviving even to today (coca from Catalonia and Valencia, Greek Pita, Turkish Pide, Lepinja or Solmun in Balkans).


The arrival of tomatoes from the new world represented one ingredient for the incredible rise of the pizza popularity. The center of pizza innovation was centered in city of Naples, where local cooks first started implementing now famous tomato topping. By late 18th century pizza reached great popularity on the streets of Naples. It was sold in the poorer sections of the city, which became popular tourist destination of many Italian and European sailors that visited that city. As the pizza became more popular, the vendors that sold them became more organized. The first modern pizzeria Antica Pizzeria Port'Alba was opened in 1830, and soon after that many more followed it.


The moment witch solidified popularity of Pizza in Italy happened in 1889, when famous Naples pizza chef Raffaele Esposito made three pizzas for Umberto I King of Italy and his wife Queen Margherita di Savoia. His successful pizza presentation made his designs part of an Italian food culture, and consummation of pizza continued to spread across Italy.

America became acquainted with pizzas in late 19th century, when many Italians colonized several US cities. Concentrated Italian presence in Chicago, New York City, and Philadelphia became one of the first areas where pizza was sold in United States. At first, street vendors sold pizzas in Italian districts, but soon after street peddlers who walked up and down the Chicago's Taylor Street and sold hot slices of pizza to surrounding traffic. As the popularity of pizza grew, the need for dedicated restraint that served only pizza brought the foundation of first pizzeria in USA. Created byGennaro Lombardi in Little Italy, Manhattan, this pizzeria was active all up to 1984, until it was reopened 10 years later by Lombardi's grandson.


Although popularity of pizza grew in the USA, it was mostly limited to the Italian immigrants and their descendants. The moment that brought true international fame of the pizza happened after end of the World War II, when soldiers returning from the European fronts brought with themselves an appetite for this incredible dish. Another big promotion for pizza happened during 1950s when many American celebrities of Italian origin started promoting pizza, most notably Jerry Colonna, Frank Sinatra, Jimmy Durante, and baseball star Joe DiMaggio. As the new pizza parlors became formed across the entire America, the beginnings of the modern pizza industry started being born. Some of the most famous worldwide pizza franchises founded in that period were Pizza Hut in Wichita, Kansas (1958) Domino's (1967) and Papa John's(1984).


Today, American pizza business has shifted from the selling meals at the location of restraint to the companies that specialize in pizza delivery. Many of the old giants have also accepted the transition to this kind of business. Popularity of pizza continues to grow even today, and many public events and festivals are held in the honor of this incredible dish (such as World Pizza Championship where best cooks from entire world fight for the title of best pizza maker).


BENEFITS OF PIZZA


POSITIVE EFFECTS - Tomato Sauce represent one of the basic and most used components of pizza toping. In its structure tomato contains Lycopene (tomatoes processed into sauce have more lycopene in it than unprocessed ones) which is known to be powerful antioxidant which helps in fight against many different types of cancer. Studies have shown that people who eat pizza at least once a week have a smaller chance to get ill for several forms of cancer (mouth, stomach, lung, prostate and more). Some of the other ingredients have positive effect on our metabolism - olive oil reduces bad cholesterol and increase good one and prevent heart diseases, Mozzarella cheese is rich with fats, protein, calcium and sodium,garlic is rich with selenium, manganese, vitamin C and other beneficial compounds, oregano is a good source of vitamin K, manganese, fiber and oils.


People who are on diet can found that vegetable pizza or one made from olives, olive oil and fish represent one of the best dietary meals on earth. They can be made in such way to have great taste and still have low amounts of fat and cholesterol that are normally associated with meals with meat and cheese. Cheese toppings on pizzas are also excellent source of calcium, which reduced the possibility of colon cancer. However, for healthier diet we recommend reducing the amount of cheese (it after all has high amount of fat), and instead using more tomato sauce. The good combination of crust, cheese, toppings can be used for creation of healthy pizza that will surely be good for everyone organism. Although many try to put pizza in the "fast food" group, pizza created in the proper way, with the quality ingredientscan definitely be classified as a "health food". The recipe for such pizza consist of using whole wheat crust, extra virgin olive oil, a limited amount of cheese, no extra salt, and top it with lean meat, anchovies, vegetable, and/ or fruit toppings.




NEGATIVE HEALTH ISSUES can come if pizza is made with no regard for its end quality (poor quality ingredients, bad recipes, etc). Frozen pizzas and ones created in large pizza chains have in the past been criticized for their amounts high salt, fat and calories. One of the largest pizza chains on earth Pizza Hut in one period of time sold food that contained more than twice the daily recommended amount of salt for an adult.




TYPES OF PIZZA

Here are some of the most important types of pizza that can be found around of world:

Italian Neapolitan pizza (pizza napoletana) - This authentic Neapolitan pizza is protected by the European law as a cultural food heritage, and its production is closely monitored. Ingredients for its creation are San Marzano tomatoes, Mozzarella cheese (sometimes made from the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state), natural Neapolitan yeast or brewer's yeast and strong flour with high protein content.
Italian Lazio style - This style originated from Rome and is popular across the entire Italy. It is created either in rectangular baking pan with thin crust, or in regular oval form. There are several variations of this pizza, with most notable ones being Pizza Romana (tomato, mozzarella, anchovies, oregano, oil), Pizza Viennese (German sausage), Pizza capricciosa, Pizza quattrostagioni ("four seasons pizza), Pizza quattroformaggi("four cheese pizza"), Sicilian-style pizza (its topping is baked directly into the crust), White pizza (which doesn't not use tomato sauce), Ripieno or calzone (which is "turnaround pizza, folded into form of half circle) and Pizza Leggera or Pizza Mezzogiorno (very small pizza, with crust of only half a centimeter at most).
American pizza - Over the last century in which pizza was present in the US, several distinctive pizza styles were developed. Some of the most notable ones are deep-dish pizza in Chicago, twice-baked style in Detroit and thin crust pizza in New York.
Australian pizza - This kind of pizza is heavily filled with cheese and eggs, as well as many other sea products. In 1980s several Australian pizza shops started selling pizzas that were made with very exotic and expensive ingredients (salmon, bocconcini, tiger prawns, kangaroo, emu and crocodile).
Brazilian pizza - After the pizza revolution in 1950s, this dish became very popular in Brazil. Today it's calculated that population of Sao Paolo eat 1.4 million pizzas every day. Aside from very popular traditional types (Neapolitan pizza and Roman pizzas), Brazilian pizzerias also offer many forms of this dish.
Indian pizza - India became acquitted with pizza with the arrival of the big pizza franchise restaurants (such as Domino's and Pizza Hut) during 1990s. Today Indian population eat all the most common pizza variations (mostly Italian ones), but they created several toppings that are unique to their country (Tandoori Chicken and Paneer).
Pizza in Korea - In addition to the major American pizza brands, population of South Korea is also eating pizzas from the domestic brands such as Mr. Pizza and Pizza Etang, which offer traditional and regional toppings that cannot be found elsewhere and pizzas that are very complicated for creation. North Korea received his first pizzeria in its capitol Pyongyang in 2009.
Pizzas in Israel - Types of pizza in Israel are heavily influenced by many cultures that live in that area. In addition to worldwide pizza chains, Israel pizzas are also available in kosher (no meat or with meat imitations).
Frozen pizzas - The first frozen pizzas appeared in US market by Celentano Brothers. In the following decades food technologists managed to overcome challenges with cold pizza storages. Today they are available in forms of frozen crust, or as ready-to-bake pizzas which have pre-prepared raw ingredients.
Exotic pizzas - Some of the examples of the most notable exotic pizzas are Deep-Fried Pizza from Scotland (often served with French fries for maximum calories impact), Chocolate Pizza (with toppings such as marshmallows, peanut butter, and candy) and Chicken Bacon Ranch Pizza (Domino's version of this pizza can have 900 calories in regular 2 slice serving!).HOW TO MAKE PIZZA?

Pizza Dough
http://allrecipes.com/recipe/220183/easy-homemade-pizza-dough/?internalSource=hn_carousel%2001_Easy%20Homemade%20Pizza%20Dough&referringId=1035&referringContentType=recipe%20hub&referringPosition=carousel%2001

This is the link to make Pizza Dough, or you can just buy the instant pizza dough in super market.

Source:
http://www.pizzafacts.net/pizza-history/history-of-pizza/
http://www.pizzafacts.net/pizza-facts/pizza-and-health/
http://www.pizzafacts.net/pizza-facts/pizza-types/
https://www.pinterest.com/pin/518054763365895186/

Utensil & Equipment

TORCH

Function : to caramelize sugar in creme brule, to melt or brown topping.

Material : butane

Cleaning : -

ROLLING PIN

Function : to roll out various type of dough and sometimes its used to crushing crumbles

and breadcrumbs

Material : wood, ceramic, marble, porcelain, glass, brass and copper

Cleaning : if you used rolling pin with wood material just wipe it with wet napkin

CAN OPENER

Function : to open canned food

Material : metal

Cleaning : wash it with liquid soap, then rinse it and finally drain well.

Utensil & Equipment

PEELER

Function : to remove the outer of fruit and vegetables

Material : Steel

Cleaning : with soap, rinse and drain well

SIFTER

Function : to sifting flour and remove any lumps or dirt

Material : Steel

Cleaning : Remove extra flour, using liquid soap, rinse and drain well

KNIFE'S SHARPENER 

Function : to sharpening knife

Material : steel

Cleaning : with soap, rinse and drain

Utensil & Equipment

SANDWICH TOASTER

Function : To toast sandwich

Material : Metal

Cleaning :

You need to wait until the sandwich toaster cools down to avoid any burns on your skin

Wipe away any bread crumbs with a dry cloth or kitchen towel

For any sandwich residues, use a damp cloth with a small amount of washing up liquid or a dish washing detergent diluted with warm water.

For any areas which you can't reach, you may use a stick with a rolled kitchen paper around it to clean in the difficult to reach areas.

Rinse the interior of the sandwich toaster with a cloth and clean water until the liquid is completely removed.

Dry the grill plates with a dry cloth.

Wipe it from the outside with a damp cloth.

WAFFLE IRON

Function : to make a waffle

Material : Metal

Cleaning :

Wait for the waffle maker to cool before cleaning.

Use a dry paper towel or a damp cloth to wipe away crumbs and soak up excess oil drips on the grid plates.

Use a damp cloth to wipe down the exterior.

To remove stubborn, baked-on batter drips, pour a few drops of cooking oil onto the batter. Let it sit a few minutes to soften, then wipe it away with a damp cloth or paper towel.

Removable cooking plates can be gently washed in warm, soapy water, rinsed clean, and air-dried.

Make sure your waffle maker is completely dry before putting it away.

RICE COOKER

Function : to make a rice

Material : Metal

Cleaning : Remove the pot from the rice cooker; remove the extract rice in the pot; clean with dish soap then rinse with water; drain and put the pot back into the rice cooke

Utensil & Equipment

PANINI SANDWICH GRILL

Function : To grill sandwich

Material : Metal

Cleaning : 

using dishwasher soap and avoid to much water; wipe with soft towel; if there is a stubborn left over food, using a chopstick that already wrapped with soft towel to scrub the grill 

PANCAKE MACHINE :

Function : To make a pancake

Material : Metal

Cleaning : wipe with towel

POPCORN MAKER

Function : To make a popcorn

Material : Metal, glass

Cleaning : wipe with towel

Utensil & Equipment

Liquid Measuring Cup

Function : to accurately measure volume of the ingredients

Material : plastic or glass

Cleaning : with dishwasher soap, rinse and drain well

Measuring Spoons

Function : to measuring the small amount of dry and liquid ingredients accurately

Material : stainless or plastic

Cleaning : with dishwasher soap, rinse and drain well

Dry Measuring Cups 

Function : to accurately measure dry or sticky ingredients (must be fulled and leveled off)

Material : plastic or stainless

Cleaning : with dishwasher soap, rinse and drain well

Utensil & Equipment

FRIED EGG MOLD

Function : to shape fried egg

Material : stainless

Cleaning : with dishwasher soap

BOILED EGG HOLDER

Function : to hold the eggs while it boil and prevent cracking

Material : hard plastic

Cleaning : with liquid soap

BOILED EGG TIMER

Function : to know level of cooked eggs

Material : silicone

Cleaning : wipe with napkin

Pasar Karuwisi ( Survey Market 2 )

hi guys..

it's my second week of practice so this is my second time to visit local local market. this time i went to Karuwisi Traditional Market Makassar. here is some lilst that i've been asked to the seller :

1. Sweet Potato
Rp 5,000 kg

2. Cassava
Rp 2,500 kg

3.Alive Chicken
Rp 70,000 pcs

4. Salted Egg
Rp 2,500 pcs

5. Egg
Rp 40,000 rack

6. Telur Ayam Kampung
Rp 50,000 rack

7. Whole Chicken
Rp 27,000 kg

8. Ayam Karkas
Rp 30,000 kg

9. Hati Ayam
Rp 26,000 kg

10. Empela Ayam
Rp 30,000 kg

11. Chicken Thigh
Rp 37,000 kg

12. Chicken Wing
Rp 31,000 kg

13. Chicken Breast
Rp 41,000 kg

14.Shrimp
Rp 25,000 kg

15. Crab
Rp 60,000 kg

16. Small Shrimp
Rp 10,000 kg

17. Shallot
Rp 20,000 kg

18. Kale
Rp 2,000 Bunch

19. Banana Heart
Rp 5,000 Pcs

20. Arumanis Mangoes
Rp 5,000 pcs

Pasar Katangka ( Survey Market 1 )

hi everyone!

welcome back to my blog! this time i went to Katangka Market for survey some ingredient's price and next week will arrange it with another market's price. 

This is the price list in Katangka Traditional Market :

1.Shallot
Rp 12,000 kg

2. Garlic
Rp 22,000 kg

3.Fruit Tomato 

Rp 2,500 kg

4.Tomat sayur
Rp 3,000 kg

5.Lemon grass
Rp 5,000 bunch

6.Lemongrass
Rp 3,000 tied

7.Galangal
Rp 10,000 kg

8. Kaffir lime
Rp 40,000 kg

9. Kunyit Putih
Rp 15,000 kg

10. Melon
Rp 15,000 pcs

11.Carrot
Rp 6,000 kg

12.Leek
Rp 5,000 bunch

13.Cauliflower
Rp 16,000 kg

14.Cabbage
Rp 6,000 kg

15. Potato
Rp 14,000 kg

16. Buncis
Rp 10,000 kg

17. Beansprout
Rp 7,000 kg

18. Cucumber
Rp 2,500 pcs

19. Chinese Broccoli
Rp 8,000 kg

20. Kale
Rp 5,000 kg

Incharge (Part 1)

Halo everyone!
Welcome back to my daily blog! So today i was incharge in my junior first semester in the kitchen, they are Class A. They were so nice to me actually but maybe because they still new in the kitchen so they made some mistake.

Today they were be able to listen the basic of Utensil and Equipment that i gave and also ask some question about it. They are so active on it, and also Chef Syahrial was come and give some advise and knowledge to them for almost 3 or 4 hours.

After Chef Syahrial speech, i let them to take rest in afternoon for lunch and pray. 1.30pm they are back to the kitchen and i gave some knowledge about how to clean kitchen or general cleaning and after than they started to do it. We come back home maybe around 5pm after all kitchen clean. Here is some pict of the day :