Chile
Peppers ( Salah satu ramuan tambahan BAKSO )
May help: Boost metabolism.
Chile peppers add a much-appreciated heat to chilly-weather dishes, and they
can also give a boost to your metabolism. Thank capsaicin, the compound that
gives fresh chiles, and spices including cayenne and chipotle, their kick.
Studies show that capsaicin can increase the body's metabolic rate (causing one
to burn more calories) and may stimulate brain chemicals that help us feel less
hungry. In fact, one study found that people ate 16 percent fewer calories at a
meal if they'd sipped a hot-pepper-spiked tomato juice (vs. plain tomato juice)
half an hour earlier. Recent research found that capsinoids, similar but
gentler chemicals found in milder chile hybrids, have the same effects-so even
tamer sweet paprika packs a healthy punch. Capsaicin may also lower risk of
ulcers by boosting the ability of stomach cells to resist infection by
ulcer-causing bacteria and help the heart by keeping "bad" LDL
cholesterol from turning into a more lethal, artery-clogging form.
Cili sources di Gerai ini adalah yg terbest di rantau nya...bolih cuba kepanasan nya nanti.
The
name Bakso is originated from bak-so (肉酥, Pe̍h-ōe-jī: bah-so·), the Hokkien pronunciation
for "shredded meat" (Rousong). This suggests
that bakso has Indonesian Chinese cuisine origin.[2] However today
the most of the bakso vendors are Javanese fromWonogiri (a town near Solo) and Malang.
Today the most popular Bakso variant are Bakso Solo and Bakso Malang. The name
comes from the city it comes from; Solo in Central Java
and Malangin East Java. In
Malang, Bakso Bakar (roasted bakso) is also popular. As most Indonesians are
muslim, generally Bakso is made from beef or is mixed with chicken.
Bakso or baso is Indonesian meatball or meat paste made from beef surimi and is similar in texture to the Chinese beef ball, fish ball, or pork ball.[1] Bakso is commonly made from beefwith a small quantity
of tapioca flour, however
bakso can also be made from other ingredients, such as chicken, fish, or
shrimp. Bakso are usually served in a bowl of beefbroth, with yellow noodles, bihun (rice vermicelli), salted vegetables, tofu, egg (wrapped within bakso), Chinese green cabbage, bean sprout, siomay or steamed meat dumpling, and crisp wonton, sprinkled with fried shallots and celery. Bakso can be found all across Indonesia;
from the traveling cart street vendors to restaurants. Today various types of
ready to cook bakso also available as frozen food commonly sold in supermarkets in Indonesia. Slices of bakso often used and
mixed as compliments in mi goreng, nasi goreng,
or cap cai recipes.
Unlike other meatball recipes,
bakso has a consistent firm, dense, homogeneous texture due to the polymerization of myosin in the beef
surimi.
WIKIPEDIA...
