Meen Satti’s Post

Selamat Hari Pancasila, Indonesia! 🇮🇩🫡 Today, #Indonesia celebrates #Pancasila Day. Pancasila is the state ideology of Indonesia. It is a portmanteau of the Javanese words "pantja" (five) and "sila" (principles): monotheism, Indonesian nationalism, humanity, democracy, and social justice. In celebration of Pancasila, I thought I would share a photo of one of my favourite Indonesian dishes, nasi campur (lit. mixed rice). Nasi campur is ubiquitous, and can be found in various forms across the Indonesian archipelago. Like Pancasila, it is a celebration of unity in diversity. This particular spread from Yogyakarta in Central Java features dried tuna, sweet potato crisps, and kerupuk, with shared dishes of: 1. ayam panggang (roasted chicken), redolent with the fragrance of lemongrass, galangal, and lime; 2. sayur lodeh – eggplant, long beans, and melinjo leaves in a light coconut milk broth; 3. tempeh – crispy, pan-fried, and savoury soybean cakes, as if from a family kitchen; 4. pecel – steamed spinach, long beans, Javanese parsley, beansprouts, and torch ginger flower, slathered in a peanut sauce; and 5. perkedel jagung – corn fritters believed to have been adapted, during Indonesia’s colonial past, from the Dutch Frikandel. What are some of your favourite versions of nasi campur? Photo by me. Bonus points if you can guess which restaurant this is from!

lengah dikit belok kanan ✔ngopi ✔ #pecintakopi #reviewhotel template videonya I found this amazing template in CapCut. Tap the link to try it out! https://lnkd.in/gcEWkFCQ jj lengah dikit

The Beautiful rice fields in Bali

Fresh Yellow fin tuna sashimi grade for Japan and US market

Today's Q&A Reader's Question Please clarify the halacha/segula, of pouring extra wine at havdalah, if it's baal tashchis to waste such wine altogether, and how much extra to use for the segula. Answer It is an accepted minhag, brought in the Poskim (Rama, Taz, Mogen Avraham Siman 296), to spill over some wine as you fill the cup for Havdalah, as this is a Siman Bracha for the week ahead, as "Any house where wine does not flow like water, will lack bracha". The Mishna Berura (S"K 5) does say to not spill too much, but just enough to show that you are doing it for a Siman Bracha, but not to overdo it and waste too much wine. #LinkedInHalacha

Hokkaido is famous for producing some of the finest melons in Japan—and maybe even the world! Summer is the harvest season, with Yubari City being the most renowned location for melons. The Yubari melon, often called the "Yubari King," is a true delicacy. While I don’t often get to enjoy Yubari melons in Kansai, a colleague from Hokkaido kindly shared half of one he received from his wife, and it was pure bliss! I also learned the Japanese term "Ososuwake," which means "sharing is caring," especially when it comes to enjoying the fruits of a harvest. #hokkaido, #hokkaidotrip, #japanfruit, #japantrip, #japantravel

Happy to respond to some questions about Arak Bali. * What exactly is Arak, and what makes it unique among spirits?  -      Arak is made by fermenting and distilling of "Tuak," or coconut sap. Why is Arak unique? In Bali, Indonesia, the production of Arak is still a family tradition, with the same steps of stem selection, natural fermentation, and once-only distillation carried out. Because the fermentation process occurs organically and produces a spirit with distinct qualities from other spirits in the world, it is incredibly special. What specific criteria do you follow to ensure the highest quality and consistency of your ingredients? -      Arak is traditionally purified only once. To ensure the highest quality and consistency, a second purification with a consistent temperature is required. Could you elaborate on your ingredients selection process and what makes it unique? -      Working closely with the stake farmers to obtain high-quality materials, providing training in the refining process and trusting in their culture. What makes it unique is Natural fermentation, With the help of dry coconut fibers that are inserted into the fermentation barrel so that the coconut fiber collaborates with the enzymes from the stake to produce natural yeast. How do you feel about earning the one-star award at the SOCraft Awards, and what does this recognition mean to you and Bumbung? -      This is the first award for our Arak "Bumbung" and tuak farmers after so long we have been processing to introduce this Arak Bali. So with this award, Arak Bali can get closer to the global spirit and make the other spirit category that exists in the world. #livelovelocal #balinesecraftedspirit #spirit #arakbali #arakbumbung

Here's an overview of the most common types of makizushi 🍣🥢

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