I find that using water chestnuts for this recipe will make the rubies taste better. Also, using red syrup instead of just red food colouring will give the rubies more flavour.
I bought some jack fruits this morning for garnishing, but just now my hubby finished eating them before I had the time to take the second picture of this dessert.
Ingredients:
1 cup water chestnuts or bengkuang aka jicama or turnip or Mexican potato or singkamas, diced
½ cup tapioca flour
150 gr sugar
1 cup coconut milk. Bring to boil, stirring constantly. Set aside.
1 cup water
Red food coloring or any red syrup
Crushed ice
Jackfruit or young coconut (optional), slice it thinly.
Method:
1.Soak the water chestnuts in the syrup/red food coloring for 30 minutes until bright red.
2.Put the flour in a bowl/plate and add the water chestnuts and let the pieces become well coated.
3.Put in a colander or sieve and shake off any excess flour.
4.Boil water (4 or 5 cups), add the water chestnuts and simmer until they float to the surface. Drain and plunge in the cold water. Drain again and wrap in a cloth and set aside.
5.Mix the sugar and the water in a pot and boil over medium heat to make syrup.
6.To serve: put a little of syrup, some water chestnuts , crushed ice and coconut milk. Garnish with jackfruit/young coconut.
I think this must be one of the most popular Thai dishes in the world. I love tom yum so much that I can eat it every day for a week. It never fails to bring a smile on my face whenever I get to eat a bowl of very delicious tom yum.
Please remember that prawns do not taste that good when they are tough to eat, so do not overcook them.
Prawn stocks
Ingredients:
Prawn shells and heads
2 stalks of lemon grass (white part only),lightly crushed
2 cm of galangal, lightly crushed
4 cup of water
1 tbs vegetable oil
Method:
1.Heat the oil in a pan. Add the prawn shells and heads to the pan and cook for 10 minutes over medium high heat, tossing frequently. Add two stalk of lemon grass and 2 cm of galangal (lightly crushed). Add 4 cups of water . Boil for 5 minutes or so and simmer around 30 minutes, until water is reduced slightly.
2.Drain and reserve the stock.
3.Discard the prawn shells and heads.
Ingredients:
6 fresh prawns. Remove the prawn heads. Peel the prawns, leaving the tails intact. Slit each prawn down the back and de-vein
200 g mushroom, halved
5 (or more) bird’s eyes chilli/chilli padi (aka cabe rawit), lightly crushed using a cleaver
Apple pie is a part of almost all American Traditions. It has, in a way, become a tradition itself. It is what brings families around the table for dessert after a good, Thanksgiving meal. It is the fragrant aroma that fills Grandma's kitchen the night of Christmas Eve. It is that dessert Mom makes every Fourth of July. Say apple pie, and the first thing that enters people's minds is a flaky crust with a sweet, apple filling melting together with a scoop of homemade, vanilla ice cream. Let's face it, there is no dessert more looked forward to than a good slice of homemade apple pie.
This website is devoted to teaching people like you how to make an outstanding, mouthwatering, apple pie. No need to fear, we will take you through each step and include lots of pictures. This apple pie recipe is award winning, and it is sure to become one of your family's favorites. So, get that rolling pin out, and join us for a tasty adventure! I find that there are two things that make this apple pie the best on the web. First, it has a delicious, homemade crust. The secret behind the crust is that it consists of both shortening and butter. This gives it the crumbliness of a shortening crust along with the flakiness of a butter crust. Next is its delicious filling. The first thing you will taste is the sweet vinegar and cinnamon coating; then, as this melts away in your mouth, the sweet, apple sensation kicks in. Combined with its salty crust and a good scoop of vanilla ice cream, no dessert can beat this pie.
Ok, let's get started! Just follow the simple step-by-step instructions. Once you have completed these steps, click on the hyperlink at the bottom of the page for the Apple Pie Filling Recipe.
Ingredients for Apple Pie Crust
Pie Crust Ingredients
This recipe calls for:
2 cups all-purpose flour
I teaspoon salt
1 tablespoon sugar
6 tablespoons butter
6 tablespoons shortening
6 to 8 tablespoons ice water
hint: If this is your first time making this pie crust, make a double batch to be sure you have enough crust.
Utensils for Apple Pie
Pie Crust Utensils
For this recipe you will need:
1 Mixing Bowl
Rolling pin
Knife
Measuring spoons
Measuring Cups
Dough Blender (in picture, I know, it sounds electric, but it isn't)
Cutting Board
9 inch Pie Pan (smaller is ok, but no bigger)
Pie Crust Mix
First Step: Mixing the Pie Crust Ingredients
Warm the butter in the microwave until it is soft, but not melted.
Mix in a large bowl:
2 cups all-purpose flour
I teaspoon salt
1 tablespoon sugar
Then cut in using the dough blender:
6 tablespoons butter
6 tablespoons shortening
6 to 8 tablespoons ice water
Pie Crust Dough
This is What your pie dough should look like once you are finished mixing.
Wrap Pie Crust Dough
Second Step: Chill the Pie Dough
Wrap your pie crust in plastic wrap. Then place in refrigerator for 20 or more minutes, while you make the pie filling.
Now that the pie crust is complete, let's make the world's best apple pie filling. You may use any type of apples, but tart apples work the best.
Apple Pie Filling Ingredients
Apple Pie Filling Ingredients
For the apple pie filling you need:
5 Tart Peeled Apples
1 Cup Sugar
2 Tablespoons Flour
1/2 Teaspoon Cinnamon
1/4 Teaspoon Salt
1 Tablespoon Cider Vinegar
1 Tablespoon Lemon Juice
Apples for Apple Pie Filling
First Step: Slice Apples
Peel and slice your apples.
Soak them in water with a tablespoon of lemon juice. This will prevent the first apples cut from turning a funky color.
Apple Coating for Pie
Second Step: Mix Filling
Mix in large mixing bowl:
1 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon vinegar
Mixed Apple Coating
Once you have finished mixing these ingredients together, they should resemble the picture to the left.
Apples and mixture
Third Step: Mix Apples
Now, drain the water off of the apples and mix them with the spices.
All Finished!
Now that you have finished the filling, it is time to assemble your pie.
Now that you have made the pie dough and apple filling, let's put this pie together! Make sure your pie crust has been at least 20 minutes in the refrigerator before assembling the pie.
Apple Pie Crust
First Step: Cut
Now that your pie crust has had plenty of time to cool, divide it into two, equal halves.
Rolling Pie Crust
Second Step: Rolling Pie Crust
Roll one of the balls of pie crust out until it is around 1/8th of an inch thick.
Crust in Pie Pan
Third Step: Putting Crust in Pie Pan
Once you have rolled out the dough, wrap it around the rolling pin and unroll it onto your pie pan.
Once you have shaped it to fit the inside of the pan, take a fork and poke holes in the bottom of the crust. This will let the steam out as the pie bakes.
Filling pie with apples
Four Step: Filling Apple Pie
Dump all of the apples in the pie. Place about 4 chunks of butter on top of apple filling. This will give the filling rich flavor.
Cover Filling With Crust
Fifth Step: Putting Top Pie Crust On Pie
Ok, we're almost done!
Roll out the remaining pie dough and place it on top.
Edge of Crust
Six Step: Forming Edge of Pie Crust
Create a pattern around the edge of the pie by using the back of a knife.
Apple Pie
Let's bake Our Apple Pie!
We're almost done. Don't worry, baking an Apple Pie is not the hardest part, but letting it cool before eating it is!
Tinfoil
First Step: Baking Apple Pie
Cut long strips of tinfoil and place them around the edge of the pie.
This will prevent the crust's edge from burning while it bakes. You will want to take the tinfoil off about ten minutes before the pie is done. This way, the apple pie will have a golden brown edge.
Bake your pie at 400 degrees for 50-60 minutes.
hint: Place a cookie sheet covered in tinfoil on the lowest oven rack (not on the same rack as the pie) to prevent any overflow from reaching the bottom of the oven--easy cleanup!
Apple Pie
Second Step: Brush With Egg White
For a glossy effect, brush a small portion of egg white on top of the crust when you remove the tinfoil.
After exhausted conference. Thank's to Tatha, Rio (bombye), Kahlil, to arrange REALLY GREAT trip for UP delegates. 6 am. I was being picked up by Kahlil from the venue. Honestly It's so tired coz' I slept in 4.00 in the morning to chat with Edja and Irma. Owww... SO FUCKING TIRED! hahaha..
I arrived in Bombye house then I took a bath after full three days I didn't take a bath! hahah... Fiuh I also borrowed Imed T-SHIRT since no clean t-shirt in ma bag. Bombye threated us as special guests. He threated us for our breakfast "LONTONG KARI PADANG" so nice meal. Then we start our JOURNEY!! Woow.. so exited.
"PARADISE" BEACH
I sat at the front, next to Khalil as our driver of the day, then we just picked girls UP delegates in one of gas station, coz' they lived in Mira's house. After we fill the car and we got ready for our trip. The OC brought us to beautiful beach, quite far, around 30 minutes from gas station and in the way there we saw many beautiful scenaries.. fresh air, sounds of waves, and many coral mountains, friends laughs, chat each others, heat of our body and wind blew touch our faces when we open car' windows... feel the nature taste. Great feelin' to be remembered.
Yeahh... we arrive on the beach!! wooowww... we found many new things that we can't see in our city. Traditional ship, three cute dogs, and cows. I just chat with some members about our Taiwanese friends that really want to introduce us to her country lives. I thought this one is more "VILLAGERS" than taiwanese talked about. Hahaaa.. and also the members agree with me. We took so many photos and felt the sea water on our feet, jumped on the smooth sand, collect many coral and unexpectedly we got "KUMANG", Sea animals. SO cute.... after we engage with sea atmosphere then we continued our trip to lembah anai..
LEMBAH ANAI I decided to sat at the back, coz' I felt soooo sleepy. I just know Karin and David found the kumangs and play with them took the photo. But I think they have already in HEAVEN now. It's so cute with their "WHITE HOUSE" hahaha... SO TIRED then I just go sleep without nobody know me sleep. After they noticed that I got slept at the back, they took my photo! Lembah Anai quite far, I think 35-40 minutes from the beach and I don't know nothing until somebody made me woke up and we just arrived in Lembah Anai.
I didn't have any idea about Lembah Anai and what it will be looked like. I just know it as beautiful place and one of Padang Landmark. Hmmm.. I just walked with all members without bring anything. Ohh.. from far away we met other AIESECers from other LC that join post tour with other OCs. Hohoho... HI AIESECCCC!!!! After shaked their hand, I felt their body so fresh. Still don't know why.... Then After I saw the ANAI with my own eyes... then I know the answer. The Lembah ANAI is waterfall near the street we can reach it and get into it. SO FRESHFULL. We roll our pants and put our feet in to the water. Hiii... the water so cold and fresh.. I thought to swim but I didn't bring any clothes (I'll do it next time! I promise to my self)
LUNCH TIME!! DUDUDU... I thought Padang food will be expensive and hot again, but this time I met really GREAT CUCO PADANG food in our way to Maninjau! Hardly explain I ate ayam pop, jengkol, and daun singkong! hahah.. COOL! But After that I went to bathroom for ***. hahah.... In the end we just pay around $2/person. So cheap. I saw this restaurant had ever been visited by our President Yudoyono and also has several achievements. Ckckck... We love you LO we do!!!
MANINJAU We got lost from restaurant to the Maninjau... I don't know why Kahlil can get lost. But finally we can find Maninjau without find other cars (we are separated in two cars). Kahlil and all members decided to stop in WARUNG. Eihh.. we saw there's a monkey and three dogs. I thought the monkey so cute and also I can touch it. Everybody touch and hug it. After 5 minutes the monkey became stressful and bite me. fufu... luckily I wore jacket. DAMMIT! We were trying to contact people in other car but we can't get any signal. Luckily somebody was called by Tatha and they told us to get closer to Maninjau. Great SCENARY and it's like HEAVEN!!!!! We order coffee in the bar and also hot milk! we drank and chit chat with Mira and Kahlil also Bombye about HOW BEAUTIFUL PADANG IS! Then as usually WILLY, TATHA, IMED always act as sexy couples... wondering they are in their honey moon...
BUKIT TINGGI We arrive in Bukit tinggi at 5.30, one of leisure place in Sumatra. It's great city with JAM GADANG as its landmark. I think it's unique coz' it was built in 18th century and has been renovated three times. The uniqueness from this landmark that the number 4 in its clock is different romans, it's not used IV but IIII. We also met again with many AIESECers here and shout HI AIESEC loudly from inside of car. Then many people see us as annoying stranger. hahaha... After we bought some souvenirs and I bought shirt to change coz' I have no more, we continue the journey that we CALLED, "TURN TO THE RIGHT, AND STRAIT!" we will arrived then in PAYAKUMBUH! AH! The Willie's family was waiting for us for DURIAN PARTY for willie' durian tree back side of his house in his lovely HOMETOWN!
Lake Toba lies in the northern part of Barisan Mountain Range, which is volcanic and traverses Sumatra Island from northwest to southeast as its backbone. The laketrough is surrounded by precipitous cliffs 400-1,200 m high. Based on the topographic feature and the wide distribution of volcanic ejecta around the lake, some geologists and valcanologists have considered it to be a giant caldera or cauldron.
The water surface of L. Toba is 905 m above sea level and about 1,100 km2 wide. The total area of the lake, including the areas of Samosir and Paradapur Islands, amounts to 1,780 km2. The mountains around the lake are called Batak Highlands. The only draining river from L. Toba, the Asahan, flows southeastwards dissecting the gentle slopes of the pyroclastic plateau.
C. PHYSICAL DIMENSIONS (Q)
Surface area [km2]
1,100
Volume [km3]
1,258
Maximum depth [m]
529
Water level
Unregulated
Normal range of annual water level fluctuation [m]
1.5
Catchment area [km2]
3,440
D. PHYSIOGRAPHIC FEATURES (Q)
D1 GEOGRAPHICAL
Sketch map: Fig. ASI-10-01.
Names of main islands: Samosir (640 km2) and Paradapur (7 km2).
Number of outflowing rivers and channels (name): 1 (Asahan R.).
D2 CLIMATIC
Climatic data at Parparean, 1961-1980
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Ann.
Mean temp. [deg C]
19.3
19.0
18.9
19.3
19.4
19.1
19.0
18.8
19.0
19.4
19.4
19.1
19.1
Precipitation [mm]
100
105
115
132
124
102
83
110
148
174
182
178
1,732
Solar radiation: 15.7 MJ m-2 day-1.
Water temperature [deg C]
Station
Surface
Haranggaul
27
Tigaras
27
Tomok
26
Simanindo
27
Pangururan
27
Nainggolan
27
Prapat
27
Porsea
26
Freezing period: None.
Notes on water mixing and thermocline formation Mizuno observed an extremely homogeneous vertical distribution of water temperature from the surface down to 300 m depth on 23 January 1976 (13).
Main types of woody vegetation:Tropical high mountain forest; Pinus merkusii forest; Macadamia hildebrandii forest.
Main types of herbaceous vegetation:Imperata cylindrica with Rhodomyrtus tomentos, Melastoma sp. and Gleichenia linearis.
Main kinds of crops: Rice, sweet potato, maize, vegetables.
Levels of fertilizer application on crop fields: Moderate.
G2 INDUSTRIES IN THE CATCHMENT AREA AND THE LAKE
: No information.
G3 POPULATION IN THE CATCHMENT AREA
1980
District
Area[km2]
Population
Family
Population density [km-2]
Tapanuli Utara
2,420.5
309,111
66,744
128
Tanah Karo
63.0
3,901
731
62
Dairi
45.0
9,011
1,810
200
Total
2,528.5
322,023
69,285
127
H. LAKE UTILIZATION
H1 LAKE UTILIZATION (Q)
Source of water, navigation and transportation (amount of cargo in 1978: 1,922 metric tons), sightseeing and tourism (no. of visitors in 1978: 44,625). recreation (yachting), fisheries.
H2 THE LAKE AS WATER RESOURCE
: No information.
I. DETERIORATION OF LAKE ENVIRONMENTS AND HAZARDS (Q)
I1 ENHANCED SILTATION
Extent of damage: Not serious.
I2 TOXIC CONTAMINATION
: No information.
I3 EUTROPHICATION
: No information.
I4 ACIDIFICATION
Extent of damage: None.
J. WASTEWATER TREATMENTS (Q)
J1 GENERATION OF POLLUTANTS IN THE CATCHMENT AREA
f) Measurable pollution without wastewater treatment.
J3 SANITARY FACILITIES AND SEWERAGES
Percentage of municipal population in the catchment area provided with adequate sanitary facilities (on-site treatment system) or public sewerage: None.
Percentage of rural population with adequate sanitary facilities (on-site treatment systems): None.
Municipal wastewater treatment systems: None.
Industrial wastewater treatment systems: None.
K. IMPROVEMENT WORKS IN THE LAKE
None.
L. DEVELOPMENT PLANS (Q)
Integrated management on Toba Lake catchment area.
Hydroelectric power plant under construction.
M. LEGISLATIVE AND INSTITUTIONAL MEASURES FOR UPGRADING LAKE ENVIRONMENTS (Q)
M1 NATIONAL AND LOCAL LAWS CONCERNED
Names of the laws (the year of legislation)
Act of the Republic of Indonesia No 4 concerning Basic Provisions for the Management of the Living Environment (1982)
State Regulation of the Republic of Indonesia No.29 on Environmental Impact Assessment (1986)
Responsible authorities
& (2) The State Minister for Population and Environment. Ministry of Home Affairs, Ministry of Public Works, Ministry of Forestry and Local (Provincial) Governments
M2 INSTITUTIONAL MEASURES
The State Minister for Population and Environment responsible for coordinating environmental managements
Ministry of Public Works responsible for lake utilization
Ministry of Home affairs responsible for regional development
Ministry of Forestry responsible for forest management and soil conservation
M3 RESEARCH INSTITUTES ENGAGED IN THE LAKE ENVIRONMENT STUDIES
Centre of Environmental Studies (University)
Institute of Hydraulic Engineering Agency of Resources and Development
Every year since 1991, the Jayawijaya Regency administration organizes the Lembah Baliem Cultural Festival ahead of the Aug. 17 Independence Day celebrations.
This year, the festival from Aug. 9-11 displayed traditional cultural attractions performed by tribes living in Lembah Baliem (Baliem Valley), Papua province.
Inspired by their “traditional wars” that were frequently conducted to become a custom among Papua’s indigenous tribes, the festival presented the stylized “war” as a main attraction for tourists in the area.
In the past, tribal wars were believed triggered by fights among youths, theft and abductions of women.
Wearing traditional clothes and carrying arrows and spears, dozens of tribesmen participated in the “war” in the festival. Although it was a performance, the men employed traditional strategy and stalked their “enemy” as in a tribal war.
Besides the “war”, tourists could also watch the pig race, in which owners race first and are then followed by their trotting pet pigs.
Most of the owners are women, because they are believed to be more caring toward the animals.
Pigs are often a prestigious part of dowries in a traditional Papuan wedding. In addition, wealth and status in tribal societies are measured by the number of pigs they own.
Playing pinkon, a traditional bamboo trumpet, is another attraction of the festival.
Apart from enjoying the performances of the festival, which involved thousands of tribespeople as participants and attendees, tourists used the occasion for observing the daily life of Papuan tribal culture. Most of tribesmen wore only a koteka, a penis sheath made from a gourd, and tribeswomen wore sali, or grass skirts, and were topless according to traditional dress.
Several tourists opted for a hands-on experience, participating in the archery and spear-throwing competitions.
1 chicken (1 to 1½ kg) 8 tablespoons groundnut oil 1 large onion 2 cloves of garlic 1 teaspoon trassi 200 ml water 1 dessertspoon goela Djawa 300 ml Coconut milk pepper, salt & kecap manis
Divide the chicken into 4 equal portions, wash and dry. Rub in pepper and salt. Dice the onion and crush the garlic. Crush or grate the kemiri nuts and mix with the coriander, cumin, laos and turmeric.
In a thick bottomed pan, heat the oil and fry the chicken on all sides to a golden colour. Reduce the heat slightly and add the onions and garlic, stir until the onion is cooked and nicely browned. Add the bumbu's and fry for a further 2 minutes then add the trassi and fry for a further minute. Now add the water and goela Djawa to the pan. Bring to the boil and cover the pan with a lid and simmer the chicken on a low heat for a further 30 minutes until well done. Remove lid and add the coconut milk and, leaving the lid of the pan, reduce the sauce to about half. Bring to taste with pepper, salt or kecap manis.
