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Showing posts with label COSY SPECTRUM. Show all posts
Showing posts with label COSY SPECTRUM. Show all posts

Wednesday 1 July 2015

COSY SPECTRUM 1 CHLORO 2 PROPANOL




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1-Chloro-2-propanol NMR spectra analysis, Chemical CAS NO. 127-00-4 NMR spectral analysis, 1-Chloro-2-propanol C-NMR spectrum













Bali indonesian food

Balinese cuisine - Wikipedia, the free encyclopedia

https://en.wikipedia.org/wiki/Balinese_cuisine
Balinese foods include lawar (chopped coconut, garlic, chilli, with pork or chicken meat and blood), Bebek betutu (duck stuffed with spices, wrapped in banana leaves and coconut husks cooked in a pit of embers), Balinese sate known as sate lilit made from spiced mince pressed onto skewers which are often lemon grass ...
Rice - ‎Spices and seasonings - ‎Dishes - ‎Beverages

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Indonesia is a vast, sprawling island nation in SE Asia with well over13,000 islands. Of Indonesia's dozen or so major islands, Bali, Sumatra and Java are .










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Balinese Chicken (Ayam Bumbu Bali) | Indonesian Food Recipes ...
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Balinese Chicken (Ayam Bumbu Bali): Bali Style, Asian Food, Balinese Chicken




Top 10 Best Bali Food

  • Thousands of islands with different cultures make up Indonesia, so no wonder its food is just as diverse. To complement the holiday experience on Bali, you would not want to miss out on its assortment of dishes.
    These include interesting and exotic selections such as 'lawar', 'bebek betutu', the Balinese satay version known as 'sate lilit', and the island’s famed 'babi guling' whole spit-roast pig. The Balinese have a rich collection of snacks, cakes and desserts for your sweet tooth too!
  • 1
    Sate Varieties
    Sate Varieties
    Sate (or “satay”) are marinated, skewered and grilled meats, served with spicy sauce, and may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, tofu, eggs or minced blends. Bali’s own variant is sate lilit, made from minced beef, chicken, fish, pork, or even turtle meat, which is then mixed with coconut, coconut milk, and a rich blend of vegetables and spices. Wrapped rather than skewered around bamboo, sugar cane or lemongrass sticks then grilled, sate lilit can be enjoyed with or without sauce.
    2
    Nasi Ayam and Nasi Campur
    Nasi Ayam and Nasi Campur
    Bali’s own take on ‘chicken rice’, nasi ayam and nasi campur can be found served at many warungs (small eateries) and restaurants throughout the island. The dish is mainly white rice served with many different elements of Balinese delights, from a bit of babi buling or betutu as the main meats, together with mixed vegetables and a dab of the iconic spicy hot sambal matah – sometimes served with a bowl of soup. For those who do not want it too spicy, simply ask for it without the sambal.
    3
    Bebek and Ayam Betutu
    Bebek and Ayam Betutu
    Betutu is an iconic Balinese favourite, consisting of a whole chicken or duck stuffed with traditional spices, wrapped in banana leaves, then enveloped tight in banana trunk bark before it’s baked or buried in a coal fire for 6 to 7 hours. The result is a rich and juicy, succulent feast with all meat easily separated from bones. Betutu is the Balinese slow-cooked luscious equivalent of babi guling for ‘non-pork eaters’.
    4
    Babi Guling
    Babi Guling
    Babi guling is an all-time favourite, consisting of spit-roast pig stuffed with rich traditional spices and vegetable mixes such as cassava leaves, slowly ‘rolled’ over (hence its name, guling means ‘to roll’) a coal fire. The crisp brown skins are prized, while the meat is a tender and juicy treat. At first the dish was a communal treat only during special festivities and ceremonies, but now babi guling can be found widely served at warungs and restaurants specialising in this dish.
    5
    Tahu and Tempe
    Tahu and Tempe
    Among the most versatile of food items, tahu (tofu) and tempe come in various preparations, some as savory snacks, and some as accompaniments and even main course dishes. These soy bean curds may be fried, stuffed and battered. Many Indonesian dishes, especially those that have the main portions of rice, include tempe crackers, while the most favourite tahu snack are the stuffed and fried versions which usually include a mixture similar to spring rolls.
    6
    Jimbaran Seafood
    Jimbaran Seafood
    The line-up of beachside cafés on Muaya beach in Jimbaran Bay typically serves grilled fresh caught seafood, ranging from shrimp, clams, crabs, calamari, lobsters and a wide assortment of fish. But in terms of taste, the secret lies in each of the café owner’s recipes of barbecue sauce and condiments – usually in the form of homemade sambal, which has collectively become known as “sambal seafood – Jimbaran style”. From sweet-sour blends to the typical hot and spicy... tasting is believing!
    7
    Pepes and Tum
    Pepes and Tum
    Pepes is an Indonesian Sundanese cooking method using banana-leaf as food wrappings. The small package is sewed with thin bamboo sticks at both ends, and either steam-cooked, boiled or grilled. It is most commonly used to prepare fish as “pepes ikan” or meat, chicken, tofu or vegetables. Tum takes on a different form, with the wrapping folded and stitched at one top end, and usually steam-cooked. The banana-leaf wrapping provides a special aromatic appeal to the cooked blend.
    8
    Lawar
    Lawar
    Lawar is a traditional mix containing fine chopped meat, vegetables, grated coconut and spices. Sometimes, and in some areas, lawar is prepared using fresh blood mixed with the meat and spices to strengthen the flavour. Lawar are usually served immediately after preparation as it cannot be kept long. There are two main types of lawar, white and red. The white version usually does not contain any meats or blood.
    9
    Traditional Cakes and Desserts
    Traditional Cakes and Desserts
    Traditional cakes are collectively referred to as jajanan pasar (traditional market cakes), originally used to accompany ceremonial offerings, but now have found their way to the markets as daily coffee time favourites. The varieties abound, but the ingredients usually include rice flour, glutinous rice, sugar, coconut and tropical fruits. Wajikpancongjaja batun bedilbubuh injingodohpisang rai, and kelepon are typical varieties.
    10
    Nasi Goreng
    Nasi Goreng
    Nasi Goreng is Indonesia's fried rice, one of the nation's most notable dishes. Nasi Goreng is pre-steamed rice stir-fried with a combination of meats and vegetables, ranging from scrambled eggs, diced beef, strips of chicken, shrimp, anchovies, lamb, crab, green peas, onions, shallots and a blend of sweet soy sauce or kecap manis and hot chili sauce. The presentation usually features the typical toppings: sliced tomatoes and/or cucumber, fried shallots, fish or shrimp krupuk crackers and mixed pickles or acar.


Examples of Balinese dishes, such as sate lilit, nasi kuninglawar, and lala manis sambal condiment



Balinese preparing pork satay for communal religious ceremony




Balinese Babi guling or roasted suckling pig




Bebek betutu (smoked duck)




Balinese nasi campur with meat and fish versions of sate lilit

Soto babi, Balinese pork soto


Telur bumbu from Bali (boiled eggs in a hot and spicy sauce)












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